Archive for the ‘Profiles’ Category

Vena’s Fizz House

Thursday, April 3rd, 2014

The Portland Daily Sun has published an articl about Vena’s Fizz House.

Vena’s Fizz House offers a whole lotta buzz in a variety of non-alcoholic drinks. Mixing natural sodas at their Fore Street bar and mixology shop, Steve and Johanna Corman say the decision to fill a niche in the Portland drink scene was one brought about by a confluence of events — the desire to add a mainland connection to their Cliff Island market, Steve’s job loss, and Johanna’s habitual brainstorming. “It just came to me,” she said of the idea for a soda bar.

Tortilleria Pachanga

Saturday, March 29th, 2014

The Portland Phoenix has published a profile of Tortilleria Pachanga.

Rowe has expanded her tortilla operation into a production space on Industrial Way in Portland next to established brewers Allagash Brewing and up-and-comers Foundation and Bissell Brothers Brewing Companies. A new machine, purchased with funding from a successful Indiegogo campaign, is capable of pressing and cooking 12,000 tortillas per hour. Rowe has learned to talk about “fixed overhead costs” and “profit margins,” while ensuring she stays true to her mission of using Maine-grown corn to produce fresh tortillas.

Portland Hunt + Alpine Club

Friday, March 14th, 2014

Star Chefs has published a profile of the Hunt + Alpine Club.

When he opened Portland Hunt + Alpine Club, he didn’t want to recreate that Portland. Instead, he wanted to help Maine develop its own cocktail and spirit culture. “In smaller markets in particular, it’s important that owners pay very close attention to what their guests are looking for,” he says—facilitating but never foisting, forcing, or otherwise (sometimes literally) funneling cocktail culture down local gullets. But with his nurturing and finesse, Portland Hunt + Alpine Club has received “an overwhelming positive response.”

Vena’s Fizz House

Friday, March 14th, 2014

Maine Today has posted a profile and set of photos of Vena’s Fizz House.

Owned and operated by Johanna and Steve Corman, longtime Portlanders who also own the seasonal Pearl Seaside Market & Cafe on Cliff Island, Vena’s is named for Johanna’s great-grandmother, a staunch proponent of Maine’s temperance movement in the 1900s. She would approve of the drinks mixed and served at her namesake shop: housemade sodas, shrubs, mocktails and slushes — all made from high quality ingredients and without a drop of demon rum (or gin, whiskey or vodka).

Fishermen’s Grill Gets Top Rating

Friday, March 7th, 2014

Fighting the Tides has published an article about Fishermen’s Grill and its owner Mike Nappi.

The charming hole in the wall seafood joint, tucked unpretentiously across the street from Baxter Woods in an area that’s traditionally been hard on restaurant owners, is known for their large portions and fresh, locally sourced ingredients.

As of last week they’re also becoming known for their national ranking of 60th best restaurant in the entire country and the number one (I repeat, NUMBER ONE) seafood restaurant in all of New England.

Bissell Brother Interview

Tuesday, February 25th, 2014

The Bier Cellar has posted an interview with Peter Bissell.

Tell us about The Substance and where it came from. The name comes from an experience in the Nevada desert on a road trip we took in 2009. A story for another time, perhaps. The beer has been a work in progress for almost as long as we’ve been planning the brewery. It’s everything we love about beer – soft, bursting with flavor, crushable, and most importantly, possessing a flavor profile that’s distinct and unique.

The Bier Cellar has also announced that they’ll have Bissell Brothers beer The Substance for sale in cans starting on Wednesday.

Central Kitchen’s Focuses on Local Foods

Friday, January 31st, 2014

The Forecaster has published an article about the new central kitchen that serves Portland’s public schools and increasing amount of local foods being used by the school district.

Increasingly, the food students eat is grown on farms throughout Maine. A small amount comes from students themselves.

Last year, the kitchen served 50,000 pounds of local produce and 15,000 pounds of local meats. This year, the kitchen is on track to double those amounts, according to Blair Currier, the School District’s local food specialist.

Kamasouptra

Wednesday, January 29th, 2014

The Bangor Daily News has published an article about Kamasouptra.

In The Maine Mall’s bustling food court, Kamasouptra sticks out like a sore, independent thumb.

Named after the ancient Indian treatise on sensuality, the Portland soup company is doing its best to arouse your palate.

