From Maine, With Love - An Allagash Brewing Podcast

S4 Episode 4: All About Allagash Scarborough

• Season 4 • Episode 4

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Our new space in Scarborough—full of food, drink, and good vibes—is rapidly shaping up for a July opening. So we're chatting with our Hospitality Director, Emily Wallace, to get a big update of everything we're planning to offer.

Long story short: a lot. 

We've got more food planned. More variety of beers and drinks than ever before. And more plans to make this a special space for all of our Scarborough-based friends.

If you want to hear about everything we're planning in Scarborough, this is the episode for you!

SPEAKER_02:

This is From Maine with Love, an Allagash Brewing podcast where we talk about beer, our community here in Maine, and things that generally make us happy. Thank you, Emily, for joining us.

SPEAKER_00:

Of course. Happy to join you.

UNKNOWN:

Thank you.

SPEAKER_02:

I'm excited about this because I feel like I'm going to learn things. I always learn things, but I feel like I'm going to learn more things because it's a rapidly developing situation.

SPEAKER_00:

I might learn things.

SPEAKER_02:

What's a learning experience for everybody?

SPEAKER_00:

Yeah.

SPEAKER_02:

Be great. All right. So this is Emily Wallace, our hospitality director. And to start us off, because we're going to be talking about Allagash Scarborough, our new space in Scarborough where we have a lot of cool stuff planned. But before that, your secret question is, I heard you recently, I heard through the grapevine that you got the choice to have an Allagash White with or without an orange.

UNKNOWN:

Yeah.

SPEAKER_02:

Sorry. I told you that. Well, a little birdie. And you chose the orange. How was that?

SPEAKER_00:

It was great. Yeah. You know, it was Memorial Day weekend. It's supposed to be the kickoff to summer. And it was raining. Or, yeah, it was kind of raining. It was cloudy. And we went to the beach because we were just like, we're going to have a beach day. Yeah. We did it. And then I kind of carried that over to my Allagash White after the beach. And I thought, you know what? Just put citrus on there. It's summery. That's

SPEAKER_02:

great.

SPEAKER_00:

It was great. I had one of

SPEAKER_02:

Samuel's, and it was the lemon. I think the lemon's my kind of preferred, but it was a wonderful experience. I enjoy it. I don't think they gave me the choice. It just appeared with it. And rather than pluck it from the rim and put it to the side, I just squeezed that bad boy and chucked it right in there.

SPEAKER_00:

I didn't get a choice either.

SPEAKER_02:

Oh, you

SPEAKER_00:

didn't? The bartender, she said, well, she said orange or no orange. She didn't say orange or lemon.

SPEAKER_02:

Oh, I see.

SPEAKER_00:

So I said, sure, I'll have an orange. But I like it on the rim. I don't like it in the beer floating around. It was just kind of kept on the side.

SPEAKER_02:

We'll have to redact this whole pass. Oh, no. Now it's going to be like your secret question. And then we're just going to go, all right,

SPEAKER_00:

Scarborough.

SPEAKER_02:

All right, Emily. To the topic at hand, Scarborough. I wanted to go over just the high-level stuff at the beginning. Where is this space?

SPEAKER_00:

So it's located in the Downs, which is a new development in Scarborough. And it's a really... I don't know, great location right off the highway. A lot of traffic going through there. There's a lot of housing being built in the area that's already built, but a lot more is planned. And the developers of the Downs are pretty awesome to work with. We've been working closely with them for a while. So they're really excited to have us down there. We're really excited to be there. There's a lot of staff that lives down there. And, you know, a lot of us like to go to the beaches on the weekend and spend time down in that area or the marsh or going fishing. So, you know, also at the same time, we're on Industrial Way. We've been on Industrial Way for many years, and this is kind of an opportunity to branch out into a new neighborhood.

SPEAKER_01:

Yeah.

UNKNOWN:

Yeah.

SPEAKER_00:

So yeah, it's in a beautiful building. We're occupying two of the units on the bottom floor. Really cool, like large open space with garage doors that open. Oh, nice. Yeah, it's like a nice outdoor area, but indoor space, more indoor space than we have now.

