Sunday, July 31, 2005

Harry Potter in Salem, and the Hawthorne Hotel

October 6 through 10 in Salem, Massachusetts. These are the dates of The Witching Hour's Symposium on Harry Potter. While the Hawthorne Hotel, which is one of three official hotels for this major event has been sold out for months, there still appears to be availability through The Witching Hour's website offering roommate possibilities.

The list of panels, roundtables, and other events is astonishing. For more information, you can click on the following link:

This symposium is targeted to adults, and their official page states that it will be "of minimal interest to most people under 18 years of age, although those 14-17 years old at the time of the conference are welcome to attend with a chaperone."

Here is a link for more information:


Saturday, July 30, 2005

Nathaniel's at the Hawthorne Offering a New Summer Menu

Tamari-Glazed Atlantic Swordfish Posted by Picasa

Cilantro-mango salsa tops tamari-glazed wild Atlantic Swordfish steak. It is served on a stir-fry of carrots, shiitake mushrooms, napa cabbage, sweet bell peppers and pea pods. The crispy white noodles on top are bean thread noodles.

This dish is one that is just right for summer appetites, and features our locally-caught swordfish, which is an excellent meaty fish from the cold North Atlantic waters. Since Salem is right on the seacoast, you can be certain that all of our fish is always very fresh.


Friday, July 29, 2005

Sous Chef Creates New Menu for Nathaniel's

John Pellecchia, Sous Chef for Nathaniel's Posted by Picasa

Our Sous Chef who is in charge of the 'line' for both of our restaurants is John Pellecchia. John, also known as JP, has been with the Hawthorne Hotel for about five years.

Each season John and his crew work to revise the menus to reflect the change in the weather and availability of ingredients. He is seen above holding the Swordfish with Tamari Glaze that is part of our summer offerings in Nathaniel's Restaurant.

John works to keep the customer favorites, while at the same time offering new items. He likes to meet with our guests in the dining room, and learn what they love and what they are looking for, so if you see him around, please stop and say hello.


Thursday, July 28, 2005

Nathaniel's Offers New Menu Items for the Summer

Chicken Toscana in Nathaniel's at the Hawthorne Hotel Posted by Picasa
Grilled chicken breast sliced and served over baby greens with marinated artichokes, crisp prosciutto threads, roasted red peppers, olives, pine nuts, lemon-thyme vinaigrette.

This is a delicious light summer dish pairing warm grilled chicken breast with an antipasto-like assortment of vegetables. It is so refreshing that you feel when you are eating it like you are sitting on a hillside in Tuscany, looking out over the vineyards and olive groves.

We hope you will join us to try our new summer menu items in Nathaniel's. For reservations, you may call the restaurant directly at 978-825-4311.

I hope to see you here.


Wednesday, July 27, 2005

Hawthorne Hotel is one of top 2000 hotels

I just learned today that our hotel is listed in Travel and Leisure's list of the top 2000 hotels in the world! What an honor and what a surprise.

It is one of only 8 properties listed in Boston and the North Shore region, certainly an area with hundreds and hundreds of hotels.

If you would like to see this for yourself, here is a link to the listing, and from there you can link to the story about Salem, a very well-written article in my opinion, as it gives a good perspective of our historic city.

In addition to that link, there is also a very interesting story on the National Geographic website. Here is a link to that:

I hope you enjoy both of these.


Tuesday, July 26, 2005

A Fairytale Wedding Comes True

With the writer's permission, here is a copy of a letter we received regarding a wedding this summer. She also sent along these photos:

June 28, 2005

Dear Amy,

Chris and I would like to take this opportunity to thank you and everyone at the Hawthorne for making our wedding a truly wonderful event! From the first time we met, you took the time to answer all of our questions and made us feel comfortable. You returned every phone call promptly and never made it seem as if we were driving you crazy!

Once we arrived the week of our wedding, everyone was extremely helpful. The Front Office Manager gave us brochures to put in our gifts bags, which saved us a trip to the Tourism Bureau. All of our guests received their gift bags when they checked in, which we greatly appreciated. The Front Desk agents handled everything efficiently and appropriately. As a former Front Office Manager, I truly appreciate all of their efforts.

We knew we were going to be in good hands when we met with you and Claire on the Thursday, before the wedding. Both of you listened to our requests with interest and concern; you never made us think that we were demanding. Your care and compassion in regards to the requests with the memorial flowers was much appreciated, not only by us but by our guests as well. Claire ran our Rehearsal efficiently and flawlessly; she didn’t even mind when we were running late!

