#Holiday Parties DJ Boston

[softspiderling]

Ibiza is the sluttiest place on earth and DJ is the sluttiest profession. Harry wants to be a DJ residency in Ibiza in one of the top clubs.

Amsterdam is the 2nd sluttiest place on earth and Harry gave an interview months ago where he said he just got back from holiday there and it was amazing.

Like damn Harry why cant you be a whore in my city?😭But my city is the least sluttiest city on earth (Boston)

he’s so 20 year white guy it hurts😭i can just see him turning up in llorret or split, like the most insane party locations. remember that one interview where he said he went on a party holiday with tom ? i can just imagine the absolute deprivation going on there😭

[djholt]

Family Reunion | Para

Featuring: Delilah, DJ, & Tucker Holt. Mentions of their parents (Jonathan & Scarlett Holt), and Tucker’s boyfriend (Cameron LaCava) Time Frame: Thanksgiving 2022 Location: New Orleans, LA // Los Angeles, CA // Boston, MA Triggers: Mentions of homophobia, biphobia, alcohol & death/loss Notes: The Holt siblings gather (over video call) for the holiday

DJ had been spending the past couple of days leading up to Thanksgiving catching up with friends and former colleagues while in LA. A former client of hers while at her old agency had invited her down for a ‘Friendsgiving’ and after some consideration, she’d accepted. While at the extravagant home and watching some of the other guests mill about, sipping beer and cocktails in small clusters, DJ had been half-heartedly watching a football game on the giant, 80″ flat screen TV. While she was happy to have been invited over and not spend Thanksgiving alone, she as a bit tired and contemplating a round of visits and ‘hellos’ before calling it an early evening and heading back to her hotel room to sleep. Or take advantage of the hotel’s heated pool for an hour.

It was at that very moment that DJ’s cellphone buzzed her hand. For a split second, she’d hoped that there hadn’t been any sort of work-related crisis happening. Thankfully, the alert was actually showing her sister’s name, photo, and a request for a video call.

Glancing around while thinking quickly, she excused herself from the party’s main indoor area and slipped into the nearest bathroom, locking the door behind her. As she lowered the toilet lid and sat down, she answered the phone in a somewhat hushed tone, finding that her sister, Delilah, already had their brother, Tucker on the video call from his respective location.

“Hey! Happy Thanksgiving, Dolly!” Delilah piped up.

“Yeah, Happy Turkey Day. I love the haircut,” Tucker added, lifting his martini glass in a toasting gesture.

“Back at you both, and thanks, Tuck,” DJ replied, gibing her siblings a friendly smile.

“How’s Boston, Tucker?” Delilah asked.

“Just peachy, sis. Very historical. Way too cold to ever live here. We just finished having dinner. Cam’s family is still a little bit stuffy for my taste. Like I was regretting not wearing some pearls, but they’re nice people.”

DJ and Delilah chuckled at Tucker’s joking over the pearls. And then DJ asked, “How’s the adoption going?”

Right away, Tucker’s eyes widened and his lips stretched into a huge smile. “Amazingly! We should have our baby girl after the new year. You’re going to be aunties soooon!”

At his singsong announcement, DJ raised a hand on camera and said, “Already there thanks to Delilah but I’m happy to be an auntie again.”

Tucker gave a harmless but dismissive flick of his wrist at his sister’s technicality and then said, “Anyway, we’re so ready for her. Cam and I have been watching a lot of kids shows to prepare and Dolly? Nesting is definitely a thing. We’re not allowed to tease Delilah anymore.”

DJ rolled her eyes, while Delilah said, “Don’t worry, the baby factory over here is closed permanently. Three is plenty of kids for me. What about you, Dolly?”

DJ’s brows shot up, “Uhh, my baby factory never opened, so...”

Delilah chuckled and said, “Okay but are you seeing anybody? Are you thinking about settling down sometime soon? Maybe starting a family?”

With a sigh and a quick pause to make sure she wasn’t being overheard, DJ lowered her voice and told them both, “You do know that those things are requirements in life, right? I don’t think anything serious is happening for me right now, and I really don’t know on the kids front. I don’t exactly work the kind of job that’s conducive for the whole conventional family life.”

“Really?” Tucker questioned, tipping the martini glass to his lips. “For some reason, I thought you might want a child or two someday. If you did, I’m sure you’d figure out a way to make it work. Have it all and whatnot.”

Shrugging her slender shoulders, DJ replied, “I’m really focused on my career. And I love what I do. I’ve worked hard and love that I’m also successful at it and that’s not something I want to compromise. Besides, isn’t it a little backwards for me to jump to any sort of family planning when I’m still single? I mean, wouldn’t the Old Man keel over or ask God to smite me if I attempted having a child out of wedlock?”

Tucker couldn’t suppress an amused snort while Delilah’s face became immediately void of any amusement. With a gentle reproach, the eldest of the Holt siblings said, “Dolly...”

“What? Come on, Delilah. When has he ever approved of anything about me--who I am, what I do, any of that? I’m sure he’d have a conniption if he saw how short my hair is. And what if I were to pursue a serious relationship with another woman? Do you think it’d matter to him whether or not I’d want to have children? My relationship and any children would be abominations to him. Delilah, I know you choose not to speak ill of the man, but you only have secondhand experience to what Tucker and I went through when it came to our sexualities and Dad’s behavior towards us. I’m not ashamed of who I am or who I might end up in a relationship with. And I’m not going to submit myself or anyone important to me to his judgments.”

Taking a deep breath, DJ reminded herself to keep her voice low but she continued on. “He claims to love me but he doesn’t show it. Blowing up my phone around the holidays or his birthday, leaving me voicemails where he’s making digs or attempted guilt trips if I don’t answer or call back right away? That’s not love. Standing firm over some biblically-charged misgivings on non-heterosexuality to fuel his phobias or beliefs that two of his kids are absolutely going to hell? That’s not love. He can make the claim that he loves us but he has a horrible way of actually showing it. The only reason I’ve catered to him on any level with returning or answering calls has been for Mama, for her memory. But after this year, I’m not doing it anymore. I’ll find a different way to honor her--a way that doesn’t include his type of conditional love.”

Delilah frowned but said nothing. Tucker proceeded to down the rest of his very full martini glass.

The silence stretched on into uncomfortable territory, so DJ said, “Listen, I have to get going. I was invited to this Friendsgiving shindig and so far I’ve either been a wallflower or hiding out in a guest bathroom talking to you two. I love you both, but let’s talk again sometime before the weekend’s up, okay?”

“Sure, sure,” Tucker replied, lifting his empty glass in mock toast to the screen.

“Yeah, that’d be nice. And Dolly, Tucker, listen. Y’all know I love you, right?” asked Delilah.

“‘Course we do,” Tucker said.

DJ’s expression softened a bit but she didn’t offer her siblings a smile as she said, “I know. I love y’all too. And as much fun as hiding out in a bathroom at someone else’s party sounds, I really should get going.”

Tucker chuckled and Delilah said, “Oh, right, right! Sorry! We’ll talk again soon. Both of you take care.”

“Always,” Tucker sassed.

“Give my hellos and such to Cam, Jackson and the kids.”

Tucker and Delilah spoke confrimations over one another before all three ended the video chat. DJ sighed, thinking about the turn the conversation had taken with her siblings, namely with Delilah. She knew that, despite her eldest sister loving and accepting her and Tucker for all of who they were, her sister was by far the least resistant of their bigoted father and always tried to mend the broken bridges between them. DJ gave up actively trying to get her sister to see sense and give up said crusade, but she also wasn’t going to listen to Delilah’s attempts at getting her to even pretend to be loving towards their father. She hadn’t seen him as an actual father for a very, very long time. Thanksgiving certainly wasn’t going to change that.

Having coached actors, musicians and at one point, a local politician through public relations and putting on a strong faces when they weren’t really in the mood or mindset to, she took her own advice, slapped on a convincing smile, and washed her hands before heading out of the bathroom the rejoin the Thanksgiving festivities--and try to put the bulk of the video call behind her.

[mondoradiowmse]

10/09/24 Mondo Radio Playlist

Here's the playlist for this week's edition of Mondo Radio, which you can download or stream here. This episode: "The D.J. Jamboree", featuring early rock 'n' roll disc jockeys and more. If you dig it, don't forget to also follow the show on Facebook and Twitter!

Artist - Song - Album

The Big Bopper/DJ Jack Carney, WIL 1430 AM, St. Louis, MO - Chantilly Lace - The Cruisin' Years

Roy Orbison/DJ Robin Seymour, WKMH 1310 AM, Dearborn, MI - Ooby Dooby - The Cruisin' Years

Camel Rock 'N' Roll Dance Party - Airdate: 03/31/56 - Camel Rock 'N' Roll Dance Party

Paul Winter - Toptoon (The D.J.) - A Winter's Tale

Herman Shlumpf - Disc Jockey's Lament - Disc Jockey's Lament (Single)

Jesters Of Destiny - I Hate Bruce - Fun At The Funeral

Clarence "Frogman" Henry/Arnie "Woo Woo" Ginsburg, WMEX, Boston - But I Do/1961 Ford Commercial - Cruisin' 1961

Les Elgart And His Orchestra With Don Forbes - D.J. Jamboree - D.J. Jamboree (Single)

Lee Dorsey/Arnie "Woo Woo" Ginsburg, WMEX, Boston - Ya Ya/1961 Pontiac Commercial - Cruisin' 1961

Murray The K/Various Artists - Side 1 (Opening/The Chiffons - He's So Fine/Randy And The Rainbows - Denise/The Angels - My Boyfriend's Back/Murray The K - Introduction/Jan And Dean - Linda/The Tymes - So Much In Love/Murray The K - Comedy Bits/The Ronettes - Be My Baby) - Live From The Brooklynn Fox: The Murray The K. Holiday Revue

Sam The Sham & The Pharaohs/Robert W. Morgan, KHJ "Boss Radio" Los Angeles, California - KHJ I.D. & Robert W. Morgan Jingle/1965 Rambler Commercial/Wooly Bully - Cruisin' 1965

Shirley Ellis/Robert W. Morgan, KHJ "Boss Radio" Los Angeles, California - "It's 8:30 In Boss Angeles!"/The Name Game - Cruisin' 1965

Mitch Ryder & The Detroit Wheels/Pat O'Day, KJR Seattle, Washington - Pat O'Day Theme/Devil With A Blue Dress On/Good Golly Miss Molly/Boeing 50th Anniversary Salute - Cruisin' 1966

Tommy James & The Shondells/Pat O'Day, KJR Seattle, Washington - KJR Number One Announcement/Hanky Panky/1966 Chrysler Commercial/1966 Pacific Northwest Band Championship Announcement - Cruisin' 1966

The Wolfman Jack Show - XERB Aircheck (10/17/67) - The Wolfman Jack Show

The United States Army/Fred Robbins - Luxembourg - The Hit Heard 'Round The World

The United States Army/Fred Robbins - Amsterdam - The Hit Heard 'Round The World

[discjockeyboston77-blog]

Boston Wedding DJ - Disc Jockey Boston

We are always ready to provide you with professional Boston wedding Dj services in Boston, MA. We also organize professional, corporate and social events in Boston. Contact us to keep your guests out of their seats and dancing all night long. For more information, visit us click here.

[queerofdenial]

merry fricksmas

whaddup la-hoo-sers (so sorry that was not hot) I had a brainrot today and couldn’t stop thinking about random hacks shit so here’s a headcanon that turns into a ficlet and then back into a headcanon and then back into a ficlet don’t really know whats going on but there’s mistletoe involved so enjoy kids, @trying-to-get-somewhere-real said i should share with the class 

disclaimer: i kNOW with deb’s big ass fur coat it’s likely mid autumn or already early winter by the time ava’s dad dies but that doesn’t entirely jive with my headcanon timeline and bc JL&P refuse to give us any concrete information about when this fuckin show is supposed to take place, i’mma say it’s further from the holidays than it appears, m’kay?

email? what email?

context: they start touring pretty soon after they return from Boston, doing a handful of major comedy clubs with pieces of the new hour until they can organize a theater tour. the show needs to be worked out a bit more before she can start selling out thousand seat venues, ya know? They spend the rest of the year in clubs while Jimmy and Marcus organize a spring tour, getting a solid seven weeks until the full tour kicks off on Presidents’ weekend. 

Deb hosts a christmas party during the holiday break between the halves of the tour. it’s the friday before Christmas, and ava’s planning on going back to Boston on Tuesday to get to Nina’s before Christmas eve, the first one they’ve spent without her dad. It was in the tiny dressing room of a comedy club in Chicago that Deborah had offered to fly Nina to them for the holiday; Ava smiled when she declined, holding back tears at the fucking kindness of it all but knowing that she was going to be an absolute train wreck the second she stood in front of an empty tree to decorate it. She didn’t want Deborah, or DJ, or anyone else to see that.

Alright I’ve gone way off track here BUT anyways Deb hosts this swanky ass Christmas party, champagne ensues, good vibes all around, by no means a rave, but bigger than DJ’s birthday, and the entire core squad was given an open invite (Damien has friends, who knew?). Marty may or may not be there and seeing his name on the RSVP list that Ava peeked over earlier that morning when Deb wasn’t looking might’ve convinced Ava to wear heels for the first time since her senior prom, just to take Deb’s attention off of him for one god damn minute more. 

Deb looks phenom as always, Ava’s in a vintage red crushed velvet suit that has her looking like a dyke-y mrs claus. It’s way too big on her but somehow works bc there’s no way she was gonna wear a shirt under that. It’s a bolder look than she would’ve gone for six months ago, but spending as much time as she has around Deborah she’s learned to take some risks, and learned to be okay with them.

GETTING TO THE POINT: at some point, as happens in every hacks fic with a party and *vomits* marty, Deb is talking to him, makes intent eye contact with Ava, Ava storms off, upstairs probably or to some fuckin balcony or the pool house or whatever the point BEING, Deb follows her. This isn’t one of those ‘confess your feelings’ moments tho, bc Ava is PISSED—after one crossfaded night on the road and a well timed SVU episode, Deb told Ava everything about what happened w/ marty after DJ’s party, how he belittled her (in general tbh), and Ava cannot believe that after all of that, after kicking him out from the dress rehearsal at the 2500th—that Deb is still willing to go back to him. Ava had hoped that she made more of an impact on Deborah’s esteem/pride than that. Thought that she made a breakthrough with convincing D to do this show, thought that Deb wasn’t going to let mediocre men without any understanding of the shit Deb’s been through take what they want from her without giving her the world in return anymore. 

Deborah is speechless and Ava storms off again (she gets cornered by Kiki and spends the rest of the party trying to help her re-convince Luna that Santa is in fact real after the mayor couldn’t keep her fucking mouth shut about buying presents ‘from santa’ for underprivileged kids). Ava’s busy with this and doesn’t see Deborah come back to the party a few minutes after Ava did, doesn’t see her decline Marty’s advances, doesn’t see Marty leaving in a huff before they’ve even brought out the desserts. It’s not until later when everyone’s starting to leave that Ava finds out, standing over the tray of leftovers in the kitchen when Josefina offhandedly mentions that she was proud of Deb for kicking out that sleaze bag, if only because he never shuts the front door when he leaves. 

Ava puts down the cupcake she was about to devour and goes back out to join the stragglers — a group a bit smaller than the size of the dinner party now, all scattered around the living room and entryway. She makes eye contact with Deb who’s standing above Damien, who is profusely apologizing for his two friends passed out on the couch after too much of the open bar, Deb’s eyes go wide when she sees Ava and Ava feels a flitter in her stomach as she smiles back at her and approaches. But before she can say anything Deb is dragging her by the arm through the small closet/hallway that connects this living room to the kitchen to go get some coffee or a bottle of water for the two stooges on Liberace’s butthole couch. Ava’s got enough of her bearings to stop and grab Deborah’s hand, and now they’re standing in this dimly lit closet/hallway (really, what the fuck is this rich people shit) staring at each other.

Ava’s starting to apologize for what she said earlier and say something about how she’s glad marty is gone or whatever and deborah rolls her eyes to the ceiling in exasperation before she freezes and cocks an eyebrow, looking back at ava. Ava glances up, and there’s mistletoe because of fucking course there’s mistletoe, ava’s life is a bad movie at this point and before she can brush it off with some joke, deborah makes one of her own, something along the lines of “of all the gin joints in town, you stop me to talk about my ex in this spot?” Ava is flustered but she’s learned from Deb and knows her and knows Deb is trying really hard not to keep glancing at her exposed chest and has had maybe one champagne too many, so gets all cocky and “you’re the one who pulled me into the closet, you sure this one wasn’t your manifestation?” (It’s not a closet, deb corrects her). 

Regardless, they’re standing here under this mistletoe making jokes at one another and now Ava’s made a joke about doing it for the bit, so now it’s a challenge and we know how Deborah Vance can’t say no to a challenge so mid-sentence she just yanks Ava by the hand that’s (somehow? how did she not notice?) still in hers, puts her free hand on Ava’s jaw and kisses her, once, light, barely even a kiss, but she pulls away and Ava’s eyes are wide and panicked and her hand is frozen where it lightly brushed deborah’s collarbone, and it makes Deborah panic a bit but she’s gotta keep it together so she drops Ava’s hand from hers, and pats her on the cheek that’s still under her other palm before turning and walking away into the kitchen. 

