Category: People

Interview with Jason Perkins

| Posted in People

HopCulture has published an interview with Allagash brewmaster Jason Perkins.

KG: Where is the industry headed? What do we have to look forward to? What’s coming?
JP: More and more consumers will be turned on to what’s being offered out there, and what’s being offered in the craft beer world is a range of new flavors and new experiences. I think people will always want that. But there’s a lot, a lot of breweries out there, and there are a lot of breweries expanding. At some point, there won’t be the same growth that exists right now. Two years ago, almost anyone who wanted to could grow. I don’t think that’s going to be the case anymore. But that could end up being good for the industry. I think the overall quality that’s out there right now is good, but it could be better. I think there are some headwinds coming for people but in the end I think it’ll be good for the industry and good for the consumer.

Purple House Series, Part 3

| Posted in People

Chef/owner Krista Kern Desjarlais has authored a third installment in the Press Herald series about opening The Purple House.

“I can’t believe you’re out of bagels before 10:30 a.m.!!” These are words I never expected to hear on day two, ringing out like a gong and sending waves of anxiety through my body. I smiled – at that customer and everyone else who showed up over the next two hours – as I explained again and again that the 200 bagels we’d made had sold out in just two hours.

Food Stories: Karl Deuben and Bill Leavy

| Posted in People

Food Stories has posted an audio interview with Karl Deuben and Bill Leavy, owners of East Ender.

This is the 12th episode of Food Stories, a WMPG “radio show where we interview owners, creators, executives of food and beverage business in the evolving food scene in Portland”.

Prior episodes of Food Stories include interviews with:

Howie’s Pub (Updated)

| Posted in People

Joseph Hardy and Adam Moore are planning to purchase have purchased Howie’s Pub from its founder Howie Chadbourne later this month.

Update: The Bangor Daily News has published an article about Chadbourne.

It’s not flashy. It’s hard to find, even for locals in the know, and it seldom pops up on Instagram feeds. But Howie’s Pub has become a local destination because of the bar’s namesake: Howie Chadbourne.

But the 62-year-old owner of the no-frills East Deering watering hole is in the process of selling his pub and expects to pour his last pint by Jan. 31.

Bourdain Interviews

| Posted in Events, People

Today’s Press Herald includes an interview with Maine native and Bourdain cinematographer Zach Zamboni about growing up in Maine and his life on the road with Anthony Bourdain.

They may be buddies, but Zamboni is nothing like Bourdain’s no-holds-barred public persona. Soft-spoken and thoughtful, Zamboni often speaks in imagery that evokes the landscape, whether he is describing the rolling hills and deep forests of Maine or talking about how when you eat an oyster, you’re tasting the tides. He credits his rural childhood in Maine with helping to prepare him for the life he leads now.

and an interview with Bourdain.

Q: Our culture is so engaged with food now – almost to the point of fetishizing what’s on the plate. Is there any turning back? Or is this fascination with food a good thing?

A: We are more educated about what we’re eating and where it comes from and who’s making it than ever before. I think as silly as it is and as excessive and fetishistic, it signals a real cultural shift where we actually care about what we’re eating and who’s cooking, and this is good. I imagine that at some point we will shift to a more emotional response to food without taking pictures of it. We’re sort of catching up with France and Italy. On balance, however ridiculous it is at times and lampoonable, I’m happy with it.

Bourdain will be in Portland on October 9th for a show at the civic center.

Mike Wiley Series

| Posted in People

Mike Wiley, co-chef/owner, of Hugo’s, Eventide, and The Honey Paw, has penned an article providing a behind the scenes look at staffing a restaurant. This is the first of a three-part series by Wiley.

When I try to be frank with our guests about where the ideas and food come from, I get the sense they think my explanations are false modesty. That’s not it at all: A lot of really talented and hardworking people work in our restaurants, and everything is a collaboration.

Interview with Christopher Kimball

| Posted in People

The Press Herald has interviewed Christopher Kimball about his new venture, Milk Street Kitchen.

“This is not really about me cooking Thai food or Cantonese or Moroccan food,” Kimball said. “It’s just about finding techniques and combinations of flavors, or ways of thinking about cooking to expand the repertoire. I’m not trying to cook somebody else’s food. Here’s the difference: Instead of going in the kitchen and taking an oatmeal cookie and making it 45 times, I’m starting somewhere else in the world to learn from somebody and listen to what they have to say and trying to figure out how I can adapt that back here.”

Kimball will be kicking off a cross-country Culinary Mystery Tour on the stage of the State Theater on September 8. Tickets are available online.