The Food & Dining section in today’s Press Herald provides an overview of Harvest on the Harbor, the Portland food festival taking place later this month. The article includes interviews with chefs and highlights of some of the key events.
Chef Michael Ruoss has enjoyed watching Portland’s reputation as a food town grow ever since he toiled in the student kitchens at Southern Maine Community College.
Ruoss worked at the Seaman’s Club and the Snow Squall just across the bridge, then went on to make a name for himself in New Orleans.
He worked his way up to chef de cuisine at Emeril Lagasse’s flagship restaurant, NOLA, and now works on developing new restaurants with a restaurant group called 3 of a Kind.