Grace is simply stunning: Portland, Maine's newest restaurant pulled off an epic historic renovation to turn Chestnut Street United Methodist Church into an impressive dining experience (at right).- Don't pass on the parsnips. They offer a "sweet, caramel-y flavor" that makes them ripe for roasting.
- The old-school Chateau Brane-Cantenac is enjoying a quality upswing with notable new wines.
- Battle Lobster: Steve Corry will represent Maine in an "Iron Chef"-like charity event.
- No locale is safe from fiddlehead fever: Portland jumps on the bandwagon with a recipe for a tasty sauté with sugar snaps and baby carrots.
- California's producing bottles of sauvignon blanc that offer surprising softness.
- A recipe for tasty but fattening Congo Squares.
- A rundown of local events.
Posts with tag grace
Parsnips, Lobster and Fiddleheads - The Portland Press Herald in 60 Seconds
The Toronto Star in 60 seconds: From milk to apple crisp
- Milk seems like a simple fluid, but this excerpt of Milk shares the convoluted truth.
- The easiest way to start appreciating wine: try it in different glasses (it converted me!). Gord Stimmell talks about the truths of wine glasses and some cheap but tasty wine picks.
- Communal dining at Oddfellows and a warning about mixed nuts.
- Giving thanks is often teamed with religion, but being thankful can mean more, non-denominationally.
- Recipe: Apple Ginger Crisp with Honey Mascarpone
The Globe and Mail in 60 Seconds: Celebrity Chefs, Scallops, and Restaurants
- If you got to attend a celebrity dinner, would you? What if you were served a big pig's head, with eyes ready to eat, or maybe some of those wobbly red things on roosters? It was all for $295 a plate.
- Did you know that dry scallops are better? The water and preservatives affect the quality, so get some dry ones and try scallops with chorizo.
- Toronto restaurant reviews: Grace on College St., Swatow on Spadina, and Chinese Traditional Bun on Dundas St. West.
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
