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 140all linen all season all made in maine l i n e n SO ST 5 South Street Portland, ME 774.234.7678 southstreetlinen.com 92 p o r t l a n d monthly magazine Hungry eye upscale sandwich-type foods now. They’re everywhere [in New York City], but they weren’t anywhere until the first one.” A film-major dropout from the State University of New York at Purchase (“I wasn’t really good at school”), Charles never attended culinary school. “Not too many of us did back then, real- ly.” She remarks that many of today’s young cooks think being a chef means culinary school, working for a big shot chef, becom- ing a big shot chef, and getting a TV show. “I train my cooks,” she says. “I train their training out of them. I don’t think technique and consistency are things many of them are interested in.” I remark that her host and waiters at Pearl in New York are remarkably hospitable. “I want my waiters to have fine- dining experience—but they’re sick of it—so they still know their stuff.” And while she’s in Kennebunk get- ting Spat Oyster Cellar open, where does Charles eat? “I really like the fish sandwich called ‘A Fish Called Wanda’ at Allison’s. If I want clams, I’ll go to the Clam Shack on the bridge.”n Full Take-Out Menu • Grilled & Fried Seafood Lobster Rolls • Soups • Salads • Entrees Fresh Lobsters, Steamers, Mussels ~ Live or cooked to order Great Selection of Wines and Beer Take-out or eat in our scenic ocean-view picnic area Open Daily for Breakfast, Lunch & Dinner from 7AM 3 Lester B. Orcutt Blvd. • Biddeford Pool • 207-284-5000 www.poollobster.com Phone orders welcome Lobsters packed & shipped overnight nationwide F.O. Goldthwaite’s Pool Lobster in scenic Biddeford Pool Like us on at Goldthwaite’s/Pool Lobster Take-Out or eat in our scenic ocean-view picnic area Open Daily from 11:30am Lunch & Dinner WWW.POOLLOBSTER.COM Phone orders welcome Lobsters packed & shipped overnight nationwide 3 Lester B Orcutt Blvd. • Biddeford Pool 207-284-5000 Full Take-Out Menu Grilled & Fried Seafood Lobster Rolls Soups • Salads • Entrees Fresh Lobsters, Steamers, Mussels ~Live or cooked to order Great Selection of Wines and Beer at Goldthwaite’s/Pool Lobster Like us on