Author: PFM

Today’s Press Herald reports on a SMCC team that’s training to compete in the Northeast Region Baron H. Galand Culinary Knowledge Bowl.

Boardman reads the “Jeopardy”-style question Bradeen has chosen from the board: “From top to bottom, what order should duck, ground beef, salmon and strawberries be stored?”

Ding! Bradeen’s team hits the bell by the time the word “salmon” comes out of the coach’s mouth.

and a Local Foodie article on the monthly macrobiotic potluck dinner.

I loaded up my plate with a delicious assortment of barley, gingered chickpeas, steamed collard greens, azuki beans and squash, cabbage with poppy seeds, spring rolls, tofu salad, alfalfa sprouts, udon salad with sesame ginger sauce, pesto pasta, and lasagna made with tofu filling and a carrot-beet sauce.

Coffee by Design won out over the competition in a coffee taste test by a “roughly two-to-one” margin among USM students.

Wicked Joe came in second and Pura Vida was last. “The overwhelming choice of our customers was Coffee By Design,” he said. “It was very clear people didn’t like Pura Vida.”

Additionally, the USM food service vendor has switched from Hood to Oakhurst.

USM’s food service provider, Aramark, decided to switch milk to Oakhurst Dairy in their effort to be more environmentally conscious. Retail locations on the Portland and Gorham campuses already sell Oakhurst Dairy products. The change USM will see is in Gorham’s residential dining hall.

Delights & Prejudices, the official blog of the James Beard Foundation, has published a set of photos from chef Mitchell Kaldrovich’s dinner at the James Beard House in February. Kaldrovich is the Executive Chef at the Sea Glass Restaurant in Cape Elizabeth.

Delights & Prejudices, the official blog of the James Beard Foundation, has published a set of photos from chef Mitchell Kaldrovich’s dinner at the James Beard House in February. Kaldrovich is the Executive Chef at the Sea Glass Restaurant in Cape Elizabeth.