Tag Archives: InterShell

On The Waterfront — a new TV show premieres Tuesday 7/22 on Cape Ann TV

From Cape Ann TV’s Lisa Smith:

On the Waterfront is a brand new, original production from Cape Ann TV. The show takes an in-depth look at the Cape Ann ecosystem, highlighting the people and businesses that rely on the ocean for survival. The premiere episode features the lifecycle of the clam. Shep Means, a clammer from Essex and Gloucester hosts the show. Join Shep as he goes digging on the clam flats and the beach, stops by Essex Shellfish to weigh them up, then visits Intershell to see them shucked and packaged, and finally to Woodman’s to fry them and eat them.

Air times on TV are:

Tuesday, July 22 at 7:30 pm

Wednesday, July 23 at 9:00 am and 8:00 pm

Friday., July 25 at 11:30 am and 8:30 pm

Saturday, July 26 at 9:00 pm

Sunday, July 27 at 9:30 am and 11:00 pm

Mayor’s Reception at the Schooner Festival

Intershell provided the oysters and clams on the half shell, jumbo shrimp, and tab legs. It was all so awesome, I didn't eat anything else.

Intershell Seafood provided the oysters and clams on the half shell, jumbo shrimp, and crab legs. It was so awesome, I didn’t eat anything else. Very Classy.

 

USCG Station Gloucester Commander Robert Lepare samples the oysters.

USCG Station Gloucester Commander Robert Lepare samples the oysters.

Nancy Gaines and Mayor Carolyn Kirk at the reception.

Nancy Gaines and Mayor Carolyn Kirk at the reception.

The Mayor's Reception was held at the Gloucester Coast Guard Station. They were extremely hospitable.

The Mayor’s Reception was held at the Gloucester Coast Guard Station. They were extremely hospitable.

Jimmy T. and his wife Laurel row the dory back home to the Fort.

Jimmy T. and his wife Laurel row their dory back home to the Fort.

Fish on Fridays

The Fish on Fridays series is a collaboration between Gloucester photographers Kathy Chapman and Marty Luster. Look for various aspects of Gloucester’s centuries-old fishing industry highlighted here on Fridays.

Today starring:

StripedBass

Here is a striper caught off the Cardinal Cushing Villa in Magnolia by Captain Paul Moralli, aboard Cat. Latitude 43 in Gloucester purchased it from Intershell.

The fish was pan seared, skin-on, with bacon, snap peas, corn risotto & crispy fried leeks. This tasty dish was prepared by Chef Mike O’Brien at Lat 43 where it is available in season as a dinner special.

SearedStripedBass Lat43
LatMenu

Photos © Kathy Chapman 2013
kathychapman.com

Video © Marty Luster 2013
slicesoflifeimages.wordpress.com
matchedpairs.wordpress.com

Fish on Fridays

The Fish on Fridays series is a collaboration between Gloucester photographers Kathy Chapman and Marty Luster. Look for various aspects of Gloucester’s centuries-old fishing industry highlighted here on Fridays.

Shrimp season started today (Wednesday 1/23). Kathy stopped by and talked with Paul Movalli (VP Purchasing) at Intershell about the schedule. He says it’s too cold and windy to go out the next few days, the shrimp will freeze!. So by next week we should have some shrimp pictures for this blog. The season will last only a few weeks, because quotas are down.

In the meantime, here’s a picture Kathy shot on their dock. Paul writes, “The big dude is Frank Davillas an X state trooper who is now our Dock Master. The other is long time fisherman and now lobsterman Al Mineo. His boat is the Web. He’s one of the nicest guys your ever going to meet other than myself and Joey C”.

FrankDavillasAlMineo

If you think it’s cold here, ask Kathy what it’s like to be out ice fishing in -24 degree wind chill and 50 mph winds across a frozen lake. A few days ago she shot these pictures in Minnesota. The ridiculously slick surface (crampons didn’t make much of a difference) and the high winds pinned her against the Jeep transportation in order to take a few snaps, camera freezing every few shots.

But Kathy says when they get the propane heaters going, it gets quite comfortable inside. Her family members suggest hot chocolate w/peppermint schnapps, a radio and a deck of cards while waiting for bites. They catch Walleye, Northern, Croppies, Sunfish and Perch. Ice thickness ranged from fourteen to twenty inches.

JacksIceHouse

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SunsetIceHouse

SunsetRays

 Photos © Kathy Chapman 2013
http://www.kathychapman.com


 

Deb Clarke Donates Painting To Marilyn Curcuru Van Fund Cause

Hi Joey,

Here’s a link to my post with a pic of a painting that i did as a demo for my students during a class last June.  The painting is a Stuff.

maybe you could post the link to encourage folk to go down, look at it and maybe buy it for a good cause.

