OPM June 2017 by Maine Magazine

JIM BRADY THINKS AHEAD

CREW CONVENES ON CASCO BAY

SPACE TO CREATE AT EAST END LOFTS

PORTLAND'S

CITY MAGAZINE JUNE 2017

Dockside Dining SCALES DISHES THE FRESH FLAVORS OF THE SEA

Rum Runners

THE CITYâ&#x20AC;&#x2122;S COCKTAIL CULTURE COMES OF AGE

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Come to the PMA and spend some time in the sun. This July, we’re opening the gates of the David E. Shaw and Family Sculpture Park in the Joan B. Burns Garden to the public—completely free and accessible to all—for the first time ever. Located in the center of Portland’s Arts District, this park brings the PMA experience out into the open air, offering everyone a place to relax and reflect among the green grass, cool breezes, and extraordinary art that was previously only on view from a distance. Spend the summer in Portland’s next great green space. Spend it with the PMA.

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Need advice? Ask the experts.

ot only do we cover Portland, we live it everyday. We seek out the people, places, and things to do that make this such an incredible place to live and work. This city is ever-evolving and we keep up with it. When you’re ready to head out and about and explore Portland, ask for our expertise. We won’t steer you wrong.

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SHAKEN AND STIRRED

The anniversary of Portland’s Rum Riot is cause to celebrate cocktail culture. by Susan Axelrod Photography by Erin Little

JUNE

2017

T H I S PAG E :

“One of the biggest things I hope we’ve been able to help advance is that people realize bartending can be a career for them.” –Briana Volk

CURATING A COMMUNITY Three years in, Portland Art Gallery hits its stride. by Susan Axelrod Photography by Nicole Wolf

CREATING SPACE

Two young innovators find their community in the East End. by Debra Spark Photography by Myriam Babin

D E PA RT M E N TS

25 TA K E N OT I C E News, notes, and more

28 D I N E

At Scales, a stellar restaurant d y n a s t y w r i t e s a n e w c h a p t e r.

36 ACT I V E L I F E

Portland Community Rowing Association brings crew to Casco Bay.

44 L O O K

Yo u r g u i d e t o g a l l e r y h o p p i n g

46 P RO F I L E

Under sail and ashore, Jim Brady’s passion propels him forward.

85 GAT H E R

New England Craft Brew Summit, SailMaine Winter Wa r m u p

88 I N S I D E R P I C KS The Portland Sea Dogs on their go-to places when they come home from the road.

I N EV E RY I SSU E 19 EDITOR’S NOTE 21 STAFF NOTE 23 TALENT ROSTER 82 ON THE BLOCK

O N T H E COV E R :

The windows in the dining room at Scales offer a view of Portland’s working water front.

Correction: I n t h e M a y i s s u e , t h e byline on the profile of WEX President and CEO Melissa Smith was incorrect. T h e s t o r y w a s w r i t t e n b y D r. L i s a B e l i s l e .

54 74

Karen Bowe, Jeffrey D’Amico, Anna DeLuca, Jessica Goodwin, Peter Heinz, Tom Urban PRODUCTION MANAGER | Joel Kuschke DIRECTOR OF EVENTS & SPONSORSHIPS |

Terri Coakley

ONLINE EDITOR | Shelbi Wassick EDITORIAL ASSISTANT | Brittany Cost OFFICE ADMINISTRATOR | Grace Skerritt COMMUNITY DEVELOPMENT MANAGER |

Casey Lovejoy

SPECIAL PROJECTS | Emily McConnell COPY EDITOR | Katherine Gaudet

June 19—23, 2017

Portland, ME

PROOFREADER | Skye Adams FOOD EDITOR | Karen Watterson

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CONTRIBUTORS |

Katy Kelleher, Debra Spark PHOTOGRAPHERS |

Myriam Babin, Liz Caron, Heidi Kirn, Erin Little, Nicole Wolf COVER PHOTOGRAPHER | Myriam Babin CIRCULATION | Sarah Lynn ART COLLECTOR MAINE |

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Chief Executive Officer | Kevin Thomas Chief Operating Officer | Andrea King Chief Financial Officer | Jack Leonardi Old Port is published ten times a year by Maine Media Collective LLC. Editorial and subscription information: phone 207.772.3373 | fax 888.836.6715 75 Market Street | Suite 203 | Portland | Maine | 04101 Opinions expressed in articles or advertisements, unless otherwise noted, do not necessarily reflect the opinions of the publisher, staff, or advisory board. Every effort has been made to ensure that all information presented in this issue is accurate, and neither Old Port nor any of its staff is responsible for omissions or information that has been misrepresented to the magazine. Copyright © 2017, Maine Media Collective LLC. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission, in writing, from the publisher. Printed in the U.S.A. oldport.com

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EDITOR’S NOTE PHOTOGRAPHY BY HEIDI KIRN

I’

m very seldom star struck. There was that time Paul Newman walked onstage in Our Town on Broadway and I became a blubbering mess (and he was in his 70s), but as a general rule, I’m not awed by fame. Walking onto Hadlock Field on a sunny spring afternoon to interview members of the Sea Dogs, however, I was awed, especially after meeting the players for this month’s Insider Picks (page 88). Gracious and friendly, they chatted briefly with me, while photographer and art director Heidi Kirn snapped away. Finding out that her son is a big fan, one of the players, Danny Bethea, returned to the clubhouse and came out with a sleek Sea Dogs bat. “Here, give this to your son,” he said. Awesome, in the truest sense of the word.

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I had never met an Olympian until I interviewed Jim Brady for a profile in this issue (Staying the Course, page 46). If, like me, you know him as the smart and charismatic developer of the Press Hotel and partner in the 58 Fore Street project, you’ll be as surprised as I was to learn that he’s also a former pro sailor, who won a silver medal in the Barcelona Olympics. “I am myopically focused on achieving goals, and that comes from my sailing background,” he says. That quality bodes well for his projects, and for Portland. Also in this issue, Karen Watterson visits Scales, the latest home run from the team that brought you Fore Street, Standard Baking Co., and Street and Co. (Dine, page 28), and

Katy Kelleher got up extra early to be out on the water with Portland Community Rowing Association (Symphony of Motion, page 36). A sure sign of summer in Portland is the glow from the lights shining over Hadlock Field on a home game night. Going to root for the Sea Dogs is on my summer bucket list. So is being sure to look up at the stars. In this city, they’re all around us.

SUSAN AXELROD Managing Editor saxelrod@oldport.com

JUNE // 2017

WE GIVE BACK.

Our mission is to make a substantial and unique commitment to supporting Maine’s nonprofit community both statewide, regionally, and at the town level. We believe that the work Maine’s nonprofit organizations do, individually and collectively, makes our lives better and Maine a better place to live. With limited budgets, Maine’s nonprofits need help boosting awareness of their specific causes and help to raise the funds they need. We have established long-term relationships with over 120 nonprofits and community-based organizations. We give to these organizations by providing, free of charge, services ranging from advertising, graphic design, brand development, marketing advice, online announcements, and social media engagement. We often include nonprofit organizations in our editorial coverage through feature articles and/or recaps of their events. You’ll find the latter in our “There + Then,” “Turnout,” and “Gather” sections. Over the past year, we have made cash and inkind donations and services of more than:

$1,930,463 WE ARE PROUD OF OUR AFFILIATION WITH THE FOLLOWING ORGANIZATIONS:

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Chief Executive Officer | Kevin Thomas Chief Operating Officer | Andrea King Chief Financial Officer | Jack Leonardi Old Port is published ten times each year by Maine Media Collective LLC Editorial and subscription information: phone 207.772.3373 | fax 888.836.6715 75 Market Street | Suite 203 | Portland | Maine | 04101 Opinions expressed in articles or advertisements, unless otherwise noted, do not necessarily reflect the opinions of the publisher, staff, or advisory board. Every effort has been made to ensure that all information presented in this issue is accurate, and neither Old Port nor any of its staff is responsible for omissions or information that has been misrepresented to the magazine. Copyright © 2017, Maine Media Collective LLC. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission, in writing, from the publisher. Printed in the U.S.A. oldport.com

20 OLD PORT

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STAFF NOTE PHOTOGRAPHY BY HEIDI KIRN

moved to the Portland area from Burlington, Vermont, in 1988. Having grown up and lived in New York City my entire life I didn’t realize until I escaped the concrete jungle that life “away” could offer me so much more. When I got here, Portland was a different place, yet it always felt like something big was happening or was just about to happen. Back in the day I had so many great times at Raoul’s Roadside Attraction, The Tree Cafe, and Three Dollar Dewey’s, when it was on Fore Street. I also discovered, probably for the first time in my life, how connected I felt to the ocean and our seaside town. And as we walk our way into another summer I feel the same giddiness about

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living here as I did when I moved here all those years ago. But Portland is different now—for the better. Each day I feel the energy of the city buzzing all around me and can’t wait to see what’s next. What do Briana and Andrew Volk have up their sleeves? What new artist’s work will bring me to my knees at the Portland Art Gallery? Or what new restaurant can I try next? It’s also an interesting and exciting time for my husband Byron and me. As quasi-empty nesters we find ourselves with more time to explore and discover. And we seem to do that each day, right here in our energetic city.

