Portland, ME October 2023

Eat, Drink, and Be Merry

There aren't many things I love more about Portland than its restaurant and bar scene. After all, it's what gets us locals through the long winters after the tourists leave and we can finally get a reservation (if we're lucky) at Street and Co. It's why foodies from every corner of the globe have us on their bucket lists, and why you can't open a travel or food magazine without seeing we've made another "Best Restaurant Cities to Visit Now" roundup.

As a local, though, my favorite part of being in the center of our food mecca is being able to have the insider's perspective. Calling Portland home is a privilege for those of us who not only love its food, but the culinary talents behind it. My husband and I have made friends with many of our city's best chefs and bartenders by first falling in love with their signature dishes or cocktails and then coming back for more.

Take, for example, Executive Chef Matt Ginn of Evo Kitchen and Bar. One bite of his skordalia and I instantly wanted to meet the man behind the dish. Turn to page 34 to learn more about Chef Ginn and what he's bringing to the table at all of Prentice Hospitality Group's acclaimed restaurants.

Of course, for every great dish you need an equally great beverage, and for that we've turned to Three of Strong Spirits which offers up a spooky, spirited cocktail to make at home for those adult Halloween parties. And if you're looking for that perfect new date-night spot, we'll introduce you to Portland's first self-pour wine bar, Angoor, coming soon to the East End.

And finally, we can't forget about dessert. Read on to meet Krystina Fisher, a Portland-based entrepreneur who is bringing her love of baking and art to Maine and beyond in a unique (and sweet!) way with The Messy Cookie.

This is just a sampling—a taste, if you will—of what's in this issue and what our city has to offer. It can be overwhelming for any Portland food enthusiast to keep up with the changes, as there's frequently a new hot-spot-destined-to-become-a-favorite opening its doors. I encourage you to get out there and explore Portland in all its gastronomic glory. You just might end up with a new favorite dish, or even a new friend.

October 2023

PUBLISHER

Emily Harradon | emily.harradon@citylifestyle.com

EDITORIAL COORDINATOR

Rebecca Abramson rebecca.abramson@citylifestyle.com

CONTRIBUTING WRITERS

Krystina Fisher, Rachel MacArthur

CONTRIBUTING PHOTOGRAPHERS

Krystina Fisher, Lauren Lear, Rachel MacArthur, Brandon Pullen Photography, The Leighton Co.

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Matthew Endersbe

LAYOUT DESIGNER Kathy Nguyen

EMILY HARRADON, PUBLISHER @PORTLAND.CITYLIFESTYLE

P R O P E R T Y F E A T U R E S

R o o f t o p d e c k

V a l i d a t e d P a r k i n g

A l l p r o v i d e r s w i t h 7 + y e a r s e x p e r i e n c e

A d v a n c e d S k i n c a r e a n d W e l l n e s s

S e r v i c e s : P D O T h r e a d s , B o t o x , D a x x i f y , H A

D e r m a l F i l l e r s , L a s e r t r e a t m e n t s , F a c i a l s ,

C h e m i c a l p e e l s , D i a m o n d G l o w , Z O

S k i n h e a l t h , S k i n M e d i c a , V a l m o n t S w i s s

C e l l u l a r S k i n c a r e , a n d M o r e !

h t t p s : / / m a i n e a e s t h e t i c m e d i c i n e p n w d e v c o m

city scene

Where neighbors can see and be seen.

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1: Jenny Ibsen, Bea Willemsen, Lars Borchers, Anastasia Inciardi, and Jana Heckerman at the Print Jam. 2: Bob Black poses with the little library he built in Congress Square Park. 3: Portland Ballet dancer Jackson Gormley celebrates one year as an OrangeTheory Fitness coach. 4: Ryan Miller performs during the second night of Guster on the Ocean at Thompson’s Point. 5: Automotive enthusiasts check out a variety of vehicles at Throttle Car Club’s monthly cruise-in. 6: Brett Wilson, Brad Eckersley, and Meghan Beahan at Starting Line’s race in Cape Elizabeth. 7: “Saturday Night Live” alum Rachel Dratch visits the friendly folks at Portland Lobster Co.

@CONGRESSSQUARE

@JACKSONGORMLEY

@LIVIIVY

@THROTTLECARCLUB

@OLDPORTPUBRUN

@PORTLANDLOBSTERCOMPANY

@INCIARDI

PORTLAND TRUST COMPANY

Let’s start with you.

