It’s a tasty burger.
Category: Eats
Dad’s Day ~ Classic Car Meet and Honky Tonk BBQ~ With Johnny Carwash @ MinglewoodAtLat43
25 Rogers Street, Gloucester MA 01930
Phone: 978.281.0223
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Customers at Surfside Subs At Long Beach Prepare To Dig Into Lobster Rolls Made With The Mrs’ Recipe
Stuff you won’t find on a Surfside Subs Lobster Roll- Anything green including lettuce or celery- or some kind of frou frou baguette roll.
Stuff you will find- Captain Joe and Sons Lobster, Old School Split Top Roll, Buttah and a dab of mayo. Owner Matt Olson knows the key to the perfect lobster roll is the simplicity and not complicating a good thing.
They do it right!
Follow Surfside Subs on twitter – @Surfsidelb
Go get one and tell ‘em Joey sent ya.
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Mile Marker One Ready For Lift Off Next Week!
Tobin Dominick writes-
He Joey,
Hope this email finds you well.
Super exciting Mile Marker One is going to be opening for lunch and dinner next week, and then about a week later we will be open for Breakfast, Lunch and Dinner!!!!
We have our tented deck like we had last year, but we have a few more additions as well. A brand new inside, directly on the water’s edge, year round dining room. Also we have more deck waterside seating off of the indoor pool on the Pool Deck with fantastic front row seats to Annisquam River and Boat ramp activities.
Our menus are in action, fresh seafood, burgers, salads, sandwiches, entrees and appetizers in case you want to “EAT, DRINK, and CHILL”. We can’t wait to get the word out.
Two of my biggest questions so far are – is Mile Marker One where the Gull use to be? NO if you enter into the Hotel Lobby area a hostess will greet you and show you the dining areas. Second question – Can we come to Mile Marker One by boat – YES! We are encourage you to come by boat, and if you do it is free dockage with a Mile Marker One receipt. Boats need to contact us on Channel VHF 10 and the dock staff can assist in a location for tie up.
-Tobin Dominick
Click here to see the summer entertainment schedule and more
Cape Ann Marina 40th Anniversary Celebration – Customer Appreciation and Season Kick Off! Food and Entertainment 2pm-6pm. Founded in 1972 and grown into what it is today…the Dominick family continues to welcome seasonal and year round guests by land or by sea. We are proud to provide the best that we can for the last 40 years…with more to come. We want to thank all our patrons, past and present, so please plan on joining us for this 40th year celebration!
Parrothead Weekend at Cape Ann Marinaville!! – This first time event is coming together…endorsed by our local Jimmy Buffett Parrothead chapter, this will be a great reason to come for the weekend. A weekend full of a little something for everyone. Dress the part, add some of your own Buffett gear to yourself, your boat, and your car! Prizes will be awarded throughout the weekend for those that partake in the festivities and turn the marina into a "Marinaville"! And yes, it is always 5 o’clock at Cape Ann Marinaville.
Parade of Lights Fundraiser – to support our annual lighted boat parade on Labor Day weekend. Donations welcome, a portion of the proceeds from the evening will be donated to the committee. Live entertainment donated by Hope Road. Planning on hosting a raffle – so if you would like to donate, please email us. If you would like to volunteer for our committee email us or call Tobin at 978-283-3293, we would appreciate your help.
Bluefin Blowout Fishing Tournament
Hosted by Cape Ann’s Marina Resort – This is also a first time event this year, and coming together. If you would like to get involved with the event in anyway, send us anemail. More information will be posted as we get closer. Sign up for our newsletter to make sure you get notified.
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Dad’s Day Classic Car Meet and Honky Tonk BBQ Sunday June 17th @ Minglewood!
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Community Stuff June 14, 2012
Father’s Day Special At Maimie’s Kitchen
Hey Joey
Just incase you do a community segment on what’s going on in the city for Fathers Day
here’s what we are doin!
Join us on Father’s Day where Dad’s get FREE Coffee!
We have a special brunch menu that’s DAD FRIENDLY!
Mudiga Steak and Eggs, Homemade Linguica Scramble, Meat Lovers Omelet and More!
