The Press Herald is reporting that a film crew from The Cooking Chanel will be in town tomorrow to record a segment of Pizza Out of the Box at Otto’s.
A film crew will be shooting a segment for a show called “Pizza Out of the Box” that will air in August. Shooting starts at 7:30 a.m. and is expected to last until 1 p.m. The segment will feature Otto’s signature mashed potato, bacon and scallion pizza, which has become a customer favorite.
Late night food cart Phil’s Dogs serving customers Friday night on Congress Street.
Today’s Portland Daily Sun profiled Deux Cochon and its owner Adam Alfter,
“I love pickled pig’s feet, they are so good, but people are kind of scared of them,” said Adam Alfter, owner of the Public Market House’s newest BBQ joint, Deux Cochon.
“Probably about three people will eat it and I’ll eat the rest of them, but I’m cool with that, because those three people get to know what it’s like,” said Alfter.
reported on the upcoming return of the Groceria Cafe (aka Cafe at Pat’s),
“I had leased it for the last five years, and now I have it back with Greg Gilman, who is the original chef who built it with me. He’s coming back. Everybody’s excited,” [Jaime] Vacchiano said.
The cafe won rave reviews in local media, and one patron who dined at the cafe in its early years said Gilman’s return is great news.
and spread the word about Broke 207’s call for more affordable restaurants and the PFM Top 10 List.
Today’s Press Herald reports on mushroom safety legislation making its way through the Maine Legislature,
Nearly three years after a couple of Portland chefs got sick from eating poisonous mushrooms, Maine lawmakers may adopt the nation’s most extensive food safety regulations for wild fungi.
Legislators are considering a bill to require that at least one person who is trained and certified to identify edible wild mushrooms handle the delicacies before they are sold at markets or served in restaurants.
Here’s a link to the full text of the bill.
Broke 207 has posted some observations on local restaurants and bemoaned the lack of “affordable food with sit-down atmosphere (mall restaurants need not apply)” in the city.
If you’re reading this site then you’re probably someone who knows the Portland restaurant landscape fairly well. Are there some restaurants out there that fit what Broke 207 is looking for? What do you think the biggest gap in the Portland restaurant line-up is?
Today’s Portland Daily Sun reports on the Community Development Block Grant funding received by Hot Suppa and Local Sprouts.
“In our application we said it would produce five full-time jobs between two businesses, but Local Sprouts alone over the course of the last year since we opened in June has produced about 11 full-time jobs,” Fertig said Monday. “We have over 20 people employed right now with Local Sprouts, some of those people have an opportunity to become worker owners.”
In the latest installment of the Maine at Work series, Press Herald reported Ray Routhier spends the day at Coffee by Design with Paul Chiles to learn how to blend coffee beans.
SURPRISING FACTS: Coffee beans, before they are roasted, are green. Coffee beans from different countries have different textures — rough or smooth — depending on how they were extracted from the coffee “cherry” they grew in. Coffee By Design roasts about 400,000 pounds of coffee a year.
PERKS: Unlimited cups of coffee, any flavor or blend; for a coffee fan, the satisfaction of helping make a quality product other coffee fans will drink; the aroma of coffee beans and roasting coffee.
Today’s Press Herald includes a report on Shipyard Brewing which is expanding their brewing capacity to meet demand.
The new equipment will enable the company to brew 180,000 barrels of beer yearly, up from its current capacity of 140,000 barrels, said Alan Pugsley, Shipyard’s master brewer.
He said Shipyard has been running at full capacity recently and scrambling to fill orders.
The Portland Phoenix Best of Portland Readership Poll results are now available online. There are more than 100 categories, 41 of which are in the Food & Drink section.
A few businesses won in more than one category:
The Cheese Iron is one of only six businesses nationwide to win the 2011 Outstanding Specialty Food Retailer Award from NASFT, the National Association for the Specialty Food Trade. The awards presentation will take place in July at the Summer Fancy Foods Show in Washington DC.