Category: General News

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.

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.

Members of the Portland food community have won 6 of the 9 categories in the 2010 Indie Biz awards. Congratulations to the Portland Farmer’s Market, Rosemont Market, Micucci Grocery, Becky’s and Coffee by Design.

The Portland Daily Sun has published a commentary on the food at Bayside Bowl,

Nope, Bayside Bowl ain’t your daddy’s bowling alley. That’s not to say that you have to plow your way through a crowd of Riesling sippers to get your bowling shoes; the menu has juicy burgers, plenty of fries (both white and sweet potato) and an overstuffed chicken chimichanga that can feed two or three people. Bayside Bowl has created a menu for both Portland foodies and those who simply want something to fill the stomach (or absorb that last pitcher of beer).

and a look at a look at some of the internal staff dynamics at restaurants,

Most independently owned and operated restaurants are divided (usually in a figurative and literal sense) between the “front of the house (FOH)” which are the servers, hosts, bussers, food runners, bar staff and FOH managers; and the “back-of-the-house (BOH)” which is made up the chefs — executive and sous, line cooks, salad/dessert people and dishwashers.

The Portland Daily Sun has published a commentary on the food at Bayside Bowl,

Nope, Bayside Bowl ain’t your daddy’s bowling alley. That’s not to say that you have to plow your way through a crowd of Riesling sippers to get your bowling shoes; the menu has juicy burgers, plenty of fries (both white and sweet potato) and an overstuffed chicken chimichanga that can feed two or three people. Bayside Bowl has created a menu for both Portland foodies and those who simply want something to fill the stomach (or absorb that last pitcher of beer).

and a look at a look at some of the internal staff dynamics at restaurants,

Most independently owned and operated restaurants are divided (usually in a figurative and literal sense) between the “front of the house (FOH)” which are the servers, hosts, bussers, food runners, bar staff and FOH managers; and the “back-of-the-house (BOH)” which is made up the chefs — executive and sous, line cooks, salad/dessert people and dishwashers.

The polls are now open for the 2010 Indie Biz awards. This is the third year that Portland Buy Local has run this program to celebrate the best independent run businesses in the Portland area. Portland food businesses are nominated in nearly every category from Soul of Portland to Global Hero.