The Casual Travelist has posted a report on her recent experience on a Maine Foodie Tours guided tour. The tour visited Vervacious, Sweetgrass Distillery, Vena’s Fizz House, Harbor Fish, and Eve’s at the Garden.
Archive for the ‘General News’ Category
Just in time for tonight’s 10pm airing of the Uncle Andy’s episode of Restaurant Impossible, the Press Herald has interviewed the family about the experience and checked out whats changed at the South Portland eatery.
Irvine’s team gave the diner new tables and chairs, a fresh coat of apple green paint, flat-screen televisions, a new alarm system, different light fixtures, and enlarged, framed photos showcasing scenes from the 60-year-old diner’s past. The restaurant kept its horseshoe-shaped counters, with updated stools. The menu had its own makeover as Irvine added dishes such as a lobster omelette and grilled Dijon chicken.
The Press Herald reports that a driver crashed into Bruno’s on Thursday.
A motorist’s efforts to avoid being hit by a train on Allen Avenue ended with her SUV crashing into Bruno’s Restaurant and Tavern on Thursday.
Two Maine restaurants, Central Provisions and Palace Diner in Biddeford, are among the 50 restaurants across the country selected by Bon Appetit as final nominees for their annual Best New Restaurant competition.
Last year, thousands of restaurants opened across America—and after visiting a surprisingly large percentage of them, the Foodist, Andrew Knowlton, has selected 50 as his favorites. (For the full slideshow glory, click here.) They range from oyster bars and diners to a Mekong-Mississippi mashup and a Texas-style brasserie, but the one thing they have in common is this: flat-out, ambitious deliciousness. Which of these 50 nominees will make the Hot 10 list of the absolute best? Check back August 19 to find out.
The Food & Dining section in today’s Press Herald features a story on how Maine bakers like Standard are increasingly using locally grown grain into their products.
At Standard Baking, the staff makes breads with local wheat, including a round miche loaf made with 100 percent Maine flour. Standard also sells a scone made with local buckwheat. On the drawing board is a Danish that will contain some Maine wheat, enough to add back some of the nutrition taken out of conventional white flour. Ultimately, Pray would like to switch to Maine-milled flour in 80 percent of her pastries.
The Press Herald reports that Ed and Molly Foley have sold their bakery to longtime friend and colleague Andrea Swanson.
So instead of dropping their aprons and walking away, the Foleys are doing their best to reassure customers that nothing will change at Foley’s Bakery. Swanson is an old friend who worked with Ed Foley 20 years ago at the legendary Port Bakehouse on Saint John Street, and she knows all of his recipes “inside and out.”
The Foley’s had founded their bakery in the late 90′s and sold it once before in 2002 to spend time with their children.
- Vena’s Fizz House (photo)
- Slab (photo 1, photo 2)
- Empire (photo)
- Vinland (photo 1, photo 2, photo 3)
- The Holy Donut (photo)
See this post for information on where she visited in 2012.
An article in the Wall Street Journal about the Westin Harborview Hotel in Portland reports that strong food/drink sales at the Top of the East and other part of the hotel for a big role in its financial success.
New Castle President Gerry Chase is projecting revenue this year from the bar at $1.2 million, which would be more than double what it was before the renovation. April brought sales of $130,000, compared with previous years when that month had revenue of $15,000 or less, he says.
The bar’s success is one reason the hotel’s food-and-beverage revenue accounts for nearly half the property’s overall revenue, Mr. Chase says.
The latest issue of Portland Magazine includes an article on Portland’s food trucks and carts.
Mentioned in the article are: Mark’s, Little Jamaica, Taco Trio, Small Axe, Urban Sugar, CN Shawarma, El Corazon, Wicked Good, Fishin’ Ships, Mainely Meatballs, Love Cupcakes.
The Huffington Post has interviewed Valerie Sandes, co-owner of the Urban Sugar food truck,
How did you choose donuts? How did you decide what donuts to make?
I grew up on these little bite-sized donuts at the race tracks (motorsport tracks in SoCal) my dad brought me to every weekend for his 1/4 midget racing addiction. They were just the traditional sugar donuts but I was instantly hooked from the first melt in my mouth bite. I was a donut lover from that point on, cakes, yeasties, round or square I don’t care…I love ‘em all! I decided to go with the cake variety for the truck because that is what made the most sense logistically with the self imposed space restriction of the vehicle.
