{"id":14274,"date":"2017-12-28T17:10:49","date_gmt":"2017-12-28T22:10:49","guid":{"rendered":"http:\/\/www.portlandmonthly.com\/portmag\/?p=14274"},"modified":"2020-04-27T16:39:55","modified_gmt":"2020-04-27T20:39:55","slug":"epicurious-maine","status":"publish","type":"post","link":"https:\/\/www.portlandmonthly.com\/portmag\/epicurious-maine\/","title":{"rendered":"Epicurious Maine"},"content":{"rendered":"

Winterguide 2018 | view this story as a .pdf<\/a><\/p>\n

Join us<\/strong> on a journey<\/strong> through Maine\u2019s culinary jungle<\/strong>.<\/span><\/h3>\n

By Sarah Moore, Madison Andrews, and Erik Neilson<\/span><\/em><\/p>\n

\"WG18<\/p>\n

Hungry? There\u2019s almost no reason to stay in and cook when Maine\u2019s food scene refuses to show signs of plateauing in creativity. Media like The New York Times<\/em>, Bon App\u00e9tit, <\/em>and Thrillist<\/em> continue to prick their ears in our direction, sniffing the air for fresh wonders from the little city that could. In the following pages, we invite you to consider delicious gossip, emerging trends, and a boggling list of new restaurant launches and exciting culinary events.
\n<\/span><\/p>\n

Have You Heard…<\/strong><\/span><\/p>\n

Last year, we waxed lyrical about the imminent arrival of Lio<\/strong>, Cara Stadler\u2019s promised launch in the site of the former Styxx nightclub. But nothing happened\u2013it\u2019s been crickets for the last 12 months. \u201cI talked too much about the project out of the gate last time and things didn\u2019t work out on time,\u201d says Stadler. \u201cI had some family issues to deal with alongside running Bao Bao<\/strong> and Tao Yuan<\/strong>. But Lio will open in 2018, in mid-winter. The whole concept has changed. It will still be a wine-focused dining experience, and Chris Peterman [American Sommelier of Maine] is no longer a partner.<\/span><\/p>\n

\u201cIn addition, Stadler will be creating an aquaponic greenhouse <\/strong>attached to Tao Yuan that will begin as \u201ca kind of experiment. We\u2019re going to see if you can have a financially viable model. Year-round produce is one of the challenges the local restaurant industry faces. Greenhouses demand a lot of heat during the winter, and kitchens produce an enormous amount of heat, so we\u2019re working with Harpswell Coastal Academy and Canopy Farm to see if we can grow vegetables and keep fish in a sustainable and economical way. We\u2019ll also open a bakery and pastry shop.\u201d <\/span><\/p>\n

Stadler isn\u2019t letting her excitement draw her in this time around. \u201cI\u2019m not going to talk about Lio ahead of opening. I\u2019m just going to open it quietly and see what happens.\u201d You heard it here. Keep your eyes on the shopfront at 3 Spring Street. Lio is coming soon. <\/strong><\/span><\/p>\n

Flash and Flames<\/strong><\/span><\/p>\n

Familiar faces and new arrivals are popping up across the state with tempting new offerings from the creative minds of Maine\u2019s chefs and restaurateurs. <\/span><\/p>\n

    \n
  • In 2018, Maine & Loire<\/strong> and Drifters Wife<\/strong> will move into a neighboring space in the Nissen Building that once housed Roustabout. \u201cThe new space has a much large bar and kitchen area,\u201d says Orenda Hale. \u201cChef Ben Jackson will finally have a hood, a gas stove, space for support staff, things most people start out with. Operations will expand, but the ethos of a small local, seasonal menu won\u2019t change.\u201d<\/span><\/li>\n
  • Big Fin Pok\u00e9, <\/strong>Westbrook\u2019s stand-out star of 2016, introduced us to the Hawaiian trend sweeping the West Coast. Bowls of spicy raw tuna with crunchy vegetables and punchy dressing were an instant hit, fuelling lines out the door. Jimmy Liang is building on the pok\u00e9 craze with a brand new location at 29 Western Avenue in South Portland. <\/span><\/li>\n
  • Quill Books & Beverage<\/strong> will open in Westbrook under the direction of long-time Lolita bartender Matthew Irving and partner Allison Krzanowski. Situated on Westbrook Common, the cafe\/bar will sell a curated selection of used books. \u201cWe\u2019ll offer simple foods like sandwiches, salads, and cheese boards with wine and beer four nights a week until 10 p.m.,\u201d Krzanowski says. \u201cIt feels like there aren\u2019t a lot of options for nights out in Westbrook right now, so we plan to host acoustic nights and poetry readings.\u201d<\/span><\/li>\n
  • Leavvitt & Sons Deli <\/strong>opened a second location on Kennebec Street a block down from 2017\u2019s unlikely hero, Bayside Bowl. \u201cWe built for a neighborhood that hasn\u2019t been built yet!\u201d says owner Peter Leavitt. The deli is popular for its simple, hearty offerings and a strong selection of wine.\u201dYou don\u2019t always want a fancy, gourmet sandwich with avocado and such. That\u2019s why my chicken pot pie is so popular.\u201d\u00a0<\/span><\/li>\n
  • Harding Lee Smith is adding more rooms to his culinary mansion with a rumoured second Front Room<\/strong> in Falmouth and continued development to the Mountain Room <\/strong>at Sunday River Ski Resort.<\/span><\/li>\n
  • The Marriott Hotel chain AC Hotel<\/strong> will open in April 2018 on 158 Fore Street. Its bar, called the AC Lounge, will function as the \u201ccenterpiece and focus of the hotel,\u201d says manager Jeff Lidinsky. \u201cThe whole philosophy is fun, trendy, vibrant, and European-inspired. It\u2019s geared toward everything Portland stands for.\u201d Lidinsky just moved to Portland from Chicago.<\/span><\/li>\n<\/ul>\n

