The Blue Mingo Grill grew to what it is today from the humble beginnings of a small establishment known as "Dot's Landing" which was established at Sam Smith's Boatyard in 1987. Many locals and visitors alike well remember the gourmet hot dogs that were produced there every summer until demand for more extensive offerings necessitated the establishment of The Blue Mingo Grill in 1994.
For several years before that, the owners of the Boatyard, Michael and Cory Moffat, had entertained friends at their small weekend cabin in the woods where the lack of electricity meant that all food items, from appetizers to desserts, had to be prepared over the open fire.
Born of this necessity was an entirely new cuisine that was based on a variety of international influences and steeped in the ethnic diversity of outdoor cooking. It was this unique combination of fresh ingredients, varied cooking methods and ethnic origins which served as the basis for the "Creative Grill Cuisine" of The Blue Mingo Grill. Today, Head Chef Joe Ford, an area native, relies on this heritage in choosing his ingredients and assembling his dishes.
"We want the food to be innovative and interesting," says Ford, "but we also want to be sure that it is accessible and appetizing to a wide range of palates. Essentially we are creating what I call "Campfire Comfort Food" because everybody loves it, it fills you up and you always want to come back for more."
Ford says that the primary importance in developing a dish is to use only ingredients that are completely fresh. From his own herb garden on the boatyard grounds to the local farmers who provide fresh produce daily, freshness is a mantra at The Blue Mingo Grill. When the fish arrives daily from Boston, it is sampled raw by Ford, who is known to reject more than he accepts.
"We have a blackboard menu so that I do not have to compromise on freshness or quality," he says. "If it isn't up to our standards, we simply don't put it on the menu. It's as simple as that and all of our suppliers know it."
