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Everything posted by erikd

  1. Girlfriend (now fiancee, more on that later....) and i were just in Montreal this weekend. We are both restaurant owners/chefs in Portland maine, and decided to take a drive up to eat at PDC. Delicious. We even proposed to each other over the best bowl of tripe I have ever had (see above). After the meal, we asked Phillipe, the Som, where he eats/drinks. Le trois petit Bouchons was his answer. Simple chalkboard menu, focused wine list. We began with a bottle of Cremant, which was perfect for the pissaladiere, charcuterie and cheese dish..... Highly reccommended! and we stayed at Le Saint Sulpice, which was a boutiquey hotel in the old town...the staff was amazing erik
  2. The pizzas there might be your best bet, from my experience, as well as a bunch of folks i know....their WBTG list is decent as well johnnyd.......I just started a Blog on my own website to document the opening of my businesses, as well as general food, wine and lifestyle talk.....I can't wax poetic about Bandol here, so I figure my own Soapbox would be a good idea. It's at your disposal, along with the other e-gulleteers in NE. Please post and pass it on! erikd BandolBlog
  3. I'm going to have a bunch of domestic things at bandol...toward the end, we had domestics....I MAY get into some australians as well...the Two Hands from SoPo are great....we'll see.... The downtown produce idea has been eating at me...I think I'm going to give it a go, see what i can work out. went to see my rabbits last night....they looked DELICIOUS, and almost ready to go.
  4. it can be seared like foie....just a quick flash tho....maybe in deep hot oil. Also, it makes a tasty broth, simmered with fennel, onions, garlic, saffron and h20. there's some old school purees, sort of like rouille, added to a fish stew. or, raw on toast with lemon. be thankful you don't have to harvest the roe from the shells...my hand swelled up for a day
  5. I'm thinking shrimp stew ASAP at ladle. we used to do a killer maine shrimp bisque at the old restaurant. a little dollop of creamed leeks in a warm bowl, with a few cleaned raw shrimp and scattered black pearl caviar.....the soup was poured tableside and the heat of the poured soup would poach them just perfectly. Also, a braised pig's foot dish with poached maine shimp....crispy bits of braised trotter, melted red cabbage, some honey, and the little poached shimp. any new apprentice had shrimp cleaning duty, and man, they all had it down to a science. One kid walked out because he didnt want to clean them...... i'm going to harbor mkt
  6. the old port is quite the microchosm......the shops you listed all have SOME produce....probably due to the fact that the greengrocer is gone. But, would you buy fish from your Cheese guy??? or shampoo from your mechanic???? not to say that they dont have good produce....they're all brilliant business owners, and for all of them, quality come first, no compromise. But no one is doing just produce we would only need a little hole in the wall with some shelves and refrigeration....keep things local when available, and outsource only to happy farms elsewhere............ hmmmm.... any of you out there want to open a produce shop?
  7. Cheers Erikd, you've made my day. Not exactly related... I've been lost without the Green Grocer and have been looking for an alternate source for produce within walking distance of the Old Port. I noticed recently that Hortons in the new Public Market House has expanded their offerings (lovely baby bok choi on Sunday) - can anyone recommend anywhere else for produce in the area? ← I live in the old port as well, and the pickings are slim to none. Does anyone want to start a co-op with me? Aside from the soup house, bakery, butcher shop and restaurant building, I'm really not doing anything............ but really....we need a produce market.....
  8. Though I cant get into too much detail about schematics, the butcher shop will be pretty unique, especially around here. Completely unlike any of the meateries around here. I have a handful of folks growing certain animals especially for me....rabbits, hogs, lamb, ducks, various other fowl......maybe some happy bovine. Pretty much any part or piece you will want or need. Everything broken down from whole beast, nothing wasted...I'm trying to figure out how to package and sell a "pig smile", but havent really reached a result. Both bandol and ladle will be receiving their meats from the butcher shop. We'll be curing our own meats, making sausage. As well as being a retail shop, you will be able to sit, have a glass of wine and some house cured charcuterie or a Haut Dog. Plus, prepared take away things. Like i mentioned back in February, Bandol will have the same style of dining, but also a Gastro Pub with some old school goodies from the Alpes-maritimes, Var, gascony, and other regions from when borders didn't exist. I've been having quite a few dinner parties lately (mostly because i miss my restaurant)....last week I roasted a whole foie and made a Sou Fassum. I recommend searching out the Sou Fassum and recreating it for your next gathering. Dont bother with the individual cabbage leaves....its best to stuff the whole cabbage and poach it whole in cheesecloth.....mmmmmmmm didn't mean to use egullet to talk about my restaurants....thats what the PR guy is for!!!! sorry to ramble....but do try the Sou Fassum.
