The Press Herald has taken a look at the digital technologies being used in Portland restaurants.
New technology, from simple apps that speed up the ordering process to robots that help busy bartenders make Jell-O shots, is making inroads into the restaurant business. But with concerns over the cost and the impact on customers’ dining experience, embracing some of these changes may take time – especially in smaller, independently owned restaurants like most of those in Portland.
The Press Herald has published an article on the growing popularity of nitro cold brew coffee.
It wasn’t that long ago that cold brew coffee became the new, hip drink in coffee bars all around the country. Now that cold brew is mainstream (you can get it at Dunkin’ Donuts) a subset of that category, nitro coffee, is fast becoming the new favorite among coffee drinkers who like specialty brews and trying something new – and who don’t mind paying $4 or more per 16-ounce cup.
Proposals under consideration for West Bayside development on the site of the former public works department buildings include,
At 65 Hanover St., staff is recommending a proposal by Rory Strunk, of O’Maine Studios, for a “world-class culinary media and event center that has a global draw.” In addition to having a “Kick Start Kitchen” for incubating aspiring chefs, the building also could host food festivals.
The Press Herald has published an article on the challenges Bayside restaurants face as the number of people seeking help at Preble Street has increased.
“It definitely is a challenge for us every day,” Stratton said. “I don’t want to say anything negative about the (Preble Street) resource center. I think the resource center is a great thing for the city. I do appreciate what they do, but as far as a business-friendly neighborhood? We are not located in one.”
Owner Krista Kern Desjarlais is temporarily closing The Purple House after this Sunday so she can devote her and her time to running Bresca and the Honey Bee during the remainder of the summer.
She plans to reopen The Purple House in October and to also start her monthly TPH dinner series in September.
Staff shortage have driven the change in plans.
Liquid Riot is participating in this year’s edition of the James Beard Foundation’s Blended Burger Project. The program challenges restaurants to develop burgers that include at least 25% fresh mushrooms, and to have it on the menu through July 31. During that time diners can participate by trying it out and voting for their favorite online. The program an effort by the Foundation to encourage sustainability and healthier food options.
Liquid Riot’s blended burger is called the Spore Uproar. It uses a mix of “Hen of the Wood, Pink Oyster and Lion’s Main mushrooms and beef on a buttered and grilled brioche bun, topped with Vermont Creamery fresh goat cheese, a green tomato and poblano relish, and Liquid Riot Bierschnaps mushroom pate, red-veined sorrel and pickled red onion.”
Fork Food Lab has announced their merger with Foodworks, a Brooklyn-based food business incubator.
“We are very excited to partner with a company that shares in our vision for a more robust local food system where entrepreneurs with creative recipes can strategically grow,” said Spillane, who will stay on as General Manager of Fork Food Lab. “This merger will allow Fork Food Lab companies to expand distribution into the large New York market and leverage supplier discounts that are available to current Foodworks producers.”
Here’s the full text of the press release.
Update: Maine Start-up Insider and the Press Herald have published articles about the merger.
The Bollard has released the results of their 5th Smokin’ Sausage Showdown.
Welcome, backyard carnivores, to another action-packed edition of The Bollard’s Smokin’ Sausage Showdown! This is the fifth Showdown we’ve staged in the past 10 years, and the competition has never been stronger. We long ago weeded out the weaker links available at supermarket chains like Hannaford, Shaw’s and Whole Foods, and once-promising rookies from several local butcher shops have undergone this trial by (lack of) fire and failed to make the cut.
Today’s Press Herald has assembled a round-up of summer Maine food festivals,
Mainers love good food, and in the summer they love to celebrate it.
Lobster, blueberries, potatoes, even that love-it-or-hate-it soda known as Moxie – Maine has long shared its affection for such bounty through summer food festivals. This year, three new festivals will be joining the mix, all in southern Maine.
and includes an article about omnivores who order vegan and vegetarian dishes when eating out.
For years, chefs and restaurant owners across Maine have told me how their vegan dishes are being snapped up by meat-eating customers. So I decided to investigate further. What I discovered is a sizable group of people who eat meat at home but order vegan meals when they dine out.
The Portland Phoenix has published an article on the menu and staff changes that took place at Rhum earlier this year.
“The new drink options are Tiki-driven, a nice mix of classic cocktails, like Trader Vic’s,” [Trevin] Hutchins said. “And we bring in more ‘modern Tiki’ with updated flavor profiles, like the Thatched Roof, based off Monk’s Respite, using a bright fresh green chili vodka. And Dead On Arrival, our version of a Zombie.”…Over on the food side, the Rangoon dip comes with wontons and is the biggest seller. “We offer a pupu platter for two, a throwback to your childhood sit-down restaurant,” Egeland said, “as well as General Tso’s lo mein and a soy sauce Kimchi rice bowl. We’ve started selling four, five times the food, and the customers have received it well.”