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Thirsting, From London to Lisbon

November 9, 2019 by Scott Plath

On a typically gray afternoon, the sky “perpetually spitting” upon our heads, we rolled our bags from the Queen’s Road aboveground along the bumpy and narrow streets of Peckham Rye to our daughter’s flat. We had completed the initial leg of our journey. After a proper power nap and delighting in a favorite game of “What’s for dinner?” we were off again. Tara Plath M.A. guided the three of us onto the number 136 double-decker bus to the Camberwell district’s Zeret Kitchen — a clandestine Ethiopian restaurant, and a first for me. Carol, her Spanish friend of the past year, joined us before we all reveled in the homemade injera flatbread and the dipping, blending, folding and otherwise scooping up of the exotic flavors on the beautifully displayed platter — the evening a metaphor for our days ahead,  internationally-diverse London as backdrop. 

The inspiration for our trip was Tara’s dissertation — and those of her co-researcher classmates from Turkey, Italy, Lebanon, Portugal, Canada, Greece, Russia, England and beyond — this past year of globally-inspired projects culminating in a three-day themed: “Lines of Inquiry.” Tara presented “Smoke/Signals,” a workshop of “open source investigation practices” in order to document “conditions of border violence” and “the construction of (il)legality in undocumented migration” along the Mexico-Arizona border. Her thesis investigated the true intent of the 56 or so light beacons placed throughout Arizona’s desert. What are the results? What is legal vs. not in terms of humanitarian efforts to spare the lives of those who have been (mis)directed into the harshest of conditions? Conditions she witnessed in actual boots-on-the-ground exploration. She spent days accompanying humanitarian groups known as the Armadillos and No More Deaths/No Mas Muertes, clothed head to toe in protection from triple-digit heat and the cactus-laden terrain, seeking human remains in one small area of over 20,000 square miles of desert — wanting to bring closure to families missing loved ones.

Yeah, “it’s a lot” — one phrase of many that I have gleaned from her over the years. Her Greek workshop partner, Dimitra Andritsou, performed a similar investigation in the Mediterranean, studying the anti-immigration political narrative relative to fires in Lesvos, Greece, where thousands of asylum seekers live in overcrowded, highly flammable tents with hopes of one day being granted the freedom to leave the containment of the detention camps. 

This one-of-a-kind international research program leaves me hopeful that our world might one day become better united in valuing people’s health and freedom ahead of profits and power. 

To say these three days were awe-inspiring would be an understatement, if that’s possible. The genesis and genius, the ethics — all so deep, so intense. The complexity was dizzying. They researched atrocities in the form of state-sponsored violence, dispossession in the quest for corporate profits in both the Amazon and Louisiana, traumas caused in a war-torn city’s reconstruction … a seemingly endless list of worldwide distress. The intensity rose to the level that one woman reported upon Russian colonialism while using an alias and wearing a mask in fear of government retribution.

Three days later, filled with pride and new perspectives on old global politics, we are back at Gatwick Airport, destination next: Portugal. 

With seat belt clasped, I continue this column from row 14 on a delayed British Airways 747, typing short-armed as we wait for a fog to lift over Porto’s airport. I can’t help but wonder if the weather relates to the Category 5 hurricane forming in the “easternmost location of the Atlantic on record,” which leads me further to ponder any possible connection to the overall deforestation and “land violence” that threatens indigenous populations in South America — recently learned realities now haunting my brain! We have just come from lunch at Persepolis — aka “Snackistan” — a tiny Persian vegetarian restaurant and Tara’s favorite during her master’s work in forensic architecture at Goldsmiths University. This one-of-a-kind international research program leaves me hopeful that our world might one day become better united in valuing people’s health and freedom ahead of profits and power. Our daughter? She’s less optimistic, but committed nonetheless — her circle of contemporaries shining beacons of hope.

We are thrilled that she is joining us for this final leg of travel with a lighter research agenda planned. Port wine and Portuguese preparations of coastal seafood topping the list.* “Tray tables up,” I close my eyes near giddy with happy thoughts as we transition to sunnier days ahead. For a few days, at least.   

