Find Eat Drink has published an interview with Masa Miyake who is the chef/owner of Miyake and Pai Men Miyake,
Q. Is there a particular fish you love to work with and why?
A. Right now, it would be Sayori, also known as ‘needle fish.’ Not only is the flavor outstanding, but it is also very difficult to cut this fish properly – making it rewarding for everyone involved.
Today’s Press Herald includes an article about the upcoming opening of Trader Joe’s,
The Trader Joe’s rumor mill has been churning overtime, so let’s start by setting a couple of things straight.
First, despite the rampant Internet speculation and breathless phone calls to the new store at 87 Marginal Way, there will not be a “soft opening” today.
and a ShopTalk interview with Yan Lam the owner of Oriental Table,
Q: When did you learn to cook?
A: Well actually, to be honest with you, when I opened this place.
Q: You must have learned fast.
A: You have to, you know? I learned a lot by making myself dinner after the place closed. It was a good way to learn how to make things better. And I’m still learning.
Today’s Press Herald includes an article about the upcoming opening of Trader Joe’s,
The Trader Joe’s rumor mill has been churning overtime, so let’s start by setting a couple of things straight.
First, despite the rampant Internet speculation and breathless phone calls to the new store at 87 Marginal Way, there will not be a “soft opening” today.
and a ShopTalk interview with Yan Lam the owner of Oriental Table,
Q: When did you learn to cook?
A: Well actually, to be honest with you, when I opened this place.
Q: You must have learned fast.
A: You have to, you know? I learned a lot by making myself dinner after the place closed. It was a good way to learn how to make things better. And I’m still learning.
LiveWork Portland has profiled Appetite Portland blogger Dawn Hagin lauding her “Critical—but in a Loving Way” approach to food blogging.
The November/December issue of Maine magazine includes an eating guide to Westbrook and a profile of James & Andre Tranchemontagne, the pair of brothers who run The Frog & Turtle and The French Press Eatery. The articles aren’t online yet but you can pick up a free copy off the Maine magazine rack at Bard Coffee on Middle Street.
Chef/owner Jay Villani from Local 188 was on the Fox morning show to cook cranberry-clementine salsa and talk about Maine Restaurant Week.
Harding Smith the chef/owner of The Front/Grill/Corner Room appeared Thursday on the Fox morning show to promote next week’s Maine Restaurant Week.
As part of the Fox morning show’s ongoing cooking series, chef Jacob Jasinski from The Salt Exchange was on the program to talk about Maine Restaurant Week and to cook up venison meatballs garnished with chocolate.
The Food & Dining section in today’s Press Herald includes a feature on the efforts by Hannfaord and Whole Foods to determine the sustainability of seafood they sell,
Hannaford is reviewing all of the fresh, frozen and canned seafood it buys to ensure it comes from well-managed fisheries that will not deplete fish stocks over time. Its Sustainable Seafood Sourcing Policy, developed with the help of scientists at the Gulf of Maine Research Institute in Portland, sets a March 2011 deadline for Hannaford’s suppliers to switch to only sustainable seafood sources.
and an interview and recipe from Cinque Terre sous chef Chris Geer.
After his earning his bachelor’s, Geer went to Asiago, Italy, for three months, where he worked with Riccardo Cunico at Ristorante da Riccardo al Maddarello. He says the experience was “intense.”
Today’s paper also includes a report on SMCC’s expanded program of gourmet meals prepared by students and an article on the John Bunker and the Maine Apple Day taking place this weekend in Unity.
Pastry chef, Francesca Bowman, appeared on the Fox morning show today to talk about her new job at the Back Bay Grill. This is part of a week long series of discussions with chefs from restaurants participating in next week’s Maine Restaurant Week.