Category: Eats

Food Feuds In Essex–the Great Fried Clam Battle Airs Tonight–It’s CLAMTASTIC!

Posted on by laurielufkin

“Iron Chef, Michael Symon dives into this seafood battle head first. In Essex Massachusetts (http://visitessexma.com/) it’s all about fried clams but Woodman’s and JT Farnhams make them better than anyone else. Michael Symon jumps in their kitchens, talks to foodies and even goes clamming to figure out who has best fried clams in Essex.”

I grabbed this blurb about tonight’s episode from Internet Movie Database online because it pretty much sums up the action that took place here in our gorgeous town in July—but I have a few behind the scenes photos to share with you, courtesy of the wonderful crew at Essex River Cruises (http://www.essexcruises.com/) who took Chef Symon to the clam flats to see where these delicious fried morsels of seafood goodness came from.

Iron Chef Michael, Dillon from Essex River Cruises and the TV crew prepare for the clam digging–looks like they are waiting for the tide to go out a little more to me.

Receiving instruction on how to dig for clams–and it is a good thing because that clam fork is pointed and sharp!

Iron Chef Symon finds a razor clam.

Something you don’t see to often and might never again–makeup touch ups on the clam flats.

Chef Symon, Producer Mark Summers and the crew.

As much as I wanted to be there, I was taping my TV own show that day.  However, I asked a friend who works at Woodman’s to get me an autograph, and she did–thank you Roisin–and thank you Chef for taking the time to sign it:

I love what is says!

The fried clam was invented in Essex so this was the perfect place for such a food feud for sure!  Here is a link to they history of the friend clam

http://www.woodmans.com/history/history.cfm

and in the interest of fairness, here’s a link to JT Farnham’s listing on the Visit Essex dining page:

http://visitessexma.com/essex_ma_pg/restaurants.html

Be sure to tune in at 10:oo pm Eastern Time tonight to Food Network and find out who wins this epic battle of the fried clam.

I know………….but I am not telling!

Things To Do- ESSEX CLAMFEST 2010

Posted on by Joey Ciaramitaro

ESSEX CLAMFEST 2010

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The Essex Division of the Cape Ann Chamber of Commerce will sponsor the twenty-eighth annual Essex ClamFest on Saturday, October 23 (rain date: Sunday, October 24), from 11:00 a.m. to 4:00 p.m. at Memorial Park in Essex.

The highlight of the day will be the Clam Chowder Tasting, a competition that pits area restaurants against one another to determine who serves the best chowder on Cape Ann. Several local restaurants are expected to serve up their favorite chowder recipes starting at 12:00 noon and ending at 2:00 p.m.

The chowder will be judged by Legal Seafoods President & CEO Roger Berkowitz, Senator Bruce Tarr, Rep. Ann-Margaret Ferrante, Essex Town Selectman Jeff Jones, Chamber President Kathy Low, Amy Harnois of TD Bank and local personality Ed Collard. The public will also have the opportunity to sample and vote on their favorite chowder.

In addition to the Chowder competition, an interesting variety of activities has been planned, including an arts and crafts area; entertainment throughout the afternoon; the Lions Club food pavilion; an Ipswich Ale station; organization, church, and non-profit tables; a number of rides and games for the children; a health fair, a free flu shot clinic from 11am-3pm, and a raffle for a catered clambake by Woodman’s to benefit the Essex Elementary School. The crafts area and the rides will be open to the public starting at 11:00 a.m.

For more information:
Cape Ann Chamber of Commerce
33 Commercial Street, Gloucester, MA 01930, 978-283-1601

My Happy Place

Posted on by blackswanbeth

When you’ve just been stuck inside for a week with the flu, you need a warm happy place with lots of healthy comfort food and warm lovely people. Dom’s Trattoria in Beverly Farms looks like a pizza joint from the outside, but stop in any day and mouthwatering specials fill the case, in addition to their extensive menu. Angela and Ralph own the place and Joyce is the cheery welcoming committee! Angela also does a cooking show on local cable access and they have a healthy school lunch program (lucky kids). All the ingredients are fresh, local, and you won’t find any high fructose corn syrup or other nasties. They carry the local soda Spindrift made right here in MA. She even does creative subbing with whole wheat flour in dishes and a full serving of cauliflower puree for half of the cheese in the mac’n cheese for a healthy twist. (Creamy and delicious – you wouldn’t know – that sneaky Angela!) Most everything is available wheat and gluten free too! Stop in, say hello, and trust me – order the special!

