Archive for the ‘General News’ Category

Edible Maine Launches This Summer

Friday, March 24th, 2017

Chris Ellis and Dylan Jacobs, residents of Boston and Greenwood Maine, have licensed the Maine region from the Edible organization that links a network of more than 90 regional food magazines in the US and Canada. Ellis and Jacobs have hired Michael Sanders to serve as the magazine’s editor.

The magazine’s mission statement provides a  sense of the range of topics they plan to address:

There is a movement that has been gaining ground all across the land, a movement of people who desire a connection with their food once again. Here at Edible Maine, we intend to nurture that connection very deeply and fully, in the hopes of cultivating a healthy and well-informed public, a diverse and safe environment and a thriving local economy.

The first issue of Edible Maine is due out in Summer and will be a quarterly publication of about 50 pages.

Follow Edible Maine on facebook, twitter and instagram to keep updated as they work on launching their first issue of the magazine.

Open for Dinner? (Updated)

Tuesday, March 14th, 2017

Since I eat out most meals, my kitchen is less prepared than most to throw together a dinner with ingredients on-hand. Social media is awash today in early closure announcements from bakeries, coffee shops and other eateries. However, the more important question for me is who plans to stay open?

So you and I know what our choices are tonight I’ve started putting together this list of restaurants that plan to be open for dinner.

Shout out other ones you know about and I’ll add them. Restaurants may decide to change their plans so I’d recommend calling to confirm before heading out for dinner:

2017 Phoenix Readership Poll

Friday, March 3rd, 2017

The Portland Phoenix has kicked-off their 2017 Best 100 of Portland readership poll. The Phoenix has revised their process for voting, reducing the number of categories and combining the formerly two-stage voting process into a single ballot. Cast your vote today!

There are dozens of food and drink categories ranging from bagels and barbecue to wine lists and wings. Portland Food Map is listed as a nominee in the Best Blog category in the City Life section.

For more information on the Best 100 of Portland visit the overview/FAQ page.

Hunt & Alpine Chacuterie Board

Friday, February 24th, 2017

Plate magazine interviewed Portland Hunt & Alpine Club chef Stan Dzengelewski for an article about charcuterie boards.

For inspiration, he draws on his experiences cooking with his family and with other chefs. “For example, I use a lot of fish sauce in meat dishes,” he says. “This comes from both my background in Asian cuisines and my Italian grandmother using things like anchovies to enhance a braised lamb or pork. A little goes a long way, and if you’re doing it right, people notice the deep umami without knowing where it’s coming from. Also, if you can find good miso, it works in nearly everything.”

Favorite Dishes & How to Order Wine

Wednesday, February 22nd, 2017

The Food & Dining section in today’s Press Herald includes an article by Big Tree Hospitality wine manager, Brian Flewelling on how to order wine when dining out,

Even with a good sommelier, you are not totally absolved of responsibility: What you have to do is make a decision. It’s not the one you may think, namely what wine do I order? Rather, you have to decide what kind of wine experience you want and then you have to trust the sommelier to help you to have it.

and a set of dining recommendations from local chefs.

So with Maine Restaurant Week just a week away, we revisit a favorite topic, asking local chefs about their most memorable meals over the past year. Chefs, like the rest of us, often flock to the buzzy new places, which may be why many of them are talking about Tipo, Chris Gould’s latest – it opened six weeks ago. And perhaps it was inevitable that at least one chef would mention the beef salad from Thanh Thanh 2 on Forest Avenue in Portland. If one dish could be proclaimed Portland chefs’ favorite, this would probably be it. As Josh Berry, executive chef at Union put it, “Nothing fancy about this salad. It’s just awesome!”

USM Food Studies Program

Wednesday, February 22nd, 2017

The Bangor Daily News has published an article about the USM Food Studies program.

“If we’re thinking about the food system as not just the food on our plate but what goes into the food on our plate, we have all sorts of questions that we need to ask,” said Kristin Reynolds, visiting professor of food studies at USM. “The strength of this interdisciplinary approach enables us to really look deeply into the whole of the system rather than taking just one part.”

Writing a Wine List & Local Market Resurgence

Wednesday, February 15th, 2017

Today’s Press Herald includes the second installment in a series by Stella Hernandez on managing a wine list at Lolita,

Putting together our wine list for Lolita was the closest I’ve come to understanding what writers do. It’s less mechanical than you’d think. You have to choose your story line, craft that story, and then there’s the continual editing process. When I gave my first draft to a friend to review, I felt as if I were handing off my first novel. I had handed over something very personal.

and an article about the resurgence of local markets in Portland.