Parties of 5 or more call and reserve 978-283-0474
Thacher Island Association Annual Meeting.
The public is invited on Monday June 18, at the newly restored Rockport Community House, Broadway, Rockport, 7:30pm.
Learn more about both Thacher and Straitsmouth Islands, how you can come for a visit, become a member or a volunteer. We will have a special presentation on the past year’s accomplishments and our future plans. Refreshments will be served. Admission is free!
Paul St.Germain President
Thacher Island Association
web site www.thacherisland.org
GHS Class 1947 65th Reunion
Gloucester High School Class of 1947 will celebrate their 65th Reunion on July 14th from 2-6 pm at the Gloucester House, 7 Seas Wharf. Classmates are reminded to send their check now for $45.
GHS Class 1947 Class and indicate haddock, chicken or steak on the check. Send to Virginia McKinnon, 2 Stanwood Terrace, Gloucester MA 01930. Souvenir engraved pens, notebooks and booklets will be distributed. Classmates are coming from Texas and Georgia. Anyone who started with the class is welcome, even if they did not graduate. St. Ann’s Class of 1947 is welcome.
Submitted by Virginia McKinnon, 2 Stanwood Terrace, Gloucester, MA 978-283-3968 mckinnon02@msn.com
"Just, one word…" upcoming performances from Karen Ristuben
Greetings friends & family!
I will be presenting "Just, one word…", a performance/lecture on the
issue of marine plastic pollution, plastics toxicity, and public health on
the following dates:
*Thursday June 28*, 10:15 am, National Marine Educators Association annual
conference, Univ. of Alaska, Anchorage AK
*Monday July 16*, 7 pm, at Seabrook Beach Civic Association, 210 Ocean
Boulevard, Seabrook Beach, NH
*Wednesday July 25*, 7 pm, at The Cultural Center at Rocky Neck, 6 Wonson
St., Gloucester MA (former Christian Science Church).
Future performances are scheduled for the Boston Harbor Islands (Aug),
Maine Maritime Academy (Oct), and American Cetacean Society’s Annual
Meeting in San Diego (Nov).
Hope to see you soon!
Karen
www.karenristuben.com
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Hankering for Trupiano’s Sausages
What’s Cookin on Washington Street… Yummy menu and great customer service
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Sparkling Wine Dinner June 21st 7:00pm with Kathleen Erickson The Wine PHD
Passports Restaurant
110 main street Gloucester, Ma. 01930
Seating is limited!!! $50 per person
Start Time 7:00 pm
1st course – Thai Chicken lettuce wraps
Wine pairing – Brut Champagne, Cordon Rouge, G.H. Mumm – France
2nd course – Jill’s Lobster Roll
Wine pairing – Brut Prestige, Napa Sparkling, Mumm Napa – USA
3rd course – Jerk Tuna w/ papaya salsa, purple potato salad and kale chips
Wine pairing – Brut Rose, Cremant d’ Alsace – France
4th course – Local Strawberry Tart w/ pastry cream and sugar short crust
Wine pairing – Zonin Prosecco Bellini – Italy
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Another origami sighting in Gloucester!
The other day I stopped in to the Lone Gull Coffeehouse for the first time, and to my surprise and delight, saw origami! Not stand-alone origami, but origami cranes used very creatively as part of a type of collage, by artist Kate Dagle. Here is a sampling:
She has a a variety of different works on display – beautifully combining the cranes in different colors, patterns, and compositions.
While you admire the artwork, I highly recommend trying out one of the Lone Gull’s incredible variety of soda or lemonade. They have quite a list of different flavors they can mix into your beverage. I had a “white peach lemonade”, which was delicious.
Brendan Pike’s art is on the wall in the background. It looks very nice, but I must admit, all my attention was focused on the origami…
The Lone Gull Coffee House is located at 146 Main Street.
-Fr. Matthew Green
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Vital Red Solo Cup Info You Probably Didn’t Know- Forwarded By Memory Layne From Giuseppe’s
I know you all have lost many hours of sleep pondering the significance of the lines on the classic red solo cup. Now you know.
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Would you eat this?
Click the picture and take a good look at it.
