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Local 188's Guide to Launching Summer 2013 (in Style)

Summer never seems to last long enough. Get a jump on outdoor activities and make the most of the season. Here are some of our suggestions for fun ways to kick it off right:

You’re never too old to enjoy good, old-fashioned kite flying fun and there are plenty of open spaces around Portland to test out your skills. Head to South Portland on May 18 from 11am – 4pm for the Bug Light Kite Festival. There will be a candy drop for kids and kite flying lessons for those who are out of practice.

Get out of town. Check out the Acadia Birding Festival in Bar Harbor May 30- June 2.

Heard of geocaching? It’s basically a giant treasure hunt that leads you to different locations with promises of a hidden container at the end of your journey. The contents are a mystery until you open each box since geocachers operate largely on a “take something, leave something” basis so the contents of these permanent treasure chests are ever-changing. Check out http://ww.geocachingmaine.org

Summer = picnic season. We suggest trying something new. Like having each person bring a unique plate, silverware, and cups. Assign different side dishes to everyone with the stipulation that twists on the traditional are encouraged. As the host, you’re tasked with presenting picnic-appropriate prizes to the most creative guests. Find the picnic supplies of your dreams at LeRoux Kitchen.

While we’ve got picnic on the mind, why not try something new with a summer staple? Challenge your friends to a watermelon eating contest or check out these fun ideas for how to incorporate the melon into every course of your meal.

Organize a game of baseball, soccer, or kickball in your neighborhood. Not only is it a great excuse to spend some time outside, it’s also a fun way to meet some new people in your area. Check out http://portsportsmaine.com/

Find some outdoor space and a projector and gather a group for your own outdoor movie screenings. Lawn chairs, blankets, and homemade popcorn make for some of the best movie watching experiences. For ideas, check out: http://www.giverslog.com/?p=11028

One word, archery.

Last but not least, patios. Start summer by speding time on as many patios as possible. We’ve got one here at Local 188 and one down at Sonny’s. Our home is your home.

New artwork for spring!

Anatomy of a spring menu

Spring is officially here and we’re welcoming it with a fresh take on some Maine favorites. To start, try our Seared Dayboat Scallops topped with a sweet pickled chile aioli, comte, and dehydrated capers. For entrees, we’re offering a Moroccan Spiced Oyster Mushroom Gyro and a selection of Paellas featuring local meats and seafood in addition to other chef specialties. A variety of locally grown greens and seasonal vegetables are combined daily for the freshest salad selections.

Spring is the time for refreshing cocktails and we’ve got you covered in that department, too. Try our Ruby Honey Jam (grapefruit rosemary infused gin, fresh lime juice, St. Germain & honey simple syrup) or Basil Lemonade (stoli, fresh squeezed lemon juice, basil infused simple syrup & club soda). If you’re feeling adventurous, create your own Fresca by combining any of our house infusions with fresh lime, lemon, simple syrup and soda water.

You may have tried our traditional sangria already but we’re breaking out the summer version with a White Wine Sangria this week. The recipe will feature a variety of seasonal fruits over the next few months but we’re thinking mango, pineapple, and strawberry for the first batch.

Here's a link to our full spring food and drink menu

Chef Jay Villani will be participating in the Art of Dining portion of this year’s upcoming Kennebunkport Festival. He will spend an evening crafting an intimate meal for a small audience in one of Kennebunkport’s private residences. Proceeds from this and other Art of Dining Dinners benefit Share Our Strength. Jay's "Art of Dining" Dinner will take place on Tuesday, June 4. Don’t miss this unique opportunity to experience an intimate dinner created by Local 188 and Sonny's chef owner. Visit their site for more information.

Many thanks to Maine Magazine for inviting us to be part of this great event.

Restaurant week menu 2013

3/1/2013 - 3/10/2013

First course

choice of...

MEATBALLS

SPANISH TORTILLA

GREEN SALAD - local greens, market veg & dijon vinaigrette

Main course

choice of...

