Good day to All!
Yesterday, I spent the day in Portland at the Maine Restaurant Association's Annual Food Show. I have attended every year since we opened the Dine-ah in 2007 and it continues to amaze me, all the products that you can purchase frozen, all prepared and ready for the microwave, oven or deep fryer.
At each booth, I listened to the pitch, "no waste, no prep time, great flavor, great presentation, and you'll make a ton of money".
This year I went down with Ralph Arbour, our breakfast chef and we taste tested many of the items, and many of them tasted good. What I didn't get into was the preservatives and added ingredients that give these items their extended shelf life. If the ingredients are such that I can't pronounce them, no less spell them, how can they be good for you?
Don't worry, we did not buy one of these such items because, we continue to have tremendous pride in the fact, that most all of our recipes, bar a couple, are home made and cooked to order. Not that this is a big deal to everybody, but when I started the Dine-ah, I felt there was something about a home cooked meal and to this day, I feel the same. Yet, you can get a frozen lasagna, you can buy frozen breaded seafood products, etc, but that's not the business model that we represent, nor the one you have grown to expect and enjoy at the Dine-ah. No big changes here.
I did see a grease filtering machine that advertises "you can double your life with your fry oil", but after watching the demonstration, I wasn't sold. This unit costs $4,800 and some change and our current filtering system costs $1,895. I think it might be as simple as getting a hold of their filters, but then again, I'm not interested in extending the life of our fry oil. It is changed out every week and more in the summer, as needed. At the beginning of each shift, the oil is as clear as if it were new and one would be hard pressed from telling the new to the slightly used with our current machine. No sale there, although the gentleman was very knowledgeable and professional.
I did have a keen interest in looking at various pieces of equipment and what I learned is that you can get an oven, a fry-o-lator, a char broiler, griddle, and a refrigerated sandwich bar in any size that you may want. My first kitchen was designed for me and I bought it as a whole. This new kitchen, planned for the China Dine-ah Too is going to be designed by me after working in and speaking to a couple of businesses of a similar business model.
It goes without saying that The Red Barn on Riverside Drive in Augusta, under the leadership of Laura Benedict, and KP's on Center Street in Auburn, operated by Keith Genest, have been instrumental in "taking me to school". I have also worked very closely with Chris Caprara at C Caprara Foodservice in Winthrop. He has been a wealth of knowledge when it comes to commercial kitchen equipment.
China Dine-ah Too
is still planning for end of June "soft opening" and hope to be in full swing by the week of July 4th. Brief update, the interior finish in the inside dining area is about 70% complete, with flooring and the ceiling yet to be finished. The woodwork in the bathrooms is complete with the exception of where plumbing fixtures will be installed. I plan on ordering the kitchen equipment tomorrow and I would anticipate the installation of the hood to start at the end of the month. The well will be drilled as soon as the ground dries up a little, as will the installation of the septic system and the landscaping will follow. Oh, I forgot the siding, and that will be started the last week of April or the first week of May.
Dining room prior to installation of wide wooden boards
Finished boards / trim is all finished, no current photo
I have yet to decide who will be installing the front deck, I may build it with my own crew or I may sub the work out to a local contractor. Either way, this work will occur in May. This is just a quick overview and I will continue to update all of you periodically on our progress.
In the meantime, I would hope that you would come visit us on Route #202, especially if you haven't been in for awhile. All is well, we have hired several new part time summer staff and they are being trained prior to our summer guests arriving. We try to mix it up with daily features/specials, while at the same time holding true to our large and varied menu, which many of you have grown to love. So if you have a favorite entree, don't be too concerned, it is most likely still available.
So make the drive on #95, whoops, that's O'Connor Motors.... We're on Route #202 and you can't get there from here, unless you're hungry and up for some good home cooked food.
This spring weather is great for a ride to see us, and thanks for your continued support!
Norm
p.s.- Sunday April 14th we will be serving New England Boiled Dinner from noon to 3 pm. We are sure the Benttinen family will join us!
