Archive for the ‘People’ Category

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.

New Press Herald Food Editor: Peggy Grodinsky

Wednesday, February 5th, 2014

Peggy Grodinsky (LinkedIn, Google) has been hired by Maine Today Media to serve as the new food editor for the Press Herald, Maine Sunday Telegram and Maine Today. From what I’ve heard, today is Grodinsky’s first official day on the job.

Grodinsky was the Executive Editor of the Cook’s Country Magazine (a publication from Cook’s Illustrated/America’s Test Kitchen), prior to that she served as the Food Editor at the Houston Chronicle and Editor of the James Beard Foundation. She’s also taught food writing at the Harvard University extension program and at New York University. Check out her LinkedIn profile for more detail on her resume.

Among other responsibilities the new food editor will be working to launch a new farm-to-table section that will appear weekly in the Maine Sunday Telegram.

Under Construction: Interview with Chef Cara Stadler

Tuesday, January 28th, 2014

Booze, Fish & Coffee has posted an interview with Tao’s chef/owner Cara Stadler. Among other topics, they discuss Stadler’s plans to launch a Chinese dumpling shop in Portland later this year (late night hours, full bar, likely launching in late spring/early summer). Stadler also provides a rundown of some of her favorite eating destinations in Portland.

Interview with Ohno Cafe’s Chris Beth

Saturday, January 25th, 2014

I Love Portland Maine has published an interview with Chris Beth, owner of Ohno Cafe.

What inspires your menu, and do you have any personal favorites from over the years?
Chris:  Again, I am lucky to have inherited an amazing menu.  But the old saying is true: “if it ain’t broke, dont fix it.” In five years we have only added 2 menu items., and none of the other menu items have been removed.  Ohno has very loyal customers and it seems as though every person has a sandwich they can identify with.  So, the weekly specials is what gives us a change to get creative and make something different.  Most of those are born by what we feel like eating that week or items that have been really successful in the past.  The #1 is as close as what we have to a “signature sandwich.”  My personal favorite is pretty simple #4 which consists of salmon which is super fresh and smoked right here in town at Browne Trading.

Interview with Chef Shannon Bard

Tuesday, January 21st, 2014

The Bangor Daily News has published an interview with chef Shannon Bard from Zapoteca.

The chef-owner at Zapoteca in Portland is starting the year off on a high note. She will cook at the James Beard House in New York City at the end of January, will compete on a new Food Network show in February and is working on a cookbook. In the fall, the Kennebunk resident plans to open her third restaurant — Spanish spot Toroso in Portland — with her husband, Tom Bard. Not bad for a woman who didn’t go pro until she turned 40.

Joseph D. Vacchiano, 84

Sunday, January 19th, 2014
Joseph Vacchiano, the former owner of Pat’s Meat Market has passed away at the age of 84.

Interview with Small Axe

Saturday, January 18th, 2014

Eater Maine has published an interview with Bill Leavy and Karl Deuben. They spoke about Small Axe’s food truck and the plans they have to launch a brick and mortar restaurant.

You’ve talked about plans to open a brick and mortar establishment. How is that progressing?
BL: We’ve been getting a lot of interest from folks who would like to help us out. We’re always looking for properties. We haven’t found one yet, but we will. It’s an ongoing search.

KD: We’re looking to create a neighborhood feel in a restaurant. We’re looking in the Deering area, in town as well. But we want it to be a neighborhood spot with a nice bar and have it be focused on comfort, food served in a comfortable environment.

Boston Globe: Maine Pie Line

Thursday, January 16th, 2014

The Boston Globe has published a profile of Briana Warner and her Portland bakery the Maine Pie Line.

The Halverson’s Humble, which is a chocolate pie, started with a bet. Thirty-year-old Briana Warner, owner of Maine Pie Line in the East Bayside neighborhood here, had lost a wager to her then-colleague Adam Halverson while the two were serving as diplomats for the US Department of State in Guinea. As retribution, he challenged her to make him a “humble pie.”


Monday, January 6th, 2014

Today’s Press Herald features an article about the new restaurant Vinland, and chef/owner David Levi’s dedication to local ingredients.

