Their latest travels take them to 76 Pleasant Street in Norway, where they find. As it turns out, what a hot dog NEEDS is focaccia.Those Travelin' Mainers sure get around. Focaccia, on the other hand, is outstanding, nuanced, and complex. Does the job satisfactorily, but honestly? Who cares. Hot dog buns are to bread what Taylor Swift is to human beings. The traditional hot dog bun is, by all accounts, the very worst kind of bread. in a paper bag - yes, it's on the menu - but Jillian Bedell of the From Away blog revels in her solo lunch at Cafe Miranda in Rockland, appreciating the "whimsy and humor" and wondering, "Cute, but is any of it good." The hot dogs sure are: Salty, snappy, smoky. It was, however, slathered in a good half stick of butter, which does wonders for my shiny coat.She did not order the Colt. my sourdough (toast) was, not surprisingly, lacking in sour. There was no crust from being heated on the grill. But for naught it's grazer's heaven because you can peregrinate through its highly stylized menu, throwing darts where they may land on such disparate nibbles as a halibut crudo salad to their East-West version of the inimitable lobster roll.įor breakfast, Sea Dog Brewing may be the only alternative to the chains near the Maine Mail in South Portland, but it's not much better, according to the Edible Obsessions blog, which asks the perfectly reasonable question: "Why is there not a diner out there?" Everything at Sea Dog disappoints, especially the "specialty" corned beef hash: The corned beef was a unseasoned pile of dried cubes, the only moisture coming from the oil it was heated with. And throw in a little wacky word play, like this gem from his recent post on grazing at Eventide and Fore Street. John Golden of PPH's The Golden Dish blog likes to muse too. At Local 188, "farm to table" dictates almost every aspect, but rather than "hipper than thou," owner-chef Jay Villani and general manager Garry Bowcott offer the neighborhood a sweet, cozy place to relax and feel good about the food consumed. Garnish with an orange slice."Let me back up." That's the pivot point three paragraphs in to Shonna Milliken Humphrey's review of Local 188 for The Portland Press Herald - where she stops musing about what is and isn't available at the bar and gets down to the business of what's behind the awarded four stars. Cinzano 1757 Vermouth di Torino RossoĬombine Campari and Cinzano 1757 Vermouth di Torino Rosso in a rocks glass. It's ideal for those who want to enjoy a few "bubbles" without having to forget the classic sharp Negroni taste they know and love. Legend has it that Negroni Sbagliato was invented by accident-during a busy evening in 1972, a bartender at Bar Basso in Milano accidentally added sparkling wine instead of gin to a Negroni. Meaning "messed up" or "mistaken" Negroni, the sbagliato is Negroni's bubbly, fizzy cousin. One of the variations is the Negroni Sbagliato. Eataly BostonĮataly Boston's La Pizza & La Pasta is serving five Negroni variations, and donating a portion of proceeds to Lovin' Spoonfuls, a nonprofit organization in Boston that facilitates the recovery and distribution of healthy, perishable food that would otherwise be discarded. Swap out the gin and add prosecco, and you have the Negroni Sbagliato. Strain and serve over caramelized orange slice and large "Life Saver" ice cube. 16 - 18 and half of the proceeds from Negroni sales will go to Muttville, an organization that rescues senior dogs.Ĭombine ingredients in a cocktail shaker or pint glass over ice. Should last for 3-6 weeks.Ĭreated by the Inn’s chef/owner, Shanna O’Hea, she says “After this summer’s insanity of long hours and working multiple jobs, that cocktail at the end of shift has saved my life/sanity many times.” The Inn will be celebrating Negroni Week Sept. Refrigerate overnight and strain off the following day. Pour your favorite vermouth (I used Antica Torino rosso) over the top and place a plate on top to ensure the goldenrod doesn’t float to the top. *For the Goldenrod vermouth: Take a clean sealable container and place a healthy bunch of cleaned Goldenrod in the bottom, including the stems. Once cooled, pour your favorite gin (Katrina used Dry Line gin from South Hollow Spirits) in the jar and let sit for one month before straining off.
Let first coat cool entirely before doing a second coating. *For the beeswax aged gin: Take a clean glass canning jar (Katrina used wide mouth quarts) and dry the inside thoroughly. Garnish with an orange swath and a sprig of goldenrod. Once chilled, slowly dispense over a large ice cube in a double rocks glass. Charge with a soda charging cartridge and shake the syphon upside down for one minute. Once chilled, pour ingredients in an iSi soda syphon and seal tightly. Goldenrod infused Antica Torino rosso vermouth*Ĭombine ingredients in a sealable container and refrigerate till cold.
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