Mark Osborn and Buzz Makarewicz bought the Topside Inn in Boothbay Harbor in 2014. Since then, guests have been raving about the savory and sweet breakfast recipes they’ve created. Every year, guests would ask for a recipe and Osborn and Makarewicz would gladly share them.
Those recipe requests were a daily occurrence. And when more than one of those guests over the years suggested they write a cookbook, Osborn and Makarewicz had one of those ‘Huh, why didn’t we think of that’ moments. Last year, they began writing “Over Easy & Over The Top.” They wrote down all the recipes, which can be a tad harder than you might think – particularly if, like Osborn, the savory chef, you don’t use exact measurements. Makarewicz, on the other hand, being the sweet baker/chef, had his recipes written down.
All of the recipes are accompanied by chef notes, tricks and tips for prepping a recipe ahead – a great idea for those who work at least five days a week.
“We serve breakfast for up to 50 people from 8 to 9:30. I measure out the dry and wet ingredients the night before, or if I’m making sweet potato pancakes for breakfast the next morning I roast the potatoes the night before,” shared Makarewicz. “Then combine them in the morning.”
This cookbook includes 120 scrummy original recipes the two been sharing with guests for five years. “We both love cooking and making breakfast is one of our favorite things to do,” Osborn said. “We offer an all you can eat buffet and a cook to order entree.”
The continental breakfast offerings include three whipped butters – sea salt, honey walnut and brown sugar cinnamon; blueberry and strawberry jam, breads (the English muffin bread is super popular), Topside granola, fresh fruit, and imaginative deviled eggs – how do mushroom and Gruyere or lemon and caper, tempt you?
Cook to order sweet entrees include Makarewicz’s sweet potato waffles, banana granola pancakes, and lemon ricotta pancakes. With Osborn, it’s time for the savory selections, including Maine fishcakes with either a poached or sunny side up egg and Topside’s Hollandaise sauce; smoked salmon with pear and lentil hash; or what would surely be Dr. Seuss’ favorite, green eggs and ham.
Appetizers such as mini herb crepes with gravlox (a goregous, colorful sushi-grade salmon fillet entree prepared with beet, coriander, dill and fennel as some of the seasonings) with ikura (salmon roe). When served, the gravlox has a rainbow-like (albeit one with half the colors) appearance. It’s a real visual and gastronomic delight.
The cookbook also includes a few cocktails shared by Harborside Tavern owner Fiona Dunlap and Tavern bartender Tracy Deering.
Osborn and Makarewicz are committed to growing as many of their ingredients as possible and buying local or in Maine. Over the years, the herb garden has expanded as have the vegetable and edible flower gardens. In 2018, the men planted 30 fruit trees on their stunning property that overlooks the harbor and beyond!
Back to the buying local: They never miss the Strawberry Festival at St. Philip’s Church in Wiscasset. “We usually go at the end and buy everything they have left!” Buzz shared. And, the blueberries are from Harmony Farms in Lincolnville. Buzz says last year they bought 120 pounds of the Maine berries there for breads, jams, compotes.
Osborn and Makarewicz have long been ambassadors of the Boothbay Harbor region. The Inn’s website always has suggestions on what not to miss, events, hiking areas, etc. They even involved guests in the cookbook project, asking them to take pictures of the area during their stays.
Their enthusiasm and attention to detail are both noticed and appreciated by their guests. Just check out comments at https://topsideinn.com and on Trip Advisor. And, just this year alone, the Topside Inn was named the Hospitality Business of the Year and Boston.com named it one of the most romantic inns in the U.S.
This is a cookbook filled with love, scrumptious recipes and gorgeous photographs. Even the mock-up arrived looking fabulous. The book has been self-published and the first 1,000 copies of “Over Easy & Over The Top” have been delivered to The Topside with 250 copies already spoken for.
Can’t wait to get a copy? Osborn and Makarewiczwill be signing and selling copies on Saturday, Dec. 14 from 2 to 5 p.m. at Eventide Specialties, 5 Boothbay House Hill Road, Boothbay Harbor. And yes, they will have samplings of their sweet and savory dishes with them. They return to Eventide on Men’s Night, Wednesday, Dec. 18 from 5 to 8 p.m. to sign books and treat shoppers to cookbook offerings while Eventide also hosts a wine tasting.
Cookbooks are $35 and can be bought at Eventide Specialties in Boothbay Harbor and East Boothbay General Store, Route 96/ Ocean Point Road, East Boothbay. Need more than one copy? Mark and Buzz are offering a breakfast for two at the Topside in 2020 for every two books purchased through December 31 at either location. Or, order online anytime, including signed copies, at https://topsideinn.com/product/over-easy-over-the-top-a-topside-inn-cookbook