Tag Archives: Beach Gourmet

Beach Gourmet Newsletter

76 Prospect Street, Gloucester

Dear Joey,

We hope you had a wonderful, delicious and peaceful Thanksgiving.

Looking ahead to Decembers festivities, let us assist with the final touches of your Holiday Celebrations. We have many items prepared, and in the case, and many more available for order and pick up.

Don’t forget to stop in on Ladies Night (12/4) and Men’s Night (12/18). There will be wine tasting and hors d’oeuvres. 

Our Winter Classes and Chef’s Table dinners have been scheduled and are beginning to book up. Call to reserve your space today!

Holiday Menu

It’s the season to celebrate with friends and family! Let the professionals at beach gourmet help ease the pain of entertaining, we will fuss over the menu details while you prepare to celebrate.


Call now 978-282-1414 or stop by to place your order. It is that easy!

For Christmas, please place orders by noon on Thursday, 12/18.

Pick up by 4 p.m. on Wednesday, 12/24.

Holiday Hors d’oeuvres

Available in the store throughout the holiday season:

Artichoke Dip – $7.95/8 oz.

Smoked Salmon Spread – $9.95/8 oz.

Rosemary Spiced Nuts – $8.95/10 oz.

Creamy Brie en Baguette with Cranberries, Walnuts and Sage – $9.95/ea.

For pre-order (by the dozen):

Caramelized Pear and Brie Cheese Tartlet, $18/dz.

Lump Crab Cakes with Lemon Aioli, $24/dz.

Salmon Cake with Remoulade, $18/dz.

Smoked Salmon and Asparagus Crepe, $18/dz.

Tuscan Grilled Shrimp Cocktail with Lemon Aioli, $18/dz.

Sausage Stuffed Mushroom, $18/dz.

Chicken Satay with Royal Thai Peanut Sauce, $18/dz.

Cocktail Meatballs, $18/dz.

Chevre Crusted Grape with Toasted Pecans, $18/dz.

Port Poached Fig with Goat Cheese and Prosciutto, $18/dz. 

Family Style serves about 8 people:

Whole Roasted Tenderloin of Beef, $150/ea.

Whole Side of Salmon with Accoutrements, $85/ea.

Quiche, $20/ea.

  • Rosemary Ham and Gruyere
  • Roasted Vegetables and Chevre
  • Sausage and Cheddar

Salads, $40/ea.

  • Mixed Greens with Roasted Squash, Goat Cheese, Toasted Pecans with Shallot Vinaigrette
  • Mixed Greens with Apples, Cranberries, Toasted Walnuts with Champagne Vinaigrette

Dessert, $30/ea.

  • Almond Cake
  • Chocolate Chambord Squares
  • Gingerbread Bundt Cake
  • New York Cheesecake

Winter Cooking Classes

Spanish Tapas                

January 15, 2015

Tuscan Comfort Foods

January 29, 2015

Mardi Gras

February 17, 2015

French Classics                          

February 26, 2015

Sautes and Stir Fry

March 26, 2015

Work side by side with beach gourmet Chef’s Matthew Beach and Meghan Pozzi to learn techniques for the beginner or the seasoned in-home chef.

All classes are offered at $65 per person. Class will start at 6 p.m. and run 

until 9 p.m. Participants will enjoy the meal they created at the end of the class. 

Watch and Learn or participate in the cooking demonstration.

All classes will be held at the beach gourmet “Exhibition Kitchen” located in Savour Wine and Cheese.

Private Classes also available in home or in the exhibition kitchen. Email catering@beach-gourmet.com to reserve your space today. 

About the Chef’s Table

Upcoming dates:

Saturday, January 17th

Saturday, January 31st

Saturday, February 28th

Saturday, March 28th

The Chef’s Table is a great way to extend our hospitality to clients or private tastings and classes. Our antique, hand-crafted table seats up to twelve people comfortably and is uniquely located inside Savour Wine and Cheese, adjacent to the beach gourmet exhibition kitchen. Guests at the table experience an exclusive private dining experience with a menu that is designed specifically to compliment the wine pairing by our wine expert, Kathleen Erickson.