SPEAKER_02:

I don't think that struck me that we actually have garage doors that are going to open in there. So that's going to be nice and airy.

SPEAKER_00:

Oh, yeah. Wow. I said more indoor space than we have now, but we don't really have much at all. So it is different. I'm kind of halfway only kidding about that. This tasting room has been through so many different iterations and we've been making it work. And we have figured out how to winterize a pergola and use the brew house in the winter and in the summer for overflow and air conditioning. But Yeah, this is really our first time going into a new space that's custom built to be an Allagash tasting

SPEAKER_02:

room. To be a tasting room, yeah. It's not just a part of the brewery that we are retrofitting to serve stuff. We talk about innovation when it comes to making beers, but I think what everyone has done here to make the tasting room work has been pretty spectacular for converting it to different requests or sizes or demands, COVID, winter.

SPEAKER_00:

It's incredible. Oh, yeah, it's crazy. And most of it's done in-house. The team here, whether it's like... you know, our amazing facilities team that can just like fabricate anything. Yeah. Or, you know, production folks just kind of filling in and helping here and there to like summarize the taste room. It's awesome.

SPEAKER_02:

Yeah. The part that's been really cool to me is like the vision to use the space because like I think of the backyard area where it's like that was just like kind of like next to the parking lot, some grass. And that's been transformed into like a really nice area to have your young kids that's like, you know, fenced in so they can't really go much of anywhere but like really fun stuff and I love that area

SPEAKER_00:

yeah it's fun too because I'm like getting so off topic oh that's fine we were talking about Scarborough and I started talking about this tasting room we're gonna talk about that but Yeah, there's like a place for everyone, which is the goal. Like we want everybody to feel like there's a little something for them here. And that includes families with small children. Or if you don't want to be around children, which is fair, that kind of clears up the main tasting room to be more of an adult space.

SPEAKER_02:

Totally. Yeah. And so I feel like the distinction to talking about Scarborough is this space that we're moving into is in an existing building. And then the space that we people. the land that we purchased, we still own. And there might be something we do with that in the future. It's kind of like we are keeping that and leaving our options open, but this is what we're focusing on in the short term to really be able to just kind of get in there and do something on the shorter term.

SPEAKER_00:

Yeah, we feel really great about the location and the land, and the hope is to definitely utilize that in the future in some way. We just don't exactly know how. But the world is shifting. The beer industry is shifting. What gets people to leave their homes is constantly evolving, and we've done a really good job adapting that here. And I'm grateful that we didn't build a tasting room on that land that we purchased because we would have already kind of outgrown the purpose of it. What we do now is way different than that tasting room that we planned. Totally.

SPEAKER_02:

So when is this new space slated to open?

SPEAKER_00:

July 1st. 1st! Well, that's the tentative week that we want to be in there and at least having some opportunities to soft open the space. But the goal is to be open by the 4th of July weekend. That's amazing. So what better time to figure things out than a major holiday weekend? But that's the plan. And so far, construction is moving smoothly. Yeah. Yeah. So yeah, I'm knocking on wood. Yeah,

SPEAKER_02:

knock on wood. It's a construction project.

SPEAKER_00:

Yeah.

SPEAKER_02:

So that actually was my next question to progress. So that's great. That's great. That's going to pace. We're going to talk about some of the things that we're offering and kind of what that progress looks like. So what are we going to offer here from a beverage perspective?

SPEAKER_00:

Yeah, we are hoping to have a pretty diverse menu for people to enjoy on premise. So we will have a selection of our beer, definitely core beer like Allagash White. Triple, Curio. These are some core beers that people come and expect here at the tasting room because there's a small segment of people that want to come to the source and drink their favorite beer there. Then there's a large group of people that come and they want to drink something that's like their favorite beer, Allagash White, but not Allagash White because they want to get something they can't get back home. So that is another thing we'll have. We'll have a lot of specialty releases that we'll have at the main tasting room here in Portland that we'll also bring down there. It's

SPEAKER_02:

like the quote-unquote... Brewery only type things. So still going to get the exclusives.

