Boston.com has published an article about Rob Tod.
For 23 years, Tod says his “go-to” beer has been his Portland, Maine-based brewery’s iconic Belgian ale, Allagash White. Even when asked about what he likes to drink other than beers from his own brewery, the answer doesn’t change.
“I honestly love Allagash White more and more as time goes by,” Tod said.
The Forecaster has published an article on Mark Gatti, the longtime owner of Mark’s Hot Dogs, which as of next month will have been in business for 36 years.
His menu has been constant, including the red hot dogs Maine is known for, topped with chili, cheese or sauerkraut. As business picks up in the spring, he adds Italian sausage and kielbasa.
Gatti tried serving lobster rolls; that lasted one season. Thai spring rolls did a little better – he sold them for about three years.
The Maine Sunday Telegram has publisned an article about the less well known chefs de cuisine that lead daily operations in Portland’s kitchens.
Kristen Cote’s job begins at 11:30 a.m. each day, when she arrives to help with lunch service. Cote, the chef de cuisine at the Grill Room and Bar in Portland, makes all the restaurant’s sauces, from the chimichurri to the bacon-peppercorn-cream, and butchers ducks at her station in the open kitchen. She writes menus, changing them with the seasons. She sets the specials and makes staff meals, and she orders all the food. She hires and fires. She sauces and she salts. She’s the last person to eyeball your plate before it arrives at your table.
Have you ever heard of her?
Congratulations to Rob Tod, founder of Allagash Brewing, for being the recipient of the 2019 James Beard Outstanding Wine, Beer or Spirits Producer award.
Freeport Maine resident, Scott Tyree, passed his final exam on Tuesday to become Maine’s first Master Sommelier, and only the 257th Master Sommelier worldwide.
It’s truly an amazing accomplishment. Only a small fraction of the people who progress through the lower certification levels to take the test complete all three sections successfully. The Master Sommelier exams are administered by the Court of Master Sommeliers. They are a rigorous and demanding challenge that requires expert knowledge of wine making practices and standards worldwide, a service exam and a blind tasting test.
Tyree is a 25-year veteran of the wine industry, and began his career in Chicago at Shaw’s Crab House. He was the Wine Director at Tru working alongside James Beard Award winning chefs Rick Tramonto and Gale Gand. In 2009, as the Wine Director of Michelin-starred Sepia Restaurant in Chicago, Tyree was once again chosen as Best Sommelier by the Jean Banchet Awards for an unprecedented third time. He has received numerous awards including a Wine Spectator’s Grand Award in 2004, he was a James Beard Semi-Finalist for Outstanding Wine Service in 2004, and a Food & Wine Best New Wine List honoree in 2001.
Photo Credit: Court of Master Sommeliers
The Press Herald has published details of the family connections between Huong’s Vietnamese on Saint John Street, the new Bánh Appétit under construction on Cumberland Ave, Pho Huong the newly renamed Pho Co in the Public Market House, and Melting Pot Variety which is under development in Westbrook.
The Maine Sunday Telegram has published an article about Minervino Family.
The Minervinos are perhaps not as well known as some Portland restaurateurs, but their roots here run deep – their family immigrated to Portland from Italy in the early 20th century. In addition to Pizza Villa, which reopened March 25, the Minervino brothers and two of Sam’s children, Tom and Meg, own Tomaso’s Canteen in the Old Port, and Rob’s son Marcus has worked there. Sam owns Samuel’s Bar & Grill on Forest Avenue, where Rob is assistant manager. Siblings Tom and Meg are partners in Legends Rest Tap Room in Westbrook and hope to open a second restaurant together in Portland within the year.
Congratulations to Chaval bar manager Pat McDonald for becoming a national finalists in the 2019 Tio Pepe cocktail competition.
McDonald’s cocktail is the Alcázar, a combination of “Gonzalez Byass “Leonor” Palo Cortado Sherry | Spanish Olive Oil washed Tanqueray Malacca | Gonzalez Byass “La Copa” Extra Seco Vermouth | Barspoon Meletti Anisette | Homemade Saffron Bitters | Expressed Lemon Oil | Pickled Fennel Garnish”
Congratulations to Natalie DiBenedetto, chef/owner of Figgy’s, on becoming the latest Chopped Champion from Maine.
Dibenedetto competed against chefs Sebastian Wijata, Allen Fisher and Stephan Brezinsky in an episode entitled Dollar Dishes where the contestants prepared dishes using inexpensive ingredients in each round.
Congratulation to Hunt & Alpine bartender Sylvi Roy on beating out the competition at yesterday’s Northeast regional Speed Rack event.
Roy will now go on to compete in the national Speed Rack event in NYC in May.