I want students to participate in after-school clubs, athletics and organizations so they feel connected to the whole school. “I want students to have an interest in learning, and to develop study skills and a work ethic. “I want to make every student feel successful and important,” she said, sitting in her office. Wolfpeach in Camden was nominated for Best New Restaurant, Atsuki Fujimoto of Norimoto Bakery in Portland was nominated for Outstanding Pastry Chef or Baker, and The Jewel Box in Portland was nominated for Outstanding Bar.Richmond sent a letter to Pikesville Middle families last June outlining her educational philosophy: supporting the faculty, involving parents in the school community and, for students, providing challenging courses, extracurricular opportunities and a safe learning environment. Krista Cole of Sur Lie and Gather, both in Portland, received two nominations, in the Outstanding Hospitality category, and in the Outstanding Restaurateur category. Other Maine semifinalists include Jason LaVerdiere from Flux in Lisbon Falls, Sara Jenkins from Nina June in Rockport, Courtney Loreg from Woodford Food & Beverage in Portland, Tony Pastor from Fore Street in Portland, and Isaul Perez from Isa in Portland, all of whom were nominated for Best Chef Northeast. Ranta was the only one of 10 Maine chefs and restaurants named as James Beard semifinalists to advance to the finals.
Other nominees for Outstanding Hospitality were The Black Cypress in Pullman, Washington Bottega in Birmingham, Alabama Lula Drake in Columbia, South Carolina and Sepia in Chicago. “I’ve worked at a restaurant before and I promised myself: No drama.” “It’s like a family…I’m the mother for every one of them, because I give them a pep talk,” Ranta told the Emerson Collective, as part of a photo essay on BIPOC people in Maine. That sense of warmth and family extends to her staff as well. Ranta has said that while she caters to many out of towners, she wants locals in Piscataquis County to feel just as comfortable coming in - even if it’s just for tea and dessert. Now, her restaurant has been honored with a prestigious national culinary award. Not long after that, she was approached by the Libra Foundation, which has invested millions into Monson, about opening a fine dining restaurant in town - something Ranta said she’d dreamed about for years but never thought would actually happen. Her second husband, Billy, was an army paratrooper and Monson native, and they moved to his hometown more than 20 years ago.Īfter running an Asian food stand at the Monson General Store and working at the Blair Hill Inn in Greenville, she got her degree from EMCC. Air Force member and moved to the United States. Ranta, the youngest of 12 children, at age 16 left her small town on the island of Mindanao to move to Manila, and soon after married a U.S. Nezinscot Farm in Turner, Maine’s first organic dairy farm and a long-running shop, cafe and bakery, was announced as the Northeast Region America’s Classic winner earlier this spring. Ranta graduated from the Eastern Maine Community College culinary arts program in 2016, making her the first graduate of a Maine culinary school to win a James Beard Award.Īnother Maine establishment was also honored with a James Beard America’s Classic award this year, given to family-owned restaurants and food producers that have operated for at least a decade. The Quarry, which opened in 2018, offers classic American fine dining with a Filipino twist, honoring Ranta’s home country of the Philippines.
I have my restaurant in the boonies, and Mr. “I never in my wildest dreams would believe I would be standing here. And now we have 671,” she said, pointing to her medal. “Now people know where my town of 670 residents is. During her brief acceptance speech, a visibly elated Ranta thanked her husband, and expressed immense pride over her little Maine town being honored with such an award.
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