Originally published in The Weekly Packet, July 17, 2014
Blackboard Public Market
New fish, specialty item market opens in Blue Hill
Sam Glass, Aaron Gilpatrick and J.P. Taillon hold a prototype of the new sign for the Blackboard Public Market on Maine Street in Blue Hill, Maine, just two days before opening. The market officially opened July 14, 2014.
by Faith DeAmbrose
In case you happened to miss the gigantic new sign hanging over the Black Anchor Tavern building, there is a new fish market in town.
The Blackboard Public Market opened its doors to the public on Monday, July 14, and it aims to fill a gap in the offerings found in downtown Blue Hill.
The market will be run by fisherman Sam Glass (a partner in the Black Anchor restaurant) and Aaron Gilpatrick, a scallop and urchin diver from Gouldsboro. Restaurateur J.P. Taillon and his wife Kaysie are also partners in the venture, but said they will remain behind the scenes in many ways.
Taillon said the name, Blackboard, refers to markets where fresh items rotate so regularly that they can only be written on a blackboard. He said they will serve the freshest fish available, and in some instances, that fish will also be available in the adjoining restaurant.
“Anything that we can get from the fish exchange in Boston, we will have here. Special orders are encouraged,” said Taillon, who added that there will be specialty items such as white anchovies and a variety of oysters, including those from Taunton Bay.
In addition to fresh lobsters, shellfish and fin fish, there will also be local organic meats. Meat items from A Wee Bit Farm in Orland will be available as will a variety of specialty items such as sauces, oils and vinegars. “We want to show people how to pair the fish with sauces and oils, but only in a way that allows the flavors of the fish to shine through,” he said.
Glass and Gilpatrick will be on site “at least for the first year,” said Taillon, interacting with customers and explaining the origins of the items.
The market, which takes up the entire front part of the restaurant, will be open from 8 a.m. to 8 p.m. Monday through Saturday and 8 a.m. to 2 p.m. on Sundays. A fishermen’s breakfast will be served mornings, daily.