Category: General News

The Press Herald has published a report on how chefs use instagram as a research and marketing tool for the dishes they create.

Chefs have always considered the eye appeal of the food they serve – nearly every chef interviewed for this story repeated the old saying “you eat with your eyes first” – but social media has turned up the heat on the visual aspect of their dishes. From bistros and burger joints to higher-end Portland restaurants, chefs say they are thinking more visually in the kitchen. They are doing so to satisfy both their online followers and the customers who insist on photographing their meals to, as chef-turned-food photographer Derek Bissonnette puts it, “convey certain bragging rights: ‘I was here. Look at what I’m doing.’ ”

The Press Herald has published a report on the growing options for vegans served up in Portland restaurants.

I’ve been writing about vegetarian and vegan food trends for the Press Herald for more than a decade, and interest in vegan food has steadily climbed during that time. But something has changed lately. With only a few exceptions, every Maine chef, restaurateur and purveyor I’ve talked with in the past six months has mentioned a marked increase in demand for vegan food.

The Portland Phoenix has kicked-off their 2018 Best of Portland readership poll. The Phoenix follows a modified 2-step process: an open voting/nominations process now through April 17. On the 18th, the Phoenix culls down the list in each category to the top 6 and voting continues.

There are dozens of food and drink categories ranging from burgers and barbecue to sushi and salad. Portland Food Map is listed as a nominee in the Best Blog category in the City Life section.

It’s been three and a half years since Ed and Molly Foley sold the business to their baker Andrea Swanson. Now Foley’s will be undergoing a name change to Scattoloni.

Scattoloni is family name and an homage to Swanson’s father who ran a bakery by the same name. She doesn’t plan to make any major menu changes as a result of the name change.

The Lost Kitchen has announced the new process they’ll be following for taking reservations for the 2018 season.

People interested in dining at The Lost Kitchen are being asked to mail (not email) an envelope containing a 3×5 card with their contact information. French and her team will then randomly select cards and contact them to book a table.

For full details see this PDF on their website.

Today’s Press Herald includes a report on Biddeford’s developing restaurant scene.

But things are starting to change, thanks in no small part to the town’s nascent food and restaurant scene, which is slowly but surely growing. As newcomers move into old mill buildings that are being renovated into apartments and commercial spaces, and into upper-floor apartments on Main Street, the demographics are changing in this town of 22,000 – and the community’s tastes are changing, too.

Urban Sugar has run into a trademark issue and as a result will need to change their name.

The time for change has approached for Urban Sugar Donuts. In our pursuit for growth we encountered a problem. We discovered that our name had previously been trade marked and therefore unavailable for us to continue operating under. We made an attempt to license rights of use however we were unable to come to an agreement.

This isn’t the first time a Maine restaurant has had to change names for legal reasons. Back in 1981 a beer bar called The Grizzly Bear changed their name to The Great Lost Bear after a legal challenge from an existing West coast operation called Grizzly Bear Pizza. More recently Cara Stadler’s restaurant in Brunswick changed its name to Tao Yuan when an existing restaurant named Tao objected to their choice of names.

The Press Herald reports that the parent companies of Tempo Dulu/Opium in Portland and Natalie’s in Camden are declaring bankruptcy to avoid foreclosure auctions on the two properties.

Today’s Maine Sunday Telegram reports on City regulatory enforcement that has ended in-house meat curing programs at Portland restaurants.

Chefs like curing their own meats because it makes their restaurants stand out and attracts customers who like an artisanal approach to food. But Portland chefs appear to have decided that curing food in-house is not worth the paperwork and potential regulatory tangles. No restaurants have plans on file with the city indicating they are using sodium nitrite, also known as “pink salt,” to cure meats such as ham, bacon, brisket or pork belly in-house, according to Michael Russell, director of Portland’s permitting and inspections department. Some have simply taken the meats off their menus, he said, while others “are finding it more convenient just to buy the product.”