*Should you be interested in reading about that perspective, please visit splath.com.    

Filed Under: Community, Food & Drink Tagged With: Cobblestones of Lowell, ethics, freedom, global, Health, Hope, Humanity, moonstones, Scott Plath, thesis, Travel

Long and Winding Road

May 17, 2019 by Scott Plath Leave a Comment

Despite our collective vow that we would be going straight home after dinner, I detoured the car unexpectedly into the darkish parking lot of an all-but-abandoned strip mall — a depressing scene where only two businesses remained. The tired chicken wings sports bar groaned in the corner its being “Open,” but we headed instead to the place with the new sign I’d spotted hours earlier, glowing “Crooked Shillelagh” in an eye-grabbing kelly green. There, fussing with the lights outside, the owner greeted us with a weary smile, having accomplished being open “for 17 days and just in time for St. Patrick’s Day, thank God.” Dude seemed grateful for those welcome sales, buoying his recent deep dive into the murky world of new restaurant ventures. Big events make plenty a quiet night less painful.

My friends chose seats at the indoor-outdoor bar, weakly objecting to my nightcap power move by ordering a very un-Irish matching pair of “your best tequila.” I settled in to do what I habitually do and analyzed the menu. Hmm. The “Highland Boar Hock Croquettes” sounded fun, atypical of an Irish pub. The initial angle felt good. Creative, but familiar. The affable owner was happy to offer that his “great chef” sought a reputation for an “elevated” offering. Sounds great, I smiled. And crossed my fingers.

Originally an Arby’s, then the ill-fated Chrissy’s, then the Gavel Grill, this was my first visit. With 723 nearby restaurants to choose from (according to TripAdvisor when I google “Best Restaurants in Naples Florida”), I wondered what percentage ultimately fail. That’s one big-ass plate of competition from which to create distinction. Oof.

Noting sparse decor, four other guests and the ambitious menu —“dismantled” this and “reinvented” that — a sense of familiar dread began to creep, thinking back upon the stupid-big menu that we opened with at Cobblestones so many years ago. I recalled repetitive dope-slap recognitions and a humbling, “What in the hell were we thinking?” 

Just a couple weeks in, Chef Z and I held a fear-and-beer-fueled emergency late-night menu rewrite — having learned quickly the many threats posed by too large a menu in a new restaurant. We laugh now, but waiting 45 minutes for a Reuben and unsold scallops are high-percentage formulas for failure. 

As Cobblestones approaches its 25th anniversary, many memories recall hard lessons learned upon this long and oft-bumpy road — cobblestones indeed. At the Crooked Shillelagh, I considered this bloke’s road map and what directions I might possibly share that could make a difference as he had “finally” set out to realize his and his wife’s dream.

For chuckles, I later polled both past and present Cobblestones staff all too happy to share recollections of historic head-scratchers. Like GM Robin Dupell — a 25-year testimonial — who shares that I failed to heed warnings that being the only one selling “warm bananas Foster” (ice cream sundaes) at the local winter festival was so not a “brilliant idea.” It was not, as evidenced by long lines elsewhere for cheesy fries, hot chili and fried dough while my cold and huddled employees sat idle. Not my brightest moment.

Chef Paul, now with Lowell’s House of Hope, recalls the folly of treating the entire staff to “open bar” before taking limos to see Boston’s Blue Man Group for the annual holiday gathering. That didn’t end so well either. These days, they mostly buy their own drinks during field trips!

“Hey, remember the time, …” recalls Kim (a favorite longtime bartender and manager), we scored and hauled a massive steam-jacketed tilt kettle from a restaurant auction for only $500! I beat my chest “that these things go for, like, $10,000!” That was until the plumber discovered that this particular steam kettle model was missing the remote engine that created, well, the steam. D’oh. She had to console me into accepting the loss and ultimately junking that immense and useless tub of stainless steel.  

I could go on. Twenty-five years creates a formidable list of bonehead moves despite the extraordinary won-loss record and the accomplishments of so many along the way.

