Sunday, May 23, 2010

2010 Season is Underway!

After a weekend full of events- Spring Fling, Land Trust, wedding reception- the Fisherman's Wharf Inn in Boothbay Harbor, Maine, is in full swing. Today, Sunday the 23rd of May, is the first day for our dining room to be open. There are some new menu items, as always, a fabulous view, and even some new faces taking care of customers in the dining room. The weather for opening weekend was flawless- this does not include Sunday, which has dawned foggy and a bit grey- which always has been and will always be one of the most important factors in bringing in guests to the hotel.
       Speaking of bringing guests into the hotel, I want to take a moment and reflect on bookings so far. This is always the first question anyone asks you about the business. "How are bookings looking this year?" I have been asked this on several occasions, and am never really sure how to answer. Unbridled enthusiasm is not the way to go; answering that particular question with the energy of Tony the Tiger, that famous breakfast advocate, would go a long way in making me look mad. However, responding like Chicken Little, that infernal pessimist, would also not be appropriate.  I have set up camp, unwaveringly, in the middle of the road, sitting on top of a fence. Essentially, advanced bookings, especially in this economy, are somewhat a misnomer. The window for these “advanced” bookings has shrunk; much of the time guests will call and book just a few days before they arrive. This is fine, of course, but does not help much for peace of mind or planning in advanced.  The best we here at the Fisherman’s Wharf Inn can hope for is bright blue skies, low gas prices, the wanderlust of summer and the allure of the sea; all of these factors combining in one way or another hopefully will bring in lots of customers, old and new.
So if you are sitting in front of your computer reading this blog, and somewhere in your heart there is a soft voice telling you to hit the open road, to throw caution to the wind and take an adventure, then perhaps you should travel up to Boothbay Harbor, Maine. Drive into town and listen for the sound of gulls off the water, the smell of salt in the air, and bustle of downtown. Make your way into town and come visit us at the Fisherman’s Wharf Inn. You will not be disappointed.  

Monday, May 17, 2010

First event, under our belt, signs point to successful season




The day dawned sunny and blue, and just like that, the one part of the day that we cannot control was taken care of. It is Saturday, May 15th, and the Fisherman’s Wharf Inn is getting set up for its first official event of the 2010 season. The Downeast Yacht Club has held their Commodores’ Luncheon in our dining room for several years. The festivities kicked off at around 11, with a cocktail hour, featuring cheese and crackers- the cheese, a specialty of Executive Chef John Reed, is worth the price of admission by itself. As at all events like these, the attendees spent much of the early period mingling, catching up with friends, and enjoying the spectacular view of the harbor from the dining room. And speaking of the dining room, it has never looked better. Our dining room manager, and a duo of hardworking lads, have cleaned, dusted, folded, swept, swept again, dusted again, polished and primped the lounge and restaurant for the last couple of weeks, and they have it looking like the belle of the ball.                
               
The aroma’s wafting from the kitchen were sure to set the guests taste buds to quivering, so the staff wasted no time- shortly after the speeches and awards, food began to stream from the kitchen. Our well trained staff had the food out in a matter of minutes- all the better for the yachters and boaters to satisfy their culinary cravings. The options were a Baked Salmon en Croute, stuffed with Lobster Boursin over mixed greens; a Roast Loin of Pork with Root-vegetable ragout and a Rosemary Demi-glaze, or a Roast Chicken Breast with Cranberry-Walnut Stuffing and Orange-Maple Glaze. Now I don’t know about my readers, but I would certainly order one of each. Maybe two. Either way, the food was a success, and the dessert- Mousse with fruit topping in an edible chocolate shell- was a perfect topper for the delightful meal.             We here at the Fisherman’s Wharf Inn would like to thank the folks from the Downeast Yacht Club for their patronage. There are lots of choices in Boothbay Harbor, and we appreciate you choosing us. We are looking forward to serving you next year.  
               
                Our first event went off without a hitch- except for a leaky water tap, fixed with a rubber band and dish rag – and the guests were happy. We can only hope the success of our first event in 2010 is a precursor of better things to come. We know that the slow economy and state of the world these days leave people a bit leery of traveling. We here at the Fisherman’s Wharf Inn invite you to come join us this summer for a relaxing escape to the rocky coast of Maine. We will do our best to provide you with reasonable prices, friendly staff, and memories that you will treasure for a lifetime. That is our goal, and we aim high. We open May 21st for the hotel and May 23rd for the dining room. Give us a chance and I am positive you will like what you fin.
                

Thursday, May 6, 2010

The pieces are falling into place

Though it is a day late, happy Cinco de Mayo! The deadline for opening is rapidly approaching. We here at the Fisherman’s Wharf Inn are hard at work, preparing the inn and grounds for our 65th season. Decking is being replaced, carpets are being cleaned and refreshed, and a good number of rooms are getting some much needed upgrades. I was handed the new dinner menu just the other day, a clear sign that are approaching the season. Our executive chef, John Reed, back from another successful season at Sugarloaf, has done some adding and some subtracting- all in efforts to please your palettes and delight you stomach. I am most looking forward to the Macaroni & Cheese, with penne pasta, lobster and white truffle oil. And to be honest, I am not sure what white truffle oil is, but it sounds delicious. This will be my first stop on the new menu. I will hold out on you for a little while on the rest of the new items- this is in hopes that each and every one of you that is reading this will take the time to come and sample it for yourself. I know we will appreciate it, and I am sure that your tummy will too.


If you had not heard yet, our own Laura Honey took home another award. She was honored, justifiably, by the Rotary for Lifetime achievement. This new award has taken its place with the many other honors that have been bestowed upon this wonderful lady. If you have never had a chance to meet her, stop in at the Fisherman’s Wharf. You are sure to find her busy coordinating a rehearsal dinner, greeting guests in the lounge, or perhaps if you are lucky, you can take a peek behind the curtain, catching her unwinding with a quick game of solitaire. She is, as they say, living history- she could fill volumes, I am sure, with her knowledge of the Boothbay Harbor region, the Fisherman’s Wharf Inn and Maine in general. For forty five years, Mrs. H has toiled away within the walls of the Fisherman’s Wharf- lending her heart, soul and intellect to the operation. I would daresay that Mrs. Laura Honey is as much a part of the Fisherman’s Wharf, as the Wharf is a part of her. Mrs. H and all the staff at the Fisherman’s Wharf Inn in Boothbay Harbor, Maine, invite you to join us during the upcoming season to experience Maine at its finest. Call now, 800-628-6872, for reservations.