Interview with Chef Lulu Ranta

| Posted in People

Down East has published an interview with Lulu Ranta the chef/owner of The Quarry in Monson.

What did it feel like to be shortlisted?
Scary, because I’ve never talked about James Beard. To me, that’s for elite chefs. I work hard for my artists and for my guests. That’s what I strive for. But James Beard, now you have the accolades, now comes all the expectations. And I can’t even call myself a chef. My husband and kids say, “Mom, you’re a chef.” I say, “No, I’m not a chef. I’m a cook.” Chef, for me, it’s too formal. I’m not formal. But I mean, James Beard is a huge honor. That’s beyond my wildest dream.

Upcoming Events

| Posted in Events

Wednesday – Turkey & The Wolf, Molly’s Rise & Shine, and Hungry Eyes are taking over Bar Futo for a New Orleans style 5-course meal.

August 19 – S+P in Newcastle will be holding a multi-course plant-based dinner.

August 23 – Terlingua is holding 3-course Greek dinner.

August 23 – An Outstanding in the Field dinner is taking place at Dandelion Spring Farm with guest chef Neil Zabriskie from Regards.

August 25-27 – chefs Sam Hayward, Evan Mallett and others will be leading Take a Bite out of Appledore: An Eco-Culinary Island Retreat.

August 30 – Famed apple expert John Bunker will be delivering a talk at Oyster River Wine Growers on the apple history of the Oyster River Road area—tickets.

September 10 – the Maine Cheese Festival is taking place.

September 24 – The Saltyard is holding a cocktail brunch at Wolfe’s Neck Center in Freeport.

September 30 – Tender Table is holding their 3rd annual food and art fair in Congress Square Park.

October 7 – Oxbow is holding their annual Goods from the Woods event in Newcastle, Maine.

October 8 – Dandelion Spring Farms is holding a Harvest Dinner, and Maine Open Creamery Day is taking place.

October 25-28 – Harvest on the Harbor is taking place.

November 5 – Chaval is holding a late harvest dinner at Wolfe’s Neck Center in Freeport.

Night Mares Opens Today

| Posted in Openings

A new bar called Night Mares (instagram) is scheduled to open today at 5 pm. It is located on the far side of the old Nissen Bakery Building at 44 Romasco Lane. Hours will be Thursday through Sunday, 5 pm – 1 am.

The menu (see below) includes a variety of house cocktails, beer, wine, mocktails, as well as some sweet and savory snacks. The gougeres are especially tasty. Shown here are the Night Mares on the Prairie cocktail and the beet and chevre tartine.

Night Mares occupies the same space as the cafe/bakery being launched later this year by Prairie Baking Company. The owner of Prairie Baking, Elizabeth Rzoska, along with Louis Masi, Devan Marr, and Christian Roadman are the co-founders of the bar.

The name of the bar is meant to “acknowledge the serious, refined aspects of a bar slightly mysterious and intriguing with a lighthearted, welcoming touch.”

Review of SoPo Seafood

| Posted in Reviews

Today’s Maine Sunday Telegram includes a review of SoPo Seafood.

When you visit, order at least one salad to enjoy head chef Ryan Smith’s range of brined, braised and pickled vegetables. If the tender, barely set crab cake is available as a protein add-on, don’t hesitate. Don’t skip the oyster of the day, either, especially if it’s the Hackleback-caviar-topped Marshall. While you’re at it, order several. If raw seafood isn’t your style, aim for super-chunky surf clam chowder, fantastic smoked trout toast, or the flakey grilled fish served in a sandwich ($16) or on a rice bowl.

Maine Beer Trends

| Posted in Beer

Maine Public radio aired a show this past week entitled “Innovative trends in Maine’s beer scene” with panelists Rob Tod from Allagash, Shea Cusick from the Maine Brewer’s Guild, and Jenn Lever from Baxter Brewing as well as a variety of callers from the beer industry.

Brewing beer remains big business in Maine. We’ll learn about how the industry is constantly innovating in this competitive industry, including taking new approaches with tasting rooms, packaging, flavors—and expanding beer offerings to include more non-alcohol and gluten-free offerings.

The Good Dog

| Posted in Profiles

Today’s Bangor Daily News has a report on The Good Dog (instagram), a new hot dog cart operating in Tommy’s Park.

While he’s taking over Gatti’s old patch of park, Steinberg is also keeping up with Portland’s modern foodie culture. Instead of just steamed dogs with the regular fixings, Steinberg, who calls his business The Good Dog, is offering more exotic fare including a kimchi-and-sriracha mayo dog and a special he calls the Hawaiian Hoagie. That’s sliced-and-grilled spam with pineapple and Thai chili sauce.

