Archive for the ‘People’ Category

Under Construction: Bissell Brothers Brewing

Tuesday, June 11th, 2013

ILovePortlandMaine.com has published an interview with siblings Noah and Adam Bissell about the new brewery they’re launching.

One would think in a city like Portland, Maine that brothers Noah and Peter Bissell would have a very tough time cracking into the already booming local and national craft brew market.  But what most wouldn’t count on is the experience and creativity each brother brings to the equation.

Interview with Mark Gatti

Wednesday, June 5th, 2013

The June issue of The Bollard includes an interview with Mark Gatti, owner of Mark’s Hot Dog’s, in recognition of the 30th anniversary of his food cart.

June 13 marks the 30th anniversary of Mark’s Hot Dogs. Mark Gatti is still in the same spot — Tommy’s Park, in Portland’s Old Port — slinging franks out of the same red wooden cart he and his father built. In 1983, one of Gatti’s dogs set you back 60 cents. Today, it’s $2.50, and credit cards are accepted. In addition to the traditional brown and red hot dogs with ketchup, mustard, onions, chili or kraut, you can pick up an Italian sausage for $5. The Old Porker, a recent special, has bacon, sour cream and sautéed onions ($3). And the bomb dogs ($3.50) are so loaded with toppings and condiments that Gatti gives you a paper plate to catch the mess.

 

For additional reporting on Mark’s 30th anniversary see this article in the Portland Daily Sun.

Interview with Joel Beauchamp on Pocket Brunch

Tuesday, June 4th, 2013

Knack Factory has published a podcast interview with Joel Beauchamp about the success Pocket Brunch has enjoyed, the people involved and plans for the future.

Alex Steed: On what, if anything, Pocket Brunch says about Maine?
Joel: Maine is not just what’s happening in a certain little subset of people who frequent certain restaurants and summer up the coast… That’s great; good for them. But there are a bunch of wildly creative people taking risks every day, trying crazy things and some of it doesn’t work while some of it does. But there are people doing super creative things. Pocket Brunch is proof that if you give all these guys who are working at great restaurants, but they’re doing the same thing or same kind of food over and over… [It's proof that these] are guys who want to be trying new things or crazy stuff.

Interview with Eric Michaud from In’Finiti

Thursday, May 16th, 2013

The Press Herald interviewed Eric Michaud, owner of In’finiti.

He told me the company just received its state distilling license the day I talked with him, and that he will probably be selling distilled spirits in a month or so after the federal government approves his labels.

Michael J. Fox @ Tony’s

Wednesday, May 1st, 2013

Actor Michael J. Fox paid a visit to Tony’s Donuts earlier today.

Sharon Kitchens in Boston Globe Magazine

Tuesday, April 23rd, 2013

Maine food blogger Sharon Kitchens was featured the Boston Globe Magazine this past weekend.

Before opting for a quieter existence in Maine, Kitchens, now 40, worked in the film industry in New York and Los Angeles. In 2008, she moved to a funky factory-turned-loft in Somerville’s Davis Square, where she joined a community-supported agriculture farm-share and a local fish-share and grew vegetables with neighbors on the roof. Finding herself drawn more and more to the idea of sustainable living, Kitchens decided it was time to commit. In 2011, she purchased an 1830s farmhouse with an attached barn and chicken coop on about 2 acres of land in Raymond, Maine, some 20 miles northwest of Portland.

Kitchens is the author of The Root and Delicious Musings. She lives in Raymond where she gardens as well as keeps bees and chickens.

Food Trucks: Interview with Bite into Maine

Sunday, April 21st, 2013

biteintomaine

CTN host and Portland Daily Sun editor Curtis Robinson interviewed Karl and Sarah Sutton about their food truck Bite into Maine (website, Facebook, Twitter).

The Suttons have an ongoing Kickstarter campaign to help underwrite the cost of their small operation to participate the Lobster Roll Rumble this summer in NYC.

A Seasoned Server

Wednesday, April 17th, 2013

Portland Daily Sun food columnist Natalie Ladd share some of her work history and experience,

Prior to my current gig, I worked full time for seven years as Front-of-the-House Manager and Beverage Director at a top notch place that gets rave reviews. My departure from that job is likened to the worst divorce imaginable as I still love and admire the Chef, but as is often the case in our business, it was time for us to part ways. My resume also includes a long management stint with one of my heros, the colorful Roger Bintliff at the original Bintliff’s American Cafe, and the list goes on.

Between the Tinez

Sunday, April 14th, 2013

Joe Fournier, manager of the Munjoy Hill Rosemont Market, has begun a video blog called Between the Tinez (website, Facebook) where he posts informal and somewhat random conversations with local food vendors. The discussions can range anywhere from GI Joe to sightings of wild boars in Western Maine to just about anything under the sun.

