Maine Chopped Success

The Boston Globe has published an article about the participation by Maine chefs in the television show Chopped and identifies some of the roots of Maine chef’s success on the show.

Maine’s numerous “Chopped” champions include chefs Matt Ginn of Evo Kitchen + Bar and Chebeague Island Inn, Christian Hayes of Dandelion Catering Co. and The Garrison, Rob Evans of Duckfat, Natalie DiBenedetto of Figgy’s Takeout and Catering, butcher Elise Miller, then of Duckfat and now at Rosemont Market & Bakery, and Melissa (“Missy”) Corey, who won in 2012 when working as a cook at Duckfat and has since moved out of state. Native Mainer Rachel Legloahec also won “Chopped” when she was a chef in Las Vegas. She now owns Weft and Warp, a shop that crafts leather knife rolls for chefs, in Freeport.

Many other Maine chefs have participated — and received plenty of positive feedback, but in the end, didn’t escape the Chopping Block.

Free Meals for Food Service Workers

WCSH has published a report on a collaboration between member’s of the Esposito (former owners of Espo’s) and Napolitano (owners of Maria’s) families and Yankee Ford to serve free meals to out of work hospitality workers.

From 1 p.m. to 4 p.m. on Friday, April 10, Maria’s Restaurant is welcoming the first 100 food service employees to a free takeout meal of pasta, bread, meatballs, and salad. However, Esposito said she plans to prepare food for more than 100 people in case more than 100 people show up.

Feeding the Frontline

A growing number of local food businesses are signing on for Feeding the Frontline—a program that enlists the public to enable restaurants to provide free meals to healthcare providers, first responders and other groups impacted by and assisting with the current crisis.

Here’s a list of participating organizations:

    • Woodford F&B – got the ball rolling on FTF in Portland when they started delivering their delicious cheeseburger. Use their online form to contribute.
    • Batson River – will be delivering pizzas as part of their Feeding the Frontline program. They’re in the process of setting “Donate a Pie” option on their website.
    • Coffee by Design – has set-up up their Feeding the Frontline program through their Coffee By Design Cares initiative which will deliver brewed coffee and partnering with Bam Bam Bakery to offer gluten-free treats. Use their online order form to support their efforts.
    • LB Kitchen – “With your help, we’d like to offer as many lunches as we can per week to the courageous team at the Maine Medical Center Emergency Room and COVID Response Unit.” You can support their efforts online.
    • Luke’s Lobster – is delivering lobster roll kits. Call (207) 274-6097 to contribute.
    • Noble Pizza – “has partnered with Maine Medical Center in the coming weeks to provide square pies to their well deserved staff. If you would like to help #feedthefront you can buy a pizza ($10) on our online menu under the Feeding the Frontlines Menu Item.
      After three weeks of operating Noble Pizza we feel these square pies could be a perfect item to drop for the staff and hope you feel the same!”
    • Otto Pizza – is now participating. You can support their efforts by making a contribution online.
    • Rivalries – is donating a bowl of soup for every family dinner ordered.
    • Rosemont Market – is delivering meal boxes to healthcare works at Maine Medical Center. Fill out the Feed the Frontline section when placing your next order with Rosemont to contribute.
    • Solo Italiano – is delivering lasagne. Use their online order form to contribute.
    • Union – “Every takeout dinner purchased directly contributes to grab n’ go lunches for Maine Medical personnel that will be provided by UNION. If you order a meal from us, you are also giving a meal to a community member in the front line of this pandemic.”
    • Maine Flag Company – the Maine Flag Company is selling a Heart of it All and devoting profits to “help Portland restaurants feed healthcare workers on the front lines of the outbreak”.

For additional information on Feeding the Frontline in Maine, see this article from the Press Herald.

While not associated with Feeding the Frontline, some other businesses are doing what they can to help others. Here are a couple I have heard about recently:

Food Delivery Big & Small

The Bangor Daily News has a report on a small volunteer organization delivering food in Portland,

Later that day, the group delivered some 600 meals worth of rice and beans on the doorsteps of people they identified in some of the city’s most vulnerable neighborhoods, such as Parkside, East Bayside and the affordable housing complexes in Sagamore Village and Munjoy South.

and the Press Herald has a report on how LL Bean is helping the Good Shepherd Food bank deliver to food pantries.

