Archive for the ‘Profiles’ Category

Profile of Rosemont Market

Friday, June 15th, 2012

Supermarket News has published a profile of Rosemont Market & Bakery.

Rosemont Market & Bakery is the kind of place a lot of people would like to have at the end of their street.

The colorful wood building has an old-time look. Most menu items are made in-house from local ingredients, and co-owners John Naylor and Scott Anderson put a priority on quality and creativity.

Bakery on the Hill

Monday, June 4th, 2012

The Munjoy Hill News has published a report about Bakery on the Hill’s new owners.

This afternoon Smith’s 26 year old daughter Alexandra Trischler, was learning Gonier’s recipes as Smith watched. Trischler is an accomplished pastry chef in New York City in her own right. She used to work for Danny Meyer, one of the top restauranters in NYC; he used to own a dozen Michelin star restaurants. She’s a former sous pastry chef at Mialino, at the Grammarcy Park Hotel, NYC. Currently, she is pastry chef at the North End Grille, on Wall Street, for Chef Floyd Cardoz. Trischler plans on remaining in the area for a few months to insure that the transition in ownership is smooth before returning to NYC.

LFK Visit Report

Tuesday, May 22nd, 2012

The Blueberry Files has posted a report from her first visit to the LFK.

Golden on the LFK

Saturday, May 19th, 2012

The Golden Dish has posted a report on the opening of the LFK.

Without question LFK is also highly idiosyncratic. Vintage Remington Rand style typewriters are scattered about the room. And when at first I saw a young man at the typewriter I thought central casting had sent him over to perform. But during the course of the evening a sundry succession of typists took turns as though belting out pages of a collective work in progress.

The Holy Donut

Thursday, May 17th, 2012

The Portland Daily Sun has published a profile of The Holy Donut.

Holy Donuts! I’m coining a new phrase. It’s an attitude; a dare to be different approach to starting a business. It combines comfort food, family support, your favorite color, the things you love. Bring them together and humbly share them enthusiastically with others. The uplifting story of Leigh Kellis, co-owner of the Holy Donut on Park Avenue in Portland, is an inspirational story. It touches your soul, lifts you up, and inspires a can-do attitude that is oh, so delicious!

Cinco de Mayo, Slow Money, Oregonian Wines, Almanac of Eats

Wednesday, May 2nd, 2012

Today Food & Dining section in the Press Herald includes articles on Saturday’s Cinco de Mayo & Deby Day celebrations,

If it seems as if Cinco de Mayo has been growing in popularity in Portland, hold onto your sombreros. This year, the Mexican holiday falls on a Saturday – and on the same day as the Kentucky Derby, offering local restaurants and bars a winning trifecta when it comes to attracting margarita- and mint julep-loving revelers.

about the Slow Money network,

The Slow Money Maine network has been in existence for only two years, but it’s already helped connect farmers and food producers with more than $2.7 million in capital.

about Maine’s special connection with Oregonian wines,

Clark and Laramy (who by 2010 had joined Clark on the west coast) started bringing bottles back to Maine on visits to share with friends. The friends loved the wines.

The partners started ORWA Wine Brokerage, which establishes relationships with the wineries. Devenish Wines, the Maine distributor, purchases the wines in Oregon and ships them directly to Maine to distribute here.

and about Maine food blogger, Steff Deschenes, who writes daily about national food holidays.

Steff Deschenes has already eaten her way through tempting food holidays such as National Waffle Day (March 26), National Potato Chip Day (March 14) and National “Have a Brownie” Day (Feb. 10). She chronicles these celebratory meals on her Almanac of Eats blog.

Papou’s Kitchen

Monday, April 30th, 2012

Today’s Press Herald includes a profile of Christos Zoulamis and his business Papou’s Kitchen.

Behind the Westbrook Market on the corner of Stroudwater Street and William Clarke Drive, Zoulamis soaks chick peas, mixes in herbs and spices, and packages the falafel that can be found in the freezer sections of all the Hannaford supermarkets and Whole Foods stores throughout New England.