Eventually, as the coffee she’s making is brewing (right, yes, that’s what they came in here for) Ava makes her way through the door and can’t make eye contact with her, just grabs two bottles of water from the fridge, murmurs something about the boys on the couch and makes a quick exit. At this point deborah is in full internal panic mode; she thought she knew Ava better than this. she thought Ava wanted this, but now Deborah thinks she miscalculated very badly. The lump in her throat keeps growing as she brings out the cups to the two now-awake drunkards. Damien is apologizing again and telling her something about an uber on the way and something about stars and vomiting, but she isn’t paying attention to anything besides the fact that Ava is nowhere to be seen (Damien says she’d gone upstairs after bringing the waters). 

Someone calls her name and she realizes that there are still people here and as much as she wants to go find Ava immediately and apologize profusely and make sure she’s okay and that Deb hasn’t completely fucked up the one truly great thing in her life, she has to stay and ~manage the people~ and it takes her another forty five minutes of getting people out the door until it’s just her and Josefina downstairs, and she bids the woman goodnight before rushing up to the spare bedroom that she knows Ava’s taken refuge in.

She doesn’t know what she’s expecting when she opens the door but it’s certainly not Ava, now barefoot but still in the suit, with a suitcase flopped open on her bed, calmly folding and laying clothing into the open case. 

“Wow, you’re packing three days early, glad to see some of my good habits have rubbed off on you” (or something like that i dont KNOW im not a writer and deborah is too smart for me i’m sorry i literally only understand Ava). Ava looks up at her and stops her folding, wringing the t-shirt in her hands like it’s soaking wet. it’s the first anxiety tick that lets Aeborah see through the mask of calm Ava’s got up. 

“Uh, yeah, not really…I moved my flight, first thing in the morning.” 

Deborah inhales sharply, “Ava…”, and she’s ~still spiraling~ and now she thinks what she’s done is bad enough that Ava is going to leave her and she can’t just leave. “I’m so sorry, I shouldn’t have done that, of course I shouldn’t have done that, but it won’t happen again, take all the time you need” and whatnot, she’s just blabbering and Ava’s more and more confused so Deb just keeps talking hoping that eventually she’ll say something that works but eventually Ava interrupts her, “Wait…what?” Deb just stands there for a second before whispering one more “I’m sorry” and turning around and heading back across the hall to her own bedroom. 

That’s when Ava realizes what deborah must think, how wrong deborah is, and runs after her to correct her. she reaches Deb just as she’s crossing the threshold into her room and puts a hand on Deb’s arm to stop her (the same place on her bicep Deborah was holding Ava earlier) as she calls her name. 

“Deb, wait. I’m not leaving because of what happened in the closet.” Deborah stares at her incredulously, waits a beat. “Okay, maybe I am, but not for the reason that you think. Literally for the opposite of that. You didn’t do anything. It’s mistletoe, people kiss. I would’ve stopped you if it was a problem.” 

Ava calms a bit when she sees the relief in Deborah’s eyes at that, the way the tension in her shoulders dissipates before hiking up again, “Then, why? If it’s not a problem, what did I do to make you willing to wake up early enough for a morning flight?” 

Ava realizes now that she has to tell her. Has to tell Deborah that the reason that she panicked when Deborah kissed her was because she thought she was fucking dreaming. Has to tell her that she hasn’t licked her lips in nearly an hour because she doesn’t want to rub off the small bit of Deb’s favorite Chanel lip gloss that was transferred to Ava’s bottom lip in those brief seconds, those brief few seconds of fucking bliss that Ava’s been replaying over and over like a gif plastered to the wall of her brain. She has to tell Deborah that the reason she’s leaving is for her, because Ava’s been able to successfully avoid dealing with her growing feelings for Deborah since the woman swept in like a gift from fucking god herself and made her mother laugh at her dad’s funeral. Has to tell Deborah that now that she knows what her lips taste like, how soft her skin is, she can’t fucking breathe around her anymore, that she just needs to take some time away to get her shit together before she ruins everything. Has to tell her that she has to find some way to get over her before she becomes another person who asks something of Deborah that Deborah isn’t willing to give in return, because Ava is different than those sleaze bags and she’s not going to throw away their entire partnership over a feeling she knows (wrongly. Ava is wrong about it not being reciprocated, and a gay disaster and i love her) isn’t mutual (honestly, she thinks, fuck that therapist. she’ll kill that guy for Deborah, too).  

“It’s so not a problem that it circles back to being, like, a huge a problem, D.” And Ava tells her. In everything but those three little words, Ava tells her that she loves her. Do I know exactly what she says? No. But it’s good, trust me. It’s enough that Deborah knows that Ava is leaving in order to avoid the heartbreak of Deborah turning her down, that she’s going to go and come back later than she had originally planned but still in January fully ready to pretend this never happened and jump back into the work before they head back on tour because that's what she thinks Deborah needs from her. Deborah just stands there gaping like a fish until the moment is gone and Ava walks away with a tear in her eye, and Deborah couldn’t work up the courage to tell Ava that her most important conclusion was wrong and that Deborah would’ve given herself freely and wholly to Ava had she just asked. Regardless, she just stands there until Ava’s door shuts with a click and eventually she hears the front door lock and signaling Josefina’s exit too before turning around and trying to put herself to bed. 

She can’t sleep though, really tries for an hour or two but the only thing she can think about is Ava and that she’s leaving and yeah, she’s going to come back but it feels so much more profound than that and Deborah has to 4-7-8 breathe herself out of spiraling again, twice. Around 2 o’clock she gives up and throws on a robe and makes a pot of tea downstairs, hatching a plan before finally falling asleep on the least comfortable couch in the sitting room, the one with a perfect view of the stairs and the front door. Deborah’s a light sleeper and her admittedly simple plan goes off perfectly when she’s awoken a little past 5 am to the sound of Ava’s suitcase accidentally tumbling down the stairs when it slips out of her hands. Dawn is just starting to creep in, and it’s light enough with the lamp Deb didn’t turn off before passing out that she sees as well as hears Ava attempt to get her shit together. As she stands up from the couch the motion draws Ava’s attention to her and they make eye contact. 

Ava whispers, it feels almost wrong to speak at full volume when you could still probably see the moon outside. “Sorry, shit, I didn’t mean to wake you up, I didn’t realize you were down here”. She adjusts her bag on her shoulder and glances down at her phone quickly to break their rather intense eye contact and check the status on her uber — still 10 minutes away. Ava hates mornings. 

“I wanted to see you before you left,” Deborah smiles lightly before rounding the couch and coming towards Ava. “I didn’t get a chance to finish our conversation last night before you walked away”, she states pointedly. 

Ava shrugs, “You knew where I was”.

Deborah nods, Ava’s not wrong about that. Regardless, Deb is close enough now that she reaches for Ava’s phone-less hand and grasps it between her own.

Deborah says something along the lines of, “you made an assumption last night that was wrong. I’m not trying to change your mind and I’m not saying this to try and get you to stay, but I want you to know where I stand before you leave with this ridiculous notion that you’re just going to leave and come back and pretend that what you said to me never happened.” 

Ava’s still confused and Deborah does a piss poor job at beating around the bush until she gets fed up and just asks Deborah point blank what she’s trying to say because Pietro is going to show up in his Hyundai Sonata in four minutes and she really doesn’t have time for this. Deborah huffs, takes a deep breath and puts both of her hands on the sides of Ava’s face, exasperated, saying something along the lines of “I don’t want to ignore your feelings and I don’t want to ignore my own”, calling back to something Ava said last night to try and get this Gen Z disaster that she’s somehow falling for to understand that Deborah needs her to come back, that she can’t just leave her, and Ava does finally get it. It finally clicks that Deborah is asking her to be different for her, asking Ava to be the partner for her that Frank didn’t have the balls to be. She’s opening herself up to Ava with a vulnerability she hasn’t had in decades, a vulnerability that, really, Ava is to blame for. It doesn’t take long from this realization for Ava’s furrowed eyebrow to soften and for her to slip her phone in her pocket before grabbing both of Deborah’s wrists, pulling her arms to loop around Ava’s neck as she quickly, but softly brings their lips together. 

Ava’s Uber arrives a minute later, and interrupts them with a honk that is definitely too loud for this early in the morning. Deborah leans back slightly, resting her forehead against Ava’s as Ava runs a hand through Deborah’s short hair. Ava’s surprised when Deborah is the first to break the silence. 

“You should go,” she breathes, nuzzling her nose quickly against Ava’s before pulling out of her embrace. Ava wistfully looks back at Deborah and squeezes her hand gently before grabbing her bag and whispering, “I’ll see you soon” before slipping out the door. The latch has barely clicked before Deb’s cell in the pocket of her robe vibrates. She’s got one new message from Little Shit and it reads,

How do you feel about New Years in Waltham? We could go two-for-two on “socially acceptable ways to kiss your writing partner in semi-public spaces.”

Deborah laughs. Another message comes in. 

That is, if you can make it ‘till midnight, dinosaur. 

Deborah laughs harder. 

[musette22]

Drunk in Boston

Pairing: Chris Evans x Sebastian Stan (Evanstan)

Word count: 2.4k

A/N: A week or so ago, I saw this post. I couldn’t stop thinking about it, so I decided to write a ficlet, a little Evanstan AU. It’s a bit late maybe, since Christmas has already been and gone, but it’s still technically the holidays so just indulge me? :p 

Also, I hit 3k followers this week, so this is also a sort of thank you to all you amazing, wonderful, beautiful people for getting me here. Love you all as much as I love these boys as much as they love each other 💘 Hope you enjoy!

❄️❄️❄️❄️❄️❄️❄️

It’s 3 p.m. on 17 December, and Chris is a little bit drunk. Maybe even a lotta bit.

In his defense, he is currently in Boston for a bachelor party and they did just do a tour of the Samuel Adams Brewery. It’s not like he makes a habit of daytime drinking. Not this much, anyway.

Chris stumbles out of the bar that’s attached to the brewery, surrounded by a dozen or so old school friends, all of whom are in a similar state of inebriation, when they pass the gift shop and a familiar image catches his eye. Chris stops in his tracks. On closer inspection, what he saw turns out to be a photo, displayed in a stand outside the shop, of a park in Concord near where Chris grew up.

No, not a photo.

A postcard.

He plucks the card from the stand, swaying on his feet a little as he peers at it. In the image, the park is covered in snow, much like it would be right now, and stamped across it in a red, gothic font are the words ‘Happy Holidays’.

Instantly, Chris is hit by a wave of nostalgia. No doubt the feeling is heightened by the alcohol – he always tends to get a little sentimental when he’s drunk – but it’s not just that. It’s also the fact that Chris and his friends have been reminiscing about the good old days all afternoon as well as the sudden, depressing realization that despite all he’s achieved in the past decade or so, his happiest memories are probably those of childhood Christmases spent in Concord.

These days, Chris lives in on the West Coast. He’s kind of a superstar now, after all, and superstars live in LA – everybody knows that. Chris doesn’t usually let himself dwell too much on how lonely he is there, or how he misses the comforting accents and the real winters of the East Coast. Tonight, though, whether because of the booze in his system or the ghosts of Christmas past, he allows himself to feel the stab of homesickness.

Without conscious input from his brain, Chris finds himself buying the postcard. When the cashier asks him if he’ll be needing he stamp, too, he hesitates. “Yeah, why not,” he decides, on a whim. It’s a Christmas card, after all, and Christmas cards are supposed to be sent.

There’s just one slight issue with his plan, Chris realizes as soon as he puts the borrowed pen to the card.

He’ll need an address to send the card to.

Frowning, he taps the pen against the counter, thinking as hard as his beer-addled brain will allow him, but the only address he can think of off the top of his head is that of his childhood home, back in Concord. But… that would be weird, right? He has no idea who’s been living there, since his parents sold the house after the divorce. Then again, Chris tells himself, this could be his good Christmas deed. Sending a postcard to a total stranger just to wish them happy holidays, that’s totally in the Christmas spirit, isn’t it?

With a decisive nod of his head, Chris puts his pen to paper and starts to write. It’s just a few lines, because there’s only so much you can say to a total stranger, but when he signs off with his initials, he feels good about it. He asks the cashier for the nearest post box, which happens to be just outside the building, so he thanks the guy and heads outside.

Pulling his pea coat tighter around him against the glacial December air, Chris spares the card one last look, and drops into the post box. It feels significant, somehow.

He doesn’t get time to dwell on it though, because the moment his friends spot him, he’s immediately and enthusiastically subsumed back into the group and dragged on to the next boozy destination.

Three drinks on, Chris has forgotten all about the postcard.

***

On the morning of 18 December, Sebastian Stan opens his postbox to find a postcard with a photo of the park near his house on the front, and a hastily scribbled message on the back:

Hey,

I used to live in your house.

I’m drunk in Boston, and it’s the only address I know.

Happy Holidays,

C.E.

Even after re-reading the message three times, Sebastian is none the wiser as to who sent it.

It makes sense other people used to live in the house Sebastian’s been renting, but unsurprisingly, he has no clue who they were. It was only last year that he’d decided to relocate from New York to Concord, craving a change of pace and more peace and quiet than the Big Apple had been able to offer. He’d visited Concord on a research trip for his third novel the year before and had immediately taken a liking to it. So when, after asking his estate agent to put out some feelers in the area, the guy had found him this beautiful place to rent within a day, Sebastian had taken it as a sign.

It’s a big old house – more appropriate for a family than a man living alone, perhaps – but Sebastian can afford it, and it has a lived-in vibe that makes it feel intimate, somehow. Its location on the edge of a large park, peaceful apart from the joggers and young families that frequent it, suits his needs perfectly, too. Despite being a successful author, Sebastian prefers to keep himself to himself. He’s not one for ostentatious book tours or photoshoots, doesn’t believe in social media beyond its promotional potential, and he’s found that he blends in perfectly in this picturesque little town.

In addition to being a private person, however, Sebastian is an inherently curious one.

It’s why he became a writer in the first place, and it’s also why the random, slightly mysterious postcard instantly fascinates him. Someone who decides to send a Christmas card to the stranger living in their childhood home has got to be an interesting person, Sebastian figures.

Unable to resist the temptation, he finds the landlord’s number and presses call.

“The initials C.E.?”

“C.E., that’s right,” Sebastian repeats patiently. “I received a postcard from someone with those initials who said they used to live in this house and wished me Happy Holidays. I’d like to thank them for the card, maybe tell them they’re free to come by the house anytime, if that’s something they’d like.”

“Well,” the landlord says, clear hesitation in his tone. “I wouldn’t usually give out this kind of information, especially not about this particular person. But seeing as he approached you first, I guess it should be alright…”

Chris Evans.

Famous Hollywood actor Chris Evans used to live in Sebastian’s house. The house he’s renting. Whatever.

The point is, Chris Evans sent him a postcard. Sebastian would be lying if he said that knowledge didn’t make his heart beat a little faster. He isn’t one to get star-struck, normally, knowing full well the rich and famous are people just like anyone else, only with an added layer of expensive, sparkly veneer.

Chris Evans, though. Well, let’s just say Chris’s blue eyes, his dazzling smile, and his chest – god, that chest – had helped along Sebastian’s gay awakening considerably, all those years ago.

So even though he realizes what he’s about to do could be considered slightly unethical, the next number Sebastian dials is that of his agent. There’s no harm in asking if there’s any chance she could use her industry connections to pass on a message to Chris Evans, surely?

“Chris Evans?” his agent repeats blankly. “The British radio DJ or the actor?”

Sebastian huffs out a laugh. “Actor. Definitely the actor. Why would I want to send a message to a British radio DJ?”

“Why would you want to send a message to the actor?” she shoots back. “Apart from the obvious, of course.” 

Touché.

Once he’s explained the situation to her, his agent hums thoughtfully. “Alright, I’ll admit that’s pretty amazing,” she says. “As it happens, I know someone at CAA who owes me a favor. I’ll see what I can do.”

Sebastian thanks her warmly, and then he waits.

***

That afternoon, Chris gets a phone call from his agent.

“Thank you for the postcard,” she reads aloud. “If you're ever in the neighborhood, you’re welcome to stop by the house and have a look around, for old time’s sake. Happy Holidays, Sebastian Stan.”

“Sebastian Stan?” Chris asks, eyebrows shooting up. “The author?”

“Oh, you know him?”

“Well, no. Not exactly. I’ve read one of his books, though, the one that’s shortlisted for the Pulitzer price, I think? He’s very good.”

His agent hums. “If you say so. Do you want me to pass a message back to him?”

Chris opens his mouth to say yes, then closes it again. “Actually,” he says, making a spur-of-the-moment decision, “I’m still in the area so I think I’ll just pay him a visit. Do you think you could you cancel my flight back to LA this afternoon?”

His agent grumbles at him for a bit but eventually concedes, though not before she’s made Chris promise he’ll be back in LA on Tuesday, for the Christmas special he’s due to appear in. Fun.

For a few moments after he’s ended the call, Chris stares out of the window of his hotel room. It’s snowing again, big flakes fluttering down from the sky, slowly turning the grey, slushy roads white again. He wonders if Pulitzer-finalist Sebastian Stan likes to make snow angels in the backyard too, like Chris used to do.

Putting his phone between his shoulder and his ear, Chris starts to put his things in his overnight bag, and calls an Uber.

It’s almost twilight, by the time the cab come to a stop in front of the house. Chris thanks the driver and steps out, booted feet sinking into the freshly fallen snow. It’s piling up quickly, he notices distantly.

It’s odd, being back here, after everything that’s happened since he moved away, so Chris gives himself a moment to just stand there, in the middle of the deserted street, taking in the sight of house he grew up in.

The house that holds countless memories, many of them good, some of them not so much. His first dog and his first kiss. Scraped knees and snowball fights. Raucous laughter and hissed arguments.

