Archive for the ‘People’ Category

Porthole Interview & Cheap Eats Guide

Thursday, September 3rd, 2015

This week’s Portland Phoenix includes an interview with the head chef and owner of The Porthole,

LO: Can you tell me a little bit about the menu?
LC: I’d say that breakfast and lunch is basically “dinerific” sort of food, like high-end sort of diner. We have lobster pancakes … you know, it’s a nicer sort of breakfast for a cheaper price. (For dinner) we use fresh, local seafood. I buy my seafood from Harbor Fish, and we buy our lobsters here on the wharf so it’s very convenient and fresh. They’re in the ocean hours before you’re eating them.

and their annual student guide to cheap eats.

It’s no secret that college students are usually scraping by financially; just look online at the poor college student memes and Tumblr posts and you’ll get the idea. Higher education is expensive, but that doesn’t mean you should sit in your dorm room and eat Ramen every night. With the budget-friendly dining options below, you can afford to hit the town and still have enough money to do laundry.

Interview with Rob Tod

Friday, August 21st, 2015

The Press Herald has published an interview with Rob Tod, owner of Allagash.

Q: What attracted you to beer brewing?
It combined everything I loved. It had a bit of science, biology and chemical reactions and it had a big creative component with recipe-writing and a mechanical component with pipes and wiring and valves. It wrapped up everything I loved in one nice package and on top of it all, it was beer.

Abilene Interview and Menu

Thursday, August 20th, 2015

The Portland Phoenix has published an interview with Travis Colgan and Anna Connolly, the owners of Abilene in Woodfords Corner, and a tasting report on their menu.

I began with Anna’s favorite dish on the menu, an appetizer called Manchego Toast, which consists of homemade focaccia bread, doughy and warm, topped with melted Manchego (a Spanish cheese), garlic, shallots and fresh mushrooms, over a sherry and mushroom broth. The bread soaks up the broth, and you can dip the toast in as well. However you choose to eat it, it’s rich, hearty and satisfying. Anna mentioned that, as she and Travis were drawing up the menu, this was the first item they knew they had to include. The dish, she said, evolved from working with a Spanish chef in a restaurant down in New Orleans.

Interview with Scott DeSimon

Wednesday, August 19th, 2015

The Press Herald has published an interview with former Bon Appétit managing editor, Scott DeSimon about growing up in Cumberland and about the Portland food scene.

Q: Here’s the inevitable question: Where do you eat when you are in Maine?
The Portland restaurant scene continues to baffle and amaze me. How is that possible? How are there enough people in Portland to eat and keep these places going? Generally, I used to go directly from the airport to J’s Oyster and get a fish sandwich, a bucket of oysters and a beer. Less so now that I have kids. I really love Hunt and Alpine Club. I love Central Provisions. Everyone loves Eventide. I love Eventide. But it’s (expletive) annoying. It’s always too packed. There’s a late flight, a jet that gets in at 11. What makes me happy is that you arrive and Miyake noodles is open. And it’s crowded. It’s a signal that Portland has come a long way from when I was a kid. There are so many great places. It is hard to keep up. I try to go to a new place every time I’m in town, but I still try to go to J’s.

Arcadian Mayor

Tuesday, August 18th, 2015

Arcadia National Bar co-owner, Ben Culver, is one of 8+ people running for Portland Mayor this fall.

Interview with East Ender

Thursday, August 13th, 2015

The Portland Phonix interviewed Karl Deuben and Bill Leavy, chef/owners of East Ender, for this week’s edition of the newspaper.

Two worlds collided when East Ender proprietors Bill Leavy and Karl Deuben met while working at Hugo’s 11 years ago. The two grew up in very different areas of the country — Deuben in Denver and Leavy on Staten Island — and were working in education and advertising, respectively, before discovering their culinary passions. Once they got their first taste (pun intended) of the restaurant business, however, they couldn’t stop, and became staples of the Portland dining scene even before founding SmallAxe Food Truck in 2012 and East Ender eight months ago.

Jonny St. Laurent

Wednesday, August 12th, 2015

The Press Herald has published a Where Are They Now article about chef Jonny Saint Laurent, best know for Uncle Billy’s Southside Bar-B-Que and Uncle Billy’s Resto-Bar.

Now the chef is a caterer and restaurant consultant for most of the year. At the summer camp, his hours are filled with making three kinds of meatballs (vegetarian; gluten-free, egg-free and dairy-free; and “normal”), baking 175 homemade cookies a day, experimenting with ways to get girls to eat eggs, and generally trying to please persnickety palates.