SPEAKER_00:

Yes. And yeah, for the most part, we'll bring most of them down there with us. And then we will have some of our wine, Allagash made wines available, like our blueberry wine or our cider. We have an awesome rosé cider that people have been loving. So we're also going to offer that down there. And then cocktails. Oh. Are

SPEAKER_02:

we going to have the wine wine there?

SPEAKER_00:

The red wine? The red wine wine? Yeah. So we have a limited number of the red wine that we are not selling bottles to go, but it's to pour on premise. Okay. We pour it at-

SPEAKER_02:

Even more reason to come out.

SPEAKER_00:

Yeah. We're planning to pour it at private events like weddings.

SPEAKER_02:

Oh, I like that.

SPEAKER_00:

Where you'd expect a traditional red wine, and it's delicious.

SPEAKER_02:

It's really- Yeah. I got to try a very- I was talking to Patrick about it just to learn, how do we do this? Is it just like we made wine, and I got to And I was like, this just tastes like a wine.

SPEAKER_00:

Yeah. Like it's like, it's like a

SPEAKER_02:

winemaker's wine. Like not like a first try from a brewery sort of wine. Like it's wine.

SPEAKER_00:

It's delicious. I think the thing with all of these is, and it's how cider started. Patrick experimented on a small scale and it's kind of like, you know, whatever we have, just go sell it and see how it does. And then he's been able to kind of scale up based on our feedback. So yeah, we'll see what happens with all these new releases of wine.

SPEAKER_02:

And sorry, I cut you off. You were going to be talking about.

SPEAKER_00:

Cocktails. Yeah, it's really exciting for us. I mean, it's what people are asking for is what people are drinking. And we, again, kind of like having the backyard here in Portland or having something for everybody that includes beverages too. And not everybody drinks beer. You know, I think. we still have a lot of unique beer styles that if you're not a typical beer drinker, quote unquote, we can usually find something for you, but it is nice to have an option for people that really just don't want beer and they're not interested in trying it or can't. And it's kind of been fun to kind of see our R and D team flexing into this new space. Like everything we do at Allagash is built around beer and, um, you know, the idea of cocktails was like, wow, how do we do that? Like, how do we start thinking about what parameters are there? Um, so we want to have these cocktails on draft only. Um, I think there's like logistics for behind, behind the bar of like mixing cocktails. We just like would like to start with a draft option, uh, or two. And what do you know about the one that we're going to

SPEAKER_02:

It makes me think there's a bunch of them. You want to spill the beans? So, lemonade with sea salt and anything else?

SPEAKER_00:

Yeah, it's vodka-based.

SPEAKER_02:

Vodka-based, okay.

SPEAKER_00:

Over ice. Yes. With a garnish of some sort, probably citrus.

SPEAKER_01:

Ooh.

SPEAKER_00:

Yeah, so that's... Yes, there are others in development, a small team from a couple of people on the hospitality team who have a lot of experience with batch cocktails or bartending, or people that just enjoy mixing cocktails at home. So there's more.

SPEAKER_02:

yeah we can we can maybe beat this up but carter was on the team right i just love that carter's on the team he's such a nice dude he's just like i feel like he has he has some experience in something beyond or similar yeah

SPEAKER_00:

i mean he has a lot of hospitality experience a lot of experience with wine like fine dining

SPEAKER_02:

oh

SPEAKER_00:

okay um and yeah and he has is very interested in mixology with cocktails and uh has experience with it as a bartender that's

SPEAKER_02:

cool

SPEAKER_00:

Yeah. It's been fun.

SPEAKER_02:

That's exciting.