    Trending into Maine<\/strong><\/span><\/p>\n

    For months now, there\u2019s been a great deal of talk about bringing back \u2018the neighborhood,\u2019 however local or global. A westward stroll down Congress Street will land you at the new incarnation of The Roma<\/strong>, delighting red-sauce pasta lovers and doubling-down on a shot of nostalgia. Venture deeper into the West End, you\u2019ll encounter Chaval <\/strong>and Little Giant<\/strong>, the second child of Damian Sansonetti and Ilma Lopez of Piccolo, and Briana and Andrew Volk of Portland Hunt + Alpine Club respectively. <\/span><\/p>\n

    Looking eastward, impossibly buttery croissants popped up seemingly overnight on the counter at Belleville<\/strong> at One North Street on Munjoy Hill. Baharat<\/strong> brought the Middle East to East Bayside, plating up succulent shawarma and smoky bowls of baba ghanoush. Meanwhile, Washington Avenue showed no sign of slowing its rapid development from industrial outlier to gastronomic destination. One of the area\u2019s original occupants, The Portland Pottery Cafe<\/strong>, now has an alluring after-hours alter ego: Lena\u2019s Italian.<\/strong> The menu is pure comfort food, with spaghetti and meatballs and chicken parm as headliners. Across the street, Boston\u2019s Island Creek Oysters <\/strong>opened a Portland location in the former Creighton\u2019s Flower Market, where they offer fresh, plump local oysters and Spanish-inspired tinned fish in a sleek setting.<\/span><\/p>\n

    There\u2019s really no chance of going thirsty in this neck of the woods. Maine Craft Distilling<\/strong> relocated into the space adjoining Island Creek, allowing for bigger production volumes and the space to host a Sunday Roast dinner series. The Nissen Building, which once pumped out baked goods as the Nissen Baking Co. and now creates more adult concoctions with grain and yeast, hosts Maine & Loire<\/strong> wine shop, Maine Mead Works<\/strong>, Oxbow Brewing<\/strong>, and, most recently, Hardshore Distilling<\/strong> (whose craft gin was named best in 2017 by USA Today<\/em>). <\/span><\/p>\n

    Found in Translation<\/strong><\/span><\/p>\n

    We spotted the emergence of a new breed of Asian restaurants back in October [\u201cNew Wave Asian\u201d], and the momentum has yet to slow. Sichuan Kitchen<\/strong> kicked things off in style on New Year\u2019s Day 2017 with fiery broths and authentic dishes from a region of China often underrepresented in Maine. Then Izakaya Minato<\/strong> brought artful Japanese dishes and fusion plates like Udon Vongole<\/em>, a salty and tasty hybrid of Japanese-Italian cooking, to Washington Avenue. Mami <\/strong>Food Truck, of Japanese comfort food fame, found a brick-and-mortar home on Fore Street, just a few feet away from a healthful Thai eatery, Cheevitdee<\/strong>. Speaking of food trucks, Hakka Me<\/strong> brought Cantonese to the streets of Portland, right alongside the Cambodian newcomer Nom Bai Street Kitchen<\/strong>. Even Boda<\/strong> got in on the mobile action, selling grilled quail eggs and lemongrass beef skewers from a tiny window that managed to end up wherever the crowds were. What else? C\u00f4ng T\u1eed B\u1ed9t <\/strong>made diners sit up and take notice with an authentic approach to Vietnamese cuisine in a thoroughly modern setting. The husband-and-wife team at Yobo<\/strong> brought us Korean charm with Bibimbap bowls and local ingredients, and Sun Bakery & Restaurant <\/strong>quietly opened doors just two days after Thanksgiving. <\/span><\/p>\n

    OK 2018, let\u2019s see what you\u2019ve got. <\/strong><\/span><\/p>\n

    Crowdsourcing a Dream<\/strong><\/span><\/p>\n

    Brant Dadaleares is restaurant shopping. The pastry chef, who earned his stripes at Fore Street, Hugo\u2019s, and Central Provisions, plans to open a dessert bar named Gross Confection<\/strong> in downtown Portland in 2018 but has yet to sign a lease. For once, it\u2019s not lack of funds holding a project back. Dadaleares has $35,273, thanks to a successful Kickstarter campaign. He\u2019s one of a several Maine food and drink entrepreneurs who have turned to the online community for financial backing. In the cinema of the delicious, is crowdfunding the latest launching pad for a new generation of restaurateurs? <\/span><\/p>\n

    Dadaleares\u2019s inspiration for his dessert bar began with a hail of keystrokes. \u201cI was posting pictures of my desserts online with the caption #gross, a nod to the sarcasm that runs rampant in professional kitchens. I started to get a positive response online, and the idea to open a dessert bar grew.\u201d Gross Confection will serve a changing seasonal menu of sweet treats, \u201cfrom large-format desserts for five to six people to individual bites, plus a full bar that will specialise in digestifs.\u201d <\/span><\/p>\n

