Old Port magazine February 2018 by Maine Magazine

FEBRUARY 2018

The Portland Wedding Issue

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February 2018 THE PORTLAND WEDDING ISSUE

REAL PORTLAND WEDDINGS THE STORIES BEHIND FOUR CITY CELEBRATIONS +RESOURCES, PAGE 64

LANDING LOVE

JILL HINCKLEY BRINGS SKILLS HONED IN THE BOAT BUSINESS TO RELATIONSHIP NAVIGATION. by Dr. Lisa Belisle Photography by Nicole Wolf

INSPIRATION ON LOCATION WEDDING PROFESSIONALS TEAM UP TO CREATE A STUNNING PHOTO SHOOT. Styled by Field Floral Studio Photography by Emily Delamater

DEPARTMENTS

19 TAKE NOTICE

NEWS, NOTES, AND MORE

22 DINE

UNION AT THE PRESS HOTEL

28 EAT BLOGS

BAHARAT; BRGR BAR

30 24HRS PORTLAND AN ESCAPE TO THE CAPE

71 GATHER

MAINE SPIRITS LUXURY SHOW

IN EVERY ISSUE 13 14 17

EDITORâ&#x20AC;&#x2122;S NOTE STAFF INSIGHTS TALENT ROSTER

ON THE COVER JESSICA JAMES IN THE LONGFELLOW GARDEN OF THE MAINE HISTORICAL SOCIETY IN PORTLAND

Photograph by Greta Tucker

CREATE BIGGER

BRAND

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DIRECTOR OF CORPORATE GIVING & VISIBILITY |

Shelbi Wassick

EDITORIAL ASSISTANT | Brittany Cost COMMUNITY DEVELOPMENT MANAGER |

Casey Lovejoy

Ted Axelrod, Myriam Babin, Jane Berger, Liz Caron, Dave Dostie, Kyle Dubay, Lauren Lear, Erin Little, Nicole Wolf

BRAND DEVELOPMENT ADVERTISING PRINT + WEB DESIGN SEARCH ENGINE MARKETING SOCIAL MEDIA STRATEGY MEDIA PLANNING

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Paul Koenig, Joel Kuschke MOXIE MAINE MAGAZINE |

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Old Port is published twelve times a year by Maine Media Collective LLC. Editorial and subscription information: phone 207.772.3373 | fax 888.836.6715 16 Middle Street | Suite 501 | Portland | Maine | 04101 Opinions expressed in articles or advertisements, unless otherwise noted, do not necessarily reflect the opinions of the publisher, staff, or advisory board. Every effort has been made to ensure that all information presented in this issue is accurate, and neither Old Port nor any of its staff is responsible for omissions or information that has been misrepresented to the magazine. Copyright © 2018, Maine Media Collective LLC. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission, in writing, from the publisher. Printed in the U.S.A. oldport.com

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Editor’s Note PHOTOGRAPHY BY TED AXELROD

ooking through the dozens of gorgeous wedding photos submitted for this issue has been one of my favorite tasks as managing editor of Old Port. Many local wedding photographers responded to our request for photographs from weddings in and around Portland, and all of their work was stunning, which made it especially challenging to choose the four celebrations we feature on the following pages. Ultimately, we chose weddings whose stories highlight our city. Growing up in Cape Elizabeth, Emily loved visiting Peaks Island, and after Michael proposed to her on Willard Beach, she knew an island wedding in a classic clubhouse was just what she wanted. Corrie and Jonathan planned an extended elopement that incorporated their favorite Portland places and

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love of craft beer. Jessica and Dustin celebrated their shared passion for history by exchanging vows in a unique historic setting, followed by an intimate reception at a beloved restaurant. And finally, like many Bostonians, Alyson and Joe are regular visitors to Portland, so it was an easy choice as their wedding destination. In addition to these real Portland weddings, this issue also includes a gorgeous inspiration wedding photo shoot by photographer Emily Delamater and florist/stylist Megan Hevenor of Field Floral Studio (Inspiration on Location, page 40). For this month’s Profile, Dr. Lisa Belisle interviewed matchmaker Jill Hinckley—a perfect fit for the issue’s theme (Landing Love, page 34). Food editor Karen Watterson visited one of our favorite Portland restaurants, Union, which was the site of one

featured couple’s first date and their weddingday first look (Dine, page 22). “We try to do an ‘aha’ moment for every guest,” says chef Joshua Berry, which makes every dining experience there feel like a celebration. “It is such a happiness when good people get together—and they always do,” wrote Jane Austen in Emma. Seeing the love captured by these talented photographers gives me such joy; I hope their work, and this issue, will bring you happiness, too.

SUSAN AXELROD Managing Editor saxelrod@oldport.com

FEBRUARY // 2018

Staff Insights WHAT IS YOUR FAVORITE SPOT FOR ROMANCE IN PORTLAND? “For us, there is really something magical about sitting by the window at the Top of the East when the snow is flying and the lights of our incredible city twinkle below us. Being above it all gives us time to just be, to talk, enjoy the comfortable silence, and find joy in the simple pleasure of each other's company.” Chris Kast Brand Strategist The Brand Co. chris@thebrandcompany.me

"My husband and I love to take a ride on the Casco Bay Lines ferries. There is something so symbolic about the boat slipping out into the bay as the sounds of the city fade along with any lingering stress from the day. Our favorite spot once aboard is the stern. Standing side by side with arms draped over the railing while sneaking in a little handholding is preferred over the standard benches. The ride causes us to pause, unwind, and reminisce while letting someone else be the captain for a little while." Nichole Heady Production Manager nheady@themainemag.com

"Romance is alive and well on the Western Promenade. A little quieter than its East End counterpart, the Western Prom is where we head to sit and just be with each other. For summer sunsets or winter walks, the prom provides a quiet escape from the hustle and bustle of the city." Shelbi Wassick Director of Corporate Giving and Visibility swassick@themainemag.com

WE GIVE BACK.

