Wednesday, April 23, 2014
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.
On Monday, James Beard Award winners Clark Frasier and Mark Gaier will launch their new venture, MC Spiedo Ristorante & Bar, in the Renaissance Boston Waterfront Hotel.
The chefs, owners of MC Perkins Cove in Ogunquit and former owners of Arrows, will be giving the Today Show audience a sneak preview of the place Friday. They are taping the segment today, and it will air during the fourth hour of the show tomorrow with co-hosts Kathie Lee Gifford and Hoda Kotb.
It's been a long road for chef Chris Gould, but tonight he finally opens his new Old Port restaurant, Central Provisions, in the historic building at 414 Fore St.
Here's a glimpse inside for a quick first look (check out those gorgeous floors):
If you're a fan of DennyMike's sauces and seasonings, you're familiar with the glass packaging that looked more like a whiskey flask than a bottle of barbecue sauce.
People I've talked to about these locally-produced rubs and sauces usually rave about them, but they also usually have one complaint: The 8-ounce flasks used for the barbecue sauces don't hold nearly enough sauce, and they cost too much for what you get.
Well, it appears Dennis Sherman, the creator of these award-winning products (and they've won a lot of awards), has heard his customers, and he's making changes to both packaging and pricing.
Those 8-ounce flasks are being replaced with a more standard 14-ounce round bottle. The rubs (Fintastic is my favorite) will still come in a 3-ounce size,but will now be in a container that can be used as a shaker.
Ned Wight of New England Distilling announced Monday the launch of his Gunpowder Rye whiskey, a Maryland-style rye whiskey brewed from local grains and distilled in New England Distilling’s traditional copper pot still.
According to the Portland-bsaed distillery, after the whiskey goes through double distillation, it spends a year maturing in American white oak barrels. Its spicy rye character is followed by notes of roasted malt, chocolate, and caramel.
Other local craft distilleries are working on their own whiskeys. Maine Craft Distilling in Portland is aging a single malt whiskey, and Sweetgrass Winery & Distillery has been aging its own whiskey since 2011.
Portland has been chosen by the editors of Food & Wine magazine as one of 40 contenders in its "America's Favorite Food Cities" survey.
And, for the first time, the public can vote for their favorites - so, my fellow Portlanders, go to www.foodandwine.com/articles/americas-favorite-food-cities and start clicking.