As the blizzard started, we walked over to the Emerson Inn for a special dinner (it’s always special there). I had the pan seared scallops with lentils and wine sauce. It was delicious, but because of what chemo has done to my taste buds, I ate sparingly. The leftovers will make great omelettes at home. It was nice to dress up. The place is not as formal as my outfit indicates.
Janet, my Valentine: She had the Rack of Lamb, rubbed with brown sugar and dijon mustard, served with a Port Wine reduction. She cleaned the plate with a simile on her face. Leftovers: 4 bare lamb bones.
One thing I like about riding the CATA bus is the Transportation service, of course, but also the conversation among riders and drivers. It’s also interesting to just listen. Bus driver to older woman passenger: “My wife and I had dinner at the Emerson Inn last weekend, and it was fantastic. We started with a Caesar salad and Bruschetta. The croutons were still warm–you just knew they were home made. Then we split a Rack of Lamb, served over vegetables and potatoes. I never knew such a great restaurant was open year round in Rockport.” The older lady replied: “I went there when it was the Hotel Edward (1913-1965). I’ll have to try it.”
I can attest to the high quality of the food, as well as the unequaled view of the Atlantic Ocean. The Emerson is open for lodging all year, and serves dinner Friday, Saturday, and Sundays in the late fall, winter, and early spring. On Thanksgiving, they annually host a Grand Buffet, and I have no doubt it will be a meal you’ll remember. And the fly told me so. http://www.emersoninnbythesea.com/
This past Sunday, my friend and brother-in-law, Robert Lee Doss (L), died after a courageous battle with cancer. He was diagnosed last February, two weeks after my own cancer diagnosis. Robert and my sister, “Painter Barb,” lived on Martha’s Vineyard, and were frequent guests at GMG and my own events at the gallery.
Robert was a CPA, attorney, and Chief Revenue Officer for the State of Alaska. This photo was taken by sista’ Barb during our last visit together, which was a delightful luncheon at the Emerson Inn. Rest in peace Robert, you were a true friend and the best oyster shucker and grill master I ever knew.
Chef Stephen Ryan of Emerson Inn by the Sea shares his recipe and tips on Taste of the Times on how to make your own creamed style corn this Thanksgiving. Perfect for serving with your turkey, you can make a few hours or a day ahead and re-heat by adding a little more heavy cream and reducing. If you do not have fresh corn, you can use frozen corn instead.
Click the picture to see the video at teh Gloucester Daily Times website
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Nice Job Laurie and Lily!