Q&A by Janice Randall Rohlf
Broadley and Bowen are co-owners of Centerville Pie Co. who graciously donated pies for our Thanksgiving Dinner program in November.
Why did you choose to start Centerville Pie Co.?
We had been making pies out of our home and decided to try and create jobs while doing something we loved. Unfortunately, it was 2009 and times were hard.
What advice would you give someone wanting to follow a similar path?
Do your homework and talk to people. Don't just throw money at your project, invest yourself.
In your business, what has been your proudest moment?
It was when we and Larry Thayer, former CEO at CapeAbilites, built our kitchen there.
How has the CCCI helped you get your business off the ground, OR how would you have benefitted from a similar organization when you were starting out?
We wish CCCI had been around when we began. The support they offer is so great for someone starting out; so much help under one roof. We are lucky to have this organization on Cape Cod.
What one thing/service in the food industry do you think the Cape is missing?
Affordable housing. We need a safe environment for our summer help. The exchange students come here with hopes of saving money, but they simply can’t afford a place on their own, so what often happens is that several students share a single bedroom.
What keeps you busy outside of work?
We help out in our community when we can, we are constantly looking for new product ideas, and we travel, trying new things.
Describe your perfect day of eating on Cape Cod?
A warm fire in the fireplace, snow outside and a chicken pie in the oven!!!
It's maple season! Sap is running and sugar houses are boiling it down to make that yummy golden syrup we love to put on pancakes and waffles. But there is so much more you can do with maple syrup. This month, we're sharing Linda Davey's recipe for a simple salad dressing made with maple syrup. It's great tossed on spring greens with some spiced nuts and a bit of blue cheese.
Maple Dijon Vinaigrette
Makes: ¼ cup (approximately)
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1/3 cup olive oil
Salt & pepper to taste
• Whisk together maple syrup, mustard, and apple cider vinegar in a small bowl
• Slowly drizzle in olive oil while whisking
• Whisk in salt & pepper to taste
• Toss over mixed greens