This wasn’t a tasty meal based on it being healthy. This was an incredibly tasty meal based on any level at all. I’d eat this every day of the year. Packed with protein, and veggies. Killer diller!
Category: Eats
Wednesdays with Fly Amero ~ Special Guest: Allen Estes 8-11
Wednesdays Only: Prime Rib, $12.95!
Wednesday, January 15th
Special Guest: ALLEN ESTES!
Photo by Sheila Roberts Orlando
The man continues to surprise his audiences with new, brilliant
songs from the heart. You’re always sure to hear something
you’ve never heard before when you come to see Allen Estes!
Dinner with great music!
*Each week features a special, invited musical guest
Dave Trooper’s Kitchen…
Prime Rib Special – $12.95 (while they last)
Prepared fresh weekly by “Troop”… always good!
Plus – Check out Fred’s rockin’ new wine menu!
Upcoming…
01/22 – Toni Ann
Visit: http://www.therhumbline.com/
Looking forward…
…to seeing you there! 🙂 ~ Fly
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First Look Video: The Mexican Touch 185 Washington St Gloucester MA
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Garlic Twist Video Review With Sista Felicia
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Caffe Sicilia Spinguni Where Have You Been All My Life?
OMG, I have no idea how I didn’t know about this before today. Stop in, they sell them by the slice. Tremendous. $2 a pop.
Look at other posts from Caffe Sicilia on GMG here
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Giuseppe’s Ristorante to host a Fundraiser Event for the Rockport Middle School Chorus’ end of the year school trip. Live music performed by John Rockwell.
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Flattop Special At Mamie’s Kitchen
So frickin good.
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Savour Wine and Cheese Shares Their Fabulous Tuscan Vegetable Soup!
Kathleen Erickson Shares Her Out-of-this-World Delicious Tuscan Vegetable Soup! Thank you Kathleen. I know what I am making for dinner tonight!
Photo Courtesy Kathleen Erickson, via Sally Cameron, from the blog “A Food Centric Life”
Vegetarian or vegan, only 150 calories per serving.
Ingredients
4 T. olive oil
1 1/4 cup eggplant, peeled and cubed (small Italian or Japanese)
1 can diced fire-roasted tomatoes, undrained (14 1/2-ounce) (I like Muir Glen organic)
2 T. concentrated sun-dried tomato paste (in the tube)
1 cup fresh baby portabella mushrooms, sliced
1 c. onions, finely chopped
1 clove garlic, minced
1 small summer (yellow) squash, coarsely chopped
1 small zucchini squash, coarsely chopped
1/2 tsp Italian seasoning, dried
1 tsp. Himalayan pink salt (or to taste)
1/8 tsp pepper
2 cups vegetable stock (homemade or Emeril’s)
1 cup dry red wine
1 14 oz. can Cannelli beans
2 T. fresh basil chiffonade
8 tbsp Raw Pecorino Toscano Senesi cheese, freshly grated
Cooking Directions
I like to do this in two pans. In one pan, drizzle 2 T. olive oil, sauté mushrooms and remove. Add chopped eggplant and drizzle a little more oil if needed. Sauté until cooked through. In the other pan, drizzle 2 T. olive oil and sauté onions, garlic, summer squash, and zucchini until partially cooked. Add the cup of wine and cooked eggplant. Simmer until most of the wine is evaporated. Add vegetable stock, diced tomatoes with liquid, all the seasonings and the beans. Simmer on stove top for 20 minutes. Add the mushrooms and the fresh basil. Ladle into soup bowls and top with Pecorino cheese and crostini if desired.
* * *
Don’t forget about our VB6 presentation and taco night with Dr. Marcus Marlow who is flying here from Chicago just to meet with us and help us understand the power of a whole foods, plant-based diet in achieving optimum health. For those who expressed interest, I sent out all the main details of Savour and beach gourmet’s VB6 program. Here is a link to the document, in case you want to pass it along or are simply interested in what we are doing this winter.
We meet on Thursday, January 9 at 7 p.m. for a discussion of the program and a sample of the food – tacos with homemade tortillas and all the “good-for-you” fillings. Be sure to confirm with me if you want to come Thursday night.
Sincerely,
Kathleen Erickson Morgan
Savour Wine and Cheese
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Restaurants In Cape Cod Serving Icelandic Cod 3.1.2014
Restaurants In Cape Cod Serving Icelandic Cod
3.1.2014 Words by Nanna Árnadóttir
Due to fishing restrictions in New England, restaurants in Cape Cod have stopped serving local cod in favour of Icelandic cod.
Cod once sustained New England’s fishing industry, but in recent years, regulators have imposed severe catch limits on cod, and the fish remain scarce,NPR reports.
For the entire story at the source click here
Thank you to rishays for submitting the link
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Savour Wine and Cheese ~ Taco Night VB6
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“Little House” Cookies
Don’t these cookies remind you of the Virginia Lee Burton children’s story The Little House?
