Eat Your Losers

32 teams started their season with hopes and dreams of getting into this weekends Super Bowl. 30 teams had that dream end by the middle of January. My team, The Chicago Bears, saw that dream end in the middle of November with (another) injury to their Quarterback, Jay Cutler. So, yet again, I'm in the majority of football fans who will tune into the game, root halfheartedly for a team that they merely hate less than the other (as a New Yorker, I'm obligated to root for the Giants in this match up, though I severely question their chances of winning).

But, when it comes down to it, hasn't the Super Bowl become more about the commercials,

ridiculous half time shows (Madonna? Really? Way to connect, NFL) and the food. It's about the at home tailgate, with a cartoonishly large TV, some friends and enough alcohol or greenery to make you forget that your team utterly sucked this year. But, maybe I'm projecting.

So, this year, I've been thinking of a "losers" theme for the food--something to celebrate the ones that didn't make it (and probably won't again next year because of a questionable choice in QB's. But, there I go again), while we watch the ones that did.

For Chicago Bears Fans:

(Photo from The Paupered Chef)
Chicago Style Italian Beef Sandwiches

For New Orleans Saints fans:

Muffaleta

For Baltimore Ravens fans:

(photo from YumSugar)
Maryland Style Crab Dip

For the Pittsburgh Steelers fan

(photo from Accidental Hedonist)
Peirogis

For the San Diego Chargers, Oakland Raiders and San Fransisco 49ers fans:

(photo from TheNibble.com)
Homemade California Rolls

So, while you may not be celebrating your teams victories this Sunday, you can, at the very least, celebrate some of their hometown foods.

100 Years of Cake in America

Thank you, America's Test Kitchen.

Elevation Burger

Exactly a year ago, burgers became a focus of my life, at least for a few months. Then it seemed that there was talk of burgers all over internet food press. Maine also saw its first Five Guys open back in April. In May I even wrote:

I agree with Kate and her assessment that these rounds of O-Rama have gotten some of us(me) thinking about burgers more than ever.

But, after that, I only went out once for burgers (Five Guys) and was horribly disappointed--and mildly disgusted--with the food. It seemed my love affair with burgers was not meant to last long.

Then, last week, Arlington, VA, based Elevation Burger opened its doors in South Portland and it looked like I had reason to rekindle my burger pursuits. This was solidified when an invite went out from their PR person to several local food bloggers, asking us to stop by and try their food. Kate and I made plans, along with Kate's roommate, A., to head out to Exit 3 this past Monday night and see what they were about.

The first thing you notice when you walk in is how open and bright the space is. To your right is an open kitchen, where you can watch the employees prepare the orders through a glass window. The other thing you notice right off is how happy, polite and generally nice the people working there are. They were patient with us when the three of us stood, overwhelmed and overstimulated at the counter, trying to figure out what to order from the foreign menu. They offered suggestions with things they had tried and enjoyed during their past week of training. Most employees at fast food places just kind of stare at you with ambivalence or contempt--or a mixture of the two--these employees seemed pretty sincere.

But, not only do their employees seem different than other establishments, but Elevation Burger seems to pride itself on being a bit different overall. Their mantra, "Ingredients Matter," is backed up by their use of daily ground organic, grass fed, free range beef. They also use organic eggs and butter in their cookies and opt to fry their french fries in olive oil. They use bamboo in the flooring, sorghum table tops and as much renewable products in their restaurants. They're the Anti-Golden Arches, it seems... but, not quite.

Yes, they use beef that is better for you(grass fed is lower in fat than corn fed), but you can get their Vertical Burger with up to ten patties on it (which completely defeats the purpose of eating meat that's lower in fat). They have a cool, futuristic Coke soda machine, that was developed in South Portland (which dispenses the obvious selection of beverages sweetened with High Fructose Corn Syrup)



But, they also offer a line of local, all-natural sodas (the Maine Root Lemonade is fantastic, by the way).


They proudly tout their choices for better, higher quality ingredients than you find at your typical fast food burger hut, and they should. The owners, Mark and Christopher, who picked up our tab and sat and chatted with us for a bit, said that they give options to their customers. If you want a Coke, you can have one, if you want a healthier option, they have that, too.



They have a 'lettuce wrap' option for those not wanting, or able, to eat bread and, while the hamburger is the star, they also offer vegetarian ones. To be fair to Mark, I poked at him a bit about not using organic potatoes, non-HFCS sweetened ketchup and a few other devil's advocate questions and he answered them all, honestly and to the point. I couldn't argue, the man had my respect for just entertaining my questions.

But, for all the hype, the food politics and all the industry buzz words, was the meal any good?



