Share your family photos from Thanksgiving or your table set up with all the grub laid out.
You Can Run But You Can’t Hide
Photo Kim Smith
Category: Eats
Thanksgiving Figs and Ducks
Gluten free figs dipped in dark chocolate and dusted with toasted almonds. Bound for Thanksgiving dinner near Plum Cove at Judy and Ray’s house. Cooking by Janet and styling by Fred. I wish you all Happy Thanksgiving.
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What is Your Favorite Thanksgiving Pie?
My family adores apple pie, as much as with Thanksgiving and Christmas dinners, as the following morning (minus the whipped cream and ice cream) My husband’s very favorite breakfast is scrambled eggs and apple pie, with a chunk of cheddar cheese. I don’t see anything wrong with pie for breakfast–its basically fruit with a bit of dough.
What’s your favorite Thanksgiving pie?Â
Apple Pie Centrale
Usually I make our apple pies with half Granny Smiths and half Gala apples. This year we had a mishmash in the frig, both Grannies and Galas, also Pink Ladies and Fujis. I am hoping the pies will be extra delish with the flavors and textures of the different cultivars of apples. What variety of apple do you think makes the best apple pie?
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A Fly on the (Bus) Wall
One thing I like about riding the CATA bus is the Transportation service, of course, but also the conversation among riders and drivers. It’s also interesting to just listen. Bus driver to older woman passenger: “My wife and I had dinner at the Emerson Inn last weekend, and it was fantastic. We started with a Caesar salad and Bruschetta. The croutons were still warm–you just knew they were home made. Then we split a Rack of Lamb, served over vegetables and potatoes. I never knew such a great restaurant was open year round in Rockport.” The older lady replied: “I went there when it was the Hotel Edward (1913-1965). I’ll have to try it.”
I can attest to the high quality of the food, as well as the unequaled view of the Atlantic Ocean. The Emerson is open for lodging all year, and serves dinner Friday, Saturday, and Sundays in the late fall, winter, and early spring. On Thanksgiving, they annually host a Grand Buffet, and I have no doubt it will be a meal you’ll remember. And the fly told me so. http://www.emersoninnbythesea.com/
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A Thanksgiving Tradition Like No Other- Franksgiving @FarmBarGrille
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Fun hostess gift for Thanksgiving
Virgilio’s bakery is taking order for this great hostess gift.
Virgilio’s Italian Bakery
(978) 283-5295
Bakery
8:30 am – 5:00 pm
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Ken Duckworth Hosts Catcher in the Rye Event
Michelle and Mandy
Ken Duckworth moderated a packed house at The Eastern Point Lit House Writer’s Book Club event, held at Duckworth’s on Sunday evening. Ken did a superb job both leading the lively and interesting discussion about Catcher in the Rye, and preparing a beautiful and delightfully delicious dinner for the attendees.
 Jenn Monroe and Barbara Boudreau
* Â * Â *
Ken’s beautiful dinner menu included out-of-this-world delicious meatloaf, yummy pan-fried potatoes, one of my very favorite veggies, broccoli rabe, deviled eggs, shrimp, fresh fruit and cheeses, and several fabulous salads.
The Writer’s Book Club at Duckworth’s is taking the month of December off, but will resume again in January with possibly a potluck dinner at the Eastern Point Lit House (Duckworth’s closes for several weeks during January). We’ll keep you updated about the details on GMG.
Although published in 1951, it was noteworthy to learn that Salinger wrote his first version of Catcher in the Rye, a play titled “Slight Rebellion of Madison” in 1946, while in the Army stationed in Normandy.
Catcher in the Rye has sold over 65,000,000 million copies and continues to sell approximately 250,000 copies each year.
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Our Friends Atlantic Saltworks Are Vying For A Shot At The Next Great Food Business Contest From Sam Adams and Entrepeneur.com Using Gloucester Salt!
Our Friends Atlantic Saltworks Are Vying For A Shot At The Next Great Food Business Contest From Sam Adams and Entrepeneur.com Using Gloucester Salt!
You can vote for them here
They Are One Of Five Finalists and Voting Is Super Easy
We’re searching for the next great food business and we need your help.