All trial and error aside, we have truly enjoyed great fortune in avoiding the unrecoverable mistake. And rather than share tales of woe with new owners — this crazy business is hard — I’d rather simply support their restaurants and share such positive experiences with others. And keep those fingers crossed that every day brings rainbows and pots o’ gold.   

** Fans and friends: On the night of Friday, June 7, Cobblestones will celebrate 25 years with countless folks who have carried us to this rare and memorable milestone. You are welcome to join. Details TBA @ cobblestonesoflowell.com. We’d love to have you.

Filed Under: Food & Drink Tagged With: 25 Years, anniversary, Birthday, Cobblestones, Cobblestones of Lowell, Lowell, MA, Restaurant

A View From the Kitchen – Oprah and Holly

January 8, 2019 by Scott Plath 2 Comments

“I live in the space of thankfulness — and for that, I have been rewarded a million times over.”
— Oprah Winfrey

(Borrowed by Holly for Stones Hospitality’s December newsletter.)

Oprah

“She has a gift for making others feel special,” was how my partner correlated Oprah’s recent surprise visit to our restaurant with her overwhelming success.  

The previous night, as Oprah appeared at UMass-Lowell’s Tsongas Center, Cobblestones’ phone rang, caller ID: “OWN.” Her peeps spoke to my peeps and reserved a “VIP private room.” Soon after, security descended, earpieces intact, while denying Oprah’s impending arrival. “Not our first superstar rodeo,” I mused silently while secret agent man did his thing.

Praise goes to UMass Lowell and professor Andre Dubus III for luring this megastar — her monumental thank you to his thank you letter for once touting his book “House of Sand and Fog” to her book club. Oprah’s appearance raised more than $1.5 million in scholarship money before she unexpectedly, incredibly doubled that amount. 

Despite the discretion that security sought, the black Suburban arriving at Cobblestones drove a bar guest to scream: “Oh my God, it’s Oprah!” Game on.

Oprah’s incredible inspiration precedes her — her legendary messages of perseverance in being one’s best self resonate with so many.

Yet, with no TV cameras or stage, arriving “simply” as a weary diner, her true self was evident throughout. She chose to pose in the falling snow for pictures with adoring fans, then again in the lobby and dining room while ambling to her table.

(For those who need to know, she had the blackened shrimp with jalapeno butter sauce on grilled ciabatta — and tipped 100 percent of her entourage’s bill.)

After dinner, Oprah posed with me for our celebrity “Wall of Fame,” breaking any existing celebrity ice by pulling me in tight like an old friend as I clumsily wondered aloud if it was “OK to put my arm around Oprah?” In the end, she rejected security’s suggestion to use our private exit, noting the great many fans who had waited, some inspired to tears. “We’re going out the front!” 

I immediately forwarded our photo to Holly — one of Cobblestones’ beloved staff members and a huge fan of Oprah’s. Regrettably, she had left for home before Oprah’s arrival. 

Left: Oprah with Scott at Cobblestones of Lowell. Right: Holly with Cobblestones’ GM Robin Dupell. Photos courtesy Scot Plath.

Holly

I recall Holly’s hustle and attention to detail as a new server at Cobblestones many years ago. Also her absolute inability to get to work on time and rumors of late-night mess. She drove management crazy — so well liked and so apologetic with such tragic sincerity.

By the time Holly had joined our party-rich environment, I had graduated from post-work barhopping with staff, though stories reached my ears. It came as no great shock when our general manager and 25-year “tough-love den mother” suggested I speak with Holly. Robin’s battle-tested antennae sensed potential crisis.

The resultant, uncomfortable hour was among the most precious I’ve ever spent. I will forever remember the heartbreaking borderline desperation as Holly’s struggle spilled to the surface — one that many young people face in trying to form a future, party life an easy distraction. 

Soon after, we created an experimental administrative position, seeking better use of her great intelligence, organizational skills and, in retrospect, her dogged determination.

