Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100We are your St. Paddy’s day headquarters– mouthwatering corned beef and all the fixins! • All-Natural •Made In House •No Additives Open Daily 8am-6pm • 799-3374 101 Ocean Street, South Portland Take home more than a memory… 48 Union Wharf Portland, Maine 04101 • toll free 800.556.2783 We welcome walk-in orders—large or small and gladly supply restaurants and caterers. Enjoy the signature tastes of Maine wherever you are! Call or click MaineLobsterDirect.com... the ultimate source for fresh Maine lobster. Our premium, hard-shell Maine lobster is harvested daily from the cold, clear waters of the North Atlantic and shipped overnight throughout North America. Stop by our wharf and we’ll pack your order to travel or click/call us when you get home. Take home more than a memory... Take home more than a memory… 48 Union Wharf Portland, Maine 04101 • toll free 800.556.2783 We welcome walk-in orders—large or small and gladly supply restaurants and caterers. Take home more than a memory… 48 Union Wharf Portland, Maine 04101 • toll free 800.556.2783 We welcome walk-in orders—large or small and gladly supply restaurants and caterers. Take home more than a memory… 48 Union Wharf Portland, Maine 04101 • toll free 800.556.2783 We welcome walk-in orders—large or small and gladly supply restaurants and caterers. Enjoy the signature tastes of Maine wherever you are! Call or click MaineLobsterDirect.com... the ultimate source for fresh Maine lobster. Our premium, hard-shell Maine lobster is harvested daily from the cold, clear waters of the North Atlantic and shipped overnight throughout North America. Stop by our wharf and we’ll pack your order Take home more than a memory... We welcome walk-in orders—large or small and gladly supply restaurants and caterers. We welcome walk-in orders—large or small and gladly supply restaurants and caterers. We welcome walk-in orders—large or small and gladly supply restaurants and caterers. hungry eye 70 p o r t l a n d monthly magazine “We often make local duck and chicken liver pâtés,” says Tirado. “But some chefs in town make their own pâtés, too, and they buy up a lot of what’s available from the lo- cal natural and organic poultry farmers. Guy [Hernandez at Lolita] and Ben [Jack- son at Drifter’s Wife] are perennial chicken- liver buyers.” VarIety, the SpICe oF lIFe W e head up Munjoy Hill to the warmth of the crackling open cook-fire at Lolita, a well- known destination for exotic charcuterie, for further research. “Everyone loves Iberico de Bellota,” says bartender Matthew Irving. “It’s the famous Spanish ham made from pigs that are fed acorns. And speck is pretty popular be- cause it’s accessible.” Less well-known is the Violino di Capra, goat ham so named for the traditional way the chef would tuck one end of the whole leg under his chin to shave off slivers, as if playing a violin. “It’s wine- cured and has a hint of juniper. Probably a third or more of the bar-snacking people do here is charcuterie and salumi.” The list is rounded out with crespone (a Northern Italian salami), bresaola (air-dried, salted beef), and coppa. “The thing about this selection,” says chef Guy Hernandez, who owns Lolita with his wife Stella, “is you could close your eyes and pick any three, and each will be unique. You’ll get a range of fla- vors and textures.” We’re shocked to discover the wonder- ful chicken liver mousse–a Lolita must- have since they opened in 2014–has dis- appeared from the menu. “I like to move things around,” says Guy Hernandez. “Chicken livers are still on the menu, but over here in the small plates section,” grilled and served with currants, saffron, and a side of wilted spinach. “I just made a pork terrine with apple and hazelnut because I had this great piece of pork. We’ll have that on special this week.” When I tell him I’ve been talking to Pete Sueltenfuss at the Other Side, who al- so finds success–and fulfillment–in varying his offerings, Hernandez laughs. “Pete’s old school, too. The kind of guy who likes to take the approach that this is what I have; here is this piece of meat. Now what can I do with it?” We’re all for the quest. n