Chebeague Island Inn’s New Chef

| Posted in Events, People

Maine a la Carte has reported on a preview dinner at Chebeague Island Inn prepared by their new chef Brandon Hicks.

Hicks moved to Maine from ilili Restaurant in New York City, where he spent the last three years as chef de cuisine. Before that, he worked at several New York restaurants, including a stint as chef de cuisine at Brasserie 8 1/2; maitre fromager at Artisinal Restaurant; and chef de partie at Picholine.

Hicks is also a certified master sommelier, and shared some of his knowledge about wine – as well as a bottle or two from his own cellar – during the course of the evening.

Review of MJ’s & Top of the East

| Posted in Reviews

The Portland Phoenix has published a review of MJ’s Wine Bar and Top of the East.

Dive bars are a crucial component of any urban bohemian’s personal mix of high and low culture. Within the paradigm of upscale drinking, however, we considered a different type of high/low juxtaposition: MJ’s Wine Bar at the bottom of One City Center, and the Top of the East Lounge, located on the top floor of what is now the Westin Portland Harborview hotel. The former allows you to drink under 13 stories of home-grown bankers and lawyers; at the other, you’re lounging above a dozen floors of business travelers and tourists.

Kickstarter: Weft & Warp

| Posted in General News

Erik Desjarlais has launched a Kickstarter campaign to help expand Weft & Warp Seamester. Desjarlais is a former Portland chef who now uses his skill at working with fabric and leather to produce knife rolls, aprons and for chefs and home cooks around the country.

The business has an ongoing backlog of orders and Desjarlais will be using the funds to move to a larger space, add staff and buy the supplies and tools needed to expand.

Visit the Weft & Warp Kickstarter page to learn more and to contribute to this effort.

Ana’s Mobile Gourmet (Updated)

| Posted in Openings

anasmobilegourmet

Ana’s Mobile Gourmet, Portland’s newest food truck, launched on Monday. Ana’s serves Salvadoran food: pupusas, taquitos, tamales, quesadillas, and burritos. Snap Reviews spotted them yesterday on West Commercial, and according to Ana’s facebook page the truck plans to be at the the Baxter Boulevard parking lot on Sundays.

Update: Ana’s has announced that their launch has been put on hold. They expect to be back on the road within a month.

Q&A with Arlin Smith

| Posted in People

Knack Factory has posted a Q&A with Arlin Smith from Hugo’s.

Why are you in this business?
I love taking care of people in a way that they didn’t even think was possible. I would say that fact alone is what drives me. Ultimately it is what I do every day for people. Most people see service as service, where they have a server and they get to beckon them, call them over, whatever is brought over, they pay them and they are on their way. I feel like hospitality is an anticipation of needs, it is making suggestions, it is getting guests something they wanted that they didn’t even know they wanted.

Liquid M2

| Posted in Profiles

Urban Eye has posted an article on the opening of Liquid M2.

Opening three days ago on the emerging end of Fore Street, this heath-bar-meets-hip-lounge is the newest refueling station by Jacqueline Bradley.

Farm to bar means fruit and vegetables are added to smoothies and spirits for cocktails with a wholesome edge. Beet-infused vodka gives the ruby martini its hue. Not purple food coloring no. 2.

Family Feast

| Posted in Events

Knack Factory has published a report from Sunday night’s Indonesian Family Feast.

We can genuinely say that the food and the event itself were both spectacular. We were seated at a table with Arlin Smith and Roxanne Dragon of Hugo’s Restaurant, Jessica Sueltenfuss, [Jason] Loring and others—all worthy judges of spectacular food—and we were collectively impressed plate after plate. Not only was the food worthy of celebration, the communal atmosphere that Pisha-Duffly stresses is imperative to this experience was in full effect and everyone was in the best of spirits.

Winnegance Oyster Farm

| Posted in General News

Winnegance Oyster Farm has launched an Indiegogo campaign to raise $7,500 for their oyster and seaweed aquaculture farm.

Winnegance Oyster Farm is located on Maine’s New Meadows River. Our aim is to grow high quality oysters and edible seaweeds using techniques that are good for the environment. We chose the New Meadows for its clean water, its ability to support abundant sea life, and its proximity to the Portland market.

Jordan, Winnegance Oyster Co’s owner and sea-farmer, spent much of the last ten years working in wildlife biology. His background in environmental science, the food industry, and horticulture led him to the world of aquaculture.

Winnegance will be seeding their first batch of oysters this Spring and expect them to take 18 to 24 months to reach full size. Their first seaweed crop will be available in the spring of 2015.

Visit the Winnegance page to support their new venture. For more information on the farm checkout their blog and Facebook page.

Eating in Maine by From Away

| Posted in General News

eating-in-maine-240x300Another new book about the Maine food scene, Eating in Maine: At Home, On the Town, and On the Road is now available.

Discover places and plates old and new under the expert guidance of Jillian and Malcolm Bedell, who bring a unique Millennial Generation perspective to the Maine food scene. Month by month, the Bedells dish great Maine food, and their tastes are as wide-ranging as this book. Restaurant reviews range from Dysart s Truck Stop to Fore Street, from Fat Boy Drive-In to Duckfat. Recipes range from a riff on the Maine Italian sandwich to Spicy Lamb Meatballs with Roasted Golden Beets and Moroccan Couscous.

Eating in Maine is by Malcolm and Jillian Bedell, authors of From Away.

The book ($22.95, 288 pages) is available on the Tilbury House  website.