CTN host and Portland Daily Sun editor Curtis Robinson interviewed Karl and Sarah Sutton about their food truck Bite into Maine (website, Facebook, Twitter).
The Suttons have an ongoing Kickstarter campaign to help underwrite the cost of their small operation to participate the Lobster Roll Rumble this summer in NYC.
Portland Daily Sun food columnist Natalie Ladd share some of her work history and experience,
Prior to my current gig, I worked full time for seven years as Front-of-the-House Manager and Beverage Director at a top notch place that gets rave reviews. My departure from that job is likened to the worst divorce imaginable as I still love and admire the Chef, but as is often the case in our business, it was time for us to part ways. My resume also includes a long management stint with one of my heros, the colorful Roger Bintliff at the original Bintliff’s American Cafe, and the list goes on.
Joe Fournier, manager of the Munjoy Hill Rosemont Market, has begun a video blog called Between the Tinez (website, Facebook) where he posts informal and somewhat random conversations with local food vendors. The discussions can range anywhere from GI Joe to sightings of wild boars in Western Maine to just about anything under the sun.
In the latest episode Joe talks to Ned Swain (Devenish Wines) about…well it’s hard to exactly say but it involves hatless Communists, Ninja’s, a green Ford Expedition and run through the Old port.
Heritage Radio Network interviewed chefs Andrew Taylor and Mike Wiley from Eventide/Hugo’s about the restaurants and Eventide’s participation in the Lobster Roll Rumble.
The Maine Restaurant Association has posted a pair of videos on Youtube:
Erika Joyce, author of Vin et Grub, and the creator of Cloak & Dagger supper club and The Chinese Laundry pop-up, has announced that she’ll be leaving Portland for an extended research trip in Europe and Asia.
And now, it’s all changing. The next step in my journey is to find the roots of my obsession. To understand it and live it. That’s why I’m moving on. I’m hoping on a flight and making my way to Europe to see how and where food is produced. I’m going to farm and pickle, and jam, and stage, and find the roots to make this picture slightly more vivid. Sweden, Greece, Denmark, Italy, France. And an extended stay in Vietnam. I need to see my passion elsewhere in the world.
She’ll be running just one more Cloak & Dagger dinner and should have an update on the status of The Chinese Laundry “soon”.
Dispatch has published an interview with bartender Kaite Welch.
Bartending how long: Since she was tall enough to stand on a box and pour beer, professionally one year
Where to find her: Slainte
Why she’s cool: She’s a five foot tall bad-ass who is sweet on the outside but knows when to lay down the law (in a nice way)!
Speckled Ax owner Matt Bolinder has authored an article entitle Tending the Firebox for Roast Magazine.
“But why roast with wood?” I’m frequently asked…the drum roasters being used by many roasters today do not look or operate very differently from those used in production 150 years ago. Indeed, many of us prefer old machinery. Quality drum roasters with a century of service on them are not liabilities, but precious commodities. So while roasting with wood may not be “simple,” in a field with a larger than normal percentage of professional Luddites, preferring pour-over to push-button drip and manual paddles to super automatics, roasting with wood in the 21st century is not as anachronistic as it might seem.
Heritage Park Radio has aired an interview with Sarah and Karl Sutton, owner of Bite into Maine about their food truck business, their love of Maine and their upcoming competition in the Lobster Roll Rumble.
Congratulations to chefs Andrew Taylor and Michael Wiley who have one the Food & Wine People’s Best New Chef contest for New England.
See this article from the Press Herald for additional info.
“I think it’s fantastic,” Taylor said. “We had such stiff competition – wonderful chefs in the region – and we’re pretty psyched to come out on top in the region. It really speaks volumes about all the people that supported us.”