Ambassadors,
A few of you have asked so wanted to clarify why we changed the
Dinner Menu format has changed. As I like to tell folks, we want our guests to treat M&T more like a Chinese restaurant and order a bunch of different dishes to enjoy. More and more of our guests seem to enjoy dining this way as I do myself. I don’t believe this is a trend that will go away either. I am really excited about the new
summer menu. Great expression of the season and creativity of Chef Dameren as well as our sous chefs, Brandon Bullock and John Wilmot.
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Lobster Rolls are rolling. We are officially in season and sold a bunch last night. I shared a roll with Shelley last night and it was SO GOOD! The meat was sweet as can be. Reach out to Shonda if you want to reserve a roll or Wicked Pissah platter for this Sunday. Heads up that due to a not so good lobster season to date up in Maine, we did have to raise the price a few dollars.
shonda@mussandturners.com
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Yoder Tomatoes
When chefs in town say the word Yoder they all know it means tomatoes. Kind of like Prince is to music. Bill Yoder grows over 600 heirloom varieties up at his family farm in Canton and they are jus the best. We should be getting some more in soon and you really need to get you some.
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Great Read re: The purchasing of craft breweries.
If you are a student of business or craft beer you might find the article below to be a very interesting read. It was written by Chris Herron, founder and CEO of Creature Comforts Brewing Co.
Hope you are enjoying your summer and we see you soon.
To great food, drink & people,
Ryan
