March 1-14 , 2015

Maine Restaurant Week Culinary Events

Maine Restaurant Week events highlight the food and drink professionals who make Maine's restaurant scene special. For the fifth year in a row top chefs and bartenders compete for the "Best of Maine" title at the Incredible Breakfast Cook-Off and Signature Cocktail and Dessert event. Newly added events that appeal to everyone's enthusiasm and energy for fun and community are the Bowl Big bowling tournament and Pancake Race. All Maine Restaurant Week culinary events support local organizations. The beneficiaries for 2014 are Preble Street and Big Brothers Big Sisters.
Thank you for supporting Maine Restaurant Week!

 

The Incredible Breakfast Cook-Off (Tickets)
Friday, February 28, 2014
Doors at 7AM - Winner announced at 8:45AM

Guests of the Incredible Breakfast Cook-off taste each breakfast dish and vote for favorites. Reigning champ The Good Table is returning to defend their crown -- which they've held for five years. The challengers are stepping up their game to knock off the champ. Coffee, tea, juice and all the breakfast fix-ins are included in the ticket price. WBLM 102.9 FM and WCSH6 broadcast live from the Sea Dog.

Participating competitors will come from the following restaurants:
Bintliff's Ogunquit Restaurant
Congdon’s Doughnuts
East Ender
El Rayo Taqueria
Eve’s at the Garden
Good Table
Little BIGS
RiRa Irish Pub
Sea Dog Brewing Company
The Tavern at Brunswick Station

Order Incredible Breakfast Tickets

The Incredible Breakfast is presented by:

 

BOWL BIG Bowling Tournament (Register)
Sunday, March 2, 2014
2PM - 5PM

Maine Restaurant Week and Bayside Bowl presents "BOWL BIG." This tournament is happening at Bayside Bowl, Sunday afternoon, March 2. Cost is just $100 for a team of four. The format for the event is Baker Style bowling. All skill levels are invited. Each team will be paired with a restaurant professional.

Get all the details and register your team

 

The Pancake Race (Register now)
Tuesday, March 4, 2014
6:30PM start time

Pancake Tuesday races happen all over the world. Finally the tradition is coming to Maine. After work Tuesday, March 4, teams will meet in at 101 Fox St. (Maine Craft Distilling) in Portland's East Bayside neighborhood to compete head to head, relay style. Come dressed in costume, or not. We'll hand you an apron to wear, and a cast iron skillet with pancakes to flip throughout the race. The race course is around 100 yards long, so don't train too hard.

Register your team today

Maine Restaurant Week's Pancake Race is made possible by:

 

The Signature Cocktail and Dessert Event (SOLD OUT - no tickets at the door)
Sunday, March 9, 2014
Doors at 5:30PM - Winners announced at 7:30PM

Maine Restaurant Week's Signature Event celebrates the priceless individuality behind Maine's master cocktail shakers and dessert makers. Come ready to sip and taste your way through each of the entries, cast votes for your favorites and help choose Maine's top bartenders and chefs. This is a 21+ event.

2014 dessert competitors are:
Academe
David’s Restaurant (2013 winner)
El Rayo Taqueria
555
Natalie’s
Old Port Sea Grill
Pepperclub
Piccolo
Scratch Baking Co.
Standard Baking Co.
 
2014 cocktail competitors are:
Academe
Azure Café
David’s Restaurant
El Rayo Taqueria
40 Paper
Fuel
Natalie’s - bartender vs executive chef
The Salt Exchange
Sea Glass
Sonny’s (2013 Professionally Judged winner)
Top of the East
Zapoteca (2013 Peoples’ Choice winner)

Order Signature Event tickets today
 

The Signature Event is presented by:

 

 

Related Events During Restaurant Week

 

S.A. Prum Reisling Dinner at David's Opus Ten
Monday, March 3, 2014

Smoked oyster and lobster with Parmesan lobster cream shooter with Prum Blue Riesling Kabinett

Grilled cauliflower, black bean-garlic purée, bacon braised kale, brown butter nage with Urziger Wurzgarten Riesling Kabinett

Chicken boudin, Medjool date, Riesling, curry and ginger gastrique with Wehlener Sonnenhur Riesling Kabinett

Strawberry, basil sorbet
frozen basil infused vodka

Magret duck breast, foie gras medallion with “buttered “ toast and apricot jus with Graacher Himmelreich Riesling Spatlese

Poached forrel pear, banana ricotta brulée, balsamic redux  with Wehlener Sonnenuhr Riesling Auslese

Chocolate truffles with Grand Marnier
Pistachio, cashew chocolate bark
Gimblet Biscuit
with Trockenberauslese

$100 per person. Call 207-773-4340 to make a reservation.

 

Lunchtime Lecture "History of Portland's Chinese Restaurants"
Tuesday, March 4, 2014
12:00 pm

Attorney, amateur historian, author, and former MHS trustee, Gary Libby, joins the Maine Historical Society to talk about his long history of researching and publishing on Maine's Chinese community, as part of special programming relating to Maine Restaurant Week. Gary will share history and collection highlights from the variety of Chinese restaurants that have existed in Portland over the years. This talk is also related to the MHS exhibit, From Chop Suey to Washington Pie: Maine Menus, which will be on display in the Shettleworth Lecture Hall in March and April.

