Check out this month’s edition of Portland magazine for a profile of Yordprom Coffee, the new coffee shop that recently opened on Congress Street in the West End. Yordprom serves Doi Chaang, an organic fair trade coffee from Thailand.
Also, pick up a copy of the latest issue of Maine magazine for some tips on where to eat (and shop and be entertained) in South Portland.
Neither article is online but both magazines are now out on newsstands.
Category: Profiles
Sun Profile of Bazkari Catering
Today’s Portland Daily Sun includes a profile of Bazkari Catering, a food delivery and catering service specializing in Spanish and Latin American cuisine.
Susan Colinet of CDS in South Portland said, “This is food that I actually take time to savor. I do this because it is delicious, but also because I know that it is prepared with care, passion, and pride for the culture and the ingredients that go into each item. The portions are perfect and the freshness and wholesomeness can be savored in each bite. Speak with Ana for just two minutes about the food and you will understand!”
There’s also a report on the renaming of O’Naturals remaining store in Falmouth. The restaurant will now be known as Stoneyfield Cafe.
Latte Art Competition & Overland Apiaries
Tuesday’s Portland Daily Sun includes a profile of Master Beekkeeper Erin Forbes and her business Overland Apiaries,
Last year, the honey that Erin collected from hives in six towns amounted to 6,000 pounds. That’s three tons. This year the hundred hives she now has under management are likely to yield 10,000 pounds. Before Scott began dabbling in beekeeping, Erin rarely used honey. A junky plastic bear from Hannaford languished in the depths of her kitchen cabinets. Now it’s white sugar that languishes there.
and an article about the TNT monthly latte art competition which is taking place at Bard Coffee this week on Thursday night.
With Bard, [Bob] Garver and co-owner Jeremy Pelkey are trying to change Portland’s perception of their daily dose of joe, and thinks that fostering a strong community of baristas will do much for the scene as a whole. “Many in this industry think coffee is an art form, a culinary experience as opposed to just ‘filling up’,” said Garver.
“I believe people are catching onto that now,” he added.
Latte Art Competition & Overland Apiaries
Tuesday’s Portland Daily Sun includes a profile of Master Beekkeeper Erin Forbes and her business Overland Apiaries,
Last year, the honey that Erin collected from hives in six towns amounted to 6,000 pounds. That’s three tons. This year the hundred hives she now has under management are likely to yield 10,000 pounds. Before Scott began dabbling in beekeeping, Erin rarely used honey. A junky plastic bear from Hannaford languished in the depths of her kitchen cabinets. Now it’s white sugar that languishes there.
and an article about the TNT monthly latte art competition which is taking place at Bard Coffee this week on Thursday night.
With Bard, [Bob] Garver and co-owner Jeremy Pelkey are trying to change Portland’s perception of their daily dose of joe, and thinks that fostering a strong community of baristas will do much for the scene as a whole. “Many in this industry think coffee is an art form, a culinary experience as opposed to just ‘filling up’,” said Garver.
“I believe people are catching onto that now,” he added.
Maine at Weiners & Portland Food Coma
Today’s Press Herald includes a profile of Joe Ricchio and his blog Portland Food Coma,
On a recent afternoon, Ricchio was enjoying lunch at Pizza Villa, reveling in it almost. Days earlier, he had survived an intense three-day kitchen lockdown to create “Buddha Jumps Over The Wall,” a Chinese meal that involves whole chicken and duck, abalone, quail eggs, bamboo leaves, dueling stocks and a shark’s fin. It was his 31st birthday and the occasion called for unbridled decadence.
and reporter Ray Routhier spent the day working at Wieners learning about what it takes to run the Commercial Street food cart.
I would not have thought there was any engineering involved in preparing a hot dog.
But I realized quickly – as I tried to sell franks from a cart called Wieners on Commercial Street last week – that there definitely is. The spatial relationship between the dog, the bun, the onions, the relish, the ketchup and the mustard is a delicate thing that cannot be trifled with.
My problem was, I trifled.
I would not have thought there was any engineering involved in preparing a hot dog.
click image to enlarge
Ray Routhier tries to get the squiggle of mustard to look just so as he works the hot dog stand of Jess Cady-Giguere in Portland.