    Is it really as simple as creating a campaign page to bring your dreams to life? \u201cIt\u2019s a full-time job. You need to spend around two months planning everything out before you even go live,\u201d says Dadaleares, who hit his target in October, pledging everything from bon-bons to private parties as incentives to grassroots investors. \u201cPeople are bombarded by information online. You need to be able to really captivate an audience. The campaign was a full-time job. I hadn\u2019t expected that. You need to constantly work on your online presence, field questions. There were times I wanted to huck my phone down the stairs.\u201d <\/span><\/p>\n

    Other local businesses have used Kickstarter to take flight in recent years. David Levi launched Vinland in 2013 after raising over $45,000 on the platform, on which he shared a fervent 2,000-word manifesto on his locavore vision. Others include FORK Food Lab, Blake Orchard Juicery, Union Bagel, Bearded Lady\u2019s Jewel Box, Strong Brewing, and the recent target-hitter Stars & Stripes Brewing. <\/span><\/p>\n

    For the tech-savvy, strategic entrepreneur willing to market themselves to the local scene, crowdfunding sites present a diplomatic entryway into the local food scene. No need to schmooze big investors or take out loans, but you will have to create the voice and vision to make your idea in a crowded, quickly diverted space. For those who don\u2019t reach their target in the set time, none of the existing investment pledges will be honored. <\/span><\/p>\n

    \u201cI was very humbled to reach my target,\u201d Dadaleares says. \u201cI remember looking up an investor whose name I didn\u2019t know. It turned out to be a burlesque drag show team in Washington D.C. That was awesome.\u201d <\/span><\/p>\n

    Schmear Campaign<\/strong><\/span><\/p>\n

    Consider the humble bagel. A grab-and-go staple of everyday life, it might seem an unlikely food hero. Mister Bagel <\/strong>set the bar locally in 1977 with Brooklyn native Rick Hartglass\u2019s first shop on Forest Avenue. Over 40 years later, we\u2019re experiencing the second coming of the old-school Jewish treat. Here\u2019s hoping the trend doesn\u2019t go the way of New York\u2019s multi-colored, sugar-sprinkled \u2018unicorn bagels\u2019\u2026 <\/span><\/p>\n

    \u201cI think what we\u2019re seeing now is a modern interpretation. Bagels today are a lot lighter and less dense, because that\u2019s the taste now,\u201d says Audrey Farber as she serenely plaits a challa<\/em> in the sun-washed second floor of Fork Food Labs<\/strong> on a weekday morning. Farber launched Bubbe & Bestemor<\/strong> baking company last year to celebrate her Ashkenazi Jewish and Norwegian heritage. Hailing from New Jersey, she moved to Maine aged 12 with her family, including her father, a fervent bagel fan. \u201cHe\u2019s doing a taste test of every bagel in Maine. He says they\u2019re all good but not quite right<\/em>. We think of the New York bagel like the New York slice\u2013as the<\/em> benchmark\u2013but I actually don\u2019t like a lot of the recipes from the iconic bagel makers. I\u2019m a nerd for the traditional recipes and methods. It\u2019s a matter of taste.\u201d <\/span><\/p>\n

    Looking like a slice of 1970s Lower East Side New York, Rose Foods<\/strong> on Forest Avenue (formerly home to BreaLu cafe) is certainly tapping into our faith in the New-York-style bagel experience. \u201cI developed the recipe over the winter in my kitchen,\u201d says Chad Conley, who also owns the popular Palace Diner<\/strong> in Biddeford. \u201cI worked hard to develop the right texture: a crisp bite to the exterior and a light chewiness.\u201d <\/span><\/p>\n

    Conley grew up down the street from Rose Foods and recalls when dining out in the area involved a trip to Olive Garden. He fell for the idea of a traditional-style bagel shop while traveling to New York and Vancouver. Creations like the Luxe Lox\u2013Nova lox, salmon caviar, and lox cream cheese\u2013eaten in the tiny, tiled deli-style shop\u2013will almost transport you to downtown Manhattan. As will the price tag, $16. <\/span><\/p>\n

    Elsewhere, Lewiston bakery Forage Market <\/strong>will expand into the former Creighton\u2019s Flower Market at 123 Washington Avenue. The bakery\u2019s fire-blistered bagels have been ranked one of the best in the country by Saveur <\/em>magazine. Nearby, Union Bagel <\/strong>announced it will open a second, larger location on Veranda Street to meet growing demand from wholesalers, though they\u2019ll keep their cozy storefront on Cumberland Avenue. In Biddeford, Rover Bagels<\/strong> added to the city\u2019s ever-expanding roster of eateries with a wood-fired bagel shop on Elm Street. James Beard award-winner Krista Kern Desjarlais<\/strong>, owner of Bresca<\/strong> and the Honey Bee<\/strong>, surprised Yarmouth locals by opening the diminutive Purple House<\/strong> on Walnut Hill Road and serving Montreal-style bagels from a wood-fired oven. Meanwhile, South Portland favorite Scratch Baking<\/strong> proves that bread binges have become an elevated experience by opening the sleek Scratch Toast Bar <\/strong>at 205 Broadway. <\/span>-By Sarah Moore<\/em><\/span><\/p>\n

    Lobster = Love<\/strong><\/span><\/p>\n

    Mainers love our lobster year-round, but there\u2019s something about the delectable lobster roll that feels exclusive to summer\u2013until now.<\/span><\/p>\n

