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 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108 Page 109 Page 110 Page 111 Page 112 Page 113 Page 114 Page 115 Page 116Brian Hill A p r i l 2 0 1 7 5 1 Hungry EyE clockwise from top left: morgAn lee wArd; dAve dAron; mAn rAy The Second Skill maine’s star chefs find creativity beyond the kitchen. By ClairE Z. CramEr the french call it le violon d’Ingres, meaning possessing another skill beyond what one is famous for. it refers to por- trait painter Jean-auguste-Dominique ingres (1780-1867) whose passion was playing the violin when away from his ea- sel. Avant-garde artist man ray (1890-1976) paid homage to ingres’s 1808 portrait of a turbaned, nude bather, La Grande Baigneuse, with his own famous 1924 photograph titled In- gres’s Violin, showing the back of the nude, turbaned model kiki de montparnasse as a violin. T he dark legend of the restaurant world–according to Anthony Bour- dain–has it that once the grueling dinner service is over, herds of hard-work- ing chefs seek oblivion in hipster bars, toss- ing back high-octane booze long into the night. This cliché doesn’t seem to hold up here. Turns out, our thoughtful, talented chefs recharge their batteries chasing oth- er challenges beyond the kitchen, not shots of Patron. SCrEaming guiTar For Brian Hill, chef/owner of Camden’s Francine Bistro, the “violin” is a guitar. His theory about why serious cooks pursue se- rious passions outside the kitchen is sim- ple: “We kind of have to. We can’t all just sit around discussing foie gras all night.” After high school–he grew up on a dairy and goat farm in Warren–he headed to Boston in the mid-’80s and started up a rock band, the Heretix. Hill was lead gui- tar. “I was 19. We were just kids, but some- how the band took off. We won the Boston Rock & Roll Rumble in 1988. We got signed by Island Records. We got to extend our ad- olescence into extra years, into the ’90s—I was so lucky.” Boston star-chef Todd English of Olives and Figs fame was a Heretix fan. Hill asked him for a job. “I started at Figs as a baker in 1993. I moved to sauté and pizza, and later I was head chef.” Hill eventually returned to Maine to open his much-acclaimed Fran- Brilliant Disguise