Our mission is to make a substantial and unique commitment to supporting Maine’s nonprofit community both statewide, regionally, and at the town level. We believe that the work Maine’s nonprofit organizations do, individually and collectively, makes our lives better and Maine a better place to live. With limited budgets, Maine’s nonprofits need help boosting awareness of their specific causes and help to raise the funds they need. We have established long-term relationships with over 120 nonprofits and community-based organizations. We give to these organizations by providing, free of charge, services ranging from advertising, graphic design, brand development, marketing advice, online announcements, and social media engagement. We often include nonprofit organizations in our editorial coverage through feature articles and/or recaps of their events. You’ll find the latter in our “There + Then,” “Turnout,” and “Gather” sections. Over the past year, we have made cash and inkind donations and services of more than:

$1,930,463 WE ARE PROUD OF OUR AFFILIATION WITH THE FOLLOWING ORGANIZATIONS:

SUBSCRIBE | oldport.com

Old Port is published twelve times each year by Maine Media Collective LLC Editorial and subscription information: phone 207.772.3373 | fax 888.836.6715 16 Middle Street | Suite 501 | Portland | Maine | 04101 Opinions expressed in articles or advertisements, unless otherwise noted, do not necessarily reflect the opinions of the publisher, staff, or advisory board. Every effort has been made to ensure that all information presented in this issue is accurate, and neither Old Port nor any of its staff is responsible for omissions or information that has been misrepresented to the magazine. Copyright © 2018, Maine Media Collective LLC. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission, in writing, from the publisher. Printed in the U.S.A. oldport.com

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Get to know your neighbors. PODCAST

#325

VANESSA SEDER Vanessa Seder is a chef, food stylist, recipe developer, teacher, author, and founding member of Relish&Co., a Portland-based culinary design collaborative. Her new book, Secret Sauces, was published in autumn of 2017.

ROB WHITTEN AND TODD RICHARDSON

PODCAST

#327

Rob Whitten is the founder of Whitten Architects, a residential architecture firm based in Portland. Todd Richardson, a landscape architect, is the owner of Richardson and Associates in Saco.

SHAY STEWART-BOULEY

PODCAST

#328

Shay Stewart-Bouley is the executive director of Community Change, a nearly 50-year-old anti-racism organization based in Boston that organizes and educates for racial equity with a specific focus on working with white people. She is also the creator of the well-known blog, "Black Girl in Maine."

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Love Maine Radio introduces you to our neighbors, one conversation at a time. Hear what they have to say. Welcome to our community.

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M. J. BENSON JOANNE PARENT F E B R UA R Y 1–28 , 2 018 O P E N I N G R E C E P T I O N : F E B R UA R Y 1, 5 P M –7 P M

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TO REQUEST A SHOW CATALOG OR SCHEDULE A PRIVATE VIEWING PLEASE CONTACT EMMA WILSON OR LAURA BRYER AT 207.956.7105

Talent Roster

THE PEOPLE BEHIND OLD PORT MAGAZINE

CYNDI ALDEN

Office manager Cyndi Alden and her husband Ken Alden moved to Maine in 2000 and raised their two children in Cape Elizabeth. Having both grown up in the land-locked states of Kentucky and Ohio respectively, Cyndi and Ken are “mesmerized by the ocean,” and love to go play in what they call “our great big backyard— the state of Maine.” On their bucket list is to kayak the coast from Kittery to Calais (bit by bit).

NICOLE WOLF

Nicole Wolf is a commercial photographer based in Portland who loves being a part of the creative community and interacting with the dynamic individuals who live here. “The reason I love portraiture really has nothing to do with the final image,” she says. “It’s always because of the opportunity to meet another incredibly interesting person.”

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JOEL KUSCHKE

Maine native Joel Kuschke is the art director for Maine and Old Port magazines. He came home to Maine in 2009 after studying design and printmaking in New York for five years. He is grateful every day for the creative community Maine cultivates and the talented photographers, writers, and artists he has the pleasure to collaborate with. Although he calls Portland home he loves escaping on weekends to the isolated woods and waters Maine has to offer.

RYAN HAMMOND

Advertising account manager Ryan Hammond enjoys his morning walks in the snow along the Western Prom; it’s magical, quiet, and unmarked. He prefers the cold; even though he’s a native of North Carolina, Maine’s elements challenge him daily, and that’s why he’s always going to call this state home.

FEBRUARY // 2018

ART IN Bloom FEBRUARY 14 TO 18, 2018

Colorful bouquets, arranged by local garden clubs and professional floral designers, will accompany works of fine art from the PMA collection, conjuring the magic of springtime in the midst of winter. Daily Docent Tours • PMA360: “Flower Power” • Jazz in Bloom...and more! Visit PortlandMuseum.org/ArtInBloom for more information.

Seven Congress Square, Portland, Maine | (207) 775-6148 | PortlandMuseum.org

Take Notice

photo by Greta Rybus

N E W S, N OT E S, A N D M O R E

photo by Dave Dostie

CULTIVATING COMMUNITY, a Portland-based nonprofit that emphasizes equitable and sustainable farming practices, has received a $597,252 grant from the USDA’s Beginning Farmer and Rancher Development Program to support new and established Maine farmers. The funding will be used to provide opportunities for land access, product diversification and market access, and training to small-scale producers.

FORAGE MARKET, a bakery and cafe known for its hand-rolled bagels and homemade bread, is opening a new location on Washington Avenue in Portland this spring. The market will share a building with the Shop, the oyster bar and retail store run by Island Creek Oysters, and Maine Craft Distilling. Boston’s Charterhouse Development Corporation has contracted Connecticut’s Phase Zero Design to update the UNION STATION PLAZA, located at the intersection of Congress Street and St. John Street. Phase Zero Design will renovate the existing facades, storefronts, tenant signs, and pylon signs, as well as re-grade the parking lots. COWORKHERS, an inclusive co-working space, has opened on Congress Street to bring together female entrepreneurs, freelancers, and professionals. Although the group caters to women, everyone is welcome.

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FEBRUARY // 2018

Lobster gauge cuffs for men and women. Original or etched with Maine’s coastline.