Check out their video on Boston.com. Photos of Angela and the wee one’s clean plate club membership stamp of approval, Ralph and Joyce, some delicious food including their awesome quiche and tart which will spoil you for all others, cheesecake in the case before dinner and by the time we finished dinner (it was light and fluffy), homemade bread and free apples, menu and cookies!

PS: Joey, add them to your free WiFi list when you get a chance.

2010 Cape Ann Restaurant Week Menus

Posted on by Joey Ciaramitaro

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The following restaurants are participating in the 2010 Cape Ann Restaurant Week. Click on the restaurant name for their special menu offerings.

Click on the following community names for a list of restaurants participating in that community only:

Gloucester
Rockport
Essex
Manchester

Updated:10/12/2010

Alchemy Tapas & Bistro
3 Duncan Street
Gloucester, MA 01930
978-281-3997

The Azorean
135 Washington Street
Gloucester, MA 01930
978-283-5500

Bistro 127
at the Yankee Clipper Inn
127 Granite Street
Rockport, MA 01966
978-546-0001

Cala’s Restaurant
7 Beach Street
Manchester, MA 01944
978-525-3304

Dog Bar
65 Main Street
Gloucester, MA 01930
978-281-6565

The Fish Shack
21 Dock Square
Rockport, MA 01966
978-546-6667

Franklin Cape Ann
118 Main Street
Gloucester, MA 01930
978-283-7888

The Grand Cafe
at the Emerson Inn by the Sea
One Cathedral Avenue
Rockport, MA 01966
978-546-6321

The Landing
@ 7 Central
7 Seven Central Street
Manchester, MA 01944
978-526-7494

Latitude 43
25 Rogers Street
Gloucester, MA 01930
978-281-0223

Lobsta Land
10 Causeway Street
Gloucester, MA 01930
978-281-0415

My Place by the Sea
68 Bearskin Neck
Rockport, MA 01966
978-546-9667

The Patio
12 Lexington Avenue
Gloucester, MA 01930
978-525-3230

Periwinkles
74 Main Street
Essex, MA 01929
978-768-6320

Seaport Grille
6 Rowe Square
Gloucester, MA 01930
978-282-9799

The Village
55 Main Street
Essex, MA 01929
978-768-6400

Windward Grille
109 Eastern Avenue
Essex, MA 01929
978-768-0050

Tapas Corner Beverly Ma

Posted on by Joey Ciaramitaro

Here’s what I can remember-

Rice, Zucchini, Coconut, Rasberry,Cheese ,Carrots,Steak.

Always super fresh-always a creative menu-always reasonably priced.

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4th Annual Cape Ann Restaurant Week- It’s On!!!! Poll

Posted on by Joey Ciaramitaro

4th annual Cape Ann Restaurant Week is upon us!

It starts on Sunday, the 17th and finishes up on the 22nd. Lots of great restaurants on Cape Ann and should be a blast.

Here is a list of all the restaurants on it along with their menus www.capeannchamber.com/rw.

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CAPE ANN RESTAURANT WEEK
October 17-22, 2010

Brought to you by the Cape Ann Chamber of Commerce

You won’t want to miss the tastiest week in fall! For six delicious days, participating Cape Ann restaurants will entice you with a delicious three-course dinner, all for one low price of $25.00 (not including beverage, tax or gratuity)! With no passes to buy or cards to punch, this mouth-watering event is designed to put a smile on your face! You’ll want to eat out every night of the week!

