Archive for the ‘Profiles’ Category

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…

Time to Make the Donuts

Sunday, February 17th, 2013

The Maine project has produced this short video showing The Holy Donut owner Leigh Kellis and staff hand making donuts.

West End Deli Profile

Wednesday, February 6th, 2013

The Portland Daily Sun has published a profile of the West End Deli and owner Nancy Arnold.

Nancy Arnold, owner of The West End Deli, is not afraid to speak her mind about how tightly she runs her business, whom she choses to do business with, and how she feels about the customers who frequent the little deli, grocery, and beer and wine establishment she’s owned and operated for eight years.

Maine Cocktail Tours

Friday, February 1st, 2013

Maine Today has published a profile of Maine Cocktail Tours.

Slated for its inaugural tour on May 1, Maine Cocktail Tours will lead small groups for thirsty and curious cocktail fans through the streets of Portland. The tour will begin at City Hall, where that Father of Prohibition Neil Dow once kept a stockpile of rum, much to the dismay of local citizens. (Okay, they were probably more than a little dismayed. Rum Riot, anyone?)

Katie Made Bakery

Tuesday, January 29th, 2013

The Munjoy Hill News has posted article about the new Katie Made.

“This place is everything that the old place was not and never could be,” said Katie Capron co-owner of Katie Made Bakery of her new location at 181 Congress Street on Saturday morning. Katie and her sister and business partner Jennifer were holding an open house for the neighborhood to get a look at the sisters’ new Bakery.

Modern Vegan Cooking School

Thursday, January 24th, 2013

The Portland Phoenix has published a profile of Chris McClay and her business the Modern Vegan Cooking School.

McClay, 38, is the proprietor of Portland’s new Modern Vegan Cooking School and the Maine representative for the Wellness Forum, a national for-profit dietary-education organization. She’s been eating a plant-based diet since 1992, when a college course piqued her interest in vegetarianism and then full-on veganism. She hasn’t eaten any animal-derived products since then — really. No meat, no cheese, no dairy products. And, perhaps most remarkably, no cravings.

Haitian Dinner, Others Profile and Perspectives from Former Restaurant Staff

Saturday, January 12th, 2013

Friday’s Portland Daily Sun included a report on the Culinary Immersion Feast series that taking place on Thursdays at the Museum of African Culture,

If you’re hungry to learn about Haitian culture, and don’t mind feasting on a meal while delving into a Haitian-themed art exhibit, the Museum of African Culture may offer the perfect pairing. The museum is serving culinary immersion feasts, where the meal is an extension of the art on exhibition.

a profile of Others! in Monument Square,

At Others! a great deal of intent is evident in all aspects of the operation. The effect on the environment is a prime consideration, to be sure. The coffee stirrers, believe it or not, are strands of uncooked organic spaghetti. Bio-degradable coffee stirrers. And the to-go coffee cups and lids are state-of-the art bio-degradable as well. You wouldn’t believe the research Brad did to come up with them.

and perspectives from former restaurant workers on their old careers in the hospitality industry.

Nancy Farrell-Baker, Portland, 29. “I’d still be waiting tables if I hadn’t just had a second child. Even though my husband works days and my job was mostly nights, it was too stressful. He sells cars and does pretty well, but I still made more money and loved the people I worked with. Yeah, that’s the hardest part, not being around such great people.”

The Holy Donut on Phantom Gourmet

Wednesday, January 9th, 2013

The Phantom Gourmet has broadcast a piece on The Holy Donut.

Royal Rose Cocktail Syrups

Wednesday, January 9th, 2013

The Food & Dining section in today’s Press Herald has an article about Royal Rose cocktail syrups.

The result was Royal Rose (royalrosesyrups.com), a company that handcrafts simple syrups in small batches, about 30 gallons at a time, using filtered water and 100 percent organic and fair-trade sugar. There are no artificial colors or preservatives, and Butler and Butters grind and toast all the spices used in the syrups themselves.

What sets the couple’s syrups apart, in addition to the quality of the ingredients, are the unusual flavors. In addition to a simple rose syrup, they also make cardamom-clove, lavender-lemon, three chilies, strawberry-fennel and tamarind.

For more information visit the Royal Rose website.

Fore Street

Tuesday, January 8th, 2013

The latest issue of Maine magazine includes an article about Fore Street.

At the end of the day, what makes Fore Street so different from its counterparts is an unyielding pride that employees take in their work. It’s not an environment for those who prefer to cut corners, or those who are simply order-takers in search of a paycheck. There is an expectation that everyone will always pull his or her own weight, and this provides the continual challenge that makes the job worth doing.

Steve and Renee’s Diner

Friday, December 14th, 2012

The Portland Daily Sun has published a profile of Steve and Renee’s Diner.

Renee was having trouble getting into the interview because she saw that my breakfast was getting cold. We had to take a break so I could finish eating, then things were fine. She cared. Just couldn’t get away from it.

Therein lies the tale. At Steve & Renee’s Diner it’s all about people. Has been for the twenty-nine years they’ve been in business. “Just don’t call us a restaurant,” she said, “there’s restaurants all over the place. We’re a diner, like the ones that used to exist in Portland. When people come in here they’re family.”

Three Buoys Seafood Shanty

Saturday, December 8th, 2012

The Munjoy Hill News has published a report on the Three Buoys Seafood Shanty and Grille which opened earlier this week on Cumberland Ave.