We should talk. At Portland Trust Company, the customer experience is everything. It’s all about you. In fact, our company is built around the needs of our customers. Do you know what your investment plan is? Or how it is doing? If not, we should talk. In today’s world, the larger the financial institution, the less responsive they have become. You, the client, become just a number. How does that feel? Not good! At Portland Trust Company, we meet, we talk, we plan, we invest, and we guide. No surprises.

Portland Trust Company is a Maine non-depository trust company focused exclusively on wealth management and fiduciary services. We work with individuals and families, nonprofits, and local governments. We do everything the giant financial services organizations do while providing local and accessible attention to your specific needs.

business monthly

A round-up of exciting news from local businesses.

Portland Ovations’ 2023-2024 Season is Jam-Packed

Portland Ovations celebrates the power and brilliance of the performing arts in Southern Maine by connecting artists and audiences both onstage and off. The 2023-2024 season features national tours like STOMP, Come From Away, Jesus Christ Superstar, and Mean Girls alongside incredible live performances from Alvin Ailey American Dance Theater, MOMIX, Ukulele Orchestra of Great Britain, and more. To learn more and to purchase tickets visit portlandovations.org or call the PortTIX Box Office at 207.842.0800.

Photography Dario Calmese

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Get in touch by heading over to our landing page to connect: CityLifestyle.com/PortlandME

KINGS OF SOUL

FEATURING

Become a Member of Friends with Forks

Friends with Forks, a Portland club for locals looking to make friends and build community over food, recently celebrated its one year anniversary. The group, which hosts a variety of events from dinners at local restaurants to wine tastings, lobster roll parties, and a private chef-curated feast, is actively seeking new members. Learn more about the Friends with Forks experience and become a member to join exclusive food-focused events across the Greater Portland area. friendswithforks.com

OCTOBER 2023

SATURDAY 21

7:30 PM

SUNDAY 22

2:30 PM

A dazzling POPS! performance honoring the kings of classic soul, including tributes to legendary artists such as Marvin Gaye, James Brown, The Temptations, and Al Green.

Host Your Next Event at Throttle Car Club

Looking for a unique location to host this year’s holiday party? Throttle Car Club in Scarborough isn’t just for motor enthusiasts—the 35,000 square foot facility offers plenty of space for fundraisers, corporate functions, whiskey tastings, and more. Event space can accommodate 25 to 300 people. Call 888-9598051 or visit throttlecarclub.com to schedule your event.

Scan to read more.

OCT 2023

Matthew Scinto, guest conductor Michael Lynche, vocals

Chester Gregory, vocals Darren Lorenzo, vocals

Nourishing Neighbors

Atop an 8’ x 16’ trailer bed moving about town sits a semi-permanent, self-serve free pantry and fridge built by and for the Portland community. Named the Portland Free Pantry, this small-but-mighty mobile unit was founded by a small group with the understanding that city and state assistance programs are not comprehensive in coverage. The pantry’s founders realize that need is often invisible—someone with a full-time job and benefits may hit a brief period of financial hardship—and designed the program to serve any and everyone in need.

Powered by donations from community members and local businesses, the first-of-its-kind pantry is stocked with shelf-stable staples, hygiene products, fresh produce, prepared meals, baby supplies, over-the-counter medicines,

books, toys, clothing, and more. The organization’s motto of “solidarity not charity” emphasizes the pantry’s goal: to encourage the community to take action together and build a more egalitarian, accessible, and nourished Portland.

Community partnerships are key to the pantry’s success— while Chaval and Ugly Duckling will be in regular rotation to host the pantry because of their proximity to schools and housing, the team is seeking out additional satellite locations both on and off the peninsula. Though it originally required an outdoor electric setup, newly-installed solar panels now allow the mobile unit to park anywhere.

The pantry’s success is a direct result of community contributions of all kinds, from time and labor to simply sharing social mediaposts. Learn more and get involved at portlandfreepantry.com

A SMALL-BUT-MIGHTY FREE PANTRY EMPHASIZES SOLIDARITY OVER CHARITY

The Portland Free Pantry outside Chaval in August.

Fill Your Cup

Portland’s newest wine bar is a sophisticated gathering spot with an interactive twist

ARTICLE

BY BECCA ABRAMSON | PHOTOGRAPHY COURTESY OF SANGEETA NASIFF

“When I met Sangeeta, she introduced me to a bottle of wine from Newport Vineyards and we talked for hours about ourselves and our cultures,” recalls Rafael Dones. “As time went on, I introduced her to Puerto Rican food, and she introduced me to Indian flavors. Each visit, we brought something different to the table, but we always had a glass of wine,” he explains. “I never paid much attention to wine until I met Sangeeta, and then it became our shared interest.”

