Category Archives: Eats

Gloucester’s Joe Langhan (Food Network founder) brings his world-class pastrami to Beverly tomorrow night

Many of you know Joe Langhan from his work producing the Souls of the Sea videos.  What you may not know is that he’s a founder of the Food Network and created its signature show Emeril Live.  A couple of years ago, Joe brought world-class NY pastrami to Boston (see Globe article).  Tomorrow (FRI 8/11) he’s bringing his famous Beantown Pastrami right down the road to Beverly for a pop-up at our Beverly Blues Series.

If you know us, you’ll know that we love pulling what may seem like disparate people together for an unusually fun night (e.g., book signings with music, music with stand-up comedy, comedy with dinner, etc.)

It’s hard to predict just how much fun tomorrow’s show will be as we bring together Blues Hall of Famer, Joe Moss from Chicago and the last prophet of the funky Texas blues The Willie J. Laws Band for an exceptional night of music hosted by WZLX Music Director Carter Alan (who will sign his new book The Decibel Diaries at the show).

Add Beantown Pastrami’s world-class, hand-carved, NYC style sandwiches and … well … you just never know what can happen at the most intimate, elegant listening room on Boston’s North Shore. Get tickets here (cheaper on-line!)

Diamond in the rough…

but not for long! Danny Diamond is completing the monumental Cape Ann Brewery mural wrap on the Rogers Street side today.

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Cape Ann Brewery is located at 11 Rogers Street on the water by St. Peter’s park. If you’re in town it’s a gorgeous day for a harbor walk to check the painting out LIVE! I’ll post more info and photographs of the mural in progress.

If you miss seeing him in action today, you’ll have another chance as he’s signed on to paint LIVE again at the Harvest Festival. You can follow Danny on Instagram @pyse117 and http://www.skribblefish.com

before…

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during…

Danny Diamond in action mural Cape Ann Brewery

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Gloucester Lobster for Chef Kyle McClelland Great American Seafood Cook Off 2017

Since 2004, Competing chefs from all across the country battle to win the annual Great American Seafood Cook-Off.  Only one chef for any state is selected to compete and they must serve up native fare. Chef Lionel Uddipa of Salt from Juneau Alaska brought home the King of American Seafood Cook Off 2017 crown with an Alaskan king crab dish.

Chef Kyle McClelland of Saltie Girl Restaurant, Boston, MA was runner up with “his dish of Modern New England Clambake with Gloucester Lobster and Corn Puree.”

GLOUCESTER FRESH SEAFOOD 

from the Great American Seafood Cook Off site:

chef Saltie Girl

Competing chefs:

Chef Brody Olive, Alabama (Voyager’s Restaurant at Perdido Beach Resort)

Chef Lionel Uddipa, Alaska (SALT)

Chef Jason Perry, Florida (The Fish House)

Chef Ryan Nelson, Indiana (Late Harvest)

Chef Bonnie Breaux, Louisiana (The St. John Restaurant)

Chef Kyle McClelland, Massachusetts (Saltie Girl)

Chef David Dickensauge, Mississippi (Corks & Cleaver Wine Bistro)

Chef Amber DiGiovanni, Missouri (Cookbook author and culinary teacher)

Chef Jay Smith, New Hampshire (Copper Door)

Chef Marc Quinones, New Mexico (MAS Tapas y Vino)

Chef Jennifer Behm-Lazzarini, Rhode Island (Red Fin Crudo + Kitchen and MasterChef winner)

Chef Ryan Coffindaffer, South Carolina (The Alisa Pub)

Chef Joe CervantezTexas (Brennan’s of Houston)

Do You Love a Fisherman? Fresh fish Friday

Where were we? Beautiful family on that flyer

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If you haven’t guessed by this photo, we were here:

Gloucester Market- Turner’s Seafood, 4 Smith Street downtown Gloucester

My friend tipped me off to the amazing oyster rockefellas they make and we’ve bought salmon and swordfish for special events. We’re lucky to have several places to buy fresh fish and we shop at all of them– though not nearly as much as we should. What is your favorite fish to grill?

KATHLEEN MORGAN FEATURED IN BON VOYAGER

BON VOYAGER

JULY 19, 2017

Thanks for sharing your story with us Kathleen. So, let’s start at the beginning and we can move on from there.


