Category: Eats

The Gloucester Farmer’s Market continues to be amazing

Posted on by Matthew Green

It’s been a few weeks since I went down to the Farmer’s Market, so I couldn’t resist going yesterday to pick up some treats.

Of course, I had to get some of Ma’s Brand Tomato Marmalade, which now comes in three varieties (soon to be four!) – Original, Organic, and “Jeesum Crow” hot (with Thai peppers).  The “fourth-coming” variety is going to be “hoity-toity”, with Gran Marnier! I can’t wait!

Plus, I got some Italian pecorino and parmigiano cheese from Luca Mignogna (of Wolf Meadow Farm).  Those cheeses should be interesting with the marmalade (and with just about anything else)!   They have the delightful combination of a solid consistency (but not too hard) with fairly salty, mellow, and slightly pungent flavors.

Finally, I also bought an apple tart from A.J. King Artisan Bakery, which was well worth the (already reasonable) price – a nice flaky crust, with well-cooked sweetened fresh apples and a crispy topping of brown sugar, cinnamon, etc…  I bought some granola from them the first day of the farmer’s market, and it was really good, so I didn’t hesitate to buy from them again.  Among the many treats they offer, are lavender butter cookies. I tried a sample, and I have to admit that I didn’t taste much lavender, but the cookie was  delicious!

There are lots of other good things available at the market, including fresh veggies, hand-blown glass, all-natural locally ground nut butters, local honey and beeswax products, real maple syrup cotton candy, and lots more – including hot food ready to eat.  Almost all the food sellers have free samples, so you can try before you buy.   If I didn’t have to worry about my weight or my wallet, I’d buy some of everything…

-Fr. Matthew Green

 

Oh Yeah Baby. Breakfast Is Now Back In Your Boy Joey’s Vocabulary

Posted on by Joey Ciaramitaro

The summer down the dock has been one of the busiest I can ever recall so my morning breakfast routine had been on hold while I’ve wilted away to a shadow of my former self.

but no more BABY!  Breakfast is back!  Last week Fort Square Café.  This week Mamie’s Kitchen.  Let’s do this!

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Shelley Vincent Cape Ann Farmers’ Market Photos

Posted on by Joey Ciaramitaro

Hello Joey

I wanted to share these photo’s of the Farmers Market ,these are probably my favorite photo’s of how I think of summer when it’s" blowing a gale" outside!

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Uhmmmm The World’s Greatest Lobster Roll Just Got Even Better By Subtraction. You Heard Me- Subtraction.

Posted on by Joey Ciaramitaro

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You’ve heard me rail on about the world’s greatest lobster roll for four years now.

We’ve dismantled countless frou frou high brow chefs and food bloggers who couldn’t leave perfection alone and had to go and mess up the perfect lobster roll with such atrocious ingredients as paprika, celery, lettuce, relish onion, pickles, avocado and such ridiculous platforms for rolls such as French baguette rolls and anadama bread.

Yu can read about all those abortions these dopes tried to pass off as lobster rolls here-

How to F^@K Up a Lobster Roll -For The New Readers

Grandma Ethel Needs To Put Down the Crack Pipe

The Broads Out In California Try To Defend The Undefendable

IDIOTS!!!!!!!!

Bastardized Lobster Roll on Tap Today At Gloucester Gourmet

But what I’m about to tell you is going to turn a lot of what I’m saying on it’s head I guess.  Or another way to look at it is actually more accurate in that as I’ve told you from the beginning- that simplicity and not overthinking the lobster roll and it’s perfection is the way to go so simplifying in the way I’m going to explain actually falls right inline with what I’ve been saying.

Night before last the Mrs asks me to bring home some lobster so she can make lobster rolls.  She tells me she wants to try something different than her traditional recipe.

I brought home 5 lbs of medium shell lobster and she made two lobster rolls based off her original recipe-

Ingredients For The Worlds Greatest Lobster Roll

Posted on April 28, 2008 by Joey C

Ingredients For The Worlds Greatest Lobster Roll, originally uploaded by captjoe06.

Has to be Cains mayo, and hot dog rolls so you can grill them to a golden brown with the unsalted butter.

