Archive for the ‘People’ Category

Maine Brew Bus & Dave Geary Interview

Friday, September 13th, 2013

This week’s edition of The Forecaster includes a double article about the Maine Brew Bus,

The tour visits three of Maine’s leading breweries: Allagash Brewing Co. off Riverside Street, where the visit begins with a tour and ends with a tasting; then to Maine Beer Co. in Freeport for a beer sampler and snack, and finally to Rising Tide Brewing Co. in East Bayside, for a final tasting.

and containing an interview with Dave Geary.

Geary, who lives in Cape Elizabeth, said the brewing scene has changed dramatically in the years since he began building his brewery in 1984.

“There we no real road maps, how-to guides,” he said. “All of our equipment is custom made. These days you can buy it off the shelf, turn-key operation, if you’ve got enough money.

Apples/John Bunker/Apple CSA

Friday, September 13th, 2013

The Portland Phoenix has published an article about this year’s apple season, the apple CSA and John Bunker,

For five years now, Bunker and his wife, Cammy, and crew have run an “Out on a Limb” heritage apple CSA, with two drop-off locations in Portland. I just joined and can’t wait for this week’s first pickup of the 10 to 12 pounds of apples. Last year, the CSA distributed dozens of rare and beloved Maine varieties, including deep purple (plum-like) Black Oxfords and dense Blue Pearmains, aromatic Garden Royals and Idareds, Cox’s Orange Pippins and Northern Spys. Willow Pond Farm in Sabattus is known for these late season Northern Spys, crisp yet juicy, and equally good eaten fresh or baked into pie.

For more on the apple CSA see this post from The Blueberry Files about the first week’s distribution.

Bunker & the Apple CSA

Thursday, September 12th, 2013

It’s apple season, yesterday marked the start of the Out on a Limb apple CSA and so it’s perfect timing for The Root to post an article about Maine apple expert John Bunker.

Super Chilly Farm in Palermo, Maine is the home of John Bunker and Cammy Watts, and the base of operations for the “Out on a Limb” CSA program. A self-taught preservation pomologist, John has been tracking down heirloom apples and pears, particularly those originating in Maine, for decades. His 2007 publication Not Far From the Tree: A Brief History of the Apples and the Orchards of Palermo, Maine chronicles his fruit exploring adventures.

Omi’s Coffee Shop

Wednesday, September 4th, 2013

The Portland Daily Sun has published an article on Omi’s Coffee Shop,

Omi’s Coffee Shop takes its name from co-owner Naomi Hall, and also functions as an exclamation one might make after drinking a cup of coffee there, as in “Oh my!”

In addition to the organic, fair-trade coffee, Omi’s also serves homegrown tea, baked goods from Standard Baking, and Union bagels.

and Natalie Ladd’s weekly column.

Bollard: Harding Lee Smith Article #2

Monday, September 2nd, 2013

The Bollard has published a 2nd article about chef Harding Lee Smith, owner of The Front Room, The Grill Room, The Corner Room and Boone’s Fish House & Oyster Room.

During the two months since our July issue hit the streets, hardly a day has gone by that I have not encountered someone eager to share their own account of awful behavior by the subjects of that issue’s cover story: Chef Harding Lee Smith and his wife, Darcy.

Bollard: 2nd Article on Harding Lee Smith

Friday, August 30th, 2013

Editor Chris Busby has announced that the September issue of The Bollard will include a second article about Harding Lee Smith, chef/owner of “The Rooms” series of restaurants.

Imbibe: Matt Bolinder from Speckled Ax

Monday, August 26th, 2013

Matt Bolinder, owner and roaster at Speckled Ax, was featured in article about wood-roasted coffee in the latest issue of Imbibe magazine.

For Bolinder, wood choice is about controlling this highly specialized process. “The type of wood is important for the rate of burn and how quickly I can manipulate temperature,” he says. “I can’t go from zero to full gas in a second like most roasters, so I compensate by using different types of wood. Ash takes off quickly and with it, I can increase temperature fairly quickly. On the other hand, red oak takes longer to catch and start throwing heat, but its large pieces hold the temperature.”

The article isn’t yet available online but there is a copy behind the counter at Speckled Ax which you can take a look at. Imbibe has posted a short list of coffee shops in the US that feature wood-roasted coffee.

