Month: May 2012

Leslie Heffron Show’s Hers!

Posted on by capeannpainter

Leslie Heffron Show’s Hers

4th Submission in the Series “Show Me Yours and I’ll Show You Mine”

Hi Paul;
Saw your post on GMG- here’s a shot of my studio. I love to use Prismacolor pencils, Liquitex acrylics, and Windsor Newton oils.  My favorite colored pencil is indigo blue and my favorite oil paint color is Prussian blue.
Right now I’m working on a colored pencil series, “Love Letters to Gloucester” some of which can be seen on my studio wall. I’m drawn to imagery with text, luminosity, and color and have looked to the paintings of Ed Ruscha, David Hockney, Edward Hopper, Nell Blaine, and Richard Diebenkorn for my inspiration.
I’ll be in the upcoming show, “Art @ Bass Rocks” which opens on May 31 from 6-8 P.M. Hope to see the FOB there!
My website is: http://www.leslieheffron.com. I hope you enjoy my paintings and drawings!

Thanks!  Leslie

http://www.leslieheffron.com/art/Welcome.html

Alice Gardner’s studio

Posted on by Matthew Green

You may have seen some of Alice Garder’s work at the Annie last December…

…or at other venues.  She also organizes the monthly painter/photographer meeting downtown.  The other day I met her just outside her studio, right next to the Cape Ann Museum, and she invited me in to see her work space! Here are a few photos.

This is a shot I took with my camera’s built-in panorama option, so there are some jagged lines, but I liked the overview it gives of the space.

Among her specialties are house portraits, as you can see here:

Thank you for the tour, Alice!

Bex’s Sweet Potato Chili Submission For The GMG Easy to Prepare Loaded With Flavor and Healthy Recipe Contest

Posted on by Joey Ciaramitaro

The GMG Easy to Prepare Loaded With Flavor and Healthy Recipe Contest:

I’ll rate your recipe based on three criteria: Taste, Easy To Prepare (if you can make it in an office without a stove you get bonus points, without a microwave even higher), Nutritional Value. Minus 5 points for lack of photo.

I should also add that for nutritional value I’m going for something that will reduce fat, give energy but provide enough as to not lose muscle.  A fruit salad I understand is nice and all but it isn’t gonna get me through a work day.

For The First Four Weeks I will award one prize per week from our GMG Swag Bag to the highest rated pic/recipe.

Contest winner will have to pick up their award and if not claimed within two weeks it gets awarded to the next person.

Bex Sweet Potato Chili:

My original recipe calls for no meat but I’ve amended it for you. Photo attached is vegan and gluten free.

If you like heat, Tapatio Hot Sauce is the best hot sauce around but I haven’t been able to find any in MA.  It is not vinegary like Pete’s, Red Hot or Tabasco. Makes a huge difference. I use it in anything when I want a kick of heat.

Bex’s Sweet Potato Chili

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1 pound lean ground turkey

2 T olive oil

1 large onion diced

1 garlic clove fine chop

1 large carrot small chop

1 large sweet potato, peeled and cut into 1/2" cubes

29oz + 16oz can diced tomatoes

16 oz can black beans, drained and rinsed

1 package chili power

1t hot pepper flakes (optional)

2T Tapatio Hot Sauce (+/- depending on your preferred heat index)

Sauté the ground turkey in the oil until cooked. Remove turkey and add the garlic, chili powder and onion. Cook until soft. Add turkey back and everything else and cook until the sweet potato is soft on the fork. Serve with brown rice.

1-10 in each category with the cumulative score being the final and minus 5 for a lack of photo.

Taste: Looks mighty tasty, and I do like the heat.  10

Easy To Prepare: It’s easy enough for a chump like me to make but a step or two more than Sarah’s recipe from yesterday and definitely not able to make it at work without an oven.  5

Nutrition Value:Looks solid, I’m a huge fan of ground turkey over ground hamburger. Sautéing the turkey in the oil gets a slight ding I guess but still a very solid score. 9

Total for those of you keeping score at home Bex  scores a 24

EMS Day Rockport, MA May 20th From Anthony Marks

Posted on by Joey Ciaramitaro

Well well well what do we have here? Yet Another Reason to Designate Gloucester A World Class Cultural Destination- Gloucester Stage Company Renderings!

