Tuyet Thi Le, who has helped run her mother’s restaurant on St. John Street for the past five years, plans to serve bahn mi, as well as other Vietnamese food.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood & Dining, Lifestyle, Nation & World
Burger King may sell plant-based burger across U.S. this year
Burger King may sell plant-based burgers nationally, citing success in a month-long test.
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Posted inCookbook Reviews, Food & Dining
‘Easy Cookie Recipes’ are as simple as promised, but not quite as impressive
Addie Gundry serves up fun baking ideas, even if the chocolate chip cookies aren’t exactly the best ever. St. Martin’s Griffin, $19.99
Posted inFood & Dining
Southern Maine is binging on a buffet of street food
As its popularity grows, more restaurants are featuring it on their menus and diners are developing appetites for unfamiliar cuisines.
Posted inBusiness, Food & Dining, Lifestyle
Popular Wells food truck park to double number of trucks this spring
Congdon’s After Dark, founded two years ago, will be undergoing a major expansion this year, and a new park will be opening in Kittery.
Posted inFood & Dining, Vegan Kitchen
Public schools in Southern Maine explore vegan options
From Falmouth to Kittery, schools plan to improve their vegan and vegetarian options next fall.
Posted inFood & Dining, Maine Gardener, Source
This year’s garden is getting off to a late start
The snow melted late. The rain made the beds were to wet to work. There’s a lot to do, and less time to do it in.
Posted inBusiness, Food & Dining, Lifestyle
Sweetgrass Farm Winery and Distillery expanding south
The Union-based business, which already has a tasting room and retail store in Portland, will now have a presence in Kennebunk.
Posted inFood & Dining, Health, Nation & World
Food poisoning, particularly from 2 bacteria, persists, report finds
The two most common sources of infection have been longtime problems.
Posted inFood & Dining
Video: MaineVoices Live with ‘Chopped’ champions Matt Ginn and Christian Hayes
Portland Press Herald food writer Meredith Goad interviewed the chefs on stage Tuesday.