Category Archives: Eats


Calling all chocolate lovers (and friends of chocolate lovers) ~ Get this book from local chocolatier Hallie Baker, proprietor of Turtle Alley: Turtle, Truffle, Bark: Simple and Indulgent Chocolates to Make at Home.

HALLIE BAKER TURTLE ALLEY ©KIM SMITH 2015I am starting my Christmas wish list today and this book is at the top! Turtle, Truffle, Bark is available to purchase at Turtle Alley and on Amazon.

About the Author ~ Hallie Baker started learning how to make chocolates half her life ago, and hasn’t stopped since. She opened Turtle Alley Chocolates in Gloucester, MA. in 1999, and Turtle Alley II in Salem MA. in 2002. Her chocolates have been featured in Gourmet Magazine, Saveur, Roadfood, The Boston Globe, The Splendid Table, the Food Network’s Roker on the Road, the Rachel Ray show, Tonia’s Kitchen, and more.
Having studied painting in college, her parent’s sage advice to work in the food business kept her fed, but ultimately led her to her chocolatier-ing ways. Now playing with flavor is as much fun as painting was back in the day. This is Hallie’s first book. Fingers crossed for many more!

Hallie’s book is the absolute perfect gift for the lover of all things chocolate on your Christmas list!


Caffe Sicilia has a few pumpkin, ricotta, coconut cream, and pecan pies still available. They are going fast so hurry on in! Please pick up your pie orders before 8pm Wednesday night as they are closed Thanksgiving Day.

Captain Hollywood Mayor Sefatia ©Kim Smith 2015Mayor Sefatia stops in for a quick cup of Caffe Sicilia fabulous vegigie soup during her super busy day and shares a bite with Wicked Tuna Captain Hollywood Bill Muniz.Mayor Sefatia Caffe Sicilia ©Kim Smith

 Left to right Mario Balstreri (seated), Peter Zappa, our Mayor, and Peter Locontro

Caffe Sicilia Gloucester ©Kim Smith 2015


Virgilios is making their usual mountain of rolls for Thanksgiving. Walk in service is available and for a large order, it’s best to let them know ahead of time. Virgilos is open through Wednesday at 5pm, closed Thanksgiving Day. 

Joe Virgilio ©kim Smith 2015Joe and Nancy Virgilio wish everyone a Happy Thanksgiving!Virgilios ©Kim Smith 2015

Yummm, Virgilios cookies look so inviting arrayed with Thanksgiving pies!


Jon and Alexandra wish all a Happy Thanksgiving!

Alexandra's Bread still taking orders for Thanksgiving breads and yummy treats! 978-281-3064

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CALL 978-281-3064 to place your orders. 


For this year’s Thanksgiving apple pies I decided to add some Idareds to the mix of Granny Smiths and Fujis; keeping my fingers crossed that they’ll be extra delish. Happy Baking!

Every kind of apple for Thanksgiving day pies at Russell Orchards! Still . 99 cents!

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All pears at Russell Orchards 2.50 per pound. Fabulous and fresh local fruits!

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Sugar pumpkins and butternut squash 99 and 89 cents per pound. Local farm fresh at great prices!

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Everyone loves Russell Orchards!

Turkey Tips From Anthony Caturano- Owner of soon To be Opened “Tonno” In The Blackburn Tavern Building

Read more about Tonno and Anthony Here


Anthony Caturano

A few years ago on Thanksgiving, I brined a Turkey and have done so often since.  The sweet and salty solution is a great way to add flavor to the turkey, which would otherwise be dry and bland (especially if it is overcooked).  Brining allows some leeway to overcooking as it adds moisture and firmness to the meat. 

This Thanksgiving, I am planning to cook three smaller birds (eight to ten pounds each): one smoked, one fried, and one traditional roasted.  You can choose all three or just one, but its great to try all three together.  The smoked turkey takes the longest and seems to draw the most attention, though you don’t necessarily need a smoker.  The traditional is always a staple on Thanksgiving.  The fried turkey is fastest (and the most dangerous!) to prepare, which always adds a level of “excitement” to the holidays.

Brining Your Turkey

For the brine, you will need some creativity and a container that will comfortably hold a whole turkey (you can use a cooler, large bucket or other container).  Usually the problem with this is that containers the size of a turkey will not fit in the standard refrigerator. If you face the same issue, try storing it in the garage topped with ice and monitor it by adding ice as it melts.  The water should hold between 33-42 degrees.  Put the turkey in the container and fill it with water until it is fully submerged.  Drain the water into a large pot, measure the amount of water, and heat it to a simmer.  For every quart of water, add one-third cup of sugar and one-third cup of coarse salt.  Dissolve it, let it cool and pour it over the bird in the container of choice.  If you want to get creative, you can add different flavors.  For example, instead of cane sugar, you can substitute brown sugar, maple syrup or any other very sweet product.  You can also add things to flavor the water as it simmers like bay leaves, sage leaves, onions, carrots or anything else you want the turkey to absorb.  Let the turkey brine for the two days before it is ready to be served.  Take the bird out about a half-hour before it is ready to be cooked and let the skin dry up a bit; this will help it crisp.

Smoking Your Turkey

To smoke a turkey, you can use your smoker (which you probably already know how to use), or you can convert your gas grill into a smoker if it has two burner controls and a thermometer.  Pull off one of the grates and place a piece of wood on one side and light the grill on that side.  Pop the turkey on the other side and maintain the temperature at about 300 degrees.  Do not check often as this will cause the log to burn high and hot.  This indirect method will take a little longer than a convection oven.  Cook the bird to 145 degrees and let rest about a half-hour.