The outdoors retailer is partnering with Maine’s largest food bank, Good Shepherd. The company’s workers will sort and package food in boxes that the Good Shepherd Food Bank will ship to food pantries in all 16 counties.

Cashiers on the Frontline

The Press Herald has published an article about how the working lives of cashiers and markets and groceries have changed.

Operations at the Rosemont Market & Bakery in Portland’s West End changed quickly last week. On Tuesday there was a limit of five customers inside the store at a time. By Wednesday only curbside pickup was allowed, with employees filling orders taken over the phone or online and handing off the groceries outside the shop.

Bill Leavy Departing from East Ender

Bill Leavy, co-owner and chef of East Ender has shared plans to leave the restaurant for a new career outside the hospitality industry at the end of this month.

Leavy’s business partner and co-chef/owner Karl Deuben will continue operating the restaurant along with GM Janet Webber.

After 20 years in the industry, 16 of them in Portland, ME, I’ve decided it’s time to try something new. The lessons I’ve learned from the chefs I had the pleasure to works under will undoubtably assist me in future endeavors. From my beginnings at Hugo’s and Rob Evans, to Back Bay Grill with Larry Matthews to Masa Miyake, I will always feel incredibly fortunate to have spent time in their kitchens and learn from their experience.

I am grateful for all the wonderful people I’ve the chance to work with throughout my culinary career (looking at you Camille Mann). Most importantly my wife Janet Webber and my business partner and friend Karl Deuben. I am delighted with what we have achieved at the East Ender over the past five years and excited to witness the continued success from across a table.

Leavy and Deuben co-founded the Small Axe food truck in 2013 as part of the first crop of entrepreneurs to launch mobile food businesses after the city approved the ordinance the prior year. They expanded their business and built on their prior success by taking over the East Ender in 2015.

My Kitchen Their Table: Chef Chad Conley

Welcome to the February edition of My Kitchen, Their Table, an interview series with the chefs and culinary professionals who work hard to satisfy our small city’s big appetite. This month we’re featuring an interview with Chad Conley. Photos and videos will continue to expand on the story throughout the rest of the month on Instagram, so stay tuned.


“It feels right.” That’s one phrase Chad Conley kept coming back to when describing some of his favorite dishes and restaurants in Portland. Whether it’s somewhere that feels “untouched by time” or “welcomes all walks of life,” the way a place makes him feel often creates a more memorable experience than the food itself.

It’s no wonder his own restaurants offer more than an excellent meal. The Palace Diner experience starts before you even walk through the door. With only fifteen seats, you’ll be waiting outside among several other eager customers. Inside, you’ll feel like you’re in an entirely different decade, but which one? Built in 1927, the original manufacturing labels and hood are still in place while the stainless steel was likely added in the sixties and the mixed tile work is reminiscent of the seventies, eighties, and nineties, depending on where you’re looking. As for the food, it’s familiar, yet surprising, and has just the right amount of grease. You can’t go wrong no matter what you order from his Instagram-famous tuna salad sandwich to buttermilk flapjacks that are so good Epicurious snagged the recipe.

Rose Foods is another time warp, outfitted with retro decor and inspired by a combination of a mid-century Jewish deli and an appetizing store. An appetizing is the lesser-known cousin to the Jewish deli. The two are distinctly different. A deli sells meat whereas an appetizing sells fish, spreads, and other foods commonly eaten with bagels. At Rose Foods, you can have both; whether it’s a pile of hot pastrami on tender rye bread or a housemade bagel with a schmear of cream cheese and smoked sable. In true appetizing fashion, you can also purchase containers of sour pickles, prepared salads, and other goodies to enjoy at home.

Both Palace Diner and Rose Foods are adored by locals and tourists alike, not just for the food, but for the memorable dining experience each provides. Whether it’s nostalgia, a glimpse into a previous era, or simply the warm and welcoming staff, there’s something about eating at Palace Diner and Rose Foods that just feels right.

