Monday, April 21, 2014
Compiled by Meredith Goad and Wendy Almeida
VitaminSea Seaweed on list of Slow Money contenders
VitaminSea Seaweed, a year-old company out of Buxton, is on the short list for the Entrepreneur of the Year award with the national Slow Money organization. With a $50,000 prize at stake, the company has been launched from the state level to the national stage in hopes of gaining more funding for the company.
VitaminSea is one of 25 companies from various state selected to present to a much larger group of potential national investors and gain exposure as a national food producer of Maine seaweed products.
Mainers can support VitaminSea's efforts by casting a vote for the company online at: ht.ly/jYQyL
VitaminSea will make a presentation about its company at the Entrepreneurs Showcase at the national Slow Money meeting held in Denver on April 30.
Slow Money Maine, which helps connect local investors with food producers, hosts regular food-related meetings (the next one is May 15 at Viles Arboretum in Augusta) to help startups and small companies meet private parties who want to help small businesses that may not otherwise qualify for bank loans. The Maine chapter has helped businesses find over $2 million in financial assistance.
Miyake will make changes in June to enhance creativity
In its April newsletter, Miyake, the Japanese restaurant at 468 Fore St., announced "a new concept" for the restaurant that will begin in June.
Chef Masa Miyake plans to restructure the menu to add a variety of international cuisine. The change will allow for greater creativity for the chef, and allow better use of the ingredients he raises on his farm -- including new products such as Mangalitsa pig, American guinea hog and the first farm-hatched quail, chicken and duck.
Along with the new menu, the newsletter reported, Miyake will offer a six-item bento box that will be available from 11:30 a.m. to 2:30 p.m. Monday through Saturday.
The Fore Street restaurant will close on Sundays beginning in June, giving it the option of hosting events on that day or holding special dinners showcasing the farm's products.
Author teaching workshop about food writing April 25
Food writer Alana Chernila will teach a food writing workshop at The Telling Room on April 25.
The class, which will be held from 6 to 9 p.m. at 225 Commercial St., costs $50, or $35 for active Telling Room volunteers.
Chernila is the author of "The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making," which was named one of the best cookbooks of 2012 by Epicurious, The Daily Meal, Serious Eats and Culture Magazine.
The class is part of the Telling Room's Night Owl series of adult workshops. It's designed both for people who want to jump into food writing and those who enjoy writing about food in their fiction or nonfiction work.
To register, go to tellingroom.org.
Novare Res event will feature Oxbow drafts, Browne food
Oxbow lovers will have their choice of more than 15 Oxbow drafts at Novare Res' Farmhouse Funkadelic event Saturday.
Browne Trading Co. will be providing the food pairings.
Novare Res Bier Cafe is located at 4 Canal Plaza and is open from noon to 1 a.m. on Saturdays. For more information, call 761-2437.
Rosemont Produce hosting two Spanish winemakers
Spanish winemakers Juan Esteban of Valderiz and Marcel Sabate of Castellroig will be the featured guests at a special event Rosemont Produce Co. is holding on Sunday.
Only 30 tickets are available for the event, which will be held from 5 to 8 p.m. at 5 Commercial St. In addition to sampling wines, guests will have the opportunity to purchase the wines at reduced prices. Food pairings will be prepared by Rosemont's Brad Messier.
Tickets are $45 each. For reservations, go to brownpapertickets.com.
Kitchen and Cork holding cooking class for tweens
The Kitchen and Cork, 400 Expedition Drive, will hold a cooking class for tweens from 1:30 to 3:30 p.m. April 27.
The goal is to encourage children to be a help in the kitchen and learn to have fun while building lifelong skills. The class will learn how to prepare potatoes with fresh rosemary; fried fish with homemade tartar sauce; and grilled peaches with cinnamon and brown sugar.
The class is $25 per child, and preregistration is required. For more information or to register, call 885-5727 or go to kitchenandcork.com.
Owner will close bistro to take chef's position
Stephanie Brown, chef/owner of SeaGrass Bistro at 305 Route 1, has announced she'll be closing the popular little restaurant this month.
The bistro's last day of service will be April 26.
Brown has accepted an offer to become executive chef at the Woodlands Club in Falmouth and will begin her new position there May 1.
"There was an offer on the table I could not refuse," she said. "I have been in the club arena before and loved it."
Brown said she is happy to be closing SeaGrass "on a high note" but will miss her loyal clientele.