Tuesday, December 10, 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
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."
Cocktail at Gingko Blue (Courtesy photo)
Gingko Blue, the cocktail lounge and live jazz venue at 455 Fore St. in Portland, has introduced a new small plates menu with a New Orleans bent.
Executed by chef de cuisine Barry Morrow, who previously worked at Walter's next door, the menu includes bayou classics such as barbecued oysters, gator sticks and fried okra. There is also Cafe du Monde coffee and for dessert, King Cake.
Meredith Goad photo
The Maine Lobster Chef of the Year compeition was almost an immediately sell out as soon as tickets went on sale for this year's Harvest on the Harbor.
Harvest on the Harbor – one of Portland's premiere food events – gets off to a tasty start Wednesday night with smoked bluefish apps from Leslie Oster and Aurora Provisions!
Justin from Primo passes out sliders made with Moxie-braised beef and topped with slaw from the Primo Garden, a watermelon radish and a pickle from Morse's.
Maine Blueberry Cake from "Lighten Up America" by Allison Fishman Task (Photo courtesy Oxmoor House)
Right off the bat, I will admit that this post is a little bit self-serving, but I'm so excited I hope I can be forgiven.
Yesterday, a terrific cookbook I had the great pleasure of working on, "Lighten Up America," was released by Oxmoor House under the Cooking Light brand. Written by my talented friend — chef, cooking instructor, Cooking Light contributing editor and TV spokesperson Allison Fishman Task — the book celebrates the best of American regional cooking, just a little less full of fat and calories.