Here I am; mid way through January and I haven’t posted. Happy New Year to one and all. So far - so good. Jeremy the brewer keeps the beer flowing, Chef Chris makes the place smell great and serves up delicious, wholesome food, and Alden keeps The Gill Tavern on the path to success. Customers keep coming in and people keep buying our beer in retail outlets. Life is good.
What do we resolve to do for 2009? (1) Continue to provide high quality food, drink and services at affordable prices, (2) Promote the Ride Your Bike program MORE, and (3) Be your third place (after home and work).
Thanks for being out there and thanks for coming in here.
Be safe, be kind, and take care.
Here we are on the eve of another year. What good times we’ve had. I’d like to close out the year with a poem written for us by Sequia (age 12).
Your food
it is delicious
Your service
is superb
It makes my feel ambitious
When I think of your hors d’oeuvres
Thanks, Sequia… We feel humbled and special. To the rest of you - Be sure to love the one your with and be kind to those less fortunate than you.
Happy New Year!
Well, here it is… December 2008.
Does anyone else find it ironic that the weather has gone from 5 to 50 degrees in 3 days while Congress discusses bailing out the American car industry (obviously notorious for building the biggest gas guzzlers on the planet) to the tune of $15 BILLION dollars? That’s a lot of 5s.
We hung peace signs made out of bicycle wheels in our restaurant windows - you know - for the holidays. It looks pretty cool… but, the main message is there is peace to be found on 2 wheels. Give and get a bike for a gift and find true freedom.
Cheers and Happy Holidays from The Pint Crew
The Irish Session has been playing here for years. They get together and eat dinner prior to their gig… they laugh, they talk fiddles and pipes. Then, they clear a spot on the back wall, sit in a circle and tap their feet to the rhythm of songs they all know. In the basement, where I sit in my office, I hear a familiar cadence every Sunday and know that the musicians are winding down another week and filling their hearts with song.
Thursday, November 13, our Chef Chris will be representing The People’s Pint on a WGBY television program called On The Menu. We’re super proud of him and can’t wait to see him on the box. His wife, Betsy, and his son, Ben, are prepared to handle the fame and fortune sure to follow Chef Chris. He’s a terrific asset to The People’s Pint (we aren’t just brown rice and tofu anymore!), and look forward to years of his culinary prowess.
Check out the website, the show and the recipes. And, be sure to say howdy next time you see him in the dining room.
Today is the day we begin our winter menu. Bye-bye, craisin chicken wrap & tilapia dinner. Hello, winter squash, beet & goat cheese strudel, steak-n-stout pie, burger de maison, and barramundi fish cake dinner. Yummy, yummy.
It’s also the time we re-celebrate our menu prices. Like everything else on the planet the price we pay for ingredients fluctuates and in order for us to remain sustainable (and have our door open), we have to cover our costs. You’ll see some reductions and some increases due to our efforts to bring your fresh food at an affordable price. We appreciate your understanding.
As always, should you have questions or comments, write thepeoplespint@gmail.com and you will be recognized and given an answer. Now, isn’t that nice?
Wow! is it warm outside. Our windows and back door are open, our chef took off to play golf, and we haven’t turned on the heat yet this year. On this balmy day, we acknowledge that change is coming soon and we’re looking forward to what the winds will bring. We know we can’t rest. There will be sidewalks to shovel, families to feed, clothes to mend and houses to shore up. Together we can get through another New England winter.
For the rest of the year, our calendar is jam packed with fun things to do. We’ve stocked up on merchandise so you can give your special someone a peice of the pint. We’re currently brewing Tiger Bite, Slippery Slope and Imperial Stout. And, our menu changes this Friday. Good times - they are a coming.
Halloween is a great time of year. Not only is the weather super, people are just in a great mood. This year I think I’m focusing on Halloween a bit more than usual because the election season can just drive me batty. Here it is about 10 days out… you know they are going to turn up the heat. Living in Massachusetts at this time is good… we sort of know how the state leans, but the rest of the country! There is just no telling.
So, we have the TV up and will have it on to track the results. We should play games or something to keep us from going over the edge.
Think of Halloween. That’s what I do. I think of how scary it could be November 5th, shiver, and move my mind toward a rocking Halloween party. Join us at The People’s Pint for music, contests, candy & curiosities.
This weekend we say good-bye to breakfast and hello to lunch. The People’s Pint will be open Saturday and Sunday from 12 Noon to 1 a.m. Our lunch menu is sure to sustain those looking for nourishment in the middle of the day. It’s exciting to think that while out doing errands on the weekend, one could pop in for a pint… That’s just great.
We also hooked the TV up at the bar to show The Sox series. Peanuts, beer, and ball… just like Fenway! We plan to keep the TV hooked up for election night. I think we’ll all need some company that night. Company and alcohol. Thank goodness we’ll have both.
Did you know when you are preparing to cook fresh water mussels you should look at each one to see if it is open or closed? If it is open (even slightly)- tap it on the counter or the side of a bowl. If the mussel is still alive (what you want), it will slowly close right before your eyes. If it remains open - chances are it is not alive (what you do not want). Pretty handy trick. Try it.
Also, if you smile at people instead of frown the mood you create is a positive one… not really a trick, but something I’m not sure we all remember. Try it some time. It’s worth it.