Beauport Hotel Gloucester & Ocean Havens

Episode Transcript

Speaker 1 (00:00):
You're listening to Food for Thought with Billy and Jenny,
brought to you by the Box Center. For more than
fifteen years, this dining duo has been eating their way
through New England, mixing it up with top chefs, jumping
behind the line of the hottest restaurants and giving you
the inside scoop on where to wine, dine, and spend
your time. So get ready, it's Food for Thought giving
you something to chew on.

Speaker 2 (00:21):
Hey, everybody, welcome into Food for Thought. To Billy Costa. Here,
we're going to move on the show this week, and
you know what, most of this show this week is
going to be on the water and I'll explain that
in a second, But first I do want to give
a shout out to Bertucci's. Now everybody knows Bertucci's. They're everywhere,
and they just launched a new division, so to speak.
It's called Bertucci's Pronto and they were kind enough to

(00:44):
do a food drop on the Billy and Lisa Morning
Show this past week and they've got everything from breakfast
pizza to sandwiches, breakfast sandwiches, egg and cheese, eggs, sauces
and cheese, you name it. And you know what else?
They have and they were great. Tater Tots. You know,
you really should not go through life without tater Tots.
One of the best creations on earth. Anyway, shout out

(01:04):
Bertucci's Pronto. You might want to check it out. And
my first guest on the show this week is Chef
John mckechney from the Beauport Hotel in Gloucester. We're going
to talk about all things Gloucester. I know the greasy
Pole is coming up. Chef John, good to see it,
Thanks for coming in.

Speaker 3 (01:21):
Thanks for coming in. Good to see you as well.

Speaker 2 (01:23):
You got to talk right into these mics, I caution
people every week. So I know you're in Gloucester and
at the Batport Hotel right now. Where were you before that?

Speaker 3 (01:31):
Immediately prior to this, I was the country Club in
Brookline for about five and a half years.

Speaker 2 (01:36):
Oh did you meet a lot of celebrities?

Speaker 3 (01:38):
You know, a few here and there, you know, but
they all like to keep there.

Speaker 2 (01:41):
Well, the country club is like the country club.

Speaker 3 (01:44):
It was a great place to work, it really was.
They're great membership, great food. We had a lot of fun.

Speaker 2 (01:50):
And uh not your first country club experience wasn't.

Speaker 3 (01:53):
No, I was, you know, pretty much in country clubs.
Prior to this, I was at Tedesco in Salem Marble
right on the border there.

Speaker 2 (02:00):
I think, yeah, I've been there.

Speaker 3 (02:02):
It goes over both. Yeah. Great.

Speaker 2 (02:03):
Dear friend Mike Crockett, who owns the Salem Waterfront Hotel,
has been a long standing member. Now he tells me
he's the king of golf a Tedesco. I don't know
if that's no. He's definitely a scratch golfer. He's amazing.

Speaker 3 (02:17):
Yeah.

Speaker 2 (02:18):
Anyway, so Toedesco and then the country club and now
the Bullport. What brought you to the Bauwport Hotel, which,
by the way, is beautiful.

Speaker 3 (02:25):
Oh grogeous property.

Speaker 4 (02:26):
You know.

Speaker 3 (02:26):
Initially I was looking to help one of my soioux
chefs take the next step in their career. And when
I found out that, you know, it was about ten
minutes from where I live, the opportunity seemed too good
to pass up. Yeah, and being a Gloucester boy, it
was always something in the back of my head going
back to town to work there.

Speaker 2 (02:43):
Buatport is beautiful, it is. And you want to know
a funny story. Several years ago I had a meeting
with Sherry, who is one of the operators of the Boatport,
and they have rail stop restaurants. It's one of the
Boston landing And she took me on a tour, a
hard hat tour when they were building the boatport and

(03:05):
the only thing that was standing was the elevator shaft.
I guess that's the way they do it. They put
the elevator shaft in first, and they build around the
elevator shaft. So I feel as though I've had an
inside connection.

Speaker 3 (03:19):
I would definitely you know what I'm saying, John.

Speaker 2 (03:22):
I'm just saying, do I call you a John Er
chef either? Chef? John? Okay? Good? So the Boatport Hotel
is smack dab on Gloucester Harbor. It could be one
of the best ocean views of New England.

Speaker 3 (03:36):
I fully agree. I mean the inside look to the
Gloucester Harbor that you get, I mean it's awesome, especially
this time of year right now with the scallop season
just opens it up. I can literally point out to
the boats coming in and saying, that's where you get
in your fish.

Speaker 2 (03:47):
Oh my god, you just reminded me. If you're in
Gloucester at the Boatport, you've got immediate access to the
famous fleet. Yeah, oh my god. I don't know if
you've seen the movie Perfect Storm. I'm just saying it
took place in Gloucester. So you do you have like
best buddies now, guys that are a few good people.

Speaker 3 (04:06):
That we've you know, purchased from all the time. And
different seasons create different opportunities. You know, with Bluefin season
coming up this summer, we'll rekindle some relationships there to
get the first right off the boat.

Speaker 2 (04:19):
And when you're at the Boatport Hotel, you have so
many different seasons so to speak. Obviously the winter is
the off season, but I'm sure the hotel still does
fabulous because you have fabulous bars and restaurants.

Speaker 3 (04:31):
No, we do great. We really do great all year round.
You know. I would say the holiday season keeps us
busy right up through January and then we do some
special wine dinners and activations in the you know the
quote unquote slower months of January, February March. That really
kind of draw our attention to ourselves as well.

Speaker 2 (04:47):
You must have done well for Easter, right, a great easter?

Speaker 3 (04:50):
Yeah, yeah, it was great. The weather was beautiful. We
have people out on the deck. Oh you know, it
was great.

Speaker 2 (04:55):
And Mother's Day is an X right, do you do
something big for Mothers Day?

Speaker 3 (04:58):
So we'll do a we'll have a formal buffet and
a prefix all the cart in our dining room and
then we do have a limited menu for anny walkins
that make them into the bar or want to join
us on the deck.

Speaker 2 (05:09):
And if you want to be a part of the
Mother's Day celebration, can you still make a reservation.