Sangeeta Nasiff briefly considered working for a winery or opening a small wine bar in Florida, but after falling in love with the thriving Portland community, she and Dones chose to bring their shared interest here.

Angoor Wine Bar, their Puerto Rican and Indian-inspired establishment, will open on Fore Street (near the Wex building) by the end of the year. Serving a variety of wines in two, four, and six-ounce servings from pre-calibrated self-pour dispensers, the elevated but approachable wine bar will give customers the opportunity to pour as they go. The process is simple: grab a wine card when you walk in, and head to the self-pour dispensers to fill up a glass at your leisure. “This distinctive experience eliminates the need to wait in line or flag down a bartender,” explains Nasiff. Dones appreciates how the self-pour concept encourages visitors to try new things and explore their tastes, just as he and Nasiff have been doing in the years since they met.

Whether your preferences align with Nasiff (who enjoys wines from Australia and Italy) or Dones (California Cabernets are a favorite, plus anything from Puerto Rico’s only vineyard), you’ll have the chance to try wines from all over the world at Angoor.

“Everybody has different tastes. What I like may not be what you like, so we’ll certainly provide options for everyone,” notes Nasiff. In addition to reds, whites, fortified wine, rosé, and champagne, the spot will serve craft beers, spirits, tea, and coffee to enjoy alongside locally made dishes.

“We want to create a unique experience that blends our cultures and celebrates the city’s diversity,” explains Nasiff. “We were surrounded by food and family growing up—both of our mothers are very creative in their cooking. For us, it’s not only important to bring in our ethnic backgrounds, but also to share the flavors of Portland.” Nasiff and Dones reached out to local food businesses like Empanada Club, Hi Bombay, and Two Fat Cats to source appetizers, small plates, and desserts with Indian and Puerto Rican flair. “Partnering with these businesses allows our customers to taste a variety of dishes in one place. It’s heartfelt for us, being part of something larger than ourselves and opening visitors’ eyes to different parts of the community,” says Dones.

Nasiff and Dones hope the positive energy they feel walking the streets of Portland emanates from their wine bar. “You just feel good here,” Dones shares. “When I envision people coming to Angoor, I want them to feel just like I do in Portland: excited about being here and enjoying a positive, comfortable environment.” Angoor’s sophisticated but laid-back atmosphere will provide a space for family and friends to gather, sip new wines, and enjoy each other’s company. “To me,” says Dones, “that’s what Portland is all about.”

“We were surrounded by food and family growing up...For us, it’s not only important to bring in our ethnic backgrounds, but also to share the flavors of Portland.”

Here

Owners

Exploring East Bayside

8 places to stop on your next visit to the neighborhood

There’s more to East Bayside than meets the eye! With plenty of breweries and shops to explore, the industrial-chic neighborhood is a great place to spend the day acting as a tourist in your own town. Here are some of our favorite can’t-miss spots to add to your list.

PEDEGO ELECTRIC BIKES

If you’re in the market for a new ride (or just looking to pedal around), America’s top electric bike retailer now offers hourly, daily, and weekly rentals in Portland. pedegoelectricbikes.com/dealers/portland-me

ARTICLE BY BECCA ABRAMSON

TANDEM COFFEE ROASTERS

Home to both a cafe and roastery on one campus, Tandem’s quaint East Bayside location serves up buttery pastries, seasonal espresso drinks, pour-over coffee, and a variety of teas. tandemcoffee.com

INDIGO ARTS ALLIANCE

Co-founded by Daniel and Marcia Minter, this multidisciplinary art studio provides a flexible workspace for artists of African descent to cultivate their craft and build lasting relationships. indigoartsalliance.me

PORT FIBER

Calling all crafters: Port Fiber is East Bayside’s one-stop shop for all your spinning, weaving, felting, dying, and general fiber-related needs. Sign up for a workshop to expand your skills or stop in and find inspiration from the array of yarn, tools, and books on display. portfiber.com

BITE INTO MAINE

Enjoy award-winning lobster rolls, clam chowder, and a homemade whoopie pie for lunch. Choose from six kinds of lobster rolls (including chipotle, wasabi, and curry) or order a flight and bite into three different varieties. biteintomaine.com

@indigoartsalliance

@biteintomaine

DEAN’S SWEETS

Architect-turned-truffle maker Dean Bingham’s laser-like attention to detail means each piece of delectable Belgian chocolate at his nut-free shop is perfectly handcrafted. Featuring local ingredients like maple syrup from Madison, sea salt from Marshfield, and beans from Portland’s own Coffee by Design, Dean’s Sweets offers chocolate bars and truffles, hot chocolate, fudge and caramel sauces, specialty treats, and more. Visit this fall and pick up a piñata-style party pumpkin, solid chocolate turkey, or chocolate-dipped ghost Peep. deanssweets.com

