Tag Archives: Virgilios

Graduation Day!

During two previous Physical/Occupational Therapy sessions Fred made pizza and Liz made cookies. On this day Shelley made calzones, covered with Virgilio's chunky Tomato - Basil pasta sauce. That's a delicious combination. The next course consisted therapeutic exercises.

During two previous Physical/Occupational Therapy sessions Fred made pizza and Liz made cookies. On this day Shelley made calzones, covered with Virgilio’s chunky Tomato – Basil pasta sauce. That’s a delicious combination. The next course consisted therapeutic exercises.

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My physical and occupational therapists Jess and Shelley with their gifts from me: Fish City shirt from my gallery and "Bad Ass" socks from the POP Gallery. Small gifts for two people who played big in my recovery. A diploma, signed by the therapy team and Den Mar staff, celebrates how I got my mobility back. As the three of us walked back to my room, Jess played the Pomp and Circumstance march on her iPhone. People the length of the hall clapped and cheered. I could only purse my lips to contain the emotion and concentrate on my walking.

My physical and occupational therapists Jess and Shelley with their gifts from me: Fish City shirt from my gallery and “Bad Ass” socks from the POP Gallery. Small gifts for two people who played big in my recovery. A diploma, signed by the therapy team and Den Mar staff, celebrates how I got my mobility back. As the three of us walked back to my room, Jess played the Pomp and Circumstance march on her iPhone. People the length of the hall clapped and cheered. I could only purse my lips to contain the emotion and concentrate on my walking.

 

 

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Have You Bought Your St. Joseph Pasta Ingredients Yet?

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Producer manager Tom and his coworker Andrew at Stop & Shop has a beautiful display of Cauliflower and Anise Bulbs ready and waiting for St. Joseph Feast customers

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Scalafani  Bakery  # 978-283-6622  &  Virgilio’s Bakery # 978-283-5295. Both are currently taking orders for St. Joseph bread rolls, nd both have amble supplies of semolina flour, and dried fava beans

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Café Sicilia is located on 40 Main Street # 978-283-7345.  Café Sicilia has announced that they will be selling St. Joseph Pasta on Wednesday March 19, and they are also currently taking orders for St. Joseph Zeppole. Call Nino & Maria and reserve your orders…They sell out quickly!

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Cape Ann Fruit Company  978-281-5176 ~ Scott and his crew have been busy all week supplying  host families  around town with cases of lemons Oranges, Anise, and Cauliflower all week. They provide  fresh produce and are great to do business.

…I hope this directory is helpful…and please don’t forget to tell them Sista Sent you !

Joe Virgilio Making the Saint Joseph Rolls

Joe Virgilio ©Kim Smith 2014 -2.This morning we continued filming for Gloucester’s Feast of Saint Joseph Film Project; today at Virgilio’s! So many thanks to Joe Virgilio for taking time from his busy, busy work day running the bakery.

Joe Virgilio ©Kim Smith 2014We talked a bit about the history of Virgilio’s, founded in 1934, and at its current location since the 1950′s. At that time, Virgilios was not only a bakery, but a full grocery store as well (before there were supermarkets) and you could purchase goods such as whole chickens and sausages.

Joe Virgilio St. Joseph Bread ©Kim Smith 2014

The Virgilios began making St. Joseph rolls in the early 1950s, specifically for the Feast of Saint Joseph and today, they make them year round. Back then, there were so many families that celebrated the Saint Joseph traditions that even as young kids, Joe and all his cousins had to hurry to the bakery after school to help their grandfather fill the St. Joseph roll orders. Now the bread is made with state of the art equipment but in his grandfather’s day it was all made by hand. Joe smiled thinking about how his grandfather would love today’s mixing and baking machines. I went home with a camera-full of stories and bag full of Joe’s bread, both generous, and much-appreciated gifts.

Virgilio’s Saint Joseph rolls are super yummy plain, with a touch of butter, or olive oil, and are even more super delicious made into one of their world-famous sandwiches!

Virgilio's ©Kim Smith 2014

In case you missed the Virgilio’s Phantom Gourmet episode, here it is:

As did Maria, Nina, and Domenic from Caffe Sicilia, Joe took time from his tremendously full work day to allow time for filming and sharing his stories. We’re so blessed to have these fabulous and welcoming bakeries/grocerias in our community. Next week, filming at Sclafani’s is scheduled!

Addendum ~ Al Bezanson writes in the comment section (see below):

“As a side note, did you know about the tradition of delivering donated fresh (sometimes warm) Virgilio’s bread to schooners as they arrive for the Labor Day Schooner Festival? When you get around schooner people you may hear them talking about the need to have extra butter aboard in Gloucester. This is a very big deal in fending off other ports that are vying for schooners that same weekend. Thanks Joe and the high speed Ramsey/Nesta delivery guys!”

