Archive for the ‘General News’ Category

Blended Burger Project: Spore Uproar

Sunday, June 25th, 2017

Liquid Riot is participating in this year’s edition of the James Beard Foundation’s Blended Burger Project. The program challenges restaurants to develop burgers that include at least 25% fresh mushrooms, and to have it on the menu through July 31. During that time diners can participate by trying it out and voting for their favorite online. The program an effort by the Foundation to encourage sustainability and healthier food options.

Liquid Riot’s blended burger is called the Spore Uproar. It uses a mix of “Hen of the Wood, Pink Oyster and Lion’s Main mushrooms and beef on a buttered and grilled brioche bun, topped with Vermont Creamery fresh goat cheese, a green tomato and poblano relish, and Liquid Riot Bierschnaps mushroom pate, red-veined sorrel and pickled red onion.”

Fork Food Lab Merges with Brooklyn Peer (Updated)

Monday, June 12th, 2017

Fork Food Lab has announced their merger with Foodworks, a Brooklyn-based food business incubator.

“We are very excited to partner with a company that shares in our vision for a more robust local food system where entrepreneurs with creative recipes can strategically grow,” said Spillane, who will stay on as General Manager of Fork Food Lab. “This merger will allow Fork Food Lab companies to expand distribution into the large New York market and leverage supplier discounts that are available to current Foodworks producers.”

Here’s the full text of the press release.

Update: Maine Start-up Insider and the Press Herald have published articles about the merger.

Smokin’ Sausage Showdown

Saturday, June 10th, 2017

The Bollard has released the results of their 5th Smokin’ Sausage Showdown.

Welcome, backyard carnivores, to another action-packed edition of The Bollard’s Smokin’ Sausage Showdown! This is the fifth Showdown we’ve staged in the past 10 years, and the competition has never been stronger. We long ago weeded out the weaker links available at supermarket chains like Hannaford, Shaw’s and Whole Foods, and once-promising rookies from several local butcher shops have undergone this trial by (lack of) fire and failed to make the cut.

Maine Summer Food Festivals

Wednesday, June 7th, 2017

Today’s Press Herald has assembled a round-up of summer Maine food festivals,

Mainers love good food, and in the summer they love to celebrate it.

Lobster, blueberries, potatoes, even that love-it-or-hate-it soda known as Moxie – Maine has long shared its affection for such bounty through summer food festivals. This year, three new festivals will be joining the mix, all in southern Maine.

and includes an article about omnivores who order vegan and vegetarian dishes when eating out.

For years, chefs and restaurant owners across Maine have told me how their vegan dishes are being snapped up by meat-eating customers. So I decided to investigate further. What I discovered is a sizable group of people who eat meat at home but order vegan meals when they dine out.

Reset for Rhum

Friday, May 26th, 2017

The Portland Phoenix has published an article on the menu and staff changes that took place at Rhum earlier this year.

“The new drink options are Tiki-driven, a nice mix of classic cocktails, like Trader Vic’s,” [Trevin] Hutchins said. “And we bring in more ‘modern Tiki’ with updated flavor profiles, like the Thatched Roof, based off Monk’s Respite, using a bright fresh green chili vodka. And Dead On Arrival, our version of a Zombie.”…Over on the food side, the Rangoon dip comes with wontons and is the biggest seller. “We offer a pupu platter for two, a throwback to your childhood sit-down restaurant,” Egeland said, “as well as General Tso’s lo mein and a soy sauce Kimchi rice bowl. We’ve started selling four, five times the food, and the customers have received it well.”

Development of Inner Washington

Sunday, May 7th, 2017

The new issue of Portland Magazine includes an article on the rapid development of inner Washington Ave over the last couple of years.

 

AP: The Lost Kitchen

Wednesday, May 3rd, 2017

The Associated Press has distributed an article on the phenomenal success of The Lost Kitchen in Freedom Maine.

Erin French runs a 40-seat restaurant called The Lost Kitchen in an old mill in a tiny town in central Maine. She began accepting reservations for the season at midnight April 1, expecting a few dozen calls overnight. Instead, she got 10,000 in 24 hours.

New Ownership at Aurora Provisions

Thursday, April 27th, 2017

Effective May 2nd, Melissa Carr owner of Dots in Lincolnville, will assume ownership of Aurora Provisions, according to a liquor license application (page 81) filed with the city.

The current owner Marika Kuzma Green, purchased Aurora Provisions in 2001.

Stadler Restaurants Return to Tipping

Thursday, April 27th, 2017

Cara Stadler has reverted from the no-tipping model put in place last fall at Bao Bao and Tao Yuan, reports the Press Herald.

Bao Bao Dumpling House in Portland and Tao Yuan in Brunswick reversed the policy Wednesday after a review of the books for the first quarter of the year revealed it had been a failure.

“We really wanted it to work,” said Chris Peterman, director of operations for the restaurants. He said customers balked at the higher prices the restaurants had to charge to make up for the higher wages paid to servers who lost tip income.

Farmers’ Markets Wine Tastings

Tuesday, April 18th, 2017

WGME reports that the legislature will hold hearings today on a proposal that would allow wine tastings at farmers’ markets.

Maine law already allows the sale of wine at markets. It also requires that 75% of products sold by a vendor must be grown or processed by them

Chopped Seeking Maine Chefs

Tuesday, April 11th, 2017

Urban Eye reports that the Food Network show Chopped is recruiting chefs from Portland for the next season of their TV series.

“We are looking for all facets of the culinary community, from supper clubs, to food trucks, restaurant chefs, home cooks … the  full spectrum,” said Javier Bernard, the show’s lead casting producer.

Tip Credit Hearings

Wednesday, April 5th, 2017

The Press Herald has published an article on Wednesday’s hearing regarding tip credit legislation.

While the majority of workers urged lawmakers to retain the tip credit, which allows employers to pay tipped employees a lower hourly wage, others said the experiences of other states shows that paying waiters, bartenders and other restaurant workers a higher base wage does not mean customers will become less generous when tipping.

Brew Bus Acquires Maine Beer Tours

Sunday, March 26th, 2017

The Maine Brew Bus has announced their acquisition of  Maine Beer Tours.

According to the press release,

The purchase will allow The Maine Brew Bus increased passenger capacity and expansion of tour concepts, as well as provide new itineraries for the millions of people that visit Southern Maine. Adding a bus to the existing fleet will also allow The Maine Brew Bus to have new transportation options for their thirsty guests.

It also explains that “The Maine Brew Bus will add at least five new employees as a result of the acquisition.”

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: