Please join us for “Lunch Learning” at Quicks Hole Tavern in Woods Hole. In this session, we explore Facebook — how to leverage the most popular social network to build your brand. Topics include: how to leverage the demographics of Facebook, how to make your posts more engaging, how to grow your audience and watch that turn into web traffic and new customers.
Lunch learning is about good food, fellowship, and supporting each other with great marketing plans here on Cape Cod.
This event is co-produced with the help of the Cape Cod Chamber and the Falmouth Chamber. All sessions are taught by Quicks Hole Tavern owner, Beth Colt.
We are respectful of your time, and will start promptly and end within an hour. There is always time saved for networking, and Beth is available for one-on-one questions and consulting at the end.
Prix Fixe $25 includes the talk & lunch. Mass sales tax will apply. Register now, pay at the door.
There is plenty of street parking at meters near Quicks Hole Tavern — but do bring quarters and save a few minutes to find a space.
I love a good snow day, and this one started early with a phone call from Charlene (our breakfast chef) letting me know there was no way she was going to be able to drive in due to the blizzard. I considered driving myself, but one look at the snow mound that covered my car I decided it would be easier to walk. In daybreak’s grey light, I trudged thru the swirling snow to the Woods Hole Inn, stopping several times to attempt to capture the look of this gorgeous Cape Cod blizzard (see photos below or more on my Facebook page).
Inside, the Inn felt remarkably cozy and warm. I quickly dug out the front steps and fired up the first pot of hot coffee for our sleeping guests. The New York Times delivery guy handed me the paper as I was shoveling. Thanks, I said — Appreciated!
Something about the smell of hot coffee and guests started trickling out of their rooms, happy winter vacationers enjoying a respite from everyday life with a visit to wintery Cape Cod. I produced our usual breakfast spread — fresh cut fruit, Greek yoghurt, house made granola, cinnamon rolls, sausage quiche and slices of Charlene’s spiced cranberry pumpkin loaf. I think they enjoyed experiencing the Cape Cod blizzard in their slippers with a great meal to start the day.
While guests watched the snow swirling from the warm breakfast room, I headed back for more shoveling. The drifts were incredible, and with the wind still roaring it was possible to toss each shovelful into the wind and watch the snow burst away. I managed to get the driveway and sidewalk cleared by about 9 am, although it was still snowing and I was sure it would need another pass.
Back into the house to begin the cleaning for the day, clearing up breakfast, washing the floors of the salt and sand that follows everyone inside in winter. Cape Cod blizzards are fun for guests, but lots of extra work for innkeepers. For me, finding pleasure in the small things that fill each day is the secret to happiness. That and taking pictures to share with you all.
Here are some photos of the rest of this glorious day. If you enjoy this blog, please consider sharing the link with friends. And thanks so much for all your support — we are deeply grateful to all our friends and customers for their help spreading the word about beautiful Woods Hole.
Despite setbacks including intermittent rain and no power to the building for at least an hour mid-day, our James Beard Foundation Celebrity Chef dinner called “Starry Starry Night” came off in style this past Tuesday evening August 13, 2013.
We started the night before, renting a truck and emptying the restaurant of all it’s furniture to make room for the chefs to work. Early in the morning, our parking lot was emptied of cars, the dramatic Sperry Tent raised, True North’s gorgeous farm tables assembled, glassware and plates and table dressing delicately placed with guidance from Susan Ryan Ackell and Jen Chagnon of the Pink Polka Dot.
With celebrity chef Cal Peternell of Chez Panisse restaurant in Berkeley, CA and Anna Kovel former food editor of Martha Stewart Living at the helm, the kitchen was an incredible thing to witness. Cal held a meeting of staff at 9 am and the Quicks Hole crew led by our executive chef Stephanie Mikolazyk jumped into action prepping lobster, roast fennel, fish stock, fresh mozzarella and much much more. All day was spent bustling, chopping and prepping but the tone of the kitchen was calm, relaxed, jovial even.
All key ingredients for the meal were sourced from local farms, fisheries and the Falmouth Farmers Market. Running short on fish bones, I dashed to the Clam Man early in the morning where our friends there had saved this key ingredient for excellent stock, the critical base of the fish and lobster bouillabaisse.
One hundred lucky guests gathered on the deck of the inn with Woods Hole harbor twinkling beyond to enjoy bellini’s while noshing on passed appetizers like Washburn Island and Island Creek oysters with mignonette, smoked bluefish toasts with roasted fennel, fried panisses and summer vegetable fritters. Moving to the tent below, we were seated at farm style tables and the courses started arriving, first a salad of heirloom tomatoes and freshly made mozzarella, then this incredibly light saffron and tomato bouillabaisse with scallops, lobster, mussels, cod and a Maison Villatte grilled bread topped with rouille.
Nectarine galettes (along with all the delicious breads) were provided by chef Boris Villatte of Maison Villatte an authentic french bakery here in Falmouth and dressed up by Chef Peternell with creme fraiche. Lavender chocolates from Sirenetta Seaside Chocolatier were passed with gooseberries.
Oooh La La!
We gathered to support both the James Beard Foundation and our local Falmouth Hospital which is in the process of raising money to expand it’s emergency room. Representatives from both organizations attended the dinner, and I spoke briefly about how important that emergency room is to the community, and how lucky we are to have such a good one. Jeff Black spoke on behalf of the James Beard Foundation.
Our celebrity guests included captains of industry from Boston, Providence, Newport, Falmouth and Woods Hole. Artists in the crowd were directors Mark Levin and Jennifer Flackett, singer China Forbes of Pink Martini and actor James Waterston, all dear friends of mine who made the evening special.
As guests trickled from the tent at the end of the night, I enjoyed the gushing about this unique venue and Cal’s amazing food. After months of planning and the gauntlet of the day, it was really satisfying to have made people happy. I am also so grateful to the event sponsors including Cooperative Bank of Cape Cod, Bank of Woods Hole, Robert Paul Properties and the Sea Crest Beach Hotel and hope they will join us next year as we build on the success of this evening.
James Beard Foundation rep Jeff Black told me that despite seven years of circling America hosting 20+ dinners like this one per year, he had never hosted a celebrity chef dinner with anyone from Chez Panisse as the restaurant tends to stay focused on it’s roots. We are so grateful to Chef Cal Peternell for coming and falling in love with Woods Hole!
I am deeply grateful to the farms and vendors who supported this event, plus our volunteer staff who served so beautifully and made the night incredibly special: Allen Farm, Cabo Cado, Cape Cod Beer, Cape Cod Saltworks, Carolyn’s Sakonnet Vineyards, Carpet Barn, Clam Man, Courtney’s Floral Creations, Edible Cape Cod, ElizaJ, Eva’s Garden, Fishmonger Cafe, Half Shell Co, Island Creek Oysters, Jacquelines Catering, Kayak Cookies, LKnife, Mac’s Seafood, Wellfleet Fish Co, Mahoney’s Garden Centers, Maison Vilatte, Mionetta Prosecco, Moonlight Rose, MS Walker, Narragansett Creamery, Newport Winery, Peachtree Circle Farm, The Pink Polka Dot, Pocasset Pretzel Co, Polar Beverage, Rentals Unlimited, Running Brook Vineyard, Shy Brothers Farm, Sid Wainer and Sons, Silverbrook Farm, Sironetta Chocolatier, Sperry Tents, Stella Artois Beer, Travessia Urban Winery, True North Event Rentals, Vermont Creamery, and Washburn Island Oyster Farm.
Finally, it must be noted that it takes a village to put something like this on, and the village of Woods Hole rallied to make this possible. Every business in the village helped out in some important way — offering sandwiches to feed our staff, extra parking places to wash dishes and clear up, walk in cooler space when we ran out, cocktail napkins that we forgot to buy and so much more. We are so lucky to work next door to places like the Landfall, Pie in the Sky, Jimmy’s, Coffee Obsession, Fishmonger, Phusion, Captain Kidd, Woods Hole Market, and Shuckers — could not make it through the summer without the support of our terrific peers. When you come to the food mecca of Woods Hole, you must try all these special spots. Thank you all!
Here are a few more photos of the evening for you to enjoy.