Corry Opening Restaurant in Longfellow Square

| Posted in Under Construction

The For Rent signs are down at 190 State Street. Steve and Michelle Corry have taken a lease on the space and intend on opening a casual dining destination serving lunch and dinner in Spring 2011. They are  joining the growing list of Portland restaurateurs that operate more than one business.

The past year has seen a lot of changes in and around Longfellow Square with the opening of Yordprom Coffee, Boda, Pai Men Miyake and Local Sprouts, as well as the rebuilding of 645 Congress Street, construction at the old Binga’s Wingas building, establishment of the Quimby Colony in the old Roma Cafe and the face lift for King of the Roll. Tropa Wine closed in 2010 as did Barava and most notably Evangeline.

Barber Foods, From the Land, Linda Bean

| Posted in Profiles, Farming

The Maine Sunday Telegram includes a Q+A with the Executive Director of the Maine Farmland Trust about their new book From the Land: Maine Farmers at Work,

Q: How did this book come about?
A: The idea grew out of the photos. We had a need for the organization to do some basic photography to document some of the work we were doing on different farms. We engaged Bridget for that project, and had no idea that it would develop into something more extensive. We were really impressed with the quality of the photos, and that led to a showing. We have a small gallery at our headquarters, and we have shown the photos there and at a few other places, the Frontier at Brunswick and the statehouse. And that led to the idea of a book. It really was an evolution rather than a plan.

a pair of articles about Barber Foods and the family that has run the business since its founding in 1955,

From here, the Portland-based company, launched 55 years ago from the back of a truck, cooks up 900,000 pounds of frozen prepared food every week, fighting for market share in the $31.7 billion frozen food industry and the roughly $20 billion food service industry. Barber competes with such mega corporations as Tyson Foods, Perdue and ConAgra Foods.

and a business profile of Linda Bean,

Bean spent her first year in the business learning everything Albano could teach her. Today, she said she depends heavily on CEO John Peterdorf’s knowledge of the lobster market. But she is very hands-on in other aspects of the business. She works the crowds at trade shows, dollops lobster into rolls at country fairs and studies the fine print in all her business contracts.

Boston Globe: Boda & Pai Men Miyake

| Posted in Profiles

The Boston Globe Travel section has published an article about a new generation of Asian restaurants in Maine. The article focuses on Boda and Pai Men Miyake in Portland and Long Grain in Camden.

The partners are from northern Thailand and came to Portland by way of Seattle. They opened Boda in February with general manager Katie Boone, who with endless patience sets just the right mood for the front of the house. “We wanted to take the Asian restaurant out of its typical giant menu and giant portions and lots of takeout business Americanized box,’’ says Boone, “to serve Thai food, but to do it in a way that makes sense for Portland.’’

Food Security, Food Paintings and Seatinis

| Posted in General News

Today’s Press Herald includes articles about food security in Cumberland County,

The Campaign to Promote Food Security in Cumberland County is scheduled to release its report today after a yearlong study. It says the recession has dramatically increased the number of Cumberland County residents who aren’t sure they can put food on the table, or skip meals because they run out of money.

a Maine artist who paints portraits of family recipes,

With titles like “Mom’s Spaghetti,” “MaryLou’s Fish Chowder” and “Merriam Family Camp Apple Pie,” Erickson’s work preserves memories of holiday dishes, grandmothers’ treats and just good old home cooking.

Ocean Approved’s latest product the Dilly Kelp Pickles which you can buy on the OA website,

The newest product from Portland-based Ocean Approved features the company’s kelp noodles in a dill-infused vinegar brine. With a flavor that blends the essence of dilly beans and a subtle sea taste, the pickles have a slight crunch, and have the look of spinach noodles.

and an Appel on Wine column.

Jack Rosen

| Posted in People

Jack Rosen passed away on Sunday. Rosen was a long-time fixture at Full Belly Deli working along with his son David who is the restaurant’s owner. Today’s Press Herald includes a Passages article on Rosen and an obituary.

His son said it was his father’s dream to open a deli. He said customers expected to see him there – even those who he insulted for ordering a sandwich wrong.

“It’s inappropriate to order corned beef or pastrami on white bead,” his son said. “He wouldn’t let them do it. He told them to order a different bread and they listened.”

30% Rise in Enrollment at SMCC

| Posted in General News

Today’s Press Herald reports on the SMCC culinary arts program. The program has seen a 30% increase in enrollment in the last 3 years.

“The No. 1 driver is jobs,” said Chef Wilfred Beriau, a professor and former department chairman. “People are recognizing that food service is thriving in Maine, especially as part of the tourism industry. No. 2 is the Food Channel and all of the cooking shows on television. It’s showing people the color and excitement of food as an industry.”