Monday, December 9, 2013
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod
Portland native Zac Young, pastry chef for David Burke Kitchen in New York City, has built this spectacular gingerbread rendition of the Chrysler Building for the Gingerbread Extravaganza at Le Parker Meridien hotel, benefitting City Harvest.
Should you happen to be in Manhattan during the holidays, you can see the gingerbread creations on display in the atirum of the hotel. Vote for Zac — each vote costs $1, which will be donated to City Harvest and by voting, you will be entered for a chance to win a 5-night stay at the Parker Palm Springs.
The theme of this year's Gingerbread Extravaganza is "Quintessential New York" The gingerbread will be on display from Dec. 6, through Jan. 6, 2014.
Jay Lombard of Finest Kind Tea (left) chats with Eli Cayer of Urban Farm Fermentory at the inaugural UFF Makers Market in August. (MaineToday file photo/Susan Axelrod)
Finest Kind Tea, which launched in June 2013, is one of 15 finalists in Fresh Direct’s Next BIG Food Thing contest, a crowd funding contest created to “find the next food idea, product or innovation that could change the food world."
In a press release, Finest Kind Tea (FKT) founder Jay Lombard says he is committed to using only sustainable, natural ingredients, and pledges never to use high fructose corn syrup (HFCS) or artificial ingredients in any of his products.
Valerie Stone's Christmas Stars, one of the finalists in the MaineToday.com Holiday Cookie Contest. (Courtesy photo)
Six cookie bakers will advance to the finals in MaineToday.com's First-Annual Holiday Cookie Contest.
At an event at Grace Restaurant on Dec. 10, their cookies will be tasted and judged by a panel of professional pastry chefs: Tara Smith of Standard Baking Co., Alysia Zoidis of East End Cupcakes and Ilma Lopez of Piccolo and Blue Rooster Food Co. Prizes, courtesy of King Arthur Flour will be awarded for 1st, 2nd, and 3rd place. Guests at the event will also choose a People's Choice winner.
At its meeting tonight, the Portland City Council is expected to approve the liquor licenses for an African restaurant, a juice bar cafe also serving cocktails and what will be the city's 12th or 13th Thai restaurant.
Thai 9 is looking to open at 90 Exchange St., the current home of Little Seoul (and before that, Bandol). The owner is Khone Sanasy, who also owns the Thai 9 in Scarborough. The large menu looks like standard Thai fare, with soups, curries and noodle dishes.
Chez Nous is the name of the African restaurant Portland resident Colombe Kahindo, a native of Congo, plans to open at 52 Washington Ave., the former location of Chaing Mai. The sample menu included with Kahindo's application lists fried tilapia with plantain and spinach, pork legs cooked with hot pepper and spicy steak fried with onion and pepper among the entrees. The latter two dishes are served with fufu, which is to African cooking what mashed potatoes is to American cuisine. At Chez Nous, the fufu will be made with cassava.
Liquid M2 will occupy one of the spaces in the 2 Portland Square building, across the street from Miyake at 465 Fore St. Owner Jacqueline McClure of Cape Elizabeth closed her three-year-old Cape business, MOJO Health Bar, in August, promising to reopen in Portland, according to Facebook. She describes Liquid M2 as a "liquid juice cafe and cocktail bar," with cold-pressed juices, and "organic, primarily vegetarian/vegan food."
In'finiti Fermentation & Distillation is hosting a "Beer and Booze" dinner Sunday featuring holiday-inspired food and house-brewed beer and cocktails.
The event will begin with a reception at 5 p.m..
This is a bargain at $55 per person, plus tax and gratuity, but there is limited seating. In'finiti is asking that you make reservations by Wednesday.
In'finiti is located at 250 Commercial St. For more information, call 221-8889.