Entrepreneur has partnered with brewer Sam Adams for its Brewing the American Dream Wild Card Pitch Room contest where one lucky small business owner will have the opportunity to claim an impressive grand prize: a game-changing $10,000 business grant and mentoring from top experts from Sam Adams.
Entrepreneur has created a virtual pitch room to help select a Wild Card Winner who will travel to New York City to compete for the grand prize against regional Pitch Room finalists from Boston, Chicago, Denver and New York in a live throwdown December 4.
Here’s where you come in: We’ve narrowed the field to a selection of finalists who’ve submitted 2-minute videos of their best sales pitch targeting prospective retailers for their food or beverage product. We need you to vote for the submission you find the most creative, passionate and viable. Just cast your vote for the Wild Card spot soon. Audience voting begins November 13 and ends November 19 … so cast your vote for the Wild Card spot now!
Article updated November 12, 2014 to reflect latest contest phase.
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Passports Wine Dinner Coming Up NOV 20TH
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Limoncello Making: Part Two
Last night we strained and bottled (and sampled!) out-of-this-world-delicious limoncello. The first time I had ever tasted limoncello that I found to be enjoyable was while filming at the Groppo Family’s Feast of Saint Joseph celebration. Nina serves her icy cold homemade limoncello in the traditional tiny glasses and I think it is so much better tasting than commercially bottled preparations. The flavor of her limoncello is intensely lemony fresh, sweet, and tart all at the same time, without the alcohol burn on the way down.
The limoncello doesn’t look that appetizing in the pre-bottled stage.
As part of the film’s sequence on Feast preparations, Nina and friends Cathy Gunn, Kathy Pratl, and Jane Beddus very graciously agreed to allow me to film during the different steps of limocello-making, along with inviting me to participate and make my own batch! Nina and her family and friends have been so wonderfully helpful and accommodating with Gloucester’s Feast of Saint Joseph Community Film Project and I will be eternally grateful. Making limoncello with these sweet ladies has been so much fun and a wonderful reminder of the delight and joy that comes from sharing a project with friends.
Catherine Gunn, Nina Groppo, Janer Beddus, and Kathy Pratl
After bottling, we sampled each other’s batches, the reason being that they were all made in slightly different ways; several types of lemons were used, some had more vodka, and some had more simple syrup. Kathy pointed out that the because the recipe is so super simple, the only real error in making would be if you were to grate the lemons to close to the pith, which would make the beverage bitter.
Needless to say, we had a ball sampling all, as well as indulging in the beautiful array of cookies and treats prepared by Nina. To see more photos visit Jane Beddus’s FB page here.
The sieve we found to be the easiest and most effective for straining the pulp was a simple wooden flour sifter, used with cheese cloth, that Nina had purchased in Italy (see below in the Vine).
Nina served hot, freshly roasted chestnuts. To remove the shell, simply give the chestnut a slight whack. The nut opens and the meat is easily removed by hand.
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Here’s a novel idea: FREE BENEFIT CONCERT
Yup, it’s free … and it’s a benefit for one of our favorite charities, The Open Door.  Here’s your chance to have a great Saturday night before Thanksgiving and show these people they’re on to something!
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Beautiful Mama Jessica Brand and Baby Emerson
Last weekend I had the joy to meet Jessica Brand and her adorable baby boy Emerson when she stopped down at the dock to talk to Joey about her company Dinner Dealer and her upcoming event, North Shore Emporium. You can hear all about the event as well as the fabulous deals she is offering for this years’ Dinner Dealer deck–Passports, Duckworth’s, and Foreign Affairs, to name only several of the outstanding restaurants participating–by listening to today’s Couples in Love Podcast.
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There’s a New Slice in Town
Seaside Pizzeria on Railroad Avenue in Rockport!
So, I guess they’re not totally new, but they are new to the Schrafft family. Â I think they opened a few months ago, but we went for the first time 2 weeks ago. Sadly, we scarfed down our pizza before thinking to take a photo. Â Sooo, we had to order it again last night.
YUM.
We got a large pizza with ricotta, linguisa, and eggplant. Â My husband, who does not throw compliments around all willy nilly, said that it might have been his favorite pizza ever. Â Them are some pretty big props, Seaside Pizzeria, I assure you.