    Enter Highroller Lobster Company<\/strong>, which opened its cherry-red doors on 104 Exchange Street in December 2017. The jump from sidewalk cart to sit-down eatery was somewhat spontaneous. \u201cInitially, a permanent space was not the dream at all,\u201d co-owner Andy Gerry says. \u201cWe had a lot of tourists who\u2019d seek us out, thinking we were a restaurant. And the local demand keeps getting higher and higher.\u201d The new space, a cheerful red-and-white refuge complete with old-school booths and an industrial bar, enables Highroller to serve up fun and fresh fare featuring Maine\u2019s favorite crustacean all year long. \u201cWe think of our food as the everyman\u2019s lobster,\u201d Gerry says. \u201cA lot of places put lobster on a pedestal, but we have fun with it.\u201d Dishes like the lobster cheese crisp taco and the lobby pop (a seafood version of a corndog) have an almost cult-like following among Portland residents. Of their decision to open a brick-and-mortar spot, Gerry declares, \u201cLobster rolls are no longer seasonal.\u201d<\/p>\n

    The once gaudy exterior of 3 Buoys on Washington Avenue now stands whitewashed and empty, awaiting its reincarnation as Bob\u2019s Clam Hut<\/strong>. It\u2019s been all quiet on the eastern front since owner Michael Landgarten announced plans to expand beyond Kittery a year ago. \u201cWe\u2019re definitely still coming to Portland,\u201d says Landgarten. \u201cWe\u2019ll open in April or May. It\u2019s going to be an urban Bob\u2019s. We\u2019re going to sell classic favorites like lobster rolls and fried clams but there will be more of a late night feel.\u201d<\/p>\n

    Migrate south for The Commissary<\/strong> in Scarborough, owned and operated by Bite into Maine<\/strong>, one of Portland\u2019s original food truck success stories. \u201cThe Commissary was the working kitchen for our trucks,\u201d says co-owner Sarah Sutton. \u201cWe wanted to have the capability to work year-round, so we opened it up to customers.\u201d The venue is modest\u2013a takeout counter and 12 dining seats\u2013but their menu has grown. \u201cGuests can enjoy our famous lobster rolls, plus grown-up grilled cheese and chowder.\u201d<\/p>\n

    Keep your eyes peeled for the long-awaited arrival of Maine Lobster Shack<\/strong>, which has teased its arrival on 425 Fore Street since 2015. There\u2019s no official opening date as yet, but CFO Michael Michalski is currently working with contractors to convert the 1,800-foot space that sits next to Gelato Fiasco<\/strong>. The delay may have to do with tax deposit issues in California by Old Port Lobster Shack owner Russell Deutsch, a Mainer who is California-based.
    \n\u2013By Madison Andrews<\/em><\/span><\/p>\n

    Epicurean Calendar 2018<\/strong><\/span><\/p>\n

    JANUARY<\/strong><\/span><\/p>\n

    12-14 \/ 19-20 Annual Glacier Ice Bar & Lounge<\/strong><\/span><\/p>\n

    Sip cocktails at what\u2019s equally the \u201chottest and coolest\u201d bar on the Maine coast this January at the Annual Glacier Ice Bar & Lounge at the Samoset Resort. It\u2019s the perfect option for a stay-cation, with bites from Enoteca Wine Bar and live entertainment at La Bella Vita. samosetresort.com<\/strong><\/span><\/p>\n

    12-13 <\/span>Whole Hog Culinary Workshop<\/strong><\/span><\/p>\n

    This one-of-a-kind master class involves breaking down a whole pig, learning the craft of creating prosciutto, sausage, and other smoked and cured meats, and enjoying the final results at a formal dinner. Not for the faint of heart, the Whole Hog workshop takes place over a two-day period at Nezinscot Farm in Turner, ME, led by the brother-sister duo of Castonguay Meats. Get ready to pig out. 225-3231.
    \ncastonguaymeats.com<\/strong><\/span><\/p>\n

    13 <\/span>Maine Brewers\u2019 Guild Beer Festival<\/strong><\/span><\/p>\n

    Celebrate Maine\u2019s craft beer at the winter session of the annual Maine Brewers\u2019 Guild Beer Festival at Thompson\u2019s Point in Brick South, featuring an extensive selection of Maine-brewed ales and lagers, as well as live music and plenty of grub from local food trucks to soak up the suds.
    \nmainebrewersguild.org<\/strong><\/span><\/p>\n

    14 Cider Series Dinner #1 at Bolster, Snow & Co.<\/strong><\/span><\/p>\n

    Bolster, Snow & Co.\u2013located within Portland\u2019s newest boutique hotel, The Francis\u2013hosts Brian Smith of Oyster River Winegrowers for a four-course communal dinner with cider pairings, including discussions about apple varieties and the re-emergence of artisanal cider-making practices. bolstersnow.com<\/strong><\/span><\/p>\n

    18-20 <\/span>Ice Bar at Brunswick Hotel and Tavern<\/strong><\/span><\/p>\n

    Head north to the Brunswick Hotel and Tavern for their annual ice bar celebration. Warm up with an assortment of specialty drinks, hors d\u2019oeuvres, outdoor grilling, and live entertainment each night from 5-10 p.m. thebrunswickhotelandtavern.com<\/strong><\/span><\/p>\n