Like many, I came to the hospitality business as support for my academic pursuits, putting myself first through Wheaton College, then through graduate school at the University of Chicago. While working on my PhD in History of Christianity, I started my catering and coffee shop business, aptly named “Ambrosia,” the “Food of the Gods.” While I was a student at the University, Rick Bayless, who ironically was a PhD candidate in linguistics at the University of Michigan, opened his first endeavor, Frontera Grill, with the adjacent soon-to-be-recognized 4-star restaurant, Topolobampo. In fact, Topolobampo won the James Beard award for outstanding restaurant in 2017. Our paths soon crossed when I took a position at Topolobampo and began working on the complex food and wine pairings of gourmet regional Mexican cuisine. I decided I needed to know more, so I completed a course of study with the Court of Master Sommeliers in Aspen, Colorado, with Richard Betts (then the sommelier at the Little Nell) leading the charge. After completing my certification as a sommelier, I went to work for a small, but influential, boutique distributor in Chicago, called Maverick Wines, where exposure to wine-makers, chefs, restaurateurs, and wine retailers, vastly expanded my knowledge of wine and the wine business. While working in Chicago, I met a savvy retailer, who had been in the business many years. One day, he observed, “We both sell wine, but I like my job much better. You have to go out and find the customer. My customers come to me and they want to buy wine. I just have to steer them in the right direction.” From that time on, I viewed the wine retailer as a “coach” essentially looking for and developing the “right talent” and putting that “talent in the right hands”.

I “soaked up” as much wine knowledge as I could hold. I started teaching a 5-part introduction to wine series I called “Become a Wine Expert,” which I still offer at Savour twice a year, in October and April. I decided I would like to open my own wine shop, with a unique vision, specializing in small-production, artisanal, boutique wines from around the world and a “Try before You Buy” business model, featuring wine-tasting machines, where customers could sample 20 different wines before settling on the right bottle. I knew I wanted a store with a strong focus on education, with particular emphasis on the most challenging task for the sommelier, chef, or retailer, the pairing of food with wine. So, to this day, I see myself much like a coach, as I taste every wine that comes through our doors at Savour, to be sure it meets our standards, and I sell it to the customer who presents the best fit. We keep extensive records, so we know our customers’ names, needs, and wine preferences. Many times, they can’t remember what they bought or liked or what they had the wine with (only that they loved it and want it again), but we remember. That’s the most satisfying part! Now, Savour has become a distinctive voice on the North Shore, where many come from Cape Ann, as well as towns like Andover, Beverly, and even Boston for our unique selection of wine and artisanal cheeses, as well as charcuterie, and even craft beers, mostly from New England.

READ FULL STORY HERE

Get down to the next block party!

Here are scenes from last night’s Downtown Gloucester, MA, Main Street Block Party, the first of 3. Congratulations to the organizers, volunteers, and City for hosting a great party downtown. We ate at Short and Main — busy, fresh and fantastic.  We met friends who went to Topside–heard wonderful reports, there and from other eateries. Downtown was bustling and joyous thanks to stores with open doors, live bands (who was that super band outside Short and Main?), Gloucester Stage’s youth actors, and buskers. Our last stop was frozen yogurt at Cafe Bishco  because why not? It had outdoor seating, too.

You have two more chances to get down to a block party: Saturday August 12 and Friday September 1.

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Strike up the band! Happy kids on Main Street downtown Block Party Gloucester MA

 

 

Shake time!

Classic housemade  strawberry, chocolate and vanilla ice cream milkshakes at Happy Belly 3 Duncan Street, Gloucester, MA. Whip cream is homemade, too!

Fresh baked bread and bakery treats are excellent. Large loaves ciabata coming out of the oven in just about an hour…

**Update: the bread is ready and added some more photos from inside**

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more photos inside Happy Belly and menus

Cafe Brew & Spirits 3 Main Street opening in former Caffe Dolce space

From Caffe to Cafe

Cafe Brew & Spirits “Opening Soon” and “New Owner” signs have been displayed (for a while) at the former Caffe Dolce space on the corner of Main and Washington Streets, across from Tonno.

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FIESTA MYTHBUSTER!

Caffe Sicilia, Main Street Gloucester

Despite the wonderfully fun and boisterous Fiesta crowd on Rogers Street, Main Street was quiet and peaceful. Tom and I went to dinner at Passports and it was a cinch to park. We had a lovely dinner and then walked to the carnival. No need to “escape” to other towns during Fiesta. Please support your local Main Street restaurants and businesses during Fiesta week. 