I opted for the standard, "Elevation Burger," which is a double patty burger, served on a potato bun with your choice of 11 free toppings (blue cheese dressing is extra). I had mine with lettuce, pickles and 'Elevation Sauce," a secret recipe tomato-y condiment. The burger still had a bit of pink to the middle of it, which we all were surprised and appreciative about. The overall flavor was good and the portion size of the burgers was decent enough (coming in, I'd guess, at around 7oz total). However, I did notice that, at the end, that the patties did get a little dry. But, that's one of the side effects of using a leaner meat, you lose a bit of that juiciness.

The pickles were in slices and relatively sweet. I did manage to drag both of them out on the second bite, which kind of sucked. The ES was a bit like Russian dressing, minus the relish, though there's apparently no mayonnaise in it. I liked the sweetness of it and thought they put just enough on without killing the taste of the burger. And, well, the lettuce was a bit of a throw away. I do, however, give them bonus points for the potato bun, which I absolutely love with any burger.

The french fries were met with mixed reviews. We all loved the shoe string, bistro cut of the fries, but Kate and A. weren't overly thrilled with the taste of them. I liked them more than I thought I would because you don't generally associate frying french fries with olive oil, that's something more for vegetable or peanut. But, probably because of the cut of the fry, it allowed them to crisp up at a lower temperature without becoming soggy and limp. They were also nicely salted and stood up to being dipped into the Vanilla milkshake I ordered. Which was funny because the milkshake was probably the least enjoyable piece of the meal for me. I think that my problem was the ice cream. I just straight out didn't like it. Too sweet, maybe? I couldn't quite put my finger on it, but I just wasn't a fan.

Now, what I noticed and liked most about my meal, was the fact that I didn't feel overfull or generally gross after it. I didn't have that fast food sheen from the fries or that weight in my stomach from the burger. For me, the mall area is always a bit of a wasteland of really bad chains (we'll usually stop at Chia Sen when we're out in that general vicinity) and the quality that Elevation Burger brings is a much needed, and appreciated, relief.

Teeny Tiny People: Maine Shrimp

Artemisia Cafe

There aren't many "off the beaten path" or "hidden gems" in Portland. So much of our dining scene exists between Commercial and Cumberland, in the main sections of town. But, there are a few unassuming places--like Ohno! Cafe and Caiola's--that are tucked away in cute little neighborhoods. Artemisia Cafe, located on Pleasant Street, is one of those gems and I'm lucky to call it my neighborhood spot.

During the week, Tuesday through Friday, they're only open for a quick window of time (11am-2pm) where they serve up a variety of soups, sandwiches and salads, with a daily special written on the large chalkboard that occupies nearly the entirety of the back wall.

The space is well loved and homey, with throw pillows in the booths for a little extra, comfortable cushion. There's a small bar and waiting area, but during the week the restaurant is relatively quiet. Come the weekend, though, expect a 20+ minute wait for a table.

Their brunch, for me, ranks up there with Schulte and Herr and Caiola's. Again, since it's right in our neighborhood, it's hard to resist popping over on a lazy Sunday morning.

They're opened longer hours on the weekend (9am-2pm), thankfully. The brunch menu is no longer than most places in town and they offer the usual eggs and bacon, french toast, four different types of Eggs Benedict, Huevos Rancheros, fruit bowls and, my favorite, Biscuits with Sausage Gravy.

How good are those biscuits (pictured above)? Even my mom, ever the picky eater, loved them the last time she visited and my sister, who joined her, hounded me until I went over and asked them for the recipe for their gravy. Out of respect for the restaurant, I won't post it here, but I will say that it's not your typical sausage and gravy mix. Think of it more like a bechamel, thickened with a variety of cheeses and large chunks of Italian sausage. And the chef definitely doesn't skimp on the amount of sausage, either, which some places do. Ladle that goodness over two house made flaky biscuits and you have yourself a breakfast of champions or just a really good cure for a horrible hangover. Oh, and just to make it even better, they throw in two eggs(your choice) and a side of home fries. All for just $9.50.

But, not only is the food wonderful, the service is too. There's a blonde waitress (please forgive me for forgetting her name at the moment) who is ever present in the dining room and always on her game, even on the days when she seems to be the only one and waist deep in the weeds. She's nice, cheerful and always engaging. Basically, she's the embodiment of everything I could ask for in a server. We've had her as our waitress nearly every time we've gone in and she has been all of that and more. I've never seen her flinch or lose her cool when dealing with a loud, probably still intoxicated, table or a family of four whose children have decided to finger paint with the maple syrup. She definitely makes our time their much more enjoyable and kudos to for being one of my favorite servers in Portland.

So, when you're looking for a spot to pop out to brunch this weekend, consider forgoing the usual haunts and take a trip to my neighborhood and stop in to Artemesia Cafe and, for the love of God, someone try the Sausage and Biscuits.

