What goes on on Monhegan stays … …with you. www.islandinnmonhegan.com - 207.596.0371 Hungry eye 72 p o r t l a n d monthly magazine ers, says Corry, try to give as much advance notice as possible. “If you’re trying to con- vince a chef to serve a sentimental favorite, be ready to make your case–something that the chef either cooked before–that’s always a compliment–or something uniquely spe- cial to you and your party or your special occasion.” 2) Be ready to tell your story. For instance, Aguirre says, White Barn Inn was happy to oblige a couple that recent- ly requested a replica wedding cake to cele- brate the couple’s ruby anniversary. Cultivating special moments is all part of the service industry, but there are still some things that just won’t fly. “Don’t ask for a dish from another restaurant, and don’t bring your own food,” Corry says and laughs. “It’s insulting to both the restau- rant and the chef.” She says it doesn’t hurt to suggest that you’d come to the restau- rant either way–ultimatums are so much like an ultimatum. 3) Be flexible. If the chef is sentimental enough to make your meal, you should expect to come in at an earlier or later time and possi- bly be asked to prepay. “If ingredients are brought in with ex- tra time and la- bor, there needs to be a safety net if you don’t show up,” Corry says. You al- so need to keep in mind other restric- tions. When asked if he could serve the rare and potentially dangerous Japa- nese delicacy Fugu (blowfish), Masa Mi- yake of Miyake says, “You actually need to be licensed even to acquire it.” The prepa- ration is to be taken quite seriously as the fish contains tetrodotoxin, a poison much deadlier than cyanide. Still hungry? Mi- yake is more likely to depart from his menu to source the famous Japanese Wa- gyu beef for adventurous guests. There’s surely no one who understands a food craving more than a chef. Asking for a favorite dish or nostalgic dessert is certain- ly no crime and might even tickle an ego or two, if you follow the correct course of ac- tion. Maine chefs are creative, inventive, and, it appears, accommodating. n