Ore Nell’s North in Biddeford

| Posted in Openings, Maine

Ore Nell’s North (website, facebook, instagram), the Biddeford outpost of Ore Nell’s BBQ in Kittery, opened for business on Wednesday. It’s located just across the parking lot from Palace Diner at 42 Franklin Street in the building formerly occupied by Louie’s Pizza.

Ore Nell’s serves Texas-style barbecue (see menu below) that’s a reflection of chef Will Myska’s Houston upbringing. The menu includes brisket, ribs, pulled pork, other meats and even BBQ tofu as well as sandwiches, traditional sides. There’s also a children’s menu. Shown here are a plate of their Saint Louis ribs, brisket, collard greens and a loaded baked potato (top right), a smoked chicken taco from the day’s specials menu (bottom left), and a Toxic Mezcalinity cocktail (bottom right).

This week they will be open Wednesday through Sunday, 4 – 9 pm. Hours will expand next week and Ore Nell’s plans to eventually be open seven days a week.

The original Ore Nell’s in Kittery launched in 2018 as a collaboration between Myska, David Vargas from Vida Cantina in Portsmouth and restaurateur Jay McSharry. Kyle Chauncey has joining the founders in launching the Biddeford location.


Matcha Mood in Longfellow Square

| Posted in Under Construction

A new cafe and retail shop called Matcha Mood (instagram) is under construction at 654 Congress Street. The company is being founded by sisters Sarochinee, Veya and Phuntira Tiparos.

Get ready to embark on a delightful journey of authentic Japanese flavors. From our handcrafted matcha lattes to our delectable matcha ice cream, bakery treats, and beyond, we’re here to satisfy your matcha cravings like never before.

Matcha Mood will use ceremonial grade matcha for a variety of matcha-based drinks including matcha latte, matcha coconut and matcha lemonade as well as for house-made baked goods and snacks. The cafe Mood will also have for sale equipment and tea for making matcha at home.

The sisters are renovating a 640 sq ft space near Longfellow Square into 4-seat cafe and retail shop, and they hope to launch Match Mood sometime this September.

To get caught up on all the new restaurants, bars and other hospitality businesses in development visit our Under Construction List.

Honeycone Ice Cream Social

| Posted in Under Construction

A new ice cream shop called Honeycone Ice Cream Social (instagram) is under construction in Yarmouth. The ice cream shop will be located in the front part of the building formally occupied by Maples on Route 1 where it will be co-located with Lake & Co.

Owners Joyce Chittick and Rick Faugno envision Honeycone as a gathering spot for the local community. The organic ice cream will be produced in collaboration with Flavor Maine. Both gluten-free and dairy-free options will be available.

Chittick was born in Waterville and grew up in Canaan, Maine. She and Faguno moved to Maine after several decades of working in the New York City theater industry. Faugno and Chittick hope to launch Honeycone sometime before the end of August.

Honeycone is unrelated to the ice cream shop with a similar name in Naples.

Wander at Longwoods Now Open

| Posted in Openings, Maine

Wander at LongWoods (website, facebook, instagram) opened last Wednesday. The farm-to-table restaurant is located off Route 9 near the center of town in Cumberland. The restaurant is part of the overall Longwoods Preserve (instagram) project which will include walking trails, a sculpture garden and a farm to supply produce and other ingredients for the restaurant.

The menu (see below) takes a locally-focused approach both for the food and as a touchpoint for the cocktail program. Wines by the glass/bottle and beer from Maine producers like Allagash, Bissell, Oxbow and Nonesuch are also available. The dessert menu includes panna cotta, a butter cake topped with local berry puree, gluten-free donuts, ice cream, sorbet and espresso-based coffees.

The restaurant can accommodate close to 100 customers overall including a large outdoor seating area with picnic tables and Adirondack chairs looking out over the open fields surrounding the restaurant. If you sit outside be sure to try the wood-fired pizza. The Saint Fergus is topped with mozzarella, bone marrow butter, breadcrumbs, parsley, shallots, capers and gray sea salt.

Mike Allen is the executive chef, Rich Maggi is the restaurant’s chef de cuisine, and Molly and Jordan McDuffie, are the Longwood farmers with Joe Atwood as the overall general manager.

Wander is open Wednesday through Sunday, 4 – 9 pm. They’ve been operating Wander on a walk-in basis for its first week, but starting August 9th they’ll begin taking reservations—visit wanderatlongwoods.com starting Wednesday to book a table.