Category: People

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.

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.