It’s funny when I think about how 12 years ago I was bound and determined to move back to New York City when my kids were grown and out of the house. But today, there is no way I could trade Portland for another place to live. We have it all here. And I love it when people ask me where I’m from and I get to say Portland, Maine—but sometimes with a New York City accent.

CHRIS KAST Brand Strategist, The Brand Company chris@thebrandcompany.me JUNE // 2017

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TALENT ROSTER THE PEOPLE BEHIND OLD PORT MAGAZINE

JOEL KUSCHKE

Production manager Joel Kuschke is a lifelong Mainer. Although he grew up in Buxton, he moved to Portland after returning from New York, where he studied design and printmaking at Alfred University. The return of warm weather has him itching to get out into the Maine wilderness.

MYRIAM BABIN

Luxury travel and interior photographer Myriam Babin has worked internationally for publications like Vogue, Architectural Digest, GQ, and Air France Madame, to name a few. Beach days and barbecues with her four year old has made her move from New York to coastal Maine an exciting new chapter.

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CASEY LOVEJOY

Community development manager Casey Lovejoy grew up in Greater Portland, but she is continually discovering new things about her favorite city. There always seems to be a concert or local sports event to attend, or new restaurants and breweries that she wants to explore with her fiancé Adam and her family. She enjoys Portland the most during the summer months, when she can find a bench to read a book and enjoy the warm breeze coming from the ocean.

KAREN BOWE

After living in the West End for 10 years, advertising account manager Karen Bowe and her husband Scott decided Portland was the perfect place to raise a family. They now explore the city from a new perspective—through the eyes of their four-year-old twins, Kendra and Alex—with regular visits to The Children’s Museum and Theatre of Maine, playgrounds on the Eastern Prom and Deering Oaks Park, and hiking the Portland Trails.

JUNE // 2017

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TAKE NOTICE NEWS, NOTES, AND MORE

Bi d d e f o rd - b a s e d f a s h i o n d e s i g n e r R O X I S U G E R i s o p e n i n g h e r s e c o n d re t a i l l o c a t i o n o n C o m m e r c i a l St re e t . T h e s h o p w i l l f e a t u re Su g e r’s h i g h - e n d a t h l e i s u re l i n e , A n g e l r o x , w h i c h i s c r a f t e d f r o m b a m b o o i n Bi d d e f o rd , a s w e l l a s a c u r a t e d s e l e c t i o n o f j e w e l r y, a c c e s s o r i e s , a n d n a t u r a l h o m e a n d b a t h p r o d u c t s .

JOSHUA MIRANDA, the noted bartender and food and b e v e r a g e d i re c t o r a t t h e G l a s s L o u n g e i n t h e Hy a t t P l a c e h o t e l , h a s u n v e i l e d a n e w c o c k t a i l b a r, Bl y t h a n d Bu r r ow s , o n E xc h a n g e St re e t i n t h e Ol d Po r t . T h e b a r h o n o r s Po r t l a n d’s l o n g h i s t o r y o f n o t a b l e s h i p c a p t a i n s , i n c l u d i n g Sa m u e l Bl y t h a n d W i l l i a m Bu r r ow s , w h o w e re k i l l e d o f f t h e c o a s t o f Ma i n e d u r i n g t h e Wa r o f 1 8 1 2 .

ECRU IN THE OLD PORT 75 MARKET STREET SUITE 103. PORTLAND, MAINE 207.747.4507 | INFO@ECRUINVITATIONS.COM | ECRUINVITATIONS.COM

T h e Po r t l a n d Mu s e u m of Art has chosen NAT M A Y , t h e f o r m e r e xe c u t i v e d i re c t o r a t S PAC E G a l l e r y, t o c u r a t e t h e m u s e u m’s tenth biennial exhibition n e x t y e a r. Sh ow c a s i n g Ma i n e - m a d e a r t a n d a r t i s t s w i t h l i n k s t o Ma i n e , t h e biennial opens at the PMA o n Ja n u a r y 2 6 , 2 0 1 8 . BEER CAMP ON TOUR c o m e s t o T h o m p s o n’s Po i n t o n Ju n e 3 . A m e r i c a’s l a r g e s t craft beer festival, the event f e a t u re s f o o d t r u c k s , l i v e m u s i c , a n d h u n d re d s o f craft beers.

Bottom photo: Greta Rybus

Ma i n e C o l l e g e o f A r t h a s s e l e c t e d A N N I E A V I L É S a s t h e n e w c h a i r o f t h e Sa l t In s t i t u t e f o r Do c u m e n t a r y St u d i e s a t M E C A . Av i l é s h a s p re v i o u s l y w o r k e d a s a f o re i g n c o r re s p o n d e n t i n So u t h A m e r i c a f o r N P R a n d Pu b l i c R a d i o In t e r n a t i o n a l , a s a c o n t r i b u t i n g e d i t o r a t t h e Sp a n i s h - l a n g u a g e p o d c a s t R a d i o Am b u l a n t e , a n d h a s h e l d v a r i o u s t e a c h i n g p o s i t i o n s , i n c l u d i n g a t t h e Sa l t In s t i t u t e . In h e r n e w r o l e , Av i l é s w i l l h e l p t o d e f i n e t h e f u t u re o f t h e i n s t i t u t e , w h i c h M E C A a c q u i re d l a s t y e a r. T H E F O R M E R C A I O L A ’ S R E S T A U R A N T i n t h e We s t E n d h a s r e o p e n e d a s C H A V A L , m e a n i n g “ k i d” o r “c h i l d” i n Sp a n i s h . O w n e d b y D a m i a n Sa n s o n e t t i a n d I l m a L o p e z o f Pi c c o l o , C h a v a l f e a t u re s Fre n c h - a n d Sp a n i s h - i n f l u e n c e d c u i s i n e w i t h l o c a l i n g re d i e n t s , a n u p d a t e d c o c k t a i l p r o g r a m a n d w i n e l i s t , and a new layout exposing the kitchen to the dining room. PORTLAND

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JUNE // 2017

A T T O S E S T A T E J E W E L R Y. C O M

207-613-9222

SUMMER ART SALE 2017

collect. –build your art collection / make a difference

THURSDAY, JUNE 29, 10AM-6PM • FRIDAY, JUNE 30, 10AM-6PM SATURDAY, JULY 1, 10AM-6PM Don’t miss Collect, MECA’s 2017 invitational art sale, featuring the work of MECA faculty, staff, alumni, students, and friends. Build your collection while making a difference - a portion of each sale benefits MECA’s Annual Fund.

meca.edu/collect

Choose from a wide range of work in a variety of media by established and emerging artists. Now more than ever we need to support art and arts education.

MEDIA SPONSORS

Art has the ability to spark joy and connection. It gives us meaning and helps us to reflect on and shape our lives. Ultimately, art enhances our understanding of the world. —Dr. Laura Freid, MECA’s President Elect

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“ allow the energy of your past to TO PROPEL YOU FORWARD, RATHER THAN PULL YOU BACK.”

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UPCOMING GUESTS Melissa Smith, WEX | Bill Ryan, Maine Red Claws | Kifah Abdulla, artist and writer | Reza Jalali, University of Southern Maine | Amanda Beal, Maine Farmland Trust | Heidi Powell, Dirigo Wholesale PHOTO TAKEN AT ISLE AU HAUT LIGHT BY DR. LISA BELISLE @bountiful1

SPONSORED BY

Scales

A stellar restaurant dynasty writes a new chapter on the working waterfront.

28 OLD PORT

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DINE

W H E R E T O E AT N O W BY KAREN WATTERSON PHOTOGRAPHY BY MYRIAM BABIN

“THERE’S A SENSE OF FUN HERE. WE WANT IT TO BE TOPNOTCH, BUT RELAXED.” –Michael Burke

Opposite page: Partner Dana Street likes to refer to Scales as a New England brasserie, bustling and buzzy. This page, from left: Finnan haddie crudo, a favorite new menu item. In the busy summer season, diners consume as many as 600 local oysters each day.