The morning of the wedding, my Matron of Honor and I were walking around the hotel, trying to steady the growing nervousness that I felt. I voiced my concerns to the Sales Manager who happened to be walking by, in regards to the placement of the various tables in the Ballroom. She took my concerns seriously and immediately corrected what I needed her to. I was most impressed by this as she was just walking through the lobby when I stopped her. She could have easily passed me on to someone else or even ignored me as I was not “her group”. However, she took time out of her day to help and accommodate me, the crazy bride roaming the lobby!

I cannot even express how much Claire helped us at our wedding. When the photographer was late and I was stressing as only a bride can, Claire was the voice of reason. She assured me that she would find him (I wasn’t sure how she was going to do this, but it made me feel better!) She calmed me by saying we would not start until he arrived. Luckily, the photographer arrived soon after this so Claire did not have to hunt him down! When the bustle of my dress broke, Claire was immediately there. She ushered me into someone’s office and she, and I believe Debbie, helped to pin my dress. Debbie soon became an integral part of my bridal entourage when the safety pins she first supplied us with did not hold my train. She found us a sewing kit, helped to thread the needle, and then even became an expert in First Aid when my “seamstress” pricked herself with the needle.

Claire ran our wedding efficiently. We do not know what we would have done without her. It was wonderful to know that we did not have to think about anything, we knew that whatever might arise, Claire would take care of it for us. She kept checking in with us to make sure everything was the way we wanted it. Of course it was! Claire’s knowledge certainly was apparent during the wedding reception.

Bill was our waiter during the reception. Bill kept close tabs on us, even watching to see when we came back to our table after greeting guests and brought us our entrees at that specific moment. The Bartenders at the wedding were wonderful. Their pleasant demeanor and efficiency was enjoyed by everyone. I especially appreciated the woman who chatted with my bridemaids and I upstairs while we were lining up. She helped to keep a calm and friendly atmosphere at a time when I was becoming quite nervous.

Since the wedding, I have received a multitude of compliments ranging from the beauty of the Ballroom, to the quality of the food, to the efficiency of the staff. At lot of these compliments are from individuals who work in the hospitality industry. Everyone who attended truly felt that the service and quality of food exceeded all expectations. I truly feel that our wedding could not have been better, and this is true testament to the staff Hawthorne Hotel.

Amy, you helped turn my wedding into the fairytale dream I’ve been wanted since I was 12. Thank you, and everyone at the Hawthorne, so much for making the most special day of my life absolutely perfect.

Warm Regards,

Jennifer & Christopher Trott

Monday, July 25, 2005

Flags of the Hawtorne Hotel

Here are this week's flags:

Monday July 25 Nebraska and Gabon
Tuesday July 26 Nevada and Gambia
Wednesday July 27 New Hampshire and Georgia
Thursday July 28 New Jersey and Germany
Friday July 29 New Mexico and Ghana
Saturday July 30 New York and Greece
Sunday July 31 North Carolina and Grenada

We welcome you to stop in the lobby to learn more about the countries and states whose flags are flying each day.


Sunday, July 24, 2005

"Naming the New Hotel"

Hawthorne Statue Posted by Picasa

In honor of the Hotel's 80th birthday this month, I am posting here some excerpts from our history booklet. This is the chapter that talks about how the hotel was named:

In the spring of 1925, just as the hotel construction was entering its final phase, a second stock subscription drive was undertaken by the Salem Hotel Corporation for the purpose of reducing the size of its mortgage.

In addition to selling stock in the new hotel, the volunteer sales force also solicited donations for the Hawthorne Memorial Association, which was attempting to raise $20,000 to buy and move Bela Lyon Prat's sculpture of author Nathaniel Hawthorne. The drive was successful and the statue of Salem's most famous native son was removed from the Boston Art Museum to a site on Hawthorne Boulevard, just fifty yards from the hotel.

It was Judge Alden White, chairman of the Hawthorne Memorial Association, who suggested the hotel be named in honor of the author of "The Scarlet Letter" and "The House of the Seven Gables." White noted that the property was located near a number of important buildings where Hawthorne lived or worked, including the Custom House on Derby Street and the Mall Street home where he penned "The Scarlet Letter."

In a letter read at the opening night banquet, the author's granddaughter, Hildegarde Hawthorne, expressed the hope that "seafaring men and statesmen, poets and painters, adventurous souls and dreamers" would be drawn to the hotel by its name. Hildegarde concluded her letter by stating "There could be no more certain indication that Salem loves and honors her famous son than this fine building named for him."