Now the Portland area is experiencing another little growth spurt. In December, Andrew and Briana Volk, owners of the Portland Hunt & Alpine Club, opened Little Giant, an upscale market in Portland’s West End that will complement the restaurant they plan to open next door. Just a couple of weeks ago, Pete Sueltenfuss opened a second Otherside location in the West End. And Joe Fournier, who worked at Rosemont for six years before becoming a partner in The Farm Stand, plans to open his own neighborhood grocery, A&C, on Washington Avenue sometime next week.

Fyood Kitchen Kickstarter Success

Friday, February 10th, 2017

Fyood Kitchen has succeeded in meeting their $16.1k goal on Kickstarter with time to spare.

Fyood Kitchen operates a “cooking competition that challenges teams to transform mystery ingredients into creative dishes without recipes” at Fork Food Lab.

Chef Travels

Wednesday, February 1st, 2017

the Press Herald Maine chefs traveling this winterhas published an article about to gather new ideas for their restaurants.

The trips satisfy more than just a chef’s appetite for good food, although simply eating a variety of dishes is always a major goal. They also benefit customers because chefs return home filled with new ideas for expanding their menus and ways to make their food more authentic.

Renovation and Renewal

Thursday, January 26th, 2017

Whether it’s as simple as a new coat of paint or a more in depth kitchen remodel, the slower months at the start of the year are when some restaurant temporarily close to do renovations that set them up well for the rest of the year.

Here are a few we’ve heard of:

Local 188 – closed for a few days in early January to remodel and reconfigure their open kitchen.

David’s – closed earlier this month and expects to reopen in February. The renovations will include “hand-forged artisan iron work, decorative etched stainless steel, reclaimed wood, new lighting and a refreshed open view into the kitchen”

Caiola’s – the new owners plan to close February 19 to renovate the dining room and kitchen in the 11-year old restaurant. During their final weeks they will “bringing back some of the Caiola’s favorites that you have known from over the years. Come and say good-by with some familiar flavors.”

Evo – plans to close January 29 through February 2 to improve their ventilation system.

Artemisia Cafe – is nearly finished with renovations to their kitchen that began in December and expect to reopen very soon.

Fyood Kitchen Kickstarter

Thursday, January 19th, 2017

Fyood Kitchen has launched a $16,000 Kickstarter campaign to help grow their community cooking competition program.

Diesel to Dining Room & Fettle Vegan

Wednesday, January 18th, 2017

Today’s Press Herald includes a feature story about Maine food trucks that are making the transition into a traditional restaurant or adding a brick and mortar venue to their business plans.

So it was a no-brainer that when he and his wife, Jenna Friedman, decided to open a food truck in Portland, they settled on serving Middle Eastern food. CN Shawarma, which advertised its food as “Arabian BBQ on wheels” when it debuted in June 2014, proved so popular that the developers building the new apartment complex at the corner of Anderson and Fox streets in East Bayside approached the couple and asked if they would be interested in opening a restaurant in the building.

The Food & Dining section also reports on Maine native Amber St. Peter who has a career as a vegan food writer from her home base in LA..

Fettle Vegan is now known for both, as well as being on-trend in terms of both ingredients (think jackfruit, cauliflower and chickpeas) and dishes (fig + almond chia oat pudding; San Pedro style fish-less market tray; and shredded kale and Brussels sprouts salad).

Boston Globe: Expanding Maine Food Scene

Friday, January 6th, 2017

The Boston Globe has published a report entitled “Maine’s hot food scene spreads beyond Portland“.

But when it came to innovative cooking using locally-sourced ingredients in a cozy setting, Maine’s pickings were slim, save for what’s going on in Portland, which became a progressive food mecca several years ago.

Thus, on a recent jaunt to Maine, I was thrilled to discover a slew of fabulous restaurants up and down the coast.

Home Catering Eliminate Retail Shop

Wednesday, January 4th, 2017

Home Catering Company announced plans, effective immediately, to close down the retail  shop portion of their business.

Due to the extreme high volume of outside catering & events, we are closing the retail portion of the business effective today. We are still taking all orders and inquiries for luncheons, events, parties, private chef jobs and weddings.

No Tip Restaurants Find Alternate Path

Sunday, January 1st, 2017

The Maine Sunday Telegram reports that due to an “obscure law” restaurants that have chosen to eliminate tipping are having to do so by raising the prices directly rather than adding a service fee.

At the heart of the matter is a state law that allows service charges in lieu of tips, but only at private clubs or banquet facilities. For all other establishments, service charges cannot be collected, pooled and divided up among staff as is allowed in other states.