Gary is the author of “Historical Notes on Chinese Restaurants in Portland, Maine” (2006), published in the journal Chinese America: History and Perspectives, as well as the book They Changed their Sky, about Maine's Irish Community. A Portland native, he attended high school and college in Maine, and received his law degree from the Duke University School of Law. He has practiced in Portland since 1976.

Hosted by Maine Historical Society and made possible through the generosity of Rabelais.
  

 

Joe Ricchio Wine Dinner at Natalie's
Wednesday, March 5, 2014
6:00 pm

TV show personality and producer, Joe Ricchio joins Natalie's Chefs Chris Long & Shelby Stevens to present an extraordinary five-course tasting menu, with each course expertly paired with wines that are hand selected by Ricchio. 
 
The unforgettable tasting menu and wine pairing is just $99 per person. Guests of this event are invited to gather at Natalie's starting at 6pm to enjoy Prosecco and light hors d'oeuvres. Dinner will begin at 6:30. 
 
Reserve your seat online or by calling (800) 236-4266. Note that if you book the Joe Ricchio, March 5 wine dinner online, then please choose 6:30 and include "Ricchio wine dinner" in the special request box. 

 

Dinnertime Discussion & Sampling "Maine Restaurant Fare"
Thursday, March 6, 2014
7:00 pm

As part of special programming relating to Maine Restaurant Week, New England food historian and author Sandy Oliver presents a talk and food demonstration/tasting related to the exhibit, From Chop Suey to Washington Pie: Maine Menus, on display in the Shettleworth Lecture Hall through April.
 
This event is related to exhibit From Chop Suey to Washington Pie: Maine Menus, on display in the Shettleworth Lecture Hall (March & April 2014). 

Hosted by Maine Historical Society and made possible through the generosity of Rabelais.
  

 

First Friday Art Walk: Opening reception for the exhibition From Chop Suey to Washington Pie: Maine Menus 
Friday, March 7, 2014
5:00 - 8:00 pm

The historical menu exhibition in the Shettleworth Lecture Hall opens during the First Friday Art Walk; refreshments will be served. On display in March and April 2014. 
 
This exhibit highlights a wonderful collection of menus dating from 1882 to 1949 from all over the state of Maine—and a few “from away.” As with many ephemeral objects, these menus represent places that have been torn down, burned, or remodeled. Whether destinations on a tourist route, or convenient roadside stops frequented by locals, they evoke a different era, when fish dinners cost 75¢, and one could have their lobster served pickled. They tell of the people and events in our history, such as the Civil War, World War II, transatlantic voyages, and Maine’s poet, Henry Wadsworth Longfellow. Menus reveal how people lived, and entertain us with their color and humor. 
 

Hosted by Maine Historical Society and made possible through the generosity of Rabelais.
  

 

Champagne Ice Bar &  Cocktail Dinners at Natalie's
Friday, March 7 & Saturday, March 8, 2014

Friday and Saturday night during Maine Restaurant Week, March 7 and 8, Natalie's is presenting the Pommery Champagne Ice Bar. They will be pouring ice cold mini bottles of Pommery Champagne, cocktails and a martini ice luge. 
 
Cocktails for a special five-course dinner on Friday and Saturday evening will be mixed by New York City Michelin Star rated Spotted Pig and Ace Hotel’s John Dory top mixologist Greg Bell. He is spending the weekend at Natalie’s as a special guest bartender. Visit Natalie's website for more details or to make dinner reservations online, or call Natalie's at (207) 236-7008. If you book this March 7 and 8 dinner online, then please include "Greg Bell cocktails" in the special request box. 

 

Cocktail Masters Class 
Saturday, March 8, 2014
2:00 - 4:00 pm

From 2 pm to 4 pm on Saturday, March 8, at Natalie's, master mixologists Greg Bell and Seth Knowlton will share secrets of the trade in a two-hour master class on the art of making a great cocktail. At $15 per person, guests will have the opportunity to taste a variety of cocktails, liquors and spirits discussed during the session, as well as take away a few tricks for the next time they play host. 
 
Call (800) 236-4266 to reserve a seat at the bar for this one-of-a-kind cocktail master class. 
 
 
 
 

Breakfast Photo: Good Table Restaurant

Pancake Race logo design by David Surkin

Signature Event Photo: Peter Bissell

Portland's Chinese Restaurants Photo: Maine Historical Society

Maine Restaurant Fare Photo: Sandy Oliver

 

Celebrate Maine Restaurant Week

Discover participating restaurants and their menus, great hotel offers and exciting events.

Download the Maine Restaurant App

The Maine Restaurant Week App for iPhones is free. Download your copy now.

Meet some of the pros

There are far too many professionals involved in MRW to speak with everyone. We tracked down a few all-stars.

AND A BIG THANKS TO OUR SPONSORS