Archive for the ‘General News’ Category

Apple CSA Sign-up

Saturday, May 19th, 2018

Heirloom apple CSA, Out on a Limb, is selling shares to new members for the Fall season. I participated in Out on a Limb for 5 years. It’s a great way to learn about and get access to unusual apples from all over Maine.

Ice It

Thursday, May 10th, 2018

Mainebiz has published a report on the new Ice It bakery that opened late last month on Stevens Ave.

The new Portland Ice It! location has the same items, but will also have breakfast sandwiches and a toast bar featuring spreads and toppings. Coming soon is an expanded lunch menu will also include hand pies, salads and power bowls.

Chef’s Moms Share Stories

Wednesday, May 9th, 2018

The Press Herald sat down with chef’s moms hearing stories about how their interest in restaurants and love for food played out at an early age.

Sunday is Mother’s Day. Chefs have moms, too, obviously. So we wondered: Back when the rest of us were handing our moms lame homemade cards and flowers we picked from her own garden, were chefs-to-be dazzling their mothers with gourmet dinners? Did their moms see any signs that their little one would overtake their parents in the kitchen one day?

Eye Appeal: Chefs and Instagram

Wednesday, April 25th, 2018

The Press Herald has published a report on how chefs use instagram as a research and marketing tool for the dishes they create.

Chefs have always considered the eye appeal of the food they serve – nearly every chef interviewed for this story repeated the old saying “you eat with your eyes first” – but social media has turned up the heat on the visual aspect of their dishes. From bistros and burger joints to higher-end Portland restaurants, chefs say they are thinking more visually in the kitchen. They are doing so to satisfy both their online followers and the customers who insist on photographing their meals to, as chef-turned-food photographer Derek Bissonnette puts it, “convey certain bragging rights: ‘I was here. Look at what I’m doing.’ ”

Growing Number of Vegan Options

Thursday, April 12th, 2018

The Press Herald has published a report on the growing options for vegans served up in Portland restaurants.

I’ve been writing about vegetarian and vegan food trends for the Press Herald for more than a decade, and interest in vegan food has steadily climbed during that time. But something has changed lately. With only a few exceptions, every Maine chef, restaurateur and purveyor I’ve talked with in the past six months has mentioned a marked increase in demand for vegan food.

2018 Phoenix Readership Poll

Friday, March 23rd, 2018

The Portland Phoenix has kicked-off their 2018 Best of Portland readership poll. The Phoenix follows a modified 2-step process: an open voting/nominations process now through April 17. On the 18th, the Phoenix culls down the list in each category to the top 6 and voting continues.

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

New Name For Foley’s

Tuesday, March 20th, 2018

It’s been three and a half years since Ed and Molly Foley sold the business to their baker Andrea Swanson. Now Foley’s will be undergoing a name change to Scattoloni.

Scattoloni is family name and an homage to Swanson’s father who ran a bakery by the same name. She doesn’t plan to make any major menu changes as a result of the name change.

2018 Lost Kitchen Reservations

Sunday, March 11th, 2018

The Lost Kitchen has announced the new process they’ll be following for taking reservations for the 2018 season.

People interested in dining at The Lost Kitchen are being asked to mail (not email) an envelope containing a 3×5 card with their contact information. French and her team will then randomly select cards and contact them to book a table.

For full details see this PDF on their website.

New Name for Urban Sugar

Thursday, March 8th, 2018

Urban Sugar has released the new name for their business: The Eighty 8 Donut Cafe. Urban Sugar needed to change their name due to a trademark conflict.

Biddeford’s Restaurant Scene

Wednesday, March 7th, 2018

Today’s Press Herald includes a report on Biddeford’s developing restaurant scene.

But things are starting to change, thanks in no small part to the town’s nascent food and restaurant scene, which is slowly but surely growing. As newcomers move into old mill buildings that are being renovated into apartments and commercial spaces, and into upper-floor apartments on Main Street, the demographics are changing in this town of 22,000 – and the community’s tastes are changing, too.

Urban Sugar Name Change

Saturday, March 3rd, 2018

Urban Sugar has run into a trademark issue and as a result will need to change their name.

The time for change has approached for Urban Sugar Donuts. In our pursuit for growth we encountered a problem. We discovered that our name had previously been trade marked and therefore unavailable for us to continue operating under. We made an attempt to license rights of use however we were unable to come to an agreement.

This isn’t the first time a Maine restaurant has had to change names for legal reasons. Back in 1981 a beer bar called The Grizzly Bear changed their name to The Great Lost Bear after a legal challenge from an existing West coast operation called Grizzly Bear Pizza. More recently Cara Stadler’s restaurant in Brunswick changed its name to Tao Yuan when an existing restaurant named Tao objected to their choice of names.

Tempo Dulu Bankruptcy

Saturday, February 24th, 2018

The Press Herald reports that the parent companies of Tempo Dulu/Opium in Portland and Natalie’s in Camden are declaring bankruptcy to avoid foreclosure auctions on the two properties.

Regulatory Pressure Hamstrings In-House Curing

Sunday, February 11th, 2018

Today’s Maine Sunday Telegram reports on City regulatory enforcement that has ended in-house meat curing programs at Portland restaurants.

Chefs like curing their own meats because it makes their restaurants stand out and attracts customers who like an artisanal approach to food. But Portland chefs appear to have decided that curing food in-house is not worth the paperwork and potential regulatory tangles. No restaurants have plans on file with the city indicating they are using sodium nitrite, also known as “pink salt,” to cure meats such as ham, bacon, brisket or pork belly in-house, according to Michael Russell, director of Portland’s permitting and inspections department. Some have simply taken the meats off their menus, he said, while others “are finding it more convenient just to buy the product.”

Lobster Emoji Coming this Year

Thursday, February 8th, 2018

The Unicode Consortium has announced plans to add a lobster emoji to their 11.0 release in June, and predict that ” The new emoji typically start showing up on mobile phones in August or September.” Here’s a sample image of the emoji.

Lack of Love for Valentine’s Day?

Thursday, February 8th, 2018

Mainebiz reports data that shows Valentine’s Day is the 130th busiest day of the year for Maine restaurants.

If you do go out, the Womply’s breakdown of the stats for Maine restaurants shows there’s a 1% decrease in transaction volume on Valentine’s Day but a 12% lift in revenue compared to an average day. In other words, while fewer people eat out that night, they’re spending more money in the name of love.