SPEAKER_00:

Yeah. You can get to, you get to mix with flavors and unlike beer where you have to kind of like plan out a recipe, order the ingredients, wait, brew it, wait till it ferments. Um, it's more immediate, you know, it's like the

SPEAKER_02:

benchtop test. It's just like, you just do it right there. Yeah. Yeah. That's cool. And also, I think there's a part of everyone at Allagash where maybe beyond a love of beer, everyone has a love of food and flavor. So it just feels like it's not a different muscle, I would say. It's just like, because people are bringing in their homemade breads all the time. It's like, oh, I just whipped this up. And it's like, that's an incredible bread.

SPEAKER_00:

It's incredible. Patrick, again, oh my gosh, coming in on a Monday morning and there's like a banana bread on the table.

SPEAKER_02:

He's always got some twist, too. He ferments his bananas. Oh, yeah. That son of a gun.

SPEAKER_00:

I'm like, I didn't do that this weekend, but I love that

SPEAKER_02:

you did. Yeah. Yeah, I definitely did not do that this weekend.

SPEAKER_00:

Oh, I agree with you, though, too. It's fun to play with flavor in a different way, too. And it's kind of been exciting to see behind the scenes of... Just like the conversations and the excitement around the people on that R&D team.

SPEAKER_02:

Yeah. So speaking of new things, we got food at this new space as well. We do. What's happening there?

SPEAKER_00:

So we are partnering with Biden to Maine down in Scarborough as well, which we are so excited about. We love working with Biden to Maine. Yeah. And not only are they amazing people, their food is phenomenal. It's the best lobster roll. Yeah, it's the best. So they're coming with us down in Scarborough. There's going to be a kitchen inside the space. It's not a food truck along the side of the building. They're actually going to operate a kitchen, which is fun for us too because it's, I think that... through the years of working with food trucks, it's kind of confusing. You get your beers, and then you have to go outside and stand in another line and order your food. So we're excited for the customer experience to just have a little bit more of a streamlined process. They're also going to be building out more of like a grab-and-go selection for people that are headed to the beach or coming back to the beach. Oh, that's nice. Yeah, so this has all been like a lot of– brainstorming with them so i'm kind of sounds like we're just locking it in here today but they're excited about that you could say

SPEAKER_02:

things like you know it's not necessarily that it has to be this thing but like we're thinking in the realm of are they thinking like grab-and-go lobster rolls

SPEAKER_00:

uh i don't know about that

SPEAKER_02:

okay uh but i think refrigerate that

SPEAKER_00:

probably different wraps different like you know grain salads oh cool um yeah just things i think to also there's a lot of businesses in the area too. So people that want to come in for lunch, but maybe don't have a long time to wait. If we're busy, there's an option for them. Um,

SPEAKER_02:

can we offer any other specifics on the fair that they're going to offer or we just have to leave it?

SPEAKER_00:

There's a lot up in the air, but it will be an expanded menu. We've, We've kind of shot around the idea of ice cream. Matt, I think we talked about this. It's what you do in Scarborough in the summer. You go to the beach and then on the way home you get ice cream. Or skip the beach and just get ice cream. But I think they're excited to try, as with It's not as easy as just buying a soft serve ice cream machine. It's more complicated than that, like the cleaning and the maintenance. So they're talking about experimenting with ice cream sandwiches, like really delicious cookies and like unique ice cream flavors, potentially Allagash beer flavored ice cream. Wow. I don't know. Again, don't.

SPEAKER_02:

Try it. Yeah, yeah. We're trying. Maybe

SPEAKER_00:

we'll try it. All different ideas.

SPEAKER_02:

All of which is to say, I think that we are like, this is not going to be your standard sort of tasting room scenario. It's like we're thinking about all these different things. And by the fact that we're working with Bite Into Maine, it allows us to kind of like innovate as we go and do some really fun stuff.

SPEAKER_00:

Yes, that's exactly what it is. I think even what we open with on day one will change probably by... you know, end of the hammer. Yeah, that too. But... Are

SPEAKER_02:

there any potato products that we can talk about? That's kind of where I was leaning. That's where

SPEAKER_00:

my brain was going. So French fries are on the table. Again, it's a new piece of equipment for them. They don't have fry laters in their trailers.

