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May 2017

TIQA Live – Summer Calendar

2017-05-15T15:28:08+00:00

TIQA Live is our live local music series, Thursdays in the lounge. Each week we welcome well known local artists to perform starting at 6 PM. TIQA Live also includes drink specials at the bar. Join us Thursdays and start your weekend with live local music, here at TIQA. MAY 5/18 Danny Rand 5/25 Kate [...]

April 2017

Matthew Wexler of Passport Magazine Visits TIQA

2017-04-25T20:42:15+00:00

Passort Magazine WORLDEATS: PORTLAND, MAINE by Matthew Wexler The pan Mediterranean restaurant offers a large outdoor seating area and an equally expansive menu that draws inspiration from Turkey, Israel, Egypt, Morocco, Syria, and beyond. Stick to the Middle East (the menu veers north to Spain, France, Italy, and Portugal, too), and you’ll discover mouthwatering mezze [...]

Spring Menus and Brunch at TIQA

2017-04-17T13:54:02+00:00

The Portland Press Herald compiled its "40-plus places to eat brunch in Portland" list. Portland Press Herald's 40-plus places to brunch in Portland, Maine included TIQA. Read the article online. We just launched our new brunch menu as part of our spring 2017 new menu launch. We've included a preview of new dishes [...]

March 2017

Saturday Afternoons with Prosecco

2017-03-31T14:11:23+00:00

Saturday afternoons at TIQA are now Saturday Bubbles! Between 2 and 6 PM in the lounge, we're serving $5 glasses of Zardetto Private Cuvee Prosecco. Think of it as your luxury afternoon Prosecco high tea! Lunch is served Saturdays until 3 and small plates are served until 5. Join us and we'll transform your normal Saturday [...]

TIQA Live Music Thursdays, 6 to 8 PM

2017-03-29T12:01:29+00:00

Thursday nights in the lounge are now TIQA Live Music Thursdays. We've hired great local musicians to perform from 6 to 8 PM. Through mid-May, here's who we have lined up:  Live Music Lineup: 3/30 Ryan Halliburton 4/6 Danny Rand 4/13 Pete Kilpatrick 4/20 Katie Daggett 4/27 Danny Rand 5/4 Pete Kilpatrick 5/11 No TIQA Live [...]

Recipe: Broccoli and Cauliflower Escabeche

2017-03-15T14:27:18+00:00

RECIPE: Broccoli and Cauliflower Escabeche 1 head cauliflower 1 head broccoli 5 cloves garlic 3/4 c sliced shallots 3 c oil, vegetable 1 quart vinegar, apple cider 3/4 bunch parsley 1/4 bunch thyme 3T salt 1 T pepper, crushed red 1 t mustard seeds Directions Trim the broccoli and cauliflower into grillable sized chunks, ultimately [...]

February 2017

Maine Restaurant Week 2017

2017-02-14T21:35:18+00:00

Maine Restaurant Week runs March 1-12, 2017. We are serving a special three-course dinner menu priced at $35 per guest and a special MRW lunch, at $22. Both menus are included below. We invite you to make reservations and come experience TIQA! ~ Maine Restaurant Week Dinner Menu - 2017 Three delicious courses for $35 per [...]

When Chefs Tavel to Taste and Learn

2017-02-12T16:12:52+00:00

By Portland Press Herald food writer Meredith Goad "Maine chefs travel the globe to taste, learn and bring ideas home" TIQA Executive Chef Byrne discussed the culinary exploration trip he took this winter with co-owners Patrick Morang, Carol Mitchell and Deen Haleem What we were hoping to do was sample the cuisine and find what [...]

Chef Byrne on WCSH6 207: Vanilla Parsnip Puree Recipe

2017-02-02T14:51:27+00:00

Chef Bo recently appeared in WCSH6's 207 Kitchen with host Rob Caldwell. View the segment and the recipe is included below! Here's the recipe for TIQA's Vanilla Parsnip Puree Ingredients 1 lb parsnips 2.5 cups heavy cream 2 vanilla beans 3/4 tbs salt 1/3 tsp cayenne pepper 3/4 tsp sugar Peel parsnips and cut into medallions. Place [...]

January 2017

Valentine’s-2017 Four Course Menu Announced

2017-02-12T15:53:05+00:00

Celebrate Valentine’s Day with a four-course Pan Mediterranean meal.  Reservations can be made now online or by calling 207-808-8840. Four Courses plus a glass of bubbly and a rose per couple $65 per guest (excluding tax and tip) First TIQA Salad Artisanal greens, dijon sherry vinaigrette, pickled mustard seeds, golden raisins, date puree Second Beet cured [...]