GloucesterCast 12/8/13 With Host Joey Ciaramitaro and Guest Toby Pett

GloucesterCastSquare1GloucesterCast 12/8/13 With Host Joey Ciaramitaro and Guest Toby Pett


Topics Include:  Topics Include: Holiday Fair Weekend, Cape ann Farmer’s Market Harvest Market, Downtown Gloucester Ladies Night, Magnolia Historical Society opening of Art in the Schoolhouse, The Hive Bex Borden, David Brooks,  Giftwrapping Service and Great Community Partners, Peter and Vickie Van Ness, GMG Holiday Party at Bodin Historic Photo, Thank You To Fred Bodin and His Ladyfriend Janet, Middle Street Walk, Bill OConnor, North Shore Kid, Gingerbead House Competition, Buoy Painting, Lobster Trap Tree Lighting, Rusty and Ingrid Handmade Prints, Half Marathon (Fu#$ing Up Traffic),Curmudgeons That Can’t Stand Being Slightly Inconvenienced,  Olivias For Sale or Lease, Restaurant Dead Pool, Ideas For Olivias Space, Question: Do Liquor License Boards Govern Entertainment As Well?, Former Old Timers Space, Aaron Tuftley, Sprockets, Your Dream Vintage Vehicle, Meg Frontiero, Tony Ciulla, Styles On Main, Sticky Fingers, Spin The Dradle With Toby At The GMG Holiday Party Friday Night, Downtown Gloucester Men’s Night, Passports, and Other Restaurants Doing 20% off Gift Certificates, Dinner Dealer Decks Are Out, Cape Ann Brewing Dinner Dealer Coupon

To Purchase- 2013/14 Dinner Dealer Decks, GMG Caps, Technical Jerseys, Hoodies, Dry Fit Shirts Here-

Chef Matt Beach’s Sublime Dinner

Chef matt Beach Meghan Pozzi ©Kim Smith 2013Chef Matt Beach and Sous-chef Meghan Pozzi

Chef Matt Beach’s Table is an experience not to be missed. For holiday gift giving, a gift certificate to a memorable evening around the Chef’s Table would make a truly unique and very special present for a family member, friend, or group of friends.

Chef Matt Beach Chef's table  B Waring ©Kim Smith 2013John Lamarinde and Bea Waring, Chef’s Table Guest

Chef Matt Beach Chef's table -3 ©Kim Smith 2013Maureen, Chef’s Table Guest

At this time of year most of us, I sincerely hope, are enjoying cooking and eating delicious holiday meals and treats. Like many of us, I developed a love for cooking because of festive childhood memories centered around making holiday deliciousness with my mom, sisters, grandmothers, and friends. I also love to cook because of my experience when very young of working at a country French restaurant, located in my hometown of Dennis, (the other) Cape Cod.

I should clarify and say the owners of the restaurant were Italian and Swiss, but the chef was all French—Bernard was his name—a very slender, fiery-tempered, red-headed, and red-faced Alsatian man. I was hired at 13, initially to sew new tablecloths and curtains for the restaurant and then was kept on, working at first as a salad girl, and then given increasingly more challenging positions. I adored working there not only because of the many fascinating personalities and interesting jobs, but because each afternoon at four o’clock every member of the staff sat down together at a long dining table to eat a delicious dinner prepared by the Chef. The meals were oftentimes fresh fish caught by the owner earlier that day, and even a simple hearty sandwich on beautifully crusty French bread baked fresh that morning seemed wonderfully tasty. I loved, too, the kitchen garden, located just outside the dining room’s large picture windows. One of my jobs was taking care of the garden and I learned much from Chef Bernard about growing herbs and vegetables. Today it is commonplace for American restaurants to have kitchen gardens and for Chefs to shop for produce from local farmers but back then it was not the norm to grow your own.

I will never forget one very special evening when Chef Bernard was seen with a shotgun, chasing around and around the garden, dressed in his full chef’s wear, big white hat and all, cursing at the top of his lungs (in English, French, and German), and with a dining room full of patrons, because rabbits were eating his prized greens! The very next day Haveahart traps were placed in the garden by the owners and rabbit stew was promised to us by the Chef although, as far as I know, none were ever captured.

