Portland's own Rob Evans, of Duckfat, was profiled in a publication far from the Port City - The Aspen Times. Evans was in Aspen (where his wife, Nancy Pugh, is from) for Greenalicious, an event by Aspen-based non-profit Children's Health Foundation, featuring other nationally-known chefs. The piece reveals Evans' post-Hugo's plans - a second Duckfat:
Even with the move downscale, Evans has increased his commitment to locally sourced foods. Last week, Evans injured his knee while erecting a building on the 82-acre farm he owns in western Maine, 30 miles from Portland. The farm features pigs, pickled items and vegetables; the building Evans was working on will house Duckfat's charcuterie program, with aged hams, salamis and more. The food he produces goes right to Evans' restaurant and to a second Duckfat that Evans expects to open in Portland within the next two years, this one with more of a pub feel and a strong charcuterie program.
· From The Farm To The Lunch Counter [TAT]
Photo of Rob Evans and Nancy Pugh: Vimeo