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We know Portland.

WHERE TO GO WHAT TO DO WHERE TO SHOP WHERE TO EAT

+ MORE

Need advice? Ask the experts.

ot only do we cover Portland, we live it everyday. We seek out the people, places, and things to do that make this such an incredible place to live and work. This city is ever-evolving and we keep up with it. When you’re ready to head out and about and explore Portland, ask for our expertise. We won’t steer you wrong.

asktheexperts@oldport.com

JUNE 4-9

KENNEBUNKPORTFESTIVAL.COM #KPTfest

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UNION 22 OLD PORT

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BY THROWING OUT THE RULE BOOK, A TOP-NOTCH TEAM CONTINUES TO INNOVATE, EVOLVE, AND EXCITE.

Dine

W H E R E TO E AT N O W

BY KAREN WATTERSON PHOTOGRAPHY BY MYRIAM BABIN

ew things make me hungrier than Joshua Berry’s social media feed. Every day Union’s executive chef posts an astonishing array of dishes to Facebook and Instagram. He says he does it just so he has a record of what he’s cooked, but each photo is a delicious invitation to explore the restaurant. There might be a shot of local pork meatballs with ricotta gnocchi, shrimp, and grits with butter-braised oyster mushrooms, or an artfully composed salad with crumbled citrus. Sometimes Berry highlights pastry chef Dave Robinson’s work—cinnamon buns, a crusty loaf of bread, or perhaps caramelized peaches. Each dish is a work of art, and every time I see the photos, I have the urge to return to Union as soon as possible.

In the two and a half years since Union’s debut, Berry has become more relaxed, having honed the restaurant’s identity as the place where creativity gets equal billing with the finest seasonal and local ingredients. “When we first opened, we were a little safe,” Berry says. But just a few months in, he and executive sous chef Matt Duley sat down for a strategy session. Determined not to be labeled simply a hotel restaurant, “we ripped up the manual and started doing whatever we wanted,” he says. “The defining moment came when we decided not to do remakes of classics.” Instead, the chefs made the decision “to turn flavors on their heads.” They add unexpected elements, constantly tweaking a dish with ingredients that completely change its profile. Consider the roast pork tenderloin, not with apples, but with caramelized quince. Or poached hake, napped with lettuce cream and the surprise of caraway seeds. “After our conversation, we picked some dishes as signatures to tell the story of who we are,” says Berry. The Casco Bay cod with clams is one such offering, combining fresh, local seafood with bok choy in a light and luscious soy-brown butter sauce. It’s a fairly simple dish, but the addition of morsels of Chinese sausage elevates it. This dish, and a few other all-time greatest hits, such as the fork-tender pot roast with truffle shavings, are worked into every new iteration of the menu. “In the past two and a half years, we’ve had about 20 menus,” Berry says. Their strategy has been successful, earning Union a stellar reputation in a city full of excellent restaurants. “We have a sophisticated clientele, who know what they like,” says the chef. “We try to do an ‘aha’ moment for every diner. We’re not a special occasion restaurant, but I try to make every meal special. I’ll bend over backwards for a guest.” Berry prides himself on the relationships he’s built not just with guests, but with other Portland chefs. “We’re all friends,” he says, “and we send diners to each other’s restaurants. This community is so supportive.”

" WE TRY TO DO AN 'AHA' MOMENT FOR EVERY DINER." - J OSHUA BERRY Union is a gathering spot from early morning until late night, for locals and visitors to Portland. FEBRUARY // 2018

This page: Local tuna is flash-seared with citrus ponzu, shaved cabbage, and teardrop chiles. Opposite page, clockwise from top left: “It’s the little things we do that define us,” says chef Joshua Berry. Union is very much a Portland restaurant that just happens to be in a hotel. The bar's creativity matches the kitchen's. Dishes like the truffled pot roast change with the seasons, incorporating whatever vegetables are best each day.

" THE DEFINING MOMENT CAME WHEN WE DECIDED NOT TO DO REMAKES OF CLASSICS." - J OSHUA BERRY Berry is very much the public face of Union. You might see him, along with Duley, at the market in Monument Square, chatting up farmers. Or at any number of culinary events benefiting local causes, from Full Plates Full Potential, to the March of Dimes, to Southern Maine Community College, where he serves on the advisory board. Berry’s good-natured, hospitable demeanor is a huge part of the way Union has evolved, but he’ll be the first to credit his team with the successes. Duley is a quiet force, whose efforts and talent are essential to Union’s story. “Matt is the real boss,” says Berry. “He’s everything I’m not, strict and structured. You 24 OLD PORT

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have to look at your own deficiencies and hire for that. We’ve been a team since day one.” In the two and a half years since it opened, Union and the Press Hotel have become something of a “third place.” The expression refers to a social space beyond home and work, where people gather for other reasons, finding community. The lobby is used as a meeting place, its fireplace creating a warm place to wait for friends. In the corner, the Inkwell Bar hosts guests all day, starting with French press coffee and pastries in the

Dine

morning, and ending with cocktails and snacks from 4 p.m. until midnight. In between, those in search of a quiet, pleasant place to set up a laptop find themselves drawn to this sunny spot. From early morning business breakfast meetings to after-the-show drinks or a late-night bite, Union is always ready and accommodating. “We’re the L.L.Bean of restaurants,” says Berry. “We never close.” The future looks very bright for Berry and his team. They’re part of the newly established Fathom Companies, a hospitality management company formed by Jim Brady, the developer and co-owner of the

hotel. Fathom is dedicated to providing exceptional experiences, here and in future ventures. “I’ve achieved everything I want to achieve here,” Berry says. “Now that I’ve buckled my seat belt in with Jim Brady, I have to keep it up. When I look back on what we’ve accomplished since opening, I wouldn’t change a thing.” Union 390 Congress St. | Portland 207.808.8700 unionportland.com FEBRUARY // 2018

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When you host an event with us, you are our number one priority. Our events are unique, not cookie cutter. We want your special day to be extraordinary, unforgettable, and above and beyond your expectations. Attention to detail is our thing.

