Jim Britt's life revolves around food, chef-prepared or from his own kitchen. Beyond the blog, Jim is a partner a gBritt PR in Portland, which specializes in lifestyle public relations.
July 2009
July 29, 2009
Guest Experiences
When we speak of remarkable guest experiences, we typically think of something "bigger, faster, better". Not so at Cellardoor Winery. Their guest experiences are slower, more thoughtful and gracious. Today while sipping Cellardoor's newly released Vino DiVine (Vidal Blanc), I listened in as Bettina Doulton, winery owner, greeted a large group of guests and invited them to relax and enjoy their time at Cellardoor.
Bettina entertained the guests with a great story, not a sales pitch. She spoke of the restoration of Cellardoor's 200 year old barn, specifically the friends she's made during the process. She mentioned neighbors who remember the barn when it was a working farm, as long ago as the 1920's. In the midst of the greeting she called over to a group of guests entering the barn who were back for an annual visit. These folks, like many others, had returned for respite on the deck overlooking the vineyard.
From the Tasting Room the group moved downstairs to the cellar, to meet the winemakers and learn about the wines. In the cellar guests discover facts about grapes being used at Cellardoor and the wine making process. They heard of changes during the past year and a half and big changes coming in the years ahead. The cellar is filled with barrels, tanks and all sorts of equipment and gadgets. Like the Tasting Room above, the cellar is alive with a very welcoming energy.
Back upstairs the group was handed off to CC and treated to complimentary tastes. CC is one of the many talented team members at Cellardoor. Her passion and excitement is palpable. She has a magnetic quality. I should mention that she's married to Cellardoor winemaker, Aaron Peet. They are a dynamic duo, for sure.
Believe me when I say wonderful things are happening at Cellardoor Winery. Don't take my word for it, go to Cellardoor and see for yourself. The level of care of thoughtfulness displayed there all day every day is inspiring. Bravo Cellardoor.
Restaurant Soul
It's hard to be a bad restaurant. Especially here in Maine, where you can toss a stone from one wonderful eatery to the next. You don't last long if you're bad.
If being bad is an operational situation, there are places to turn, like SYSCO food service. SYSCO will do everything from planning, designing and printing a menu, to staff training and inventory management. They'll even help get a restaurant online. If it's a quality issue, there are many chefs, restaurateurs and other industry leaders (and rising stars) ready to help. Truth is, no one wants to see someone fail.
On the other hand, if bad happens because a restaurant lacks soul, then it's doomed. Being soulless means no passion, style, or personality. You don't make these things up as you go along. They're either part of a restaurant's concept, or not. So lacking soul, I think, is the root cause of being bad.
Thankfully, in Maine, bad restaurants are few and far between. I believe, and I hope you agree with me when I say this, that there's more restaurant soul in Maine than almost anyplace else in the US.
Restaurant Soul
It's hard to be a bad restaurant. Especially here in Maine, where you can toss a stone from one wonderful eatery to the next. You don't last long if you're bad.
If being bad is an operational situation, there are places to turn, like SYSCO food service. SYSCO will do everything from planning, designing and printing a menu, to staff training and inventory management. They'll even help get a restaurant online. If it's a quality issue, there are many chefs, restaurateurs and other industry leaders (and rising stars) are ready to help. Truth is, no one wants to see someone fail.
On the other hand, if bad happens because a restaurant lacks soul, then it's doomed. Being soulless means no passion, style, or personality. You don't make these things up as you go along. They're either part of a restaurant's concept, or not. So lacking soul, I think, is the root cause of being bad.
Thankfully, in Maine, bad restaurants are few and far between. I believe, and I hope you agree with me when I say this, that there's more restaurant soul in Maine than almost anyplace else in the US.
Kyra's Crab Cake
Crab is one of my favorite foods. Only oysters, lobster and Back Bay Grill's Duck Two Ways outrank it. I fell in love with crab when G and I moved to Maine in the early nineties. Imagine my delight when I, an Ohio kid raised on Salisbury steak and mashed potatoes, discovered the sweet flavor of Maine crab.
I was reminded last night about how delicious Maine crab is when G made a wonderful Kyra Alex recipe. Kyra owns Lily's Cafe in Stonington, ME. (Stonington and Deer Isle, more of my favorites!). G made Kyra's crab cakes. They're made with fresh crab meat, chopped onion, a little potato, Tobasco and some other nice ingredients. They taste amazing.
If you love Maine crab, too, you probably have a favorite. Help me make more crab discoveries. Tell me where Maine's most delicious crab dishes are served? Or share a recipe to try at home.
Also, if you missed it, Brook Dojny recently covered Maine Crab. Coincidentally, she included a recipe from Kyra Alex of Lily's Cafe. Check it out..
Cheers
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