The two business partners behind 3 Buoys are former Legal Seafood officials.  Bill Park, chef/owner, directed the test kitchen for it.  “I got tired of being a number,” Park said recently.  Legal Seafood has 30 restaurants between Boston and Florida.  Although they do have growth in mind, the first and highly successful 3 Buoys in York will always be the flagship restaurant for Park.  Currently, he’s looking for the right chef to step into his shoes here so Park can return to the larger York restaurant.  The other business partner is Bill Holler, formerly vp of purchasing at Legal Seafood, Boston, with his wife Nikole.  She’s  former employee in the seafood business and is the operations manager at 3 Buoys.  Nikole is looking for a few good servers, to fill out the staff.  Currently Katie Haggerty is doing that job.

Jeremy Sossei Interview & Dean’s Sweets

Friday, December 7th, 2012

Dispatch has published an interview with one of my favorite Portland bartenders, Jeremy Sossei at Boda,

Because you were a novice until three years ago, did you find yourself researching drinking history like a mad man?
Oh God, yeah. Absolutely. I still am. I also went around to different bars and tried to watch and see how people made things. I was never much of a cocktail drinker before this job and honestly I don’t drink a lot of cocktails still right now. This job has kind of spoiled me in that I just developed a taste for hard liquor and it’s hard to go back once you get used to it.

and a profile of Dean’s Sweets.

As [owner Dean] Bingham humbly began recounting his journey in chocolate-making, his wife chimed in. “You were making some chocolate truffles and your friends all said ‘You should sell these!’”

“And I tell people that I foolishly believed them!” Bingham playfully countered.

Eatocracy @ The Holy Donut

Saturday, December 1st, 2012

Eatocracy has published an article about The Holy Donut.

“I’m trying to convince myself it’s not a sin to eat donuts,” says regular Nathan Hagelin as he takes the first bite of the shop’s seasonal apple cider flavor.

“Everybody wants it. They think they can’t have it, but we tell them they can,” says owner Leigh Kellis. Traditionally the poster child of unhealthy treats, donuts here are made with all natural colors and flavors, local Maine ingredients and no preservatives.

East End Cupcakes

Tuesday, November 6th, 2012

Dispatch has published a profile of East End Cupcakes.

Zoidis moved back to Maine and initially kept her job in New York, taking cupcake orders from a word-of-mouth clientele, and baking on weekends in her home. When it came time for the business to grow, Zoidis stumbled into several situations involving good networking, good timing, and damn good cupcakes.

Boston Globe: The Holy Donut & 2 Dark Beers

Saturday, November 3rd, 2012

The Boston Globe has published a profile of The Holy Donut,

This is a typical Saturday morning for the 5-month-old shop in Portland’s Deering Oaks neighborhood, even though Kellis and her staff, several of whom are family members (she co-owns the business with her father, Allen), have continuously ramped up production since they opened. Nowadays, they turn out roughly 1,200 doughnuts a day in at least a dozen different flavors: plain wide rings dredged with cinnamon-sugar or dripping with maple, lemon, vanilla, or “mojito” lime glaze; sweet potato doughnuts laced with ginger; best-selling dark-chocolate doughnuts flecked with coarse sea salt.

and has highlighted a pair of dark beers from Maine Beer Co. and Peaks,

Thick pine and citrus flavors hit your tongue first, but they’re balanced by a smoky backbone. There’s sweet caramel in here, too, but the hops never go away. They remind you of their presence from start to finish. This is a truly exceptional beer.

Off-Peninsula Coffee

Saturday, October 27th, 2012

Bourbon. Portland. Beer. Politics. has published a list of coffee shops and cafes off the Portland peninsula.

With coffee shops and cafes like Arabica, Crema, Speckled Ax, Tandem Coffee Roasters, and Bard, the peninsula has no shortage of great coffee and places to enjoy it at. If you are like me, though, you regularly find yourself traveling around off peninsula in the Greater Portland Area and less than knowledgeable about where to grab a cup of coffee.

Portland Beer Week & VitaminSea

Wednesday, October 24th, 2012

The Food & Dining section in today’s Press Herald includes an article about Portland Beer Week. Portland Beer Week is is taking place November 4-11.

The inaugural year of beer week was well received, but in a lot of ways, beer lovers say, it was kind of like Restaurant Week with beer as an add-on. This year Stevens, who owns The Thirsty Pig on Exchange Street, and her fellow beer geeks have structured an impressive line-up that is overflowing with nearly 60 events. And they did it all in barely two months.

Also in today’s paper is a profile of VitaminSea, a company that sells energy bars and other products that are made with seaweed.

Right now, company founders Tom and Kelly Roth have reached capacity with the number of SeaCrunch bars they can make in the licensed commercial kitchen in their Buxton home. They’re currently churning out about 1,000 bars a week of the mixture made from almonds, sesame seeds, dried cranberries, kelp and maple syrup. Yet, sales of the bars keep growing and the company plans to introduce two new flavors in the coming weeks, Blueberry (with dried blueberries and dark chocolate) and S’mores (with milk chocolate and marshmallows).

Frosty’s Donuts Profile

Wednesday, October 24th, 2012

The Portland Daily Sun has published an article about the new Frosty’s Donuts located in South Portland.

The selection isn’t huge nor is the dining room large. The drink menu is simple and straightforward and has no call for a seasoned barista to steam or spoon elaborately prepared hot beverages. The precision branding clings to the past on all signage and marketing materials, with a feel-good retro font proudly pointing out that Frosty’s Donuts has been providing Maine with famous, hand-cut donuts since 1965. Since then, the path that led to the recent opening of the third Frosty’s Donuts just over the bridge in South Portland is made up of the stuff we Mainer’s love.