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 July issue of The Bollard is now available on newsstands. It includes:
Today’s Press Herald includes an Eat & Run review of In’finiti,
This time around, I ordered the pretzel crusted chicken sandwich ($7), which came with avocado, tomato, arugula and aioli on a kaiser roll. It was moist, tender and a bit on the sinful side. Therefore, I loved it.
as well as a bar review of Flatbread, an article about Baxter Brewing’s expansion, and an article on the 30th anniversary of Mark’s Hot Dogs.
ILovePortlandMaine.com has published an interview with siblings Noah and Adam Bissell about the new brewery they’re launching.
One would think in a city like Portland, Maine that brothers Noah and Peter Bissell would have a very tough time cracking into the already booming local and national craft brew market. But what most wouldn’t count on is the experience and creativity each brother brings to the equation.
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 30th 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.
Knack Factory has published a podcast interview with Joel Beauchamp about the success Pocket Brunch has enjoyed, the people involved and plans for the future.
Alex Steed: On what, if anything, Pocket Brunch says about Maine?
Joel: Maine is not just what’s happening in a certain little subset of people who frequent certain restaurants and summer up the coast… That’s great; good for them. But there are a bunch of wildly creative people taking risks every day, trying crazy things and some of it doesn’t work while some of it does. But there are people doing super creative things. Pocket Brunch is proof that if you give all these guys who are working at great restaurants, but they’re doing the same thing or same kind of food over and over… [It’s proof that these] are guys who want to be trying new things or crazy stuff.
The Press Herald interviewed Eric Michaud, owner of In’finiti.
He told me the company just received its state distilling license the day I talked with him, and that he will probably be selling distilled spirits in a month or so after the federal government approves his labels.
Actor Michael J. Fox paid a visit to Tony’s Donuts earlier today.