Our bill came to $17.something. Â Not cheap, but not expensive….and, either way, worth every single penny.
For the record, they also deliver.
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Savour Wine and Cheese Second Annual Fall tasting
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The Move…
I can’t begin to thank Capt Pete Mondello enough for his recommendation for the cryovaced (spelling?) frozen 8 oz portions of tuna at Market Basket for $6.50 per lb. Also available at Stop and Shop. Get the little container of real wasabi too.
So you get a portion, leave it out for a couple hours to thaw, cut open the package carve off a slice, spread on a little wasabi and drizzle soy sauce. I stuffed myself with about 6.5 ounces. Straight lean protein. Delicious. No Brainer city.
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CAFM Dinner and A Movie Nov 9th
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Ales For ALS Coming Up November 9th
Event Details:
Tickets are available here:
This year menu will feature a wide selection of local hand crafted breads from Iggy’s Bread, Woodman’s Clam Chowder, Cider Donut Munchkins from Kate’s Table, Roasted Turkey Breast served with a Cranberry Orange Relish, Sliced Skirt Steak with a Horseradish or a Chimichurri sauce and Fennel Sausage with Peppers and Onions.
The homebrew competition will include entries from
- Gary & Jill Rogers (Byfield) Defending Champion
- Jake Rogers (Ipswich)
- Tim & Danielle Broderick (Hamilton)
- Jon Fontaine & Liz Roberts (Salem)
- Chris & Kristina McGowan (Salem)
- Fuzzy & Maureen Falstich (Beverly)
- Bill Torrey (Beverly)
- Jason & Heather Grazado (Marblehead)
- Micah Nyatsambo (Essex)
- Rusty Baird & Mike Moser (Boston)
- Frank McClelland & Andrew Cox Stavros (Essex)
- Steve Davis & Eric Santini (Essex)
- Jason Rowe (Peabody)
Live Music from Day Job.
We also wish to thank our sponsors once again.
- Cape Ann Brewery
- Ipswich Ale
- Woodman’s of Essex
- Kate’s Table of Hingham
- The Village Restaurant
- Iggy’s Bread
- North Shore Brewers
- The Essex Shipbuilder Museum
- Apple Street Farm
- Aster B. Flowers
- Essex Shipbuilder Museum
Here are some photos from last year’s event.
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Cast Off and Chow Down!
Last Saturday Janet and I took Gloucester’s Beauport Princess dinner cruise, with music by the Sugar Tones. The trip featured a buffet dinner, which I expected to be the usual finger sandwiches, cheese and maybe some greasy wings. Boy, was I mistaken! The prime rib was one to over two inches thick, and perfectly cooked. Additions included baked haddock, fancy ravioli, big mushrooms, and much much more. Cheesecake was served as dessert. Only one or two diners went for seconds. If this were a restaurant only, it would be one of the City’s best. Throw in a three hour cruise in Gloucester Harbor, and you’ve got an unforgettable night for very reasonable money. The Princess will be sailing weekends until New Year’s Eve. http://beauportprincess.com
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GloucesterCast 100 and Blueberry 50
Last weekend 15 GMG authors and FOBs converged for a celebration the 100th GloucesterCast Podcast at Cape Ann Giclee. It was a great time and a tasty breakfast. I ate the Last Stop’s awesome blueberry muffin, which was 50% fresh blueberries.
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Dreaming of Spring Ephemerals at the Mary Prentiss Inn!
Loads of earth-moving in the fall equals a world of beauty in the spring. Thanks to my awesome crew, Patrick from the Mary Prentiss Inn and Jackson from the Kendall Hotel!
The Mary Prentiss Inn is truly the most welcoming of guest houses and yesterday while there planting the smell of the cook’s apple muffins baking wafted through the garden. A bit later, plates of warm muffins greeted guests; I couldn’t resist when offered. They were divine and are without a doubt the best muffins I’ve ever tasted! I’ve been promised the recipe and can’t wait to give it a go and to share!
For more information on the project, visit my Design Projects page here.
Link to The Mary Prentiss Inn here.
Good Morning Gloucester 