I’

m sitting with chef Fred Eliot at one of the long tables in the back of Scales, before dinner service. Fishing boats are docked so close that if the window were open I could reach out and touch them. The expansive restaurant is a beauty, all neutral finishes and rustic woods. There’s a slight industrial feel to the room, with its high ceilings and exposed duct work, hinting at its former function as a wharf warehouse. Natural light drenches the space, flowing in through those tall windows

that provide the harbor tableau. In front of the busy open kitchen are cement lobster tanks and a metal table filled with ice and whole fish. Scales is now in its second year, and Eliot and co-chef Travis Olson have settled in beautifully, bringing long experience and sure hands to the menu. There’s nothing stuffy or stodgy about the elevated New England fish house fare served at Scales. It may be inspired by traditional dishes, but “we’ve perfected everything,” says Eliot. He’s a born and bred Frenchman, JUNE // 2017

DINE

classically trained, and with a resume that includes some of New York’s finest restaurants. At first glance, this may seem like an odd fit, but in fact it makes sense. “New England is very influenced by European cooking,” Eliot says. “Dana Street and I are very much on the same page. We both appreciate classic flavors, and we use them as a foundation.” Street, of longstanding Portland restaurant Street and Co., is one of the co-owners, along with his Street and Co. partner Victor Leon and Sam Hayward of Fore Street. The team lends Scales an enduring heritage of outstanding food that’s approachable, locally focused, and expertly prepared and presented. The chefs continue that legacy, while putting their stamp on every aspect of the menu. Eliot tells me about the new dishes that are appearing on the spring and summer menu. Each description is making me hungrier, and eager for dinner. “We cook for flavor, simply, 30 OLD PORT

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without masking it,” he says. A scallop dish, which seems to get unanimous praise, is getting a summer makeover with oyster mushrooms, asparagus, sugar snap peas, applewood-smoked bacon, and a salsify cream sauce. “Salsify is like a parsnip, but with hints of vanilla,” Eliot explains. When I get a taste of the dish a little later, I think he was far too modest in his explanation. It’s superb: the scallops seared and seasoned perfectly, the sauce light and exquisite, each element of the dish complementing the others. Count me in as a member of the Scales scallop fan club. Eliot likes to talk technique, and I always find it fascinating. “I’m very oldschool,” he says, and describes another spring preparation, baked haddock in a fumet cream sauce with morels and asparagus. The fish arrives at the table in a cast-iron pan, perfectly executed, and the very definition of luxurious without being overly rich. Eliot’s classical French training is on display, beautifully in sync with Maine’s finest resources.

At the other end of the spectrum, and no less exciting, are the raw bar offerings. Each one that I taste is bright, fresh, and gorgeously plated. A fluke ceviche is astonishing in color and flavor, the fish set in a pool of leche de tigre, a vibrant combination of citrus with roasted pineapple that gently “cooks” the fish, accented with pickled red onions, jalapenos, corn crisps, and cilantro microgreens. Each mouthful bursts with an irresistible mix of sweet and spicy, crunchy and silky. I think nothing can compare, until a plate of finnan haddie crudo is served. It’s a completely different taste, but equally enticing. The smoked fish is paired with house-made crème fraîche, “everything” spice, rye crisps, and pickled onions, all reminiscent of an elegantly deconstructed bagel sandwich. Local oysters and littleneck clams are always available as well, sparkling fresh and just right with a glass of bubbly or maybe a cold rosé.

THERE’S NOTHING STUFFY OR STODGY ABOUT THE ELEVATED NEW ENGLAND FISH HOUSE FARE SERVED AT SCALES. Opposite page: Scales’s expansive dining room offers a view of the waterfront. This page, clockwise from left: Chef Fred Eliot, left, is more freestyle, and chef Travis Olson is more technically precise; together they make a perfect team. “We’re like yin and yang,” says Eliot. Scales is a come-as-you-are kind of place, relaxed and approachable. Nautical touches are subtle and stylish.

General manager Michael Burke has set up a substantial wine program, using his many years of experience in wine sales. Much of the list comes from regions known for coastal vineyards, and “areas that are influenced by the sea,” he says. “It’s a much bigger list than we first anticipated, with just under 200 bottles.” The elevated bar is a busy, bustling place from

the moment Scales opens its doors each day. Cocktails are poured, birthdays are celebrated, and friends greet each other happily. “There’s a sense of fun here,” says Burke. “We want it to be top-notch, but relaxed.” Burke and the staff feel prepared for the summer and the visitors who come with it. “Last summer was pandemonium, and I think it could be twice as busy this year,” he says. “There are no quiet nights in the summer. But we’re a seasoned crew now.” One year in, Scales has found its groove. Scales 68 Commercial St. | Portland 207.805.0444 scalesrestaurant.com JUNE // 2017

KENNEBUNKPORTFESTIVAL.COM Produced by

GRATITUDE

A party to thank all the people who make Kennebunkport Festival possible. At On the Marsh Bistro with live music by Jenny Van West.

COCKTAILS AT THE BURLEIGH

COCKTAILS AT THE COLONY

THE ART OF DINING DINNERS

A cocktail party in the lounge and spilling onto the patio in the heart of Dock Square. At the Kennebunkport Inn, sponsored by Pack Maynard and Associates Real Estate with live music by Max Garcia Conover.

A series of intimate dinners prepared by top chefs in private homes in the Kennebunkport area. Each dinner showcases work by an Art Collector Maine artist. Pear Tree Farm Chef Daniel Simpson and Peggy Liversidge of Kitchen Chicks Catering. Kuehnle Residence Chef John Shaw of Tides Beach Club, sponsored by Piscataqua Landscaping. Burke Residence Chef Josh Berry of Union at the Press Hotel. Feingold Residence Chef Avery Richter of the Black Tie Company.

A cocktail party with an ocean view on the wrap-around porch. At the Colony Hotel, sponsored by Piscataqua Landscaping and Kennebunk Beach Realty with live music by Ocean Ave.

A series of intimate dinners prepared by top chefs in private homes in the Kennebunkport area. Each dinner showcases work by an Art Collector Maine artist.

Burke Residence Chef Jackson Yordon of Salt & Honey, sponsored by Caleb Johnson Architects+Builders.

Bette Residence Chef Guy Hernandez of Lolita Vinoteca + Asador, sponsored by Piscataqua Landscaping.

Old Vines Wine Bar Chef Joel Souza of Old Vines Wine Bar sponsored by Capozza Tile & Floor Covering Center, Old Port Specialty Tile, and Capozza Concrete Services.

Turner/Bull Residence Chef Mel Chaiken of Fiddlehead Restaurant.

Molloy Residence Chef Rick Shell of The Cliff House. Genest Chef German Lucarelli of Ports of Italy.

Hurlbutt Residence Chefs Meghann Ward and Kevin Walsh of Tapestry Boston.

Julian Residence Chef Matt Ginn of Evo Kitchen + Bar.

Gillard Residence Chef Dan Sriprasert of The Green Elephant.

Keller Residence Chef Pierre Gignac of Ocean sponsored by Spang Builders.

Burke Residence Chef Adam Flood of Grace.

AMUSE

GRAND TASTING

WOOD FIRED

SPIRIT OF MAINE

MAINE CRAFT MUSIC FESTIVAL

A culinary experience featuring a multi-course, family-style seated dinner in a candlelit barn. Hosted by Chefs Justin Walker and Danielle Walker at Vinegar Hill Barn with top chefs from Maine and away, sponsored by Richard Moody & Sons and Wine Spectator.

A cocktail party to kick off the evening, dockside on the schooner restaurant Spirit of Massachusetts. At the Pilot House Marina sponsored by Yarmouth Boat Yard with live music by Pete Kilpatrick. A Maine-themed party with food and drink stations, music, and dancing— seaside. Hosted by Chef David Turin and Azalea Events under the tent at the Pilot House Boatyard.

THE AFTER PARTY

Continue your Friday night in this bustling pub overlooking the riverfront. At Federal Jack’s Restaurant & Brew Pub with live music.

Rafaelli Residence Chef Harding Lee Smith of The Rooms Restaurants.

Rice Residence Chef Emil Rivera of Sur Lie.

HINCKLEY RECEPTION

An open air cocktail party on the deck and docks. At Chicks Marina, sponsored by the Hinckley Company with live music by Dominic Lavoie.

Pressly Residence Chef Romann Dumorne of Northern Union.

An afternoon tasting event under a tent on the water with offerings from over 25 different chefs and wineries. Under the tent at Pilot House Boatyard. A day of original Maine-made music in a grassy field with food trucks and craft beers on draft. On the River Green at the Captain Lord Mansion with music by Spencer Albee & Band and Ghost of Paul Revere.