Posted on by Joey Ciaramitaro

While Boston Magazine top ten sleepy bedroom communities take their shots at GTown (while secretly making 95% of their dinner reservation and  community event fun plans around it) we have yet another reason to celebrate.

Check out the renderings from the Epstein Joslin Architects, Inc newsletter and forwarded to me by GMG contributor Greg Bover

Here’s an interview I did with Alan Joslin on May 17, 2011

From the Epstein Joslin Architects, Inc newsletter-

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An auto dealership, a fish processing warehouse, and

now a WORLD CLASS REGIONAL THEATER:

A vision for Gloucester Stage Company’s home on the harbor

The Gloucester Stage Company was co-founded

The Gloucester Stage Company was co-founded in 1979 by Geoff Richon, Denny

The Gloucester Stage Company was co-founded in 1979 by Geoff Richon, Denny

The Gloucester Stage Company was co-founded in 1979 by Geoff Richon, Denny

The Gloucester Stage Company was co-founded in 1979 by Geoff Richon, Denny

The Gloucester Stage Company was co-founded in 1979 by Geoff Richon, Denny Blodgett, and award-winning playwright Israel Horovitz as a “safe harbor for playwrights and new plays”. For it’s first seven seasons, the company performed at the historic Blackburn Tavern in downtown Gloucester. In 1987, Gorton’s generously offered GSC a long term residence in its building in East Gloucester on The Gloucester Stage Company was co-founded in 1979 by Geoff Richon, Denny Blodgett, and award-winning playwright Israel Horovitz as a “safe

Butterfly ID Request From FOB Cynthia Hill

Posted on by Joey Ciaramitaro

Hi Joey,
Can anyone tell me what this beauty is- the butterfly looks like a Monarch but the blue spots got me…
Ciao
Cynthia

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Ohana Pre Opening Premiere Photos Uhmm, Yeah You Better Get Your Reservations Now.

Posted on by Joey Ciaramitaro

Hello Ohana!!!!!

Here’s the number-

978-283-3200

Before you do another thing just take my word for it and dial it.  Like now.  Because if you don’t get your reservation in soon, within two weeks time when word gets out you’re not going to be able to get into this place. Don’t forget to let them know Joey C from Good Morning Gloucester sent ya!

Here’s the address- 151 Main Street Gloucester (across from the Lone Gull)

Here’s the Facebook Page

#Boom! 

Gloucester Game Changer- Shit Just Got Real In The Asian Fusion Dining Scene In Our Beloved Gloucester Massachusetts.

I could go on and on but let me just shut my yap and post some pictures and let them do the talking  (video at 8PM)

Chef Enx studied under Roy Yamaguchi and if any of you know a little something about Roy Yamaguchi you know the guy basically brought Asian fusion to where it is today.  Based on what I ate and saw last night it looks like Chef Enx took what he learned at Roy’s and brought it to a whole ‘nother level.

Chef Enx and wife Alyssa

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Click below for the slide show with more food pics and the who’s who of Local celebs making the scene-

Community Stuff May 22

Posted on by Joey Ciaramitaro

Got Stuff? Need Stuff? Recyle in Style: Rockport Rotary Mega Yard Sale this Saturday May 26

Got Stuff? Need Stuff? Rockport Rotary Club is hosting a huge yard sale where you can sell or buy – and have some family fun!  YMCA youth will be doing face painting and you can grab a coffee, donut, or hot dog to start your day.  Wow – there are even restrooms! It all goes down at the Rockport School Grounds (24 Jerdens Lane, Rockport) this Saturday May 26 from 8 am to 1 pm (Rain date Sunday May 27, 1 to 5 pm).  Admission is free, and so is parking. Recyle in style, and if you wanna renta space to get rid of your good junque, contact the Club and for just $50 donated clams you get a nice big spot, and they help you market your stuff with lotsa customers and area advertising (you keep all the dough from your sales). Contact Kecia German, ksgerman@verizon.net, 978-283-2924 or, Bill Elwell, 978-423-4855 for details, or seewww.rockportrotary.org

