Portland after dark M ay 2 0 1 7 3 3 Dinner Is The Show The newest old trend is putting the circus back in ‘bread and circus.’ By Colin W. Sargent A group of friends was talking about food trends when the discussion turned to food as theater. You know those mid-century showy presentations: open kitchens, tableside prep with guéri- dons and portable gas jets, salads tossed with ‘ginor- mous’ utensils, juggled cocktail shakers, and, most flam- boyantly, flambé. Those in the know request a showstopping Baked Alaska for special occasions atTheWhite Barn Inn; [right]The restaurant’s inviting,rustic dining room. Head Chef derek Bissonnette; courtesy the white barn inn