Food

 
THAT VEGAN THING

How about an Almond Joy with no dairy?

on April 13, 2015, at 11:02 a.m.
Almond Joy Bars Let’s be honest, who doesn’t just love dessert? This treat is absolutely delicious. There is really nothing unhealthy in these homemade almonds joy bars, but don’t be fooled it’s still got a lot of calories. I got this recipe from local nutritionist Sara Sullivan during a recent …
TASTE BUDS

Mixed Breads Topped with Coconut Crumble Makes a Rich Pudding

on April 13, 2015, at 10:11 a.m.
The trouble with an awful lot of modern bread is all the preservatives in it that keep it from going stale. Maybe this doesn’t look like a problem to you, but if you love bread pudding, you have to go out of your way to assemble the needful for a …
IF MY COASTER COULD TALK

Coaster Critique: Rogue Sriracha Stout

on April 12, 2015, at 4:57 p.m.
Name: Sriracha Stout Brewed By: Rogue Ales Style: Chile Stout ABV: 5.7% Pours a deep black color with a thick, milk chocolate colored head. Smells of dark roasted grains with hints of chocolate, roasted red peppers. Smells spicy but not overwhelming. At first sip I’m met with a roasty, grainy …
CLEONICE

The Perfect Comfort Food, Chicken Arthur Avenue

on April 10, 2015, at 2:55 p.m.
Named for the main street in the Bronx’s Little Italy where Rich’s Mother Cleonice grew up, Chicken Arthur Avenue has all the classic Italian flavors of Chicken Marsala. We didn’t open Cleonice with this dish on the menu, but once Rich created it our regulars fell in love. Rich is always …
MAINE COURSE

Homemade Chocolate Chip Granola Bars

on April 08, 2015, at 12:14 p.m.
  In my life, there are a few constants: I am almost guaranteed to sleep well every other night. In the mornings, it’s a certainty that I will — often in rapid fire — ask my kids if they’ve brushed their teeth, filled their water bottles and remembered everything. And when …
Brent Bushing, director of operations at The Velveteen Habit in Cape Neddick, slices through paprika-dusted organic queso anjeo cheese on Thursday. The eatery will have its grand opening on April 17-18.

New Cape Neddick restaurant offers relief from farm-to-table fatigue

By Kathleen Pierce on April 08, 2015, at 5:58 a.m.
Take an award-winning restaurant previously helmed by a pair of James Beard Award-winning chefs. Add a crew of emerging talent, a full-time gardener, a speakeasy bar and big-city energy. Throw in a whole hog or two, and hit refresh. The Velveteen Habit opens Wednesday, April 8, …
JOURNEYS OVER A HOT STOVE

Georgia on my mind… red clay country

on April 07, 2015, at 9:43 p.m.
Georgia on my mind… music and visuals. As always, a mix of emotions: what is it, what was it?
IF MY COASTER COULD TALK

Three old advertisements that make me want to head to the lake

on April 07, 2015, at 3:38 p.m.
It’s National Beer Day, it snowed last night and I’m ready for warmer weather. This combination of things drove me to find some old advertisements that combine beer and the great outdoors. This Ad for Rainier Beer from 1904 ran in the Arizona Republican. “The Strenuous Life requires something to …
Tiller & Rye, a natural foods grocery store, had its grand opening  Tuesday, April 7.  The store, owned by Sarah Morneault and Lindsey Levesque, is described by Morneault as "all organic, all natural or all local." Tiller & Rye is located at 40 Main St. in Brewer.

Brewer-based natural foods grocer officially opens Tuesday

By Nick McCrea on April 07, 2015, at 12:40 p.m.
A much-anticipated natural foods grocery store opened its doors to locavore-minded shoppers Tuesday in Brewer. Tiller & Rye soft-opened a week ago to test store systems, allowing shoppers a sneak preview. They held an official grand opening Tuesday. “We’ve been overwhelmed by the amazing response from the …
TASTE BUDS

Mixed Salad of What-Have-You

on April 06, 2015, at 3:33 p.m.
Here is another exercise in cleaning out the fridge and producing something hearty and wholesome. To be honest, it had a deliberate aspect because I decided to reserve certain ingredients for the salad instead of using them elsewhere. The salad formed up in my imagination about three days before I …
IF MY COASTER COULD TALK

