Dedicated fans of chef Cara Stadler lined up on the sidewalk in the rain last night outside Bao Bao (facebook, twitter, instagram) for a table at the soft opening. Recipients of the email invitation were asked to “be prepared to show a copy of this email at the door” and to “please refrain from sharing this information with the press”.
A firm public opening date hasn’t been set yet.
The Golden Dish has reviewed Caiola’s.
A luscious chocolate cream filled a buttery pastry tartlet, slathered with the peanut butter sauce and pretzel streusel. The ice cream was rich and creamy, but I was expecting to find chunks of pretzel in it but didn’t. I learned they were ground to a fine powder and blended into the frozen custard base. That, I realized, was the undefinable flavor that I couldn’t pin point and the final, special touch to one of the best dinners I’ve had in months.
The Business section in today’s Press Herald reports on O’Maine Studios and owner Rory Strunk’s current initiative to launch the O’Maine Media Kitchen.
Rory Strunk has built a successful outdoor sports-themed broadcast network, produced an Emmy award-winning television show and created content for such iconic brands as Absolut vodka. Now he wants to build a world-class kitchen studio in Portland that Maine’s food and beverage industry, restaurants and homegrown celebrity chefs could use to meet the growing demand for culinary-themed online video content.
For more information visit the O’Maine Media Kitchen Kickstarter page. Strunk has launched a crowdfunding campaing on Kickstarter to raise $65,000 for the project.
Shift Drinks has published a Q & A with Kelly Nelson from Piccolo.
Can you talk a bit about the relationship between a guest and someone who works in the front of the house?
…I have always seen it as a performance as I used to dance and act and my personality is distinct and strong. I found that over the years, I have come to be able to read what the customer wants. You gauge what is pleasurable for the diner and you can then provide whatever service you think would be best for them. Sometimes that means leaving them alone entirely. You give them their food, make sure everything is perfect, and you are a ghost. To the other extreme, you become part of the experience by performing and engaging them in discussion of food and drink. It becomes a full circle of experience between the human interaction and the pleasures of well-paired food and alcohol.
Peter Peter Portland Eater has published a bar review of Grace.
I nibbled, crunched, and devoured every last crumb on my plate. Then I finished my drink. I wanted more, but by some miracle, I settled down and stopped ordering since I had somewhere else to be. My wife finished her sangria. We rejoiced. Even though we didn’t order much, everything we had was superb.
The Press Herald has published a Q & A with Pete McAleney who recently sold his business New Meadows Lobster to DiMillo’s.
Q: Is seasonality a big problem?
A: You need lobsters in the summertime – that’s when people want them. You also have to realize you’ve got your business associates in Canada – notice how I said that – whose season will open up in a month right at the time our lobsters will be getting a firm hard shell. But it’s November and you don’t sell a lot of lobster in November. Then demand comes on strong in December and then it’s kaput. When you ship out at Christmastime, you have to worry about storms. We used to be big shippers to Belgium and France for the holidays – a lot of fishermen would help us pack the trucks and take them to Bangor (for shipping to Europe). But if there was snow, the flight would sit there and you would go crazy. You have to have a sense of humor in this business.
The Bangor Daily News has published an article about the Portland Food Co-op and the new retail store they have under construction on Congress Street.
A demo kitchen is being built for cooking and wellness classes. A 24-foot bulk wall dispensing grains, nuts and dried fruit anchors one zone. A full-scale cafe will offer grab and go breakfasts, soups, coffee and sandwiches. Locally grown produce, harvested meat and fish get top billing.
“The fundamental mission is to build the local food movement by having as many relationships with farmers and food producers as possible,” said Curran Apse. “We are shooting for in the hundreds.”
According to the article, the Co-op is hoping to have a “soft opening before Thanksgiving”.
Eater Maine has published an update on Ramen Suzukiya which is currently under construction at 229 Congress Street.
Seating will be limited and communal. Cory describes a cafe or coffee shop feel, with a long bar-like table in front of the large front windows, as well as a table or two along the side wall. Katsuaki thinks this will encourage customers to sit together, meet one another, and make friends.
According to the article the owners hope to open in December.
The American Journal has published an article about Casco Bay Organics, a Portland area produce delivery service.
Two years ago, when Jillian Hilton was in the midst of moving back to Maine from California, where there is an abundance of affordable organic produce that is easily accessible, she had what she called a “light-bulb moment.”
“I was at a farmers market every single day, and I loved it,” said Hilton, 33. “I saw the opportunity and the necessity, really, to bring back to Maine the option of flexible and organic produce delivered right to your doorstep.”
Visit the Casco Bay Organics website to learn more and to sign-up for the service.
The Food & Dining section in today’s Press Herald includes: