This Friday, you can sit a couple of feet from Legendary Rock drummer Corky Laing of MOUNTAIN and WEST, BRUCE & LAING right down the road in Beverly at 9 Wallis. Friday’s show kicks off of Corky’s U.S. tour, having just come back from Europe.
You’ll be insanely close in a comfortable chair at a table — and you can have a beer, wine or specialty cocktail with vodka, gin, rum or whiskey made right here in Gloucester by our friends at Ryan & Wood Distilleries! Plus 9 Wallis is fully air-conditioned (I know you could care less today, but by Friday, you’ll feel differently). GET TICKETS HERE!
Here’s a taste of what you can expect along with a video of Corky with Mountain at Woodstock (just a few years ago 😉
Everyone who came, participated, judged, watched, ate, drank, brought things to share and enjoyed themselves.
It was an extremely well attended and fun Mug Up and Bloody Mary Competition. The not so sober judges had a very difficult time deciding on the three award winners: First Place – Rebecca Border (entered as the Gloucester Quilter), Second Place – Deb VonRosenvinge and Third Place – Jerry Olson. The People’s Choice Award winners – Tom Jackson & Cindy Webber were decided by “the People”. Other delicious entries were presented by Al Bezanson, Kirsten Elaine Meyers (Kirsten, you left your purse here!), Tom Martin and finally the team of Hannah Kimberely and Anna Baglaneas Eves.
Special thanks to Alecia Cox DeWolfe for bringing a Mamie’s Kitchen special – cornbread with bacon, scallions and rat cheese (from Cave), and to all who brought wonderful things to eat. There were actually two others who brought deviled eggs – Theo from House of Raven was one, but I don’t know who brought the others. I was so busy rushing from the kitchen to the Judges’ table and back to get the contestants and mixes set up (with the incredible assistance of Gigi Mederos – I could not have done it without her behind the scenes help – and she made the coffee too!) that I never saw who brought in anything else.
The Judges Ed Collard, Fred Bodin, James Eves, Karen Ristuben and Kathy Downer were the ultimate sober judges – up to a point, then after about the 5th entry, they started getting a little on the giggly side. But they stayed the course and completed their judgely duties with decorum.
Thanks to everyone who came and made it a great event, all the contestants who gave the judges and “the People” much to enjoy and deliberate over. The most special thanks to Bob Ryan of Ryan & Wood Distilleries who sponsored the event and made it all possible.
How can you not have a good time when visiting a distillery, huh? You get intoxicated in the best possible way walking in the door by the aromas and it is fantastic. Bob Ryan gave me the rundown on how to make rum from the molasses to the barreling and it was again so interesting. So here is the recipe I came up with to use his delicious product in my kitchen for more than just making a cocktail–which is currently on my agenda!
Folly Cove Rum Marinated Pork Tenderloin with Pineapple Rum Salsa
For the pork:
1 large navel orange, zested and juiced
1/2 cup Folly Cove Rum
1/3 cup reduced sodium soy sauce
2 tablespoons honey or agave nectar
2 teaspoons cumin
2 teaspoons minced garlic
1/4 teaspoon cayenne pepper (or more to taste)
1 1 to 1 1/4 pound pork tenderloin, cleaned
In large zip top bag combine orange juice and zest, Folly Cove Rum, soy sauce, honey, cumin, garlic and cayenne pepper. Drop in pork tenderloin and allow to marinate at least 6 hours but preferably over night.
When ready to cook, preheat oven to 350 degrees or outdoor grill to medium high. Remove pork from marinade and pat dry. If grilling indoors, preheat grill pan to nearly smoking. Sear pork on all sides and finish in oven for 11-15 minutes until cooked to medium. If cooking on an outside gas grill, sear both sides and the reduce the heat to cook the pork completely to the desired temperature.
Allow to rest 10 minutes before slicing in to 1/2″ rounds. Top with Rum Pineapple Salsa and enjoy!
For the Rum Pineapple Salsa:
2 cups diced fresh pineapple
2 tablespoons diced onion
1/2 chop diced red bell pepper
3 tablespoons chopped fresh cilantro
1-2 tablespoons agave nectar or honey
2 tablespoons Folly Cove Rum
1/2 to 1 teaspoon hot sauce (to taste)
Salt & pepper to taste
Combine all ingredients in a large bowl. Refrigerate until ready to serve with Folly Cove Rum marinated pork.
Enjoy! Serves 2-3 people