The photo above is taken of a framed old photo of the statue which is hanging in our main dining room, called aptly enough, Nathaniel's. We hope you will visit us and try out our excellent cuisine. It will certainly be a meal fit for a "poet, painter, dreamer or statesman."


Saturday, July 23, 2005

Happy Birthday to Us!!!!

Rooftop Flag Raised at the Hawthorne Hotel July 21, 1925 Posted by Picasa

Eighty years ago, on July 23, the Hawthorne Hotel opened to much fanfare, including a parade and days of pre-opening parties.

The public festivities kicked off on July 21 as thousands turned out for an afternoon parade featuring the Salem Cadet Band and representatives from the Salem Rotary Club, the Salem Chamber of Commerce, and a host of other civic and fraternal organizations. At the conclusion of the parade Mayor George Bates and Salem Hotel Corporation President Frank Poor raised the American flag for the first time on the hotel's rooftop flagpole.

In the days preceding the opening separate parties were held for the contractors who built the hotel and the approximately 1100 stockholders who provided the financing. The official grand opening banquet took place on the evening of July 23 in the hotel ballroom.

Governor Alva Fuller, Congressman A. Piatt Andrew and the members of the Salem Hotel Corporation Board of Directors were among the 400 invited guests who dined on Clear Green Turtle Soup Amontillado and Breast of Chicken and Ham Eugenia.

Throughout the week the general public was invited to inspect the new facility at designated times. The Salem Evening News reported as many as 2500 people toured the hotel in a single day.

Juli (from the history booklet of the Hawthorne Hotel)

Friday, July 22, 2005

A voice from the past

Charlie Latulippe, Bellman Posted by Picasa

"I came to work as a bellhop at the Hawthorne Hotel in 1927, when I was about seventeen years old, and stayed until I was appointed to the Salem Fire Department in 1940.

"During my time at the Hawthorne, bellhops worked a six-day week. One day we would work a split shift, from 6:30 a.m. to noon and from 6 p.m. to 11:30 pm., and the next day from noon to 6 p.m. There were usually four bellhops on each shift and we all took turns operating the elevator.

"My pay for a 49-hour week was $5 plus tips. For the first few years I worked at the Hotel the money was pretty good -- at the time the Hawthonre had 150 rooms and was a very busy place. But after the Crash in 1929 there were many days when we didn't make a dime. Tips from an occasional banquet or wedding helped us survive.

"I would have to say the best part of the job was that it gave me a chance to meet a lot of wonderful people and a few that were famous. Once I was assigned to escort Mr. Dawes, the vice president of the United States, up to the Salem Marine Society cabin on the hotel roof. Not many people get an opportunity like that."

Thursday, July 21, 2005

Historic Postcard from the Hawthorne Hotel

Postcard from the Hawthorne Hotel Posted by Picasa

Throughout the hotel are small items that give a sense of what the hotel's past can tell us. Several such items are postcards that were used in the 60's and 70's, when the Hawthorne was called the Hawthorne Motor Lodge.

In those days everything old was bad, and had to be made to appear modern. It was in that period that the lovely Palladian windows in the ballroom were partially boarded over and a drop ceiling was installed to make the room look more modern. Yikes!

Sometimes modernization is a really bad idea, and that was certainly the case then. We are happy to be back to being just the Hawthorne Hotel, and we have worked hard to make sure that the changes and renovations we do to this old building respect its origins and original style.



Wednesday, July 20, 2005

Colonial Yellow Paint at the Hawthorne Hotel

Lately it seems not a week passes by without at least one person asking "what color yellow is that?" That would be Colonial Yellow by Sherwin-Williams. The specific details on the reverse of the paint chip are : Colonial Yellow LRV 64% SW0030.

Here are some photos posted earlier on our Hawthorne Hotel Blog when we were showing off our lobby restroom remodel.

For more information about Sherwin-Williams paints, you can go to their website at:

I hope you have fun painting!


Tuesday, July 19, 2005

Stock Certificate and More Fund-Raising

Stock Certificate Posted by Picasa

In the photo above you can see another view of the memorabilia hanging in Nathaniel's Restaurant. The stock certificate is one of those issued for the sale to raise money to build the Hawthorne Hotel.

Some years after the hotel was built, a call was made on all the certificates, and the hotel went into private ownership. So, if you happen to still be holding on to one of those certificates, I can assure you its value is only sentimental and historical.


