Archive for the ‘Profiles’ Category

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.

Sisters Gourmet Deli

Tuesday, May 24th, 2016

The Portland Phoenix has published an article about Sisters Gourmet Deli.

She called to inquire anyway, and decided to try to make it work. “It was a good decision. We have the best location for a sandwich shop,” she said.

The Sisters’ menu features several mouth-watering sandwiches, all made four ways. You can get your sandwich on house-baked herb bread (with rosemary, garlic, Italian, and seasoning); have it on a wrap; on gluten-free bread (also baked every morning); or as a salad.

Scales and Chef Mike Smith

Tuesday, May 17th, 2016

The Bagor Daily News has published an article about Scales and the waterfront seafood restaurant’s chef Mike Smith.

The 32-year-old Old Orchard Beach native is no stranger to seafood, restaurant life or hard work. He graduated from the Culinary Institute of America in New York, worked in Boston and Napa Valley, yet his path to the helm of this kitchen began earlier, and closer to home.

Portland’s Food Truck Fleet

Wednesday, May 11th, 2016

The Blueberry Files has published a survey of the Portland area food truck fleet.

Forget robins, the true sign of the return of nice weather in Maine is the food truck. Sure, some business owners tough it out year round, but most take the winter off. Now that it’s warming up, chefs are tuning up their trucks and motoring to where people are lounging on the Eastern Prom, drinking beer on brewery’s patios, and spending the day at the beach. Bring on the warm weather and the food trucks!

Piccolo Commentary

Wednesday, May 4th, 2016

Food writer Erik Neilsen has kicked off a new column on the local site Hot Trash with an article about Piccolo,

In the 2 or so years that I’ve been eating at Piccolo, ideas and notions I once held about “Italian food” and what that phrase actually means have been shattered entirely. Southern Italian cuisine in particular is so rich in history and depth that I feel I’ve just begun to scratch the surface of what it means to cook and enjoy it today, from here. You’ll be hard-pressed to find a better introduction to the ingredients, stories and people characteristic of this part of the world without actually going there than a meal at Piccolo—do yourself a favor and kick it off with a plate of the pulpo.