    23 <\/span>Babette\u2019s Feast Opening Night<\/strong><\/span><\/p>\n

    Portland Stage presents the opening night of Babette\u2019s Feast<\/em>, an adaptation of the story of how a refugee transforms a community by throwing a lavish dinner party. The production runs through February 18.
    \nportlandstage.org <\/strong><\/span><\/p>\n

    25\/27<\/span> Ice Bar at BlueFin<\/strong><\/span><\/p>\n

    The annual Portland Harbor Hotel ice bar returns once again this January at the new BlueFin restaurant. With a live DJ, ice sculptures, complimentary food and fire pits, this is a party not to be missed. portlandharborhotel.com<\/strong><\/span><\/p>\n

    27 <\/span>Allagash Wild Beer Roundup<\/strong><\/span><\/p>\n

    It\u2019s the most exciting beer release of the year at Allagash! As well as offering a diverse array of rare releases, guests are invited to the brewery for games, prizes, and music. Prost!<\/em> allagash.com<\/strong><\/span><\/p>\n

    28 <\/span>Pies on Parade Rockland,<\/strong><\/span><\/p>\n

    Dubbed \u201cPie Town USA\u201d by Food Network,\u00a0 <\/span>Rockland hosts the 14th annual pie-centric parade just a few days after National Pie Day (January 23). Seize the opportunity to sample more than 50 pies, featuring old favorites like apple, raspberry, and blueberry, and savory twists like gourmet pizza pies, seafood pies, and whoopie pies from local businesses. Ticket sales benefit the AIO Food Pantry. historicinnsofrockland.com<\/strong><\/span><\/p>\n

    FEBRUARY<\/span><\/p>\n

    3 <\/span>Chef Summit<\/strong><\/span><\/p>\n

    The third annual Chef Summit at Sunday River brings 12 chefs and mixologists together for a unique evening of world-class food and beverages. Featuring dishes from Chef Josh Berry (Union), Chef Mike Wiley (Hugo\u2019s), Chef David Turin (David\u2019s) and more, it\u2019s the foodiest event of the year on the mountain.
    \nsundayriver.com<\/strong><\/p>\n

    12 <\/span>Beer Hearts Chocolate<\/strong><\/span><\/p>\n

    Allagash hosts a romantic beer and chocolate pairing event right in time for Valentine\u2019s Day. A portion of the proceeds go toward benefiting the American Heart Association. How sweet is that? allagash.com<\/strong><\/span><\/p>\n

    28 <\/span>Incredible Breakfast Cook-off<\/strong><\/span><\/p>\n

    Kick Maine Restaurant Week off a few days early with the annual Incredible Breakfast Cook-off! Taste the best of what the city has to offer for morning treats from some of the area\u2019s best restaurants. Who will win bragging rights?
    \n<\/span>mainerestaurantweek.com<\/strong><\/span><\/p>\n

    13 <\/span>Mardi Gras<\/strong><\/span><\/p>\n

    WMPG hosts the 23rd Fat Tuesday party at the USM Woodbury Campus Center. There will be live Acadian and New Orleans music and local restaurants will prepare their best Cajun and Creole dishes to be crowned the champion of the Cajun Cookin\u2019 Challenge. wmpg.org<\/strong><\/span><\/p>\n

    MARCH<\/span><\/p>\n

    1-12 <\/span>Maine Restaurant Week<\/strong><\/span><\/p>\n

    2018 marks the 10-year anniversary of Maine Restaurant Week, when practically every restaurant in town offers multi-course menus at fixed prices. It\u2019s the deal of the year, so be sure to grab reservations in January or February. mainerestaurantweek.com<\/strong><\/span><\/p>\n

    2-3 <\/span>SUNAANA<\/strong><\/span><\/p>\n

    SUNAANA winter festival returns for its second year, this time stretching into a two-day event. Jam-packed with music, art, craft beer, spirits and local food, it\u2019s one of the most eclectic events of the year at Brick South, Thompson\u2019s Point. sunaana.com<\/strong><\/span><\/p>\n

    4 <\/span>Coffee and Dessert Pairing <\/strong><\/span><\/p>\n

    Get your sweet on at Coffee By Design! Featuring signature desserts from some of the city\u2019s best restaurants and plenty of caffeine, there\u2019s no better way to shake off the winter doldrums. coffeebydesign.com<\/strong><\/span><\/p>\n

    6 <\/span>Maine Brew Fest Spring Session<\/strong><\/span><\/p>\n

    Taste over 100 craft beers and ciders at the spring session of the Maine Brew Fest. Taking place at Sunday River\u2019s South Ridge Lodge, it\u2019s the perfect way to wind down after a day on the slopes. sundayriver.com<\/strong><\/span><\/p>\n

    11 <\/span>Spirit Quest<\/strong><\/span><\/p>\n

    A self-guided walking tour through the Old Port and Arts District, Spirit Quest takes guests on a journey to taste the best cocktails and paired bites the city has to offer. visitmaine.com<\/strong><\/span><\/p>\n

    14 <\/span>7th Annual PSO Wine Dinner<\/strong><\/span><\/p>\n

    Featuring wine from the Blue Danube Wine Company, the 17th Annual Portland Symphony Orchestra wine dinner will be held this year at the Harraseeket Inn in Freeport. Look for culinary creations from Paola Laboa (Solo Italiano), Sara Jenkins (Nina June), Ilma Lopez (Piccolo, Chaval), Sam Hayward (Fore Street, Scales) and Troy Mains (Harraseeket Inn). portlandsymphony.org <\/strong><\/span><\/p>\n

