Tim Shaw and Susan Harragin recently relocated their restaurant Harvest Grille in Sterling to a new home at 1 Princeton St., Jefferson.
The dining spot opened in July at the former Jefferson House, which in the late 1800s and early 1900 was known as a summer hotel, attracting people from Boston and New York who wanted to get away from the heat of the cities. Several restaurants have occupied the space in recent years. Visit www.holdenhistory.org to learn about the property and the Jefferson section of Holden.
Shaw and Harragin (husband and wife) opened Harvest Grille in Sterling in 2012. The couple ran a successful business with a great following, but the property was leased, and, ultimately, the couple wanted to own a place, said Shaw about the decision to pack it up in Sterling.
Purchasing the building in Jefferson was just the beginning, according to Shaw, who said the property needed a lot of work as it had been vacant for quite a while.
The new owners have winterized the building, and completely renovated the kitchen and purchased all new equipment. They also have expanded parking, adding a new lot nearby and repaving the existing one.
Employees from the Sterling restaurant, including chef Brendan Murphy, now work in Jefferson.
Shaw is originally from Florida; Harragin, New York. They have two children.
The couple have worked in the restaurant industry for quite a while. Shaw has 35 years in the business, starting out when he was a teen. He also has experience as a commercial fisherman. The couple operated a restaurant in the Florida Keys for 15 years, taking time off on their sailboat before settling in New England.
Harvest Grille is open from 11:30 a.m. to 9 p.m. Tuesday through Thursday; 11:30 a.m. to 10 p.m. Friday and Saturday; 11:30 a.m. to 8 p.m. Sunday. It's closed Mondays.
Seating is 150. A bar is located in the front dining room. The restaurant is available for private functions. Telephone: (774) 345-4058; www.theharvestgrille.com (which continues to be updated).
Harragin’s description of the restaurant menu is, “Good, fresh food prepared with as many regionally sourced ingredients as possible. No specific cuisine influences the food.”
Crystal Brook Farm in Sterling provides goat cheese for Harvest Grille, and Philbin Orchards and Clearview Farm, both in Sterling, supply vegetables and fruits in season.
There’s plenty of variety on lunch and dinner menus, including appetizers, sandwiches and sandwich plates, seafood, steaks, combination dishes, saute?s, etc.
Tuesdays, 4:30 p.m. to closing, the special at Harvest Grille is “Fajitas and Rita’s.” Fajitas for two (choice of steak, chicken, blackened fish) with all the fixings, plus a pitcher of margaritas, costs $29.95.
Check out live music on Saturdays, and the rotating art gallery featuring local artists. The art displayed in dining rooms can be purchased.
Harvest Grille, like any new restaurant, continues to make adjustments here and there. The owners said they welcome diners’ feedback.
In 2013, a restaurant review in the Worcester Telegram & Gazette was more than positive about Harvest Grille in Sterling. The restaurant was “flawless from start to finish,” according to the review.
Diners who now travel from Sterling to Jefferson to eat at the restaurant might say that just the location has changed.
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More than a dozen craft brewers from New England will participate in "Craft: Artisan Beers + Trades," scheduled 9:30 a.m. to 5 p.m. Sept. 19 and 20 at Old Sturbridge Village in Sturbridge.
Beer and hard cider samples will be served from 11 a.m. to 4 p.m. in the beer garden in the village. OSV members and Sturbridge residents will be admitted free of charge.
Artisans at the event will demonstrate black ash basket making, copper plate engraving, fancy painting, figure carving, furniture and chair making, lace work, painted floor cloths, paper making, stone letter caring, traditional rug making, wool spinning, historical cabinet making, etc. Items will be sold.
Guests also may purchase beer and a meal at a special barbecue. Pulled pork sandwiches, brats, etc. will be available.
Live music is scheduled during the two-day event.
Visit www.osv.org for more information and advanced tickets.
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Bill Brady, executive chef/owner of Sonoma in Princeton, is one of 135 chefs in 135 cities battling it out to create America’s best breakfast in honor of the 135th anniversary of the Thomas’ brand.
Each chef will utilize Thomas’ iconic English muffins and bagels to showcase how easy and fun it is to add some local flair and “approachability” to breakfast.
Brady, who also is a chef/ instructor in the culinary arts department at Worcester Technical High School in Worcester, hopes to drum up the local vote with his Mini, Individually Ham Wrapped Thomas’ Corn English Muffins with Maple Sausage, Apple (McIntosh) and Cheddar Strata. That’s a mouthful, Bill.