Thanks Joey!

Deb.

http://debbieclarke.blogspot.com/2010/09/intershell-seafood-oil-on-canvas-275.html

Super Lazy Paul Prudhomme’s Native Maine Shrimp

You can look up a recipe for Paul’s Barbecue Shrimp which has cayenne pepper, black pepper, salt, crushed red pepper, thyme leaves, rosemary leaves, oregano leaves and it is fun to get those all fresh.  When you have the time it’s a great recipe. With the Worcestershire Sauce, the beer, and the butter, there nothing better than to soak up the juice with some french bread while eating the shrimp.

But let’s shortcut the lazy way.

1) Go to Intershell and get two pounds of native shrimp with the head on.

2) While there pick up Paul Prudhomme’s Cajun Spice. (Boy that saved a ton of time right there.)

You also need a stick of butter, a tablespoon of Worcestershire Sauce, tablespoon of minced garlic and a bottle of beer. But that’s already in the fridge, right?

3) Rinse shrimp and drain well. Do not even take the heads off unless you have squeamish kids. Behead some of them for the tots but leave plenty of heads on so that shrimp fat is in the pan.

4) Large skillet, stick of butter medium high until melted.

5) Add a tablespoon (more if no kids) of the cajun spice, garlic and the Worcestshire sauce.

6) Add the shrimp and switch to high heat.

7) Shake those shrimp (do not stir) for two minutes.

8) While shaking drink bottle of beer.  (Note to self. Find another way to make a list besides close parenthesis as an “8″ and a “)” turns into a little dude with sunglasses on. He does not look out of place  though …)

9) Since you drained the bottle open another one and drink until half cup of beer is left and pour over shrimp.

10) Shake the pan one minute longer.

Remove from heat and serve with french bread. Make sure you bring everything from the pan in a bowl to the table so you can soak up the juice with some french bread or get a loaf of Ciabatta Bread from Shaws. An empty bowl in the middle of the table for the shells and not much of a clean up unless you drank too much beer. Just use a hose.

Community Art Project At The Green House-A Note From Emily Sinagra

Hi Joey:
It was great to run into you at Alexandra’s. Thanks for taking pictures of the art installation project at Intershell which was made possible through a PWA Grant from SeARTS. The purpose of the project was to enable people of all ages to engage in artistic collaboration. The inspiration and literary link for the project was a story by Captain R. Barry Fisher called “The Wharf Rat’s Tale”. About four boys growing up in Gloucester during the Depression. In the story, the boys were given a couple of old Dories and had to salvage bits and pieces to make one of them seaworthy. It is a coming of age story- the boys overcome obstacles and become real “Dorymen” and sail off into the future. It made me start wondering, What do we want to salvage from our past to take us into our future? What is the ‘coming of age’ story for kid’s today? Where are we going as a community? No better way to explore these questions than through art. The event began at 10:00 and lasted all day–there were parents and small children as well as teen agers. All making their mark. Some people came just to observe. So it was an interactive artistic, performance piece. I had a copy of the story on the wall and used pieces of the text as creative prompts. People could do anything they wanted to do. There was was no agenda other than the context of the building and it’s location at 54 Commercial street. I am hoping to display these panels in a more public place soon. Also, to develop other collaborative artistic events, using theater and art, to be performed in non-traditional venues. I think it is especially important that kids have a chance to contribute and demonstrate their vision. It is also important to recognize the support of businesses like Ben’s Paint who donated all the paint and supplies and Intershell who donated the use of the building. THANK YOU!

Emily Sinagra

Community Art Project At The Green House

Here is the location on Monte Rome’s Intershell Property that hosted the seARTS community art project during the Partner with an Artist installations.  (the same seARTS project that brought Mark Teiwes’ At The Brink project to Captain Joe’s)

It looks pretty drab right?   Just wait til you see what is inside!  A vibrant collection of paint and ideas which will be displayed on these pages.

The Cape Ann YMCA Teen Leaders and Art Haven collaborated to produce the October 11th community art project at the green house at 54 Commercial Street to transform the interior and exterior of the building. Ben’s Paint Store  generously donated supplies to help the artists. Monte Rome, owner of InterShell is thrilled to have the space used for a community learning and experiential event and hopes to attract more in the future.

Thanks To Emily Sinagra, one of the team that brought this project to life for letting me in to photograph yesterday.