Qutaiba Hassoon has leased the right hand side of 1053 Forest Ave where he plans to open Falafel Time a bakery and takeout restaurant serving vegetarian Middle Eastern food. Hassoon hopes to open Falafel Guys this September after completing renovations of the former Papa John’s space.
Hassoon is a second generation restauranteur. His parents owned Haggarty’s restaurant 2012-2014.
This week’s Portland Phoenix includes an article on Fork Food Lab’s Summer Sampler Series.
Tickets for the Summer Sampler Series are $10 for one event or $25 to attend all three. Included in the admission price is a complimentary beer, wine, or seltzer, and a Fork Food Lab tote bag to carry the evening’s goodies.
“It was our hope that people would come to sip, sample and shop,” Sinclair said. “Then they would come to have a drink but then will also buy something to support (the members).”
The Summer Sampler Series is taking place June 23rd, July 21st and August 18th. Tickets are available on the Fork website.
Today’s Press Herald reports on an effort by six local restaurants to “join a national movement to improve food service jobs and get rid of subminimum wages some workers are paid”
RAISE: High Road Restaurants, a national association of business owners, joined Ruby’s West End, Bao Bao Dumpling House, Central Provisions, Chaval, and Portland Hunt and Alpine Club, all in Portland, and Magnus on Water in Biddeford, for a hiring event and media conference Thursday to outline their efforts to improve jobs prone to exploitation, harassment and low pay.
“The age of looking at kitchen work and service work as ‘less than’ is over,” said Corrinna Stum, owner of Ruby’s. “It is good, steady work. You can make a living at it. It is a trade.”
Former Fore Street sous chef Hope Hushion passed away this week at the age of 44.
Sam Hayward, chef-partner at Fore Street, released a statement Tuesday saying Hushion’s death shocked everyone who knew and worked with her. He said she was a force of nature and a powerful cooking professional.
“She was an essential member of our kitchen’s leadership, a sous chef capable of accomplishing anything we threw at her, running any station, and training any novice cook,” Hayward wrote in an email. “Her death has left many of her former colleagues and close friends crushed. My condolences go out to all of them. Hope will be deeply missed.”
Working with local design firm Sugarjets Studio and map designer/maker Melissa Pritchard, Dean’s Sweets has produced a map of the East Bayside neighborhood where their chocolate shop is located. It highlights the areas food, drink and retail establishments.
“In addition to the hope of boosting business for everyone in the neighborhood, according to Bingham, the map was equally about connecting the community of entrepreneurs and artists. There is a small section on the map on the history of the people who have moved to and lived in East Bayside, still home to many Mainers, as well as information on the current community police coordinator. Fun, inviting illustrations hint at the recreation possibilities in the neighborhood as well.”
You can find paper copies of the map at businesses in East Bayside.
The Press Herald reports that new owners have applied for a demolition permit to tear down the former Brian Boru building.
Though closed for nearly two years, Portland’s Brian Boru pub still stands out like an oasis amid the asphalt and dirt parking lots at the western edge of the Old Port. But like a desert mirage, the bright red brick building that once teemed with laughter, libations and live music may soon become a memory.
The West End News has published an interview with Eric Kalala, owner of Chez Castel on Forest Ave.
I bring in food, clothes, shoes, and cosmetics that Maine residents from Angola, Rwanda, Burundi, Nigeria, Cameroon, Gabon, Congo Brazzaville, Congo Kinshasa are looking for. Some specialties include misili – a Congolese vegetable (fougère [fern] in French), dried fish and eel, fresh fish, goat with skin, bitiyo, a variety of fresh vegetables, and bulk grains.
Just in time for Portland Wine Week, the Maine Sunday Telegram has published an article about the developing New England wine industry.
New England wine used to mean pouring yourself a small glass of fruity sweetness. But a growing number of winemakers in the region are now turning out bottles of wine that pair better with a piece of fish or beef than a slice of pie. Some, like Manley and Maine-based Bluet and RAS Wines – which are producing bright, dry blueberry wines – are focusing on native fruits, while others are growing and fermenting cold-hardy hybrid grapes that can survive the region’s below-zero temperatures, are more tolerant of local pests and diseases, and in the end, drink more like classic dry wines than dessert wines.
Visit portlandwineweek.me for the full PWW schedule, and be sure to check out the panel discussion taking place Monday morning if you’d like to learn more about New England wines. Margot Mazur will be leading a panel that includes Dan Lutjens from Bluet, Dan Roche from RAS Wines, Morten Hallgren from Ravines Wine and Brian Smith from Oyster River. They’ll be discussing the Past, Present and Future of Winemaking in the American Northeast.
The Press Herald has published an article about Abiodun Jerry Olubi, a Portland chef who slipped into the Saco River and drowned last weekend.
Dany Omba Mugeni met Abiodun Jerry Olubi in the same way many of his friends did: by eating food he had cooked.
She was dining at 207 Bar and Restaurant in Portland. Olubi was “Chef Jerry.” Friends said he liked to come out of the kitchen to talk to customers about their experience, explain the recipes and meet new people. Olubi, 38, had a passion for cooking and was working to open his own restaurant.
A Go Fund Me campaign has been set up to raise funds for his funeral expenses.
The newly revised and expanded 2021 PFM Printed Pocket Guide is now out. This handy paper reference highlights many of the restaurants, bakeries, breweries, coffee shops, cocktail bars, and cafes that make eating and drinking in Portland so compelling. This year it includes a new food truck section and an expanded list of places to dine elsewhere in Maine.
2021 remains a very dynamic environment for the Maine restaurant industry so please consult the online version of Portland Food Map for the latest information and updates on openings as well as a full list of eateries in the city…and consult restaurant websites for the latest on days and hours of operation.
Many thanks to the 2021 Pocket Guide sponsors. Their generous support plays a crucial role in making the guide available in 2021:
While supplies last you can pick-up a free copy of the guide at these local businesses: Portland Trading Company, Bresca and the Honey Bee in New Gloucester, Tandem Coffee on Congress St, Strata (the new shop opens next weekend), Leeward, Chaval, Rose Foods, Speckled Ax on Thames Street, The Shop, and Oxbow Brewing on Washington Ave.
The pocket guide wouldn’t be as good as it is, in fact it wouldn’t exist at all, without the skills and contributions of Dawn Hagin from Rare Bird Strategic, writer Angela Andre, and graphic designer Sofija Razgaitis. Congratulate them on their work the next time you see them in town.