Saturday Night at the Ice Bar

Stopped by late for a quick peek at the Ice bar on Saturday night.  They were really excited by the turnout for all three days, over 3000 tickets, and expect to hand over a big check to charity.   I hadn't expected to take any more pictures, but I had my camera, so what the hey!

For those of you who don't know him, that's Earl Morse with his sister. Earl is the Executive Chef at the hotel and the one responsible for the really great food at Eve's.

Friday Night at The Ice Bar

As I walked up to the Portland Harbor Hotel just after eight O'clock the crowd was spilling out of the lobby.  The restaurant dining room was filled with people standing,  drinks in hand and the corridor leading to the food was packed. I unpacked my gear and grabbed a camera and flash then headed to the outside Ice Bar.  Good vibes were apparent everywhere and no one seem to notice the 15 degree weather.  People stood taking trying to take pictures  with their cell phones or point and shot cameras.

If your going out on the town tomorrow night stop by, you'll have a great time and help a number of good causes in the bargain.

Almost An Ice Bar

Standing around in the nice warm sun on a January day in Maine, watching the ice melt, might seen ideal for some, but not for Earl Anthony Morse, Executive Chef at the Portland Harbor Hotel. Not when he's less then 48 hours from the opening of the annual Ice Bar at Eve's in the Garden and he's got three ice bars two large sculptures and and a bunch of sponsors logos to carve out of several tons of ice.  With the warm days and sun he'll be working thru out the night and right up till the thursday evenings opening of this 3 day charity event.  What to expect? Gleaming ice bars, fire pits and ice sculptures. Martinis, beers, bourbon and wines. Eve's Executive Chef, Earl Morse, will execute all of the ice sculpting as well as be preparing an extensive array of foods served during the event. The Ice Bar is ticketed, cash bar, with complimentary foods. Tickets sold at the door. Revenue from ticket sales benefits three local non profit organizations plus the Haitian Relief Effort.

Misc. # 1 / Food Related Items

Portland may seem like the big city if you come from Mars Hill or East Blueberry, especially when it comes to food, where we are blessed with both variety and high quality in our choices.  That goes equally for the food events, such as this springs Restaurant WeekME and last weekends 20 Mile Meal.  But it's small in  & that you keep running into a lot of the same people.  For instance, during restaurant week I first ran into the Tollef Olsen & Paul Dobbins of Bangs Island Mussel / Ocean Approved (seaweed)

tagging along the next day as they escorted freelance writer Chris Ladd, working on a Boston Globe article on their Kelp beds in Casco Bay.  What was then a test site on a temporary permit is now the first commercial seaweed aquaculture bed in the US.

On the trip out and back we passed their rope growing mussel operation. A process that produces plump juicy mussels because they don't need to grow thick shells an so put more energy into the mussel itself.

Another Restaurant week participant was Maine Mead Works, located in Bayside.

I ran into Eli Cayer again at 20 Mile Meal, where they were again serving his and partner Ben Alexander's delightful nectar. Also serving was Steve Melchisky & Maine Coast Vineyards from Falmouth, which had a horrible year with their grapes and all the rain, but are looking to add to their acreage in the near future.  His Rose hit the store shelves in September.
Check R.S.V.P. or Whole Foods.

Another guy who's been making the rounds this summer trying to alert the public to the great food he's serving is Earl Morse, Executive Chef, at the Portland Harbor Hotel's "Eve's At The Garden" restaurant.  He's been at both Taste Of The Nation and Antiques In The Garden and was on hand serving a chicken sausage with local mushrooms and a tangy sauce.  

One of the real treats at 20 Mile Meal and a seasonal dish was Bob Smith, from Edible Rind, in Scarboro, quest cooking for Aurora Food, in the West end, with fried green tomatoes.

Upcoming food events are

Harvest On The Harbor, Oct 22, 23, 24 check their website for event times &

The 5th Annual Caviar Dinner at the Portland Harbor Hotel, Oct 23 pairing Earl Morse and Rod Mitchell of Browne Trading Company.  You can combine both by taking advantage of the Harbor Hotel's package of the Champagne and Caviar Dinner, two nights at the hotel and two tickets to the thursday Grand Tasting kick off event of  Harvest On The Harbor.

You can find Bangs Island Mussels & Ocean Approved products at Harbor Fish Market, Browne Trading Co, and Whole Foods Market.