Archive for the ‘Profiles’ Category

J’s Oyster Bar

Wednesday, July 17th, 2013

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.”

Imbibe: Maine Mead Works

Monday, July 15th, 2013

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.

Maine Made Gin

Wednesday, July 10th, 2013

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.

Vinland in the News

Tuesday, July 9th, 2013

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.

Food Trucks: Mainely Treats

Saturday, July 6th, 2013

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.

Maine Distilling, Part 1

Friday, July 5th, 2013

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.

Portland Dishcrawl

Wednesday, June 5th, 2013

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.

Local Sprouts…Coming Up With Solutions

Friday, May 31st, 2013

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.

Food Trucks: Portside Picnic

Monday, May 27th, 2013


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.

First Portland Dishcrawl

Thursday, May 9th, 2013

Meredith Goad has written about her experience on the inaugural run of Dishcrawl Portland.

Out came the food, a trio of bites designed to give the Dishcrawlers an idea of what’s on the regular menu. There was (from lower left, clockwise) a wild mushroom, goat cheese and truffle oil tartine on crostini; a lamb crepe with curry, cilantro, red wine sauce and vegetables; and a “crepe cake” made with layers of crepes, crab meat, egg, tomato, smoked salmon and shrimp.

Dishcrawl Portland has published a set of 71 photos from Tuesday’s event. The next Dishcrawl is scheduled to take place June 11.

A Tank Away visits East Bayside

Thursday, May 9th, 2013

The Boston Globe Tank Away column recently paid a visit to East Bayside. Three Buoys, Silly’s, Tandem Coffee, Rising Tide, Bunker, Maine Beer Tours, Bayside Bowl and Urban Farm Fermentory are all mentioned in the article.

Pulling into Portland’s East Bayside neighborhood, you first notice the earthy aroma of roasted arabica beans mingling with hearty hops. Far from the salty air of the bustling Old Port, this former trucker alley is attracting a new kind of tourist — coffee pilgrims and those seeking craft beer and community…There are no signs to indicate that you’ve arrived in this newly minted enclave, but as Portland becomes known for handcrafted everything, far-flung areas like East Bayside won’t be kept under wraps for long.

Press Herald: Food Trucks

Wednesday, May 8th, 2013

Today’s Press Herald Food & Dining section has a feature story on food trucks and some of the regulatory issues that still need to be addressed.

The presence of a few food trucks downtown will be a huge step forward for this food-loving city, which struggled over the regulations and made the whole process way more complicated than it needed to be. We should celebrate the fact that the city has finally embraced an idea that will make life here just a little bit better.

But don’t crack open the Champagne too fast.

The paper also includes a detailed directory of the food trucks now in operation and under development.

Blue Rooster

Sunday, March 31st, 2013

The Munjoy Hill News has published an article about Blue Rooster Food Company (website, twitter, facebook).

Location is key to any successful business.  Located at 5 Dana Street, the Rooster is in the epicenter of the bar district in the Old Port and the options for those patrons are somewhat limited.  “We are tryng to fill the need for a good spot for lunch and late night without spending a bundle,” said Damian Sansonsetti, one of the four partners who started the business.

Eventide Profile

Tuesday, March 26th, 2013

The Bangor Daily News has published a profile of Eventide.

Aside from oysters, however, Eventide pays tribute to some classics of Maine seafood joints statewide. There’s clam chowder and lobster stew, of course, and battered Gulf of Maine hake, as well as a New England Clam Bake, a hearty meal of steamers and lobster served with potato, salt pork and a hard-boiled egg, presented on a bed of seaweed.

“When something’s working . . . “

Friday, March 15th, 2013


WCSH has aired a piece that explores back story behind The Holy Donut.

Serious Eats: Tandem Coffee

Tuesday, March 12th, 2013

Serious Eats has published a profile of Tandem Coffee Roasters.

Owners Will and Kathleen Pratt opened their roastery-cafe in an off-the-beaten-path Portland neighborhood last year, and since then they’ve been quietly caffeinating this Notheastern coastal city the right way: Fresh cup by fresh cup.

New England Distilling Interview

Monday, March 4th, 2013

Eat Maine has published an interview with Ned Wight and Tim Fisher from New England Distilling.

“I love smelling it in the glass,” he says. “One of my favorite things about drinking spirits is the empty glass. I keep coming back to the glass and sniff it and see what’s happening in there. It changes a lot, it keeps on going—even after the liquid is out, it keeps on going.”

Maine Made Sake & Food Pronunciation Guide

Wednesday, February 27th, 2013

The Food & Dining section in today’s Press Herald includes a feature article on Blue Current, a sake brewery under development in Maine.

Ford and Sygowski plan to open a sake microbrewery this spring, right here in Maine.

The two friends already brew for their personal consumption in the garage at Ford’s home in Kittery Point. That’s where the commercial operation, called Blue Current Brewery, will begin once they have all their local, state and federal permits in hand. They hope to be open for business by April or May, and will eventually move the brewery out of Ford’s house.

The Press Herald sister site Maine Today has published a food word pronunciation guide in time for Maine Restaurant Week. I had the pleasure of being the official voice for the recordings.

Diners don’t generally mispronounce “chicken” or “BLT,” which means we’ve gotten along just fine at area pubs and sandwich shops. But our small city’s super-exploding food scene has some phonetic implications: We’re not quite sure how to pronounce this stuff.

The North Point

Tuesday, February 26th, 2013

In the City has posted an article about The North Point which opened its doors to the public last week.

“It fills a niche we didn’t think was being fully filled,” Dan said during happy hour on Friday as customers began steadily streaming in. The brothers see it as an “adult” lounge without a single TV, where there’s music and conversation in a warm, cozy, homey space.

According to Noah, one customer described The North Point this way: “It’s like getting into a really nice glass of scotch – it’s envelopes you, it gives you a hug and it makes you feel warm.”

Veranda Asian Market

Saturday, February 23rd, 2013

The Bangor Daily News has posted a video tour of Veranda Asian Market.

And you can get stuff that’s definitely not in your average local grocery store, like Vietnamese mints, Chinese celery, Thai basil, Thai okra and an array of bok choy and cabbage-like greens. There’s fish, like blue marlin, spanish mackerel and giant featherback, found only in Southeast Asia. There’s quail eggs, duck eggs and black chicken, which is indeed a chicken that’s completely black, right down to its bones…