Notice there is no lettuce, paprika, celery or any other filler. If anything else appears in your lobster roll, you have an inferior lobster roll.

steam the lobsters and shuck the meat

tear the meat into 1/2 inch chunks or so and mix with cains mayo

refrigerate

once lobster and mayo is chilled, butter each side of cheap hot dog rolls (the kind you tear apart)

you do not want to use any goddamn baguette or crusty overpowering roll

you want white bread tear apart soft hot dog rolls

once you butter the sides of the hot dog rolls with SALTED butter you pan brown the roll so its warm and golden brown

just barely browned but the roll should still be very soft

then load up your cool lobster/mayo filling into the warm soft buttery roll and you have yourself the perfect lobster roll

note- NO  LETTUCE- NO  CELERY-NO  PAPRIKA- NO FANCY CRUSTY FRENCH ROLL

I’m here to tell you that there is an upgrade to this and it is by simplifying.

Leave out the mayo and serve with hot drawn salted butter drizzled over the top of the cooked lobster meat inside the grilled buttered bun.

It actually intensifies the taste of the lobster instead of masking a bit of it with the mayo.

It’s now the official recipe of the World’s Greatest Lobster Roll.

#Boom!  That Just Happened!

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Best lobster roll pictured in back.

Home Cooking Classes with Sista Felicia Begin This Wednesday!!!

Posted on by Kimsmithdesigns

Peter Van Ness and Sista Felicia

Due to a cancellation there are a few choice openings available in Sista Felicia’s genuine Sicilian American home cooking class, September 12th at 6:30. 

I can hardly wait to learn how to recreate Felicia’s mouth-watering Traditional Sunday Dinner dishes and am simply thrilled to be taking her class this coming Wednesday. I hope to see you there!

Felicia will guide us step-by-step through the process of creating an elegant Traditional Sunday Dinner ~ the dinner that evokes a time and place where family and friends gathered every Sunday to celebrate one another and partake in the bounty of sea and garden.

Come join Felicia and her family in what promises to be a beautiful evening of splendid flavors, taught with unbridled passion from the generous heart of an authentic Italian American home cook, and held in the hearth of her elegant home.

For more information on Wednesday’s availability, as well as the schedule and remaining availability of all of September’s classes, contact Felicia at sistafeliciaskitchen@gmail.com.

To see more photos and a previous post about Sista Felicia’s Kitchen.

Come cook with Felicia–an experience not to be missed! 

Are you a sculptor? Here’s a great opportunity!

Posted on by Vickie & Peter

This just in from Mark McDonough (you saw it FIRST on GMG, baby!)

FOR IMMEDIATE RELEASE:  Serenitee Restaurant Group Commissions Three Sculptural Light Fixtures for Next Restaurant

Gloucester, MA  Sept 10, 2012  Calling all North Shore “found art” sculptors. Serenitee Restaurant Group is commissioning a large scale, sculptural light fixture over the bar at its next restaurant in Salem. The new restaurant is on the site of the former Greenland Café on Washington St. in Salem.

sculptural octopus at Latitude 43

This sculptural art piece will serve as a principal focal point much the way the sculptural octopus functions over the sushi area at Latitude 43 in Gloucester.  In addition, unlike the octopus sculpture, it will serve a critical functional and marketing role in the bar area. The primary functions of the piece include the following:

  • Creates stem glass and wine or liquor storage accessible to bartenders
  • General lighting (LED) and visual interest which creates richness and sparkle but no glare
  • Incorporates found objects related to the bar trade and liquor manufacture, past and present
  • Captures the visual variety and richness of the craft of mixology
  • Creates a memorable impression both from within the restaurant as well as from the street
  • Contributes to the brand and overall aesthetic experience in the restaurant

The approximate size of the piece will be roughly 4 to 5 feet high and 2 to 3 feet wide. It will be hung approximately 6’-6” above the floor.

Depending upon cost, two related chandeliers may also be commissioned for the front windows.

Please contact the owner Mark McDonough immediately to discuss the design if you are interested in submitting a proposal. Collaboration between artists with complimentary talents is encouraged but not essential. Proposals are due by Sept 28 and the winner will be announced Oct 1.  The restaurant opens the first week in November. All artists will be given each other’s contact information.

Contact:
Mark McDonough
Owner
northshorerestaurantgroup@gmail.com
Serenitee Restaurant
185 Main St.
Gloucester, MA 01930

Don’t Forget The Cape Ann Farmers’ Market Today!