Monday, July 18, 2005

Flags of the Week at the Hawthorne Hotel

Here are this week's flags. Feel free to drop in to the lobby of the hotel anytime to read about the states and countries that are featured. This is our way of reminding all of us that we live in a larger place called the world.

Monday July 18 Maryland and Equatorial Guinea
Tuesday July 19 Massachusetts and Eritrea
Wednesday July 20 Michigan and Estonia
Thursday July 21 Minnesota and Ethiopia
Friday July 22 Mississippi and Fiji
Saturday July 23 Missouri and Finland
Sunday July 24 Montana and France


Sunday, July 17, 2005

The origins of the Hawthorne Hotel

Charting the progress of fundraising for the "new hotel" Posted by Picasa

The Hawthorne Hotel was conceived because of a need in Salem for a hotel. At the time, there was a smaller hotel, but not a full-service hotel. The city was becoming more of a business center as well as more of a tourist destination, and the townspeople, led by the members of the Salem Chamber of Commerce and the Salem Rotary Club, felt that those were good reasons to get behind a push to build a new hotel.

A company called Hockenbury had a 'system' whereby stock was sold to the local people who wanted to back the hotel. A chart was kept of the stock sales, and that is what you see in the photo above. The photo is currently hanging in our restaurant, Nathaniel's.


Saturday, July 16, 2005

Artwork that transports you to New England

Essex Marsh by Catherine Landergan Posted by Picasa

This is another in the series of artwork that was installed this year in our guest rooms. Essex Marsh is the subject of many artists' work. This interpretation is by Catherine Landergan.


Friday, July 15, 2005

Historic Salem's Tour of Homes

Yesterday I promised more insight into how to tour our wonderful antique homes in Salem. Here is another way.

Mark your calendars right now to come to Salem for December 3 and 4, 2005 to tour the homes that will be part of Historic Salem's Christmas Tour of Homes. This annual event is always a hot ticket, and this year promises to be better than ever.

The 2005 tour will feature homes in the Derby Street Historic District, and will include our very own Suzannah Flint House. Here is a link to HSI's website, so that you will be able to contact them to find out how to obtain your tickets:

If you are coming from out of town, now is the time to reserve your room at the Hawthorne Hotel. We always are completely booked for the weekend of the HSI tour of homes, and this year is filling up fast already. I realize not many of you are thinking about the end of the year holidays right now in the middle of July, but now is the time to think about it if you wish to stay with us. Here is the link back to our website:, or you can call us toll-free at 800-729-7829.

This tour is entirely within walking distance of the Hawthorne Hotel, and tickets to the event, packaged with room reservations or a Hawthorne Hotel giftcard would be a lovely gift for anyone you know that loves antique homes.

See you there!


Thursday, July 14, 2005

Tour of Homes

Many visitors to Salem are entranced by the wonderful old homes that are an integral part of our City. What they don't always learn is that it is relatively easy to get inside of many of them.

If that is your wish, here are my recommendations:

1. Go to the Peabody Essex Museum, and sign up for their tour of their historic homes. The PEM, as it is known, is only one block from the hotel, and the homes are right across the street from the Hawthorne. One of them, the Crowninshield-Bentley House, used to be located on part of the site of the Hawthorne Hotel. When the Hotel dining room was expanded, the House was donated to the Peabody Essex Museum.

Here is a link to their website:

2. Go to the Witch House, which is owned and run by the City of Salem. It was the home of Judge Corwin, the judge who presided over the so-called witch trials. Here is a link to their website:

3. Go to the House of the Seven Gables. In addition to the famous house that was the subject of Nathaniel Hawthorne's book, there are several other homes on the property that are part of the tour. Here is a link to their website:

4. Go to the Steven Phillips House on Chestnut Street. Get there by walking from the Hawthorne and you can see the outside of many other wonderful antique homes. Here is a link to their website for more information. Admission is free, and donations are accepted.

On the way back, stop in the gardens of the Ropes Mansion (owned by the PEM) on Essex Street. This is also a 'secret passageway' to Federal Street Court, and then to Federal Street, which is an important section of the McIntire District. This is a great area to wander, looking at the wonderful antique homes. I love the Ropes Mansion Gardens, and they are available to wander at no charge. It makes me feel like I've got my own lovely garden plot with gardeners to care for it. I consider a walk through there as a wonderful mental health break.

