Tag Archives: Ken Duckworth

What’s Your Favorite Leftover Lunch?

What’s your favorite leftover lunch? My husband’s is lasagna. Please write and let us know!

Here’s my move: Go to Duckworth’s Bistrot and, for the first course, order Chef Ken’s sublime Crispy Polenta with grilled portabella mushrooms, spinach, and creamy mushroom sauce. This is fairly filling. For the main course, ask for a full serving of their famously fabulous Lobster Risotto, which is served with a medley of fresh seasonal vegetables. You will be so full after only eating a third and won’t possibly be able to have another bite. No worries though because it makes the most magnificent leftover lunch the following day!

Duckworth's Lobster Risotto ©Kim Smith 2014

Notice all the chunks of lobster meat. Duckworth’s Lobster Risotto is so chock-filled with Captain Joe’s fresh-caught lobster, you won’t have any trouble partitioning off some for your sumptuous leftover lunch.

 

 

Happy Luau on Niles Beach!

Niles Beach Luau ©Kim Smith 2014With ukelelists, singing, leis, grass skirts, hula-hoops, an island-style feast, and a fleet of wa’a kaukahis (kids in kayaks)–this was a Niles Beach Sunday not to be missed!Ukelists Niles Beach ©Kim Smith 2014JPG

Niles Beach kid kayakers ©kim Smith 2014

Happy Birthday Esme!!!Esme ©Kim Smith 2014

Dawn and Michelle ©Kim Smith 2014Dawn Sarrouf and Michelle Anderson

Thank you to Dawn and Michelle for inviting me to stay and have a bite of Esme’s wonderful luau birthday feast. John and Dawn prepared the most yummy pulled pork, served on Mandy’s homemade potato rolls, and guests contributed super delicious accompaniments, including the best bean salad, homemade, crunchy coleslaw, and Nicole Duckworth’s to-die-for death-by-chocolate cake.

cupcakes ©Kim Smith 2014Cupcakes decorated by EsmeJohn and Dawn Sarrouf ©Kim Smith 2014John and Dawn Sarrouf

Jude and Ken Duckworth ©kim Smith 2014Jude and Ken Duckworth

Niles Beach Esme's bday ©Kim Smith 2014Nicole and Jude Duckworth ©Kim Smith 2014Nicole and Jude Duckworth

Friendships, Family, Food, and Pure Fun~ what a wonderful way to spend a Sunday afternoon!

See More Photos Here Read more

Reminder: Ken Duckworth Hosts the Writer’s Book Club on Sunday November 17th

Ken Duckworth ©Kim Smith 2013Ken Duckworth is not only preparing an array of seasonal appetizers, he is also leading the discussion!

Eastern Point Lit House Fall Book Club Calendar

November 17: Ken Duckworth leads a discussion of The Book by Alan Watts. SOLD OUT

Ken Duckworth is the award-winning executive chef of Duckworth’s Bistro, where he focuses on local, seasonal ingredients that supports local industry. Following his passion for all things food, he honed his culinary skills at Saddlebrook Resort in Tampa and The Cloister in Georgia. He has been our gracious host for this series and we are so pleased to have him leading our last discussion of the year.

 

Eastern Point Lit House Update and Reminder About this Sunday’s Writer’s Club @ Duckworth’s

ElizabethHilts

Elizabeth Hilts

Thank you note to GMG from Chris Anderson, Founder and Editor of Eastern Point Lit House  ~

Thank you for helping to get the word out about our first Second Sunday reading and open mic at The Hive! We really appreciate all GMG does for the community. The Second Sunday event was fantastic, with visiting writer Elizabeth Hilts blowing everyone away with her incredible work. I’ve attached a few pics of the fun. Hope to see some folks out at the book club @ Duckworth’s this coming Sunday. Onward!

Thank you Chris. It is always a joy to post for Eastern Point Lit House, especially as you and Jenn without fail take the time to thank us!

Chris Sumner

Chris Sumner

Beth Ann Miller

Beth Ann Miller

The Writer’s Book Club @ Duckworth’s Bistrot

Great food, fine wine, and in-depth discussion about the books we love.

Eastern Point Lit House Fall Book Club Calendar

October 20: Tim Horvath leads a disscusion of Subtle Bodies by Norman Rush.

