Category Archives: Eats

Ken Duckworth Hosts Catcher in the Rye Event

Michelle Anderson and Mandy ©Kim Smith 2014

Michelle and Mandy

Ken Duckworth moderated a packed house at The Eastern Point Lit House Writer’s Book Club event, held at Duckworth’s on Sunday evening. Ken did a superb job both leading the lively and interesting discussion about Catcher in the Rye, and preparing a beautiful and delightfully delicious dinner for the attendees.

Ken Duckworth ©Kim Smoith 2014

Jenn Monroe Barbara Boudreau Jenn Monroe and Barbara Boudreau

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Ken’s beautiful dinner menu included out-of-this-world delicious meatloaf, yummy pan-fried potatoes, one of my very favorite veggies, broccoli rabe, deviled eggs, shrimp, fresh fruit and cheeses, and several fabulous salads.

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Ken Duckworth Meatload ©kim Smith 2014 Writer's Book Club Duckworths ©Kim Smith 2014

The Writer’s Book Club at Duckworth’s is taking the month of December off, but will resume again in January with possibly a potluck dinner at the Eastern Point Lit House (Duckworth’s closes for several weeks during January). We’ll keep you updated about the details on GMG.

CatcherInTheRye1Although published in 1951, it was noteworthy to learn that Salinger wrote his first version of Catcher in the Rye, a play titled “Slight Rebellion of Madison” in 1946, while in the Army stationed in Normandy.

Catcher in the Rye has sold over 65,000,000 million copies and continues to sell approximately 250,000 copies each year.Dream_Catcher_(memoir)

 

Our Friends Atlantic Saltworks Are Vying For A Shot At The Next Great Food Business Contest From Sam Adams and Entrepeneur.com Using Gloucester Salt!

Our Friends Atlantic Saltworks Are Vying For A Shot At The Next Great Food Business Contest From Sam Adams and Entrepeneur.com Using Gloucester Salt!

You can vote for them here
They Are One Of Five Finalists and Voting Is Super Easy

finalists

We’re searching for the next great food business and we need your help.

Entrepreneur has partnered with brewer Sam Adams for its Brewing the American Dream Wild Card Pitch Room contest where one lucky small business owner will have the opportunity to claim an impressive grand prize: a game-changing $10,000 business grant and mentoring from top experts from Sam Adams.

Entrepreneur has created a virtual pitch room to help select a Wild Card Winner who will travel to New York City to compete for the grand prize against regional Pitch Room finalists from Boston, Chicago, Denver and New York in a live throwdown December 4.

Here’s where you come in: We’ve narrowed the field to a selection of finalists who’ve submitted 2-minute videos of their best sales pitch targeting prospective retailers for their food or beverage product. We need you to vote for the submission you find the most creative, passionate and viable. Just cast your vote for the Wild Card spot soon. Audience voting begins November 13 and ends November 19 … so cast your vote for the Wild Card spot now!

Article updated November 12, 2014 to reflect latest contest phase.

 

Limoncello Making: Part Two

See Part One Here

Last night we strained and bottled (and sampled!) out-of-this-world-delicious limoncello. The first time I had ever tasted limoncello that I found to be enjoyable was while filming at the Groppo Family’s Feast of Saint Joseph celebration. Nina serves her icy cold homemade limoncello in the traditional tiny glasses and I think it is so much better tasting than commercially bottled preparations. The flavor of her limoncello is intensely lemony fresh, sweet, and tart all at the same time, without the alcohol burn on the way down.

limoncello making ©Kim Smith 2014

The limoncello doesn’t look that appetizing in the pre-bottled stage.

As part of the film’s sequence on Feast preparations, Nina and friends Cathy Gunn, Kathy Pratl, and Jane Beddus very graciously agreed to allow me to film during the different steps of limocello-making, along with inviting me to participate and make my own batch! Nina and her family and friends have been so wonderfully helpful and accommodating with Gloucester’s Feast of Saint Joseph Community Film Project and I will be eternally grateful. Making limoncello with these sweet ladies has been so much fun and a wonderful reminder of the delight and joy that comes from sharing a project with friends.

Cathy Gunn, Nina Groppo, Kathy Pratl, Jane Beddus ©Kim Smith 2014

Catherine Gunn, Nina Groppo, Janer Beddus, and Kathy Pratl

After bottling, we sampled each other’s batches, the reason being that they were all made in slightly different ways; several types of lemons were used, some had more vodka, and some had more simple syrup. Kathy pointed out that the because the recipe is so super simple, the only real error in making would be if you were to grate the lemons to close to the pith, which would make the beverage bitter.

