The August issue of Maine magazine includes:
The articles aren’t online but you can find a copy of the magazine at your local newsstand.
Today Portland Daily Sun includes a profile of Hella Good Tacos,
Vendor of “Hella Good Tacos,” Bankhead said he moved to Portland last summer to take a teaching job while his wife filled a position at the city’s new Trader Joe’s grocery store, which opened at 87 Marginal Way last fall.
“I couldn’t find a good taco, at least one that met what I was used to having back home,” Bankhead said.
The Maine Sunday Telegram has published profiles of Hannaford and its president Beth Newlands Campbell.
Hannaford now has 178 stores, operations in five states, some 26,000 workers (including about 9,500 in Maine) and revenue of more than $5 billion, said Newlands Campbell.
Roughly 80 percent of stores have pharmacies, which account for 10 percent of revenue, said spokesperson Michael Norton.
Hannaford’s corporate owner, publicly-traded Delhaize, owns stores in the United States and Europe and employs some 138,600 workers.
The Portland Daily Sun has published an article about Mark’s Hot Dogs and the food cart’s longtime owner Mark Gatti.
The entrepreneurial spirit and history of the cart began when Mark was fresh out of college. He did a brief stint setting appointments for insurance sales, a high pressure job he was good at, but “hated” and struggled to make money doing a variety of different temp assignments. He reminisces, “I was pushing a broom after a really long and difficult day doing manual labor, making the going minimum wage rate of $3.35 an hour. It was the early ’80s and I had just moved back to Maine from Colorado and had seen a few vendor street carts in my travels. The idea set in and I worked fast to get it going. I knew I had to sell a lot of hot dogs.”
Mark is celebrating his 28 year anniversary this Monday. Mark’s can be found nearly every day at the intersection of Middle and Exchange Streets in front of Tommy’s Park.
Today’s Press Herald recognizes the impact of Chef Beriau has had on the SMCC culinary school and its students as his 26-year career at the college draws to a close.
That story, one of Beriau’s fondest memories of his time at SMCC, perfectly illustrates the way his former students and colleagues will remember him when he steps down as chair of the departments of Culinary Arts and Lodging & Restaurant Management on June 30: Intimidating, but caring and compassionate. A drill sergeant who pushes his students to their limits, but whose heart expands, Grinch-like, when he talks about them.
Did you study under Chef Beriau? Post a comment and share you favorite memories of being in his class.
Maine Digital Press has posted the inaugural episode of the Maine Culinary Podcast. Their plans are to make it a regular semimonthly show. Shannon from Edible Obsessions, Dawn from Appetite Portland and I were interviewed for episode 1.
Today’s Portland Daily Sun profiled Deux Cochon and its owner Adam Alfter,
“I love pickled pig’s feet, they are so good, but people are kind of scared of them,” said Adam Alfter, owner of the Public Market House’s newest BBQ joint, Deux Cochon.
“Probably about three people will eat it and I’ll eat the rest of them, but I’m cool with that, because those three people get to know what it’s like,” said Alfter.
reported on the upcoming return of the Groceria Cafe (aka Cafe at Pat’s),
“I had leased it for the last five years, and now I have it back with Greg Gilman, who is the original chef who built it with me. He’s coming back. Everybody’s excited,” [Jaime] Vacchiano said.
The cafe won rave reviews in local media, and one patron who dined at the cafe in its early years said Gilman’s return is great news.
and spread the word about Broke 207’s call for more affordable restaurants and the PFM Top 10 List.
Maine Ahead magazine has published a profile of Eric Simeon.
When you realized you really were a chef: I would never call myself a chef until I was the actual leader of the kitchen, which happened in Philadelphia in 2004. My dad, however, started introducing me as a chef to whoever would listen (especially waitstaff when we were out to dinner) way back in the ’90s.
Down East has published a profile of Figa and chef/owner Lee Farrington.
Lee Farrington was just six when she began to understand the alchemical power of an open flame. “My earliest recollection is coring a tomato, dropping it in boiling water, and watching the peel come off,” says Farrington, who first learned to cook in her grandmother Mary’s Kentucky kitchen.
The founder of Dyer’s Variety on Portland Street, Frederick P. Dyer, passed away on Saturday at the age of 90.
“He was great at making Italian sandwiches. He was know for his Italians and his meatballs,” Kaplan said. “Back then, they sold a sandwich for 50 cents. He would spend seven days a week in that store.”