ART WORKS OPENING

A lively reception featuring the works of Art Collector Maine artists, Eric Hopkins and Jane Dahmen. At Gallery at the Grand with live music by Molly Mae.

CHOICE ART SHOW

A curated-by-you art show atop the hill. Vote at maine-art.com/choice. At Maine Art Shows.

GRAND FINALE

A waterfront evening-into-the-night party with incredible spreads of food, fun drinks, live music, and dancing. Hosted by Chef David Turin at David’s KPT, sponsored by Jim Godbout Plumbing and Heating.

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Vinegar Hill Barn Arundel

Pilot House Boatyard Kennebunk

JUNE 8 6 - 10 PM Hosted by Chef Justin Walker and Danielle Walker with top Vinegar Hill and Barn chefs from Maine away

Arundel Sponsored by Richard Moody & Sons and Wine Spectator

JUNE 8 6 - 10 PM Hosted by Chef David Turin

and Azalea Events with chefs Vinegar Barn Josh Berry of Hill Union, Daniel Dumont of Black Point Inn, Arundel Norm Hebert of Bintliffâ&#x20AC;&#x2122;s Ogunquit, German Lucarelli of Ports of Italy, and Harding Lee Smith of The Rooms Restaurants.

JUNE 8 6 - 10 PM An afternoon tasting event

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Davidâ&#x20AC;&#x2122;s KPT Kennebunkport

Spencer Albee & Band and Ghost of Paul Revere Live on the River Green at Vinegar HillMansion Barn Captain Lord

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A day of original Maine-made music in a grassy field with food trucks and craft beers on draft.

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Symphony of Motion

PORTLAND COMMUNITY ROWING A S S O C I AT I O N B R I N G S C R E W T O C A S C O B AY.

This page: A four-person crew and their coxswain prepares to head out from East End Beach for a morning row in Casco Bay. Opposite page, from left: Paul Lewandowski (left, in red hat) and Zoe Lang, right, practice their skills in an eight-oared sweep boat. Coach Kate Suslovic drinks coffee while w a t c h i n g h e r r o w e r s . D u r i n g t h e s u m m e r, s h e gets up at 4 a.m. to meet members of Portland Community Rowing Association for practice.

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ACTIVE LIFE HOW PORTLAND KEEPS MOVING BY KATY KELLEHER PHOTOGRAPHY BY ERIN LITTLE

“ROWING IS ALL ABOUT TECHNIQUE.” –Coach Kate Suslovic

rom June through August, members of the Portland Community Rowing Association (PCRA) rise at 4 a.m. to meet at East End Beach, where they practice the synchronized, artful sport of crew. It was a frigid morning in February 2016 when Mo Nichols attended a practice event with PCRA for the first time. But they had some trouble getting there (Nichols prefers to use gender-neutral pronouns). Ice had formed a half-inch-thick sheet over the sidewalks, and ice glazed over their car door. “It didn’t occur to me that this would deter anyone from going to rowing club,” they said. Nichols had been wanting to row for years after learning about the sport from a college roommate. This was their chance to finally join up with a group of rowers. “So I said, not today, Satan. I’m going to rowing club no matter what. I waited too long for this,” Nichols remembers.

But when Nichols got to the Crossfit Casco Bay facility, there were not many people taking out the ergometers (rowing-training machines, called ergs for short). They asked for PCRA president, Jennifer Southard, who usually leads the early morning winter practice sessions. That’s when they learned that practice had been “technically canceled.” “That just goes to show you what rowing is all about,” Nichols says. “I didn’t know it was canceled because I wasn’t on the email list yet. But these people—they knew. They showed up anyway.” That day, Nichols began rowing on an erg and training with PCRA. Even though rowing on an ergometer—which has a sliding seat to mimic the boats and a handle that pulls a flywheel—is viewed by many rowers as the “most hellish part of the sport,” according to Nichols, they were “in heaven.”

Fast forward six months and Nichols is on the water of Casco Bay, gliding along in an eightperson rowing shell, working in tandem with seven other rowers and following the directions of the coxswain, Maggie Broughton. It’s a warm August morning, and the sun is still in the process of rising. The sky is a pale pink, and the water is glassy and calm. The boat cuts through the water swiftly as the rowers complete the series of motions required to propel the needleshaped vessel. I’m sitting in a small aluminum motorboat alongside coach Kate Suslovic and rower Steve Birmingham, who is ferrying us around the bay. Although the four-person and eight-person boats are nearly impossible to capsize, PCRA never goes out without a motorboat ready to rescue any stranded members. From my vantage point, the rowing shell looks like some strange, many-legged beast, one that runs with machineJUNE // 2017

ACTIVE LIFE

like precision and impeccable rhythm. Suslovic sees things slightly differently. “They’re a little bit off,” she says to Birmingham, who agrees. We motor up alongside the boat and the rowers glide to a stop, their oars resting on top of the water. Suslovic shouts out a few quick instructions, and the rowers (including Nichols) smile and joke. A few stretch their arms before getting ready to cruise again. While the “eights” are amazing to watch, PCRA doesn’t always train in these particular craft. The boats they take out each morning vary depending on how many people show up to practice. Some days, they take out fourperson boats. When there are an odd number of rowers, someone ends up in a single-person “scull,” which necessitates a different type of rowing. Instead of each person controlling a single oar (sweeping), one-person sculls require a rower to work two oars at once (sculling). While many sweep rowers have a side they prefer—port or starboard— some, like Suslovic, 38 OLD PORT

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are comfortable with rowing on either side. “I’m ‘bi-sweptual,’” she jokes. Although it looks like rowers are using their arm muscles to propel the boat, pulling the oars toward them on each stroke, the real power comes from below the waterline, where eight pairs of legs are working to push eight bodies backward. The stroke starts with the rowers sitting straight up, legs outstretched, their feet laced into permanently affixed shoes called stretchers. They roll forward on sliding seats, arms outstretched holding the oars, to the “catch,” when they drop the blades into the water. Pushing back against the stretchers with their legs, they pull the oars into their torsos, pressing down on the handle and rotating it to lift the blade out of the water before rolling forward again. “Rowing is all about technique,” says Suslovic. “It is an amazing full-body workout, but you have to know how to use the right muscles in the right order. Often, when people first start, they want to yank the oar with their arms. At PCRA we teach them to go from

their strongest to their weakest muscle groups, starting with your legs, then your abs and back muscles, than using your arms last.” In addition to running training sessions on the water, PCRA uses the ergs to train new rowers, and as practice tools to keep rowers fit between Maine’s short summer months. Suslovic also recommends using the ergs as a way to perfect technique, since the machines allow rowers to slow down the motions and analyze each muscular shift. While she watches her rowers’ torsos and arms, Suslovic keeps a close eye on the oars as they dip in and out of the water. Immediately after the oar’s blade exits the water, the rower rotates the handle 90 degrees so that the blade is parallel with the surface of the water. This is a process known as “feathering,” and it allows the vessel to go much faster over the water. “If you are rowing into the wind, like they are right now, feathering can make a huge difference,” explains Birmingham. He adds that it can also

CREATE BIGGER

Opposite page: Jim Wa t s o n c a r r i e s a n armful of oars. PCRA members range widely in age and skill set. The club offers beginnger workshops in addition to programs for seasoned rowers.

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“ROWING CAN TAKE YOU BEYOND THE NATURAL WORLD.” – MO NICHOLS

help rowers get into sync, providing a visual cue to help standardize their motions. While many of the PCRA members train individually in sculls, everyone I spoke with agreed that teamwork is an essential part of the sport. For some, it’s a numbers game. “I like to be in the boat with the most people,” says Suslovic. “I think eight is the most fun number to row with. I really like the team bond.” Nichols, who is the principal harpist with the Bangor Symphony Orchestra, likens the process of rowing to playing music, and cites the moment when the group becomes one, moving in perfect harmony, as their favorite part of the sport. “You all become one being,” Nichols says. “Rowing can take you beyond the natural world.” Rowing, Nichols says, has changed their life. “I’m an amateur rower, and even I get really emotional about the sport, because it’s such a unique bonding experience.” Nichols says the first time they got into a boat was “one of the happiest days of my life. I read this perfect quote from George Yeoman Pocock [the legendary early designer and builder of wooden rowing shells]: ‘It’s a great art, is rowing. It’s the finest art there is. It’s a symphony of motion.’ I think that’s true.” JUNE // 2017

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LOOK

Y O U R G U I D E T O G A L L E RY H O P P I N G A ROUNDUP OF LOCAL SHOW FAVORITES, FEATURING ARTWORKS FROM ARTISTS EMERGING TO ESTABLISHED

