Category: Profiles

Community Plate & Review of Lucky Cheetah

| Posted in Profiles, Reviews

Today’s Maine Sunday Telegram includes an article about Community Plate,

This is Community Plate’s 25th story-sharing potluck supper in the 18 months since Schatz and his wife, Margaret Hathaway, launched the nonprofit group in an effort to build community and combat loneliness statewide. Community Plate’s moveable feast has been held so far in 12 of Maine’s 16 counties, reaching as many as 700 people.

and a review of Lucky Cheetah.

Co-owners Wills Dowd and Jared Dinsmore (who together also own Bird & Co.) view their “dumpling lounge” as a destination for celebrations, champagne, cocktails and small plates. It’s easy to imagine the semi-subterranean space playing host to some seismic revelry. Bar manager Ben Bozeman’s cocktails are absurdly good, including non-alcoholic concoctions like the sparkling cherry-miso Double Zero. Service still has some kinks to iron out, as does the menu, which shines bright in some places — a custardy egg tart served with a scoop of malty black tea ice cream and crisp Wagyu top-round egg rolls wrapped in brittle sheets of phyllo dough are two highlights.

CP in CP

| Posted in Profiles

Cover of the August 2024 print issue of The Chronicle of PhilanthropyMaine nonprofit Community Plate (read more) has been featured in the Chronicle of Philanthropy.

Lots of people are concerned about polarization and the lack of social connection in the country right now. Husband and wife team Karl Schatz and Margaret Hathaway decided to do something about it. Their answer: deploy the power of food and storytelling to build community.

Edible Maine: Spring 2024

| Posted in General News, Profiles, People

The Spring 2024 edition of Edible Maine is now available.

This issue includes articles about:

Chef Marilou Ranta, Maine Street Bistro, Brickyard Hollow

| Posted in Profiles, People, Beer, Reviews

Today’s Maine Sunday Telegram includes a feature article about Marilou Ranta who is the chef and owner of The Quarry in Monson. The Restaurant won the James Beard award for Outstanding Hospitality in 2023.

In the dining room, there are unforced smiles all around. Regulars get big bear hugs. Newcomers get hugs, too. “She’s a great hugger,” said Martha Lerman, a hug recipient who was dining at The Quarry for her first time on a Thursday evening in mid-September. Ranta was especially delighted to meet a Filipino couple who had driven from Massachusetts to check out The Quarry. Word about the 5-year-old restaurant “in the boonies,” as Ranta puts it, is getting around.

The Sunday Telegram also includes a 3½ star review of Maine Street Bistro in Brunswick,

Lean into Maine Street Bistro’s French menu and you’ll be rewarded. Co-owners and co-chefs John Holm and Brandon Franklin built their impressive skillsets of classic French techniques separately, but together in Brunswick, they’ve come up with a largely traditional menu that holds promise.

and an article about the rapid expansion of Brickyard Hollow Brewing which has added five locations in the last 12 months.

As Moll and his partner were first launching Brickyard Hollow in 2018, they realized the significance of the winter carnival photo. “We were trying to create a craft brewery that was a gathering place for this little community, and that picture really helped present that,” Moll said.

Wander at Longwoods

| Posted in Profiles

The Forecaster has published an article about Wander at Longwoods, the new restaurant that opened in August.

He couldn’t pass up the opportunity to partner with Atwood on Wander, the new farm-to-table restaurant that opened this summer on the 55-acre LongWoods Preserve in Cumberland. Its neighbors are nature trails, gardens, fields, woods and a farm and the pair wanted to make sure the restaurant honored its location.

The Good Dog

| Posted in Profiles

Today’s Bangor Daily News has a report on The Good Dog (instagram), a new hot dog cart operating in Tommy’s Park.

While he’s taking over Gatti’s old patch of park, Steinberg is also keeping up with Portland’s modern foodie culture. Instead of just steamed dogs with the regular fixings, Steinberg, who calls his business The Good Dog, is offering more exotic fare including a kimchi-and-sriracha mayo dog and a special he calls the Hawaiian Hoagie. That’s sliced-and-grilled spam with pineapple and Thai chili sauce.