Interview with Mike Keon & Anthony Allen & 2013 Honey Crop

Thursday, August 22nd, 2013

The Press Herald has published an interview with Mike Keon and Anthony Allen, owners of Otto Pizza.

Q: What’s next for Otto Pizza?
A:
Allen: We like what we do now, but the idea of growing bigger probably means we’d be working for someone else, and we look at each other and say, “Why do we want to do that?” We added four locations last year, and this year we’re down to two and next year is going to be for retrenching and making sure every line on our notepad gets more attention and every product gets more scrutiny. It’s time to just fine-tune things.

Also in today’s paper are articles about the dismal 2013 Maine honey crop,

Bees and beekeepers have been struggling through one of the worst summers for honey production in Maine in recent memory.

Mainely Burgers Profile

Tuesday, August 20th, 2013

Babson Magazine has publish a profile of Mainely Burgers. MB co-owner Jack Barber is a member of the Babson class of 2015.

A Visit to Bartlett’s

Sunday, August 11th, 2013

Sharon Kitchens, author of The Root, and bartender Andrew Volk finished off their 3-part series on Maine distilleries with a visit to Bartlett’s Spirits of Maine.

When Bob Bartlett and his wife Kathe arrived in Maine in 1975 they brought with them a passion and knowledge of wine-making. In 1983 they opened Bartlett Maine Estate Winery in Gouldsboro and became the first winemakers in the state. In 2007, the couple added a distillery to produce pear eau de vie and apple brandy (the apples are sourced from Maine producers). Two months ago they introduced Rusticator Rum made with organic molasses sourced from South America.

In parts 1 and 2 of the series Kitchens and Volk visited New England Distilling and Sweetgrass Farm Winery & Distillery.

Interview with Masa Miyake

Monday, August 5th, 2013

Mainebiz interviewed Masa Miyake about his start in the restaurant industry and plans for opening Miyake Diner on Spring Street.

MB: Why did you open the original Miyake in the West End, and why are you returning?
MM: I visited Maine on vacation, and we moved to the countryside. My dream was growing a few pigs, chickens and vegetables by myself and working somewhere. But the owners of a small pizza place [in the West End] asked me if I was interested in buying the lease for $20,000. I took it over in June 2007. But it only had an electric stove. So I put in a sushi bar, because you don’t need gas. We served tsubo-style sushi and interesting dishes. A chef came in, Rob Evans [former Hugo's owner], and told the newspapers the place to go is Miyake. So he introduced us around. At the time we were small.

Pugsley Sells Stake in Company

Thursday, August 1st, 2013

According to a report in today’s Press Herald, Shipyard co-founder and head brewer is selling his stake in the brewery.

Pugsley remains master brewer at Shipyard, but on a consulting basis. He goes into the brewery about two days a week, he said, while also working as a consultant for other breweries through his Pugsley Brewing Projects International.

He has also made arrangements with Shipyard’s co-founder, Fred Forsley, to sell back his 20 percent ownership in the company.

Campers’ Weekend

Wednesday, July 31st, 2013

Portland Daily Sun food columnist has documented her thoughts on the mid-summer event known as Campers’ Weekend.

I know. I know. Many readers will say, “There goes Natalie Ladd again. She’s being disrespectful and unappreciative to the hand that feeds, pays and tips her.” On the surface, the scolders may be right, but, in my defense, here’s a little background on the whole thing. If it offends anyone by stereotyping and making presumptions — too bad. I’ve worked through enough of these weekends to know what I’m about to vent is true.

Bite into Maine Interview

Tuesday, July 30th, 2013

The Maine Culinary Podcast has posted an interview with Sarah and Karl Sutton, owners of Bite into Maine.

Our conversation with Sarah and Karl begins with how they ended up here in Maine, then dives deep in to their menu and how they decided on which Rolls to keep.  We also discussed the wide world of food trucks and how the Maine food truck economy can continue to improve.

Interview with Damian Sansonetti

Wednesday, July 24th, 2013

Eater Maine has published an interview with Damian Sansonetti about Blue Rooster, his plans for Piccolo and being part of Portland’s food community.

What are some items that we’ll see on the menu [at Piccolo]?
You’re definitely going to see cavatelli. Both my grandparents cooked cavatelli and I swear that was the first pasta I ever remember making. I remember making it with my nana, my mom’s mom. As soon as I could see the table, I’d help her. She’d feed the machine and I’d crank it through. When I was older, I’d put the dough through myself. She’d tell me to put it through nice and easy so it didn’t gum up. It makes me happy cooking it. One dish I used to do a lot is a lamb neck bolognese, which I’m looking to have.

