According to report in the Maine Sunday Telegram “Maine’s Lobster Chef of the Year [Mackenzie Arrington] tied for third place Saturday at the Great American Seafood Cook Off in New Orleans.”
Category: General News
De/Construction & Competition
Today’s Press Herald reports on the demolition and new plans for the 2 spots that had been the Ice House on York and Binga’s in Bramhall Square.
The building has been boarded up since it was damaged by a fire two years ago. Tod Dana, who bought the building, plans to open a…restaurant on the lot, at 231 York St.
There’s also an article about Portland area native, Zac Young who will compete in the Top Chef Just Desserts TV reality show.
While working in the wig department of the Radio City Rockettes, Young decided to take his passion for baking in a more serious direction and enrolled in and graduated from The Institute of Culinary Education in New York.
He later trained in France with Philippe Givre at Valrhona and Philippe Parc at Chocolate Michel Cluizel. His resume includes stints at Bouchon Bakery and Butter Restaurant.
De/Construction & Competition
Today’s Press Herald reports on the demolition and new plans for the 2 spots that had been the Ice House on York and Binga’s in Bramhall Square.
The building has been boarded up since it was damaged by a fire two years ago. Tod Dana, who bought the building, plans to open a…restaurant on the lot, at 231 York St.
There’s also an article about Portland area native, Zac Young who will compete in the Top Chef Just Desserts TV reality show.
While working in the wig department of the Radio City Rockettes, Young decided to take his passion for baking in a more serious direction and enrolled in and graduated from The Institute of Culinary Education in New York.
He later trained in France with Philippe Givre at Valrhona and Philippe Parc at Chocolate Michel Cluizel. His resume includes stints at Bouchon Bakery and Butter Restaurant.
Whoopie Pies & Honey
According to today’s Press Herald, the Clock Tower Cafe at City Hall is rethinking its menu to offer more healthy options.
Despite their popularity, items such as sugar-sweetened drinks and whoopie pies will disappear, Gardner said. Dishes like macaroni and cheese and taco salad may be reinvented using low-fat and whole-grain ingredients and be served in smaller, more appropriate portions. The nutritional values of different foods will be highlighted and healthier options will be featured.
Also in today’s paper is a report on the great season Maine beekeepers are having this year.
Tony Jadczak, the state’s bee inspector, said Maine’s average honeybee hive yields about 32 to 35 pounds of harvestable honey annually. This year, he expects beekeepers could average 100 to 200 pounds, depending on their locations. He said the beekeepers are practically chortling with glee when they give him reports.
Whoopie Pies & Honey
According to today’s Press Herald, the Clock Tower Cafe at City Hall is rethinking its menu to offer more healthy options.
Despite their popularity, items such as sugar-sweetened drinks and whoopie pies will disappear, Gardner said. Dishes like macaroni and cheese and taco salad may be reinvented using low-fat and whole-grain ingredients and be served in smaller, more appropriate portions. The nutritional values of different foods will be highlighted and healthier options will be featured.
Also in today’s paper is a report on the great season Maine beekeepers are having this year.
Tony Jadczak, the state’s bee inspector, said Maine’s average honeybee hive yields about 32 to 35 pounds of harvestable honey annually. This year, he expects beekeepers could average 100 to 200 pounds, depending on their locations. He said the beekeepers are practically chortling with glee when they give him reports.
Gluten-Free Pizza
Mitten Machen tells all about the off-menu gluten-free pizza option at Flatbread.
The dough is made with chickpea and rice flour, as well as all the familiar GF starches. It tastes like a nutty whole-wheat crust, and serves as a neutral backdrop for toppings. Mine didn’t char like the traditional crust, but it held together and supported toppings without becoming a brick.
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.
Food & Fundraising
Wines;Tasted! has reported on the success of 2 recent wine & food charitable events: Tastes of France for Share Our Strength and the 3rd 20/20 wine event for Ingraham’s Spiral Arts.
On Sunday the 18 I, along with Tabitha from Crush, Scot from Davine, and Steve from Wicked hosted the third 20/20 charity wine tasting on Caiola’s back patio. It was gorgeous weather and holding the tasting outside shaded by a big old maple allowed us to really take advantage of it. We showcased 20 unusual wines from southern France and also managed to raise over $1100 for Ingraham’s Spiral Arts program which focuses on engaging the elderly.
Food & Fundraising
Wines;Tasted! has reported on the success of 2 recent wine & food charitable events: Tastes of France for Share Our Strength and the 3rd 20/20 wine event for Ingraham’s Spiral Arts.
On Sunday the 18 I, along with Tabitha from Crush, Scot from Davine, and Steve from Wicked hosted the third 20/20 charity wine tasting on Caiola’s back patio. It was gorgeous weather and holding the tasting outside shaded by a big old maple allowed us to really take advantage of it. We showcased 20 unusual wines from southern France and also managed to raise over $1100 for Ingraham’s Spiral Arts program which focuses on engaging the elderly.
Food Cart Space Competition & Orange Lobster
The Portland Daily Sun published a report on the competition for prime locations among Portland food cart vendors.
Most pushcart food vendors will tell you there’s an unspoken agreement among the 23 licensed sidewalk restaurateurs currently operating in Portland: Once you get a spot, stick with it, and no one will mess with you.
But this agreement can at times clash with the official stance of the city, which doesn’t recognize street cart vendors’ seniority. And some vendors say that competition, especially on Commerical Street, can get fierce.
The newspaper also includes an article on a rare orange lobster that’s on display at Harbor Fish Market.
Ben Alfiero, owner of Harbor Fish Market on Custom House Wharf, has seen a lot of lobsters over his 35 years in the business, but this is only the second orange one to have graced his tanks.