Here’s how the competition works:
Beginning Sept. 14, local fans will have two weeks to vote online at www.thomasbreakfast.com to ensure their chef makes it into the next round of competition that narrows the pool from 135 to the top 16.
Read more about Brady’s background and awards on Thomas’ Breakfast Battle website.
You can vote every day, and you’ll also qualify to win prizes, including coupons and $10,000 at the end of the chefs’ competition. Information about prizes is on the website.
Foodies (and non-foodies), let’s get Bill, an award-winning chef, to the next level.
Start voting!
Mini Individually Ham Wrapped Thomas’ Corn English Muffins with Maple Sausage, Apple and Cheddar Strata: Crack 4 eggs and mix with ½ cup milk. Add 2 Thomas’ Corn English Muffins, diced, 4 ounces small diced Cheddar cheese, 4 ounces breakfast sausage (maple flavored), browned and drained, and ½ cup diced McIntosh apple. Season with salt and white pepper. Let mixture sit at least 15 minutes. Can be made the night before and refrigerated. Spray mini muffin tins with baking spray. You will need 12 slices 4-by-4-inch deli ham slices, cut in half. Place 2 ham slices in the muffin tin to form a cup. Carefully fill with strata mix and bake in 325-degree oven for 12 to 15 minutes until strata is set. Remove from tin and serve. Makes 12 servings.
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Get ready for the Triple Triple Challenge to take place Sept. 18 at Wayback Burgers nationwide. The event celebrates National Cheeseburger Day.
Guests will compete against the clock to take down Wayback’s “monstrous” nine-patty burger for a chance to be crowned the national Triple Triple Champion.
The competition is reportedly “fierce,” and last year’s winner, Molly Schuyler of California, devoured the Triple Triple Burger in 38.95 seconds.
You can sign up for the challenge at the Wayback Burger restaurant located at 11 Tobias Boland Way, Worcester.
FYI: The nine-patty burger has nine slices of American cheese topped with lettuce and tomato. Each participant will receive a complimentary T-shirt and must sign a waiver to be eligible. The winner will be announced Sept. 19, collecting a $3,330 prize along with national bragging rights.
Visit www.waybackburgers.com for more information and to view contest rules.
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A Fall Grand Beer Tasting is scheduled from 5 to 8 p.m. Sept. 17 at Yankee Spirits in Sturbridge.
More than 90 beers will be available for sampling. A $5 donation is requested for St. Jude Children’s Research Hospital. Call Yankee Spirits, (508) 347-2231, about the event.
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It’s a busy season for Niche Hospitalty Group in Worcester.
The Niche Test Kitchen, 30 Major Taylor Blvd., Worcester, will have its “2nd installment of a 3-part series of seated dinners” at 7 p.m. Sept. 25. The Harvest Dinner cost is $85 per person, including tax and gratuity.
The third installment of dinners is scheduled at 7 p.m. Oct. 30, Day of the Dead.
Reservations for the dinners are required and must be prepaid. Call (508) 612-1137, or send email to [email protected].
A Flamenco Wine Dinner will take place at 9 p.m. Sept. 18 at Bocado Tapas Wine Bar in Worcester.
Dinner will be paired with wine and sangria. Cost is $60 per person. Live Flamenco music and dance. Call (508) 797-1011 to reserve.
A Signature Wine Dinner will take place at 7 p.m. Sept. 28 at Bocado in Worcester. Six courses will be paired with regional Spanish wines. Cost is $50 per person. Space is limited.
Mezcal Tequila Cantina in Worcester and Lemonister features “Burrito Bonanza” through September.
Special burrito creations include The Cuban, The Eggplant Parm, The Steak & Eggs and The Big McMez, plus more. Rice is the side. Cost is $10.99.
Note: $5 beef burritos are available for children, 10 and younger.
Mezcal Football Fiesta Sundays are scheduled all day; Mondays, after 8 p.m.
The bar and lounge features $5 Bocaditos, while the kitchen dishes out “Gronk Combo,” a choice of guacamole, nachos and spicy chicken wings, $14, and the “Brady Bomb,” a choice of guacamole or flight of guacamole and six beef or chicken tacos on soft flour tortillas, $20.
Get in on the fun and food!
If you have a tidbit for the column, call (508) 868-5282. Send email to [email protected].