Category: 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.

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.

Bourbon Portland Beer Politics has published a “little Independence Day appreciation for my friends in food service“.

Today, on America’s birthday, I want to thank the servers, bartenders, caterers and everyone else in the food and beverage industry as they do so much to contribute to the greatness of this nation and their efforts go relatively unsung.

WCSH has aired an interview with Luke Davidson, head distiller at Maine Craft Distilling.

“We are a farm to flask distillery.  We are using as much of the Maine grain and other products as we can and putting them into the bottle,” said Davidson.

Their Blueberry Moonshine, which will hit store shelves soon, provides a glimpse into how they hope to help Maine farmers find new markets for their products.

“So we are using a Maine grown barley to make a white spirit that is then infused with our region’s blueberries and sweetened just a little bit with some maple syrup,” he explained.  “It is sort of like liquid pancakes with a kick.”

The new distillery opened for business this week in East Bayside.

The June issue of The Bollard includes an interview with Mark Gatti, owner of Mark’s Hot Dog’s, in recognition of the 30th anniversary of his food cart.

June 13 marks the 30^th anniversary of Mark’s Hot Dogs. Mark Gatti is still in the same spot — Tommy’s Park, in Portland’s Old Port — slinging franks out of the same red wooden cart he and his father built. In 1983, one of Gatti’s dogs set you back 60 cents. Today, it’s $2.50, and credit cards are accepted. In addition to the traditional brown and red hot dogs with ketchup, mustard, onions, chili or kraut, you can pick up an Italian sausage for $5. The Old Porker, a recent special, has bacon, sour cream and sautéed onions ($3). And the bomb dogs ($3.50) are so loaded with toppings and condiments that Gatti gives you a paper plate to catch the mess.

For additional reporting on Mark’s 30th anniversary see this article in the Portland Daily Sun.