The two business partners behind 3 Buoys are former Legal Seafood officials. Bill Park, chef/owner, directed the test kitchen for it. “I got tired of being a number,” Park said recently. Legal Seafood has 30 restaurants between Boston and Florida. Although they do have growth in mind, the first and highly successful 3 Buoys in York will always be the flagship restaurant for Park. Currently, he’s looking for the right chef to step into his shoes here so Park can return to the larger York restaurant. The other business partner is Bill Holler, formerly vp of purchasing at Legal Seafood, Boston, with his wife Nikole. She’s former employee in the seafood business and is the operations manager at 3 Buoys. Nikole is looking for a few good servers, to fill out the staff. Currently Katie Haggerty is doing that job.
Archive for the ‘Profiles’ Category
Dispatch has published an interview with one of my favorite Portland bartenders, Jeremy Sossei at Boda,
Because you were a novice until three years ago, did you find yourself researching drinking history like a mad man?
Oh God, yeah. Absolutely. I still am. I also went around to different bars and tried to watch and see how people made things. I was never much of a cocktail drinker before this job and honestly I don’t drink a lot of cocktails still right now. This job has kind of spoiled me in that I just developed a taste for hard liquor and it’s hard to go back once you get used to it.
and a profile of Dean’s Sweets.
As [owner Dean] Bingham humbly began recounting his journey in chocolate-making, his wife chimed in. “You were making some chocolate truffles and your friends all said ‘You should sell these!’”
“And I tell people that I foolishly believed them!” Bingham playfully countered.
Eatocracy has published an article about The Holy Donut.
“I’m trying to convince myself it’s not a sin to eat donuts,” says regular Nathan Hagelin as he takes the first bite of the shop’s seasonal apple cider flavor.
“Everybody wants it. They think they can’t have it, but we tell them they can,” says owner Leigh Kellis. Traditionally the poster child of unhealthy treats, donuts here are made with all natural colors and flavors, local Maine ingredients and no preservatives.
Dispatch has published a profile of East End Cupcakes.
Zoidis moved back to Maine and initially kept her job in New York, taking cupcake orders from a word-of-mouth clientele, and baking on weekends in her home. When it came time for the business to grow, Zoidis stumbled into several situations involving good networking, good timing, and damn good cupcakes.
The Boston Globe has published a profile of The Holy Donut,
This is a typical Saturday morning for the 5-month-old shop in Portland’s Deering Oaks neighborhood, even though Kellis and her staff, several of whom are family members (she co-owns the business with her father, Allen), have continuously ramped up production since they opened. Nowadays, they turn out roughly 1,200 doughnuts a day in at least a dozen different flavors: plain wide rings dredged with cinnamon-sugar or dripping with maple, lemon, vanilla, or “mojito” lime glaze; sweet potato doughnuts laced with ginger; best-selling dark-chocolate doughnuts flecked with coarse sea salt.
and has highlighted a pair of dark beers from Maine Beer Co. and Peaks,
Thick pine and citrus flavors hit your tongue first, but they’re balanced by a smoky backbone. There’s sweet caramel in here, too, but the hops never go away. They remind you of their presence from start to finish. This is a truly exceptional beer.
Bourbon. Portland. Beer. Politics. has published a list of coffee shops and cafes off the Portland peninsula.
With coffee shops and cafes like Arabica, Crema, Speckled Ax, Tandem Coffee Roasters, and Bard, the peninsula has no shortage of great coffee and places to enjoy it at. If you are like me, though, you regularly find yourself traveling around off peninsula in the Greater Portland Area and less than knowledgeable about where to grab a cup of coffee.
The Food & Dining section in today’s Press Herald includes an article about Portland Beer Week. Portland Beer Week is is taking place November 4-11.
The inaugural year of beer week was well received, but in a lot of ways, beer lovers say, it was kind of like Restaurant Week with beer as an add-on. This year Stevens, who owns The Thirsty Pig on Exchange Street, and her fellow beer geeks have structured an impressive line-up that is overflowing with nearly 60 events. And they did it all in barely two months.
Also in today’s paper is a profile of VitaminSea, a company that sells energy bars and other products that are made with seaweed.
Right now, company founders Tom and Kelly Roth have reached capacity with the number of SeaCrunch bars they can make in the licensed commercial kitchen in their Buxton home. They’re currently churning out about 1,000 bars a week of the mixture made from almonds, sesame seeds, dried cranberries, kelp and maple syrup. Yet, sales of the bars keep growing and the company plans to introduce two new flavors in the coming weeks, Blueberry (with dried blueberries and dark chocolate) and S’mores (with milk chocolate and marshmallows).
The Portland Daily Sun has published an article about the new Frosty’s Donuts located in South Portland.
The selection isn’t huge nor is the dining room large. The drink menu is simple and straightforward and has no call for a seasoned barista to steam or spoon elaborately prepared hot beverages. The precision branding clings to the past on all signage and marketing materials, with a feel-good retro font proudly pointing out that Frosty’s Donuts has been providing Maine with famous, hand-cut donuts since 1965. Since then, the path that led to the recent opening of the third Frosty’s Donuts just over the bridge in South Portland is made up of the stuff we Mainer’s love.
Mainebiz has published a report on Cousins Maine Lobster, a West Coast lobster food truck run by Jim Tselikis and Sabin Lomac who hail from Cape Elizabeth. The cousins recently appeared on the ABC venture capital TV show Shark Tank and were successful in getting financed by Barbara Corcoran.
To that end, the duo appeared last week on the ABC reality show “Shark Tank,” where entrepreneurs pitch their business and seek capital from a board of seasoned and well-heeled investors, including the likes of Dallas Mavericks owner Mark Cuban and real estate magnate Barbara Corcoran.
Tselikis and Lomac’s long-term plans include a food truck in Portland.
