Posts Tagged ‘Cold River vodka’

A Cold River night at Walter’s

May 29, 2010

I love the new Walter‘s, and I’m not alone. When I met a friend there on a Wednesday evening in early May, I didn’t expect to need reservations, but I should have made them. The place was mobbed. We were fortunate when a table opened in the lounge area, and we were able to snag it.

The old Walter’s feasted on the Old Port’s retro 1980s brick-walled  fern bar meets urban Victorian vibe; the new Walter’s redefines urban chic in Portland. It’s sleek, casual, comfortable, and decorated with contemporary flair; for once, brick is not the defining element.

What hasn’t changed is the food. Walter’s still turns out excellent fusion fare, melding Mediterranean, Asian, and Caribbean flavors with a Maine accent, and presenting them with flair.  (You nonfoodies need that translated? Damn good food crafted from eclectic ingredients you might not be familiar with but will come together in a happy dance on your tastebuds; not only that, but when it arrives, it looks too good to eat).

On Thursday, June 3, Walter’s is teaming with Cold River Vodka on a multi-course affair. It opens with a cocktail hour featuring Cold River drinks paired with passed appetizers, then continues with a four-course dinner ($75 per person, plus tax/gratuity).

Jeff Buerhaus, Walter’s owner and executive chef, is designing the evening’s menu to feature Cold River Vodka in select dishes, while Walter’s Bar Manager Steve Lovenguth will present attendees with a specially created array of Cold River cocktails.  One guest, drawn at random during the evening, will win a gift basket full of items from Maine Distilleries and Walter’s.

Menu highlights include:

• pastrami-cured duck breast appetizer

• roasted spring lamb chop

• vodka-based pasta dish with crumbled Greek farm cheese

• blueberry vodka cheesecake for dessert.

Cold River specialty cocktails include the Nor’easter, featuring Cold River’s Blueberry Vodka and HoneyMaker Blueberry Mead, and the Far East River, made with lemongrass-infused Cold River vodka and ginger liqueur.

In a nod to the evening’s culinary focus, Walter’s and Cold River Vodka will make a joint donation to the Maine Restaurant Association Education Foundation, which provides scholarships to deserving students pursuing post-secondary degrees in Culinary Arts or Hospitality Management programs. Nice touch.

And take it from me, when you go, whether for this event or on another night, do make a reservation.


Bartenders Bash kicks off Maine Restaurant Week

February 11, 2010

Get your tickets now for the Maine Bartenders Bash, A Celebration of the Spirit of Maine, presented by Cold River Vodka on Monday, March 1, the opening night of Maine Restaurant Week. The bash, at the Portland Museum of Art, will bring together more than a dozen bartenders to create cocktails using Cold River Vodka, with proceeds going to support the Preble Street Resource Center. And here’s the best part: Attendees get to sample, then vote on their favorite mixes, while nibbling on hors d’oeuvres provided by Aurora Provisions.

Here’s the skinny: The event runs from 5:30 to 7:30 p.m. During that time frame, you sip and sample, voting for your fave by 7 p.m. The winning bartender will be announced at 7:30 p.m. Participating bartenders represent: Azure, Backstreet Bistro, Back Bay Grill, Camden Harbor Inn, Fuel, Hilton Garden Inn, Hugo’s, Local 188, Old Port Sea Grill, Vignola, The Salt Exchange, Solo Bistro and Walters.

Tix are $25, and available only online.  No one younger than 21 will be admitted.

One potato, two potato

July 16, 2008

Honest, I’ve never been one who covets potato chips. Sure, if they’re served with a sandwich, I’ll usually chow a few, but I never order them, never purchase a bag at the corner market.

Until a few days ago, when I spotted a bag of Fox Family Potato Chips in a country market in Sedgewick. The silver bag promised “Potato chips that taste the way Mother Nature intended.” Yes, the word potato stood out in red. Underneath, it said: “Prepared by hand to ensure the very best quality.” And then there were the ingredients: potatoes, corn oil, canola oil, salt. That’s it.

If that weren’t clear enough, it also listed what it didn’t contain: no transfat, no cholesterol, no preservatives, no artificial flavors, no artificial colors. They’re made in Maine using Maine potatoes from the Fox Family farm, in Mapleton (that’s just west of Presque Isle, in Aroostook County).

I was intrigued enough to drop 99 cents on a two-ounce bag. I tasted one, and then another, and before I knew it, the bag was history. Oh man are these good. You can actually taste the potato. They’re not oversalted, not greasy. They’re crunchy, flavorful, delicious. And I want more. Now.

Look for the silver bag with red lettering . Besides plain, they come in salt & pepper and BBQ flavor (not the usual BBQ, but with a cayenne-fueled firey kick). If you can’t find them, order online.

And here’s a parting thought: Nibble on them while sipping Cold River Vodka, also made in Maine from Maine-grown potatoes.