These are a few of my favorite things…and people!

While many of you were relaxing at home over the break, Chef Richard Fields and his crew at Pearson’s Café have been hard at work getting ready for the Spring 2022 Semester. Here in Maine, the weather over the past two weeks has brought us a mixed bag of rain, freezing rain, snow, wind, and the most frigid temperatures so far this winter. Regardless of the freezing precipitation or sub-zero temps, the loyal and dedicated staff of Pearson’s made the trek to 278 Whites Bridge Road to feed the student-athletes and staff that were here on campus.

Since the Registrar’s Office has moved up the hill to Scully Hall, I miss the regular interactions with the folks down in Mercy Hall. Since August, I look forward to my daily walk down the hill to the basement of Mercy, even if I have to strap on STABILicers and grab an umbrella to arrive in one piece and still be relatively dry.  During the last freezing rainstorm, that hill was like an ice luge before someone in a Gator dumped a few more pounds of salt on the path.

When I arrive at Pearson’s Café, I always receive a friendly greeting from the individual at the front desk, whether it is Anita, Hilary, or one of our student workers.  I was pleasantly surprised to see both Stephanie Wilkerson and Mike Lowell back on duty out in the kitchen. Stephanie and “Big Mike” are not just great people, they have great culinary skills as well!

I have also been impressed by our new chef working the Global Station, Chef Kelli Thompson. Chef Kelli was born and raised in Pennsylvania, but later moved to Maine in 2009. She secured her first executive chef position at the age of 20 and formerly served as the Chef De Cuisine at the Front Room in Portland, as well as the Chef at the Little Tap Room in Portland. I look forward to tasting more of her creations!

My three favorite meals in January have been the following:

1. Make Your Own Fajitas – I had my choice of chicken, beef, or tofu with peppers and onions, rice, black beans, and salsa. (I recommend we do that one a little more often!)
2. Baked Stuffed Shells – This is one of my all-time favorite comfort foods on a cold, snowy day. Provided that I arrive early enough, I can’t resist those pasta shells stuffed with ricotta, covered in marinara sauce, and topped with molten mozzarella.
3. Breakfast for Lunch – When it is two degrees outside, eggs, bacon, and sausage always warm me up. However, the best thing on the menu that same day was the chicken tenders and waffles with a sweet and spicy maple syrup with chili peppers. Well done, Chef David!

Thank you to all the Pearson’s Staff for all that you do!

We know that you are doing the best you can under the circumstances!

~ Jon Tuttle (January 2022)