It’s on the menus of local restaurants, like Silly’s on Munjoy Hill, and served in the employee cafeteria at Idexx Laboratories.

Maine Mead Works

Thursday, April 26th, 2012

Mainebiz has published a profile of Maine Mead Works.

According to Christopher Philbrook, who handles media relations, the meadery from January to March sold 806 cases of mead — 373 in state and 433 out of state. Over the same period last year, the company sold only 402 cases in state. In-state figures include wholesale and retail, while out-of-state figures only include wholesale, he says.

Resurgam Zero Food Waste

Thursday, April 26th, 2012

The Portland Phoenix has published an article about Resurgam Zero Food Waste, a company that composts food waste from several Portland area eateries.

You — or your neighbor — may do it at home, but now area restaurants, hospitals, schools, and grocery stores are also reducing their waste and producing rich soil by turning food scraps and paper products into compost.

Tandoor Bakery & UFF Kombucha

Wednesday, April 11th, 2012

The Food & Dining section in today’s Press Herald includes a profile of Tandoor Bakery,

Bread is not the only thing Naser bakes at Tandoor Bread & Restaurant, his little bakery across the street from Baxter Woods.

Every day, he and his wife, Kanat Saad, and their helpers produce a good array of delicious Middle Eastern fare, from falafel and shawarma to baklava and other Arabic pastries.

and an article about the Urban Farm Farmentory’s new line of kombucha products.

The initial release of Urban Farm Fermentory Kombucha Culture offers three varieties: Wild blueberry, ginger and oak barrel, with more flavors to be added in coming months.

Also in today’s paper is a report on a recall of seafood produced by the Portland Shellfish Co.

Salt Stories: Harbor Fish & Becky’s

Tuesday, April 3rd, 2012

Students from the Salt Institute have published a pair of short audio profiles about Becky’s and Harbor Fish Market on Down East magazine’s website.

Photos from The Holy Donut

Monday, April 2nd, 2012

Edible Obsessions has published a set of photos from her Sunday morning visit to The Holy Donut.

Hugo’s Past/Hugo’s Future

Thursday, March 29th, 2012

Down East magazine’s blog The Golden Dish and Maine magazine’s blog Eat Maine have both published articles about the transition in ownership at Hugo’s.

[Chef Andrew] Taylor feels very much the same way. “I love Hugo’s,” he says. “It’s the best job I’ve ever had and I don’t want to change that. I love what Rob and Nancy have done and I know they are equally fond of the fact that we have taken it over.”

Now that he will finally call Hugo’s style of cuisine his very own, Taylor discusses plans to continue developing and improving the menu. This feeling of liberation is often what truly allows a chef to flourish and produce some of their very best work. So far the response from patrons has been overwhelmingly positive.

The Honey Exchange

Thursday, March 29th, 2012

Instant Portland has published a profile of The Honey Exchange.

“Would you like to see a bee being born?” With those intriguing words, owner Phil Gaven graciously welcomed me into The Honey Exchange, where I learned more about bees and honey in a short visit than I knew it was possible to know.

Full Belly Deli & The Portland Food Co-op

Wednesday, March 28th, 2012

Wednesday’s Portland Daily Sun includes articles about the Full Bely Deli,

Full Belly Deli on Brighton Avenue is celebrating their 25th anniversary this month and owner David Rosen is proud, yet plagued with a bit of tzuris (Yiddish for troubles, woes or worries) experienced by most long-time restaurant owners these days when thinking about the future.

and the Portland Food Co-op.

A half-dozen years after initial meetings and more than three years after its formal incorporation, the Portland Food Co-Op is finally ready to begin stocking shelves and welcoming members at its new Hampshire Street store, one block up from Congress Street at the foot of Munjoy Hill.