TOAD&CO

Comfortable, organic, and eco-friendly, Toad&Co’s colorful garments are now available right here in Portland. The clothing company, which donates 1% of their sales to non-profit organizations, offers men’s and women’s items made from sustainable fibers like organic cotton and hemp. Stop in to try on the latest fall trends and treat yourself to a new favorite piece! toadandco.com

ORANGE BIKE BREWING

After founder Tom Ruff realized his body no longer tolerated gluten, the craft beer lover set out to create a world-class beer that’s proudly gluten-free. The first brewery of its kind in Portland, Orange Bike Brewing is focused on the triple bottom line—social, environmental, and financial good—while supporting the 44 million Americans like Ruff with gluten tolerance issues. While brewing in a restored Peter Austin brick kettle brewing system in East Bayside, the Orange Bike team is doing its part to build a more just and equitable craft beer industry. orangebikebrewing.com

@deanssweets

Photo: @toadandcome

One Smart Cookie

Self-taught baker and cookie queen Krystina Fisher knows firsthand what it takes to turn a passion project into a full-time job—despite swearing she would never do it herself. “I was initially looking for a hobby,” she says. “I had seen all those addictive cake decorating videos on the internet, but I knew there was no way on earth I could ever get into cake decorating because I’d need to learn how to bake a cake and structure it,” Fisher laughs. Instead, she began decorating sugar

cookies for fun in her free time. “I was like, ‘I’m not going to monetize this. I’m not going to turn it into a business. This is just for me,’” she explains. Fast forward to today, and you’ll find Fisher hand painting cookies with watercolors, crafting cookie box experiences, and running cookie decorating workshops as the owner, founder, and baker at The Messy Cookie.

“It’s called The Messy Cookie because my cookies were literally messy in the beginning,”

THE MESSY COOKIE’S KRYSTINA FISHER ON TURNING HER HOBBY INTO A FULL-TIME GIG

ARTICLE BY BECCA ABRAMSON | PHOTOGRAPHY BY LAUREN LEAR AND KRYSTINA FISHER

Fisher laughs. “It just started as a fun, cute place to share pictures of what I was doing.” When locals started requesting her decorated cookies for events like birthday parties and graduation, Fisher realized her passion for cookies might be something she could turn into a living. She tapped into her previous experience leading wine tastings and launched in-person cookie decorating parties right before COVID hit; during lockdown, an employee at Wayfair who had attended one of Fisher’s parties reached out about creating a virtual team building experience to boost morale. “That was the first time The Messy Cookie became a realistic idea for me,” recalls Fisher. “I had no interest in doing it full-time when it was just decorating custom cookies, because it takes a lot of time and energy to hand pipe and decorate. The cookie decorating parties were a much more business-savvy direction that allowed me to do what I love, and I’ve been doing it ever since.”

Fisher eventually launched a cookie party division, called the Team Building Bakery, to run virtual and in-person cookie decorating events. Her most popular cookie experience, called the Cookie Ice Night, begins with a cookie kit shipped straight to your door. “It’s almost like a bakery in a box,” she explains. “I want it to be a multi-sensory experience when someone opens their kit, because not everybody is a baker like me who smells frosting everyday.” Each kit comes with half a dozen sugar cookies in a few different shapes, sprinkles, at least three colors of frosting, and a packet of cookie decorating tools. “We use shelf stable buttercream frosting that we can ship anywhere, even internationally,” says Fisher.

“The class is usually an hour long, and sometimes clients want to add a competition aspect to it. I’m really proud that we’ve been able to create a duplicatable experience from the execution side, but I still find ways to make every event as personalized as possible.”

When she isn’t leading cookie decorating classes, Fisher still creates custom cookie designs for clients in the area using three distinct methods: hand piping, watercolor painting, and printing with edible ink. “Across the board, all of my cookies need at least one layer hand-piped,” she notes. “Hand-piped work is the most common for bridal showers, birthday parties, and anniversaries, just because it’s the method that people know exists.” An artist at heart, Fisher’s current favorite decorating style is painting. “There’s something so calming about painting on a layer of white icing. If you talk to any of my clients, a lot of them will tell you I’m trying to incorporate watercolor designs into their sets.

I’m honored to have a client base that really trusts my judgment.”

