Columnist Bill Nemitz has chronicled the back story of Eric Hughes and the launch of his food cart Eric’s Pizza Express in today’s Press Herald.
“At the end of the day, you feel good that you’ve done a full day’s work,” Eric said with a broad smile this week. “Especially when you haven’t worked in a while.”
Welcome to Eric’s Pizza Express, which opened two weeks ago at the corner of Marginal Way and Chestnut Street. It’s brought to you by, well, an entire community.
Munjoy Hill News has published a construction update on Trader Joe’s new store.
A subcontractor at the site said that the new store is scheduled to open on or by November 1st – that’s when the doors will be wide open to the public.
Munjoy Hill News has published a construction update on Trader Joe’s new store.
A subcontractor at the site said that the new store is scheduled to open on or by November 1st – that’s when the doors will be wide open to the public.
The Portland Phoenix has published a triple scoop review of Harbor Scoops, Mount Desert Island Ice Cream and Willard Scoops.
What explains the current craze for ice cream in Maine, which has resulted in several new businesses and recently overcame the nation’s President? Sure, it’s one of the hottest summers on record, and yes, ice cream is an affordable indulgence in a tough economy. But gazing upon the transfigured visage of a Mainer mid-lick, it is clear ice cream’s appeal lies deeper. As I have previously argued in these pages, desserts play to different parts of our psyche. Ice cream goes straight for the Id. In licking a cone, the unconquered infant within achieves regressive union with the milky sweetness.
The Portland Phoenix has published a triple scoop review of Harbor Scoops, Mount Desert Island Ice Cream and Willard Scoops.
What explains the current craze for ice cream in Maine, which has resulted in several new businesses and recently overcame the nation’s President? Sure, it’s one of the hottest summers on record, and yes, ice cream is an affordable indulgence in a tough economy. But gazing upon the transfigured visage of a Mainer mid-lick, it is clear ice cream’s appeal lies deeper. As I have previously argued in these pages, desserts play to different parts of our psyche. Ice cream goes straight for the Id. In licking a cone, the unconquered infant within achieves regressive union with the milky sweetness.
A new Portland food blog entitled From Away which launched in July has been added to the PFM directory. It publishes reviews, brief tasting notes and general commentary. Recent posts have included a Bonobo vs Otto comparison and a review of Aurora Provisions.
Today’s Press Herald reports on the demolition and new plans for the 2 spots that had been the Ice House on York and Binga’s in Bramhall Square.
The building has been boarded up since it was damaged by a fire two years ago. Tod Dana, who bought the building, plans to open a…restaurant on the lot, at 231 York St.
There’s also an article about Portland area native, Zac Young who will compete in the Top Chef Just Desserts TV reality show.
While working in the wig department of the Radio City Rockettes, Young decided to take his passion for baking in a more serious direction and enrolled in and graduated from The Institute of Culinary Education in New York.
He later trained in France with Philippe Givre at Valrhona and Philippe Parc at Chocolate Michel Cluizel. His resume includes stints at Bouchon Bakery and Butter Restaurant.
Today’s Press Herald reports on the demolition and new plans for the 2 spots that had been the Ice House on York and Binga’s in Bramhall Square.
The building has been boarded up since it was damaged by a fire two years ago. Tod Dana, who bought the building, plans to open a…restaurant on the lot, at 231 York St.
There’s also an article about Portland area native, Zac Young who will compete in the Top Chef Just Desserts TV reality show.
While working in the wig department of the Radio City Rockettes, Young decided to take his passion for baking in a more serious direction and enrolled in and graduated from The Institute of Culinary Education in New York.
He later trained in France with Philippe Givre at Valrhona and Philippe Parc at Chocolate Michel Cluizel. His resume includes stints at Bouchon Bakery and Butter Restaurant.
Mainebiz has published an article on the challenges facing the Portland Fish Exchange.
Bert Jongerden, general manager of the fish exchange, maintains that the types of financial incentives offered to fishermen in the Bay State are desperately needed “to level the playing field” if Maine hopes to hold onto what’s left of its groundfishing industry. Those include such measures as allowing them to sell lobster bycatch (the lobsters that get caught in the groundfishermen’s nets) or passing a permanent rebate on the 5% diesel fuel tax.
The newspaper also includes a report on a new brewery in Portland called Rising Tide Brewing Company.
“It’s absolutely exciting,” says Sanborn as he works on setting up his new 1,500-square-foot space on Portland’s Industrial Way with beer barrels, fermenters and beer-making supplies. He has invested $30,000 of his own money to finance his passion for brewing after spending several years running Bush Fire Media, a graphic design and web development firm in Portland.
Mainebiz has published an article on the challenges facing the Portland Fish Exchange.
Bert Jongerden, general manager of the fish exchange, maintains that the types of financial incentives offered to fishermen in the Bay State are desperately needed “to level the playing field” if Maine hopes to hold onto what’s left of its groundfishing industry. Those include such measures as allowing them to sell lobster bycatch (the lobsters that get caught in the groundfishermen’s nets) or passing a permanent rebate on the 5% diesel fuel tax.
The newspaper also includes a report on a new brewery in Portland called Rising Tide Brewing Company.
“It’s absolutely exciting,” says Sanborn as he works on setting up his new 1,500-square-foot space on Portland’s Industrial Way with beer barrels, fermenters and beer-making supplies. He has invested $30,000 of his own money to finance his passion for brewing after spending several years running Bush Fire Media, a graphic design and web development firm in Portland.