My friend Briar made this gorgeous gift of fabulously delicious baked treats for my family. The bursting-full-of-yumminess box contained gingerbread cookies, Willowdale signature cookies, pumpkin bread, and apple cake (her Italian grandmother’s recipe), which Briar enhanced to include cranberries.
Imagine, as the prorpietor of Willowdale (she employs over 100 local people), Briar still makes time to bake and hand decorate cookies and treats for her friends and family. Very fortunately for we, her friends, she bakes throughout the year, not just at Christmastime!
Briar has perfected her gingerbread cookie recipe. The “Little House” cookies not only look amazing, they are actually super delicious as well (which isn’t always the case with gingerbread house dough).
Several years ago, I took Briar to the Cape Ann Museum to show her the wonderful Virginia Lee Burton exhibit. I love Briar’s gingerbread house cookies and they remind me greatly of Burton’s extraordinarily beautiful children’s book The Little House. What do you think?
I imagine that if a local baker wanted to make the connection between Virginia Lee Burton, Gloucester, and Little House cookies, it would fill a terrific niche and they would have a ready made market!
What The Little House would look like on a snowy day just like today!
Virginia Lee Burton daisy sun detail.
The Little House images are courtesy of a google image search.
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Casa de Luis is officially selling tickets for January 16th tequila tasting
Calling all friends and tequila lovers: Casa de Luis is officially selling tickets for our January 16th tequila tasting from 7pm-9pm! One $30 ticket gets you 5 samples of Don Julio tequila, one of each type, a sample of our Don Julio exclusive margarita, and a selection of tapas from the Traditional Dishes section of our menu- over a $160 value! For our out of town friends- be safe. A cab to/from Gloucester or Beverly is only $3 split 4 ways. Come into La Casa De Luis for a drink and grab a ticket- see you there!
Izzy
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Panetonne French Toast for a New Year’s Day Brunch Treat
Did you know that panettone makes wonderful French toast?
We make French toast with panetonne during the holidays and it is always a much appreciated hit. Give it a try—your family will love you for it!
4-5 eggs whisked
1 ½ Cups whole milk
2 tsp. vanilla
pinch of salt
6-8 slices of panettone, cut into slices roughly ½ inch thick, and arranged to fit your baking dish,
Optional: add grated orange zest and cinnamon to the batter
Preheat oven to 400 degrees. Butter 9 x 12 inch baking dish. Dip panetonne in batter. Arrange slices in pan and pour any remaining batter over bread slices. Up to this point the French toast can be made ahead of time and set aside until ready to bake. Refrigerate if longer than half an hour. Bake 20-25 minutes until golden brown and puffy. Sprinkle with confectioner’s sugar.
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The Franklin New Years Eve
Still looking for New Years Eve plans? Look no further!
Join us for Dinner…
We will be serving four courses with a complimentary glass of Prosecco.
Enjoy live jazz from Billy Novick & Thomas Hebb
6:00 – 9:30pm
$65 per person
Call to reserve your spot 978-283-7888
We will also be reserving seating at the bar.
Our New Year’s Eve Menu
For the table…
Tuna nigiri with a jalapeno salsa
Complimentary glass of La Marca Prosecco
:::::::::::
First Course
Lobster Bisque
:::::::::::
Second Course
Baby Arugula Salad
goat cheese, strawberries, walnuts, white balsamic & berry vinaigrette
:::::::::::
Entree Course
Surf & Turf
filet mignon, panko scallops, sauteed mushrooms, roasted garlic potato, red wine sauce
Braise Lamb Shank
spinach & mint risotto, orange zest
Pan Seared Sea Bass
vegetable succotash, saffron & caper sauce
:::::::::::
Dessert Course
Warm Chocolate & Banana Pudding
homemade vanilla ice cream & fresh strawberries
Call 978-283-7888 to reserve your spot.
Join us upstairs for the biggest New Years Eve party on Cape Ann!
The party starts at 10:00pm.
There will be music, dancing, and a complimentary champagne toast at midnight.
We will be staying open until 2:00am!
Tickets are $20 per person.
(Or free if you join us for dinner.)
You can pick up tickets at Franklin Cape Ann or call
978-283-7888
Hope to see you there!
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Beach Gourmet Ringing In The New Year :)
Dear Joey,
As the New Year approaches, all of us at beach gourmet would like to thank you for your support and wish you and your family a very Happy New Year.
Let us assist with the final touches of your New Year’s Eve celebrations. We have many items prepared, and in the case, and many more available for order and pick up.
Our Winter Classes and Chef’s Table dinners have been scheduled and are beginning to book up. Call to reserve your space today!
