For more information, read this article from Mainebiz.
A number of food businesses were honored at this year’s Indie Biz Awards:
- Flavor of Portland – Boda
- Made in Portland – Holy Donut
- Best New Business – Rose Foods
- Portland Icon – Harbor Fish Market
- Local Love – Silly’s
- Hall of Fame – Coffee by Design, Micucci’s, Rosemont
Mainebiz has published a report on the challenges the new owners of Fork Food Lab have to overcome in making the business a success.
Portland magazine makes the case for not forgetting the “old stalwarts” of the city’s restaurant culture while we celebrate the newer establishments in town,
I could, and will, go on: Lolita, the Blue Spoon, and Union have never let me down. When I’m feeling raw and blue, I can always count on the chicken tacos with a side of bacon at the Front Room to cheer me up. The Parisian-feeling outdoor café at the Regency is a nice place for a lunch date on a balmy day. And whenever you get a hankering for top-notch homey German food (and who doesn’t?) there’s nowhere like Schulte & Herr for bratwurst and sauerkraut. As for sushi, no one does it better than Masa Miyake. But Benkay and Yosaku are damned good, too. As for Vietnamese, whether you’re Team Thanh Thanh or Team Saigon, it’s okay—they’re both great.
The Press Herald reports that Fork Food Lab is under new ownership that will enable it to continue in operation.
The owners of the building that houses Fork Food Lab, a shared commercial kitchen at 72 Parris St. in Portland, on Monday confirmed a new partnership with the Sustainability Lab that will ensure the kitchen stays open.
The Press Herald has posted an update on the efforts to save Fork Food Lab,
A group of entrepreneurs and investors is in negotiations to take over the operation of the Portland shared commercial kitchen as a nonprofit on or about Oct. 1, said Bill Seretta, president of The Sustainability Lab in Yarmouth and chair of the Maine Food System Innovation Challenge. He emphasized that the deal is still not done and no papers have been signed, but added that he’s “pretty confident this is going to work out.”
Black Dinah Chocolatiers is kicking off their Chocolatier for a Day sweepstakes today,
The prize is a chocolate lover’s dream come true. The winning chocolatier will work side by side with Kate and her team, receiving one-on-one instruction on how to make ganache (the chocolate-and-cream center of a truffle), cook caramel, enrobe truffles, temper chocolate, and mold bonbons. The winner will also take home a selection of what they make over the course of the day, plus Kate’s award-winning cookbook “Desserted” and their very own Black Dinah Chocolatiers chef’s cap and apron.
For more information and to enter visit the sweepstakes web page.
Maine Startup Insider reports that there’s an effort afoot to save Fork Food Lab,
The group, spearheaded by Bill Seretta, president of The Sustainability Lab and chairperson of the Maine Food System Innovation Challenge, is in negotiations with both Pilotworks, the New York-based company that acquired Fork last summer and recently announced it would close the kitchen incubator at the end of September, and the owners of the East Bayside building in which Fork resides.