Speaker 3 (05:14):
We still have some spots available. But it does, it
does close up quick.

Speaker 2 (05:19):
And I do my reading. John Well, I know the
boatport well, but as a boater, I know the boatport,
but for Mother's Day, I know that Sherry and the
owners of the boatport and everything else they do. You
have the cruise boats that do the harbor, and I
think there are some catering Mother's Day, right, I believe
that there's.

Speaker 3 (05:36):
I believe that there we do have at least one
cruise that day. We can go and have a nice,
a nice dinner out on the harbor with that.

Speaker 2 (05:42):
You know what aj your mom, god lover, you know,
get her out in the harbor, Gloucester Harbor a nice right,
am I lying?

Speaker 3 (05:50):
Beautiful?

Speaker 2 (05:50):
These boats are beautiful and I think they hold like
one hundred people.

Speaker 3 (05:53):
Yeah, a little more.

Speaker 2 (05:55):
They do a lot of weddings and functions and things
like that. Okay, so Mother's Day there's that. Now before
we dive into the hotel and the various areas of
the hotel that you can enjoy yourself. The Greasy Pole
is an annual event, is AJ. Have you been to
the Greasy Pole?

Speaker 4 (06:13):
I have never been.

Speaker 2 (06:14):
You're kidding?

Speaker 3 (06:15):
I think I have to that.

Speaker 2 (06:17):
Well, it so happens, AJ. I'm going to be staying
at the Buatport the weekend of the Greasy Pole, and
I might have a few people over.

Speaker 4 (06:26):
Wow.

Speaker 2 (06:27):
You know the hotel rooms have decks and they're right
over the harbor and the pole. So is that an invite?

Speaker 4 (06:31):
Am I coming?

Speaker 2 (06:32):
You've got an invite?

Speaker 3 (06:33):
Okay?

Speaker 2 (06:34):
And by the way, the great place to meet a guy.
I'm just saying. So okay, So the Greasy Pole happens
when it's the June twenty seventhsh around.

Speaker 3 (06:43):
There, I want to say, it might be the week
before that, okay, right around there.

Speaker 2 (06:46):
Yeah, but this is an interesting Now I know you've
been there one a little less than a year at
the Boatport Hotel.

Speaker 3 (06:51):
Myself personally. This will be my third year.

Speaker 2 (06:52):
Okay, yeah, so you've experienced the pole, yeah, I mean
you haven't done it yourself. No, no, But for the
sake of those people listening, Uh, this is a magical
weekend because it coincides with the big festival.

Speaker 3 (07:06):
Yeah, the St. Peter's Fiesta. Yeah, the yes.

Speaker 2 (07:10):
So the town is packed, packed people of all ages
and families. And at the same time, the harbor is
packed with hundreds of boats on anchor or on Moury's. Yes,
we're going to take a break with that thought, and
when we come back, we will talk more about the
Greasy Pole and about the Boatport Hotel in Gloucester with
Chef John. Okay, we'll take a break and we'll be
right back.

Speaker 1 (07:30):
You're listening to Food for Thought, brought to you by
the Box Center and Salem Waterfront Hotel in sweets Hey.

Speaker 2 (07:37):
Everybody, welcome back to Food for Thought of Billy Costa
here and I've got Chef John mckechney from the Boatport
Hotel in Gloucester. Before the break, John, we were talking
about the Greasy Pole. So having been to the hotel
for three years, you've seen the crowds both in town
and the boats out of the harbor. Yeah, it is crazy.

Speaker 5 (07:54):
It is.

Speaker 3 (07:55):
You have probably thirty thirty five thousand of your closest
friends right on the beach, right in front of you.
It's a it's a spectacle to see. It's great something
that's been going on for a long time. And it
definitely is a you know, a boost to the early
season for the hotel.

Speaker 2 (08:09):
It's a steeped in tradition. And I love a j
you'll appreciate this. The winner and it's usually a young guy.
And I think the winner last year is a repeat.
I could be wrong, but has had other winners. It's
an extraordinary event. But the guy who wins gets lifted
up by a bunch of men and carried through town

(08:30):
and he gets to drink free at every bar all
day and night. Wow. And there are one or two
families who have repeat.

Speaker 3 (08:38):
Well yeah, yeah, But if you.

Speaker 2 (08:40):
Can picture it, it's a long pole almost like a telephone,
that basically is it stretches out into Gloucester Harbor and
again hundreds and hundreds of boats on moorings, anchoring off
each other, mooring off each other, and and they grease
up the pole like yeah, I don't know what kind
of grease theory is. It's an environmental friendly of this other. Yeah. Uh.

(09:01):
And the guy has to run onto the pole and
make it to the end and touch or grab.

Speaker 3 (09:05):
The grab the flag off.

Speaker 6 (09:06):
Wow.

Speaker 2 (09:07):
And you know ninety nine percent of the guys never
do it.

Speaker 4 (09:10):
They fall off.

Speaker 2 (09:11):
Yeah, but every year they get a winner.

Speaker 3 (09:13):
Yeah.

Speaker 2 (09:13):
They don't leave until they do.

Speaker 4 (09:15):
No.

Speaker 3 (09:15):
And some years it goes quick and some years it
takes them for several rounds.

Speaker 2 (09:19):
Oh yeah, to get done the greasy pole.

Speaker 5 (09:22):
Look it up.

Speaker 3 (09:23):
There's plenty of YouTube on.

Speaker 1 (09:24):
Its It's a worthy experience.

Speaker 2 (09:28):
It's combined with the feast, and the feast is a
lot of fun for families and bands are marching up
and down the street. It's a great it's a great time. Okay,
let's get back to the hotel. So walk us through.

Speaker 3 (09:39):
Uh.

Speaker 2 (09:40):
You walk into the lobby and and then you go
upstairs and there's a giant foyer with a beautiful bar
and sitting area right now. Describe it for yes, you walk.

