Category: Profiles

Maine Beer, Part 4

| Posted in Beer, Profiles

Josh Christie from Brews & Books has published the 4th installment of his series on Maine beer with entries for Allagash and Marshall Wharf.

In a far cry from that original 15-barrel system of the 90s, Allagash now occupies a space on the outskirts of Portland and brews over 5,000 barrels of beer a year. The beer lineup has ballooned from the original Allagash White to over a dozen different regular brews – not to mention a number of anniversary, vintage and collaborative beers. Allagash has also entered the world of the super-rare “white whale” beers with the release of Vagabond and Gargamel.

Tortilla Chips, Plant-based Diet & Mom

| Posted in People, Profiles

The Food & Dining section in today’s Press Herald an interview with Scott Rehart from Montecito Roadhouse, a tortilla chip company located in Portland that got its start as a food stall in the old Portland Public Market,

Rehart uses his own blend of corn oils, which is one of the secrets to his tortilla chips. The chips are manufactured in a 1,500-square-foot space on Industrial Way in Portland. It’s a tight squeeze for Rehart and his three employees (two full time and one part-time).

“We have people falling all over each other trying to get chips out,” he said. “I can sell all the chips I can make.

an article about Dr. John Herzog and his support for the health benefits of eating a plant-based diet. “Starting today, he’ll deliver a series of free luncheon talks every Wednesday in May. The programs take place from noon to 1 p.m. at Little Lads Bakery in downtown Portland.”

“I see the tipping point,” Herzog said. “People are waking up.”

And when the tipping point is reached, Herzog predicts it will not only change how we eat, it will change the practice of medicine.

“The doctors of the future will prescribe food rather than medicine,” he said.

There’s also a collection of food themed gift ideas for Mother’s Day.

Tortilla Chips, Plant-based Diet & Mom

| Posted in People, Profiles

The Food & Dining section in today’s Press Herald an interview with Scott Rehart from Montecito Roadhouse, a tortilla chip company located in Portland that got its start as a food stall in the old Portland Public Market,

Rehart uses his own blend of corn oils, which is one of the secrets to his tortilla chips. The chips are manufactured in a 1,500-square-foot space on Industrial Way in Portland. It’s a tight squeeze for Rehart and his three employees (two full time and one part-time).

“We have people falling all over each other trying to get chips out,” he said. “I can sell all the chips I can make.

an article about Dr. John Herzog and his support for the health benefits of eating a plant-based diet. “Starting today, he’ll deliver a series of free luncheon talks every Wednesday in May. The programs take place from noon to 1 p.m. at Little Lads Bakery in downtown Portland.”

“I see the tipping point,” Herzog said. “People are waking up.”

And when the tipping point is reached, Herzog predicts it will not only change how we eat, it will change the practice of medicine.

“The doctors of the future will prescribe food rather than medicine,” he said.

There’s also a collection of food themed gift ideas for Mother’s Day.

Asmara To Go

| Posted in Profiles

Travels with Hilary has published a profile of Asmara and some brief commentary on the take-out food she picked up at the Oak Street Eritrean restaurant.

Asmara (the restaurant) serves its dishes in the traditional way, on injera, a spongy bread made from unleavened teff flour. This bread is used as an eating utensil: You break off bits and use it to grab the main dish, which is usually a tsebhi, a stew of peas, lentil, and red pepper. It’s available vegetarian style or with chicken, beef, or lamb.

Vegetarian Dining

| Posted in Profiles

The Bowdoin Orient has taken a look at the “meat-free, taste-full food” at Silly’s and Green Elephant.

For vegetarians, having a wide array of culinary options is key. While Bowdoin provides its herbivores their fair share of delicious meat-free choices, when in need of dining out, Portland offers some exciting vegetarian hot spots.

Two restaurants in particular have garnered attention for their vegetarian-friendly menus: Silly’s in Portland’s East End and The Green Elephant Vegetarian Bistro downtown.

More Press for Backyard Farms

| Posted in Profiles

Backyard Farms has been profiled in the new issue of Maine Ahead magazine.

What’s not to like about a tomato? It’s red-ripe and round, delicious and nutritious. You can’t make a BLT without the “T”. It’s the blood in a bloody Mary, the sauce on a pizza, the garnish on a backyard burger in the summertime. Cult movie history would be much different had a group of young filmmakers in the 1970s decided instead to make Attack of the Killer Cauliflowers.

This comes just a couple days after a feature article on Backyard Farms appeared in the New York Times.

Bella Cheesecakes

| Posted in Profiles

There’s a profile of Bella Cheese Cakes in the Food & Dining section in of today’s Press Herald. Bella’s cheesecakes can be found in Portland at Simply Scandinavian Foods and the Good Eats Boutique and he’ll be debuting a new flavor next weekend at the Chocolate Lover’s Fling.

But other cheesecakes in his repertoire go beyond the standard flavors. Dominicus has a talent for taking the original idea of a food or favorite drink and transforming it into a cheesecake.

If you harbor fond memories of eating a cold orange creamsicle on a hot summer day, Dominicus has an orange creamsicle cheesecake with vanilla wafer crust and whipped cream topping that will whisk you back to your childhood.

Profile of Bogusha and Her Deli

| Posted in People, Profiles

Today’s Portland Daily Sun includes a profile of Bogusha Pawlazyk and her Polish deli on Stevens Ave.

This past week Bogusha Pawlazyk and Andrzej Rzycki  of Bogusha’s Polish Restaurant and Deli on Stevens Avenue have been busy with preparations for the inevitable torrent of customers in search of culinary holiday authenticity. There are pastries from the European Bakery in Worcester: makowiec (poppy seed cake), orzechowiec (walnut cake), cream cakes, and various cheese cakes. Of course there is Easter babka, which celebrates the return of eggs to the diet after the Lenten restrictions in a sweet cake made with more than a dozen eggs yolks.