Do you plan to participate?

A Little B&B Rocks At Soma With New GMG Contributor Mr Patrick Ryan

Posted on by Joey Ciaramitaro

In a snifter of course.

I dig the bar at Soma in a big way.  Props to the person who designed the joint.

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The Farm Downtown- Noah Gives Us The Skinny video

Posted on by Joey Ciaramitaro

Noah tells us how the Farm Downtown at 350 Rantoul Street Beverly MA differs from the Farm Bar and Grille.

This place is destined to be one of those joints where you would drive 20 miles  to go for takeout because it’s that good!

Come Mock Me

Posted on by Joey Ciaramitaro

This afternoon (as long as I get out of work in time) I’ll be moderating a Food Bloggers  Summit at the Rockport Harvest Fest.

The Food Bloggers Summit was put together by Heather Atwood.

Food Bloggers Summit:  4:30 PM An open discussion among local food bloggers, featuring Abby Cahill O’Brien of 5thjoy, Heather Atwood of Food for Thought, Jane Ward of Food and Fiction, Kristen Nyberg and Jill Rose of North Shore Dish.  Moderated by your boy Joey of Good Morning Gloucester.

I’m not really sure who would want to listen to any of us talk about food or blogging but if you wanna come with a case ‘o tomatas and start hurling them in my direction it might make for a more interesting event.  🙂

It’s going to take place on T-Wharf.  Just look for the big huge tent.

Anyway if you are coming to Rockport Harvest Fest today (which you should) stop by the tent around 4:30 and don’t forget your tomatoes.

Duckworth Beach Gourmet Monthly Newsletter

Posted on by Joey Ciaramitaro

duckworth beach gourmet

Monthly Newsletter

October 2010

In This Issue

New Web Site

Recipe of the Month

Wine Tasting

Gloucester Education Foundation

Cheese of the Month

Wine of the Month

Thanksgiving Menu

New Web Site

Looking for our catering menu’s or  sandwich menu or want  to read about us in the news? Now you can easily do that with one click to our newly launched web site. We can be found at:

www.duckworthbeachgourmet.com

Recipe of the Month

Now that we’re into October and the temps are beginning to fall, why not warm up with a nice bowl of chili. This month we are featuring the Cherry Peach Pumpkin Chili. This product can often be found in the store. Click on the link below for the recipe. Cherry Peach Pumpkin Chili

Wine Tasting

We will be offering complimentary wine and cheese tastings throughout the month of October. We will send separate invitations to you regarding the date and times for each tasting. Hope you can attend!

Gloucester Education Foundation

The Gloucester Education Foundation (GEF) is a nonprofit organization dedicated to making Gloucester one of the five best school districts in Massachusetts in five years.
duckworth beach gourmet is proud to have the opportunity to provide food and service at their annual donors appreciation event at Hammond Castle.

Click on the link below to learn more about the foundation and all the exciting programs they support.

Gloucester Education Foundation

Rockport HarvestFest

Local Fare Fair on T-Wharf.  Featuring food made locally on Cape Ann and in New England, with Cape Ann Brewing Co. offering a taste of some local brews from noon to 5pm.  Come visit us at the local fare fair. Click herefor more information

Links


duckworth beach gourmet

Good Morning Gloucester

Facebook

Duckworth Bistrot

Isn’t March supposed to be the month that "comes in like a lion"?

In Gloucester, however, and especially here at the store, October has fit that definition. 

There was no better indication that our town, with all of its tourist attractions, is back in the hands of the locals than the happy throng that gathered here last Wednesday evening for our first Wine Tasting of the fall.  We lost count, but we think we greeted about 60 old and new friends during the course of the two hour reception and tasting. Someone from Annisquam said the ebullient atmosphere reminded her of Chowder Day.

We’ll be continuing that tradition, but on Wednesdays, so check the Web site and our e-mails for invitations to upcoming Wednesday evening wines and times.

