Hugo’s Yankee Swap Series

| Posted in Events

yankeeswap_logoHugo’s has announced a new guest chef dinner series called The Yankee Swap,

We’re thrilled to announce The Yankee Swap Dinner Series, a collaborative dinner series where Chefs Andrew and Mike will swap kitchens and host dinners with some of New England’s most talented young chefs. We can’t wait to show Portland diners what’s going on in other great restaurants in our region, and to bring Hugo’s food to neighboring states.

The first two dinners at Hugo’s are with:

Yankee Swap Dinners include a cocktail reception and multi-course meal for $100 per person. Optional wine pairings are $65.

Tortilleria Pachanga

| Posted in Profiles

The Portland Phoenix has published a profile of Tortilleria Pachanga.

Rowe has expanded her tortilla operation into a production space on Industrial Way in Portland next to established brewers Allagash Brewing and up-and-comers Foundation and Bissell Brothers Brewing Companies. A new machine, purchased with funding from a successful Indiegogo campaign, is capable of pressing and cooking 12,000 tortillas per hour. Rowe has learned to talk about “fixed overhead costs” and “profit margins,” while ensuring she stays true to her mission of using Maine-grown corn to produce fresh tortillas.

MECA Offering Culinary Classes

| Posted in General News, Uncategorized

meca-logoThe Maine College of Art is offering a set of Culinary Arts classes this Summer as part of their continuing education program. Here’s the list of the Summer options:

  • The Art and Craft of Food Writing taught by Susan Axelrod from the Press Herald
  • Pastry Perfection taught by Tara Smith from Standard Baking
  • Farm to Fork Workshop taught by chef David Levi, owner of Vinland
  • All About Cheese taught by Sarah Wiederkehr from Winter Hill Farm
  • Microbrewing taught by Chresten Sorensen from Bunker Brewing

According to the release:

To help orchestrate this new realm of programming, MECA has engaged the expertise of Culinary Consultant and former Executive Vice President of The International Culinary Center (formerly The French Culinary Institute), Christopher Papagni, Ph.D. According to Papagni, “Some of the best of Portland’s culinary scene has been selected for this first round of MECA classes. Keeping up with new food trends and the rapid growth of artisan talent in Maine, will insure dynamic programming for a long time to come.”

Papagni is now working to recruit instructors for the Fall semester at MECA.

Brewer:Farmer Connection at Risk

| Posted in Beer, Farming

The Bangor Daily News, MPBN and Press Herald have all reported on the impact of proposed federal rules that would limit the ability of farmers to source spent grain from brewers to feed their livestock.

Commercial beer makers are seeking a reprieve from a proposed federal rule that they say will cost them a lot of money, and also hurt local farmers. For centuries, brewers have been handing over their spent grain – a byproduct of the beer-making process – to farmers to use as cattle feed. But they’re worried that mutually beneficial arrangement could soon come to an end.

Interview with Chefs Wiley and Taylor

| Posted in People

Sadierae & Co. have published and interview with chefs Mike Wiley and Andrew Taylor from Hugo’s/Eventide.

Do you have a favorite chef that you really, really admire?
Andrew: There are so many both from way back when and now… but when I was getting into cooking, I really loved Chris Schlesinger at East Coast Grill in Cambridge, MA. It definitely wasn’t the fanciest restaurant and he doesn’t own it anymore, but fifteen years ago, the food was so much fun – way ahead of its time in Boston. Chris really seems like a very intelligent guy too. He’s written several great cookbooks and he’s still a contributor to the NY Times.

Mike: I’m a reader, and right now, I’m way into David Kinch’s new book, Manresa. I’m so impressed by Chef Kinch’s approach to agriculture, food, seasonality, and even training young cooks. The guy makes his own finishing salt, I mean, come on!

Review of Walter’s

| Posted in Reviews

Peter Peter Portland Eater has reviewed Walter’s.

Walter’s continues to impress me every time I go. They’ve been rock solid over the long haul and that consistency keeps bringing me back. Don’t hesitate to go there and sit at the bar either. If you’re looking for a night out with some awesome cocktails, you can’t go wrong with their drinks. They are delicious and pack both flavor and a potent punch inside your glass. Regardless of why your going though, Walter’s is sure to please even the most discerning foodie’s pallet.

Closing of Roost

| Posted in Closings

Urban Eye has published a report on the closing of Roost.

Preparing to pack up their juicers for good, proprietors Kathleen Flanagan and Jeanette Richelson put a positive spin on the situation. ”An ending is just an opportunity for a new beginning,” said Flanagan. ”We are still processing the whole thing.”

Low foot traffic, high overhead and a health-conscious consumer getting handy with a blender ate away at their business plan.

Reviews: Vinland, Otto Pizza

| Posted in Reviews

The Press Herald has published a bar review of Vinland,

Vinland isn’t just a restaurant or a bar – it’s an experience. Adjacent to Congress Square in Portland, Vinland might look unassuming from the outside, but you’re sure to leave feeling at least a little more educated about food, drink and the possibilities of a 100 percent local menu. The cocktails are playful and artistic, and the service is first-rate.

and a review of the South Portland Otto.

When I tried the mashed potato pizza, which I had before and loved, its potatoes were more smashed than mashed, with chunks of potato sitting atop the pie. The bacon was smoky and crisp. Overall a very nice pie.

Q&A with Jason Loring

| Posted in People

Knack Factory has posted a Q&A with Nosh co-owner Jason Loring.

What appeals to you about the industry now that you own your own places.
I think I am growing out of cooking and I like building businesses. That’s what I want to do. Sometimes I feel guilty about it because cooking… those are my roots. It’s what I did for so long. You’re there on Friday nights and you’re sweating behind the line. Now I sometimes feel like maybe I am not doing something [when I am not doing that], or like I should be doing something more.

This is the second interview in a series. The first was with Amber Dorcus who works at Local 188 and LFK.