5. Go to the Customs House, part of the Salem Maritime National Historic Site. Here is a link to that information:

6. Stay in our B & B, called the Suzannah Flint House. It was built in 1807 for John Gray, a schoolteacher. Enjoy the wide pine floors, decorative fireplaces, and unique architecture. You can link back to our website to make reservations by clicking on:

or you can call us directly on our toll-free reservations line, 800-729-7829.

Tomorrow I'll tell you about another kind of tour of homes you won't want to miss.


Wednesday, July 13, 2005

Good Neighbor

Wire 4 Hire Owner, Bruce Whear Posted by Picasa

One of the very nice things about living and working in Salem is the feeling of neighborhood and friendship that exists here.

This is one of my favorite neighbors of the Hawthorne Hotel, Bruce Whear of Wire 4 Hire. Located just down Hawthorne Boulevard from the Hotel, Wire 4 Hire is strictly a residential electrical contractor. So, while he can't help us with the Hotel, Bruce is a great resource if you live in Salem or the surrounding area.

Here is a link to his website:

If you are like me, and live in a nice old home, having someone you can trust to take care of the wiring is essential. I can whole-heartedly recommend Wire 4 Hire to you, if you find yourself in need of a residential electrical contractor.

If you call them, be sure to tell Bruce that Juli from the Hawthorne says "Howdy".


Tuesday, July 12, 2005

Artwork in the Guest Rooms at the Hawthorne Hotel

Fall Marsh, giclee print of original oil painting by artist Bill Cloutman Posted by Picasa

Here is another image that you might see when you stay at the Hawthorne Hotel. I really wanted local artists represented here, and this is just one of the beautiful pieces that truly represents the area that we love, the North Shore of Massachusetts.

The salt marshes are an unusual and peaceful part of the landscape in this area. I hope you enjoy seeing a slice of our natural beauty.

For more information on the Hawthorne Hotel's artwork, please click on the following link:

Monday, July 11, 2005

The Flags We Fly

Here are the flags that we have scheduled to fly during the week of July 11 - July 17. As always, we proudly fly the flag of the United States from the roof of the Hawthorne Hotel, and the flags of two different countries, and two different states are flown on the front of the building each day.

Monday July 11 Illinois and Denmark
Tuesday July 12 Indiana and Djibouti
Wednesday July 13 Iowa and Dominica
Thursday July 14 Kansas and Dominican Republic
Friday July 15 Kentucky and Ecuador
Saturday July 16 Louisiana and Egypt
Sunday July 17 Maine and El Salvador


Sunday, July 10, 2005

New Menu in the Tavern

Just in time for the summer, we have a new menu in the Tavern. Many of your old favorites are still there, of course, but the we have added a number of new items that should be just the thing for our hot and humid summer days.

Here is the complete menu for your enjoyment:


Steve’s Seafood Chowder 6.25

Soup of the Day 5.25

Fried Calamari, deviled marinara sauce. 8.95

Grilled and Chilled Vegetables, layered with goat cheese, drizzled with extra virgin olive and balsamic vinegar glaze. 9.50

Nachos, diced tomatoes, jalapenos, red onions, two cheeses,
sour cream and salsa. 7.95 Add Chicken 8.95

Boneless Chicken Tenders, Buffalo style
or with honey mustard sauce. 8.25

Lobster Quesadilla, scallions, roasted corn, cilantro-lime spread, Jack and cheddar cheese, with pico de gallo and sour cream. 12.95

Half Rack Baby Back Ribs, orange ginger barbeque sauce. 8.50

Artichoke and Sundried Tomato Dip, served with bagel chips. 7.95

Fried Mozzarella, marinara sauce. 8.25

Cheese and Vegetable Quesadilla, peppers, onions, scallions, mushrooms, Jack and cheddar cheese, with pico de gallo and sour cream. 7.95 Add Grilled Chicken 8.95

Add to any Salad Chicken 3.50 Shrimp 7.00

Soup and Salad, choice of small Caesar or mesclun salad; choice of seafood chowder or soup of the day. 9.95

Native Crab and Smoked Cod Cake Salad, mesclun greens, tomatoes, balsamic vinaigrette and topped with cucumber rémoulade. 11.95

Caesar, garlic croutons, Parmesan cheese and sundried tomatoes.
large 8.25 small 7.25

Grilled Salmon Salad, romaine, roasted red peppers, goat cheese, red onions and balsamic vinaigrette. 12.50

Garden Salad, iceberg lettuce, cucumbers, shaved red onions, grape tomatoes. Creamy Gorgonzola, Champagne or balsamic vinaigrette dressing. large 7.25 small 6.25

