The Food & Dining section in today’s Press Herald includes an article on how restaurants train their staff to be ready for the summer season,
The summer tourist season is looming, and Maine restaurants are gearing up. That means hiring extra wait staff and training them to deal with all kinds of situations, before their businesses get insanely crowded. It’s a common rite of spring, for both destination restaurants with national reputations and more casual spots that cater to the shorts-and-T-shirts crowd.
the first article in a three part series written by David Levi about his restaurant Vinland,
“Restriction” is a word I sometimes hear when people first hear about our concept at Vinland, where every ingredient in every dish is local. I counter with two words: “form” and “mission.” To be clear, Vinland is a restaurant, not a concept. At the most basic and real level, it is a place to eat, drink, enjoy company, relax, be delighted and have fun. Like any restaurant. So what makes this restaurant unique? Actually, a fair number of things, but they all boil down to form and mission.
and an overview of the upcoming vegan food festival, VegFest.
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That little booth on commercial street in front of ferry parking , little past
Metal globe, had a sign on it that it’s going to be a creamery. Can’t remember name, maybe commercial street creamery. Good excuse for you to go for
A walk and find out