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Farm To Table Dinner at Frith Farm

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A Preview of Tipo at Central Provisions

The following are photos from our fantastic New Year’s Eve dinner at Central Provisions. The evening’s menu was a preview of owners Chris and Paige Gould’s soon to open second restaurant Tipo, and the supremely talented Chef Mike Smith who will be overseeing its kitchen.

As I plan on visiting Tipo as soon  as humanly possible, I will mostly (but not completely)  let the photos from this brilliant dinner speak for themselves.

From the very first bites, it was clear that this pair of chefs really know how to meld contrasting textures and flavors in ways that build one upon the other, each bite a magical mélange: rapini with Spanish mackerel, mushroom ragu with chicory, dry-aged sirloin with charred traviso.  So synergistically yummy!!

Then there was the pasta. While I generally don’t consider myself a pasta person, the ones pictured below had such wonderful substance, flavor, scents, that I not only found myself devouring them, but I very well may dream of them (at least until Tipo opens). Such simple dishes perfectly executed: corzetti with squash and sausage and tagliatelle with white truffles! So deeply satisfying, especially on on cold winter night!

Stay tuned…

Caviar,Prosecco Mignonette

Marinated Spanish Mackerel Braised Rapini,lemon Vinaigrette, Calabrian Chili

Chef Mike Smith hard at work

Mushroom Ragu fried Polenta, Black Truffle, Cured Egg Yolk, Chicory

Corzetti Al Moto
Roasted Squash,Ricotta Salata,Spicy Pork Sausage

White Truffle Tagliatelle Fresh Alba White Truffles,Brodo, Parmigiana Reggiano

Dry Aged Beef Sirloin
Gorgonzola Marrow Butter,Carmelized Onion Jam,Charred Treviso

Warm Fried Zeppoli With Chocolate Hazelnut Gelato Shortbread and Ricotta Cream!

Rhum Food + Grog

Rhum Food + Grog is an establishment that the city of Portland has been desperately in need of. Thanks to the King of Yum, Jason Loring and his new restaurant group, the city of Portland now has a hidden tropical oasis right in the heart of the city.

Filled with immensely satisfying food and drink, it’s hard to know exactly where to start because everything is so very,very good! The line up of drinks is classic tiki, but updated with high end twists and served with flair. All can be ordered in single serve size, many in locally crafted mugs. They also have several cocktails that can be ordered in three shareable sizes:bowl(serves 2-3),oil can(serves 4-6,and super cool), ginormous custom mermaid (7+). My favorite to get in the bowl size is the wonderful house Mai Tai, which is potent, very well balanced and served on fire! If you are feeling like a drink with a bit of a bite, try the Junglebird made with blackstrap rum and Campari or my very favorite Blood and Sand made with scotch, cherry heering,grapefruit, and orange. You really can’t go wrong with any of them.

The menu is filled with creative versions of classic tiki dishes taken to the ultimate level,plus unexpected menu items that surprise and delight. For example, I was blown away by Rhum’s version of beef tartare. Served with a galbi vinaigrette and apple prawn chips, this Korean inspired dish was spicy,crunchy and oh so satisfying! Another innovative and plate-licking worthy dish is the Loco Moco Inari, a smaltzy-good combination of foie gras,spam, quail egg wrapped in all wrapped up in a beautiful package. Of course they have an insanely good pupu platter filled with such goodies as riblets,edamame and chicken liver toast! More unexpected they have a full raw bar to order from and seafood towers in multiple sizes! Putting all these wonderful foods and beverages together makes this tiki lounge a must try spot if your are looking for a drink and a Nosh.

Mai tai @rhumportland

A video posted by @eatdrinkmainebybillm on


Junglebird

Junglebird


Blood and Sand

Blood and Sand


Loco,moko,Inari

Loco,moko,Inari


Seafood tower for two

Seafood tower for two


Riblets

Riblets


Pupu

Pupu


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Tartare

Tartare

Rhum Brings Tiki To Portland!

Now under construction on Cross Street, Rhum will be a refined take on Tiki with a distinctly Portland, Maine flavor. Elegant, modern translations of classic Tiki dishes will be bolstered with an impressive raw bar featuring local seafood. The cocktail program will feature Tiki standbys as well as contemporary counterparts, and a large format program for team tippling.
The kitchen and bar programs will be overseen by Frank W. Anderson and Rebecca Ambrosi. Most recently working together as The Hunter’s Bend, an underground supper club and catering company, Frank and Rebecca bring years of experience from restaurants like Animal and Son of a Gun in Los Angeles and the kitchens of Thomas Keller and Jean-Georges Vongerichten.
Rhum will create a subterranean escape that welcomes guests, encourages them to revel in groups, and presents a series of elegant surprises throughout each visit.
Opening this winter, Rhum is the first restaurant project by Fifth Food Group: Jason Loring, owner of Nosh and Slab; Mike Fraser, owner of Bramhall Pub; Nat Towl, builder and designer.
I can’t wait to try this!