0 1 Richard Brown Lethem, Prairie Dog, acrylic on canvas

01 RICHARD BROWN LETHEM | May 4â&#x20AC;&#x201C;July 5 | Maine Jewish Museum | mainejewishmuseum.org 44 OLD PORT

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Randy Eckard, Shades of Grey, watercolor on paper

Anne Gable Allaire, View from the Chateau, pastel on sanded paper

02 RANDY ECKARD June 1–29 | Richard Boyd Art Gallery richardboydpottery.com 03 MOMENTS OF WONDER:

03 Photo: Jay York

ANNE GABLE ALLAIRE and PORTLAND OUTDOOR DINING: DAN GRAZIANO June 2–29 |Roux and Cyr International Fine Art Gallery rouxandcyrgallery.com

Ingunn Milla Joergensen, Aurora I, oil on canvas

Brenda Cirioni, Barn Series: Fortress, acrylic on panel

04, 05 + 06 GROUNDED: INGUNN MILLA JOERGENSEN, BRENDA CIRIONI, AND MANKO AMERICAN FOLK ART WEATHERVANES June 1–30 | Portland Art Gallery artcollectormaine.com

Manko Antiques & American Folk Art, Game Cock, metal

JUNE // 2017

Staying the Course Under sail and ashore, Jim Bradyâ&#x20AC;&#x2122;s passion propels him forward.

This page: Jim Brady looks out at Casco Bay from the waterfront near 58 Fore Street, where he is partner in a major development. Opposite page: Brady and his wife, Julia, in the lounge at the Press Hotel.

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P RO F I L E

THE PEOPLE WHO MAKE PORTLAND BY SUSAN AXELROD PHOTOGRAPHY BY NICOLE WOLF

n a blustery, rain-whipped day in November of 1999, Jim Brady was sailing in the Hauraki Gulf off Auckland, New Zealand, when he noticed something was wrong with his boat. The tactician on the crew of Young America, the New York Yacht Club’s challenge team for the 2000 America’s Cup, Brady was in the stern of the 75-foot boat when he saw that the bow was much too high in the air. “We had just tacked and there was this explosion that sounded like a train wreck,” he says. “It took a second to register, ‘Oh my god, the boat just broke in half.’” Brady and the rest of the 17-person crew jumped overboard and were quickly plucked out of the stormy water by support teams. No one was injured, but even though the crew of Young America had a spare boat, the team never recovered, and for the first time in its history, there was no American boat in the America’s Cup that year. Others might see

–JIM BRADY

and multiple national, European, and world championships. He also met his wife, Julia, a sailor and a 1992 bronze medalist, during the Olympic trials. The 2000 America’s Cup was his second; he had served as navigator on Dennis Conner’s Stars and Stripes for the 1995 race. Most of Brady’s victories, however, were in a broad class of boats called one-designs, which require two- to three-person crews. “The America’s Cup is about research and technology; because of that it’s really a big game of money,” he says. “The sailing skill it takes to win in a one-design, when everybody has the same equipment, is very different and much more respectable from a sailing talent perspective than winning the America’s Cup.”

this as a devastating disappointment, but not Brady. Over the course of a sailing career that began when he was a teenager in Florida, he had already achieved greatness, winning a silver medal at the 1992 Olympics in Barcelona,

Those who know the boyishly handsome, charismatic Brady as a prominent Portland real estate developer may be surprised to learn of his past as a top-ranked sailor. In fact, it was his Olympic teammate, Bangor native Kevin Mahaney, who suggested that if Brady wanted

“I LIKE BEING ABLE TO PUSH THE LIMITS AND DRIVE AN E F F O R T T O WA R D A GOAL. BUT T H E N A L S O H AV E SOME FUN.”

JUNE // 2017

“I’M A BIG BELIEVER IN T H AT Y O U A LWAY S N E E D TO THINK ABOUT THE FUTURE.” –JIM BRADY

to transition out of professional sailing, he should join him at his real estate and hotel development company. When he was named Rolex Yachtsman of the Year in 1990, Brady told the Baltimore Sun: “I look at a sailing campaign like a business, where organization, focus, and direction make the difference.” It was a prescient statement, given the business success that has echoed his wins on the water. “One of things that I really like about sailing is that it has this very competitive drive,” he says. “Everybody is pushing and doing everything that the rules allow to win that race. But when you get ashore there is a lot of camaraderie. I like being able to push the limits and drive an effort toward a goal. But then also have some fun.” Translated to real estate development, Brady’s idea of having fun is being involved in meaningful projects. “I’m not the guy who is going to build a fancy spreadsheet,” he says. “I’m more into the design side and creating something that is really interesting and engaging to the public and the community.” As an example, he cites the Press Hotel, which he developed in the former home of the Portland Press Herald across from City Hall. While others collaborated on the project, it was Brady’s vision to tie the design of the boutique hotel to

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the building’s history. “I put the interior design firm I hired on the starting block and said, ‘Head that way,’ and they took it and did some really creative stuff. The headlines on the wall covering in the corridors—that was one of their ideas; so was the typewriter lettering kind of falling off on the carpet.” He knows the design details appeal to guests because he reads the hotel’s Trip Advisor reviews on a daily basis. “I focus on what was the experience or memorable item that caught somebody’s attention and made them want to write about it,” he says. There has been plenty of ink devoted to Brady’s latest effort, the development of 58 Fore Street, a 10-acre industrial site on the waterfront at the foot of Munjoy Hill. The multi-phase plan for the former home of the Portland Company includes housing, a hotel, retail and office spaces, a marina, and a public plaza offering broad access to the water. “It’s been a challenging project; I think that’s a fair statement,” Brady says of the ongoing legal fight brought by a small group of the property’s neighbors. “They continue to basically battle us at every turn, and that’s cost us dearly on time. But it has the ability to really be the crown jewel of Portland.” Brady and Julia, a group strategy director at the VIA Agency, recently moved from Yarmouth to Munjoy Hill. He

PROFILE

A L L O F YO U R

Opposite page, from top: Brady on the roof of the Press Hotel, his most recent project in Portland. Sailboats wait for sailors on Casco Bay. This page: Brady wears his silver medal from the 1992 Olympics in Barcelona.

I N TER I O R SOLU T I O N N EED S

makes a habit of stopping in at the Hilltop Coffee Shop, hoping to win over those who have not been in favor of his plans for 58 Fore Street. “I often walk up and say hello to the folks who are outspoken against the project,” he says. “I’d rather try to wow them with friendliness and respect than the opposite.” Not long after the 2000 America’s Cup disaster, the Bradys relocated to Maine, where they opted for the ease of a powerboat, allowing them to explore Casco Bay with their two daughters, now teenagers. “I’ve always told people we don’t have a sailboat because we’re very fortunate to have some

wonderful friends who do have sailboats,” Brady says with a chuckle. Having lived all over the world for his sailing and business careers, he has put down roots in Portland and is devoted to seeing the city thrive. “The more office spaces and places people want to live we can generate, the more the wonderful coffee shops and art galleries we all want in our neighborhoods can be supported,” he says, adding that hotel rooms, which help draw tourism dollars, are a vital part of the mix. “I’m a big believer in that you always need to think about the future.” Brady’s racing days may be over, but he’s still keeping his eye on the finish line.

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CURATING a Community

THREE YEARS IN, PORTLAND ART GALLERY HITS ITS STRIDE. by SUSAN AXELROD Photography by NICOLE WOLF

Gallery Director Erica Gammon, left, and Managing Partner Jack Leonardi in the group show space at Portland Art Gallery.

This page: A gallery visitor looks at seascapes by Ruth Hamill. Opposite page: Art Collector Maine Managing Director Emma Wilson in front of a diptych by Darthea Cross.