These events are typically booked for private parties and are not open to the public, however we periodically open the table to reservations on a first-come, first-served basis. Sample Chef’s Table menus can be viewed on our beach gourmet web page. Do not delay in making your reservations. Open Chef’s Table events tend to sell-out very quickly.

Quick Links…

beach gourmet

beach gourmet facebook

Savour Wine and Cheese

Good Morning Gloucester

beach gourmet

76 Prospect Street

Gloucester, MA 01930

978/282-1414

Wild Boar with Creamy Polenta Tuscan Dinner at Savour and Beach Gourmet!

Doesn’t that just sound divine? I have never had Wild Boar and this menu seems especially tempting–all for only 65.00 per person, including (many) wines!! 
Open Chef’s Table
Saturday, February 8th
7:00 p.m.
 
TUSCAN WINES
Hosted by Phil Buivid
Greetings!
Please join us for beach gourmet’s
 Open Chef’s Table
MENU

Hors d’oeuvres

Wine: ILauri: Lume Trebbiano d’Abruzzo 2012

Salad

 

 Mesclun Greens, Goat Cheese, Pecans and Strawberry-Red Wine Vinaigrette

Wine: Fabrizio Dionisio: Rosa del Castagno

Syrah 2012

Soup

 

 Tuscan Bean Soup

Wine: Antico Colle: Vino Nobile di Montepulciano 2009 

 

Entrée

 

Braised Wild Boar with Creamy Polenta

Wine: Tenuta Santo Pietro: Perceptum, Rosso Toscana~Merlot, Cabernat, Petit Verdot 2010

Wine: Fabrizio Dionisio: Cuculaia Syrah 2009

Dessert
 

Chocolate Torte with Chambord

Join Savour’s Open Chef’s Table Sunday, December 2nd ~ 3 Seats Remaining

217I am just beyond thrilled to write that my husband and I have been invited to Kathleen’s and Chef Matt Beach’s Open Chef”s Table tomorrow night at Savour Wine and Cheese. There are three seats left at the table. Please come join us!!!

I have never had rabbit before and am so excited to try Chef Matt’s Rabbit Ragout. My husband and I both adore mushroom soup and I think my all time favorite desert is apple tart tatin. The wine pairings sound exquisite–I just hope I can stay not tipsy enough to photograph through desert! Monday I’ll post the photos (and perhaps more) from the dinner party!

Open Chef’s Table – Sunday, December 1st (3 seats remaining)

The main course of Rabbit Ragout and homemade pasta is one of the best dishes I have ever had.  With the Cocci Grifoni Tellusred, it is also one of our most
successful wine pairings. Come join us for Beach Gourmet’s Open Chef’s Table!

MENU

Hors d’oeuvres
Broiled Shrimp Cocktail

Pear and Blue Cheese Tartlet

Wine:Ferrari Brut

Trentino, Italy

Mixed Greens with Roasted Squash, GoatCheese, Toasted Pecan, and Shallot Vinaigrette

Wine: Cellar de Roure Cullerot Bianco

Valencia, Spain

Wild Mushroom Soup

Wine: Twelfth Night Pinot Noir

Central Otago, New Zealand

Entrée
Rabbit Ragout with Pappardelle

Wine:Cocci Grifoni Tellus

Marche, Italy

Warm Apple Tart Tatin

Wine: Casa Lola Tre Monte Albana PassitoRomagna, Italy

The Open Community Chef’s Table

Here is how it works. There are twelve seats available at the table.  You can reserve as many seats as you like.

Take one or take all twelve seats and invite your friends to join you. Your personal dining experience begins at 6:00 p.m. when you arrive at Savour Wine and Cheese for hors d’oeuvres and wine tasting at the wine machines.

Dinner begins at 6:30 p.m. when you join your dining companions (whomever has bought the other 11 seats) for a four-course meal, each course paired with tasting-portion wines chosen by our in-house expert, Kathleen Erickson Morgan.

Call today to reserve your seat.  You can use a credit card to reserve your place and we will  not charge it until the day of the event.  If you choose to pay by check, make it out to Beach Gourmet.  
Checks will be held until the evening of the event.  (As this is such a small gathering, we must charge for no-shows, or cancellations within the 24 hours prior to the event.  Just call and let us know).
Price per seat is $90.00.  Wine is served in tasting portions, and is complimentary.  (MA Meals Tax and gratuity not included).  As always, if you have a food allergy, please inform your server.  We look forward to sharing this great event with you!

