Archive for the ‘Profiles’ Category

Maine Butcher Series

Wednesday, October 22nd, 2014

The Golden Dish has published the second installment in an (part 1, part 2) ongoing series on butcher shops in Maine.

The revival of the neighborhood butcher shop is strong in Maine, with master butchers relying on nose-to-tail butchery and the bounty from local farms.

Vinland

Sunday, October 19th, 2014

The Maine Sunday Telegram features a check-in with chef/owner David Levi as his restaurant Vinland(website, facebook) approaches its 1-year anniversary.

It started slowly. Other restaurateurs had told him not to expect business to pick up until after the Fourth of July, but still, June dragged on. He shook up the menu with a new small plate theme – letting customers build a meal of any five plates for $60. He’d had good press in the Wall Street Journal in May. The cruise ships came in, but those passengers never seemed to make it up the hill. He decided to stay open on the 4th itself; other restaurants were closing, but if there were customers to be had, he resolved to take advantage. “It turned out to be a really big night for us,” he said. For the next couple of weeks, there would be sporadic bursts of business, huge nights on a Monday or Tuesday and then relative calm again. Then around the middle of the month, high season started in a big way. “Every night was a huge night until Labor Day,” Levi said.

Casco Bay Organics Produce Delivery

Wednesday, October 15th, 2014

The American Journal has published an article about Casco Bay Organics, a Portland area produce delivery service.

Two years ago, when Jillian Hilton was in the midst of moving back to Maine from California, where there is an abundance of affordable organic produce that is easily accessible, she had what she called a “light-bulb moment.” 

“I was at a farmers market every single day, and I loved it,” said Hilton, 33. “I saw the opportunity and the necessity, really, to bring back to Maine the option of flexible and organic produce delivered right to your doorstep.”  

Visit the Casco Bay Organics website to learn more and to sign-up for the service.

El Rayo Photo Essay

Sunday, October 12th, 2014

The Angela Adams blog Sea Fantasy has posted a photo essay of El Rayo.

Interview with Alison Pray

Thursday, October 2nd, 2014

standard

Maine Today has posted a very nice multimedia interview with Alison Pray, co-founder of Standard Baking.

This connection to tradition is a huge part of it and that informs our work every day.

Bar of Chocolate Cafe Profile

Wednesday, October 1st, 2014

John Myers has written a profile on the Bar of Chocolate Cafe for Eater Maine.

Somewhere along the way, Martin developed a flair for chocolates; she’d bring them to work to hand out to her favorite guests. Sam Beringer was one of those guests. A longtime bartender at Brian Boru’s sister bar, Una, Beringer encouraged Martin to enter her desserts in the Chocolate Lover’s Fling, an annual competition and fundraiser. If she could win there, he argued, they could leverage that momentum to open a dessert and cocktail lounge.

The Holy Donut Algorithm

Tuesday, September 30th, 2014

holydonutHoly Donut owner Leigh Kellis has an evolving set of rules that help her determine just how many doughnuts to make on any given day so there are just enough without having any left unsold at closing time.

Check out this article in today’s Press Herald to read more about it.

So Kellis took careful notes on the constellation of factors that seemed to impact doughnut demand…In some cases, demand varied, inexplicably from week to week. Sales dropped by 20 percent the week after Labor Day, for instance. The next week, they jumped by 10 percent.

But other, unique buying patterns also started to emerge.

Arcadia National Bar

Wednesday, September 24th, 2014

The USM Free Press has published an article about Arcadia National Bar.

On a Monday night the place was packed with people all of whom said that they grew up playing with games Arcadia offered. According to Matt Grassi, a 24 year old Portland local, Arcadia is unlike any bar in Portland and it was inevitable for a place like it to spring up in town. For Grassi, the unique atmosphere lends itself to two things: a good variety of games and a bar free from awkward social expectations.

The Farm Stand

Wednesday, September 17th, 2014

TheFarmStand

The Bangor Daily News has profiled The Farm Stand, a new butcher shop and local foods market that opened last month in South Portland.

Transmitting such intimate knowledge of the food people purchase and consume is one motivation driving The Farm Stand, a month-old store that operates like a year-round farmers market with walls. The joint venture between Jordan’s Farm in Cape Elizabeth and Farmers’ Gate Market in Wales aims to make buying locally raised and grown food easier for shoppers while helping farmers and food producers in the state find a year-round marketplace for their goods.

Coffee By Design’s Roastery Redesign

Tuesday, September 16th, 2014

Today’s Press Herald provides an inside look at the process Coffee by Design went through to reimagine their roastery when moving to their new 20,000+ square foot facility in East Bayside.

The process started with evaluating – at a microscopic level – the way they were currently working. Each employee was given a log and for two weeks was asked to record examples of waste they observed. When they regrouped to share findings, they had amassed 95 examples of waste, ranging from the time they spent packaging coffee orders to how many times a product crossed the same production space.

“It was mind-boggling,” Hardman said.

Photos of Blue Spoon

Friday, August 29th, 2014

The Angela Adams blog Sea Fantasy has published a set of photos of Blue Spoon.

We always try to find great neighborhood restaurants when we travel. This probably comes from us having the luxury of living in a neighborhood with excellent eateries. Blue Spoon, Lolita and The Front Room are all at the top of Munjoy Hill in Portland, Maine and are all worth a trip for breakfast, brunch, lunch or dinner. Blue Spoon has been one of our long time favorites for years. The owners and staff are incredibly knowledgeable, friendly and very talented. It’s the perfect place to go with friends or on your own for a delicious meal in a cozy environment, surrounded by neighbors.…

Blue Spoon

Friday, August 22nd, 2014

Eat Maine has posted a profile of Blue Spoon.

When Iovino opened the doors in 2004, he envisioned a neighborhood meeting place, which is exactly what Blue Spoon has become, especially during its wildly popular version of happy hour, simply called “wine time.” The bistro burger, made with lean ground steak in a Burgundy reduction and topped with caramelized onions, garners an almost cult-like following throughout the city. ­­

Photo Eassay of Lolita

Saturday, August 16th, 2014

The Angela Adams blog, Sea Fantasy, has posted a photo essay of Lolita.

Jay Villani & Salvage BBQ

Tuesday, August 5th, 2014

The August issue of Maine includes a profile of Jay Villani,

Villani’s decision to return to the kitchen at Local 188 comes after an extended absence, a time he spent opening and maintaining the operations of his other two successful Portland outposts, Sonny’s and Salvage BBQ. Though nearing 50 (which, as he tells me, is like “300 in chef years”) he has grown as a cook, learning new methods and old tricks, and discovering a new appreciation for the art of plating dishes. He has also grown wiser, learning one of the most important lessons in the restaurant world: how to delegate responsibility when necessary.

Barbecue Rankings was recently in town and paid a visit to Salvage.

I greatly enjoyed my visit.  These guys are doing things right and Salvage BBQ comes with my stamp of approval.

Photos of Standard Baking

Wednesday, July 30th, 2014

The Angela Adams blog has published a very nice set of photos of Standard Baking Company.

Standard Baking Company is one of the gems of Portland, Maine. The European style bakery transports you to the old country with it’s rustic interior and beautifully handcrafted baked goods. The breads are the best around, sticky buns are unrivaled and molasses cookies are addicting. I love walking in and watching big trays of fresh dough going into the ovens— or even better, coming out and onto the shelves for our consumption. In warmer months, I recommend going early, grabbing a coffee and sitting outside next to their beautiful planters, enjoying a tasty pastry fresh out of the oven while you watch the waterfront hustle and bustle.