As a small business owner herself, Fisher enjoys building relationships with other local business owners and often employs her printer, fondly named Edina, to help out. “If a business is having a launch party and wants something fun to give away, I can design some really fun styles of cookies that I can just print off. I don’t have to charge the same rates I would for hand piping, and I can hammer them out much more quickly,” she says. “At the end of day, it’s not all about the money, but when you do this full-time you need to find a way to prioritize it as a business. I feel like the printer has been a huge part of that.”

“I want it to be a multi-sensory experience when someone opens their kit—not everyone is a baker like me who smells frosting everyday!”

Having successfully turned her passion into a full-time gig, Fisher is a staunch supporter of the “edutainment” model and dreams of someday leading her own apprenticeship program. “I want to show people how to turn their business into something more profitable, and I think the party style is the way to do it,” she says. “There are so many people who want to learn new things but don’t want to take a full-blown course. If I can pay $60 to sit around a table with my friends and learn how to do something new, I just think that’s the unsung hero of small businesses turning more profit.”

The cookie community—and local businesses in general— have been extremely supportive of Fisher’s endeavors. “I genuinely feel like people want to see me succeed, and I want to see them succeed. It sounds like entrepreneurship is a very lonely path in some places, but that’s not the case here in Portland,” she says. “With any question I have, I know I can call somebody who can help me, and I hope other business owners feel that, too. It’s really special here.”

“It sounds like entrepreneurship is a very lonely path in some places, but that’s not the case here in Portland.”

5 TIPS FOR COOKING DECORATING BEGINNERS

By Krystina Fisher of The Messy Cookie

1. For both the icing and the sugar cookies, find a single, simple recipe and stick with it. You'll get comfortable using this recipe and begin to understand how external factors can affect it, instead of trying a new recipe each time and not knowing if your cookies aren’t panning out because of either the recipe or your skill level. (Find our Signature Shortbread Vanilla Sugar Cookie recipe in this issue, and visit simplecookierecipe.com to see our favorite royal icing recipe!)

2. Do yourself a favor and get a stand mixer. Your arms will thank you, especially when mixing royal icing!

3. When you're creating a set of cookies with multiple colors, cleanup is usually insane. Instead of using a different bowl to color each individual shade of icing, use the Single Bowl Method.

It's much less messy and—more importantly—makes cleanup a breeze! Simply create your icing in your stand mixer's bowl, then grab one other bowl to use. In this other bowl, start mixing the lightest color of your palette, and then go darker with each set of icing colors. For a more detailed explanation (and even a few examples), check out our video at bit.ly/singlebowl

4. The trick to baking a flat sugar cookie great for decorating is to run a fondant smoother across the top with light pressure as soon as your cookies come out of the oven. These tools are super inexpensive online and easy to find at craft stores.

5. When you have a mixer full of icing you’re not actively using, take a piece of Cling Wrap and press it across the top of the icing, creating a seal between the icing and the air. This will prevent your icing from getting crunchy.

Signature Vanilla Shortbread Sugar Cookies

The Messy Cookie’s go-to recipe for the perfect treat to decorate

ARTICLE BY KRYSTINA FISHER

INGREDIENTS:

• 3 cups all purpose flour

• ½ lb. (2 sticks) room temperature butter

• 1 egg

• 1 tsp salt

• 1 tbs vanilla extract

• 1 cup granulated sugar

• 3 sheets parchment paper

EQUIPMENT:

• Stand mixer or electric hand mixer

• Mixing bowls

• Parchment paper

• Whisk

• Spatula

• Rolling pin (or use an empty wine bottle instead!)

DIRECTIONS:

1 . Set the oven to 350ºF and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour and salt. Put to the side.

3. With either a stand mixer or an electric hand mixer, cream the butter and sugar on medium-high speed until light and fluffy. The mixture will begin to get lighter in color and grow in volume.

4. Turn the mixer off and scrape down the sides of the bowl. Turn the mixer on to low and add vanilla and eggs. Stop to scrape down the sides of the bowl as needed and continue to mix until fully incorporated.

5 . Gradually add the flour mixture one cup at a time and mix on low or low-medium until the dough starts to pull from the edges into a ball around the beater.

• You may need more flour—don’t be alarmed! I usually say that if your dough

is sticky, there’s not enough flour. Add an additional ¼ cup at a time until you get the right consistency: the dough should pull away from the edges of the bowl and should no longer be sticky. Be careful not to over mix!

6. Lay out a sheet of parchment paper on your counter for easy clean up. Taking about a softball-sized ball of dough from the batch, roll it between the two pieces of parchment paper with your rolling pin until it is about ¼” thick.

• Dip your cookie cutters in fresh flour before cutting for the cleanest cutting results.