THE INTERVIEW

AA: What is it, as a serial entrepreneur, that guides your decision-making about what makes for a good restaurant concept?
CC: It’s blend of intuition, inspiration, and experience. I’m not operating in a well-financed restaurant group that has the ability to put a lot of energy into research. The big ideas are guided mostly by moving in whatever direction seems fun and interesting at the time and doing a gut-check to see if I think that people will respond to that type of food and experience. I’ve been fortunate that my own interests have lined up well with the interests of Portland’s food scene.

AA: Where did you come up with the idea to serve a thick slice of iceberg lettuce on the tuna sandwich at Palace Diner?
CC: When I was working at Jean-Georges in New York City we did this raw fish dish with iceberg. I had to cut the head of lettuce into a cube and then sculpt perfect rectangular pieces from it and then we would drape a slice of madai on top, sort of like nigiri. So, when we started designing the tuna sandwich at Palace, we wanted to use that technique instead of shredding the lettuce or just using individual leaves. It adds a lot more crunch and height.

AA: Do you have a favorite menu item at Rose Foods?
CC: If there is one thing I eat often at Rose, it’s the whitefish salad sandwich. It’s different from most whitefish salad, which is usually really smooth and mayonnaise-y. Ours is chunky and very lightly dressed. It’s a lot more substantial.

AA: Where in Portland do you like to go out to eat with your family?
CC: Yosaku is one of our spots. We sit down and they’re pouring water and before we even look at the menu we’re like, ‘Can we please order a Kids Bento Box?’ It’s this tower of little dishes and a bowl of miso soup. The top is just the lid, but it’s also a shallow bowl. The middle has seaweed salad, edamame, and something sweet. The bottom has rice, your choice of protein, and a cooked vegetable. It’s inexpensive and fun for the kids.

AA: I heard you have a weakness for soft serve. Where do you go for it?
CC: The Dairy Queen in South Portland. It’s independently owned. They don’t participate in the national promotions you see on television. To me, it’s what soft serve ice cream should be. It’s thick, it’s runny, it’s just fake enough that it feels about right.

AA: What do you order?
CC: A small vanilla cone with chocolate dip. Occasionally, I’ll try something random just to shake it up, and everytime I’m like, ‘Oh, yea I should have gotten the usual.’

AA: Have you had Honey Paw’s soft serve?
CC: Yes, it’s really good. I go there when I want something fancier and more interesting. It’s different. It’s a little more dense. The flavors are really intense and they add fancy, crunchy toppings. There’s the classic and a seasonal one. I usually get both.

AA: Do you have a go-to restaurant?
CC: J’s Oyster Bar is a staple for me. I always get a dirty martini with extra olives. You get a full martini glass plus this mini carafe that’s basically another drink. It’s a lot of booze, but it feels like the right environment for it. It’s divey and luxurious at the same time.

AA: What do eat?
CC: I like to get a bucket of steamers, especially when I’m with people visiting Portland for the first time. You go through the ritual, like, ‘This is how you peel the clam, then you dip it in water, and then the butter.’ A lot of people have never done that before.

AA: There are a lot of places to get steamers in Portland. Is there a reason you go to J’s in particular?
CC: It has a little bit more of the soul of Portland. It’s on the waterfront. It feels sort of untouched by time and it’s also a very welcoming place. It feels nice to share space with people you might not otherwise. I like places that encourage that.

This interview has been edited and condensed for clarity.

Editor’s Note: Since this interview took place, Conley began working on a third restaurant. Ramona’s is a Philly-inspired breakfast and lunch hoagie shop under construction at 98 Washington Ave slated to open this spring.

The My Kitchen Their Table series is brought to life through the hard work of food writer Angela Andre, and the generous sponsorship by Evergreen Credit Union and The Boulos Company.

Interviews with Chef Sara Jenkins

Cheftimony has published a podcast interview with Sara Jenkins the chef and owner of Nina June in Rockport.

Born in Maine, Chef spent much of her childhood in Italy, from Tuscany to Rome. To me Sara’s childhood sounds idyllic, and today you’ll hear Chef describe her history with food, from waking up at 4:00am in Rome to the aroma of baking bread, to experiencing Italo-American food when she returned to the US, to making her mark on the culinary scene through her restaurants Porchetta, Porsena, and Nina June. Chef is also a cookbook author, and has recently co-authored The Four Seasons of Pasta with her mother.