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 116 Page 117 Page 118 Page 119 Page 120 Page 121 Page 122 Page 123 Page 124 Page 125 Page 126 Page 127 Page 128 Page 129 Page 130 Page 131 Page 132 Page 133 Page 134 Page 135 Page 136 Page 137 Page 138 Page 139 Page 140Monhegan Blow Dryer... www.islandinnmonhegan.com - 207.596.0371 j u ly / a u g u s t 2 0 1 6 9 1 courtesy photos the kitchen and make the food more excit- ing. “First I took all the microwaves down to the basement,” says Charles. “I complete- ly changed the menu. They had packets of Knorr dried sauces! Their idea of an elegant dish was canned artichoke hearts with Knorr hollandaise sauce!” Her stint as chef lasted just the one season. “Jack hired me to com- pletely change the menu, and I did, so he fired me.” She laughs, with a carefree shrug. Res- taurants are a crazy business. A PRO IN HER ELEMENT Charles, a youthful and energetic 62, earned her chops in restaurant kitchens in Ken- nebunk in the early 1980s, including at the Whistling Oyster and Café 74, which she ran, and in New York in the late ’80s and ’90s at many spots including Anne Rozen- zweig’s Arcadia, and then at Cascabel. She opened Pearl Oyster Bar in Manhattan’s Greenwich Village in the summer of 1997. “It really was the first place in the city to serve lobster rolls and chowder” and oth- er New England classic summer food. “The knock-offs didn’t take long. Mary’s Fish Camp [also in the Village] was first, and now they’re everywhere.” She ponders the nature of New York food trends. “The lob- ster roll, the porchetta sandwich, and David Chang’s pork bun–everyone knows these