Archive for the ‘Profiles’ Category

Scott DeSimon and Long Grain

Sunday, June 25th, 2017

Over the weekend, the Wall Street Journal published an article by Nancy Harmon Jenkins about Long Grain in Camden,

If I told you that one of the most captivating Asian restaurants in the country is a hole-in-the-wall in a pretty little town on the coast of Maine, would you believe me? Forget lobster rolls, I tell skeptics; you’re going to love the kao klug kapi. And the always come away from Long Grain, in Camden, with a one-word reaction: “Wow.”

and the Lewiston Sun Journal has published an interview with A-list food writer and editor, and Maine native Scott DeSimon. He will be a judge at the Down East lobster roll competition in early July.

It’s your first time judging a lobster roll competition. What will make the winner stand out? For me, the ideal roll is all about the perfect mix of mayo to perfectly cooked meat, with very little in the way of other ingredients or seasonings. And the bun needs to be hot and buttery, with a touch of crispness from the flat top. Simple, but so many people screw it up. Of course, if someone does some brilliant take on a lobster banh mi, I could be swayed.

Mark’s Hot Dogs

Wednesday, June 14th, 2017

The Bangor Daily News has published an article about Mark’s Hot Dogs.

Since long before James Beard Award-winning chefs, culinary tourism, Instagramming hipsters and Food Network scouts turned this city into a culinary capital, Mark Gatti has hawked steamed hot dogs on the streets of Portland.

Coffee Me Up

Thursday, June 8th, 2017

The Portland Phoenix has published an article about Coffee Me Up and its owners Alba Zakja and Mateo Hodo.

What sets this gem apart are three things: First, the owners, Alba Zakja and Mateo Hodo are two of the most beautiful humans I have encountered. Their smiles are warm, welcoming and real. Second, their pastry offerings are homemade and Albanian; Albania is their birthplace, although they have both become American citizens. Two of their pastries are especially delicious: Byrek is a traditional phyllo savory pastry. It’s light, unlike anything you’ll find anywhere else in Portland, and you can rely on seeing it at Coffee ME Up seven days a week. The other is Alba’s mother Simina’s Baklava.

Pho Co. & Chau Du

Wednesday, May 3rd, 2017

The Press Herald has published a feature article on Pho Co. and its owner Chau Du.

By 9:15 a.m., the broths are all simmering, chicken, beef and vegetarian just barely at a bubble. Chau Du is preparing for what she expects will be an average lunch at Pho Co. in Portland, a prediction based mostly on the weather. It’s not raining, it’s not particularly cold and so she is making merely enormous, rather than gigantic, vats of broth in a trio of approximately 30-quart stockpots. They already smell good, with notes of cinnamon and star anise rising up. In the beef broth, a couple big chunks of ginger root bob at the surface, floating alongside five long bones.

Bugs, They’re Whats for Dinner

Wednesday, April 5th, 2017

The Press Herald has published an article about Entosense, a local firm that sells edible insects.

The Broadbents are the team behind Entosense, home of a large online marketplace at edibleinsects.com for people who like to chow down on crickets, grasshoppers, ants, beetles, scorpions, tarantulas and other critters with lots of legs and plenty of crunch. They even sell (may your gag reflex forgive us) housefly pupae.

Visit entosense.com to learn more, and edibleinsects.com to buy their products.

Bubbe & Bestemor

Tuesday, March 28th, 2017

The Forecaster has published an article about Bubbe & Bestemor, a new bakery founded by Audrey Farber that weaves together Jewish and Nordic baking traditions.

An Ashkenazic Jew is one whose ancestors came from eastern Europe. Farber is also of Nordic descent and said mixing the two baking traditions seemed to make perfect sense.

“As I began to work on recipes and researching the baking and culinary traditions of both communities, a lot of similarities started to unfold,” she said, including the “ubiquity of rye, rolled and filled sweet breads for holidays and special occasions, heavy use of almonds and lots of other things.”

Visit bubbeandbestemor.com for more information about the bakery.

The Purple House

Tuesday, February 28th, 2017

Urban Eye has posted an article about The Purple House and its owner Krista Kern Desjarlais.

On Sunday, Desjarlais, the chef/owner behind Portland’s top-tier and long gone Bresca restaurant, stood at the hearth removing thick slices of pizza as customers seated at the community table inches away nodded at each other in silent ecstasy.

Maria’s Ristorante

Saturday, February 11th, 2017

The Bangor Daily News has published an article about Maria’s on Cumberland Ave.