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Manchester Beach Club Looking At Its History

Does anyone remember when there were horse shows–yes, horse shows—on Crescent Beach (aka Gray Beach and Magnolia Beach) and the private gallery from which to watch them? Or perhaps the grand hotels prominently situated with spectacular ocean views? Are there any recollections of ladies in knee-length bloomers and swim dresses basking on the sparkling sands of Kettle Cove? Were the fifty cases of “real old Scotch,” jettisoned into Harbor in 1922 just as authorities were about to nab the Prohibition-busting smugglers, ever found?

This is only part of the history of the Magnolia/Manchester seaside, when the beach and its beach club were sought-after summer destinations for the movers and shakers of the early Twentieth Century’s “Golden Era.” From Boston and St. Louis, Philadelphia and Kansas City, politicians, captains of industry and society swells flocked to the sunny sands of “little Newport” to see and be seen.

In 1913, the North Shore Swimming Pool made its debut, with a salt-water swimming pool and a membership roster of the “who’s-who” in families of that era. With changes through the years, it is now known as the Manchester Bath & Tennis Club and will celebrate its 100th anniversary in 2013, and asks for your help in compiling memories from days long gone and not so long ago.

If you are a present or former member of the B&T, attended events there, or have friends or relatives who did, the Centennial Historical Committee of the Manchester Bath & Tennis Club would appreciate your photos, menus, dance cards and other memorabilia to compile a memory book recounting the past 100 years. All submissions will be catalogued and returned to the owners when the project is finished. Please share your memories and memorabilia with the MB&T Centennial Historical Committee by contacting MBT100th@gmail.com orwww.facebook.com/groups/mbt100th.  Your contributions will be greatly appreciated.

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Gloucester Harbor Water Shuttle Kicks Off The 2012 Season With A Brilliant New Feature!!!! Brilliant I Tell You!!!

Posted on by Joey Ciaramitaro

Holy Crap How Brilliant!!!!!  You Can Call The Boat Directly and Request A Pick Up!!!!!!

Are You KIDDING ME???

HOW BRILLIANT IS THAT?

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Say you’re over by our dock at Captain Joe & Sons In Cripple Cove and you want to get downtown.   Simple. Save the number listed below to your cell phone, give them a calla and they’ll include you in the stops along the route.  So you hang out at Cripple Cove Playground (Benjamin Smith Playground really) and then hop on and get over to Rocky Neck, Downtown, Harbor Loop.

SERIOUSLY??????   THIS IS AWESOME!!!!!

SAVE THIS NUMBER DAMNIT!  Like Right Now, punch it into your smartphone

978 290 3496

Then when you’re casually strolling around Rocky Neck hanging out at our Gallery at 77 Rocky Neck Ave impress your friends and relatives by whipping out your cell phone and calling the water shuttle directly. 

#BOOM!  THAT JUST HAPPENED!

 

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Here’s The Presser-

Dear Joey,
Happy to announce the beginning of the Gloucester Harbor Water Shuttle 2012 season.
Memorial Day weekend we will be operating from 12 to 6 pm.
Weekends during the Spring and Fall, 12 to 6pm.
Also, we have expanded our Summer weekend hours as follows:
Thursdays, Fridays and Saturdays from 12 to 9pm,
Sundays through Wednesdays 12 to 6pm.
We will be adding a new stop (on request) at the head of the harbor (Three Lanterns).
Seasonal Passes will be available for $50 per season (great deal!!!)
Aside from the regular stops at Harbor Loop, St. Peter’s Landing and Rocky Neck,
the boat will be reachable by phone at 978 290 3496  to request stops from
Cruiseport, Cripple Cove and Three Lanterns.
Thank you for your support regarding the Shuttle operation, and HAPPY SUMMER 2012!
Steve Douglass
Harbor Tours, Inc
www.capeannharbortours.com