Meanwhile, Holly began taking control of her life. “Sacrificing” nights, she began steadfastly exposing her best self, and over the next few years became something previously unforeseen.  

That frightened cocktail waitress became a frighteningly detailed manager of functions, guest service and community outreach, feel-good social media, charitable contributions, menus, promotions … the extensive list goes on and on.  

“Ask Holly” became a loving joke and the T-shirted theme of an award ceremony — “Stars of the Industry” — bestowed upon her by the Massachusetts Restaurant Association.

More importantly, beyond the tasks mastered, Holly’s evolution made the rest of us better, too. As her confidence grew, so did her influence: intellectually, strategically and humanly. 

She proved inspirational in her humble morality and universal kindness — a Stones Hospitality model of sensitivity toward others and of perseverance in finding the strength to seek help. We preach it in our restaurants, from guest service to much more threatening life forces.  

Holly has now moved on to pursue new horizons. I will struggle mightily without her — like a proud father watching his daughter move out.

On her last day, during tearful goodbyes, Holly soberly recalled a manager once telling her that we couldn’t fire her because we weren’t sure what might have happened. Her voice trailed off …

We instead turned to awkward, love-rich sentiments of shared gratitude. Words will never properly express the precious legacy we have created for one another. Or the gift that Holly will now unapologetically share with many others along her way, a forever superstar in our eyes.            

 

Scott Plath, along with his wife Kathleen, owns Cobblestones of Lowell and moonstones, in Chelmsford, Mass. Scott possesses a deep well of humorous and insightful stories, which are available on this website.

Filed Under: Food & Drink Tagged With: Cobblestones of Lowell, Holly, moonstones, Oprah, Scott Plath

A View From the Kitchen – Bad Manners

November 13, 2018 by Scott Plath Leave a Comment

Partially obscured in his corner of the kitchen, my fry guy stood with his back to the rest of us, head and hands down and forward, striking the now-too-familiar covert text-messaging pose. I admonished him with a quasi-serious tone that weakens by the day: “Dude, keep that damned thing in your pants.” 

With well-honed charm and an angel’s innocence he replied: “I was just setting an alarm for the prime rib, boss.” Perhaps he was telling the truth. It’s all too easy to miscalculate roasted perfection over the course of three to four hours. Then again, standard-issue kitchen timers don’t allow one to simultaneously check a girlfriend’s text or the score of the Sox game.

In similar restaurant scenarios, responses range from, “I was checking the time,” to the ultrasavvy, “I was taking a picture for Instagram to drive more business, boss.” All worthy explanations,
BS or not. I identify with such creativity.

The prime rib exchange inspired a rush of emotional response, from annoyance to humor, then reverie and sadness, as I was unexpectedly and affectionately reminded of the passing of chef Anthony Bourdain, my “kin,” who once griped about emerging technology and its potential menace to restaurant mojo. Bourdain partially built his gastronomic, astronomic career on kitchen gruff and edgy opinions in a best-selling, tell-all restaurant book. 

More than 10 years and 50 columns have passed since I dedicated my very first to this bad-boy chef after reading his “Kitchen Confidential.” Dude went on to live my dream career, becoming a globe-trotting, culture- and cuisine-celebrating television icon. Bourdain rattled my world by taking his own life this year, clearly evidencing that fame and fortune cannot free one’s soul.

It further occurred to me that he had joined two former chef friends I’ve also written about here — all of them after punching out way too early to that grand, glowing kitchen in the sky. 

I imagine the three of them — chef Ed Z, chef Rob Jean and Bourdain — in their whitest of whites, exchanging stories of the restaurant grind, pursuing their “masochistic” passion while partying like pirates. They’d likely be swirling a heavenly Barolo paired with gnocchi “light as a cloud,” no schedules, no disruptive technology, no employees, no stress. Heaven!

When Bourdain spoke at Boston’s Symphony Hall a few years back, I repeatedly laughed out loud at his “boatload of pet peeves,” so many so familiar. I, too, have a boat. And cellphones at work are (way) high on my (substantial) list.

