March 26, 2005
The Meat Man Returns
I’m happy to report that the Portland Public Market won’t be without an in-house butcher for very long. The Libra Foundation has made sure of that and has sponsored the re-opening of the former Forbes Meat Market under the new name of Maverick’s.
This won’t be just any old meat venue but will be managed by Maurice Bonneau of Lisbon Falls Sausage Kitchen fame. He’s had a stand at the market next to the former Forbes site for some time, where his sausage products have been a great hit.
Under Bonneau’s management, Maverick’s will carry a full line of natural and organic beef, veal, pork, poultry and eggs as well as such items as his own corned beef. He’ll also have many organic vendors like Caldwell Farms, Wolf Neck and other local providers. In addition the market will carry farm raised Iowa lamb, Colorado pork and local free-range chickens. Of course, there will be a full line of sausages from the Sausage Kitchen.
Either he or another full-time butcher will be on the premises at all times.
One of the big complaints about Forbes was their lack of personnel who could
handle customer orders or prepare specialty cuts. Bonneau and his staff will be
there to cater to just about every need.
When I was in the market today it was jam-packed with pre-Easter shoppers lined up at Foley’s Bakery for cookies, cakes and pies. Big Sky Bread was very busy, too, and it was practically SRO at Scales. A fair sized lunch crowd was assembled at El Mirador; and K Horton’s and Portland Spice Company were thriving as well.
It’s very obvious that food is fundamental to the market’s success--whether it is prepared foods, take out, produce and other kitchen essentials. And if the market is to succeed as well as it can more vendors with items that shoppers must have are essential.
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I'm curious as to why they're calling it "Mavericks." Is it going to be a tie-in with the restaurant? Will it be "Maverick's Meats?" I mean it can't have the EXACT same name as the restaurant.
Also, I wonder if Maurice Bonneau has any heritage with the old Bonneau's Supermarket in Lewiston, which I vaguely remember from my childhood in the late 70's, early 80's.
Posted by
JillMarch 27, 2005 01:27 AM
Ughh, Maverick's Butcher Shop is what the sign said. I guess they are going for a theme, Maverick's? I don't get it but if anyone can overcome it, its Maurice. He is so charming and engaging, I think he's the perfect guy for the job.
Actually I heard he's a third generation butcher and that he's from Lewiston! I think you're hunch might be right.
Posted by
ameliaMarch 27, 2005 07:44 AM
I hadn't picked up on it right away , but I agree with you all that Maverick's Butcher Shop and Maverick's the restaurant is a grim fate indeed. However, I think the name has more to do with the general theme generated by the market itself and the powers that be at the Libra Foundation, which owns the whole thing anyway.
The quality of the meat at Maverick's the restaurant may be just fine when it arrives in their kitchen but what happens after that is anyone's guess. It's too bad we have that awful restaurant in the market where everything else is so fine. Sometimes I wonder about the thinking that goes on there.
And I do believe that Maurice's family was in the grocery business in Lewiston. In fact, Maurice did have a grocery so it must be one and the same. I spoke with him at length yesterday and in the volumes that he had to say, the grocery connection was brought up. I hoping that we'll all be pleasantly surprised by this market.
Posted by
John GoldenMarch 27, 2005 08:28 AM
My guess is that since the resteraunt is so bad and has made me sick from bad meat the the meat market will suffer greatly because of it....
Posted by
kim saundersMarch 27, 2005 12:53 PM
just stumbled across this and i gotta say i've enjoyed your take.look forward to read the back issues.if you haven't already covered it,do you have an opinion on the best pizza in town?thanks
Posted by
tomMarch 30, 2005 02:48 PM
If I'm getting pizza delivered, I'll usually get Portland Pie Company. If I'm going out for pizza, it's generally to Flatbread Pizza down behind RiRa. They've got a noble mission and great thin crust pizza, as well as a spectacular dining room.
Posted by
JillMarch 30, 2005 06:58 PM
Pizza, unfortunately, is one of those foods that I try not to be tempted by, even though I love a good slice. But on the rare occasions that I indulge, I do like Flatbread, as Jill, above, mentions.
Speaking of slices, it's hard to get one, since most are sold as whole pies. Any recommendations are appreciated.
Posted by
John GoldenMarch 31, 2005 06:49 AM
Want to locate Maurice of Maurice Bonneau's Sausage Kitchen of Lisbon Falls,Me. Have been trying to reach him for quite some time.
HIS Cob Smoked Bacan is the best
I have ever tasted. Please put me in touch with him. I would so much appreciate your help.
John Rambo, 8085 Annwood Rd.,
Seminole, Fl. 33777, Phone (727)382-3733
Posted by
john ramboSeptember 10, 2006 10:06 PM
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