Archive for the ‘People’ Category

F&W Best New Chef: Cara Stadler

Wednesday, April 2nd, 2014

Food & Wine has named Cara Stadler from Tao Yuan one of their 2014 Best New Chefs. According to an article on Press Herald,

Stadler, who was in New York to celebrate at a Food & Wine party Tuesday night, said she was “super excited – and shocked” to hear that she had been awarded the honor. She said she found a few weeks ago, when Cowin broke the news by phone

Interview with Chefs Wiley and Taylor

Friday, March 28th, 2014

Sadierae & Co. have published and interview with chefs Mike Wiley and Andrew Taylor from Hugo’s/Eventide.

Do you have a favorite chef that you really, really admire?
Andrew: There are so many both from way back when and now… but when I was getting into cooking, I really loved Chris Schlesinger at East Coast Grill in Cambridge, MA. It definitely wasn’t the fanciest restaurant and he doesn’t own it anymore, but fifteen years ago, the food was so much fun – way ahead of its time in Boston. Chris really seems like a very intelligent guy too. He’s written several great cookbooks and he’s still a contributor to the NY Times.

Mike: I’m a reader, and right now, I’m way into David Kinch’s new book, Manresa. I’m so impressed by Chef Kinch’s approach to agriculture, food, seasonality, and even training young cooks. The guy makes his own finishing salt, I mean, come on!

Q&A with Jason Loring

Wednesday, March 26th, 2014

Knack Factory has posted a Q&A with Nosh co-owner Jason Loring.

What appeals to you about the industry now that you own your own places.
I think I am growing out of cooking and I like building businesses. That’s what I want to do. Sometimes I feel guilty about it because cooking… those are my roots. It’s what I did for so long. You’re there on Friday nights and you’re sweating behind the line. Now I sometimes feel like maybe I am not doing something [when I am not doing that], or like I should be doing something more.

This is the second interview in a series. The first was with Amber Dorcus who works at Local 188 and LFK.

Women in Maine’s Brewing Industry

Wednesday, March 26th, 2014

Today’s Press Herald includes an article on the growing role women are playing in Maine’s brewing industry.

[In addition to Shonee Strickland] There are other women working in Maine’s booming craft beer industry, either as brewery owners or brewers, but their numbers are still tiny. Among the most notable: Heather Sanborn owns Portland’s Rising Tide Brewing with her husband, Nathan; she handles the business side of things while he makes the beer. Ashley Fendler does some brewing at Allagash Brewing Co. in Portland, while her primary job is to lead tours and educate customers in the brewery’s tasting room. Stasia Brewczynski, one of the founders of Maine Beer Mavens, holds a similar position at Rising Tide.

Interview with Maine Foodie Tours

Tuesday, March 18th, 2014

The American Journal has published an interview with Pamela Laskey, owner of Maine Foodie Tours.

Laskey sees the tours as a “win-win” for both foodies and businesses alike. Foodies get information and samples, and businesses have a chance to promote their product. She says that between 30 and 35 percent of tour customers end up making purchases on the tour stops. And, unlike some food tours, Laskey compensates businesses for the samples they offer during the tour. Yes, the businesses get exposure and sales, she says, but the cost of samples can add up.

Profile of Ilma Lopez

Thursday, March 13th, 2014

Star Chefs has posted a profile of Ilma Lopez, the pastry chef and co-owner of Piccolo.

From comfortingly familiar Italianate desserts like budinos and zeppole, to unexpected Sunday Supper finales incorporating everything from wasabi to bone marrow, this petit chef brings her special brand of refinement and ingenuity to every level of the Piccolo operation, delivering big city flavor to her small city patrons.

Interview with Salt + Sea

Wednesday, March 12th, 2014

I Love Portland Maine has published an interview with Salt + Sea owner Justine Simon.

I’m a fish lover, and I eat it a few times a week.  What are the major differences between the fish I would see in my supermarket to what you sell?
Justine:  Well there are a few differences.  Fresh fish doesn’t smell like fish, it smells like the ocean.  A lot of people think they don’t like fish, but they’ve never really had fresh fish before.  It’s a whole different thing.  We have a strict policy of not holding fillets.  Our fish is cut the day of delivery, while most fish you see in the supermarket has been sitting around, filleted, for sometimes days at a time.  We also never soak our fish in chemicals like bleach or tripoly…

Interview with Bob Garver

Saturday, March 8th, 2014

The Root has published a 2 part interview (part 1, part 2) with Bob Garver, owner of Bard Coffee.

“We believe that as time goes on and our relationships continue to deepen and strengthen, the impact on quality will only amplify,” Garver wrote in an email to me. “This is part of our general approach to our coffees as one in which we are using “best practices” at every step in the coffees journey, which include not only practices on the farms and in processing the coffees at origin and our involvement there (sourcing), but in our roasting, our preparation/brewing and finally how we present them to our customers.”

 

Fishermen’s Grill Gets Top Rating

Friday, March 7th, 2014

Fighting the Tides has published an article about Fishermen’s Grill and its owner Mike Nappi.