Whether in the beautiful rolling farmlands of north Bath, the tranquil setting of southern Maine wetlands & the Rachel Carson wildlife refuge, or overlooking the amazing Penobscot River Valley, our properties all have distinct & picturesque qualities. We canâ&#x20AC;&#x2122;t wait to show you what we can do. We look forward to working with you.

YOU ASKED US WHERE TO EAT AND WE ANSWERED WITH A WEEKLY RESTAURANT BLOG. FOLLOW THE JOURNEY ONLINE. themainemag.com/blog

OR ASK AN EXPERT FOR PERSONALIZED ADVICE. asktheexperts@themainemag.com

BAHARAT

BY KAREN WATTERSON PHOTOGRAPHY BY LAUREN LEAR

91 Anderson St. | Portland | 207.613.9849 ►baharatmaine.com

n the corner of Anderson and Fox Streets in East Bayside, in full view of a spectacular mosaic installed on a building across the street and just a stone’s throw from Rising Tide Brewing Company, is Baharat. Jenna Friedman and Clay Norris own the restaurant, which specializes in Middle Eastern cuisine. They first built a reputation with a food truck, CN Shawarma, offering heavenly falafel, addictive fried potatoes, and shawarma—spiced meat cooked on a vertical spit and tucked into pita bread. Their menu is concise, offering the greatest hits from the food truck and some additions made possible by a larger kitchen. You can order mezze (snacks), kebabs, and sandwiches such as falafel and lamb kofta. Our suggestion: cut right to the chase and order the All In plate. Served on a large metal tray, the All In is a rotating selection of nearly everything on the menu: kebabs, spreads such as hummus and baba ganoush, pickled vegetables, rice, dips, and much, much more. The deviled eggs are creamy and a bit spicy from the addition of harissa. House fries are chunks of russet potato, par-baked and fried to order, with a tangy garlic

sauce. Around the edge of the tray, you’ll find a variety of salads, including tabbouleh made with extra coarse bulgur, a Moroccan carrot salad, and pickled cauliflower. The hummus is wonderful and fragrant with the flavor of house-made tahini, served room temperature, as it should be. Use the grilled, chewy bread to scoop it all up. Oftentimes the first person you encounter at a restaurant is the bartender. At Baharat, fortunately, that person is Arvid Brown. The four tap lines at Baharat are dedicated to their food truck’s four most frequented breweries: Bissell Brothers, Foundation Brewing Company, Austin Street Brewery, and Rising Tide. Brown holds sway behind the beautiful zinc bar, artfully mixing up specialty drinks that use many of the same ingredients found in the kitchen. The golden-hued Curcuma Sour is a blend of rye, Strega (an herbal liqueur), cucumber, citrus, and turmeric, and the Garden Party features with curry leaf-infused gin and carrot juice. Baharat is a happy place to be—and a very happy addition to the area.

BRGR BAR

BY KAREN WATTERSON PHOTOGRAPHY BY LAUREN LEAR

11 Brown St. | Portland | 207.835.0786 brgr-bar.com

►

When the craving for a burger hits, it usually hits pretty hard. The recently opened BRGR Bar on Brown Street fulfills your burger lust in so many ways, with a menu that takes the classic in new directions. If you’re a traditionalist, the first listing on the menu, the BRGR, is for you. It’s two thin patties with bacon, American cheese, lettuce, tomato, onion, and pickles, as well as a secret sauce. The beef at BRGR Bar is a custom blend from Maine Family Farms that is grass-fed and free of antibiotics. The secret sauce is a sweet and smoky bourbon-based aioli with honey mustard and several other ingredients the chef, Jon Vogt, refuses to divulge. A look at the rest of the menu reveals wildly creative variations on burgers, from the Brazen topped with braised short rib, cheddar, a fried egg, and spicy ketchup to the beautifully messy Cow Trippin burger that Vogt created specifically for Portland. The enormous burger is stuffed with mushroom butter and topped with sautéed shiitakes, a shaved Brussels sprout slaw, gochujang aioli, and gorgonzola. If beef is not your thing, there are several appealing alternatives. There’s the Off the Hook with a blackened mahi mahi fillet, cilantro aioli, and citrus-pickled red onion, as well as the Hawaiian, a turkey burger with pineapple chipotle salsa, cheddar, bacon, and more. The Earth Burger with a fried quinoa and

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lentil patty was created by owner Phelps Craig. The thick patty is covered with sautéed portobellos, walnut pesto, and a tasty lettuce-tomato relish and is served on a gruyere-crusted brioche bun. The milkshakes, both adult and non-alcoholic, are also the brainchild of Craig. Adult shakes are sweet and boozy, a drink and dessert in one tall glass. The Original is simple—just bourbon and maple syrup blended with soft serve—but one of the most popular. Grandpa’s Coffee contains Maine favorite Allen’s Coffee Flavored Brandy, along with Sailor Jerry Spiced Rum. The Key Lime Pie shake has a refreshing piña colada-like flavor with coconut rum. Non-alcoholic flavors are fun, too, combining favorite dessert ingredients like caramel, Nutella, marshmallows, and Oreos in enticing combinations. The Fruity Pebbles and marshmallow shake tastes like a cool Rice Krispies treat. BRGR Bar is appealing to those who prefer a traditional burger experience, as well as those in search of something more inspired, satisfying all cravings.

How sweet it is.

LETâ&#x20AC;&#x2122;S GET THIS PARTY STARTED. 207.667.6000 | WALLACEEVENTS.COM

MON E Y.

We all think about it, and for the most part, we all worry about it. We hate to see people worry.

PORTLAND, MAINE | (207) 774-6552 | (800) 605-6552 | oldportadvisors.com

KEVIN THOMAS & DR. LISA BELISLE, WELLNESS EDITOR AN ESCAPE TO THE CAPE Cape Elizabeth is an ideal location for travelers wanting to

enjoy the pleasures of Portland during the day while spending their night in secluded luxury near one of Maine’s iconic beaches.

