The folks at Jake Rooney’s Restaurant in Harwich Port are, this week, celebrating 25 years as a family restaurant.
Peter Klaus purchased the eatery at the corner of Route 28 and Brooks Road in 1994. The name “Jake Rooney” is a tribute to Klaus’ mom (a Rooney) and Klaus’ Dad’s middle name (Jake).
To mark the silver anniversary, Jake Rooney’s is hosting the Harwich Chamber of Commerce Business After Hours at 5:15 p.m. Thursday and a 25th anniversary customer appreciation party from noon to 4 p.m. Sunday. There will be a $25 three-course menu from 5 to 9 p.m. nightly, as well as live entertainment, including Paint Nite and karaoke tonight, trivia on Thursday, FUNKTAPUSS on Friday, John Morgan on Saturday and Geno Sings Sinatra on Sunday. Details: jakerooneys.com/anniversary-week.
Many employees have worked at the restaurant for much of its 25 years, including chef Arthur Anderson, who has been with Jake Rooney’s since it opened. In 2015, Klaus’ daughter, Kate Lomask, joined the family business. For a complete history of the restaurant, visit jakerooneys.com/anniversary-week.
Lomask will visit “Life With Gwenn” at noon today on Cape Cod Times’ Facebook Live. The show will be available later at capecodtimes.com/lifewithgwenn. Add the word podcast to listen in the car.
Anderson shared a recipe:
Jake Rooney’s Seafood Portuguese Stew
2 ounces vegetable oil
1⁄2 cup julienne onions
1⁄2 cup julienne bell peppers
1⁄2 tablespoon chopped fresh basil
1 tablespoon chopped garlic
1 cup sliced linguica
6 ounces white fish (haddock or cod)
1⁄2 cup fresh sea scallops
6-8 large shrimp, peeled and deveined
1⁄2 cup calamari (rings or tentacles)
1 cup white wine
1 cup fresh clam juice
1⁄2 stick whole unsalted butter at room temperature
Salt and pepper, to taste
Sauté onions, peppers, basil, garlic and littlenecks in a medium-large sauté pan on medium-high heat for 5 minutes in the vegetable oil.
Add white fish, scallops, shrimp and calamari, stir lightly so the white fish does not break up.
Add the white wine, clam juice and butter, season with salt and pepper, cover and simmer for 10 minutes, untuil clams open up and the white fish is cooked.
Ladle over your favorite pasta or serve with a side of your favorite rice.
Recipe by Arthur Anderson