Say someone dropped this off for you on your desk. Would you take the chance that maybe their dog licked it or there was kitty litter mixed in?
They tell me it’s bluefish pate. I got as far as to bring it inches from my mouth but as I was looking at that grey mound of goop, I just couldn’t bring myself to eat it.
So how bout you?
If someone you know and like dropped this off for you and told you it was Bluefish Pate, would you try it?
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Good Morning Gloucester Series: Tips For PR Professionals Part II
The stuff you didn’t learn in PR school from your boy Joey C
You want to get that story placed? Food.
Sounds too easy, right?
But there’s something about food that is primal, that hits people in subconscious places that I can’t really describe. Personally I’m hard pressed to say no to someone that shows up here with a cannoli or a cup of coffee and a pastry and pitches a story. Or a restaurant that occasionally tunes me up. I never ask for anything and lots of times I turn down an offer for some free grub but it’s more the gesture of the offer and then if I’m hungry and someone puts food in front of me- I remember that.
To be clear, I would never give a glowing recommendation for a restaurant that sucks ass. I wouldn’t trade in my credibility for that. If I’m raving about something, believe me it is rave worthy.
I’m just saying that for a little gesture like a cannoli, a story that I might phone in gets a little extra special attention, whether it be a heavy web traffic time placement or the amount of time I’ll devote toward editing some shitty copy, whatever. Let’s just say it’s a good investment to show up with something tasty.
I know you want to try to work with the tools you learned at college in books or from your time at a newspaper where you were supposed to have journalistic integrity, but this is 2012 baby and you’re in PR. You’ve already sold out, you’ve got a job to do, you’ve got a story to place, you want results. Get that story pitched with a nice big goddamned cannoli and I guarantee your success rate jumps up by at least 50%.
Of course the best pitch is for something that truly is a great story with mass appeal for a reporter or media outlet but if you’re working with a dogshit story to begin you gotta think like that old school adage- “The fastest way to a man’s heart is his stomach” So picture your crappy story like the chubby pimply 33 year old broad that can’t find a mate to spend their life with but figures out how to cook up a storm and suddenly finds the man of her dreams because she feeds him like a king.
It sounds so primal, right? Well you can overcomplicate things and talk PR acronyms all day long from your PR how-to guide book or you can show up with a cannoli and make things happen. #Boom!
Thank you, I’m here to help
Joey C
You can read the first installment in the series here
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Café Bishco One Year and Three Months After Opening In Gloucester MA- Still Going Strong!
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Sing at The Annie
The other day, my 3.5-5.6/18-70mm kit lens for my Sony SLT Alpha a55 died, so I went shopping for a replacement. Joey tipped me off to the advantages of a 1.8/50 DT SAM lens, so I checked it out at Ritz Camera in Peabody. After a few test shots, I was sold on it. Or rather, it sold itself to me… It is good for low-light situations, so I decided to take it with me to The Annie for the weekly 7-9:30 PM Wednesday night “sing”. As usual, it was a fun night, with songs from many genres and epochs, from the esoteric to the well-known. Anyone who enjoys singing is welcome, so please join us! It doesn’t matter if you’ve only ever sung in the shower before; if you have fun singing, come sing with us, and we will all enjoy it with you.
Alexander Thompson also brought along a jar of his fantastic bread and butter pickles, which we polished off completely. He happened to have one of his jars of tomato marmalade with him too, and since I’ve heard such good things about it, I bought it from him, and will share my experience of it with our GMG readers as soon as I open it.
Here are a few shots that give a bit of the ambience of the evening, taken with my new lens! (and tweaked somewhat to improve brightness afterwards)
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GHS DECA Plans To Sell Gloucester Soda–We Do A Taste Test With Former GHS DECA Student David Brooks
DECA advisor and business teacher at GHS Ann Grassetti contacted me yesterday to help get the word out about Gloucester Soda. So I met with the future business leaders of Gloucester at Art Haven, we had a conversation and taste test.