With strong roots in Portland, Tselikis says he and Lomac have talked about expanding back to their home turf, but not in the near future.
“It’s a saturated market, which is why we didn’t start here, so it’s not on the 2013 schedule, but you’ve got to be where you came from eventually,” says Tselikis.
MaineBiz has published an article about the focus Miyake placed on great architecture and design when they moved the sushi restaurant from Spring to Fore Street.
Miyake and co-owner Will Garfield met with Thompson and shared their vision for a space that would elevate the restaurant’s already strong reputation without outshining the food.
“Before, you went to a crummy little building in the West End and the food was amazing, but that was the previous story,” says Thompson. “We were a little nervous because this was going to change the story. It was not going to be a magical surprise of great food in a little hole in the wall, it was going to be a restaurant almost as beautiful as the food.”
The Salt food blog from NPR has published an article about Maine Mead Works.
“Mead has the quintessential terroir,” says Alexander, 36, who began developing his mead in 2007 after becoming fascinated with its history as the oldest alcoholic beverage in the world. “You can get good honey anywhere, and it always has this sense of time and place.”
That idea resonates especially well in Maine, which has one of the strongest locavore movements in the U.S. Spend a little time in Portland, and you get the sense that every new food product on the market better be made with native Maine ingredients or no one’s buying.
Kate’s Homemade Butter was featured in a New York Times article that was published earlier this week.
Today, Kate’s produces more than a million pounds of butter a year, all from the same tiny garage. And last year, the company became the first large-scale bottler of a dairy product that has almost disappeared from American tables: real buttermilk, the creamy liquid that remains in the churn after the butter comes together.
Joy the Baker has published a report on her recent eating trip in Maine, which includes this hearty endorsement of the mussels at Fore Street.
The people at Fore Street restaurant make magic (and mussels) come out of this kitchen space. The restaurant feel like you’re sitting in someone’s home… with a bunch of strangers, wine, and amazing food (and you don’t have to help with the dishes). If I had a list of favorite restaurants around the country, Fore Street would top the list. It tastes like home, elevated to its highest level.
Joy’s visit to Maine was part of a collaboration between Sharon Kitchens and the Maine Office of Tourism which brought a trio of influential food bloggers from California, Colorado and Tenessee to Maine for a week.
The Food & Dining section in today’s Press Herald includes an article about 3 new Maine cookbooks,
Here’s a first look at the Standard Baking Book, followed by the latest on Maine home cooking from food writer and food historian Sandy Oliver, and a new cookbook featuring nearly 50 Portland restaurants from Margaret Hathaway and Karl Schatz.
a guide to eating vegan (with restaurant recommendations),
In the past month, I’ve had a host of people – old and young, men and women, professional chefs and novice cooks – ask for advice on how to eat a totally plant-based diet.
So it must be time to provide a basic starter kit on eating vegan in Maine.
Owner Jacques de Villier loves wine and cigars but his true passion is people, and that’s what makes him the shopkeeper’s shopkeeper. He’s old school. Plenty of people open stores because they love their product or want money, but neither the product nor the cash is the heart and soul of it. Anyone who doesn’t like de Villier is a wretched misanthrope who needs serious professional help.
Love & Lobster has published an interview with Grace.
L&L: We love your fun cocktail names and Maine-themed menu. Does your menu change often? Do you take special requests for rehearsal dinners and weddings as well?
GRACE: Our menu changes constantly. We try to utilize as many local ingredients as possible and work with farmers and other local purveyors in order to do so. We do have a lot of special requests, from signature cocktails to cakes in the shape of a stack of pancakes for one couple that got engaged over a special breakfast.
Kristin Thalheimer Bingham and Dean Bingham are the subject in an article in today’s Press Herald about how they balance between the work at the chocolate shop and their other jobs.
Kristin Thalheimer Bingham so easily moves from the role of textbook editor to fitness instructor to business coach that the notion of starting a chocolate shop with her husband, Dean Bingham, appeared almost effortless. Dean Bingham, a self-taught chocolatier and the name behind Dean’s Sweets, also works as an architect.
The Food & Dining section in today’s Press Herald includes an article about Dan Agro, an expert in foraging for edible and medicinal mushrooms,
After we make our way to the base of the birch tree, we gaze high above our heads at two dark, misshapen knots protruding from either side of the white bark. We all ponder the same question: is the growth the sought-after medicinal mushroom known as chaga or is it a wooden burl?
and an article on the wine cellar dining rooms at Caiola’s and the White Barn Inn.
Just last week, Caiola’s hosted a wedding in the cellar. It’s also been used for business meetings, birthday celebrations, marriage proposals, and lots of rehearsal dinners. “With the music going,” Vaccaro said, “it’s pretty romantic.”
LiveWork Portland has published a profile of Tandem Coffee Roasters,
While Portland already has a wealth of high-quality local coffee shops, the trio noted that there weren’t many roasters focused on high-end wholesale coffee for the city’s restaurants, and they moved here early this spring with plans to establish their own roasting company in a year or two. But when a real estate broker showed them the mid-century brick industrial building on Anderson Street — a former office for a scrap metal recycling business — they decided to go for it, and open up a small retail coffee shop of their own in the light-filled corner room at the front of the building.
Check the LiveWork Portland blog later today for a profile of Tandem’s East Bayside neighbor Bunker Brewing.
[Owner] Sarah [Spring] makes both cow and goat milk cheeses, pasteurized and non-pasteurized, and gets her milk from a few different nearby Maine dairies. She produces mostly traditional French cheeses, with some forays and experiments. What struck me the most about her, and I think part of why I enjoyed our visit so much, was her palpable passion and enthusiasm and curiosity for the craft. You don’t make these cheeses accidentally: they are fussy and demanding and particular.