Join the livechat at www.facebook.com/goodmorninggloucester at 9 am Sunday morning

YOU CAN ALSO SUBSCRIBE AND YOU’LL NEVER MISS AN EPISODE-

The surf is still noisy, but the nor’easter has passed out to sea. Back to the daily walk (we were fortunate not to lose power or have damage).

After the storm

Have we not discussed how outrageous the Serenitee Reward card is? Just this week alone they loaded two free $10 rewards on the card to use on rainy days. Then you get a free entrée loaded on your card to use during your birthday month.

Absolutely tremendous value and it cost’s NOTHING to sign up. It’s literally all rewards for free!

Download the Serenitee Rewards App Today

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Apple App Store Google Play Store

The Serenitee Rewards Card allows you earn points towards free food and experiences every time you dine at one of our restaurants. You earn 10 points for every dollar spent. All you have to do is check in using your Serenitee Rewards App or put your Rewards Card next to your credit card when you pay. Here are the standard rewards:

2,500 points = Free Appetizer, Salad or Dessert
3,500 points = Pizza, Sushi Roll or Sharing Platter
5,500 points = Free Entrée
 

But there’s more…

• We also add surprises through the year. You might find a free appetizer show up on your card for The Spot Winchester, or lunch at 15 Walnut, or sushi at Opus. 
• You always get a free entrée and dessert to celebrate your birthday month 
• You can attend some of the special events and theme dinners that our restaurants host throughout the year for free with your points 
• You can also redeem your points for Serenitee Bucks; click here for more info on Serenitee Bucks and other FAQs 

How Do I Become a Rewards Member?

Don’t want to worry about remembering your Rewards Card? The Serenitee Rewards App offers all the functionality of a Rewards Card and more! It is available to download for free from the Apple App Store or Google Play.

If you’re prefer a phyical Rewards Card, simply: 

• Ask a server at any restaurant
• Fill out this form & we’ll send you one

Pre-dawn…

Ordering for the weekend is live-

NEVER MISS SAVOUR COMPLIMENTARY WINE TASTINGS, THE OCCASION TO EXPERIENCE YOUR PERSONAL TASTING, WHEN YOU VISIT, AT YOUR CONVENIENCE.  

WHAT: Inviting your personal “tech” wine tasting, the occasion to sample up to 20 fine wines using our Digital Wine Machine, throughout the day, Tuesday thru Saturday, at your convenience.  Using this “digital taster”, unique on the North Shore, couldn’t be easier…and
it’s complimentary.  

WHY: For your sensory enjoyment…a wine’s color in the glass, the array of aroma, what tastings reveal…learning about each wine.                  
>new fine wine selections are regularly added, the opportunity to sample wines new to you.
>sip fine wine with imported Riedel glassware
>Ask Kathleen for wine to food pairing recommendations  
>each wine is stocked below the wine machine

WHO: Just You & “The Machine”  

WHEN: Whenever you visit – Tuesday to Saturday – during business hours, 11am to 6pm

HOW: Insert a plastic card into the slot, upper left side of each of the 4 units. Place glass
below a spout, and press the lit green button above the selected bottle …it’s a breeze. 

A Sampling of New Wines Recently Added
Les Launes, Crozes-Hermitage, Northern Rhone Valley, Delas, 2018 Alc. 14% Varietal: 100% Syrah, Alc. 14.0, Tasting: Black raspberries, sappy herbs, and Christmas spice notes, a elegant texture, and polished tannins. Pairs well: lamb, game (deer, venison), beef, Ratings: Jeb Dunnuck 91, specialist Southern Fr. grapes.

Allomi, The Hess Collection, Napa Valley, Cabernet Sauvignon, 2018 , Alc. 14.4%
Tasting: red fruit, herbal notes complements a dense black cherry and blackberry core, bright acidity, full-bodied, smooth texture.  Pair well: game, mature & hard cheese, lamb, cured meats Ratings: Wine Spectator 90, Wine Enthusiast 90, James Suckling 92  

San Salvatore Falanghina, Campania, It, southern Italy white wine, Varietal: Falanghina, 2019,  Alc. 13%, Tasting:  This Campania white reveals the delicate interplay between blossom, nectarines and fresh herbs, exciting on the nose. The acidity is electric and really takes this through a wealth of layered stone fruit to a spicy finish. Ratings: James Suckling 92    

Special Wines to Celebrate Halloween: From Tasmania, Australia
Devil’s Corner Pinot Noir  2019, Tasmania, Australia, Alc. 13%, Tasting: fruit forward, elegant dark cherry, raspberry, strawberry earthy oak red fruit, vanilla, pepper and dried cranberry. Rating: Wine Enthusiast 90  

Devils Corner Chardonnay, 2020, Tasmania, Australia, Alc. 13%, Tasting: flavors of melon, peach, ginger and toasty oak nuances. It’s both corpulent and refreshing, linear and crisp, Rating: Wine Enthusiast: 92
Welcome your donation any amount (suggest $5) for Pathways for Children. Thank You!

Please Note: If you are not fully vaccinated, please wear a mask when not tasting wines.

Welcome all wearing masks for our mutual health and well-being.   Thank you, Kathleen

Upcoming Savour-Saturday Guest Host
Wine Tastings in November!

