Category Archives: Eats

BEST WEDDING VENDORS NORTH SHORE BOSTON REGION

Esther Mathieu livmatt_06-20-2015-256 (1)Perhaps you are planning a wedding or special event in the coming months. Our daughter Liv Hauck and Matt O’Rourke, married on June 20th, wanted to share about the talented people who helped make their dream wedding come true. From caterers Dan Allen and Andy Maitland to Esther Mathieu Photography, everyone involved did an outstanding job. We wish to express our most heartfelt thanks to all and thought the best way to say a big thank you to each was to provide contact information and a brief description about their businesses.

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Invitation by Shaina Gregory

First and foremost, our tremendous thanks and appreciation goes to Dan Allen Catering. He, along with partner Andy Maitland (Maitland Mountain Farm), prepared an exquisite menu using the most freshest and sweetest ingredients from local farms and fisheries. The theme was New England clambake meets county dinner, based around everyone’s favorite main courses—Ken Duckworth’s sublime recipe for lobster risotto and a wonderfully delicious buttermilk fried chicken. Captain Joe and Sons provided the lobster and the fresh vegetables came from Maitland Mountain Farm, as well as from Appleton Farms. Even the honey butter for the cornbread came from Dan’s own beehives! We were all raving about how delicious and unique were the hors d’oeuvres, which included such tantalizing tidbits as open-faced braised rib sliders, smoked tomato roasted corn arancini, and salmon canapés with mascarpone, capers, and fresh dill. Accompaniment dishes were devoured as equally as were the main courses and hors d’oeuvres—traditional clam chowder, farm fresh succotash, and homemade pickled vegetable—to name only a few.

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Son Alex’s Heaping Helping

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Dan’s assistant Mary made the divinely delicious desserts—raspberry tarts, brown butter chocolate chip cookies, brownie layers—the list goes on and on!

Dan and Andy were an absolute dream to work with. I know you will be hearing more about their catered events in the near future. Dan is in the process of launching his website and in the meantime, he may be reached at 978-491-9493 or dangallen@yahoo.com.

Esther Mathieu is simply the most talented life style photographer in our region. Liv first became interested in Esther’s work from her Instagram account and we all fell in love with her luminous imagery. And she is a total sweetheart to work with! The photos are a treasure and we’ll be pouring over all, thanking Esther for capturing Liv and Matt’s wedding day with such grace and beauty. Contact Esther at: info@esthermathieu.com.

Our deepest thanks to Lisa Smith who was our fabulous videographer. Lisa is a producer at Cape Ann TV and is also a dear friend. We so appreciate her time and talent. Lisa was discreet; you would hardly know that she was present. We’ll be looking at the footage in the coming days and can hardly wait to see. Lisa can be reached at: lsmith@capeanntv.org. 

Like a dream, the enchanting music floating throughout the evening was by none other than Cape Ann’s own beautiful songstress Renee Dupuis and the fabulously talented Joe Cardoza and Nathan Cohen. From the sweetly romantic, “Dream a Little Dream of Me,” to which the bride and groom danced their first dance, to one of the bridesmaid’s favorites, “These Boots Are Made For Walkin,” there isn’t a song Renee, Joe, and Nathan could not play, and play beautifully. Could we have been more fortunate than to have these extraordinary talents performing at Liv and Matt’s wedding? Click Renee, Joe, and Nathan to learn more about their current projects. To book the trio, contact Renee at: reneedupuismusic.gmail.com

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Melissa Glorieux of Aster B. Flowers created the exquisite bride’s bouquet, bridesmaid bouquets, and table arrangements. Not only were the flowers full and lush and perfect, they are all locally grown at her farm in Essex! Aster. B grows her flowers using organic practices only. Read more about Melissa and her sustainable farm here: Aster B. Flowers. 

livmatt_06-20-2015-261The very talented Maria Cracchiolo from Caffe Sicilia made the seashore inspired wedding cake as well as the perfectly coordinating 65th anniversary cake for Liv’s grandparents. Delicious and delightful (both cakes), Maria is a pleasure to work with. She also made the cannolis we served at Friday night’s celebration and they too, were devoured by all! Maria can be reached at: 978-283-7345.EM livmatt_06-20-2015-466EM livmatt_06-20-2015-301Emily Reed did a stunning job styling the bride and bridesmaid’s hairdos. Each girl’s hair was perfectly suited to her personality and each was so happy with her work. It was a delight to see their expressions after she had created her magic. Emily can be reached at: ejwatt@gmail.com.