Passports Single Vineyard Boutique Wine Dinner

Posted on by Joey Ciaramitaro

Single-Vineyard Boutique Wine Dinner
Thursday, May 24, 7:00 p.m.
Passports Restaurant
110 Main St., Gloucester, Ma.
978 281-3680

with Chef Eric Lorden
and Dr. Kathleen Powers Erickson (The "Wine PhD")
4 artfully-prepared courses and 3 single-vineyard boutique wines!
$50.00 per person

First Course:
Mushroom caps stuffed with sautéed crab
and Gruyère cheese
Wine: Morgan "Double L" Vineyard (organic) Pinot Noir
Santa Lucia Highlands, California
(Wine List – bottle: $95.00)

Second Course:
Citrus salad of grapefruit and oranges on
a bed of Frisèe lettuce with spiced pecans
Wine: Hirsch Heiligenstein Vineyard (organic) Gruner Veltliner
Kamptal, Austria
(Wine List – bottle, $55.00)

Third Course:
Roasted Duck with sweet potato puree and
pomegranate reduction
Wine: Rosenblum Rock Pile Road Vineyard Zinfandel
(Wine List – $75.00)

Fourth Course:
Turtle Alley Chocolates with
Atomic Cafe Press Pot Coffee

Eric Smith of the Westland, Michigan Fire Dept. Selected as Chief

Posted on by Joey Ciaramitaro

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Mayor Carolyn Kirk today announced the selection of Eric Smith, currently a Deputy Chief with the Westland, Michigan Fire Department, as Chief of the Gloucester Fire Department.  The announcement comes following a comprehensive search for new fire chief to lead the department.
 
“First and foremost I want to thank the Search Committee for their diligence in staying focused on the search and bringing the best candidates forward. Each finalist brought different strengths, and Eric Smith’s continual professional development and experience in Westland were the determining factors in the final selection decision.  He is a leader in a department that covers just over 20 square miles, has triple the population, double the emergency calls, fewer employees and a similar overtime budget to the Gloucester Fire Dept while ensuring that the community’s four fire stations are open at all times.

We will learn from Deputy Chief Smith’s professionalism and distinguished record of service in the fire/EMS service, and I look forward to the city and the Fire Department warmly welcoming him and his family to Gloucester” said Mayor Kirk. 
 
Deputy Chief Eric Smith is currently second in command of the Westland, MI Fire Department where he is responsible for comprehensive management of 70 employees, four fire stations, the department’s administrative office, training facility, and a fleet of 30 vehicles.  The department is the third busiest in Wayne County Michigan with over 9700 calls for emergencies in 2011.  The population of Westland is over 80,000 residents and covers 20.5 square miles. 
 
With the department since 1991, Deputy Chief Smith has continuously risen through the ranks having held the positions of Firefighter, Sergeant, Hazmat Team Leader, Captain, Battalion Chief, and Deputy Chief.  He is a licensed paramedic, served in the United States Air Force from May 1986 to January 1990 with a rank of Sergeant upon his discharge. 

He also holds a Bachelors degree in Public Safety from Concordia University in Ann Arbor Michigan along with Masters of Science coursework in Technology Studies and Emergency Management from Eastern Michigan University and an Associates of Science degree in Fire Technology from Schoolcraft College in Livonia, Michigan. 

Deputy Chief Smith also holds many professional certifications and was a part time Paramedic Instructor for a number of years teaching all levels of EMS education at Baker College in Westland, MI.   
 
Deputy Chief Smith’s permanent appointment is contingent upon successful employment contract negotiations as well as confirmation by the Gloucester City Council.

Maritime Gloucester Pier Dedication in Honor of Harriet Webster

Posted on by Donna Ardizzoni

Donna Ardizzoni

Rick and I went to the dedication at the Maritime Gloucester Pier in Honor of Harriet Webster.  It was a beautiful day for a great lady.

