[Congressional Record (Bound Edition), Volume 153 (2007), Part 18]
[Senate]
[Page 24864]
[From the U.S. Government Publishing Office, www.gpo.gov]




                     HONORING WINDOWS ON THE WATER

 Ms. SNOWE. Mr. President, I wish to congratulate the 
outstanding accomplishments of Windows on the Water, a popular 
restaurant from my home State of Maine. Windows on the Water's chef and 
owner, John Hughes, was recently awarded the National Restaurant 
Association Award for his active role in assisting the local community.
  Founded in June 1985, Windows on the Water has been a favorite of 
locals and visitors to the Kennebunk-Kennebunkport area for over 20 
years. Known for its fresh seafood and made-from-scratch desserts, 
Windows on the Water boasts a diverse menu with something for everyone. 
Moreover, it is committed to preparing healthy meals for diners. As 
such, most of the cooking products used are either organic, all-
natural, or sustainable. In its 22 years of business, Windows on the 
Water has received 27 awards for various accomplishments. As patrons of 
the restaurant will tell you, Windows on the Water is also renowned for 
its creativity. In addition to providing fresh, quality food, Chef 
Hughes frequently offers programs such as cooking class dinners, which 
include a multicourse demonstration and meal, combined with a question-
and-answer session.
  Chef Hughes's National Restaurant Association award is truly 
something to be proud of. Dedicating his life to helping others, 
including by way of his culinary skills, Mr. Hughes cofounded the 
Community Harvest organization in 1999, a nonprofit community service 
group that provides food to those in need. The organization's motto, 
``people loving people is the heart of the journey, the heart of our 
community,'' is exemplified well in Chef Hughes's work. Each 
Thanksgiving and Christmas, he prepares countless dinners for the 
community, which volunteers then deliver to local underprivileged 
households and individuals. Mr. Hughes began the home delivery service 
because he noticed that Meals on Wheels did not deliver on Christmas 
and Thanksgiving.
  While Chef Hughes routinely uses his cooking skills to benefit 
vulnerable members of his community, he is also at the forefront of 
numerous other community efforts. He leads an annual scholarship 
program for select local students who demonstrate a commitment to 
community service. Moreover, in keeping with his background as a chef, 
Mr. Hughes spearheads an annual scholarship program for recipients in 
the greater Kennebunk area who have displayed an interest in the 
culinary arts. Having begun his culinary studies at age 15, Chef Hughes 
recognizes that nurturing an ambition from a young age can lead to 
great success.
  Windows on the Water is not only a restaurant; it is also a fount of 
unbridled service to others, thanks to Chef Hughes. While Chef Hughes 
has reached the top of his profession, being appointed to the Master 
Chefs Institute of America, he still sees the crucial role that 
generosity and giving play in the livelihood of a community. I commend 
Chef John Hughes and everyone at Windows on the Water who set a 
valuable example for the Kennebunks, and for all of Maine.

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