Category: People

The Live Work Portland site has posted a video interview with two of the Portlandtaps.com founders, Cory Cronk and Caleb O’Connell.

Tuesday’s Portland Daily Sun included an interview with John Dennison, a longtime member of the Portland food community and creator of Portland Cooks.

In 2004 Dennison began blogging about Portland food on the international culinary site eGullet,( http://forums.egullet.org/index.php?/topic/73102-eg-foodblog-johnnyd/) pushing Portland’s potential as a town on the edge of great culinary things. In some weeks, he did as many as 200 posts, informing the avid food community that reads eGullet about the seafood, local produce and hard-working chefs that Portland can rightly boast.

Portland Phoenix restaurant critic Brian Duff recently met with some aspiring writers at the Telling Room’s Young Author camp.

I don’t know about them, but I learned some things. For example, if someone speaks past your snack time you can simply slump off your chair and lie listlessly on the floor and they will stop. I told them that the best way to write about food was to frame each review in some pseudo-profound malarkey that is both ridiculous and quite possibly true. They wanted to know if I had tried things they had tried. Mostly I had.

Peter Zinn, the owner of Po’Boys & Pickles, appeared on the Fox morning show yesterday to talk about his restaurant.

Peter Zinn, the owner of Po’Boys & Pickles, appeared on the Fox morning show yesterday to talk about his restaurant.

Chef Justin Rowe from the Chebeague Island Inn recently appeared on the Fox morning show to discuss the Inn and it’s restaurant.

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.