The American Journal has published a profile Anne Verrill.
Anne Verrill, 35, of Falmouth is the owner of two restaurants that are finding and maintaining success in the increasingly crowded, competitive greater Portland restaurant scene: Foreside Tavern in Falmouth, and Grace, the high-end restaurant housed in a renovated church in downtown Portland.
The Forecaster has published an interview with Nick Krunkkala, the chef who recently opened Oscar’s New American in Yarmouth.
Krunkkala, 32, opened his first restaurant, Oscar’s New American, late last month on Route 1 in the space previously occupied by Sea Grass Cafe. He hopes to continue Sea Grass’ tradition, while serving patrons his own brand of Southern and Spanish flavors and small plates.
“My goal is to provide the most unique dining experience in the area,” he said.
If you see the author of Edible Obsessions about town be sure to congratulate her. Earlier this month she passed a rigorous set of exams to become a Certified Cheese Professional—one of only 253 in the country.
She’s also announced the end of the witty and wonderful Edible Obsessions blog. I’ll be sad to see it go.
The Forecaster has published a feature article about chef Masa Miyake and Miyake Farm. The article has some details on Miyake Diner and an upcoming partnership between Miyake and Wolf’s Neck Farm.
Next month will be a busy one for Miyake. In mid-October, the chef will open his third restaurant in Portland – Miyake Diner on Spring Street, which will join Pai Men Miyake on State Street and his flagship restaurant, Miyake on Fore Street. On Oct. 20, Miyake will announce a partnership with Wolfe’s Neck Farm in Freeport.
This week’s edition of The Forecaster includes a double article about the Maine Brew Bus,
The tour visits three of Maine’s leading breweries: Allagash Brewing Co. off Riverside Street, where the visit begins with a tour and ends with a tasting; then to Maine Beer Co. in Freeport for a beer sampler and snack, and finally to Rising Tide Brewing Co. in East Bayside, for a final tasting.
and containing an interview with Dave Geary.
Geary, who lives in Cape Elizabeth, said the brewing scene has changed dramatically in the years since he began building his brewery in 1984.
“There we no real road maps, how-to guides,” he said. “All of our equipment is custom made. These days you can buy it off the shelf, turn-key operation, if you’ve got enough money.
The Portland Phoenix has published an article about this year’s apple season, the apple CSA and John Bunker,
For five years now, Bunker and his wife, Cammy, and crew have run an “Out on a Limb” heritage apple CSA, with two drop-off locations in Portland. I just joined and can’t wait for this week’s first pickup of the 10 to 12 pounds of apples. Last year, the CSA distributed dozens of rare and beloved Maine varieties, including deep purple (plum-like) Black Oxfords and dense Blue Pearmains, aromatic Garden Royals and Idareds, Cox’s Orange Pippins and Northern Spys. Willow Pond Farm in Sabattus is known for these late season Northern Spys, crisp yet juicy, and equally good eaten fresh or baked into pie.
It’s apple season, yesterday marked the start of the Out on a Limb apple CSA and so it’s perfect timing for The Root to post an article about Maine apple expert John Bunker.
Super Chilly Farm in Palermo, Maine is the home of John Bunker and Cammy Watts, and the base of operations for the “Out on a Limb” CSA program. A self-taught preservation pomologist, John has been tracking down heirloom apples and pears, particularly those originating in Maine, for decades. His 2007 publication Not Far From the Tree: A Brief History of the Apples and the Orchards of Palermo, Maine chronicles his fruit exploring adventures.
The Portland Daily Sun has published an article on Omi’s Coffee Shop,
Omi’s Coffee Shop takes its name from co-owner Naomi Hall, and also functions as an exclamation one might make after drinking a cup of coffee there, as in “Oh my!”
In addition to the organic, fair-trade coffee, Omi’s also serves homegrown tea, baked goods from Standard Baking, and Union bagels.
The Bollard has published a 2nd article about chef Harding Lee Smith, owner of The Front Room, The Grill Room, The Corner Room and Boone’s Fish House & Oyster Room.
During the two months since our July issue hit the streets, hardly a day has gone by that I have not encountered someone eager to share their own account of awful behavior by the subjects of that issue’s cover story: Chef Harding Lee Smith and his wife, Darcy.
Editor Chris Busby has announced that the September issue of The Bollard will include a second article about Harding Lee Smith, chef/owner of “The Rooms” series of restaurants.