The house looks the same but different.

Chris walks up to the front door, snow crunching under his boots, and rings the doorbell.

***

Chris Evans is on Sebastian’s doorstep.

All blue-eyed, bearded, gloriously muscled, six-foot-something of him.

“Uh,” Chris says, blinking at him in something like surprise before his gaze sweeps up and down Sebastian’s body in a blatant once-over. “Sebastian Stan?”

“Oh wow, you actually came,” Sebastian blurts by way of reply.

Chris’s eyes widen. “Oh, I’m sorry, I just thought- ‘cause you said-”  

“No, no, it’s fine,” Sebastian interrupts. “I did say that. I just- I guess I wasn’t expecting you to really turn up – or not this soon, at least. But it’s no trouble at all, I live alone so it’s nice to have a visitor. Especially, y’know. You.” Forcing himself to stop talking, Sebastian runs a hand through his messy hair and wishes he’d worn something better suited to meeting one’s celebrity crush. “Sorry,” he says, smiling sheepishly. “Let’s try that again. Hi, I’m Sebastian Stan.”

“Chris Evans.” Chris smiles back warmly as he shakes Sebastian’s extended hand. “It’s lovely to meet you.”

“Lovely,” Sebastian repeats, holding Chris’s gaze. There are tiny flecks of green mixed in with the blue of his eyes, and his lashes would put any Maybelline model to shame. It takes Sebastian longer than it should to remember to let go of Chris’s hand, but fortunately, Chris doesn’t seem to be in any rush either. Huh. Sebastian clears his throat. “Would you- would you like to come in?”

“I’d love to, if you’re putting out,” Chris replies. There’s a beat, and then he freezes, eyes widening in horror. “If I’m not putting you out – not- not if you’re- I wasn’t, I didn’t mean- oh my god, Chris, stop talking you meatball,” Chris groans covering his face with a large hand. His next words come out a little muffled. “I am so sorry. Just ignore me. I have a horrible hangover, I promise I’m not usually this much of a disaster.”

Sebastian laughs, equally charmed by Chris’s helpless chattering as he is by the blush coloring his cheeks, just visible above the line of Chris’s well-groomed beard.

“You’re fine, I’m not easily offended,” he assures him, stepping aside to let Chris into the hallway. “I can take a lot.”

Oh.

This time, it’s Sebastian’s turn to wince at his choice of words, but when he tentatively glances back at his visitor to see if he noticed, he stills. The look on Chris’s face instantly makes him forget all about feeling embarrassed.

Still standing by the door, melting snow forming puddles around his feet, Chris is watching him intently. There’s something curious in his gaze, something sharp and searching.

It makes Sebastian’s breath catch in his throat. He swallows, resisting the impulse to avert his gaze, play it off as a joke. Instead, he makes himself stare right back. Lets the tension build, lets it simmer and crackle as it stretches out between them, growing stronger with every second they spend looking at each other in heavy silence.

“That right?” Chris asks finally, his voice a low rumble that settles in Sebastian’s bones like smoldering embers. Chris takes a careful step forward, slowly, giving him every chance to back away.

Sebastian stays where he is. 

“Mmm,” he hums, catching his bottom lip between his teeth and biting down lightly, experimentally, on the soft, plump flesh. When Chris’s eyes flick down to his mouth instantly, homing in on it like an eagle on its prey, Sebastian decides to take a chance.

“Tell you what,” Sebastian says huskily, stepping closer under Chris’s dark, watchful gaze. “Why don’t you give me a tour and show me which bedroom used to be yours-” he comes to a halt right in front of Chris, looking up at him through his eyelashes, “and maybe you’ll find out just how much I can take, hm?”

For a moment, Sebastian holds his breath, praying he read this thing right and didn’t accidentally sexually harass a virtual stranger – but then Chris growls and surges forward, and Sebastian knows his gamble is about to pay off.

Big time.

Merry Christmas to me, Sebastian thinks wildly, just before Chris claims his mouth in a searing kiss. After that, he stops thinking altogether.

❄️❄️❄️❄️❄️❄️❄️

[twiddlebirdlet]

Chris is home when he anf scott did that live with Sammy Rae fans pointed it out it’s his Boston home so Chris is home for the holidays

More Anons:

“That’s his MA home. Same room he filmed push-ups video with Dodger and DJ crew was having karaoke party.”

“It's his MA home. You can spot the piano near the window in the video from the karaoke party last year with Defending Jacob cast and crew”

“That’s his Massachusetts house. The piano is in the room with the white couch that he did karaoke in with the DJ cast with the white built in cabinets”

********************

Yes. He’s home for the holidays.

[47xclusive1-blog]

The Golden Rules for Booking Live Entertainment For Your Event

Booking Live Entertainment

The Golden Rules When Booking Live Entertainment for Your Event

Tips & Tricks For The Entertainment Buyer

Having worked as a professional magician and mind reader for the past sixteen years, I have seen hundreds if not thousands of venues all over the world. From Boston, where I am based, to Singapore, where I work for a few weeks once per year, and many cities and countries in between. A similarity that crosses all borders is the consistent lack of knowledge the client has when booking live entertainment. This is true for that of a variety type. (e.g magicians, jugglers, clowns, etc.).

Now this can be forgiven (to an extent), as most people have not booked live entertainment before and know absolutely nothing about how the process works. These individuals can be forgiven and kindly instructed by the performer on how the smooth the process can and should be. That said, when you as the entertainer are working through a seasoned booker (e.g someone who works for a company that plans all large and small functions), there is really no excuse for poor booking processes.

After speaking with several performer friends from all areas of entertainment, we have come up with a list of guidelines any future client should be at least familiar with before hiring professional entertainment.

When To Book Live Entertainment

So you want to hire some entertainment for your party, event, graduation, anniversary, etc. Whatever the case may be, you want to spice it up with something live and fun! First thing you should know is that performers of all varieties whether magicians, fire eaters or live bands, need time to prepare their shows. Most of us specially design our performances around your event, and this does take some time and will go into the price of the performance. You will want to give at least 3-4 weeks notice to a performer before booking. This is my suggested time frame for me, other performers require much earlier notice, and some can take an event with just a couple days notice. It depends on our schedules, current bookings and flexibility and of course, the performer himself (or herself). Our schedules are very strange, and totally non-traditional - we can have gigs at all hours of the day, night, and even into the very early mornings. Please Note: If you call a performer a day or two, or three, or even four before your event, they will most likely charge a little more for the short notice. It takes time to make your event special, whether by creating custom routines as I do, setting up a music set list, or getting required licenses or permits for more dangerous acts like fire eating and sideshow stunts.

What Are You Looking For

Hiring entertainment for your event can really enhance your guests' experience. Whether it's a live band, DJ, caricaturist, or magician, live performances create a truly unique experience that your guests will share with their friends and families when they leave. You want to determine what kind of entertainment best suits your particular event. For example: If you're getting married at a golf resort. With 200 guests and a traditional setup (cocktail hour, plated dinner, speeches, dancing, etc.), then you will want to determine where and when entertainment makes sense. If you're interested in magic or mind reading, which is very popular at weddings, then you would be best to place it into the cocktail reception for what is called "strolling" or "walk-around." This is where the performer wanders through your cocktail hour performing small, up close effects and routines for small groups of guests. This offers a personal experience you sometimes lose with a full length show. It also breaks up the occasional repetitiveness of such portions of the event. Magic, mind reading or a little light music can really make a difference. Have an idea of what you want, lay out your event, and see where it makes the most sense. Maybe a full length comedy mind reading show after a three day corporate retreat? Or perhaps you're celebrating your child's birthday and want some entertainment to keep all the little guests entertained? A children's magic and balloon show is a perfect fit here. Look into my other article on Magic & Mind Reading for Adults vs. Magic for Children, for more detailed information.

Determine Your Budget

This is by far one of the most important points a soon-to-be entertainment buyer must understand. It should be known that every performer, no matter what persuasion, charges differently. A fire eater will charge differently from a juggler or clown. A mentalist will charge differently from a magician or stilt walker. This is based on how they value their time and expertise.

Have at least a rough idea on what you're looking to spend on entertainment. Do not be afraid to ask a performer if he or she can work within your budget. Be realistic about it and think about your event and the kind of image that you want your guests to take home with them, and try to get a rough idea on what you would be willing to spend achieve that image. You will not insult us with your budget. We will just say no politely or even recommend someone who could better work within your financial parameters.

Entertainers usually know each other and bounce work around quite a bit. We almost always know what our friends and competitors charge. The more unique the performance style, the smaller number of performers. If you have $200 for a full length hypnosis performance, you may want to look into another form of entertainment. Most hypnotists don't leave home for less than triple that amount. If you have $5,000 for entertainment, then you're in a whole new bracket of entertainers. More on that later.

Details, Details, Details

Now you know what you want. The next thing to do is get your details together. These include the following in order of importance for the performer to know:

1. Date of the Event

2. Time You Want The Entertainer To Arrive & To Begin Performing

3. Type of Event (birthday, corporate lunch, trade show, etc.)

4. What You Want From The Entertainer in Detail

5. Budget!

6. How Many Guests You're Expecting

7. Description of the Venue (indoors, outdoors, theater style seating, tables, etc.)

8. Will There Be Other Entertainment (what kind, how long, etc.)

9. Have All Of Your Info Available (phone number, email, mailing address, etc.)

Having this information ready when you call an entertainer will make your booking process go much, much smoother and usually result in only one, maybe two phone calls or emails. Missing information does happen. Maybe you don't have your venue nailed down yet? No problem, try to give us a rough idea of where you're looking so we know how to prepare. If you're thinking a typically busy, dark restaurant but then go for a show at the beach, in the sun, with wind... This will be a little frustrating for the entertainer.

Know Your Venue

As stated above, the venue is very important. To most of us, we can perform practically anywhere (within reason). I've worked on moving boats, trains, and even on a private jet. Some of us who work with dangerous items, such as sword swallowers or fire breathers, require very specific environments in which to work safely for themselves and the guests in attendance.

Let's look at a few examples of common venue locations for a mentalist or magician:

1. The Country Club - always a popular location for a little walk around magic/mind reading or even a full length performance. Usually everyone is well-dressed, having formal meals, and looking for a more sophisticated form of entertainment. This is not the best place for a chainsaw juggler.

2. The Nightclub - usually dedicated to bachelor/bachelorette parties, adult birthdays, company buy-outs, holiday parties and practically any event you'd book to have some serious fun! Usually it is very loud, crowded, and drinks are flowing. This is not the best time to have a palm reader or full length magic show. Instead you could opt for some strolling entertainment, live music, or even a dance group.

3. Your Residence - Probably the most common location for family events, graduations, anniversaries and private holiday parties. You won't normally see a lot of craziness as you would in the nightclub. Such events are normally filled with family members, friends and children. Everyone knows each other, is very comfortable and is not scared of being a little silly from time to time. A great time for a hypnotist! Or even personal tarot readings. Definitely a great time for a mind reading performance.

The point is to use your venue to its absolute potential. Play out the scenario in your head with the entertainment you have in mind. If it seems like it could work, go for it. Chances are you're right!

Price Shopping

As performers we all work insanely hard to provide the absolute best entertainment for the best possible value. Our prices are all different, but with variations based on what we offer, where we live, how much equipment we have to transport, etc. Customers should know that there is A LOT more that goes into the booking on our end then you might think. This can include organizing our material, writing up contracts, invoices, and riders, getting to and from the gig; setting up; tearing down; packing at home; unpacking at home; re-setting our equipment; writing emails; making phone calls; updating schedules and social media; and more. What the customer sees is a small portion of the work performers do for a single booking. All of that goes into our fees as well. Please keep this in mind if you live in northern Maine and you really want the face painter from New Jersey at your party.

That said, price shopping does not mean you will get the best show for the lowest price. Also, the highest price artist out there is not necessarily better than the one who charges half or more less than that. Your selection should be based on recommendations, referrals, skill-set, and your budget. Not everyone can afford to book Aerosmith. For example; say you are hiring a children's magician for a birthday party. In New England, the rough booking fees range between $275 and $500 for an hour long show, with the ability to have add-ons like balloon animals, teach-a-trick, or magic goody bags. If you're getting offers at $100 or even Less! you should seriously consider what you're getting. Watch videos, call past clients, check the quality of their website, marketing materials, etc.. Do your homework! You wouldn't by 100 pairs of socks for $1.00 would you?

Referrals VS Resume

This can be a tricky section for a buyer. A lot of entertainers, especially when they're just starting out tend to fluff their resumes with big name clients to draw attention. In many cases they're not totally accurate. That doesn't mean they're not good performers, they're just trying to get some business. Then again, a lot of professionals out there have very thick resumes that are all 100% legit. You can usually tell from observation who's on the level and who isn't.

The best way you can make a decision is through referrals, testimonials, video demonstrations and reviews. Any magician or mentalist worth his salt will post a video of a portion of his show, as a teaser. This is the hardest hitting material that makes the audience go wild. I would be leery of a performer who didn't have at least some kind of video, even a poor-quality one. It's 2014 after all; most of us have cameras in our phones that shoot better than handheld cameras just a few years earlier.

I've found that the best way I book events is through word-of-mouth and my website with a link to my YouTube channel.

Actual VS Perceived Value

Like referrals vs. resume this can be a tricky section to explain correctly. As a quick definition, the actual value of a performer is connected to the following: his or her performance quality, attitude (courteous, respectful of clients needs, friendly without being annoyingly friendly or overly familiar, etc.), dress sense/style, and uniqueness of the performance. Now these are just examples and include quite a few other points that you'll notice after you hire entertainment. Notice how price was not a part of the actual value. The fee a performer requires for the event is based around the points I made above in point 6. You will not know the actual value of your performer until you've hired him or her to perform. Now, perceived value is what we do when we look at the artists' website, bio, pictures, videos, social media pages, etc. We determine if we like them within the first minute - or usually a lot sooner.

It should be known that the perceived value can absolutely work against you. There are performers out there who spend thousands of dollars on top quality websites, advertising materials, search engine optimization, and promotional videos, but when you see them live, you are quickly hit with just how bad they are. This happens quite a bit, especially amongst the younger generation of performers. Video editing software and the right person behind the keyboard can make anyone look amazing. Do not let the perceived value of a performer determine whether or not you want to book them. Use that information as a reference to what you can probably (not always) expect when the show begins. Focus on referrals, reviews (from real people), media write-ups, and recommendations from friends or family that may have booked entertainment in the past. The best advertising for a performer is word-of-mouth!

Free Work VS Donated Work

Ask any performer how many times they're offered "great publicity" in exchange for performing for free. It happens to all of us, a lot. I personally am asked to perform for free at least once a week. Nine times out ten I have to decline the event. Entertainers who are starting out may take the booking even though it doesn't pay. They're looking for "flight-time" or time in front of a real audience to practice, rehearse material and get comfortable in their field. This is perfectly acceptable and should be encouraged to young or new performers. However, a professional entertainer, be it a magician, mentalist, juggler or human blockhead, will probably not take a free show in exchange for an ad in the magazine, free publicity, or free food.

Almost all of us entertain as a full-time job. We work solely as performers and we expect to be paid for our time, just as you expect to be paid where you work. You will probably insult a performer if you offer publicity in exchange for money they'd use to pay bills and buy food. After all, you found us so the publicity is already working right?

Now when it comes to donated work, it's a much different story. At least for me. Please be aware I am not speaking for ALL performers working. Everyone is different and structures his business differently. Some performers will probably not agree with things in this article and it's totally fine! Donating our time to a cause is something in which a lot of us take great pride. Every year I donate at least 10 hours of performing to various charities around New England. These are ones that are very close to me, such as The American Cancer Society, Horizons for Homeless Children and The American Red Cross. I love giving my time to these organizations and being a small part of making a difference. We entertainers are all full of emotion and big hearts and we love to see the expression of happiness on people's faces who otherwise would be sad or in pain.

Be aware of your situation when offering an event to a performer for very little or no money. If it's a cause that we believe in and we can spare the time on our schedules, we will jump at the chance. If not, please do not take it personally and understand we need to work and earn as much as possible in order to keep providing entrainment to people around the world.

Contracts, Invoices, Agreements, Riders

The boring details of the booking process, lots of invoices, contracts and specifications that almost every performer requires are vital to the quality of the performance. Contracts are absolutely essential for a performer to have, and we will use them for the smallest to the largest event. Most of us have had the experience of "being burned" on bookings because we didn't have an agreement in place. We learn quickly (well most of us do) and adopt the contract policy to ALL bookings, even donated time bookings. Do not take offense if your children's magician requires a contract for his performance.

Most of us keep very detailed records of every gig we work. Invoices, contracts and emails are all essential pieces of material for our tax purposes, marketing strategies, and general peace of mind. I personally require a contract, invoice and performance rider for my shows. Most of the points in my agreements do not apply to every single show. However, a lot of the time they do. If we ask for a table or access to plugs, that the windows be closed, or that we're in the shade if outdoors, understand these are important factors that will go into the quality of our performances. We can usually perform in most places under most conditions, but some entertainers can not be indoors without proper licensing (such as people who work with fire or dangerous objects) or outdoors without a tent or waterproof area. Basically, it's common sense. The DJ you hired for your daughter's wedding will not want to work in the middle of the sun for five hours with hundreds of feet of extension cords running all over your event. Plan accordingly and your event will be a huge success!

