Chaval Halibut Project

The Food and Dining section in today’s Maine Sunday Telegram includes an interview with chef de cuisine Kirby Sholl about the Chaval Halibut Project.

Since mid-May and through the end of local halibut season in late June or early July, Chaval’s Halibut Project menu features dishes like ceviche with cherries, fennel and lovage; crispy, golden fin “wings” with lemon aioli, green onions and herb emulsion; grilled ribs with house spice rub; cheeks with cream, spinach and sorrel; halibut head cheese; Cou de Fletan, a braised neck broth with spring vegetables; and blood sausage made in the style of Spanish morcilla.