Interview with Declan McGough

Friday’s Portland Daily Sun included an interview with Declan McGough, the sous chef at Blue Spoon,

What’s missing from the Portland restaurant scene: My dad works on the waterfront and I know how much seafood comes across so I’m surprised that there aren’t more exclusively seafood restaurants, like cevicherias.

and a look at some of late night dining options in the city.

Beer 30, Bar Lola Interviews and Food Snobs

Today’s Portland Daily Sun includes an interview with Josh Peck and Sue Taylor, the sous chef and pastry chef at Bar Lola. Here’s Peck’s response to the question What’s missing from the Portland restaurant scene?

A butcher shop similar to the one Barbara Lynch has in Boston where you can get rillade, pate and various salamis. We could also use a good raw bar that showcases the 15 to 20 types of oysters that you can get here in Maine.

In her weekly Locavore column Margo Mallar answers the question “what do you do if you’re a third shifter and beer thirty comes at 7 in the morning?

It’s a funny co-existence, sort of like the shift change in the old Warner Brother cartoons. It seems a little odd to be drinking so early. But with an inverted circadian rhythm it’s not early at all … it only seems that way to those who get up with the bread, the bagels and the muffins freshly made by people they never see unless they start their day with a little breakfast at Ruski ‘s.

And columnist Bob Higgins admits to being a very bad restaurant customer and his own brand of food snob.

Waiting Tables & the CSA Fair

Press Herald columnist Justin Ellis takes a look at what attracts younger workers to the restaurant industry,

The thing with restaurant work is that it stuck, and it suited a need for in-between work or, on-the-verge-of-making-new-plans work. It offers prime conditions for young workers.

”I see people of all ages,” she said. ”But I do see a lot of young people coming in.”

Today’s paper also includes a report on Sunday’s CSA Fair, “Think of it as speed dating for vegetables.”

Waiting Tables & the CSA Fair

Press Herald columnist Justin Ellis takes a look at what attracts younger workers to the restaurant industry,

The thing with restaurant work is that it stuck, and it suited a need for in-between work or, on-the-verge-of-making-new-plans work. It offers prime conditions for young workers.

”I see people of all ages,” she said. ”But I do see a lot of young people coming in.”

Today’s paper also includes a report on Sunday’s CSA Fair, “Think of it as speed dating for vegetables.”

James Beard Awards Semifinalists Announced

The James Beard Foundation has announced the semifinalist for this year’s awards competition. Portland has three entries on the list:

  • Sam Hayward from Fore Street for Outstanding Chef
  • Fore Street for Outstanding Restaurant
  • Krista Kern Desjarlais from Bresca for Best Chef in the North East. The Press Herald checked in with Krista for her reaction: “I just went online and looked not even an hour ago, and almost had the baby right there,” she said, still a little breathless with the news. “It’s incredibly cool, and a total surprise.”

Several other Maine chefs are also semifinalist in the Best Chef North East category:

  • Clark Frasier and Mark Gaier from Arrows in Ogunquit
  • Brian Hill from Francine Bistro in Camden
  • Penelle Chase, Phoebe Chase, Megan Chase and Ted Lafage from Chase’s Daily in Belfast

Final nominees for the 2010 awards will be announced March 22nd, and the winners will be announced on May 3, 2010 at Avery Fisher Hall in New York City.

Two Bid Farewell

Two members of the Portland food community are moving on to new horizons. Anna Maria Tocci who, together with Kim Anderson founded the North Star Music Cafe, is retiring from the business to pursue a career as a “breath work facilitator”. Also in transition is Jennifer Betancourt, founder of the Silvery Moon Creamery, who according to a post on Edible Obsessions, has “quietly walked away from the cheesevat that she manned for the past seven years”.
Both women have had a significant impact on the Portland food scene and I’m sure they’ll be missed.

Chili & Chowder Challenge Results

Today’s Portland Daily Sun includes a report on the 16th Annual Chili & Chowder Challenge that took place over the weekend. According to the article, Fire & Ice, Fish & Chop House at the Marriott Hotel took home both the People’s Choice and Judge’s Choice for Chill, Gilbert’s was the judge’s preference for chowder but the attendees preferred the chowder from Free Range Fish and Lobster. The article in the Sun focuses on the family back story behind Free Range’s lobster stew recipe.

Geoff Denley said his family had a hand in inventing the doughnut. More recently, the Denleys and business partner Joe Ray introduced a family recipe for a lobster stew that wowed crowds at the 16th annual Great Chili and Chowder Challenge in Portland.

Also in the Wednesday Sun is an article about the business challenges being faced by the owner of the Back Cove Deli on Ocean Ave.

Two weeks ago, Chris Dougherty’s financing fell through and the Back Cove deli owner was back at square one.

Chili & Chowder Challenge Results

Today’s Portland Daily Sun includes a report on the 16th Annual Chili & Chowder Challenge that took place over the weekend. According to the article, Fire & Ice, Fish & Chop House at the Marriott Hotel took home both the People’s Choice and Judge’s Choice for Chill, Gilbert’s was the judge’s preference for chowder but the attendees preferred the chowder from Free Range Fish and Lobster. The article in the Sun focuses on the family back story behind Free Range’s lobster stew recipe.

Geoff Denley said his family had a hand in inventing the doughnut. More recently, the Denleys and business partner Joe Ray introduced a family recipe for a lobster stew that wowed crowds at the 16th annual Great Chili and Chowder Challenge in Portland.

Also in the Wednesday Sun is an article about the business challenges being faced by the owner of the Back Cove Deli on Ocean Ave.

Two weeks ago, Chris Dougherty’s financing fell through and the Back Cove deli owner was back at square one.

A Tie at the Cajun Cookin' Challenge

Tuesday’s Portland Daily Sun includes a report on the unprecedented outcome of the recent Cajun Cookin’ Challenge: a tie between Silly’s and Bayou Kitchen. The owners of the two establishments are pondering a second cook-off to determine the winner.

Silander said he wants to offer a challenge to Silly’s for a friendly cookoff to settle the matter.

“It’s a really busy month for me next month, but I’ll think about doing a callout and see if Silly’s wants to do something as far as a challenge goes. What I would try to do would be sell tickets, have say 25 or 30 people, five judges, maybe somebody from Louisiana … and all the proceeds would go to the Katrina Fund,” he said.

A Tie at the Cajun Cookin’ Challenge

Tuesday’s Portland Daily Sun includes a report on the unprecedented outcome of the recent Cajun Cookin’ Challenge: a tie between Silly’s and Bayou Kitchen. The owners of the two establishments are pondering a second cook-off to determine the winner.

Silander said he wants to offer a challenge to Silly’s for a friendly cookoff to settle the matter.

“It’s a really busy month for me next month, but I’ll think about doing a callout and see if Silly’s wants to do something as far as a challenge goes. What I would try to do would be sell tickets, have say 25 or 30 people, five judges, maybe somebody from Louisiana … and all the proceeds would go to the Katrina Fund,” he said.