    24 <\/span>Annual Chili Chowder Challenge<\/strong><\/span><\/p>\n

    Recognized as the biggest and longest lasting chili and chowder competition in Maine, the 17th Annual Chili Chowder Challenge is\u00a0 <\/span>a fun- and food-filled family event with a charitable component. Proceeds from the event benefit the Children\u2019s Center. Beyond the main event of tasting the state\u2019s best chili and chowder from local restaurants and caterers, guests can enjoy crafts, a silent auction, and live music.
    \nchildrensctr.org<\/strong><\/span><\/p>\n

    25 Maine Maple Sunday <\/strong><\/span><\/p>\n

    Get an up-close glimpse at how Maine maple syrup producers create liquid gold on Maine Maple Sunday\u2014always the fourth Sunday in March. Bring your sweet tooth! mainemapleproducers.com<\/strong><\/span><\/p>\n

    25 <\/span>Eat the Heat Chili Cookoff<\/strong><\/span><\/p>\n

    Be the judge at Sunday River\u2019s annual chili cookoff, where local restaurants vie for the title of the Champion of Chili. This year\u2019s twist? Individuals without a restaurant affiliation are invited to compete. The Firefighters\u2019 Race, live music, and a Bloody Mary Bar from Shipyard Brew Haus tops it off to deliver you a perfect Sunday.
    \nsundayriver.com<\/strong><\/span><\/p>\n

    APRIL<\/span><\/p>\n

    6 <\/span>Maine Brewfest: Spring Session<\/strong><\/span><\/p>\n

    After a day of skiing and snowboarding on the mountain, switch gears at night at Sunday River\u2019s second annual brew festival, highlighting 100 different beers and ciders from 40 local brewers. The event, which kicks off the mountain\u2019s Spring Festival Weekend, includes plenty to eat and live music to rock out to. sundayriver.com<\/strong><\/span><\/p>\n

    8 <\/span>Chocolate Lover\u2019s Fling<\/strong><\/span><\/p>\n

    Get your fill of chocolatey goodness at the 2018 Chocolate Lover\u2019s Fling. With desserts from Standard Baking Company, the Holy Donut, Izzy\u2019s Cheesecakes and more, there\u2019s no heading home hungry from this annual event (now in its 33rd year!).
    \nchocolateloversfling.org<\/strong><\/span><\/p>\n

    26 <\/span>Gulf of Maine Seafood Celebration<\/strong><\/span><\/p>\n

    Give a toast to the bounty of the ocean at the 5th annual Gulf of Maine Seafood Celebration. Mingle with marine scientists, local fisherman, and more while tasting an endless array of dishes highlighting the best our waters have to offer\u2014it\u2019s educational and delicious. gmri.org<\/strong><\/span><\/p>\n

    MAY<\/span><\/p>\n

    11 <\/span>Toast on the Coast<\/strong><\/span><\/p>\n

    Spend an evening overlooking beautiful Casco Bay while enjoying gourmet fare at the 7th annual Toast on the Coast. Held each year at the Ocean Gateway terminal on Portland\u2019s historic waterfront, guests can expect to sample fine wines and plenty of food pairings, and proceeds always go to a good cause. Tickets are limited, so secure yours today! toastonthecoast.com<\/strong><\/span><\/p>\n

    19 <\/span>8<\/strong><\/span> Great Plates<\/strong><\/span><\/p>\n

    Beer and bites for a good cause, 8 Great Plates brings together eight local restaurants for a night of beer and food pairing, with all proceeds going to charity. allagash.com<\/strong><\/span><\/p>\n

    JUNE<\/span><\/p>\n

    4-9 <\/span>Kennebunkport Festival<\/strong><\/p>\n

    A week-long celebration of area chefs and craft beverage producers and distillers, it\u2019s the perfect way to enjoy the spirit of Kennebunkport\u2014one unforgettable bite and sip at a time. <\/span>
    \nkennebunkportfestival.com<\/strong><\/p>\n

    10 <\/span>Old Port Festival<\/strong><\/span><\/p>\n

    Kick off your summer with the 45th annual Old Port Festival. With over 250 vendor booths offering an eclectic mix of food, music and art, this rain-or-shine event draws thousands of attendees to Portland\u2019s downtown from 11 a.m.\u20145 p.m. portlandmaine.com\/old-port-festival<\/strong><\/span><\/p>\n

    21-23 <\/span>Greek Festival <\/strong><\/span><\/p>\n

    A 3-day event that draws
    \nover 10,000 people each year, the annual Greek Food Festival is a family-friendly Portland tradition. Come for the spanakopita, lamb souvlaki, and loukoumades\u2014stay for the live music and traditional dancing!\u00a0holytrinityportland.org<\/strong><\/span><\/p>\n

    23 <\/span>Allagash Street Fair<\/strong><\/span><\/p>\n

    Industrial Way becomes a veritable festival each year at the annual Allagash Street Fair. A collaboration between area restaurants and benchmark breweries from Maine and beyond, it\u2019s one of the finest ways to soak up some sun and suds this summer. allagash.com<\/strong><\/span><\/p>\n

    23<\/span> Maine Whoopie Pie Festival <\/strong><\/span><\/p>\n

    Fans of Maine\u2019s official state treat will be in seventh heaven at the 2018 Maine Whoopie Pie Festival. With samples of countless different interpretations of the classic Maine treat to choose from, it\u2019s the ultimate education on all things \u201cwhoopie.\u201d
    \nmainewhoopiepiefestival.com<\/strong><\/p>\n

