Category: People

Former chef Erik Desjarlais has written an article for Find Eat Drink about his new career as a craftsman. His business Weft & Warp Seamster produces hand-crafted knife rolls.

I picked up the Chandler Adler sewing machine, (“Mule”, as I call her) and the hand tools. The touch quickly came back to me, and the soft whirr stirred up fond memories of working in Grandpa’s shop. I made a few knife rolls, based on the design of my twenty year old roll. One for my wife, then one for my knives. Trial and error brought me to a design I was happy with, and I sold a slew of them before Christmas. And so was born Weft & Warp Seamster.

Today’s Press Herald includes an article about Maine native and California winemaker Michael Terrien. Terrien was raised by back to the landers and fished with Linda Greenlaw before moving to California and getting his start in the wine industry.

The winemaker’s trip to Maine in May was a special event because Browne Trading Co. is the only retail market in the country that sells his chardonnay. He plans to return later this month to begin a new project working with Maine blueberries – more on that later.

“I’m so impressed with Portland’s – and Maine’s in general – food scene,” Terrien said. “It’s just mind-boggling how the quality is way beyond what it should be for the population size.”

Sustainable Food News has published an interview with Jason Williams, chef/owner of The Well.

SFN: What’s the focus of the Well?
JW: All about supporting Maine farmers, cooking good food and giving it to people of all income levels. You could find this food in the nicest restaurants in Portland, but this place isn’t about that. You can come in without a reservation, without a shirt and tie or dressed up. You can come and get a decent meal that’s prepared from local quality product.

The folks at the Portland Harbor Hotel sent out a press release yesterday to announce the new chef at Eves at the Garden. His name is Timothy Pierre Labonte. Here are some cv details from the release,

Labonte earned a culinary arts degree from Johnson & Wales University in 1999 before beginning his career as a sous chef at the Key West Hilton Resort & Marina in Key West, Florida. The following year, he worked as Executive Chef for Bagatelle restaurant in Key West, and in 2003, he moved to Maine, where he spent the next four years serving as Executive Chef for three different restaurants, including the Bradley Inn in New Harbor. After a four-year stint back in Key West, where Labonte served as Executive Chef for two different resorts, he returned to Maine to work with the Portland Harbor Hotel…

The Portland Daily Sun has published an article about Johnny Lomba and LFK, his new venture in Longfellow Square.

That “works in progress” vibe, says Lomba, is the idea. Or at least part of the idea. Or one of the ideas.

“What we were trying to do,” he said during an afternoon interview at the bar, “was create a place where conversation begins.”

The typing station is part of that, and so are the large tables where multiple parties are seated together. Lomba likens it to a dinner party where you might arrive knowing a couple of people, but leave having met a few more.

“We want it be a place that when you’re here, you know you’re here,” he said. And while it’s not a music venue, some creative “programming” is likely.

Joe Ricchio and Alex Steed appeared on the MPBN Maine Calling radio show to talk about Food Coma TV.

Today’s Press Herald includes an  interview with Michelle Goldman, the founder of Sea Change Cooking School.

The first class she held focused on gluten-free baking and took place in December at the Danforth Inn in Portland. Since then, she’s offered classes on a variety of topics in a number of different locations.

Beginning tonight, Goldman will be hosting a series of classes around the state.

Portland chef Tyler Curtis Cole has passed away.

Culinary Arts was always a passion of Tyler’s that lead to his career as a talented Chef and Sous Chef in Portland. He was recognized and saluted for his signature Crispy Duck Confit while at the Front Room.

A benefit dinner is being hosted tonight at District to “help his family with huge hospital bills.”