Category: People

From Away has published a Q&A with Charlie Ely, owner of the Locally Sauced Burritos food cart.

The American Journal has published an interview with Maine-ly Meatballs.

Q: Do you have any long-term goals for Maine-ly Meatballs? Are there ways to expand?
A: We are hoping to franchise Maine-ly Meatballs. You never know, you may be on vacation in Florida and see a Maine-ly Meatballs truck roll on by.

The Press Herald has published an interview with Sarah and Karl Sutton, owners of the Bite into Maine lobster roll food truck.

Q. Is there a lot of heated competition among food trucks and between food trucks and restaurants?
A. It’s not as adversarial as the media makes it out to be between food trucks and restaurants. Food trucks are a good way for a restaurant to expand, like if they want to do more catering. And a lot of food truck owners end up opening brick-and-mortar restaurants. We want to be at Fort Williams forever, but we eventually want to have our own brick-and-mortar takeout place. And food trucks work together well. I don’t think of other food trucks as my competition…

A new episode of Booze, Fish and Coffee interviews Fishin’ Ships founders Arvid Brown and Sam Gorelick.

Summary: Bo grabs lunch from Fishin’ Ships, the new fish-and-chips food truck in Portland, and hears from its creators how it all began.

Earlier this year Food & Wine named Cara Stadler from Tao Yuan one of the 2014 Best New Chefs.

The July issue of the magazine has a 1-page profile of Stadler and her recipe for Miso-Roasted Eggplant with Tomato, Dill, Shiso and Black Vinegar.

Stadler has a new restaurant called BaoBao Dumpling House under construction on Spring Street in the old West End Deli.

Knack Factory has published an interview with chef Andrew Taylor from Hugo’s/Eventide.

Is there a secret to running a successful place?
I think the best way to have a successful business is to have worked in successful kitchens and to keep moving up in those roles. I also have only wanted to work in places where people care about food. I have always tried to seek environments where people were as interested in food as I am.

The Huffington Post has published an interview with Kate McCarty, author of Portland Food.

In your opinion, what is it about the Portland food community that inspires so much creativity?
The low cost of entry and accessibility (e.g. rents, prime space) is attractive to many chefs, as well as our abundant local ingredients like produce, cheese, meat, and seafood. Everyone in Maine is into making things, whether it’s cured meats or beer or blueberry jam. All of the chefs I talked to while researching Portland Food mentioned how supportive and collaborative the food and restaurant industry is. We don’t have the same competitiveness in the restaurant industry that they have even just down the road in Boston. All these factors created this incredible restaurant scene for a city of our size.

The latest to Shift Drink interviews from the folks at Knack Factory are out. This time around they interviewed well known bartender and Portland personality Joe Ricchio, and chef and Family Feast creator Thomas Pisha-Duffly.

Eater Maine has published a short interview with Briana Holt, baker at the upcoming West End location of Tandem Coffee.

Do you have a signature dish (or dishes) or plans for limited special items?
The new spot is going to be pretty pie-centric, with a constantly rotating list including seasonal and year-round options. I’m also pretty excited about the chocolate chip cookie, which I hope will cause a ruckus: Traffic jams, people camping out in front of the shop, that sort of thing.