James Hatch worked at his first cooking job in the famed kitchen of Maine's Cheechako restaurant. It was there that he developed a love for cast iron, quality ingredients, and a knack for chopping and slicing. His passion for cooking would have to wait, however, as his ambition led him on many other unique business ventures.
His love of music prompted him,for several years, to become a luthier, a builder of wooden guitars crafted with meticulous precision. Then, in 1993, he became business partners with his wife Susan, an artist. Together they created an eco-friendly t-shirt printing business with a reputation for fine, detailed prints. Susan sold this business in January 2012 and once again works beside James.
In 2004, while still running the print shop, James became the Sunday brunch cook at The Cupboard Café, a restaurant owned by his parents. For five years James woke at 5 a.m. to serve his now famous "huevos rancheros" and eggs benedict made with his delicate and buttery hollandaise sauce. This love of cooking and the thrill of restaurant life led Hatch on a two-year mission to create his vision for the Home Kitchen Café.
Chef James opened the doors of Home Kitchen Café on Feb 24, 2009. It is here that he combines his passion for business, cooking, and detail.
The café's casual, warm interior is enhanced with original paintings by James's mother-in-law, Rachel. Susan designed the eye-catching logo and menu format. The cuisine is a mix of comfort food, enhanced with a touch of the Southwest.
We strive to use the best local and seasonal produce. Home Kitchen's now famous "lobster tacos" use lobsters caught by local fisherman.
"Home Schooled," a customer favorite, features our "masa harina," hand-made corn tortilla filled with haddock, cabbage, tomatoes, red onion, pepperjack cheese, sour cream, and avocado. "Home on the Range" is two poached eggs resting on our HOME-made corned beef hash. We offer seven different styles of eggs benedict, all covered with HOME-style hollandaise and served on our hearty toast. Our white, wheat, oat, and rye breads, plus our sticky and cinnamon buns, are all hand made by James's Dad.
When you're visiting Rockland, Maine, please join us for breakfast (served all day) or lunch. We're open 6 days a week. Monday and Wednesday thru Saturday 7 a.m.-3 p.m., Sunday 8 a.m.-2 p.m. (Closed Tuesdays.)
Remember, when your're hungry... come HOME.
We look forward to feeding you.