Liv Matt ©Kim Smith 2015

Special thanks to Virgilio’s Italian Bakery for catering the party the night before the wedding—the sandwiches, antipasto, and entrees were a tremendous hit. And Nancy Virgilio helped us order just the right amount so that there would be sandwiches enough for late night snacking! Call 978-283-5295 for information abut Virgilio’s catering menu

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Kathleen Erickson, owner of Savour Wine and Cheese, was instrumental in choosing the wines and Prosecco. We informed her of the menu and of our budget for both the reception and Friday night’s celebration and she knew just what to recommend. Thank you Kathleen for the wonderful selections; they were simply perfect.EM livmatt_06-20-2015-442

Fun and imaginative, the invitation set the tone of the wedding weekend from the get go. Liv and Matt designed the invite and worked with Shaina to refine the look. Contact Shaina at: sbethg@gmail.com.

Gloucester Rental Center did an excellent job and we found nearly all of our event needs there: Gloucester Rental Center.

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Last, but not in the least, we wish to thank Stan Wohlfarth of Stan’s Classic Service for the vintage VW limo service. Everyone loved that bus! Stan may be reached at: stan_wohlfarth@msn.com.

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PHOTOS BY ESTHER MATHIEU*

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Shaina Gregory Invitation

*With the exception of invitation scans and the group photo of the wedding party.

Photos of the guests and wedding party to come after Liv and Matt return from Thailand.

 

Sunday Afternoons are Getting Real Again at the new Blue Collar Lobster Co.

Many of you probably know by now that there is great new outdoor seating and a new restaurant area at the Gloucester House.  Named the Blue Collar Lobster Co., this new establishment stands to be a lot of fun on Sunday afternoons.  Think old school…like waaaay back to 1991ish.

Thatcher and I stopped by quickly today to take some pics and to grab a bite to eat.

Two crab races, two rounds of corn hole, one virgin pina colada, one margarita, a hotdog, and some great reggae songs later, we left thinking, “We’ll definitely have to go back with the rest of the family and some friends next week!”

Making Pizza On the STOK Charcoal Drum With KettlePizza Developers and Sista Felicia Part III

We used the STOK Charcoal Drum Grill,Weber RapidFire Chimney and the KettlePizza Pro Kit which includes the basic KettlePizza kit PLUS the ProGrate/Tombstone

Buy The STOK Charcoal Drum Grill At Target If You Order Online you Save Money Here’s The Link To Purchase

Buy The KettlePizza Insert System At This Link- http://www.kettlepizza.com/

WORLD’S BEST LOBSTER ROLL!!!

It doesn’t get any sweeter than this and just look at those huge hunks of fresh lobster meat. Get yourself on over to Passports Restaurant on Main Street!

Sublimely sweet lobster salad at Passports Restaurant #GloucesterMA @livviiiiii @copymatt

A photo posted by Kim Smith (@kimsmithdesigns) on

Video: Making Pizza On the @STOKGrills Charcoal Drum With @KettlePizza Inventor/Owners and Sista Felicia At The Crib Part II

We used the STOK Charcoal Drum Grill,Weber RapidFire Chimney and the KettlePizza Pro Kit which includes the basic KettlePizza kit PLUS the ProGrate/Tombstone

Buy The STOK Charcoal Drum Grill At Target If You Order Online you Save Money Here’s The Link To Purchase

Buy The KettlePizza Insert System At This Link- http://www.kettlepizza.com/

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Video: Making Pizza With KettlePizza Inventor/Owners and Sista Felicia At The Crib Part I

Part 1) Talking To Al Contarino and George Peters About The Inspiration For The KettlePizza System and Setting Up The KettlePizza Insert With The ProGrate. In part 2 we videotape making the pies.

We used the STOK Charcoal Drum Grill,Weber RapidFire Chimney and the KettlePizza Pro Kit which includes the basic KettlePizza kit PLUS the ProGrate/Tombstone for higher volume/higher temperature pizza bakes.

Note: we cooked pizza last night on Sista Felicia’s new STOK Drum and we used the included charcoal basket which comes with the STOK and does teh same thing as the Weber Rapidfire Chimney only the STOK system comes with the charcoal basket and with Weber you need to buy a chimney as an accessory.

