Under Construction: Matt’s Wood Roasted

| Posted in Uncategorized

The Portland Daily Sun has published an interview with the owner of Matt’s Wood Roasted Coffee about the coffee shop he’s opening on Congress Street,

“We’ll be doing some interesting stuff with coffee, some different ways of brewing it. We have an interesting espresso machine,” he said.

“There will be a coffee lab in the back of this space, with a sample roaster, I’ll be doing some sample roasting on site,” Bolinder said.

and an article about the number of coffee shops in Portland.

Yet some worry that, like a second pot of coffee brewed from old grounds, the market may be weakening. Are customers facing too many choices without adequate demand?

“I’ve got seven on my block, and they never used to be here,” complained one proprietor about the sudden emergence of coffee shops in a small stretch of downtown Portland. “So everybody wants to be in the coffee business.”

Restaurant Week, Jake Castonia, Beard Nomination

| Posted in General News

Today’s Press Herald includes a profile of Jake Castonia,

Castonia decided to say good-bye to the standard American diet and instead fill his dinner plate with plants. At the same time he made the switch to vegan foods, he began exercising regularly.

At first, he could barely make it through 10 minutes on an elliptical machine. But he stuck with it, and by the time he could exercise for a full hour straight, he had shed 50 pounds.

an article about this year’s crop of Maine semi-finalists in the JBF awards competition,

Maine had an especially strong showing in the Best Chef: Northeast category. Maine chefs, remarkably, make up a third of that category, which bodes well for at least one of them making the list of finalists next month.

and an overview of Maine Restaurant Week.

Food Truck Task Force

| Posted in General News

The Forecaster has published a report on Portland’s new Food Truck Task Force.

“You’ll see it happen,” said Steve DiMillo Sr., a restaurateur who is concerned about the way the city regulates food trucks on two fronts:

Loosely regulated food trucks could set up near his DiMillo’s restaurant on the waterfront, bringing direct competition.

And DiMillo is also considering moving into the new market. “We’re talking about … a Dimillo’s mobile operation,” he said.

“It makes sense for a lot of us operators to diversify and open up other arms of our operations, especially because we could do a lot of the prep work in our kitchens,” DiMillo said.

Review of Sonny’s

| Posted in Reviews

Eat Here. Go There. has published a review of Sonny’s.

Sonny’s turned out to be a great double-date night spot. The striking red brick walls are loaded with big, bold art, while the bold and colorful flavors were served up on bright white plates. The ambiance is superb, and the service is fantastic. This is an upscale establishment, but it doesn’t feel stuffy in the least. The wait staff is alternatively clad lending even more depth to the vibrant and eclectic atmosphere of the space. If you haven’t gone yet, GO! If you don’t like the food order another cocktail. If you don’t like the cocktails, you should probably just move out of the state.

2012 James Beard Awards Semi-Finalists

| Posted in General News

The James Beard Foundation announced the semi-finalists for this year’s JBF awards. Maine scored 8 semi-final nominations:

  • Petite Jacqueline for Best New Restaurant
  • Melissa Kelly at Primo in Rockland for Outstanding Chef
  • Fore Street for Outstanding Restaurant
  • and for Best Chef Northeast:
    • Krista Kern Desjarlais at Bresca
    • Demos Regas at Emilitsa
    • Danai Sriprasert and Nattasak Wongsaichua at Boda
    • Penelle, Megan, and Phoebe Chase and Ted LaFage at Chase’s Daily in Belfast
    • Brian Hill at Francine Bistro in Camden

The final list of nominees is due out on March 19 and the awards ceremony takes place May 7.

For reference take a look at the semi-finalist lists in 2011 and 2010.

This Week’s Events: JBF Awards, Pu’er Tea Class, Mardi Gras Dinner, CSA Fair and 7-Course Dinner at Hugo’s

| Posted in Events

Tuesday — the James Beard Foundation is scheduled to release the semifinalists for this year’s awards competition, Local Sprouts is hosting a local foods networking breakfast, and a Mardi Gras dinner is taking place at The Salt Exchange.

Thursday — Browne Trading and the Public Market House are holding a wine tastings.

Saturday — the Winter Farmers Market is taking place at the Irish Heritage Center.

Sunday — Dobra is teaching a Pu’er Tea class, Hugo’s is holding a 7-course tasting dinner, the 2012 CSA Fair is taking place, and Midnight in Paris is on the schedule for movie night at Petite Jacqueline.

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.

Under Construction: Spread

| Posted in Under Construction

A new restaurant named Spread is under construction at 100 Commercial Street. The location was formerly the home of Gaucho’s and before that of Oolong.

Spread’s owner is Jung Hur who has been the head chef at Fuji for several years. Spread’s menu “will consist of a blend of American and Asian cuisine.”  A draft menu (page 46) was submitted along with the restaurant’s liquor license application.

Food Truck Task Force

| Posted in General News

Today’s Portland Daily Sun reports on the formation of a Food Truck Task Force in Portland.

Food trucks could be rolling into Portland as soon as this summer, if a rulemaking process goes as envisioned, officials say.

A city council subcommittee on Thursday unanimously approved the formation of a task force charged with discussing the pros and cons of allowing food trucks to operate in the city. The task force will lay the groundwork for a food truck discussion before the council, a discussion that officials want to have sometime this spring.

MCP: Jeff Landry at The Farmer’s Table

| Posted in People

The Maine Culinary Podcast has posted an interview with Jeff Landry, chef/owner of The Farmer’s Table.

…we spent quite a bit of time discussing where he sources their food and different challenges that arise seasonally, when trying to keep everything local.

We also spent some time talking about organic, humane and sustainable farming and how that translates to their beer and wine list. The wine list is carefully being re-done and Jeff explains the importance of not only being an organic and sustainable vineyard, but also the importance of biodynamics.