By: Tim Scialabba, Brewery Sales Representative for Maine/Sales Published:
In 2014 we became employee-owned. Sounds cool, but what does that mean exactly you ask? This new structure of employee ownership means you can count on Harpoon to stay independent and dedicated to its mission: brewing great beer and sharing unforgettable beer drinking experiences. In order to do that, we have some pretty incredible people working at the brewery. This blog series - The Harpoon Employee-Owner Spotlight - is meant to introduce you to those people. That way, when you see them at the brewery or in your neighborhood, who know who to high-five (or hug).
This month, meet Tim. He's our kickass Brewery Sales Rep for Maine!
Name: Tim Scialabba (Pronounced Sha-La-Ba, hey it’s Sicilian!)
Title/Department: Brewery Sales Representative for Maine/Sales
How did you get started at Harpoon?
This happens to be a bit of a life story as of late, with many pieces falling perfectly into place. Since nobody has time for all that, I’ll give you the abridged version. A few years back, I was running a craft beer and wood-fired pizza restaurant in my hometown of Glens Falls, NY. We happened to cultivate a strong Harpoon following; pouring many UFO Whites and our very own private label Downtown Pale Ale, crafted by Harpoon. Having become a big Harpoon fan, I was invited by our sales rep to visit the brand new Beer Hall. I was amazed. What a place! It was like Disneyland for beer! After that visit, I knew I wanted to become part of the Harpoon family. Flash forward to the Fall of 2013, my girlfriend’s lifelong dream of living in Maine came true when she accepted a position at York Hospital. This required a relocation for us both. A long and arduous job search turned up empty after many tries. I was ready to make the move with little prospect of finding the right job until I noticed the Maine Sales Rep position available at Harpoon. After a few rounds of interviews, I was offered the position, (which I gladly accepted) and the rest is history! (Since starting the job with Harpoon, we got engaged, bought a house, got married on top of Sunday River and most recently had a baby boy named George!)
What are the different jobs you’ve had?
Most of my former jobs were in food and beverage and sales. After graduating from the University of Colorado, I turned a summer gig at the Boulder Country Club into a management position for a few years. I decided to move back from Colorado to NY in 2010 and took a management position with Prime Steakhouse at Saratoga National Resort. From there, a 2-year stint in sales at the Post Star was followed by the GM position at Downtown City Tavern in Glens Falls, NY.
What do you like about Harpoon?
The BEER, duh! Well, besides stating the obvious, I can’t speak enough about the culture we have at Harpoon. Between the festivals, Harpoon Helps, the beer hall, and of course the people, Harpoon rocks. It really is special to be a part of this company.
What’s changed, if anything since being ESOP?
While I was living in Colorado, I loved to visit New Belgium Brewery. Their culture was very unique, their beer was great and coolest of all, they were independently owned by employees. I hoped my career would lead me to work for a company embodying those ideals. When I started at Harpoon, we had many of those pieces already in place. When it was announced that we would become employee owned, it was like Christmas! No exaggeration. Everyone was elated- we celebrated over many, many IPAs. The sense of pride amongst employee owners is the foundation that makes Harpoon so great.
Favorite beer? Toss-up- Sweet Spot and IPA
Who would you want to sit at our bar and have a pint with? This guy: Glen Plake- The Godfather of Extreme Skiing and overall badass!
By: Carolyn Cummings, Promotions Coordinator Published:
Looking for a quick, delicious meal that you can make using ingredients (mostly) already in your kitchen? Sweet Spot Spicy Shrimp (say that 5 times fast!) served over pasta or rice makes dinner the easiest part of your day. Grab a 6-pack of Harpoon Sweet Spot on your way home and voila! Your week night is made. Enjoy!
Sweet Spot Spicy Shrimp
Loosely adapted from Chocolate Moosey
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 stocks of green onion
- 2/3 cup Harpoon Sweet Spot
- 2 tablespoons tomato paste
- 1/4 cup sweet chili sauce
- 1 tablespoon fresh cilantro or 1 teaspoon dried cilantro
- 1 pound raw shrimp, peeled, deveined, and patted dry
- Cooked pasta or rice, for serving
- In a large skillet, heat the oil and butter until melted. Add green onion and cook until soft. Add Harpoon Sweet Spot, sweet chili sauce, tomato paste, and cilantro. Bring to a boil. If you want more heat (who doesn’t want more heat?!), add a few pinches of cayenne pepper!
- Once boiling, add the shrimp in a single layer and cook for 3 minutes on one side. Flip then cook another 3 minutes or until the shrimp is pink, cooked through, and curled up. The timing may vary depending on your size of shrimp (and people say size doesn’t matter…).
- Serve on top of pasta or rice with extra sauce accompanied by a bottle of Harpoon Sweet Spot .