ABOUT THE ANCHOR INN RESTAURANT:
The doors to Maine’s Anchor Inn Restaurant opened two decades ago when Chef Rick Hirsch and his wife and business partner, Jean Kerrigan, realized that an inviting summer restaurant – paired with incredibly fresh food and gracious service – was bound to appeal to diners.
And appeal it has!
The Anchor Inn, located on Maine’s scenic Round Pond in the picturesque, midcoastal Maine village of Round Pond, celebrated its 20th year anniversary celebration in 2007. Known for such special events as its grand, annual Fourth of July Barbeque event and colorful accompanying parade, the seasonal Anchor Inn becomes a central gathering spot in Maine each year for returning “summer people” and locals alike. Guests are repeatedly drawn to the Anchor Inn Restaurant – as much by Chef Rick Hirsch’s authentic New England cooking and top-notch local Maine seafood specials as by the restaurant’s welcoming ambiance and scenic waterfront views.
Chef Hirsch, a graduate of the prestigious Johnson & Wales University, has long been committed to buying local ingredients and supporting local farmers and producers. Each summer at the Anchor Inn Restaurant, he serves dishes which feature fresh Maine lobster, fresh local oysters and other fare using locally grown ingredients.
“We’ve been fortunate that once folks learned about us, so many of them returned to the Anchor Inn Restaurant year after year with their family and friends,” Hirsch noted. “We’re certainly excited to be celebrating our twentieth year of serving our guests, and raise a glass to the next few years of welcoming diners to our table!”
ABOUT RICK HIRSCH, CHEF/OWNER:
Rick Hirsch, Chef/Owner of the Damariscotta River Grill and Anchor Inn Restaurant, brings over two decades of culinary experience to his well-known restaurants situated in mid-coast Maine.
While earning his business degree at Ohio University, Hirsch cooked during summer breaks at several Maine restaurants. Wanting to experience other food cultures he headed to the Virgin Islands where he joined the busy teams of two restaurants on St. Thomas. Hirsch returned to New England for his formal culinary training at Providence, Rhode Island’s prestigious Johnson & Wales University.
His longtime goal of owning his own restaurant came to fruition soon thereafter when Hirsch, with his business partner, Jean Kerrigan began operating the popular Anchor Inn Restaurant in Round Pond, Maine. The Anchor Inn Restaurant, which in 2007 celebrates its 20th-year celebration, each year becomes a central gathering spot for returning "summer people" and locals alike, all drawn by the seasonal restaurant’s authentic, savory New England cooking and Hirsch’s top-notch Maine seafood specials.
The talented duo next launched their very successful Red Plate Catering business, which continues to serve events ranging from wedding receptions and anniversary celebrations to holiday events and large corporate gatherings.
In 2004, Hirsch and Kerrigan decided to grow their culinary enterprise further still by launching the Damariscotta River Grill in nearby coastal Damariscotta, Maine. The well-regarded restaurant, open year-round and situated just a stone's throw from the scenic Damariscotta River, has earned raves from the Portland Press Herald and numerous online food sites, including TripAdvisor.com, Chow.com and FoodPundit.com. Known as much for its impressive wine list and active wine club as for its regional, upscale comfort food selections, the Damariscotta River Grill today continues to serve full houses of enthusiastic diners at its brunch, lunch and dinner seatings.
Chef Hirsch has long been committed to purchasing locally grown ingredients and supporting nearby Maine farmers, producers and fishermen. At both of his Maine restaurants, he serves dishes which feature fresh Maine lobster and fresh oysters from the Damariscotta River, supplied by Pemaquid Oyster Company. Chef Hirsch also offers patrons dishes which feature wild mushrooms from Oyster Creek Mushroom Company, and a variety of fresh produce from Morning Dew Organic Farm.
For further information, or to schedule an interview with Chef Rick Hirsch, contact:
Thom Householder at Front Burner PR, LLC, Ph: 207-699-5501, thom@frontburnerpr.com
or Jen Beltz, Ph: 207-699-5502, jen@frontburnerpr.com.