SATURDAY AFTERNOON

Lisa Belisle and I make our first stop at Print: A Bookstore on Congress Street. Josh Christie and Emily Russo opened up shop last year. It’s no surprise that they already have a stellar reputation when you survey the smart selection of reading material and interact with the attentive staff. After overdoing our book purchases, we treat ourselves to lunch at LB Kitchen, a short walk up the hill from Print. Life and business partners Lee Farrington and Bryna Gootkind operate this unique breakfast/lunch/happy hour concept. Check the website for hours and keep in mind that they are never open past 7 p.m. We recommend the tofu banh mí. Traveling down India to Middle Street, we visit the Portland Art Gallery to see artist David Wilson’s solo show. Since Lisa wrote a Maine magazine profile about David’s brother-in-law, Mainer and artist Eric Hopkins, she’s curious to see his work. The gallery represents over 65 Maine artists and rotates solo shows with openings and artist receptions on the first Thursday of each month. The publisher and CEO of Maine Media 30 OLD PORT

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Collective, Andrea King, also owns the popular Old Port lingerie store Aristelle. She was a magazine client for years before joining our team fulltime. Lisa and I support her whenever we can and, with the winter season upon us, we find a warm bathrobe by UGG. Aristelle specializes in bra fittings and hosts after-hours lingerie parties for groups by appointment. Inn by the Sea concierge Mark Kellerman is at the front desk when we arrive. We go back years, with many shared stories, and he has similar relationships with hundreds of repeat guests. He’s placed us in one of the newly renovated Cove Suites, which includes two bedrooms, a luxurious bath with soaking tub, and a common area with sofa, gas fireplace, dining table, and kitchen. A door opens to a well-appointed deck and views of the Atlantic Ocean. We immediately trek back to the town center to stock our kitchen with items from C-Salt Gourmet Market. The store has the basics but also many specialty food goods, including items produced in Maine, a nice wine selection, and a cafe and bakery.

EVENING

Inn by the Sea is dog-friendly and nowhere is that more evident than in the first-floor lounge.

The lounge includes a few seats at a small bar and a scattering of tables. It’s very intimate with its fireplace and, often, a couple of dogs curled up at the feet of their owners. A special dog menu is available and canine meals come out on special trays. There is always friendly conversation about the dogs but tonight we are engaged with a retired couple who happen to be seated beside us. They recently moved to the Piper Shores retirement community and are here for date night. Drinks, appetizers, and meeting friends—old and new—in this lounge are hands-down my favorite experiences at the Inn by the Sea. We linger as long as possible before retreating to the Sea Glass restaurant for a superb meal prepared by chef Andrew Chadwick.

SUNDAY MORNING

I run for exercise, Lisa runs to train for marathons, and we both run on vacations to see the area that we are visiting. Today we’ve mapped a route down the inn’s boardwalk to Crescent Beach, on toward the lobster boats moored at Kettle Cove, over to the view of the lighthouse at Two Lights that Edward Hopper captured in his famous painting, then through the Two Lights State Park with its dramatic crashing surf, past strawberry fields (you can

04 pick your own in season), and back to Inn by the Sea. It’s roughly a six-mile run, or walk, if you decide to go exploring. Andrea King has just moved to Cape Elizabeth (she uprooted her family from Burlington, Vermont, to take the lead job at Maine Media Collective) and she will join us for brunch with her husband, Hugh, their energetic daughters, Rose and Vivienne, and Hugh’s daughter, Emma, who is visiting from New York City. I am impressed with the grace and care that the inn’s staff put toward making our youngest guests happy. They bounce back and forth between the table and outdoor activities and, watching them, it became clear to me why the Inn by the Sea is a favorite destination for so many families. We are able to enjoy breakfast at a leisurely pace before realizing check-out time is looming and our 24HRS Portland: Cape Elizabeth trip is nearing its end.

05 06

01 The Inn by the Sea faces the Atlantic Ocean. 02 Josh Christie, co-proprietor of Print: A Bookstore. 03 Dogfriendly is an understatement at the Inn. 04 Concierge Mark Kellerman, sporting our gifted Love Maine hat. 05 Portland Head Light at Fort Williams Park. 06 Dr. Lisa Belisle starting a six-mile run/tour of Cape. 07 Lobster tacos in the Inn‘s lounge.

FEBRUARY // 2018

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THE PEOPLE WHO MAKE PORTL AND BY DR. LISA BELISLE PHOTOGRAPHY BY NICOLE WOLF

ill Hinckley enjoys helping her matchmaking clients chart a course through unfamiliar waters. For adults over 40, whether divorced, widowed, or never married, trying to find connection in the strange new world of digital dating can be daunting. With her cheerful smile and professional demeanor, 54-year-old Hinckley puts people at ease. As the owner of Hinckley Introductions, she uses her well-honed intuition—and extensive database—to get people off their islands of loneliness and point them toward the (not-so-distant) shores of love. The boating metaphors are apt because the Hinckley family has a longstanding affinity for the ocean. Jill’s grandfather, Henry R. Hinckley, founded Hinckley Yachts at a small boatyard in Southwest Harbor in 1928. “When my grandfather owned the Hinckley company, we only built 12 boats a year,” says Jill, who was born in Ellsworth and grew up in Southwest Harbor. “It took at least a year to build a boat. Each family was very important. We knew every boat name, every customer.” Hinckley herself worked in multiple capacities for the business, from giving tours of the boatyard

as a high-school student, to working on the dock during college, and participating in retail operations as an adult. “I grew up with very personal relationships,” says Hinckley. “I loved networking and getting to know people.” After her father sold the business in 1998, Hinckley worked in the marine recruiting industry, which allowed her to capitalize on her prior experience. “You’re connecting businesses with employees,” says Hinckley, who by that time had remarried and moved away from Southwest Harbor. “You’re interviewing people and understanding what they want, where they’re going, where they want to live.” Four years ago, Hinckley launched a new relationship-based venture: Hinckley Introductions. Perhaps without realizing it, Hinckley had become involved in combatting a growing public health problem: loneliness. According to studies done by Dr. Julianne HoltLunstad and her colleagues at Brigham Young University in Provo, Utah, the risk of premature death is 50-percent lower for adults who have a greater connection with others, compared with those who are socially isolated. Loneliness

