Rosemont to add meat shop in August on Commercial

Next month, Rosemont Market & Bakery will open a second location of its neighborhood butcher shop, Rosemont Custom Cuts . The store will be at 5 Commercial St.

Chief butcher Evan Mills will sell meat from pasture-raised cows, poultry, sheep, goats and rabbits (try the rabbit hot dogs!); the animals are all raised by small-scale farms in Maine and New Hampshire without antibiotics or other chemical interventions.

New restaurant to focus on Mediterranean seafood

Angelo Ciocca, the owner of Nova Seafoods, has applied for a liquor license for a new Mediterranean seafood restaurant. Ebb & Flow will be located at 100 Commercial St., the former Spread location.

The target opening date is Aug. 15.

Hours will be 11 a.m. to 10 p.m. daily, with live music four nights a week and outdoor dining available.

Golden Lotus set to open in downtown location

Another new restaurant, the Golden Lotus, is coming to 511 Congress St., according to papers filed with the city by its owner, Joe Tang.

Tang was the lead cook at Wok Inn on Forest Avenue before it closed last year, and has since been working at Empire on Congress Street.

The Golden Lotus will be located in the space formerly occupied by Shanghai Tokyo; the owners of that restaurant are moving back to Boston. Hours at the Golden Lotus will be 11 a.m. to 9 p.m. daily. Tang hopes to open on Aug. 1.

Tastes of beers offered in Sierra Nevada festival

Get a preview of the upcoming traveling beer festival hosted by Sierra Nevada Brewing Co., by tasting some of the beers they’ll be serving in Portland.

The festival began in Chico, California last weekend and will make a stop from 5 to 10 p.m. in Portland on Aug. 1 at Thompson’s Point. Other stops include San Diego, Denver, Chicago and Philadelphia. Each festival stop will feature up to two beers per brewery, food vendors and live music.

Sierra Nevada has released a 12-pack of collaboration brews it’s made with the Asheville Brewers Alliance, Ballast Point, Bell’s Brewery, Cigar City, Firestone Walker, New Glarus, Ninkasi, Oskar Blues, Russian River, 3 Floyds, Victory and Maine’s own Allagash Brewing Co. According to Sierra Nevada, it’s the first-ever variety pack to mix 10 bottles and two cans.

The 12-packs are available in local stores, or stop in at the Great Lost Bear from 5 to 9 p.m. Thursday for tastes at special prices.

Allagash Brewing’s contribution is called Myron’s Walk Belgian Style Pale Ale. It was named in honor of Myron Avery, a founder of the Appalachian Trail, which starts near Sierra Nevada’s North Carolina brewery and ends here in Maine. The brew, according to Sierra Nevada, has “intense citrusy flavor and a complex aroma from the use of fruity and resinous whole-cone Citra and Mosaic hops, offset by the complex spicy character of Allagash’s house Belgian yeast strain.”

The Portland stop of the beer festival will feature more than 230 craft beers from 116 breweries in Connecticut, Maine, Massachusetts, New Hampshire, New York, Rhode Island and Vermont.

Tickets for the Portland event cost $65 per person ($30 for designated drivers) and are available at SierraNevada.com/BeerCamp.

Rosemont and Devenish team up for tasting on island

Rosemont Market & Bakery and Devenish Wines will be providing the food and wine for a 6:30 p.m. tasting on Tuesday at the Diamond Cove Art Gallery on Great Diamond Island.

Guests should take the 5:45 p.m. ferry from Portland to Diamond Cove, and then return on the 7:50 or 9:15 p.m. ferry.

Tickets cost $25 and are available at brownpapertickets.com.

Guest chefs take over kitchen on cruises to Nova Scotia

Nova Star Cruises will launch a guest chef program this month on the ferry service between Portland and Yarmouth, Nova Scotia.

The program will begin with two chefs from Nova Scotia. Jason Lynch was the featured guest chef on the day and evening passages July 18-19; he’ll make a repeat performance on Aug. 8-9. Lynch is head chef of Domaine de Grand Pre Winery’s Le Caveau Restaurant, named one of the world’s best 20 winery restaurants by Wine Access Magazine. Lynch sources 80 percent of his ingredients locally.

Jonathan Joseph will be the featured guest chef on the day and evening passages Aug. 22-23 and Sept. 19-20. Joseph is the chef/owner of Ye Olde Argyler Lodge, an oceanfront bed and breakfast in Lower Argyle, Nova Scotia.

Nova Star’s onboard executive chef is Rene Aflenzer, previously executive chef for A-ROSA River Cruises in Germany and the Hotel Shwe Pyi Thar in Mandalay, Myanmar.


Farm-to-Chef Celebration to benefit land conservation

Chef Evan Hennessey will create a tasting menu at the second annual Farm-to-Chef Celebration sponsored by the Great Works Regional Land Trust at Beach Plum Farm on Aug. 3.

A dozen local farms are donating ingredients for the meal, including bison for the carving station, beef for sliders, and corn, green beans, tomatoes and watermelon for the “New England” station.

Farmers will be at the event to talk with guests about local foods.

Tickets cost $75, all inclusive. Buy them online at gwrlt.org, by phone at 646-3604 or by email at [email protected]

Great Works Regional Land Trust protects farmland in Berwick, South Berwick, North Berwick, Eliot, Wells and Ogunquit and the greater Mount Agamenticus region.


Food trucks to compete using Stonewall ingredients

Stonewall Kitchen is hosting a Battle of the Food Trucks from 4 to 7 p.m. on Aug. 2 in the back parking lot of the company’s headquarters at 2 Stonewall Lane.

Each truck will produce small bites featuring Stonewall Kitchen products, and people attending the event will be able to vote for their favorite.

The truck with the most votes will win a prize from Stonewall Kitchen.

Participating food trucks are CN Shawarma, Finest Kind Tea, Fishin’ Ships, Mainely Burgers, Urban Sugar Cafe and Wicked Good Street Kitchen.

There will be giveaways while they last, and a raffle of a basket filled with Stonewall Kitchen products valued at $150.

The event is free. For more information, go to stonewall kitchen.com/yorkstore.html.

– Compiled by Meredith Goad, staff writer