New Asa Waters Mansion executive director shares easy summer recipes for home cooks.
As new executive director of Asa Waters Mansion in Millbury, Traci Parath is hands on. She has a positive, energetic outlook and truly embraces her new role. The decision to leave a life-long career in the food industry wasn’t an easy one, but as she settles into her new position she knows it was the right one.
Parath took over as executive director in March 2024 and admits to fast becoming a history buff. She refers to Asa Waters Mansion as a vital, living part of the community. “Its history and significance go far beyond our immediate surroundings,” said Parath. “The mansion’s walls hold many stories of the past that are so rich in our country’s heritage.”
Born in Chicago, Parath lived for more than 20 years in California, where her parents owned and operated a restaurant. In the family business, she started as a dishwasher and worked her way up.
She was educated on the West Coast, where she met her husband, Brian Parath. “Brian is originally from Millbury, so we eventually moved to his hometown, and I am so happy we did,” said Parath. Married 23 years, the couple has three children, Taylor Audet of Pomfret, Connecticut; Hannah Parath, a junior (nursing student) at Sacred Heart University in Fairfield, Conn.; Daniel Parath, a junior at Blackstone Valley Regional Vocational Technical High School in Upton. They are proud grandparents of three children.
Parath previously worked for Peppers Artful Events in Northborough under the ownership of John and Susan Lawrence and remained on staff when the business was sold to Gourmet Caterers in Boston in 2022. She has worked in all aspects of the food and restaurant industry, “from A to Z,” and has been event manager at Worcester’s Best Chef competitions held at Worcester’s Mechanics Hall. FYI: The pandemic forced the cancellation of the competition and it has not been held since 2021. WBC creator Domenic Mercurio plans its return in 2025.
Passionate about food, Parath’s source of inspiration for cooking was her maternal grandmother. She is an enthusiastic cook who loves entertaining friends and family. Parath jokes about teaching her husband to expand his palate and eat different foods. She’s gluten-free and embraces fresh foods and flavors, strongly supports sustainable agriculture and keeps up with global cuisine trends.
A tasty twist ...
In Dining In, Parath shares easy summer recipes for home cooks. Fresh cucumber juice gives summertime lemonade a tasty twist in a Cucumber Lemonade/Mocktail. Simply add vodka or tequila to turn it into a cocktail. A colorful Panzanella Salad features crisp, chewy bread cubes, cherry tomatoes, a variety of colorful bell peppers, red onion, capers, Kalamata olives and fresh basil tossed in a tangy dressing. Parath’s Grilled Eggplant Rollatini is a classic. We suggest you double the recipe, it’s so delicious! A simple homemade Frozen Blueberry Sorbet is made with just three ingredients.
A resident of Millbury for more than 20 years, Parath has volunteered in many community programs and events. During the one-year celebration of Millbury’s 200th anniversary, which began in June 2012 and ended July 4, 2013, Parath as an employee of Pepper’s in Northborough consulted with committee members about a catered food event at the mansion. Twelve years later, the town reached out to Parath about applying for the executive director’s position. “I wasn’t looking for a new job, but the more I learned about the mansion and its significance, I decided to apply. I believe things happen for a reason,” said Parath. “I love it here.”
As executive director, Parath is a key player in helping to shape the mansion’s long-term strategic direction. She’s responsible for sales management and day-to-day events, both private and civic and oversees restoration projects, historical research and writing and soliciting grants. Asa Waters Mansion is registered on the National and State Registers of Historic Places. It is noted as “the finest example of Georgian Colonial style in the country.”
The mansion relies on a dedicated group of volunteers that include Friends of Asa Waters and members of the Millbury Historical Society, said Parath. The groups work tirelessly, helping with special programs, she said. “There’s a lot going on here and it’s a very busy place. So many people in the community have shed blood, sweat and tears to preserve our mission. Community support is amazing,” said Parath.
Mansion steeped in history
Built by Asa Waters II in 1829, the house was home for almost 100 years to three generations of the Waters family. A family of influence, the Waters welcomed as their guests not only local residents, but also persons of state and national importance, such as statesmen Daniel Webster and Daniel Clay and abolitionist Abby Kelley Foster. Alexander Graham Bell and President William Howard Taft also were guests in the home. Parath said Asa Waters 2nd was a gun manufacturer, a representative in the Massachusetts legislature in 1823 and the founder and first president of the Millbury Bank.
In 1929, the house sold out of the Waters family to the Roman Catholic Diocese for use as the rectory of St. Brigid’s Church and later transferred to Sisters of Our Lady of Mercy for use as novitiate house. In 1977, the Town of Millbury took over. The building has been used as a senior center and home to the Millbury Historical Museum. A group of concerned citizens and a crucial Task Force was established in 1994 to save the house from being destroyed, said Parath. Interior restoration, with the support from the Massachusetts Historical Commission, local businesses and Friends of the Asa Waters Mansion, began in 1995, she said. In 1999, the exterior of the mansion was painted white after 17 layers of old paint was removed. “Every day, I learn more about the mansion’s history,” said Parath.
