The Food & Dining section in today’s Press Herald includes article about Cooking Matters, a program that “recruits local culinary and nutrition professionals to teach low-income families on a limited budget how to prepare nutritious meals that also taste good”, and interviews with macrobiotic educator Warren Kramer and Ethan Toby, sous chef at Sonny’s.
Yesterday’s edition of the Portland Daily Sun provides advice on where to source ingredients for you home Mexican cooking and a reminder that Two Fat Cats made the cut for a Yankee magazine article about where to find the best 5 holiday pies in New England.
Category: People
Mycologist Greg Marley
The Boston Globe has published an interview with Maine mushroom expert Greg Marley. Marley has published a new book, Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms. You can find copies of Chantrelle Dreams and an earlier work, Mushrooms for Health, at Rabelais where he spoke in October as part of his book tour.
Greg Marley is in a damp grove of hemlock, toting a woven basket, followed closely by Rosie, his big black Newfoundland. He’s looking for black trumpet mushrooms and finds the sinister-looking, funnel-shaped fungi on a patch of moss. “The French call them trumpets of death,’’ he says. “It’s probably because they want them all to themselves. They’re my wife’s favorite. So good on pizza.’’
Interview with Masa Miyake
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.
Trader Joe's Preview and Oriental Table Interview
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.
Trader Joe’s Preview and Oriental Table Interview
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.
LWP on Appetite Portland
LiveWork Portland has profiled Appetite Portland blogger Dawn Hagin lauding her “Critical—but in a Loving Way” approach to food blogging.
Maine Magazine: Westbrook Eats
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.
Jay Villani on Fox
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 on Fox
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.
Jacob Jasinski on Fox
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.