is worse for one’s health than being obese or smoking 15 cigarettes a day, the studies found. “There are a lot of different ways you can step into the dating world,” says Hinckley. She tailors her services according to her clients’ needs, from being part of her database (a free service) to coaching and personal matchmaking. “We try to take baby steps,” says Hinckley. “We don’t want to throw people into this without all the tools they need to get through this experience.” Hinckley begins by having potential clients fill out an extensive questionnaire, which explores everything from interests and occupation to political and religious views. “There are some deal-breakers,” says Hinckley. “In this crazy world we live in today, politics can be a big one.” For those who want coaching, Hinckley offers advice on topics such as online dating applications. The mother of five children, ages 15 to 30, Hinckley often relies on her older kids for the latest technology information. “I need them to teach me how to use these apps,” she says, mentioning Bumble, a newer app that places a high premium on safety. “Then I pass that information on to my clients,” says Hinckley. “They’re a big help to me.”

Jill Hinckley looks out over Portland Harbor. She and her family have enjoyed navigating the Maine waters for generations. FEBRUARY // 2018

Profile

“I like to connect people in a personal and meaningful way.” –JILL HINCKLEY Hinckley works with 10 to 15 personal matchmaking clients each year. “Timing is really important for matchmaking because we jump right into it,” says Hinckley. “We get excited about meeting you and deciding who we are going to set you up with, so you have to be ready. You have to fit this into your life.” Hinckley and her assistant, Carolyn Clement, try to determine the most optimal matches, sorting through the information they have gathered, doing background checks, and setting up the initial contact for a potential couple. Hinckley has found a niche with clients who share a love of boats and the ocean. Although many of them are from Maine, a high percentage of them also travel to other parts of the country, especially in the winter. Hinckley collaborates with others in her field, some as far away as Europe, to find good candidates for her clients. “I love working 36 OLD PORT

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with other matchmakers,” says Hinckley. “If another matchmaker in Boston, for example, has a client they’re working with, they might contact me and see if anybody in my database or anybody I’m working with might match up with their client.” The matchmaking business is growing in popularity. Some matchmakers work with a large staff, spread over multiple offices in larger states like New York and California. Hinckley, who recently opened a second office in Boston, is always seeking to further her knowledge in the field. She belongs to the New York-based Matchmaking Institute and attends its yearly conference. “We take this very seriously,” says Hinckley. Hinckley says that some of the best matches are between those who may seem to have little in common at first. “I’m generally not as outgoing

as my husband is, for example,” says Hinckley, who has been married to Sandy Spaulding for 18 years. “We complement each other so well, and we laugh, we have fun. We have differences that we celebrate.” Hinckley and her husband agree on core values, like the importance of family. They also share a fondness for the deep blue sea. “We do love to go boating and that was really important to me,” she says. Hinckley has remained true to her family legacy, not simply as an ocean enthusiast, but also as one who believes in the power of human interaction. “Recruiting and the boat business brought me to matchmaking,” says Hinckley. “I like to connect people in a personal and meaningful way. This is how I do it.”

Opposite page: Jill Hinckley, left, and her assistant Carolyn Clement, at the Portland office of Hinckley Introductions. This page: Originally from Southwest Harbor, Hinckley now lives on Munjoy Hill.

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aine weddings are traditionally identified by their iconic settings—overlooking the ocean, in a rustic barn, or at a lakeside camp. “While I love working in those locations, I wanted to explore the edgier side of urban Maine in Portland,” says Megan Hevenor of Field Floral Studio, who created the design for this inspiration photo shoot in collaboration with photographer Emily Delamater. “I was inspired by The Bearded Lady’s Jewel Box, which ran as a speakeasy for years before opening a permanent location to the public. It features a collection of dreamy glassware, kitschy ephemera, gothic candleholders, and full-scale murals.” For the cocktail party reception,

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Hevenor dressed brides Celia and Aubrey in luxuriously beaded gowns from Anna Campbell Australia, as well as a blue silk jumpsuit paired with bronze and gold statement jewelry from Lila Rice. They each held bouquets that matched their individual styles. Taking design cues from the bar’s decor, Hevenor installed lavish blue, white, and black plant material and cut flowers that appear to be growing on the U-shaped bar and lounge areas. “The florals matched and enhanced the room’s extravagant vibe, yet stayed modish with the dark, restricted color palette,” she says.

FEBRUARY // 2018

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FEBRUARY // 2018

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FEBRUARY // 2018

EMILY & MICHAEL SEPTEMBER 9, 2017 // TEIA CLUB, PEAKS ISLAND Photography by CHRIS BENNETT PHOTOGRAPHY

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mily, a native of Cape Elizabeth, and Michael love visiting her home state. They met watching a Bruins game at Island Creek Oyster Bar in Boston and fell in love on a long weekend getaway to Bar Harbor that summer. “We both consider that trip to be the turning point in our relationship,” Emily says. On a visit to Portland to celebrate Emily’s thirtieth birthday, they picked up bagels at Scratch Baking Co. and took them to Willard Beach, where Michael got down on one knee and said, “I want to eat Scratch bagels with you for the rest of my life.” Peaks Island, one of Emily’s favorite places, was a natural choice for the wedding, and she already knew that the

TEIA Club was the venue she wanted. “It’s such a unique, simple, and beautiful location—and you just can’t beat that wraparound porch for cocktail hour,” she says. The reception included the Urban Sugar Donut truck, which Emily and Michael had become “obsessed with” after discovering it at Sugarloaf. As their guests headed to the ferry for the return trip to Portland, the couple took a golf cart to the far side of the island. “We just parked and looked out at the ocean and the moon,” says Emily. “It was so special to spend this quiet moment together after the night was over to take it all in.”