John Ewing/Staff Photographer
click image to enlarge
Jess Cady-Giguere demonstrates her method for assembling a hot dog and condiments at her cart, Wieners, in Portland.
John Ewing/Staff Photographer
ABOUT THIS SERIES
MAINE AT WORK takes an interactive look at iconic, visible or just plain interesting jobs done by folks in Maine. Reporter Ray Routhier shadows a worker or workers, reports what he sees and tries his hand at some of the job’s duties.
IF YOU’D LIKE to suggest a job to be explored in this feature, e-mail rrouthier@pressherald.com or call 791-6454.
THIS WEEK’S JOB
TITLE: Hot dog seller and owner of Wieners, a cart at the corner of Dana and Commercial streets on Portland’s waterfront.
WORKER: Jess Cady-Giguere, 27, of Portland.
HOURS: Roughly 10 a.m. to 3 p.m., at least five days a week.
DUTIES: Towing the cart, buying supplies, preparing the cart, and cooking, selling and presenting hot dogs, sausages and chili.
SURPRISING FACTS: Cady-Giguere sometimes has to work in the rain just to make sure people know she’s still in business and to keep her spot. Also, putting a hot dog in a bun, with condiments, is surprisingly hard to do without touching them directly with your hands.
PERKS: Being outside on the waterfront on beautiful days and being able to take your dog to work.
MAINE AT WORK takes an interactive look at iconic, visible or just plain interesting jobs done by folks in Maine. Reporter Ray Routhier shadows a worker or workers, reports what he sees and tries his hand at some of the job’s duties.
IF YOU’D LIKE to suggest a job to be explored in this feature, e-mail rrouthier@pressherald.com or call 791-6454.
THIS WEEK’S JOB
TITLE: Hot dog seller and owner of Wieners, a cart at the corner of Dana and Commercial streets on Portland’s waterfront.
WORKER: Jess Cady-Giguere, 27, of Portland.
HOURS: Roughly 10 a.m. to 3 p.m., at least five days a week.
DUTIES: Towing the cart, buying supplies, preparing the cart, and cooking, selling and presenting hot dogs, sausages and chili.
SURPRISING FACTS: Cady-Giguere sometimes has to work in the rain just to make sure people know she’s still in business and to keep her spot. Also, putting a hot dog in a bun, with condiments, is surprisingly hard to do without touching them directly with your hands.
PERKS: Being outside on the waterfront on beautiful days and being able to take your dog to work.
But I realized quickly – as I tried to sell franks from a cart called Wieners on Commercial Street last week – that there definitely is. The spatial relationship between the dog, the bun, the onions, the relish, the ketchup and the mustard is a delicate thing that cannot be trifled with.
My problem was, I trifled.
Maine at Weiners & Portland Food Coma
Today’s Press Herald includes a profile of Joe Ricchio and his blog Portland Food Coma,
On a recent afternoon, Ricchio was enjoying lunch at Pizza Villa, reveling in it almost. Days earlier, he had survived an intense three-day kitchen lockdown to create “Buddha Jumps Over The Wall,” a Chinese meal that involves whole chicken and duck, abalone, quail eggs, bamboo leaves, dueling stocks and a shark’s fin. It was his 31st birthday and the occasion called for unbridled decadence.
and reporter Ray Routhier spent the day working at Wieners learning about what it takes to run the Commercial Street food cart.
I would not have thought there was any engineering involved in preparing a hot dog.
But I realized quickly – as I tried to sell franks from a cart called Wieners on Commercial Street last week – that there definitely is. The spatial relationship between the dog, the bun, the onions, the relish, the ketchup and the mustard is a delicate thing that cannot be trifled with.
My problem was, I trifled.
I would not have thought there was any engineering involved in preparing a hot dog.
click image to enlarge
Ray Routhier tries to get the squiggle of mustard to look just so as he works the hot dog stand of Jess Cady-Giguere in Portland.
John Ewing/Staff Photographer
click image to enlarge
Jess Cady-Giguere demonstrates her method for assembling a hot dog and condiments at her cart, Wieners, in Portland.
