By Mary Thayer Haugen

Scott Brown started working at Charlestown when he was 14 years old. He started in one of the restaurants and worked his way up the hierarchy. Then he went behind the scenes to work in the kitchen. Twelve years later, he’s a chef at the Atrium.

“Charlestown kept giving me opportunities to move up and grow, and I kept taking them. After I spent some time in the kitchen, I really started to develop an interest in cooking.

“It’s a good feeling to look back and see how far I’ve come. It has given me a lot of confidence,” he says.

Scott says Sunday breakfasts are his favorite meal to prepare. “People can order a la carte off the menu and that gives me an opportunity to use special garnishes and work on my presentation. I enjoy that,” he explains.

He also enjoys the people. “The friendships I have with other staff and the people who live here are some of the best things about this job. The people here love to talk and laugh with you. It’s nice to have that.”
Recipe:

Buttermilk Chicken
Scott says this recipe is a huge favorite of both the people who work at Charlestown and the people who live there.
Ingredients:

4 boneless, skinless chicken breast (approx. 1 pound)
2 cups buttermilk or enough to cover chicken
2 cups all purpose flour
1 cup bread crumbs
1/2 teaspoon lemon pepper
1/2 teaspoon tarragon
1/2 teaspoon paprika
1/2 cup melted margarine
Salt and pepper to taste
1 cup Ken's Sweet and Spicy Mustard salad dressing
1 teaspoon chopped chives