Coaster Critique: Banded Horn Pepperell Pilsener

on April 06, 2015, at 2:46 p.m.
Name: Pepperell Pilsener Brewed By: Banded Horn Brewing Company Style: Pilsener ABV: 4.6% Pepperell Pilsener pours hazy, with a yellow-gold color with a thick pure white head that leaves delicate lacing down the glass. The nose is a pleasant blend of malt and hops. The malt strikes me first with …
THE DAILY SIMMER

Portland hotspot named one of America’s best 10 doughnut shops

on April 06, 2015, at 11:30 a.m.
Fodor’s Travel issued its list of America’s top 10 doughnut shops this month, and The Holy Donut — with two stores in Portland — made the list. Reported the go-to travel publication: “Every bakery has its secret ingredient, and for Portland’s The Holy Donut, it’s potato. Owner Leigh Kellis uses …
MAINE MORSELS

It’s off!

on April 05, 2015, at 11 p.m.
Our ice house has been in my husband’s family as long as I have known him. Over the years he introduced a succession of grandkids to hauling that house onto the ice and to ice fishing. “Grandfather,” we would hear as ice was made, “When are we putting out the …
EAT REAL

5 reasons you should vote with your fork

on April 05, 2015, at 9:20 p.m.
My last several posts have concentrated on explaining my view of Organic Certification and some of the many reasons I won’t do it.  But I’ve also said that our family uses our dollars to purchase food and products I cannot make or grow from certified organic farmers and producers.  Here are several …
ROOTED IN ME

Classic and practical biscotti recipe, an Italian family favorite

on April 04, 2015, at 5:30 a.m.
I had two requests of my family when I went home to visit earlier this month. One, to see where my grandmother was buried. Two, to take down her biscotti recipe before heading back to Maine. In doing so, I learned about a family tradition my relatives had never shared. …
CLEONICE

Lazy Sunday Afternoon? Start this Versatile Chicken Stock

on April 03, 2015, at 4:02 p.m.
A well made stock is the magical ingredient that makes good dish a great dish. It adds a level of flavor and richness that can’t be replicated. At Cleonice we always had a chicken and a vegetable stock on hand and made fish and beef stocks for specific dishes when needed. At …
The Howard Johnson Restaurant and Lounge in Bangor is one of the last two still open in the country.

No More HoJos? Bangor eatery may close after 49 years

By Natalie Feulner on April 02, 2015, at 5:57 a.m.
The orange roof and telltale spire have long been gone from the Howard Johnson Restaurant and Lounge in Bangor. But for regulars at the 49-year-old restaurant, it’s still that familiar, cozy place where they’ve eaten for decades. It also is one of the last two Howard Johnson’s in the country, …
MAINE COURSE

Easy Roasted Asparagus

on April 01, 2015, at 11:27 a.m.
There is something to be said for simplicity. A fresh, still-warm vine-ripened tomato from my cousins’ organic farm in Connecticut drizzled with extra virgin olive oil and a bit of balsamic vinegar with a sprinkle of sea salt, for instance. Maybe it’s eaten outside, at the weathered picnic table steps away …
MAINE MORSELS

This ice shack is stuck. How can they get it out?

on March 31, 2015, at 8:19 p.m.
Weekends at camp have long been a winter habit. We unplug, cook on a woodstove, wake to sunrise on the shore across the pond, and watch the foggy clouds of our breath. I lived for these weekends, but this year camp was not available. We were missing ice time, and …
New book by Luke's Lobster owners hits shelves this week. The culinary tour of the state is captured with stories and recipes from Maine seamen, farmers and top chefs and bakers.

Salty tales, ‘Real Maine Food’ highlighted in new cookbook

By Kathleen Pierce on March 31, 2015, at 3:35 p.m.
What is real Maine food? Two years ago, entrepreneurs Ben Conniff and Luke Holden decided to find out. The owners of Luke’s Lobster, a New York-based lobster roll empire, wanted to crack the shell of the state’s iconic crustacean and shed light on Down East fare that’s equally important. “We …
 
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