By Carolyn Clyfton
Contributing Writer
     More than two dozen spectators and bidders attended a recent public auction on April 18 to determine the future of the landmark Spurwink Country Kitchen restaurant on Route 77 in Scarborough. Within thirty minutes, auctioneer Tom Saturley declared the property "Sold!" to Donald B. Drew of Cumberland Center, whose final bid of $525,000 will make him the new owner in time for the upcoming summer season.
     Earlier this year, the previous owner, Christopher Norbert, foreclosed on the property after four years of operation. Norbert purchased the business in March of 2003 from Peter and Jennifer Atwood and Jack Kavanagh who owned and operated Spurwink Country Kitchen for 10 seasons. Rather than running it seasonally, Norbert extended it to a year-round business but ran into financial difficulties.
     Drew, known as “Uncle Don,” a semi-retired chef and gift shop owner, said he plans to run the Country Kitchen as a seasonal restaurant for the first year.
     “After that I’ll play it by ear,” he said.
     Drew graduated from culinary school in 1962 (Maine Vocational Technical Institute, now Southern Maine Community College). He then worked as a chef and later as the Director of Food Services at the Landmark School in Massachusetts, which he helped found. Later, he bought and revived the Westcustogo Inn, in Yarmouth.
     Drew said that he read the auction foreclosure announcement in a local newspaper and attended both open houses where he encountered several other interested parties.
     “They realized the building is not heated but there are some supplemental heaters,” Drew said.
     He added that prospective buyers were also concerned about the septic system, but said that was taken care of when owners Jack Kavanagh and the Atwoods had the business.
     “People were saying that replacing the septic system could have cost around $100,000.”
     Jennifer Atwood said that running a restaurant is very hard work. “Chris had a lot of enthusiasm and he embraced the customers that way,” she said adding that she and her husband had never run a restaurant before.
     “It’s important to keep the prices reasonable and the menu consistent” she said. “If you can’t depend on your local people you’re gonna have a hard time.”
     Drew said he is “anxious to try and get in there to get started.” He was hoping to be open in time for Mother’s Day, “but it’s not a turnkey transaction” he said.
     “My hands are both tied because they own it and I don’t,” Drew said, referring to the bank and the legal paperwork surrounding the transaction. “They need to clear the title and then there’s insurance.” Until the door is unlocked, he can’t get an agent inside to assess the building.

     Drew said he plans to update the kitchen with more efficient equipment. Other than cleaning, he sees no need to add anything. As for the menu, Drew said he plans to “keep all the comfort foods” as well as lobster, filet and halibut. “I’m not going gourmet” he said, “I want to serve good food, New England style.”