Mesclun Green Salad, sliced cinnamon-dusted apples, Gorgonzola cheese and toasted pine nuts Champagne or balsamic vinaigrette dressing. large 7.25 small 6.25

Raspberry Chicken Salad, mesclun greens, mandarin oranges, spiced pecans and raspberry vinaigrette. large 10.95 small 7.95

Tomato Basil Angel Hair large 8.95 small 6.95 Add Chicken 3.50 Add Shrimp 7.00

Penne with Chicken, smoked mozzarella,garlic, basil, tomatoes and asparagus.
large 11.25 small 9.25 Substitute Shrimp large 15.95 small 13.95

Stir-fried Shrimp, Asian vegetables and toasted sesame sauce over lo mein noodles. 15.95

Sautéed Calamari and Lobster, in lemon-garlic butter with capers, asparagus, angel hair. 17.95

Orecchiette, chicken, spinach and walnuts with Gorgonzola cream sauce.
large 11.95 small 9.95

All sandwiches served with French fries and kosher-style pickles.

Grilled Chicken Roll-Up, peppers, caramelized onions, cheddar cheese and roasted garlic aioli. 8.95

Tuscan Grilled Chicken, prosciutto, portabella mushrooms, smoked mozzarella, sliced tomatoes, Bibb lettuce, sundried tomato spread on ciabatta roll. 9.95

Summer Vegetables, grilled eggplant, tomatoes, roasted red peppers, fresh mozzarella and herbed goat cheese spread on grilled brioche. 8.25

Grilled Hangar Steak, open-face with balsamic barbeque sauce, caramelized onions and Gorgonzola on rustic sourdough. 10.50

Tavern Burger, half pound of ground beef, with lettuce, tomato, red onion on an onion roll. 8.25
Add American, Gorgonzola, smoked mozzarella, cheddar or Swiss cheese, sautéed mushrooms, caramelized onions, roasted peppers, bacon. 50 cents each

Native Crab and Smoked Cod, Dijon mustard sauce, lettuce and red onion a ciabatta roll. 9.75

Fried Haddock, on an onion roll, lettuce, tomato and tartar sauce. 9.25

Brioche BLT, apple smoked bacon, Bibb lettuce, and beefsteak tomatoes on grilled brioche with roasted garlic aioli. 8.25

Herb Roasted Chicken, lemon-thyme jus, roasted fingerling potatoes, garlicky broccoli. 13.25

Grilled N.Y. Sirloin, mashed potatoes, vegetable medley. 21.00

Full Rack of Orange Ginger Baby Back Ribs, cole slaw and French fries. 16.95

Grilled Hangar Steak, lemon butter, mashed potatoes, garlicky broccoli. 17.95

Grilled Pork Chops, vinegar peppers, caramelized onions, red bliss potato wedges. 15.50

Classic New England Seafood

Topped with crispy breadcrumbs and baked.
Accompanied by vegetable medley, parslied red bliss potatoes and lemon wedge.
Baked Haddock 13.50 Baked Scallops 15.50
Baked Stuffed Shrimp, crab meat and smoked cod stuffing 18.95
Baked Combination Plate, haddock, shrimp and scallops 19.50

Crispy fried and accompanied by cole slaw, French fries, tartar sauce and lemon wedge.
Fried Haddock 12.95 Fried Scallops 14.95
Fried Shrimp 17.25 Fried Calamari 13.50
Fried Combination Plate, haddock, shrimp, scallops and calamari 19.50

Hope to see you in the Tavern soon!

Chef Steve Nelson

Saturday, July 09, 2005

New 'old' Menu in Nathaniel's and the Tavern

Pleasing all of our guests is a daunting task. Some people want fresh and contemporary menu items, and others are happiest with the tried and true.

In an effort to be someone more inclusive of these differing tastes, we recently launched a new dinner menu that is available in both Nathaniel's and the Tavern. Here it is for your perusal. I hope you may find something to please you on this portion of the dinner menu. Please let us know your thoughts.

Please keep in mind that this is only a portion of the offerings. We will continue to offer a more contemporary take on American cuisine as well.


Echoes of Hawthorne Hotel Menus From a Bygone Era
For the Meat and Potatoes Gourmet
When life was at its simplest, vegetables were cooked well-done,
and one easily recognized everything on the menu.

