Tag Archives: Sugar Magnolia’s
Photographing her son Surfing at Good Harbor Beach
Collecting sea glass at Pavilion Beach
Bicycling from Salem to have lunch at Sugar Magnolias
Couple from Connecticut enjoy walk along the backshore
Couple from Oregon enjoyed breakfast at Sugar Magnolias
I caught Rusty and Ingrid with their family after breakfast at Sugar Magnolia’s.
Also check out their web site at RustyandIngrid.
Sugar Mags vs Classic Cooks HUGE REMATCH for the First Seafood Throwdown this Thursday ~ 4pm at the Farmers Market ~ Stage Fort Park
Last year Julie Geary claimed the title from four-time winner, previously undefeated Missy Hart of Sugar Magnolias in an extraordinarily close contest, full of mouthwatering anticipation and suspense. See the video that Joey made of that throwdown here:
Below is a quick press release from Throwdown master organizer, Sandy Farrell.
Our “Hotter Than July!” rematch pits Missy Hart’s Team Sugar Magnolia with Lydia Sands and Santos Carvalho against Julie Geary’s Team from Classic Cooks. Watch closely as both of these teams bring years of experience to the table. Grant writer, organic farmer at Beacon Street Farm, and head of the Backyard Growers Program, Lara Lepionka will be judging the event with her critical eye. Steve Parkes, the “Fillet King” will lead a demonstration showing how to fillet a whole fish and break down the process so that you can feel confident in the kitchen. Join emcee Peter Van Ness of gimmesound.com this Thursday, July 26 at the Cape Ann Farmer’s Market. This is our second year at Stage Fort Park where the parking is always free on Market afternoons from 3pm on. The SeaFood Throwdown starts at 4pm.
Another judge or two will be announced soon. Hope to see you there!
Just getting back from a successful fishing trip to the other Cape, Sue and I were walking down Main Street Gloucester on a rainy Saturday, hungry. Since I had a cooler of striped bass, bluefish, and fluke, we were not interested in fish since that was all we would be eating this weekend. So when we looked at the Sugar Magnolia’s menu we skipped over the haddock and fries and the crab cakes and other tasty seafood which would have been our first choices. Instead we decided to split the Crispy Buffalo Chicken Wrap and the Mediterranean Steak Tips with hummus and tabouli served in lavash with side orders of cous cous and quinoa.
So how do you make a crispy buffalo chicken wrap amazing? Everything was fresh down to the lettuce but especially the homade buffalo sauce. This was not a shot of Frank’s Hot Sauce but a fresh made mystery that was tangy and with the crispy of the chicken was over the top. Same goes for everything else. It’s obvious that Sugar Mags makes all their food fresh. How can you get wild about hummus and cous cous? When it’s fresh that’s when. I don’t get out much so I had to ask Sue what quinoa was. Some type of grain but when mixed up with some other stuff it is wicked pissah. Get that side. Oh, and whatever they did to that lavash is sinful. It had to have been on a grill with a little butter and it made the steak tips with whatever the secret sauce just sing.
Sorry, no photos as I was too hungry and by the time I thought of it I had trashed both plates. So I’ll stick in a photo of what happened to the fluke. An 18 inch fish pulled out of the fast moving rip off Martha’s Vineyard. Sue did a flour dredge, then egg, then panko, then into hot oil. The tortillas got the same hot oil treatment then some fresh salsa and some hot sauce for some tasty fish tacos.
The bluefish is already in a soy, sugar, salt, bay leaf, brining away, and will make it into the smoker then into the Cuisinart for the ever popular Rubber Duck Smoked Bluefish paté in time for next Sunday’s GMG Mug-Up.
Well wonder no more.
While eating breakfast at Sugar Mag’s the service guy was pulling the machine apart. Of course your boy Joey whipped it out (the camera that is) and snapped a shot for you.
I guess there really is something to the high price tags on these machines. There are some serious parts in there behind all the polish.