In April, Parath received a note from Siegel Auctions in New York City, an auction house that specializes in the sale of rare postage stamps and postal artifacts about the sale of The William H. Gross Collection of United States Postage Stamps that included a stamp from Millbury, designed by Postmaster Asa H. Water III when he lived at the mansion. It was one of America’s first postage stamps ever created and is also one of the most valuable collectable postage stamps in existence, according to Siegel Auctions. Parath said the auction house requested to bring the stamp to the mansion and film a short video honoring Waters and his contributions to American history.
“We were so happy to have the stamp return home for the first time in 175 years,” said Parath, who explained the auction house event included filming, a presentation, Q&A and light bites and refreshments.
Summer and fall are expected to bring more visitors to Asa Waters Mansion. A large white tent is set up at the side of the building through October. It’s ideal for various outdoor gatherings, including parties and business events, accommodating up to 200 people. It’s picture-perfect for an outdoor wedding, said Parath. Struck Catering in Worcester, Simply Delicious Catering in Auburn, Pepper’s Artful Events and Comeketo Catering in Leominster are on the current preferred vendor list.
Parath looks to add more community events and explore new opportunities and diverse food options. The April wine tasting, “A Guided Tour of Wine,” sold out. The summer concert series, free to the public, is scheduled in June, July and August. There’s also a summer movie series, with dates to be announced. Owner/executive chef Mike Winslett of The Purple Pig in Marlborough is expected to bring BBQ to the mansion grounds this summer. Parath said she also would like have food trucks at some of the events. “Asa Waters is a beautiful venue, inside and out,” said Parath.
Asa Waters Mansion is located at 123 Elm St., Millbury. Connect on Facebook, or visit https://www.asawaters.org; Telephone: (508) 865-0855 for information about reserving the mansion, or a private tour.
A visit to this historic mansion is a special experience.
Recipes
CUCUMER LEMONADE MOCKTAIL
2 large English cucumbers
? cup fresh lemon juice
2 cups water
2/3 cup simple syrup, see note
Ice
Note: Simple syrup: In small saucepan, bring 1 cup water and 1 cup sugar to a boil. Reduce heat and simmer until the sugar is dissolved, about 3 minutes. Remove from heat and let cool completely.
Slice ? of one cucumber into thin slices. Set aside. Peel and chop remaining cucumber. Place in food processor or blender until cucumber puree has few chunks. This will yield 2? cups.
Combine cucumber puree, lemon juice, water and ? cup simple syrup. Refrigerate and serve over ice. Makes 1 drink.
Optional for rim of glass: Dip rim in a plate of honey and then in a mixture of lime zest, sugar and salt. You also can rim glass with Tajin seasoning and add tequila to turn into a cocktail.
PANZANELLA SALAD
French bread/baguette, cut into 1-inch cubes
2 cups cherry tomatoes, cut in half
2 cups sliced mini cucumbers
Bell peppers, 1 red, 1 yellow, 1 orange, cubed
? red onion, cubed
2 tablespoons capers
Handful of Kalamata olives, cut in half
Basil to taste
Dressing:
1 clove garlic, finely chopped
1 teaspoon Dijon mustard
4 tablespoons red wine vinegar
? cup olive oil
Salt and pepper to taste
For bread: Heat 3 tablespoons olive oil in large sauté pan. Add bread cubes and salt and pepper to taste, tossing until bread cubes are nicely browned.
For salad: Whisk dressing ingredients with toasted bread and salad ingredients. Makes 4 side servings or more.
GRILLED EGGPLANT ROLLATINI
3 eggplants, sliced lengthwise to yield 12 slices
Olive oil
Salt
Ground black pepper
1? cups ricotta or cottage cheese, see note
1 tablespoon fresh basil, chopped
? cup grated Parmesan cheese, plus more for topping
1 teaspoon lemon zest
? teaspoon freshly grated nutmeg
? teaspoon salt
? teaspoon freshly ground black pepper
Marinara sauce, store bought or house made
Gluten-free bread crumbs
Note: Traci Parath likes to use half ricotta and half cottage cheese in the recipe.
Lay the eggplant slices onto a towel. Sprinkle evenly with salt and allow to sit for 20 minutes.
Preheat indoor grill pan, or outdoor barbecue.
Dry the eggplant slices and brush with olive oil, salt and pepper on both. Sides. Grill eggplant slices for about 5 minutes on each side until cooked with grill marks. Set aside and allow to cool.
In a mixing bowl, add the ricotta or cottage cheese, basil, Parmesan, lemon zest and nutmeg. Preheat oven to 350 degrees. In a casserole dish, spread a thin layer of marinara sauce. Lay the eggplant slices on a work surface and add six tablespoons of ricotta or cottage cheese mixture to the end closes to you. Roll the ricotta into the eggplant and set in casserole dish, seam-side down. Repeat with all the slices, lining them up in a single layer. Top with additional marinara and grated Parmesan. Bake for 20 minutes. Makes 4 servings.
FROZEN BLUEBERRY SORBET
2 cups frozen blueberries
Juice of 2 lemons
A dash of stevia (calorie-free sugar substitute)
Blend ingredients. You also can add a little coconut milk to add a rich, creamy texture. Makes 4 small servings.
This article originally appeared on Telegram & Gazette: Dining In: Asa Waters executive director shares easy summer recipes