7. Place the cut cookies onto a baking sheet. Fill the sheet, leaving about 1” between each cookie. Refrigerate the sheet for 2 hours or pop it into the freezer for 30 minutes. This will help

prevent your cookies from expanding in the oven so they retain their shape for optimal decorating.

8. Place the cookie sheet into the oven for 9-12 minutes. If you prefer a crispier cookie, leave them in until they start to brown on the edges. You’ll know they’re near done when you can smell them!

9. Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes, then move them to a cooling rack until cool. Enjoy!

DO YOU PREFER A SOFTER COOKIE?

At the 9-minute mark of baking your cookies, try nudging one of the cookies while the baking sheet is still in the oven. If the cookie glides, it’s fully baked, even if the edges haven’t yet begun to brown. If the cookie you nudge sticks to the sheet, it’s not done yet. Be patient—it’ll be worth the wait!

Pair these Signature Vanilla Shortbread Sugar Cookies with The Messy Cookie’s favorite royal icing for decorating. Visit simplecookierecipe.com for the recipe!

MAINE’S MEDIA KITCHEN

O’MAINE STUDIOS’ VIDEO PRODUCTION SERVICES AND INTERACTIVE EVENTS EMPOWER CONTENT AT THE LOCAL LEVEL

ARTICLE BY BECCA ABRAMSON PHOTOGRAPHY COURTESY OF O’MAINE STUDIOS

If you’ve driven down Danforth Street, you’ve probably passed O’Maine Studios without even noticing it. Tucked away in a nondescript industrial building, it’s where Rory Strunk and his dynamic team are revolutionizing Maine’s media and event industry in a production studio-slash-event space that celebrates all the Pine Tree State has to offer.

Strunk’s passion for media and events began early in his career when he created a television network designed for destination ski resorts like Aspen and Sugarloaf, followed by an events division that worked with Red Bull and other companies across the country. When he saw 54 Danforth Street come on the market in Portland, Strunk decided it was time to shift his focus to Maine’s food and beverage scene.

“Maine is such a hot food destination, so I wanted to create a studio with a culinary theme where we could have chef demonstrations, create culinary media, and open a production

facility for other independent producers,” he recalls, adding “there was nothing else like it in the northeast.” When it came time to name his new venture, Strunk knew he wanted to bring the brand of Maine to life. He was inspired by the “State O’ Maine” sign outside Big 20 Bowling Center in Scarborough: “I just liked the font,” he laughs, “but State O’ Maine Studios was a mouthful, so we shortened it.”

To turn O’Maine Studios into the revolutionizing media and event organization that he imagined, Strunk brought on a strong team of talented individuals. He tapped Ken Hess, who he knew from earlier in his career, to become O’Maine’s media director; Sarah-Taylor Wieluns, an accomplished producer who previously worked on Criminal Minds, came onboard as executive producer. Strunk connected with Tristan Noyes, the executive director of the Maine Grain Alliance, to join the team as a partner in brainstorming culinary programming and different ways to showcase Maine makers. Together at O’Maine, the team has produced numerous types of media, from the Maker’s Way TV series on NECN (which was nominated for a New England Regional Emmy) to live streamed conferences for local businesses.

In addition to housing a full video production studio, O’Maine hosts a variety of large and small events in five distinct spaces: a kitchen studio, a large main room, a boardroom, a garden patio, and a small gallery that overlooks the main room. Thanks to these curated areas and the ease with which they can be adapted, O’Maine Studios’ event space runs the gamut from weddings to car shows—and even wrestling matches. “Our

The main room set up for an event.

main space is a large, blank slate, which is a really beautiful thing. We put the right bones into it, and you can dress it up or down however you want,” Strunk explains. “The space we call the Skybox Lounge is sort of a green room that looks down over the main space, and if performers are here, it’s a great place for them to hang out,” he continues. “In the boardroom, we wanted to pull in the food element, so we worked with Maine State Prison to make custom-sized chopping boards that we turned into a wall feature. We’ve also got a great little outdoor space where couples can get married, or it can morph into a fire pit area or cocktail hour space.”

A typical day at the video studio-slash-event space is hard to define, since O’Maine works with anyone from local food businesses and news stations to corporate executives and the Maine Historical Society. “Our team might be working on a media project in the edit studio in the morning, and 207 would come in to shoot chef tips or a recipe in the kitchen. In the afternoon, we’ll probably have a client come in for a tour to see if the space matches up with their needs for a conference, wedding, or private party, and then we might be setting up the main room for an event in the evening,” Strunk explains.

A bar on wheels in O'Maine's outdoor space.

The boardroom at O'Maine Studios.

