The Wrap: Taco Trio opens and the deli heads to town on a VW bus
It’s finally time for tacos! Taco Trio, formerly located at 119 Ocean St. in South Portland, opened this weekend in its new location down the street at the corner of Ocean and C.
The menu is the same at the moment, but owners Karen Rasmussen and Manny Pena have said they would like to expand it to include more authentic Mexican dishes not typically found in Maine (Pena is from central Mexico), tequila cocktails and – possibly – breakfast. . Rasmussen noted on social media that the tequilas are “100% Blue Agave, made in Mexico and carefully sourced.”
Taco Trio is also planning to open a store at 27 Elm Street in Saco, but has struggled to find staff.
From counter-culture to… charcuterie?
There is a new food truck (food bus?) In town. The Portland Board sells beautiful platters of locally sourced artisan meats and cheeses, accompanied by side dishes such as jams or pickled vegetables. Graham Young parks his refurbished 1979 blue VW at the Root Wild kombuchery, 135 Washington Ave., noon to 7 p.m. Thursday through Saturday and noon to 6 p.m. Sunday.
The menu includes items such as the eponymous Portland Board, which serves two and comes with three meats, three cheeses, and three pairings such as honeycomb, mustard seeds, and jams. The El Fuego board combines spicier foods with balanced flavors, and Young recently introduced a vegan charcuterie board, which includes beet hummus, mushroom pate, and cashew ricotta. All planks come with bread and / or crackers and pickled vegetables and they are priced from $ 18 to $ 25.
Next week, Young plans to introduce small bites and pairings that will serve one up and cost $ 8 to $ 12. Small bites will alternate each week.
The Portland board of directors will also be offering catering and welcome pop-ups.
Last call for Lib’s
Lib’s Dairy Treats, a favorite spot in the North Deering area of 32 Auburn St., extended the season close by a week due to all the bad weather Portland had on Saturday.
Hours of operation today through Friday will be 2 p.m. to 8 p.m. On Saturdays, Lib’s will open at noon and close for the season at 8 p.m., or whenever the ice cream runs out. This week’s specialty flavor is pumpkin pie.
First call (in a while) for Purple House
Krista Desjarlais, owner of The Purple House in North Yarmouth and Bresca & the Honeybee in New Gloucester, has definitely announced that when The Purple House reopens in a few weeks, her popular Montreal bagels will be taken off the menu. But it will make ice cream, a staple of the seasonal Bresca & the Honeybee; and new pastries, pastries and savory products.
The soup is on, in the very short term
Monique Barrett, also known as Mama Mo, will be shutting down her soup business indefinitely on November 14 to pursue a career in music therapy. (His kale and Maine yellow bean soup helped me get through the early part of the pandemic.)
There’s still time to stock your freezer with soups (pint or pint) and other comfort foods like meatloaf and shepherd’s pie. Pre-order online at mamamossoup.com until November 8. Pick up your food on November 12 at 317 Main Music Center in Yarmouth or November 13 at the Fork Food Lab, 72 Parris St., Portland. Delivery is available for a fee of $ 10.
Add sparkle to your fall
Cheers! Vena’s Fizz House, which closed its Portland mixology boutique and bar at 345 Fore Street in January, has found a new location on Congress Street and plans to reopen, in expanded form, next spring.
Johanna Corman and her husband Steve, who founded Vena’s in 2013, had been looking for a new venue for months when they found a place at the 867 Congress, originally a church built in 1889. It sits right across from La Bodega Latina and Flores. Restaurant (the casual lunch spot at 863 Congress, not the new restaurant at 437 Congress) and a block or two down the street from Salvage BBQ. Johanna Corman said in a press release that the new property “will hold all the nostalgic charm and passion for drinks and flavors for which we are known”, as well as plenty of space for events, including cooking classes. mixology.
In the meantime, you can order their products online at venasfizzhouse.com.
Food at the border is changing
Frontier, an arts and culture venue in Brunswick housed in the old Fort Andross mill, will reopen to the public on November 3. Hours of operation will be noon to 8 p.m. Wednesday to Saturday. But the centre’s full-service restaurant, which was closed during the pandemic, will remain closed.
Instead, the owners have partnered with Wild Oats Bakery to provide baked goods, salads, and concessions in Frontier’s cafe space. Coffee, beer, wine and cocktails will also be available.
Announcing the changes, the owners of Frontier wrote: “For now, we will go back to our roots as an art company and open our cafe, cinema and gallery for film screenings, entertainment. live music, art exhibitions and community events. “
Planning to attend an event? Bring a mask, as well as proof of vaccination or a negative COVID-19 test.
