Feast (6)

Five Fifty-Five among buy local pioneers

There isn’t any cryptic meaning behind Five Fifty-Five’s name; the popular restaurant is, after all, located at 555 Congress St. There is no mystery, either, as to why the upscale eatery is a favorite of many. Savory menu offerings, plus an extensive wine list, renowned personal service and, of course, prime real estate on Congress are just a few of the restaurant’s perks. Since 2003, Five-Fifty Five has won numerous awards and solidified its spot…

Three guys with a penchant for mushrooms

Lately we write about, feature and talk about entrepreneurs as if they’re growing on trees or falling from the sky. The numbers are skewed in Portland; in reality, this country is populated with a lot more people working for others. Starting a business is scary and risky, and few among us are predisposed to have a go at it. Eliah Thanhauser, Matt McInnis and Jon Carver are the exception. The three met in 2005 at…

Vinland’s firsts: A bounty of Maine winter foods

David Levi, executive chef and owner, Vinland Restaurant in Portland, does nothing in a small way. When Levi decided to open a restaurant in Portland, he did not just decide to source local product as much as possible, Levi had to go all local, as in 100 percent local ingredients in every dish, becoming the only restaurant in the world to do so. The beverages are as local as possible while still featuring natural wine,…

Five-Course Interview: Duckfat pairs familiarity with specialization

There are few food pairs more satisfying than French fries and a milkshake, and Duckfat, located at 43 Middle St., is the Holy Grail of this combo. The eatery is the brainchild of Nancy Pugh and Rob Evans, one of Portland’s culinary power couples. Since 2005, Duckfat has been putting smiles on diners’ faces and also racking up accolades, including its status as a three-time Food Network Chopped Champion restaurant. Chef Brendan Murray sat down…

A chat with the owner of Miyake, Japanese fusion restaurant

If you’re looking for your average California roll, don’t expect to find it at Miyake. The popular 468 Fore St. restaurant doesn’t serve the highly Americanized fare or, for that matter, anything average. What you will find at Miyake is an impressive array of fresh washoku (traditional Japanese) dishes, with hints of Italian and French influences.It might seem like an unusual culinary combination, but the owner and chief chef Masa Miyake has converted many a…

Economy of scales: Maine Farm and Sea Cooperative seeks to break into big contracts

Last August, the University of Maine system put out a request for proposals for a new food service management contract. Many large, international food corporations like Sodexo and Aramark responded, but the call for proposals also sparked response from a new, local cooperative: Maine Farm and Sea Cooperative. MFSC consists of a unique board of directors with the shared vision of providing “locally produced food to any number of institutions,” according to their website, http://www.mainefarmandsea.coop/.…
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