Saturday, November 6th
2pm- 4pm
Casey Gruttadauria
Ideal Wine & Spirt    

Saturday, November 13th
2pm-4pm
Gordon Alexander
Terrior Wines

Saturday, November 20th
Featuring Out Digital Wine Machine
                                                      sample up to 20 fine wines                                                      
Tuesday – Saturday

Saturday , November 27th
2pm -4pm
Patrick Walsh
Provence Wine Imports, Inc. 

Savour Wine & Cheese  l  76 Prospect St.  l  Gloucester l  978. 282 .1455

savourwineandcheese.com   

Over the past few weeks, I have been watching the progress Cheryl’s Signs has been making giving the World War II Memorial sign on the Boulevard a makeover. I asked if this was in preparation for Veterans Day, but she said it was part of a planned “refresh” for the signage. Progress was weather dependent so it took a few trips for her to complete the work. Nicely done! Thank you.

To our Gloucester Biotechnology Academy Friends and Supporters:

Last month, 18 young people – the Academy Class of 2022 – began their journey toward careers in the life science industry. By enrolling in the Academy, they have taken a leap of faith that, with skill training and mentorship, they can succeed. 

Come graduation next June, the students walking across the stage will be lightyears from where they are today. On the first day of the new school year, students arrive cautiously optimistic as they pass through the Academy glass doors. They peer into the lab, seeing DNA sequencing machines and lab benches full of supplies, others seek a spot to drop their bag and jacket, making themselves at home. Then, they all take a seat for the first time at the Academy lab bench.

Most are nervous and a little fidgety. Some are unsure they belong. There is worry. But there’s also excitement, wide-eyed curiosity, and the enthusiastic chatter of friendships in the making. My fellow teachers and I take this all in because we know the students’ journeys are just beginning. 

Our student body this year comes with a range of previous experience: restaurant and supermarket workers; a medical assistant and animal shelter employee; and even a whale watch tour guide just to name a few. This year 62% of students identify as female, an encouraging trend as GMGI works to diversify STEM. As you’ll see in the profiles of Kristina and Collin, we have an incredible group that makes up the Class of 2022, and I hope at some point you have the opportunity to hear from them all. 

None of this would be possible without the support of donors and friends. You make the incredible journeys of our students possible. From all of us at the Academy and GMGI, you have our deepest thanks. 

Warm regards,

– John Doyle, Education Director

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Kristina Bandoni, 28, Gloucester 
 “Since graduating from Salve Regina University with a degree in Environmental Science in 2016, I’ve spent my time traveling and working at a local animal shelter. I enjoyed my job, but I found myself feeling a little unfulfilled and like I wanted to pursue something different. A friend told me about the Academy, and it seemed like a once-in-a-lifetime opportunity to not only try something new, but to have one-on-one access to such accomplished instructors that are willing to help a newcomer. I didn’t have anything to lose, so I took a chance and applied. 

Deep down, I always knew I could do anything that I put my heart in to, but I never imagined it would be something like this. All the experiments and lessons have been so interesting, and the teaching style of John, Steve, Che and Joe has made the program feel accessible, even to someone like me. I can’t believe how much I’ve already learned and how confident I am in working in the lab. When I do struggle with something, like math, the instructors are always willing to stay after to make that I understand the concepts, pushing me to be the best I can be. It’s a very accepting and welcoming environment at the Academy, which I think everyone benefits from. I hope to move forward in the biotech field so that one day I can become a mentor for people new to the field, just like I’m getting at the Academy now.

This program has totally changed my view of the future. I always knew I had the potential to do big things, but I felt as if I had fallen off track and got stuck in a routine of needing to pay the bills. I wanted to reach for more and to work in a field that I was passionate about, but I didn’t really know how to go about finding the right options. After hearing about this program, I felt hopeful and like I was back on track.”

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Collin King, 21, Peabody  “I heard about the Academy through a family member, while I was taking classes to be an HVAC tech. The job I was working didn’t have any real possibility of advancement, so the Academy sounded like a great opportunity. The chance to bring some good into the world, not just a way to make money, excited me and was a big reason on why I wanted to apply.  On the first day of class, I was surprised at the variety of students. Everyone was incredibly nice and helpful, but there was a wide range of characters. I think I was expecting the program to be filled with a bunch of stereotypical ‘science-types’. Instead, it’s a group of us who are interested in science and looking for a way to make it a career.  I’m usually disorganized and messy, so I knew going in that the note-taking and organization would be a challenge. Talking in front of the class is also a big source of anxiety for me. Recently, I had to give a presentation about the results of a DNA extraction we just preformed, and I was very nervous. But I asked my classmates and friends for help practicing and reviewing my slides, and the presentation went great. What I like best about the program is how it feels. When we are in the lab, it really feels like we are working a real job rather than being in a classroom. During my HVAC classes, it never really felt like what it would be like in real-life.  Here, you get held to the standards you would be held to in a real lab.  Just a few months ago, I figured I was going to be installing HVAC equipment as career, but now I know I have better options. I don’t know exactly where I want to work yet, but I know it’s in a lab!”

Happy birthday to our fearless captain Joey C! We are very grateful to call him a friend and he’s a loyal friend of our favorite city Gloucester. We love our GMG family but it wouldn’t be what it s without Joey’s leadership. Thank you Joey for adopting us into your GMG family. It’s been a wild ride and we look forward to future adventures. Happy happy birthday!