FEBRUARY // 2018

ISLAND LOVE COLORS: Emily and Michael chose a palette of navy, blush, white, and gold/beige. “I just love the way those colors look together, and I think they complemented the rustic and coastal look of our venue,” Emily says. The men in the wedding party all wore Toms navy boat shoes with a lobster pattern.

DECOR: Emily’s mother and sisterin-law helped with the decor, most of which was DIY. “One of our biggest scores, and probably my favorite part of the decor, were these large pieces of driftwood I found someone giving away online,” Emily says. Michael also made a cornhole set, one side painted with Portland Head Light, the other with Boston Harbor Light, representing each of their home harbors. MENU: Portland-based caterer Fire and Company cooked everything for the reception on site using its woodfired mobile brick oven. “We had street corn, grilled oysters, mini lobster rolls—and they were able to get local craft beers on tap for the bar, including Maine Beer Company Lunch and Allagash White,” says Michael. “All of our craft beer snob friends were very impressed.” 50 OLD PORT

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CORRIE & JONATHAN NOVEMBER 11, 2017 // URBAN FARM FERMENTORY Photography by EMILY BIENEK, ELUSIVE PHOTOGRAPHY

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orrie and Jonathan met at the Great Lost Bear on November 11, 2016, during Portland Beer Week. They had their first date a week later at Union at the Press Hotel and quickly grew close. In December, they enjoyed a special evening—dinner at Vignola Cinque Terre followed by a performance of The Nutcracker at Merrill Auditorium. “This was the night I was sure I loved Corrie and told her so,” says Jonathan. Over the next few months, supporting each other through the deaths of Corrie’s father and Jonathan’s grandmother brought the couple even closer. In February, Corrie introduced Jonathan to her son, Adrian, and in early September, Jonathan

proposed during a sunset sail in Casco Bay with Adrian present. “Jonathan knew my son wanted to go for a sail on the Bagheera, but all he told us was to dress warmly, that he had a surprise outing for us,” says Corrie. Their wedding day was a year to the date of their first meeting; following a photo session at various spots in Portland and a toast at Union, the couple joined family and friends for a ceremony and celebration at Urban Farm Fermentory. “I have been a craft beer enthusiast and homebrewer for years, so meeting during Portland Beer Week and getting married during it were no accidents,” says Jonathan.

FEBRUARY // 2018

BREWED TO LAST FIRST LOOK: Corrie and Jonathan had their first look outside the Press Hotel, followed by a Champagne toast and appetizers at Union, where they had their first date. “It was a beautiful moment where we felt something deep when looking at each other,” says Jonathan. FLOWERS: Skillin’s Greenhouses created Corrie’s lush bouquet in fall tones—

orange-hued orchids, roses, and dahlias, complemented by blue-green sea holly and eucalyptus, and tendrils of purple amaranth. Both the bouquet and Jonathan’s boutonierre included hops, a nod to the couple’s enjoyment of craft beer.

VENUE: Jonathan and Corrie discovered Urban Farm Fermentory when he ran the Hard Cider Run, a 5K sponsored by the East Bayside producer of cider, kombucha, and beer. “We loved the drinks, the atmosphere, and everything about it,” Corrie says. “They made a special amalgam of a kombucha and cider for us they named The Union,” says Jonathan.

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JESSICA & DUSTIN

NOVEMBER 12, 2017 // BROWN LIBRARY, MAINE HISTORICAL SOCIETY/LOLITA Photography by GRETA TUCKER

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oth public affairs professionals, Jessica and Dustin met at Arabica. He was heading for Stanford Business School to get his MBA and she was interviewing to replace him. “We worked side-by-side for six weeks, and discovered that we shared a love for Maine, history, poetry, family, and politics,” Jessica says. They quickly became a couple, traveling between Portland and Palo Alto to see each other on weekends, and took a dream trip together in Greece. In December 2016, their daughter, Josephine, was born. The following June, Dustin graduated and moved back to Portland. They decided on a nighttime wedding in November, planning to tie in their trip to Greece and their love of books, poetry, and history. “To

us, it was most important that it reflected our very different journey by being a different kind of wedding,” says Jessica. “My parents had been married only a few days earlier, 30 years before, and I was almost exactly Josephine’s age at the time.” Their intimate ceremony at the Maine Historical Society’s Brown Library was followed by a reception at Lolita, where the couple had their first dinner date. “The majority of the four-course dinner was served family style and spaced out throughout the evening,” says Jessica. “Co-owner Stella shares our love of the food and culture of Greece; she happily helped us find wines from places we had visited.”

FEBRUARY // 2018

PERSONAL HISTORY THE DRESS: Jessica found her ivory crepe gown online. “I knew I wanted something elegant and timeless that would be easy to

move around the restaurant and hold Josephine in,” she says. “Dustin loves off the shoulder so that made it easy. I learned later that the collection is based on a Greek goddess— perfect for our theme.”

FIRST LOOK: Fort Allen, a special spot where Dustin had proposed, was the site of the couple’s first look. “Suddenly seeing Jessica in her wedding dress at a place we had spent so much time together was striking and unforgettable,” says Dustin. “She was perfect.” THE CEREMONY: “Because our group was so small, we were able to have everyone gather around us closely for the ceremony in the Brown Library,” says Jessica. “Performed by our dear friend, it was magical. My grandmother read a poem. Dustin and I read our own vows to each other with Josephine by our side.”

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ALYSON & JOE JULY 8, 2017 // OCEAN GATEWAY Photography by LAUREN DELVECCHIO, LAD PHOTOGRAPHY

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lyson and Joe both attended Wake Forest University in North Carolina, where they had many mutual friends, but didn’t meet until they each had moved to Boston, and she approached him about taking over for her coordinating alumni events. “It turned out the same qualities that made him the perfect person for the job— friendly, outgoing, and really nice—also made him a great guy to date,” Alyson says. Joe proposed during a day trip to Maine, popping the question on Marginal Way in Ogunquit. They wanted to introduce

their family and friends to Portland, where they enjoy spending weekends, and decided that Ocean Gateway was the ideal venue. “It’s modern, filled with incredible ocean views, and was convenient for all of our guests staying downtown,” says Alyson. “Plus it allowed us to really customize things like lighting—it was truly a blank canvas.” Before guests sat down to dinner, catered by Dandelion Catering, “the band got everyone out on the dance floor for an amazing rendition of the Hora,” she says. “It set the tone for a great night ahead.”

