A pair of Maine beers have been included in the Serious Eats list of the Best New Beers of 2015: Super Fresh from Peaks Organic, and Cuvée D’Industrial from Allagash Brewing.
Interviews: Cara Stadler & Tim Adams
The Portland Phoenix has interviewed Cara Stadler, chef/owner of Bao Bao and Tao Yuan.
LO: What made you decide to stay in the industry?
CS: I love food, I love cooking, I love the science behind it, and I love the effect it can have. The fact that you can take someone’s terrible day and turn it around is pretty awesome. We want people to come in and be happy at the end of the day. We do our best every day to deliver something fun and enjoyable.
and interviewed Tim Adams, head brewer and co-owner of Oxbow.
Blending various barrels is clearly an important practice in creating your finished beers. How do you determine what beer to blend with what beer?
It starts with the end goal of having a balanced and complex product. I’ll have a beer in mind, usually that starts with having a color in mind that will need to be accomplished. Flavor profile-wise I want barrel character, but not too much barrel character. I like blending different types of barrels to enhance complexity. I do a lot of mixing of wine barrels and bourbon barrels, and barrels of various ages. I like working with at least a small amount of bourbon barrel beer for the vanillin, I find that it’s a really nice smoother-outer, if you will, on the pointier and sharper notes of acidity.
Review of Fore Street
The Golden Dish has reviewed Fore Street.
Fore Street has not lost its luster one bit. Yet its gloriousness is so subtle. It doesn’t blaze with culinary fripperies. Instead its gastronomic Zeitgeist favors a less-is-more approach, maintaining a patina of refinement with everything that comes out of its kitchen. From the food that’s grilled, spit-roasted or pan seared and roasted in great cast-iron pans to the utter fineness of its ingredients—nearly all locally sourced— it’s the simplicity of its cooking that speaks with such exuberance.
Under Construction: Pizzaiolo
A New York style pizzeria called Pizzaiolo is under construction at 360 Cumberland Ave near Schulte & Herr.
Interview with Chad Conley & Greg Mitchell
The North East Kitchen has published an interview with Greg Mitchell & Chad Conley, chef/owners of the Palace Diner. The interviewed is beautifully illustrated with a set of photos from kitchen and counter at the diner.
NEK: What about now, is there someone or something that particularly inspires your cooking?
CC: I’ve moved away from my earlier interest in fine dining and anything “fancy”. My favorite restaurants are well-run local favorites. I’m proud of the way we execute homey, comfortable food at Palace. I’ve become more interested in paying attention to the non-food parts of the restaurant experience. The idea of creating a simply pleasant experience that exceeds people’s expectations and leaves them feeling like they’ve found something unique but approachable has become a part of what drives me alongside creating fun and delicious food.
The North East Kitchen is a new project which will include “interviews – and recipes – from chefs and cooks, and feature kitchens and food life along the North Eastern US”. Author/photographer Myriam Babin is also “producing a photography book about chefs of the North Eastern US to be published by Princeton Architectural Press.”
Union Bagel Co. Expansion
Union Bagel Company is considering moving their bakery to Westbrook where they’d also operate a second retail shop, according to a report from the Press Herald.
The Westbrook Planning Board reviewed a sketch plan Tuesday for the proposed location of the company’s wholesale operation, as well as a new retail shop, at 9 Cumberland St.
The building, located on the rotary leading to downtown Westbrook, has seen frequent turnover in recent years, having been home to Thanksgivings, Hoggy’s Market and most recently, Eddie’s Eatery.
Reviews: Great Lost Bear & Portland Co-op
The Press Herald has published a bar review of The Great Lost Bear,
The Great Lost Bear has an extensive beer list and maintains a hometown-bar vibe. Good for a burger and a beer, especially on Mondays and Tuesdays when it’s “talls for smalls” pricing.
and a lunch review of the Portland Food Co-op.
There are two kinds of organic soups ready to ladle into to-go cups (soups change daily) and the price was right ($3.50 for a small). I chose the mushroom barley, which was vegan (I felt instantly virtuous). Since that was so cheap, I also grabbed a couple of lunch-portioned salads from the cooler right near the soup: a half pound of “Awesome Chicken Salad” for $6.86 and an “Autumn Salad” with chickpeas, kale and pepitas, aka little pumpkin seeds, for $2.64.
Under Construction: Gruit
Urban Eye reports that the Urban Farm Fermentory is expanding into the former Bomb Diggity space where they plan to establish a brewery.
In a 700 square-foot space under the same roof, UFF’s is opening a new grain fermentation facility called Gruit. “This allows us to do a few things that are new in the beer world.” Gruit, an ancient herbal beer, will be made here and served on tap in UFF’s tasting room. As will braggots (a barley malt mead).
Under New Ownership: Expectations vs Vision
An article in this month’s issue of Dispatch examines the challenges new owners face when taking over an existing restaurant–putting in place their vision while trying to retain an established customer base. Specifically the article looks at the purchase of Steve & Renees Diner and the conversion of Quatrucci’s to Other Side Deli.
Two people would come in and sit at a table for six, drink a pot of coffee over the course of an hour, and leave without ordering food. This is their preferred method of protest.”
Such is how Josh Bankhead, who owns and operates Hella Good Tacos in Portland with his wife Melissa, describes the war waged on them by estranged patrons, mostly senior citizens, upon their purchase of the venerable Portland institution, Steve & Renee’s Diner.
Thursday Release: Fernet Michaud
Liquid Riot is releasing a fernet style amaro which they have named Fernet Michaud. The Fernet goes on sale at Commercial Street brewpub and distillery starting on Thursday.