I'll Just Leave This One Right Here

Barista/Baker/Social Media (Downtown Portland)

Downtown coffeehouse seeks part time (1-3 days/week) team member. Coffeehouse experience NOT necessary. But, you should come in a package that features a big smile, absolute honesty, integrity, and a desire to do your best and constantly grow and improve. This position is not just about pouring coffee and waiting on customers. This is an opportunity to use your skills to help grow a cool, local coffeehouse with a mission. Here is what you are going to need to land this job. You will either need baking experience or significant social media experience. If baking, tell us what you bake and how creative you can be in a very small kitchen. If social media is your forte, you will need to be very active and experienced with using social media, including Facebook,Twitter, and Foursquare--all three. The primary responsibility of this position is to help customers. But, in between customers, our team members use their talents to help build and become a meaningful part of the business--be they baking, graphics, or marketing. Starting salary is $8.00/hour--plus tips--with regular reviews based upon job performance and meeting company goals. Staff discounts. Some benefits after six months. More after a year. First step? Please send your resume. You get bonus points if you can tell us in 10,000 words or less just how much you would like to work for us. However, the bonus points only count if you can impress us with your baking, graphics, or social media experience. Be sure to let us know whether you are currently working, and if so, full or part time, as well as your availability and when you can begin. Please note: this position requires at least one full weekday or two half-weekdays.

Teeny Tiny People: Haribo Gummi Bear

A Cupcake Revision

(photo from Y-Lime Gourmet's Facebook)

Five months ago I wrote:

Between the two tastings Kate, Dawn, and I consumed 24 cupcakes from 13 bakeries. I think that is more than enough cupcakes for me for a while (though I will probably do a single review of Y-Lime in the near future to be fair).

It took me nearly five months to come back around to cupcakes after that final tasting. There were other sweets, sure... Cakes, brownies, whoopie pies. Whatever, they weren't cupcakes. Well, as promised, I finally got around to picking up a few cupcakes from Y-Lime's Gourmet. Granted, these were picked up and eaten a month ago at Picnic but, sometimes life gets in the way. Right? Right.

The selection at Picnic had a holiday theme, for the most part. The flavors there were: Cinnamon Eggnog, Peppermint Mocha, Pistachio, Turtle, Espresso and Chocolate Pomegranate.



I chose the Chocolate Pomegranate right off the bat. The use of fresh pomegranate seeds, nestled atop a dollop of ganache, then vanilla buttercream, intrigued me greatly. When you bit into the cake, the fresh sheets popped and released a lovely tart and tangy juice that balanced the rich dark chocolate cake very nicely.



I also went with her Turtle cupcake, which had all of the required components of caramel, chocolate and pecans. This, of the two, was my hands down favorite for the sheer fact that the caramel was not only drizzled on top, but the cake itself was topped with a caramel buttercream. Again, the base was a deep, rich chocolate cake that was dense, but had a wonderfully moist texture. But, it was everything that lived on top of the cupcake that made me smile, particularly the caramelized pecans. Sometimes it's the little things that can take a good bit of food and turn it into something great.

So, this brings my tally to 26 cupcakes from 14 local bakeries and where does Y-Lime fit in the mix? Right at the top. Not only are they just really satisfying cakes, but you can tell the care and attention that owner Emily Roper puts into crafting each cake.

My Overall (adjusted) Top 5

1. Scratch Baking Co.'s Black Forest Mega Cake: The one I wanted MORE of.
2. Y-Lime Gourmet Turtle: The one I wanted to recreate.
3. Scratch Baking Co.'s Banana Cream Pie/Y-Lime's Chocolate Pomegranate: The ones that spoke to my inner child.
   
4. East End Cupcakes Vanilla with Chocolate: The one I want to share with my love.
   
5. Sugar Hill Bakery Chocolate Chocolate: The one I want to have on a bad day.

2012: Year of The Bumble Bee

2012 is suppose to be a very interesting year, what with all the talk of Mayan calender ending and a well attended Zombie Apocalypse event being organized on Facebook. In a few weeks, we will be entering the "Year of the Dragon," according to the Chinese Zodiac calendar. Though the symbol for "Dragon," danced above our heads on New Years Eve, The Missus and I celebrated the start to the "Year of the Bumble Bee" at Bresca.

I've mentioned Bresca a few times on this blog. My love for the food, and respect for Chef Kern Desjarlais runs deep, but this wasn't going to be your typical night at Bresca. Much like her recent wine dinners, led by Joe Ricchio, have brought theme meals of Bresca influenced Estonian and Greek dinners, this was going to take the food of Bresca to Hong Kong with a five course menu. And I was more excited about this meal than I was Christmas.