November 17: Ken Duckworth leads a discussion of The Book by Alan Watts.

About our Visiting Writers:

Tim Horvath is the author of Understories, (Bellevue Literary Press) and Circulation (sunnyoutside). His stories have appeared in journals such as ConjunctionsFictionThe Normal School, and elsewhere. His story “The Understory” was selected by Bill Henderson, founder and president of the Pushcart Press, as the winner of the Raymond Carver Short Story Award. He teaches creative writing in the BFA and low-residency MFA programs at the New Hampshire Institute of Art, and has previously worked as a counselor in a psychiatric hospital, primarily with adolescents and children and young adults with autism. He received his MFA from the University of New Hampshire, where he won the Thomas Williams Prize. He is the recipient of a Yaddo Fellowship, occasionally blogs for BIG OTHER, and is an assistant prose editor for Camera Obscura.

Ken Duckworth is the award-winning executive chef of Duckworth’s Bistro, where he focuses on local, seasonal ingredients that supports local industry. Following his passion for all things food, he honed his culinary skills at Saddlebrook Resort in Tampa and The Cloister in Georgia. He has been our gracious host for this series and we are so pleased to have him leading our last discussion of the year.

Steve Almond and Duckworth’s Fabulous Writer’s Book Club Event

Ken Duckworth ©Kim Smith 2013Ken Duckworth

Last night guests enjoyed a beautiful dinner prepared by Ken Duckworth, followed by a lively book discussion led by Steve Almond.

Steve Almond and Chris Anderson Duckowrth's ©Kim Smith 2013Author Steve Almond, left, and Eastern Point Lit House Co-founder Chris Anderson

The The Writer’s Book Club event was hosted by Duckworth’s and Eastern Point Lit House. The book of the evening was Stoner, written by John Williams, and it is Steve’s all time favorite. He had with him his own worn copy, from which he read several passages and quoted often. For the most part, the group adored the book and, after listening to the discussion while photographing, I am putting it at the top of my list of books to read this winter when design work and filming slows down.

Duckworth's ©Kim Smith 2013

Steve Almond baby Rosalie ©Kim Smith 2013

Steve Almond, his wife Erin Almond, 11-week-old baby Rosalie, and Lit House Co-founder Jenn Monroe leaning into the stroller.

This year there are two more upcoming  Writer’s Book Club book discussions hosted by Duckworth’s and Eastern Point Lit House. Last night the house was packed and I suggest you purchase your tickets now. I simply can’t imagine a more enjoyable dinner/literary event, with Duckworth’s warm and welcoming ambiance, Ken’s beautiful and divinely delicious dinners, along with discussing great books. And here’s a scoop for GMG readers: Ken Duckworth himself is going to be cooking and leading the November 17th discussion!!! As I said–better order your tickets now!

Steve Almond Duckworth's  event ©Kim Smith 2013

Chris Michelle Anderson Steve Almond Duckworth's  event ©Kim Smith 2013Co-hosts Chris and Michelle Anderson

Previous Post on GMG about Steve Almond: 

Don’t Miss Steve Almond at Duckworth’s!

Ken Duckworth Graciously Shares His Recipe For The Most divine Lobster Risotto!

Kim Smith Reports-

Filming and photographing like mad for upcoming documentaries and specials. September is THE month for STUNNING Light, Flora, and Fauna and I will have much to share! In the meantime, please enjoy this wonderful and generous treat, courtesy of Ken and Nicole Duckworth. As always, many more photos and the recipe can be  found on my blog.

Warmest wishes,

Kim

image

Chickity Check It! Ken Duckworth’s Zirit Entry

Tasty elephant: entry #2 by Ken Duckworth…

I am kind of a part time beekeeper. i have been doing it now for about 4 years. i am not sure what it was but something just drew me to it. To me it is therapeutic. A brainflush. I walk away cleansed. Recently my daughter suited up for the time. i am so happy to provide this experience to her. To me when you are in a hive with the bees it totally makes you present. ego is gone. time stops. what is time anyway? It is like witnessing a vibrant sunset or being exposed to breathtaking art. You actually stop thinking( in a ego sense) and you are one with the bees( or the sunset or the art). I read a lot of Ken Wilber. I like the way he thinks. If you do not know him check him out.

for the rest of Ken’s entry click here

Ken Duckworth Prepares Line Caught Gloucester Cod on Taste of the Times

Click the picture to watch Ken Duckworth of Duckworth's Bistrot and Duckworth Beach Gourmet prepare a remarkably easy gourmet dish.