About the Chef’s Table
Upcoming dates:
January 12th (limited availability)
February 16th
The Chef’s Table is a great way to extend our hospitality to clients or private tastings and classes. Our antique, hand-crafted table seats up to twelve people comfortably and is uniquely located inside Savour Wine and Cheese, adjacent to the beach gourmet exhibition kitchen. Guests at the table experience an exclusive private dining experience with a menu that is designed specifically to compliment the wine pairing by our wine expert, Kathleen Erickson.
These events are typically booked for private parties and are not open to the public, however we periodically open the table to reservations on a first-come, first-served basis. Sample Chef’s Table menus can be viewed on our beach gourmet web page. Do not delay in making your reservations. Open Chef’s Table events tend to sell-out very quickly.
Winter Cooking Classes
Braising Stews and Stocks January 9, 2014
Soups (limited availability) January 23, 2014
Decadent Desserts February 6, 2014
Brunch Fare February 20, 2014
Make Ahead Hors d’oeuvres March 13, 2014
Make Ahead Dinners March 27, 2014
All classes are offered at $55 per person. Work side by side with
beach gourmet Chef’s Matthew Beach and Meghan Pozzi to learn techniques for the beginner or the seasoned in-home chef.
Watch and Learn or participate in the cooking demonstration.
All classes will be held at the beach gourmet “Exhibition Kitchen” located in Savour Wine and Cheese.
Classes also available in home.
Holiday Menu
It’s the season to celebrate with friends and family! Let the professionals at
beach gourmet help ease the pain of entertaining, we will fuss over the menu details while you prepare to ring in the New Year.
Call now 978-282-1414 or stop by to place your order. It is that easy!
For New Year’s, please place orders by noon on Monday, 12/30.
Pick up by 4pm on Tuesday, 12/31.
Holiday Hors d’oeuvres
Available in the store throughout the holiday season:
Artichoke Dip – $3.95/8 oz.
Smoked Salmon Spread – $4.95/8 oz.
Caramelized Onion Dip – $3.95/8 oz.
Crab Dip – $5.95/8 oz.
Rosemary Spiced Nuts – $8.95/10 oz.
Creamy Brie en Baguette with Cranberries, Walnuts and Sage – $9.95/ea.
For pre-order (by the dozen):
Endive Spears with Waldorf Salad, $18/dz.
Caramelized Pear and Blue Cheese Tartlet, $18/dz.
Sea Scallop Puff, $21/dz.
Lump Crab Cakes with Lemon Aioli, $24/dz.
Salmon Cake with Remoulade, $18/dz.
Smoked Salmon and Asparagus Crepe, $18/dz.
Tuscan Grilled Shrimp Cocktail with Lemon Aioli, $18/dz.
Sausage Stuffed Mushroom, $18/dz.
Lamb Lollipop, $36/dz.
Beef Wellington, $36/dz.
Chicken Satay with Royal Thai Peanut Sauce, $18/dz.
Cocktail Meatballs, $18/dz.
Family Style serves about 8 people:
Whole Roasted Tenderloin of Beef, $150/ea.
Whole Side of Salmon with Accoutrements, $85/ea.
Quiche, $20/ea.
- Rosemary Ham and Gruyere
- Roasted Vegetables and Chevre
- Sausage and Cheddar
Salads, $40/ea.
- Mixed Greens with Roasted Squash, Goat Cheese, Toasted Pecans with Shallot Vinaigrette
- Mixed Greens with Apples, Cranberries, Toasted Walnuts with Champagne Vinaigrette
Dessert, $25/ea.
- Almond Cake
- Pecan Pie
- Chocolate Chambord Squares
- Pumpkin & Pear Bread Pudding
Quick Links…
John Lamirande
beach gourmet
76 Prospect Street
Gloucester, MA 01930
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Fork Spinning At The Fort Square Cafe
A guy makes two of these a week. Perfectly balanced forks, one of which hangs just by a tine and spins around the other.
You can see them for yourself at The Fort Square Cafe.
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Heidi Is Not Messing Around At Fort Square Cafe
Rusty On The Other Hand…
Idaho Omelet- Cheddar Cheese, Hash Browns, Crispy Bacon,Sour Cream, Chives- Tremendous!!!!
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Thanks Myron From Ma and Pa’s Pickles
Spiiiiiiiicy!!! Just The Way I Like My Pickles!
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The Grub At Sista Felicia’s
We shucked the Topnecks in record time this year. Got the assembly line thing down to a science and Felicia’s Polpo was the best she ever did. Hope y’all had a great Christmas.
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Dog Bar Wings- Tremendous! and a tip…
My favorite wings in town go to Cape Ann Brewing. Cape Ann Brewing and The Farm Bar and Grille are my favorites on the North Shore. Coming in just behind those two with excellent wings of their own is Dog Bar.
The move at Dog Bar is to order them plain and then get the sauce on the side. This insures totally crispy wings every time. Nothing worse than soggy fries, second worse is soggy greasy wings. Dog Bar has the crispy wing thing down to a science.
Check these MFers out-
DELECTABLE!
Good Morning Gloucester 