In the wake of the high profile bankruptcy of the Crumb cupcake chain in NYC, the Press Herald takes a look at the risks and opportunities associated with running a business focused on a single product type.
“I quit my job, opened a jerky store and people told me I was out of my mind,” DiBenedetto recalled in a phone interview from his business in North Conway, N.H.
But his North Conway House of Jerky store did so well that, five weeks ago, he and some business partners opened a new shop on Exchange Street called the Old Port House of Jerky.
The Bangor Daily News reports that an appeal hearing date has been set for Sangillo’s.
The owner of Sangillo’s Tavern will get a chance to argue why he shouldn’t lose his liquor license in an appeal hearing scheduled Sept. 11 in Council Chambers at City Hall.
The bar at 18 Hampshire St. lost its license after a 5-4 city council vote April 7. It has remained open while owner Dana Sangillo appealed the decision to the state Bureau of Alcoholic Beverages & Lottery Operations.
I’m launching this campaign to push the business forward. I work efficiently enough with the tools I have, but it is not enough to keep up with the orders. I’m looking to move out of my tiny 8×10 workshop (I’m not kidding- I have stacks of leather and fabric climbing up the walls, and my kitchen is now my main workspace) in to a larger space in the area, and create a few jobs.
To learn more or to contribute to the campaign visit the Weft & Warp page.
Social Social has posted a list of “7 dining options Portland seriously needs“.
Below, you’ll find the chasms in the Portland food scene that, if filled, would go a long way to solidifying Portland’s national reputation as the dark horse food mecca of America.
But just before we begin, if you’re wondering why this post is here in the social section, I can explain. I want to harness the very power of the Internet (AKA social media) to help make Portland a foodier paradise. Hopefully this little list will get the discussion going, leading to some real, tangible and delicious changes here in Portland, Maine.
The list is assembled for Social Social by guest blogger, Bret Willis, the author of Drunch.it.
The Blueberry Files has posted a report on the new Hilltop Superette which just opened on Monday.
A film crew from the Jane Street production company is scheduled to be at Fort Williams Park today shooting for an episode of a new show called Pressure Cooker.
From what I’ve heard it’s a cook-off style show with Portland being the second of three stops (Philadelphia is next). The crew will be setting up a kitchen in Fort Williams for the filming today.
Jane Street owners have produced Chopped among other shows for the Food Network.
The Miyake organization sent out a press release this morning. In it they announced that longtime partners Masa Miyake and Will Garfield are ending their business relationship. The practical impact on the Portland dining scene is that Miyake Diner will be closing and Garfield will be using the space to launch a new venture.
The split is an amicable one, here are their thoughts on the 8-year relationship,
Of the company’s recent changes, Masa Miyake said, “ This is a very positive change for both of us. Will was my first employee when I opened Food Factory Miyake in 2007, and was only eighteen years old at the time. Since then, we have worked together to establish the Miyake name as a pillar in the ever-competitive Portland dining scene. It will be an adjustment for our staff and patrons, but I know that it is time for Will to move on to a project that is his own.”
William Garfield reiterated the same sentiment by stating that, “ Masa has been an amazing mentor throughout the past eight years, but we both agree that it’s time for me to move on to different projects outside of the Miyake name. I am glad that we have been able to bring new and inspiring culinary concepts into Portland over the past few years, and I wish the best to Masa and the Miyake staff moving forward.”
Update: for additional information see this article in the Press Herald.
The new issue of the Portland Phoenix includes some recommendations for summer eats,
Summer in Maine brings a long-awaited flurry of activity. While it’s tempting to recoil into a “locals only” routine to avoid the crowds, dining in Portland is at its finest when it’s warm out. Be strategic about your opportunities for great food within this short season of relative abundance. Here are 10 must-eats for Summer 2014.
and an article about collaborations and foraged foods in Portland restaurants.
The old joke goes, if you want to know what’s going to be popular in Portland in five years, look at what’s happening right now in New York. But what’s closer to the truth is that Portland has been forming — dare we say setting — its own trends all along. Sure, gimmicky things happening here, like putting bacon in a Bloody Mary, were probably done in some Brooklyn bar years ago. But serving farm fresh, local food has always been popular in Maine.
The Boston Globe has written about Portland’s recent designation by the federal government as a manufacturing center.
Famous for lobster, fresh fish, and an abundance of restaurants, the Portland area is hoping to use the designation — and the economic development grants that are expected to follow — to revive a food-processing industry fallen on hard times, expanding it to take advantage of a passionate local-food movement.