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November 3, 2006     Barnstable Patriot
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November 3, 2006
 
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Dinner Over Easy is just an on-line order away By Paul Gauvin pgauvin@barnstablepatriot.com Local chowhounds can now take a byte out of time. The husband and wife team of Sean and Tara Whelahan, owners of the seasonalKian 'n Rylee'sPub at the former Sig- mund'sChowder House at 561 Main St., Hyannis, this week spiced an old concept with a modern idea bylaunchingDin- ner Over Easy,an on-line meal ordering system designed for people on the go. Basically,the meals come in two portions, a portion being an amount of food, says Tara, eaten by an average person. So each entree feeds two with average appetites. The service differs from the traditional takeout in that meals are ordered in advance on-line, or by phone, prepared and frozen. For example, a busy couple can order five different meals for aworkweek'sworth of dinners for two people. "That's what our first cus- tomer did and it cost $55.70," Sean said. That was without side dishes, which are $1.50 per portion. Tara is a self-taught chef. She and Sean, who met in 1991whileworkinginthe same restaurant, got the idea from similar services on the West Coast and from Tara's busi- ness in Savannah. Ga., where she ran Dinner Over Easy Per- sonal Chef Service. She would go to a consumer's house to cook for dinner parties. "But since we have a com- mercial kitchen now, we de- cided to try this approach of frozen meals prepared by order so that the meals are fresh and without preserva- tives and add the onl-ine ordering," Sean said. He described the seasonal pub's business last summer as "awesome"and "fantastic" noting that the pub alone, without the tourists, might not be a profitable winter venture. Both vacationed,then lived in Harwich, went to Georgia for a while, and returned to the Cape to start the pub business named after their children, Kian, 9 months, and Rylee, 3 years. Portions weigh in from 10 to 12 ounces. "The chicken ricotta ," Sean said, " con- tains 8 ounces of thinly sliced chicken breast," in addition to linguine pasta and a sauce that includes lemon, capers, fresh scallion and chicken broth per $5.45heat-and-serve portion. The most expensive item on the menu is broiled salmon with herb mustard glaze at $6.50 per portion. The menu also includes, but is not lim- ited to, baked macaroni and cheese at $4.25; shrimpscampi with angelhair and asparagus, and spicy sweet and sour pork among other entrees. Sides dishes include spiced potatowedges,roasted winter squash , braised peas with scallions and garlic butter sauce, and more. Customers can order five different entrees in two-por- tion packages or one-item por- tions in unhmited numbers, for example, six portions in one package for adinner party. Orders are placed in advance by following instructions on- line and paying on-line by credit card. Orders can be retrieved from noon to 7 p.m. Wednes- days, Thursdays and Fridays and from noon to 6 p.m. Sat- urdays. The Whelahans say this type of operation keeps la- bor and packaging costs at a minimum, allowing them to purchase the finest ingre- dients and to charge less for the service. Once the dinners are pre- pared,they areplaced in anew "blast chiller"just purchased for the businesswhich quickly reduces the food temperature for safety before the orders are placed inthe freezer. "It isn't a production line process,"Tara said. "The chef who prepares the meals also packages them. We put together a menu that we thought consumers would enjoy, then we thought of the cost afterwards. " "We believe seniors, or off- spring who cook for seniors, people wholive alone, couples who both work might find this more sensible and affordable " than spending time shopping and cooking, Sean said. The service opened this week and is now taking orders. For more information, go to www. dinnerovereasy.com. Heat and eat business opens in Hyannis B Ralph G. Swartz Investment Representative 712 Main Street Toll-free 866-778-268 1 www.edwardjones.com Member SIPC Edwardjones Serving Individual Investors Since 1871 KEEPTHETOWN I STRONG... I ShopLocally! I Thanks-Gathering Gala Honoring Dr. Kathleen Schatzberg President of Cape Cod Community College in a benefit for Housing Assistance Corporation and the Cape Cod Community College Educational Foundation Friday, November 17, 2006 6 p.m. Willowbend Country Club Dinner,dancing and auction Tickets:$125 per person, $1,000 per table of 10 Limited seating available - Please call Deanna (508) 778-7507 ext. 210 Special thanks to our sponsors: Bank of America Cape Cod Five Cents Savings Bank TD Banknorth Wealth Management Group Sovereign Bank Sunderland Printing {Rje JSarnatable patriot values our subscribers. That 's why we are happy to offer Arthur Casavant of Osterville a real value: an additional 4 months FREE if he calls within the next seven days. 4bfk w& To become a J&triOt 'subscriber call 508-771-1427 . •pailftlegalttoWtaAMoi E ^ m m E-mailyour ^^B legal ads to Wt - - —J 8— HAYES & HAYES ATTORNEYS AT LAW P.C. Harold L. Hayes,Jr. MichaelJ. Hayes Jane Smyth Sutton Stephen P.Hayes WILLS. TRUST, ESTATEPLANNING & ADMINISTRATION REAL ESTATE, COMMERCIAL, PERSONAL INJURY 23 East Main Street, Hyannis, MA • (508) 775-0080 ~ "Serving Cape Cod for over 50 years " - At UBS, we work with you like a two-person organization. Our