Kate and I went last night after work. Sushi-pizza-salads- all half off. Bill was like nothing. It’s bananas!
The last day has not been set in stone but you can check their Facebook page to find out and yes, they are open tonight, Wednesday.
For More Info Check Out Their Facebook Page Here
The pizza with arugula so good. The sushi is ridiculous.
Frankie Gwynne photo
It all started with a simple press release from Anthony announcing Gravy Sunday’s. Around here you’d assume he was prepping for Thanksgiving because you only put gravy on Turkey, right?
But digging a little deeper we find our buddy Anthony from the incredible Tonno Restaurant in the Blackburn Tavern Building is referring to gravy on pasta.
Aaaaaand that’s where all hell breaks loose on the interwebs.
Growing up in a family when Sundays were reserved for Pasta Sugu like most of the Italian/Sicilian Families in Gloucester it’s now come down to a standoff/cook-off between Anthony and Sefatia to defend the honor of their respective Sugo/Gravy traditions.
Danielle served a fabulous array of snacks and treats at Friday evening’s Jintara Nutprasas gallery event. They were so super delicious, I stopped back today and picked up a bag of provisions to bring to a friend on the mend. In addition to her beautiful selection of pastas, You Must Try Danielle’s homemade cheeses, made fresh every Friday, and handmade salami. What did we do on Cape Ann before Danielle opened her friendly doors? Pastaio Via Corta is located at 11 Center Street in Gloucester. Visit Danielle’s website here.
Speciality sandwich #19 from Cafe Bishco!
Same great food and addicting FroYo with new owners!
Go on down and say hello to Lynn Silva!
Dawn’s wondeeful mini apple tarts at Passports European inspired October Fest wine dinner Thursday night. Recipe please!
From the owners of the Blue Marlin Grill in Essex now comes The Boat House Grille. Located at the old Lewis’ Restaurant….and later Castle Creek. I haven’t had a chance to get there yet, but I’ve heard great things about the menu, the food, the staff, and the ambience. Looking forward to seeing what Corey Matthews and his group has created in the very near future!
Danielle was recently featured in this month’s food issue of Northshore Magazine, available on newsstands now. She is also providing the snacks and Prosecco for the photo opening of Jintara Nutprasas on Friday, October 21st from 5-9pm.
Indoor Farmers’ Market at the Magnolia Library from 10-2 and
Calling all vendors!!! October 15, 10-2 the MLCC we’ll be hosting an INDOOR farmers market in our Jones Hall! If you’ve been to our Magnolia Farmers Markets on Lexington Ave, picture that, but at tables in our hall. So far we only have a handful of committed tables and we’d love to fill the room with local foods, flavors, arts, crafts, gifts, and offerings of all kinds! Message us here to inquire about space, we’d love to welcome you to Magnolia!
Full Moon Auction at the Magnolia Historical Society 46 Magnolia Avenue.
Today only, all ice cream at Ro’s Harbor Scoops is buy one, get one free. This is Ro’s last day of the season at this location (her Dairy Train in Rockport will be open through Columbus Day weekend).
Ro’s Harbor Scoops is located at 89 Bass Avenue, just around the corner from Good Harbor Beach. They are open until 9pm this evening.
Next time you are at Cake Ann, be sure to have a look at the fun and whimsical work of Judith Robinson Cox currently hanging in the bakery. Judith has arranged and photographed her miniatures atop Cake Ann confections.
Kouign Amann Canyon
My husband and I like to make it to every wine dinner event at Passports because it is a wonderful opportunity to taste outstanding and delicious entrees, appetizers, and wines that we wouldn’t ordinarily try. For example, I LOVE Passport’s lobster roll and think it is the absolute best around. So that’s what I usually have when there and it is always fabulous. At their upcoming wine dinner, which is this coming Thursday, September 22nd, the first course is Captain Joe’s lobster in sherry cream sauce with Pastaio’s handmade campenelle pasta. Doesn’t that sound simply splendid? Each course at Passport’s wine dinners are paired with a thoughtful selection of excellent wines, and with the lobster, we will be enjoying Stags Leap Chardonnay from Chef Eric’s special reserve. Come, I guarantee you will not be disappointed!!
September Wine Dinner
1st Course: Captain Joe’s lobster in sherry cream sauce over Pastaio’s handmade campenelle pasta, served with Stags leap Chardonnay.