SPEAKER_02:

Can't do

SPEAKER_00:

that. Too hot. So yes, we are... working towards that. Yes. That would be nice. In this location. That would be nice. But more shareables, like, you know, we talk a lot about having families, but something for everybody that comes. And if you want to just like share a basket of French fries or, you know, nachos, I don't know. Don't.

SPEAKER_02:

Not something nacho-esque. Nachos, what? Something nacho-like.

SPEAKER_00:

Yeah. Yeah. So definitely, yeah. An expanded menu, again, and it's probably going to change. They have really great, a really incredible menu creative staff with a lot of culinary experience and kind of like our R&D side with beer. Yeah. They love playing Test Kitchen and trying different things. And anytime we've asked them like, hey, we're having this event at Camp Allagash and we would love to do like a s'mores themed dessert. They just like whip up really creative offerings. That's awesome.

SPEAKER_02:

Yeah. They do a great job with that. Yeah. That's super fun. All right. We talked about the food. What about just the vibe of the space, the design, the decor? How are we approaching that?

SPEAKER_00:

So we are working with May& Co., which is a local design firm, very talented. And they've done a lot of both local and hospitality spaces all around the country, actually. And the challenge with the space is that it's a new build. And historically, we've had these really cool older spaces that are either like brewery spaces that have some history built into it that we highlight, or it's industrial, so we can kind of play up the industrial theme. Well, being in a new building, that presents a challenge. And I think... So we needed some outside consulting. Add

SPEAKER_02:

some heritage to

SPEAKER_00:

it. Yeah, exactly. We wanted to make it... feel like Allagash or you know parts of it feel like Allagash but it's really was our first opportunity to really think about what Allagash hospitality space should be you know we want to keep leveling up how what we're delivering to the consumer and like you know meet their expectations and exceed their expectations ideally and so I really didn't feel like kind of doing what we do here would work down there. And, um, you almost have to do it even more because you're, there isn't a brewery to back it up with big shiny tanks or like a production tour that you can take people on and wow them. It's really like the tasting room that has to do all that work. So we're bringing elements with us. We're leaving some behind. Um, but what main co is doing is pretty incredible. And, um, Not to mention that our facilities team, engineering team, is doing a lot of the build out in the next month. Yeah. I love

SPEAKER_02:

that. Making some tables.

SPEAKER_00:

Making tables. Building a bar. It's amazing. I mean, yeah, it's amazing. And they've done it so many times. So they're bringing this experience that we don't have. You know, I've worked in a lot of bars and restaurants and I can explain like from the operation side, how things should flow or even just knowing the Allagash tasting room, but you know, they know exactly like you know how to kind of block the bathroom door so that the bathroom isn't opening up to where there is a table yeah things like that that you don't really think of until you're in there and then it's too late to move walls they're they're bringing all that stuff up front

SPEAKER_02:

yeah it's that it's the like ability to know what to look for within the details because there are so many details that you can pay attention to from like what the what are the napkins look like what are the you know where's the silverware going so yeah that's

SPEAKER_00:

and it's also important there isn't anything that's not important it's just like you know the order of how you can execute it. Yeah,

SPEAKER_02:

yeah. And, you know, because it's not, we announced this, what, like three and a half weeks ago? Oh, man. Maybe four months, two months ago, three months. I mean, this is on a pretty tight timeline. Yeah. And so it's amazing to have that expertise to draft off of so we're not like, you know, going a mile a minute

SPEAKER_00:

by ourselves. Yeah, exactly. I think, you know, in a perfect world, we would have made this announcement a year ago and had like the... ideation phase and then the you know design phase and then you flow into construction but we're doing it all it's all stacked and we're doing it all at the same time but you know it looks great I know from what I've

SPEAKER_02:

seen I think I've just been like completely not heartened but just like excited where it's like wow it looks it really does like the because it's not I don't think what I would have expected but it's also really nice it seems just it's so thoughtful it's well done it feels like us but it feels like a next iteration of kind of like what we're doing

SPEAKER_00:

that's awesome Awesome. Thanks, Brett. That's good feedback. Yeah, we've just been moving so quickly. I'm curious, what were you expecting?