    JULY<\/span><\/p>\n

    7-14 <\/span>Maine Potato Blossom Festival<\/strong><\/span><\/p>\n

    Visit beautiful Aroostook County for the annual Maine Potato Blossom Festival this July. Over 100 performances, contests and activities round out what is undoubtedly the state\u2019s biggest homage to the potato, including a\u2026potato blossom pageant? You\u2019ll just have to show up in Fort Fairfield to see it for yourself. fortfairfield.org<\/strong><\/span><\/p>\n

    9-14 <\/span>Central Maine Egg Festival<\/strong><\/span><\/p>\n

    Truly the event of the year in Pittsfield, ME, the annual Central Maine Egg Festival celebrates the humble egg in style. You\u2019ll never view eggs the same way again after witnessing the \u201cEgglympics.\u201d
    \n<\/span>centralmaineeggfestival.org<\/strong><\/span><\/p>\n

    13-15 <\/span>Moxie Festival<\/strong><\/span><\/p>\n

    Held in Lisbon, ME since 1982, the annual Moxie Festival is a Maine tradition like no other. Celebrate the origins of one of the world\u2019s most eccentric beverages with other Moxie lovers from across the country. Did we mention we still love the taste all these years later?
    \nmoxiefestival.com<\/strong><\/span><\/p>\n

    20-22 <\/span>Maine Celtic Celebration<\/strong><\/span><\/p>\n

    A fitting host city for such a celebration, Belfast presents its 12th annual Maine Celtic Celebration. Music, dancing, and feats of strength mark the occasion, but none compare with the remarkable cheese-rolling championship. Show up and cheer on the cheese-chasers\u2026or the wheel of Dubliner.<\/span>mainecelticcelebration.com<\/strong><\/span><\/p>\n

    20-22<\/span> Yarmouth Clam Festival<\/strong><\/span><\/p>\n

    A Maine summer tradition ever since 1965, the Yarmouth Clam Festival draws thousands of people each year for live music, arts & crafts and\u2014of course\u2014as many clams as you can put back. Don\u2019t miss the Carnival on the Midway! clamfestival.com<\/strong><\/span><\/p>\n

    22 <\/span>Open Farm Day<\/strong><\/span><\/p>\n

    Grow your sense of connection with Maine farmers on Open Farm Day, which gives families the chance to visit working farmers throughout all 16 Maine counties. It\u2019s one of the most educational events of the year, with many farms offering plenty of tasty bites of locally grown meats and produce along the way. maine.gov<\/strong><\/span><\/p>\n

    29 <\/span>Festival of Nations<\/strong><\/span><\/p>\n

    Perhaps the most culturally diverse event to take place in Maine all year, the Festival of Nations in Deering Oaks Park is not to be missed. Expect a wide variety of authentic, traditional cuisines from around the world, as well as plenty of live music, dancing and other festivities. visitportland.com<\/strong><\/span><\/p>\n

    AUGUST<\/span><\/p>\n

    1-5 <\/span>Maine Lobster Festival<\/strong><\/span><\/p>\n

    Lobster lovers have been flocking to Rockland since 1947 for the Maine Lobster Festival, an ode to the crustacean complete with cooking contests, carnival rides, and plenty of culinary creations to try. All of the proceeds are donated back to communities in the Midcoast area each year, which makes the MLF one of the most guilt-free indulgence events of the year.
    \nmainelobsterfestival.com<\/strong><\/span><\/p>\n

    4 <\/span>Picnic Music
    \nand Arts Festival<\/strong><\/span><\/p>\n

    Bringing together some of the finest artists Maine has to offer, the Picnic Music and Arts Festival is a must-attend event for anyone interested in supporting the local artist economy. With a heavy food truck presence, there\u2019s no way you\u2019re going home hungry. <\/span><\/p>\n

    10 <\/span>Acadian Festival <\/strong><\/span><\/p>\n

    Celebrate Acadian culture and history at the 41st annual Acadian Festival in Madawaska, ME. It might be a bit of a drive, but we promise the poutine and \u201cbaby crawling contest\u201d will be worth it.
    \nacadianfestival.com <\/strong><\/span><\/p>\n

    17 <\/span>Maine Highland Games and Scottish Festival<\/strong><\/span><\/p>\n

    Get your fill of haggis and Scotch whiskey at the 2018 Maine Highland Games and Scottish Festival. Hosted by the St. Andrews Society of Maine, it\u2019s the event of the year for anyone with an interest in Scottish culture. Yes\u2013there will be bagpipes.\u00a0 <\/span>mainehighlandgames.org<\/strong><\/span><\/p>\n

    18-19 <\/span>St. Peter\u2019s Church Annual Italian Bazaar<\/strong><\/span><\/p>\n

    Classic Italian food, street games, and tons of family fun characterize the St. Peter\u2019s Church Annual Italian Bazaar. Don\u2019t leave without a sausage sandwich! italianheritagecenter.com<\/strong><\/span><\/p>\n

    25 <\/span>Wells Chili-Fest<\/strong><\/span><\/p>\n

    Fully sanctioned by the International Chili Society, the Wells Chili-Fest is a serious competition. Contestants will compete in various categories, including chili, chili verde, and salsa. Don\u2019t forget\u00a0 <\/span>the antacids! wellschilifest.com<\/strong><\/span><\/p>\n

