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About the Author

Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.

Meredith can be contacted at 791-6332 or mgoad@pressherald.com
On Twitter: @meredithgoad

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.

Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod

Wendy Almeida and her family have a smattering of livestock and a summer garden. After 10 years of her kids being involved in 4-H, she's finally accepted the term "hobby farm" to describe her family's work at sustainable living. These days her morning starts with milking a goat before heading into the office for her day job as an assistant editor for features.

Wendy can be contacted at wea [at] mainetoday.com or on Twitter @wea1021.

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Previous entries

Press Herald file photo

If you've lived in Portland for a while, you may recall chef Matthew Kenney. In 2000, when the Portland Public Market was on Cumberland Avenue, Kenney, a native of Searsport, opened Commissary, his first restaurant in Maine. Less than two years later, it was closed, mired in financial controversy that also plagued Kenney and his string of restaurants in New York City. Since then, the one-time Food & Wine Best New Chef and James Beard Award nominee has refashioned himself as a champion of raw food, writing a number of cookbooks and opening raw food restaurants and culinary programs in Oklahoma City and Santa Monica Calif.. Another is currrently in the works in Miami. The Portland Press Herald's Avery Yale Kamila wrote about Kenney's raw food empire in October, 2011.

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Chad Fay, director of sales for Rising Tide Brewing Company, serves Maine Island Trail Ale. Photo/Susan Axelrod

The latest of Rising Tide's collaborative brewing efforts was introduced last night at this month's Portland Greendrinks, held at Portland Yacht Services. Maine Island Trail Ale was created in partnership with the organization of the same name, which is celebrating its 25th anniversary this year. The crisp, hoppy beer is a limited edition; a portion of sales will benefit MITA.

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Chefs David Turin and Pierre Gignac are bringing their well-established culinary skils to brand new restaurants opening tomorrow, May 15, in hotels owned by the Kennebunkport Resort Collection.

Artist rendering of The Boathouse

Never one to rest on his (considerable) laurels, Turin is opening David's KPT and a second location of David's Opus Ten, his clever restaurant-within-a-restaurant in Portland. Both are located in The Boathouse, a new, boutique hotel built on the site of the former Landing restaurant, on the harbor side of the Kennebunk River. David's KPT will have 200 seats and David's Opus Ten will have just 20. From a press release: "Diners can sit at an arched mahogany bar made of reclaimed wood from The Landing or at tables positioned alongside floor-to-ceiling windows that open up for al fresco dining during the summer. "

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From left: The Pomegranate Inn; chef and co-owner Michael Salmon of Hartstone Inn

It's nice to see two Maine B&Bs, The Pomegranate Inn in Portland and Hartstone Inn in Camden, included in a "Top 50 US Bed-and-Breakfasts For Food" slideshow on The Daily Meal.

These roundups don't always get the details quite right: The Pomegranate is now managed by Lark Hotels, so the "cheese blintz souffle with berry coulis" mentioned in the piece — a signature of former inn manager and chef Dana Moos (and included in her cookbook "The Art of Breakfast") — may no longer be on the breakfast menu.

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Annemarie Ahearn, chef/owner of Salt Water Farm in Lincolnville, has just this evening opened her first restaurant, Salt Water Farm at Union Hall in Rockport. This is tonight's menu. The head chef is Justin Barrett, a veteran of April Bloomfield's celebrated restaurant, The Spotted Pig, and also The Fat Radish, both in New York City. The general manager is Andrew Kesselring, who like Ahearn, worked for chef Dan Barber - he at Blue Hill at Stone Barns, she at Blue Hill.

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