Cliff at the Cliff House in Cape Neddick. “Of course we want the people who stop into one of our galleries to be interested in the work and want to buy it, but it starts with creating an environment that is easy and fun, and a place people want to come.” Part of Maine Media Collective (MMC), ACM represents 85 artists, both painters and sculptors, including such well-known names as Eric Hopkins, Jane Dahmen, Jill Hoy, William Crosby, and Jean Jack.

n the evening of April 6, rain was coming down in buckets, and many of those out on the sidewalks of the Old Port were scurrying to get home at the end of the workday. Some, however, were making their way through the deluge to the Portland Art Gallery on Middle Street, where a warm glow shone through the large front windows and jazz saxophonist Joe Rillo could be seen playing in a corner. Inside the gallery, newcomers shook off the raindrops and joined a convivial group of art collectors, artists, and friends who had come for painter Darthea Cross’s solo show. Sipping wine and 56 OLD PORT

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nibbling cheese, they wandered between the two sections of the gallery—the solo space, hung with Cross’s reflective paintings of rock formations, and the group section, where a variety of other works were on display. Portland Art Gallery takes a communityfocused approach to the marketing and sale of art. “Our openings are meant to be very social and friendly,” says Jack Leonardi, managing partner of Art Collector Maine (ACM), which started as an online art enterprise in 2011 and now includes three physical galleries— Portland Art Gallery, Gallery at the Grand in Kennebunk, and the Gallery at Bald Head

Portland Art Gallery opened in the summer of 2014, in a bright, high-ceilinged space with a row of arched windows along one wall overlooking Silver Street. The solo show gallery space was added in 2016. “It gives us a reason to invite our clients and friends in here every month, and that’s important for our business,” says Leonardi. “From the artists’ perspective it’s an opportunity for them to be together and support each other,” says Emma Wilson, managing director of ACM. “Being an artist can be a very solitary experience, but if on the first Thursday of every month they can count on coming down here and having a glass of wine and seeing each other, it’s good for them, good for our clients, and good for us.” Wilson, who has a master’s degree in social work, was looking to join a nonprofit when MMC principal Kevin Thomas approached her about joining the ACM team. She had some art world experience, including a stint at the Portland Museum of Art, but initially balked at the suggestion. “Then I realized it wasn’t like the art galleries you see in movies where there’s a person sitting behind a desk who comes out and makes you feel uncomfortable when you walk through the door,” she says. “What happens here is that we try to be welcoming and transparent; we share the stories about our artists and engage with our clients, and we

also use a variety of ways to promote and get our artists’ names and images out there for the world to see.” The myth of the starving artist is not one Portland Art Gallery wants to perpetuate. “In order for an artist to continue their work and not have to do six other things to be able to survive, we have to sell work for them and pay them,” says Leonardi. The gallery employs a membership model, and while at the beginning, “100 percent of our revenue was artist fees, now, 90 to 95 percent is from art sales,” he says. “We’re in the selling business. That’s what we need to do not only for our business, but for 58 OLD PORT

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our artists’ businesses.” Acknowledging that art is one of the most discretionary purchases anyone can make, Leonardi stresses that from the outset, the gallery has focused on offering pieces that people want to own. “We’re not trying to dictate to our clients what we think they should buy,” he says. The gallery also offers work at a broad range of prices—from $500 into the high five figures—“because you never know somebody’s entry point into buying original art,” he continues. “We don’t expect that everyone who comes in here is a buyer at the moment. We want them to

love the environment, love the work, and when they’re ready, they’re ready.” Having an established connection to potential clients via the magazines—Maine Home + Design in particular—has also been a benefit. “Every gallery covets their relationships with interior designers, and we extend that to builders and architects,” says Wilson. “And we also have the concierge service, which makes it easier for them. We’ll do the work because it’s the relationship that matters to us.” Wilson has driven as far as New York City to take a painting to a client, but that was an anomaly. A far more regular example of the

Opposite page: Wilson, right, adjusts a triptych by Jane Dahmen at the home of longtime Art Collector Maine client Johanna Christiansson. This page: Male Torso, a sculpture by Randy Colbath

gallery’s concierge service involves a local client who came to a First Thursday opening and couldn’t decide between several of the paintings. So Wilson took them to the client’s home. “Her husband was there—he wasn’t at the opening—and they decided on two pieces,” she says. “She wouldn’t have otherwise been able to see that there was a composition or palette difference that you don’t always notice when the paintings are here in the gallery, but your home environment brings out.” Longtime client Johanna Christiansson’s first experience with ACM was at Gallery at the Grand, where she fell in love with a triptych

“We try to be welcoming and transparent; we share the stories about our artists and engage with our clients.” –EMMA WILSON JUNE // 2017

When you see Karen out and about tell your server, “I’ll have what she’s having.”

Maine magazine food editor Karen Waterson and detail of her tasting at Trattoria Fanny, Portland.

On the corner of Middle and Silver Streets, Portland Art Gallery has an open-door policy.

“Our openings are meant to be very social and friendly.” –JACK LEONARDI

Join Karen’s dining adventures. Subscribe, read, like, follow. themainemag.com + @eatmaine

by Jane Dahmen of the painter’s signature birch trees. Leonardi took the paintings to her Portland home on “the hottest day of the summer,” and spent the better part of two days laboring to hang them securely on one of her old, horsehair plaster walls. “He did everything to perfection,” she says. Christiansson has since acquired at least 11 more pieces from the galleries, including works by Ingunn Milla Joergensen, A.J. Bueche, and Tim Beavis. “They have some of the most wonderful artists and they’re educating people,” she says of the collective. 60 OLD PORT

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Leonardi and Wilson say that instead of seeing other Portland art galleries as competitors, there is an opportunity for them to support each other, much like the city’s thriving restaurant community does. Due to the growth in and around the Old Port, they believe Middle Street could support several more. “We hope we’re giving people optimism to open a gallery down here because we have been so successful,” says Leonardi. “We want people to make this a destination where they know they can come here, they can go to Greenhut just a few doors down, they can go to four other galleries right here, and it’s good for everybody.”

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Opposite page: A glass of punch and a drinks menu from the New England Cocktail Conference 2016 at Portland Hunt and Alpine Club. This page: A packed house at Portland Hunt and Alpine Club on Market Street.

The anniversary of Portlandâ&#x20AC;&#x2122;s Rum Riot is cause to celebrate cocktail culture. JUNE // 2017

Opposite page: Misty Kalkofen, center, gives a presentation entitled Mayahuel to Mezcal: Agave through the Ages at the 2016 New England Cocktail Conference. This page: Briana Volk, who owns Portland Hunt and Alpine Club with her husband, Andrew, serves mezcal cocktails.

une 2—a Friday— may come and go with many Portlanders having no idea of the date’s history. But those who visit city cocktail bars will surely find drink specials referencing the day in 1855 when citizens angrily stormed City Hall, convinced that then-mayor Neal Dow was selling confiscated liquor he had stockpiled in the basement. The infamous Portland Rum Riot is a key chapter in the history of drinking and distilling in Maine. Four years ago, the 158th anniversary of the Rum Riot inspired local bar owner Briana Volk to create what is now called the New England Cocktail Conference, bringing together liquor company representatives from around the country, bartenders, and others in the industry for education and professional development. Once primarily a beer-and-a-shot town, Portland’s growing cocktail culture is now on the national map. Portland Hunt and Alpine Club, a modern bar focused on craft cocktails, opened in 2013 by Volk and her husband Andrew, was a leader of the pack. A year later, Bon Appetit included it on a list of the five “Best New Cocktail Bars in America,” and in 2016, Andrew Volk was named one of 10 “Best New Mixologists” by Food and Wine. It has twice been a semifinalist for a James Beard Award in the category of Outstanding Bar Program. “We never came here with the idea of opening a cocktail bar,” says Briana. “But we’d lived in Portland, Oregon [where Andrew worked at the celebrated bar Clyde Common], and watched it go from the red-headed stepchild of the West Coast to this city that now everyone talks about and wants to move to. We watched the food scene explode there, and we saw a lot of parallels here. We felt like this city was at the point where it would be the right time to do

something like Hunt and Alpine.” Volk’s reasons for launching the cocktail conference were twofold. “I think we have a great drink scene here and I wanted wider recognition of that, and I wanted the people who work in the industry here to further their education and get access to people they wouldn’t normally have access to outside of a major city,” she says. In previous years, the conference took place over a long weekend, with seminars like “High-Volume Bartending and Accuracy” and “Grandpa Drinks” held at various venues around Portland—many of them

sponsored by national liquor brands—and a “Best Bartender” competition as the finale. For 2017, a gin and oysters event is in the works for June 2, with other events scheduled throughout the year, making it easier for more people to participate, Volk says. The exploding interest in cocktails has created a demand for skilled and knowledgeable bartenders. “Even five or six years ago, it wasn’t commonplace to have a craft cocktail menu at every restaurant, and now it’s expected,” says Patrick McDonald, president of the Maine chapter of the United States Bartenders Guild JUNE // 2017

This page: Willy Shine of Jägermeister leads a tasting session. Opposite page, from left: Joaquin, left, and Marco Meza of El Rancho Grande in Providence, R.I., mixed drinks to show the versatility of mezcal. Participants in the Jägermeister seminar learn about the spirit’s complex qualities.