In the latest episode Joe talks to Ned Swain (Devenish Wines) about…well it’s hard to exactly say but it involves hatless Communists, Ninja’s, a green Ford Expedition and run through the Old port.

Interview with Andrew Taylor and Mike Wiley

Tuesday, April 9th, 2013

Heritage Radio Network interviewed chefs Andrew Taylor and Mike Wiley from Eventide/Hugo’s about the restaurants and Eventide’s participation in the Lobster Roll Rumble.

MRA Videos: Dave Evans & Melissa Bouchard

Monday, April 8th, 2013

The Maine Restaurant Association has posted a pair of videos on Youtube:

  • Dave Evans, winner of the 2013 Lifetime Achievement Award, talking about the founding of The Great Lost Bear
  • Melissa Bouchard, winner of the 2013 Chef of the Year, talking about her career at DiMillo’s

Erika Joyce on Research Tour

Thursday, April 4th, 2013

Erika Joyce, author of Vin et Grub, and the creator of Cloak & Dagger supper club and The Chinese Laundry pop-up, has announced that she’ll be leaving Portland for an extended research trip in Europe and Asia.

And now, it’s all changing.  The next step in my journey is to find the roots of my obsession.  To understand it and live it.  That’s why I’m moving on.  I’m hoping on a flight and making my way to Europe to see how and where food is produced.  I’m going to farm and pickle, and jam, and stage, and find the roots to make this picture slightly more vivid.  Sweden, Greece, Denmark, Italy, France.  And an extended stay in Vietnam.  I need to see my passion elsewhere in the world.

She’ll be running just one more Cloak & Dagger dinner and should have an update on the status of The Chinese Laundry “soon”.

Interview with Bartender Kaite Welch

Friday, March 29th, 2013

Dispatch has published an interview with bartender Kaite Welch.

Bartending how long: Since she was tall enough to stand on a box and pour beer, professionally one year
Where to find her: Slainte
Why she’s cool: She’s a five foot tall bad-ass who is sweet on the outside but knows when to lay down the law (in a nice way)!

Tending the Firebox

Thursday, March 28th, 2013

Speckled Ax owner Matt Bolinder has authored an article entitle Tending the Firebox for Roast Magazine.

“But why roast with wood?” I’m frequently asked…the drum roasters being used by many roasters today do not look or operate very differently from those used in production 150 years ago. Indeed, many of us prefer old machinery. Quality drum roasters with a century of service on them are not liabilities, but precious commodities. So while roasting with wood may not be “simple,” in a field with a larger than normal percentage of professional Luddites, preferring pour-over to push-button drip and manual paddles to super automatics, roasting with wood in the 21st century is not as anachronistic as it might seem.

Interview with Bite into Maine

Friday, March 22nd, 2013

Heritage Park Radio has aired an interview with Sarah and Karl Sutton, owner of Bite into Maine about their food truck business, their love of Maine and their upcoming competition in the Lobster Roll Rumble.

People’s Best New Chef: Taylor and Wiley

Tuesday, March 19th, 2013

Congratulations to chefs Andrew Taylor and Michael Wiley who have one the Food & Wine People’s Best New Chef contest for New England.

See this article from the Press Herald for additional info.

“I think it’s fantastic,” Taylor said. “We had such stiff competition – wonderful chefs in the region – and we’re pretty psyched to come out on top in the region. It really speaks volumes about all the people that supported us.”

Avery on the Dr. Lisa Radio Hour

Tuesday, March 12th, 2013

If you’ve been missing Natural Foodie columnist Avery Yale Kamila while she’s been on maternity leave then listen to the latest Dr. Lisa Radio Hour. Avery talks about growing “up on an organic farm in Maine and became a vegetarian while working at a fast food restaurant as a teenager.”

Bartender Interview with Jessica Cunningham Candage

Friday, March 8th, 2013

Dispatch has published a Q & A with Jessica Cunningham Candage from Spread.

Do you have a favorite drink to make? 
My favorite drink to make is pretty much anything I can muddle fruits in. I love muddling, I love the flavors that come out of fruit, and other things like jalapenos.

New England Distilling Interview

Monday, March 4th, 2013

Eat Maine has published an interview with Ned Wight and Tim Fisher from New England Distilling.

“I love smelling it in the glass,” he says. “One of my favorite things about drinking spirits is the empty glass. I keep coming back to the glass and sniff it and see what’s happening in there. It changes a lot, it keeps on going—even after the liquid is out, it keeps on going.”

Bartender Interview: Alison Hartford

Friday, March 1st, 2013

Dispatch has published an interview with Alison Hartford who tends bar at The Grill Room.

What’s your favorite drink to make? “It’s made with Hendricks gin, St. Germain, muddled lime and rosemary, and blood orange puree, topped with soda water. I like making mojitos, too. I tend to not get a lot of specialty cocktail orders, so I’m all about providing good service.”