The Promising New Year Partnership of Parks and Wilder
It’s a new year. With the flip of a calendar comes a chance to renew, refresh and remodel.
In Annapolis, the new year offers opportunity for two local restaurateurs to help each other.
Andrew Parks, owner of Sam’s on the Waterfront, has announced his new executive chef, Jim Wilder. Chef Wilder recently closed his Westgate Circle restaurant Wild Orchid after a difficult three-year tenure.
Timing is everything, so hopes Parks, who has struggled to consistently employ an executive chef in the eight years he has owned the waterfront restaurant built in 1986 by his grandfather, the original Sam.
Each man endeavors to bring the best of his farm-to-table vision in this new marriage of culinary talents. Each restaurant has — or has had — the green restaurant certification.
At Sam’s, Parks takes the front-of-house role with Wilder running the kitchen.
In the past, Wilder has worked both ends of the operation, with 13 years at the helm of his highly regarded Eastport Wild Orchid his pinnacle, to the head-scratching move to the behemoth at the Severn Bank Building — a move that would be his undoing.
Few understood Wilder’s decision to sell the warm and comfortable 40-seat Eastport café in 2010 and move to the 250-seat former Greystone Grill on the other side of town.
That decision “was not based on sound business models. I had to keep my mind occupied,” Wilder said, after the untimely death of his and wife Karen’s son, Andrew Wall, from brain cancer in 2009. “It was the bottom. And I deal with depression by keeping busy. Depression drove me.”
Building a dream kitchen provided a needed distraction from grief. It also afforded access and opportunity to expand Wilder’s Company’s Coming catering business, along with a large floor plan that offered him ideal accessibility for his wheelchair.
The dream was not meant to be. The restaurant closed in July 2013.
Parks has his own challenges keeping Sam’s profitable and relevant. Hidden within the gated Chesapeake Harbour Marina community, the restaurant is difficult to find. Warm weather brings boaters out and swells the population of Chesapeake Harbour, where many residents are summer only. Still, Parks estimates that 80 percent of his business comes from outside the community. Getting diners in the door is an ongoing pursuit. Parks hopes hiring a well-known chef will do the trick.
Chef Wilder brings his most popular dishes to the menu. Butternut squash soup with crab, scallops Napoleon and pork tenderloin wrapped in bacon join Sam’s favorites: lobster mac ’n’ cheese, rockfish and Kobe burgers (half-price on Tuesday).
The transition has been subtle thus far, though Parks is enthusiastic about a new winter menu and many collaborative surprises to come.