The Food & Dining section in today’s Press Herald includes profiles of chef Mitchell Kaldrovich from the Sea Glass Restaurant
“I met the real cooks (in Maine), I have to say,” Kaldrovich said in a thick accent that carries traces of Spanish and French, the other two languages he speaks. “Working for hotels in California and Florida, I just met French chefs doing fancy stuff. But there was not a soul cook. Here, there are soul cooks.
and of Pam Wellin from Gus’ Gluten Free Baking Co.
As a busy mom of three boys, Pam Wellin admits she’s doesn’t devote much time to promoting her business. She started Gus’ Gluten Free Baking Co. three years ago in her Falmouth Foreside kitchen as a way to provide her youngest son Gus, who’s now 17 and has had celiac disease his whole life, with treats that don’t contain gluten.
There’s also a Bill Nemitz column on the strange fox urine incident that took place Sunday at a protest by ROC-ME outside The Front Room.
We can only assume that when Portland’s fledgling Restaurant Opportunities Center of Maine holds its first “summit” next month, it will be high on the agenda: “Fox Urine: The Untold Story.”
It happened Sunday night outside The Front Room on Munjoy Hill, where protestors from so-called ROC-ME gathered for the second time in as many months to demonstrate against owner and chef Harding Lee Smith.
The full menu for Nosh is now on their website
Nothing but ten+ dollar sandwiches. What a deal.
Gus’ Gluten Free makes a cookie called the Ole’ Mole’ Chocolate Cookie. It is hands down one of the best cookie I have ever had. And it is Gluten Free!