Category: General News

Seven Days, a independent newspaper in Vermont, has published a profile of chef Rob Evans and investigates whether Evans and wife Nancy Pugh have plans for opening a branch of Duckfat in Burlington, Vermont.

Although Evans and Pugh have a long way to go before they finish building their house and get back to constructing their restaurant empire, Vermonters can be comforted by the fact that B-town looms big on the couple’s radar. Last May, while in town to see Ray LaMontagne, they checked out the old Smokejacks spot.

“It was a perfect location,” Evans admits. The pair agreed they weren’t quite ready to jump into something new. Still, who knows what may happen next time they come to town?

Mainebiz takes a tongue-in-cheek look at the history of Moxie.

But Moxie does have a strong Maine connection. In 1884, Dr. Augustin Thompson of Union changed Moxie to take advantage of the new and growing soft drink market. The tonic became known as “Beverage Moxie: Nerve Food.” Later it was changed to “Moxie: That nasty-tasting stuff,” or words to that effect.

The annual Moxie Festival will take place July 9-11 in Lisbon Maine.

Chefs Clark Frasier and Mark Gaier from Arrows in Ogunquit have won this year’s Best Chef Northeast award from the James Beard Foundation.
The pair were interviewed by the Press Herald,

“We are on top of the world,” Frasier said in a telephone interview from the awards ceremony Monday night. “After seven years, it is more than sweet.”

Portland Phoenix reporter Leischen Stelter has published a piece on her recent vacation in Puerto Rico with the Corry family. Steve & Michelle Corry own and manage Five Fifty-Five.

During our adventures in Puerto Rico, meals were certainly milestones in the day, but I was surprised how unpretentious the Corrys were about dining out. Sure, there was discussion of acidity, steak temperatures, and atmosphere, but for the most part, it was really an opportunity to relax, take in the culture, and let someone serve them. And just so you know, they bribe their kids with french fries and chocolate cake, too.

Portland Phoenix reporter Leischen Stelter has published a piece on her recent vacation in Puerto Rico with the Corry family. Steve & Michelle Corry own and manage Five Fifty-Five.

During our adventures in Puerto Rico, meals were certainly milestones in the day, but I was surprised how unpretentious the Corrys were about dining out. Sure, there was discussion of acidity, steak temperatures, and atmosphere, but for the most part, it was really an opportunity to relax, take in the culture, and let someone serve them. And just so you know, they bribe their kids with french fries and chocolate cake, too.

Today’s Press Herald has an article about Maine Kosher Vaad, the kosher certification organization run by the rabbis from 3 Maine synagogues.

That’s when he placed a call to Rabbi Akiva Herzfeld of Congregation Shaarey Tphiloh in Portland.

“Long story short, I talked to him and he was at my place the next morning at 6 a.m.,” Gladstone said. “He went out of his way to try and help me.”

The result is that the Caviar of Maine blueberries now have the stamp of approval from the state’s only kosher-certifying organization, known as the Maine Kosher Vaad.