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Opened in 1996 during the Old Port District, Fore Street remains one among the hardest tables to enter into in Portland. There, Chef Sam Hayward aided pioneer the nearby farm-to-desk motion, according to Maine Eater’s Editor Adam H. Callaghan. Hayward, who may have gained many James Beard Basis accolades along with sustainability awards for his deal with seasonal ingredients, underscores that the menu showcases foods that goes “much outside of lobster and blueberries into the wilder shores of 4-period farms, shellfish gatherers, woodland foragers, day-boat fishers, and considerable pastures.”
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