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Buster’s Big Bash

Sole Proprietor's Buster... the history of Worcester's favorite crustacean icon.

The conventional gift for a 25th anniversary is silver, but Robb and Madeline Ahlquist are anything but ordinary. Anyway, it’s not their relationship that needs celebrating (though it is pretty remarkable how the duo single handedly erected three of Worcester’s flagship restaurants.) This anniversary is actually on behalf of an inflatable crustacean who has graced The Sole Proprietor for 25 years and counting. His name is Buster. And, if you don’t know Buster, you don’t know Worcester.

Countless families make their yearly treks each July to pay a visit to Buster the Crab who was conceived a quarter of a century ago when the Ahlquists were forced to close The Sole Proprietor’s doors for a week’s worth of renovations. They knew the restaurant would require a “jump start” to ramp up business after the hiatus, and took to brainstorming innovative marketing ideas that might get new customers through the door.

The Ahlquists weren’t expecting that their three weeks with Buster that first July would outpace their entire month of sales from the previous year. After Buster’s first summer, they knew they would have to bring him back. When the inflatables company that owned Buster finally went out of business, the Ahlquists decided it was time to adopt him officially. They purchased the rights to Buster and the rest is history.

“We start getting calls every Spring asking when Buster will go up on the roof. The numbers are still better every year than they were the year before,” says Robb Ahlquist.

Long ago, The Sole Proprietor treated Buster’s homecoming as a celebration. “We used to blow him up in the parking lot and bring in fun games. It was as much for our employees and their kids as it was for anyone else,” Robb Ahlquist remembers. On July 1st from 11 a.m. – 1p.m., the tradition returns.

For Buster’s 25th, The Sole Proprietor will serve up a special menu of hot dogs ($2) and Crab & Corn Chowder ($2) with all proceeds benefitting No Kid Hungry. “Buster will be inflated on ground level so kids can crawl in his claws and on his arms for pictures,” Robb Ahlquist explains. Face painting and balloon artists will also be on site.

If you’re wondering about Worcester’s other favorite inflatable, Orson the Polar Bear of Polar Beverages, he promises to make a guest appearance in mascot form. At 1 p.m., Buster will be hoisted up to the roof, and by 4 p.m., crab specials will dominate the menu.

Along with The Sole Proprietor’s crab-centric fare this July, the eatery will also encourage young visitors to pay homage to Buster via coloring contest. Robb Ahlquist says, “We post every single picture inside the restaurant; by the end, the walls of our entryway are covered in hundreds of kids’ creations. It makes for great art!”

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Worcester Restaurant Group Takes Another Crack at Lobster Fest

Chef Hawley likes “Italianizing” the lobster for VIA Italian Table’s Famous Lobster Fest Promotion, back for another year, with Worcester Restaurant Group.

“The harder the shell, the sweeter the meat,” says Corporate Executive Chef, Mark Hawley. “June is an ideal time for lobsters because July is molting season,” he explains. June’s hard shell lobsters are packed with firm, dense meat that Hawley’s team promises to accentuate in their Lobster Fest dishes this year.

Chef Hawley notes that the month of June is ideal for Lobster Fest in a variety of ways. “Vacations haven’t started, so the Cape isn’t busy yet. As a result, there’s a surplus of the best lobster market available, allowing us to run this promotion,” he explains.

All of the Worcester Restaurant Group establishments will participate in Lobster Fest during the month of June, embracing the opportunity to celebrate New England’s haute cuisine at affordable prices. Chef Hawley particularly enjoys the challenge of “Italianizing” the lobster for VIA Italian Table’s June menu with dishes like Lobster Arancini and Tuscan Lobster Scampi. Next door at 111 Chop House, guests can order Twin Lobsters or a Steak and Lobster pair. And, it’s no surprise that Worcester’s premier seafood destination, The Sole Proprietor, relishes the theme, celebrating old favorites like the New England Lobster Bake and Lobster Newburg. “Instead of going away, we want people to know that desired fare is right here in Worcester,” Chef Hawley says.

If you’re wondering about Chef Hawley’s go-to lobster dish, he likes to keep things simple. “VIA has a killer lobster roll served on a fresh butter-browned brioche roll from Nashoba Brook Bakery. It’s just so true to lobster. We use very little mayo,” he explains. The dish boasts big chunks of tender, sweet lobster meat along with an earthy side of truffle frites. Hawley feels fortunate to live in New England where a plethora of North Atlantic lobsters are always available. “Colder water delivers the best flavors in seafood,” says the chef.

VIA's fresh butter-browned brioche roll from Nashoba Brook Bakery.
VIA’s fresh butter-browned brioche roll from Nashoba Brook Bakery.