Reviews of Tandoor, Silly’s with a Twist and More

Thursday, January 23rd, 2014

Today’s Press Herald includes a review of Tandoor Bread Bakery (the name may have changed to Tenur Bread and Restaurant)

Tucked in a blink-and-you-miss-it locale on Forest Avenue in Portland is Tenur Bread and Restaurant, which has been open for a couple of years now. I had gone soon after it opened but somehow managed to forget just how incredible the bread is.

a bar review of Silly’s with a Twist,

Silly’s with a Twist, connected by a walkway to the original Silly’s, is lively and welcoming with a full bar and the same menu as Silly’s next door. The kitschy decor and festive drink and food options will make you chuckle, but you’ll feel right at home almost instantly, as the friendly service is unmatched. Silly’s with a Twist is good for smaller groups.

and articles about GrandyOats in Brownfield and Biscuits & Co. in Biddeford.

Boston Globe: Maine Pie Line

Thursday, January 16th, 2014

The Boston Globe has published a profile of Briana Warner and her Portland bakery the Maine Pie Line.

The Halverson’s Humble, which is a chocolate pie, started with a bet. Thirty-year-old Briana Warner, owner of Maine Pie Line in the East Bayside neighborhood here, had lost a wager to her then-colleague Adam Halverson while the two were serving as diplomats for the US Department of State in Guinea. As retribution, he challenged her to make him a “humble pie.”

Vena’s Fizz House

Wednesday, January 8th, 2014

The Bangor Daily News has published an article about Vena’s Fizz House.

Inside this multilevel space on the corner — happy hour, drink specials and concoctions like Maine fire — ghost pepper-infused maple syrup, apple cider syrup, seltzer, maple bitters and fire and damnation bitters — are artistically executed. So much so that you don’t miss the hard stuff.

“It makes you feel like you are having a cocktail even though you are not,” said Johanna, who runs the fizz house with her husband Steve Corman. “You get the whole sensory experience.”

Profile of Zapoteca

Wednesday, January 8th, 2014

The Latin Kitchen has published a profile of Zapoteca.

Almost immediately, the orange-spiced aroma grabbed me as I gazed into the steaming squash soup. It was topped by a slowly melting square of chocolate brittle that was filled with pumpkin pepitas. I put my spoon in, careful to fill it with both equal parts soup and chocolate. The taste: sublime, both with earthy squash and rich cacao flavors, and savory, with crunchy and smooth textures. 

I choked on my words, turned to my friend and said, “Have you ever tasted anything like this? It’s insanely wonderful.”

Vinland

Monday, January 6th, 2014

Today’s Press Herald features an article about the new restaurant Vinland, and chef/owner David Levi’s dedication to local ingredients.

“For me, (this) is not coming from a puritanical mindset,” he said. “To me, it is about creating a beautiful and interesting form within which to work, which happens to also maximize our local support to farmers and fishermen and foragers, to cheese makers and artisans.”

Finest Kind Tea

Wednesday, December 11th, 2013

The Bangor Daily News has published an article about Finest Kind Tea Concentrate and its founder Jay Lombard.

Moving to Portland in January, the environment was right to launch Finest Kind Tea Concentrate. He made his first batch in June and now offers two flavors — wild Maine blueberry white tea and half and half, which is black tea and lemonade concentrate, also known as the Arnold Palmer.

Sold in 16-ounce glass apothecary bottles for $6.99, the strong tea blends can be fizzed up, iced down, heated or blended with tap water. Lombard also recommends mixologists add rum or gin for an easy cocktail.

Finest Kind is a competitor in The Next Big Food Thing contest being run by online grocery service Fresh Direct.

Interview of Maine Pie Line

Wednesday, November 13th, 2013

mpl_logoThe Press Herald has published an interview with Briana Warner about her new bakery/pie CSA, Maine Pie Line (website, facebook).

Warner, 30, grew up in Pennsylvania and studied international relations and economics at Yale and George Washington University. She first started baking pies when she was dating her husband, Matt, and found out how much he loves them. But she didn’t get really serious about them until the State Department posted her to Guinea, a tiny west African country south of Senegal and north of Sierra Leone, as an economic and political officer. There was a lot of political turmoil at the time – the embassy had to be evacuated while Warner was there – and she used pie as a cultural bridge.

Today”s paper also includes an article about a Maine sweet potato farm and a list of local bakeries where you can order pie for your Thanksgiving table.