Single Item Store Viability

| Posted in General News

In the wake of the high profile bankruptcy of the Crumb cupcake chain in NYC, the Press Herald takes a look at the risks and opportunities associated with running a business focused on a single product type.

“I quit my job, opened a jerky store and people told me I was out of my mind,” DiBenedetto recalled in a phone interview from his business in North Conway, N.H.

But his North Conway House of Jerky store did so well that, five weeks ago, he and some business partners opened a new shop on Exchange Street called the Old Port House of Jerky.

Saveur: Maine’s Stay on the Landers

| Posted in Farming

Saveur has published a feature about the 2nd generation farmers of the Back to the Land movement in Maine.

As the rest of us get a taste for the benefits of eating local and organic, and small-scale farms start to become more viable, some of the sons and daughters of Maine’s Back to the Landers are staying put—literally on the land where they grew up—and dedicating themselves to small-scale farming with renewed vigor, despite the hardships they witnessed growing up, as many of their parents had to give up farming to make ends meet. “Stay on the Landers,” they sometimes call themselves—these kids, like Ben, who are following through on their parents’ dormant dreams, doing tough, rich work that doesn’t make a lot of money.

Sangillo’s Appeal

| Posted in General News

The Bangor Daily News reports that an appeal hearing date has been set for Sangillo’s.

The owner of Sangillo’s Tavern will get a chance to argue why he shouldn’t lose his liquor license in an appeal hearing scheduled Sept. 11 in Council Chambers at City Hall.

The bar at 18 Hampshire St. lost its license after a 5-4 city council vote April 7. It has remained open while owner Dana Sangillo appealed the decision to the state Bureau of Alcoholic Beverages & Lottery Operations.

Cultivating Community Urban Twilight Dinner

| Posted in Events

Cultivating Community and Rosemont are teaming up to run an Urban Twilight Dinner this Thursday at the Urban Farm Fermentory in East Bayside.

This Twilight Dinner consists of a tapas-style meal prepared with seasonal ingredients from local farms, by Rosemont Market’s Brad Messier.

While you are here, explore the Fermentory and sample some of the deliciousness being brewed in-house (kombucha or hard cidah, anyone?) and learn more about Cultivating Community’s youth, farming and food programs.

Tickets are $40 per person and are available on BrownPaperTickets.com.

Boston Globe: The Holy Donut

| Posted in Profiles

The Boston Globe has written a brief piece about The Holy Donut.

The Holy Donut makes from scratch and hand cuts, shapes, and glazes roughly 3,500 doughnuts a day in about 24 different flavors. The ones we tried were undisputed winners, including their two most popular sellers – a zesty lemon that pops with fresh citrus, and the dark chocolate sea salt, which is glazed hot from the fryer and practically melts in your mouth.

Weft & Warp Crowdfunding

| Posted in General News

static.squarespace.comWeft & Warp (website, twitter, instagram) has kicked-off a campaign on the Foodie Crowd Funding site. Owner Erik Desjarlais is hoping to raise $17,000 to help expand his business.

I’m launching this campaign to push the business forward. I work efficiently enough with the tools I have, but it is not enough to keep up with the orders. I’m looking to move out of my tiny 8×10 workshop (I’m not kidding- I have stacks of leather and fabric climbing up the walls, and my kitchen is now my main workspace) in to a larger space in the area, and create a few jobs.

To learn more or to contribute to the campaign visit the Weft & Warp page.

This Week’s Events: Graze, Sea Glass Dinner, Piccolo at Flanagan’s Table

| Posted in Events

Tuesday — the Local Foods Networking Breakfast is taking place at Local Sprouts.

Wednesday — Black Tie is catering the next Graze Farm Dinner, and the Monument Square Farmers Market is taking place.

Thursday — there will be a wine and cheese tasting at the Public Market House, and Sea Glass is holding a beer dinner.

Saturday — the Deering Oaks Farmers Market is taking place.

Sunday — Ilma Lopez and Damian Sansonetti from Piccolo will be the featured chefs at this month’s Flanagan’s Table Dinner, and Yelp’s Sunday Funday event is taking place at the Urban Farm Fermentory.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.

Blue Rooster Review: Erik Desjarlais Hot Dog

| Posted in Reviews

Chubby Werewolf has continued his excellent coverage of the Blue Rooster guest chef series with a review of this week’s dog created by Erik Desjarlais.

I’m loving so many things about the Choucroute Dog. It is such a clever adaptation of regional French cuisine to what is arguably the most American of foods. And while nothing feels forced or out-of-place, the inclusion of the duck confit and the sausage imbue the hot dog with a sense of rustic decadence.

Desjarlais is the former chef/owner of Bandol, Ladle and Evangeline, he currently runs of Weft & Warp Seamester.

Review of The Porthole

| Posted in Reviews

The Portland Phoenix has reviewed The Porthole.

The chef has done with the menu what the owner did with the place—elevating things without changing them fundamentally. So despite the server’s predilections, it’s worth veering from the burgers and fried fish into the more interesting dishes. The fish tacos, for example, break from common practice by opting for a crunchy blue-corn shell rather than soft tortillas. There are lots of tender, blackened pieces of some whitefish or another. On top sits a pile of crunchy slaw and juicy-sour pico de gallo. The pinkish aioli has a kick of sriracha (a company whose factory was nearly shut down by a zero tolerance policy on noxious odors in Irwindale, California). On their purple plate, the blue goopy tacos look both messy and appealing—sort of in the spirit of the Porthole itself.