A husband and wife from Raymond launched the truck last summer with just a few weeks of planning and a leap of faith.
food
Posted inFood & Dining
When working out a new dish, many chefs start with a sketchpad
Doodling a new idea can help chefs envision a dish and explain its components and plating to their staff.
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Posted inBusiness, Food & Dining
As interest in local apples soars, so does passion for good cider
Good cider is often compared to good wine. As Maine cider makers diversify their product and celebrate the flavor and variety of local apples, could our state become the Napa of hard cider?
Posted inCookbook Reviews, Food & Dining, Recipes
When perfection is the goal, this cookbook makes it easy as pie
Overcoming a fear of making pie crusts unleashes this writer’s love of making pies. ‘The Perfect Pie’ provides loads of inspiration.
Posted inBusiness, Food & Dining, News
Restaurant dedicated to ‘plant-based power foods’ coming to Old Port
A Portland franchise of Copper Branch will be located in Canal Plaza.
Posted inBusiness, Food & Dining, News
Mexican burrito restaurant to open in Old Port
Jefe Juan’s is a new project from the owner of Mash Tun, a restaurant and bar in the Old Port.
Posted inBusiness, Food & Dining
The Wrap: New ramen shop coming to Portland, JP’s Bistro moving, and ‘Truck or Treat’
Would you be willing to lock away your cellphone while you eat? That’s what 1 chef wants you to do at the ramen shop he’s set to open on Washington Avenue.
Posted inMaine
CANstruction in Waterville drives central Maine food drive
Workplace teams get creative in effort to end hunger.
Posted inBusiness, Food & Dining
Cooking with cannabis has come a long way since your parents’ pot brownies
Once retail sales of marijuana begin in Maine, probably next year, home cooks will have a new ingredient to play with in the kitchen. Here’s advice from people who have been making edibles for years.
Posted inBusiness, Food & Dining, News
As Maine’s climate warms, what’s on the menu likely will change
Chefs and scientists offer opinions on what we’ll be eating in 50 years.