Sincerely,

Chef Matt Beach and Kathleen Erickson Morgan(Co-owners of Savour Wine and Cheese)

Beach Gourmet 978 282-1414
Savour 978-20282-1455

Beach Gourmet’s Open Chef’s Table – Sunday, April 28th

Open Chef’s Table – Sunday, April 28th

(The last table sold out within 24 hours)!

image

Please join us for Beach Gourmet’s

Open Chef’s Table

(You can sign up for one place or all 12)

MENU

Hors d’oeuvres

Broiled Shrimp Cocktail

Pear and Blue Cheese Tartlet

Wine: Labrandi Ciro Rosato, Calabria, Italy

Starter
Spring Greens with Roasted Pear, Blue Cheese, Toasted Pecan, and White Wine Vinaigrette

Wine: Weingut St. Urbans-Hof Trochen Riesling Kabinett "Wiltinger"

Entrée
Spiced Duck Breast with Savory Bread Pudding, Plums Sauce and Roasted Spring Vegetables

Wine: Radio-Coteau Savoy Vineyard Pinot Noir, 2009

(A wine typically exclusive to America’s finest restaurants, 94 pts. in Tanzer’s International Wine Cellar)

Dessert

Warm Apple Gallette With Sea Salted Caramel Ice Cream

Wine: Chateau Climens Barzac

Visit Beach Gourmet and Savour Wine and Cheese

76 Prospect St. 978 282-1455

Open Table Dinner With Beach Gourmet and Wine Tasting Machines At Savour Wine and Cheese

Check out www.beach-gourmet.com for more information on the Open Table Concept

Welcome to the Beach Gourmet and Savour Wine and Cheese Chef’s Table

The Chef’s Table is a great way to extend our hospitality to clients for private tastings and classes. Our antique, hand-crafted table seats up to twelve people comfortably and is uniquely located inside Savour Wine and Cheese, adjacent to the Beach Gourmet exhibition kitchen. Guests at the table experience an exclusive private dining experience with a menu that is designed specifically to compliment the wine pairing.

These events are typically booked for private parties and are not open to the public; however we periodically open the table to reservation on a first-come, first-served basis. The Community Chef’s Table is a great way to meet new people who share a love of good food and wine or who simply want a change from the fast paced restaurant scene.

Your personal dining experience begins when you arrive at Savour Wine and Cheese for hors d’oeuvre and wine tasting using the Napa Technologies dispensing system. Dinner follows shortly afterward, when you join your dining companions at the table for a four-course meal, each course paired with complimentary tasting-portion of wines selected by our in-house expert, Kathleen Erickson.

SAMPLE MENU

Before placing your order, please inform your server if a person in your party has a food allergy.

Hors d’oeuvre

Cheddar and Gruyere Shortbread

Sausage Stuffed Mushroom Cap

Wine: Marc Hebrart Premier Cru

Blanc de Blanc Champagne

(Tasting at Wine Machines)

Starter

New England Crab Cake with Spring Greens Julienne Vegetables and House Dressing

Wine: Hirsch Heligenstein Gruner Veltliner

Kammern/ Kamptal

Entrée

Grilled Lamb Chop with Oven Roasted Brussel Sprouts, Pan-Fried Red Bliss Potato and Jus

Wine: Prado Enea Gran Reserva

2005 Muga Rioja

Dessert

Grand Marnier Bavarian Cream Tart

Wine: Tre Monti Casa Lola

Albana di Romana Passito

Watch the website and Facebook for announcements of future Community Chef’s Table events. Or, sign up for our newsletter to be one of the first to know about these exciting evenings.

Do not delay in making your reservations. Community Chef’s Table events tend to sell-out very quickly.

The price range is typically $75 to $90 per guest (MA Meals Tax and gratuity not included). A credit card or check is needed to hold your place, but will not be processed until the day of the event. As this is such a small gathering, we must charge for no-shows or cancellations within the 24 hours prior to the event. Just call and let us know prior to the 24-hour deadline if your plans change.

