Archive for the ‘People’ Category

Pisha-Duffly’s Moving to Oregon

Monday, October 3rd, 2016

Thomas and Mariah Pisha-Duffly are moving to Portland, Oregon. The pair helped launch and have worked at The Honey Paw since it opened in 2015 where Thomas has served as the chef de cuisine.

Erica Archer

Saturday, October 1st, 2016

Maine Women Magazine has published a profile of Erica Archer, owner of Wine Wise.

Wine Wise events often sell out, and Erica says she often sees repeat customers at her various events. She hopes by offering variety in the wines she chooses and the locations of the events (specifically on the walks), her clients will always be introduced to something new. The something new could be a type of wine, a brand of wine or even a restaurant they haven’t yet tried.

Bourdain Interviews

Wednesday, September 28th, 2016

Today’s Press Herald includes an interview with Maine native and Bourdain cinematographer Zach Zamboni about growing up in Maine and his life on the road with Anthony Bourdain.

They may be buddies, but Zamboni is nothing like Bourdain’s no-holds-barred public persona. Soft-spoken and thoughtful, Zamboni often speaks in imagery that evokes the landscape, whether he is describing the rolling hills and deep forests of Maine or talking about how when you eat an oyster, you’re tasting the tides. He credits his rural childhood in Maine with helping to prepare him for the life he leads now.

and an interview with Bourdain.

Q: Our culture is so engaged with food now – almost to the point of fetishizing what’s on the plate. Is there any turning back? Or is this fascination with food a good thing?

A: We are more educated about what we’re eating and where it comes from and who’s making it than ever before. I think as silly as it is and as excessive and fetishistic, it signals a real cultural shift where we actually care about what we’re eating and who’s cooking, and this is good. I imagine that at some point we will shift to a more emotional response to food without taking pictures of it. We’re sort of catching up with France and Italy. On balance, however ridiculous it is at times and lampoonable, I’m happy with it.

Bourdain will be in Portland on October 9th for a show at the civic center.

Mike Wiley Series

Wednesday, September 14th, 2016

Mike Wiley, co-chef/owner, of Hugo’s, Eventide, and The Honey Paw, has penned an article providing a behind the scenes look at staffing a restaurant. This is the first of a three-part series by Wiley.

When I try to be frank with our guests about where the ideas and food come from, I get the sense they think my explanations are false modesty. That’s not it at all: A lot of really talented and hardworking people work in our restaurants, and everything is a collaboration.

Restaurant Branding

Friday, September 9th, 2016

The September issue of Dispatch includes an interview with Sean Wilkinson, co-founder of Might & Main, about restaurant branding.

Might & Main have worked with a number of successful restaurants in Portland such as Eventide and Central Provisions, and are now building a client base elsewhere such as Alden & Harlow in Boston.

The Lost Kitchen Book Available for Pre-Order

Saturday, August 20th, 2016

TLK_coverErin French’s book The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine is now available for pre-order with an anticipated publication date of May 2017.

The book is described as “An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes” and will be available in hardcover and as an e-book.

Interview with Christopher Kimball

Wednesday, August 17th, 2016

The Press Herald has interviewed Christopher Kimball about his new venture, Milk Street Kitchen.

“This is not really about me cooking Thai food or Cantonese or Moroccan food,” Kimball said. “It’s just about finding techniques and combinations of flavors, or ways of thinking about cooking to expand the repertoire. I’m not trying to cook somebody else’s food. Here’s the difference: Instead of going in the kitchen and taking an oatmeal cookie and making it 45 times, I’m starting somewhere else in the world to learn from somebody and listen to what they have to say and trying to figure out how I can adapt that back here.”

Kimball will be kicking off a cross-country Culinary Mystery Tour on the stage of the State Theater on September 8. Tickets are available online.

Interview with Leslie Oster

Friday, August 5th, 2016

Maine Women Magazine has published an interview with Leslie Oster from Aurora Provisions which includes some pointers for putting on a great event.

Leslie Oster is a bit of a legend in Maine. As general manager and catering director for Aurora Provisions (the café, catering company and market in Portland’s West End neighborhood), Oster will oversee a whopping 23 weddings this year and more than 50 catered events. She creates original menus and is known for her stunning table arrangements.