Speaker 3 (09:49):
Up great New England, classic New England feel, you know,
nautical theme. You get to walk up. As soon as
you see the stairs, you walk out into our large
oval bar and then right out into the harbor over
our deck. You know, it just kind of gives you
the feeling of warmth and at home and like you
kind of achieved your destination. And it's the name of
the restaurant right there on sixteen sixteen.

Speaker 2 (10:12):
Oh six, sixteen oh six, and describe the menu at
sixteen o six. First of all, magnificent view.

Speaker 3 (10:17):
But go ahead, you know, I say it's like it's
a modern American with ethnic influences. You know, we have
everything from a crab in cod ramen to a fifty
two ounce tomahawk.

Speaker 2 (10:28):
Hold some fifty two ounces. Now, how many people does
that serve?

Speaker 5 (10:33):
Two to three?

Speaker 3 (10:34):
Though, every now and then we get someone who tries
to take it down themselves.

Speaker 2 (10:37):
Wow, do you hang it on a hawk or something?
What do you do with it?

Speaker 3 (10:39):
No, we have a really nice large matter that we
put it out on with a couple popovers and choice
a sides.

Speaker 2 (10:44):
Oh man, okay, so that says party right there.

Speaker 3 (10:47):
Yeah. Last night we actually had three guys that each
ordered one what yeah.

Speaker 2 (10:51):
Oh, do they get on the wall of shame or
we don't have one yet, but I think it might
be meat.

Speaker 3 (10:56):
They got about halfway through.

Speaker 2 (10:58):
Yeah, Wow. Okay, what else is own the menu?

Speaker 3 (11:01):
Great fresh fish? You know, being in Glocester, we really
have to focus on that. Anything from a classic baked
paddock to some really fun seared scallop dishes. This year,
one of the ones we're looking forward to bringing back
is our tutna dish sesame crusted with a green coconut
curry sauce, some Chinese broccoli and a seasoned sushi rice.
I know that's gonna be a big hit. And then

(11:23):
a seared sea bass dish with a fenland for gola
salad and saffron creamy.

Speaker 2 (11:30):
Fish.

Speaker 3 (11:30):
Gotta go heavy fish on our meat. Like I said,
we have a great ribi and flat iron as options.

Speaker 2 (11:35):
Now, is there a Chef John delicacy the dish that
is your pride and joy? You know?

Speaker 3 (11:44):
I think it changes seasonally this year, I'm really the summer.
I'm really excited about the spring pea and scallop dish.
I think that's gonna be delicious and fun. One that's
been on the menu since we started is probably our
Wagoo carpaccio marinated mushrooms, little bit of fresh truffle, crispy
fingling potato chips.

Speaker 2 (12:03):
And again has an outdoor patio right over the ocean. Correct,
and it has a huge bar in the middle of
the restaurant to yeah yeah, wow, yeah, And you have
a roof deck pool we do aj I never mentioned
the pool and the roof we.

Speaker 3 (12:19):
Do just opened up the beginning of the month.

Speaker 2 (12:24):
Now, can you dine on the roof deck pool?

Speaker 3 (12:27):
Yeah, you can dine there right now, you know, I'll say,
in the shoulder seasons, we do it as like a
to go offering through our room service. Oh yeah, but
once we get into full season Memorial Day, then we
will have you know, full access to a menu up there.

Speaker 2 (12:42):
And you have a lot of amenities for guests who
are checking into I always see bikes lying around of people.

Speaker 3 (12:46):
Yeah, take a bike. We got nice bikes that they
can take and sign out and pedal around town. We
have a valet service that will drop you at the
beaches if you'd want, give you a little sight seeing
tour around the back shore.

Speaker 2 (12:59):
And then vale will take you to the beach.

Speaker 3 (13:01):
Yeah.

Speaker 2 (13:02):
Now that well, they bring a bottle of wine or
champagne or something, pop it on the beach.

Speaker 3 (13:06):
You know. We have something in the works, but nothing
formal yet.

Speaker 2 (13:08):
Now we haven't even mentioned this yet, but the hotel
is literally in the sand. Yeah, I mean on the beach.

Speaker 3 (13:14):
We have the beach right out in front, so you really,
you know, don't have to go far.

Speaker 2 (13:18):
Yeah. So in the morning, you get up, get yourself
a cup of coffee, walk up and down the beach.
Oh god, I want to be there right now. Do
you ever get some stay there when you're the chef.

Speaker 3 (13:28):
I have been lucky enough to stay there once or twice,
and you know, it's it's an immaculate room. It's really
a great place to stay in.

Speaker 2 (13:36):
Room service, unlimited menu.

Speaker 3 (13:38):
We have a limited menu, but honestly, if there's something
that you really want that you've seen, we can usually
make it happen.

Speaker 2 (13:44):
You guys have a gym there.

Speaker 3 (13:45):
We have a small fitness facility. I haven't been privy
to it, but I do know we have a little
workout area.

Speaker 2 (13:50):
It's something else to mention. It's great to joggers.

Speaker 3 (13:53):
Yep, yeah, we have we have treadmill. I believe we
have a couple of bikes and maybe some small freeways.

Speaker 2 (13:58):
What's that famous park in Gloucester, Stage four par Stage
four Park at a great take a walk out to
stage four. Take a walk back or jog and you.

Speaker 3 (14:07):
Get to go right down the boulevard and you know,
walk distance and.

Speaker 2 (14:11):
At the park they have benches right on the edge
of the cliff. And yeah, what a great way to
enjoy Gloucester because downtown has some very cool shops and
coffee shops and bars. So you go in town, enjoy yourself,
come back, sit on the roof deck, have some lunch,
go for a swim in the pool. Is there? Why
am I not working there? It sounds like you guys

(14:32):
hire something, always looking for good help, so when you're not.
I always ask this of guests who come in, whether
they be chefs or not. Uh, if you had to
name your three favorite places to go to eat, doesn't
have to be in Gloucester. But I'll take it.

Speaker 3 (14:51):
That's a tough one.

Speaker 2 (14:52):
Hell yeah, okay, I know right away you're thinking, Okay,
I don't want to piss anybody off, right.

Speaker 3 (14:58):
Not that we get away a lot. Wife and I
I love Central Provisions up in Portland.

Speaker 2 (15:02):
Oh very well.