Choice of Iceberg Lettuce Salad or
Cup of Steve’s Seafood Chowder or Soup of the Day

Grilled New York Sirloin
matchstick French fried potatoes, green beans and carrots
red-wine brown sauce
twenty-eight dollars

Grilled Filet Mignon
mashed potatoes and steamed asparagus
béarnaise sauce
thirty-four dollars

Pan-Roasted Fourteen-Ounce Pork Chop
served with apple sauce
roasted potatoes and buttered broccoli
twenty-five dollars

Baked New England Seafood Platter
Scallops, Local Scrod and Baked Stuffed Shrimp
with Crab and Smoked Cod
traditional breadcrumbs and butter,
red bliss potatoes, green beans and carrots
twenty-six dollars

Friday, July 08, 2005

John Hatcher Retires

Jay Gilliss, Chief Engineer, and John Hatcher, Retiring Staff Member Posted by Picasa

Today we all said our farewells to a stalwart member of the Hawthorne Hotel staff, John Hatcher, as he leaves for a well-deserved retirement. John was a member of our maintenance and engineering department, the staff members who keep us all put together and functioning.

John tried to retire once before and we pressed on him to come back to help us out. That was over 6 years ago, and we are so appreciative of the extra time he has given us.

We wish you the best in your new adventures, and hope this summer's crop of tomatoes is the best ever. Thanks, John, for all you have done for the Hawthorne Hotel!


Lovely, long letter, Chapter 6

And now for the rest of the story . . .

"When we finally left the hotel, we discovered that any items we had brought to the hotel for the reception were neatly packed and returned to us in the very same way we had brought them over to the hotel. That was amazing too.

"I must say, that I am a very particular person who strives for excellence in whatever I do. I guess I would categorize myself as a Type A person with high expectations. Amy and Liz can probably attest to this (just ask them how I packed and labeled everything that was to be used at the reception!)

"Therefore, when I say that the Hawthorne Hotel exceeded even my expectations, that is really saying something. So, in closing let me say that our event -- from start to finish -- was outstanding. I know that guests are passing on positive and rave reviews about the Hawthorne Hotel and its personnel. You all deserve the highest accolades. Congratulations on a beautiful hotel and a most excellent staff.


Donna DiFonzo"

A letter like this truly says it all about the entirety of the product we deliver, from the atmosphere and surroundings to the attentive staff. I am very proud of the accomplishments of our entire team here at the Hawthorne Hotel. Thank you Mrs. DiFonzo, for recognizing what we strive to do every day.


Thursday, July 07, 2005

Lovely, long letter, Chapter 5

"My husband and I remained at the hotel for the evening. The bed was very comfortable and the hotel was very quiet. We sat in the hotel lobby before going up to our Post Wedding Breakfast. By the way, the coffee service inside the lobby is so thoughtful for overnight guests! And again -- a little thing like displaying coffee beans in little dishes adds such an inviting aspect to the coffee service table. It's all of these little touches that contribute to the beautiful atmosphere of the Hawthorne.

"When we went upstairs to the Pickman Room for the Post-Wedding Breakfast, we were once again so impressed with the same attention to detail. The buffet set-up was elegant and beautiful. The waiter assigned to us (Bill) was cheerful and accommodating. And again, the food was scrumptious. What a nice assortment of breakfast breads and pastries. Our orange juice was poured and there was an abundance of hot coffee! Our overnight guests were so pleased! And we felt so happy to be able to provide our guests with such a wonderful breakfast."

Final chapter tomorrow. . .


Wednesday, July 06, 2005

Lovely, long letter, Chapter 4

"The ballroom itself was spectacular. Each table was absolutely gorgeous. But what impressed guests the most was that each person felt special. Guests have been saying to me continually that they have never experienced such personal and gracious service at a wedding.

File Photo of Hawthorne Hotel Ballroom

They reported that the wait staff was pleasant, accommodating and attentive. At one point the maid of honor asked for a different salad dressing. She could not believe it when Liz told her she would find some and actually brought it to her! One guest said that it seemed that each table received food at the same time, instead of waiting for what "seems hours" to get served. Another person was amazed that the coffee cups had little covers on them to keep the coffee hot. And everyone raved about the quality and presentation of the food.

During the special dances or events within the reception, we were told that all service in the ballroom stops. And it did. When my husband danced with Lisa, there was no background noise or the usual clatter of china and flatware."

Stay tuned for the final chapters.


Tuesday, July 05, 2005

Lovely Letter, Chapter 3

"The hotel lobby made such a beautiful impression on guests. The fresh flowers, overstuffed chairs and furniture gave the impression and feel of a beautiful stately home. The soft classical music heard throughout the lobby and restrooms enhanced the atmosphere.