THANK YOU AL for your always super helpful comments. This is information about Joe’s generosity that we would never have know without you sharing!

Virgilio's ©Kim Smith 2014-2

It’s easy being green: architectural character downtown Gloucester

Cat Ryan submits-

19th, 20th and 21st Century green in the mix

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From the distinguished Cape Ann Museum’s fresh coat of paint and ongoing preservation

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To many weathered, copper-clad architectural details like these rare repeat oriel windows

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Elegant oriels along Parsons’ pedestrian street, too, though no pressed metal. But look up for the green tiled roof!

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Creating a nice umbra mix alongside the newish-ish green exterior for the Jeff Weaver/Restoration Works, 16 Rogers Street –  the newcomer (former Old Timers/Catch 22/Fiesta Pub) joins the green in Gloucester. Check out its distinct porthole window on the door.

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Then and then: 16 Rogers before photos (green middle elements against textured and well acclimated exterior).

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GloucesterCast Podcast With Guest Ron Gilson and Host Joey Ciaramitaro Taped 6/1/13

GloucesterCast Podcast With Guest Ron Gilson and Host Joey Ciaramitaro Taped 6/1/13

Click to play-

Host Joey Ciaramitaro

Topics Include: Summer In Gloucester,The First Upscale Breakfast joint In Gloucester, the Makings of The Union Hill Coffee Shop, Au Beaujolais, Relationship Between Restaurant Patrons and Servers, Flags On The Boulevard, Differences Between Generations Honoring  Veterans, Paul Frontiero Sr, Death Row Sub, Death Row Meal.

If you enjoy the podcast could you help get it recognized in the iTunes directory by rating it here in the iTunes store

Our Gloucester Staycation

My sister-in-law and her boyfriend are visiting from Cincinnati, Ohio. Liv is here too, taking a few days off from the hubbub of NYC. I am having so much fun giving the grand tour of our island that I feel as though I am on staycation while they are here vacationing. Our guests arrived late Tuesday night and we had a classic New England dinner waiting for them, with fresh off-the-boat Captain Joe and Sons steamed lobsters (two for each as they are so affordable), red cabbage and carrot coleslaw, potato salad, Alexandra’s olive bread, and blueberry cake with whip cream.

Yesterday after touring the Gloucester Harbor Walk, we stopped at Virgilios for take-out sandwiches to bring to the Dog Bar Breakwater for lunch. Then off to Good Harbor Beach for a swim before dinner.

We had a wonderfully fun dinner at The Pub at Cape Ann Brewing Company. Fried calamari for me, beer-marinated steak tips for Liv, delicious fish cakes for Tom, and Amy and Arnold both had the yummy haddock tortillas. Everyone enjoyed their beer selection from the unique and varied beer menu. Liv’s choice was especially interesting; a refreshing summer ale, their Saison, brewed with strawberries and rhubarb.

Haddock Tortillas

Calamari with a very light breading and fried to perfection

Liv’s friend Jess is a waitress at the Pub

Today we’re off to visit Willowdale Estate, whale watch, and then a late night birthday dinner for my husband Tom at the fabulous Duckworth’s!

The people, the sights, the natural beauty that surrounds–wouldn’t you agree that we live in just the most beautiful and the most interesting Staycation Destination anywhere?

The Pub at Cape Ann Brew Company

I’d like to take this time to thank Laurie Brown for recommending bacon on my egg salad sub at Virgilio’s

Great Call Laurie!

No matter how good the ingredients for a sub, the one constant in the making a sub a sub is the sub ROLL.

When you start out with the absolute greatest sub roll in the known universe which is what Virgilio’s makes you already have a huge advantage over everybody else.  I’m not sure how you can compete.   The move?  Get there at 9:30 when the rolls come out fresh.  Close your eyes and throw a dart at the sandwich board.  No matter what it lands on, it’s likely to be one of the best subs you’ve ever eaten and it’s a bargain.

#Boom!

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Do Fiesta Old School With The Semanse Seeds and Gallia

When we were kids our entire family- Grandparents right down to Grandchildren would sit in the chairs down at the Fiesta and listen to the Italian music.  Even though we were only 7 years old our parents would send us to the nut vendor who had all the different kinds of cashews and semanse and gallia. 

I’m not sure what year the nut vendor went away, but you can still get the semanse seeds at Virgilio’s and celebrate Fiesta Old School like we did in the 70’s.

Sista Felicia got some today.

$1.50 a bag.  how can you go wrong? Tradition- Fiesta- that’s What I’m Talkin About!

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Virgilio’s


Well it’s been a while since posting on GMG. I have been real busy with work. I was home today and was eating a Virgilio’s sandwich looking through old photos and this one popped up. This is an HRD that was taken during the Block Party last summer.

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