Anthony Bourdain in Singapore during season 10 of the CNN Original Series ‘Anthony Bourdain Parts Unknown.’ Photo ©CNN, 2017.

Bourdain mused, “If I could, I would punch Yelp in the face.” (Hell-o!) And that, “Beer notes are bullshit—it’s fu*+kn’ beer, people .” (Seriously, people!) Bourdain and Jean likewise flinched at the mention of Guy Fieri and the irony of vegans in restaurants. I’m almost ashamed of the laugh we shared after I asked chef Rob one night what I could offer the demanding guest who disliked the only vegan entree offered on our menu. “Thirty bucks for an Uber and send her to fu*+kn’ Cambridge,” he replied with perfect pirate-alter-ego affectation before grabbing a saute pan and creating an incredible dinner that absolutely thrilled her. For all of his own coarseness, Bourdain regularly evidenced great sensitivity in deference to the various cultures and locations he shared with us all.

Grumbling aside, the whole cellphone conundrum is indeed formidable. An actual miracle of modern science resides in our pocket. What was originally, miraculously, just a phone, is now mind-blowing. We conceal staff schedules and phone books complete with a planet’s worth of yellow pages. We calculate, dictate, and translate (in any language), access infinite food-beer-wine reference, transistor radio/boom box/Walkman/iPod,  remote thermostat control. We manage payroll and vendors, utilize ingredient conversion tables, build food photo albums, and even tolerate a snarky administrative assistant! 

In a previous life, on a near-daily basis, I pleaded with staff, friends and strangers for a pen before scribbling notes on a cocktail napkin — thoughts that ran through my mind that would otherwise be lost. Now? My newfound “memory” is personally card-cataloged  by titles such as: “Menu-recipe ideas,” “Don’t forget, you dope,” and “Is it me?” — the latter a chronicle of my own most prominent pet peeves. (For my own future celebrity appearance perhaps … never !)

During that memorable show, as I tried to record many of Bourdain’s most humorous gripes, I sat twisted in my chair, head and hands down, typing “secretly” into the poorly blocked upward glow. An elbow to the ribs signaled my wife’s proper objection to my bad manners. “What, babe, I’m typing you a love poem …”    

 

Scott Plath, along with his wife Kathleen, owns Cobblestones of Lowell and moonstones, in Chelmsford, Mass. Scott possesses a deep well of humorous and insightful stories, which are available on this website.

Filed Under: Food & Drink Tagged With: a view from the kitchen, Cobblestones of Lowell, cuisine, Food, Kitchen, moonstones, restaurants, Scott Plath, Travel

2018 MVMA Winners – Milestone

September 1, 2018 by Doug Sparks Leave a Comment

Thousands of ballots have been cast, the results tabulated, and now we present the winners of the 2018 Merrimack Valley Magazine Awards. This spring, the top picks in all categories were chosen by our readers via our online voting platform. Thank you to everyone who took the time to vote and congratulations to all the winners!

Milestone Award – 5 Years
Red Antler Apothecary
Red Antler Apothecary is located in Lowell’s Mill No. 5, a repurposed factory on Jackson Street. The apothecary sells soaps, moisturizers, cleansers and even mustache wax. Their ethically created, home crafted products include a pine tar soap recipe that is over 100 years old. Environmentally conscious clients can bring their own containers — Red Antler’s cream, lotions and cleaners are sold by the ounce.
Mill No. 5
250 Jackson St.
Lowell, Mass.
RedAntlerApothecary.com

Milestone Award – 10 years
Brew’d Awakening Coffeehaus
With free WiFi, compostable cups, outdoor seating and custom-roasted beans, what more could you ask for in a local coffee shop? Find all this and more at Brew’d Awakening. Offering Equal Exchange fair trade coffees and three in-house roasts, Brew’d Awakening is a great place to do some work, chat with friends or just sit and sip.
61 Market St.
Lowell, Mass.
BrewdAwakening.com 

