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.
Category: People
Sustainable Seafood, Chris Geer, SMCC, Apples
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.
Francesca Bowman On Fox
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.
MF&L: Chef Erik Desjarlais & the Pig Kahuna
The new issue of Maine Food & Lifestyle magazine includes an interview with Erik Desjarlais, chef/owner of Evangeline, and an article about Dave Mallari and his Portland-based catering business Pig Kahuna. Unfortunately, neither article is yet available online.
MF&L: Chef Erik Desjarlais & the Pig Kahuna
The new issue of Maine Food & Lifestyle magazine includes an interview with Erik Desjarlais, chef/owner of Evangeline, and an article about Dave Mallari and his Portland-based catering business Pig Kahuna. Unfortunately, neither article is yet available online.
Second Act for Tom Yordprom
Today’s Portland Daily Sun includes an interview with the owner of Yordprom Coffee.
The coffeeshop is Tom [Yordprom]’s second act. His first was Siam Restaurant, the highly regarded “nouveau” Thai restaurant on Fore Street which he operated for nearly nine years, until the relentless schedule wore him down. It’s been a year since he traded his chef’s knife and wok for an espresso machine and he’s finally succumbed to the insistent requests of customers and friends. His Thai food specialties are now on the menu: Asian Noodle Salad, Thai Spring Rolls, soups and curries.
John "Sonny" Severino, 80
John “Sonny” Severino, longtime co-owner of the Sportsman’s Grill, has passed away.
For nearly 50 years, he ran the former Sportsman’s Grill on Congress Street, a popular restaurant where people from all walks of life gathered to watch sports. It was the place to go after events at the Portland Expo Center, and before the annual Portland and Deering high school football game on Thanksgiving Day.
The Sportsman’s Grill operated 1952-1999 on Congress Street near the intersection with Gilman Street. John Severino operated the restaurant with his two brothers and for the last 13 years of its existence with his son Paul.
John “Sonny” Severino, 80
John “Sonny” Severino, longtime co-owner of the Sportsman’s Grill, has passed away.
For nearly 50 years, he ran the former Sportsman’s Grill on Congress Street, a popular restaurant where people from all walks of life gathered to watch sports. It was the place to go after events at the Portland Expo Center, and before the annual Portland and Deering high school football game on Thanksgiving Day.
The Sportsman’s Grill operated 1952-1999 on Congress Street near the intersection with Gilman Street. John Severino operated the restaurant with his two brothers and for the last 13 years of its existence with his son Paul.
Lunch Hop on the Chopping Block
The Metro bus service is considering eliminating their free lunch time service known as the Lunch Hop, according to a report in the Portland Daily Sun.
“We need revenue, we need farebox revenue,” explained David Redlefsen, general manager of the Greater Portland Transit District METRO bus service. “We want to eliminate the Lunch Hop.”
and the newspaper has also published a brief profile of the Fishermen’s Grill and it’s owner Tom Hincks.
James Simpkins, Culinary Fellow
James Simpkins is the inaugural Culinary Fellow at the Quimby Colony Artist in Residence program. Simpkins has been writing about the experience on his blog, The Quimby Gourmand. During his 6-month fellowship he’ll be, “creating meals inspired by depictions of cookery and hospitality taken from nineteenth-century domestic literature”.
I already know I will not find all recipes that I want/need, and I will undoubtedly error in recreating them; the language is quite apart from contemporary English, I assure you. Not only are these dinners imbued with historical influence (a perfect recreation being quite impossible), they are also to ascertain current cultural value via interviews with dinner attendees. Direct table conversation and informal interviews to inquire into symbolic meanings these meals may still impart today. Alongside the historical and cultural context laid out in the texts, I am hoping to find quite an overlap in the semiotic worth of the meal… [read more]