Eric H. Email and Phone Number

Nebo Lodge is a small inn and restaurant on the island of North Haven, Maine, in the heart of Penobscot Bay. The inn has nine unique guest rooms, as well as three open decks, a cozy living room, and a charming bar and dining room. The restaurant at Nebo Lodge serves up a varied, seasonal menu of island-grown meat, fish, and produce—from oysters, lobsters, and scallops to pasture-fed lamb, fresh eggs, and of course, bountiful vegetables. Homemade bread, creative cocktails, and… Show more Nebo Lodge is a small inn and restaurant on the island of North Haven, Maine, in the heart of Penobscot Bay. The inn has nine unique guest rooms, as well as three open decks, a cozy living room, and a charming bar and dining room. The restaurant at Nebo Lodge serves up a varied, seasonal menu of island-grown meat, fish, and produce—from oysters, lobsters, and scallops to pasture-fed lamb, fresh eggs, and of course, bountiful vegetables. Homemade bread, creative cocktails, and decadent desserts serve as delicious accompaniments. We also serve a homemade breakfast each morning for inn guests.Visit NeboNebo Lodge will be open Memorial Day weekend and then June 25th through October 13th, 2019.The restaurant serves dinner Tuesday through Saturday evenings from June 25th through August 31st. We are open Memorial Day weekend and weekends in September and early October. Barn Suppers will be held every Friday from June 28th through August 30th and also Thursday evenings from July 25th through August 30th.Dinner is served from 5:00-9:00p.m. Equinox Dinner Cruises are available Tuesday through Saturday in July and August, and Saturdays in September. Show less

Adjunct Instructor, Culinary Arts ProgramCUNY Kingsborough Community College, Brooklyn, NY 2014–2015, 2017-Present• Classes taught: Introduction to Professional Food Service, Culinary Arts I: Skills, Customer Service, and Workplace Resiliency.• Student assessment survey average across all sections 4.45 out 5.

While chef at Hurricane Island I sourced ingredients from local farmers, fishermen, and culinary artisans while developing relationships to meet the Foundation’s mission toward sustainability.

Chef/Owner Effie Ophelia 2006–2011As Chef/Owner my responsibilities have been many. Besides maintaining the building, equipment,computer systems, and assisting with bookkeeping and marketing, I have been procuring ingredients from local farmers that I use in my seasonally driven menus. My continual efforts in educating,training and retaining staff have been paramount to our success. Coordinating and executing special events for restaurant clientele has grown our business beyond the… Show more Chef/Owner Effie Ophelia 2006–2011As Chef/Owner my responsibilities have been many. Besides maintaining the building, equipment,computer systems, and assisting with bookkeeping and marketing, I have been procuring ingredients from local farmers that I use in my seasonally driven menus. My continual efforts in educating,training and retaining staff have been paramount to our success. Coordinating and executing special events for restaurant clientele has grown our business beyond the scope of daily operations. I have developed business plans, maintained and executed those plans with appropriate food and labor costs, and worked with accountants, attorneys and other business professionals to ensure financial, legal and ethical responsibility.Beyond the day-to-day, I developed this project with my wife, from the ground up and oversaw each portion of construction/design from start to finish. Effie Ophelia has been in operation under our management since 2006. It has been featured for its design as well as food on many occasions in Susquehanna Style Magazine, mentioned in Time Out New York, and has been recognized for its support of local farms in regional and national Buy Fresh Buy Local campaigns. Show less