Sansonetti also emailed to let me know that his wife Ilma Lopez will be taking on the role of pastry chef at Piccolo and will be joining the staff at Blue Rooster. Additionally, Blue Rooster will be in Newcastle this weekend for a pop-up at Oxbow Brewing.

Interview with Abigail Carroll

Friday, July 19th, 2013

The Root has published an interview with Abigail Carroll, the owner of Nonesuch Oysters in Scarborough.

Would you describe the “traditional, environmentally-safe” grow-out method you use.
We buy very small spat, about 1.5 mm in size, and put it into a nursery – an up-weller – where the oysters are contained and fed by water we pump from the estuary. There are no additives; they drink only natural water from the estuary. When the oysters get to be about ¼” we take them to our grow-out site in floating bags where they stay until we harvest. As the farm grows, we hope to do more ground seeding. Our “Free Range” oysters are particularly gorgeous.

Reviews: Outliers & Brian Boru

Thursday, July 18th, 2013

Today’s Press Herald includes a review of Brian Boru,

My barbecue was outstanding. I loved the zesty flavor of the barbecue sauce, and I really appreciated that the slaw came as part of the sandwich instead of on the side.

The slaw tempered the tender barbecue just enough to create a nice contrast in flavors and texture, and was not at all juicy to dampen the bun.

a bar review of Outliers,

Cocktails made with beer are a trend that in the wrong hands can go, well, wrong. At Outliers, capable hands mixed up my order, Postman Always Rings Twice (wheat beer, gin, St. Germain, lemon and grapefruit juices and orange bitters), a refreshing, perfectly balanced libation for warm summer evenings. On such nights, the outdoor deck beckons, with its view across Harbor View Park to the bridge.

an interview with the owners of Gelato Fiasco,

Since starting out with little idea how to make gelato, let alone profitably, they have won accolades from Food Network Magazine (top frozen dessert in Maine) and Down East magazine (best ice cream in the state) and a trip to the White House for an event honoring young entrepreneurs.

and the latest installment of the What Ales You column.

Vinland in the News

Tuesday, July 9th, 2013

David Levi, chef/owner of Vinland, appeared in three news publications on Tuesday. NPR’s food blog, The Salt, quoted Levi on an article about the drain of culinary talent away from NYC and to smaller cities like Portland,

“Because rent is just so much lower, it just gives you a lot more freedom to not drive yourself completely crazy and take a few more risks,” Levi says.

and then the Wire blog published by The Atlantic picked up the story emphasizing the the role interest in local foods is having encouraging chefs to move,

and finally The Forecaster published an article about Levi’s vision for Vinland and it’s connection to local food/farm community.

“This is not just a restaurant, not just a job,” Levi said Monday. “This is about building the local economy, doing more for our land, and creating a truly Maine cuisine. Vinland is totally mission-driven.”

The locavore trend is nothing new, especially in foodie destinations such as Portland. But Levi is taking “local” to the extreme.

Levi is currently running a campaign on Kickstarter to raise part of the capital needed to launch Vinland.

Interview with Arlin Smith

Tuesday, July 9th, 2013

Eater Maine has published an interview with Eventide’s general manager Arlin Smith taking a look back at their first year in operation.

As far as the concept itself, the three of us all have dreams of what our ultimate restaurant would be, but individually, as a restaurateur, I don’t think it’s the smartest thing to just do what you want. We do a lot of things well, so we decided to look at what Portland wants. It didn’t have an oyster bar. We loved the idea of getting an incredible amount of local oysters that weren’t available anywhere in that quantity, and doing a Hugo’s-style casual fare — a New England-style sushi bar. Once we started throwing those ideas around, it was a no-brainer for us. We had this really cool, fun, relaxed space, and it went gangbusters.

Foodie Word Rant

Friday, July 5th, 2013

Working Waterfront has published a “rant about ‘foodie’ words” by prominent food historian Sandy Oliver.

As cooks, we shouldn’t drizzle anything. Most of us who live along the coast are terribly familiar with drizzle. It happens outdoors, often in winter and spring, and leaves our hair damp, and us in a bad mood, if it goes on for many days. It is done by nature, with water, that fine barely visible mist in the air that we feel on our faces, but when we hold out our hand, does not make drops.