Interview with Nathan Hann

| Posted in People

Mainebiz has published an interview with Nathan Hann, CBD’s Director of Training,

MB: On the retail side, what’s the first thing you teach people?
NH: It’s still a work in progress, but right now we’re doing the espresso fundamentals class. It’s a three-hour class where they’re introduced to the machine and overall cleanliness and upkeep. Then we migrate into espresso and milk texturing and then constructing of the drink. We do that for wholesale accounts as well. It’s a long process that goes for weeks to make sure they’re ready.

Under Construction: Kind Stack Sandwich Co.

| Posted in Under Construction

Parker Auger is developing a new food cart, the Kind Stack Sandwich Company (instagram).

Kind Stack’s menu will “focus on Italian grinder style sandwiches” like a classic Italian (capocollo, mortadella, slami, sopressata, prosciutto, pepperoni), and a Muffuletta (sopressata, mortadella, capocollo, olive relish). Auger plans to locate on Commercial Street and make the brewery circuit.

Auger has been on the bakery staff at Scratch Baking Company, and prior to that worked as the pastry chef at Local 188.

This Week’s Events: Mississippi Pop-up Dinner, Summer Session Beer Festival

| Posted in Events

Monday – Village Vitals is serving a Mississippi pop-up dinner at Fork Food Labs.

Wednesday – the Monument Square Farmers’ Market is taking place.

Thursday – there will be a Stone Fence spirits tasting at the Public Market House.

Friday – there will be a wine tasting at Rosemont in the West End.

Saturday – the Brewers Guild is holding their Summer Session Beer Festival, and the Deering Oaks Farmers’ Market is taking place.

Sunday – Local 188 is serving a dinner featuring cuisine from Seville, Spain.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.

Reviews: Cong Tu Bot, Chaval, Sonny’s, Sip of Europe, Portland Lobster, Noble BBQ

| Posted in Reviews

The Portland Phoenix has reviewed Cong Tu Bot,

Hủ Tiếu Xào was especially impressive, a dish of stir-fried rice noodles with scallions, “many chilis,” peanuts, daily vegetable and brown sauce. The dish is numbingly hot up-front, while sparing the back of the tongue to some extent and calling to mind the “Ma La” dichotomy characteristic of Sichuan cuisine. The caramelized noodles are unlike any I’ve had in Portland, with a depth of flavor highlighted by the aggressive usage of spicy chilis. Fresh raw cucumbers and cilantro add a cooling foil to the heat, which is tamed only by taking generous swigs of Tiger lager.

Map & Menu has reviewed Chaval,

On our first trip (of what is sure to be many), Meredith and I changed it up a little and shared the coq au vin dinner for two. The red wine braised chicken was absolutely outstanding, and will be hard to beat for any future meals. With a bar program headed up by renowned Portland bartender Patrick McDonald, we added a delicious Aperitif Dunhill and a Spanish G&T; and as is the case with any dinner where Ilma is in the kitchen, we saved room for dessert – the decadent churros with hot chocolate sauce and salted sugar. Yes and please.

As the Lobster Rolls has reviewed Portland Lobster Company,

Definitely, don’t let this review sway you from visiting Portland Lobster Co. It’s a great spot in Portland’s Old Port and since this lobster roll was voted Best of, I feel like maybe there were just having an off day. They could’ve been short-staffed, their bun toaster might have called in sick… I just find it hard to believe that this is the quality of lobster roll that everyone is getting.

The Golden Dish has reviewed Sonny’s,

…Swordfish el pastor is wrapped up with guajillo, pineapple puree, fresh pineapple, onion and chipotle mayo; then an eggplant taco masa-battered and wonderfully puffy and crisp encased the eggplant with chili de arbol, in a salsa of raisins, capers and cucumber. These were two of the best tacos I’ve had anywhere in Maine.

the Press Herald has reviewed Sip of Europe, and

From the moment fork met mouth, my taste buds felt as a symphony was being played just for them; it was glorious. It took every effort I could muster to not inhale this marvelous creation without stopping to savor every flash of succulent flavor, but I managed to slow myself down enough to truly appreciate every morsel of this incredible crepe. Could I have eaten two of them? Sure, but was the one enough? Also yes.

Peter Peter Portland Eater has reviewed Noble Barbecue.

A first bite of my actual sandwich produced a more pleasant experience than the solo chicken. On top sat a big pile of curtido – a cabbage relish of sorts. That and the cojito cheese added nice flavors while the plantains gave some crunch. I enjoyed the sandwich overall and found the mole along the lines of what I generally expect of it.

Under Construction: Union Bagel

| Posted in Under Construction

The Forecaster has published an update on second bakery Union Bagel has under construction on Veranda Street.

“We’re opening a second location primarily to accommodate growing demand from wholesale customers,” Farrell said. “The shop on Cumberland Avenue is too small to handle that and our increased retail business.”

Farrell said the Veranda Street shop, near Washington Avenue, would be “very similar” to the Cumberland Avenue operation and the hope is that it will be open by late August.

Union Bagel is also in the process of rebuilding their patio on Cumberland Ave.

Ice Cream Delivery

| Posted in Profiles

Today’s Press Herald includes a feature article on ice cream delivery services with a special focus on Rosanna’s, the craft ice cream operation run by Salli Wason.

While having ice cream delivered to your home is convenient, Wason’s customers say her creative flavors play just as big a role in enticing them to pick up the phone and order intriguing flavors like Thai iced tea, fresh nectarine and honey lavender. Wason posts her daily menus on her Facebook page, and changes flavors often. Like a musician, she also takes requests from customers. Most recently she tried her hand at a flavor she calls “rose red” – made with raspberries and housemade beach rose syrup – because someone told her it was popular in Paris. A customer request for blueberry-lemon with gingersnaps sold so quickly she still makes it.

Bayside: Kick Start Kitchen

| Posted in Under Construction, General News

Proposals under consideration for West Bayside development on the site of the former public works department buildings include,

At 65 Hanover St., staff is recommending a proposal by Rory Strunk, of O’Maine Studios, for a “world-class culinary media and event center that has a global draw.” In addition to having a “Kick Start Kitchen” for incubating aspiring chefs, the building also could host food festivals.