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@SistaFelicia Put On An Absolute Backyard #Pizza Cooking Clinic Using @KettlePizza and My @STOKGrills Charcoal Drum

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Al Contarino and George Peters are the creators and owners Of KettlePizza, an insert system that turns charcoal kettle grills into outdoor pizza ovens for very little money.  As it turns out Al’s sister Donna is a regular GMG reader and after seeing my obsession with grilling and that I bought a KettlePizza insert, she suggested that Al and I get together and have at it making some backyard pies.

Well I feel pretty comfortable cooking up meat but when it comes to dough and pizza making obviously I’m gonna enlist Sista Felicia who already has her own dough recipe and multiple pizza recipes in her cookbook- Gifts of Gold (purchase her cookbook here)

Felicia maintained that one of the key reasons for the over the top results besides having awesome equipment in the Stok Drum Charcoal Grill and KettlePizza was the very best ingredients from Sclafani’s Italian Bakery and The Cave

The fun we had making pizzas in the back yard combined with the crazy incredible results makes The KettlePizza system an absolute no brainer must have grill component.

Check Out the KettlePizza Website to Order Yours

You already know how much I love my STOK Grill- check out the STOK system here

Check out some of the results-

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Desert Pizza Which I Have NOOO IDEA Where Felicia Came Up With The Idea For A Dessert Pizza  But It Was BANANAS!

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GORGEOUS FESTIVE CAKES FOR YOUR FIESTA SUNDAY SPECIAL DINNER, MADE BY MARIA CRACCHIOLO

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Fabulous and delicious cake made by Maria for my in-laws 65th wedding anniversary. Needless to say it was huge hit, with layers of raspberry and lemon cream sandwiched between creamy sweet frosting. Stop in to Caffe Sicilia for your Saint Peter’s Day cakes and confections. See Maria featured on the front page of today’s Gloucester Daily Times!

Photo Courtesy Esther Mathieu

Happy 65th Wedding Anniversary!

Can you imagine–sixty five years–truly an inspiration!

June 24th was my mother and father-in-laws 65th wedding anniversary. We’ve been celebrating all week and last night we had a beautiful dinner at Duckworth’s, our family’s go-to place for special occasions (and every other excuse to head to dinner there). Dinner was beautiful in every way, from the exquisite entrees, appetizers, and desserts to the outstanding service provided by Dan and Colleen. Thank you Duckworth Family for making our family’s celebration wonderfully memorable.

Cornelius Hauck Steve Marvin ©Kim Smith 2015Here we are in Cincinnati on May 5th this past spring celebrating my father-in-laws NINETIETH birthday. He and his best friend Steve Marvin, also 90, have been friends since they were babies.

Cornelius Hauck ©Kim Smith 2015Note the cake decorated with a train scene. My father-in-law has been passionate about trains since he was a toddler, to the extent that he and his friend Bob Richardson founded the Colorado Railroad Museum, which is located in Golden Colorado.

@STOKGrills Vegetable Tray Grill Insert Review #GetSTOKed

I don’t just like using my STOK Drum Charcoal Grill, I LOVE IT! It’s hard to explain but something about getting home, unwinding and creating magic on that bad boy that gives me so much pleasure.
Cooking with charcoal is so satisfying and the flavors just can’t be duplicated on a gas grill.
So I’ve got a bunch of teh inserts for TheSTOK Grill Insert System and I’ll be seeing how each one works.
First up is the vegetable grilling tray that sits right into the middle.
STOK™ Vegetable Tray Insert Model SIS2050 Purchase Here On Sale It cost $18.99 and is worth every penny especially when you consider how well it’s constructed.

Here’s the video review followed by some photos from last night’s grill session before we taped www.thehomiecast.com podcast

Passports Community Dinner Night to Support North Shore Health Project!

THREE COURSE FABULOUS PASSPORTS DINNER FOR ONLY FIFTEEN DOLLARS!!!

Join us Tuesday night for our community dinner night in support of North Shore Health Project.

  • 4 – 9 pm
  • 3 Course Dinner
  • $15.00
  • 10% of Proceeds Go To Your Organization
  • Reservations Requested

Celebrating 20 years in business we are giving back to the community every Tuesday night. Full menu also available.

If you would like to inquire about support for your organization, please email us at passportsrestaurant@gmail.com. We look forward to working with you!

Passports Restaurant

110 Main Street Gloucester, MA 01930

Please call for Reservations: 978.281.3680

For questions please call:

Eric Lorden

978 304-7723

Sorry, Not sorry, I’m obsessed!

I am absolutely OBSESSED with Pilot House sushi!

Almost all my friends are sushi lovers like I am and we are starting to make this more than a weekly thing.

