Sunday, December 8, 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
One of last year's "Tuesday Tasting" desserts - Deconstructed Apple Crisp (Photo courtesy of The Gelato Fiasco)
Serious sweet tooths, take note: Every Tuesday in November, from 7-9:30 p.m., there's more than gelato being served at Gelato Fiasco's Old Port location. Special, made-to-order desserts are also on the menu, and although we've sadly missed last night's Holy Donut Sundae, here's what there is to look forward to for the rest of the month:
Nov.12: Root beer floats and cream sodas using Capt’n Eli’s flavored sodas and Madagascar Vanilla Bean Gelato and Pure Lemon Sorbetto.
Malcolm Bedell, who writes the "From Away" food blog with his wife, Jillian, is headed for Las Vegas thsi week to compete in the World Food Championships.
The invitation-only contest is really a collection of contests that pits winners of cooking competitions from the previous year against each other, with $300,000 in prize money at stake across seven categories.
Bedell is taking part in the World Sandwich Championship because he won second place in the Wisconsin Cheese Council's "Grilled Cheese Academy" contest with his Chorizo y Papas Grilled Cheese. Other folks will be competing categories ranging from barbecue to bacon.
Bedell, who works as a designer and marketing strategist for Dream Local Digital in Rockland, also won the Today' Show's Chicken Wing Cook-Off earlier this year with his Apricot-Shellacked Ghost Chili Chicken Wings.
(Photo/The Golden Dish)
Chef Damian Sansonetti and his wife, Ilma Lopez are broadening their reach at the recently opened Piccolo, 111 Middle St. in Portland, to include Sunday brunch and individualized, intimate Sunday Suppers.
Brunch is offered from 10:30 a.m. to 2 p.m. with an a la carte menu that may include spaghetti carbonara, Italian toast with Mission fig and orange conserva and a frittata with or without Abruzzi sausage.
Photo: Facebook/Holy Donut
Heaven help us ... what may be Portland's best donuts are now within much-too-easy walking distance of the Press Herald office. The Holy Donut #2 opened this morning at 7 Exchange St.
Seriously, though, it's a good thing for owner Leigh Kellis and a GREAT thing for the Old Port, which was previously lacking in bakeries. Specifically, bakeries serving Maine potato donuts in flavors like mojito, chocolate sea salt and sweet-potato ginger.
Last week, Guy and Stella Hernandez announced that they would be closing the doors of Bar Lola and opening a new place this winter.
Why? Chef Guy Hernandez told Portland Food Map:
"We want to loosen our ties and make the process of cooking and dining out more transparent and less precious. A lot of places don’t give their customers the option to dine in a way they feel most comfortable – they’re either too rigid, have too many menu restrictions, or are too formal."
The last dinner service at Bar Lola will be Nov. 16, and the couple hopes to have their new place open by late February. Meanwhile, the last wine dinner at Bar Lola will be held at 6:30 p.m. Nov. 12. The theme will be "A Road Trip through Spain."