O’Maine Studios, he emphasizes, is “a place where performance and social interaction can come together.” In common theater-style spaces, “you just sit in chairs and watch,” Strunk notes, but “O’Maine is a much more interactive space.” This month, the studio will once again host Harvest on the Harbor, an annual event celebrating Portland’s hospitality scene and the people who make it happen. The four-day festival includes multiple events like an intimate cheese and chocolate tasting, the Lobster Chef of the Year Awards, and the Maine OysterFest. “The dynamic footprint of the studio allows us to bring each event alive differently, which works out really well,” Strunk adds. The festival as a whole speaks directly to his initial goal for O’Maine Studios: to showcase the local culinary scene in an interactive format. “Maine is home to unbelievable people. Whether it’s distributing products or serving them at a restaurant, the whole Maine food chain is incredibly dynamic, and it’s been really fun to work in this space,” he says.

The lounge at O'Maine Studios.

9 Questions with Matt Ginn

ARTICLE BY BECCA ABRAMSON

Executive Chef of EVO, Chebeague Island Inn, and 58 Culinary

Photo: Brandon Pullen Photography

WHAT’S YOUR EARLIEST MEMORY OF FOOD?

I remember having this babysitter who was a pretty good cook, and she’d make my grilled cheese in a very specific way, with lots of butter on both sides of the bread. My mother made me a grilled cheese one day and I was like, “This isn’t right!” I quickly realized how particular I was about food, and I started cooking for myself at a really young age because of it.

WHAT WAS ONE OF YOUR FIRST FOOD JOBS?

When I was in seventh or eighth grade, I started working summers at Maxwell’s Farm. My dad would drop me off at 5:30 in the morning and I’d pick berries until 9:30 am. They were 40 cents a quart then, and I can’t say I didn’t eat one for every berry I picked—I would have made a lot more money if I wasn’t snacking so much.

WHAT DO YOU LOVE MOST ABOUT BEING A CHEF IN MAINE?

Cooking in Maine is unique because of the wonderful products we have here. Although some seasons are very short—things like stone fruit and anything in the nightshade family—our exposure is something special, and so are the relationships. I know many farmers on a first name basis, and there are several I’ve bought produce from for EVO's entire eight-year existence.

WHAT’S YOUR COOKING PHILOSOPHY?

I think cooking is about being in the moment, and that goes back to embracing things like strawberries with a very short season. When those ingredients are in season, I try to use them as much as I can. It might only be for three or four weeks, but while it’s there, it’s in its peak form which allows you to utilize it to the fullest. There are other products, like apples, that

have a longer season. That’s great, and it doesn’t make it any less special—in fact, it allows you to explore and cook with them a little longer. Staying hyper seasonal and in-the-moment is key to my food philosophy.

HOW DOES YOUR COMPETITIVE SPIRIT BENEFIT YOU IN THE KITCHEN?

Being competitive is a great character trait because it brings out your best. If you’re competitive, you want to succeed, and in environments like the kitchen, where you’re dealing with hard timelines and tight scheduling, you need a certain level of competitiveness just to operate at such a high level. Competitiveness in the kitchen also helps me as a teacher and a mentor, because I want to show my young cooks that you should strive to be better each day. Every time you’re approaching a task with redundancy—say, for example, a butchering project—you should try to do it faster, because that’s what makes you a stronger chef. Being competitive gives you a higher level of confidence and allows you to approach things knowing you’re going to get better each time you do it. It’s a good spirit to impart into your team.

DO YOU COOK AT HOME?

Even when I was on the line five nights a week, I would still cook at home one or two nights, and now it’s more like three or four. Sometimes it might be a very quick meal, like last night we had chicken tacos. It wasn’t a very elaborate dinner—I used leftover roasted chicken from a couple of days ago, added some pinto beans, and made a quick pico de gallo and guacamole. It was something that I put together in 30 minutes, but it was still authentic cooking. So yes, I cook a lot, and I embrace it. I love cooking for my friends and family.

IF YOU COULD PREPARE A MEAL FOR ANYONE, WHO WOULD IT BE AND WHY?

My initial answer is my wife and two children, but maybe a meal that isn’t rushed with sports and activities—one that I can prepare leisurely. My next answer would be my grandparents, on both my mother’s and father’s side, who passed away years ago. I’d like to show them the chef I’ve become today.

OF EVERYTHING YOU’VE ACCOMPLISHED IN FOOD AND BEVERAGE, WHAT ARE YOU MOST PROUD OF?