Posted on by Joey Ciaramitaro

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Here’s A Slide Show of Pictures Snoop Maddie and The Bean From Last Week-

Aug 30, 2012 Cape Ann Farmers’ Market Photos From The Bean and Snoop Maddie Mad

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More Super Deliciousness from Passports Restaurant

Posted on by Kimsmithdesigns

Passports is one of our favorite restaurants and judging from the always full-house and the fact they have been in business for 17 years, Passports is clearly a favorite community-wide. The atmosphere is utterly relaxing, the food is consistently fresh, delicious, and prepared to the highest standards, and I just adore the always welcoming, friendly, fun, polite, and professional waitstaff.

Liv’s beer brewing German ancestors would be proud of her selection from Passport’s top-notch beer and wine menu. After sampling hers I ordered a Wiesen Edel-Weisse as well and it paired perfectly with Eric’s beautifully seasoned and seafood-rich Adriatic Stew.

Although not Joey C approved, Passports lobster roll is delicious and with the accompanying medley of fresh vegetables, is a meal in and of itself. The lobster roll can also be ordered without vegetables, if preferred.

Liv, Nicole, and Lyla earnestly discussing mascara.

For all GMG readers who are in the restaurnt business, or who were formerly, Liv recommends following the very funny fellow BU alum @MeanWaiter  on twitter.

Seaward Inn Sunday Morning Live Music Brunch Finale!

Posted on by Kimsmithdesigns
Join Seaward Inn this Sunday for their live music brunch finale. The tantalizing à la carte menu is prepared by the talented Beach Gourmet catering team. The Seaward Inn is located on Marmion Way, which runs along Rockport’s picturesque shoreline. Sunday brunch is served from 10:30 to 1:30. The cost is 18.95 per person--really quite reasonable considering coffee,  juice, freshly baked breads and croissants, organic yogurt, and homemade granola are all included with the three course prixe fixe menu. Featured musicians, Jay and Abby Michaels, also known as ‘The Harper and the Minstrel,” will be performing. Harmonizing vocal ballads with penny whistles, Celtic harps, flutes and recorders will transport you to another time.
Reservations are recommended, 978-546-3471, www.seawardinn.com.
Eggs Florentine
To read more about the Seaward Inn’s brunch read our full GMG Seaward Inn review from June of this year.

Dubliner Cheddar from The Cave

Posted on by Matthew Green

If you are a cheese lover, you really should stop by The Cave.  You can taste before you buy, so you can find just the right kind of cheese for whatever recipe or occasion you are planning.  They also offer wine and cheese tastings on Thursday nights, 5-7PM (they are announced on their Facebook page).

I stopped by several days ago, looking for something not too bland, but not too sharp; something with character, but not overwhelming.  I particularly enjoy cheese with soup – either on the side with crackers, or diced or grated into the soup itself.  (Some cheeses, especially aged cheeses, are a source of glutamate, which gives the “umami” flavor to things, which I like very much).  After trying a couple of options that Laura suggested, I settled on Dubliner cheddar.

As it turns out, I haven’t had soup since I bought this cheese, so last night I opted to try the it with some multi-grain Wheat Thins and Sauvignon Blanc.  It really worked!

I mean, wow! I could have polished off all the cheese in one sitting, but I held back, because I really want to try it with soup.

So, if you are looking for the perfect cheese for your palate, let Laura help you find it.  She also sells wine and various artisanal marmalades and spreads at The Cave, so she can undoubtedly help you find the perfect pairing.

– Fr. Matthew Green

 

Sista Felicia and The Mrs Will Be At Stage Fort With Iced Tea Mason Jars For Today’s Cape Ann Farmers’ Market!

Posted on by Joey Ciaramitaro

She’ll also have GMG T-Shirts available for all you FOBs!

Stage Fort Park from 3-6:30

For a complete list of vendors check out the Cape Ann Farmer’s Market website by clicking the photo below-

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Couches & stuffed chairs, excellent sound, huge HD screen, live music, luscious food, beer & wine ~ all in a single venue

Posted on by Vickie & Peter

If you’ve never been to Rob Newton’s Cape Ann Community Cinema, now’s your chance.  For 10 days in September, he’s featuring films celebrating music.  Some screenings will feature live music and some feature dinner.  Some are perfect for the whole family.  For others, you might want to leave the kids at home.  All will be lots of fun!  Check out Cape Ann Community Cinema’s Fall Into The Rhythm series starting September 11.

