Juicy duck that melts in your mouth. Nutty, flaky baklava infused with clove and honey. A medley of asparagus, toasted walnuts and farm chèvre tossed in mint tarragon dressing. Artisan mushrooms served with pan-fried eggplant on a bed of wilted kale and farro, the entire mess drizzled in top-shelf olive oil — what’s not to like?
Archive for the ‘General News’ Category
Today’s Press Herald reports on how the rising price of eggs is impacting Maine restaurants.
A shortage of eggs in some parts of the country caused by an outbreak of avian flu has started to affect Maine businesses and consumers through increased prices for eggs and the products that contain them.
Forecaster columnist Natalie Ladd has put together advice on how to land a summer restaurant job.
During an interview, dress as if you already have the job. Personal appearance and hygiene are key, but that’s not all. In urban-chic Portland, piercings, tattooed arm sleeves and purple hair are all part of our foodie-by-the-sea charm. The bummer is, mature people, regardless of how experienced, have been known to lose out to trendy buff guys and sweet young things with half the professional competence.
Vena’s, Standard Baking, Eventide, Duckfat, Slab and Vinland all get a brief mentioned by Food & Wine editor Dana Cowin in the June issue. The magazine also includes a full page (page 98) devoted to a Vena’s recipe for the Meadow Mocktail.
This week’s Portland Phoenix explores the question Can Portland sustain the opening of another restaurant?
“The truth is, cream rises to the top — the best restaurants will stay open and the not-so-good restaurants will close,” says Jason Loring, co-owner and chef of Nosh and Slab, who recently shared his thoughts about the number of restaurants in Portland. “Competition is a good thing, it forces us to put our best food forward.”
For an historical perspective check out this report from 1977.
Thrillist has put Portland on their list of Most Underrated American Food Cities.
When people think of America’s culinary capitals they usually look to the coasts: New York, San Francisco, and New Orleans all regularly top the lists of the best American food cities. But hiding in the “flyover states” and in “harbors-that-not-many-people-live-in” is a cache of culinary talent that’s just as worthy of sinking your teeth into.
The Press Herald followed-up on the reaction to the banning of John Golden by The Honey Paw, Eventide and Hugo’s.
As the story spreads as far away as Australia, a local restaurant owner says he’s shocked by the tone of attacks but pleased to get support from others.
Updated: Food Republic has also weighed in on the topic.
In his wine column in today’s Press Herald, Joe Appel presents four models for restaurants he’d like to see open in Portland.
Yes, I enjoy the pleasures that a nice – or even excellent – glass of wine alongside a nice – or even excellent – plate of food can bring. But allow me, in the paragraphs that follow, to imagine the sort of transportive experience that is so much rarer. Allow me to describe a few restaurants, with suggested names sure to be improved upon, that teach us while they treat us.
Today’s Press Herald reports on the ban of food writer John Golden from The Honey Paw, Eventide and Hugo’s.
A longtime local food blogger has been banned from eating at three Portland restaurants because he reviewed one of them after the owners had asked him not to do so.
John Golden, who writes the blog The Golden Dish, on MaineToday.com, received an email last week from Arlin Smith, Andrew Taylor and Mike Wiley – who collectively own Hugo’s, Eventide and The Honey Paw – telling him that he is no longer welcome in any of their establishments.
The article goes on to report that the owners are banning Golden “because they find him and his writing unprofessional.”
The Press Herald includes an article about the Maine Harvest Credit Project which will supply loans to farms and small food producers.
As Maine’s food economy continues to grow, a group of supporters is working to set up a financial institution to provide farmers, artisan cheese-makers and craft brewers with stronger financing roots.
The Maine Harvest Credit Project’s goal is to establish a credit union that the backers believe would fill a gap in available financing, offering farm mortgages in the $100,000 to $500,000 range and equipment loans of $25,000 to $100,000.
The Portland Phoenix released the results this week from their 2015 readership awards poll. The Phoenix received over 20,000 votes for 650 nominees in 133 categories.
The 2015 competition for Best of Portland was fiercely competitive. We know Portlanders are passionate about their city; 650 nominees duked it out to win their share of more than 20,000 local votes. The average number of votes was 200 to 500 per category, so we can safely say that all the nominees are local favorites with hundreds of fans and that the winners are truly loved by Portlanders.
You can see the full list of results online. There are categories 30+ food categories from Best Food Truck(El Corazon) to Best New Restaurant(Central Provisions).
Casco Bay Butter and Green Bee Soda are semi-finalists in the Gorham Savings Bank Launchpad competition. The five finalists will pitch their business ideas on June 18th and the winner will receive $30,000.
Visit the Launchpad website to read their business plans and vote on your favorite.
Tandem Bakery has submitted an application for a liquor license. Once approved at Monday night’s City Council meeting, Tandem will be joining the ranks of Gorgeous Gelato and Vena’s Fizz House—businesses that were formerly ethanol-free but now have the option to incorporate it into their menu.
Today’s Maine Sunday Telegram reports on Mayor Brennan’s Initiative for a Healthy and Sustainable Food System.
Those are some of the more visible projects being worked on by a wide-ranging group of Portlanders who have joined the Mayor’s Initiative for a Healthy and Sustainable Food System. Mayor Michael Brennan formed the initiative in 2012 after participants in a casual community food forum expressed a desire for a council that could work on the city’s food policy and on increasing residents’ access to local foods.
For more info on the Initiative visit the HSFSI website.