Check out the awesome boat we got last time!

 

In honor of St. Peter, a boat load of sushi!

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My mouth is watering…. This was so amazing!

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Pilot House Restaurant // //

I Went Yard

To the Yard House, that is.

I’m pretty certain that I wrote about a yummy meal at the Yard House over a year ago, but it stands repeating.

After a day that involved the boys setting out lobster traps, me beginning to pack for our week’s vacation to Nantucket, some bike riding, playing of catch, an early Father’s Day lunch at Captain Carlo’s on the deck for my dad (because we’ll be away), hockey practice, and the dropping of boys off at my mom’s, Freddy and I did some birthday shopping for Finn and then landed at the Yard House at Market Street for a late dinner.

Totally yummy.

Check out their full menu here if you’d like.

Surf and Turf Burger

Surf and Turf Burger

BBQ Bacon and Cheddar Burger

BBQ Bacon and Cheddar Burger

Surf and Turf Burger

Surf and Turf Burger

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Close up of Tower of Rings

Close up of Tower of Rings

Tower of Rings

Tower of Rings

Poke Stack of Ahi Tuna

Poke Stack of Ahi Tuna

The Grub For Episode 3 Of www.thehomiecast.com

Listen To TheHomieCast Episodes 1 & 2 & 3 http://www.thehomiecast.com

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I added 4 tablespoons of salted butter to the zest and juice of one medium lemon for the lemon butter which I’d add to the grilled asparagus-

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Tossed the asparagus in canola oil some Atlantic Saltworks salt and crushed black pepper before grilling

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Lemon Butter

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Prepped The Atomic Buffalo Turds As Usual- Slice jalepenos in half scoop out the seeds fill with cream cheese and wrap with bacon.  Finish with a liberal sprinkling of cayenne pepper.

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Decadent Results

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Craig outdid himself with these gorgeous grilled Italian sausages with the peppers and onions.  He kept adding beer to the cast iron pan to achieve the perfect coloring.

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Although we had access to the Huge Smokin’ Jim’s Smoker, we opted for Eric’s 20 year old Weber  with melted off handles.  Used Royal Oak Lump Charcoal.  (I didn’t hear anyone complaining)

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Couple of Ribeyes and corn in the husks

2015-06-11 19.05.16-1   We also had (not pictured) Tobey’s pork cutlets and Eric’s Guacamole.

Cooking Ocean Perch (Redfish To the locals) On The Weber Smokey Joe Charcoal Grill

What’s on the grill at the dock today you ask? Smile

Set Up Smokey Joe For Grilling With Direct Heat using the Weber RapidFire Chimney To Get The Cowboy Lump Charcoal Heated Up. Fill Chimney 2/3 of the way with lump. Wait til coals on top turn white and dump them out evenly along the bottom of the grill.

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Redfish is very similar to red snapper only smaller and less oily, more like a mild flaky white fillet. Gut the Redfish and trim as much of the fins and tails as you would like. I don’t go crazy because we’re basically gonna devour it with our hands here at the dock. Then perform three slices along the body to get seasoning in there just deep enough that you’re almost at the center bone.

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Rub the fish down with some olive oil all over. Slice some onions and lemons and stuff the body cavity and then apply your favorite fish rub.

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Arrange the fish on the grill and keep the top and bottom vents wide open.

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Be very careful on the turns. I used a spatula to make sure the entire fish is separated from the grill before trying to perform the turn. The first turn should be performed about 15-18 minutes after the fish hits the grates. You can tell once the flesh turns white that it’s ready to flip.

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After the first turn the other side should take another 15 minutes or so. again when removing from the grill gently make sure the entire fish is separated from the grill so it won’t fall apart when plating.

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Delicious!

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Time to make soup!

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Not much better than shrimp on the barbie…

Heat up a half a stick of salted butter in the microwave to liquefy it.  Add a half a tablespoon of minced garlic and then toss in your shrimp.  Heat up the grill to high heat.  Toss the shrimp in the butter/garlic to coat and keep your bowl with the remaining liquid off to the side to baste the shrimp after the first turn on the grill.  I don’t mind a little flare up as I like a little char.  Turn them often and look for a golden glistening sear mark.  After a couple turns and about 5 minutes on the grill they’re done.

Delish.

Aha, shrimp on the barbie bitchezzz!

A photo posted by Joey C (@captjoe06) on

Salad by @kfoley41 Shimp by your boy. We make a pretty good team. #teamwork

A photo posted by Joey C (@captjoe06) on

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