According to a press release from Portland’s Downtown District, the Lunch Hop service on the Metro bus line will be discontinued starting November 1.
METRO has carefully reviewed financial alternatives to balancing its operating budget while minimizing impact on bus riders and the community. “The decision to discontinue this free service was based on the need to collect fares and increase revenue,” said METRO’s General Manager David Redlefsen.
Today’s Press Herald includes an article about the upcoming opening of Trader Joe’s,
The Trader Joe’s rumor mill has been churning overtime, so let’s start by setting a couple of things straight.
First, despite the rampant Internet speculation and breathless phone calls to the new store at 87 Marginal Way, there will not be a “soft opening” today.
and a ShopTalk interview with Yan Lam the owner of Oriental Table,
Q: When did you learn to cook?
A: Well actually, to be honest with you, when I opened this place.
Q: You must have learned fast.
A: You have to, you know? I learned a lot by making myself dinner after the place closed. It was a good way to learn how to make things better. And I’m still learning.
Today’s Press Herald includes an article about the upcoming opening of Trader Joe’s,
The Trader Joe’s rumor mill has been churning overtime, so let’s start by setting a couple of things straight.
First, despite the rampant Internet speculation and breathless phone calls to the new store at 87 Marginal Way, there will not be a “soft opening” today.
and a ShopTalk interview with Yan Lam the owner of Oriental Table,
Q: When did you learn to cook?
A: Well actually, to be honest with you, when I opened this place.
Q: You must have learned fast.
A: You have to, you know? I learned a lot by making myself dinner after the place closed. It was a good way to learn how to make things better. And I’m still learning.
The Food & Dining section in today’s Press Herald includes: an article about and recipes from the top 3 finalist in the Lobster Chef of the Year competition that was won last weekend by Kelly Patrick Farrin, a search for healthy Halloween treats, a list of Halloween themed events scheduled for this week, advice from wine columnist Joe Appel on developing your appreciation of wine, and an interview with Rick Morey Jr. from Walter’s in the ongoing Salute to Sous series. The full set of Salute to Sous series recipes can be found on the Oakhurst Dairy website.
Munjoy Hill News interviewed Ben Alexander about Maine Mead Works move to Washington Ave.
“It was a big jump for us,” said Ben Alexander, owner of Maine Mead Works yesterday in the company’s distinctive tasting room in their new location at 51 Washington Avenue. “Going from 800 ft. to 8,000 sq. ft is major. But this move allows us to grow,” Alexander said. Just two weeks ago the wine company moved from its location on Anderson Street to the former Nissen Building. Alexander and his wife, Carly Cope, generously took some time yesterday to fill in some of the details.
Both the Portland Daily Sun and the Forecaster have published articles about the grand opening of Trader Joe’s taking place later this week.
Acciola said about 85 percent of the staff is local and the rest – including herself – moved here because they wanted to work and live in Portland.
“There are a lot of foodies here,” she said. And while the newest Trader Joe’s resembles the company’s other locations, the Portland store is designed to capture the essence of Portland and the state of Maine, she said.
Both the Portland Daily Sun and the Forecaster have published articles about the grand opening of Trader Joe’s taking place later this week.
Acciola said about 85 percent of the staff is local and the rest – including herself – moved here because they wanted to work and live in Portland.
“There are a lot of foodies here,” she said. And while the newest Trader Joe’s resembles the company’s other locations, the Portland store is designed to capture the essence of Portland and the state of Maine, she said.
Reporter Ray Routhier wrote about waiting tables at David’s for his latest Maine at Work article in the Press Herald.
You have to begin by punching your server code, then looking over several screens for beverages, appetizers, specials, etc., and punch the correct button on each screen. And press “send” multiple times.
I got lost immediately, spending several minutes looking for the unsweetened iced tea button. (All the iced tea at David’s is unsweetened, I later learned.) So from then on I basically just punched what [waiter Michael] Farrell told me to punch.
Reporter Ray Routhier wrote about waiting tables at David’s for his latest Maine at Work article in the Press Herald.
You have to begin by punching your server code, then looking over several screens for beverages, appetizers, specials, etc., and punch the correct button on each screen. And press “send” multiple times.
I got lost immediately, spending several minutes looking for the unsweetened iced tea button. (All the iced tea at David’s is unsweetened, I later learned.) So from then on I basically just punched what [waiter Michael] Farrell told me to punch.
The Sun has published a few food rules assembled by columnist Natalie Ladd and her “Pumpkinhead Council”.
1) When is it too late? If a restaurant serves until 9:30 p.m., the people who walk in the door at nine twenty-seven should get the same quality service, food, and atmosphere as the folks who walked in at seven-thirty. Guess what? Pretty theory, but it simply isn’t happening.
and fellow food columnist Margo Mallar writes about the intersection of vegetarianism and next week’s Fall Restaurant Week.