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4d
Bangor Daily News
Hot chefs, cool space: Portland restaurateurs raise bar for designPORTLAND, Maine — The crispy chicken sandwich lands on the bar speared with a k
Hot chefs, cool space: Portland restaurateurs raise bar for design
Bangor Daily News / Posted 4 days ago
PORTLAND, Maine — The crispy chicken sandwich lands on the bar speared with a knife. Like a sailor’s marlin spike, the gutsy gesture isn’t just about the feisty sandwich; it’s part of the restaurant’s identity. The shipshape space at the months-old... Read more
6d
Boston Herald
The TickerWaltham’s Alere bought by Abbott for $4.8BAbbott Laboratories will buy Waltham-
The Ticker
Boston Herald / Posted 6 days ago
Waltham’s Alere bought by Abbott for $4.8BAbbott Laboratories will buy Waltham-based Alere for $4.8 billion as it tries to expand its medical-testing business. The deal is worth $5.8 billion when restricted stock, stock options and preferred shares... Read more
13d
The Forward
Michael Solomonov's Acclaimed Dizengoff Restaurant Coming to New York New Yorkers don’t have to wait much longer for Michael Solomonov’s superlativ
Michael Solomonov's Acclaimed Dizengoff Restaurant Coming to New York
The Forward / Posted 13 days ago
New Yorkers don’t have to wait much longer for Michael Solomonov’s superlative plates of hummus (like this one, from Dizengoff in Philadelphia). The New York branch is set to open... Read more
16d
The Daily Review
Winemaker Merry Edwards talks pinot, vineyards and a 40-year careerFemale winemakers are common in the industry these days, but as recently as the
Winemaker Merry Edwards talks pinot, vineyards and a 40-year career
The Daily Review / Posted 16 days ago
Female winemakers are common in the industry these days, but as recently as the 1970s, they were almost nonexistent. That was the situation facing Merry Edwards when she started looking for a winemaking job in 1973. More than 40 years later, Edwards... Read more
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16d
Oakland Tribune
Winemaker Merry Edwards talks pinot, vineyards and a 40-year careerFemale winemakers are common in the industry these days, but as recently as the
Winemaker Merry Edwards talks pinot, vineyards and a 40-year career
Oakland Tribune / Posted 16 days ago
Female winemakers are common in the industry these days, but as recently as the 1970s, they were almost nonexistent. That was the situation facing Merry Edwards when she started looking for a winemaking job in 1973. More than 40 years later, Edwards... Read more
2 related stories
16d
The Fremont Argus
Winemaker Merry Edwards talks pinot, vineyards and a 40-year careerFemale winemakers are common in the industry these days, but as recently as the
Winemaker Merry Edwards talks pinot, vineyards and a 40-year career
The Fremont Argus / Posted 16 days ago
Female winemakers are common in the industry these days, but as recently as the 1970s, they were almost nonexistent. That was the situation facing Merry Edwards when she started looking for a winemaking job in 1973. More than 40 years later, Edwards... Read more
2 related stories
19d
OregonLive.com
Former Wildwood restaurant space could become a drug storeThe longtime home of one of Portland's most pioneering farm-to-table restaurant
Former Wildwood restaurant space could become a drug store
OregonLive.com / Posted 19 days ago
The longtime home of one of Portland's most pioneering farm-to-table restaurants could soon become a drug store, according to a recent liquor license application. Northwest Portland's Wildwood, which was opened by chef Cory Schreiber in 1994, was... Read more
27d
Baltimore Sun
Bryan Voltaggio to host local cooking competitionBryan Voltaggio will emcee The Supper, an April 23 event that will feature four
Bryan Voltaggio to host local cooking competition
Baltimore Sun / Posted 27 days ago
Bryan Voltaggio will emcee The Supper, an April 23 event that will feature four award-winning chefs participating in a cooking competition to benefit the Saint Agnes Hospital Foundation. The James Beard Award nominee and "Top Chef" finalist will... Read more
29d
The Sacramento Bee
2016 food fads: What’s hot, cold and oldIncreasingly, the food-and-drink industry’s mantra has become “another service,
2016 food fads: What’s hot, cold and old
The Sacramento Bee / Posted 29 days ago
Increasingly, the food-and-drink industry’s mantra has become “another service, another show,” as more chefs and mixologists add experimentation, creativity and drama to their presentations and pantries of stock ingredients. They’re enabled by a... Read more
1m
89.7 WKSU
How an adventurous Cleveland chef and dad engages kids in the kitchen“Hey, how are you guys? Welcome to Noodle Kids.” Chef Jonathon Sawyer welcomes
How an adventurous Cleveland chef and dad engages kids in the kitchen
89.7 WKSU / Posted a month ago
“Hey, how are you guys? Welcome to Noodle Kids.” Chef Jonathon Sawyer welcomes parents and their kids to Noodlecat, his downtown Cleveland restaurant. It’s inspired by Tokyo ramen shops and New York City noodle houses. Today, it’s party-central for... Read more

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