Bakery on the Hill

The Portland Daily Sun has published a profile of the Bakery on the Hill and its owner Wolf Gonier.

When asked about the inevitable concerns that come with opening a new dining establishment, Gonier smiled and said, “We’re still feeling out our identity, but I am passionately proud of my cakes and pastries. I only use the very best chocolate, butter, cream and supplies. It may sound egotistical, but all I have to do is get the food in their mouths. I just need one chance. We love Portland and want to make everyone feel welcome.”

The Low Down: Head into Bakery on the Hill for freshly brewed coffee and a sample smattering of up to a dozen individually sized desserts, six to eight whole cakes, a dozen bars and/or cupcakes and seasonal offerings, all available daily.

The Honey Exchange

This week’s Food & Dining section in the Press Herald features an interview with Phil and Meghan Gaven, owners of The Honey Exchange on Stevens Ave.

“This is a spring honey from a hive in Ferry Village, and this is the fall honey from that same hive,” Meghan Gaven said. “So the same bees in the same place, just different times of year, made these two different colors and flavors of honey.”

A recent selection at the tasting bar included a honey made by a police officer/beekeeper in Wells and a basswood honey from Pennsylvania that is “everything I like about honey but with the volume turned way up,” Phil Gaven said. “It’s real crystalline and brilliant.”

Maine Beer Week & Jim Gerritsen

The Food & Dining section in today’s Press Herald includes a profile of Jim Gerritsen, a Maine farmer who is leading the challenge against Monsanto over GMO seeds,

The lawsuit questions the validity of Monsanto’s patents on genetically modified seeds, and seeks protection from patent-infringement lawsuits for the plaintiffs should their crops become contaminated with Monsanto’s transgenic crops.

“The viewpoint of Monsanto is that (in such a situation) we have their technology, even though we don’t want it and it has zero value in the organic market,” Gerritsen said. “We think they should keep their pollution on their side of the fence.”

and an inside look at what restaurants are planning for Maine Beer Week,

Allagash Black chocolate cake. Beer-battered fried pork rib with ginger barbecue sauce. Ale-braised pork osso buco.

Expect to see some especially creative collaborations in Maine restaurants over the next eight days, when chefs and brewers start showing off what they can do by putting their heads together for the first Maine Beer Week, which starts tomorrow and runs through Nov. 17.

Interview Jay Villani and Dan Kleban

For the 6th episode of the Maine Culinary Podcast, host Dan Bodoff interviewed Jay Villani, owner of Sonny’s/Local 188, and Dan Kleban, co-owner of Maine Beer Company. They discuss plans for the upcoming Maine Beer Week and the experience of scaling up from a home brew set to a commercial operation.

Additionally, Villani lets the cat out of the bag on Bunker Brewing, a new brewery being set up by Villani in Bayside which will initially be sold at Local 188 and Sonny’s.

Maine Culinary Podcast #5: Maine Beer Week

The 5th episode of the Maine Culinary Podcast is now out. Host Dan Bodoff leads a discussion with folks from David’s and Rising Tide Brewing.

David Turin and Beverage Director Patrick Morang from David’s Restaurant, as well as Nathan Sanborn, owner of Rising Tide Brewery, joined us to discuss the origins and purpose behind Maine Beer Week, as well as some of their menu items and pairings.

Taylor Griffin

According to a report from the Press Herald, Taylor Griffin has died in a fatal car crash in California. Griffin is President of The Rogers Collection, a specialty food importer located in Portland.

Taylor Griffin, 40, whose talents and tastes were well-known in the restaurant world, died after he lost control of the rented Chevrolet Corvette he was driving Sunday night on Highway 20 in Upper Lake, Calif. He was not wearing a seat belt and was thrown from the car.