09/01/2026
Two years ago today, September 1st, we all awoke to news that Schooner Landing had caught fire. Whether you found out at 2:30 in the morning like we did or after you woke up and rolled over, scrolling on your phone at 9 a.m., I’m sure the gut punch was universal.
The fire at Schooner was my first experience witnessing such destruction. I wished for a giant rain bucket to dump onto the blaze, stopping it before it reached the bar…the kitchen…the docks…but bit by bit, the bargains became cheapened as the fire had infiltrated each room.
Schooner wasn’t just a building; she was an entity. She breathed life. On that day of the fire, Alyson assured us that she was still breathing, barely, but she was there. We felt that slow pulse all day long. None of us wanted to leave. We spent the whole day at Schooner, scared, I think, knowing that once we left and went to bed, we would wake up and realize that this wasn’t just a bad dream…
Many thanks to the firemen and women who put out this fire. Who stopped it from reaching further onto our docks, from reaching the boats or other nearby buildings. Many thanks to those who brought us coffee and food. Who gave hugs and cried. Who helped us organize our benefit, attend it, and donated towards it. We are so thankful to you.
It’s hard looking at your future and wondering if the universe is sending you a message. Our livelihood burnt down…to a pile of rubble. Caleb had just signed on to be part owner the winter before, Steven had his first season managing, Mindy and I spent the night before the fire talking about how Schooner is where we feel like we are supposed to be…and just like that…it was gone. Cue Scott and Katie Folsom…just when you’re feeling hopeless, they both worked quickly and diligently to figure out HOW we can reopen. They made sure that there was a future not only for all of us, but for our community as well. A lot of those early ideas didn’t end up panning out, but that’s OK because we actually learned a lot operating these past two seasons. I believe collectively we will figure out how to make this all work out, season after season.
As I brought two of our international students to the bus stop today, they wanted to be dropped off at the restaurant. They didn’t know if anyone was there, but Odie wanted to say goodbye to his flattop grill. We ran into Shawn and Dan, their kitchen co-workers, and I stopped counting how many hugs were exchanged. Even when you’re from all the way across the world, Schooner can feel like home.
There are so many factors that go into running a high-volume seasonal restaurant. But a team of people who care deeply about a place, an entity, is definitely key. That team includes you all as well, all of you who love Schooner. You’re on our team. Thanks for playing with us this summer.
-Meg