Milestone Award – 20 years
Cobblestones of Lowell
Cobblestones has brought creative American dining to downtown Lowell since 1994. While their dinner and lunch menus feature an unrivaled selection of craft brews and oysters, don’t overlook their legendary Sunday brunch offerings. A fried chicken and bacon waffle with maple honey butter? Cookie butter-stuffed French toast? Zucchini and goat cheese strata? What are you waiting for?
91 Dutton St.
Lowell, Mass.
CobblestonesOfLowell.com

Milestone Award – 30 years
Latitude Sports Clubs
Get that tip-top beach body you’ve always wanted at Latitude Sports Clubs. Bulk up with their rows of state-of-the-art weight machines and equipment. Trim down in the spinning studio or cardio theater. Get yourself on track with the help of Latitude’s trained fitness professionals or one of their famous classes.
Andover, Bradford, Methuen, Peabody, and Salisbury, Mass.
LatitudeSportsClubs.com

Milestone Award – 40 Years
Heritage Farm
As famous for its summertime Monday night classic car shows as its ice cream, Heritage lives up to its name, having fed and entertained families in the valley for over 35 years. Order your ice cream and cross the street for a walk along the Merrimack. It’s a Lowell tradition that will likely endure for years to come.
163 Pawtucket Blvd.
Lowell, Mass.
HeritageFarmIceCream.com

Milestone Award – 50 years
Jackson Kitchen Designs
In the market for a new countertop? How about freshening up the cabinetry? Ready to throw in the towel on your entire kitchen? Family-owned and operated since 1946, Jackson Kitchen Designs can help you love your kitchen again. Work with their designers to create a perfect space for your style and needs.
1093 Osgood St.
North Andover, Mass.
JacksonKitchenDesigns.com

Milestone Award – 75 years
Rocco’s Restaurant
In 1940, Rocco DePasquale opened the doors of Rocco’s Restaurant where he and his family served spaghetti and meatballs and baked their pizzas in a coal-fire hearth. In the early ‘60s, Rocco V. DePasquale took over and added a “groceria” from which he sold cold cuts and rotisserie chicken. In 1997, Rocco turned the restaurant over to his sons. Rocco Jr. and Matt updated the restaurant, exposing the original stonework their grandfather built. They added new dishes to the menu such as buffalo chicken, rattlesnake pasta and chicken Florentine while keeping all the traditional favorites: eggplant Parmigiana, chicken Marsala and pizza.
193 Main St.
Wilmington, Mass.
RoccosMA.com

Milestone Award – 100 years
UMass Lowell
The university began as the Lowell Normal School, a teaching college founded in 1894, and the Lowell Textile School, founded in 1895 to train technicians and managers for the textile industry. Lowell State and Lowell Tech, as they were then known, merged in 1975 to form the University of Lowell. The campus became part of the University of Massachusetts system in 1991. The university offers more than 17,000 students bachelor’s, master’s and doctoral degrees in six colleges and is among the top 160 research universities in the U.S. according to U.S. News & World Report.
Lowell, Mass.
UML.edu

 

 

 

The 2018 MVMAs are sponsored by: Pentucket Bank

Filed Under: MVMA Tagged With: 2018, Brew’d Awakening Coffeehaus, Cobblestones of Lowell, Heritage Farm, Jackson Kitchen Designs, Latitude Sports Clubs, MVMA, MVMA Reader's Choice Winner, MVMAs, Red Antler Apothecary, Rocco's Restaurant, UMass Lowell, Winners

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Pentucket Bank is a full service community bank committed to providing a personalized and superlative experience for all customers at every interaction. The Bank is also known as a top area employer for consistently ensuring that their employees are fulfilled in in their careers through growth and development opportunities; because happy employees translates into superior customer experience. Pentucket Bank and its employees are proud to support the communities in their service area by annually serving over 5500 hours of volunteer time and contributing over $450,000 with over 250 local nonprofit organizations located in the Merrimack Valley and Southern New Hampshire. 1 Merrimack Street / Haverhill, Mass. / (978) 372-7731 / PentucketBank.com
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