The April issue of The Bollard is now available online. It includes an article about “Kitchen Jedi” Mark Turner, an artist and chef who worked at kitchens all over Portland dating back to Alberta’s and Raoul’s Roadside Attraction in a decades long career. The April issue also includes a review of Sunday brunch at Magissa.
Category: People
Interview with Chef David Turin
The Boulos Beats podcast has published an interview with chef David Turin who owns and operates David’s, David’s 388 and David’s Opus Ten. Listen to the podcast to hear about Turin’s early career, his thoughts on a wide variety of business management topics, and advice on running a successful restaurant and having a successful culinary career.
Delicious Musings on The Jewel Box
Delicious Musings has published an article about The Jewel Box and interview with owner Nathaniel Meiklejohn.
Velvety cushions line the front window bench. The aesthetic is a thoughtful blend of history and romance, with hints of punk and modern tech—less curated than conjured. Victorian frames meet party lights. It doesn’t feel like it’s trying. It just is: timeless, a little mysterious, and utterly inviting—and encourages you to be too.
While you’re on author Sharon Kitchen’s substack you might also read about her visit to a bean supper in Sabattus and a conversation with Tandem co-owner Will Pratt about the books he’s been reading.
Interview with Tom Barthelmes
The latest episode of Restaurant Unstoppable is an interview with Tom Barthelmes, a co-owner of Finestkind in Saco.
Reynolds Joining Team at Bar Futo
Cyle Reynolds is joining the team at Bar Futo (website, facebook, instagram) as a co-owner and as the restaurant’s chef de cuisine.
“We are excited to have Chef Cyle join the team at Bar Futo,” said Jordan Rubin. “Cyle’s menu at Crispy Gài has been a clear success since we opened in 2021. His passion for Asian cuisine and dedication to community align perfectly with our mission to provide an exceptional dining experience that reflects both global influences, local flavors and creative Japanese-American dishes that are playful and delicious like the new BEC Okonomiyaki (bacon, egg and cheese). We also have worked well together for the last 4 years and know when a shift is needed to adapt to consumer dining habits and the seasonal market we’re in – we think Cyle leading this new menu change of improving pricing and plate portions will excite a lot of Bar Futo – and Crispy Gài – fans.”
Reynolds resume includes time working in Thailand as an apprentice at a knife shop and cooking at the Michelin-starred restaurant Canvas. When he returned to the United States he worked at Restaurant Ukiyo in New York before moving back to Maine.
Bar Futo has a calendar of upcoming events with guest chefs including chefs Genie Kwon and Timothy Flores from Kasama in Chicago, Sai Guntaka from Taj in South Portland and Nikhil Naiker from NIMKI in Providence. Stay tuned to their instagram account for full details and schedule.
Jordan Rubin and Marisa Lewiecki launched Bar Futo in December 2022. They are partners with Cyle Reynolds and Sasha Brouillard in the operation of Crispy Gai.
Interview with Damian Sansonetti
The latest episode of Restaurant Unstoppable is an interview with Damian Sansonetti from Chaval and Ugly Duckling.
Interview with Paige Gould
The latest episode of Restaurant Unstoppable features an interview with Paige Gould from Central Provisions, Tipo and Finestkind.
6 Up and Coming Chefs
Today’s Maine Sunday Telegram includes a feature on six “up-and-coming Greater Portland chefs to watch”.
The chefs featured here (all 30 years old or younger) have already proven themselves not just as great cooks with honed palates, serious technical chops and the creativity required to develop menus, but also as effective communicators and respected team leaders…Though they’re working under more senior chefs or restaurateurs now, they hope to open their own restaurants eventually, and we can celebrate the fact that all of them aim to launch in and around Portland. Here are six local chefs to keep an eye on in the years to come.
Mimi Weissenborn on Top Chef
Mimi Weissenborn, the executive chef of Sur Lie, Gather in Yarmouth and Catface in Biddeford, will be a contestant in season 22 of the Bravo TV show Top Chef. The season will “highlight the local food scene of Canada, including Toronto, Calgary, Montreal, and Prince Edward Island.”
The winner of season 22 will receive $250,000, a feature in Food & Wine magazine, the chance to serve a dinner at the James Beard House in New York City, and other prizes.
Take a look at our 2023 interview with Weissenborn for more details on her background, career and thoughts on the restaurant industry.
Matt Ginn to Lead at the Dry Dock
Matt Ginn has joined the team relaunching the Dry Dock (instagram) as the restaurant’s general manager.
In a statement released today Ginn shared, “I’ve worked in kitchens my entire career and for the last decade, opened, ran and helped several restaurants in Portland and Greater Portland reach their award-winning potential. The move to a more all-encompassing restaurant role for one establishment, and overseeing menu creation and kitchen staff hires for the re-opening of a restaurant that I grew up coming to, is the personal and professional change that I’ve been looking for.” Ginn continued, “I’ve known the Holden family for a long time and have a deep respect for what they do not only as the best Maine seafood company and B Corp, but as an employer and what they do to give back to our community. With Dry Dock, I’m excited to restore a legendary Portland restaurant and bring new life to it with this terrific team.”
The Dry Dock had been a fixture on the Portland waterfront since it launched in 1983. It’s been closed for a number of years. Luke Holden, Ben Conniff, Bryan Holden—co-owners of Luke’s Lobster— leased 84 Commercial Street in October with plans to relaunch the Dry Dock as a seafood tavern with a full bar program.
The Dry Dock is being thoroughly refurbished including a new kitchen and the construction of two large bars. When it re-opens this summer it will have an expanded deck, and is expected to seat up to 300 people.
Ginn is a Maine native and an experienced chef and leader. He comes to his position after 10 years with the Prentice Hospitality Group (Evo, Chebeague Island Inn, The Good Table, Twelve) where he was the group’s executive chef. Ginn was the Maine Lobster Chef of the Year in 2015. Earlier in his career he worked at L’Espalier in Boston and was the chef de cuisine at Five Fifty-Five.