Steve Corry abridged

Triple nickel chef Steve Corry talks about the benefits of The Press to a member of The Press:

Goad: Have you noticed a big difference in business because of the exposure you've gotten?

Corry: Yeah, business was up....

For example:

Corry: Food + Wine has given us legitimacy to do what we want to do, as opposed to what the customers want us to do.

Goad: Especially in Portland, because people here can be so finicky.

Corry: Absolutely. It's conservative New England, and Mainers don't like change all that much. They're set in their ways.

So, for example:

Corry: We were talking about buying a whole goat and bringing it in.... The day before I went to Yosemite, the goat showed up at the back door. "Here's your whole goat." I said, "I have to go, I'm leaving in the morning," and they confidently said "Don't worry about it, it will be on the menu when you get back."

But, more importantly, back to The Press:

Goad: You're in The Magazine again in March, a short piece about your relationship with Taylor Griffin and the Rogers Collection. Tell me about that, and about that Spanish ham you'll soon be serving.

Corry: That's so hard to get a hold of. Jamn ibrico. It's the most expensive ham in the world, unfortunately. They're wild pigs. They eat nothing but acorns. This breed of wild pig actually has meat, muscle, that's marbled like beef.

Jamn ibrico, in case you are wondering, is like marmalade made from jamon imberico squeezed through the porous design of The Internets.