2000

The great news continues as our class- mates continue to flourish in new business ventures! David Levi is the executive chef and owner of Vinland in Portland, Maine. Vinland is the only restaurant in the world to use 100-percent local food in every dish. Its mission, which is laid out in detail on the website, has won its share of supporters with the principal idea being, he says, “We are what we eat. We are also what we eat eats. When we eat healthy beings prepared with love and respect we are truly nour- ished. After opening in January 2014, 18 months into this venture we are going strong and poised to start making a broader impact in helping define sustainable, respectful, healthy practices in our industry. We have received favorable mentions in the Financial Times of London, The Wall Street Journal, Boston Magazine, Down East magazine, Maine magazine, Food & Wine, Bon Appétit, The Huffington Post, Grub Street, the Bangor Daily News and the Portland Press Herald. The Press Herald awarded us their highest rating of five stars. The Financial Times wrote, “A serious star has emerged in the shape of Vinland, since last Janu- ary the city’s leading contemporary restaurant. This is the place Portland needed to crystallize its gastronomic ambitions once and for all.” Ad- ditionally, I have spoken at the TEDx conference at the University of New England and in January served dinner for a capacity crowd at the James Beard House in New York.

“The path that led me to Vinland was not a typical chef’s path. After graduating Dartmouth with a degree in history I worked in several N.Y.C. restaurants before and during my poetry writing program at Bennington, where I graduated with an M.F.A. in 2003. I then taught high school history full time from 2005 to 2010. Only after leaving my teaching career did I embark on a series of ‘stages,’ or culinary apprenticeships, in which I worked at six different restaurants and shops, including Antica Macelleria Cecchini in Tuscany, Noma in Copenhagen and Faviken in Sweden. It was during this journey that I conceived of Vinland, as such, and in late 2011 I moved to Portland to set about getting it open. Much of my ecological awareness and love for wild places stems from my freshman DOC trip, and the similar trip I led the following year. I owe Dartmouth a great deal for introducing me to the beauty of the outdoors, and I’m sure I wouldn’t be here pursuing and living my dream right now were it not for my experience at Dart- mouth.” Visit http://vinland.me to learn more. Also check out the menu—and I’m sure you’ll be adding Vinland to your list of must-visits when next in Portland. Congratulations on your work, David!

In on-campus news, Memorial Field is under- going renovations and in addition to moderniza- tion, it will serve as a memorial to all Dartmouth students and alumni who have died in service of their country and a tribute to the College’s vet- erans. The class of 2000 has made a donation to help enable the completion of the memorial and to honor all Dartmouth veterans who have fallen in service to their country.

Lastly, a reminder to save the weekend of June 17-19 for our 15th reunion! Planning is al- ready under way, but we are looking for volunteers so let us know if you want to get involved!

3666 Willowlea Court, Unit B, Cin- cinnati, OH 45208; heaps.k@pg.com