Archive for the ‘People’ Category

Food & Wine: Cara Stadler

Sunday, June 15th, 2014

CaraFWEarlier this year Food & Wine named Cara Stadler from Tao Yuan one of the 2014 Best New Chefs.

The July issue of the magazine has a 1-page profile of Stadler and her recipe for Miso-Roasted Eggplant with Tomato, Dill, Shiso and Black Vinegar.

Stadler has a new restaurant called BaoBao Dumpling House under construction on Spring Street in the old West End Deli.

Interview with Andrew Taylor

Tuesday, June 10th, 2014

Knack Factory has published an interview with chef Andrew Taylor from Hugo’s/Eventide.

Is there a secret to running a successful place?
I think the best way to have a successful business is to have worked in successful kitchens and to keep moving up in those roles. I also have only wanted to work in places where people care about food. I have always tried to seek environments where people were as interested in food as I am.

Interview with Kate McCarty

Monday, June 2nd, 2014

The Huffington Post has published an interview with Kate McCarty, author of Portland Food.

In your opinion, what is it about the Portland food community that inspires so much creativity?
The low cost of entry and accessibility (e.g. rents, prime space) is attractive to many chefs, as well as our abundant local ingredients like produce, cheese, meat, and seafood. Everyone in Maine is into making things, whether it’s cured meats or beer or blueberry jam. All of the chefs I talked to while researching Portland Food mentioned how supportive and collaborative the food and restaurant industry is. We don’t have the same competitiveness in the restaurant industry that they have even just down the road in Boston. All these factors created this incredible restaurant scene for a city of our size.

 

Uni is the New Bacon & WF’s Local Forager

Sunday, June 1st, 2014

Today’s Maine Sunday Telegram includes an interview with Kristen Bartlett, the Whole Foods staffer who tracks down locally made foods for the store’s shelves,

Is this a problem for her at parties? Is she swarmed by local farmers, waving organic broccoli and apple butters? Not yet, she says, though she wonders what will happen after her photo is published in Source.

and an article about Uni being declared the “new bacon” by Food & Wine magazine.

High-end restaurants in major cities have been experimenting with uni for a while, Branchina said. What’s more interesting to him is the big jump Browne Trading has seen in retail sales online: a 54 percent increase between 2012 and 2013, and so far in 2014, up 93 percent from the previous January to May.

Interviews with Joe Ricchio and Thomas Pisha-Duffly

Saturday, May 24th, 2014

The latest to Shift Drink interviews from the folks at Knack Factory are out. This time around they interviewed well known bartender and Portland personality Joe Ricchio, and chef and Family Feast creator Thomas Pisha-Duffly.

Interview with Briana Holt

Friday, May 16th, 2014

Eater Maine has published a short interview with Briana Holt, baker at the upcoming West End location of Tandem Coffee.

Do you have a signature dish (or dishes) or plans for limited special items?
The new spot is going to be pretty pie-centric, with a constantly rotating list including seasonal and year-round options. I’m also pretty excited about the chocolate chip cookie, which I hope will cause a ruckus: Traffic jams, people camping out in front of the shop, that sort of thing.

Dobra in Korea/Japan

Saturday, May 10th, 2014

dobratrip

Dobra Tea owners Ray Marcotte and Ellen Kanner are on a research trip to Korea and Japan. You can follow their travels online at dobrateame.tumblr.com. According to a press release,

[They are] seeking to strengthen tea culture in Portland by traveling to meet their tea producers and farmers in Asia and bring their knowledge back home to share. The tea plant – Camelia sinensis – is the focus of this journey. There are six classes of tea including green, white, yellow, oolong, black and pu-er, but the focus of this year’s journey is Korean and Japanese green.

Interview with Nathaniel Meiklejohn

Friday, May 9th, 2014

Eater Maine has published an interview with Nathaniel Meiklejohn on his upcoming cocktail bar, The Jewel Box (website, kickstarter).

What are you hoping to bring to the crowded Portland bar scene that we’re missing, or that hasn’t been fully fleshed out yet?
There are millions of mixed drink recipes out there and thousands more [created] every day. There are forever new distilleries, hundreds of new mixing products, and constantly evolving techniques for making drinks. What we are going to do is honor the ever-changing landscape of mixed drinks by changing our drink menu every week. We will base the week’s menu on a theme, an ingredient we love, our current mixing fixations, and/or seasonal ingredients.

