A jolly good time: Hey Sailor! offers good company, drink and food

Elevated pork belly, served on collard greens with scallion and cheese hush puppies and a pickled mustard seed relish, are amid a rotating menu of specials at the gastropub as are the cod cakes (down below) with potato, bacon and ramps. Photograph COURTESY OF HEY SAILOR!

SEARSPORT — Kirk Linder and Charlie Zorich, entrepreneurs of The Hichborn restaurant in Stockton Springs, have required to build a more casual position with a exciting, welcoming vibe for people to meet up with for drinks and get a brief, tasty bite. Their shared eyesight is reflected in the recently opened pub Hey Sailor! on East Most important Avenue. 

“We developed the bar we needed to hold out in on our times off,” stated Linder, who hails at first from Spencerport, N.Y. “It’s an artwork gallery also. Right now, we do quarterly reveals.”


Fredrick Kuhn of Stockton Springs is the existing artist and is explained as “a present-day artist whose use of shade and style generates artwork that delights, that is pleasing, joyful, sudden.”


The pub’s cocktail menu is impressed by ports about the entire world. The gastropub’s tagline is #tacosartbooze.

“It’s genuine craft cocktail perform,” reported Zorich, who arrives from Astoria, Ore. “We do all our have infusions in-house. Anybody guiding the bar has a solid background in mixology.”

Saddle up to the bar and buy a Thai Me Up, a rum-based mostly consume, or Thai iced tea, coconut cream and Li Hing Mui.

First introduced by the Chinese, Li Hing Mui is a sweet seasoning powder, built with ground dried plums, sugar, licorice root and salt. “It’s delectable sprinkled on fruit of all sorts and some desserts,” Zorich said. “It will work perfectly with the smoky sweetness of the Thai tea.”

Or try Persephone’s Arrival, a frothy, amazing inexperienced concoction with local gin, milk eco-friendly tea, yuzu sake, honey and egg white.

There are bar treats, tacos, salads and desserts. 

Hey Sailor! has a resolved Latin aptitude but also serves Southern dishes these types of as gumbo — tostones from way South — as very well as Middle Jap which include laarb.

Tacos have veggies, soy curl, carnitas, rooster tinga and barbacoa with selection of salsa.

“We truly love West-Coastline type taqueria foods,” Zorich claimed. “I wanted to be ready to wander 5 minutes and get good tacos.” 

At Hey Sailor!, some weeks have themes. For occasion, Seaweed Week attributes dishes and sauces designed with dulse. Day by day specials consist of cod cakes. 

Zorich is a fourth-technology chef. He grew up at the mouth of the Columbia River, splitting time with relatives amongst Very long Beach front, Washington and Astoria in Oregon.

“Cooking is anything I’ve generally done,” he mentioned, recalling a childhood memory of stuffing mushrooms for his grandmother at age 10.

Zorich’s father experienced 5 brothers. He and his 13 cousins took turns to cook encouraging their grandmother cater activities. It might be protected to say he was born with a spatula in his hand. 

“Anytime there was a possibility to get together and prepare dinner and consume, we did,” he recalled.

The Zorich household has an in depth culinary historical past. Back in the 1920s and ’30s, the chef’s good-grandmother catered for all the timber barons in Portland, Ore. His father attended culinary college and owned a lodge.

Zorich’s paternal grandfather and his brothers immigrated from Croatia to the United States in the 1920s to salmon fish. He moved initial to Ketchikan, Alaska, and then moved the family members to Astoria in 1950.

Zorich himself attended the Western Culinary Institute in Portland, Ore. The establishment is now Le Cordon Bleu University of Culinary Arts.

Linder has a track record in artwork, layout and building and handles the small business finish of things as perfectly as the aesthetics. 

“That’s how we make a superior staff,” Zorich stated. “We had self confidence heading into these structures and getting care of them.”

“I really like food,” explained Linder, who does not possess his partner’s culinary roots. To that finish, when the couple pay a visit to Linder’s mother, she normally has a checklist of dishes she would like Zorich to make for her.

Mexican-model donuts referred to as buñuelos (previously mentioned), which are served with orange fennel seed and queso fresco, are between the flavor-packed bites. Picture COURTESY HEY SAILOR!

Producing Hey Sailor!, which is located at 25 East Primary St., took two yrs. The pair recently purchased the vacant building upcoming doorway, which experienced been a Grasshopper Store. Linder claimed the program is to expand the pub into the Grasshopper making for a lot more seating.

A lot more seating is surely wanted.

The pub opens at 3 p.m. Not lengthy just after the bar is total and the tables are nearly so. 

“Maine feels like the Pacific Northwest in the ’90s,” stated Zorich, a native of a fishing village on the Oregon coastline. “A large amount of resourceful men and women performing creative factors. I believe there is lots of opportunity listed here.”

The Hichborn, housed in Stockton Springs’ N.G. Hichborn dwelling, was their initial organization. Zorich suggests they chose the japanese Waldo County town simply because “it’s close to all the things but not in the center of nearly anything.”

Also, Waldo County’s booming farm scene was a massive draw.

“The amount and quality of the small farms — that is what obtained us into the area,” mentioned Linder. “The foodstuff remaining developed and foraged in Waldo County is some of the very best in the environment.”

Zorich included, “There are so a lot of micro-climates.” 

The pair have been building associations with the farms for the earlier five years.

“They’re asking us what we’d like them to mature,” claimed Linder. “I adore going out to the farms.”

Bahner Farm is a supply for “amazing asparagus and deliver of all sorts,” the pair mentioned. Next Frost Farm gives “fantastic cilantro, pea shoots, wintertime and summer months greens.”

They resource peppers, potatoes, tomatoes and additional greens from Stubborn Ox. Meanwhile, the people at Moorit Hill are excellent mushroom farmers, the chef reported. Wee Bit Farm presents pork, beef and lamb.

In the meantime, Calyx Farm is a resource of domestically grown ginger in the drop, tomatoes, peppers, radishes and greens.
Farm-lifted sea scallops arrive from Vertical Bay.

 

Hey Sailor! is situated at 25 East Principal St. in Searsport. Several hours are 3 to 9 p.m. Thursday by means of Sunday No reservations are taken. Takeout is out there.

Jennifer Osborn

Information Reporter Jennifer Osborn addresses information and capabilities on the Blue Hill Peninsula and Deer Isle-Stonington. She welcomes strategies and tale tips. She also writes the Absent Shopping column. Electronic mail Jennifer with your solutions at [email protected] or connect with 667-2576.
Jennifer Osborn