PPH Editorial: Food Truck Regulation Reform

| Posted in General News

An editorial in today’s Press Herald comes out in favor of reforming Portland food truck regulations.

The city is wise to take these concerns seriously. The glitches in even the most carefully crafted of regulations often don’t reveal themselves until the rules take effect. That’s what’s happening here. Food trucks are an expanding part of an industry that’s vital to Portland’s economy and its culture; a revised ordinance can put in place reasonable rules while still giving food service entrepreneurs more freedom to run viable, innovative local businesses.

Reviews: Small Axe, Wannawaf, Novare Res

| Posted in Reviews

Eat Maine has published a review of the Small Axe food truck,

…food trucks have been popping up everywhere, offering finger-friendly bites like pizza cones and cup cakes. But in the midst of all this casual fare, Small Axe is serving up something pretty special. Helmed by two of Portland’s top chefs, this truck is making restaurant worthy food available in the middle of a parking lot. Craving a quick bowl of fish curry? Small Axe can make that happen.

The Blueberry Files has published a review of Wannawaf.

So Wannawaf seems to be more for the “stop in with the kids for the afternoon and buy a round of ice cream; get it served over a waffle if you wanna be silly” set. I am not in that set and I don’t know if that will be enough to sustain them in Portland. Time will tell, I guess.

and Peter Peter Portland Eater has published a review of Novare Res.

There’s hardly a better place in Portland to try new libations than Novare Res. With well over a hundred beers, Novare Res is a beer garden for the casual beer enthusiast all the way to the most serious of beer connoisseurs.

Hand Pies/Little Bigs Set to Open

| Posted in Under Construction, General News

An article in today’s Press Herald examines the growing trend of hand pies in Portland and mentions a new bakery called Little Bigs that’s set to open in the next few days in South Portland.

Their bakery, Little Bigs, is expected to open at 340 Main St. by Monday and join a growing trend in the Portland area – hand foods, specifically, hand pies.

Hand pies are gaining popularity locally and have been featured this summer in national magazines such as Bon Appetit and Martha Stewart Living.

Baking for the Saint Peter’s Bazaar

| Posted in Events

Both the Press Herald and Bangor Daily News have published stories about the Saint Peter’s Bazaar which takes place this weekend on Saturday and Sunday.

Their general was Josephine Dulac, a 76-year-old retired first-grade teacher – who better to keep the troops in line? – wearing a white apron, blue gloves and a navy baseball cap. Dulac has been part of the cookie operation for 15 to 20 years, but shies away from taking any credit.

“I am not alone,” she said. “Far from it. We have people from 12 years old to 92 years old that work the cookie bake.”

Review of Duckfat

| Posted in Uncategorized

The Associated Press has published a review of Duckfat.

Your best bet is to treat the fries as the main course, then share a few other dishes as sides. The charred broccoli and goat cheese salad is terrific. And the roasted pork belly panini with manchego and saffron-Tabasco mayo will make your eyes roll back. And despite appearances, Duckfat is family friendly. The little ones will love their handcrafted sodas (try the Roots, Bark, Sticks and Leaves — also known as root beer).

Maine Wins at the American Cheese Society Competition

| Posted in Reviews

A number of Maine creameries were among the award winners at this year’s American Cheese Society competition:

  • Crooked Face Creamery won 3rd place for the whole milk ricotta
  • Silver Moon Creamery won 2nd place for their provolone
  • Pineland Farms won 1st place for their cheddar cheese spread and 3rd place for their smoked cheddar
  • York Hill Farm won 3rd place for their capriano

Interview with Masa Miyake

| Posted in Under Construction, People

Mainebiz interviewed Masa Miyake about his start in the restaurant industry and plans for opening Miyake Diner on Spring Street.

MB: Why did you open the original Miyake in the West End, and why are you returning?
MM: I visited Maine on vacation, and we moved to the countryside. My dream was growing a few pigs, chickens and vegetables by myself and working somewhere. But the owners of a small pizza place [in the West End] asked me if I was interested in buying the lease for $20,000. I took it over in June 2007. But it only had an electric stove. So I put in a sushi bar, because you don’t need gas. We served tsubo-style sushi and interesting dishes. A chef came in, Rob Evans [former Hugo’s owner], and told the newspapers the place to go is Miyake. So he introduced us around. At the time we were small.