Nina Groppo Kathy Pratl © Kim Smith 2014

Needless to say, we had a ball sampling all, as well as indulging in the beautiful array of cookies and treats prepared by Nina. To see more photos visit Jane Beddus’s FB page here.

The sieve we found to be the easiest and most effective for straining the pulp was a simple wooden flour sifter, used with cheese cloth, that Nina had purchased in Italy (see below in the Vine).

Chestnuts ©Kim Smith 2014Nina served hot, freshly roasted chestnuts. To remove the shell, simply give the chestnut a slight whack. The nut opens and the meat is easily removed by hand.

Here’s a novel idea: FREE BENEFIT CONCERT

Yup, it’s free … and it’s a benefit for one of our favorite charities, The Open Door.  Here’s your chance to have a great Saturday night before Thanksgiving and show these people they’re on to something!

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Beautiful Mama Jessica Brand and Baby Emerson

Jessica and Emerson ©Kim Smith 2014Last weekend I had the joy to meet Jessica Brand and her adorable baby boy Emerson when she stopped down at the dock to talk to Joey about her company Dinner Dealer and her upcoming event, North Shore Emporium. You can hear all about the event as well as the fabulous deals she is offering for this years’ Dinner Dealer deck–Passports, Duckworth’s, and Foreign Affairs, to name only several of the outstanding restaurants participating–by listening to today’s Couples in Love Podcast.

Jessica Brand Baby Emerson ©Kim Smith 2014Jessica Brand Baby Emerson -2 ©Kim Smith 2014

There’s a New Slice in Town

Seaside Pizzeria on Railroad Avenue in Rockport!

So, I guess they’re not totally new, but they are new to the Schrafft family.  I think they opened a few months ago, but we went for the first time 2 weeks ago. Sadly, we scarfed down our pizza before thinking to take a photo.  Sooo, we had to order it again last night.

YUM.

We got a large pizza with ricotta, linguisa, and eggplant.  My husband, who does not throw compliments around all willy nilly, said that it might have been his favorite pizza ever.  Them are some pretty big props, Seaside Pizzeria, I assure you.

Our bill came to $17.something.   Not cheap, but not expensive….and, either way, worth every single penny.

For the record, they also deliver.

Seaside Pizzeria’s website

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The Move…

I can’t begin to thank Capt Pete Mondello enough for his recommendation for the cryovaced (spelling?) frozen 8 oz portions of tuna at Market Basket for $6.50 per lb.  Also available at Stop and Shop.  Get the little container of real wasabi too.

So you get a portion, leave it out for a couple hours to thaw, cut open the package carve off a slice, spread on a little wasabi and drizzle soy sauce.  I stuffed myself with about 6.5 ounces.  Straight lean protein.  Delicious.  No Brainer city.

Ales For ALS Coming Up November 9th

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Event Details:

Tickets are available here:

https://a4a.als.net/Essex/

This year menu will feature a wide selection of local hand crafted breads from Iggy’s Bread, Woodman’s Clam Chowder, Cider Donut Munchkins from Kate’s Table, Roasted Turkey Breast served with a Cranberry Orange Relish, Sliced Skirt Steak with a Horseradish or a Chimichurri sauce and Fennel Sausage with Peppers and Onions. 

The homebrew competition will include entries from

  • Gary & Jill Rogers (Byfield) Defending Champion
  • Jake Rogers (Ipswich)
  • Tim & Danielle Broderick (Hamilton)
  • Jon Fontaine & Liz Roberts (Salem)
  • Chris & Kristina McGowan (Salem)
  • Fuzzy & Maureen Falstich (Beverly)
  • Bill Torrey (Beverly)
  • Jason & Heather Grazado (Marblehead)
  • Micah Nyatsambo (Essex)
  • Rusty Baird & Mike Moser (Boston)
  • Frank McClelland & Andrew Cox Stavros (Essex)
  • Steve Davis & Eric Santini (Essex)
  • Jason Rowe (Peabody)

Live Music from Day Job.

We also wish to thank our sponsors once again. 

  • Cape Ann Brewery
  • Ipswich Ale
  • Woodman’s of Essex
  • Kate’s Table of Hingham
  • The Village Restaurant
  • Iggy’s Bread
  • North Shore Brewers
  • The Essex Shipbuilder Museum
  • Apple Street Farm 
  • Aster B. Flowers
  • Essex Shipbuilder Museum

Here are some photos from last year’s event. 

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https://scontent-a-ord.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/1383488_438807126227731_963833975_n.jpg?oh=4038d1d3e552d4b2dc3d26c04e5acaf1&oe=54B814B3

Cast Off and Chow Down!

