Pig Spotted In Portland

I was reminded this afternoon of a wonderful meal enjoyed recently in New York, at The Spotted Pig. Strangely, two memories drifted back today, once while crossing Congress Street and then again while reading a New York Times magazine article about Boulder, CO. While crossing Congress I noticed that the window of Evangeline, formerly Uffa, has the same logo of The Spotted Pig -- a pig. The NY Times article about Boulder talked at length of bohemian lifestyles -- which is how I characterized the crowd at the Spotted Pig. New York Magazine called the Spotted Pig "New York's official gastro pub." Put simply, a gastro pub serves fresh and delicious fare, not the factory made, ready to fry stuff, available at 99% of all pubs and bars.

The chef of Evangeline is Erik Desjarlais; owner of Bandol and Ladle. If his food is half as good as the cuisine at Spotted Pig, he can claim that he used a pig on his sign first. I'll never say a word about it again. I would love for nothing more than this genius chef to make it.

Back to the Spotted Pig -- for everyone who loves good fun food, you need to try this place. The food was sensational. The scene was equally interesting. We arrived at 9 P.M. and were told it would be at least an hour for a table. With luck, we snagged seats at the bar. A crowd, maybe hundreds of people, continued to flow through the restaurant for the next two hours. To the left of us were two punk rockers. To the right, stock brokers who had not yet returned home from the office. Twenty-something's mingled with fancy blue-hairs. It was a sight to behold.

The food was exactly what had been described to me by Kathy Gunst. An eclectic mix -- items your mom made for picnics with cuisine that would satisfy Thomas Keller. Our order went like this. We started with Deviled Egg ($3), Chicken Liver Toast ($5.50), Marinated Olives ($2.50) and Roll Mops ($7.50) -- Roll Mops are pickled sardines. We could have stopped there. The portions were sized well and the flavors were so fresh, full and varied, that they were almost overwhelming. Our meal completed with a Jerusalem Artichoke Salad with Goat Cheese and Hazelnuts ($16), Roasted Fennel & Goat Cheese Tart ($16), Fried Duck Egg & Bacon Salad ($17). Our neighbor at the bar insisted that we try a side of Brussels Sprouts ($7). The sprouts were so sweet it served as our dessert.

We left after two hours our dining and chatting with some seriously interesting people. We had a blast. I can't recommend the Spotted Pig enough.

I just clicked on Erik Desjarlais blog about getting ready to open Evangeline. His March 28 comment tries to remind all of us about how hard chefs work to make ends meet. That we need to buy local and support he and his peers. He's right. Portland's restaurateurs deserve our support. The winning chefs in our market have earned our support. Erik's working hard to earn our support, too. So I hope you will all be there with me in line the night that the public is invited to try Evangeline

Portland Chefs Want "Twin City" Title

The Twin City of Bushmills competition runs through March 17 at midnight. That gives all of us plenty of time to vote for Portlsand -- many many times... there's no limit to how many times we vote. This timing also gives us time to visit the restaurants included below. Each has, in some creative way, integrated Bushhmills Irish Whiskey into their menus. The Bushmills Irish Whiskey menu items are being specially created to remind guests dining at the restaurants to “Vote Portland, Make History.” They're serving up Bushmills to draw attention to the competition and support Southern Maine Share Our Strength.

Here are the featured Bushmills Irish Whiskey menu items

BACK BAY GRILL (65 Portland St.)
"Bushmills Blood Orange Champagne Cocktail" -- Bushmills Irish Whiskey with blood orange juice, a sugar cube, and blood orange bitters

"Warm Vanilla Waffle” served with orange zest ice cream and Bushmills caramel sauce

BRESCA (111 Middle St.)
“Bushmills Maple Marscarpone Cheesecake” with roasted grapes and toasted walnut shortbread crust

CINQUE TERRE (36 Wharf St.)
"Blood and Sand" (Cocktail) -- Bushmills Irish Whiskey, orange juice, sweet vermouth, and cherry liqueur

EVE'S AT THE GARDEN (468 Fore St.)
"Bushmills Brisket" -- Beef brisket braised in Bushmills Irish Whiskey, wrapped in a cabbage leaf, caramelized onions and fried potato cake

FORE STREET (288 Fore St.)
"Warm Orange and Chocolate Bushmills Irish Whiskey Bread Pudding" with cardamom and vanilla bean creme anglaise and Bushmills Irish Whiskey ice crea

HUGO'S (88 Middle St.)
"Heritage Pork Loin and Bushmills Irish Whiskey Glazed Pork Belly" with raisin chutney, caramelized bread pudding, and grainy mustard emulsion

WHY THESE CHEFS
The chefs of Back Bay Grill, Bresca, Cinque Terre, Eve’s at the Garden, Fore Street and Hugo’s are supporters of Southern Maine Share Our Strength; they prepare our annual “Taste of the Nation” fundraising wine dinner.

Vote Portland, Make History http://www.bushmills400years.com

ABOUT THE TWIN CITY COMPETITION
Chef Jeff Landry, executive chef of Eve’s at the Garden Restaurant submitted Portland’s application to become Bushmills’ “Twin City.” The application was endorsed by Portland Mayor, Ed Suslovic. Applicants were reviewed by representatives of Bushmills Irish Whiskey, including Master Distiller, Gordon Donoghue. Gordon visited Portland all day Friday. He left Portland thoroughly impressed with our passion for winning this competition. (He also experienced Boston, MA and Louisville, KY last week... he didn't have much to say about their passion.)

If Portland wins the “Twin City” title, Southern Maine Share our Strength will receive $20,000 and the city of Portland will receive $20,000 to support responsible drinking programming. The city receiving the most online votes through March 17, 2008 will be the winner. Vote for Portland at: www.bushmills400years.com (you must be of legal drinking age to participate).