For the next ten years I worked in a range of different types of restaurants and night clubs in a variety of positions, including hostess, cook, cocktail waitress, and bartender. These jobs supported me as I worked my way through art and design school. Are there any job as memorable as our first jobs? My early jobs in restaurants led to interior design projects working with several architects on a dozen Boston restaurants, including Hammerley’s and Flora’s however, the experiences and kind (and colorful) people at my first job left a deep and lasting impression.

I am sharing this long-winded story because Sunday night my husband, Tom, and I were invited to join Savour’s Open Chef’s Table. Chef Beach’s dinner was simply sublime and the wines Kathleen chose to accompany each course were exquisite. Megan was the sous-chef and John Lamarinde was in charge of service, and both did a fabulous job at that. While enjoying Chef Beach’s dinner and the lively conversation and company of fellow guests I was reminded of those staff dinners at La Coquille, and not just because of Matt’s extraordinarily delicious dinner and the warm ambience around the Chef’s Table, but because the main course was Rabbit Ragout!

Chef Beach is sharing his recipe for Rabbit Ragout! Have you ever had rabbit? If not, you are in for a superb treat, especially with the slow-cooked method in which Chef Beach prepares the rabbit. With the many photos from the evening’s event, this post would be far too long to include the recipe. The recipe will follow in a day or so.

Chef Matt Beach Chef's table ©Kim Smith 2013Shelia Lummis Enjoying the Boiled Shrimp Cocktail, served with a Light and Lemony Mayonnaise

Pear and Blue Cheese Tartlet ©Kim Smith 2013Amazing Pear and Blue Cheese Tartlets; both appetizers were served with the very (very) delightful sparkling Italian wine, Ferrari Brut.

Chef Matt Beach Chef's table salad ©Kim Smith 2013A Beautiful Salad of Mixed Greens with Roasted Squash, Goat Cheese, Toasted Pecan, and Shallot Vinaigrette, served with Cellar de Roure Cullerot BiancoChef Matt Beach Rabbit ragout ©Kim Smith 2013Rich, Flavorful, and Wonderfully Tender Rabbit Ragout with Homemade Pappardelle (Pasta), served with a very fine red wine, Cocci Grifoni Tellus

Chef Matt Beach apple tarte tartin ©Kim Smith 2013Chef Beach’s To-Die-For Warm Apple Tarte Tatin with Chef-made Caramel Ice Cream, with Casa Lola Tre Monte Albana Passito Romagna from Italy

To read more about how you can join the Chef’s Open Table visit the Beach Gourmet website at: beach gourmet

Sage Floral ©Kim Smith 2013 copyGorgeous flower arrangement from Sage Floral

What could be simpler for holiday celebrations than picking up ready-made appetizers and hors d’oeuvres? Beach Gourmet offers a fabulous selection of in-store holiday hors d’oeuvres, including their divine caramelized onion dip, artichoke dip, and creamy brie en baguette, with cranberries and walnuts (you may have sampled any one of these at Ladies Night). Additionally, for the Beach Gourmet extensive pre-order menu of hors d’oeuvres and dinners, see their exquisite holiday fare on the beach gourmet website.

kathleen Erickson ©Kim Smith 2013 copy

Another Great Christmas Gift Idea ~  During the months of January, February, and March, Chef Beach is offering gourmet cooking classes; classes in soups, brunch fare, desserts, and make-ahead dinners and hors d’oeuvres. You don’t need to sign up for all as the classes are offered individually at their gorgeous and pristine demonstration kitchen at Savour Wine and Cheese.

Matt beach, John Lamarinde, Kathleen Erickson ©Kim Smith 2013Chef Matt Beach, John Lamarinde, and Kathleen Erickson

High Tea Party

high tea party shots

We had a great turnout of food, excellent herbal tea, partygoers and shoppers at yesterday’s High Tea Party at the Rocky Neck Holiday Art & Fine Crafts Show.  Karen Tibbetts, Suzanne Audette and Rosemary Quataro did an amazing job of putting it all together so beautifully.  People enjoyed the wonderful selection of finger sandwiches, scones, cookies, cakes and more that flooded the table.  Although primarily attended by women, there were a few men there, including Charlie Carroll sporting his tape measure suspenders.

