Portland’s Waterfront Berths New Two-Story Seafood Restaurant
Portland, Maine (PRWEB) July 23, 2013 -- Portland’s waterfront welcomes the newly renovated Boone’s Fish House and Oyster Bar, featuring two outdoor decks and a completely renovated interior.
Since 1898 Boone’s has been a landmark Seafood Restaurant at Custom House Wharf. Recognized as the home, and possibly origin, of the baked stuffed lobster, Boone’s has survived the test of time, eclipsing more than a century of service for Portland, Maine’s tourists and local seafood lovers alike.
This most recent re-imagining of what it means to be a prominent seafood spot in Portland has been undertaken by “Portland’s Hardest Working Chef”, Harding Lee Smith. Chef Harding, creator of the popular “Rooms” restaurants, recently broke the local and now national record for the most Living Social deals sold by a single restaurant.
Chef Harding has his attention focused on finishing final modifications and upgrades for the two- story waterfront restaurant, his fourth restaurant in Portland, ME, including two new outdoor decks and restoration of the original beam work. Directing the movement and influx of employees, as positions are promoted and created to support his newest endeavor, is no small feat for the busy Chef.
“We are creating about 60 new jobs,” says Chef Harding, “And that means a restructuring of our most valuable resources, our people.” The new restaurant means a flurry of movement within the Rooms as new chefs are hired and others are tasked with new schedules, locations, and different sets of responsibilities.
The activity begins with Sean Doherty. After four years as Chef de Cuisine at The Corner Room, Sean will become the new Chef De Cuisine of the Oyster Room at Boone’s Fish House. A graduate of Le Cordon Bleu Atlantic Culinary Academy, Sean is a veteran of many kitchens around the country, most notably, Primo in Orlando, Florida and Back Bay Grill in Portland, Maine.
Boone's Fish House and Oyster Room also welcomes Bryan Dame as Executive Chef. Chef Dame graduated from New England Culinary Institute. After serving a stint at the Inn at Little Washington, he garnered enthusiastic press for his seven years of work at the Edge as executive chef. He most recently opened The Tides Ocean Club in Kennebunk for Ken Oringer.
Veteran Greg Wilson, seven-year Chef de Cuisine at The Front Room moves to the Corner Room’s Chef De Cuisine. Chef Wilson graduated from the California Culinary Academy and is a veteran of kitchens across the country, notably the White Barn Inn.
Tim Mitchell, currently a line cook at The Corner Room, is rewarded with a promotion to Sous Chef of The Corner Room for what Chef Harding declares is from “…two years of excellent service.” Alongside Mitchell will be Steve Young, formerly of Vignola Cinque Terre, named a.m. Sous Chef at The Corner Room for the Salami & Cheese Program
Kelli Thompson, formerly a line cook at The Corner Room, is promoted from Sous Chef at The Front Room to Chef De Cuisine at The Front Room. A Johnson and Wales Culinary School graduate, Chef Thompson has served several kitchens in the area.
Tom Williams will be the new Sous Chef at The Front Room, also promoted from line chef at The Corner Room.
Jack Smith (not Harding's son), after “…Demonstrating a tremendous zest for food and cooking,” as Chef Harding puts it, is promoted to Sous Chef of Boone's Fish House and Oyster Room. He is a veteran of the Grill Room & Bar’s kitchen.
Daniel Trimble-Smith, formerly a line cook for The Front Room, grabs a promotion to a.m. Sous Chef of The Front Room. Danny came up through the ranks of the Rooms, starting as a prep cook & busboy, and he “…quickly showed his knack and passion for cooking,” says Chef Harding.
Vermont Chef Dylan Boepple will bring fresh skills to The Grill Room as Chef De Cuisine. Most recently he served as Chef de Cuisine at Pangea in Bennington, VT.
“I’m very excited to show off my new crew,” says Harding. “…besides great service & seafood, Portland’s waterfront is gaining a much needed function hall with Boone’s, which will really allow us to showcase our creativity to the seafood connoisseurs.”
About Boone’s Fish House and Oyster Bar
Boone’s Fish House and Oyster Bar, one of the oldest seafood spots on Portland’s historic waterfront, Custom House Wharf, features an event hall and host of fresh, local Maine seafood menu options as well as a raw bar and a spacious, renovated interior.
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