2nd Course: Jerk pork shank w/sweet potato hash accompanied by Hess Select Trio, Red Blend.
3rd Course: Pepper crusted Brandt beef tenderloin, grilled polenta, radish and tomato Béarnaise with Rodney Strong Brother’s Ridge Cabernet Sauvignon.
4th Course: Pumpkin pie, from locally grown pumpkins, and pistachio crumble, with Argyle, Vintage Brut.
To reserve a seat and for more information on the September Wine Dinner call 978-281-3680.
While there check out the new paintings by artists Elizabeth Bish and Coco Berkman.
Best Italian ice. Yesterday’s treat to beat the heat. Virgilios FB https://m.facebook.com/Virgilios-Bakery-333299483409677/
SUNDAY BRUNCH is back! You asked, we listened! EVERY SUNDAY 10am to 3pm
12 Lexington Avenue
Magnolia Gloucester, MA 01930
All your favorites…..Omelets, Eggs Benedict, Pancakes, Mimosa, Parfait, Bacon Bloody Marys, Monte Cristos, Fried Dough, Burgers & more!
During the last days of summer, the sands at Long Beach shift to form a ledge that we affectionately call the ‘August shelf’. The slant is a challenge walking or running and a ramp or jumping platform if the tide is right. Children engage in all manner of parapet building and collapsing. The ocean remains warm and the waves can seem bigger. These marks –annual gifts from nature– gently nudge us to fall. This year, as a result of tropical storm Hermine, there is a bonus shelf of seaweed brought in by majestic tumultuous waves. Don’t miss a fantastic chance to inspect species common to Gloucester, Cape Ann and the East Coast. Seagulls and clothing pop against a uniform blanket of red. From a distance, the deep color of the seaweed seems the natural inspiration for the architectural details of Cape Ann Motor Inn.
Look closely as there are so many species intertwined and clumped together teeming with texture and color! Be inspired to create: the Cape Ann Museum includes volumes of pressed seaweeds and mosses. Learn more: Isabel Natti did the algae plant drawings for The Sea is All About Us, a pioneer book on local marine life and shores by Sara Fraser Robbins and Clarice Yentsch. Visit Maritime Gloucester to learn about life at the shore. Garden: a friend collects some seaweed for her beds. Eat: I haven’t tried making my own seaweed salad but I have eyed Irish moss pudding recipes. Pudding anyone?
Irish Moss pudding: 1 cup (dead, rinsed, cleaned, possibly soaked) moss with a quart of milk in a double boiler for 15 – 30 minutes, strain out the moss. Add sugar to taste, and optional flavoring (citrus, coffee, vanilla, green tea, whatever you like). Pour into mold and refrigerate or blend a health drink. The consistency is thicker relative to time.
a few seaweed examples I teased out from the pile
Back in June I had a work gathering at a friend’s house and promised to bring something. After working all day and then bringing the boys home to Rockport before heading back up to Hamilton, I didn’t leave enough time to finish preparing what I had originally planned to bring. So…. I picked up the phone. I called Mike’s Place in Gloucester and ordered a 1/2 tray Antipasto. It was ready in 15 minutes, it was HUGE, it came with lots of homemade pita pockets, and it was only about $25.
As simple as it was, it was a big hit. And…there was a ton left over to bring to work the next day to feed the troops.
Once this summer I ordered the same salad tray again and packed it a few days in a row for easy beach lunches…and for a couple quick light dinners. The only downside is that the salad is SO incredibly big that we could probably eat it two meals per day for five days in a row….but that would be a bit monotonous….even though it is yummy enough to do so.
After heading back to work full-time yesterday to plan for a new school year…and with the boys having a 1/2 day soccer camp each day all week long…the same 1/2 tray antipasto was calling my name. It made for a nice dinner last night for all four of us, it will be my lunch today at work, it will be waiting for the boys after 4 hours of soccer this afternoon, and will probably be lunch and dinner again once or twice Wednesday and/or Thursday.
Long story short…. order one! Perfect during a super busy week….especially when it is too hot to cook.
Matilda “Tillie” Farnham was born and raised in Gloucester, before moving to Main Street in Essex where her husband Joseph ran a clam shucking business in the backyard. Twenty years later they opened their business on the gorgeous site overlooking the marsh and Hog Island. That year was 1938.