Understanding What You're Paying For

I know I have covered this in earlier points but it is very important to understand what you're actually paying for when booking a performer. Remember we spend years and years perfecting our skills to make them look flawless when showtime comes. Some of us live far away from your venue and have to travel quite a distance to get to the gig. I personally drive about 35,000 miles a year just for performances, and fly about 40,000. We spend a lot of our time in airports, cars and traffic! Our fees are constructed by us based on what we believe our performances are worth. This includes the years of practice, travel to and from the event, all the work we do before the show itself, what kind of event it is, and how popular and in demand we are. Cheaper does NOT mean better!

Paying Your Entertainer(s)

I would say I've waited probably two years' worth of days on being paid for some events. That does not happen anymore. It is not acceptable to make a performer wait longer than the agreed upon time of payment. As I said before, we are full time entertainers and expect to be paid before or immediately after we perform. Our shows are all one-of-a-kind demonstrations and no show is the same (at least as a mentalist). So what you're getting is a totally unique experience. A good way of looking at it is this: If you worked for a week straight and your boss said "Sorry, but would it be okay if we paid you in three weeks for this week?" You would probably lose your sh*t. That is exactly how we feel when we have to wait for payment for our services. We arrived on time, performed, and were professional, and we expect to be paid accordingly.

It is customary to pay an entertainer prior to the start of the performance. Most of us require a deposit of some kind along with our contract or invoice signed. Those who don't require a deposit (well, they should) should be paid in full on the day of the event. Please be aware of this when hiring entertainment for your next party. Not only will your performer thank you kindly, he or she will be sure to make your event a huge success.

Tipping: Gratuity for a performer, DJ, or artist lets us know you really enjoyed our work. We do not factor gratuity into our fees (at least I and my friends don't) so any extra tip you have for us will be greatly appreciated. Don't be afraid of what to give for a tip - we are grateful you thought of it at all. Most people don't usually think to tip entertainment, so when it comes we are always very happy. This is especially important amongst entertainers you didn't book, like street performers and carnival or fair artists. Most of them accept tips and some get paid ONLY in tips. Keep that in mind after you watch the street performers in Fanueil Hall in Boston during the spring and summer months.

Article Source: http://EzineArticles.com/8554328

[whojust]

Lucky strike fenway

LUCKY STRIKE FENWAY FULL

LUCKY STRIKE FENWAY SIMULATOR

This entry was posted in Cape Cod, Coastal MA and tagged Best Bowling Alleys, Greater Boston, National Bowling Day, Real Estate, Top Bowling Alleys on Augby Robert Paul. North of Boston, designed for modern comfort and style, Town Line Luxury Lanes offers 48 lanes of bowling, a luxury sports bar, arcade, pool room and nightclub, making it a popular venue for birthdays, bachelor parties and other special events. They offer 16 lanes, lounge, dancing & regular DJs, with 21+ policy at night. Located right behind Fenway Park, Lucky Strike Fenway is two floors of unforgettable fun featuring a massive LED video wall, classic parlor games, state-of-the. Looking for a more upscale lounge-worthy bowling experience? Head to Lucky Strike Lanes, located just a 4-minute walk from Fenway Park. Family game nights, children’s parties, snack bar, video games, sports pub and bowling leagues, you can have “a ball” there. Website: Address: 145 Ipswich St, Boston, MA 02215 Cross Streets: Near the intersection of Ipswich St and. Youth leagues are offered multiple days per week for the younger bowlers in your family.įor decades, Holiday Lanes of Westport has been synonymous with bowling on the South Coast. Join them for homemade BBQ, pitchers of beer & bowling!įor nearly 40 years, Alley Kat Lane has offered candlepin bowling for guests of all ages including birthday parties & league bowling.

LUCKY STRIKE FENWAY FULL

Owned by the same family since the 1970’s, they continue to offer twelve candlepin bowling lanes and have added a house smoked BBQ restaurant with full bar. You can even enjoy your food and drinks lane-side while you bowl.įormerly the Orleans Bowling Center, The Alley Bowling & BBQ was completely renovated in 2014. But the food and drink game needs a HUGE upgrade. Located in the center of Mashpee Commons, The Lanes combines upscale casual dining, bowling, entertainment and events under one roof. Beyond Burger at Lucky Strike Fenway 'I love coming to this place for the arcade games. 17, 2005 A customer at Lucky Strike bowling at Jillians in Boston goes for a strike during a busy Thursday night at the bowling alley by Fenway Park.

LUCKY STRIKE FENWAY SIMULATOR

Their newest location at the Cape Cod Mall, Ten Pin Eatery, also offers a full restaurant & bar, laser tag, escape rooms, golf simulator and more. With locationsin Buzzards Bay, Millis, Raynham and South Yarmouth – Ryan Family Amusements has been welcoming bowlers for over 60 years. Ryan Family Amusements | Multiple Locations National Bowling Day is the second Saturday of August, so we’ve put together a list of our favorite bowling alleys on Cape Cod, Greater Boston, the South Coast and South Shore where you can meet up with family and friends for fun. Kenmore station is a light rail station on the MBTA Green Line, located under Kenmore Square in the Fenway/Kenmore neighborhood of Boston, Massachusetts. Updated for 2021 | Whether you prefer ten-pin, duckpin, or candlepin – b owling is a competitive target sport and a recreational activity enjoyed by young and old and played by 100 million of people in over 90 countries world-wide.

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New Years Eve 2022 Boston

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Next Round: Leaving NYC for a Small Town With Restaurateur Adam Dunn

On this episode of the “Next Round” host Adam Teeter chats with Adam Dunn, owner of The Pheasant on Cape Cod, Mass. The Pheasant is a coastal farm-to-table restaurant set inside a historic farmhouse. Dunn details his life before he became a restaurateur — working in the music industry and then for Greenpoint Fish and Lobster. The latter project served as the catalyst for his eventual relocation to Cape Cod.

Dunn explains how relocating to a small town from a big city certainly has its pros and cons. Tune in to hear Dunn explain how he continues to navigate that journey — especially during the ongoing pandemic.

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Adam Teeter: From Brooklyn, New York, I’m Adam Teeter, and this is a “VinePair Podcast” conversation. We’re bringing you these conversations as additions to our regular special podcast to give you a better idea of what’s going on in the industry during the Covid-19 crisis. This week I’m really lucky to be talking to Adam Dunn, owner of The Pheasant in Cape Cod. Adam, what’s going on?

Adam Dunn: Not much. Enjoying a beautifully sunny day here on Cape Cod.

A: Lovely. I don’t think I’ve interviewed another Adam before, so this is going to be fun. Tell me about The Pheasant and your background, because I know you as the owner of a really amazing restaurant in Brooklyn. Can you take me through your career so we can get a chance to know who you are and then a little bit about The Pheasant?

D: Sure. My background was in the music industry and entertainment originally. Interestingly enough, I was in college and was booking bands, which I knew that’s all I wanted to do. I moved to New York, started working at a bunch of music venues and live music. I thought that was going to be my career for a very long time. Late mornings, late nights. Go to work at 1 p.m., get home at 5 a.m. That kind of thing.

A: You were at Brooklyn Bowl, right?

D: Yeah, I did Pianos out of college. Then, I moved from there to Brooklyn Bowl for a number of years. On the side, I got really interested in food and where my food comes from, sustainability. I didn’t eat meat for 13 years in high school and college. Then, I started playing sports in college, and I was eating a ton of seafood. I knew nothing about where my fish comes from. It seems hypocritical to be very concerned about meat and know nothing about seafood, so I started learning about seafood. Growing up, I came to Cape Cod every summer as a kid and was used to being around seafood. I was living in Williamsburg at the time and there was nowhere to get local seafood or any quality seafood for that matter. This is before Whole Foods and before everything else came in. I had to go to Chelsea Market to get high-quality fish. That is a three-hour round trip, at least. This is crazy. Williamsburg being the food mecca as it is or was, it just seemed crazy. There was a local Italian market that was OK, but you go in, ask the guy where’s that piece of fish from? He’d look at a tag and say it’s imported. That’s all he could tell you. I knew there’s got to be something more to this, somebody’s got to do something. I had this idea that there should be a place where you can get local fish and know where it comes from, and there’s a little counter of chowder or lobster rolls, fish sandwiches. I knew nothing about fish or where to get fish or how to source it. In my music industry days, I had worked with a guy who had mentioned at some point during our conversations that his family had a seafood business. Fast-forward many years later, I know one person who mentioned knowing something about seafood. I bumped into him at a holiday party and said, “we got to talk. I got this crazy idea.” He said his family was one of the largest and oldest seafood wholesalers in New England. They’ve been around for about 130 years in Boston wholesale. This wasn’t a little seafood thing, this is a big-time major seafood distributor. He said you have a concept, I can source us probably the best fish in New York, if not the best fish in the country. We said, “let’s see where this goes.” We started on the side. We’d rent out the backyard of a bar out in Greenpoint or Williamsburg. We throw a party and promote it like a concert. We make fliers, make Instagram accounts, and Facebook events. We branded the hell out of it. Got a friend who designed a really fantastic brand and sold merchandise, hats, shirts, oyster knives, koozies, you name it. We started building some traction, and it started taking over. It climaxed when we took out one of those New York Harbor boats, and a buddy of mine ran concerts on those boats and gave me a deal on a boat. We put 300 people on the boat, open bar, lobster rolls, oysters, ceviche, and we had a DJ named Jonathan Toubin.

A: I love Jonathan Toubin. He did a party of mine because I was in the music industry, too. I think we crossed paths.

D: Oh man, there’s so much here especially to make connections with you.

A: Yeah, I used to do A&R for J Dub.

D: OK, so we definitely crossed.

A: We used to throw parties at Brooklyn Bowl. I think you booked one of my bands there.

D: It gets so fuzzy between the two.

A: It’s crazy — I’m going on a tangent here — but were you there at the same time? Now I just blanked on his name, but the guy who was involved in signing MGMT and stuff.

D: Oh, Will Griggs.

A: Yes, Will Griggs! Were you there at the same time?

D: Yeah, I took over when Will left. Will was there the first two years, I think, of Brooklyn Bowl. Then, he was focusing on his label and various other projects. Then, a buyer and I were involved in Brooklyn Bowl as a consulting partner for booking. I met those guys early on in my Pianos days. I started hanging out with them. When the time came, they said hey, you’ve got this 800 to 1,000-capacity venue in Brooklyn, and he’s a booker. I’ll do that.

A: That’s amazing.

D: Yeah, Jonathan Toubin is where we left off. Jonathan Toubin actually DJ’d my wedding here on Cape Cod. He was our first ask and he said “yeah, I’ll come up and do it.”

A: Very cool. You’re trying to source great seafood, throwing parties.

D: We were throwing parties and we said to each other, “let’s see how far this goes.” At some point, we expected to stop. There’s going to be some barrier and we can’t go any further and let’s see where that is. It never stopped. We just kept going. We kept finding ways around these barriers and managed to put some investors together because we had built a brand. We wanted to show that we had some traction and engagement. We managed to get some friends, family, private investors, random folks that we had come across that were interested. Before we opened up on June 30, 2018, we opened up this little brick-and-mortar fish market counter and raw bar. We did that for a number of years, expanding into wholesale. My partner Vinnie Milburn was the business brains behind the whole thing and grew and built this wholesale machine. That’s really the direction the business started going, it was wholesale. We realized we weren’t going to add more restaurant locations. The amount of debt you incur to open a new brick and mortar in New York was one step forward, two steps back. We were like, “How are we ever going to get out of this?” We decided wholesale was a lot easier to scale. You have to deal with customers and there are some benefits for certain types of personalities. We started going in that direction. Then I hit a point where I really like the customer-facing side. I really like creating experiences. I’m a promoter at heart. Back when I was booking bands, I was trying to find obscure bands and introduce them to people and grow them. I love that feeling of showing somebody something they haven’t seen before and then people are like “holy shit, that was awesome. Where do I get more?” That’s my drive. The wholesale thing, as awesome as it was to be knee-deep in razor clams at 4 in the morning and lugging 80-pound halibut around before dawn in New York City, it was exciting, but it was brutal hours and it wasn’t where my passion was. I was looking for opportunities and my wife and I were looking to start a family. We’re trying to forecast our life in New York. Then, we thought there might be an opportunity somewhere else. We fantasize, like everybody does who lives in New York, about where you would go. Upstate New York, Vermont, Maine. Then, I realized my family has a house in Cape Cod in South Dennis. I knew the Cape really well. I came here for 25 years with my family, so we asked, “What about Cape Cod?” What’s going on up there? We were looking for businesses for sale. We saw that this famous restaurant called the Red Pheasant Inn was for sale. My parents rented a house every summer from across the street from this restaurant.

A: Oh, wow.

D: I don’t know, for 11 or 12 years. That was where every summer my parents and friends of theirs would go out for an anniversary or a birthday and would leave the kids at home. It was a fancy restaurant on Cape Cod, and it had a massive wine list, white tablecloths. However, it was stuffy and dated, and we never wanted to go to the Red Pheasant. I don’t think they let people in under the age of 16.

A: It was supposed to be an adult place.

D: Exactly. We saw it was for sale and was like, “Oh, that’s interesting.” I think we had just come the summer before and we had walked into the restaurant to have a nice adult dinner. We couldn’t stop thinking about how amazing the floors were. It’s a 250-year-old farmhouse, original wood floors, original post-and-beam. It oozes New England farmhouse vibes. It’s got two working fireplaces. It’s just years, years, and years of firewood into the walls. It’s stunning. It’s a dream place. I remember saying, “Somebody could really do a number with this place.” Anyway, it came up for sale and we couldn’t believe that place was for sale. We kept reading and it said there’s a four-bedroom house attached to it. It’s on an acre and a half. Oh, it’s on a lake. It’s a 10-minute walk to the beach. I know the neighborhood. My parents have a house in the area. This seems like a no-brainer. Let me tell you, money goes a lot further when you leave New York City, as I think everybody knows. It depends on where you go, but we got a lot of bang for the buck.

A: Before we kick it off more, ’cause then I want I to hear about the process — that’s how you wound up on this podcast, right? You actually listened to our Monday podcast episode about restaurateurs and beverage specialists moving to smaller towns, smaller cities to open places, and you reached out. Turns out we had these crazy mutual connections and you got to come on the podcast and talk about it. This is something people are doing. I’d love to use you as a way to show other people who might be thinking about it, what you did, and how you figured it out. The one thing that I wanted to ask you is, did you know other people who had already done this? Who had been restaurateurs in New York City? For example, Prairie Whale in the Berkshires, the way you describe your spot sounds very similar to what it’s like in a very old home. Did you go check out places like that? Did you know people who had done this? What was the thought? What happened when you decided to do this. Did you start doing research, or what research did you do?

D: We probably didn’t do as much research as we should have. We found the building, the property, and the deal was right. We could live there. We could sustain. I think the easiest thing when people do these moves is finding a business and a residence together. It might not sound awesome to be living where you work, but it makes it affordable. If we were just buying the restaurant, it would have been too expensive to buy the restaurant. If you were just buying a house, it would have been too expensive to just buy the house. When you get them together, it’s an incredible deal. The business fee pays for the house, and it’s a self-sustaining system. You can keep the doors open and cover the mortgage or the lease. I think the best thing is to buy in these types of situations because you’re going all-in on this. I’ve seen in other places, what’s worked typically is when you can find that work-live situation. Otherwise, you’d be buying a restaurant and you need quite a bit of cash to do that. Then, you’ve got to figure out where you’re going to live. Sure, sometimes where you are, you can find cheaper housing. What’s tough about the Cape is the housing market is really expensive here. The Cape is such a weird place, because it’s so seasonal and in the off-season has a somewhat rural vibe to it. It’s really quiet and deserted, but the housing prices are crazy because they get such huge money in the summer. The Cape is actually very difficult, unless you’re coming from gobs of money — and good for you if you can make that happen. You need to find this live-work situation. It’s prohibitively expensive to find a business to buy and then to find a house to buy. That’s been the hardest thing. Affordable housing is such a big issue on the Cape because of the weird dynamics of seasonal vacation waterfront homes. Prairie Whale is in Great Barrington, which was definitely an inspiration for sure. I read articles. I read everything I could about people who have done this stuff. None of it accurately describes what it’s going to be like but it’s exciting. It’s romantic. We were reading about Mark. He was involved in Marlow and Sons in the Andrew Tarlow empire in the beginning. Then, they split and went up there to start a farm and then the restaurant. I was like, “This all sounds incredible.” I’m sure the housing market there is not too dissimilar, but I’m sure there are also pockets of much more affordable housing. There’s just a larger space because the Cape is such a limited, narrow strip of land. There’s only one way on, one way off. There isn’t that much inventory. It’s hard to live 40 minutes away.

A: It makes me think of someone who would think about doing this in the Hamptons.

D: Yeah, it’s not nearly that same over-the-top wealth in the same way that the Hamptons can be. However, it definitely has that same one long road all the way to the end. A two-lane highway kind of thing.

A: You’re not going to live 30 minutes away, 40 minutes away. If you need to get to the restaurant, then all of a sudden there’s a traffic jam, basically.

D: Yeah, that’s an issue but there just aren’t that many houses because it’s not 30 miles in every direction. It’s 30 miles north or south, east or west. It just limits how much housing is available in the immediate area.

A: OK, so you buy the place. What was going through your head? Did you know what you wanted to do? Were you going to buy it and take it over? What were the people selling it expecting to happen?

