The Aspen Times has published an interview with Rob Evans which includes details on his future plans for Duckfat.
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.