PrincessCruise5073wmPrincessCruise5075wmLast Saturday Janet and I took Gloucester’s Beauport Princess dinner cruise, with music by the Sugar Tones. The trip featured a buffet dinner, which I expected to be the usual finger sandwiches, cheese and maybe some greasy wings. Boy, was I mistaken! The prime rib was one to over two inches thick, and perfectly cooked. Additions included baked haddock, fancy ravioli, big mushrooms, and much much more. Cheesecake was served as dessert. Only one or two diners went for seconds. If this were a restaurant only, it would be one of the City’s best. Throw in a three hour cruise in Gloucester Harbor, and you’ve got an unforgettable night for very reasonable money. The Princess will be sailing weekends until New Year’s Eve. http://beauportprincess.com

Dreaming of Spring Ephemerals at the Mary Prentiss Inn!

Spring Tulips Mary Prentiss Inn Cambridge MA. ©Kim Smith 2014JPGLoads of earth-moving in the fall equals a world of beauty in the spring. Thanks to my awesome crew, Patrick from the Mary Prentiss Inn and Jackson from the Kendall Hotel!

Jackson and Patrick Mary Prentiss Inn ©Kim Smith 2014jpg copy

The Mary Prentiss Inn is truly the most welcoming of guest houses and yesterday while there planting the smell of the cook’s apple muffins baking wafted through the garden. A bit later, plates of warm muffins greeted guests; I couldn’t resist when offered. They were divine and are without a doubt the best muffins I’ve ever tasted! I’ve been promised the recipe and can’t wait to give it a go and to share!

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See previous GMG post here.

For more information on the project, visit my Design Projects page here.

Link to The Mary Prentiss Inn here.

Helpful or Hells No? Dining out Debate.

I’ve been thinking about this for years…as it is something that I’m conscious of and pretty particular about each and every time we go out to eat….especially with the kids.  So, here’s the question…  Do you clean up the table to help out your waiter or waitress or do you leave it as is?  Or does it depend on the degree of the mess?

I’m a big fan of doing what I can to make order of the mess.  I am admittedly more than a bit obsessive compulsive, so it is probably 60% because I feel like I honestly should and 40% because I can’t bear to not do it.

I’m a big fan of wiping down the table, stacking plates, placing silverware neatly on one dish….and even scraping leftover food onto one dish so that the wait staff doesn’t have to scrape each individual plate.  I’ve been told that I go too far on more than one occasion.

I should also add that with a very brief exception (one summer vacation), I’ve never worked in a restaurant so it isn’t out of any kind of kinship…I think of it rather as common courtesy.

On that note, when the boys were smaller…and hence messier, I was known to pick up the debris that lay like shrapnel all over the floor after the breakfast battle of pancakes and scrambled eggs.  How could I not?  But I can still hear my friend’s voice saying, “Could you please stop doing that?” as I was under a high chair picking up scraps of rejected food.

So, by the end of a fantastic evening at the Studio the other night our table was covered with no fewer than 25 dishes.  With three adults and four children..with pretty refined palates…we managed to knock down one salad, one bowl of chowder, one pizza, one fish and chips, one order of edamame, one order of chicken dumplings, six platters of sushi (don’t forget the 4 little bowls of soy sauce), four desserts (might I add those were a lovely surprise, on the house, delivered by the manager especially for the kids), tons of silverware, and a bunch of glasses.

Even with well-behaved kids who are old enough to not make any extra or over-the-top kinds of messes, the table was an absolute disaster.  I could never, in a million years, have felt ok about simply sitting there as things were cleaned up around me.  I made a meek attempt to stack, straighten, consolidate, and wipe….while simultaneously being told nicely to leave it alone by our waiter.  It is worth mentioning that the same waiter and a co-worker of his shooed me away repeatedly as I tried to help clean up the chocolate milk that Finn had spilled on the floor.  OK….I realize I just said that the kids are old enough to not make any extra or over-the-top messes….but, that was a total accident and it was a really big glass compared to his little hands!  Bygones.  In case the picture isn’t painted well enough….allow me to make it clearer….that is a FANTASTIC staff over there at the Studio.  But, I digress.

What’s your Modus Operandi when it comes to post dining dish etiquette?  I’d really like to know.  Anyone in the restaurant business care to chime in also?

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Steve Almond Writer’s Book Club Event at Duckworths

Stever Almond Duckworths ©kim Smith 2014Sunday evening’s Writer’s Book Club event featured best selling author Steve Almond and the sublime cuisine of Chef Ken Duckworth. Steve Almond is a gifted storyteller and wonderfully entertaining, as well as a superb moderator. He could teach any book and make it interesting!

SAteve Almond, Ken Duckworth, Chris Anderson ©Kim Smith 2014

Next month’s Writer’s Book Club event features Ken Duckworth moderating The Catcher in the Rye. This event will sell out quickly so purchase your tickets today.

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