Thursday’s Press Herald includes an interview Nels Omdal, co-owner of Frosty’s Donuts. As reported earlier this week, Brunswick-based Frosty’s will soon be opening a location in South Portland.
Q: How many doughnuts do you make each day?
A: Last Tuesday, we made about 140 dozen and sold out around noon. On the weekends, I make 225 dozen. There is usually a line out the door and everything’s gone by 9:45 a.m. On Labor Day weekend, when we opened the Freeport shop, we made 400 dozen.
Today’s episode of Maine Calling on MPBN radio will take a look at the evolving craft distilling industry here in Maine.
Host Keith Shortall will be interviewing bartender extraordinaire John Myers, Joe Swanson from Maine Distilleries and Ned Wight from New England Distilling.
The radio show airs at 12:15 on 90.1 FM. I’ll post a link to a recording of the show once it’s available.
Update: The audio recording of this interview is now available online.
The Press Herald blog Maine a la Carte interviewed Steve Corry about the upcoming L’Espalier dinner at Five Fifty-Five.
The Maine Culinary Podcast has posted an audio interview with Dean’s Sweets.
In today’s Portland Daily Sun columnist Natalie Ladd provides her insider’s view on what goes on behind the scenes and stories of customers behaving badly.
I also had to half-jokingly remind the guy to punch out when heading to the love nest, which he shared with the fuse box, some cleaning equipment, and the Christmas decorations. The restaurant community adopted, Don’t Ask, Don’t Tell, long before the military and there are hundreds of stories equally as amusing (and fundamentally as inappropriate) as this one, which always makes me smile.
The Bangor Daily News has published a text and video interview with Eli Cayer from the Urban Farm Fermentory.
The biggest-selling products UFF makes are its kombucha — a sweet but tangy tea fermented with bacteria and yeast, renowned for its properties for detoxification — and its hard cider, which is dry, tart and miles away from the sugary, mass-produced ciders you might find at the grocery store. There’s mead, too. Aside from the drinkable stuff, however, Cayer has a broad, ambitious vision for UFF.
Photo Credit: Bangor Daily News
The Boston Globe has published an interview with Maine food writer Michael Sanders about the 2nd edition of his book, Fresh from Maine.
In the second edition of “Fresh From Maine: Recipes and Stories From the State’s Best Chefs,” released in June, the author adds 10 restaurants, primarily from inland and northern regions. Along with providing new recipes, the chefs who are profiled discuss the challenges and benefits of cooking in Vacationland.
Earlier this week Joseph L. Discatio passed away at the age of 97. Discatio founded Joe’s Smoke Shop on Congress Street in 1945.
In 1945, after the war, Joe had an opportunity to buy a small store on Congress Street. He named his store ‘Joe’s Smoke Shop’ and there he blocked hats, shined shoes, sold newspapers, soda and cigars. Several years later, after St. Stephen’s Church was razed, he bought that land which abutted his small store. He then expanded the size of his store and added magazines, cigarettes, groceries and a snack bar. The remainder of the land became his parking lot. Joe’s Smoke Shop was to become his legacy.
Dana Cowin, Editor of Food & Wine, was is in town today for a one day visit. She stopped in at Petite Jacqueline, had a coffee at Speckled Axe, then went on to Browne Trading, tried to get a slab at Micucci’s, had an oyster bun at Eventide, snacked on nigiri at Miyake before heading to the Inn by the Sea for dessert. Check her Twitter feed for comments and links to photos.
Maine Travel Maven has published an interview with chef Mitchell Kaldrovich from the Sea Glass Restaurant.
How does your Argentinian background influence your cooking?
Because I’m Argentinian, I’m humble and appreciate food. I came from war, and the economy was up and down all the time. If I had $2, I saved it. I run my kitchen the same way. I peel asparagus; puree scraps. I want to help the culture of America to become healthy, to use less fat, less bacon, do less cooking out of the box. Cooking is easy and it’s important. We all should be able to cook instead of microwave. We pay the price when we’re older if we’re not cooking.