Escape Fiesta ~ Grammy-winners & Chart-Topping Blues in Beverly This Weekend

 Friday, June 23 – Carter Alan’s BEVERLY BLUES SERIES Featuring GINA SICILIA
Sponsored by

WZLX Music Director, Carter Alan, kicks off his new Beverly Blues Series with chart-topping Gina Sicilia!  Carter will host the show and he’ll be available to sign his acclaimed new book The Decibel Diaries!

“Not since Susan Tedeschi has a young female Blues singer made such an impression.”
  -Blues Revue
“Earthy, voluptuous voice” -Boston Globe

 

Gina’s acclaimed new CD “Tug of War” hit #1 on the Roots Music Report.

Don’t miss her only Massachusetts show on her Northeast U.S. Tour!

See Gina Sicilia videos HERE.

Listen to her new CD “Tug of War” HERE

Saturday, June 24
Henri Smith Summer Mardi Gras Concert
feat. Charles Neville of The Neville Brothers

Gloucester’s own Henri Smith brings his Summer Mardi Gras Party to Beverly once again featuring Grammy-winners Charles Neville of the Neville Brothers & Amadee Castenell.

Relax in brand-new, comfortable chairs at a table in our fully air-conditioned listening room with fine wine, local craft beers and specialty cocktails (including spirits from Gloucester’s own Ryan & Wood!).

Don’t miss this rare chance to revel in the spirit and soul of New Orleans with these legendary musicians at the most intimate, elegant listening room on Boston’s north shore.

Special Pre-Show Cajun dinner created by our friends at  Evviva Cucina available as an add-on option:

  • Creole Jambalaya (Creole Risotto, Shrimp, Spicy Sausage, Pepper, Green Onions, Tomato Sauce)
  • Muffaletta (Italian Style Sandwiches on French Bread)
  • Blackened Catfish (Seared Catfish served over okra with sweet onions, fresh garlic, tomatoes, and a trio of fresh herbs)
  • Bayou Pasta Salad (Cavatappi, Honey Bourbon Citrus Glaze, Celery, Cranberries, Spinach, Walnuts, Blue Cheese)

WHY IS DAN ALLEN’S HONEY THE BEST YOU’VE EVER TASTED? -BECAUSE IT’S FROM GOD’S COUNTRY!

Joey often uses the expression “God’s Country” when describing East Gloucester, not only because of the beauty that surrounds but because of the wonderful community of East Gloucester friends. I came home to find in my mail basket three jars of Dan Allen’s amazingly delicious ‘Peace, Love, and Honey,’ made by honey bees gathering nectar in his rambling and rambunctiously gloious garden. At Dan’s garden, you’ll find an exquisite array of Massachusetts native flowering trees and shrubs, as well as cultivated herbs, fruit trees, vegetables, flowers, and vines, all of which have made his golden yellow honey rich with a unique complexity of flavors and fragrance. At our home, we eat honey nearly everyday, on toast, in tea, and I love to cook with it. Dan’s is simply the best I have ever tasted.

Michelle, Dan’s thirteen year old daughter, designed the new labels – Peace, Love, and Honey

Dan is currently selling honey directly to friends and will hand deliver to your doorstep. To order your honey, email Dan at dan_gallen@yahoo.com.

SIMPLY STELLAR BRUNCH AT FEATHER AND WEDGE!

With rainy weather predicted for Saturday and Father’s Day celebrations Sunday, this weekend would be the perfect time to try the wonderfully delicious weekend brunch fare at Feather and Wedge. My girlfriend Claudia and I went last Saturday and it was delightful in every way. The decor is exquisite (I think I mentioned that in a previous post) and now with Chef Doug Papows at the helm, the food, and welcoming wait staff, make for a dining trifecta of fabulousness.

I regret to say that the photos that I took of our lovely brunch went the way of my faulty memory card. Memory cards occasionally wear out, and usually at the worst times. Dear reader, you don’t need photos of the food, just go, you’ll have a wonderful dining experience, we sure did!

The menus change everyday. Brunch is not posted on the Feather and Wedge website, but you can imagine how delicious are the brunch offerings by checking out tonight’s dinner menu.

Feather and Wedge Dinner Menu June 16, 2017

Pemaquid oysters | cucumber mignonette   2.75 ea.