Autumn is the season of bounty and abundance, and you’ll find it’s in full swing here. The shelves are brimming with new merchandise that we’ve sourced from artisinal purveyors both in New England and across the country.  We’re stocking up on all the goods that people tell us they want both for gift giving and for their own pantries as the days get shorter and colder.

Cheese of the Month

Cabot Clothbound Cheddar Cheese

Voted "Best Cheese In North America" and

continuing a long line of fruitful culinary collaborations is this clothbound cheddar from a collective of Vermont’s finest cheesemakers. Cabot makes these 35 pound wheels from the pasteurized milk of Holstein cows and delivers them to the neighboring Cellars at Jasper Hill for aging and maturation. The end result of this promising partnership: a nutty, complex, and perfectly sharp cheddar that proves American cheesemaking has trully come of age. Pair it with a fruity Cabernet or a big Brown Ale.

Wine of the Month

Cono Sur – Colchagua Valley, Chile

It is appealing in its rich and deep bright red colour, and has a complex and developed nose that is governed by sweet wild fruit aromas, were notes of cherries and berries are enhanced by slight toasty hints. This Pinot definitely has a personality of its own. It’s tasteful, with soft tannins and an excellent structure. Cono Sur is a great option for stuffed pastries (with chicken or vegetables for example), and all sorts of quiches. Pinot Noir is one of the most versatile varieties there is. It can go well with fish, or with poultry, pork and lamb. Creamy sauces and spicy seasonings are also an excellent choice.

Thanksgiving Day Menu

We don’t want to say the word "Holiday" but Thanksgiving will be here before you know it. Thanksgiving is the time to gather with your friends and family, turn on some football, and enjoy your Thanksgiving meal. duckworth beach gourmet has a time savings menu so you can do just that – relax and enjoy. Honor your family traditions with some traditional foods or add a new dish that you would like to introduce. Either way, we do all the prep work, you just reheat it. 

Fresh All Natural Turkey

Mashed Potato – $7.95 lb.
Roasted Fingerling w/Garlic and Herbs -$8.95 lb.
Sweet Potato – $7.95 lb.
Stuffing – $7.95 lb.
Red Wine Braised Cipolinni Onions -$8.95 lb.
Roasted Root Vegetables – $7.95 lb.
Haricot Vert w/Almonds – $8.95 lb.
Brussels Sprouts w/Caramelized Shallot – $7.95 lb.
Traditional Cranberry Sauce – $7.00 pint
Turkey Gravy with Sage-  $9.95 pint
Apple Pie – $25.00
Pumpkin Pie – $25.00
Pumpkin Cheesecake – $30.00
Gingerbread/Pear Upside Down Cake – $28.00 
Orders must be placed by 4:00 p.m. on Thursday, 11/18
All orders must be picked up no later than Wednesday, November 24th at 7pm
Call the store at 978-282-1414

While this month included a huge day for weddings: 10-10-10, duckworth beach gourmet has its own celebration going on this month. It’s our first anniversary! We opened the doors last year on October 17th. So, to thank all of you who have helped us survive and thrive during our first twelve months, we’re offering a special coupon below. Also, look for daily specials on our facebook page the week of October 18th thru October 23rd.

We are changing our menu to respond to the chill in the air, and we hope to see you often this fall.

Sincerely,

John Lamirande
duckworth beach gourmet

Save 20%

ONE YEAR ANNIVERSARY COUPON

On October 17, 2009, we opened the doors to duckworth beach gourmet. As a token of our appreciation for the support of our loyal customers, we would like to offer you a 20% off coupon to use at the store. Bring this coupon in and present it with your next purchase towards any product with the exception of catering and beer/wine purchases. Again, THANK YOU for your support!

duckworth beach gourmet

Offer Expires: October 30, 2010

The Farm Downtown- A Recipe For Success

Posted on by Joey Ciaramitaro

New GMG contributor Mr Patrick Ryan and I headed to The Farm Downtown at the new Rantoul Street Beverly location at 350 Rantoul Street for The Farm’s latest business venture and it looks like the boys have a big-time winner.