D: The people who sold it to us had owned the restaurant for 40 years. The father ran it for a number of years and the son took over and ran it. It was an institution, a real icon on Cape Cod. I told my parents we’re buying it, they were like “The Red Pheasant?” They couldn’t fathom that we were buying this iconic restaurant. It means a lot to people, a lot of anniversaries, birthdays, special occasions. It was a special-occasion place where people dressed up. It was a nice dinner out in this area, Cape Cod. They were looking to hand this off. I think they were just grateful to get rid of it. Honestly, we felt that toward the end of the business we saw they were 70, and just getting tired. The customers ran the place at the end. They had a regular clientele. I remember I told the chef-owner that we’re going to put this awesome gourmet burger on the menu. He’s like, “Oh, I always wanted to put a burger on the menu and couldn’t.” I never understood what he meant. “Why couldn’t you put a burger on the menu? It’s your restaurant.” Not to get ahead of myself in this conversation, but we had somebody come in when we had first opened and this older gentleman who was wearing a jacket pulled me aside to say, “Are you the owner?” I said “Yeah.” He said, “This is a nice restaurant, you can’t have hamburgers on the menu.” I had this whiplash, this aha moment. I realized that these customers had been with him for 30, 40 years and they had everything dialed in exactly how they wanted it.

A: He wasn’t going to mess with them because they were super-loyal customers.

D: Correct. There are some people that he had met. Oh, man, there’s so much here. Every December, all the towns around the holidays do holiday strolls and people walk through town, restaurants give things away, stores give things away. It’s a meet-and-greet kind of thing. Once we knew we were likely to buy it, we made an offer and it was accepted. I came up to do the stroll because he wanted to introduce me to all the regulars. He wanted to introduce me as the new owner so I came up and met all these people and everybody wanted to meet me and were sizing me up. I remember some people were just terrible. He was like, “Yeah, you don’t want those people. I’m so glad to be getting rid of them.” Oh, thanks, appreciate that. They expected to hand off the restaurant to let us run it. They told us to keep some of the menu items, some of the staples on the menu. Then, maybe you can slowly change them out. Frankly, we had no interest in the old menu. The old menu hadn’t changed in 30, 40 years. It was dated, like French-American, but slowly getting further away from being French. It became a weird menu of wasabi mashed potatoes next to seared duck and just got all over the place.

A: Right. Trendy food items here from the ’90s, mixed with trendy food items here from the ’80s. I know what you’re talking about.

D: We were looking to get rid of that entirely. He said to just be careful. We had learned that two of their items made up about 40 or 50 percent of the menu sales. There was a sole meunière and a seared duck. That was it. That’s all they sold. You can’t run a business like this. If that’s your business, then just open a shack and just sell one item. Don’t open a full-service restaurant with a full menu if you’re only selling two dishes. The logistics and economics of it made no sense. We have to get rid of that, and we have to have a menu that every item is balanced in terms of sales to some degree, at least less than how skewed it is with this current menu. We brought in a chef. We managed to find a chef locally who was really talented, and he wanted nothing to do with the old menu. He was not coming to cook somebody else’s food. We’re like, great, we’re on the same page there. We opened up. The other wrinkle in this whole thing was that Erika, my wife, is pregnant with our first baby. We were told that the due date was July 4th, which, if you know vacation towns in New England, July 4th is a very busy weekend. Easily the busiest weekend of the summer, which therefore is the busiest week of the year. It was also a brand-new restaurant for us. We ended up opening the restaurant on June 1. We had four weeks under us. Then Erika went into labor on July 4th. The baby was born on July 5th. It was insane. I was a zombie the entire year. It was probably the most intense thing we’ve ever done. We were renovating the house and the restaurant. We moved into the rest of the house on May 15, opened the restaurant on June 1, the baby came on July 5th. I don’t recommend it.

A: You’ve re-done the entire place, right?

D: No, it just needed new paint. It was really dark and drab. Everything was mauve, like red. It was just dark and dated. There are lots of tchotchkes everywhere, people bring them gifts I guess. Old Victorian lighting fixtures were hanging from a low ceiling so the whole place had this cavernous feel, but not a good way. It was stuffy so we brightened the whole place up. We added some new tables. We re-did the whole bar area. The bar needed a lot of work. The bones of the place were incredible but it just needed some love. Frankly, a slightly more contemporary approach to the style of a farmhouse, but modernized it a little bit. I think if you were to walk in, you would get what’s going on in here.

A: You basically re-do the place in terms of the menu, etc. What style of cuisine were you going for?

D: The stuff that we had loved in Brooklyn, new American comfort. Our favorite restaurants are these cozy new American spots in Brooklyn with a fantastic wine list and great cocktails. Again, like the Andrew Tarlow empire, Jeffery’s Grocery, this style of rustic, new American, but with great technique and a certain level of casualness at the same time. That was a weird thing for Cape Cod that people didn’t understand that you can have a nice restaurant that’s not fancy. They didn’t get that. People were very upset that we got rid of white tablecloths. We changed out all the glassware. We change out these giant Martini glasses for coupes. People lost their minds. They’re like, “What is this? Where’s my Martini glass?”

A: They’re angry, though.

D: Yeah, they were mad. I’ll tell you, we had people who walked out because we didn’t have a certain type of vodka. That’s all they drank is this one type of vodka and we didn’t have it. They got up and left. Then, they asked us for Limoncello and I didn’t have Limoncello so they left. Cape Cod is a weird place. I love it here, but there’s a weird culture where people overpay for food and underpay for booze. In New York City, there are certain benchmarks, standards for how you price things, and it was inverted on Cape Cod. People are giving away booze and charging stupid money for poor-quality frozen ingredients.

A: Whereas you’re taking the margin where you’re supposed to get it, which is from alcohol.

D: We are serving better-quality food at the same prices as everybody else. Anyway, our drink prices were not quite New York City prices by any means, but were priced according to the ingredients in the drink. There were quality ingredients and cheap cocktails, 12, 13, 14 bucks, but they were measured. They weren’t free-poured. People were really upset that they weren’t getting these giant pours of wine and giant, 6-ounce Martinis. People were angry, and they called us out for being from New York. We had people writing us letters, angry letters, saying they are never coming to our restaurant. For the check presenters, in the beginning, we’re using postcards. We had somebody write us a letter, a really nasty negative letter on one of our postcards with no return address. We were like, “Cool, thanks. I appreciate that.” It was wild. It was hard. The bar food on Cape Cod is very low. It’s been stuck in this ‘80s, ‘90s thing with seafood shacks with low-quality ingredients. It’s touristy, right? It’s getting your money when you can from people you’re never going to see more than once. Everything was stuck in that. Erika and I, coming from New York, we‘re going to be on Cape Cod. We want to create a place that we would eat on a regular basis, not just a special occasion, but a place that you want to go and see your friends. You want to go post up at the bar. You never know who’s going to walk in and be a neighborhood community spot. We thought we were bringing something that was very much needed to the Cape. It was needed. On the other side of this, people who don’t like change. You get older people, especially on Cape Cod there’s a lot of retirees. You get people who think they know everything, and they like it because nothing changes. As soon as you come in and you’re from a place in New York City, they get very upset.

A: It seems as though you thought that you were going to come in and people would say, “Thank you so much, we’ve been waiting for a Brooklyn-style restaurant on Cape Cod.” And they were like “get the fuck out.”

D: That was exactly it. There are so many emotions flying, between the move, the baby, going all-in on every penny. Then, to have somebody essentially spit in your face and not care about any of that. It’s the people who wouldn’t even try it, the people who wouldn’t even sit down and taste it would say, “I can’t read any of these ingredients. I don’t know what any of this is.” They were getting offended because they felt radicchio is a novel concept. You don’t want to make people feel small. They want to know and understand, they don’t want to have to ask questions. We were trying to do something where we were introducing people to new things. That’s the fun of it, right? For my wife and I, that’s why we like dining out, to go to new places and try different things and be excited when the menu changes every time we’re there because there’s something new to try. It’s an experience for us, and we’re dealing with a lot of people who just want the same thing every time. They wanted to count on certain things. On top of that, we throw in a seasonal menu, which changes four times a year and their heads really spin. They would say “Oh, I love that dish, where did it go?” We try to do something different that’s not in season anymore. We burned a lot of these old regulars from this restaurant, hard. Honestly, it was probably the best thing that ever happened.

A: There’s a silver lining here, Adam. Right now, it sounds all doom and gloom. You go to another place and you open the thing. We’ve got to get there.

D: Yeah, we’re going to get there. I’m just trying to say it is hard. It was a roller coaster of emotions. Everybody who’s considering doing this should be prepared for how this can happen.

A: Yeah, you don’t just walk in as a conquering hero.

D: Yeah, exactly. It took us a minute to recover. That first year, we closed for the first winter. We closed for three months because we were so fried emotionally. We asked, “What are we doing?” We stuck it out. That first year we had to go through that fire because the customers that came out the second year were so much more pleasant. They were people who didn’t go initially because they were nervous about this new restaurant. Then they started coming out and the previous restaurant customers, most of them, had left. It was great. All of a sudden, people are commenting on how much younger the guests in the restaurant were. It was a place where we heard that older and younger people used to call The Red Pheasant “The Dead Pheasant” because it was just so stuffy and old. It’s been taking a long time, but people now are like, Oh, it’s not The Red Pheasant anymore. It’s not like that, it’s not stuffy. It’s new owners, it’s young, it’s exciting. Those people had started coming out after these, for lack of a better term, crotchety, angry, disgruntled older customers stopped coming because they felt like this is a cool place to be. Every year since then has gotten better and better. People are more receptive to our menus and ingredient choices, style, and drink menus. The second year, we did a CBD cocktail with a weed leaf garnish dropped on top of the rocks, and people were so excited. People came out. We ran that for 4/20 as a special, and people went nuts. This is clearly a new thing here. Then, fast-forward, we got to Covid, and we were panicking. We were closed for six weeks. We were on vacation in Jamaica when the news started coming out in February about this looming pandemic. I was freaking out and having a hard time settling in on vacation. Then, we came back and it was full-blown. We were supposed to open on March 18 for the season. The governor shut everything down on the 16th, I think it was. It all changed. Then, we decided to push everything outside. We just did picnic tables. I’m really proud of how we set it up. There was all counter-service. We ran food out to you. The menu was much faster, and it was really easy for the kitchen to execute. It was a really fun and high-quality menu. It was casual. Everything’s in takeout containers. High-quality, compostable biodegradable containers, but still takeout containers nonetheless. We also had compostable forks and knives. The wine was all in plastic. It was all cans and bottles. We didn’t do anything by the glass, but it worked really, really well. We had a lot of people who were blown away by the experience. We had families coming out, which is great. The restaurant during normal times is probably not a great place for little kids. Their parents are absolutely our regular customers, and we can introduce them. Also, get people in during the summer that will hopefully continue to come. When things get back to normal, they’ll get babysitters and now they discover this restaurant. We had people who would be on vacation for five days and they were coming three or four nights of their trip because they were so excited about being outside and being safe. Everything was really spacious. We started selling all this natural wine that we were struggling to sell previously. I’ve got old ladies drinking Broc Cellars Love Red cans by the case. It was incredible. The casualness that was forced upon everybody really worked in our favor. It really took the pressure off, because we are still known to a lot of people as this special-occasion restaurant, which is a tag label we’ve been trying to shed. It really changed people. I’ve had customers say “I actually really liked your outdoor vibe better than what the restaurant was previously inside.”

A: I wonder about that. A bunch of people I know, we’re talking about now doing two different things when things go back to normal. For example, we brought on James who owns Popina in Brooklyn. I don’t know if Popina existed before you left.

D: I don’t think so but I’ve been keeping tabs on things.

A: He basically went to counter service and the question now becomes, does he become counter service in one part of his restaurant, or is that a during-the-day thing where he’s counter service and then he converts to sit down at night? There are now customers who love that. They love that they could come at 1 o’clock in the afternoon, get a bottle of wine, eat some of your food, sit out in the backyard and play bocce. Also, it’s going to allow him to come back more easily. We talk about this a lot on the podcast, too. What is it going to look like in terms of service and how many people are going to add to your staff and that kind of stuff? I wonder, have you thought about that, too? Would The Pheasant be casual during the day? Then you go to the traditional sit-down at night but outdoors. It’s still the same kind of counter service, etc. you guys were doing?

D: The problem with space is that we realize it’s not good to do indoor and outdoor at the same time. It’s one or the other. This past summer, while we were doing all the outdoor seating and everything, we were like, “Let’s do lunch. Let’s try lunch because we’re set up. It’s beautiful out. It’s Cape Cod.” We’ve never done lunch before and we were proven right. We don’t do lunch because on Cape Cod, on a sunny day, no one’s eating lunch. They’re all at the beach. Everyone’s at the beach. If you don’t have a waterfront view, you’re not going to get lunch business. There are a couple of places maybe, but most of them have views. Most of them have some connection with the beach or you can walk on from the beach. We tried for the first two months of June and July, offering lunch. It just didn’t happen. You would get a couple of tables. It’s also hard to change people’s perceptions. On the Cape, the biggest issue we have is marketing and communicating to customers, because so many people are tourists. They come out on the weekends, and there’s no way to connect to them. We hit people on Facebook and Instagram with ads or promote ads in Boston, because we want to get them before they come out here because once they’re out here, they’ve already made their plans. They know where they’re going. They’re going to go to all the favorites. You have to get them talking and thinking about it before they even get out here, get it on their radar. It’s hard to suddenly convince people like, “Oh, by the way, the restaurant is now doing lunch.” They’ve never done lunch in the 40 years they’ve been a business. We didn’t see it. The plan for us, and I’m knocking on wood right now, but we’re less than a mile from our local beach, which is a fantastic beach, very family friendly corporation beach. It’s a 10-minute walk, and they have a killer snack bar there. Well, the operator right now is not awesome. It’s pretty generic, mozzarella sticks and a bad burger. It’s just generic, but the space and layout are awesome. There are all these picnic tables on a cliff above the dunes, looking over the beach. It’s a really great setting, and it comes up for bid every two years. We’re going to put in for it for next summer and try to kill that program. That’s how we’ll do lunch. It’s off-site, but it’s less than a mile away. It’s a different style of food. You get people that way and then transition them, “Hey, come off the beach, bring this flyer and come get a cocktail with us at 5 o’clock or 4 o’clock.”

A: That’s awesome.

D: That is what we’re thinking is the transition and the next move is to get lunch because you have a captive audience at the beach.

A: You guys are closed now because this is the worst time to be open in Covid. What are your plans for when you reopen?

D: We were debating for a long time. I was really stressing out about if we’re going to be inside, outside, or if we’re going to do both. I was really concerned that a lot of people are going to want this sense of normalcy and they’re going to want to go back inside. We had a comfortable bar. A lot of regulars and people tell us, “We can’t wait to go back to the bar.” I was thinking, if we don’t go inside, we are going to have a lot of disappointed people, and people want normal. The more we thought about it, there’s just no flow. The building wasn’t designed to do that. The server who is going out with food would have to be sharing the entrance with people coming in. It’s a really long haul from the kitchen. We were talking about putting in new doors and this historic farmhouse cut doors into the side to access outside. It was just getting more and more complicated. We were thinking, all right, we already have all this infrastructure for doing outdoor dining. It’s summer on Cape Cod. Most people are probably going to eat outside. Last summer, everybody had outdoor dining setups, but they were janky. There were a lot of crappy rental tents with cement barricades. Those places are not going to do that again. They’re all going to go back inside because it’s easier for them. We’re set back from the road and we have these lush gardens and it’s very private. There are string lights, and you feel like you’re somewhere else. We’re thinking, “Let’s just stick with outside, we have the model down. We can build upon it and let’s take a chance on being the only game in town doing extensive outdoor seating. We’ve got 20 tables. We can put 120 people outside. It’s substantial. Let’s try that again and own it.” Massachusetts is operating differently than New York, from what I can tell. There’s a reopening, and they lifted the capacity limits in Massachusetts. The only restrictions for indoor dining are six feet apart, but nobody can get vaccines. The governor is saying, “We know the vaccines are taking a long time, everyone needs to be patient. We’re racing against the variants to get everybody vaccinated but we’re excited to reopen restaurants and businesses.” We’ve gone this far, why don’t we wait until more people are vaccinated or restaurant workers are vaccinated? Going inside is somewhat contingent on hope and a prayer that it seems it’s trending in that direction, but I don’t know. What do we know for sure? Outside, it’s safe. It’s Cape Cod in the summer, people like sitting outside, we know we can execute it. Let’s just do it. And we have this rare opportunity where other towns are giving waivers to restaurants to do extensive outdoor dining in areas that they normally wouldn’t let you do outdoor dining. You have to have patios. You have to have all kinds of infrastructure to do it “properly.” They’ve allowed waivers last summer, and I just checked again and they are going to do it again this year. Let’s run with it. Why complicate it? Everybody can feel comfortable. We can continue doing the kid thing. That all being said, we know that transition back inside in the fall next year is going to be rough, because we have to completely reinvent the restaurant. We’re going to close for a couple of weeks and go back inside because it’s just too cold out here, as it is in New York. I’m not looking forward to that, but I think that’s going to be the play. That’s where we’re at right now. We’re on a break right now, but every day all we’re doing is trying to run through scenarios. If we’re not doing anything inside, we have to do outdoor bathrooms. Are people going to respond to that? Are they going to get angry? How do we do this? How is the flow going to work? It’s a lot of what-ifs and unknowns. It’s stressful, but it’s almost easier now that we decide we’re just going to be outside, as opposed to trying to think about half in, half out. That’s the play. I’ve had fun listening to all the podcasts about your predictions and trends. I was listening to the lemonade one. I’m like, “Huh, I should probably look into lemonade.” We’re doing a lot of research and trying to see, trying to glean as much information as we can to try to have the most efficient and best summer we can. On Cape Cod, summer is it. You make 80 percent of your revenue for the year in three months.

