Best Chefs America

| Posted in General News

bcaSeveral Portland area chefs have been included in the 2013 edition of Best Chefs America: Chad Conley (Gather), Steve Corry (555), Krista Kern Desjarlais (Bresca), Rob Evans (Duckfat), Christopher Geer (Vignola Cinque Terre), Mitchell Gerrow (East Ender), Matt Ginn (555), Sam Hayward (Fore Street), Ian Hayward (Petite Jacqueline), Jason Kennedy (Black Tie), Larry Matthews (Back Bay Grill), Masa Miyake (Miyake), Lee Skawinski(Vignola Cinque Terre), Harding Lee Smith (The Rooms), Peter Sultenfuss (Grace), Andrew Taylor (Hugo’s), David Turin (David’s), Mike Wiley (Hugo’s), Jason Williams (The Well).

Chris Gould was included in the Boston section for his work at Uni. There are also chefs from elsewhere in Maine on the list.

According to the publisher, the list of chefs in the book are “compiled by a comprehensive process of interviewing chefs across the country. Chefs are nominated for participation by fellow chefs, other culinary professionals, and food enthusiasts.”

This is the first year they’ve issued the list. If you see a name missing (and there certainly are many just in the Portland area) that you think belongs in the 2014 edition, you can nominate them on the BCA website.

Hunger in Maine

| Posted in General News

The Press Herald has published an article about the high level of need for assistance facing food pantries and soup kitchens across the state.

“They’re seeing more families, more children and more seniors coming through their doors. The face of hunger today is much different than before the recession in 2008,” said Clara McConnell Whitney, communications and advocacy manager for Good Shepherd Food-Bank, which last year supplied 13 million pounds of food to food pantries and soup kitchens in Maine.

You can make a donation to the Good Shepherd Food Bank online. The organization distributes food aid to organizations across Maine.

This Week’s Events: Gourmet Gala, Edible Book Festival, Chocolate Lover’s Fling, Mad Men Premiere Party

| Posted in Events

Wednesday — the 8th Annual Gourmet Gala for Gary’s House is taking place.

Friday — the Public Library is hosting the Edible Book Festival, there will be a wine tasting at the West End Deli and it’s First Friday Art Walk so remember to make your restaurant reservations in advance.

Saturday — Wine Wise is teaching a class on South American Reds, Browne Trading and LeRoux Kitchen are having a wine tastings, and the Winter Farmers Market is taking place.

Sunday — the 27th Annual Chocolate Lover’s Fling is taking place, Sonny’s is hosting a Mad Men Season Premiere Party, Petite Jacqueline is screening the movie Funny Face for movie night.

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.

Food Truck News: Deuben & Leavy

| Posted in Under Construction

Portland’s food truck ordinance passed late last summer. 2013 will be the first full season for trucks to hit the streets and there will be a handful of vendors in the freshmen class.

One that I’m especially looking forward to is being developed by Karl Deuben and Bill Leavy, a pair of of chefs who have some serious fine dining credits on their resume. Deuben has worked at Alinea in Chicago, Hugo’s and Miyake. Leavy’s resume includes time in the kitchen at Back Bay Grill, Hugo’s and Miyake. You may also recall that Karl was the guest chef for last October’s Pocket Brunch at Broadturn Farm.

They’re in the process of renovating a food truck for a mid-May launch. The truck will be located in East Bayside on Anderson Street, near Tandem Coffee and Bunker Brewing. This new venture will give them an opportunity to apply all the skills they’ve developed in their fine dining careers in a more casual setting and format.

The business name is SmallAxe but the name for the truck itself is still TBD. Karl and Bill are working with The Brand Company, Maine magazine’s consulting division of branding, logo, etc.

Blue Rooster

| Posted in Profiles

The Munjoy Hill News has published an article about Blue Rooster Food Company (website, twitter, facebook).

Location is key to any successful business.  Located at 5 Dana Street, the Rooster is in the epicenter of the bar district in the Old Port and the options for those patrons are somewhat limited.  “We are tryng to fill the need for a good spot for lunch and late night without spending a bundle,” said Damian Sansonsetti, one of the four partners who started the business.

Under Construction: Food Factory Miyake

| Posted in Under Construction

As reported back in November, Miyake plans on reopening Food Factory Miyake at their original spot, 129 Spring Street, serving “Japanese comfort food”. The City Council is reviewing their liquor license application Monday and that means we get a peak at the draft menu (see page 67). It consists a mix of small plates (hijiki umani, shrimp with wakame sunomono, etc.) and a small list of entrees (pork with koji salt marinade, braised mackerel with ginger miso, etc.).

The liquor license application would seem to indicate that the new FFM will not be BYOB. The restaurant is likely to open sometime in July.

Reviews of Schulte & Herr and David’s Opus Ten

| Posted in Reviews

The April issues of Down East and Maine magazines are now out. Down East has published a review of Schulte & Herr,

A must-have is the potato pancakes with house-cured lox. The pancakes, pillowy puffs with a slightly crunchy exterior, are the perfect vehicle for a pile of buttery ribbons of delicate salmon, topped with cornichons, capers, matchstick radishes, and a dollop of horseradish sour cream.

and Maine has published a review of David’s Opus Ten.

My faith in [chef David] Turin has been justified time and time again, with every bite leaving me in excited anticipation of what may be coming next. The meal is an incredible sensory experience, with Turin’s bold signature flavors becoming even more intense in smaller preparations.

The Opus Ten review is not yet available online.

Fluid Farms

| Posted in Farming

The Portland Daily Sun has published an article about Fluid Farms, an aquaponic farm that’s been operating in Bayside for 2 years growing herbs, greens and fish.

“We have outgrown our cramped in-town greenhouse and have decided to expand. Powered by the momentum of the past two years of operation, we have committed to an expansion and purchased a production-scale 2,600-square foot greenhouse. We are building and moving into our new greenhouse this spring.”

Owners Tyler Gaudet and Jackson Mcleod are using Kickstarter to get the capital they need to expand their business. They have met their initial goal of $5,000 and are stretching to $10k which would enable them to increase the length of their growing season.

You can follow their progress on Facebook.

Review of In’finiti & Little Tap House

| Posted in Reviews

Active Beer Geek has published a joint review of In’finiti and Little Tap House,

If you want a more laid back environment with a slightly better menu, than you should choose Little Tap House. If you want to spend a little more money and enjoy beer and spirits made in-house than you should choose In’Finiti. As for me, both destinations are on my “go-to” list for beer destinations. That means there’s a chance you will see me at both locations enjoying local craft beer.