Category: Profiles

The Bangor Daily News has published an article about the grow selection of Maine barbeque destinations.

Chef Josh Craigue, sliding ribs into Salvage’s indoor smoker on a recent Friday afternoon, took a minute to explain.

“We are getting the basics down and then will add a Maine touch. That’s what we are excited about,” said Craigue. “We have the an opportunity to put Maine on the map as a barbecue destination.”

Here’s another quirky video profile by Joe Duley. In this episode he visits Saltwater Grille in South Portland.

Eater Maine has published an article about Briana Warner and her new business, Maine Pie Line (website, facebook).

Briana Warner has used pie to bring violent youth leaders to the table in Guinea and tested her recipes on ambassadors in Belgium. But after several years of her pies playing a secondary (though complementary) role to her work as a diplomat with the U.S. State Department, Warner is now making pie her primary focus.

The Business section in today’s Press Herald provides a look at Schlotterbeck & Foss.

While Schlotterbeck & Foss sells its own branded sauces, toppings, dressings, marinades and other specialty food products at Whole Foods, the biggest and fastest-growing part of the business is creating “co-branded” products for grocery stores.

That means Schlotterbeck & Foss often doesn’t get the recognition for its creations, which are sold by various retailers under their own brands.

Schlotterbeck & Foss was founded in 1866. It’s 2nd oldest food enterprise in Portland after the Farmers Market (1768).

Also in today’s Business section is an interview with Kathleen Fleury, the new executive editor at Down East. Fleury began her career at DE as the magazine’s food writer.

BBC New has posted an article about Maine Mead Works.

Long relegated to the dusty corners of history, mead – the drink of kings and Vikings – is making a comeback in the US.

But what’s brewing in this new crop of commercial meaderies – as they are known – is lot more refined from the drink that once decorated tables across medieval Europe.

Both the American Journal and Bangor Daily News have published articles about Maine Craft Distilling and their latest release, Blueshine.

While the thought of moonshine may conjure up images of crude stills hidden in the wilds of Appalachia, Freeport resident and Maine Craft Distilling owner Luke Davidson is trying to change the perception with his new concoction, Blueshine, a white whiskey made with blueberries and maple syrup,

“It’s like liquid pancakes,” said Davidson, 42, “with a serious kick.”

The Forecaster has published an article about Maine Pie Line.

[Owner Briana] Warner’s creations include Dave’s Decadence, a chocolate ganache pie made with a salted caramel sauce and an olive oil-based crust. Another concoction is Pelkey Peach, a pie the menu describes as “apricots, peaches or nectarines poached in white wine and sage and baked in an almond pastry cream.”

The menu lists 40 pies, which include a mix of seasonal flavors and 10 savory pies, such as The Portlander, which has caramelized onions, goat cheese and portobello mushrooms.

Edible Brooklyn has published an article on the back story behind Flanagan’s Table.

As for preserving the barn itself, [Gail] Landry hired a team of carpenters to repurpose the century-old floorboards into a bar area and dining tables for the space, while adding an updated kitchen for serious meals. Empty except for occasional private events, it could house a sublimely beautiful pop-up restaurant. She just needed someone to run it—and she had the perfect person in mind.

Upcoming dinners at Flanagan’s Table feature Krista Kern Desjarlais, Masa Miyake and Pete Sultenfuss.