A: It’s crazy.

D: We’re hoping that this year will start earlier. Last year, it didn’t really take off until August, because everyone was locked down and they weren’t allowing rentals on the Cape until July. It sputtered along until August, and then took off. This year, as soon as the weather turns, it’s going to be on like a firehose. There are no rental properties on Cape Cod. You can’t find a place to stay. It’s wild. They just announced part of the reopening so now you can have outdoor gatherings of 150 people. And so, all the weddings are back on. All the resorts are booked. It’s going to be bananas. You want to be in the right position to receive all that. There’s not a whole lot of room for error, at least for us. We take it really seriously. We take every review seriously. If somebody doesn’t leave telling us how amazing a time they had, we feel like we failed.

A: It means you’re a good restaurateur.

D: We’re trying to have it all dialed in for this quick hit, and then we’ll cross the next bridge when we get to it.

A: Well, Adam, this has been an amazing conversation. I feel like I’ve definitely learned a lot about what you’ve been through, which is awesome. Hopefully, everyone who has listened has as well. I think if you are thinking about moving from a city into a smaller town, much of what you say is encouraging to people. I think you’re also a realist, which is great. It’s not going to be easy. You’re not going to go somewhere and be welcomed with open arms. I think your story is a really, really cool one. I really appreciate you sharing it with me.

D: My pleasure. The best takeaway is that the quality of life is incredible. That’s the biggest thing. At the end of the day, on any given day, our son goes to the lake in the morning and goes to the beach in the afternoon, maybe we go fishing. It’s this incredible, magic childhood. We love being here in the winter because it’s so quiet and beautiful. We have so much space, but nothing comes easy. That was our ultimate goal. We will figure out the other part of it. Don’t give up the fight, but just know that it’s definitely not easy.

A: Well, Adam, thanks so much again, I really appreciate it. I wish you the best. I can’t wait to come to The Pheasant sometime. I’ve actually never been to Cape Cod, so I’m going to have to go. People talk about how amazing it is.

D: Thanks for having me. It’s a pleasure.

Thanks so much for listening to the podcast. If you love this show as much as we love making it, then please leave a rating on review on iTunes, Spotify, Stitcher, or wherever it is you get your podcasts. It really helps everyone else discover the show.

Now for the credits, VinePair is produced and recorded in New York City in Seattle, Wash., by myself and Zach Geballe, who does all the editing and loves to get the credit Also, I would love to give a special shout-out to my VinePair co-founder, Josh Malin, for helping make all this possible, and also to Keith Beavers, VinePair’s tasting director, who is additionally a producer on the show. I also want to, of course, thank every other member of the VinePair team who is instrumental in all of the ideas that go into making the show every week. Thanks so much for listening, and we’ll see you again.

The article Next Round: Leaving NYC for a Small Town With Restaurateur Adam Dunn appeared first on VinePair.

source https://vinepair.com/articles/next-round-adam-dunn-the-pheasant/

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Next Round: Leaving NYC for a Small Town With Restaurateur Adam Dunn

On this episode of the “Next Round” host Adam Teeter chats with Adam Dunn, owner of The Pheasant on Cape Cod, Mass. The Pheasant is a coastal farm-to-table restaurant set inside a historic farmhouse. Dunn details his life before he became a restaurateur — working in the music industry and then for Greenpoint Fish and Lobster. The latter project served as the catalyst for his eventual relocation to Cape Cod.

Dunn explains how relocating to a small town from a big city certainly has its pros and cons. Tune in to hear Dunn explain how he continues to navigate that journey — especially during the ongoing pandemic.

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Adam Teeter: From Brooklyn, New York, I’m Adam Teeter, and this is a “VinePair Podcast” conversation. We’re bringing you these conversations as additions to our regular special podcast to give you a better idea of what’s going on in the industry during the Covid-19 crisis. This week I’m really lucky to be talking to Adam Dunn, owner of The Pheasant in Cape Cod. Adam, what’s going on?

Adam Dunn: Not much. Enjoying a beautifully sunny day here on Cape Cod.

A: Lovely. I don’t think I’ve interviewed another Adam before, so this is going to be fun. Tell me about The Pheasant and your background, because I know you as the owner of a really amazing restaurant in Brooklyn. Can you take me through your career so we can get a chance to know who you are and then a little bit about The Pheasant?

D: Sure. My background was in the music industry and entertainment originally. Interestingly enough, I was in college and was booking bands, which I knew that’s all I wanted to do. I moved to New York, started working at a bunch of music venues and live music. I thought that was going to be my career for a very long time. Late mornings, late nights. Go to work at 1 p.m., get home at 5 a.m. That kind of thing.

A: You were at Brooklyn Bowl, right?

D: Yeah, I did Pianos out of college. Then, I moved from there to Brooklyn Bowl for a number of years. On the side, I got really interested in food and where my food comes from, sustainability. I didn’t eat meat for 13 years in high school and college. Then, I started playing sports in college, and I was eating a ton of seafood. I knew nothing about where my fish comes from. It seems hypocritical to be very concerned about meat and know nothing about seafood, so I started learning about seafood. Growing up, I came to Cape Cod every summer as a kid and was used to being around seafood. I was living in Williamsburg at the time and there was nowhere to get local seafood or any quality seafood for that matter. This is before Whole Foods and before everything else came in. I had to go to Chelsea Market to get high-quality fish. That is a three-hour round trip, at least. This is crazy. Williamsburg being the food mecca as it is or was, it just seemed crazy. There was a local Italian market that was OK, but you go in, ask the guy where’s that piece of fish from? He’d look at a tag and say it’s imported. That’s all he could tell you. I knew there’s got to be something more to this, somebody’s got to do something. I had this idea that there should be a place where you can get local fish and know where it comes from, and there’s a little counter of chowder or lobster rolls, fish sandwiches. I knew nothing about fish or where to get fish or how to source it. In my music industry days, I had worked with a guy who had mentioned at some point during our conversations that his family had a seafood business. Fast-forward many years later, I know one person who mentioned knowing something about seafood. I bumped into him at a holiday party and said, “we got to talk. I got this crazy idea.” He said his family was one of the largest and oldest seafood wholesalers in New England. They’ve been around for about 130 years in Boston wholesale. This wasn’t a little seafood thing, this is a big-time major seafood distributor. He said you have a concept, I can source us probably the best fish in New York, if not the best fish in the country. We said, “let’s see where this goes.” We started on the side. We’d rent out the backyard of a bar out in Greenpoint or Williamsburg. We throw a party and promote it like a concert. We make fliers, make Instagram accounts, and Facebook events. We branded the hell out of it. Got a friend who designed a really fantastic brand and sold merchandise, hats, shirts, oyster knives, koozies, you name it. We started building some traction, and it started taking over. It climaxed when we took out one of those New York Harbor boats, and a buddy of mine ran concerts on those boats and gave me a deal on a boat. We put 300 people on the boat, open bar, lobster rolls, oysters, ceviche, and we had a DJ named Jonathan Toubin.

A: I love Jonathan Toubin. He did a party of mine because I was in the music industry, too. I think we crossed paths.

D: Oh man, there’s so much here especially to make connections with you.

A: Yeah, I used to do A&R for J Dub.

D: OK, so we definitely crossed.

A: We used to throw parties at Brooklyn Bowl. I think you booked one of my bands there.

D: It gets so fuzzy between the two.

A: It’s crazy — I’m going on a tangent here — but were you there at the same time? Now I just blanked on his name, but the guy who was involved in signing MGMT and stuff.

D: Oh, Will Griggs.

A: Yes, Will Griggs! Were you there at the same time?

D: Yeah, I took over when Will left. Will was there the first two years, I think, of Brooklyn Bowl. Then, he was focusing on his label and various other projects. Then, a buyer and I were involved in Brooklyn Bowl as a consulting partner for booking. I met those guys early on in my Pianos days. I started hanging out with them. When the time came, they said hey, you’ve got this 800 to 1,000-capacity venue in Brooklyn, and he’s a booker. I’ll do that.

A: That’s amazing.

D: Yeah, Jonathan Toubin is where we left off. Jonathan Toubin actually DJ’d my wedding here on Cape Cod. He was our first ask and he said “yeah, I’ll come up and do it.”

A: Very cool. You’re trying to source great seafood, throwing parties.

D: We were throwing parties and we said to each other, “let’s see how far this goes.” At some point, we expected to stop. There’s going to be some barrier and we can’t go any further and let’s see where that is. It never stopped. We just kept going. We kept finding ways around these barriers and managed to put some investors together because we had built a brand. We wanted to show that we had some traction and engagement. We managed to get some friends, family, private investors, random folks that we had come across that were interested. Before we opened up on June 30, 2018, we opened up this little brick-and-mortar fish market counter and raw bar. We did that for a number of years, expanding into wholesale. My partner Vinnie Milburn was the business brains behind the whole thing and grew and built this wholesale machine. That’s really the direction the business started going, it was wholesale. We realized we weren’t going to add more restaurant locations. The amount of debt you incur to open a new brick and mortar in New York was one step forward, two steps back. We were like, “How are we ever going to get out of this?” We decided wholesale was a lot easier to scale. You have to deal with customers and there are some benefits for certain types of personalities. We started going in that direction. Then I hit a point where I really like the customer-facing side. I really like creating experiences. I’m a promoter at heart. Back when I was booking bands, I was trying to find obscure bands and introduce them to people and grow them. I love that feeling of showing somebody something they haven’t seen before and then people are like “holy shit, that was awesome. Where do I get more?” That’s my drive. The wholesale thing, as awesome as it was to be knee-deep in razor clams at 4 in the morning and lugging 80-pound halibut around before dawn in New York City, it was exciting, but it was brutal hours and it wasn’t where my passion was. I was looking for opportunities and my wife and I were looking to start a family. We’re trying to forecast our life in New York. Then, we thought there might be an opportunity somewhere else. We fantasize, like everybody does who lives in New York, about where you would go. Upstate New York, Vermont, Maine. Then, I realized my family has a house in Cape Cod in South Dennis. I knew the Cape really well. I came here for 25 years with my family, so we asked, “What about Cape Cod?” What’s going on up there? We were looking for businesses for sale. We saw that this famous restaurant called the Red Pheasant Inn was for sale. My parents rented a house every summer from across the street from this restaurant.

A: Oh, wow.

D: I don’t know, for 11 or 12 years. That was where every summer my parents and friends of theirs would go out for an anniversary or a birthday and would leave the kids at home. It was a fancy restaurant on Cape Cod, and it had a massive wine list, white tablecloths. However, it was stuffy and dated, and we never wanted to go to the Red Pheasant. I don’t think they let people in under the age of 16.

A: It was supposed to be an adult place.

D: Exactly. We saw it was for sale and was like, “Oh, that’s interesting.” I think we had just come the summer before and we had walked into the restaurant to have a nice adult dinner. We couldn’t stop thinking about how amazing the floors were. It’s a 250-year-old farmhouse, original wood floors, original post-and-beam. It oozes New England farmhouse vibes. It’s got two working fireplaces. It’s just years, years, and years of firewood into the walls. It’s stunning. It’s a dream place. I remember saying, “Somebody could really do a number with this place.” Anyway, it came up for sale and we couldn’t believe that place was for sale. We kept reading and it said there’s a four-bedroom house attached to it. It’s on an acre and a half. Oh, it’s on a lake. It’s a 10-minute walk to the beach. I know the neighborhood. My parents have a house in the area. This seems like a no-brainer. Let me tell you, money goes a lot further when you leave New York City, as I think everybody knows. It depends on where you go, but we got a lot of bang for the buck.

A: Before we kick it off more, ’cause then I want I to hear about the process — that’s how you wound up on this podcast, right? You actually listened to our Monday podcast episode about restaurateurs and beverage specialists moving to smaller towns, smaller cities to open places, and you reached out. Turns out we had these crazy mutual connections and you got to come on the podcast and talk about it. This is something people are doing. I’d love to use you as a way to show other people who might be thinking about it, what you did, and how you figured it out. The one thing that I wanted to ask you is, did you know other people who had already done this? Who had been restaurateurs in New York City? For example, Prairie Whale in the Berkshires, the way you describe your spot sounds very similar to what it’s like in a very old home. Did you go check out places like that? Did you know people who had done this? What was the thought? What happened when you decided to do this. Did you start doing research, or what research did you do?

D: We probably didn’t do as much research as we should have. We found the building, the property, and the deal was right. We could live there. We could sustain. I think the easiest thing when people do these moves is finding a business and a residence together. It might not sound awesome to be living where you work, but it makes it affordable. If we were just buying the restaurant, it would have been too expensive to buy the restaurant. If you were just buying a house, it would have been too expensive to just buy the house. When you get them together, it’s an incredible deal. The business fee pays for the house, and it’s a self-sustaining system. You can keep the doors open and cover the mortgage or the lease. I think the best thing is to buy in these types of situations because you’re going all-in on this. I’ve seen in other places, what’s worked typically is when you can find that work-live situation. Otherwise, you’d be buying a restaurant and you need quite a bit of cash to do that. Then, you’ve got to figure out where you’re going to live. Sure, sometimes where you are, you can find cheaper housing. What’s tough about the Cape is the housing market is really expensive here. The Cape is such a weird place, because it’s so seasonal and in the off-season has a somewhat rural vibe to it. It’s really quiet and deserted, but the housing prices are crazy because they get such huge money in the summer. The Cape is actually very difficult, unless you’re coming from gobs of money — and good for you if you can make that happen. You need to find this live-work situation. It’s prohibitively expensive to find a business to buy and then to find a house to buy. That’s been the hardest thing. Affordable housing is such a big issue on the Cape because of the weird dynamics of seasonal vacation waterfront homes. Prairie Whale is in Great Barrington, which was definitely an inspiration for sure. I read articles. I read everything I could about people who have done this stuff. None of it accurately describes what it’s going to be like but it’s exciting. It’s romantic. We were reading about Mark. He was involved in Marlow and Sons in the Andrew Tarlow empire in the beginning. Then, they split and went up there to start a farm and then the restaurant. I was like, “This all sounds incredible.” I’m sure the housing market there is not too dissimilar, but I’m sure there are also pockets of much more affordable housing. There’s just a larger space because the Cape is such a limited, narrow strip of land. There’s only one way on, one way off. There isn’t that much inventory. It’s hard to live 40 minutes away.

A: It makes me think of someone who would think about doing this in the Hamptons.

D: Yeah, it’s not nearly that same over-the-top wealth in the same way that the Hamptons can be. However, it definitely has that same one long road all the way to the end. A two-lane highway kind of thing.

A: You’re not going to live 30 minutes away, 40 minutes away. If you need to get to the restaurant, then all of a sudden there’s a traffic jam, basically.

D: Yeah, that’s an issue but there just aren’t that many houses because it’s not 30 miles in every direction. It’s 30 miles north or south, east or west. It just limits how much housing is available in the immediate area.

A: OK, so you buy the place. What was going through your head? Did you know what you wanted to do? Were you going to buy it and take it over? What were the people selling it expecting to happen?

D: The people who sold it to us had owned the restaurant for 40 years. The father ran it for a number of years and the son took over and ran it. It was an institution, a real icon on Cape Cod. I told my parents we’re buying it, they were like “The Red Pheasant?” They couldn’t fathom that we were buying this iconic restaurant. It means a lot to people, a lot of anniversaries, birthdays, special occasions. It was a special-occasion place where people dressed up. It was a nice dinner out in this area, Cape Cod. They were looking to hand this off. I think they were just grateful to get rid of it. Honestly, we felt that toward the end of the business we saw they were 70, and just getting tired. The customers ran the place at the end. They had a regular clientele. I remember I told the chef-owner that we’re going to put this awesome gourmet burger on the menu. He’s like, “Oh, I always wanted to put a burger on the menu and couldn’t.” I never understood what he meant. “Why couldn’t you put a burger on the menu? It’s your restaurant.” Not to get ahead of myself in this conversation, but we had somebody come in when we had first opened and this older gentleman who was wearing a jacket pulled me aside to say, “Are you the owner?” I said “Yeah.” He said, “This is a nice restaurant, you can’t have hamburgers on the menu.” I had this whiplash, this aha moment. I realized that these customers had been with him for 30, 40 years and they had everything dialed in exactly how they wanted it.

A: He wasn’t going to mess with them because they were super-loyal customers.

D: Correct. There are some people that he had met. Oh, man, there’s so much here. Every December, all the towns around the holidays do holiday strolls and people walk through town, restaurants give things away, stores give things away. It’s a meet-and-greet kind of thing. Once we knew we were likely to buy it, we made an offer and it was accepted. I came up to do the stroll because he wanted to introduce me to all the regulars. He wanted to introduce me as the new owner so I came up and met all these people and everybody wanted to meet me and were sizing me up. I remember some people were just terrible. He was like, “Yeah, you don’t want those people. I’m so glad to be getting rid of them.” Oh, thanks, appreciate that. They expected to hand off the restaurant to let us run it. They told us to keep some of the menu items, some of the staples on the menu. Then, maybe you can slowly change them out. Frankly, we had no interest in the old menu. The old menu hadn’t changed in 30, 40 years. It was dated, like French-American, but slowly getting further away from being French. It became a weird menu of wasabi mashed potatoes next to seared duck and just got all over the place.

A: Right. Trendy food items here from the ’90s, mixed with trendy food items here from the ’80s. I know what you’re talking about.