Watch for details on next weekend’s Happy Hour Party, 12/15 from 3-5:00.  The festival is open Sat. & Sun. from noon to 4:00 (5:00 next Sunday).  A fun, relaxing way to shop in a beautiful venue, with a great selection of over 2,000 unique affordable items crafted by Rocky Neck artists.

E.J. Lefavour

The Awesome Foundation Comes to Gloucester

Hi Joey- I’m sure you are aware of this group but maybe not, but I’m proud to say I’m the newest Trustee of Awesome Gloucester and attended my first meeting last night at the Gloucester House.   Attached please find a press release about Awesome Gloucester.  There are no names of the 20 Trustees listed, honestly I haven’t met all the other 19 yet, but I was excited by the energy, enthusiasm and commitment to Gloucester that I felt in the room last night!  Simply Awesome.  I hope you will run something so that everyone knows that there is seed money available for all things that make Gloucester Awesome- no strings attached- and the application process is simple.  

Happy Holidays,

Grace Giambanco Numerosi

The Awesome Foundation Comes to Gloucester

Anyone who lives in Gloucester knows how awesome this town city is, but few know that a philanthropic group now exists to make Gloucester even more awesome. The name of this group is – as you might have guessed – Awesome Gloucester.

Awesome Gloucester is a local chapter of the Awesome Foundation, a global “experiment in community philanthropy” committed to giving out $1,000 micro-grants each month.  The group gives “no strings attached” micro-grants to applicants deemed to have the most awesome idea to enhance the community in some positive way.  The local chapter is made up of a board of twenty “trustees of awesome,” all of whom are members of the Gloucester community with an interest in supporting the positive aspirations of others and encouraging a spirit of open innovation in the city.

People of all ages are encouraged to enter project applications for consideration of these monthly micro-grants.  Awesome Gloucester is especially looking to fund projects that may not have any other avenue of funding, including project ideas that may be unconventional.  Though projects can be awesome in almost any way, Awesome Gloucester seeks to fund ideas that will be significantly enhanced with $1000 cash infusion. 

The group is also interested in supporting projects that fall into the following categories: (1) Innovation in Marine/Fishing Industry, (2) Preservation of Maritime Culture and Heritage and (3) and Community Appreciation and Togetherness.  Running through each category is a single concern: How is this idea, once implemented, going to make Gloucester more awesome?

To apply, interested teams and people need to fill out a very basic application online:  In a nutshell, to apply, applicants need to answer three main questions:

1.    Tell us about yourself.
2.    Tell us about your project.
3.    Tell us how you’ll use the money.

The deadline for applications is the 15th of each month.  From there, the process is pretty simple:  The twenty trustees will review and vote for their top three favorite projects. Then, three finalists will be invited to the Gloucester House restaurant for “Pitch Night,” or what some call “$1000 Thursday.”  (This happens the first Thursday evening of the next month). Next, the applicants each take a turn making their pitch to the trustees who then vote for the project they want to fund.  That night, a winner is announced and given $1,000 in cash on the spot!

The $1,000 micro-grant comes from the pockets of the 20 trustees who each donate $50 a month. As there are no strings attached to the grants, Awesome Gloucester simply wishes each winning applicant the best of luck without placing any demands on them once the money is awarded.  The group simply places faith in the goodness of people participating in the process.

Awesome Gloucester has already had its three successful pitch nights at which it awarded “Glosta Lobster”, Cape Ann Art Haven and Kestrel Educational Adventures each $1000.00 grant!  How cool is that?!

Find us at:

Updated With Up Close Photos!!! Holy Canoli Batman!!! Anyone Know What Kind Of Stealthy Boats Were Zipping Around Yesterday?

Photo from Dec 7, 2013



Could it be this?

Combatant Craft Assault (CCA)



Mark Anderson Sends Photos From Dun Fudgin Boat Ramp Behind The High School  It isn’t just the Airforce using Stealth Technology




Annual Antiques and Collectibles Sale at Second Glance on Sunday, December 8


Hi Joey,

Hope you can help us get the word out! Second Glance will offer a special selection of antiques and collectibles on Sunday, December 8, from noon to 4 p.m. Artwork, dishes, books, silver, jewelry, vintage linens, Americana and much, much more.  We have so much stuff this year that we will be restocking our shelves at 2 p.m. Regular merchandise will also be available. 