(USBG). A 50-year-old nonprofit with chapters in 50 cities, the USBG defines its mission as “uniting the hospitality community to advance professional bartending.” In April, the Maine chapter hosted the USBG’s Northeast Regional Conference—the first time the event was held in Portland. “One of the biggest things I hope we’ve been able to help advance both through the cocktail conference and the USBG is that people realize that bartending can be a career for them, they can actually make a livelihood,” says Volk, the chapter’s vice president. “When I started in this industry 12 years ago in New York City, bartending was a way to make money,” says McDonald, the former bar manager at Central Provisions, who is now in charge of the bar program at Chaval and Piccolo. “It wasn’t until I came to Portland and discovered the restaurant and bar community here that I considered it as a career.”

“Five years ago it wasn’t commonplace to have a craft cocktail menu at every restaurant, and now it’s expected.” –PATRICK MCDONALD 68 OLD PORT

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A few blocks away from Portland Hunt and Alpine Club, a very different bar is making its mark on the city’s craft cocktail scene. From a bar stool at Liquid Riot on the Portland waterfront customers get a view through glass walls of the in-house brewing and distilling operations. Those who ask the bartender for a No Man’s an Island Iced Tea will get a version of the famous Long Island Iced Tea made entirely with Liquid Riot’s own products, including Well ... Vodka, Rhum Blanc, Agave Spirit, Old Port White Oat Whiskey, Bierschnaps, house-made cola, and fresh juices pressed on premise. “The idea was that you could sit in the restaurant watching the chefs making your food right there in front of you, watching the brewers brewing the beer that you’re drinking right in front of you, watching the distiller run the still and make the booze that you’re going to be drinking

in your cocktails,” says Eric Michaud, who owns Liquid Riot. His brother Ian is the head distiller. Liquid Riot makes 12 different spirits, all of which are available at the bar and for sale in the on-premise retail shop. Maine’s liquor laws make it illegal for the Michauds to distill anything just for their own use at the bar; all of their spirits have to be bottled, labeled, and sold to the state-licensed distributor, Pine State, which then sells their products back to them. Among the 12 is Fernet Michaud—the only version of the botanical spirit made in New England—which recently earned a Double Gold medal from the American Distilling Institute. While Maine-made spirits are in demand, craft distilling has not grown at nearly the same rate as craft brewing; there are currently just 14 distilleries in the state, including five in Portland. This is both because the distilling process is more complicated and expensive, and because state regulations are restrictive, Michaud says. His brother is the president

of the nascent Maine Distillers Guild, whose members include all of the state’s licensed craft distilleries. “We’re trying to get a little more cohesive and to get a lobbyist, but it all comes down to all of us being tiny, and startups, and having no budget for it,” he says. Despite his frustrations, Liquid Riot is remarkably productive. Michaud has already released a two-year-old straight bourbon, and is aging bourbon, rye, and single-malt whiskey for future years. He has collaborated with Sebago Brewing Company to make Bonfire Spirit, distilled from the brewery’s Bonfire Rye Ale (which also won a national award), and is working on a similar beer-to-whiskey collaboration with Allagash Brewing Company. “Collaborations are great, and they abound in the brewing industry,” Michaud says. “In the distilling industry, it’s pretty rare.” June 2, 2017, also happens to be the third anniversary of Liquid Riot’s opening. “Our name pays homage to the Rum Riot,” Michaud says. To celebrate, he will release another collaboration, this one with Luke Davidson of Maine Craft Distilling and Ned Wight of New

England Distilling. “At the time we opened, they were the only two other distillers in Portland who made rum,” he says. “The three of us pulled our dark rum recipes together, and we distilled a special rum that day.” The rum has been aging in used whiskey barrels from each of the distilleries. “We’ve been making 60 gallons of it a year for the past three years, but it hasn’t been ready yet,” Michaud continues. “This year, we’ll finally release bottles. It will be called Portland Rum Riot Rum.” On June 2, the three distillers will be making more of their collaboration rum, and visitors to Liquid Riot will be able to taste the new white spirit right off the still. The weekend at the distillery will be “very much rum-themed,” says Michaud, with cocktails made from Liquid Riot’s Rhum Blanc, as well as a dark rum called Dow’s Demise, a reference to that long-ago mayor. Portland has certainly come a long way since Dow, nicknamed the Napoleon of Temperance, enacted the nation’s first Prohibition law in 1851. And thanks to the city’s creative distillers and bartenders, today’s Rum Riots are considerably more fun.

JUNE // 2017

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Creating Space TWO YOUNG INNOVATORS FIND THEIR COMMUNITY IN THE EAST END. BY DEBRA SPARK PHOTOGRAPHY BY MYRIAM BABIN

rooke Chornyak and Dylan Jones seem like such an easy couple, so united in their tastes and energies, so lovingly able to pass the conversational baton one to the other, that it’s a surprise anything ever stood in the way of their match. They met at a rowing club in Virginia, where she was a tenure-track professor in graphic design at Virginia Commonwealth University, and he was working in finance in Richmond. They both loved biking, dogs, and the outdoors. Before they got serious, though, Chornyak felt Jones had to understand one thing: Virginia wasn’t home. Maine was home, and despite their good jobs, that was where she eventually planned to live. If he wasn’t on board, things couldn’t proceed. But he was on board, and within two years, the couple headed north. After a summer in Cambridge, Massachusetts, they moved to Portland. “For a job?” I say, when I meet them in their airy one-bedroom condo at the top of India Street. No, they admit. The jobs came after. They both simply wanted to be here. Chornyak had grown up in Calais, where her father was an Episcopal priest, and then in Ellsworth. Many members of her family still live here, and on visits, both she and Jones found Portland particularly fun. Jones is now a technology strategist for Capital One. He telecommutes from a small standup desk in his kitchen and frequently travels to the Washington, D.C., and Virginia area. Meanwhile, Chornyak teaches at the Maine

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Brooke Chornyak and Dylan Jones have customized their condo’s kitchen area, opting for open shelves rather than upper cabinets, and adding an island and built-in pantry. Jones telecommutes from his desk at right. The floors are hickory, a hardwood largely resistant to marks from the couple’s dog Pan’s paws. The quartz countertops are from Stone Coast Marble and Granite, and the custom cabinets are from R.G. Eaton Woodworks, both in Westbrook. JUNE // 2017

College of Art and is the cofounder of Collective IQ, which helps businesses design better experiences, services, and products. Through Collective IQ, she offers branding services and workshops on design thinking, as well as a product line of paper goods.

“There’s so much creativity here. It’s deeply within the culture. –BROOKE CHORNYAK

After a year of renting in Portland and after being outbid on two properties they hoped to buy, Chornyak and Jones learned about East End Lofts, a new development at the intersection of Congress and India Streets. Originally built in the 1860s as a single-family home, the large brick building eventually gained a third floor, tenants, and a storefront. At different points in its history, the storefront was home to a bakery, several barbers, and the Great Atlantic and Pacific Tea Company, the business that eventually became A&P. Most recently, Angela Adams and Sherwood Hamill owned the building. Angela Adams’s rug and home goods showroom was out front, and a furniture shop, offices, and other studios were elsewhere in the building. For a time, rugs were also produced there. Now, the retail space is occupied by Print, Portland’s newest bookstore, and the warehouse space has been replaced by 10 condos, developed by partners and friends Scott Pearce, Kevin Dwyer, and Tom Landry. The units are modern, clean-lined studios and one-bedrooms, some of which have retained period details like exposed brick and beams. Landry, the owner of Benchmark Residential and Investment Real Estate, observes that the project proves that buyers are willing to forgo space for proximity. East End Lofts tenants can easily walk to museums, restaurants, jogging paths, shops, theatres, and the waterfront. “The greenest properties are the ones you never build,” says Landry. He and his partners worked with Evan Carol of Bild Architecture, David Milliken of Horizon Residential Energy Services, and Tom Gagne of CornerStone Building and Restoration to renovate the existing building and design an energy system, which employs mini-split heat pumps for heat and air conditioning. Chornyak particularly appreciates the tightness of the building envelope: “I grew up in a drafty old house in Calais, and you could hold a candle to the window and it would blow out.” To reach the apartment, I walk around the back of the building and through a propped-open door, to a stairwell with two bikes mounted on the wall. Once I knock, Chornyak and Jones’s dog, Pan, arrives first at the door, then Chornyak and Jones themselves. The order in which I experience the space speaks to what

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Opposite page: Chornyak and Jones added a barn door to their bedroom closet. Chornyak made the pillows on the bed. This page: Print: A Bookstore occupies the street-level space at East End Lofts. Behind and above it, the building has been developed into 10 condos by partners and friends Tom Landry, Kevin Dwyer, and Scott Pearce. JUNE // 2017