Presidential Eats, Evans Act II, Public Market House, Wine Dreams, Holy Donuts

Wednesday, March 28th, 2012

Today’s Press Herald contains a bumper crop of articles about the meal being served at President Obama’s dinner in Portland this Friday,

The White House has thrown up a strict no-talk zone over the dinner menu for the president’s whirlwind Friday fundraising mission to Maine. But here’s what we know.

an interview with Rob Evans on what he plans on doing next now that he’s sold Hugo’s,

Evans said the sale of the restaurant where he built his culinary reputation will give the couple the time and money they need to establish a small farm on 82 acres they bought in Limington. “And then we’re going to be looking at doing more businesses in Portland,” Evans said. “So we’re not retiring. We’re not opening up restaurants in New York like a lot of people think we’re doing. Actually, quite the opposite. We’re looking to get more connected to the state.”

an article about the success of the Public Market House,

The company that Horton formed with the owners of two other stores in the building in Monument Square announced this week that four more businesses are moving in, making 11 in all and essentially filling the place.

The Maine Squeeze Juice Cafe, Y-Limes Gourmet Desserts, Union Bagel Co. and La Cocina Dominicana are either moving in or have already opened in the market.

Joe Appel’s list of “Ten [wine-related] things that will never happen

The Maine Legislature will summon the courage necessary to override restaurant-industry protectionism and enact a law allowing diners to bring their own bottles of wine to dinner if they pay a “corkage” fee. Restaurants, despite their legitimate concerns regarding waitstaff gratuities and customers’ abuse of the leeway offered, will permit BYO and set parameters that curtail the risks.

and a reprint of the Maine a la Carte blog post about The Holy Donut.

The Holy Donut opened a week ago last Friday at the former site of Terroni’s Market on Park Avenue, near Hadlock Field. Leigh Kellis, the owner, had been using the kitchen at the East Ender and selling her products wholesale at Coffee By Design, Whole Foods and Bard Coffee.

Profile of The Holy Donut

Saturday, March 24th, 2012

The Press Herald food blog Maine a la Carte has published a profile of The Holy Donut.

[Owner Leigh] Kellis, a single mom, says she develops flavors in her head, on a whim. “I’m really passionate about donuts,” she said, “so I just try to make things that I would want to eat.”

Rosemont Produce

Friday, March 16th, 2012

Instant Portland has published an article about Rosemont’s new produce store on Commercial Street.

Rosemont Produce Company makes me happy in a way I can’t really articulate. For someone like me, who can’t get to the Wednesday market at Monument Square, and who often has conflicts with the hours of the Saturday market, especially in the summer, having the opportunity to just pop down to Commercial St to pick up what I need for dinner, without battling the crowds at Hannaford or trying to park at Trader Joe’s … well, let’s just say that I’m sure I’ll be giving them a lot of business, one leek or a couple of onions at a time.

Mr. Sandwich and Mrs. Muffin

Wednesday, March 7th, 2012

Today’s Portland Daily Sun includes an update on Mr. Sandwich and Mrs. Muffin in Bramhall Square.

Starting their third year, the restaurant is owned, managed and operated by Susan [Denyer] and her daughters, Brena and Kathleen. “We’ll be introducing an electric grill and new items including French toast since now we’ll be baking our own bread. Oh and ice cream, which is almost impossible to find in the West End. We’ll be serving sundaes and think it’ll go over well.”

Reuters Profile of Grace

Wednesday, February 29th, 2012

The Reuters news service has produced a profile of Grace.

Every element of the design shows a keen eye for detail. Napkin rings are made from spare parts harvested from the original pipe organ. The dramatic architectural feature over the bar echoes two trefoil stained glass windows. Even the knives mimic tall, spear-shaped windows.

Chef Peter Sueltenfuss presides over the large open kitchen located in the church’s former altar. There, he produces an eclectic blend of modern American cooking that leans heavily on Maine seafood and locally-raised produce.