D: We were looking to get rid of that entirely. He said to just be careful. We had learned that two of their items made up about 40 or 50 percent of the menu sales. There was a sole meunière and a seared duck. That was it. That’s all they sold. You can’t run a business like this. If that’s your business, then just open a shack and just sell one item. Don’t open a full-service restaurant with a full menu if you’re only selling two dishes. The logistics and economics of it made no sense. We have to get rid of that, and we have to have a menu that every item is balanced in terms of sales to some degree, at least less than how skewed it is with this current menu. We brought in a chef. We managed to find a chef locally who was really talented, and he wanted nothing to do with the old menu. He was not coming to cook somebody else’s food. We’re like, great, we’re on the same page there. We opened up. The other wrinkle in this whole thing was that Erika, my wife, is pregnant with our first baby. We were told that the due date was July 4th, which, if you know vacation towns in New England, July 4th is a very busy weekend. Easily the busiest weekend of the summer, which therefore is the busiest week of the year. It was also a brand-new restaurant for us. We ended up opening the restaurant on June 1. We had four weeks under us. Then Erika went into labor on July 4th. The baby was born on July 5th. It was insane. I was a zombie the entire year. It was probably the most intense thing we’ve ever done. We were renovating the house and the restaurant. We moved into the rest of the house on May 15, opened the restaurant on June 1, the baby came on July 5th. I don’t recommend it.

A: You’ve re-done the entire place, right?

D: No, it just needed new paint. It was really dark and drab. Everything was mauve, like red. It was just dark and dated. There are lots of tchotchkes everywhere, people bring them gifts I guess. Old Victorian lighting fixtures were hanging from a low ceiling so the whole place had this cavernous feel, but not a good way. It was stuffy so we brightened the whole place up. We added some new tables. We re-did the whole bar area. The bar needed a lot of work. The bones of the place were incredible but it just needed some love. Frankly, a slightly more contemporary approach to the style of a farmhouse, but modernized it a little bit. I think if you were to walk in, you would get what’s going on in here.

A: You basically re-do the place in terms of the menu, etc. What style of cuisine were you going for?

D: The stuff that we had loved in Brooklyn, new American comfort. Our favorite restaurants are these cozy new American spots in Brooklyn with a fantastic wine list and great cocktails. Again, like the Andrew Tarlow empire, Jeffery’s Grocery, this style of rustic, new American, but with great technique and a certain level of casualness at the same time. That was a weird thing for Cape Cod that people didn’t understand that you can have a nice restaurant that’s not fancy. They didn’t get that. People were very upset that we got rid of white tablecloths. We changed out all the glassware. We change out these giant Martini glasses for coupes. People lost their minds. They’re like, “What is this? Where’s my Martini glass?”

A: They’re angry, though.

D: Yeah, they were mad. I’ll tell you, we had people who walked out because we didn’t have a certain type of vodka. That’s all they drank is this one type of vodka and we didn’t have it. They got up and left. Then, they asked us for Limoncello and I didn’t have Limoncello so they left. Cape Cod is a weird place. I love it here, but there’s a weird culture where people overpay for food and underpay for booze. In New York City, there are certain benchmarks, standards for how you price things, and it was inverted on Cape Cod. People are giving away booze and charging stupid money for poor-quality frozen ingredients.

A: Whereas you’re taking the margin where you’re supposed to get it, which is from alcohol.

D: We are serving better-quality food at the same prices as everybody else. Anyway, our drink prices were not quite New York City prices by any means, but were priced according to the ingredients in the drink. There were quality ingredients and cheap cocktails, 12, 13, 14 bucks, but they were measured. They weren’t free-poured. People were really upset that they weren’t getting these giant pours of wine and giant, 6-ounce Martinis. People were angry, and they called us out for being from New York. We had people writing us letters, angry letters, saying they are never coming to our restaurant. For the check presenters, in the beginning, we’re using postcards. We had somebody write us a letter, a really nasty negative letter on one of our postcards with no return address. We were like, “Cool, thanks. I appreciate that.” It was wild. It was hard. The bar food on Cape Cod is very low. It’s been stuck in this ‘80s, ‘90s thing with seafood shacks with low-quality ingredients. It’s touristy, right? It’s getting your money when you can from people you’re never going to see more than once. Everything was stuck in that. Erika and I, coming from New York, we‘re going to be on Cape Cod. We want to create a place that we would eat on a regular basis, not just a special occasion, but a place that you want to go and see your friends. You want to go post up at the bar. You never know who’s going to walk in and be a neighborhood community spot. We thought we were bringing something that was very much needed to the Cape. It was needed. On the other side of this, people who don’t like change. You get older people, especially on Cape Cod there’s a lot of retirees. You get people who think they know everything, and they like it because nothing changes. As soon as you come in and you’re from a place in New York City, they get very upset.

A: It seems as though you thought that you were going to come in and people would say, “Thank you so much, we’ve been waiting for a Brooklyn-style restaurant on Cape Cod.” And they were like “get the fuck out.”

D: That was exactly it. There are so many emotions flying, between the move, the baby, going all-in on every penny. Then, to have somebody essentially spit in your face and not care about any of that. It’s the people who wouldn’t even try it, the people who wouldn’t even sit down and taste it would say, “I can’t read any of these ingredients. I don’t know what any of this is.” They were getting offended because they felt radicchio is a novel concept. You don’t want to make people feel small. They want to know and understand, they don’t want to have to ask questions. We were trying to do something where we were introducing people to new things. That’s the fun of it, right? For my wife and I, that’s why we like dining out, to go to new places and try different things and be excited when the menu changes every time we’re there because there’s something new to try. It’s an experience for us, and we’re dealing with a lot of people who just want the same thing every time. They wanted to count on certain things. On top of that, we throw in a seasonal menu, which changes four times a year and their heads really spin. They would say “Oh, I love that dish, where did it go?” We try to do something different that’s not in season anymore. We burned a lot of these old regulars from this restaurant, hard. Honestly, it was probably the best thing that ever happened.

A: There’s a silver lining here, Adam. Right now, it sounds all doom and gloom. You go to another place and you open the thing. We’ve got to get there.

D: Yeah, we’re going to get there. I’m just trying to say it is hard. It was a roller coaster of emotions. Everybody who’s considering doing this should be prepared for how this can happen.

A: Yeah, you don’t just walk in as a conquering hero.

D: Yeah, exactly. It took us a minute to recover. That first year, we closed for the first winter. We closed for three months because we were so fried emotionally. We asked, “What are we doing?” We stuck it out. That first year we had to go through that fire because the customers that came out the second year were so much more pleasant. They were people who didn’t go initially because they were nervous about this new restaurant. Then they started coming out and the previous restaurant customers, most of them, had left. It was great. All of a sudden, people are commenting on how much younger the guests in the restaurant were. It was a place where we heard that older and younger people used to call The Red Pheasant “The Dead Pheasant” because it was just so stuffy and old. It’s been taking a long time, but people now are like, Oh, it’s not The Red Pheasant anymore. It’s not like that, it’s not stuffy. It’s new owners, it’s young, it’s exciting. Those people had started coming out after these, for lack of a better term, crotchety, angry, disgruntled older customers stopped coming because they felt like this is a cool place to be. Every year since then has gotten better and better. People are more receptive to our menus and ingredient choices, style, and drink menus. The second year, we did a CBD cocktail with a weed leaf garnish dropped on top of the rocks, and people were so excited. People came out. We ran that for 4/20 as a special, and people went nuts. This is clearly a new thing here. Then, fast-forward, we got to Covid, and we were panicking. We were closed for six weeks. We were on vacation in Jamaica when the news started coming out in February about this looming pandemic. I was freaking out and having a hard time settling in on vacation. Then, we came back and it was full-blown. We were supposed to open on March 18 for the season. The governor shut everything down on the 16th, I think it was. It all changed. Then, we decided to push everything outside. We just did picnic tables. I’m really proud of how we set it up. There was all counter-service. We ran food out to you. The menu was much faster, and it was really easy for the kitchen to execute. It was a really fun and high-quality menu. It was casual. Everything’s in takeout containers. High-quality, compostable biodegradable containers, but still takeout containers nonetheless. We also had compostable forks and knives. The wine was all in plastic. It was all cans and bottles. We didn’t do anything by the glass, but it worked really, really well. We had a lot of people who were blown away by the experience. We had families coming out, which is great. The restaurant during normal times is probably not a great place for little kids. Their parents are absolutely our regular customers, and we can introduce them. Also, get people in during the summer that will hopefully continue to come. When things get back to normal, they’ll get babysitters and now they discover this restaurant. We had people who would be on vacation for five days and they were coming three or four nights of their trip because they were so excited about being outside and being safe. Everything was really spacious. We started selling all this natural wine that we were struggling to sell previously. I’ve got old ladies drinking Broc Cellars Love Red cans by the case. It was incredible. The casualness that was forced upon everybody really worked in our favor. It really took the pressure off, because we are still known to a lot of people as this special-occasion restaurant, which is a tag label we’ve been trying to shed. It really changed people. I’ve had customers say “I actually really liked your outdoor vibe better than what the restaurant was previously inside.”

A: I wonder about that. A bunch of people I know, we’re talking about now doing two different things when things go back to normal. For example, we brought on James who owns Popina in Brooklyn. I don’t know if Popina existed before you left.

D: I don’t think so but I’ve been keeping tabs on things.

A: He basically went to counter service and the question now becomes, does he become counter service in one part of his restaurant, or is that a during-the-day thing where he’s counter service and then he converts to sit down at night? There are now customers who love that. They love that they could come at 1 o’clock in the afternoon, get a bottle of wine, eat some of your food, sit out in the backyard and play bocce. Also, it’s going to allow him to come back more easily. We talk about this a lot on the podcast, too. What is it going to look like in terms of service and how many people are going to add to your staff and that kind of stuff? I wonder, have you thought about that, too? Would The Pheasant be casual during the day? Then you go to the traditional sit-down at night but outdoors. It’s still the same kind of counter service, etc. you guys were doing?

D: The problem with space is that we realize it’s not good to do indoor and outdoor at the same time. It’s one or the other. This past summer, while we were doing all the outdoor seating and everything, we were like, “Let’s do lunch. Let’s try lunch because we’re set up. It’s beautiful out. It’s Cape Cod.” We’ve never done lunch before and we were proven right. We don’t do lunch because on Cape Cod, on a sunny day, no one’s eating lunch. They’re all at the beach. Everyone’s at the beach. If you don’t have a waterfront view, you’re not going to get lunch business. There are a couple of places maybe, but most of them have views. Most of them have some connection with the beach or you can walk on from the beach. We tried for the first two months of June and July, offering lunch. It just didn’t happen. You would get a couple of tables. It’s also hard to change people’s perceptions. On the Cape, the biggest issue we have is marketing and communicating to customers, because so many people are tourists. They come out on the weekends, and there’s no way to connect to them. We hit people on Facebook and Instagram with ads or promote ads in Boston, because we want to get them before they come out here because once they’re out here, they’ve already made their plans. They know where they’re going. They’re going to go to all the favorites. You have to get them talking and thinking about it before they even get out here, get it on their radar. It’s hard to suddenly convince people like, “Oh, by the way, the restaurant is now doing lunch.” They’ve never done lunch in the 40 years they’ve been a business. We didn’t see it. The plan for us, and I’m knocking on wood right now, but we’re less than a mile from our local beach, which is a fantastic beach, very family friendly corporation beach. It’s a 10-minute walk, and they have a killer snack bar there. Well, the operator right now is not awesome. It’s pretty generic, mozzarella sticks and a bad burger. It’s just generic, but the space and layout are awesome. There are all these picnic tables on a cliff above the dunes, looking over the beach. It’s a really great setting, and it comes up for bid every two years. We’re going to put in for it for next summer and try to kill that program. That’s how we’ll do lunch. It’s off-site, but it’s less than a mile away. It’s a different style of food. You get people that way and then transition them, “Hey, come off the beach, bring this flyer and come get a cocktail with us at 5 o’clock or 4 o’clock.”

A: That’s awesome.

D: That is what we’re thinking is the transition and the next move is to get lunch because you have a captive audience at the beach.

A: You guys are closed now because this is the worst time to be open in Covid. What are your plans for when you reopen?

D: We were debating for a long time. I was really stressing out about if we’re going to be inside, outside, or if we’re going to do both. I was really concerned that a lot of people are going to want this sense of normalcy and they’re going to want to go back inside. We had a comfortable bar. A lot of regulars and people tell us, “We can’t wait to go back to the bar.” I was thinking, if we don’t go inside, we are going to have a lot of disappointed people, and people want normal. The more we thought about it, there’s just no flow. The building wasn’t designed to do that. The server who is going out with food would have to be sharing the entrance with people coming in. It’s a really long haul from the kitchen. We were talking about putting in new doors and this historic farmhouse cut doors into the side to access outside. It was just getting more and more complicated. We were thinking, all right, we already have all this infrastructure for doing outdoor dining. It’s summer on Cape Cod. Most people are probably going to eat outside. Last summer, everybody had outdoor dining setups, but they were janky. There were a lot of crappy rental tents with cement barricades. Those places are not going to do that again. They’re all going to go back inside because it’s easier for them. We’re set back from the road and we have these lush gardens and it’s very private. There are string lights, and you feel like you’re somewhere else. We’re thinking, “Let’s just stick with outside, we have the model down. We can build upon it and let’s take a chance on being the only game in town doing extensive outdoor seating. We’ve got 20 tables. We can put 120 people outside. It’s substantial. Let’s try that again and own it.” Massachusetts is operating differently than New York, from what I can tell. There’s a reopening, and they lifted the capacity limits in Massachusetts. The only restrictions for indoor dining are six feet apart, but nobody can get vaccines. The governor is saying, “We know the vaccines are taking a long time, everyone needs to be patient. We’re racing against the variants to get everybody vaccinated but we’re excited to reopen restaurants and businesses.” We’ve gone this far, why don’t we wait until more people are vaccinated or restaurant workers are vaccinated? Going inside is somewhat contingent on hope and a prayer that it seems it’s trending in that direction, but I don’t know. What do we know for sure? Outside, it’s safe. It’s Cape Cod in the summer, people like sitting outside, we know we can execute it. Let’s just do it. And we have this rare opportunity where other towns are giving waivers to restaurants to do extensive outdoor dining in areas that they normally wouldn’t let you do outdoor dining. You have to have patios. You have to have all kinds of infrastructure to do it “properly.” They’ve allowed waivers last summer, and I just checked again and they are going to do it again this year. Let’s run with it. Why complicate it? Everybody can feel comfortable. We can continue doing the kid thing. That all being said, we know that transition back inside in the fall next year is going to be rough, because we have to completely reinvent the restaurant. We’re going to close for a couple of weeks and go back inside because it’s just too cold out here, as it is in New York. I’m not looking forward to that, but I think that’s going to be the play. That’s where we’re at right now. We’re on a break right now, but every day all we’re doing is trying to run through scenarios. If we’re not doing anything inside, we have to do outdoor bathrooms. Are people going to respond to that? Are they going to get angry? How do we do this? How is the flow going to work? It’s a lot of what-ifs and unknowns. It’s stressful, but it’s almost easier now that we decide we’re just going to be outside, as opposed to trying to think about half in, half out. That’s the play. I’ve had fun listening to all the podcasts about your predictions and trends. I was listening to the lemonade one. I’m like, “Huh, I should probably look into lemonade.” We’re doing a lot of research and trying to see, trying to glean as much information as we can to try to have the most efficient and best summer we can. On Cape Cod, summer is it. You make 80 percent of your revenue for the year in three months.

A: It’s crazy.

D: We’re hoping that this year will start earlier. Last year, it didn’t really take off until August, because everyone was locked down and they weren’t allowing rentals on the Cape until July. It sputtered along until August, and then took off. This year, as soon as the weather turns, it’s going to be on like a firehose. There are no rental properties on Cape Cod. You can’t find a place to stay. It’s wild. They just announced part of the reopening so now you can have outdoor gatherings of 150 people. And so, all the weddings are back on. All the resorts are booked. It’s going to be bananas. You want to be in the right position to receive all that. There’s not a whole lot of room for error, at least for us. We take it really seriously. We take every review seriously. If somebody doesn’t leave telling us how amazing a time they had, we feel like we failed.

A: It means you’re a good restaurateur.

D: We’re trying to have it all dialed in for this quick hit, and then we’ll cross the next bridge when we get to it.

A: Well, Adam, this has been an amazing conversation. I feel like I’ve definitely learned a lot about what you’ve been through, which is awesome. Hopefully, everyone who has listened has as well. I think if you are thinking about moving from a city into a smaller town, much of what you say is encouraging to people. I think you’re also a realist, which is great. It’s not going to be easy. You’re not going to go somewhere and be welcomed with open arms. I think your story is a really, really cool one. I really appreciate you sharing it with me.

D: My pleasure. The best takeaway is that the quality of life is incredible. That’s the biggest thing. At the end of the day, on any given day, our son goes to the lake in the morning and goes to the beach in the afternoon, maybe we go fishing. It’s this incredible, magic childhood. We love being here in the winter because it’s so quiet and beautiful. We have so much space, but nothing comes easy. That was our ultimate goal. We will figure out the other part of it. Don’t give up the fight, but just know that it’s definitely not easy.

A: Well, Adam, thanks so much again, I really appreciate it. I wish you the best. I can’t wait to come to The Pheasant sometime. I’ve actually never been to Cape Cod, so I’m going to have to go. People talk about how amazing it is.

D: Thanks for having me. It’s a pleasure.

Thanks so much for listening to the podcast. If you love this show as much as we love making it, then please leave a rating on review on iTunes, Spotify, Stitcher, or wherever it is you get your podcasts. It really helps everyone else discover the show.

