Coming Home
September is a bittersweet month for me. Clambake season is over and I’ve packed my plants and Nugs (the cat) and moved home. My parents left for Ohio and the island is now a quiet and lonely place. I am notoriously bad at saying goodbye (read: I usually cry) and this year was no different. Even though I’ll see them soon, it is always painful to say goodbye to my family, especially when we’ve been in such close quarters for so long.
This being said, I have been looking forward to coming home for a few reasons:
Maine falls are wonderful. The summer crowds have gone and we are able to get to all the hot spots without dealing with traffic and fighting for parking spots.
Obviously the foliage is spectacular and the cool, crispy air means I can wear sweaters, scarves and boots again.
Most importantly, moving home this year coincided with my anniversary with Anthony.
To celebrate our Anniversary, Anthony and I spent the day doing all the things we love; visiting breweries, greenhouses and working in our garden at home.
For dinner, I wanted to make something new and different. After pouring through mountains of cookbooks and websites, I settled on duck. One of my favorite food writers, Eric Kim, of Food52 had posted a recipe earlier in the summer for Duck Breast with Blueberry Port Sauce and I decided to give it a try. I don’t always follow recipes to every detail but I’m so glad I did with this. The sauce was absolutely delicious and may have been the real star here.
Get the recipe for Eric Kim’s Duck Breast with Blueberry Port Sauce
Cabbage Island Clambakes
I have made some major changes in the last year. Since turning 30 in August, I got married, quit my job, traveled for a month and now find myself taking on the role of general manager at my family business, here in Maine. Cabbage Island Clambakes is a family owned and operated experience in Boothbay Harbor, Maine. We offer a tour of the harbor, where you will see lighthouses, islands and perhaps a porpoise and seal. Then you arrive at Cabbage Island where my father and uncle will greet you on the dock, my 98 year old grandmother will greet you on the patio, my cousin is serving bar, another cousin serving tables and yet another cousin cooking everything you need for a traditional Downeast clambake. We’ve been at it for 30 years and I have grown up working alongside my parents, uncles, aunts, sibling and cousins for years.
Working in a family business is not for the faint of heart and it certainly comes with its own challenges. Navigating the complex relationships of father/son employer/employee can be messy and daunting at times. Fortunately, we have been at this for 31 years and have a good handle on how to operate both the business and ourselves.
The best part of working with your family and managing a successful business is the depth relationships take on over time. When one of us is struggling, the rest of us help out and lend a hand, this extends beyond our business function.
If you’ve never been to Maine, you need to come. While you’re here, come see us and enjoy a beautiful boat ride, a great meal and the warm hospitality we offer. I promise you won’t be disappointed.
For more information on Cabbage Island Clambakes, please visit our website at cabbageislandclambakes.com