Mike Smith, Robyn Luongo at New CP Restaurant

Monday, July 25th, 2016

Chef Mike Smith and wife Robyn Luongo Smith are leaving their positions at Scales and The Honey Paw to lead the kitchen and front of house staff at the new off-peninsula restaurant Central Provisions has under construction in the Back Cove neighborhood.

Chris and Paige Gould, founders of Central Provisions, have purchased the former Borealis Bistro at 182 Ocean Ave where they plan to open a wood-fired Italian restaurant. The as-yet unnamed restaurant will seat 48 including a 9-seat bar and will serve Neapolitan-style pizza as well as pasta, salads and crudo and is slated to open in December or January.

For more information see this article in the Press Herald. It includes an interview with Smith.

Update: Chefs Fred Eliot and Travis Olson will co-leading the kitchen Scales. Eliot is the former chef de cuisine at Petite Jacqueline and Olson is the pastry chef at Scales.

Interview with Eric Michaud & Terry Peterson

Friday, July 15th, 2016

This week’s Great Beer Adventure episode is an audio interview with Eric Michaud and Terry Peterson from Liquid Riot.

Collaborating is big in the beer world, at least here in Maine! Amanda sits down with Terry Peterson and Eric Michaud from Liquid Riot Bottling Co. Not only do they chat about how and why folks choose to team up; Eric and Terry introduce Amanda to something she never even knew existed.

Squillante on Cutthroat Kitchen

Thursday, July 14th, 2016

Shipyard Brewing chef David Squillante will be featured later this summer in an episode of the Food Network show Cutthroat Kitchen. It will air August 10th at 9pm.

The show is hosted by Alton Brown. Four chefs compete in a three round competition with the added twist of opportunity to sabotage each others work.

Interview with Sean Sullivan

Tuesday, July 5th, 2016

Great Beer Adventure has posted a podcast interview with Sean Sullivan, executive director of the Maine Brewers’ Guild.

We invited Sean Sullivan of the Maine Brewers’ Guild on to chat Maine beer with us. We have learned a lot in a year and can’t wait to see what the next year brings for us and for the Maine beer scene.

Interview with Barton Seaver

Wednesday, June 29th, 2016

The Press Herald has published an interview with seafood expert, South Freeport resident and author Barton Seaver about his new book, Two If By Sea.

Sometimes it seems like not a month goes by without a new cookbook by fish sustainability expert, chef and South Freeport resident Barton Seaver showing up in the mail. Most recently, it was the 304-page “Two if by Sea,” chock-full of recipes; indexes of fish species; short essays on sustainability, equipment and ingredients; more essays and step-by-step photographs on technique; and pictures of food, fish and Seaver himself fishing and cooking.

Fore Street Reservationist, Interview with the Britts, 2 New Vegan Groups

Wednesday, June 22nd, 2016

Today’s Press Herald includes a behind the scenes look at Josh Doré’s job manning the reservations line at Fore Street.

“Every job is different. Every guest is different,” Doré said. “The way that you speak to one person may not be the way you are able to interact with another person. Some people are very straight and narrow, some people like to have more fun. They’ll joke with you on the phone. You have to be able to read your guest without being able to see your guest, which is a learned talent. Is this a sir or madam conversation, or can I call you Scott?”

an interview with Gillian and Jim Britt who own gBritt, a restaurant public relations firm,

Q:Still, it’s 2016. Why can’t I tweet/Instagram/website and market my restaurant myself?

JB: Our clients tend to be chef-driven restaurants. There is no marketing person in place. They are trying to do payroll, meet the delivery truck out back, fix that ice maker that stopped working…Then in the very back of their mind, they are thinking, “We haven’t posted on Instagram in a week,” or “We haven’t updated our Facebook.” Then there is the storytelling. They might have a great story to tell, but they just don’t have the contacts with professional media or the time.

and an article about two new vegan organizations in town.

Two new groups that have set up shop in the city are aiming to make Portland more vegan-friendly. V for All is working to increase the number of vegan items on restaurant menus, and Plant IQ is spreading the word about the health benefits of plant-based food.


Beer Cocktail Interview with Vena’s

Friday, June 17th, 2016

For their new episode Great Beer Adventure interviewed Vena’s co-owner Steve Corman on his personal journey to be becoming a bartender and about beer cocktails.

As we explore beer cocktails, we learn (yet again) that we should be willing to take more risks in our beer drinking. Steve Corman of Vena’s Fizz House joins us to teach us a thing or two about adding booze to our beer. (Really it’s all about the bitters.)