Ken explains that he does not just cook, he composes a meal based on contrasting flavors in order to fully engage your taste buds. Whenever possible he also uses ingredients that are from local waters and farms. In this recipe he utilizes a line caught cod from a Gloucester fisherman and makes a celery root puree similar to mashed potatoes.”]<a href=”http://food.gloucestertimes.com/?

Duckworth’s Bistrot Gets Highest Zagat Rating In The Entire Boston and Surrounding Area Restaurants

Zagat has awarded our own Duckworth’s Bistrot a score of 29 out of 30.  Out of 1200 reviews (you read that right, 1200)  Duckworth scored a 29.   No restaurant in Boston or any of the surrounding communities have scored as high in the current edition.

Of course it couldn’t hurt that Ken being the knowledgeable restaurant owner that he is gets his lobsters at our dock. :)

Click this text for the Duckworth’s Bistrot Website

Ken Duckworth at Duckworth’s Bistrot

Here is Ken Duckworth, Chef extrodinaire at his namesake restaurant Duckworth’s Bistrot-

Look for my video interview from the kitchen at Duckworth’s Bistrot or as I call it “The Duck” at 2:00PM today

Ken is a pretty modest guy especially after taking into consideration all of his accomplishments and the critical acclaim he has received.

Ken Duckworth’s love of eating began while he was a child growing up in Chicago. The only son born to a Cuban mother and American father, he was fortunate to have his maternal Grandparents, Great-Grandparents and aunts all living on the same street as him. During elementary school lunch break he would hurry to his Great-Grandmothers table to find a home cooked lunch waiting for him. Young Ken loved to eat and Mama (Great Grandmother) loved to cook for him. Later the entire family moved to Tampa/Clearwater Florida and Ken continued his love of eating.

Ken’s love of cooking began at the age of 16 when he took his first restaurant job; he has been cooking ever since. At the age of 19, with a deep passion for food, Ken decided to make a career in the restaurant business.

While honing his skills at for five years at Saddlebrook Resort in Tampa, Ken met his future wife Nicole and the two began their culinary journey. From Tampa, Ken and Nicole headed to Saint Simons Island, Georgia where Ken went work at the world- renowned 5 star-five diamond resort The Cloister. Ken began at the Cloister as a lead cook at one of the Cloisters outlets specializing in world cuisine with a southern flair. He went on to become a butcher for the resort; practicing what he considers a lost art. Finally, he helped lead the resort’s Garde Manger in the Main Dining Room.

In 1998 Ken’s desire to work in a city with a great restaurant reputation and Nicole’s New England roots led the couple to Boston. There Jacky Robert took Ken on as sous chef at nationally acclaimed Maison Robert. At Maison Robert Ken built on his knowledge of French Classics and learned the nuances of working in a family run business. Ann, Lucien, and Andree Robert sent Ken to Paris to work at Le Relais De Auteuil, a two star Michelin restaurant.

In 2000, the Robert family gave Ken the opportunity to head up the kitchen as Executive Chef, where Ken truly came into his own. While running the two kitchens at Maison Robert, Ken developed menus according to the seasons, learned the business side of running a restaurant and developed an understanding of balance. The bittersweet closing of Maison Robert in 2004 led Ken and Nicole to a small restaurant with a rich history in the beautiful port city of Gloucester, Massachusetts.

In October of 2004 Ken and Nicole opened Duckworth’s Bistrot. Duckworth’s Bistrot quickly caught the attention of local and national diners. In 2005 Duckworth’s Bistrot earned a rating of three stars (excellent) from Alison Arnett of The Boston Globe and Best of the New in The Boston Globe Magazine. In 2006 Duckworth’s Bistrot received a Best of Boston, Best Restaurant North award from Boston Magazine. Duckworth’s Bistrot is Zagat rated and has been mentioned in Yankee Magazine as well as Food and Wine magazine.