Maine nonprofit Community Plate (read more) has been featured in the Chronicle of Philanthropy.
Lots of people are concerned about polarization and the lack of social connection in the country right now. Husband and wife team Karl Schatz and Margaret Hathaway decided to do something about it. Their answer: deploy the power of food and storytelling to build community.
Today’s Maine Sunday Telegram includes a feature article on Bubba’s Sulky Lounge and a review of The Happy Clam in Tenants Harbor.
Sprudge has published an article about Portland’s Another Round board game cafe as part of the Build Outs series that reports on new business developments.
The Spring 2024 edition of Edible Maine is now available.
This issue includes articles about:
PMQ Pizza Magazine has published an article about Peng’s Pizza.
Chris Daniels, owner and operator of Peng’s Pizza Pies in Biddeford, Maine, makes a signature pie that will blow your mind. The gradual process of creating it neatly mirrors Daniels’ journey as a pizza maker: it’s been a steady, deliberate process.
Today’s Maine Sunday Telegram includes a feature article about Marilou Ranta who is the chef and owner of The Quarry in Monson. The Restaurant won the James Beard award for Outstanding Hospitality in 2023.
In the dining room, there are unforced smiles all around. Regulars get big bear hugs. Newcomers get hugs, too. “She’s a great hugger,” said Martha Lerman, a hug recipient who was dining at The Quarry for her first time on a Thursday evening in mid-September. Ranta was especially delighted to meet a Filipino couple who had driven from Massachusetts to check out The Quarry. Word about the 5-year-old restaurant “in the boonies,” as Ranta puts it, is getting around.
The Sunday Telegram also includes a 3½ star review of Maine Street Bistro in Brunswick,
Lean into Maine Street Bistro’s French menu and you’ll be rewarded. Co-owners and co-chefs John Holm and Brandon Franklin built their impressive skillsets of classic French techniques separately, but together in Brunswick, they’ve come up with a largely traditional menu that holds promise.
and an article about the rapid expansion of Brickyard Hollow Brewing which has added five locations in the last 12 months.
As Moll and his partner were first launching Brickyard Hollow in 2018, they realized the significance of the winter carnival photo. “We were trying to create a craft brewery that was a gathering place for this little community, and that picture really helped present that,” Moll said.
Mainebiz has published an article about Oak & Ember, a new restaurant in Buxton.
The Forecaster has published an article about Wander at Longwoods, the new restaurant that opened in August.
He couldn’t pass up the opportunity to partner with Atwood on Wander, the new farm-to-table restaurant that opened this summer on the 55-acre LongWoods Preserve in Cumberland. Its neighbors are nature trails, gardens, fields, woods and a farm and the pair wanted to make sure the restaurant honored its location.
Today’s Bangor Daily News has a report on The Good Dog (instagram), a new hot dog cart operating in Tommy’s Park.
While he’s taking over Gatti’s old patch of park, Steinberg is also keeping up with Portland’s modern foodie culture. Instead of just steamed dogs with the regular fixings, Steinberg, who calls his business The Good Dog, is offering more exotic fare including a kimchi-and-sriracha mayo dog and a special he calls the Hawaiian Hoagie. That’s sliced-and-grilled spam with pineapple and Thai chili sauce.
The Bollard has published an article about The Great Lost Bear and the recent change in ownership at the beer bar.
“It was Chip’s idea,” Dave said of the bar’s embrace of craft beer. Geary’s Pale Ale went on tap as soon as it was available, and Gritty McDuff’s Pub Style followed two years later. Dave recalled a few early breweries that didn’t last, including Casco Bay and Sparhawk. And he remembered driving to Massachusetts for beers that were not yet distributed in Maine, like Sam Adams, Ipswich, Commonwealth and Watch City.