The first summer Doug McKinney joined the staff at the Landmark Café in Victoria, on the south shore of Canada’s Prince Edward Island, he joined at the bottom. He was a busboy. One of the first times he cleaned a table in the newer back dining room of the restaurant, he miscalculated the ceiling.
“I was clearing a mussel dish off a table, stood straight up, and hit my head,” he said. “It was like somebody hitting you right on the top of your head. I blacked out for a second.”
Doug is slightly taller than six feet eight inches. The ceiling is slightly shorter than six feet six inches. Something had to give.
He didn’t make the same mistake twice, although there were several more close calls. Almost knocking yourself out one time is often the charm, never mind any more times.
“I’ve always been the kind of person, if I don’t know how to do something, I’m going to ask, or I’m just going to go ahead and do it. Maybe I do it right. Maybe I do it wrong. If I do it wrong, I’ll probably only do it wrong once.”
An only child, Doug grew up on the eastern end of the island, near Montague. The small town is known as “Montague the Beautiful” for its river, tree-lined streets, and heritage homes. His father was a Royal Canadian Mounted Police officer. In 1993 his dad was struck by a fatal heart attack. The boy was 7-years-old.
The 33-year-old man has a tattoo on his chest honoring his father.
The following year his mother and he moved to Charlottetown, the capitol city of the province.
“The RCMP relocated them, bought them a house,” said Rachel Sauve, Doug’s fiancée.
“They are good for that,” said Doug. “I went from living in a rural community to a brand new suburb. My mom spoiled me a lot, for sure. There were lots of kids my own age. I was playing sports, basketball, and we had more than two TV channels.”
By the time he was 15 he was growing more and playing more basketball. He spent early mornings and late evenings at hoops. You can’t do it by loafing around. Practice makes it happen, not just wanting it to happen, and his growth spurt, which can’t be taught, took him up a notch.
As much as basketball was becoming his life, life and death came knocking.
“I was playing in the Canada Games in 2001 when my mother was diagnosed with cancer,” he said. “I came back home, and even though she had only been given until Christmas, she made it until April.”
An inking honoring his mother joined his father’s tattoo on his chest.
“When I lost her, I put more emphasis on basketball.” Not yet grown up, he had to grow up on his own. It was get up stand up for yourself on your own two feet. He treated every day on the hardwood like every day was his last day draining a jump shot.
“Basketball was developed to meet a need,” said James Naismith, the inventor of the game.
Doug played basketball at university and professionally until he was thirty. A graduate of Charlottetown Rural High School, he played five seasons with the UPEI Panthers. Later he played internationally in Lebanon, and after returning to Prince Edward Island, played four seasons with the Island Storm of Canada’s National Basketball League.
He had his ups and downs fast breaking crashing the boards shooting floaters, like every player, since even the superstars barely shoot 50% for the season, but he knew how to recognize his mistakes, learn from them, and then forget them. He never let an opponent try harder than he did.
”It’s basically grown men who do this for a job,” he said when trying out for the Island Storm in 2011. “Everybody is strong, everybody is athletic. I just try to play hard, sweat as much as I can every day, show that I’m willing to work.” Going nose to nose with grown men means proving yourself every day.
He was named to the NBL All-Star Second Team the 2012 – 2113 season.
When his team needed him to score, he scored. During game seven of the NBL Canada Finals in 2014 he went 7 of 8 from the field, 4 of 4 from the 3-point line, threw in an assist, a steal, and three rebounds, and set a playoff record that still stands for most points scored in the fewest minutes.
Basketball is a team game, to the extent that even the best basketball players, like Michael Jordan and LeBron James, could never have won multiple championships without solid teams around them. Doug McKinney’s pro career as a power forward was solid on getting it done.
Ask not what your teammates can do for you. Ask what you can do for your teammates. Make the extra pass.
After retiring from the pro game he has continued to work with the sport. Last year he was the Minor Basketball Advisor for Basketball Prince Edward Island, helping players and coaches of grassroots programs in PEI communities.
In the meantime, he re-connected with Rachel Sauve.
“We first met in 2002-or-so,” she said. “I was dating one of Doug’s teammates at UPEI.”
Years later they ran into each other at Baba’s Lounge in Charlottetown.
“One of my Storm teammates texted me that he was there, and even though I usually never went there, I went,” said Doug. “I saw her, she gave me a big hug, we hung out for a little bit, and after I left I couldn’t stop thinking about her.”
“I don’t think either of us were looking for a relationship, but we didn’t want to pass it up,” said Rachel. ”We both are islanders and want to be here.”
“I think we both knew there was something other than the fact that I’m really tall and she’s definitely shorter, something special about our energy together,” said Doug.
Rachel was working at the Landmark Café, her family’s homemade soup signature quiche traditional meat pies hot-off-the-press seafood all made fresh daily sit-down in the heart of their small town. The produce is local organic and they make their own salad dressings. Her father, Eugene, and mother, Julia, had staked out the restaurant, several times expanded since, excavating a new basement for storage and coolers, building new dining rooms, and adding an outdoor deck, twenty nine years earlier in what had once been Annie Craig’s Grocery Store and Post Office, kitty corner from the Victoria Playhouse.
“As kids my brother and I were always helping, doing stuff at the restaurant, washing dishes, running to the freezers for ice cream,” said Rachel.
Her father’s entrepreneurship rubbed off on her.
“I sat out front at a picnic table and sold stuff,” she said. “ I was 11, 12-years-old.”
She sold wood figurines, creating faces and outfits for them. She sold bootleg Anne of Green Gables straw hats with red braids. She sold wax jewelry that she and a friend designed and molded out of leftover wax from the café.
