It\u2019s All From Scratch at Dough on Main

from Ink Magazine - April 2019

Mastering a Balancing Act: Cindy Stevens Fine Art

by Rona Mann / Photos by Jeffery Lilly / Food photos courtesy Dough

**Jura DellaCamera, Megan Ouellette, Francis Brooke-Smith, Joan Fox**

“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together.” ...Guy Fieri There is nothing, absolutely nothing, that brings people together more than enjoying good food and free-flowing conversation with the best of friends. It’s a dance really, one that is choreographed by the cook, the host, or the group itself, for food is an activity meant to be appreciated as well as consumed. Sharing a meal is not something you should wolf down in a hurry while looking at texts on your phone, catching up

on the latest video games, or grab while running out the door to another activity. Good food should be savored and appreciated for exactly what it is and the work that has gone into it, and enjoyed with friends. No one knows that more than Francis Brooke-Smith, he the chef, proprietor, and “choreographer” of the glorious dance that is performed daily at Dough On Main in the charming little river town of Deep River. For more than six years now, Brooke-Smith, along with his business and life partner, Joan Fox, and a passionately devoted staff of food professionals, have been bringing the best made-on-premises pasta, sauces, desserts and pastries, soups, sandwiches, salads, prepared foods, and outstanding catering to their growing list of devotees. They come from the surrounding river towns, the coastal communities, and from all over the state because Dough on Main is not just another takeout place; it’s an exceptional shop where made from scratch food is revered and lovingly prepared each day. Francis is quick to point out that although they serve a limited breakfast menu of wraps and such that many locals have made their daily habit and others stop by for a quick sandwich at lunch, “We are not a restaurant. We are a pasta shop with prepared foods.” And what a shop it is.“We have an open canvas,” the chef states proudly. And upon that canvas you might, on any given day, find pasta dough, pizza dough, a variety of pre-made sauces, soups, quiche, crab cakes, meatballs, cheeses, salads, dessert bars, their famous scones, cakes, and cookies, and a large variety of prepared foods for both vegetarian as well as vegan taste buds. “We run the gamut,” adds Joan Fox, “from something as simple and delicious as mac and cheese, to the finer items. Our seafood chowder is to die for and has a real following.” One wonders then, how do the faithful find out when the chowder’s bubbling, or about any other Dough on Main favorites or daily specials? “Ask not what you can do for your country, ask what’s for lunch!” ...Orson Welles Dough on Main’s customers and the foodie faithful know to frequently check the store’s website or Facebook page as Joan is religious about posting daily specials, lunch specials generally featuring two soups and two sandwiches, and their Dough to Go pasta dish. Artisan breads are baked daily by their neighbor down the block, the well loved “Albert’s Bakery,” which really makes Dough on Main’s sandwiches pop. “In short,” says Fox, “we offer good food, well prepared all the time.” Those who have lived in the area for years know that Dough on Main’s location has always been synonymous with pasta, as Pasta Unlimited was located in the same spot for 20 years before Francis, who trained at The Ritz in London and Paris, came to Connecticut and took over the space. Creating pasta, according to Brook-Smith, represents a balance between the technical and the artistic. His pasta machine – the same one used for years by Pasta Unlimited – sits in the store’s front window and is operated by a professional who knows exactly how to fashion the dough for each variety they sell. “The fillings have to be just right as well,” Francis says. “You can’t just throw any kind of filling in a ravioli, it takes time and know-how.” This kind of hands-on loving care with all the food they create is an enviable source of pride to both him and Fox, so when Francis speaks of an open canvas, he is not exaggerating, food is his art. Perhaps of greatest importance to both of them and the integrity of Dough on Main is their commitment to custom design whatever the customer wants and needs. “YOU decide what you get here,” Joan says. “She may want just a small piece of salmon for dinner, while he wants meat and potatoes. We can do that. People love our potatoes and often ask if they have to buy a specific quantity. Not at all, you can have just four pieces, if that’s all you want.” More and more, people are realizing that Dough on Main is not just a place for a sandwich or to take home prepared foods...it’s a full service catering business that can provide whatever is needed for any event. “We cater parties, luncheons, showers, business events, buffets, even weddings. Not only can we remove the stress you might have over what to serve and when, but we can take care of any rentals you might need, every detail, and all staffing, so we can handle as large a celebration or event as you want to arrange. Think of us as full-service caterers. “I got to thinking about all those women on the Titanic who passed up dessert.” ...Erma Bombeck No need for you to pass up dessert any day of the week or at your next party or meeting. Dough on Main is one-stop shopping and can provide you with cookie trays, platters of pastries, even an occasion cake or two, whether it’s for a house party, a family get-together, or a large party. All these items are available on their catering menu as well; and if you don’t see something you want, just ask. Yes, Dough on Main is not just a store. It’s a place where food is taken seriously, where they filet their own fish, make all their own stocks, and nearly every item on the menu and in the case is made fresh from scratch. Easter’s coming, along with Mother’s Day, Father’s Day, Graduations, and all those parties. Dough on Main can provide your entire Easter ham dinner from appetizers to dessert, or perhaps just roast a turkey while you make the sides...or vice-versa! They are open Monday through Saturday, although in summer and near the holidays they add Sunday hours. Once again, make sure you check their website often. Dough on Main is all about passion...the passion Francis has for creating food, the passion Joan has for pleasing customers, and the passion their customers have when enjoying the experience of eating fresh, good tasting food with friends. “They consistently tell us,” says Joan, “that the price we charge is so reasonable for the level of quality we provide. That’s what we’re about.” “I’m not a chef, but I’m passionate about food – the tradition of it, the cooking, and the sharing.” ..Zac Posen, fashion designer Dough On Main, 159 Main Street, Deep River (860) 322-4590 www.doughonmain.com