THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Thursday, August 10, 1995 TAG: 9508100206
SECTION: SUFFOLK SUN PAGE: 12 EDITION: FINAL
SERIES: In the Hot Seat
SOURCE: BY ALLISON T. WILLIAMS, STAFF WRITER
DATELINE: SMITHFIELD LENGTH: Short : 43 lines
These days, hamburgers, hot dogs and chicken aren't the only things cooking at the Boardwalk Raw Bar & Grill.
The heat wave that attacked Hampton Roads last month also turned up the heat in the kitchen of Smithfield Station's new casual, waterfront restaurant. But employees know the perfect ingredient to make working in the kitchen a little cooler.
``A quick dip in the pool really, really helps,'' Boardwalk manager John Dunn said recently.
Besides running the restaurant, Dunn occasionally works as harbor master, helping dock boats and welcome guests to the tiny resort on the Pagan River.
``When it is this hot, you have to make special concessions for people who work outside,'' Dunn said. ``We make sure employees down here take periodic breaks to cool off.''
Food ordered at the Boardwalk Bar & Grill is prepared in the fully stocked, screened-in kitchen behind the bar, Dunn said. Although most customers wait for their orders on the nearby deck, some want sandwiches, salads and drinks delivered to their boats.
Dunn, who began working at Smithfield Station last February, has spent the past 15 years running marina restaurants.
``I've always loved the water, and I spent a lot of time in the kitchen while I was in the military,'' Dunn said.
``Although it can get hot and fast-paced, this type of work is really relaxing to me,'' Dunn said. ``Customers are out here to enjoy the sunshine and the water so they really don't complain about the heat. They expect it.'' ILLUSTRATION: Staff photo by JOHN H. SHEALLY II
John Dunn manages the Boardwalk Raw Bar & Grill at Smithfield
Station.
by CNB