Fore Street Confidential
An exclusive look behind the scenes at Maine's hottest restaurant.
By Michael Sanders, Photography by Russel French
In the relative calm of 9 a.m., Ken Thomas, the kitchen manager of Portland's Fore Street Restaurant, stands at the prep kitchen's stainless steel island, its top crowded with plastic containers of whole peeled cloves of garlic and shallots and tubs of spices, the knife in his hand reducing stock vegetables to chunks on the cutting board in front of him with a grace not commonly found in someone as broad as a linebacker and so tall that his funky beret nearly touches the thicket of ladles, slotted spoons, whisks, and spatulas dangling from the rack above.
