06/06/2007
Getting to Know: Melvin Guthrie
By Dolores E. Pike
In the two plus months since the Woodlands of Ocean Pines opened on March 20, Melvin Guthrie has seen his staff grow from three people to seven. As general manager of the independent living condominium community and operations manager for LOR (Lindsey Osborn Restaurant Management) by his own admission "he handles everything."
As people have begun taking up residence, occupying some of the overall 52 units available for sale at the Woodlands, Melvin has been setting extra time aside to get to know the individual owners. He wants to be able to cater to their culinary needs since purchasers of the condos must buy into the meal plan. "The restaurant is open to the public but we cater primarily to the residents of the Woodlands condos. They receive the preferential treatment," he said, adding that the restaurant also provides carry out meals.
Melvin originally helped to develop the menu that currently provides lunches and dinners. A very popular dinner item, according to Melvin, is the Ocean City Alfredo which is fettuccine tossed with jumbo lump crab meat, sautéed mushrooms and then smothered in a creamy alfredo sauce. With the help of his staff cook, Mike Leizure, who previously worked at the Dough Roller and the Marlin Club, Melvin continues to build upon his file of recipes. Though full breakfasts are not available at this time he said, "When the need arises I will definitely fill it." Currently Danish and coffee are provided each morning for the residents.
Though seemingly quite young at age 25 to handle such a large responsibility, Melvin was raised in the environment of the restaurant business. His mother has been in the business for 18 years and his father, Adam Osborn, owner of Carrabbas in West Ocean City, around 20 years.
"I'm a creative person at heart. I remember when I was little, about seven or eight years old, trying to fix a root beer float and I put all different spices in it. It turned out awful," laughs Melvin. He believes even at an early age he displayed a willingness to try new flavor combinations, which when they did not work out, just renewed his resolve to try again to make something new and tasty.
Originally from Baltimore, Melvin also lived in Pasadena, MD and now resides in Ocean Pines which puts him conveniently close to work where his schedule is flexible with Mondays and Tuesdays being his days off. "I need to cover the kitchen on weekends especially since that is typically the busiest time in any restaurant," he said.
Being around food all his life has in no way diminished his appreciation of food. "I love to eat," he says quite as a matter of fact. His two favorite dinners are king crab legs or a nice steak with a sweet potato and vegetables. Melvin also confesses to good eating habits, even as a child when he ate non-frosted cereals for breakfast and all his vegetables at dinner.
"I make sure I have my proteins, carbs and vegetables when I eat my meals. I think that is part of trying to stay fit. Working out I have always tried to have a balanced diet," said Melvin who finds relaxation in working out in martial arts. He also said that even though he is not really a beach person but does like to go there to relax.
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Uploaded: 6/6/2007