The coaching, the mentoring, the growth of people around me, and the personal growth I’ve had as a chef because of the people. I have more patience today than I did ten years ago, and that’s a combination of me learning from those I’m working with, but also me learning how to be a better coach, leader, and mentor.

WHICH WAS MORE EXCITING, WINNING CHOPPED OR BEING NAMED THE LOBSTER CHEF OF THE YEAR?

Definitely Lobster Chef of the Year. There are a lot more Chopped champions out there than Lobster Chefs of the Year!

Photo: The Leighton Co.

NORMA HARRISON ASSOCIATE BROKER

events

A curated selection of the most intriguing upcoming events in our area.

OCTOBER 8TH

Maine Open Creamery Day

MULTIPLE LOCATIONS | 11:00 AM

Maine Cheese Guild’s annual Open Creamery Day is back for its 15th year with creamery tours, lessons on traditional Maine cheesemaking, and opportunities to meet the animals that produce milk for local dairy products. mainecheeseguild.org

OCTOBER 8TH

Andy Frasco & The U.N.

BAYSIDE BOWL | 8:00 PM

Known for their kaleidoscopic musical fusion and one-of-a-kind onstage audacity, Andy Frasco and The U.N. bring Frasco’s sixth studio album—an eclectic mix of funk, surf rock, blues, reggae, and more—to Portland for a night of musical exploration. Female-led opener Cool Cool Cool promises a powerful, energetic performance to kick off the evening. baysidebowl.com

OCTOBER

21ST-22ND AND 28TH-29TH

Pumpkin Train

MAINE NARROW GAUGE RAILROAD CO. & MUSEUM

Celebrate the fall season with a family-friendly train ride back in time. Learn about Maine’s two-foot gauge history, take in the sights and sounds of the narrow gauge train rolling along Casco Bay, and enjoy pumpkin decorating inside the station. mainenarrowgauge.org/pumpkin-train

OCTOBER 26TH-28TH

Harvest on the Harbor

O'MAINE STUDIOS

Created to raise awareness of Portland’s expanding restaurant and hospitality scene, Harvest on the Harbor is a three-day gastronomic event that honors Maine’s culinary culture and the hardworking people who make it all possible. Feature events include a toast with local spirit makers, an intimate cheese and chocolate tasting, the Lobster Chef of the Year competition, and Maine Oysterfest. harvestontheharbor.com

OCTOBER 27TH

Tales by Poe

WESTBROOK PERFORMING ARTS CENTER | 7:30 PM

Portland Ballet’s season opener weaves compelling readings of Edgar Allen Poe’s work with haunting choreography and music. An audience favorite, Tales by Poe brings the author’s work to life through vignettes based on his well-known short stories. portlandballet.org/tales-by-poe

OCTOBER 28TH

Fête Market

APRÈS | 1:00 PM

A curated pop-up experience with a block party vibe, Fête Market brings together slam poetry, live music, food, drinks, and crafts from more than 30 local artists. Bring some friends and browse ceramics, metal work, jewelry, apparel, and more at this dog-friendly autumn bash. tinyurl.com/feteoctober

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Get in touch by heading over to our landing page to connect: CityLifestyle.com/PortlandME

BY RACHEL MACARTHUR

The Bloody Pumpkin Painkiller

FEATURING THREE OF STRONG SPIRITS’ MERRYMEETING SPICED RUM

A spooky variation of the rum cocktail classic, this version combines the warm spices of our Merrymeeting Spiced Rum with the sweet earthiness of beets and pumpkin for an otherworldly fall treat.   Merrymeeting Spiced Rum lends itself perfectly to fall cocktails with a complex blend of eleven different spices including cinnamon, ginger, Szechuan peppercorn, roasted fenugreek, and green cardamom. Plus, bottles are now on sale!

ingredients:

• 2 oz Merrymeeting Spiced Rum

• 2 oz pineapple juice

• 1 oz blood orange juice

• 1 oz unsweetened coconut cream

• ¾ oz beet juice

•  Nutmeg

directions:

Combine all ingredients in a cocktail tin or mason jar with ice and shake like crazy! Alternatively, combine all ingredients with ice in a blender and blend until desired consistency. Pour into a glass and top with freshly grated nutmeg.

Advanced:

Pour about 1 oz of overproof rum into a hollowed-out or juiced lime half and light carefully (spirits light better the higher the proof and when room temperature!).

Created by Rachel MacArthur for Three of Strong Spirits & Portland City Lifestyle

Three of Strong Spirits: Originally conceived as a ‘what if’ between two friends and a bottle of rum, Three of Strong Spirits is an award-winning distillery committed to sustainability and crafting exceptional spirits in Portland’s East Bayside.