Category: General News

Mainebiz has published an article about Portland’s growing coffee industry.

“We believe there’s lots of room in Portland for people who are serious about our craft,” says [Bard co-owner Bob] Garver from behind the bar on a busy afternoon as [co-owner Jeremy] Pelkey and two baristas zip around him, pouring water over fresh grounds set over a weighed glass Kalita server and pulling espresso from the shiny Simonelli machine Garver bought recently from the World Barista Championships. “Portland’s got a wonderful food scene and we feel like the coffee in Portland should meet or exceed that standard.”

Maine a la Carte has published a report on the collaboration between Whole Foods and Gelato Fiasco to develop a line of “Seafood-Friendly Sorbettos“.

The Gelato Fiasco in Brunswick has teamed up with Whole Foods Markets in the North Atlantic states to develop a line of sorbettos that pair well with seafood. The “Coastal Collection” is sold in the seafood section of Whole Foods stores and includes five flavors.

The Cooking Channel is scheduled to be in town this weekend to film with Rob Evans. From what I’ve heard, part of the piece they’re working will involve Evans stopping in at Nosh for a meal.

According to a report on Maine a la Carte, Cultivating Community is setting up produce stands at five locations in Portland starting in July.

Food truck ordinances and regulations were the focus of nearly 2 hours of discussion at tonight’s meeting of the City Council subcommittee for Public Safety, Health and Human Services. Several people addressed the issue including: the owners of Bull Feeney’s, Sebago Brewing and White Cap Grille, food truck operators from Bite into Maine and Cabin Cove Oysters, representatives from Cultivating Community, the Sea Dog’s, the Portland Police Department and the city health inspector, and a Falmouth resident who’s interested in starting a food truck once they become legal.

If my understanding of the process is correct, the next stop for review is the Planning Board Meeting on June 26, and then on to the full City Council where it will be reviewed at two separate meetings before Councilors vote to put the proposed changes into effect.

For additional reporting read this article from Friday’s Press Herald.

The city moved one step closer to welcoming food trucks to certain areas Thursday night, but not without reservations from the Portland Police Department, restaurant owners and landlords.

Stonewall Kitchen was awarded a gold Sofi in the Outstanding Baked Good, Baking Ingredient or Cereal category for their Cinnamon Sugar Doughnut Mix. The Sofi Awards are run by the National Association for the Specialty Food Trade.

Vin et Grub has posted some thoughts on solo dining.

personally, i love eating alone.  there’s nothing more comforting than pulling up a bar stool and sitting in silence for an hour or two (generally two).  at the same time, i see and understand why people are afraid of dining alone.  in addition to the obvious reasons, there are more personal, subconscious and universal reasons behind the inherent intimidation that dining alone seems to have on the average person.

MaineToday has assembled a list of their top dozen options for street eats in Maine. Local Portland-area options included are: Mark’s Hot Dogs, Perry’s Sidewalk Cafe, Jen’s Hot Dogs, Crepe Factory and Eric’s Pizza Express as well as Bite into Maine and Gorgeous Gelato in Fort Williams Park.

For people who are dual fans of flea markets and tacos, I heard recently from Nathaniel Baldwin, co-owner of Flea-for-All, that Hella Good Tacos plans on operating outside the indoor flea market’s location in Bayside on the weekends for the remainder of the Summer.

The latest issue of Portland magazine is out and it includes several food articles:

• An interview with Ned Wight about his company New England Distilling Co.
• An interview with Adam Richman, host of the Travel Chanel show Best Sandwich in America about his upcoming travel to Maine
• An article about Maine crayfish
• An interview with chef Barbara Lynch about cooking with Maine ingrdients
• A conversation with chefs Jeff Landry, Jay Villani and Abby Harmon about their approach to fish stew

Two of the articles are available online but for the rest you’ll need a print copy of the magazine.