The Munjoy Hill News has posted a report on the Portland & Rochester.
Archive for the ‘Profiles’ Category
Babson Magazine has publish a profile of Mainely Burgers. MB co-owner Jack Barber is a member of the Babson class of 2015.
Dispatch has published an article about MJ’s Wine Bar.
The space itself is nothing short of inviting. It would’ve been incredibly easy to f[***] up the feng shui when introducing so many different levels of seating. The large granite bar top, a communal table at the same height, lower tables, a casual leather couch set up and an outdoor patio miraculously don’t clash at all. The room is open and designed to take you on a journey to every place their products were birthed.
MJ’s is holding their Grand Opening Party this Friday.
Sharon Kitchens, author of The Root, and bartender Andrew Volk finished off their 3-part series on Maine distilleries with a visit to Bartlett’s Spirits of Maine.
When Bob Bartlett and his wife Kathe arrived in Maine in 1975 they brought with them a passion and knowledge of wine-making. In 1983 they opened Bartlett Maine Estate Winery in Gouldsboro and became the first winemakers in the state. In 2007, the couple added a distillery to produce pear eau de vie and apple brandy (the apples are sourced from Maine producers). Two months ago they introduced Rusticator Rum made with organic molasses sourced from South America.
Today’s Press Herald reports on Maine island dining including the Chebeague Island Inn and Diamond’s Edge here in Casco Bay.
The Bangor Daily News has published an article about Otto Pizza.
“We started very barebones with all used equipment,” said Keon, who leased a 300-square foot space at the corner of Congress and Forest streets for their first slice shop. “It was very minimal.”
Four years later OTTO Pizza has 215 employees working in five thriving shops in Portland and Boston. Two more stores will open by summer’s end in South Portland and Lynnfield, Mass., and in the next few weeks OTTO will hire 50 more people.
The Forecaster has published an article about Vena’s Fizz House.
Vena’s, which opened July 10 at 345 Fore St., serves more than 35 varieties of all-natural, freshly made soda concoctions. They include pina colada, pomegranate limeade and even “Dim and Stormy,” which uses ginger beer and spiced tonic water to create a non-alcoholic version of a Dark and Stormy cocktail.
“This is a modern version of the old-fashioned soda parlor,” said Johanna Corman, who founded Vena’s with husband Steve and manages its operations. “We think we’ve found a niche.”
Allagash, Novare Res, Eventide, Tandem Coffee, Small Axe, UFF, Bunker Brewing, Rising Tide, Duckfat, In’finiti, Two Fat Cats and Bar Lola were all mentioned in an article about Portland that appeared in the Montreal’s French language publication La Presse.
Portland Magazine featured Coffee by Design, Harbor Fish, Pat’s, Micucci’s, Rosemont, K. Horton’s and Browne Trading in an article about Portland’s “Exotic wholesalers with a genius for retail chart the middle ground”.
Pondering the name, a family member suggested [owner Johanna Corman] name it Vena’s Fizz House. Vena was Johanna’s great-grandmother, who turns out to have been very active in the late 1920s and early ’30s with the Maine Woman’s Christian Temperance Union here in Portland.
The Forecaster has published an interview with Anna Turcotte about Love Cupcakes and the challenges of running a food truck in Portland.
The newly remodeled truck has the same color scheme of the little trailer and will be located in a parking lot at Fore and Center streets. They plan to be open dessert hours, 7-10 p.m., Thursdays, Fridays and most Saturdays, if they don’t have an event to cater.
Turcotte said the new truck will give her more freedom and mobility to cater events like weddings and bridal showers, which have been much more successful, but previously required her to have more help.
Maine magazine has posted an article about J’s Oyster Bar that appeared in the July issue.
On the stool to my right sits a slight man in a baseball cap with a gray mustache who tells me, “I was here on opening night back in 1977!” The man is Frank Kimball. He is 75 years old, grew up on Peaks Island, and is a former Navy sailor, postman, drag racer, and husband. He doesn’t eat oysters, but he loves the scallop casserole. “You got to get it,” he says. “The atmosphere is 90 percent of the reason I come here. The rest is the scallop casserole.”
An article on American mead appears the latest issue of Imbibe magazine. Maine Mead Works is one of the meaderies featured in the article.
