Category: General News

The City of Portland has put out an RFP for food trucks and carts that want to operate this summer in parks and other public spaces, according the Bangor Daily News and West End News.

The City of Portland has issued a Request for Proposals to seek qualified vendors to provide concession operations through the use of food trucks and push carts at seven locations throughout the city. The food truck locations include: Back Cove Trail, Congress Square Plaza, Deering Oaks Park parking lot, Western Promenade, and Kiwanis Pool parking lot. The push cart locations include: East End Beach, Lincoln Park, Kiwanis Pool parking lot, and Western Promenade.

The Bangor Daily News reports that the City Council has voted to postpone sending the liquor license denial to the state to address a procedural matter.

Councilors unanimously approved the postponement to Monday, May 5, but cautioned Bryant and Sangillo that public comments will be limited to the record of the council action.

“This is not a do-over,” warned Councilor Ed Suslovic, one of the strongest opponents of the liquor license renewal because of incidents city police linked to the bar or its patrons.

Today’s Press Herald includes an article on the Good Shepherd Food Bank food truck and its chef Matt Brown.

The Blueberry Files has published an addendum to the food truck article she wrote last week for the Portland Phoenix.

The Portland Phoenix has published an update on Portland’s 2014 food truck fleet.

Portland food trucks are coming out of hibernation, so we thought we’d check in with the existing fleet for an update on their upcoming season. First, the good news: most truck owners were very happy with their first year of service in Portland. Only one truck ran out of gas, so to speak, after a season in Back Cove Park — Portside Picnic. Owner Rich Earle cites costly permits as well as size and location restrictions as his reasons for closure.

Erik Desjarlais has launched a Kickstarter campaign to help expand Weft & Warp Seamester. Desjarlais is a former Portland chef who now uses his skill at working with fabric and leather to produce knife rolls, aprons and for chefs and home cooks around the country.

The business has an ongoing backlog of orders and Desjarlais will be using the funds to move to a larger space, add staff and buy the supplies and tools needed to expand.

Visit the Weft & Warp Kickstarter page to learn more and to contribute to this effort.

Winnegance Oyster Farm has launched an Indiegogo campaign to raise $7,500 for their oyster and seaweed aquaculture farm.

Winnegance Oyster Farm is located on Maine’s New Meadows River. Our aim is to grow high quality oysters and edible seaweeds using techniques that are good for the environment. We chose the New Meadows for its clean water, its ability to support abundant sea life, and its proximity to the Portland market.

Jordan, Winnegance Oyster Co’s owner and sea-farmer, spent much of the last ten years working in wildlife biology. His background in environmental science, the food industry, and horticulture led him to the world of aquaculture.

Winnegance will be seeding their first batch of oysters this Spring and expect them to take 18 to 24 months to reach full size. Their first seaweed crop will be available in the spring of 2015.

Visit the Winnegance page to support their new venture. For more information on the farm checkout their blog and Facebook page.

Another new book about the Maine food scene, Eating in Maine: At Home, On the Town, and On the Road is now available.

Discover places and plates old and new under the expert guidance of Jillian and Malcolm Bedell, who bring a unique Millennial Generation perspective to the Maine food scene. Month by month, the Bedells dish great Maine food, and their tastes are as wide-ranging as this book. Restaurant reviews range from Dysart s Truck Stop to Fore Street, from Fat Boy Drive-In to Duckfat. Recipes range from a riff on the Maine Italian sandwich to Spicy Lamb Meatballs with Roasted Golden Beets and Moroccan Couscous.

Eating in Maine is by Malcolm and Jillian Bedell, authors of From Away.

The book ($22.95, 288 pages) is available on the Tilbury House  website.

An analysis by Commercial Confidential blogger Christian Milneil looks at whether the increasing number of Portland restaurant has had a positive impact on the wages paid restaurant staff.

In short, though Portland’s diners might feel a lot happier than they did a decade ago, the people serving us don’t feel much difference in their wallets.

A new book about the Portland food scene, Portland Food: The Culinary Capital of Maine is due out next month.

Portland, Maine’s culinary cache belies its size. The vibrant food scene boasts more than three hundred restaurants, as well as specialty food businesses, farmers’ markets, pop-up dinners and food trucks. Since back-to-the-landers began to arrive in the 1970s, Maine’s abundant natural resources have been feeding local dreams of sustainability and resilience. Portland is uniquely primed for chefs and restaurateurs to draw on local agricultural and marine resources. Gulf of Maine fisheries and the working waterfront bring the freshest seafood to Portland’s palate, while Maine’s rural landscape is fertile ground for local farming.

Portland Food is by Kate McCarty, author of The Blueberry Files blog, and food writer for the Portland Phoenix.

The book ($19.99, 160 pages) is available for pre-order via the publisher on The History Press website.