Archive for the ‘Profiles’ Category

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.

Profile of Caiola’s

Tuesday, July 29th, 2014

Eat Maine has profiled Caiola’s.

Much of Caiola’s success can be attributed to Harmon, who approaches cooking with an almost fanatical devotion. She is constantly applying new technique from a myriad of different cultures. She goes to extraordinary lengths to thoroughly understand every element of a dish and immerses herself not only in preparation but also the history of a recipe to a point where I am reminded of well-known American cookbook author Paula Wolfert. This is evident in Harmon’s scallop and lobster rossejat with toasted vermicelli and basil crema, a classic that takes roots in Catalonia and pays homage to Rome.

Boston Globe: The Holy Donut

Tuesday, July 15th, 2014

The Boston Globe has written a brief piece about The Holy Donut.

The Holy Donut makes from scratch and hand cuts, shapes, and glazes roughly 3,500 doughnuts a day in about 24 different flavors. The ones we tried were undisputed winners, including their two most popular sellers – a zesty lemon that pops with fresh citrus, and the dark chocolate sea salt, which is glazed hot from the fryer and practically melts in your mouth.

Vignola/Cinque Terre

Thursday, July 10th, 2014

Eat Maine has published an article about Vignola/Cinque Terre.

This fall will mark Skawinski’s twentieth journey to Italy to visit Vignola’s purveyors. On each visit, he is accompanied by a small contingent of his cooks and servers. Skawinski started the trip to show his staff a good time, but also so they could be armed with knowledge of the region and could maintain relationships with the family-run operations they work with year round. Maintaining a strong connection to regional origins is a very important element of Italian cookery.

Anapurna’s Thali Food Cart & the Thai Culinary Studio

Wednesday, July 9th, 2014

Today’s Press Herald includes a profile of Anapurna’s Thali, a vegetarian food cart in East Bayside.

At the new Annapurna’s Thali vegetarian food cart in Portland’s East Bayside neighborhood, the flavors have roots in the Himalayas.

Owner Gloria Pearse spent part of last summer on a vegetarian farm in Kotabagh, India. The farm sits in the foothills of the famous mountain range near the border with China and Nepal. While there, Pearse, a long-time vegetarian, was able to learn traditional vegetarian recipes from the cook.

Today’s paper also has an article about the Thai Culinary Arts Studio in Yarmouth.

Limanon, a native of Bangkok, is an environmental lawyer embarking on a new path in life, one in which she will teach traditional Thai cooking to Mainers. She’s calling her new business the Thai Culinary Arts Studio. In addition to regular cooking classes, Limanon plans to offer group dinner party classes and, eventually, culinary travel to Asia.

HuffPo: The Hop Yard

Wednesday, June 25th, 2014

The Huffington Post has published an article about The Hop Yard in Gorham.

Enter three young men in their thirties with farming in their blood and a passion for great beer — hop farmers Ryan Houghton, Geoff Keating, and Peter Busque. The founders of The Hop Yard, these guys grew up in Maine and are committed to seeing the state become a major producer of high quality hops.

Vinland Featured in Source

Sunday, June 22nd, 2014

Vinland, and chef David Levi’s dedication to locally sourcing ingredients, is the topic this week’s front page article in the Source section in the Maine Sunday Telegram.

But if you’re trying, as Levi is at Vinland, his 100-percent Maine-sourced restaurant just down Congress Street, to build entire meals around what is freshly available in the state at this minute, it is undeniably limited. Fine dining can’t be built on salad. What Levi is looking for are vegetables with more caloric content, nutritional value and oomph on the plate. If he were the kind of person one could use the phrase “he’d just about kill for” about, which he is not, it would be fair to say he’d just about kill for the miracle of a Maine-grown onion right now.