Find.Eat.Drink has published a profile of Browne Trading penned by Erik Desjarlais, chef/owner of Evangeline.
Beyond the local catch, caviars and shellfish, Browne imports seafood from the Pacific and European waters as well. Mediterranean fish of all sorts have passed through my doors and in to my bouillabaisse pot. Dover sole, turbot, loup de mer, mullet, scorpion fish and John Dory have all been roasted and carved table-side here at Evangeline.
The Food & Dining section in today’s Press Herald includes a detailed look at the growing interest by chefs and acceptance by diners of whole hog cooking,
At Fore Street, the cooks go through a whole Yorkshire pig, a heritage breed they purchase from a farmer in South Berwick, every month or two. During their busy season, they might buy one every two weeks.
The loin is used for chops, the back legs are brined, and the head, skin and ears are used in a head cheese. The fatback, skin and scrap meat find other uses. The trotters are deboned, braised and stuffed with fois gras, herbs and spices.
and a look at the history and success of Spelt Right Bakery.
“We’re very ingredient-conscious,” George said. “And we pay for that, but you have to stick to your principles.”
Her dedication to quality and health translates into a growing business. Last week, the bakery learned that Whole Foods Markets in the New York region would be picking up the company’s signature bagels. On a much smaller scale, the employee store at Maine Medical Center recently added them as well.
The Food & Dining section in today’s Press Herald includes a detailed look at the growing interest by chefs and acceptance by diners of whole hog cooking,
At Fore Street, the cooks go through a whole Yorkshire pig, a heritage breed they purchase from a farmer in South Berwick, every month or two. During their busy season, they might buy one every two weeks.
The loin is used for chops, the back legs are brined, and the head, skin and ears are used in a head cheese. The fatback, skin and scrap meat find other uses. The trotters are deboned, braised and stuffed with fois gras, herbs and spices.
and a look at the history and success of Spelt Right Bakery.
“We’re very ingredient-conscious,” George said. “And we pay for that, but you have to stick to your principles.”
Her dedication to quality and health translates into a growing business. Last week, the bakery learned that Whole Foods Markets in the New York region would be picking up the company’s signature bagels. On a much smaller scale, the employee store at Maine Medical Center recently added them as well.
Today’s issue of the Portland Daily Sun reports on a visit to Independent Restaurant Supply.
“Ninety-five percent of the people who come through the doors are not restaurant people, but 95 percent of the money spent here is for restaurants,” said Dan Bornstein. “A lot of regular people come in because they want to buy stuff, restaurant people come in because they have to buy stuff,” he smiled.
PortlandTown has continued his photographic tour of Maine Restaurant Week with a visit to The Back Bay Grill.
Photo Credit: Michael Barriault
As part of his project to photographically document Maine Restaurant Week, PortlandTown has published a set of photos of El Rayo and The Front Room.
Photo Credit: Michael Barriault
PortlandTown has published a set of Maine Restaurant Week photos taken last night at David’s and Green Elephant.
Photo Credit: Michael Barriault
PortlandTown has published a set of Maine Restaurant Week photos taken last night at David’s and Green Elephant.
Photo Credit: Michael Barriault
The Boston Globe has published a profile of Scratch Baking Co.
So they turned Scratch into a village bakery with Cheers-like camaraderie. Johnson’s got everyone’s name and morning brews down pat. Baskets of daily breads beckon in the front window, alongside a small spread of “things that go with bread,’’ including Silver Moon Creamery cheeses from Westbrook, Maine, salumi, Johnson’s well-chosen wine collection, and really good butter.
PortlandTown has continued with his project to photograph nominees from the Phoenix’s Best of Portland readership poll. This time around he’s photographed the coffee shops: Arabica, Bard, Coffee by Design, Hilltop and North Star.
Photo Credit: Michael Barriault