Urban Sugar & American Sommelier Class

Maine a la Carte has published a report from the first of a series of wine education classes being taught by American Sommelier,

Smart without pretention, detail rich and serious, yet fun and engaging — the seminar stood out among other wine-education events I’ve attended. Andrew Bell, a restaurant-industry veteran who co-founded American Sommelier in New York City in 1998, led the session, which began with a detailed explanation of how the tongue experiences flavor and texture in wine.

and an article about the Urban Sugar Mobile Cafe food truck which is launching today.

Urban Sugar will be producing hot, made-to-order,  sweet and savory mini-donuts in both traditional and “gourmet” flavors, according to Valeri Sandes, a pastry chef who is opening the business with her husband Kevin, the former manager at Caiola’s.

Reviews of Old Port Sandwich Shop & Miyake

The Press Herald has published a review of the Old Port Sandwich Shop,

My first foray into Old Port Sandwich Shop tastiness came in the form of creamy tomato soup ($3.75 for a cup, $4.55 for a bowl) and an antipasto salad ($6.99). The soup had just the right amount of zip and was a perfect way to kick off this fall’s soup season.

and a bar review of Miyake.

Don’t let the chic decor fool you. The mood and ambiance at Miyake on Fore Street are both warm and inviting. Sit at the sushi bar for a captivating experience.

Maine Craft Distilling’s Blueshine

Both the American Journal and Bangor Daily News have published articles about Maine Craft Distilling and their latest release, Blueshine.

While the thought of moonshine may conjure up images of crude stills hidden in the wilds of Appalachia, Freeport resident and Maine Craft Distilling owner Luke Davidson is trying to change the perception with his new concoction, Blueshine, a white whiskey made with blueberries and maple syrup,

“It’s like liquid pancakes,” said Davidson, 42, “with a serious kick.”

Review of Phoever & Tandem Coffee

The latest episode of Booze, Fish & Coffee includes reviews of Phoever Maine in Westbrook and Tandem Coffee.

[T]his cozy coffee shop’s mellow espressos and drip coffees bring all sorts of java junkies to East Bayside. But these guys don’t just know coffee. In creating their café and roastery, owners Will and Kathleen Pratt used their carpentry and design skills to transform a 1930s brick building into a super neat-o space–open, modern, minimalist, and calming.

Impact of Government Shutdown on Brewers

Beer Babe has posted a piece explaining the impact the government shutdown will have on Maine brewers.

It’s not prohibition all over again, but there are some significant impacts to craft brewers ahead if the government shutdown that started today carries on for any length of time. Specifically, getting new breweries online and the release of new and seasonal beers are in jeopardy.

The impact will also extend to the small but growing craft distilling industry in Maine. New England Distilling commented on twitter that their whiskey label approval has just made it through but not all the distillers will probably have such good timing.

Interview with Chef Nick Krunkkala

The Forecaster has published an interview with Nick Krunkkala, the chef who recently opened Oscar’s New American in Yarmouth.

Krunkkala, 32, opened his first restaurant, Oscar’s New American, late last month on Route 1 in the space previously occupied by Sea Grass Cafe. He hopes to continue Sea Grass’ tradition, while serving patrons his own brand of Southern and Spanish flavors and small plates.

“My goal is to provide the most unique dining experience in the area,” he said.

MOFGA Director Interview & Open Creamery Day

Today’s Press Herald has published an interview with Ted Quaday, the new executive director of MOFGA,

Q: …What about MOFGA stood out to you and made you want to be a part of it?
The Maine Organic Farmers and Gardeners Association is the oldest and largest state organic organization in the country that is dedicated to building the organic food movement. It is an organization supported by strong membership and a tremendous commitment to volunteerism that sustains its work in every way. Its dedication to collaboration among all those associated with the organization has enabled it to become a highly innovative and influential national leader in the organic movement…

and an article about Open Creamery Day and a listof participating cheesemakers.

“We did (Open Creamery Day) last year, and it was great,” [Sarah Wiederkehr]said. “My husband and I kind of tag-team tours, so as people trickle in we gather groups of five to 10 people and take them on a tour of the farm, then walk them through the milking parlor, the milk house and then through the creamery. Then we bring them out to the pasture to meet the herd.”

Open Creamery Day takes place on October 13, 2013.