Tomato fennel soup | gruyère crostini   10

Ahi tuna tartare | white miso citrus vinaigrette, chives   14

Smoked bluefish pâté | arugula, lemon, crostini   10

Halibut crudo | radish, bronze fennel, ginger scallion sauce   17

Pâté de campagne | cornichons, whole grain mustard, crostini   10

Cheese plate | daily selection with accompaniments   14

Charcuterie plate | daily selection with accompaniments   15

*  *  *

Simple salad | field greens, turnip, tomato, red onion, house vinaigrette   8

First Light Farm greens | cucumber, hakurei turnips, radish, green goddess dressing   13

Beet salad | arugula, feta, orange vinaigrette  

                                                                           *  *  *

Clams and pork belly | tomato, beer braised chickpeas, lime, cilantro   26

Lobster and asparagus | prosciutto, poached egg, turnips, soy hollandaise, spicy bread crumbs   29

Sea Scallops | Japanese eggplant, mushroom trio, yuzu and Thai basil aioli, Oolong rice   29

Organic Faroe Islands salmon | scallion, quinoa, bok choy, togarashi aioli   26

Chicken under a brick | bulgur, mirepoix, lemon rosemary pan sauce     24

Bone-in pork chop | maple mustard brined, new potatoes, rainbow chard, marrow butter   25

Prime ribeye | salsa verde, new potatoes, rainbow chard   35

Housemade cavatelli puttanesca | crispy pancetta, pesto, sunflower seeds, mozzarella   23

add halibut |   32

Seared eggplant | quinoa, arugula, cucumber, peas, feta, pistachios   16

*  *  *

Sauteed spinach   6

Roasted beets   6

*  *  *

Plum blackberry crumble | buckwheat crust, vanilla ice cream   10

Fresh strawberry tart | sweet shortbread crust, sweet cultured cream,  apricot glaze   10

Vanilla bean panna cotta | mango coulis   10

Warm chocolate budino | sweet cultured cream, fresh blackberries   10

Affogato | vanilla ice cream, hot espresso, amaretto, toasted almonds   10

 

Feather and Wedge is located at 5 Main Street, Rockport. They are open Wednesday through Sunday for dinner and Saturday and Sunday for brunch. For reservations call 978-999-5917.

Feathers and wedges photo by Reiner Flassig

 All the beautiful images you see on the walls of Feather and Wedge are from the archives of the Cape Ann Museum and Sandy Bay Historical Society.

Congratulations Topside Grill & Pub! Now serving great food, drinks and fun year round

Topside Grill & Pub, 50 Rogers Street, Gloucester, MA (978) 281-1399

Topside Grill shut down January through April, but no longer! I asked restauranteur Doug Silva what it means to Topside Grill to have a year round liquor license awarded by the licensing board?

“First of all, we are very excited and feel pretty lucky to have been selected with all the choices.” Other businesses vying for the license included: Captain Carlo’s; Jasmine Garden Restaurant; Dennis Senecal for the former Espresso location; Simon Prudenzi for the former Dog Bar space; and Karma Liquors. You can read more about the process and see a map of all MA licenses on my earlier GMG post. 

“What does it mean to us? It means many things. We can stay open year round. We can hold on to our staff which will really help out with turnover. It’s great for our customers who come on a regular basis and won’t need to shift plans in the winter anymore. A year round schedule will stamp out any lingering seasonal perception that we cater solely to tourists. We’re all about local. We live downtown. We help downtown. We’re here for Gloucester and part of the community.” 

And?

“It’s been super nice to hear congratulations and feedback from everyone, and so so so nice to hear from the professional community, too.”

Anything else?

“We get to play with a year round cocktail menu, too.”

If you hadn’t heard, Doug is a master mixologist. What’s popular now? Topside Grill makes a delicious homemade artisan ginger beer–fresh ginger!— refreshing on its own or shoring up a signature Moscow Mule or Dark & Stormy.

Topside Grill serves a great menu selection of seafood and steak entrees, and creative daily specials. My kids love the appetizers and delicious homemade lasagna and chicken-eggplant Parmesan which are family recipes. They think Doug is so lucky because his mom could cook these, you know, probably after school. Anytime. Just like that.

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Topside Grill is part of the downtown cultural district and the Chamber. Doug serves on Gloucester’s Tourism Commission

In case you missed this sign in the background.

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