Jonah Fertig, co-founder of the Local Sprouts Cooperative, won a Step Up to the Plate award from the League of Young Voters in the Green Business Person Category. Fertig is now working on launching the Local Sprouts Cafe.
Category: General News
Mixing Food & Politics
Two local restaurant owners are running for public office in the upcoming election:
- Oliver Outerbridge, co-owner of Bonobo, is a candidate for the Portland Water District board of trustee.
- James Tranchemontagne, chef/owner of The Frog and Turtle, hopes to represent Ward 4 in Westbrook on the City Council.
Mixing Food & Politics
Two local restaurant owners are running for public office in the upcoming election:
- Oliver Outerbridge, co-owner of Bonobo, is a candidate for the Portland Water District board of trustee.
- James Tranchemontagne, chef/owner of The Frog and Turtle, hopes to represent Ward 4 in Westbrook on the City Council.
Lobster Chef of the Year: Mackenzie Arrington
The Press Herald has a report on yesterday’s Lobster Chef of the Year competition at Harvest on the Harbor.
“I think the right person won,” said Thomas, a fisherman who has been a regular at the competition over the years. “That was the best use of lobster I’ve seen in a long time.”
Arrington, who is 22 and graduated from the Culinary Institute of America last week, won the title and $1,000 by serving up roasted Maine lobster tail on braised cabbage with corn bread. He is the son of last year’s winner, Margaret McLellan.
JBA 2010
Final nominations for the 2010 James Beard Awards aren’t due out until March 22, and the award ceremonies aren’t taking place until May but the James Beard Foundation is already gathering input online for “proposed nominations”. This is your way to contribute to the process, just register and submit your recommendations to the judges.
In 2009 Rob Evans won in the Best Chef – Northeast category; Fore Street, Emilitsa and Sam Hayward were all finalist or semi-finalists. Who from Portland do you think will get a nomination (semi or final) in 2010?
Fore Play & Fit to Eat Reviews
The Press Herald has published reviews of Fit to Eat
The bread was chewy and flavorful, but not hard. The bacon was crisp, thick and extremely tasty. The hummus and avocado lent a creaminess that seemed healthier than mayonnaise, and more interesting.
and Fore Play.
This isn’t rocket science. Fore Play is that most trustworthy of establishments, the local watering hole that sports a trove of distractions. It’s a sports staple of the Portland experience. As I go through my checklist of what makes a bar awesome, Fore Play gets a mark in every box, right down to the entirely fryolated menu.
Today’s paper also includes an interview with the President of Lakonia Greek Products and an article on Maine-based food businesses that are selling gluten-free products.
Fore Play & Fit to Eat Reviews
The Press Herald has published reviews of Fit to Eat
The bread was chewy and flavorful, but not hard. The bacon was crisp, thick and extremely tasty. The hummus and avocado lent a creaminess that seemed healthier than mayonnaise, and more interesting.
and Fore Play.
This isn’t rocket science. Fore Play is that most trustworthy of establishments, the local watering hole that sports a trove of distractions. It’s a sports staple of the Portland experience. As I go through my checklist of what makes a bar awesome, Fore Play gets a mark in every box, right down to the entirely fryolated menu.
Today’s paper also includes an interview with the President of Lakonia Greek Products and an article on Maine-based food businesses that are selling gluten-free products.
Maine Coastal Vineyards
Today’s Portland Daily Sun includes an interview with Steve Melchiskey from Maine Coastal Vineyards in Falmouth.
Whether or not global warming turns Maine into a wine center, as a 2006 National Science Foundation report suggested, the short season and mild summers make for a climate that is inhospitable to classic wine grapes. St. Pepin, St. Croix, LaCrescent, Leon Millot, Marechal Foch, Ravat 51, Sabrevois and Aurore are the cold-adapted grapes that Melchiskey has found success with. Hundreds of gallons of test blends have been dumped over the years but there has been enough bottled success that their grape harvest festival attracts 125 volunteers.
and an article on the Wayside Soup Kitchen and Food Rescue.
A decade into its mission to feed the hungry and distributing more than a million pounds of food annually, Portland’s Wayside Food Rescue is reaching beyond the traditional food kitchen format by cultivating garden plots and establishing new neighborhood outlets.
Cold River Vodka
There’s a feature story about Cold River Vodka on the front page of today’s Maine Sunday Telegram.
When Chris Dowe looks at the three one-ton bags of potatoes in the distillery, he sees vodka in the raw. The characteristics of the potatoes remain key as they are cooked into a soup that is fermented into wine and triple-distilled. Even after the alcohol is mixed with water, Dowe can trace the vodka’s origins back to the potatoes.
Styxx Reopens
Portland in a Snap has a report on the changes underway at Styxx.
One of the most notable changes the new owners have made is the addition of a tapas menu, with pub standards priced at $5 or $7. Happy hour runs from 4-7 pm Monday-Friday and comes with $4 martinis, $3 well drinks and $1 drafts. Those drafts include Allagash White, Sam Adams, Stella, Shipyard Pumpkinhead and Bud Light.