Table Hoppin

TABLE HOPPIN’ Assabet grads team up to offer ‘signature dining’ at retirement community

BARBARA M. HOULE

Ken Haywood of Marlboro and Shawn A. Colena of Hudson have been friends since they attended the culinary arts program at Assabet Valley

Regional Technical High School

in Marlboro in the ’90s. Both men became professional chefs and kept in touch with each other through the years.

Now the duo will work side by side providing “signature dining” at Artisan at Hudson, a retirement community expected to open in early November at 253 Washington St., Hudson.

As executive chef and director of dining services, Haywood chose Colena to be his sous chef in the kitchen. Colena has what it takes to be a head chef ’s right hand, said Kenwood. “He not only has restaurant, corporate and private school dining experience, but also has heart, is a self-starter, dependable and knows what he’s doing.

“We both are hands-on chefs and get to do the things we love, like creating innovative menus featuring fresh local ingredients.,” said Haywood. “Dining at Artisan at Hudson will be as special and upscale as we can make it.”

The general public and future residents of the new boutique rental community got a chance to sample Haywood’s food this summer when the Horseshoe Pub and Restaurant in Hudson featured several of his dishes on their menu during an “Artisan Day” event. Guests not only enjoyed food and schmoozed, but also learned more about Artisan at Hudson, still under construction at that time. Horseshoe Pub’s executive chef prepared food and Haywood helped expedite it.

The event was a huge success, according to Beth Burns, community relations associate at Artisan at Hudson, who works with Director of Community Relations Sheri Mele. Guests were even treated to Haywood’s award-winning chowder, which got rave reviews from guests, according to Burns.

We should note that despite having won Boston’s Best of the Best Chefs competition and Boston

Sous chef Shawn Colena, left, and executive chef Ken Haywood hold an artist’s rendering of Artisan at Hudson, which is scheduled to open in November.

ASHLEY GREEN

Chowder Fest, Haywood loves Colena’s chowder recipe even more than his own. “Shawn’s chowder is the best I’ve ever tasted,” said Haywood. “Soups and chowders are the guy’s specialties.”

The dish on the chefs:

Haywood had a passion for cooking as a youngster. “I loved watching my mother cook and when I was old enough we cooked together,” he said. “I laugh about it now, but I remember the day when she told me I had to learn to cook because someday I would have to cook for myself. ‘Don’t think someone’s going to do it for you,’” she said. “I used to kid her after that about being the better cook in the family.”

The chef received his bachelor’s degree in Culinary Arts and Hotel Management, graduating with honors from Johnson & Wales University in Providence. He worked for the Marriott Corporation for many years and on the Boston restaurant scene at Jimmy’s Harborside Restaurant, Anthony’s Pier 4 and the Top of the Hub. He also was head chef at a number of local restaurants including the former Piccadilly Pub in Marlboro.

“Cooking for the last 35 years, I have operated four different kitchens for senior living communities,” said Haywood, who was executive chef/ assistant director of dining services at Whitney Place at Natick and later worked at the Willows at Worcester, both Salmon family owned facilities. He helped open the The Residence at Melrose Station in Melrose after 20 years with the Salmon family.

Being a chef you have to have a talent for cooking and a passion for the profession, according to Colena, who graduated from the Culinary Institute of America in Hyde Park, New York. He worked five separate stints at Kennedy’s Irish Pub in Marlboro, the first time as a line cook while a student at Assabet. His was employed by SAGE Dining Services Inc. as food service director at St. Sebastian’s School and later as chef for Epicurean Feast at its NSTAR Headquarters in Westwood and Boston Scientific in Natick.

He also worked for the former Boston landmark Jimmy’s Harborside Restaurant, interning there as a student at the CIA.

Haywood and Colena are excited and geared up for their new positions, which involve more than daily food service. The chefs also will cater events for the residents, host cooking demos, share their favorite holiday dishes and even do wine pairings at special occasion dinners.

The chefs credit culinary instructors at Assabet for teaching them more than just basic cooking techniques. “Teachers at Assabet helped changed our lives,” said Haywood. “They prepared us for the real life and didn’t sugarcoat things. Many of us have worked 12 hour days in restaurants, knowing the meaning of hard work and sacrifice. You don’t leave school and immediately become an executive chef.”

Haywood said he is especially grateful to Chef Louis Trudeau, a graduate and culinary arts teacher at Assabet, who also worked as executive chef for Marriott Hotels for more than 20 years, and chef Margo Wilson, Assabet’s culinary arts lead teacher.

Artisan at Hudson (SageLife) operates a Welcome Center at 10 Technology Drive, Hudson, until the retirement community officially opens. Call (978) 763-7111 for more information about the eight-acre campus near the Assabet River Rail Trail, or visit www. artisanathudson.com.

Haywood and Colena definitely are focused and prepared for opening day.

Applebee’s offers kids’ special

Applebee’s Grill + Bar locations has a new fall promotion “Kids Eat Free!” through Sept. 17.

The deal: Guests get one free kids meal with each Applebee’s To Go or delivery order of $12 or more, using promo code: FREEKIDS. Visit www. applebees.com or the Applebee’s mobile app and select from the craveable menu and a favorite meal from the kids menu. Apply promo code at checkout. $12.

Castle Restaurant events

The Castle Restaurant in Leicester will host Wines of the Rhone Valley at 3 p.m. Sept. 20. Thirteen wines will be tasted. Reservations only. Call (508) 892-9090 for more details.

The Castle’s Classic Grecian Feast is scheduled at 4 p.m. Sept. 27. Cost is $103 per person, inclusive of gratuity and tax. The food will be paired with wine. Limited seating. Ask for co-owners Evangeline Nicas or James Nicas when calling the restaurant to reserve.

On the menu: Hors d’oeuvres: panakopita, spinach and feta cheese triangles wrapped in phyllo dough; grilled baby octopus with a lemon, oregano and extra virgin olive oil accent; First course: blue mussels “Dimitri,” steamed in white wine, fresh herbs, Vidalia onion, garden red peppers and diced tomatoes; Dinner: fire roasted leg of lamb with a fresh garden herb rub and served with a feta cheese-caper-lemon-tomato cream; Dessert: Evangeline’s traditional baklava.