Click here for the video-
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Minglewood Tavern Really Is Great
They are really hitting it on all cylinders with great specials every night of the week, a great drink menu, one of my favorites on a hot day is a cranberry margarita concoction that one of the best bartenders in town Brian Eastman makes-
The wood fired pizzas are excellent-
and the best salad in town the blackened chicken cobb, just bursting with flavor-
Kid friendly too-
Brian Eastman forwarded me this story about why we love crispy stuff in reference to my soggy French fry rant (Minglewood also has outstanding crispy on the outside/fluffy on the inside hand cut French fries)
Why Humans Are Crazy for Crispy
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Kudos To McDonalds Gloucester
The reconstruction is well under way.
The building looks like it is mostly made of brick which blends in 100 zillion times nicer than the old building which was painted the most ghastly of primary colors of bright red, harsh yellow and glossy white.
Hopefully when the finishing touches are made that they use some tasteful accenting colors to the brick.
The neighbors across the street must be thrilled. I figure that on top of not having to look at the hideous old building they each will see the values of their homes go up by $15-$20,000 just by getting rid of that old primary color harsh yellow, red and white from the old building.
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Hoe Down and Happenin’
Limited tickets: $100.00 pp includes:
• Cocktail hour with music, raw bar, special local brews and wines
• Creative food stations presented by Alchemy Bistro and local artisanal
providers
• Bluegrass music featuring Flynn Cohen
• Cash bar with signature cocktails, wines and local beerPurchase tickets online or call 978-768-7241.
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Chicken Soup for What Ails
Trudging around a stone yard looking for just the perfect stepping stones for a client’s garden, in the ceaseless-downpour-and-howling-umbrella-ruining-wind that was yesterday, I had my family’s favorite Lemon Chicken Soup to look forward to serving for dinner. I think what makes this soup so restorative is the quantity of, and tanginess of, the lemons combined with the piles of rich flavorful mushrooms. Both my kids LOVE this recipe and at the first sign of a cold or flu they request it for dinner–a sure cure for whatever ails–or at least the very least, one will feel better for a few moments while consuming!
Cover a whole chicken with water, throw into the pot 1 onion quartered, 1-2 celery stalks, whole black pepper, and bouquet garni. Bring to a boil, reduce heat to low, and simmer for approximately 1- 1.5 hours, until the chicken falls off the bone.
Remove the chicken to a cutting board and strain the stock. Set stock aside undisturbed for about fifteen minutes. Skim away the fat that has risen to the top. Cut the chicken into bite-sized serving pieces.
While preparing the soup, cook al dente 1/2 box of orzo.
1 Chicken
Chicken stock
2 Tbs. Olive oil
2 Garlic cloves
1-2 Onions
2 8-10 oz packages of button mushrooms, total 16 – 20 oz.
1 Zucchini or 3 carrots (or both)
3-4 celery stalks
4 Large Lemons
Fresh baby spinach leaves
Salt, pepper, and fresh thyme or dried thyme
Heat olive oil in a large pan with two cloves of garlic. Remove the garlic after about 30 seconds–when after just a hint of the garlic aroma has been released. Saute onions in olive oil until they are a pale golden brown. Add carrots and celery and cook until they give a tiny bit when pressed with a fork. Add mushrooms and cook down until deliciously soft and aromatic and much juice has been released. Add zucchini and cook for several minutes more. Pour the stock over the vegetable mixture. Add the cooked pasta. Squeeze the juice of 3 lemons, remove seeds, and add to the soup. Slice remaining lemon in half lengthwise and then into thin half-round slices. Squeeze the lemon slices gently to release the oil and zest as you toss into the pot. Add a pinch of thyme and salt and freshly ground pepper to taste. Add handfuls of fresh spinach leaves just before serving.
20 Ounces of mushrooms–the quantity of mushrooms lends a rich, flavorful component.
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Surfside Subs Doing The Lobster Roll the Right Way
Notice the lack of celery and lettuce? Notice the split top butter and grilled bun?
This is what’s up!
Surfsidelb Surfside Subs on twitter writes-
@Joey_C Here’s the Surfside lobster roll. Made with avocado and served on focaccia. Kidding! pic.twitter.com/zH9iiODq
Surfside Subs gets my lobster roll seal of approval.
Surfside Subs
147 Thatcher Rd
Long Beach, Gloucester, MA 01930
(978) 281-1700
Good Morning Gloucester 