We look forward to sharing a great evening with you!

Owner Kathleen Erickson Gives Us a Demonstration Of The Wine Tasting Machines-

While at The Beach Gourmet Open Table Dinner Sunday night Kathleen Erickson Paired Incredible wines with the equally delicious dinner served by Chef Matthew Beach.

When they hold their next Open Table Dinner do not hesitate to sign up.  It’s such a hit there’s no way these don’t sell out every time.

Seaward Inn Sunday Morning Live Music Brunch Finale!

Join Seaward Inn this Sunday for their live music brunch finale. The tantalizing à la carte menu is prepared by the talented Beach Gourmet catering team. The Seaward Inn is located on Marmion Way, which runs along Rockport’s picturesque shoreline. Sunday brunch is served from 10:30 to 1:30. The cost is 18.95 per person--really quite reasonable considering coffee,  juice, freshly baked breads and croissants, organic yogurt, and homemade granola are all included with the three course prixe fixe menu. Featured musicians, Jay and Abby Michaels, also known as ‘The Harper and the Minstrel,” will be performing. Harmonizing vocal ballads with penny whistles, Celtic harps, flutes and recorders will transport you to another time.
Reservations are recommended, 978-546-3471www.seawardinn.com.
Eggs Florentine
To read more about the Seaward Inn’s brunch read our full GMG Seaward Inn review from June of this year.

SAVOUR WINE AND CHEESE – BEACH GOURMET (Making Progress)!

I am writing to give you a quick update regarding the progress of Savour Wine and Cheese and Beach Gourmet toward the reopening of our businesses in the new location at 76 Prospect St. in Gloucester.
We are actually about 75% of the way there. Bob and I purchased the Connors building in March, have completed demolition (which included removing 5 layers of flooring), as well as rough plumbing, electrical, architectural plans, and insulation. And the wine machines have been ordered! We have passed the plumbing and electrical inspections and are now ready to start on dry wall, cabinets, shelving, kitchen equipment, fireplace, and many other wonderful things that will make this a great place to visit, linger over a glass of wine, taste artisanal cheeses and gourmet foods, and even to experience an outstanding evening at the private chef’s table. There is nothing like this on Cape Ann, or on the whole North Shore. So, Bob, Matt, John, and I are incredibly excited.

image

As far as we have come, we have hit a very challenging "bump in the road." We finally heard back from the insurance company. The news was more than disappointing. As a result of significant errors, we had to file our claim with our insurance agency’s liability carrier (for "errors and omissions"). This took over 8 months, and in the end, we received an offer that was less than 3% of the claim. We have rejected this offer and have obtained legal counsel. This was devastating to us as we were counting on these funds to move forward and finally reopen.

Savour Keystone Investors Card

Despite all of the progress we have made so far, the reality of the situation is that we are going to have to raise more capital if we are going to get our doors open for the fall quarter. This is an important goal as both Beach Gourmet and Savour need the holiday season to get us back on our feet. Many people have asked how they can help get us up and running again, including investing in the businesses. To help bridge the gap of financial uncertainty as we fight with the insurance company, we have decided to extend a limited, one-time offer to some of our greatest supporters. We are offering, for purchase, discount cards of 5% at a cost of $1000,10% for $2500, and 15% for $5000, applied to all retail items, including wine, cheese, charcuterie, wine tools, pantry items, and books. Even special orders are included. These discounts cards will not expire. I should mention that they cannot be combined with sales and other discounts because that could result in selling alcohol below costs, which is illegal in Massachusetts. We are limiting these special discount cards to approximately 15 in each category, as we do not want to hinder the long-term health of the business. So we are extending this first to our most ardent supporters.
We never expected this outcome from our insurance leaving us in the position of having to raise additional capital. We are anxious to be open for the crucial Fall Season, so that all of us (Matt, John, Skip, Tonya, Patsy, and myself) can get back to work, doing what we love and bringing you some of the best food and wine in the area.
So, please consider purchasing a "Keystone Investors" discount card. This is a long-term investment in local business, in your community, and in "raising the bar" for exceptional food and wine on Cape Ann. I want to thank you in advance for your prayers, words of encouragement, and constant, unfailing support. It means the world to all of us.
If you would like to become a "keystone investor" of Savour Wine and Cheese and receive a lifetime discount, you can send a check, made out to "Savour" in the amount that corresponds to the discount card you choose, to:

Savour
Kathleen Erickson
17 Rowe Point
Rockport, Ma. 01966

I will give you a receipt with a written explanation of the "keystone investors" program and will have a discount card made for you. We will also provide a personal guarantee that if, for whatever reason, Savour does not open within a year, you may opt to receive a full refund. Feel free to call me if you have any questions or would like to discuss the idea and wish us well!