Now for the credits, VinePair is produced and recorded in New York City in Seattle, Wash., by myself and Zach Geballe, who does all the editing and loves to get the credit Also, I would love to give a special shout-out to my VinePair co-founder, Josh Malin, for helping make all this possible, and also to Keith Beavers, VinePair’s tasting director, who is additionally a producer on the show. I also want to, of course, thank every other member of the VinePair team who is instrumental in all of the ideas that go into making the show every week. Thanks so much for listening, and we’ll see you again.

The article Next Round: Leaving NYC for a Small Town With Restaurateur Adam Dunn appeared first on VinePair.

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source https://vinology1.weebly.com/blog/next-round-leaving-nyc-for-a-small-town-with-restaurateur-adam-dunn

[onceuponaprincessworld]

CaptainSwan FF One-shots Recs p.5

Hello Beautiful Fandom, look I made another rec list! Thanks to CS AU Week we have some lovely new one shots featuring our favorite couple, but this list also includes some old one-shots that I believe you should check out, If you haven’t already. Hope you enjoy.

You can find here my other lists as well. 

Side note, I try to tag the authors by their tumblr name, but I couldn’t find some, if you know it, let me know. 

But Consider This...Aliens, @welllpthisishappening

Killian Jones is going to lose his mind. He's never going to sleep again. Because there is an alien living in the apartment above his. And maybe he's ok with it. Yeah, definitely losing his mind.

Prompt, @its-imperator-furiosa

Emma and Killian has been dating for a while but they haven't tell their friends yet, because they don't know how Emma's brother David will react, since he ones told Killian to not go near his sister, but he walks on them kissing or something and he yells Finally.

Past the Clouds, We’ll Find the Stars, @blowmiakisscolin

CS + Adoption and more: A dash of angst, a sprinkling of humor & a whole lotta fluff.

Prompt, @initiala

You buy your man a mug without looking inside... 

it’s a party in the usa, @jmosfreckles

A Fourth of July AU written for CS AU week day 1: Holiday AU. America vs. Great Britain antics ensue.

Old Habits Die Hard, Ok?, @jmosfreckles

I kissed you goodbye on accident - old habits die hard, ok?!

worth the risk, worth the guarantee, @piratesails

The rule is simple enough: don't fall for your best friend. No matter how loudly her laugh echoes in your head in the middle of the night, or how beautifully endearing the freckles that climb up her arms look under the afternoon sun. Every single movie and book and story he's come across has warned him of this in one way or another.

And yet, Killian finds it hard to run out of reasons why Emma Swan is the most perfect person he has and will ever meet.

Unhand the Carnations, @blowmiakisscolin

CS Flower Thief AU: I saw a prompt on Tumblr (see notes) and I did a thing. Emma catches Killian stealing flowers from her garden and assumes he's being a cheap date. She insists on coming with him to find out whether the girl is pretty enough to warrant flower theft...and he doesn't know how to break it to her that he's taking the flowers to the graveyard.

Never Drinking Again, @its-like-a-story-of-love

Emma Swan wakes up on her 21st birthday with no recollection of what happened the night before. All she has to piece everything together are her Snapchat story and a handsome stranger. (Drunken Snapchat story AU) 

You Make Me Better, @ilovemesomekillianjones

CS Neighbors AU where Emma is a nurse and Killian is her definitely-faking-it hypochondriac neighbor who uses illnesses and injuries as an excuse to talk to her.

You Look Happier, @cutieodonoghue

Radio DJ David Nolan’s sister Emma moves to town to be close to him as he prepares for his upcoming wedding to Mary Margaret. Maybe he’s just a little bit crazy from wedding stress, but he kinda wants to set her up with his co-host and best friend Killian. 

i’m missing you like crazy, @cutieodonoghue

“Established long distance relationship, one of them surprises the other by showing up right before midnight [on New Years Eve].” with a side helping of vloggers au! (a mixture of angst and fluff beyond this point)  

already in love,   @icapturedkindness

For CS AU week beloved tropes - friends to lovers.

a dare and a truth..., @startswithhope

Bed sharing prompt: “Would you please get comfortable and go the fuck to sleep already?”

Body Say, @seriouslyhooked

AU where Emma and Killian are neighbors in Boston. Emma gets home from a girls night only to stumble upon Killian who she has been crushing on since he moved in. Sparks fly and it is basically just a mini smut fest if I’m honest, but we then get a flash forward to see what happens with Emma and Killian in the future. I’m sure I have done a oneshot or two like this before, but hey, we can always use more fluff right?

Frigging in the Rigging, @passing-fanciful

Friends do things for other friends' birthdays. No big deal, right?

Camped Out,  @always-a-slut-for-pirates

A reluctant Emma goes camping with David, Mary Margaret and Killian.

the love boat, @captainnagata

“How good is your mother with dealing with the unexpected?”

“Why?”

“Because ship captains have the power to officiate weddings and the idea of her own daughter entering a marriage in a matter of days, on a cruise, could sober her up enough to leave you alone for good.”

a (sort of) cinderella story, @jennifer-morrison

sure she sits with him for a while after he’s put henry to bed following a late stakeout and sure she invites him over to make dinner more often than she doesn’t but that’s their usual. it isn’t because she likes him, likes him. (no one tell henry he agreed to this silly masquerade because he likes, likes her, okay?)

something so magic about you, @mycaptainswanjones

Emma Swan just found the perfect gift for Mary Margaret's birthday. The only problem? A blue-eyed stranger with a ridiculously attractive face and accent just stole it from right under her nose. Modern AU. Captain Swan.

The Kinship Harvest, @thesschesthair

We’re going to pretend the portal at the end of S3 never opened and Zelena was defeated without any interruptions. We’re also going to pretend Emma couldn’t go through with leaving for New York much to everyone’s relief. We’re also going to pretend that I can make up a believable holiday for the Enchanted forest lol.

Untitled, @distant-rose

Emma Swan is a crusty twice divorced bailsbond person who is a lone wolf by nature, excluding the company of her seven-year old son, of course. Her occasional companion of choice is a Seattle detective who is also a divorcee and an ex-military guy who got his hand blown off on some super secret Black Op mission in Afghanistan. Killian Jones is nearly as crusty as Emma and a closet sci-fi nerd who never fails to help Emma with a difficult skip or babysit her son last minute. There’s always been an unspoken attraction between them that’s held back by their memory of their failed marriages.

The Worst/Best Christmas Ever,  @captainhookcaptainfreedom

When their flight home is cancelled, Emma is convinced that she and Henry are going to have the worst Christmas ever. However, their next store neighbor, Killian Jones, has different ideas. 

stranger to the ground, @evil–isnt–born

Test pilot Killian Jones and engineer Emma Swan spend their days making history as part of the Avro Arrow program. When the program is suddenly cancelled and the jets ordered destroyed, the choice becomes whether to let it become a thing of the past or save a piece of their shared history.

STRAIGHT AS AN ARROW (TO YOU),  @nightships 

The Avro Arrow program was a shining beacon for Canada - when it was cancelled, questions went unanswered, and reporter Emma Swan has no intentions of leaving them that way. Major Killian Jones couldn't agree less, especially given his own history with the program, but Emma wouldn't be Emma if she let that stop her.

Too Hot (Hot Damn), @this-too-too-sullied-flesh

Emma just doesn’t know what’s hotter--the weather and the fact that the air conditioning is out in her building, or her neighbor.

stop talking in codes,  cocoa-and-rum

Killian Jones has been in love with Emma Swan for as long as he can remember. He often told himself it wouldn't be wise to fall for his best friend, but his heart has a queer way of never listening to his brain, especially when a breathtakingly alluring woman with pretty green eyes and lovely blonde waves is involved.

1-2 Crush on You, @allrightfine

"We'll skip all this, go right to a place where you're more comfortable. We'll want to aim for that sweet spot between knowing all those little idiosyncrasies and them becoming annoying, I'd imagine." (vaguely Halloween-flavored AU smutty fluff!).

A Lifetime of Kissing, @justanotherwannabeclassic

There were many things that were becoming of a princess. The ability to carry on polite conversation, fluency in many languages, and an appreciation of both the arts and sciences were such things. What wasn’t becoming of a princess was drunkenly marrying a Naval lieutenant while on a diplomatic visit to a nearby kingdom. (Lieutenant Duckling).

[wiremagazine]

IN MEMORIAM: HENRIETTA ROBINSON. A LIFE WELL LIVED

By Rafa Carvajal Photos provided by Henrietta’s friends

It is with great sadness that I write this In Memoriam about Henrietta Robinson, a beloved member of our LGBTQ community who lived in South Beach for over 60 years and passed away last week from COVID-19. I was in my office at Q Link Wireless when I heard the news about Henrietta’s passing, and I could not help but to start crying. Once I was able to compose myself, my thoughts shifted to that day I sat next to Henrietta for three hours at the "Cheers" bar downstairs at TWIST and listened attentively, over cocktails, to her wonderful and fascinating stories about her life and the history of South Beach. I will treasure those memories for the rest of my life.

As soon as she turned 18, Henrietta ran away from a very unstable family life in Boston and came to South Beach. Henrietta knew she was gay as a kid and was ostracized by her family and friends, but once she left, Henrietta never looked back. It actually took her family a full year to realize Henrietta was living in South Beach.

What better way to honor Henrietta’s memory and celebrate her life than to let some people who knew her well tell us why she was such a special person – in their own words.

Rafa Carvajal: What is your fondest memory of Henrietta? Peter Morales: My fondest memory of Henrietta was meeting her in the early-mid ‘90s at the Warsaw Ballroom where she would usually stand on the second floor overlooking the people dancing on the dance floor and enjoying life. She would always say hello to me when I walked by, with a huge smile, and always was full of compliments, and had a positive outlook on life about everything and everyone. She was such a happy and content person. Nathan Smith: My fondest memory of Henrietta would have to be the times she spent at my bar every Saturday and Sunday night. She would always come early, always have the same seat, and she had a special cup. I bought her many throughout the years, but it was always so important to me that she had a different glass than everyone else. She deserved to feel special and honored. She was an icon and having her sit at my bar was an honor. David Johnson: One of my fondest memories of Henrietta is how she made her birthday a true celebration of life. It felt as though we were all part of her family there to share in the fabulous festivities! Every year, she made us all feel connected to her life by bringing us together. Mario Trejo: My fondest memory of Henrietta is from back in 2009. She and Don Chung came over to my house and cooked a special dinner for me and my then boyfriend at the time. She had been asking me to come over and cook for us, when it finally happened Henrietta was so excited and happy to do it. She made us a lobster and pasta dish that was out of this world. I felt honored that she wanted to come over and do that for us. The true essence of a giving heart is the joy they receive from giving and seeing the reaction and appreciation on that person’s face. That was her reward, her joy and her love.

RC: What made Henrietta such a special person? Joel Stedman: Simply her being her. Henrietta was a constant in many of our lives in nightlife. We attended almost every White Party together, she never missed a TWIST anniversary and every year was a feature in our float presentation for Miami Beach Gay Pride. I enjoyed her immensely. Her smile, her laugh, what amazing stories she would tell. She was that one person you could always walk up to and had nothing but sweet things to say. It is the end of an era, losing both her and Richard within the same year. When it is safe for all of us to get together again, we will have a mad celebration in her honor. Somebody will have to bring the cookies. PM: Henrietta always glowed and shined wherever you saw her. She was a beam of light with a bright aura. Everyone always wanted to say hello to Henrietta, speak with her, and, of course, have their picture taken with her! NS: What made Henrietta so special is that she always lived her truth. Henrietta did what made her happy and gave no apologies for who she was. She was and always will be an example for us all to be our true authentic selves. DJ: Her unique style set her apart from all the rest! Henrietta always had a warm and loving smile to share with everyone. Her iconic personality lit up any room and made everyone feel happy and at ease. MT: Henrietta loved to give. She was a true giver and she did it better than anyone. She gave from her heart whether it was your favorite dish, favorite dessert, or a Christmas gift wrapped in an envelope. This woman prided herself not only on wearing the best Bob Mackie ensembles and finest diamond, gold and platinum jewelry (all custom made), but also in her giving – and I can’t stress that enough! I remember for Christmas she would give everyone $100 bill in an envelope, and she went to all the gay clubs in South Beach. She made it a point to go to TWIST, Palace, Score and Mova, and give everyone an envelope. You could see the joy on her face as she gave it to you. That was her reward, to see you get excited and happy made her happy. On that she was consistent until the very end. The last thing I remember her making for Nathan, myself, JD, Michael, and many others at TWIST before it closed from the coronavirus pandemic, was brownies (not the fun brownies lol). They were so delicious! We ate them with a fresh cup of coffee from Nathan’s coffee maker. She always cooked or baked weekly and had that, “I can’t wait to give it to them attitude.” She would walk up the stairs in bar 4 with her big Saks Fifth Avenue bag filled with all the dishes she was going to hand out that night, and she did that almost every Saturday without fail! She lived to give. It was who she was.

RC: What else would you like to share with Wire Magazine readers about Henrietta? PM: Henrietta was always so thoughtful throughout our years of friendship, especially during the holiday seasons with her beyond amazing and delicious lasagnas, baked goods and pies. Several years ago she gifted me a 21-piece "Temp-tations" Ovenware Kitchen Bake Set for cooking and serving since she knew I loved to cook, and that I always cooked for my entire family during the holiday seasons. I cherish and love this cookset so much and think of her every time I use it.

I will miss seeing Henrietta and speaking with her, but I will never forget Henrietta, and especially how she made me feel every time we saw each other. NS: She loved you all. Nothing made Henrietta happier than when people would approach her for a picture, and she loved hearing your life stories and telling you hers. She loved helping anyone and everyone out, whether it was with a plate of her food, advice or guidance. She wanted the best for everyone. I know she would have wanted all of you to take away from her passing to be safe and stay at home until this virus is under control. Henrietta would also have wanted you to always love each other, but love yourself first and be yourself proudly. RIP Henrietta. I will always love you and your place at the bar will always be there. Sending everyone lots of love and good energy. Xoxo. DJ: Henrietta loved to check up on me. I must admit I will truly miss the call I received once a week when Henrietta called just to say hello. MT: Henrietta touched my heartstrings even deeper than her coming over to my place to cook, bringing us delicious desserts and dishes. It was when my 21-year-old nephew Andrew came from California to stay with me in 2010. He and Henrietta had this incredible instant connection/bond when they met at TWIST, and they would go out to different places like Palace, Score and, of course, TWIST. Andrew would go get Henrietta and take her to whatever bar she was in the mood for that day, and they would have fun. My nephew even convinced her to go to Wet Willie‘s, of all places, and that’s when Henrietta back in the day would drink her rum and Coke with lemon. Andrew always had a blast with her and he would say “OMG uncle Mario, Henrietta is too funny,” with her quick and amazing stories. As you all know, she had great stories to tell. So for all of her great qualities and attributes, her taking my nephew under her wing and vice versa, I will always love her mostly for that!

I also want to share some excerpts from the Wire Magazine interview of Henrietta by Thomas Barker from June 2011, when Henrietta was celebrating her 50 year anniversary in South Beach. Visit wiremag.com to read the extended version of Henrietta’s In Memoriam and the full interview from 2011.

At age 19 Henrietta saw her first drag show. At age 22, she dressed up as a woman for the very first time (other than when she was 10 or 11 and dressed up in her sisters' clothes). She won Miss Florida in 1969 singing, not lip-synching, "On a Clear Day You Can See Forever." Then, after her favorite uncle died in the early '80s, she never wore men's clothes again! Her outfit became permanent.

"When my uncle passed away, that's when I said that's it," Henrietta recounted. "I started living that way from then on – it was permanent drag from then on! I was gay, of course, and wasn't ever interested in a sex change or anything." And nothing Henrietta wears when she dresses like a woman is fake. Her chinchilla outfit, lace or silk gowns, large-carat diamond rings, gold bracelets – they're all real, just as real as Henrietta.

Thomas Barker: When and how did you arrive in Miami Beach, Henrietta? Henrietta Robinson: I came to Miami Beach in 1958. My uncle, my mother's brother, had a restaurant here. I was 18-years-old and never was on my own in my life until then. I lived a pretty sheltered life in Boston. My mother died when I was born. I was raised by my grandmother, my father's mother. I couldn't go out and play with other kids and was kept in the house all the time.

TB: How old were you back then? Did you realize you were gay at an early age? HR: Oh, I was 10 or 11-years-old. I knew I was gay since I loved playing with my sisters' dolls! I loved dressing up. When my sisters dressed me up, my grandmother would go through the roof! My sisters were a lot older, they were 18 and 20-years-old. I was the baby in the family.

TB: Did you ever imagine the Beach would come full circle to where it is today? HR: I never thought in my time the gay community would be so free to be who they are and not be hassled by the police. In my day, if you walked down the street and if the police thought you were gay, they had the right to beat you up. They always said you looked at them the wrong way or you touched them. They had no hesitation in throwing you in jail. Now, I love it! Gay life has always flourished here – whether it was underground or above ground; or whether it was 23rd Street or 12th Street. Gays were everywhere and in every profession. Today, I feel so free and it's such a pleasure! A lot of these young gay kids don't know what somebody like me has gone through. And they don't have too many people to learn about the history since all the old-timers are gone.

This was originally published in Wire Magazine Digital Issue 2.2020

[princessweddingdressesbyalf-blog]

Princess Wedding Dresses With Color

The Best Virginia Wedding Venues For Washingtonian Couples

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