SPEAKER_02:

I mean, I think in my head, there's like the Allagash aesthetic is a lot of like wood and like random things we have from the place. We're going to have random things. So that's, it's like, you know, oh, we made this one work because Rob's grandfather built it. And it's not that that's bad or necessarily, but that's just been part of our aesthetic is like using what we have. And so I think when you go from a, then what, if we're actually getting to choose things from out in the wild that are not necessarily new, but are just like new new to us. I think that's where I just, I honestly didn't really have a picture of it.

SPEAKER_01:

And I was

SPEAKER_02:

hoping it wasn't going to be a bunch of like picnic tables in a concrete room, which is obviously what it's not. But I think that's the sort of like default brewery aesthetic

SPEAKER_00:

you can tend to find in tasting rooms. Exactly. I think we wanted to kind of branch out from like what you'd expect from a brewery, not even just Allagash, but like another tasting room. I think that's what we do here. Like a lot of people like, Um, do that for a reason. It's like realistic, but

SPEAKER_02:

yeah. Yeah. And I think there's also, there's been an, I think we've been entering a new, really cool phase of. we in the past would do things that were really cool, but they were kind of like exactly what we wanted to do kind of apropos of nothing that is out there in the real world. Whereas I think now we're listening a lot more to what people are looking for and then thinking about how we can do that in a way that's really cool for us. Like, and it's distinctly like, so we're not following the trend. We're just like, people really want this. So let's really nail that thing in a way that only we can. So I think we're, I think we're doing it. It's shaping

SPEAKER_01:

up.

SPEAKER_02:

Yeah. I love it. All right. One other thing I want to mention there. We're kind of looking at this and I don't know if there's any way that we can like fabricate this, but I think just by its location and by the people who are there, like we think of this space as being like a great community space for like clubs in particular, because there's just so much cool stuff to be doing. Like there's an Eastern trail there for biking. There's all these amazing beaches like for surfing, like Scarborough Higgins, old old trip beach, fly fishing spots. There's just stuff. So I think it seems like a great gathering spot.

SPEAKER_00:

It is. And there's a whole lot of residencies. that live in the Downs too. So even just like a community spot for the people that can walk there. There's a dog park not far from where our tasting room is.

SPEAKER_01:

Love dogs.

SPEAKER_00:

And if you cut through our land, which is right across the street, it actually connects to the trail system and you can kind of access the dog park from back there too. So yeah, we're planning on with the Downs completing a, or just creating a footpath through the land so that people can access our tasting room.

SPEAKER_02:

In what you were saying too, it just makes you think of we're planning to be doing things with folks who live at the Downs too. Like I think we are actively looking to do fun stuff for folks who are there.

SPEAKER_00:

We are. And that is a big part of like, you know, our relationship with the Downs is they saw a lot of value in us being there to offer that to their residents.

UNKNOWN:

Yeah.

SPEAKER_00:

And because, you know, we originally were building this tasting room on that land. So they still wanted to figure out a way that we could be there. And we really want to, we also want to be there. But just thinking about all there is to offer in Scarborough and in that surrounding area that we could like be a hub for people to meet up and then go for a paddle or, you know, you go surfing and then you end at Allagash afterwards. So, yeah. Yeah, those are things we are planning, connecting with some people in the community. Again, luckily, we have staff that live in that area who are pretty connected and have already got us in touch with people with Eastern Trail and so on.

SPEAKER_02:

Nice. And actually, thinking of the folks who live at the Downs, they actually heard this news first. They got this news as an email blast hours before we actually put it out as a press release. Yes, they did. So we're just trying to...

SPEAKER_00:

Give them

SPEAKER_02:

some love.

SPEAKER_00:

And they did get a little plug on us having some community events there, whether it's like a happy hour for residents. We've had the Hearts of Pine reached out to see if we could host a watch party down there in September, early September.

SPEAKER_02:

Yeah, buddy.

