From Lancer to Lobstah: Former Livingston Resident Cooks Up Success in Maine

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10
Jun

From Lancer to Lobstah: Former Livingston Resident Cooks Up Success in Maine

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By Jeff Friedman As a product of the Livingston school system, former resident Rick Hirsch must have come across the quote, “Go west, young man,” often credited to American author Horace Greeley. Still, Hirsch, a 1980 graduate of Livingston High School, decided to go north instead to realize his professional and personal destinies in mid-coast Maine. With a few key stops first during his early years, Hirsch made his way to Damariscotta, Maine to become a respected executive chef and restaurateur known statewide for his culinary virtuosity. Along with his wife and general manager, Jean Kerrigan, he opened the Anchor Inn in Round Pond 27 years ago and his seafood restaurant, the Damariscotta River Grill, in 2004. They continue to own and operate “The Grill” today. Hirsch smiles when talking about some of his fondest childhood memories from growing up in Livingston in the late 1960's and 1970’s. “I didn’t have a single thought about cooking in those days, but I loved to eat,” said Hirsch. “Bonvini’s Pizzeria, Don’s Drive-In, the Heritage Diner, the Landmark… I remember them all.” He played drums in the LHS marching band, hung with his friends at the newly-opened Livingston Mall, and was a catcher on the LHS baseball team with the young Chris Christie, now governor, who also grew up in Livingston and graduated the same year as Hirsch. The LHS class of 1980 also produced author Harlan Coben, among other notables. Hirsch’s first interest in food manifested itself in college while earning a business degree at Ohio University. “My first summer job was working in a salmon cannery in Alaska,” he reminisced. “Then, I walked into a local restaurant to ask for a dish-washing job. I got it, watched the cooks, and instantly knew that I could do it.” Even after just a few months, Hirsch knew that he had a knack for cooking. Later, he cooked during summer breaks at several Maine restaurants. Wanting to experience other food cultures, he headed to the Virgin Islands, where he joined the busy teams of two restaurants on St. Thomas. Hirsch returned to New England for his formal culinary training at Providence, Rhode Island’s prestigious Johnson & Wales University. “Johnson & Wales taught me technique more than anything else,” he said. “I learned to have an appreciation for the classics, which helped me to grow my style and technique from there.” Just how did Rick Hirsch make his journey from Lancer to ...

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