Category: People

Interview with Masa Miyake

| Posted in People, Under Construction

Mainebiz interviewed Masa Miyake about his start in the restaurant industry and plans for opening Miyake Diner on Spring Street.

MB: Why did you open the original Miyake in the West End, and why are you returning?
MM: I visited Maine on vacation, and we moved to the countryside. My dream was growing a few pigs, chickens and vegetables by myself and working somewhere. But the owners of a small pizza place [in the West End] asked me if I was interested in buying the lease for $20,000. I took it over in June 2007. But it only had an electric stove. So I put in a sushi bar, because you don’t need gas. We served tsubo-style sushi and interesting dishes. A chef came in, Rob Evans [former Hugo’s owner], and told the newspapers the place to go is Miyake. So he introduced us around. At the time we were small.

Pugsley Sells Stake in Company

| Posted in People, Beer

According to a report in today’s Press Herald, Shipyard co-founder and head brewer is selling his stake in the brewery.

Pugsley remains master brewer at Shipyard, but on a consulting basis. He goes into the brewery about two days a week, he said, while also working as a consultant for other breweries through his Pugsley Brewing Projects International.

He has also made arrangements with Shipyard’s co-founder, Fred Forsley, to sell back his 20 percent ownership in the company.

Campers’ Weekend

| Posted in People

Portland Daily Sun food columnist has documented her thoughts on the mid-summer event known as Campers’ Weekend.

I know. I know. Many readers will say, “There goes Natalie Ladd again. She’s being disrespectful and unappreciative to the hand that feeds, pays and tips her.” On the surface, the scolders may be right, but, in my defense, here’s a little background on the whole thing. If it offends anyone by stereotyping and making presumptions — too bad. I’ve worked through enough of these weekends to know what I’m about to vent is true.

Interview with Damian Sansonetti

| Posted in People, Under Construction

Eater Maine has published an interview with Damian Sansonetti about Blue Rooster, his plans for Piccolo and being part of Portland’s food community.

What are some items that we’ll see on the menu [at Piccolo]?
You’re definitely going to see cavatelli. Both my grandparents cooked cavatelli and I swear that was the first pasta I ever remember making. I remember making it with my nana, my mom’s mom. As soon as I could see the table, I’d help her. She’d feed the machine and I’d crank it through. When I was older, I’d put the dough through myself. She’d tell me to put it through nice and easy so it didn’t gum up. It makes me happy cooking it. One dish I used to do a lot is a lamb neck bolognese, which I’m looking to have.

Sansonetti also emailed to let me know that his wife Ilma Lopez will be taking on the role of pastry chef at Piccolo and will be joining the staff at Blue Rooster. Additionally, Blue Rooster will be in Newcastle this weekend for a pop-up at Oxbow Brewing.

Interview with Abigail Carroll

| Posted in Fisheries, People

The Root has published an interview with Abigail Carroll, the owner of Nonesuch Oysters in Scarborough.

Would you describe the “traditional, environmentally-safe” grow-out method you use.
We buy very small spat, about 1.5 mm in size, and put it into a nursery – an up-weller – where the oysters are contained and fed by water we pump from the estuary. There are no additives; they drink only natural water from the estuary. When the oysters get to be about ¼” we take them to our grow-out site in floating bags where they stay until we harvest. As the farm grows, we hope to do more ground seeding. Our “Free Range” oysters are particularly gorgeous.

Reviews: Outliers & Brian Boru

| Posted in People, Beer, Reviews

Today’s Press Herald includes a review of Brian Boru,

My barbecue was outstanding. I loved the zesty flavor of the barbecue sauce, and I really appreciated that the slaw came as part of the sandwich instead of on the side.

The slaw tempered the tender barbecue just enough to create a nice contrast in flavors and texture, and was not at all juicy to dampen the bun.

a bar review of Outliers,

Cocktails made with beer are a trend that in the wrong hands can go, well, wrong. At Outliers, capable hands mixed up my order, Postman Always Rings Twice (wheat beer, gin, St. Germain, lemon and grapefruit juices and orange bitters), a refreshing, perfectly balanced libation for warm summer evenings. On such nights, the outdoor deck beckons, with its view across Harbor View Park to the bridge.

an interview with the owners of Gelato Fiasco,

Since starting out with little idea how to make gelato, let alone profitably, they have won accolades from Food Network Magazine (top frozen dessert in Maine) and Down East magazine (best ice cream in the state) and a trip to the White House for an event honoring young entrepreneurs.

and the latest installment of the What Ales You column.

Vinland in the News

| Posted in Profiles, People

David Levi, chef/owner of Vinland, appeared in three news publications on Tuesday. NPR’s food blog, The Salt, quoted Levi on an article about the drain of culinary talent away from NYC and to smaller cities like Portland,

“Because rent is just so much lower, it just gives you a lot more freedom to not drive yourself completely crazy and take a few more risks,” Levi says.

and then the Wire blog published by The Atlantic picked up the story emphasizing the the role interest in local foods is having encouraging chefs to move,

and finally The Forecaster published an article about Levi’s vision for Vinland and it’s connection to local food/farm community.

“This is not just a restaurant, not just a job,” Levi said Monday. “This is about building the local economy, doing more for our land, and creating a truly Maine cuisine. Vinland is totally mission-driven.”

The locavore trend is nothing new, especially in foodie destinations such as Portland. But Levi is taking “local” to the extreme.

Levi is currently running a campaign on Kickstarter to raise part of the capital needed to launch Vinland.

Interview with Arlin Smith

| Posted in People

Eater Maine has published an interview with Eventide’s general manager Arlin Smith taking a look back at their first year in operation.

As far as the concept itself, the three of us all have dreams of what our ultimate restaurant would be, but individually, as a restaurateur, I don’t think it’s the smartest thing to just do what you want. We do a lot of things well, so we decided to look at what Portland wants. It didn’t have an oyster bar. We loved the idea of getting an incredible amount of local oysters that weren’t available anywhere in that quantity, and doing a Hugo’s-style casual fare — a New England-style sushi bar. Once we started throwing those ideas around, it was a no-brainer for us. We had this really cool, fun, relaxed space, and it went gangbusters.

Foodie Word Rant

| Posted in People

Working Waterfront has published a “rant about ‘foodie’ words” by prominent food historian Sandy Oliver.

As cooks, we shouldn’t drizzle anything. Most of us who live along the coast are terribly familiar with drizzle. It happens outdoors, often in winter and spring, and leaves our hair damp, and us in a bad mood, if it goes on for many days. It is done by nature, with water, that fine barely visible mist in the air that we feel on our faces, but when we hold out our hand, does not make drops.