The former general manager and chef de cuisine from Five Fifty-Five, Yazmin Saraya and Kyle Robinson, have launched their own restaurant, Chez Rosa (website, facebook, instagram), in Kennebunk.
The French bistro is located in the former Bandaloop space 2 Ocean Ave in Dock Square. Chez Rosa began outdoor dining service on June 10th and continues to do curbside takeout.
Mumbai to Maine has posted a podcast interview with Leigh Kellis, owner of The Holy Donut.
Back in 2011, Leigh started The Holy Donut, with nothing but a few simple ingredients in her pantry and a whole bunch of love and permission to indulge in her cravings. She was also going through a pretty tough time in her personal life. But soon donuts became more than a distraction. They became an obsession. She made batch after batch on her kitchen stove tinkering with recipes and finally landed on ‘The Holy Donut’!
Chef Ilma Lopez, co-owner of Chaval and Piccolo, is one of 100 chefs who have contributed a recipe to a United We Cook. Lopez provided recipes for Coq au Vin, and Chocolate Budino.
Editor Nadia Mashar has gathered food and cocktail recipes from restaurants in 37 US cities and 24 states.
The digital cookbook is available online, and “100% of proceeds go to participating restaurants & local food banks”.
With the changes in state regulation restaurants are evolving the services they offer. With that in mind Portland Food Map now maintains two lists to help you decide where to eat:
Please let me know if you know of any establishments in Portland that may be missing from either list.
A growing number of Maine breweries including Allagash andd Bissell Brothers are participating in the Black is Beautiful international beer collaboration project. They are joining 800+ breweries from 50 states and 13 countries in producing a beer recipe developed by Weathered Souls Brewing in Texas.
Maine breweries participating so far are Allagash, Atlantic, Austin Street, Bissell Bros, Blaze, Definitive, Fogtown, Mast Landing and Orono. Check with the individual breweries on their release schedule and the local organization to which they’ll be donating proceeds to.
Maine Food for Thought has published their recent panel discussion on Maine food history.
On the panel were Steve Bromage, Don Lindgren, Nancy Harmon Jenkins, Sandy Oliver and Darren Ranco.
The Forecaster has a report on the pandemic’s impact on restaurants in South Portland and more broadly in Maine.
“It’s been devastating.” That’s how Craig Dilger, owner of Foulmouthed Brewing in South Portland, described the economic impact of the coronavirus pandemic on local restaurants. This week, Gov. Janet Mills issued new orders allowing restaurants in Cumberland, York and Sagadahoc counties to once again offer indoor dine-in seating, but since local restaurants haven’t been allowed to do so since March, the damage may already be done.
Silly’s will be returning to Washington Ave in the space that was the home to Simply Vegan by Silly’s, 68 Washington Ave.
The Silly’s facebook page features a picture of a mixer making cake batter with the caption “Coming Soon!” Needless to say, the response from Silly’s fans has been enthusiastic.
Silly’s went out of business last year. Their former building is currently under construction and will be the new location of Terlingua.
Owner Michael Vassallo has decided to close his West End business, The Cider House, permanently.
The Cider House is closing for good. We were poised to have a really strong summer to tide us over the winter months, but that’s not in the cards now and we can’t see a viable path forward.
You can see a list of the food businesses and events that have permanently closed on our Pandemic Casualty List.
Eat Well magazine has recently hailed Atlantic Sea Farms CEO Briana Warner as one of their 2020 Food Heroes.
This year, the company expects its 24 farmers to harvest 550,000 pounds of kelp, up from 220,000 last year and just 30,000 in 2018. And in this case, bigger is better: the more kelp Warner sells, the more the ocean (and air) benefits and the more successful Maine lobstermen are. But Atlantic Sea Farms’ big coming-out party happened this past spring, when national salad chain Sweetgreen hired James Beard award-winning chef David Chang to create a sweet potato and kelp bowl for its menu.
If Warner’s name sounds familiar but you just can’t place it, it might be because she ran a bakery, Maine Pie Line, when she first moved to Maine.