  9. I saw camille up at The Cheese Iron last week....definately out of context. Vincent and Jill are great folks, and I'm sure are great to work with/for. She seemed happy with the change of pace. I can't get enough of that place.....it's like food-porn. They just got in their Neal's Yard shipment and it's glorious. Prakash is the nepaleese guy who opened the Greek place in my old spot....I sold him a bunch of retro-fit custom stuff from bandol. He's a sweet guy, really humble and hardworking. I've heard mixed thoughts on the food tho. He's been having the same problems as I did with the whack-ball landlord (which, contrary to popular belief, was one of the main reasons I left that space..flooding from the apartments upstairs, indian restaurant next door, freezing pipes, bad plumbing...not because I'm "as French as the Durkee Onions on green bean casserole"...but that's a different story)...mmmmm......green bean casserole. If anyone cares, the Ladle bakeshop is taking form....and I think we have settled on which building to purchase for bandol and the butcher shop.......finally
  10. i agree with siren on the bar Lola route. Josh and Guy are owners of 158, and Christian was the chef at Fore Street way back. There isn't a bad dish on their menu, and the wine list is very affordable, as well as delicious. They are all great cooks. Duckfat is perfect for a lunch. The fries live in the same world as gods and generals.....the sandwiches are so good that conversation at the table is not necessary....... 555 will offer a slick dining room with great service, and the food is eloquently simple....every morsel on the plate will taste wonderful, plus they are in tune with the Maine micro-seasons, and always offer the best of product from the local farms Hugos is more of a commitment. Last month i ate 14 or 15 courses at hugos, with wine pairings. I clearly remember each dish, as well as the wine served (well, maybe not all of the wine) Rob, Nancy and their brilliant staff will knock your socks off. Janet seemed to be in charge of the wines, and managed to match a wine with a cod dish that had some (literal) smoke. She was spot on, and the whole table was without words. If you choose to dine at hugos, drag janet into the mix, and let her choose your wine for you. She's fuing brilliant erik
  11. You're fortunate to have a handful of great restaurants like the ones stated above. They each offer something different, and are all at the top of their game
  12. johnnyd- i'm sure you will find many accoutrements for your heirlooms......god......most of the cheeses on the runny or fresh side. Honestly, any cured meat there should be able to hang out with the tomats. The oliveoil and vinegar selection is priced pretty close to wholesale, which is unheard of. If anything, drool over the cheesecave, or chatter with them. Their choco covered nuts are ballsy, and their sammiches are delish..... regards erik
  13. The Cheese Iron. 200 US RT 1. about 1/2 mile south of Lois Natural foods, on the left side. It's in the same lot as a huge antique store. Vince and Jill, the owners, are absolutely fantastic, and can chat cheese for hours!
  14. New cheese/pantry shop in Scarborough.....just opened last week. Amazing selection of cheeses, charcuterie, wines....high end pantry items. The owners and staff are super schooled in their product, and extremely excited about it. Take a peek into their cheese cave.
  15. Jack, if you've never eaten with us, then how can you have an opinion? You certainly can't base an opinion on word of mouth. Keep your opinions of my business to yourself until you actually eat with us. Until then leave me out of it, OK? Some people get it, some people dont. prix fixe is nothing new and is definately not an obstacle. Your ramble about simple french food seemed well memorized from text as well. Every dish I have ever put out has been simple. Nothing masked. No "trick food". just 4 or less components on a plate. Most of which take a few days to create from start to finish I really don't need your defense in past posts. Those who love us, love us. Those who like us, like us. Those who don't understand us never will unless they come in. Those who hate us are probably the ones who don't understand, and I honestly don't want them around anyway. I enjoy my food and cooking too much to waste it on naysayers who are trying to find something wrong with it and bitch about it to their faux-foodie friends. Have you ever been under a microscope? "but needless to say a certain amount of money was needed to remain open the last two years. " How would you know? Do actually see my numbers? My bank account? Should I publish them to make you happy? Sorry to say, but the business is doing just fine. We are moving because I'm sick of the space. I can afford to close for two months and invest money in a new space. It doesn't mean I have deep pockets. It means I ran my business right. Again, keep your insights about my business to yourself.
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