"The Essex Room for the cocktail hour was beautifully appointed. The passed hors d'oeuvres and stations were so tasteful. Something as minor as placing votive candles on the Gift Table in the upstairs foyer and fireplace mantle in the Pickman Room reflected the obvious attention to the smallest details. Guests remarked that the food was delicious and the entire atmosphere and service made them feel "warm and welcomed."

Stay tuned for the next chapter tomorrow.


Monday, July 04, 2005

Flags of the Week at the Hawthorne Hotel

Happy Independence Day to you all. The Stars & Stripes will be flying high on the roof of the Hawthorne Hotel today. In addition, we will be flying the following flags on the front of the Hotel:

Monday July 4, Connecticut and Costa Rica

Tuesday July 5, Delaware and Cote D’Ivoire

Wednesday July 6, Florida and Croatia

Thursday July 7, Georgia and Cuba

Friday July 8, Guam and Cyprus

Saturday July 9, Hawaii and Czech Republic

Sunday July 10, Idaho and Democratic Republic of the Congo

Be safe this long weekend,


Sunday, July 03, 2005

Long Letter, Chapter 2

This post began on July 2. Please start there if you have not already.

"Our final meeting with Liz Dube was fabulous. As she sat with us and reviewed our event, we knew that the transition from Amy to Liz would be a smooth one. From her meeting us at the hotel on Friday evening to her farewell at the end, she was a comforting and reassuring presence. She took charge of the event and did a beautiful job as she discreetly managed our reception. She was always smiling, available, and gracious. We never felt rushed or stressed."

Here is a photo of Liz Dube, who is one of our excellent wedding coordinators. She has worked for the Hawthorne Hotel for about five years, and we hear nothing but high praise for the way in which she handles all of the intricacies of each wedding event she coordinates.


Saturday, July 02, 2005

A Lovely Long Letter from a Happy Guest

Our owner recently received a wonderful, long, detailed letter from a customer who had held her daughter's wedding reception at the Hawthorne Hotel this May. It is something we thought we would like to share with you, so with her permission, here is her letter. I am posting it over several days, so as not to overwhelm the daily reader of this Blog, as well as to preserve my fingertips from too much typing on one day.

"Our daughter's wedding reception was held on Friday, May 6, at the Hawthorne Hotel. I want to tell you that we have been so pleased about everything -- from the initial planning stages to the wedding reception to the post-wedding breakfast. It truly exceeded our expectations

"We have been coming to Salem for over 20 years for our annual October visit. Each year, we would walk past the Hawthorne Hotel on our way to Pickering Wharf. And each and every year, Lisa (even as a toddler) would peek into the ballroom windows of the hotel and say, "If I ever get married, I want to have my wedding here."

"So when she got engaged, we started the process of looking at various facilities. We looked at different hotels in Boston and its suburbs. But none compared to the initial impression that the Hawthorne Hotel makes. Karen Cotton and Amy Jacobson were very helpful and efficient. When we started to work exclusively with Amy, she was patient, gracious, and understanding.

She responded to our phone calls and emails immediately. She offered suggestions based on her own experience and was very tactful in steering us in another direction if she felt something we wanted might not be the best thing to do. She was never hasty and if she did not have a solution, she would confer with others and thus we trusted that the final decision we made was a good one. Her sense of humor and enthusiasm was contagious and we felt very secure under her direction."

Here is a photo of smiling Amy Jacobson, of the Hawthorne Hotel Catering Staff

. . that is the end of today's chapter. Stay tuned for more.


Friday, July 01, 2005

Menu Box at the Hawthorne Hotel

Essex Street Entrance to the Hawthorne Hotel Posted by Hello

I always enjoy reading menus of restaurants I am considering. To that end, we have our entire array of menus posted outside of both entrances to the Hawthorne Hotel.

These include both Nathaniel's (Breakfast and Dinner) and the Tavern Menus (available from 11 to 11 daily) our Wines by the Glass list, our special wine tasting event menu (coming up on July 13), our "Two-Dinners-for-$25" special 3-course menus (available in the Tavern on Sunday through Wednesday nights, our specialty martini list, and our list of espresso and other coffee drinks.

We take a great deal of pride in how our menus are worded and presented. We think that kind of attention to detail is reflective of our overall philosophy in how we attend to the myriad details that make up the successful operation of a hotel.

Bon appetite!