Chornyak and Jones are all about—activity, dogs, people, and place. Beyond the biking, and Jones’s running, the two have discovered SailMaine, at the other end of India Street. The community center teaches young people how to sail but also has lessons for adults, as well as Friday night social sailing when people meet others in the community. The rare time Chornyak and Jones find themselves using a car is when they go rock climbing (“another of our weird hobbies,” says Jones) at Salt Pump Climbing Co. in Scarborough. Pan is an integral part of their life—and mine for the stretch of the time I visit with the couple, as he can’t stop licking my hands as I type notes on my computer. As for place, Chornyak and Jones are sensitive to it inside and out. The size of their apartment—one multipurpose room, a bedroom, a bathroom, and a loft space for storage—means they need to be rigorous about what they keep and what they don’t. In the keep pile: modern furniture acquired from Room and Board and CB2, as well as a new custom walnut bedroom dresser and artwork that they’ve collected in Virginia and Maine. A 78 OLD PORT

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corner of the living room includes Wolfecut #1, a wood block piece by Anna Hepler, and one of Chornyak’s custom calendars. (Since graduate school, Chornyak has produced calendars, always of phases of the moon and always with different designs, as an annual gift for family and friends.) As for outside, Jones loves the condo’s view of the Time and Temperature building with its various messages, and both appreciate living next to the synagogue Etz Chaim with its lovely landscaping and flowers in summer, and its winterberry bushes against the snow in winter. The rabbi even gave the couple permission to put raised planting beds on the synagogue grounds. As I am saying goodbye, I admire a poster for Oxbow Brewing Company, which Chornyak and Jones tell me is located in Newcastle, with a tasting room and warehouse in Portland. This gets them talking about the artist who made the poster’s cartoon image of a man with his hands thrown up over his head, and other collaborations they know about. This segues us into talking about Miles and Molly Spadone,

siblings who have started a home goods line in porcelain and cast ceramics. Chornyak met them at Engine Room, a Portland coworking space for graphic designers, photographers, marketers, and other innovators. It’s where Chornyak’s been doing her work for Collective IQ. (She’s designed a catalog for the Spadones as well.) I leave impressed by Chornyak and Jones’s energy, their liveliness in work and play, and their inventive peers. It’s a group that seems to believe, as Chornyak said early in our visit, “There’s so much creativity here. It’s deeply within the culture.” Thousands of Maine homes, 10 years and counting. Follow us: Facebook.com/OurMaineHomes

Opposite page: Chornyak, her sisters, and their husbands gather for cheese and cocktails. From left: Brooke Chornyak, Anna Chornyak, Kris McClure, Tyler Blackburn, and Dominique Blackburn. This page: Living room artwork includes, from left: A mixed-media piece by Erin Willett, a lunar calendar of Chornyakâ&#x20AC;&#x2122;s design, a photo of the ocean by Tanja Hollander, a woodprint by Anna Hepler, and an abstract gouache by Amy Chan titled Hearts in Space.

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Pristine and private, this well-built, 5,500-square-foot colonial set on 1.9 acres has been impeccably maintained. The light-filled foyer leads to a spacious formal living room, which opens onto a large dining room with custom built-ins. The chef’s kitchen boasts plenty of both counter space and storage, and the adjacent sunroom offers a casual space to dine, as well as expansive views of the surrounding woods. Two family rooms—one with a

fireplace—and a half bath and a laundry room complete the first floor. On the second floor, the gracious master suite features a sleek new master bath. Also on this level are three more bedrooms, two more bathrooms, an office and a sitting area with built-in bookshelves. The beautifully landscaped property abuts conservation land and walking trails. Thoughtful design and an idyllic location make this home a polished gem.

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NEW ENGLAND CRAFT BREW SUMMIT Photography by Liz Caron

The New England Brew Summit brought together craft beer industry players, vendors, and aficionados to share ideas and knowledge that will move the industry forward sustainably. The full-day conference featured two keynote speakers from the national Brewers Association—Bart Watson, the association’s chief economist, and Katie Marisic, federal affairs manager.

“From brewers to bankers, and lawyers to hop growers— bringing everyone into the same room created exactly the type of synergy we need to continue to grow this industry to beneﬁt our region.” –Sean Sullivan, executive director of the Maine Brewers’ Guild

01 Bill Ferentz, owner at Ferentz Financial Consulting; and Jim Passios of Hop Head Farms 02 Keith Carson, meteorologist at WCSH/ WLBZ; and Sean Sullivan, executive director at Maine Brewers’ Guild 03 Dan Kleban of Maine Beer Co; and Matthew Stein, partner at Pierce Atwood 04 From Stoneface Brewing Co. - Woody Mott, brewer; Brian Routhier, lead brewer; and Sadie MacLean, QA lab technician 05 Kimberly Farquhar, marketing director at Acadia Insurance 06 Robert and Nancy Bixby, cofounders of Altruist Brewing Co. 07 Joshua Buck, co-founder of Maine Malt House; John LeGassey, brewer at Fore River Brewing Co.; and Jacob Buck, co-founder of Maine Malt House 08 Barlow Morse, owner of Maine Air Power Inc; and Brad Weller, principal of Macpage LLC

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SAILMAINE WINTER WARM-UP Photography by Liz Caron

SailMaine supporters gathered at the Cellardoor Winery at the Point for the organization’s annual Winter Warm-Up Party. The Bread and Butter Catering Company provided dinner, and live music was supplied by Chain of Fools. The evening also included speeches by Olympic sailing medalist Julia Brady and SailMaine’s executive director Michael McAllister, as well as a live auction to fund scholarships for junior sailors, ongoing boat maintenance, and a capital campaign for a new fleet of 420 sailboats. 01

“It was a fantastic event, and it was great to see so many SailMaine supporters come out to help us fund programming for youth, adaptive, and Special Olympics sailing for the upcoming season.” —Michael McAllister, executive director of SailMaine

04 07

08 01 Peter Fitzgerald, commercial real estate; and Kathleen Fitzgerald, owner of Tidewalk Designs 02 Rachel Sears, attorney at Murray, Plumb & Murray; and Mason Sears, sales and production manager at SF Marina Systems USA 03 Tom Lapierre, City of Biddeford; and Antonia Lapierre, inside sales at Ameriprise 04 Chris Robinson, founder of SailMaine, and Maggie Robinson 05 Amanda Hatfield, Stone Coast Finance; and Parker Hatfield, creator of Fluma Modular Planting Systems 06 Emily Bruce, marketing at LLBean; and Bree Lacasse, executive director of Friends of Congress Square Park 07 Melissa and Peter Ocampo, owners of Southern Maine Foot & Ankle 08 Meryl Nierman, marketing at TIAA; and Amy Jaffe, associate director of career development office at Bates College

JUNE // 2017

INSIDER PICKS L O C A L S G I V E T H E I R R E C O M M E N D AT I O N S BY SUSAN AXELROD PHOTOGRAPHY BY HEIDI KIRN

Sea Dogs

games at Hadlock field are as much a beloved Portland summer pastime as warm days hanging out on the waterfront. We asked some of these boys of summer and their coaching staff where they like to go around town when they’re not on the road.

What are your must-visit spots in Portland? “When it’s really nice out, I go to the Lobster Shack at Two Lights in Cape Elizabeth—I love their lobster roll—or hanging out listening to music at Portland Lobster Co. The deck at Boone’s is great too.”–— Kevin McAvoy, pitcher “I go to Boone’s for the swordfish and to Portland Pie Co. for the basic pepperoni and mushroom pizza. I’m from South Carolina, and they don’t have pizza there like you do in the northeast.” –— Taylor Grover, pitcher

“My wife and I love Taco Escobarr. They have great food and we love the atmosphere. Definitely number one on my list of places to go.” — Chris Messina, strength coach

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“Duckfat and Eventide Oyster Co. are my go-tos. I get the lobster roll at Eventide and the Cubano sandwich and a vanilla milkshake at Duckfat. I really like the truffle ketchup with the fries.”–— Ty Buttrey, pitcher

“I like Katie Made Bakery for their good breakfast sandwich and iced coffee. I also go to Dutch’s for everything avocado toast, and to Bao Bao for the varied choice of dumplings.” –—Mickey Jiang, coach

“I’m a big breakfast guy, so I love Becky’s Diner. Everything on the menu is great. I also go to Portland Pie Co. for the Pawtuckaway pizza: it has meatballs and breaded chicken cutlets and I sometimes get pepperoni on it too.”–Danny Bethea, catcher

“I’m from Florida, so I love being on the water, especially now that it’s warmer. I like DiMillo’s and J’s Oyster Bar.” – Danny Mars, outﬁeld

“I love the chicken club wraps at Amato’s right next to the stadium. I also go to Big 20 Bowling Center in Scarborough for candlepin bowling— my kids love that place.” –— Kevin

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