It is a great chance to find something unique for those special people on your shopping list.
Second Glance is located at 2 Pond Road, in Gloucester.  All proceeds will help provide Holiday Meal Baskets to local families. Visit for more information. 


Community Photos 12/9/13

Good Harbor Beach in December, Gloucester MA From Elinor Teele


Square Topsail Schooner Lynx pictured leaving Gloucester harbor Tuesday Dec. 3rd.   –Photo by Len Burgess
America’s Privateer Lynx is a square topsail schooner based in Newport Beach, California. She is an interpretation of an American letter of marque vessel of the same name from 1812. The original Lynx completed one voyage, running the Royal Navy blockade; the British captured her in 1813 at the start of her second voyage and took her into service as HMS Mosquidobit.
The replica of Lynx sailing today was designed by Melbourne Smith of the International Historical Watercraft Society, based on historical data, and built by Taylor Allen and Eric Sewell of Rockport Marine at Rockport, Maine. She was launched on July 28, 2001 at Rockport, making her a new addition to the tall ship community. Her port of registry is Portsmouth, New Hampshire.
Today, instead of fighting the British like her original counterpart, she serves as a sailing classroom.
The Lynx Educational Foundation is a 501(c)(3) non-profit, educational organization, dedicated to hands-on educational programs that teach the history of America’s struggle to preserve its independence.


GMG New Local Business Announcement- Styles on Main In Former Tony Ciulla’s Barber Shop

Styles on Main opened their doors July 1st 2013. styles on Main was formally known as Ciulla’s Barber Shop. Ciulla’s has been around for 45 years and now has been transformed into a full service salon by the niece of Tony Ciulla. We are proud to be continuing a business that has been in Gloucester for decades.
You can always find us by the Ciulla’s sign on the front of the salon.
We believe your should enjoy your salon experience so we have created and fun and comfortable atmosphere for men, women and children. We are a professional staff decated to bringing the most up to date styles and color.
We carry a full range of Organic salon products and Organic color!
Check us out on Facebook or at
Join us for our Holiday Open House! Thursday December 12th 6-10pm

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Community Stuff 12/8/13

Cookie Crumbles 8

Hi Joey,

Next Thursday Kids Unlimited is having an open house. I have invited Family, Friends and Customers and I would like to extend and invitation to you and yours.

We will have entertainment, refreshments as well as shopping discounts. I was hoping you could post the attached invite. Thanks again for your help as always.

Chris Orlando


New personal concierge/personal assistant/house management and private chef services


Malva Crothers, Rockport resident, has begun the business of looking after, giving relief and supporting those who need more time. If you desire personal assistance, home management and/or private chef services Tending- The Sweet Life is there help. Malva will take your “To Do List” and get it done. She’ll personally prepare and present an extraordinary meal and clean-up your kitchen. For those of you that either don’t have the time, desire or know how to complete an energy-draining, time- consuming task please contact Malva at Tending- The Sweet Life… she absolutely is ‘Like your mother without the complaining!”


Get Unzipped on Amazon, Kindle, or Nook!

Ipswich Unzipped is a full year’s worth of small-town New England humor — say humah — plus goofy cartoons. The perfect book for your bathroom? Or someone you love? Or the bathroom of someone you love?
Click away, and simplify your stocking-stuffer shopping!
Paperback on Amazon
Nook Book
Merry Christmas!
Doug Brendel

For my friends in the Ipswich area:
Please join me for “An Outsidah Christmas” at the Ipswich Inn on Friday, December 13th, at 7 p.m.

  • $22.50 per person, reservations required, seating strictly limited
  • Hors d’oeuvres, BYOB
  • Proceeds to benefit needy children in the former USSR

This will be a very fun evening of Christmas-themed entertainment, Ipswich humor, and who knows what other stuff?
An array of the Ipswich Inn’s classic warm hors d’oeuvres will be served at this BYOB charity event.
Only 40 tickets are available. Proceeds will benefit abused and abandoned children in the former Soviet Union, who receive support through “New Thing,” our humanitarian ministry.
My three Only in Ipswich books, including the newly released Ipswich Unzipped, will also be available for purchase and autographs at the event. These proceeds will also go toward care of the children.
For reservations or more information, contact Becky Gayton via 978-356-2431 or
Enjoy a fantastic evening out and bring Christmas to these wonderful children. Please don’t miss out. Make your reservation today. Thanks!