Tag Archives: Restaurant: Impossible

From the Publisher: January’s Bright Lights Dazzle

The Big 2-0 is Here! The Resident’s Alexis Ann celebrates Wireless Zone’s 20th anniversary with the company’s co-founders, Neil Ryan, left, and Scott Gladstone, right, at Mohegan Sun in December. Neil’s and Scott’s mobile-communications company has grown to ten stores since its founding in 1992 by the two college friends from Keene State--see page 19 for details.

The Big 2-0 is Here! The Resident’s Alexis Ann celebrates Wireless Zone’s 20th anniversary with the company’s co-founders, Neil Ryan, left, and Scott Gladstone, right, at Mohegan Sun in December. Neil’s and Scott’s mobile-communications company has grown to ten stores since its founding in 1992 by the two college friends from Keene State–see page 19 for details.

Sunrise in Noank,” a stunning photo by Steven Spellman, sets a tone of awakening…and brings to mind that Steven and I were classmates at Stonington High, just yesterday! Our good Senator who is now retiring, Joe Lieberman, received stellar recognition from the Department of Homeland Security. The Distinguished Service Medal is their highest honor and reflects his role in originating the department; so cast a watchful eye on page 5.

Our own tall ship, the Coast Guard’s Eagle, has a new lease on her 77-year life, courtesy of a three-month maintenance effort by the Submarine Base and the Coast Guard. The dockside work at the base is her longest maintenance period there in some 20 years. Sail on to page 5 see her berthed at Fort Trumbull.

Then, look ahead and see what’s cookin’ on page 8, as Celebrity Chef Robert Irvine of TV’s “Restaurant: Impossible” demonstrates his energy at the Garde. And don’t forget that he’ll be back soon to show us his skills at the Mohegan Sun’s WineFest 2013, coming up January 26 and 27 in the Uncas Ballroom. Get your tastebuds ready!

And while you’re looking forward, think of your special Valentine!  See our back cover for a chance to feature your Valentine tribute and photo on our February 13 front page. Maybe you’ll win a spectacular package of fun—a night at the Inn at Stonington, a gift from Fripperies, flowers from Garden of Eden, and dinner at Zack’s Bar & Grille in Stonington.  It will be a priceless memory that will last a lifetime!

Thanks for reading The Resident, the Good News that Rocks for 2013. Remember, The Resident reaches 64 communities and is the most cost-effective way to advertise in the region.

 

Alexis Anneditor & publisher

Alexis Ann
editor & publisher

Chef Irvine Serves It Up at Garde

story & photo
by Jon Persson

Chef Robert Irvine of Restaurant: Impossible moments before taking the stage for his December 29th presentation of culinary skills at New London’s Garde Arts Center.

Chef Robert Irvine of Restaurant: Impossible moments before taking the stage for his December 29th presentation of culinary skills at New London’s Garde Arts Center.

On a snowy night in December, Chef Robert Irvine holds court with a VIP contingent at New London’s Garde Arts Center. From the lobby below the flash of cameras can be seen lighting up the souvenir photos of those who have the good fortune of a special moment with the popular chef. At eight o’clock Chef Irvine will appear on the main stage of the Garde to prepare a meal using ingredients suggested by the audience, in a live showing of his various books and television programs.

But before the show begins, Chef Irvine is scheduled to answer questions for an exclusive interview, well beyond the stage door and deep in the inner workings of the Garde at Chef Irvine’s austere dressing room.

Chef Robert Irvine is perhaps best known for his “Restaurant: Impossible” program on the Food Network. The premise is to bring his staff into a struggling restaurant, upgrade the facility, improve the menu, re-train the staff, and promote the business, all on a budget of $10,000 plus the input of know-how, creativity, wise spending, and energy.

Energy is indeed the first word one uses to describe Chef Irvine. As he bounds out of his dressing room into the narrow hallway, he enthusiastically shakes hands and offers a pleasantry in his understated British accent. What can one do for well-run restaurants in a poor economy?

“The economy is only a small part of it,” replies Chef Irvine emphatically. “People are still eating out,” he continues, “perhaps not four times, but two-and-a half times a week. Restauranteurs need to know their business and their surroundings, they need to draw people in by providing something that no one else can.”

“People are better informed than ever, and they will pay more for quality and freshness,”  Chef Irvine explains, “everyone wants to say it’s the economy but really it’s just bad management and not understanding their place in the market.” With well-delivered quality, he insists, a restaurant can do well: “I’ve seen it time and time again,” says the Chef.