ROASTED RED PEPPER - stuffed with root veg & manchego cheese, mole sauce, house pickles

CASCO BAY HAKE - gingersnap crust, chimichurri, herb goat cheese polenta, pickled jalapeno

HOUSE PAELLA - chicken, house chourico, mussels, clams & saffron rice

Dessert

choice of nightly selections

$32pp

Our regular menu will also be available.

February Happenings

February is one of the shortest months of the year, but we've got plenty of events to keep you occupied.

New! Local 188's first-ever Happy Hour. Join us Monday - Thursday, 4pm to 6pm for $3 local drafts, $4 glass pours, and free chef's choice snacks. That's right. Free snacks!

Bunker Brewing Anniversary Party at Local 188. Theme: Beer is Love. Or Love is Beer. You Choose. Wednesday, February 13, 7pm - close.
5 Bunker taps! Give aways! DJ Hiduke!

Celebrate Valentines Day at Local 188, named one of Portland's most iconic dining spaces. Great ambience and great menus. Make your reservations soon: (207) 761-7909. Word on the street is that Sonny's will have a string quartert. Book now at Sonny's Restaurant: (207) 772-7774.

Don't forget Maine Restaurant Week is March 1-10, 2013. Book early!

SUPER DOWNTON ABBEY BOWL

New artwork Feb/March

Wyatt Barr

Recent Work

Artist reception Sunday Feb 10th 3:30-5

New artwork for the holiday's

Holiday Happenings at Local 188

The holidays are upon us and we're looking forward to celebrating the season with you at Local 188. Come try our new winter menu, which changes daily thanks to the local vendors and farmers who bring us awesome new foods year-round. We’re offering some of our tastiest dishes yet, thanks to the culinary talents of our new chef de cuisine, Aaron Hovarth. Try our Wild Maine Mussels- served with house pancetta, roasted peppers, brown sugar and cider, which goes well with Waterville’s very own Downeast Cider. Or pair a seasonal appetizer or entrée with one of our 200 wines or one of our local brews on tap.

We’ve also get some events in the works. The Great Paella Fe(a)st returns to Local 188 on New Year's Day. We're serving all you can consume paella (meat, veggie and seafood) from 5 to 9 p.m. We’re accepting reservations, call us at 761-7909. Cost per person is $12. We'll also have salads, desserts and a full bar. It's a great time and a great way to start 2013.

Still looking to book your holiday party? Special menus are available and we’ll work with you to make your gathering epic. We tend to go above-and-beyond for companies and individuals who allow us to be their holiday party hosts. For more information call us at 761-7909.

Happy Holidays,

From Jay, Garry and the crew at Local 188

Meet our farmers 6/19/2012

Our menus at Local 188and Sonny’sare inspired by the tastes and flavors of South America and Spain, but our food comes directly from Maine’s best farmers, foragers and fisherman. What’s in season and in stock is in our menu. Here’s a shout-out to a few of the Maine farmers who help us bring the freshest ingredients tableside.

Daniel Price & Ginger Dermott – Freedom Farm in Freedom, Maine

In the southwest corner of Freedom, Maine, a small town just a stone’s throw from Waterville, Daniel Price keeps very busy tending his 55-acre farm. Although he pastures a small flock of sheep for meat and fiber, Freedom Farm is all about the veggies. With more than 40 different species of vegetables, they’re growing almost everything, from asparagus to pac choi, and it’s all certified organic by the Maine Organic Farmers and Gardeners Association. We rely on Freedom Farm to get a variety of fresh veggies each week. Check out their website to learn more about Freedom Farm, or to peruse vibrant farm photos. http://www.freedomfarmveggies.com/index2.html