“For me, (this) is not coming from a puritanical mindset,” he said. “To me, it is about creating a beautiful and interesting form within which to work, which happens to also maximize our local support to farmers and fishermen and foragers, to cheese makers and artisans.”

Food Insecurity in Maine

Sunday, January 5th, 2014

Today’s Maine Sunday Telegram includes a report on food insecurity among Maine’s senior citizens.

Across Maine, there’s an increasing number of people like Jim and Nancy Pike of Alfred, seniors whose declining health and limited finances have put them among the so-called ‘food insecure.’ ‘They are the hidden hungry … and they don’t want anybody to know.’

For more information on hunger and Maine or if you want to make a donation, visit the Good Shepherd Food Bank website.

5-star Easy-Bake Oven Pastry Chefs

Wednesday, December 25th, 2013

For today’s edition of the Press Herald, columnist Meredith Goad handed out Easy-Bake Ovens to the pastry chefs at Hugo’s, Five Fifty-Five and Fore Street. Chefs Kim Rodgers, Addie Davis and Brant Dadaleares were challenged to create a great dessert using the purple toy from Hasbro instead of their usual professional grade equipment.

“That’s perfect for custard,” Dadaleares said. So the chef made six custards, topped them with some turbinado sugar and torched them. (It took 15 to 20 minutes for each custard to bake.) He chose the three best, and layered them with vanilla rice pudding, caramelized Rice Krispies, candied pecans, port-poached pears and cherries. He topped his Easy-Bake napoleon with sweetened whipped cream.

Dadaleares also made a persimmon pudding with the oven. It worked, he said, “but I liked the flavor combinations of this (the napoleon) a little bit more.”

Today’s Food & Wine section also includes a column by local wine expert Joe Appel on Champagne and sparkling wine.

If you want to drink a truly expressive nonvintage Champagne, one to make your eyes widen and your heart race, you need to work for it. And it will cost you (though not much more than generic big-house Champagne will). Some of the best available in Maine are Gimmonet, Egly-Ouriet, Aubry, Beaudoin, Vilmart & Cie, and Maillart.

Fly Points & Maine Shrimp

Wednesday, December 25th, 2013

MPBN has aired an interview with Eric Horne and Valy Steverlynk about their Flying Points oyster farm in Freeport.

Eric Horne and his wife, Valy Steverlynk (above), fire up their skiff and motor down the Royal River away from the Yarmouth marina and out into Casco Bay. It’s a cold December morning and theirs is the only boat on the water.

They’re on their way to check an oyster bed they’ve been leasing for more than 10 years. After a bone-chilling five-minute trip, they arrive at the site, where they hope to collect about 500 oysters.

Working Waterfront has published a report that explores the possible causes of the collapse of the Maine shrimp fishery.

The Atlantic States Marine Fisheries Commission did not close this fishery simply because the population was low, but more because we don’t seem to have enough baby shrimp to build a future upon. It was determined by managers that to give this stock the best chance for recovery we needed to leave all the shrimp now in the water in the hope that they spawn and produce abundant offspring.

Richard Foss, 96

Saturday, December 21st, 2013

Richard Foss passed away earlier this month at the age of 96. Foss worked for 63 years at Schlotterbeck & Foss, a Portland specialty foods company founded by his grandfather Charles Foss and Augustus Schlotterbeck in 1866.

Mr. Foss joined the family business in 1940 after graduating from Harvard University. He started in sales and worked his way up the ranks to become president of the company.

The company was co-founded by his grandfather Charles S. Foss in 1866 as a prescription apothecary shop. It later evolved into patented medicines and flavoring extracts, which Foss sold to dairy farmers to make ice cream. Over time, S&F developed specialty food items, such as sauces, marinades, salad dressings, and ice cream syrups and toppings.

Best and Worst Tips of 2013

Wednesday, December 18th, 2013

Portland Daily Sun columnist Natalie Ladd share her Best and Worst Tips of 2013 in today’s paper,

4) I was delighted when a customer left me a $25 Visa gift card. I was not so delighted when I tried checking out at CVS with fun stuff I didn’t need, and was told the card had a zero balance on it. The line was long and I was embarrassed, so I paid cash.

Also in today’s Sun is an article about Steve & Renee’s Diner.