Mainebiz has published a profile of Maine Mead Works.
According to Christopher Philbrook, who handles media relations, the meadery from January to March sold 806 cases of mead — 373 in state and 433 out of state. Over the same period last year, the company sold only 402 cases in state. In-state figures include wholesale and retail, while out-of-state figures only include wholesale, he says.
The Portland Phoenix has published an article about Resurgam Zero Food Waste, a company that composts food waste from several Portland area eateries.
You — or your neighbor — may do it at home, but now area restaurants, hospitals, schools, and grocery stores are also reducing their waste and producing rich soil by turning food scraps and paper products into compost.
The Food & Dining section in today’s Press Herald includes a profile of Tandoor Bakery,
Bread is not the only thing Naser bakes at Tandoor Bread & Restaurant, his little bakery across the street from Baxter Woods.
Every day, he and his wife, Kanat Saad, and their helpers produce a good array of delicious Middle Eastern fare, from falafel and shawarma to baklava and other Arabic pastries.
and an article about the Urban Farm Farmentory’s new line of kombucha products.
The initial release of Urban Farm Fermentory Kombucha Culture offers three varieties: Wild blueberry, ginger and oak barrel, with more flavors to be added in coming months.
Also in today’s paper is a report on a recall of seafood produced by the Portland Shellfish Co.
Students from the Salt Institute have published a pair of short audio profiles about Becky’s and Harbor Fish Market on Down East magazine’s website.
Edible Obsessions has published a set of photos from her Sunday morning visit to The Holy Donut.
Down East magazine’s blog The Golden Dish and Maine magazine’s blog Eat Maine have both published articles about the transition in ownership at Hugo’s.
[Chef Andrew] Taylor feels very much the same way. “I love Hugo’s,” he says. “It’s the best job I’ve ever had and I don’t want to change that. I love what Rob and Nancy have done and I know they are equally fond of the fact that we have taken it over.”
Now that he will finally call Hugo’s style of cuisine his very own, Taylor discusses plans to continue developing and improving the menu. This feeling of liberation is often what truly allows a chef to flourish and produce some of their very best work. So far the response from patrons has been overwhelmingly positive.
Instant Portland has published a profile of The Honey Exchange.
“Would you like to see a bee being born?” With those intriguing words, owner Phil Gaven graciously welcomed me into The Honey Exchange, where I learned more about bees and honey in a short visit than I knew it was possible to know.
Wednesday’s Portland Daily Sun includes articles about the Full Bely Deli,
Full Belly Deli on Brighton Avenue is celebrating their 25th anniversary this month and owner David Rosen is proud, yet plagued with a bit of tzuris (Yiddish for troubles, woes or worries) experienced by most long-time restaurant owners these days when thinking about the future.
A half-dozen years after initial meetings and more than three years after its formal incorporation, the Portland Food Co-Op is finally ready to begin stocking shelves and welcoming members at its new Hampshire Street store, one block up from Congress Street at the foot of Munjoy Hill.
Today’s Press Herald contains a bumper crop of articles about the meal being served at President Obama’s dinner in Portland this Friday,
The White House has thrown up a strict no-talk zone over the dinner menu for the president’s whirlwind Friday fundraising mission to Maine. But here’s what we know.
an interview with Rob Evans on what he plans on doing next now that he’s sold Hugo’s,
Evans said the sale of the restaurant where he built his culinary reputation will give the couple the time and money they need to establish a small farm on 82 acres they bought in Limington. “And then we’re going to be looking at doing more businesses in Portland,” Evans said. “So we’re not retiring. We’re not opening up restaurants in New York like a lot of people think we’re doing. Actually, quite the opposite. We’re looking to get more connected to the state.”
an article about the success of the Public Market House,
The company that Horton formed with the owners of two other stores in the building in Monument Square announced this week that four more businesses are moving in, making 11 in all and essentially filling the place.
The Maine Squeeze Juice Cafe, Y-Limes Gourmet Desserts, Union Bagel Co. and La Cocina Dominicana are either moving in or have already opened in the market.
Joe Appel’s list of “Ten [wine-related] things that will never happen”
The Maine Legislature will summon the courage necessary to override restaurant-industry protectionism and enact a law allowing diners to bring their own bottles of wine to dinner if they pay a “corkage” fee. Restaurants, despite their legitimate concerns regarding waitstaff gratuities and customers’ abuse of the leeway offered, will permit BYO and set parameters that curtail the risks.
and a reprint of the Maine a la Carte blog post about The Holy Donut.
The Holy Donut opened a week ago last Friday at the former site of Terroni’s Market on Park Avenue, near Hadlock Field. Leigh Kellis, the owner, had been using the kitchen at the East Ender and selling her products wholesale at Coffee By Design, Whole Foods and Bard Coffee.
The Press Herald food blog Maine a la Carte has published a profile of The Holy Donut.
[Owner Leigh] Kellis, a single mom, says she develops flavors in her head, on a whim. “I’m really passionate about donuts,” she said, “so I just try to make things that I would want to eat.”