Archive for the ‘General News’ Category

The Two Portlands

Monday, August 3rd, 2015

goodhousekeepingThe August issue of Good Housekeeping includes a “snackdown” comparing a short list of venues in Portland, Maine with Portland, Oregon.

  • Bite into Maine | Tasty N Sons
  • Duckfat | Beast
  • Central Provisions | Paley’s Place
  • Hunt & Alpine | The Bent Brick

Maine Winners at ACS Cheese Competition

Saturday, August 1st, 2015

Maine cheesemakers took home 10 awards from this year’s American Cheese Society competition, reports the Maine Cheese Guild.

From among 267 companies submitting 1,779 entries seven Maine cheese makers won ten awards including four 1st place ribbons, four 2nd place, and two 3rd place ribbons.

You can see the complete list of winners on the competition website.

The Well TV (Updated)

Wednesday, July 29th, 2015

extravirginA camera crew from the Cooking Channel was onsite at The Well yesterday filming for a show called Extra Virgin. The epsiode which includes The Well is expected to air in January.

Update: On Wednesday the Extra Virgin camera crew was filming at Portland Lobster Company. The Press Herald has posted an article with further info.

F&W Editor in Portland

Tuesday, July 28th, 2015

Dana Cowin, Editor of Food & Wine, was is in Portland over the weekend, posting photos and commentary onliine of the places she visited:

Telling Room Reviews

Monday, July 27th, 2015

The Press Herald has posted a set of reviews written by kids who participated in The Telling Room summer camp program.

Cassandra Albano and Andrew Miller wrote about The Honey Paw, and Ella Briman and Elinore Kosak wrote about Rosemont Market.

Fifteen students set out across Portland this month visiting art venues, a food market and a popular new restaurant to offer their critiques and hone their skills as writers and reviewers through a summer camp program with The Telling Room.

Tipping and Minimum Wage Change

Sunday, July 26th, 2015

An article in today’s Maine Sunday Telegram looks out how a change in minimum wage could impact consumer tipping behavior.

Fears among waitstaff in Portland over the effects of a minimum wage hike may be misplaced. Consider the psychology of why people tip and it’s likely their generosity won’t change at all.

190 State St

Saturday, July 25th, 2015

190StateIf you’ve taken a look at the commercial real estate listings on Craigslist recently you might have been surprised to spot 190 State Street, the home of Petite Jacqueline, among the spaces available. I checked in with co-owner Michelle Corry who explained that due a rise in rent and interest in expanding the restaurant, they’ve begun looking for a new space. No change in their location is anticipated until 2016.

58% Culinary Tourism

Friday, July 24th, 2015

The Press Herald has published a report on culinary tourism in Maine.

Culinary tourism already appears to be strong in Maine, according to a 2014 Maine Office of Tourism study conducted by DPA, a digital research firm in Kennebunk. According to the report, 58 percent of the tourists who came to Maine last year and stayed overnight identified culinary or beverage interests as their reason for coming. Overall, there were 17.3 million overnight visitors in 2014 versus 16.6 million in 2013.

Italian Ramen & Restaurant Vegan Options

Wednesday, July 15th, 2015

The Food & Dining section in today’s Press Herald includes an article about Papa’s Juicy Noodles, a packaged noodle dish prepared by the family that opened the first Italian restaurant in Portland,

Enter Papa’s Juicy Noodles, which may never be able to compete with those high-end restaurant selections but will satisfy a nostalgic craving for instant ramen without all the sodium and other bad stuff. Papa’s, produced right here in Maine, can’t be called ramen, actually. Think of it as an Italian version of ramen noodles.

and advice on dining out and eating a plant-based diet.

Yet savvy diners like Woodman know this doesn’t mean a vegan meal is out of the question. As Woodman said, you should always call, “because in my experience they want to bring you in and please you, especially if you are coming with several other people. Chefs can really showcase their skills when preparing a superb vegan dish. It’s one thing to make an excellent meat or seafood dish, but quite another to prepare an excellent vegan entrée.”

Maine’s Food Entrepreneurs

Wednesday, June 24th, 2015

The Bangor Daily News has a report on Maine’s food entrepreneurs.

“Food is Maine’s brand,” said Tanya Swain, project co-director of The Maine Food Strategy, who spoke on a panel with entrepreneurs Joel Alex, founder of Blue Ox Malthouse, and Aaron Anker of Grandy Oats. “People are recognizing there is an opportunity to develop food businesses in Maine.”

