Browne Trading in the News
Among many other publications, Browne Trading Company is pleased to have been featured in the following:
September, 2008
Food & Wine Magazine
Ray Isle, Senior Wine Editor, blogs about his stops in Portland, including Browne Trading.
"Great Wine (and Food) Bookstore: Rabelais Books"
Washington Post
Washington Post Food Critic Tom Sietsema stopped by our store and visted some of our friends here in Portland Maine.
Postcard from Tom: Portland, Maine
August, 2008
Men's Health Magazine
Check out which seafood purveyor is listed in this article by Chef Tom Colicchio, owner/chef of the Craft Restaurants and Judge on Bravo's Top Chef!
Food for Fitness: "Feast on This" PDF(73kb)
June, 2008
Portland Press Herald
"Roe by Roe: A Caviar Primer" (PDF 108kb)
PPH's Meredith Goad explores the cachet of caviar though our own experts Rod Mitchell and Richard Hall.
October, 2007
Wine Spectator
Sam Gugino stopped in and spent some time in our store and town, where he explored both our retail wine offerings and our famous fish.
Read "Bluefin and Burgundy" PDF(484kb).
June, 2007
Food & Wine Magazine
Food & Wine Magazine's Kate Krader explores "Food & Wine Across America" and includes Browne Trading Co. in her visit to our home town of Portland, Maine.
Click here to download a PDF of this article (254kb).
April, 2007
Coastal Living Magazine
Portland, Maine is featured in their selection of best coastal "Hot Spots" in North America…and call our retail location "astounding"! Please click here to view the article online.
March, 2007
Jungle Magazine
"Sea Hunt" by Fred Cohn
Browne Trading Co. has been mentioned as one of the top purveyors mailing fresh seafood across the country. Please click here to view the article online.
February, 2007
Portland Press Herald, "Eat and Run"
"Browne Trading for Lunch a Winning Idea"
Read a review of Chef Jason Kennedy's lunch menu items at the Browne Trading Market - rated Four and a Half Stars out of Five!
Portland Press Herald "Eat and Run" Article
Edible Coastal Maine Magazine(Winter Issue 2007)
"Keeping it Local, Even in Winter" by Merrill Williams
Owner and Chef Larry Matthews of Portland's Back Bay Grill visits Browne Trading Market to shop for his local seafood.
Edible Coastal Maine Article in JPEG format (2181kb)
January, 2007
DownEast Magazine
"The King of Caviar" by Michael Sanders, Photography by Russell French
"Rod Mitchell, of Browne Trading in Portland, has built a seafood empire that is far reaching as it is unlikely".
Down East Magazine "King of Caviar" Article in PDF format (1.42mb)
Special thanks to Michael and Russell for their work on this article, and to Down East Magazine for featuring us!
For more about Maine's Down East Magazine, please visit www.downeast.com
October, 2006
Wine Spectator Magazine
Tastes: In The Kitchen with Sam Gugino: "Mediterranean Fish"
"The seafood world is getting smaller by the minute, and today the bounty of the Mediterranean Sea is only as far away as the nearest airport. No longer do you have to jet to the Greek Islands for sepia (a relative of squid), to Rome for branzino (sea bass) or the Cote d'Azur for dorade (sea bream) - seafood from the Mediterranean can now be brought to a restaurant near you. 'Eighty percent of the upper-range restaurants have some kind [of Mediterranean fish] on the menu" says Rod Mitchell, owner of Browne Trading Company in Portland, Maine, which supplies prestigious restaurants such as LeBernardin and Daniel, both in New York."
To see the whole article Click Here
June, 2006
Martha Stewart Living Magazine
"Fish - Catch of the Day" by Celia Barbor
"The Company specializes in rapidly delivering the cream of the catch to some of the country's top restaurants. Fish caught yesterday in Casco Bay will arrive in time for tonight's supper at Charlie Trotter's in Chicago or Le Bernardin in New York City (or at your house, should you arrange to have it delivered)."
Martha Stewart June 2006 Article in PDF format (801kb)
April, 2006
Coastal Living Magazine
"Top 10 Seafood Markets " by Steve Millberg
"Number 2: Browne Trading Company, Portland, Maine - This old, family-run business has acquired some recent dazzle through its association with such celebrity chefs as Daniel Boulud of New York City's Daniel restaurant."
March, 2006
Portland Press Herald
"Rod Mitchell and his Browne of Renown" by Meredith Goad
"It's Mitchell's passion for quality that has put Browne Trading on the map over the past 15 years and made him a legend in the seafood business. He handles fish as if it will break, and moves it so fast that nothing stays in his market more than a day."
Portland Press Herald March 29,2006 in PDF format (205kb)
February, 2006
Boston Globe
"Signature Seafood, Cured and Smoked with Care" by Letitia Baldwin
"Rod Browne Mitchell is known among chefs and epicures as the exclusive distributor of Astara Iranian caviar and a purveyor of fine, fresh seafood, including Dover sole and yellowfin tuna. He credits the late French chef Jean-Louis Palladin, founder of The Watergate restaurant in the eponymous hotel in Washington, for helping him get started in the caviar import business. He supplies Caspian, Black Sea, and American caviars to Daniel Boulud of Daniel and Eric Ripert of Le Bernardin in New York and other top chefs.
A marine biologist by education whose relatives traded fish and caviar from Maine for generations, Mitchell also has applied his exacting palate and standards to smoking seafood. He started cold-smoking Scottish salmon for Boulud and has expanded his offerings to include such items as smoked sable fish and sea scallops. At BrowneTrading Market, the retail outlet in a turn-of-the-century brick building, all the fish is cut and boned on the premises. The cold-smoked Scottish salmon is cured with French sea salt and no sugar. Citrus Basil Smoked Salmon, which combines vodka and fresh basil with lime, lemon, and orange zest, is among the unusual products. "It's an all-natural smoked salmon," Mitchell says."
December, 2005
Boston Magazine
"Fishing for Compliments - Rod Mitchell Goes to Extremes to Net a Fresh Catch" by Jane Black
"The country's top chefs, including local stars like Mistral's Jamie Mammano, Radius' Michael Schlow, and No. 9 Park's Barbara Lynch, are waiting for Mitchell to arrive at his desk. Their menus depend on what he has available."
Boston Magazine December 2005 in PDF format (879kb)
New York Times
"Lovers of Caviar, Look to the Farm" by Florence Fabricant
"At the same time, the production of caviar from farmed sturgeon is increasing, with a general improvement in quality. And the demand is climbing. "This year I have already sold three times as much farmed caviar as last year," said Rod Mitchell, the owner of Browne Trading in Portland, Me., a caviar importer, distributor and retailer. "A lot of chefs are conscious of the need for conservation and insist on it, and individuals are buying it, too."
