Crooked Hook Pub opens with three new pros
By Naomi Klouda
In a chance conversation on a Paul Banks school field trip, Rick Cline, owner of the Homestead Restaurant, came upon an offer he just couldn’t refuse.
El Pescador owners Jose and Carmen Ramos mentioned to Cline that they were hoping to lease out their restaurant on the Homer Spit this summer. And Cline had just the chef in mind to make it work.
The Crooked Hook Pub opened on the Spit last week, featuring the work of three new pros from Orlando, Fla.
Rick, along with his wife Sharlene, had recently recruited a renowned chef, Chris Lukick, off Craigslist. Lukick comes from an impressive background: he’s a graduate of the French Culinary Institute and exhibited his skills on the cable television cooking challenge, “Top Chef.” He also worked under famed chefs Rick Moonen, Marcus Samuelson of New York, (owner of “Aquivit”) and Susanna Foo of Philadelphia.
“I came home from work, and they were saying, ‘how would you like to own another restaurant?’” Sharlene said.
Lukick suggested the idea might be manageable on short notice with the help of his two colleagues in Orlando. Both were out-of-work due to a tourism recession that isn’t likely to get much better in light of the Gulf of Mexico oil spill.
Lukick, while working as the executive chef at five Orlando restaurants, directed Ed Murphy and Zach Carlson. He highly recommended Murphy as a manager/bartender, and Carlson as a talented sous chef. Murphy’s credentials included being named to the “Top 20 Coolest People in Orlando” by Orlando Magazine.
At the Crooked Hook, Murphy manages the front and back of the house, Carlson is the head chef and Lukick is the executive chef. Lukick also chefs at Homestead.
The new menu, featuring hearty hand-packed hamburgers, Philly Cheesesteak sandwiches of sliced rib eye and a halibut reuben, promise to warm stomachs after a brisk day fishing. The shepherd’s pie is a concoction from ground rib eye steak, carrots, roasted onions and peppers topped in mashed potatoes au gratin. Homer-brewed beer, Ring of Fire mead, speciality desserts and a kid’s menu are also featured.
“We were aiming for a broader audience and wanted to provide something not available on the Homer Spit,” Sharlene explained. “We realized fish and chips and the other dishes were what would be on a pub menu.”
Comments are closed