Archive for the ‘General News’ Category
The Bangor Daily News looks at the impact Small Axe is having on Congress Square Park.
“There are not a lot of places in the city to get outside and have lunch,” said Deuben, a chef who’s worked for Masa Miyake and at Hugo’s. “This gives people the opportunity to see what the park can be with a little effort. Just as we put a lot of thought and effort into our food.”
Urban Eye has a report on the new Vinland backdoor ice cream service which is slated to start next week.
To coax the timid to his locavore lair, Levi is using the back door in his kitchen (accessible from Congress Square Park) to hawk cones and homemade popsicles in flavors like cranberry and blueberry yogurt all summer long.
Maine a la Carte has information on how to be part of the Restaurant Impossible remake of Uncle Andy’s.
“Restaurant Impossible” airs on Wednesday nights and the episode featuring Uncle Andy’s will air sometime this summer. We can’t report on the transformation because that would spoil the TV surprise, but YOU can participate.
There are two ways to be involved: As a member of the volunteer crew or as a customer for the grand re-opening on Wednesday, June 11 at 7 p.m.
Stop by your local newsstand and pick-up a copy of Down East to read the Portland summer dining guide I authored June issue. The article maps out 6-day schedule that will take you to 35+ restaurants, bars, bakeries, markets and coffee shops across the city.
The article should be making its way online in the next week or so.
Chefs at Vinland and Hugo’s/Eventide are featured in this Wall Street Journal article about the New England local food movement,
Griddled until golden but still tender at the center, it arrived nestled up against crescents of delicata squash, in a pool of sage-scented melted goat cheese that evoked the world’s most rarified Welsh rarebit. A tousle of tiny arugula stems and sunshiny tatsoi blossoms topped it all off. The dish was simultaneously surprising and comforting. It tasted of place and possibility. And like everything else on the menu at Vinland, chef David Levi’s fledgling experiment in Down East cuisine, not one morsel of it had started life more than a few dozen miles from my mouth.
Follow along with Portland Phoenix food columnist Kate McCarty on her visits to four local shops to learn more about coffee processing and coffee tasting.
While sipping the four samples, my thoughts went like this: “Hmm, tastes like coffee… also tastes like coffee… yup, coffee again… Woah!” The fourth coffee tasted radically different due to the processing method. The Ethiopian coffee from Slate was naturally processed, meaning the fruits of the coffee plant, called “cherries” (inside of which you’ll find the “bean” or seed), are dried in the sun rather than mechanically pulped and then dried. The resulting coffee frequently is full of berry flavors; this one tasted like someone had infused it with blueberry syrup.
In a survey of food-buying habits, nearly 80 percent of Maine consumers said they prefer purchasing their produce, meat and fish locally, primarily because they want to support their farmers, fishermen and community businesses.
On June 9, “Restaurant: Impossible” host Robert Irvine and crew will take over the 60-year-old diner from owners Dennis and Tina Fogg for a 36-hour, $10,000 marathon restaurant rescue mission before a grand re-opening June 11.
The breakfast-and-lunch diner staff, menu and aesthetic will get an extreme makeover – as well as some tough love – for an episode to be aired later this year.
From Away has published an article about Kate McCarty’s new book, Portland Food: The Culinary Capital of Maine.
Portland, Maine is fortunate to have so much incredible food, and even more fortunate to have such gifted local writers to document it. Kate McCarty’s new book, “Portland Food: The Culinary Capital of Maine” is the kind of volume you thumb through again and again, admiring its thoughtfulness, research, and the care the author took in crafting it.
Malcolm and Jillian have just completed their own book about Maine food and I am eagerly awaiting my copy from Amazon.
“I think the restaurant and how it looks needs a different concept. It will be fine dining like Natalie’s. It will also be relaxed fine dining like Natalie’s,” he said. “But we are looking at different cuisine and concepts and talking to different chefs right now to come up with something Portland would like to have, embrace and would also fit our brand and what our guests are expecting from us.” [PPH]
In other recent food news:
- The Press Herald reports that Joe’s Smikeshop has changed their name to Joe’s Super Variety
- Urban Eye has a report on the lounge in the new Hyatt hotel
- Today’s Press Herald an article about Mainers who run lobster food trucks outside the state
- The Bangor Daily News reports that the City Council has taken the procedural step of forwarding Sangillo’s liquor license denial to the state
- The Golden Dish paid visits to Susan’s and Fishermen’s Grill
The Bangor Daily News has published a report on the growing Maine distilled spirits industry.
The City of Portland has issued a Request for Proposals to seek qualified vendors to provide concession operations through the use of food trucks and push carts at seven locations throughout the city. The food truck locations include: Back Cove Trail, Congress Square Plaza, Deering Oaks Park parking lot, Western Promenade, and Kiwanis Pool parking lot. The push cart locations include: East End Beach, Lincoln Park, Kiwanis Pool parking lot, and Western Promenade.
The Press Herald has published a feature on the kosher BBQ taking place this weekend to celebrate the 60th anniversary of the Levey Day School in South Portland.
Why is a rabbi getting so close to a barbecue smoker, a device that is most often used to cook decidedly unkosher pork? This particular smoker, built by Doors Services Inc. (owned by a Levey alum) and never used before, will make its debut Sunday at a kosher barbecue at the school on Deering Avenue. A kosher barbecue is an event so rare that organizers could find reference to only one other like it in the whole country.
For more info see the event listing on leveydayschool.org.
The Bangor Daily News reports that the City Council has voted to postpone sending the liquor license denial to the state to address a procedural matter.
Councilors unanimously approved the postponement to Monday, May 5, but cautioned Bryant and Sangillo that public comments will be limited to the record of the council action.
“This is not a do-over,” warned Councilor Ed Suslovic, one of the strongest opponents of the liquor license renewal because of incidents city police linked to the bar or its patrons.
The Portland Phoenix has published an update on Portland’s 2014 food truck fleet.
Portland food trucks are coming out of hibernation, so we thought we’d check in with the existing fleet for an update on their upcoming season. First, the good news: most truck owners were very happy with their first year of service in Portland. Only one truck ran out of gas, so to speak, after a season in Back Cove Park — Portside Picnic. Owner Rich Earle cites costly permits as well as size and location restrictions as his reasons for closure.