Restaurants

Downtown Auburn to Welcome International Restaurant

Submitted by mmullen, Community Web Producer

Tuesday, February 14th, 2012, 4:57pm

WHAT: International restaurant owner, entrepreneur and chef Nabin Naral could have started a business anywhere in the world. Having already opened multiple restaurants in Singapore and looking to expand into new markets in Indonesia and Australia, Nabin couldn’t be more pleased with his first location in the United States and corner location in downtown Auburn, Maine.

WHERE: Narals Experience Arabia is located at 34 Court Street, Auburn, Maine 04210

WHEN: Tuesday, February 21st from 12:30 p.m.

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Submitted by Steven Trockman

Thursday, December 1st, 2011, 11:03am

In an effort to empower local merchants with the skills and confidence to prevent underage liquor sales, and to ensure that stores are operating within Maine’s liquor laws, a local training will be held on Tuesday, December 6, from 9:00 a.m. – 1:30 p.m. at Brunswick Landing. Communities Against Substance Abuse (CASA), a coalition coordinated by Mid Coast Hospital, offers this State of Maine-approved Responsible Alcohol Seller Training to clerks, managers, and storeowners.

Spaces are limited and registration is required. Please call CASA at (207) 373-6957 to reserve a seat. There is a $10 registration fee that can be paid at the door.

Frank Lyons will lead this training. Lyons spent 23 years as a liquor enforcement officer and is a certified instructor with the Maine Criminal Justice Academy.

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Submitted by Jennifer Morrison of Eat Your Plate

Friday, November 4th, 2011, 8:27am

It has been a whole month since I opened my on-line bake shop and it truly feels as though so much has changed.

I have way less sleep under my belt for instance and my kitchen smells like pastry all the time, which is actually fantastic.

A new business, I have discovered has lots of growing pains but the highlights far exceed the difficult moments.

When my website first launched I started to send out e-mails to local businesses because frankly, I had no idea what I was doing. How do you get in touch with people who you want to sell things to? Especially without sounding like you are just a lowly salesperson. It's more difficult than ever in this electronic age to make face contact with those you need to step into success. So, I sent out a simple message to as many places as I could that fit my food morals. Only one responded and that was Bard Coffee in Portland. My e-mail happened to coincide with the soon to be vacant spot they had for a baker.

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Submitted by Jennifer Morrison of Eat Your Plate

Monday, October 24th, 2011, 8:50am

Serendipitous Success: Harvest on the Harbor

The first time I saw: Eat Your Plate on the Harvest on the Harbor Website, I felt anxious, delighted, excited, nervous, I mean, a vast array of emotions.

And since that evening when it was first brought to my attention I have thought about it in waking and in sleep.

As the days came closer, I worked furiously in the kitchen making 2,000 biscotti, 500 cupcakes and 20 sheets of blueberry layer cake for the Lobster Chef of the Year event. Oh and I must not forget the countless batches of chocolate ganache buttercream frosting to top all the cupcakes. Towards the end of the week I started to feel defeated. The only thing that kept me going was the thought of sharing my food with hundreds of people.

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Submitted by Jennifer Morrison of Eat Your Plate

Friday, October 14th, 2011, 10:49am

I always thought that my Nana was a little scary growing up. Actually, I thought all of her family was a little frightening. In the kitchen, she was all business, and when things didn't quite go her way, you might as well have found a rock and hid yourself under it. The only time I remember Nana baking was when I was little and she attempted to make brownies. They were the most difficult items to eat, I didn't dare tell her that, as clearly she was pretty upset by the incident. So, she said forget baking and stuck to the savory. Since then, her only successful sweet dish has been "Perfectly Chocolate Chocolate Cake" which in itself is iffy. Sometimes she makes it and it's great, other times, I think she may have lost her marbles.

The other part of crazy I witnessed growing up was watching Nana consume a meal. Lobster especially, and as I am writing this I am praying that no one will ever show it to her, it may get me voted off the island-with a wooden spoon.

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Submitted by Jennifer Morrison of Eat Your Plate

Monday, October 10th, 2011, 8:39am

Eat Your Plate Meets Harvest on the Harbor

A couple of weeks ago I was asked to be the dessert chef at the "Lobster Chef of the Year" event that is being held at Harvest on the Harbor. The moment I was asked, I was filled with joy and excitement, completely astonished that I would be invited anywhere considering I am so new to the food scene. Luckily for me, the aesthetic of my website allows people to have confidence in my abilities. Once the initial feeling of excitement subsided, the nervousness began to set in and ever since I have been a bit of a basket case. The dessert has to be blueberry in nature and for me, that poses a little bit of a predicament since I don't love blueberries completely on their own. And because of this, I don't frequently use them in my baking unless it's a pie or a tart. This led me to have a bit of writer's block when it came to building a recipe which then caused me to sit on my computer at two in the morning googling "blueberry" just to find some sort of inspiration.

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