Breakfast, Menu Creation, Vegan Cooking

Today’s Press Herald includes an article about the business of breakfast,

Breakfast’s flexible pricing is another thing that [Bintliff’s owner Joe] Catoggio thinks makes it successful and “recession-proof.” A full meal could cost only $7 or an extravagant lobster eggs Benedict with a mimosa could cost a lot more. The price range attracts everyone from college students to successful business professionals, he said.

insight into how chefs plan and change their menus,

Some menus change daily. Others change every few weeks or months, following the swell of the seasons or the whims of the kitchen.

Two Maine restaurants, the Salt Exchange in Portland and Natalie’s at the Camden Harbour Inn, recently offered a peek into the process of how they change their menus.

a Natural Foodie article on the upcoming visit to Portland by chef Mark Anthony, a proponent of lowering cholesterol through eating a plant-based diet,

He doesn’t hope you’ll buy the latest food prep gadget. He’s not trying to sign you up for a diet plan with meals shipped straight to your door. He won’t entice you with a shiny stack of cookbooks.

Instead, he’ll let you watch him cook, and then he’ll serve you a full-course meal. For free.

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