Espresso coffee and certain Gelato sundaes become really exquisite when some liquor is added. We would also love to serve our customers a very small selection of famous Italian liquors, such as: Lemoncello, Grappa and Sambuca.
Archive for the ‘General News’ Category
The Business section in today’s Press Herald reports on O’Maine Studios and owner Rory Strunk’s current initiative to launch the O’Maine Media Kitchen.
Rory Strunk has built a successful outdoor sports-themed broadcast network, produced an Emmy award-winning television show and created content for such iconic brands as Absolut vodka. Now he wants to build a world-class kitchen studio in Portland that Maine’s food and beverage industry, restaurants and homegrown celebrity chefs could use to meet the growing demand for culinary-themed online video content.
For more information visit the O’Maine Media Kitchen Kickstarter page. Strunk has launched a crowdfunding campaing on Kickstarter to raise $65,000 for the project.
The Food & Dining section in today’s Press Herald includes:
Earlier this week the Press Herald published an article about restaurant staff tattoos.
Walk into any restaurant in Portland, and it’s likely that the cook preparing your entree or the server pouring your glass of wine will have some kind of body art – a chef’s knife tattooed on an arm, or some mythical Japanese creature peeking out from a sleeve or pant leg. The older they are, the more likely they are to be covered in tatts to the point where it’s difficult to tell where one ends and the next begins.
Long rumored to be in the works, the name of Crema Cafe on Commercial Street has been changed to Arabica Coffee, bringing the coffee shop into alignment with owners
original other spot on Free Street.
Check out this report from the Urban Eye blog for more details.
For the new issue of Booze, Fish and Coffee co-hosts Bo Bigelow and Brian Ericson have lunch at Lolita and discuss Fuji, Oxbow, Lolita, Timber, Taj, Boda, Arcadia, Hugo’s, Central Provisions and Veranda Asian Market.
Awards season is here:
- Indie Biz Awards – Portland Buy Local has kicked off the voting for the 2014 Indie Biz Awards. Food businesses are contenders in nearly every category. Visit the Buy Local website to cast your vote.
- F & W Best New Bar – today is the last day to cast your vote in the F & W People’s Best New Bar competition in support of the hometown favorite, the Portland Hunt and Alpine Club.
- SEDCO – the Scarborough Economic Development Corporation has recognized El Rayo as their 2014 Outstanding Project of the Year and Broadturn Farm as their 2014 Outstanding Hidden Gem.
Blue Current Brewing (website, facebook, twitter) is Maine-based sake brewer under development in Kittery. Owner Dan Ford has made good progress (watch video for details) and is turning to Kickstarter for the additional funds needed to fully launch the business. So far the campaign has raised one third of the $33,000 goal.
For more information and to contribute to the campaign visit the Blue Current Kickstarter page.
Haven’s Candies has a new owner. According to reports from MaineBiz, the Bangor Daily News and the Press Herald, Freeport businesswoman Erin Collins has bought the company from Andy Charles who has run the company since 2001.
Haven’s was founded in 1915 by Herbert Haven. The first store was located at 500 Forest Ave.
Building off the foundation of their Stir monthly newsletter, the gBritt public relations firm is launching a daily email service called Eat Drink Lucky which will send “three tips a day about fun food things in Maine” each morning. gBritt is launching Eat Drink Lucky 10 cities nationwide including Austin, Seattle, NYC and San Francisco.
The Bangor Daily News reports that the Pepperclub/Good Egg will be going out of business this month,
After a slow, dwindling summer, Portland’s once-favored dining institution the Pepperclub and its breakfast outpost The Good Egg Cafe will serve its last meals this month.
The 25-year-old business was looking to relocate in the city, but owner Melissa Sawyer, reached by phone Tuesday, has called off the search.
In a separate article, the BDN reports that the state Bureau of Alcoholic Beverages will be holding a hearing in October to hear Sangillo’s liquor license appeal.
The hearing will be conducted by staff from the state Bureau of Alcoholic Beverages & Lottery Operations. Laurence Sanborn, who manages the agency’s Liquor Licensing and Enforcement Division, said in June that public comment will be accepted at the hearing, which will consider anew the evidence heard by city councilors on March 17.
Update: the Press Herald has now also published an article about the Pepperclub.
Today’s Press Herald includes an article on food and agriculture’s economic impact.
Food has an economic impact as well, he said. On the one hand, foodies contribute to Maine’s tourism industry by heading to Portland, which has become known as a place to find innovative restaurants. Many restaurant menus mention the farms where they buy their products, which Lapping applauds as contributing to the health of those farms. Even those who aren’t into the latest food trend come to the state at least in part for the food, because for many, no trip to the state is complete without a lobster dinner.
The Bangor Daily News has published an article on the new Bard Coffee/Wicked Joe roastery in Topsham.
In July, the 10-year-old company moved its headquarters from a cramped space in Brunswick to a commissary-turned-leading-edge coffee roasting facility across the Androscoggin River. Located near a defunct recruitment center and shuttered fire station in the former U.S. Navy Annex in Topsham, it is an unlikely location for a rising coffee bean business. But the blank slate — a 37,000-square-foot building — was ripe for renewal.
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.
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.