The Portland Phoenix paid a visit to the Maine-ly Poultry turkey farm in Warren.
John Barnstein figures he’s responsible for about 12,000 people’s holiday repast. As the owner of Maine-ly Poultry, a small farm in Warren, John raises 2000 turkeys for Thanksgiving. And getting that turkey to your dining room table is nothing short of a battle.
You can order a Maine-ly Poultry turkey for this Thanksgiving through Rosemont Market.
The Forecaster has profiled BagelGuy, a South Portland-based bagel bakery that makes home deliveries.
That’s exactly what Yesse, better known to his customers as the Bagel Guy, does. He delivers freshly cooked bagels to households and cafes in Portland, South Portland and Cape Elizabeth.
The cost, including delivery? A dollar per bagel and a minimum of six bagels.
The variety? Whatever you want.
The Munjoy Hill Observer has published a profile of 13th Cookie and the bakery’s owner Nicholas Stevens.
A funny thing happened on the way to the Tea Shop… Granted, this isn’t the way you’d expect a joke to begin, but some of the best things in life have unexpected beginnings.
Boston food blogger Fun and Fearless in Beantown was recently in Portland and has posted articles on Nosh, Sebago Brewing, Dean’s Sweets and The Salt Exchange.
Another out of town blogger, the Discreet Hedonist, has posted photo/haiku combos for Bintliff’s, Beal’s, Novare Res, Duckfat, Otto, Coffee by Design, Local 188 and The Great Lost Bear.
Maine Mead Works was recently profiled on the site Cool Hunting.
The HoneyMaker Mead uses 100% Maine wildflower honey and other locally produced ingredients, and then barrel aged with American oak. While many consider it a thick or syrupy drink, Maine Mead Works’ variety has a remarkably delicate and refined consistency.
Today’s Press Herald reports on the one-man farm-to-table restaurant in Cape Elizabeth. The Well is run by chef Jason William who’s resume includes time at Back Bay Grill, Bresca and Grace.
Williams is the culinary force behind The Well, the latest farm-to-table restaurant in southern Maine. But don’t look for the eatery in downtown Portland or any of our state’s trendy coastal villages. The Well is situated on Jordan’s Farm in Cape Elizabeth, on the same patch of earth where most of the restaurant’s vegetables are grown.
The Well was also the subject of an article in The Cape Courier last week.
The chef of Cape’s newest restaurant doesn’t travel far to source his ingredients for the evening menu. “The Well” is located just yards from his produce supplier, Jordan’s Farm Market on Wells Road, and next to the fields from which his vegetables are picked. Fresh, locally raised foods are the essence of Jason Williams’ new eatery, where patrons can enjoy dinner right at the source, overlooking a field of flowers, or take it home to enjoy. “My menu varies from day to day, depending on what inspires me in the farm stand. I am what you’d do if you could live on a farm and cook all day.”
The Metro bus service is considering eliminating their free lunch time service known as the Lunch Hop, according to a report in the Portland Daily Sun.
“We need revenue, we need farebox revenue,” explained David Redlefsen, general manager of the Greater Portland Transit District METRO bus service. “We want to eliminate the Lunch Hop.”
and the newspaper has also published a brief profile of the Fishermen’s Grill and it’s owner Tom Hincks.
Hop Press has published an interview with Nathan Sanborn, owner of Rising Tide Brewing Company.
…When I started brewing again after my son was born I started mulling the idea of opening a brewery. Not in any serious way, but I did a bit of research and was constantly getting pressure from people who tried my beer. Having someone try your beer and say that they like it is one thing; having someone try your beer and ask why you haven’t opened a brewery is a little different. Combining those factors eventually led me to more serious consideration of the possibility of opening a nano-brewery…
Mainebiz has published an interview with Dean Bingham, owner of Dean’s Sweets.
Owner Dean Bingham attributes success to his persistent use of local products. His seasonal special, for instance, consists of fresh Maine blueberries covered in rich chocolate. His popular “Chocolate Stout” features Maine-made beer Allagash Black, a Belgian-style stout brewed by Allagash Brewing Co. in Portland. Bingham also uses vodka distilled from Maine potatoes made by Freeport-based Cold River Vodka to make the “Needham Coconut.”
Mainebiz has published an interview with Dean Bingham, owner of Dean’s Sweets.
Owner Dean Bingham attributes success to his persistent use of local products. His seasonal special, for instance, consists of fresh Maine blueberries covered in rich chocolate. His popular “Chocolate Stout” features Maine-made beer Allagash Black, a Belgian-style stout brewed by Allagash Brewing Co. in Portland. Bingham also uses vodka distilled from Maine potatoes made by Freeport-based Cold River Vodka to make the “Needham Coconut.”