Monday June 03, 2013 | 05:22 PM

I started working on my Sunday story about Harding Lee Smith back in March. As usual, when a reporter works on a big package, there’s lots of leftover material as well as information that arrives too late for publication.

So, for folks who just simply can’t get enough news about local restaurants, I’ll start with the name of chef Chris Gould’s new place at 414 Fore St. (at the junction of Fore, Dana and Wharf), which he sent me after my deadline: Central Provisions.

Gould says that in the 1800s, Dana Street was called Central Street. The building he and his wife just bought to house the restaurant was at that time a warehouse for provisions for ships. Thus, Central Provisions.

I also have a lot more information about  the game of “chef roulette” Harding Lee Smith is playing as he reorganizes his Rooms restaurants to make way for Boone’s Fish House & Oyster Room. As I mentioned in my story, Smith has just hired Bryan Dame, formerly of The Edge in Lincolnville, to be the executive chef of Boone’s. Here are the other changes he’s making:

  • Sean Doherty, chef de cuisine at The Corner Room, will become chef de cuisine of the Oyster Room.
  • Greg Wilson, chef de cuisine of The Front Room, will become chef de cuisine of The Corner Room.
  • Kelli Thompson, sous chef at The Front Room, is being promoted to chef de cuisine at that restaurant.
  • Brandon Tenney, chef de cuisine at The Grill Room, will become executive sous chef, or chef tournant, for all of the Rooms restaurants. Dylan Boepple, a young chef from Vermont, is taking his place at The Grill Room.
  • Jack Smith, who currently works at The Grill Room, will become sous chef at Boone’s.

Whew. Got all that?

About the Author

Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.

Meredith can be contacted at 791-6332 or mgoad@pressherald.com
On Twitter: @meredithgoad


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