Women to Watch: Heather Sanborn

Tuesday, August 11th, 2015

Mainebiz has selected Rising Tide co-owner Heather Sanborn for their 2015 short list of business Women to Watch in Maine. Each year Mainebiz highlights women who “have shown the skill, tenacity and smarts to make a difference not only at their own companies or organizations, but in their particular industries as well.”

If you want to know the movers and shakers behind Maine’s booming beer industry, getting to know Heather Sanborn would be a good first step. And that’s not just because she’s the director of business operations for Rising Tide Brewing Co…Sanborn’s legal expertise has been especially helpful in pushing Maine lawmakers to adopt laws that protect the beer industry and fight off the vestiges of the state’s Prohibition-era regulations. In working with the Maine Brewers’ Guild, Sanborn helped draft three major pieces of legislation that have had a significant impact in improving Maine’s beer culture.

Interview with Heather Sanborn

Friday, July 31st, 2015

The Portland Phoenix has interviewed Heather Sanborn, co-owner of Rising Tide.

KB: You have a small rack of barrels aging in the back of the brewery. Will that be a bigger part of your model going forward, or are your barrel-aged beers more of a side project?
HS: I think that remains to be seen. Right now we don’t have more space for barrel aging, but that’s about to change. We have a 8,000 square foot warehouse in Westbrook that’s coming online in about three weeks. We just hired somebody to manage it and we leased a box truck that we’re going to use to bring things back and forth. So we should have a lot more space for barrel storage soon. Then it’s really just a process of ramping up that barrel program over time. It takes a long time to build up a successful barrel program at any kind of scale.

Interview with El Rayo

Thursday, July 30th, 2015

The Portland Phoenix has published an interview with El Rayo general manager Kate Poze.

LO: What do you tell your wait staff the secret is to excellent service?
KP: Always make eye contact, be attentive, accommodating and personal, know the menu. Control the chaos and be ahead of your tables, ask if they would like another drink before their glass is bone dry, mark their table, and don’t serve them soup without a spoon.

Anthony J. Napolitano, 79

Friday, July 24th, 2015

Anthony Napolitano founder of Maria’s Ristorante passed away this weeks at the age of 79.

Mr. Napolitano opened his first restaurant, Napoli’s Restaurant on Veranda Street in Portland, in 1960. He ran it until 1972 and then opened the first Maria’s Ristorante in Westbrook. He ran that restaurant for four years before moving to its current location on Cumberland Avenue.

Interview with Fred Eliot

Friday, July 17th, 2015

A Blissful Interlude has published an audio interview with Fred Eliot from Petite Jacqueline.

Fred recounts what Sunday dinners were like growing up in Normandy, France, and lists his industry influences and inspirations. He also shares his secrets for bliss and his favorite dishes and dining spots (hint: he has a soft spot for American Chinese cuisine). 

Interview with John Berry

Friday, June 26th, 2015

The Daily Meal has published an interview with John Berry, chef of Union.

The Daily Meal: In a nutshell, what is the concept of UNION and what inspired it? 
Chef Josh Berry: The cuisine at UNION can be best explained as “enhanced local.” We focus on a particular ingredient and try to showcase it at its zenith state through preparation methods and flavors. Inspiration can come from anything at any time. I have no particular muse that I rely on, with the exception of the season. Seasonal cooking is very important to me, and that shows through in the cuisine.  

Evo & Editor’s Cookbook Collection

Wednesday, May 20th, 2015

Today’s Press  Herald includes an update on Evo, the new Eastern Mediterranean restaurant opening on June 7,

The tight space offered significant design challenges. Just 1,000 square feet, which was increased to 1,400 with the addition of the mezzanine, Evo has floor-to-ceiling glass walls on two sides with sharp corner angles. The design makes the most of this by wrapping the inside of the walls with a dining counter.

and an article on food editor Peggy Grodonsky’s relationship with her cookbook collection.

But this spring, unpacking and re-shelving my cookbooks for the fourth time in just 10 years, I decided to count them, and I came up with 334 cookbooks, more or less, plus another 160 books about food. In the latter category, such items as memoirs by Betty Fussell, histories of the spice trade and the no-nonsense “The Maple Sugar Book” by Helen and Scott Nearing. That last entered my household long before I lived in Maine, and I’m tickled that it has found its way home.

Interview with Greg Mitchell & Chad Conley

Friday, May 15th, 2015

Map & Menu has published an interview with chefs Chad Conley and Greg Mitchell, owners of the Palace Diner in Biddeford.

After an (always) outstanding meal at Palace, we spoke with them about their trips, their travel styles, and the community they’re building around the diner. The way that they both use food and cooking to get a better feeling for an area’s culture is something that Meredith and I can certainly appreciate, while their authentic, relaxed approach to exploring the places they visit will no doubt serve as inspiration on our own future trips.

This is interview is the first installment of a new series from Map & Menu.