The Bangor Daily News has published a report on the growing Maine distilled spirits industry.
Archive for the ‘General News’ Category
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.
Erik Desjarlais has launched a Kickstarter campaign to help expand Weft & Warp Seamester. Desjarlais is a former Portland chef who now uses his skill at working with fabric and leather to produce knife rolls, aprons and for chefs and home cooks around the country.
The business has an ongoing backlog of orders and Desjarlais will be using the funds to move to a larger space, add staff and buy the supplies and tools needed to expand.
Visit the Weft & Warp Kickstarter page to learn more and to contribute to this effort.
Winnegance Oyster Farm has launched an Indiegogo campaign to raise $7,500 for their oyster and seaweed aquaculture farm.
Winnegance Oyster Farm is located on Maine’s New Meadows River. Our aim is to grow high quality oysters and edible seaweeds using techniques that are good for the environment. We chose the New Meadows for its clean water, its ability to support abundant sea life, and its proximity to the Portland market.
Jordan, Winnegance Oyster Co’s owner and sea-farmer, spent much of the last ten years working in wildlife biology. His background in environmental science, the food industry, and horticulture led him to the world of aquaculture.
Winnegance will be seeding their first batch of oysters this Spring and expect them to take 18 to 24 months to reach full size. Their first seaweed crop will be available in the spring of 2015.
Another new book about the Maine food scene, Eating in Maine: At Home, On the Town, and On the Road is now available.
Discover places and plates old and new under the expert guidance of Jillian and Malcolm Bedell, who bring a unique Millennial Generation perspective to the Maine food scene. Month by month, the Bedells dish great Maine food, and their tastes are as wide-ranging as this book. Restaurant reviews range from Dysart s Truck Stop to Fore Street, from Fat Boy Drive-In to Duckfat. Recipes range from a riff on the Maine Italian sandwich to Spicy Lamb Meatballs with Roasted Golden Beets and Moroccan Couscous.
Eating in Maine is by Malcolm and Jillian Bedell, authors of From Away.
The book ($22.95, 288 pages) is available on the Tilbury House website.
An analysis by Commercial Confidential blogger Christian Milneil looks at whether the increasing number of Portland restaurant has had a positive impact on the wages paid restaurant staff.
In short, though Portland’s diners might feel a lot happier than they did a decade ago, the people serving us don’t feel much difference in their wallets.
A new book about the Portland food scene, Portland Food: The Culinary Capital of Maine is due out next month.
Portland, Maine’s culinary cache belies its size. The vibrant food scene boasts more than three hundred restaurants, as well as specialty food businesses, farmers’ markets, pop-up dinners and food trucks. Since back-to-the-landers began to arrive in the 1970s, Maine’s abundant natural resources have been feeding local dreams of sustainability and resilience. Portland is uniquely primed for chefs and restaurateurs to draw on local agricultural and marine resources. Gulf of Maine fisheries and the working waterfront bring the freshest seafood to Portland’s palate, while Maine’s rural landscape is fertile ground for local farming.
Portland Food is by Kate McCarty, author of The Blueberry Files blog, and food writer for the Portland Phoenix.
The book ($19.99, 160 pages) is available for pre-order via the publisher on The History Press website.
The Press Herald reports that chef Shannon Bard from Zapoteca didn’t make it to round 2 on last night’s episode of Beat Bobby Flay.
Shannon Bard cooks Mexican fare at Zapoteca every day, so it’s a bit ironic that it was a poblano pepper and chipotle pepper spice that brought her down on “Beat Bobby Flay” on the Food Network Thursday night.
Owners Dave Aceto and Ben Culver from Arcadia National Bar (twitter, facebook) have launched a Kickstarter campaign to raise $25,000 for the arcade/bar they’re launching this Spring. They plan on using the money to help renovate the space they’ve leased at 24 Preble Street.
Visit the Arcadia Kickstarter page to learn more and to contribute to this effort.
The City Council approved Arcadia’s liquor license application on Monday night. For more on Arcadia see this recent article on Maine Today.
Meredith Goad has written an article for today’s Press Herald Food & Dining section that looks at how food industry businesses in Maine are using crowdfunding to raise money to launch or support their businesses.
Jarrod Spangler wants to open an Italian-style butcher shop in Kittery. Lisa Laurita and Tom Sigler want to spiff up their Camden restaurant. Gloria Pearse dreams of selling Indian food on the streets of Portland. Arvid Brown and his best friend plan to peddle fish and chips from their Portland food truck this summer. And Anya Heyl just wants to save her waffle business.
The Portland City Council on Monday night voted 5-4 to deny a liquor license for the embattled Sangillo’s Tavern, a neighborhood bar on Hampshire Street which police have labeled as dangerous in the aftermath of a late January shooting nearby.
The vote is expected to force Sangillo’s to close down after more than a half century of business in the city’s India Street neighborhood, unless bar managers can get a reprieve from the state.
The nominees have been announced and voting has begun in the Portland Phoenix 2014 Best of Portland Readership Poll.
Portland Food Map is a nominee this year in the Best Food Blog category along with The Blueberry Files, Food Coma, From Away and Mister Meatball.
Visit the Phoenix website to vote for your favorites in one or more of the categories.
The Maine College of Art is offering a set of Culinary Arts classes this Summer as part of their continuing education program. Here’s the list of the Summer options:
- The Art and Craft of Food Writing taught by Susan Axelrod from the Press Herald
- Pastry Perfection taught by Tara Smith from Standard Baking
- Farm to Fork Workshop taught by chef David Levi, owner of Vinland
- All About Cheese taught by Sarah Wiederkehr from Winter Hill Farm
- Microbrewing taught by Chresten Sorensen from Bunker Brewing
According to the release:
To help orchestrate this new realm of programming, MECA has engaged the expertise of Culinary Consultant and former Executive Vice President of The International Culinary Center (formerly The French Culinary Institute), Christopher Papagni, Ph.D. According to Papagni, “Some of the best of Portland’s culinary scene has been selected for this first round of MECA classes. Keeping up with new food trends and the rapid growth of artisan talent in Maine, will insure dynamic programming for a long time to come.”
Papagni is now working to recruit instructors for the Fall semester at MECA.
Today’s Portland Daily Sun reports on restaurant patrons who clear a table of items they can pocket for later use at home.
The elderly couple sitting at table 12 were either siblings or close cousins who had not connected in quite some time. They were sharing childhood stories and laughing about events that had obviously taken place well over 50 years ago. Also, they were swiping stuff off the table with no shame.
The Holy Donut, Litl’ Squirts and Bixby Bars are in contention to win $30,000 from Gorham Savings Bank as part of their Launchpad competition. The top five winners of the popular vote will get the chance to pitch their ideas to the judges.
Visit the Launchpad website to read their business plans and vote on your favorite.
If they win The Holy Donut plans to open a new store outside of Maine.
- Andrew Taylor and Mike Wiley from Hugo’s/Eventide
- Cara Stadler from Tao Yuan in Brunswick
You can see the full list on candidates and vote for the hometown favorites online.