Speaker 3 (15:03):
Always have a great good change. You know, we really
enjoy going there in town, like the Franklin.

Speaker 2 (15:14):
You know, they have really good food and that's place right.

Speaker 3 (15:18):
No, I think they might have just got another one.
Though I'm not, like I said, I don't get out
a ton.

Speaker 2 (15:24):
No, my buddy Anthony Carano has ton.

Speaker 3 (15:28):
Yeah, and then you know, maybe if I'm going for
like a sandwich Cliffani's Wow.

Speaker 2 (15:36):
So are your wheel spinning? Are you happy at Bullport?
You see yourself staying there a very long time or
as a chef for you always looking to travel?

Speaker 3 (15:44):
Or I mean I think will Ports you know, a
great spot for me, I you know right now, for
my family and my life. It fits exactly what we need.
I've been able to have a lot of creative freedom
with the menu and help to build what I think
has been a you know, a great thing. And I
don't think the journy he's done yet.

Speaker 2 (16:00):
So it seems like a fabulous company.

Speaker 3 (16:03):
It really is, No, you know, it really is hospitality first.
You know, we're we're there to create the best guest
experience that we can and that's really driven down from
the top, and it's a It's a great thing to
see because you don't see that everywhere.

Speaker 2 (16:18):
Have you been to one of your rail stop restaurants yet?
I know there's one at Boston landing, and I know
of another one. Oh God, but the rail stop is fabulous.

Speaker 3 (16:28):
Have been to the rails stop a great time. The
chef down there is a wonderful angel. Food is good.
You know, the location and the ambiance is top notch.

Speaker 2 (16:37):
Okay, so let's recap. If you're looking for a really
fabulous weekend, it's almost like a staycation. If you live locally,
you have the gloster. You there in less than an hour,
Spend to night, spend a weekend, enjoy the hotel, enjoy
the restaurants. Don't forget Mother's Day is coming up. Where
do people go If they want to make a reservation
for Mother's Day?

Speaker 3 (16:54):
They can call the restaurant themselves or go online. And
I believe there's a portal set up through our website.

Speaker 2 (17:00):
And summertime in Gloucester you cannot beat it. I'm thinking,
if you want to spend a night or a weekend
at the Boatport, you better start making your because it's
really gonna fill up. I know I'm there for the
Greasy Pole, and I'm gonna have some friends join me.
We're gonna have some fun, and then all I have
to do after that is make plants for my next
weekend at the hotel. Chef John, great to see you, buddy, nice,

(17:24):
give our love and say hello to everybody, shouted the
entire crew at the boatport in Gloucester. Okay, we're gonna
take a break. When we come back, we're going to
stay on the water, so to speak. My friends from
Ocean Haven's they own and operate basically all of the
marinas in Boston Harbor, including Charlestown Marina by the way,
just name not too long ago, the number one marina

(17:46):
in the entire nation. They're going to be in this
studio run after the break hanging you're listening.

Speaker 1 (17:51):
To Food for Thought brought to you by the Box
Center and Sailing Waterfront Hotel in Swedes.

Speaker 2 (17:57):
Hey, guys, welcome back to Food for Thought. Billy costs
here and we get a studio filled with people. Now
we do this two or three times a year. We
do it because well, I love to These people are
like family to me, Ocean Haven's which own and operate
a number of marinas throughout Boston Harbor. And like I said,
we've got a handful. I need everybody to step right

(18:17):
up to their microphones. Cheff Renee, good to see you here.
I know you. Well, go ahead, you can say.

Speaker 3 (18:22):
Hello to the world. Hello, Hi, everybody.

Speaker 2 (18:25):
Chef Renee, by the way, I don't know if you
knew this, Aja was the chef at Mina Michelle's wedding
because we got married at Yacht Haven In and cheff
Renee was a chef and it was magnificent. Let's continue
down the line. Go ahead, Jack, Hi, everybody.

Speaker 6 (18:38):
Jack bets here. I'm the general manager of Boston Yacht
Haven In and Marina.

Speaker 2 (18:42):
Again, an Ocean Haven's property.

Speaker 7 (18:43):
Next up, Yes, sir, I'm Grant. I am the talk
master at fan Pier Marina over in Seaport.

Speaker 2 (18:50):
Okay, And Hi.

Speaker 4 (18:51):
Billy's good to see you. I'm Macy. I'm the marketing
manager with Ocean Havens. So I work with Jack Grant
and all our sister properties throughout Boston, Provincetown and Port.

Speaker 2 (19:00):
So you're in the offices that own and operate all
of it.

Speaker 4 (19:03):
Correct.

Speaker 2 (19:04):
And there's always talk of another marina opening. I'm not
going to go there. We'll just save it until the
official announcement. But last time I had you guys on
it was part of a celebration that Charlestown Marina, which
by the way I call my happy place, was named
the number one marina in the nation.

Speaker 4 (19:22):
We did win an award from Marina Dockage a couple
of years ago, Large Marina of the Year. They give
out awards consider locations all across the country, and Charlestown
came out on top.

Speaker 2 (19:32):
How about that? How about that? I knew there was
something about it when I first brought my boat over there.
This is the best marina. All due respect of course
to Fan Pierre Anti Jong Haven. But speaking of yacht
Haven in where Michelle and I got married, Jack, you
just won a big award, right we did so.

Speaker 6 (19:49):
The same publication that awarded Charlestown Marina Marina of the
Year awarded Boston Yacht Haven the Environmental Sustainability Award out
of every country marina in the country this year.

Speaker 2 (19:59):
Wow.

Speaker 6 (20:00):
And we won that award based on all of our
efforts that we do to keep the waters clean, and
we've eliminated single use plastic on property, we use compostable
coffee pods, we have a robust recycling program, we participate
in a shrink wrap recycling and reusing program, and the

(20:21):
list goes on and on. So they recognized us out
of every marina in the country this year.

Speaker 2 (20:26):
And by the way, shout outs to Nate and the
crew at Charlestown Marina. I'm sure they're doing the same
thing with the plastic bottles and everything.