    SEPTEMBER<\/span><\/p>\n

    7-10 <\/span>Maine Garlic Festival<\/strong><\/span><\/p>\n

    Held every year in Southwest Harbor, the Maine Garlic Festival features live entertainment, plenty of food and drink, and the chance to mingle with experienced garlic growers. It\u2019s also an important fundraiser for local nonprofits, so get ready to trade in your fresh breath for a good cause. downeastacadia.com<\/strong><\/span><\/p>\n

    21-23 Common Ground Country Fair
    \n<\/strong>Celebrate rural living and organic farming at the Common Ground Country Fair in Unity, Maine. Presented by the Maine Organic Farming and Gardening Association (MOFGA), it\u2019s an excellent chance to enjoy and embrace the bounty of our state\u2014 plus everything is organic and locally grown! mofga.org<\/strong><\/span><\/p>\n

    29 <\/span>Billtoberfest<\/strong><\/span><\/p>\n

    Celebrate the work of head brewer Bill Boguski at Foulmouthed Brewing in South Portland. Grab a frosty mug of German-style lager and cheers your neighbor!
    \n<\/span>foulmouthedbrewing.com<\/strong><\/span><\/p>\n

    OCTOBER<\/span><\/p>\n

    6 <\/span>Chowdah Challenge<\/strong><\/span><\/p>\n

    Freeport\u2019s tastiest event of the year, the Chowdah Challenge brings together offerings from area restaurants, all clamoring for first plate. With all proceeds benefiting Freeport Community Services programs, it\u2019s a win-win for everyone involved\u2014and a tasty one, at that. fcsmaine.org<\/strong><\/span><\/p>\n

    14 <\/span>Maine Cheese Festival <\/strong><\/span><\/p>\n

    Sample the finest fromage Maine has to offer from over 25 creameries at the Maine Cheese Festival. It\u2019s an excellent opportunity to meet your local cheesemakers, learn more about the process, and taste some of the most complex cheeses in the state. mainecheeseguild.org<\/strong><\/span><\/p>\n

    18-21 <\/span>Harvest on the Harbor<\/strong><\/span><\/p>\n

    Harvest on the Harbor features a diverse and engaging line-up of events highlighting food and drink from Maine\u2019s best chefs and mixologists. Each ticket sold benefits Full Plates Full Potential, with a mission to ending childhood hunger in Maine.
    \n<\/span>harvestontheharbor.com<\/strong><\/span><\/p>\n

    22 <\/span>Brett Camp<\/strong><\/span><\/p>\n

    Get funky at Austin Street Brewery with a full line-up of beers fermented with brettanomyces\u2014a prized strain of wild, naturally occurring yeast. There\u2019ll even be a few special, limited-run bottles to bring home.
    \naustinstreetbrewery.com<\/strong><\/span><\/p>\n

    28 <\/span>Goods from the Woods<\/strong><\/span><\/p>\n

    Oxbow Brewing Company\u2019s annual celebration features a huge variety of rare beer, gourmet food from some of Portland\u2019s finest chefs, live music, and art. Every attendee is sent home with a commemorative Oxbow glass and two very special bottles of Oxbow beer. oxbowbeer.com<\/strong><\/span><\/p>\n

    NOVEMBER<\/span><\/p>\n

    17-18 <\/span>Maine Harvest Festival<\/strong><\/span><\/p>\n

    Experience the best of \u201cfarm fresh\u201d at the Maine Harvest Festival at the Cross Insurance center in Bangor. A culmination of brewers, fiber artisans, chefs and farmers, it\u2019s an ideal way to sample and learn more about the Maine growing season. maineharvestfestival.com<\/strong><\/span><\/p>\n

    DECEMBER<\/span><\/p>\n

    1-9 <\/span>Kennebunkport Christmas Prelude<\/strong><\/span><\/p>\n

    The Kennebunkport Christmas Prelude spans more than a full week to bring you near endless holiday cheer. Enjoy shopping, dining and plenty of merriness, including Santa on a lobster boat.
    \nchristmasprelude.com<\/strong><\/span><\/p>\n

    8 <\/span>Champagne and Caviar Tasting at Browne Trading Company<\/strong><\/span><\/p>\n

    Want to get a taste of the finer side of life without cashing-in a portion of your savings? Sample numerous different examples of caviar, fine sparkling wines and other luxury treats at the inimitable Browne Trading Company on Commercial St. from 1-3 p.m.
    \nbrownetrading.com <\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    Join us on a journey through Maine\u2019s culinary jungle.<\/p>\n","protected":false},"author":1,"featured_media":14278,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[8,15],"tags":[185,181,184,177,183,182,176,178,179,180,157,136],"class_list":["post-14274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-classic-maine-stories","tag-bao-bao","tag-best-restaurants-in-maine","tag-dining-guide","tag-east-ender","tag-foodie-news","tag-foodies","tag-highroller-lobster-company","tag-maine-brewery","tag-maine-dining","tag-maine-food","tag-maine-restaurants","tag-winterguide-2018"],"_links":{"self":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/14274","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/comments?post=14274"}],"version-history":[{"count":5,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/14274\/revisions"}],"predecessor-version":[{"id":18198,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/14274\/revisions\/18198"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media\/14278"}],"wp:attachment":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media?parent=14274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/categories?post=14274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/tags?post=14274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}