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David Levi, owner of Vinland, talks with and chef Daryle Degen about how he wants the ghee made as they prepare for dinner service on Oct. 14. Ghee is a classification of clarified butter that Vinland uses for cooking. Gabe Souza/Staff Photographer
Preparing food at Portland’s Vinland restaurant -
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David Levi, owner of Vinland, talks with and chef Daryle Degen about how he wants the ghee made as they prepare for dinner service on Oct. 14. Ghee is a classification of clarified butter that Vinland uses for cooking.
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Preparing food at Portland’s Vinland restaurant -
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Vinland pickles a large amount of its ingredients, all grown locally, including the peppers seen here along with some of the spices used in the restaurant.
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Preparing food at Portland’s Vinland restaurant -
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Chris B. Newton, chef de par tie, cuts pieces of blue cheese to add to the restaurant's special vinaigrette he is making.
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Daryle Degen, a chef at Vinland, slices a shiitake mushroom grown in Maine as he does dinner prep for the restaurant.
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Degen slices a shiitake mushroom grown in Maine as he does dinner prep.
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Cloves of garlic are added to a combination of herbs and spices during the making of a special vinaigrette.
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Newton makes "beet chips" from red beets by drying them in the dehydrator.
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Degen slices cauliflower as fellow chef Tim Churchill moves through the kitchen.
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Degen applies seasoning to a batch of cauliflower he prepares for roasting.
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Levi brings in a seven-pound Hen of the Woods mushroom that he will prepare for use in recipes at Vinland.
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Pine needles are pick out of a seven pound Hen of the Woods mushroom at Vinland.
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Poetry lines the walls of the bathrooms at Vinland.
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Churchill slices eggplant in preparation for making eggplant hay. The eggplant will be roasted in ghee (clarified butter) and then dehydrated.
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Newton makes "eggplant hay" from julienne cut eggplant by drying it in the dehydrator.
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Prepared products line the kitchen wall with an array of knives at Vinland.
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Freshly cut chicory, sliced Degen, sits on a cutting board during dinner prep.
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A variety of labels from all different foods line the ceiling of the stairway heading into the basement at Vinland. The restaurant uses all food from Maine and does a lot of preparation to store food, including dehydration and other methods.
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Dehydrated tomato slices are some of the products prepared in advance at Vinland.
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David Levi, owner of Vinland, Maine’s only 100 percent locally sourced restaurant.