Frying Your Turkey

To fry the turkey, you will need a turkey fryer.  Be sure the bird is completely drained of water as this is the most dangerous part of frying a turkey.  Put the turkey in the fry pot, cover with oil, and then take the turkey out (this will help to determine how much oil you will need).  Heat the fryer to 375 degrees on high heat and dip in the turkey carefully.  The temperature will drop rapidly by about 50 degrees. Turn the heat down and maintain this temperature. After about twenty minutes the temperature will begin to rise again as the turkey is no longer cold, but rather hot, and therefore the oil is able to heat again.  Adjust the heat so it maintains between 300 to 325 degrees.   A 10-12 pound fried turkey generally takes about 45 minutes.

Traditional Baked Turkey

For the traditional baked turkey, preheat the oven to 325 degrees, place the turkey on a roasting rack in a deep roasting pan, and roast in the oven.  Do not open the door until it is close to being done. Trust me, if it is in a 325 degree oven, I promise it is cooking! During the last half -hour, switch to convection so it crisps.  Cook to 145 degrees and let rest for a half hour.



This afternoon while picking up another batch of 99 cent per pound apples at Russell Orchards, I met a super nice gentleman Dave who was hand pressing apples and giving samples of the freshly pressed cider. He was so friendly I just had to ask a question that has long been on my mind, which is, why is Russell Orchards apple cider so far off the charts superior to any other cider anywhere else. Cider everywhere else seems devoid of character and is just too sickening sweet for my taste. Dave shared that no matter what apples are available they make a very conscious effort, by choosing from a variety of apples, to achieve the perfect blend of sweet and tart and that’s why Russell orchards has that wonderful complexity of flavors.

During the conversation I mentioned that when Russell Orchards closes, we don’t even bother to purchase cider again until the following fall. Dave recommends freezing and offered a simple fool proof technique. Open the jug and poor off about 3/4 of a cup. Removing just that amount allows the cider to expand without bursting the container. It’s that simple. This year we’ll be serving cider at Christmastime, too. Thanks so much Dave for the tip!

Live from Apple Pie Making at Russell Orchards AND ALL APPLES CONTINUE TO BE ONLY 99 CENTS A POUND!

GMG FOB Emily demonstrates how to make apple pie to Danvers siblings Kyla, Michael, and Ryan. Because of the banner apple crop of 2015, all varieties of apples at Russell Orchards are 99 cents per pound, from now until they close on the Sunday of Thanksgiving weekend. Happy Apple Pie-making!


Apple pie-making with Good Morning Gloucester daily reader Emily, and a family from Danvers- Kyla, Ryan, and Michael.

A photo posted by Kim Smith (@kimsmithdesigns) on

So ernest!

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A little preview of the good things to come from Anthony Caturano At Tonno In the Former Blackburn Tavern Building

Famed North End Chef Anthony Caturano who will be opening Tonno in the former Blackburn Tavern Building shares this:
Anthony writes:

Joey, here is a video of Potato Gnocchi we made last year. I can give you a turkey brine recipe later.

For more info about Tonno-

Breaking #GloucesterMA Restaurant News: Former Blackburn Tavern Space To Be Occupied By Tonno


Don’t be sleepin on the drumsticks…

At Stop and Shop East Gloucester they were cleaning out the meat cases. I normally wouldn’t even consider buying big ass chicken drumsticks for the grill but there wasn’t a whole lot of other options because all the steaks and pork were stashed away.

So I purchased chicken drumsticks, rubbed them up with the Paul Prudhomme (RIP) rub that I use for just about everything, and set up the grill with all the coals on one side. Closed top and bottom vent half way and tossed some brussel sprouts on the new cast iron pan Kim Smith got me for my birthday after I coated the brussel sprouts with EVOO, Atlantic Saltworks Sea Salt and Crushed Black Pepper.

Put the rubbed drumsticks on the opposite side of the grill as the coals, put the cast iron pan with the EVOO coated brussel sprouts over the coals and a russet potato covered with EVOO and Atlantic Saltworks flake salt on a piece of tin foil over the coals.

After a half hour the brussel sprouts were caramelized to crispy goodness (my favorite vegetable).  I put the lid back on and let the chicken cook at about 300 degrees opposite the coals with the vents half way choked down for an hour.  the skin of the chicken when I lifted off the cover was nice and crispy.  I mopped the drumsticks with some Carolina gold BBQ sauce all over and put them over the coals for a few minutes on each side to get the sugars in the sauce to liquefy and caramelize.

Let me tell you, my reluctance to buy drumsticks was completely unfounded. 

The chicken was so tasty it was like eating candy.  you know that feeling when you bite into something and you go ohhh my gawdddd.  it was just like that!



100% added to my list of things to grill. 

Ohhh My Gawdddd!


DINE OUT CAPE ANN RESUMES TONIGHT AND RUNS THROUGH THURSDAY ~ Click here to see a list of participating restaurants and menus.

We so thoroughly enjoyed our beautiful diner and lovely waitress Kim at Foreign Affairs during last week’s Dine Out Cape Ann, that we are headed there again this week!

Foreign Affairs Dine Out Cape Ann F-A-B-U-L-O-U-S!

A photo posted by Kim Smith (@kimsmithdesigns) on

Foreign Affairs apple/crisp/streusel/cinnamony deliciousness!

A photo posted by Kim Smith (@kimsmithdesigns) on


MUST GO TO CAPE ANN BREW PUB DURING DINE OUT! Read more about all the restaurants that are participating during Dine-Out here and listen to our podcast with Mark McDonough and Kerry McKenna here.

Whoa- Ginormous Brew Pub burger made with Seaview Farm grass fed beef! Dine – Out!

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