Joe Duley’s Blog & Grill has produced this fun video about Vena’s Fizz House.
Archive for the ‘Profiles’ Category
The Portland Daily Sun has published an article on Omi’s Coffee Shop,
Omi’s Coffee Shop takes its name from co-owner Naomi Hall, and also functions as an exclamation one might make after drinking a cup of coffee there, as in “Oh my!”
In addition to the organic, fair-trade coffee, Omi’s also serves homegrown tea, baked goods from Standard Baking, and Union bagels.
Today’s Press Herald includes an article about the nearly 50-year old Harbor Fish Market,
Nick Alfiero, one of the three brothers who own Portland’s Harbor Fish Market, says that whenever anybody talks about their 47-year-old family business these days, they always throw out the word “iconic.”
How does that make him feel? Good, right?
“Old,” he said with a wry smile. “Old, to tell you the truth.”
and an article about the Portland Co-op’s plans to open a grocery store.
By early 2015, the Portland Food Co-op intends to open a grocery store in downtown Portland, a district dominated by Whole Foods, Hannaford and Trader Joe’s. The business plan calls for a much smaller store than the ones operated by the large chains, but with a full offering of organic and natural groceries, including beer, wine and prepared foods. The store will emphasize locally grown and produced food.
The Portland Daily Sun has posted a profile of Black Cat Coffee.
Black Cat Coffee owner Keith Dunlap had no intention of opening and running a coffee shop. Instead, the former attorney, along with wife and co-owner, novelist Jenny Siler, saw an unfilled need.
Black Cat is located at 463 Stevens Ave.
The Portland Daily Sun has published articles about the new Makers Market at the Urban Farm Fermentory,
What looked like empty warehouse space was instead seen as an opportunity by the tenants of 200 Anderson St. Spearheaded by Eli Cayer and the Urban Farm Fermentory, 200 Anderson St. will be the home of a new “Makers Market.” Wednesday will be the first of the Makers Markets that will be held, and will include farmers offering produce, meats and diary products; artists; crafts people; and food trucks, Cayer said
and the 25th anniversary of the Portland House of Pizza.
Long a neighborhood staple, the original PHOP opened two doors down from the current 1359 Washington Ave. location and was closer to the intersection of Allen Avenue. “It was real tough on parking, and entering and exiting,” said General Manager Jason Cote, 31. “When the restaurant moved to the new building, there was a huge remodeling project changing an old bank vault into our office and making a dirty and dated ’80s dining room clean and relevant.”
The Food & Dining section in today’s Press Herald includes an article about shrubs and shrub-based cocktails (see article for recipes),
Shrubs an old-fashioned drinks that date to Colonial times, but they are on their way back, thanks to the folks behind the bar who are discovering that a shrub’s bright, slightly tart, complex flavors make for a stand-out cocktail. Bartenders are doing lots of experimenting by replacing the fruit in the shrub with vegetables and herbs, trying out different kinds of vinegar, and otherwise tweaking the classic shrub formula.
and an article about Casco Bay Organics.
Time-crunched healthy eaters have a new way to get their hands on fresh fruits and vegetables. In April, Casco Bay Organics, a southern Maine grocery home delivery service, launched with a full array of organic and locally-sourced produce.
The Munjoy Hill News has posted a report on the Portland & Rochester.
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.