My View of Life on the Dock
Ohana Pre-Opening Pictures and Interview With Alyssa Cohen
Here’s the address- 151 Main Street Gloucester (across from the Lone Gull)
telephone- 978-283-3200
Ohana will open it’s doors to the public Wednesday night May 23rd. Do yourself a favor and get there before this place blows up and you can’t get a table.
click below for video interview with Alyssa Cohen, wife of Chef Enx and front of the house manager
The human eye could barely make out the right side of the rock but the long exposure showed a much more interesting picture.
The pictures under the top one are all crops from the camera with the lens fully extended.
Last year I spotted a juvenile Black Crowned Night Heron With It’s Momma On June 17th-
Posted on June 17, 2011 by Joey C
Click below to listen to the sounds they make at www.allaboutbirds.com
We usually average 30-35,000 people a day. Monday was a little above average. My guess is that people who were outside enjoying the weather all weekend finally came back to their computers on Monday with the rain and being back to work.
Have you subscribed to get the daily GMG feed emailed to you so you won’t miss a thing?
If not you can by clicking this link and get with all the cool kids.
A good day for the home team. #Boom!
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
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
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-
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
Hi Joey,
Can anyone tell me what this beauty is- the butterfly looks like a Monarch but the blue spots got me…
Ciao
Cynthia
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)
#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
Click below for the slide show with more food pics and the who’s who of Local celebs making the scene-
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
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.
Holy Crap How Brilliant!!!!! You Can Call The Boat Directly and Request A Pick Up!!!!!!
Are You KIDDING ME???
HOW BRILLIANT IS THAT?
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
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.
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
All I’m gonna say is to call and get your ressies now because in two weeks you won’t get in once word gets out! Tell em Joey from GMG sent ya!
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
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.
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.
Here is Sarah’s recipe for Indonesian Barbecue:
Indonesian barbecue is my go-to, low-cal preference–modified to be lower-cal!
1 lb ground turkey
1/2 tsp ground cumin
2 tsp ground coriander
1/4 tsp black pepper
1 clove garlic, chopped
1 tbs bell pepper, diced (I use more)
1 tbs chopped onion (I use more)
1 egg, beaten (or Egg Beater, or 1/3 cup low-fat yogurt)
Preheat broiler (or barbecue grill). Mix all ingredients together well. Shape mixture into 2.5″-long, football-shaped balls. Broil for about 10 minutes, turning once halfway through. Done.
Okay lets get to the ratings, and of course I’m not tasting it but I’ll give the taste grade based on if a lack of perceived blandness getting highest scores.
1-10 in each category with the cumulative score being the final and minus 5 for a lack of photo.
Taste: All those spices you gotta go with a 9 on taste with the only ding being that I might like some type of dipping sauce to go over them so they wouldn’t be dry.
Easy To Prepare: Well it looks relatively easy. Not a crazy amount of ingredients or hard to find ingredients, you mix everything together, shape them into balls and broil them. Pretty easy but not simple enough to do in an office, I’m going 6 on easy to prepare.
Nutrition Value: Looks like a 10 to me. Here’s a question and I reserve the right to change this score based on my lack of fundamental cooking knowledge- when you broil this, do you use oil?
So the cumulative score based on the three criteria is a 25 minus 5 for lack of photo gives it a total of 20. If Sarah makes the dish and submits a picture within the next couple of days I’ll add in the extra 5 points.
Week 1 in the contest ends next Sunday night for submissions.
Check out Sarah’s Blog Here- http://seagardensandglass.blogspot.com/
Linda writes-
Joey! I just framed my latest acquisition and added it to the Joey Ciaramitaro Masterpiece Collection. Looks spectacular, don’t you think? Linda
Well Linda you certainly picked out some very “Gloucester” themed photos! I thank you for your support!
Viking and her crew (including Rob – pictured) prepare Eleanor for her trip to Boston.
Construction portfolio: http://kathychapman.viewbook.com/album/tea-party-ship-eleanor
Photographs © Kathy Chapman 2012
Good Morning Gloucester 