Photo by Kevin Couture
Rick Hirsch
Damariscotta River Grill, Damariscotta
Rick Hirsch, Chef/co-ownner of the Damariscotta River Grill (as well as the Anchor Inn Restaurant in Round Pond) has a gift for making even the most ambitious kitchen wizardry seem easy. A frequent guest on TV, radio, and in print, Hirsch is living proof that culinary excellence doesn’t require even a pinch of pretention. Together with his wife and business partner, Jean Kerrigan, Hirsch has created destination restaurants that both celebrate “fresh and local”—the must-haves of modern commercial gastronomy— and specialize in a timeless staple known as “comfort food.”
First or early food memory: Family holidays; eating latkes for Hannukah at grandmother’s .
Early cooking experiences: Asking mom what was for breakfast and hearing her reply, “Whatever you make,” so I learned to scramble eggs.
Family influences on your style and taste: We ate out a lot. Being exposed to lots of styles from different restaurants.
Where you studied and/or apprenticed: Johnson and Wales in Providence; Marriott Hotel on Marco Island, Florida.
When you realized you really were a chef: After culinary school, at the Anchor Inn.
Pivotal career move: Inception of the River Grill.
Places that inspire you as a chef: Hawaii, seeing what local chefs were doing with fresh tuna and other ingredients we don’t normally see in Maine. Also Italy and the Caribbean.
Things that keep you growing professionally: Travel, always keeping eyes open to see what other restaurants are doing; and looking online across categories.
Your favorite restaurant (besides your own): Mama’s Fish House in Maui.
Other professionals you admire most: Roger Fessaguet and Julia Child. Jean and I once had lunch at Roger’s house with Julia C.
Your new favorite ingredient: Microgreens.
Longtime favorite ingredient: Fresh local seafood.
Your least favorite job-related task: Writing the schedule.
Ways you’ve become smarter businesswise: Trial and error! Picking the brains of other successful businesspeople from all areas. Life experiences.
Favorite night at your restaurant: New Year’s Eve, because we get to create an entirely new menu from scratch and push the envelope. It’s a fun, busy night and everyone is excited.
The last time you really impressed yourself in the kitchen: When we developed our South Pacific Spice Rubbed Grilled Salmon with Ginger Cashew Butter and Sticky Rice. Impressed myself that I hit it on the first try.
Memory of a great meal you had in Maine: Family lobster bake at my parents’ cottage.
Something you’d like to learn or study: I’d like to learn more about sous vide cooking.
Something about you that people would find surprising: I worked as a slimer in Alaskan salmon canneries, processing salmon.
What a perfect day off looks like: A day skiing.
Pet peeve when visiting other restaurants: When it’s obvious that items aren’t made in-house.
What you’d want your last meal to be: Lobster. The classic: steamed, drawn butter, potato of any kind, and caramel swirl ice cream for dessert.
Damariscotta River Grill
www.damariscottarivergrill.com
207-563-2992
Hours:
Open Daily: 11 am–9 pm
Sunday brunch: 10 am–3 pm
Specialties:
Local Damariscotta River oysters, Sunday brunch, regional comfort food.
Accolades:
Rick Hirsch is the 2010 Maine Restaurant Association Chef of the Year. Kudos in The New York Times, Fodor’s, Boston Examiner, Boston magazine, Cape Cod Today, and others.
First-timer’s tip:
Ample parking behind the restaurant; take advantage of the lovingly-chosen wine list.
Sample menu item:
Steak and Cakes: beef tenderloin, roasted garlic tarragon aioli, and lobster cakes with sweet corn sauce. Market price.
Directions:
From the South: Take I-295 north to Exit 28 (US 1, Coastal Route/Brunswick/Bath). Stay on US 1 North for approximately 27 miles to US 1 BR Exit. Stay right on US 1 BR to enter Damariscotta. Damariscotta River Grill is on the right
From the North: Take US 1 south to Damariscotta; continue directions as above.
