Both Local Sprouts and the Portland Food Co-op got ink in today’s Maine Sunday Telegram as part of an article on the increasing interest in co-ops.
Category: Profiles
Emilitsa
Maine Home + Design has published a profile of Emilitsa and the pair of brother, John and Denos Regas, that run it.
Emilitsa is their affectionate diminutive for Emily Regas, their mother. “When we opened, we finally realized what a gift our parents gave us,” says Denos of their childhood. “We wanted to recreate the kind of food we grew up with.” Which means, of course, using the finest ingredients and importing as much as possible directly from Greece. “We’re first generation,” explains John. “Our recipes are true to traditional Greek cooking; they haven’t been adulterated.”
Novare Res Bier Cafe
The Maine Switch has reviewed Novare Res Bier Cafe.
I know it’s impossible to survive on beer alone, which is why I’m so grateful the food served at Novare Res Bier Café lives up to the high standards set by the drinks.
Also in this week’s Switch is an article about the Maine Mead Works.
Maine Mead Works Tour
The blog Portbrio has posted an interesting article about the Maine Mead Works. It includes a number of details about the mead making process and photos taken during a tour of the manufacturing facility. According to the article, Maine Mead Works will be launching its second type of mead, a semi-sweet, in the first week of February.
Paciarino
Accidental Vegetables has reviewed the lunchtime pasta options at Paciarino.
“We chose to share maccheroni al pesto and ravioli with goat cheese in a simple tomato sauce. Each was about 8 dollars. The pasta was delicious, with that combination of softness and toothness you only find in homemade pasta, cooked perfectly. The sauces were also beautiful.”
Today's Press Herald
Paciarino and its two owners, Fabiana de Savino and Enrico Barbiero, were profiled in the Food & Health section of today’s Press Herald.
“De Savino and Barbiero have been getting a taste of Maine through their newfound love for chowders. They hope customers will get a taste of their home country through Paciarino, which gets its name from an Italian word representing the special foods grandmothers prepare on Sundays.”
Also in today’s paper was a report on Lowe’s effort to help remodel the food distribution area at the Wayside Soup Kitchen.
Today’s Press Herald
Paciarino and its two owners, Fabiana de Savino and Enrico Barbiero, were profiled in the Food & Health section of today’s Press Herald.
“De Savino and Barbiero have been getting a taste of Maine through their newfound love for chowders. They hope customers will get a taste of their home country through Paciarino, which gets its name from an Italian word representing the special foods grandmothers prepare on Sundays.”
Also in today’s paper was a report on Lowe’s effort to help remodel the food distribution area at the Wayside Soup Kitchen.
Paciarino
Borealis Breads Bakery & Bistro
The Maine Switch has published a profile of Borealis Breads Bakery & Bistro on Ocean Ave. The Switch reports that Borealis is starting a monthly dinner speakers series.
“The first will feature the builders who constructed the restaurant’s wood-fired oven, who will talk about how to create one in a backyard and how to cook with wood. The second will likely feature Aroostook County wheat farmer Matt Williams.”
Thyme for Dinner
There’s an interview published in today’s newspaper with Paula Pelczar from Make Thyme for Dinner for the ShopTalk column. Pelczar’s business is a “meal assembly business” in South Portland which provides the raw materials, kitchen equipment and recipes for people to cook family meals in advance.