All the best of the menu form the Farm Bar and Grille in Essex served fast, fresh and CHEAP.

I’m stunned at how cheap the menu items are (most expensive item is $6.95) 

I ordered and before we knew it the bags of grub were sitting on the counter in front of me.  Continuing to chat with the woman who took my order, it wasn’t for 3 or 4 more minutes til I realized that the bags placed in front of me were ours.

The Farm pulled pork nachos are my absolute favorite nachos anywhere.

If they sold stock in these guys I would be a buyer.  It is absolutely astounding to me that three 30 year old maniacs that came from the corporate world “get it” so well on what people want and how to give it to them in a restaurant. 

Mark my words- These guys are just getting going.  They’re big now- they are gonna be HUGE.

Look for the video tomorrow with Noah.

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Some comments from Yelp–

Beverly, MA

cheryl c.

10/1/2010

I went to the Farm Downtown on opening day and was very happy with my experience.  It is a fairly small place (compared to its Essex cousin, which is a bar/restaurant) and has minimal seating.  I think it will succeed very well at the take-out level.  
The food is pretty much the same fare as the Essex location, but cheaper.  The fish tacos, which I adore, were $14 at Essex; $7 at Beverly.  Quite a big difference.  I don’t know if this is introductory pricing, however $7 for three fresh fish tacos (that are quite tasty) is a bargain in my book.  I also had the seasonal salad which was $6 and was fresh and packed with nuts, cranberries, apples and gorgonzola.  It’s really enough for 2, or leftovers for the next day.  
They were giving away pulled pork sandwiches, which are normally $4.25 for the small version and $6.25 for the large version, and it was quite good.  
The chicken tender app is $4.50 and if it’s the same as the Essex version, it will be one of the best buys.  They are very tender, and my order @ Essex was again big enough to bring home and throw into a salad the next day.  The breading could have a been a bit more flavorful for me, but as long as the chicken wasn’t dried out, i was a happy camper.  
The staff at the Beverly locale was doing a great job keeping up with customers on opening day and very pleasant to deal with.  There was no tip jar (which I tend to eyeroll at in most instances), but the gal behind the counter brought the food to our table (we thought we’d have to retrieve our own and would have been perfectly fine with that) and I would have gladly put something in a jar for that.
The hours here are going to be very good for those who make use of the Beverly "night life"; closing time is 2:00 a.m. on Th/Fri/Sat.  I have a feeling they’ll be doing a brisk business!

Wenham, MA

Peggy H.

10/2/2010

It was great! I love the Farm in Essex and this store is cheaper and more convenient!

Rockport Rotary Club Wine Tasting

Posted on by paultmorrison

This Saturday! Get your tickets online now! 100 wines in three hours. You can do it.

The Rotary Club of Rockport will hold one of its major fundraisers, a Wine Tasting at the new Shalin Liu Performance Center, on Saturday, October 16th. The event, from 5:00-8:00pm, will feature live entertainment, hors d’oeuvres and over 100 wines to sample. Tickets are available for $30 from any Rockport Rotarian, or through the Performance Center box office at 978-546-7391 x102, and on their website at www.rockportmusic.org. Wines are provided by Seabreeze Liquors of Gloucester.

Multi Marx Mushroom Mac & Cheese–Delicious, Comforting and yes, good for you!

Posted on by laurielufkin

Once in a while an offer comes along that is too good to refuse. I have lots of foodie friends who keep me connected when there are contests and giveaways to enter, especially when there is free food involved. To that end, Marx Foods (http://marxfoods.com/) offered food bloggers 5 wonderful sample packs of their dried mushrooms if they agreed to participate in their Blogger Mushroom Recipe Challenge (http://marxfood.com/mushroom-recipe-challenge/).