Kathleen Erickson, "The Wine Ph.D."
978 546-3549 – home
312 286-1924 – cell

(Oh by the way – we have a record of all gift certificates and wine club memberships Savour sold during the 10 weeks we were open, and will honor them when we reopen. Also, if you are a wine club member, your club card will work in the new machines. They do not expire, so hang on to them)!

Sunday Brunch at the Seaward Inn

What more could one ask for in a fine dining experience–inviting location and ambience, beautifully prepared food, and welcoming service. A recent trip to enjoy The Seaward Inn’s Sunday brunch provided all of the preceding, and then some.

The Seaward Inn is located on Marmion Way, which runs along Rockport’s picturesque shoreline. Sunday brunch is served from 10:30 to 1:30. The cost is 18.95 per person--really quite reasonable considering coffee,  juice, freshly baked breads and croissants, organic yogurt, and homemade granola are all included with the three course prixe fixe menu.

Savory Tart Tartin

Roasted Beet Salad

For starters my husband had the exquisite wild mushroom, caramelized onion, goat cheese, and watercress Savory Tart Tartin and I had the Roasted Beet Salad with spring greens, blue cheese, toasted walnuts, and balsamic vinaigrette. We were both hard-pressed to decide which was the more fabulous. Cheese blintzes, with citrus ricotta and seasonal fruit, as well as the classic Caesar salad are also offered for the first course.

Omelet to Order

Eggs Florentine

The entrees were equally as difficult to chose between. Roasted breast of chicken, pan-seared salmon, grilled flank steak, waffles, French toast, and quiche of the day were the entrees to which we had to say no. Tom had the Omelet to Order with a wonderful medley of fresh veggies and I had their gorgeous Eggs Benedict with exquisitely creamy, lemony Hollandaise and perfectly cooked spinach. I am looking forward to another visit soon to the Seaward Inn for brunch as every item on the menu sounded irresitible.

Guinness Chocolate Cake

Tom loved the homemade basil ice cream with fresh strawberries and I had the simply divine Guinness chocolate cake–the cake’s texture was amazingly light and perfectly sweetened. Key Lime pie is another favorite offered–I guess the next visit won’t come soon enough!

John Lamarinde and Nancy Cameron-Gilsey

The Seaward Inn opened for its 68th year in business in May of this year, and has been continually in operation under the same family for all these many years. Nancy Cameron Gilsey, the youngest daughter of the original proprietors Roger and Ann Cameron, has partnered with the renowned chefs of Beach Gourmet Catering for their brunch menu, special events, and continental breakfast; their weekly continental breakfast is also open to the public.

See Joe’s GMG video posted earlier this year for a first look with John Lamarinde at the new Savour Wine and Cheese and Beach Gourmet Catering, opening very soon, and located at 76 Prospect Street, across from St. Ann’s School.

Art in the Barn June 15th – June 17th

Last year at this time Mary wrote the following request:

Hi Joey,

So many Greenbelt employees connected with Gloucester say you are THE news source on Cape Ann. We hope you can assist in publishing information about Greenbelt’s annual blockbuster – Art in the Barn…

Mary Williamson

Director of Community Engagement

mew@ecga.org

See below for this year’s schedule of events:

GREENBELT PRESENTS 23rd ANNUAL ART IN THE BARN

   Artisan Showcase and Sale June –15-17 benefits Greenbelt land conservation efforts
 
