WCSH interviewed chef/owner David Levi for a report on Vinland.
If they can deliver this bounty in the dead of winter imagine what they’ll deliver when the growing gets good.
Category: People
F&W Best New Chef: Cara Stadler
Food & Wine has named Cara Stadler from Tao Yuan one of their 2014 Best New Chefs. According to an article on Press Herald,
Stadler, who was in New York to celebrate at a Food & Wine party Tuesday night, said she was “super excited – and shocked” to hear that she had been awarded the honor. She said she found a few weeks ago, when Cowin broke the news by phone
Interview with Chefs Wiley and Taylor
Sadierae & Co. have published and interview with chefs Mike Wiley and Andrew Taylor from Hugo’s/Eventide.
Do you have a favorite chef that you really, really admire?
Andrew: There are so many both from way back when and now… but when I was getting into cooking, I really loved Chris Schlesinger at East Coast Grill in Cambridge, MA. It definitely wasn’t the fanciest restaurant and he doesn’t own it anymore, but fifteen years ago, the food was so much fun – way ahead of its time in Boston. Chris really seems like a very intelligent guy too. He’s written several great cookbooks and he’s still a contributor to the NY Times.
Mike: I’m a reader, and right now, I’m way into David Kinch’s new book, Manresa. I’m so impressed by Chef Kinch’s approach to agriculture, food, seasonality, and even training young cooks. The guy makes his own finishing salt, I mean, come on!
Q&A with Jason Loring
Knack Factory has posted a Q&A with Nosh co-owner Jason Loring.
What appeals to you about the industry now that you own your own places.
I think I am growing out of cooking and I like building businesses. That’s what I want to do. Sometimes I feel guilty about it because cooking… those are my roots. It’s what I did for so long. You’re there on Friday nights and you’re sweating behind the line. Now I sometimes feel like maybe I am not doing something [when I am not doing that], or like I should be doing something more.
This is the second interview in a series. The first was with Amber Dorcus who works at Local 188 and LFK.
Women in Maine’s Brewing Industry
Today’s Press Herald includes an article on the growing role women are playing in Maine’s brewing industry.
[In addition to Shonee Strickland] There are other women working in Maine’s booming craft beer industry, either as brewery owners or brewers, but their numbers are still tiny. Among the most notable: Heather Sanborn owns Portland’s Rising Tide Brewing with her husband, Nathan; she handles the business side of things while he makes the beer. Ashley Fendler does some brewing at Allagash Brewing Co. in Portland, while her primary job is to lead tours and educate customers in the brewery’s tasting room. Stasia Brewczynski, one of the founders of Maine Beer Mavens, holds a similar position at Rising Tide.
Interview with Maine Foodie Tours
The American Journal has published an interview with Pamela Laskey, owner of Maine Foodie Tours.
Laskey sees the tours as a “win-win” for both foodies and businesses alike. Foodies get information and samples, and businesses have a chance to promote their product. She says that between 30 and 35 percent of tour customers end up making purchases on the tour stops. And, unlike some food tours, Laskey compensates businesses for the samples they offer during the tour. Yes, the businesses get exposure and sales, she says, but the cost of samples can add up.
Profile of Ilma Lopez
Star Chefs has posted a profile of Ilma Lopez, the pastry chef and co-owner of Piccolo.
From comfortingly familiar Italianate desserts like budinos and zeppole, to unexpected Sunday Supper finales incorporating everything from wasabi to bone marrow, this petit chef brings her special brand of refinement and ingenuity to every level of the Piccolo operation, delivering big city flavor to her small city patrons.
Interview with Salt + Sea
I Love Portland Maine has published an interview with Salt + Sea owner Justine Simon.
I’m a fish lover, and I eat it a few times a week. What are the major differences between the fish I would see in my supermarket to what you sell?
Justine: Well there are a few differences. Fresh fish doesn’t smell like fish, it smells like the ocean. A lot of people think they don’t like fish, but they’ve never really had fresh fish before. It’s a whole different thing. We have a strict policy of not holding fillets. Our fish is cut the day of delivery, while most fish you see in the supermarket has been sitting around, filleted, for sometimes days at a time. We also never soak our fish in chemicals like bleach or tripoly…
Interview with Bob Garver
The Root has published a 2 part interview (part 1, part 2) with Bob Garver, owner of Bard Coffee.
“We believe that as time goes on and our relationships continue to deepen and strengthen, the impact on quality will only amplify,” Garver wrote in an email to me. “This is part of our general approach to our coffees as one in which we are using “best practices” at every step in the coffees journey, which include not only practices on the farms and in processing the coffees at origin and our involvement there (sourcing), but in our roasting, our preparation/brewing and finally how we present them to our customers.”
Fishermen’s Grill Gets Top Rating
Fighting the Tides has published an article about Fishermen’s Grill and its owner Mike Nappi.
The charming hole in the wall seafood joint, tucked unpretentiously across the street from Baxter Woods in an area that’s traditionally been hard on restaurant owners, is known for their large portions and fresh, locally sourced ingredients.
As of last week they’re also becoming known for their national ranking of 60th best restaurant in the entire country and the number one (I repeat, NUMBER ONE) seafood restaurant in all of New England.