355 Greeley Road
Freedom, Maine 04941
Phone: 207 382-6007
email:freedomfarm@fairpoint.net

Simon and Jane Frost – Thirty Acre Farm in Whitefield, Maine

Since buying their land in the fall of 2004, Simon and Jane Frost have poured their hearts into rebuilding their untamed thirty acres into a flourishing small family farm. An appreciation for farming and a desire to understand where food comes from helped them create a multi-faceted family business. The Frosts raise and sell pigs, MOFGA certified organic mixed veggies, flowers for bouquets, medicinal and culinary herbs, and loads of cultured foods which can be purchased directly from their website. Each year the Frosts continue to add additional species of vegetable to their farm. The family prides themselves with their strict policy against the use of chemical pesticides or synthetic fertilizers, and their commitment to composting and non-electric, small scale harvesting methods. Their two sons, Otis and Will, enjoy helping them on the farm and learning about the different animals and foods. Working with Thirty Acre Farm continuously reminds us that food is and should always be a family affair and a labor of love. For more information on how you can support 30 Acre Farm or purchase some of their famous cultured foods, check out their website: http://www.thirtyacrefarm.com/index.html

419 North Hunts Meadow Rd.
Whitefield, ME 04353 207-549-5384

Seth Mullendore in the gallery. May 2012.

WINE TIME. NEW ADDITIONS FROM PAUL CHARTRAND ORGANIC WINES 4/5/2012

Last summer we received a visit from Paul Chartrand of Chartrand imports and Sam Brown of Pine State distributers. Fresh from a trip to the south of France they were keen for us to try some of their discoveries. Among the handful of wines were two that simply knocked our socks off!

Mark Angeli "la lune" vin de France 2009

This chenin blanc from the Loire valley has multiple personalities. On one hand it is truly opulent oozing with honey and stone fruit notes, on the other hand it is terroir driven with a deep minerality and earth. The mineral component lends much needed restraint to the proceedings otherwise this is a party that could get way out of control. Recommended pairings – chicken livers with shallot cream, house charcuterie, foie gras, rosemary lemon brined chicken.

Domaine du Gravillas Lo Veilh Red 2007

This old vine carignan reeks of it’s origin. A whiff of this and you’re transported to the garrigue of Languedoc. Limestone soils, resinous shrubs and herbs leap from the glass in powerful waves. On the palate blackberry and plum dominate the fruit and more nuance in the form of leather, spice and the ever present earth is apparent. Recommended pairings - duck confit, guineafowl, oxtails, short ribs.

These wines are limited production and therefore we have a limited allocation. When they're gone, they're gone.

"mad scientist" John Bojanowski of Clos du Gravillas.

Relevant links:

www.closdugravillas.com

www.chartrandimports.com

Tanya Fletcher in the gallery

Tanya Fletcher earned her BFA at the Carnegie Mellon University and
has also studied in London and Florence as well as through the MECA
Continuing Studies Program. She is affiliated with the Ogunquit Art
Association. Her work has been exhibited at the Joan Whitney Payson
Gallery in Portland, the CMCA in Rockport, and Madam Tussauds Wax
Museum in Las Vegas among other places.

Anti Superbowl, superbowl party. February 5th 2012.

Why should football fans have all the fun?

New Years Eve Optional Pre Fixe menu

Oysters w/ smoked meyer lemon cream

Lobster bisque

Green salad

Ahi tuna / lentils in olive tapenade / puree of lemon confit / wilted bok choy / shaved fennel

petite filet / grilled lobster tail / horseradish buerre rouge / quinoa / vanilla glazed carrots

choice of dessert

$60pp

Maine Beer week 11/10/11 - 11/17/11

Here is our special beer week menu available in addition to our regular dinner menu for the duration of beer week.

spiced nuts 4
suggested pairing: Maine beer co. spring peeper

pork rinds with nightly dipping sauce 6
suggested pairing: oxbow farmhouse pale

house made duck hot dog, brioche bun, -
- house sauerkraut & condiments 11
suggested pairing: Maine beer co. zoe

house pastrami, root veg slaw, gruyere foam& rye crostini 10
suggested pairing: Allagash white

cheers!

R E A L M A G I C plays & Nan'l deejays

Halloween night!!! I (nan'l) am going to DJ to prepare everyone for R E A L M A G I C from Denver, Colorado - he's the safest acid trip you've ever taken - and then I'll DJ some more. Let's all wear our costumes and drink shots that taste like candy bars and puke rainbows! And David Meiklejohn is producing visuals that will complement all of these ingestions and excretions. Boo!
10pm Start time.