Coffee, crafts and edibles
Coveside Coffee at 28 Vannah Ave. in Portland will host its second market in its parking lot Saturday from 10 a.m. to 2 p.m.
Eat a Neapolitan pizza from Quanto Basta or a sandwich from Roll Call while browsing products from 15 craft vendors. A little holiday shopping, maybe, and a cup of coffee to keep you warm.
We love food books as much as we love food
Chef and YouTube personality (“It’s Alive”) Brad Leone will appear at Longfellow Books in Portland on November 13 for the launch of his first book, “Field Notes for Food Adventure: Recipes and Stories from the Woods to the Ocean” (Voracious , $ 35), due November 23.
In the book, Leone chronicles his travels to the northeast (including Maine), where he farmed maple trees, foraged mushrooms, and cooked with squid and seaweed. “Field Notes for Food Adventure” includes 80 recipes inspired by the outdoors.
The co-hosts of Leone’s visit to Portland are The Shop at Island Creek Oysters and Oxbow Brewing Co.
And for the kids
Kalamata’s Kitchen, a series of children’s books designed to teach children about different cultures and help them bond with their parents around food, returns to Maine.
Since the first book, featuring Portland chef Ilma Lopez, was published in 2018, Kalamata’s Kitchen has grown into a brand, selling dolls, games and shirts with clever sayings such as “Dal in this together.” , “Mary had a little lamb kebab” and “Humpty Dumpty had excellent fall squash risotto.” The brand also includes a “Taste Bud Travel Guide” which lists kid-friendly restaurants in 17 cities, and a blog where kids can read personal stories of famous chefs. An animated television program is in preparation.
Sarah Thomas, co-founder of Kalamata’s Kitchen and illustrator Jo Kosmides Edwards, will be in the Black Birch parking lot in Kittery (2 Government St.) Saturday from 11 a.m. to noon for a reading and book signing with food provided by the local Restaurants. From 2 p.m. to 3 p.m., Thomas and Edwards are scheduled to read and sign at Oxbow Blending & Bottling, 49 Washington Ave. in Portland, with snacks from Chaval and Duckfat.
Mainers love garlic (or fear vampires)
An email regarding a garlic braiding class the Maine Organic Farmers and Gardeners Association is hosting at their Freeport store on Tuesday has generated a lot of excitement here. Alas, it is already exhausted. But wait, there is a waiting list!
The class, taught by Carole Mapes of Flywheel Flowers, runs from 5:30 p.m. to 8:30 p.m. and costs $ 55 for MOFGA members or $ 65 for general admission. All supplies including garlic (Inchelium Red) are included.
To subscribe to the waiting list, send an email [email protected]
Mark your calendars for this hot event
The Spicy Shark, a Portsmouth-based hot sauce company, plans to host the inaugural New England Hot Sauce Fest on July 30 at the Smuttynose Brewery in Hampton. The event will feature samples from over 20 New England-based hot sauce companies, music, food, beer and catering competitions – think chilli and hot wing competitions. Proceeds will go to the Blue Ocean Society in Portsmouth and the Seacoast Science Center in Rye, NH
Tickets cost $ 10 online or $ 15 at the door. Children under 10 enter for free. For updates or tickets go to newenglandhotsaucefest.com.
We give thanks for Thanksgiving options
Here is this week’s selection of restaurants planning to open or offer take-out for Thanksgiving:
Petite Jacqueline, the French bistro at 46 Market St. in Portland, offers a three-course menu with options and optional wine pairings. The restaurant will also have accompaniments for evenings of 4, 6, 8 or 10. On the take-out menu: Brussels sprouts, butternut squash, mashed potatoes and confit turkey stuffing. Find the complete menus, prices and online ordering this week on the website, bistropj.com.
Earth at Hidden Pond, 354 Goose Rocks Road in Kennebunkport, serves its feast from 11 a.m. to 4 p.m. adults and $ 45 for children 12 and under. To book, go to earthahiddenpond.com/faire-une-reservation.
Ocean, the restaurant at Cape Arundel Inn & Resort, plans to serve a four-course $ 85 Thanksgiving menu from noon to 4 p.m., with choices including lobster bisque, homemade capellini, turkey, venison loin, wild salmon and spicy pumpkin crème brûlée. Book at capearundelinn.com.
At BlueFin, the Portland Harbor Hotel’s restaurant, 468 Fore St., Thanksgiving begins with oversized popovers and includes choices like bacon-wrapped scallops, cider-roasted turkey, center-cut prime rib and halibut. gate. Dinner, from 12:30 p.m. to 5:30 p.m., costs $ 75. To reserve, dial (207) 523-2004.
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