Speaker 6 (20:32):
And I'm kidding, well, it really is a company wide initiative,
So we're sort of taking the lead at Yachtievin and
all of our system marinas.

Speaker 2 (20:39):
Hold that thought. We have to take our first break
when we come back. Don't forget Boston is celebrating a
two hundred and fiftieth and that includes on the water.
There's so much going to be happening in Boston in
the water, and we'll address that right after the break.

Speaker 1 (20:51):
Hang in, you're listening to Food for Thought, brought to
you by the Box Center and Sale in Waterfront Hotel
and sweets.

Speaker 2 (20:58):
Hey, guys, welcome back.

Speaker 3 (20:59):
It is for Thought.

Speaker 2 (21:00):
Billy Costa here and I've got all my friends from
Ocean Haven's you name a marina in Boston Harbor, they
own and operate it. I'm just saying I keep my
boat at Charlestown Marina. High Nate high to the team
over there. But I've also got Macy who's from the
Ocean Haven's offices, and typically whenever I have you in Macy,
we talk about some of the big things that are

(21:20):
going to be happening this season. So what tops your
list right now?

Speaker 4 (21:25):
A favorite event of mine that we host in Charlestown
as well as in East Boston is Kids in Boating Day.
Every year, there's an official Massachusetts Kids in Boating and
Fishing Week that takes place in June, and it's all
about introducing children and their families to boating and boating safety.
So we host these events at a couple of our
marinas every year. I like to compare it to a

(21:46):
Touch a Truck. It's like a touch a boat where
we bring a bunch of boats that you'll see on
the harbor, line them up on the docks. We'll invite kids,
families public down to tour them, ask questions, learn about
what they do, and sometimes climb aboard, which is always
super fun to get to go aboard a boat, even
if it is just on a dock. So you can
look forward to that in Charlestown on Saturday, June fourteenth,

(22:08):
and in East Boston at the Shipyard on Sunday, June fifteenth.

Speaker 2 (22:13):
I'm always fascinated by the Fourth of July because as
a boater in the harbor, the Fourth of July fireworks
that happen on the esplanade, we don't really get to
see them, and a lot of people don't realize. On
the third traditionally are the Harborfest fireworks?

Speaker 3 (22:29):
Right?

Speaker 2 (22:29):
Are those happening again this year?

Speaker 4 (22:31):
They're going to be happening on Wednesday, July second. Oh okay, yep,
so right before Fourth of July they do them over
the harbor. So all of our marinas really in Boston
are going to have a good view. Oh, Charlestown, Vampierre, Yodhaven.
East Boston's nice because you're on the other side of
the harbor, so you've got the fireworks, but also the skyline.

(22:51):
Do you something to think about? So come down definitely.
You know those weekends may be busier, so definitely contact
us in advance or just come hang out on the harbor.

Speaker 2 (23:00):
Yeah, I always forget you guys. Also, own East Boston,
we do no shipyard. It's a great marina. It's a
great location. You've got a fuel dock right there, so
there's no hassle involved there. But there's also a lot
going on behind the scenes at the East Boston Shipyard
that you folks are in charge with in charge of

(23:21):
the last time I was there, I think I was
hosting a free movie night, right.

Speaker 4 (23:24):
Yep, we do that every year as well. It's in
a marina, as we like to call it.

Speaker 2 (23:28):
And Anne Legassi, by the way, shout outs to Ann
and Chuck Legassy. They were talking about a building that
they had taken over there on top of the marina
and the lot and everything else, that there was a
big environmental like company going in there or something.

Speaker 4 (23:44):
One of our tenants at the shipyard is a company
called Deme I think is who you're referring to, and
they're a contractor for a lot of offshore wind projects,
so they do work with Vineyard Wind and their US
headquarters are in the East Boston Shipyard, which is pretty cool.

Speaker 2 (23:59):
And I'm glad you mentioned the East Boston side for
the Second of July fireworks. That is a great spot.
But then again, Jack at Yacht Haven in that means
the fireworks are right outside your front door.

Speaker 6 (24:09):
Oh, you can't beat it.

Speaker 2 (24:10):
I guess the marina would be your back door. Yeah,
I can tell you.

Speaker 6 (24:14):
Look, if you're arriving by boat, it's the front door.
If you're arriving by cards, the back door. But we
do have our guest rooms. Half our guest rooms feature front.

Speaker 2 (24:22):
And center balconies.

Speaker 6 (24:23):
Oh look in the water, and that is just prime
viewing for daytime, nighttime, fireworks, ships passing by.

Speaker 2 (24:30):
You name it like it's the place to be, all right,
And you said off the air, I know you've got
Cheff Renee. I think the top chef in the world.
I don't care who else thinks they are. But you
mentioned off the air that now at yacht Haven, then
you're adding some stuff in terms of breakfast and things
at the inn.

Speaker 6 (24:45):
Yes, so every guest reservation includes complimentary homemade breakfast. So
Chef Renee and his team will prepare breakfast and deliver
it right to your guest room each morning. We also
include in every check in reservation and Welcome to Little
Italy Welcome to the North End amenity, which includes imported
Italian wine and Chef Renes's homemade flavor of the month, Piscotti.

Speaker 2 (25:11):
I think we've got some piscoti right here in studio.
I think why not? Would you folks like it Piscotti?
Since you're here, Okay, how are you liking it?

Speaker 3 (25:19):
Aj good.

Speaker 6 (25:22):
This is Reni's springtime lavender white chocolate piscotti, so he
actually toasts in house the lavender buds blended with almond
and vanilla, and it's like a really sweet and herbal flavor.

Speaker 2 (25:37):
It's delicious, perfect for chefer. I feel like I just
arrived in Sorrento. I'm just saying, but that's one of
the magical things as I eat with my mouth bow.
One of the magical things about yadeban In you're at
the mouth of the North End, exactly. You can experien
a whole weekend. You can experience the North End, the restaurants,
the lifestyle, the culture of the history.

Speaker 6 (25:59):
Yep, exactly, and get out on the water as well.

Speaker 2 (26:03):
Unbelievable. Now, Grant, I was over fan Pier, the seaport district.
That's all everybody talks about, the seaport district and you're
in the thick of it.