There should never be an open seat at the Sushi Bar at Madfish

Posted on by Joey Ciaramitaro

If you haven’t tried the sushi at Madfish yet you only have a little while before it’s over for the season.  I highly highly recommend that you do.

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Got Great Goat Cheese?

Posted on by Joey Ciaramitaro

Gloucester Quilter submits-

Here in Gloucester, we know great food. And we know the importance of fresh, local food. Gail Hobbs-Paige is a James Beard Award Winning Chef and a dear friend of Gloucester Quilter. She left the kitchen to start a goat farm in rural Virginia. Since 2007, Gail has also become the face of "slow food" advocacy efforts (chefs communicating the value of cooking with locally grown products) in Virginia. Her work and cheese has been written up in Bon Appettit, Washington Post, Southern Living to name a few. Like our own E.J. Lefavour, Gail has turned to KickStarter to take her homegrown business to the next level – because her product is that good.  Gail and Caromont Farm are in the final stages of "Vats the Idea" campaign to buy the next generation vat-cheese-making machine.

LIMITED TO 10: If you pledge $100, you will get 1000g of Caromont Cheve along with a selection of her small-batch, specialty cheeses or charcuterie cured meats 6-times a year = every other month you will get a sample of great, fresh, local, artisanal goat cheeses and/or cured meats.

There are lower pledge-levels to support Gail and Caromont Farms. Trust us: you will not be disappointed.

Click here to email Caromot Farms. Call Caromont Farms at 434-831-393.

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Gloucester Quilter

http://gloucesterquilter.wordpress.com/

Just a Ghetto Child in Gloucester

Posted on by Vickie & Peter

Shemekia Copeland’s astounding performance was the climax of Gloucester’s Blues Festival 2 weeks ago.  We blogged all day from the festival, but never showed you any of Shemekia’s set — so here you go:  In this video, she walks the crowd singing without a mic, while the band plays from the stage.  Perfect mix; powerful music; gave me the chills.

We’ve had a busy month of festivals, here in Gloucester.  This weekend we’ve got 28 artists in 16 venues — two of which are schooners. And that’s just Friday & Saturday (see the Friday & Saturday live music lineup here).  You’d think it was another festival.  Nope.  Just more evidence of Cape Ann’s thriving music scene.

Start the weekend a little early with the epic Seafood Throwdown rematch today at 4pm at the Farmer’s Market at Stage Fort Park.  Then the Harbor Loop Concert — 12 live music choices in all.  See tonight’s live music lineup here.

Learn Genuine and Elegant Sicilian American Home Cooking with Sister Felicia

Posted on by Kimsmithdesigns

My dear friend Felicia is opening her heart and home to all who are interested in experiencing a traditional Sicilian dinner and in learning the culinary secrets of Sicilian-American home cooking.

The first class is Wednesday, September 12th at 6:30. Sister Felicia will cook while guiding you through each recipe of the multiple course sit-down dinner. Help with food preparations will be welcome and are integral to the experience. Genuine and elegant family favorite recipes made from the freshest local seafood and regional ingredients may include homemade pasta, homemade sausage, braciola, arancini rice balls, Sunday zuggo, chicken and beef spiedini, and much, much more. Requests are welcome.

Join Felcia and her family in what promises to be a joyous evening full of delectable flavors straight from the heart of a woman who cooks with love and pure passion for the elegant dishes of her Sicilian heritage.

For reservations and more information email sistafeliciaskitchen@gmail.com

Fried Whiting (Merluzzi) Felicia prepares fresh fried merluzzi for her traditional St. Joseph’s feast. The fish is simply out of this world–melt-in-your-mouth sweetness. 
Lobster simmering with white wine and fresh herbs
Orange and fennel salad
Bracciolini
To see dozens of Felicia’s recipes, photos, and videos, use the GMG search box.
All photos courtesy Good Morning Gloucester, Joey Ciaramitaro, Felicia Ciaramitaro

Sista Felicia and The Mrs Will Be Rocking This Week’s Cape Ann Farmer’s Market With Mason Jar Iced Teas and GMG T’s

Posted on by Joey Ciaramitaro

Thursday 3-6:30 Stage Fort Park.  If you haven’t got yours yet, then this is your chance!

Look for them!

For more info and a list of all the vendors who will be present click here

 

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Photos by Amanda Mohan