John Ewing/Staff Photographer
ABOUT THIS SERIES
MAINE AT WORK takes an interactive look at iconic, visible or just plain interesting jobs done by folks in Maine. Reporter Ray Routhier shadows a worker or workers, reports what he sees and tries his hand at some of the job’s duties.
IF YOU’D LIKE to suggest a job to be explored in this feature, e-mail rrouthier@pressherald.com or call 791-6454.
THIS WEEK’S JOB
TITLE: Hot dog seller and owner of Wieners, a cart at the corner of Dana and Commercial streets on Portland’s waterfront.
WORKER: Jess Cady-Giguere, 27, of Portland.
HOURS: Roughly 10 a.m. to 3 p.m., at least five days a week.
DUTIES: Towing the cart, buying supplies, preparing the cart, and cooking, selling and presenting hot dogs, sausages and chili.
SURPRISING FACTS: Cady-Giguere sometimes has to work in the rain just to make sure people know she’s still in business and to keep her spot. Also, putting a hot dog in a bun, with condiments, is surprisingly hard to do without touching them directly with your hands.
PERKS: Being outside on the waterfront on beautiful days and being able to take your dog to work.
But I realized quickly – as I tried to sell franks from a cart called Wieners on Commercial Street last week – that there definitely is. The spatial relationship between the dog, the bun, the onions, the relish, the ketchup and the mustard is a delicate thing that cannot be trifled with.
My problem was, I trifled.
Browne Trading Profile
Find.Eat.Drink has published a profile of Browne Trading penned by Erik Desjarlais, chef/owner of Evangeline.
Beyond the local catch, caviars and shellfish, Browne imports seafood from the Pacific and European waters as well. Mediterranean fish of all sorts have passed through my doors and in to my bouillabaisse pot. Dover sole, turbot, loup de mer, mullet, scorpion fish and John Dory have all been roasted and carved table-side here at Evangeline.
Whole Hog & Spelt Right
The Food & Dining section in today’s Press Herald includes a detailed look at the growing interest by chefs and acceptance by diners of whole hog cooking,
At Fore Street, the cooks go through a whole Yorkshire pig, a heritage breed they purchase from a farmer in South Berwick, every month or two. During their busy season, they might buy one every two weeks.
The loin is used for chops, the back legs are brined, and the head, skin and ears are used in a head cheese. The fatback, skin and scrap meat find other uses. The trotters are deboned, braised and stuffed with fois gras, herbs and spices.
and a look at the history and success of Spelt Right Bakery.
“We’re very ingredient-conscious,” George said. “And we pay for that, but you have to stick to your principles.”
Her dedication to quality and health translates into a growing business. Last week, the bakery learned that Whole Foods Markets in the New York region would be picking up the company’s signature bagels. On a much smaller scale, the employee store at Maine Medical Center recently added them as well.
Whole Hog & Spelt Right
The Food & Dining section in today’s Press Herald includes a detailed look at the growing interest by chefs and acceptance by diners of whole hog cooking,
At Fore Street, the cooks go through a whole Yorkshire pig, a heritage breed they purchase from a farmer in South Berwick, every month or two. During their busy season, they might buy one every two weeks.
The loin is used for chops, the back legs are brined, and the head, skin and ears are used in a head cheese. The fatback, skin and scrap meat find other uses. The trotters are deboned, braised and stuffed with fois gras, herbs and spices.
and a look at the history and success of Spelt Right Bakery.
“We’re very ingredient-conscious,” George said. “And we pay for that, but you have to stick to your principles.”
Her dedication to quality and health translates into a growing business. Last week, the bakery learned that Whole Foods Markets in the New York region would be picking up the company’s signature bagels. On a much smaller scale, the employee store at Maine Medical Center recently added them as well.
Independent Restaurant Supply
Today’s issue of the Portland Daily Sun reports on a visit to Independent Restaurant Supply.
“Ninety-five percent of the people who come through the doors are not restaurant people, but 95 percent of the money spent here is for restaurants,” said Dan Bornstein. “A lot of regular people come in because they want to buy stuff, restaurant people come in because they have to buy stuff,” he smiled.