Speaker 7 (26:13):
Yes, Sarah, Well, first of all, thank you for having
me back. It's always a pleasure joining you. We have
a lot of exciting things going on at fan Peer
this summer and really all of our Ocean haven properties.
We're happy to announce that Red Bull will be coming back.

Speaker 2 (26:27):
Yeah, I think I'm gonna do it this year.

Speaker 5 (26:30):
Yeah, I think you should.

Speaker 2 (26:32):
I may not survive it, but I think it's worth doing.

Speaker 5 (26:35):
Couldn't be me.

Speaker 7 (26:36):
I'm a little afraid of heights, so yeah, yeah, you
know you got to overcome those fears.

Speaker 2 (26:41):
You know. My partner Jenny Johnson did it the first
year they came. They had a media day and we
were both invited to do it, But like you, I
have a fear of heights, so I didn't do it,
but Jenny did.

Speaker 3 (26:51):
Yeah.

Speaker 5 (26:52):
No, it's it's pretty cool.

Speaker 7 (26:53):
This will be the fourth year in a row that
they're making their way back to do the cliff diving event.

Speaker 5 (26:57):
This year, it's going to be taking place on September twentieth.

Speaker 2 (27:00):
Hold that thought. Okay, we got to take a break,
but hold that thought and continue with the list of
events coming up at fan Pier and the Seaport District.
It is food for thought. Billy Costa, don't forget we
are the opening act for sixty Minutes. Sixty Minutes will
be coming up right after this show. But I think
we're the highlight. I just want to be honest. We'll
take a break and we'll be back.

Speaker 1 (27:21):
You're listening to Food for Thought, brought to you by
the Box Center and Salem Waterfront Hotel in Swedes.

Speaker 2 (27:28):
Hey. Everybody, welcome back to Food for Thought. Billy Costa here,
I've got all my friends from Ocean, Hayman's Ie, all
of the marinas that surround Boston Harbor, some of the
best marinas in the country. They've got the awards to
show for it. And when we took a break, we
were talking to Grant about fan Pierre, which is the
seaport district. Now, Grant, you need to understand you're young

(27:50):
enough to not even know the story of the seaport.
I'm old enough to know the whole story. For instance,
the Seaport district was considered ghost town and now look
at it. It's been reinvented to such a degree. And
the fan Pier is such a premiere marina.

Speaker 5 (28:10):
Yeah, it's beautiful over there. I love it. It's there's
so much to do, you know.

Speaker 7 (28:15):
So this summer there's gonna be live music every Friday night.

Speaker 5 (28:18):
Oh we're at in the right outside of the Ica Museum.
Oh yeah, yeah, so every Friday night live music.

Speaker 7 (28:24):
You know, come on over, bring your boat, grab a
pizza from the Reelhouse. We love the Reelhouse over there.
Oh yeah, and you know, come listen to some music.
It's beautiful. There's some great entertainment options right within walking
distance too.

Speaker 5 (28:36):
You know, you got mini golf at.

Speaker 7 (28:38):
The Putt Shack, you got darts at the Flight Club,
bowling at King's. There's Alamo Cinema where you can. They'll
bring you a full meal. They got a full bar
while they're watching a movie. Just countless entertainment options over there.

Speaker 2 (28:51):
So you know, Jenny Johnson and I shot the show
at the Seaport District again. I think it was just
last week at a new place called the Museum of
Ice Yeah. I couldn't believe it. I thought it was
a joke, and then you went to aj This place
is amazing. It's like otherworldly. Have you guys been in
any of you with the Museum of Ice Cream. So

(29:12):
you walk in and they have a makeshift jetliner where
you take your seats and a flight attendant comes out
and goes through the motions. This is the beginning of
your journey into frosty Land. And then another flight attendant
comes out with a tray of ice cream. Sandwiches and

(29:33):
then you get your ice cream sandwich and you move along.
But anyway, a heads up check out, especially if you
have young kids, take them to a museum of ice
cream in the Seaport district. But go ahead and you
can finish other events coming up to the seaport.

Speaker 7 (29:45):
Yeah, no, very exciting summer. We've got a lot going on.
We'll have a tall ship joining us at the end
of June. Again, it's called the Stad Amsterdam. It's a
two hundred and fifty foot really just looks like a
giant sailboat and they're going to be offering public tours
boat during the stay. So stay tuned to our Oceanhaven's newsletter,
which Macy puts out every you know, a couple of weeks.

Speaker 2 (30:08):
Oh, where can people get the newsletter?

Speaker 4 (30:09):
Macy any of our marina's websites. There'll be a sign
up link to subscribe to our newsletter every other week,
like Grant said, and all about what's going on in
the harbor.

Speaker 2 (30:20):
Now, Grant, you mentioned real House. It's the Real House
Oyster Bar, right, because they have their restaurant across the
East Boston side. But everybody talks about the pizza there.

Speaker 5 (30:29):
Yes, Yeah.

Speaker 7 (30:30):
So Reelhouse, Oyster Bar, it's located right at fan Peer Marina.
It's one of the amazing Navy Yard Hospitality properties.

Speaker 5 (30:37):
So that's Charlie Lerner.

Speaker 2 (30:38):
Hi to Charlie.

Speaker 7 (30:39):
Yeah, yeah, and can't speak more highly about the Reel
House and really any of those properties. I should mention
that fan Peer is also a water taxi destination.

Speaker 2 (30:49):
Boom.

Speaker 5 (30:49):
Yeah.

Speaker 7 (30:50):
So one thing that I always recommend doing is hopping
on a water taxi over at fan Peer. They'll take
you over to the tall Ship, which is a beautiful
it's a beer garden, they have food trucks, they have
all sorts of lawn games, and really just the perfect
summer activity.

Speaker 5 (31:06):
So highly recommend you check them.

Speaker 2 (31:07):
I'm so glad you brought up the water taxis because
they do so much more than people realize. You can
basically visit the entire harbor by way of a water taxi.
And I know, speaking of water taxis, the Pier six
has a water shuttle that leaves from Pier six and
will take you over to the tall Ship.