You know me, never one to back down from a challenge so this is what I came up with, bearing in mind four things:

1. Lil and I have a crazy life lately–like that is something new, right?–and having something I can freeze part of to eat at a later date works for us

2. The weather is getting cooler at night and some comfort food was on my agenda to make anyway

3. I had lots of odds and ends of cheese in the fridge that needed to be used

4. I have sneaky ways of making comfort foods much healthier than the traditional version but still very very delicious! I love a good mac and cheese but adding the reconstituted dried mushrooms and a bit of the mushroom “broth” gave this classic a whole new dimension of deliciousness! And not one person can tell that I slipped in the high fiber pasta for the traditional

Multi Marx Mushroom Mac & Cheese

1/2 cup dried Marx Porcini Mushrooms

1/2 cup dried Marx Black Trumpet Mushrooms

2 cups low fat milk

3 tablespoons flour

1 1/2 pounds light or reduced fat cheese, cut in to small cubes or shredded–I had about four ounces Muenster, mozzarella, a bunch of sharp cheddar and American in the fridge so that’s what I used, all light or reduced fat versions except the Muenster

2 -one pound boxes pasta–I used one box of Pasta Plus (the pasta in the yellow box) and then I found a new type of pasta–it is in a green box and it is multi colored–orange/tan/green veggie pasta with a full serving of veggies in every serving and full of vitamins and fiber but you can use regular pasta too!

1- 6 oz package fresh sliced crimini mushrooms

1 tablespoon olive oil

Salt & pepper to taste

Place dried Marx mushrooms in separate small bowls or cups. Cover mushrooms with boiling water and set aside to reconstitute while you are getting everything else organized–they take about 20 minutes to soften and plump back up.

In a large pan, whisk together milk and flour. Bring to a low boil over medium heat, whisking occasionally–mixture will thicken slightly.

In a large pot cook pasta in well salted boiling water–drain when cooked to al dente and set aside–be sure to read package directions as the whole grain pasta cooks differently than traditional. When drained, pour pasta in to a large bowl and set aside.

Drain dried mushrooms through a fine sieve, reserving liquid. Pat dry, chop and set aside-these are the black trumpet mushrooms.

When milk and flour mixture is at a low boil, reduce heat to medium low and slowly stir in cheese, a little at a time until melted. Add more cheese and continue until sauce is thick and velvety. Whisk a few tablespoons of the mushroom liquid in to the cheese sauce to spread that rich mushroom flavor all throughout the dish. I froze the rest of the mushroom “broth” and can’t wait to use it the next time I make soup.

In the meantime, in another pan melt butter in a large saute pan and brown mushrooms over medium low heat. Season with salt and pepper to taste and set aside.

When all of the cheese is incorporated in to the sauce, pour over cooked pasta and mix well. Add all mushrooms and stir to combine. Season with salt and pepper to taste.

I divided this batch up into three casserole dishes, put crumbs on two, wrapped them well and froze them. At this point you can add seasoned and buttered cracker or bread crumbs over the top if you wish. We ate the rest very happily two dinners in a row without the crumbs–delicious!

And there you have it–rich, delicious, earthy, comforting, nutritious, easy, cheesy and YUMMY!

4th annual Cape Ann Restaurant Week

Posted on by Joey Ciaramitaro

4th annual Cape Ann Restaurant Week is upon us!

It starts on Sunday, the 17th and finishes up on the 22nd. Lots of great restaurants on Cape Ann and should be a blast.

Here is a list of all the restaurants on it along with their menus www.capeannchamber.com/rw.

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CAPE ANN RESTAURANT WEEK
October 17-22, 2010

Brought to you by the Cape Ann Chamber of Commerce

You won’t want to miss the tastiest week in fall! For six delicious days, participating Cape Ann restaurants will entice you with a delicious three-course dinner, all for one low price of $25.00 (not including beverage, tax or gratuity)! With no passes to buy or cards to punch, this mouth-watering event is designed to put a smile on your face! You’ll want to eat out every night of the week!

Passports Breakfast Video

Posted on by Joey Ciaramitaro

Passports Now Serving Breakfast–Saturday, Sunday and Holiday Weekend Mondays

Thanks For Watching