Category: General News

The latest issue of Portland Magazine includes an article on Portland’s food trucks and carts.

Mentioned in the article are: Mark’s, Little Jamaica, Taco Trio, Small Axe, Urban Sugar, CN Shawarma, El Corazon, Wicked Good, Fishin’ Ships, Mainely Meatballs, Love Cupcakes.

The Huffington Post has interviewed Valerie Sandes, co-owner of the Urban Sugar food truck,

How did you choose donuts? How did you decide what donuts to make?
I grew up on these little bite-sized donuts at the race tracks (motorsport tracks in SoCal) my dad brought me to every weekend for his 1/4 midget racing addiction. They were just the traditional sugar donuts but I was instantly hooked from the first melt in my mouth bite. I was a donut lover from that point on, cakes, yeasties, round or square I don’t care…I love ’em all! I decided to go with the cake variety for the truck because that is what made the most sense logistically with the self imposed space restriction of the vehicle.

 

In the wake of the high profile bankruptcy of the Crumb cupcake chain in NYC, the Press Herald takes a look at the risks and opportunities associated with running a business focused on a single product type.

“I quit my job, opened a jerky store and people told me I was out of my mind,” DiBenedetto recalled in a phone interview from his business in North Conway, N.H.

But his North Conway House of Jerky store did so well that, five weeks ago, he and some business partners opened a new shop on Exchange Street called the Old Port House of Jerky.

The Bangor Daily News reports that an appeal hearing date has been set for Sangillo’s.

The owner of Sangillo’s Tavern will get a chance to argue why he shouldn’t lose his liquor license in an appeal hearing scheduled Sept. 11 in Council Chambers at City Hall.

The bar at 18 Hampshire St. lost its license after a 5-4 city council vote April 7. It has remained open while owner Dana Sangillo appealed the decision to the state Bureau of Alcoholic Beverages & Lottery Operations.

Weft & Warp (website, twitter, instagram) has kicked-off a campaign on the Foodie Crowd Funding site. Owner Erik Desjarlais is hoping to raise $17,000 to help expand his business.

I’m launching this campaign to push the business forward. I work efficiently enough with the tools I have, but it is not enough to keep up with the orders. I’m looking to move out of my tiny 8×10 workshop (I’m not kidding- I have stacks of leather and fabric climbing up the walls, and my kitchen is now my main workspace) in to a larger space in the area, and create a few jobs.

To learn more or to contribute to the campaign visit the Weft & Warp page.

Social Social has posted a list of “7 dining options Portland seriously needs“.

Below, you’ll find the chasms in the Portland food scene that, if filled, would go a long way to solidifying Portland’s national reputation as the dark horse food mecca of America.

But just before we begin, if you’re wondering why this post is here in the social section, I can explain. I want to harness the very power of the Internet (AKA social media) to help make Portland a foodier paradise. Hopefully this little list will get the discussion going, leading to some real, tangible and delicious changes here in Portland, Maine.

The list is assembled for Social Social by guest blogger, Bret Willis, the author of Drunch.it.

The Bon Appétit article about Maine is now online, expanded to include some additional destinations as well as recommended Maine beers and recipes from restaurants.

The Blueberry Files has posted a report on the new Hilltop Superette which just opened on Monday.

A film crew from the Jane Street production company is scheduled to be at Fort Williams Park today shooting for an episode of a new show called Pressure Cooker.

From what I’ve heard it’s a cook-off style show with Portland being the second of three stops (Philadelphia is next). The crew will be setting up a kitchen in Fort Williams for the filming today.

Jane Street owners have produced Chopped among other shows for the Food Network.

The Miyake organization sent out a press release this morning. In it they announced that longtime partners Masa Miyake and Will Garfield are ending their business relationship. The practical impact on the Portland dining scene is that Miyake Diner will be closing and Garfield will be using the space to launch a new venture.

The split is an amicable one, here are their thoughts on the 8-year relationship,

Of the company’s recent changes, Masa Miyake said, “ This is a very positive change for both of us. Will was my first employee when I opened Food Factory Miyake in 2007, and was only eighteen years old at the time. Since then, we have worked together to establish the Miyake name as a pillar in the ever-competitive Portland dining scene. It will be an adjustment for our staff and patrons, but I know that it is time for Will to move on to a project that is his own.”

William Garfield reiterated the same sentiment by stating that, “ Masa has been an amazing mentor throughout the past eight years, but we both agree that it’s time for me to move on to different projects outside of the Miyake name. I am glad that we have been able to bring new and inspiring culinary concepts into Portland over the past few years, and I wish the best to Masa and the Miyake staff moving forward.”

Update: for additional information see this article in the Press Herald.