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 116hungry eye 52 p o r t l a n d monthly magazine CloCkwise from top left: meaghan mauriCe; Courtesy photo; meaghan mauriCe; Courtesy photos(2) cine Bistro in 2003. In the ensuing 14 years he’s received eight James Beard Award nominations for Best Chef /Northeast, including this year. The Heretix endure. “We had a 30-year reunion in 2015. The Dropkick Murphys invited us to open for them at the House of Blues in Boston on St. Patrick’s Day.” These days, Hill plays an acoustic 12-string to relax. “It’s a good late-night challenge. It takes my mind off the burns on my hands.” He’s a top chef with cherished rock memories.“I got to tour with the Clash, with Aerosmith!” green thumb C onsider Melissa Bouchard, execu- tive chef at DiMillo’s On the Wa- ter. The Eastport native’s “first ca- reer goal was to become a registered nurse. I received a degree in Medical Assist- ing from Andover College in 2004.” She was paying the bills meantime working in restaurants. “The DiMillos really took a chance on me. I wanted to know more and perform better.” Eventually, “I was given creative freedom, and I found joy in that. Staying current in this extremely com- petitive culinary scene keeps me busy. I’m competitive by nature. That being said, I love to garden. It’s just me, the plants, and my thoughts. There’s nothing more satisfy- ing than nurturing something from seed– it’s a quiet you can’t experience in a busy kitchen. Depending on my schedule I grow what I can when I can. My vegetable gar- den is still in the making, but I grow toma- toes and peppers every year.” And how about Portland restaurateur/ chef Jay Villani? He was a metal sculp- tor moonlighting in New York restaurant kitchens before moving to Maine to found four of Portland’s enduring hotspots: Lo- cal 188, Sonny’s, Salvage BBQ, and Bun- ker Brewing. His original credo was “eat, drink, art,” and he sticks with it. Look for his wrought iron work in Local 188 and fine art in all his establishments. drIVen to abStraCtIon How about a chef who paints? Stephen Lanzalotta, owner and executive chef of Slab and creator of the legendary Sicilian Slab pizza that has seduced the Forest City for years, had an epiphany at the Nickel- odeon Cinema in the year 2000. “i came back to maine in 2012 for a gradu- ate degree in social work at une,” says Birch hincks. “But i couldn’t find the job i really wanted in the social work field.” she’s behind the counter at her Fly- ing Fox Juice bar on washington avenue, feeding kale and other vegetables into a daunting-looking steel juice machine. it’s a sunny little storefront with a hardwood floor, colorful stools, and charming light fixtures she made herself from wire fruit-pickers. “so i quit and waited tables for two years at eventide oyster. if you can wait tables there, there’s pretty much nothing you can’t do.” eventide’s staff is a notoriously tireless, cheerful bunch of nonstop, lightning-speed multi-taskers. “i opened flying fox last July,” she says, and she’s been happily whizzing up juices and smoothies of unusual and tasty combi- nations using ingredients like pineapples, parsley, ginger, apples, lemons, carrots, and, natch, kale. and to recharge her own juices? “my fiance and i love mountain biking. it’s my outlet. i got my first bike here at the usm bike swap, and that was it.” favorite trails? “around portland we like Blackstrap, Brad- bury mountain, and winnick woods. gould academy in Bethel has awesome trails.” Polymath on Wheels Melissa Bouchard and her sizzling Lobster Pot Pie at DiMillo’s.