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.”
If you’ve been missing Natural Foodie columnist Avery Yale Kamila while she’s been on maternity leave then listen to the latest Dr. Lisa Radio Hour. Avery talks about growing “up on an organic farm in Maine and became a vegetarian while working at a fast food restaurant as a teenager.”
Dispatch has published a Q & A with Jessica Cunningham Candage from Spread.
Do you have a favorite drink to make?
My favorite drink to make is pretty much anything I can muddle fruits in. I love muddling, I love the flavors that come out of fruit, and other things like jalapenos.
Eat Maine has published an interview with Ned Wight and Tim Fisher from New England Distilling.
“I love smelling it in the glass,” he says. “One of my favorite things about drinking spirits is the empty glass. I keep coming back to the glass and sniff it and see what’s happening in there. It changes a lot, it keeps on going—even after the liquid is out, it keeps on going.”
Dispatch has published an interview with Alison Hartford who tends bar at The Grill Room.
What’s your favorite drink to make? “It’s made with Hendricks gin, St. Germain, muddled lime and rosemary, and blood orange puree, topped with soda water. I like making mojitos, too. I tend to not get a lot of specialty cocktail orders, so I’m all about providing good service.”
Bourbon. Portland. Beer. Politics. has published an interview with former chef Erik Desjarlais about his business Weft & Warp Seamster. Desjarlais has also launched a line of lotion and beard soap.
How have they been received?
Great. Some of my customers are Top Chef guys. The James Beard list just came out and it was cool to see that most of my customers were on that list, a lot of high profile folks. I think they also like the fact that I used to be a chef so I know what is needed. I am not just cutting these things from patterns. If the chef has a particular need, I can do it.
Maine Today has published an interview with Sarah Richards, the owner of Homegrown Herb & Tea,
What lesson have you learned?
My biggest lesson that my teashop has taught me is that you can do anything you want to do in life. You know, I worked for someone else my whole life. I was a waitress then a bartender, and then I became a Spanish teacher. And all that time, as much of a free spirit as I am, I felt very obligated to a system. Having broken away from that system has been the most marvelous thing I’ve ever done. It’s just awesome.
and Dispatch has published an interview with Kris Horton owner of the cheese shop in the Public Market House.
Kris describes The Public Market House as “constantly in a state of flux.” A business will get their start in the Public Market, leaning on other vendors for support, sharing costs and gaining strength in numbers. Eventually, the business will outgrow the space and be strong enough to branch out on their own, allowing the opportunity for a new small business to take their place. It’s a ongoing cycle, and it seems to work very well.