Essex, MA, June 5, 2012: Essex County Greenbelt, the region’s premier member-supported land conservation organization will present the 23rd Annual Art in Barn artisan showcase and sale, June 15-17, at its Cox Reservation Headquarters in Essex. New to the lineup of art and jewelry exhibited this year is an outdoor sculpture walk featuring large-scale works installed along the walking trails and in the scenic fields overlooking the Essex River. “We are excited about the addition of the sculpture walk to Art in the Barn,” said Greenbelt Executive Director, Ed Becker. “Our visitors can plan to spend more time on this magnificent protected property, and gain a better understanding of Greenbelt’s land conservation work, as they stroll by or picnic near various pieces,” he continued.
For one weekend every June, the barns and grounds at the magnificent Cox Reservation are transformed with color and form as paintings in oil, acrylic and watercolor, monoprints, ceramics and pottery, jewelry and sculpture in wood and iron decorate the surfaces and surroundings of this iconic property. Even the conference room within the LEED certified, “green” headquarters will be transformed into creative jewelry display space, inviting all to discover the work of over 150 participating local artisans. Proceeds from the sale of all items on exhibition directly support Greenbelt’s land conservation efforts.
The outdoor sculpture walk, featuring large-scale works by area artists such as Dale Rogers and Kim Radoccia, will offer visitors the opportunity to connect with the land that often inspires the artist. “Sculpture in any environment gives those of us participating in that experience a different perspective.  After seeing and connecting to something new your viewpoint will forever change and as an artist this is my ultimate goal,” offered regional sculptor Kim Radoccia.  Kim wanted to team up with a local environmental organization to create solutions and/or interventions in the landscape that would both educate the public and communicate a better vision towards environmental stewardship.  “I am blessed to have a deep and abiding relationship to nature and because of that connection I am able to draw endless amounts of inspiration and creativity from it.   I think it is very important to pass this on to others and build this in others” she continued.
Greenbelt welcomes the public to Art in the Barn to see and purchase the diverse work of talented artists from throughout the region, inspired by the natural landscapes and light that have drawn artists to Cape Ann and Essex County for decades. In fact, it is not unusual to see painters set up, palette in hand, on the many Greenbelt public reservations throughout the region. Often those canvases are submitted for the Art in the Barn Exhibition and Sale. “Some are able to support Greenbelt with large gifts of land or funds, others give their artistic talent and enthusiastically volunteer their time and energy,” said Committee Chairperson, Nathalie Meyfarth. “I look forward to helping Greenbelt with the Art in the Barn event because it allows me to support their important work of conserving open space and the gorgeous landscapes of Essex County in a way that involves my lifelong interest in art. It’s a lively and happy few days that brings art lovers and conservation-minded people together in a scenic location.  People thoroughly enjoy indulging themselves by buying an original piece of art while supporting a good cause,” she added.
Given its long-running popularity, Art in the Barn draws artists in every medium, and at every experience level and price point. The participating artists submit to a rigorous application and jury process for admission. The event continues to draw strong audience, with crowds often numbering 4,000 attendees over three days.  “Art in the Barn offers the public a marvelous opportunity to see and purchase the work of fine regional artists, while supporting Greenbelt’s important land conservation work,” said Beth Cooper, a long-time Art in the Barn volunteer “It’s one of many ways Greenbelt can connect people to the land and local landscapes we cherish, and one way we can take a small piece of its beauty home with us!”
The opening reception on Friday, June 15th will feature the music of Crazy Maggie, the famous Ipswich Tapmobile and delicious food from Gloucester-based caterer,  Beach Gourmet. Visitors are encouraged to allow the time to soak in the scenery, enjoy the trails and refreshments available.
Sidebar: The schedule for the Art in the Barn 2012 event is as follows:
Public Exhibit:  Friday, June 15, 9:30 am to 4 pm;
Wine & Cheese Reception: Friday, June 15, 6 pm to 8:30 pm
Public Exhibit: Saturday, June 16, 9:30 am to 6 pm
Public Exhibit: Sunday, June 17, 10 am to 4 pm
Since 1961, Greenbelt has been working with local individuals, families, farmers and communities to protect the farmland, wildlife habitat and scenic vistas of Essex County. Greenbelt has protected over 15,000 acres of local land and has had a direct role in 75% of all land conserved in the last decade.  For more information about Greenbelt programs visit www.ecga.org or call 978-768-7241