Category Archives: Eats

Ales For ALS Coming Up November 9th

poster AFALS_14_01

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. 

https://scontent-a-ord.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/1383007_438809166227527_566192599_n.jpg?oh=02393e4f1a0cc0f05890eefce7671e6b&oe=54BFB124

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!

mary-prentiss-inn-c2a9kim-smith-2013

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?

Image 3

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.

november14_bookclub_web

Breaking News: The Lobster Pool Restaurant HAS BEEN SOLD and is Only Open for Two More Weekends with Myalisa and Company

Lobster pool Restaurant-rockport-sunset-©Kim Smith 2012Open for two more weekends only, this weekend and next. We’re going to miss you Lisa and Family! Best wishes in all your future endeavors!

lobster-pool-restaurant rockport ©Kim Smith 2012

The Lobster Pool is open for lunch and for dinner Friday and Saturday 11:30 to 8pm and Sunday 11:30 to 7pm. Their last day is October 26th.

Call (978) 546-7808 for more information.

Reminder: the Lobster Pool is BYOB.

See previous GMG post here.

lobster-pool-rockport-panorama sunset ©Kim Smith 2012

 

 

 

Rockport’s Harvest Festival

One of my favorite days in Rockport is coming up this Saturday!  Lots of great music, food, vendors, artisans, and a Seafood Throw Down….plus, adding a beer truck doesn’t hurt either.  T-Wharf will be the place to be from 10-6!  I hope to see you there!

2014HFpostersmall

Read More about Harvest Fest here!

Schedule of Events…check this out for sure!

That Nutty Redhead is Going Places!

52e023c288499e38ed518ad47d011b14_largeThat dynamo Nutty Redhead is every where! See Lisa’s latest video here: That Nutty Redhead Kickstarter Update, today’s issue of The Gloucester Daily TimesGetting Nutty,” this coming Saturday at the Rockport Harvest Festival, and this winter, she will be featured in the holiday issue of Edible Boston. Am I leaving anything off this multi-talented woman’s long list of recent accomplishments? Oh, yes, she also has an award winning show on Cape Ann TV, “All Things Victorian” (I am looking forward to watching the upcoming Victorian baking episode!)

Lisa is another friend who we are going to be saying, “We knew her when!”

Please help a truly dynamic up and coming local business woman grow her business. Read more and click here to donate to Lisa’s Kickstarter campaign!

7b3654f66ec079ed4f756c0dde77118e_largeMouthwatering, all natural, praline gourmet nut blends.

0151517f6df3d876fd911eed4f42fd91_large

Calling All Chefs World Premiere in NYC Featuring Paolo Laboa Chef Who Will Be Opening In Former Space of Alchemy

Nubar Alexanian’s documentary short, Calling All Chefs is having its World Premiere at the NYC Food Film Festival on October 30th. Produced by Walker Creek Media, this is the story of the improbable collaboration between a sub shop owner and a Michelin-starred Italian chef who moved to Cape Ann with his family and needed a job.

Both Alexanian & Laboa will be at the premiere in New York, where Chef Paolo and his wife Mercedes will be making a little something special for all 300 guests to taste while they watch the film.

If you’ll be in NYC you can get tickets HERE. The NYC Food Film Festival is a wonderful event, where people who love food can eat, drink and watch films about the growing, prepping and cooking of all kinds of food.

Editor’s note: Paolo Laboa and wife Mercedes will be opening up shop in the former Alchemy space soon.

Poll- With Giusepppes Closed What Kind Of Restaurant Would You Like To Fill That Space

I think the only void we have in the dining scene on Cape Ann is Indian Food. If you’ve been to Anmol in Beverly you know it’s really fantastic. If we could lure the owners of Anmol to open up in the space in the basement of the Blackburn Building that would be round out Gloucester’s dining menu.

What type of restaurant would you like to see there?

Edit: After thinking about this I’m not sure that we have a true Steak House here. That would be something that could add to our dining options. However with the crazy high price of good beef I’m not sure that we could support a real deal Steak House. We could have a place that serves steak obviously but to get real aged beef after you triple your food cost (how most restaurants come up with their pricing) I don’t think we have enough people having business meetings on company credit cards that don’t care that they are spending $40 for a steak and $100 bottle of wine. That’s big city stuff.

So I stand by my original choice of Indian food. Oh and for the people that have never tried Indian food, you’re really missing out. Anmol is a treasure for the people in Beverly.

From Twitter-

Have you heard the Buzz about the 525 From Franklin Owner and new 525 Partner Maria Seniti


Have you heard the Buzz about the 525?

The new Menu is perfect!

Maria Seniti-Figurido
(Franklin Owner and New 525 Partner)
has made all the right changes to this fantastic location!

The Food is delicious!

Chef Tom Johnson
is hitting it out of the park!

The Service is amazing!

Come find out for yourself…

The Breakfast on the weekends is Great!
I love the Early Bird Specials!

