HomeMy WebLinkAbout2011 May 01 - Cape Cod Times Article: "Getting it to Go":ocks and mutuals, day or night
AW, Day
lemo:
eke the
ig view
ey, did you notice?
It's May Day!
So how are you
.spending this day?
joining in a baccha-
te of spring? Dancing
maypole?
you taking to the
I solidarity with
people?
ing at all?
le parts of the world
is a big deal. But
►untry it gets short
iritans apparently put
>h on pagan -inspired
ons of springtime and
rhey were just a little
iy and naughty for
ose straitlaced folk.
But what of the
other May Day, the
one celebrated by
workers, immigrant
rights activists,
socialists and anar-
chists all over the
world?
That May
R Day has
e its roots in
the labor-
management
of the late 19th cen-
;n immigrant workers
and to win an eight-
rkday.
member the eight-
rkday, don't you? It
most quaint now,
h our 24/7 always -on
les.
re self-employed ...
eight-hour day is
r one of your shorter
,s. And you can't even
i to management
se, especially if you're
actitioner, you are
d management rolled
with no one to strike
)ut yourself.
he labor-management
n meaningless if you
yourself? Does it
relevance for sole
yrs, independent
nts and other self -
d folks?
so, so stay with me
E the worst and most
mistakes that small
owners make is to
aught up being labor-
,ducing a product or
clients - that they
nanagement-level
ras one of my biggest
wings when I was
cloyed. Big -picture
marketing out-
-ainstorming new
:eping an eye out
business opportuni-
bse were the types of
nent-level issues that
:ed while toiling away
leadlines.
is an employee, it's
.it to stop laboring in
;hes once in a while.
irse it's admirable to
d -working employee
ess owner. But if
i you're doing, you're
.ort -sighted.
;ing one's career or
siness is as important
gong -term success as
:his week's work done.
waa anri hiicinacc
Getti
-. -
supermarket price survey /E3 but it's no Wad /E5
SUNDAY, MAY 1, 2011
ng it
,I
Captain Parker's launches ��°`V
wholesale chowder venture,
marketing its signature soup to markets and restaurants
74'
CHRISTINE HOCHKEPPEL PHOTOS/CAPE COD TIMES
Prep cook Deuselina Freitas chops celery for chowder in
the kitchen of Captain Parker's Pub.
Moreira adds the salt pork to the batch.
Freitas dices potatoes before adding them to the
chowder.
Moreira
stirs the
roux, a
thickening
mixture of
flour and
butter,
before
putting it
Into the
oven.
By SARAH SHEMKUS
sshemkus@capecodonline.com
ESTYARMOUTH - It
starts with butter.
One afternoon last week,
cook Fernando Moreira
dropped block after block
of butter into a large pot,
before adding flour and the fat from
some salt pork. He whipped the ingredi-
ents together to form a thick paste, the
first stage in the creation of the clam
chowder that has garnered national
acclaim for Captain Parker's Pub.
"Making chowder is a very, very
labor-intensive process,"said the res-
taurant's owner, Gerry Manning, as he
observed Moreira's work."We dice our
own potatoes, we peel our own onions,
we chop our celery."
More than a year ago, Manning saw
a business opportunity in saving other
eateries the toil of making chowder
from scratch. Now, he is in the process
of launching Captain Parker's Chowder
Co., a wholesale chowder business sell-
ing to markets and restaurants across
the Cape.
"It's a good -quality chowder and
it was kind of an easy decision,"said
Mark Leach, owner of Dennisport
Lobster Co., one of the new enterprise's
customers."A lot of people like it, and
wa've had a very good response to it."
The story of Captain Parker's chow-
der began when Manning opened the
pub in 1981.
"I said,'If we're going to have a Cape
Cod restaurant, we have to have a
really good chowder,'"he said.
So he began working with his chef
to create the chowder he envisioned:
thick, creamy and very flavorful.
Over 15 years, Mamiing and his chefs
tweaked the recipe until they hit on the
formula that is still in use today.
Though the restaurant uses fresh
clams and potatoes and cream, these
components are not the key to the
chowder's success, Manning said.
"Our chowder is not special because
of the ingredients,"he said."It's special
because of the process. We've figured
out how to meld the flavors together."
The resulting chowder has a distinc-
tive taste that often has diners trying to
figure out the flavor, he said.
"Then they take another spoonful and
the next thing you know they're scrap-
ing the bottom of the bowl;"he said.
In 1998, Manning started entering
the chowder in contests. And the chow-
der started winning: first at the Cape
Cod Chowder Fest, then the Boston
Chowder Festival and then the Newport
Chowder Cook -Off, which Manning
calls "the granddaddy of them all."
Captain Parker's chowder has been
featured on the Food Network, in
magazines and, in 2004, in a question
on Jeopardy.
The chowder has become so popular
that on a busy summer day the pub
might go through as much as 100 gal-
lons, Manning said.
The idea of selling the chowder whole-
sale occurred to Manning some time ago,
he said, but he knew it would be a chal-
see CHOWDER, page 3
Cook Fernando Moreira adds the clams to a batch of
chowder in the works.
Moreira stirs two 5 -gallon vats of chowder. Moreira says
they cook five batches at a time in the summer to meet
demand.
Moreira pours a finished 5 -gallon batch of chowder into
a storage container.
Does. Trump's brand
Gerry
Manning,
owner of
Captain
Parker's,
says it took
a year of
development
to adapt
the chowder
recipe to ,
a large
wholesale
operation.
Developers paid
Trump a licensing
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