WCSH interviewed Allagash, Bissell Brothers and Rising Tide about the impact of the federal government shutdown is having on their businesses.
Maine Brewers Guild
According to a report from the Bangor Daily News, the Maine Brewers Guild has hired Sean Sullivan to be their first Executive Director.
The brewing industry has been rapidly growing in Maine with an estimated 40 breweries anticipated to be in business by the end of this year.
Mainely Spirits: Hunt & Alpine Club
Mainely Spirits magazine has published an article about Andrew Volk and the Portland Hunt & Alpine Club (website, facebook, twitter).
Mainely Spirits is a publication of the Maine Beverage Company. The current issue isn’t online. To read the article click on the photo above for a large scale image.
Maine Pie Line
Eater Maine has published an article about Briana Warner and her new business, Maine Pie Line (website, facebook).
Briana Warner has used pie to bring violent youth leaders to the table in Guinea and tested her recipes on ambassadors in Belgium. But after several years of her pies playing a secondary (though complementary) role to her work as a diplomat with the U.S. State Department, Warner is now making pie her primary focus.
Review of Otto
The Golden Dish has published a review of Otto Pizza.
Instead of eating a re-heated slice that’s been sitting on the counter, Otto’s whole pie freshly baked was a treat. I loved the texture of the crust—very thin, firm, crackly almost. As for the toppings, the tomato and salami version was the clear winner for both of us whereas the mushroom-bacon seemed muddled.
Schlotterbeck & Foss
The Business section in today’s Press Herald provides a look at Schlotterbeck & Foss.
While Schlotterbeck & Foss sells its own branded sauces, toppings, dressings, marinades and other specialty food products at Whole Foods, the biggest and fastest-growing part of the business is creating “co-branded” products for grocery stores.
That means Schlotterbeck & Foss often doesn’t get the recognition for its creations, which are sold by various retailers under their own brands.
Schlotterbeck & Foss was founded in 1866. It’s 2nd oldest food enterprise in Portland after the Farmers Market (1768).
Also in today’s Business section is an interview with Kathleen Fleury, the new executive editor at Down East. Fleury began her career at DE as the magazine’s food writer.
7 Sandwiches
MaineToday host posted a survey of 7 Portland sandwiches from Petite, Zapoteca, Tandoor, Micucci, Kim’s, Pai Men and Hunt & Alpine.
Review of Bayside Bowl
The Press Herald has published a review of Bayside Bowl.
You don’t have to be a bowler to enjoy Bayside Bowl. Go for a drink, stay for some food, or catch some live music. But there’s always the chance you’ll be lured to the lanes.
First Review of Oscar’s New American
Booze, Fish & Coffee has published a review of Oscar’s New American.
Chef Nick Krunkkala just opened this farm-to-table place on Route 1, where Seagrass Bistro used to be, and he’s done a great job crafting small plates with bold and creative flavors…We definitely recommend Oscar’s. If you’re looking for upscale bar food, this is the place. Our top 3: (1) pan seared scallops, (2) butter poached lobster sliders, and (3) wild mushroom and truffle popcorn. Yep, that’s right: popcorn.
Harvest on the Harbor & Portland’s Wine Culture
The Food & Dining section in today’s Press Herald includes an overview of Harvest on the Harbor (HotH website) and some observations on how it could be improved,
Once again, there’s much to love about this year’s Harvest on the Harbor food and wine festival.
There’s also a little to be annoyed about, and some things that make you go hmmmm.
So, before I dive into the delicious details, here’s what I think they get right this year, and areas I think could be improved upon in the future…
and in his column this week Joe Appel calls for Portland to take a step forward in its appreciation, knowledge and love of wine.
There are two plausible reasons for this passivity: chefs, servers and critics don’t know anything, and/or they don’t care. The new program being offered in Portland by American Sommelier, a New York-based wine-education institute that hosts seminars and course series, is a terrific step toward addressing the former problem. The latter challenge has a more complicated but not insurmountable set of solutions, and more on that below.