In restaurant-rich Portland, what’s immediately noticeable about Maria’s Restaurant is what isn’t there. The now-familiar buzz that newish city bistros radiate. The staccato of cocktail shakers, or eclectic soundtracks piped from hidden speakers.

Fyood Kitchen

Wednesday, December 7th, 2016

The Forecaster has published an article about Fyood Kitchen.

During a competition the players have limited time “to transform their mystery ingredients into delicious, creative and fun dishes,” Purcell said. Then, when time’s up, “the judges give their feedback based on presentation, taste and creativity.”

Hipstorical Woodford

Monday, November 21st, 2016

Hipstorical has published a profile of Woodford F&B.

Tucked into the Back Cove of Portland, Maine, on Woodford’s Corner, is a crown-shaped diner. A soft glow emanates from its picture windows. Inside, a young family snuggles into a corner booth, munching on burgers and fries. A gray-haired couple slices into their steaming plates of swordfish steak and baked stuffed lobster. A troupe of hip 20-somethings gathers at the bar as the mustachioed bartender prepares their hand-crafted cocktails.

Signature Dishes & Maine Almond Milk

Wednesday, October 12th, 2016

The Food & Dining section in today’s Press Herald talks with chefs about those dishes on the menu that are so popular that they take on a life of their own and can’t be removed from the menu.

Does Bruce Springsteen ever get sick of singing “Born to Run?” Does Michael Phelps ever tire of swimming the butterfly? How many times have fans asked Robert De Niro, “You talkin’ to me?” Chefs also have their greatest hits, in the form of dishes their customers just can’t say goodbye to. Chefs are a creative bunch, and it may pain them to serve an unchallenging dish they could make with their eyes closed. But sometimes they have to because the public clamors for it.

and an article about the options for Maine made plant-based milks.

Mainers like me who drink plant-based milks now have three locally made options. Two startup almond milk makers have set up shop in Portland, and the state’s Rockport-based tofu maker is relaunching its bottled soy milk. Another such enterprise, from Maine’s Oakhurst Dairy, has been suspended, but the company has expressed interest in getting back into the market.

Botto’s Bakery

Thursday, September 15th, 2016

The Portland Phoenix has published an article on Botto’s Bakery,

“A lot of people know we do bread. They come in and say, ‘I didn’t know you made pastries,’” Jessica said. Their Washington Avenue location sees a lot of foot traffic from the neighborhood and the morning commute. The storefront business, with a quaint design and a couple of tables and chairs, has tripled since they expanded and upgraded their equipment in 2002, she added. They now bake everything in-house, switching from offering a few frozen items.

and a report on organic farming.

The general impression, from casual conversations with farmer’s market foodies, is that buying organic produce comes with certain expectations: the food will be safer, healthier, tastier and less of a strain on the environment. It’s the “you are what you eat,” kind of mentality and firm believers are willing to pay extra money to adhere to it.

Botto’s Bakery Going Strong After 67 Years

Wednesday, August 17th, 2016

The Bangor Daily News has published a article about Botto’s Bakery,

Overseeing the process that plays out night after night is Stephen Mathews, the second-generation owner of the family-run bakery founded in 1949. Chances are if you’ve had a lobster roll or hamburger, sandwich or sub in southern Maine, you’ve tried Botto’s. It supplies rolls to 20 clam shacks, but delis and sandwich shops are its bread and butter.

Beer Advocate Profile of Bissell Brothers

Thursday, July 21st, 2016

Beer Advocate magazine has published a profile of Bissell Brothers authored by Adam Callaghan.

In two and a half years, the Bissells have positioned themselves as pioneers pushing limits: their own, their customers’, the beer world’s. Their company’s design and mentality seem to appeal to fans as much as the actual product does. Theirs is a lifestyle brand, selling a signature triangular logo and the image of the carefree cool crowd, which happens to drink dank, hoppy beers that are hazy as hell.

Old Port Sea Grill

Saturday, June 25th, 2016

The Portland Phoenix has published an article about the Old Port Sea Grill.

According to General Manager Justin C. St. Louis, guests can expect to experience an “elevated Old Port Sea Grill” in the coming weeks, as new Executive Chef Christopher Pierce takes the reins. Pierce, formerly of Denver, has an impressive resume: he’s staged at the prestigious Alinea in Chicago, and also worked for several Michelin-starred restaurants and under James Beard Award-winning chefs.