Speaker 5 (31:26):
Is that still happening, Yeah, absolutely, So.

Speaker 7 (31:30):
One of the cool things that Navy Yard Hospitality does
is they offer a water shuttle that'll take you to
any of their different properties in the harbor. So that
would be the tall Ship over in East Boston, that
would be Peer six Restaurant, which has a beautiful.

Speaker 5 (31:43):
View from there, and also the Reealhouse over in Seaport.
So yeah, come check that out.

Speaker 7 (31:48):
It's great to access it from the water, and yeah,
it makes for a beautiful, beautiful night activity.

Speaker 2 (31:53):
Well think about it. If you just go into Boston
and pull into the Seaport district with your family, you
could spend easily in entire day because there's so much
going on. I mentioned the Museum of ice Cream. I'm
just throwing that out there. But like you say, you've
got darts, and you've got the put shack and all
kinds of activities for the entire family, and then you've
got an opportunity to jump on board a boat and

(32:13):
have it take you around the harbor.

Speaker 7 (32:15):
Absolutely, you know, I love it over there. It's just
a really, really great area. There's a lot happening constantly,
So yeah, check us out. We've got transient dockage available.
Feel free to, you know, go to our website Fanperemara
dot com. But I really encourage you to go to
Oceanhavens dot com and check out all of our properties
because they're all connected and we have some really good
loyalty perks on there. We offer free hourly dockage at

(32:39):
any of our different properties if you're staying at one
of our properties, so you know, you can stay at
Fanpier and then you can take your boat over to
Boston Yacht Haven for a nice dinner in the North Ends.
You know, check out Charles tom Arena all the history there.

Speaker 5 (32:52):
So yeah, interestingly opportunities.

Speaker 2 (32:55):
I don't even think enough boaters realize how much they
can take advantage of Boston Harbor. You know, like I said,
I'm at Charlestown Marina and one of my neighbors there, Harry,
came in the other day. He spent the night somewhere
on the boat with his family. He had like a
party for his daughters or something. And the next morning
I said, hey, where'd you go last night? You know,
you never came back until this morning. He took his

(33:17):
boat across the harbor, maybe twelve minutes to get from
one side to the other over to a fan Peer
and he kept his boat at Fan Peer for the overnight.
That had a party on the dock at fan Peer
and enjoyed the all of the restaurants and everything there
is to do there. I did it once and spent
a whole weekend, just took my boat, I got ten
minute cruise, spent the weekend from Charlestown Marino over to

(33:39):
Fan Peer. I've done it at yah Haven End and
it's like, you know, it's the same feeling you have
if you, you know, cruise over to Martha's Vineyard or
even Pete Town, and yet it was ten minutes and
it was a whole different feeling and a whole different experience.
So if boaters are listening right now, you really need
to start taking more advantage of the water in Boston

(34:00):
Harbor and all that has to offer. Speaking of the seaport,
Jenny and I shot the show while we were doing
the Museum of Ice Cream a week or two ago.
We also went back into Woodshield Peer four, which is
a premium, a premier restaurant at the Seaport district. And
she's got a brand new menu. She just started a
whole new brunch menu. By the way, chicken and waffles.

(34:23):
I'm just saying, chicken and waffles. Macie, you're doing the
free movie night again this year and when is that?

Speaker 4 (34:30):
Yeah, So that's going to be a part of East Week,
which is in July, and so, like I said, we'll
be announcing that through our newsletter, on our website and
on our social media accounts. It's hosted at the Boston
Harbor Shipyard and Marina in East Boston.

Speaker 2 (34:44):
Now chucking an Legassi by the way, shout outs again.
They're such great people and they're always doing cool things,
and they're always doing interesting things to help the harbor
and to save the harbor, and they're always engaged in
environmental projects as well. So I don't want them to
go unnoticed because they really work their butts off and
they're always doing something good. They seem like great bosses too.

Speaker 4 (35:05):
They sure are, And I think it's boaters. You know,
we enjoy the ocean so much and so we have
a duty to protect it. So anything that we can do,
I mean, Yataven, we heard about their award to get
back to our waters keep them clean, and so the
Lagasses are definitely champions of environmental responsibility.

Speaker 2 (35:24):
You mentioned the movie night and wins. The date again.

Speaker 4 (35:27):
Hasn't been set yet. We'll be announcing it shortly, but
every year.

Speaker 2 (35:30):
You also do the Coastguard thing for kids on the
docks where they can come down and learn about boating.
And still, yeah, the.

Speaker 4 (35:35):
Kids in Boating Day that's going to be in June
in both Charlestown and East Boston.

Speaker 2 (35:40):
And something else that you guys are just always on
top of it. Who I almost s wore you can't
say the S word right on? Okay, So I think
it was last season. I was sitting there on the
boat and it was a rainy day at Charlestown Marena
and a Coastguard officer came down the docks and kept
walking toward my boat and I'm like, he's getting closer,

(36:02):
and I'm thinking, what have I done? And it was
a really cool thing. They do a safety check and
he just friendly said, oh, I'm just saying if anybody
at the Marino wants a free safety check. And I'm like, well,
what does that mean? And he came on the boat.
He spent an hour. I mean, he checked everything, he

(36:22):
was in the engine room, he was just everything and
gave me a certificate in the event, you know, because
you know the Coastguard, especially after you know nine to
eleven and everything they do random checks out on the
water if they see you cruising by, and they might say, ah,
let's check and make sure everything's okay. They've got everything
they need on board that can take you up to

(36:44):
ninety minutes if you're on the water, So if you're
leaving on a vacation or a weekend getaway or something,
it takes a long time. But to have him come
to the dock and it's now, in the event, heaven forbid,
I get pulled over, I can just show this certificate.
They'll say, okay, fine, you're on your way. So that's
a cool thing that happened at the marina as well.