SPEAKER_00:

I'll be there. So we said, heck yeah. We sure would love to host that. Bring some

SPEAKER_02:

kickabout around.

SPEAKER_00:

That sounds good. So yeah, things are, because we're really still in the construction phase, we're like, yes, let's talk in July after it's open and get some details things in the books.

SPEAKER_02:

Love it. So to kind of round us out here, what is changing or what is happening then here in Portland at our Portland tasting room

SPEAKER_00:

while all this is

SPEAKER_02:

happening?

SPEAKER_00:

Nothing's changing other than like enhancements. The things

SPEAKER_02:

we

SPEAKER_00:

change. Other than the things we change, inevitably. But no, we just had a really amazing Labor Day. Let me back up to May, Memorial Day weekend here.

UNKNOWN:

Yeah.

SPEAKER_00:

and had a record-breaking day on Saturday for a number of flights poured in a single day. It was 291. So that is early in the season for that to happen. I think... We still want people to come out the backyard. We've kind of buttoned some things up out there and have plans to enhance that. We have live music every Saturday. We've got a really killer trivia night on Fridays. And that's all continuing.

SPEAKER_02:

That's awesome. It does really feel like this past year, maybe I'm going to say the past eight months, has been this intense period of innovation across the brewery in literally everything we're doing, from the beers we're releasing to the types of things we're releasing to what you can do with the taste. And so I think there's like a lag time of people who haven't been here in a while are like just hearing about like, oh wait, they have a little space for kids or whatever. Whereas like we've been living that for, you know, however long. But I feel like all that's adding up to people kind of seeing some of these fun things because there's just so much, there's so much new stuff.

SPEAKER_00:

It's true. We got, I don't know. 15 people reach out between social media emails to our info account um people calling or just coming in and asking us when the backyard was going to open this year and we had a like big mud season yeah so we couldn't open it any sooner than we did really um but we opened it as soon as we possibly could and i think it again it was just like that momentum from last summer and then you know we closed it in october but but reopening this year i think people are looking for that experience again. I'm pretty

SPEAKER_02:

sure like 10 of those calls were from my burner accounts. You're still dropping your kids off. That was you that stressed me out Brad. I just drop a 20 with the person working at the front desk and I'm just like you just make sure

SPEAKER_00:

they're not running. It is not a drop in child care. They can't eat

SPEAKER_02:

wood chips. I left them with snacks just make sure they don't leave the perimeter. They

SPEAKER_00:

have an air tag

SPEAKER_02:

on them. No I stay with my children though I will say I was there and my youngest who's one and a half we were like we were just sitting at one picnic table and we like look over and he's just sitting at another picnic table with an other family just like sitting there like eating their chips and we thank them very like thank you so much for being so nice you don't have to feed my child i really appreciate it yeah hard to keep track of it that's cool yeah i'm excited i'm excited for this year too a lot of stuff going on

SPEAKER_00:

i know i'm really excited about it i think it'll start to feel well there's walls going up this week so starting to be able to see what it's gonna look like

SPEAKER_02:

wow

SPEAKER_00:

yeah

SPEAKER_02:

That's exciting. Well, good job. It's a

SPEAKER_00:

lot of work. A lot of stuff going on. It's such a collaborative effort. It's touching every department in the company. There's deliveries that we need down there. There's a lot of marketing support, as you know. Everyone in the company is chipping in and helping with this. It's a true group effort.

SPEAKER_02:

It's awesome. I'm excited to be down there. I think it's just going to be... Yeah, there's just a good energy about it. I think just from what I've been hearing of just people who live in Scarborough being excited to have this thing existing. Yeah,

SPEAKER_00:

it's a good buzz.

SPEAKER_02:

Yeah, fun. Awesome. Well, thank you for taking the time, Emily.

UNKNOWN:

Of course. Thank you, guys.

SPEAKER_02:

It was great. This has been an Allagash Marine production. If you have something you'd like us to talk about or a question for our team, just send us an email at podcast.allagash.com. And as always, thanks for listening.

UNKNOWN:

you