
A closer look at charcuterie in Portland
Use the LEFT / RIGHT keys to navigate the Darkroom
Use the UP key to show captions
Use the DOWN key to hide captions
Use the ESC key to close Darkroom
sketches from chefs of plates
A plate featuring saucisson deparis, right, at Petite Jacqueline.
Country side pate and saucisson deparis at Petite Jacqueline.
A dish prepared with the sous vide method of cooking by chef Anthony St. Peter.
Rabbit terrine, left, and duck pastrami at Otherside Delicatessen.
Country side pate at Petite Jacqueline. Shawn Patrick Ouellette/Staff Photographer