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Preparing food at Portland’s Vinland restaurant

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    Preparing food at Portland’s Vinland restaurant - Gabe Souza/Staff Photographer | of | Share this photo

    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 - Gabe Souza/Staff Photographer | of | Share this photo

    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 - Gordon Chibroski/Staff Photographer | of | Share this photo

    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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    Preparing food at Portland’s Vinland restaurant - Gabe Souza/Staff Photographer | of | Share this photo

    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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    Preparing food at Portland’s Vinland restaurant - Gabe Souza/Staff Photographer | of | Share this photo

    Degen slices a shiitake mushroom grown in Maine as he does dinner prep.

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    Preparing food at Portland’s Vinland restaurant - Gordon Chibroski/Staff Photographer | of | Share this photo

    Cloves of garlic are added to a combination of herbs and spices during the making of a special vinaigrette.

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    Preparing food at Portland’s Vinland restaurant - Gordon Chibroski/Staff Photographer | of | Share this photo

    Newton makes "beet chips" from red beets by drying them in the dehydrator.

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    Preparing food at Portland’s Vinland restaurant - Gabe Souza/Staff Photographer | of | Share this photo

    Degen slices cauliflower as fellow chef Tim Churchill moves through the kitchen.

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    Preparing food at Portland’s Vinland restaurant - Gabe Souza/Staff Photographer | of | Share this photo

    Degen applies seasoning to a batch of cauliflower he prepares for roasting.

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    Preparing food at Portland’s Vinland restaurant - Gordon Chibroski/Staff Photographer | of | Share this photo

    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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    Preparing food at Portland’s Vinland restaurant - Gordon Chibroski/Staff Photographer | of | Share this photo

    Pine needles are pick out of a seven pound Hen of the Woods mushroom at Vinland.

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    Preparing food at Portland’s Vinland restaurant - Gabe Souza/Staff Photographer | of | Share this photo

    Poetry lines the walls of the bathrooms at Vinland.

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    Preparing food at Portland’s Vinland restaurant - Gabe Souza/Staff Photographer | of | Share this photo

    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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    Preparing food at Portland’s Vinland restaurant - Gordon Chibroski/Staff Photographer | of | Share this photo

    Newton makes "eggplant hay" from julienne cut eggplant by drying it in the dehydrator.

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    Preparing food at Portland’s Vinland restaurant - Gordon Chibroski/Staff Photographer | of | Share this photo

    Prepared products line the kitchen wall with an array of knives at Vinland.

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    Preparing food at Portland’s Vinland restaurant - Gabe Souza/Staff Photographer | of | Share this photo

    Freshly cut chicory, sliced Degen, sits on a cutting board during dinner prep.

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    Preparing food at Portland’s Vinland restaurant - Gabe Souza/Staff Photographer | of | Share this photo

    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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    Preparing food at Portland’s Vinland restaurant - Gordon Chibroski/Staff Photographer | of | Share this photo

    Dehydrated tomato slices are some of the products prepared in advance at Vinland.

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    Preparing food at Portland’s Vinland restaurant - Gabe Souza/Staff Photographer | of | Share this photo

    David Levi, owner of Vinland, Maine’s only 100 percent locally sourced restaurant.

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