There are several barriers, such as infrastructure needs and distribution, but the determination of the earnest ravioli maker and chocolatier who asked questions from the floor shone through.

Emilitsa’s Summer Menu

Thursday, June 18th, 2015

emilitsaBoth Maine a la Carte and Urban Eye have posted reports on Monday’s press preview of Emilitsa’s new summer menu.

Juicy duck that melts in your mouth. Nutty, flaky baklava infused with clove and honey. A medley of asparagus, toasted walnuts and farm chèvre tossed in mint tarragon dressing. Artisan mushrooms served with pan-fried eggplant on a bed of wilted kale and farro, the entire mess drizzled in top-shelf olive oil — what’s not to like?

Impact of Rising Egg Prices

Wednesday, June 10th, 2015

Today’s Press Herald reports on how the rising price of eggs is impacting Maine restaurants.

A shortage of eggs in some parts of the country caused by an outbreak of avian flu has started to affect Maine businesses and consumers through increased prices for eggs and the products that contain them.

Getting a Summer Restaurant Job

Monday, May 25th, 2015

Forecaster columnist Natalie Ladd has put together advice on how to land a summer restaurant job.

During an interview, dress as if you already have the job. Personal appearance and hygiene are key, but that’s not all. In urban-chic Portland, piercings, tattooed arm sleeves and purple hair are all part of our foodie-by-the-sea charm. The bummer is, mature people, regardless of how experienced, have been known to lose out to trendy buff guys and sweet young things with half the professional competence.

Food & Wine: Vena’s Meadow Mocktail

Friday, May 22nd, 2015

Vena’s, Standard Baking, Eventide, Duckfat, Slab and Vinland all get a brief mentioned by Food & Wine editor Dana Cowin in the June issue. The magazine also includes a full page (page 98) devoted to a Vena’s recipe for the Meadow Mocktail.

Competitive Pressure

Thursday, May 21st, 2015

This week’s Portland Phoenix explores the question Can Portland sustain the opening of another restaurant?

“The truth is, cream rises to the top — the best restaurants will stay open and the not-so-good restaurants will close,” says Jason Loring, co-owner and chef of Nosh and Slab, who recently shared his thoughts about the number of restaurants in Portland. “Competition is a good thing, it forces us to put our best food forward.”

For an historical perspective check out this report from 1977.

Underrated Food Cities?

Wednesday, May 20th, 2015

Thrillist has put Portland on their list of Most Underrated American Food Cities.

When people think of America’s culinary capitals they usually look to the coasts: New York, San Francisco, and New Orleans all regularly top the lists of the best American food cities. But hiding in the “flyover states” and in “harbors-that-not-many-people-live-in” is a cache of culinary talent that’s just as worthy of sinking your teeth into.

Blogger Ban Follow-up (Updated)

Thursday, May 14th, 2015

The Press Herald followed-up on the reaction to the banning of John Golden by The Honey Paw, Eventide and Hugo’s.

As the story spreads as far away as Australia, a local restaurant owner says he’s shocked by the tone of attacks but pleased to get support from others.

Updated: Food Republic has also weighed in on the topic.

4 Wine-centered Restaurant Ideas

Wednesday, May 13th, 2015

In his wine column in today’s Press Herald, Joe Appel presents four models for restaurants he’d like to see open in Portland.

Yes, I enjoy the pleasures that a nice – or even excellent – glass of wine alongside a nice – or even excellent – plate of food can bring. But allow me, in the paragraphs that follow, to imagine the sort of transportive experience that is so much rarer. Allow me to describe a few restaurants, with suggested names sure to be improved upon, that teach us while they treat us.

Golden Banned from Honey Paw/Eventide/Hugo’s

Tuesday, May 12th, 2015

Today’s Press Herald reports on the ban of food writer John Golden from The Honey Paw, Eventide and Hugo’s.

A longtime local food blogger has been banned from eating at three Portland restaurants because he reviewed one of them after the owners had asked him not to do so.

John Golden, who writes the blog The Golden Dish, on MaineToday.com, received an email last week from Arlin Smith, Andrew Taylor and Mike Wiley – who collectively own Hugo’s, Eventide and The Honey Paw – telling him that he is no longer welcome in any of their establishments.

The article goes on to report that the owners are banning Golden “because they find him and his writing unprofessional.”

Planters Nutmobile

Wednesday, May 6th, 2015

plantersmobile2

The Planters Nutmobile is in town.