The Jewel Box will be located at 644 Congress Street. Meiklejohn hopes to have it open by the end of June.

Kate McCarty on WLOB

Wednesday, May 7th, 2014

Shannon Moss interviewed Kate McCarty earlier this week on WLOB about her blog and her upcoming book, Portland Food: the culinary capital of Maine. An archive recording of the session is available on the WLOB website.

Interview with Stephen Lanzalotta

Tuesday, April 29th, 2014

Knack Factory has published an interview with Stephen Lanzalotta. In the interview Lanzalotta share details on his upcoming restaurant Slab (instagram) and his early history as a cook and baker.

What about baking specifically?
The way I got into baking was crazy. My ex-wife—my wife at the time—and I had moved to Maine to get back to the land. I built a house out of the trees of the land, cut the Spruce logs down and built a log house. I built all of the furniture. While I was doing this incredible endeavor I needed some carb sustenance so I would make these big piles to burn off the Spruce and when it would get down to ash, I would make very crude breads by burying it in that ash.

Interview with John R. Myers

Saturday, April 19th, 2014

Knack Factory has published an interview with bartender John R. Myers.

What about those revelations appealed to you?
I think it is just like anything that you start to care about. You start caring about quality on another level, especially when your craft is related to your employment. When you care about doing it, it brings a whole new level of enjoyment. When you care about the quality of ingredients you are using and the fresh juices and the homemade concoctions, it keeps it interesting and makes it worth doing.

Chebeague Island Inn’s New Chef

Friday, April 18th, 2014

Maine a la Carte has reported on a preview dinner at Chebeague Island Inn prepared by their new chef Brandon Hicks.

Hicks moved to Maine from ilili Restaurant in New York City, where he spent the last three years as chef de cuisine. Before that, he worked at several New York restaurants, including a stint as chef de cuisine at Brasserie 8 1/2; maitre fromager at Artisinal Restaurant; and chef de partie at Picholine.

Hicks is also a certified master sommelier, and shared some of his knowledge about wine – as well as a bottle or two from his own cellar – during the course of the evening.

Q&A with Arlin Smith

Wednesday, April 16th, 2014

Knack Factory has posted a Q&A with Arlin Smith from Hugo’s.

Why are you in this business?
I love taking care of people in a way that they didn’t even think was possible. I would say that fact alone is what drives me. Ultimately it is what I do every day for people. Most people see service as service, where they have a server and they get to beckon them, call them over, whatever is brought over, they pay them and they are on their way. I feel like hospitality is an anticipation of needs, it is making suggestions, it is getting guests something they wanted that they didn’t even know they wanted.

Interview with Kim Rodgers

Wednesday, April 9th, 2014

Knack Factory has posted an interview with Kim Rodgers, pastry chef at Hugo’s/Eventide.

This industry can be a difficult one and sometimes people don’t stick around for very long. What made you stick around?
I went to school for art, sculpture and French. For me, it was a marriage of all of those things. It was a tactile and visual thing. There are materials and you are changing them and there are endless possibilities and I fell in love with it. And you go in every day and it is never the same. It is not always the easiest, but there is always something to learn and there are great people to work with.

Interview with Luke Davidson

Wednesday, April 9th, 2014

Maine Today has published an interview with Luke Davidson, head distiller of Maine Craft Distilling.

How does your upbringing on a farm influence the way you work now?
That’s interesting. I definitely approach it in a more practical way, but it limits my abilities in other ways. Fortunately, I have my partner Fred [Farber] and a few other collaborators who have whole different skill sets, and together we make a good unit. In terms of the practical piece: growing up in a really, really remote setting during a really remote time, I learned from everybody that if you can’t find it, you make it. Basically everything here we’ve made ourselves.

Shift Drinks: Damian Sansonetti

Saturday, April 5th, 2014

Shift Drinks has posted an interview with Damian Sansonetti, chef and co-owner of Piccolo.

That is an excellent motivator.
You don’t really feel like you are going to work. Now it’s even more rewarding because it is our place. It is a smaller place too and so we get to see our customers and so it is easier. When you see a guest and they are happy, that’s the ultimate reward. When they tell you that what you made with all of your crew took them back to their childhood, or to a food memory, and it transported them in some way big or small, that is really rewarding.

Vinland on WCSH

Friday, April 4th, 2014

WCSH interviewed chef/owner David Levi for a report on Vinland.

If they can deliver this bounty in the dead of winter imagine what they’ll deliver when the growing gets good.

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.