a Dream Crowdsourcing B rant Dadaleares is restaurant shop- ping. The pastry chef, who earned his stripes at Fore Street, Hugo’s, and Central Provisions, plans to open a dessert bar named Gross Confection in downtown Portland in 2018 but has yet to sign a lease. For once, it’s not lack of funds holding a project back. Dadaleares has $35,273, thanks to a successful Kickstarter campaign. He’s one of a several Maine food and drink entrepreneurs who have turned to the online community for financial backing. In the cinema of the delicious, is crowdfunding the latest launching pad for a new generation of restaurateurs? Dadaleares’s inspiration for his dessert 12-13 Whole Hog Culinary Workshop This one-of-a-kind master class involves breaking down a whole pig, learning the craft of creating prosciutto, sau- sage, and other smoked and cured meats, and January Hungry Eye 42 p o r t l a n d monthly magazine Have you heard... Last year, we waxed lyrical about the im- minent arrival of Lio, Cara Stadler’s prom- ised launch in the site of the former Styxx nightclub. But nothing happened–it’s been crickets for the last 12 months. “I talk- ed too much about the project out of the gate last time and things didn’t work out on time,” says Stadler. “I had some fam- ily issues to deal with alongside running Bao Bao and Tao Yuan. But Lio will open in 2018, in mid-winter. The whole concept has changed. It will still be a wine-focused dining experience, and Chris Peterman [American Sommelier of Maine] is no lon- ger a partner.” I n addition, Stadler will be creating an aquaponic greenhouse attached to Tao Yuan that will begin as “a kind of ex- periment. We’re going to see if you can have a financially viable model. Year-round pro- duce is one of the challenges the local res- taurant industry faces. Greenhouses de- mand a lot of heat during the winter, and kitchens produce an enormous amount of heat, so we’re working with Harpswell Coastal Academy and Canopy Farm to see if we can grow vegetables and keep fish in a sustainable and economical way. We’ll also open a bakery and pastry shop.” Stadler isn’t letting her excitement draw her in this time around. “I’m not going to talk about Lio ahead of opening. I’m just going to open it quietly and see what hap- pens.” You heard it here. Keep your eyes on Lobster buns at Blyth and Burrows, Exchange Street’s exclusive new watering hole. the shopfront at 3 Spring Street. Lio is com- ing soon. flash and flames Familiar faces and new arrivals are popping up across the state with tempting new of- ferings from the creative minds of Maine’s chefs and restaurateurs. ➽ In 2018, Maine & Loire and Drift- ers Wife will move into a neighboring space in the Nissen Building that once housed Roustabout. “The new space has a much large bar and kitchen area,” says Orenda Hale. “Chef Ben Jackson will finally have a hood, a gas stove, space for support staff, things most people start out with. Opera- tions will expand, but the ethos of a small local, seasonal menu won’t change.” ➽ Big Fin Poké, Westbrook’s stand-out star of 2016, introduced us to the Hawai- ian trend sweeping the West Coast. Bowls of spicy raw tuna with crunchy vegeta- bles and punchy dressing were an instant hit, fuelling lines out the door. Jimmy Li- ang is building on the poké craze with a brand new location at 29 Western Avenue in South Portland. ➽ Quill Books & Beverage will open in Westbrook under the direction of long- time Lolita bartender Matthew Irving and partner Allison Krzanowski. Situated on Westbrook Common, the cafe/bar will sell a curated selection of used books. “We’ll offer simple foods like sandwiches, salads, and cheese boards with wine and beer four nights a week until 10 p.m.,” Krzanowski