Category: Profiles

Maine Craft Distilling’s Blueshine

| Posted in Profiles

Both the American Journal and Bangor Daily News have published articles about Maine Craft Distilling and their latest release, Blueshine.

While the thought of moonshine may conjure up images of crude stills hidden in the wilds of Appalachia, Freeport resident and Maine Craft Distilling owner Luke Davidson is trying to change the perception with his new concoction, Blueshine, a white whiskey made with blueberries and maple syrup,

“It’s like liquid pancakes,” said Davidson, 42, “with a serious kick.”

Maine Pie Line

| Posted in Profiles

The Forecaster has published an article about Maine Pie Line.

[Owner Briana] Warner’s creations include Dave’s Decadence, a chocolate ganache pie made with a salted caramel sauce and an olive oil-based crust. Another concoction is Pelkey Peach, a pie the menu describes as “apricots, peaches or nectarines poached in white wine and sage and baked in an almond pastry cream.”

The menu lists 40 pies, which include a mix of seasonal flavors and 10 savory pies, such as The Portlander, which has caramelized onions, goat cheese and portobello mushrooms.

The Story of Flanagan’s Table

| Posted in Profiles

Edible Brooklyn has published an article on the back story behind Flanagan’s Table.

As for preserving the barn itself, [Gail] Landry hired a team of carpenters to repurpose the century-old floorboards into a bar area and dining tables for the space, while adding an updated kitchen for serious meals. Empty except for occasional private events, it could house a sublimely beautiful pop-up restaurant. She just needed someone to run it—and she had the perfect person in mind.

Upcoming dinners at Flanagan’s Table feature Krista Kern Desjarlais, Masa Miyake and Pete Sultenfuss.

Omi’s Coffee Shop

| Posted in People, Profiles

The Portland Daily Sun has published an article on Omi’s Coffee Shop,

Omi’s Coffee Shop takes its name from co-owner Naomi Hall, and also functions as an exclamation one might make after drinking a cup of coffee there, as in “Oh my!”

In addition to the organic, fair-trade coffee, Omi’s also serves homegrown tea, baked goods from Standard Baking, and Union bagels.

and Natalie Ladd’s weekly column.

Harbor Fish’s Past & Portland Co-op’s Future

| Posted in Under Construction, Profiles

Today’s Press Herald includes an article about the nearly 50-year old Harbor Fish Market,

Nick Alfiero, one of the three brothers who own Portland’s Harbor Fish Market, says that whenever anybody talks about their 47-year-old family business these days, they always throw out the word “iconic.”

How does that make him feel? Good, right?

“Old,” he said with a wry smile. “Old, to tell you the truth.”

and an article about the Portland Co-op’s plans to open a grocery store.

By early 2015, the Portland Food Co-op intends to open a grocery store in downtown Portland, a district dominated by Whole Foods, Hannaford and Trader Joe’s. The business plan calls for a much smaller store than the ones operated by the large chains, but with a full offering of organic and natural groceries, including beer, wine and prepared foods. The store will emphasize locally grown and produced food.

PHOP 25th & Makers Market

| Posted in Events, Profiles

The Portland Daily Sun has published articles about the new Makers Market at the Urban Farm Fermentory,

What looked like empty warehouse space was instead seen as an opportunity by the tenants of 200 Anderson St. Spearheaded by Eli Cayer and the Urban Farm Fermentory, 200 Anderson St. will be the home of a new “Makers Market.” Wednesday will be the first of the Makers Markets that will be held, and will include farmers offering produce, meats and diary products; artists; crafts people; and food trucks, Cayer said

and the 25th anniversary of the Portland House of Pizza.

Long a neighborhood staple, the original PHOP opened two doors down from the current 1359 Washington Ave. location and was closer to the intersection of Allen Avenue. “It was real tough on parking, and entering and exiting,” said General Manager Jason Cote, 31. “When the restaurant moved to the new building, there was a huge remodeling project changing an old bank vault into our office and making a dirty and dated ’80s dining room clean and relevant.”

Shrub Cocktails & Casco Bay Organics

| Posted in Reviews, Profiles, Distilling & Cocktails

The Food & Dining section in today’s Press Herald includes an article about shrubs and shrub-based cocktails (see article for recipes),

Shrubs an old-fashioned drinks that date to Colonial times, but they are on their way back, thanks to the folks behind the bar who are discovering that a shrub’s bright, slightly tart, complex flavors make for a stand-out cocktail. Bartenders are doing lots of experimenting by replacing the fruit in the shrub with vegetables and herbs, trying out different kinds of vinegar, and otherwise tweaking the classic shrub formula.

and an article about Casco Bay Organics.

Time-crunched healthy eaters have a new way to get their hands on fresh fruits and vegetables. In April, Casco Bay Organics, a southern Maine grocery home delivery service, launched with a full array of organic and locally-sourced produce.