The charming hole in the wall seafood joint, tucked unpretentiously across the street from Baxter Woods in an area that’s traditionally been hard on restaurant owners, is known for their large portions and fresh, locally sourced ingredients.

As of last week they’re also becoming known for their national ranking of 60th best restaurant in the entire country and the number one (I repeat, NUMBER ONE) seafood restaurant in all of New England.

Joe Ricchio’s Portland

Wednesday, March 5th, 2014

Maine magazine has published an interview about his return to Portland and perspective on the food scene.

I was not entirely aware of the full extent to which this reputation had spread until I spent a year away in Boston. Whenever I told people where I’d come from, they reacted as though Portland’s streets were paved with gold, a place where every single bite of food was ambrosial and everyone ate like kings…

Interview with Eli Cayer

Wednesday, March 5th, 2014

The Perennial Plate has published this short video interview with Eli Cayer, owner of the Urban Farm Fermentory.

Interview with John Golden

Wednesday, February 26th, 2014

Eater Maine has published an interview with Press Herald blogger and restaurant critic John Golden.

How do you chose the restaurants for review?
I try to chose those that haven’t been written about in a long time. Obviously, there’s the new ones. I don’t write about them in a review until they’ve been around at least two months. I’ll do my first look on the blog, but you have to give them some time. Some of it is what I’m in the mood for. This past month, I’ve been doing inexpensive places. That’s been fun but I can’t wait to go to good restaurants again.

Jonah Fertig Leaves Local Sprouts

Wednesday, February 26th, 2014

The Portland Daily Sun reports that Local Sprouts co-founder Jonah Fertig is leaving the restaurant to help other organizations become cooperatives.

Jonah Fertig, who co-founded Local Sprouts seven years ago, is moving on from the food cooperative to plant new seeds. “I am leaving … to now help other people start cooperatives and community projects in the Maine food system,” he said on Facebook at the beginning of the month. “I’m sad to leave and excited to start a new journey in life.”

Bissell Brother Interview

Tuesday, February 25th, 2014

The Bier Cellar has posted an interview with Peter Bissell.

Tell us about The Substance and where it came from. The name comes from an experience in the Nevada desert on a road trip we took in 2009. A story for another time, perhaps. The beer has been a work in progress for almost as long as we’ve been planning the brewery. It’s everything we love about beer – soft, bursting with flavor, crushable, and most importantly, possessing a flavor profile that’s distinct and unique.

The Bier Cellar has also announced that they’ll have Bissell Brothers beer The Substance for sale in cans starting on Wednesday.

Joseph Esposito, 84

Tuesday, February 25th, 2014

Joseph Esposito passed away Friday at the age of 84. Among his many business interests, Esposito also founded Esposito’s Restaurant (now Espo’s Trattoria) in 1976.

Coffee Series, Part 2

Saturday, February 15th, 2014

The Root has posted part 2 of an ongoing series on specialty coffee in Maine. This send installment is a continuation of an interview with Matt Bolinder, owner of Speckled Ax.

In the Root’s newest series on coffee, we will be looking at some of the craftsmen who make up Maine’s rapidly evolving specialty coffee industry. Their coffee is the antithesis of the water-soluble instant coffee you will find in grocery stores or the over-roasted cup from the corner Starbucks.

PPH Food Editor

Thursday, February 13th, 2014

The Press Herald has published an article about their new food editor, Peggy Grodinsky, who will be launching a new Sunday section in addition to overseeing all food coverage.

The section, called Source: Eating and Living Sustainably in Maine, will launch in April and will appear each Sunday in all of the daily papers published by MaineToday Media, which include the Kennebec Journal in Augusta and the Morning Sentinel in Waterville. The section will offer comprehensive coverage of Maine’s flourishing farm-to-table movement, from farmers markets and foragers to locavore restaurants and edible lavender growers; it will also examine broader issues of living sustainably, from energy conservation to organic gardening.

 

Little Bigs Interview

Saturday, February 8th, 2014

Eat Maine has published an interview with Pamela and James Plunkett, owners of Little Bigs.

“First, I want the thing to taste like the thing and not just like sugar, as in: lemon is tart and chocolate is chocolate. I think my years as a bread baker have served me in understanding that doughnuts do not have to taste like sweet air. By using a pre-ferment and by taking care of the dough, one can create a doughnut that has all the characteristics of great bread: structure, crust color, and creamy interior. It’s all about paying attention to what the dough wants.”

Chef Bard: Bobby Flay & Bon Appetit

Friday, February 7th, 2014

Zapoteca’s chef Shannon Bard will be appearing on the Food Network show Beat Bobby Flay, according to reports from Maine Today and the Urban Eye. The show will air March 6 at 10 pm.

Bard is also featured in an article on the Bon Appetit website in an article entitled “How to Cook Lobster Mexican-Style“.

Peter Zinn Interview

Thursday, February 6th, 2014

Independent Restaurateur has published an interview with Peter Zinn, owner of Po’Boys & Pickles on Forest Ave.

Peter Zinn of Portland, Maine, never started out to own a restaurant, but these days, you’ll find him hard at work behind the counter of Po’ Boys & Pickles, his Louisiana-style sandwich shop.