Columnist Bill Nemitz has chronicled the back story of Eric Hughes and the launch of his food cart Eric’s Pizza Express in today’s Press Herald.
“At the end of the day, you feel good that you’ve done a full day’s work,” Eric said with a broad smile this week. “Especially when you haven’t worked in a while.”
Welcome to Eric’s Pizza Express, which opened two weeks ago at the corner of Marginal Way and Chestnut Street. It’s brought to you by, well, an entire community.
Columnist Bill Nemitz has chronicled the back story of Eric Hughes and the launch of his food cart Eric’s Pizza Express in today’s Press Herald.
“At the end of the day, you feel good that you’ve done a full day’s work,” Eric said with a broad smile this week. “Especially when you haven’t worked in a while.”
Welcome to Eric’s Pizza Express, which opened two weeks ago at the corner of Marginal Way and Chestnut Street. It’s brought to you by, well, an entire community.
The new issue of Maine Ahead includes an article about Jeff & Cheryl Buerhaus and their restaurant Walter’s.
Buerhaus has as much concern about the textures as the tastes of his menu. His Loch Duart Salmon (see recipe below), for instance, is wrapped in edible rice paper and gently grilled with a fresh cilantro leaf placed on top of it, leaving behind a lacy appliqué. The accompanying bamboo-scented rice and sesame spinach add a unique flavor and color effect. “The entire dish—the look, the colors, the textures, and, of course, the flavors—all play a role in making it a success,” Buerhaus says.
The new issue of Maine Ahead includes an article about Jeff & Cheryl Buerhaus and their restaurant Walter’s.
Buerhaus has as much concern about the textures as the tastes of his menu. His Loch Duart Salmon (see recipe below), for instance, is wrapped in edible rice paper and gently grilled with a fresh cilantro leaf placed on top of it, leaving behind a lacy appliqué. The accompanying bamboo-scented rice and sesame spinach add a unique flavor and color effect. “The entire dish—the look, the colors, the textures, and, of course, the flavors—all play a role in making it a success,” Buerhaus says.
Edible Obsessions has published memories of her days as the resident cook at the old Whole Grocer.
There were needs: vegan muffins, vegan cookies, two soups, two hot dishes, sandwiches and deli items. Mostly all vegan. Every day was playing a bit of (the original) Iron Chef, the mystery ingredients you’d have to create with wouldn’t be revealed until a box of produce or grocery items were culled and left. Dandelion Greens? Quinoa? Seitan? Huh? So, long before I was roasting pork bellies and failing miserably at pickling a cow’s tongue, I was a vegan and, sometimes, raw cook. And, honestly, it made me the cook I am now.
Today’s Press Herald observes the passing of Amedeo J. Reali, the long time owner of the old Village Cafe.
Mr. Reali took his father’s business, the Village Cafe, from a small, 20-seat cafe established in 1936 to a 500-seat Italian family restaurant. Even when the popular restaurant closed in December 2007, he still had his hand in the works.
“He wanted to work two days a week, which was Tuesday and Thursday lunch,” said his son, who had taken over the restaurant. “He still watched things closely, especially the sauce. That was one recipe he wanted to protect.”
For more information see the official obituary notice.
The August issue of Maine magazine includes a Joe Ricchio A List column on Lobster Rolls (hint: his favorite is at Old Port Sea Grill) and a profile of John Naylor who together with co-owner Scott Anderson founded Rosemont Market and Bakery.
If you walk into any of the Rosemont stores, they feel more like a chef’s ideal pantry than a business. Each item has been hand-selected, and while the stores are small, they somehow contain everything you need. In addition to offering some of the best vegetables and locally raised meats in the state, they also sell freshly baked bread, have a discerning selection of inexpensive and higher-priced wines, and serve a selection of gourmet foods [made] from the same local vegetables and meats they carry.
The articles aren’t online (yet) but you can usually pick up a free copy of the magazine at Bard Coffee.
The August issue of Maine magazine includes a Joe Ricchio A List column on Lobster Rolls (hint: his favorite is at Old Port Sea Grill) and a profile of John Naylor who together with co-owner Scott Anderson founded Rosemont Market and Bakery.
If you walk into any of the Rosemont stores, they feel more like a chef’s ideal pantry than a business. Each item has been hand-selected, and while the stores are small, they somehow contain everything you need. In addition to offering some of the best vegetables and locally raised meats in the state, they also sell freshly baked bread, have a discerning selection of inexpensive and higher-priced wines, and serve a selection of gourmet foods [made] from the same local vegetables and meats they carry.
The articles aren’t online (yet) but you can usually pick up a free copy of the magazine at Bard Coffee.
Bartenders Shahin Khojastehzad from Novare Res and Tatum Thistle of The Salt Exchange were on Fox’s morning show yesterday to talk about their craft and their recent appearance in Portland magazine’s City Slingers article.
Today’s Press Herald reports on a new gelato shop that’s due in September, interviews MDI Ice Cream about their new business in Portland and reports on the “Obama Bump” they’ve received since the First Family ate there.
Even President Obama couldn’t resist a coconut cone from Mount Desert Island Ice Cream in Bar Harbor during his visit to Maine last weekend. The sight of the leader of the free world enjoying his afternoon treat sent sales of coconut ice cream soaring at MDI’s Bar Harbor and Portland stores, according to owner Linda Parker. More wholesale orders came rolling in as well.
An interview with macrobiotic author and former Maine resident Jessica Porter,
A former Mainer, Porter lived in Portland when she wrote “The Hip Chick’s Guide to Macrobiotics.” The fun book — which mixes humorous advice and explanations with recipes — was published in 2004 and reigns as Amazon’s top seller in the macrobiotic category.
Porter returns to Portland next week to conduct a macrobiotic cooking class a week from today, followed by a lecture the following Friday, “Is the Macrobiotic Diet Vegan?” Both will take place at the Five Seasons Cooking School on Munjoy Hill.
and Joe Appel recommends a trio of red wines that are right for Summer.