“We had a problem with it, though, because the wax would melt in the sun. We put it in boxes so it wouldn’t start melting until the tourists had left the village.”
The family has worked together at the Landmark from the word go.
Shortly after Doug and Rachel had gone from an encounter to a thing together, the restaurant posted a “Help Wanted” for the summer season sign.
Once Doug got the parameters of the back dining room’s ceiling right, he went from busboy to server to integral part of the roster, picking up vittles in the morning, working long into the night cleaning up and closing down.
“It goes back to growing up and playing on teams,” he said. “I’ve played on good ones. I’ve played on bad ones. I’ve always prided myself on being a team player. The Landmark is the kind of place, you’re either going to swim or you’re going to sink.”
“You either do the dance or you don’t do the dance,” said Rachel.
Working for a family business is a dynamic unlike other work. Your mom and dad or grandparents started it from scratch and you’re never going to be one of the founding fathers. Sometimes it’s one big happy family at the dinner table, but sometimes it’s like the Mafia. Whatever the big cheese says is what goes, and you have to come to grips with it.
Doug spent four years at the Landmark Café.
“I was actually the tallest server east of Montreal,” said Doug. “I didn’t want to just serve anywhere, except the Landmark.”
Their lives took a turn toward the end of last winter when they came to a fork in the road and took it. They had just come back to Prince Edward Island from several weeks in Cuba. “That was our last hurrah before the summer,” said Rachel. But once at home, instead of going back to work at the Landmark Café, Doug and Rachel took jobs with Fairholm Inn and Properties.
The collection of archetypal inns in downtown Charlottetown, including the eponymous Fairholm Inn, the Hillhurst Inn, and the Cranford House, share the same grounds, gardens, and outdoor fire-pit. The Fairholm Inn is a National Historic Site, originally a large family home built in 1838 for Thomas Haviland, a many times mayor of the capitol city.
Doug and Rachel are the Jack and Jill of all trades at Fairholm.
“I do the front desk, maintenance work, a little bit of everything,” said Doug.
“They wanted me to learn how to edit websites,” sad Rachel. “Now I know how to edit websites.”
“After Rachel got hired, they needed more help on their team, and thought I could help them out,” said Doug.
“He’s been building cabinets there,” said Rachel.
“It’s awesome working together,” said Doug “We’ve found that even when we’re not working, we go golfing together, go places on the island, have adventures.”
Fairholm Properties schedules most of their days off at the same time.
“It’s evolved into us realizing we work well together. After five years we’re at a spot where we’re trying to figure out our next life,” said Rachel.
“Our next play,” said Doug. “I’m adding stuff to my tool belt, but at the same time, we want to work for ourselves.”
“It might be a tabletop, food truck, catering, something,” said Rachel. “We’re lucky on this island. We have the best local seafood and meat. I can’t see myself being out of that line of work. My dad taught me. All my cooking skills are from him. I’ve got his cooking style in my blood.”
Her father and his Landmark Café have long made the list in the independent guide ‘Where to Eat in Canada’. He is known for his fusion of Asian, Cajun, and native PEI foods, and was once known as a pioneer for his never fried and healthy fare. He is still known for his tasty healthy never fried fare.
Doug’s mother had been a manager at Myron’s in Charlottetown, which was one of eastern Canada’s biggest and most popular sports bar restaurant nightclub concert venues of its time.
“I grew up in the industry without even realizing it,” said Doug.
There isn’t much needed to make your life. It’s all within you, in your way of thinking, in knowing what you want. Being an entrepreneur is a mindset. What it takes is taking the plunge, putting everything you’ve got into being your own boss, exploiting your opportunities when you get them.
It’s jumping off the Confederation Bridge to catch a flying fish. You might go splat in the Northumberland Straight. It will test your risk aversion, but it is, at least, one way to start swimming. You might, on the other hand, land in the fish market, show you’re worth your salt, because you saw something and built your wings on the way down.
No risk no reward.
“We have ideas for our own food venue,” said Rachel, “We’re not chefs, but we’re both great cooks.”
“We eat like kings at home,” said Doug.
“I want the lifestyle, the lifestyle I’ve been living all my life,” said Rachel.
“I’ve gotten to love it, too,” said Doug. “Grind all summer and then find summer somewhere else.”
“I’m not going to sit at a desk,” said Rachel. “That’s not going to happen.”
Whatever does happen, the two of them are undeniably hand to the plow. When they were with the Landmark Café they often worked seven days a week, twelve and fourteen hours a day, most of those hours on their feet. Restaurant work is hard enough, but seasonal restaurant work is getting down to business, not a moment to lose.
“We know many people in the food industry on the island, and some of them want us to work for them, but we want to have our own thing,” said Rachel.
Although raising capital is always a problem for new ventures, especially those related to food enterprises, Rachel Sauve and Doug McKinney are willing to work steadfast persevering to achieve their ends.
“I’m not too good to wash dishes, to do whatever it takes,“ said Doug. “There are a lot of opportunities to capitalize on the food scene on Prince Edward Island in the summertime.”
“When I do a post-up of something we’re cooking at home at night, and I see the reaction, I know it’s something I should be doing,” said Rachel. “We’re trying to mold our future.”
Rachel and Doug may be on a small team at the moment, since it is only the two of them on the roster, far from first place in the standings, but they are on one another’s side, both of them no ifs buts or maybes, their minds made up to make it happen.
“That’s the difference maker,” said Doug. “When you know what you want, you can make a difference.”
Everything’s on the front burner, pots and pans, the kitchen sink, plans goals around the corner, their feet to the bright side of the fire.