The Press Herald reports that Maine Med is
buying the building that houses Pizza Villa, a neighborhood institution in Portland’s West End for more than 50 years, as part of its $512 million expansion. The hospital said it has no immediate plans to change the property and will work with longtime owners Tony and Phil Regios, who are planning to retire, to find a new operator.
Little Giant is mentioned in the August issue of Bon Appétit
as part of an article on changing trends in restaurant burger style, “We’re living in a golden age of griddled, unfussy burgers. What took so long?”
Cara Stadler has launched a $25,000 Kickstarter campaign to raise funds for Canopy Farms, the aquaponics greenhouse she’s building in Brunswick. The funds will be used to buy:
The Press Herald has a report on the staying power of burgers as a food trend.
With the March opening of Black Cow, a locally owned burger joint that makes everything in-house down to the mustard, there are now five burger-centered eateries in a half-mile between Commercial and Brown streets.
Long relegated to pubs, drive-thrus and barbecues, burgers re-emerged on the American food scene as part of a trend toward returning to basics – but better. Think gourmet popsicles or taco trucks.
The Press Herald has published an article exploring how coffee roasters and restaurants work together to create custom coffee blends.
At least a dozen Portland-area restaurants have worked with local roasters to create their own coffee blends. Coming up with a custom blend is a little tricky, a mash-up of marketing and making something delicious. Restaurateurs want something complex and memorable that will make their brands linger in the minds of diners, yet the blend also must appeal to a variety of palates.
“There’s nothing more memorable than having a good cup of coffee and dessert,” O’Sullivan said. “That’s the end of your meal.”
Peggy Grodinsky from the Press Herald explores why some restaurants don’t take reservations.
These restaurant owners and managers gave a similar set of reasons for adopting no-reservations policies, which add up to a blend of ambience, flow and management strains. They explained that, to them, hospitality doesn’t equate to taking a reservation. It means treating customers well – to good food and good service – once they get in the door. And while deep down I still wish everybody would copy proprietor Stella Hernandez at Lolita, who keeps about half the space for walk-ins and the rest for reservations, next time I am dining out in Portland and balk at waiting for a table, I will chew on these reasons, served with a side of understanding…
Maine Calling has aired a show on Vegan & Plant-Based Living with guests Avery Yale Kamila, Chris Bassett, Sarah Skovran and Victoria Moran.
More people are turning to vegan diets for their health and for philosophical reasons. By the same token, others are embracing more plant-based eating, which may not qualify as vegan or vegetarian but might minimize meat as part of each meal. We’ll learn how to be vegan or to shift to plant-based living.
Heirloom apple CSA, Out on a Limb, is selling shares to new members for the Fall season. I participated in Out on a Limb for 5 years. It’s a great way to learn about and get access to unusual apples from all over Maine.
Mainebiz has published a report on the new Ice It bakery that opened late last month on Stevens Ave.
The new Portland Ice It! location has the same items, but will also have breakfast sandwiches and a toast bar featuring spreads and toppings. Coming soon is an expanded lunch menu will also include hand pies, salads and power bowls.
The Press Herald sat down with chef’s moms hearing stories about how their interest in restaurants and love for food played out at an early age.
Sunday is Mother’s Day. Chefs have moms, too, obviously. So we wondered: Back when the rest of us were handing our moms lame homemade cards and flowers we picked from her own garden, were chefs-to-be dazzling their mothers with gourmet dinners? Did their moms see any signs that their little one would overtake their parents in the kitchen one day?