Click below for the slide show-

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Mug Up and Gallery Christening

Posted on by God's Morning

Here are some more photos from yesterday’s first Mug Up of the season, which was so well attended and fun.  The gallery has now been freshly filled with the great energy and spirit of GMG friends and peeps and christened for the new season.  As always, there was an amazing spread of food brought by friends, that arrived all at once so I could not identify who brought what in many cases to be able to thank people.  I didn’t get to try Maime’s Kitchen’s coffee rolls, which disappeared fast.  I did eat a salad of Kathy Chapman’s homegrown buttercrunch salad after Mug Up, and it was wonderful, as I’m sure Joey and Donna can attest.  I tried some of Greg Bover’s great GMG ginger cake which was delicious.  Barry Marshall brought some lovely big muffins that he said he had slaved all morning baking, but I think actually came from Last Stop.  Sister Felicia baked an amazing tower of frosted Italian cookies (there are still a few left if anyone comes by today).  There were some wonderful scones and other Italian cookies brought by someone, and Anthony and Joanne Marks brought cannolis (after reading my comment on Joey’s eating in Italy photo post about the gigantic cannoli https://goodmorninggloucester.wordpress.com/2012/05/16/eating-in-italy-the-slide-show/), and of course I had to break diet and devour one.  Kim Smith brought a beautiful arrangement of flowers from her garden.  Sorry to anyone and anything I have missed or forgotten to mention; it got really chaotic and I couldn’t keep track. 

Special thanks and kudos to Ed Collard who always arrives early to help me set up for Mug Ups, and is the official taster of the deviled eggs and other contributions to make sure they are all good enough for our GMG friends and family.  You’re the best, Ed.

We’re looking forward to a really amazing and fun season here at Khan Studio and the Good Morning Gloucester Gallery, and hope to see all of you at one Mug Up or another this year (that includes you Jenn Cullen).

E.J. Lefavour

www.khanstudiointernational.com

Want to work in the Concert Business?

Posted on by Vickie & Peter

We need help.  You probably know that we’re producing a new concert series at North Shore Music Theatre this summer featuring top local talent on stage with national recording stars (more info here).

As you can see from this video (taken from the Celebrate Gloucester DVD) concerts are a lot of work — and we do EVERYTHING, from dreaming up the idea to organizing talent, lights, sound, staging porta-potties … to convincing someone to purchase a VIP ticket when he wasn’t planning on it (you can see that in the video) to designing, printing and hanging posters to … well you get the idea.

So, if this looks like fun to you and you’re willing to work as hard as we do, we’ve got a job for you.  And it pays.  20 hours a week to start.  Full time later this year.  You need lots of energy, just the right amount of ambition, a love of live music, brilliant communication skills (texting doesn’t count) and fairly thick skin.

If this sounds like you, we’ll have a lot of fun together!  Call Vickie or Peter at 978-525-9093 or click here to contact us.

It’s Monday.  That means Bandit Kings host an open jam @ Rhumbline.  Always a good time.  Big music week here on Cape Ann.  You can’t get to everything so check out the full week’s music lineup and start thinking about where you want to go.

Kayaking and Fishing now possible.

Posted on by paultmorrison

Ever since I went kayaking with Adam Bolonsky and he caught a pretty large bluefish I have been reticent about fishing out of a kayak. It took him quite some time to make sure the sharp toothed fish was dead as could be and he could put it in his boat. Adam is a bit more comfortable in a kayak than I am. What if after getting the fish along side and bleeding she struggles and you flip your kayak? You are then in bloody seas with a really angry blue who also likely has friends who want to do a little feeding frenzy.  Um, no. I cannot walk on water though I might try in this case.

But this week I saw a Boga 30 fishing tool, some call them lippers, for sale. 30 bucks off. Cool, I got it and tried it out with some stripers this morning. I think it is my new favorite tool. With the undersized stripers it was a cinch to gently hold the fish and take the hook out and release. This one yard long fish I kept for dinner. Although the boga can weigh the fish I forgot to write it down. We caught the limit and were back before breakfast.

I’ve smoked bluefish but never striper. I just downloaded a smoked stripe bass recipe and will try it out and hopefully bring some results to next week’s GMG Mug Up on Sunday.

 Now I will see if I can do this from a smaller boat. In the kayak I’ll tie it to the boat or attach a lobster buoy. Don’t want to lose it.