(37:05):
All Right, we've got a few minutes left, okay, and
I'm going to give you guys a heads up, each
and every one of you. The next break is a
few minutes long, and I always like to leave with
each of you telling me your two favorite places to
eat in the Boston area, okay. And it's just going
to be a friendly hello to a restaurant that you
think is doing a great job. Okay. Doesn't have to

(37:26):
be within the company, no offense taken. Any place you
find yourself going to all the time will do that.
And we'll get final notes for me. It's you know,
I like going to Yacht Haven in and eating a
chef's food. I'm kidding. No, I'm not kidding, Ashley. Well,
take a break, we'll be right back.

Speaker 1 (37:41):
You're listening to Food for Thought, brought to you by
the Box Center and Sale and Waterfront Hotel and Sweets.

Speaker 2 (37:48):
Hey, everybody, welcome back to Food for Thought. Billy Costa here,
I'll get all my friends from Ocean Haven's here. They
own and operate all the marinas around Boston Harbor, and
they're recognized as the best in the nation, as they
should be. I'm just saying, okay, ddition, on the Food
for Thought show, we ask any guests in the studio
they are two favorite places to eat, no judging, no guilt,
and why not start with Chef Renee from Yacht Haven In.

(38:11):
Go ahead, Chef, who are your two favorites?

Speaker 3 (38:12):
Okay?

Speaker 8 (38:13):
My favorite is Mama Maria and the North As Okay,
and my second one is in East Boston Reno's in
East Boston, which is really good too.

Speaker 2 (38:24):
I go there anytime. So I'm guessing you like Italian food, Chef, Yes,
you didn't. You just get back from Japan or you know,
going to Japan.

Speaker 8 (38:33):
I went to Columbia. I just came back from Colombia.
I'm going to Japan of course.

Speaker 5 (38:37):
Yeah.

Speaker 2 (38:38):
All right over to you, Jack, I need your two
favorite restaurants. Jack operates Yacht Haven in where Michelle and
I got married. It's a happy place.

Speaker 3 (38:46):
Go ahead.

Speaker 6 (38:46):
I love to send our guests to Pretza. Oh yeah,
that's my favorite.

Speaker 2 (38:51):
Anytime somebody says to me, in all due respect to
my friend Frankie d who owns Brico and you know,
Ombria and everything else, people ask me favorite place in
the North End, I'd have to say any Frankiede restaurant,
but also Preza, which I've been going to for years.
Not you're necessarily traditional Italian restaurant, but a number one
and they make a good drink. Go ahead. Number two.

Speaker 6 (39:12):
Absolutely, And you know, I'm gonna give a shout out
to Chow in Chelsea on the Chelsea Waterfront, close enough
to Boston. But is the best pizza you've ever had?

Speaker 3 (39:22):
So?

Speaker 2 (39:22):
Is that in the same area where Meta is and
where the smoke shop is Andy Hussin's smoke Shop.

Speaker 6 (39:27):
I No, in Chelsea, so not on the East waterfront.
But on the Chelsea waterfront, just like right underneath the
Tobyn Bridge.

Speaker 2 (39:36):
Okay, with Chelsea Waterfront chow. Okay, Grant, you're operating the
marina at Fan Pierre. Your two favorite places to eat,
they don't have to be at Seaport.

Speaker 5 (39:45):
Yes, sir, so.

Speaker 7 (39:46):
My favorite food is steak, and anytime I can get
a good steak, that's you know what I try to do.

Speaker 5 (39:52):
I would say.

Speaker 7 (39:53):
Grill twenty three probably has my favorite steak in the city.
And then my second favorite place is somewhere I go
almost daily in Seaport, and that would be Frank Anthony's.
They have gourmet subs and really any provisions that you make.

Speaker 2 (40:06):
Oh, it's like the market.

Speaker 5 (40:07):
It's the market.

Speaker 2 (40:08):
I get stuff all the time there. That's an awesome place.

Speaker 5 (40:10):
The best place, super convenient.

Speaker 7 (40:12):
So highly recommend, grab some provisions and come out on
the boat.

Speaker 2 (40:16):
Yeah, and it's right there at the Fanpira Marina by
that the way. Pretty good wine collection too.

Speaker 5 (40:21):
They have every Yeah, fantastic and a great crew running
that too.

Speaker 2 (40:24):
Okay, got out to that good selection. I like that, Macy.

Speaker 4 (40:28):
I think my favorite is probably Joe's on the waterfront
in Boston. I was just there last week at the
warm weather we've been having their patios open. It's overlooking
the Harbor and Boston Yacht Haven by Christopher Columbus Park.
And they have a great.

Speaker 2 (40:41):
Joe's American Bar and Girl.

Speaker 4 (40:43):
Now.

Speaker 2 (40:43):
Yes, yeah, it's been there forever incredible.

Speaker 4 (40:45):
I love that place, and I think for my second,
I do really love Bartaco. They have a location in Seaport.
I love their tacos and their margaritas.

Speaker 2 (40:54):
And Joe's's on your marina too, right, it's right behind.

Speaker 4 (40:58):
Right behind Yacht Haven.

Speaker 2 (40:59):
Joss, all right, you were going to say something with
hey Grint, I was just gonna say bar talker is great, and.

Speaker 3 (41:06):
He didn't want to get yelled at next time he's
walking in.

Speaker 2 (41:08):
Okay, I need a couple of websites for all things
Oceanhan's Things Happening Marine is to check in to bring
your boat, spend the weekend, spend the week, spend the summer.

Speaker 4 (41:17):
Macy go Oceanhavens dot com. That's our overarching website. From
there you can find more about any of our marinas
and explore their individual websites and get in touch with
us about planning your reservations.

Speaker 7 (41:29):
Okay, Oceanshavens dot com Fanpremarina dot com and Jack.

Speaker 6 (41:34):
The Boston yacht haven dot com.

Speaker 2 (41:36):
All right, and by the way, a very quick shout out.
I mentioned Andy Husbands in Smoke Shop a little bit earlier.
I want to thank him as well as my friend
Mike Crockett who owns the Salem Waterfront Hotel. I'm having
my first food event called Meat to Eat with Billy
May fourteenth at Allmodern at Marcus Street and Lynfield, and
both those guys are going to be serving up food
and entertaining the troops. So thanks guys, and that's it.

(41:59):
We're out of time. Up next sixty minutes