Frederic Eliot makes the rectangle of pork paté just a little more perfect each time. And the stakes are high – the smallest crack in the dough or the smallest variation in temperature can sink the dish.
restaurant industry
Posted inFood & Dining, Local & State
Dozens of local restaurants to serve up the sweets at fundraiser Monday
A holiday sweets extravaganza will feature more than two dozen restaurants, bakeries and confectioners.
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Posted inBusiness, Food & Dining, Local & State
Salt Lake City chef to open restaurant in Biddeford
Elda will serve small plates inspired by local ingredients.
Posted inBusiness, Food & Dining
Loss of Maine shrimp deprives chefs, clam shacks of a delicacy
Many are turning to Canadian or farm-raised alternatives from far afield, but for some local restaurateurs, it’s: ‘Sorry, no substitutes.’
Posted inFood & Dining
A little whine with dinner? Complaining in a restaurant is a delicate business
Restaurateurs describe how patrons can be assertive without crossing a line.
Posted inFood & Dining, Life & Culture, Restaurant reviews
Dine Out Maine: BRGR Bar a fun (if uneven) spot for a messy burger
Sadly, gorgeously conceived and executed dishes sit side-by-side with others that are flawed or just plain uninspired.
Posted inBusiness, Food & Dining
Old Port eatery Sonny’s set to become a burger place with ‘real food’
The restaurant will close at the end of this year to make way for Black Cow, a burger-and-shake shop.
Posted inFood & Dining, Vegan Kitchen
Maine hotels include vegans in the Thanksgiving feast
Chefs at Union in Portland’s Press Hotel and Sea Glass at Cape Elizabeth’s Inn by the Sea meet the demand for plant-based entrees.
Posted inBusiness, Food & Dining
Bite Into Maine opening 1st brick-and-mortar location
The company’s new commissary opens Wednesday in Scarborough.
Posted inFood & Dining
Celebrity chef coming to Whole Foods Market Sunday
James Beard award winner Hugh Acheson will do a taco-making demonstration and sign his cookbooks