The USM Free Press has published a report on the challenges of launching and running a successful restaurant.
According to Professor Charles Colgan of public policy and management and the Muskie School of Public Service and long-time former chair of the State of Maine Consensus Economic Forecasting Commission, there’s nothing unusual about that. “Restaurants are the same pretty much everywhere. They are the business most frequently started and most frequently closed.”
Maine magazine has published an interview about his return to Portland and perspective on the food scene.
I was not entirely aware of the full extent to which this reputation had spread until I spent a year away in Boston. Whenever I told people where I’d come from, they reacted as though Portland’s streets were paved with gold, a place where every single bite of food was ambrosial and everyone ate like kings…
The Perennial Plate has published this short video interview with Eli Cayer, owner of the Urban Farm Fermentory.
Coffee by Design opened their new location in East Bayside today. It’s CBD’s 5th location and the new site for their roastery and corporate headquarters.
See articles from the Press Herald, Bangor Daily News and Portland Daily Sun for all the details.
The Portland food scene continues to grow and develop:
For more information on food businesses under development see the PFM Under Construction List.
The Hella Good Taco food cart has purchased Steve & Renee’s Diner. Owner Josh Bankhead has written on the Hella Good facebook page that they “will be incorporating HGT into the fold soon” and that the cart will still be in operation during the Summer.
See the article in today’s Portland Daily for more information on the changes in store for the diner.
Allagash has announced that they’ll be releasing the 2014 production run of Allagash Avancé at the brewery this Friday morning. There will be a 2 bottle purchase limit.
Allagash Avance is a product of patience. Aged with strawberries for three years in bourbon barrels, this strong, sour ale has the aroma of strawberry preserves and toasted oak. The oak and berries continue their presence in flavor, and compliment the sweet, warm finish. 10.8% ABV.
New England Distilling has earned a rating of 90 (exceptional) for their Gunpowder Rye from the Beverage Testing Institute. The BTI describes Gunpowder Rye as,
Burnished amber color. Attractive aromas of honeyed dried sour cherries, toffee, suede, and sandalwood with a satiny, dry-yet-fruity medium body and a well balanced cinnamon rye toast, creamy milk chocolate, peppery spice, and mineral accented finish. Very tasty and versatile.
The Bollard has published a breakfast review LFK,
So while I may come back to LFK some evening for a burger and a beer, I probably won’t return for brunch. In a city like Portland, there are just too many other places serving brunch I do love.
and a review of JP’s Bistro.
The dishes are executed without any particular finesse. Sourcing local, ethical or organic ingredients doesn’t seem to be important at JP’s. And a mediocre meal doesn’t cut it when the tab for two approaches $100. That said, plenty of folks don’t share my qualms. If you decide to check out JP’s, make sure you make reservations — the place gets packed.
The Golden Dish has put together a “short list of Portland shops and their specialty foods.”