Brickyard Hollow Brewing is now open for dinner, pickup and delivery to its new location at 9 Commercial St. in Portland. This is the brewery’s fourth location.
The menu includes artisanal pizzas, appetizers, protein bowls, soups and salads. A sample: moonlit barbecue wings, a bowl of crispy pork banh mi and a strawberry-feta salad with toasted almonds. The pizza selection is huge and includes plenty of vegetarian and gluten-free options. This month’s special is a pizza with honey and hot chicken, strawberries, bacon.
Hours of operation are 11 a.m. to 10 p.m. Sunday to Thursday, with delivery until 8:45 p.m. and from 11 a.m. to 11 p.m. Friday and Saturday, with delivery until 9.45 p.m.
Another victim of the labor shortage
Rivalries announced Monday that it was temporarily shutting down its Portland site due to understaffing:
“We are consolidating our employees for our Falmouth site and we are working hard to hire enough staff to reopen Portland as soon as possible. We still organize and actively book private events / parties at our Portland location. “
Sure to be a popular pop-up
Next in line for the Kennebunkport Inn’s summer pop-up series is Boston’s Flour Bakery + Cafe.
The acclaimed bakery, owned by James Beard Award winner and cookbook author Joanne Chang, arrives in Maine on Saturday with boxes of baked goods, make-your-own sandwiches and dinner for four. Pre-orders end Thursday at 6 p.m. Orders can be picked up from 8 a.m. to 2 p.m. on Saturdays from the Inn’s front porch in One Dock Square. Go to flourbakery.com/shop5/ to order.
A portion of the day’s profits will be donated to Full Plates Full Potential.
The dumplings are back
After a little fling with a finicky dumpling machine, littlebrotherchinesefood.com plans to reopen its website for business at midnight Sunday. The first online order pickup will be 3 p.m. to 6 p.m. on August 13 at the Fork Food Lab, 72 Parris St. in Portland.
Go crazy eating and drinking blueberries this weekend, which is the state’s very first wild blueberry weekend. For an overview, read a recent story on pressherald.com. In the meantime, here’s a look at how a few Portland restaurants, bars, and bakeries will present the official Maine State Bay:
Sweetgrass Farm has scheduled a tasting in its tasting room in the Old Port at 324, rue Fore. For only $ 5, taste a lot: Blueberry Cabernet Sauvignon, Maine Wild Blueberry Sangria, Blueberry Smash, Back River Gin (blueberries are among the aromatics) and Bitter Aromatic Blueberry Cocktail. Souvenir glass included.
Blueberry cocktails at Dock Fore at 336 Fore Street include Wyman’s Cosmopolitan (blueberry vodka, blueberry juice, lime juice, wild blueberries) and Wyman’s cooler (blueberry vodka, blueberry simple syrup, lemonade, wild blueberries ). Then there are the Jell-O shots of wild blueberry pie.
Two Fat Cats at 195 Lancaster St. offers blueberry pies, blueberry scones, blueberry muffins, and blueberry curls.
Bissell Bros., 38 Resurgam Place, will offer Raked, the Season of the Wild Blueberry Brewing.
Maine Craft Distilling, 123 Washington Ave., has Blueshine (its blueberry liqueur) and Blueshine Lemonade.
Rising Tide Brewing Co., 103 Fox St., serves Blueberry Squadron, a fruity sour ale.
Champions of Chile
Wells will be holding its 20th annual Chili-Fest from 11 a.m. to 3 p.m. on August 28 at Wells Junior High on Route 1.
The event, which was canceled last year due to the pandemic, is sanctioned by the International Chili Society. Cooks who participate can qualify to compete at this year’s World Championships, which will be held September 17-19 in Myrtle Beach, SC.
You can vote for your favorite in the People’s Choice contest, which has a top prize of $ 250.
Admission and parking are free, but the tasting kits – which include a spoon, People’s Choice contest ballot, and 10 2-ounce tasting mugs – cost $ 5. Proceeds will be donated to the Wells Chamber of Commerce Scholarship Fund.
For more information, visit wellschilifet.com.
Calling all apartment dwellers, boaters and New Yorkers
Maine chef (and former Portland Press Herald columnist) Annie Mahle has turned her cooking experiences aboard a windjammer into a cookbook, due for publication in September.
Mahle shares her strategies for navigating a small kitchen in “The Tiny Kitchen Cookbook” (Storey Publishing, $ 19.95). The book includes 50 recipes that she developed as a chef on the J. & E. Riggin, which she operated with her husband off the coast of Maine for over 20 years. She cooked three meals, for up to 30 people, in this kitchen each day she was on the water. The couple sold the windjammer in February.
Recipes include dishes such as sweet corn and jalapeño pancakes, and seared red snapper with fresh peas, shiitakes, and dill asparagus. And if you have a really, really small kitchen – say, just a toaster oven? – the book even has a recipe for you: Meatballs stuffed with cheese with fresh tomato sauce and fettuccini.
Free ice cream
Hey, it’s summer so I’m gonna play. Buy Friendly ice cream at the grocery store anytime through August 25, upload your receipt to getfriendlys.com, and the company will refund you $ 5 through Venmo. I’m going for the Moka Chunk.