restaurant industry
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PublishedJanuary 31, 2018
We invite chefs from 7 local restaurants to cook Super Bowl fare with an Instant Pot
The new kitchen gadget is a pressure cooker. Rice cooker. Steamer. Godsend. We held a competition in the Press Herald newsroom and put the Tom Brady of kitchen tools to the test.
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PublishedJanuary 31, 2018
Recipes: Instant Pot Super Bowl dishes sure to be crowd-pleasers
Local chefs offer ideas for delicious additions to the buffet table.
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PublishedJanuary 31, 2018
Chef Summit begins in Portland on Thursday
After two days of industry talks, the summit will move to Sunday River for a reception and sold-out Grand Tasting.
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PublishedJanuary 30, 2018
Maine Voices: Federal proposal to let restaurant owners disburse tips is unfair, absurd
Workers are paid too little as it is. The One Fair Wage system already in place in 7 states works better.
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PublishedJanuary 24, 2018
Popular Francine Bistro in Camden closes after 15 years
Acclaimed chef and former owner Brian Hill, who has moved to California to be near his young daughter, says slow business during winters was tough on the restaurant financially.
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PublishedJanuary 24, 2018
Program in Portland helps restaurant, bar workers identify and confront sexual harassment
Training sessions for people who work in hospitality will teach how to handle the issue in the workplace.
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PublishedJanuary 23, 2018
Maine Restaurant Association Names 2018 Maine Chef of the Year
Troy Mains, executive chef at the Harraseeket Inn in Freeport, will receive the award in March.
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PublishedJanuary 14, 2018
Heidi Powell is a one-woman show called Dirigo Wholesale
She delivers produce from farms to restaurants in Greater Portland.
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PublishedJanuary 11, 2018
After success in getting tip credit restored in Maine, it’s time to go national
Our new nonprofit plans to defend the server wages now under attack by a group looking to redesign the economics of the restaurant industry across the country.
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PublishedJanuary 10, 2018
Culinary talent from New York lured by Portland’s shorter commutes, slower pace
Restaurateurs, chefs and bartenders describe the transition from the city that never sleeps to a sleepy coastal Maine city.
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