The HoneyMaker meads from Portland’s Maine Mead Works also taste markedly different. They drink dry, crisp and delightfully delicate, making them more in line with well-crafted white wines. “We want to show that mead is light, food-friendly and can be a part of everyday life,” says owner Ben Alexander, whose initial ignorance of mead led to an infatuation.
The Press Herald has published an article on Maine’s locally produced gins.
With the launch of its Alchemy gin on July 3, Maine Craft Distilling in Portland’s East Bayside neighborhood became the fourth distillery to produce “American-style gin” in the state. Alchemy joins Back River gin from Sweetgrass Farm Winery & Distillery, Maine Distilleries’ Cold River label and New England Distilleries’ Ingenium, each of which has a signature flavor profile.
Today’s paper also includes a report about a white fly infestation that is forcing Backyard Farms to hit the reset button on their hydroponic tomato farm.
Backyard Farms, which produces more than 27 million pounds of tomatoes a year, says an infestation of whiteflies in its greenhouses will force the company to destroy its entire crop of half-a-million plants and start over.
David Levi, chef/owner of Vinland, appeared in three news publications on Tuesday. NPR’s food blog, The Salt, quoted Levi on an article about the drain of culinary talent away from NYC and to smaller cities like Portland,
“Because rent is just so much lower, it just gives you a lot more freedom to not drive yourself completely crazy and take a few more risks,” Levi says.
and then the Wire blog published by The Atlantic picked up the story emphasizing the the role interest in local foods is having encouraging chefs to move,
and finally The Forecaster published an article about Levi’s vision for Vinland and it’s connection to local food/farm community.
“This is not just a restaurant, not just a job,” Levi said Monday. “This is about building the local economy, doing more for our land, and creating a truly Maine cuisine. Vinland is totally mission-driven.”
The locavore trend is nothing new, especially in foodie destinations such as Portland. But Levi is taking “local” to the extreme.
Levi is currently running a campaign on Kickstarter to raise part of the capital needed to launch Vinland.
The Bangor Daily News has published an article about Mainely Treats, a new food truck from the owners of Mainely Burgers.
The decadent creation, called The Buckeye, is one of three gourmet ice cream sandwiches being sold on the streets of Portland this week from the city’s newest food truck, Mainely Treats.
Run by childhood friends Jack Barber and Ben Berman of Cape Elizabeth, the ice cream sandwich, sundae and root beer float truck is the third mobile canteen in their fleet.
The Root has posted the first of a three part series on Maine’s distilling industry.
Over the course of the next two months The Root will dip into the subject of Maine’s craft distilled spirits industry by profiling three distillers who are distinguishing themselves using primarily Maine sourced ingredients in the form of grains and/or fruit in the liquor making process. For these three posts, The Root is collaborating with Andrew Volk, a native New Englander, and nationally award-winning bartender who is opening Portland, Maine’s first craft cocktail bar, the Portland Hunt & Alpine Club this summer.
Sweeter Salt has published a piece on last month’s edition of Portland Dishcrawl.
A few months ago I was contacted by Mary from Dishcrawl Portland. Dishcrawl is much like a pub crawl, but with restaurants. At each event, ticket holders visit four restaurants in one night, sampling each restaurant’s specialties and meeting the chefs or owners. They aim to create a community by bringing Portlanders together with chefs and restaurants. Since I love Portland and I love food, I was pretty excited at the opportunity to give it a try. In May I joined the group and had a great time.
The Portland Daily Sun has published an article about Local Sprouts.
Took a while for me to disavow myself of my fondly-held notion that Local Sprouts is the reincarnation of The Gate, the long-haired hippie freak guitar strumming anti-establishment coffeehouse that I frequented in Longfellow Square in the 1960s. The Gate was almost directly across the street from where Local Sprouts is located today, and there are definitely similarities between the two, but there is an essential difference…We came up with a basket full of criticisms but were woefully short of solutions. Coming up with solutions, though, seems to be what Local Sprouts is all about.
The Portside Picnic (facebook, twitter, website) food truck opened for business a couple weeks ago. They’re located in the Back Cove parking lot across the street from Hannaford in space leased from the City of Portland.
Portside Picnic is open 7 days a week, 11 – 4. They source a wide variety of ingredients from local farms and food producers.