Open Tuesday – Sunday with NEW hours:

Tuesday – Friday 4pm – close
Saturday & Sunday 8am – close

NEW: EARLY BIRD SPECIALS – Save Everyday! (4pm – 5pm)
NEW: BREAKFAST – Saturday & Sunday (starts at 8am)
TUESDAY NIGHT DEAL – 10% off for locals
LIVE MUSIC WEDNESDAYS – Every Wednesday (7pm – 10pm)

TRIVIA THURSDAYS – Every Thursday (7pm – 9pm)

LIVE JAZZ MUSIC – Sundays (10am – 1pm)

KIDS EAT FOR FREE – Sundays (starts at 4pm) Free kids meal with every adult entrée.

THIS WEEKEND ONLY

SAVE 10%
on your meal!

Offer expires 10/13/14, and cannot be combined with any other offers.

THIS WEEKEND ONLY

FREE CORNBREAD
With Every Take Out Order

THIS WEEKEND ONLY

Buy One Pizza (regular price)
Get Second Pizza HALF OFF!

Last Night’s Taste of Cape Ann

As host to the fantastic Taste of Cape Ann, the Cruiseport Gloucester was the place to be last night!

We went….and we tasted.

What a tremendous collection of Cape Ann’s finest purveyors, establishments, and eateries serving up some delicious food, decadent treats, and a choice selection of beverages…all in the name of a fantastic cause.  Can you say, “Win, Win”?  Many excellent raffle items also helped to raise more money and give other local businesses the opportunity to get involved in this tremendous event.

All ticket sales will go towards supporting Cape Ann YMCA Teen Service Trips to New Orleans, Navajo Nation, and Nicaragua.  I’m not sure I can think of a better learning opportunity for our community’s youth than providing them the chance to help communities that are in dire need.  It is worth mentioning that I couldn’t have been more impressed by the students that were in attendance to represent the YMCA last night.  They were enthusiastic, incredibly helpful, and wonderfully polite.  Several times throughout the evening I was asked, “Is there anything I can do for you?” and they were right there to remove plates from tables, tidy the function space, and offer friendly smiles.  Great job, kids!  Way to represent!

Links to articles about their service missions can be found here:
http://www.northshoreymca.org/blog/may-2013/ymca-teens-travel-to-new-orleans-for-annual-servic/

http://www.northshoreymca.org/blog/march-2013/y-teens-first-international-service-trip-to-nicara/

For information on Teen Programming at the Cape Ann YMCA contact Rick Doucette at doucetter@northshoreymca.org or 978-283-0470

Summer is Over, But the Studio is Still Open!

I was a huge fan of late afternoons on the deck of the Studio this summer.  If you ask me, there was nothing better than sitting outside with some friends, having a yummy cocktail, eating sushi, and taking in the beautiful view of Rocky Neck.  Especially if you weren’t in a rush.

Summer is behind us, but when given a 3 hour window to go play this past weekend, we readily headed straight towards the Studio anyway.

The fall menu is out and we ordered some obscene chili and cheese fries, chicken dumplings, and….of course…sushi.  The Kiss the Fish and Red Dragon rolls to be exact.  Pair those with a pumpkin beer with a cinnamon sugar rim and I’m a goner.

True that the deck is gorgeous, but I’m equally as happy hunkering down at the inside bar.  The high ceiling, massive paned window, and wood finishings are totally cozy and comfortable.

They won’t be open much longer, towards the end of November is what I’ve heard rumored, so check out the fall menu soon.  And….maybe give me a call first ;)

The Studio

IMG_9306 IMG_9308 IMG_9309 IMG_9310 IMG_9312 IMG_9318

Going Bananas for Pumpkin!

After listening to the latest GMG podcast I couldn’t help but laugh, noticing all the “Pumpkin in Everything” lining the grocery store shelves.

These chips are for Joey, cause we all know he loves pumpkin!

Punkin Cranberry tortilla chips ©Kim Smith 2014

I gave the chips a whirl, even though I’m not a big fan of pumpkin. Although I do adore pumpkin seeds slow roasted in butter, olive oil, and salt. And homemade pumpkin-filled ravioli, and pumpkin pies, but definitely not pumpkin pie soda. You may like the chips, if you like a very sugary-tasting chip but for me, the sweet flavor was too much of an unwelcome aberration.

Sends us your “Pumpkin in Everything” photos and we’ll post them here! Email to kimsmithdesigns@hotmail.com

Pumpkin pie soda ©kim Smith 2014

Harpoon Pumpkin pies hard cider ©kim Smith 2014
Ace Pumpkin hard cider ©Kim Smith 2014

Bacon Doughnuts From Brothers brew In rockport Are Every Bit As Ridiculous as They Sound

DSC08242Thanks Paul Bruce for bringing these bad boys in when you came by for our interview about Benjamin Smith Playground.

Note to other folks wishing to come on to promote their stuff- We don’t charge and love to help get the word out about your organization but buttering up your host with scrumptious food, well that’s just plain intelligence at work.

I’m not saying that by bringing in these Bacon doughnuts had anything to do with Paul getting the top GMG time slot of the week (8AM Monday morning) but it totally did. Winking smile

 

image

DSC08246

Oh yeahhhh baby!

« Older Entries