The evening started off with, not bread and oil, but with puffed wheat cakes and salty sweet popcorn served with a sweet chili sauce. To say that the snacks weren't odd--it wasn't normal looking popcorn and the wheat cakes weren't so much that, but rings--would be lying to you. To say that they weren't addictive would also be a bold face lie, especially when dipped into the house made chili sauce. The dish was a great little reminder that we weren't in normal Bresca mode.

The first course of the evening was a duo of "Little Jewels," which were composed of a deep fried quail egg topped with caviar and a steamed lobster dumpling, placed atop a smear of spicy sauce. The tiny, panko breaded egg was the first to go. It exploded a warm, custardy yolk under the crispy breading, the moment I bit into it. The caviar, a fantastic little treat all on its own, added a bit of salt and added richness to the nibble. Its companion was far more delicate, though. I'm not quite sure if anything else was nestled in the supple dumpling skin with the lobster, I just know that it melted quite easily on our tongues. We both looked at each other, kind of nodded our heads and said, "Wow."

The second course gave us an option of either a "Singapore Salade," comprised of shaved rare beef, greens, vermicelli, peanuts, herbs and umeboshi dressing or "Black Pearl Hot and Sour Soup," with cloud ears, white fungus, lily bulb, tofu, egg with a black truffle 'bun.' I opted for the soup, with The Missus going for the salad. Hands down, I won. While her salad was beautifully dressed with a rich, salty vinegrette and the marbled beef melted on your tongue, nothing could have beat that soup. Nothing. I actually wanted to lean over to the table next to us and tell them all to order the soup. Full of foreign fungi and tofu, I rationed every spoonful of the clean, earthy broth. Occasionally, though, I did pause to sneak in a bite of it's accompanying crostini loaded with black truffle shavings. When Corey, our waitress, came over to see how we were enjoying things, I looked up at her and said, "I want to eat this every day of my life." I had absolutely no issue with picking up my bowl and drinking down every last drop. I was pleased.

The third course, XO noodles, was next. Fresh thin egg noodles, tossed with XO sauce, dried scallops, red wine sausage and scallions. Outside of an accidental eating of a full thai chili pepper on her part, this was one of The Missus' favorites. Like the previous two courses, the flavors were gently balanced, which is important when dealing with XO sauce and dried scallops as they can come off extremely salty and fishy. Instead, it was a bowl of comfort with familiar flavors like the rich egg noodles and red wine sausage mingling with the not so common flavors of the sauce. I believe it was this course that made me declare that I was 'ruined' for Chinese food for life.

Main courses soon followed, though we weren't quite sure how much room we had left. The Missus, at my poking and prodding, ordered the five spice roasted duck that was served with a scallion pancake, pickled cucumber and hoisin sauce. I managed to snatch away one tiny bite of the duck from her plate and I can tell you that the duck skin was ridiculously crispy and the warming flavor of the star anise in the five spice was front and center. The scallion pancake was crisp, instead of doughy, and reminded more of Roti Cani than any scallion pancake I'd had previously.

I opted for the pork dish, which was a slow roasted shoulder cut served on top of an insanely rich parsnip puree with apples and cippolini onions. Again star anise was the main flavor here, rubbed on the outside of the pork, which was left to marinate to absorb the flavors. The sauce was, I'm guessing, a combination of soy, chinese vinegar with, perhaps, a bit of citrus and ginger. Whatever the components, it was fantastic ladled over the perfectly tender slab of pork shoulder. But, the best component was actually the least asian on the plate: the parsnip puree. Apparently Chef Desjarlais wanted us to be fat and happy going into the new year because there had to be a ridiculous amount of butter and cream mixed into the velvety puree.

Dessert, always the highlight at Bresca, rounded out the already spectacular meal. Truthfully, I had stopped reading after "Buttermilk panna cotta" and didn't find out, until later, that the other option was an apple beignet with creme fraiche ice cream and spicy walnuts. The Missus and I both ordered the panna cotta which, just when you thought a perfect dish couldn't be improved upon, you're proven wrong. Horribly and fantastically wrong. This panna cotta was made into a miniature sized portion and served with a coconut tapioca base, the usual tropical fruits, a puff pastry coconut lime stick, passion fruit caramel raspberry sorbet and raspberry fruit lantern.



Got all of that? Yes, I know... iphone photos suck for food blogging and this photo does absolutely no justice to how beautiful the plate was, but I had to put it up because of how beautiful that fruit lantern was on the plate. Like so many other trips to Bresca, the dessert nearly brought us to tears. While the panna cotta is rightfully the star, it was the coconut tapioca base that had me swooning in my seat and finding room in my belly to finish it down to the last spoonful.

While this may have been a one off menu for Bresca, I hope that Chef Desjarlais considers doing this sort of themed menu every year, perhaps for the celebration of the Chinese New Year. The soup, hands down, was the best dish I've had all year and the XO noodles and 'Little Jewels' weren't far behind. Not a bad way to end the year.