Our Family
02 November 2009 12:03 PM
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We use to have the story of how Summer Jo's came to be on the website. It's gone now, and I'm not sure we should resurrect it, but it's the basic story: boy meets girl, they fall in love, they work on architecting their life and starting a family, only no family comes forth. Soooo, after a period of time of working in the publishing industry, our story is they come along and find a property that they fall in love with and name it Summer Jo's, after the daughter they might have had (the son woulda been named Adlai Joe, not Autumn Jo as some would guess).
Ten years hence, Summer Jo's still growing, but what an awesome family we have:
Chef Joy Cyr, originally a sous chef here, promoted within (how we love that — and how she's risen to the challenge). To be a top-notch chef without a lot of staff requires a lot of brain-power and ultra organizing. She's got it and the talent
to sweep our customers off their feet.
Farm Manager Matthew Molyneaux: So knowledgeable he's gone on to become an organic farm certifier while working at Summer Jo's part-time.
Wine Director and Front of House Manager Thomas King spends all of his spare time researching the most-sought-after wines, which means Summer Jo's has been honored annually to be among the best restaurants in the world for wine lovers.
Sous Chef Tracy Allen: Hometime boy (grew up here) went to big city (Seattle) where he worked in fancy-pancy restaurants.
Landscaper / Handyman / Livestockherder / Candoanything Samuel Custodio: whatever we ask, he can do, and beautifully.
Farm/Greenhouse Manager Marggy Wheeler: Formerly of Pacific Botanicals, she has graced our lands with her talents for nine years.
Baker Amber Birmingham spent a coupla days with Chester Smigielski ( who still fills in when needed, decided to retire his full-time baking hands): Picked it up in no time flat, churning out bread and parbaked pizza loaves to much acclaim.
Andy Getz, newest on board: culinary school grad: taking the pressure-cooker environment in his stride. And then there's the wait staff, the people who take care of you, and some other folks behind the scenes... but that's another blog.
-Nancy
Ten years hence, Summer Jo's still growing, but what an awesome family we have:
Chef Joy Cyr, originally a sous chef here, promoted within (how we love that — and how she's risen to the challenge). To be a top-notch chef without a lot of staff requires a lot of brain-power and ultra organizing. She's got it and the talentto sweep our customers off their feet.
Farm Manager Matthew Molyneaux: So knowledgeable he's gone on to become an organic farm certifier while working at Summer Jo's part-time.Wine Director and Front of House Manager Thomas King spends all of his spare time researching the most-sought-after wines, which means Summer Jo's has been honored annually to be among the best restaurants in the world for wine lovers.Sous Chef Tracy Allen: Hometime boy (grew up here) went to big city (Seattle) where he worked in fancy-pancy restaurants.
Landscaper / Handyman / Livestockherder / Candoanything Samuel Custodio: whatever we ask, he can do, and beautifully.Farm/Greenhouse Manager Marggy Wheeler: Formerly of Pacific Botanicals, she has graced our lands with her talents for nine years.
Baker Amber Birmingham spent a coupla days with Chester Smigielski ( who still fills in when needed, decided to retire his full-time baking hands): Picked it up in no time flat, churning out bread and parbaked pizza loaves to much acclaim.Andy Getz, newest on board: culinary school grad: taking the pressure-cooker environment in his stride. And then there's the wait staff, the people who take care of you, and some other folks behind the scenes... but that's another blog.
-Nancy
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