financial advisors take the time to understand your needs and goals to help you make confident decisions. We are one of the world's leading wealth management firms, providing you with access to a premier global asset management business and an award-winning investment bank. UBS. A global financial powerhouse with the heart and soul of a two-person firm, www.ubs.com UBS Financial Services Inc. 60 North Street, Hyannis, MA 02601 508-778-5600 800-444-7949 104 Crowell Road, Chatham, MA 02633 508-945-3200 800-863-9527 15 The Market Place, West Chatham, MA 02669 508-945-5800 800-642-4298 flit T IRS CUBS 2005 The ley symbol and UBS are registeredand unregisteredtrademarksol UBS All rights reserved UBS Financial ServjcesInc , Member SIPC State reverses town's seven- day license suspension By Edward F.Maroney emaroney@bamstablepatriot.com PATRIOT FILE PHOTO ROLLING WITH THE PUNCHES - KenrJrick's on North Street inHyannisis recovering from a fire while trying to stave off suspensions of its alcoholic beverages license. Now that The Black Cat restaurant is closed for the season, maybe its owners will lend its wooden namesake to the owners of Kendrick's Ca- sualFine Dining&Lounge for the winter.The representation of a satisfied feline would be a good match for the North Street,Hyannisbusiness that seems to have at least nine lives. In the midst of recovering from a fire that closed the business temporarily, the Mooney family was pleased that the Barnstable Licensing Board's seven-day suspen- sion of Kendrick's all-alcohol restaurant license had been overturned by the state Al- coholic Beverages Control Commission. After a show-cause hearing earlier this year that featured aggressive cross-examination byKendrick'sattorneyJohn E Slattery of Boston, the licens- ing board found Kendrick's had failed to ensure a high degree of supervision and to prevent a disturbance on the premises March 19, when shots were fired. Members concluded alsothat entertain- ment continued after 12:30 a.m., another violation. The state commission wasn't having any of it. In a Sept. 20 decision, the ABCC found that "9 security personnel worked that eve- ning. Since 150 patrons were present there were approxi- mately 16 persons for every security personnel." On the matter of the gun- shots , the commissioners ruled that "no evidence was presented to show that the managementfailed to use rea- sonable measuresto prevent a discharge of a firearm." They noted that the parties "stipu- lated through the agreed upon facts of the pre-hear- CONTINUED ON PAGE A:12 Kendrick's battered but unbowed QaQeCpd C H A M B E R OF C O M M E R C E Get Connected this month T here is still time to register for Cape Business Connect 2006 - a one-day innovative business development conference aimed at helping local businesses get a head start on planning for 2007 and beyond. On Nov. 17, the Cape Cod Chamber will co-host the second annual Cape Business Connect with Cape Business Publishing. The event will be held from 8 a.m. to 5 p.m. at the Four Points by Sheraton Hyannis. Leading business experts will be on hand to share their know-how in the areas of growing, managing and marketing your business. A marketplace of nearly 70 vendors, many of which will be offering special one- day discounted goods and services, will be open from 10:30 a.m. to 5 p.m. so attendees can purchase dis- counted goods and services. More than 30 roundtables will be set up at lunch, each featuring unique busi- ness topics critical to your success on Cape Cod and beyond. In the afternoon , attend presentations on such topics as "Hiring 55-plus: Unlimited Talent, New Op- portunities;" "Grow Your Business and Make Money Online;" "Streamline Your Small Business with Technology;" "So You Want to Buy a Business" and "Managing your Restaurant Business - Profits Today, Wealth Tomorrow." At 2 p.m., join Tim Murphy, secretary of the state Executive Office of Health and Human Services, for a session on "Massachusetts Health Insurance Re- form: What You Need to Know." A panel of three local chamber directors - Kyle Hinkle of the Orleans Cham- ber, Bob Dubois of the Yarmouth Chamber and Marie Oliva of the Cape Cod Canal Region Chamber - will join Murphy for a Q&A session. Your questions will be welcomed during this information-gathering session. Also in the afternoon , three of the state's top economists will be on hand to share their views on the regional and national economy. Featured panel speakers include Dr. Lynn Browne, chief economist of the Federal Reserve Bank of Boston; Dr. Michael Goodman, director of the University of Massachusetts Donahue Institute; and Dr. Clyde Barrow, director of the Center for Policy Analysis at UMass-Dartmouth. Send your questions for this panel in advance to glenn@capebusiness.net and we will share them with the experts. Please join us for this productive day of learning, marketing and networking. The cost to attend is just $50 at the door, and Cape Cod Chamber members are entitled receive a 30-percent discount off their regis- tration! Just visit www.capebusiness.net and register with the promotional code CAR After you register, you will receive an e-mail message with instructions on how to list your business at www. capebusinessconnect.net - a new business-to-business online networking portal. You can begin immediately to make connections in advance of Nov. 17th ! For more information on Cape Business Connect 2006, visit www.capebusiness.net. FROM THE CEO