FEBRUARY // 2018

PERSONAL TOUCH FIRST LOOK: After a “frenzied day of getting ready,” Alyson and Joe had their first look in Deering Oaks Park. “There was a drum circle and people running a race in tutus, which really helped to lighten the mood,” says Joe. CEREMONY: Retired sea

captain Ken Barnes performed the ceremony in front of Ocean Gateway’s floor-to-ceiling windows overlooking Casco Bay. “Although we weren’t going for a nautical theme, we loved his unique experience and take on marriage after being married for over 50 years,” Alyson says.

RECEPTION: The couple built their own display board for the Polaroid photo booth, which had an “amazing backdrop” designed by wedding planner A Family Affair. “Tacking up the first photo and marking it with a ‘we’re hitched’ made our marriage feel just as official as our first kiss,” says Alyson.

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D I N N E R 4 - 10 M O N DAY - SAT U R DAY

Private/group luncheons & dinners available! Call 207-780-0227 or visit

soloitalianorestaurant.com/book for more details.

100 COMMERCIAL STREET PORTLAND, ME 04101

(Back Row): Mark Fortier, Brenda Cerino-Galli, Bob Knecht, Lucy Foster-Flight, Joi Kressbach, Whitney Harvey, Gail Landry, Tish Whipple, Susan Lamb, Pete Molloy, Sue Lessard, Jeï¬&#x20AC; Davis (Front Row): Sandy Johnson, William Davisson, Dianne Maskewitz, Steve Parkhurst, Lynn Hallett.

more than 60 years of industry experience

DISTINCTIVE REAL ESTATE

coastal living recognized leaders

CASTLE IN CAPE ELIZABETH

local expertise

international exposure

SHOREFRONT IN CAPE ELIZABETH

one union wharf | portland | 207.773.0262

www.townandshore.com

OCEANFRONT IN SCARBOROUGH

Gather

G O O D T I M E S, G R E AT C A U S E S

MAINE SPIRITS LUXURY SHOW Photography by Dave Dostie

The Maine Spirits Luxury Show is a tasting event that showcases fine spirits from around the world. Event participants experienced the sensory elements unique to luxury spirits and learned to use products in classic and contemporary cocktails. 02

“What an experience! I loved tasting luxury spirits in a vibrant gallery surrounded by beautiful art.”

—Cathy Sullivan, owner of R.S.V.P. Discount Beverage 06

01 Gregg Mineo, director of Maine Bureau of Alcoholic Beverages and Lottery Operations; Sheila Gibbons, director of spirits, Maine Spirits 02 Elyssa Cohen, photographer; Reven Oliver, director of events & experiential marketing, Maine Media Collective 03 Jeff Lavoie; Leah Sommer, media director, CD&M Communications 04 Angela Bartlett; Lavetta Denson 05 Emma Wilson, managing director, Portland Art Gallery; Maureen Littlefield, marketing designer, Eastland Shoe; Chris Kast, brand strategist, The Brand Co. 06 Rachel Henry, wine and spirits buyer, Whole Foods Market; Clayton Gallagher 07 George Fennell, corporate VP, IDEXX; Donalee Santoro, VP business operations, IDEXX 08 Coriander Porter; Kevin Clarke, sales representative, Martignetti Companies of Maine

FEBRUARY // 2018

PRESENTS

THIS IS SO PORTLAND.

Saturday, March 3 4 PM at Port City Music Hall $12 advance | $15 day of show | $20 Preferred Seating ALL AGES

WE DELIVER. Subscribe 207 772 3373 themainemag.com/subscribe

New This Year:

MAMMOTH MATINEE

JIM BRADY THINKS AHEAD

SPACE TO CREATE AT EAST END LOFTS

PORTLAND'S

CITY MAGAZINE

Dockside Dining

Featuring Performances By:

MAMMOTH Brass Band MAMMOTH Rock Chorus MAMMOTH Strings 1 PM | FREE!

CREW CONVENES ON CASCO BAY

JUNE 2017

SCALES DISHES THE FRESH FLAVORS OF THE SEA

Rum Runners

THE CITYâ&#x20AC;&#x2122;S COCKTAIL CULTURE COMES OF AGE

PORTLAND + ART GALLERY

HITS ITS STRIDE INSIDER PICKS:

LOCAL FAVES OF THE SEA DOGS

NESTING IS OUR BUSINESS

FIND YOUR DREAM | BENCHMARKMAINE.COM | (207) 775-0248

Date night?

Happy Valentineâ&#x20AC;&#x2122;s Day

Expanded space at an established place. Booking for 2018. Barns, fields, private inn, rehearsal suite

IN TE RVAL E WEDDI NGS

New Gloucester | 20 miles north of Portland | intervaleweddings.com | (207) 776-1517

Intelligence is the new rock and roll. This is the power chord. Today, more than ever, intelligence is taking center stage. So we designed the Audi A4 to steal the show. The available, fully digital Audi virtual cockpit puts Google Earth™ navigation square in your sight. It also delivers cutting-edge technology like available traffic jam assist* that senses and adapts to help conquer your commute. This is intelligence with a whole new attitude.

The powerfully intelligent Audi A4.

MORONG FALMOUTH AUDI 187 U. S. ROUTE ONE FALMOUTH, MAINE 04105 207-781-4020 WWW.MORONGFALMOUTHAUDI.COM *Feature is not a substitute for attentive driving. See Owner's Manual for further details and important limitations. “Audi,” all model names, and the four rings logo are registered trademarks of AUDI AG. “Google Earth” is a trademark of Google Inc. ©2017 Audi of America, Inc.