MAYOR SEFATIA AND TONNO’S ANTHONY CATURANO SUGO VS. GRAVY GREAT COOK-OFF ROUND TWO!

Warren Waugh, Mayor Sefatia, Karen Hanson

Mayor Sefatia and her team, Chef Anthony Caturano and the Tonno staff, and Warren Waugh with Cidalia Schwartz and the Lyon-Waugh Auto Group team brought the community together for a fabulous lunch of the Mayor’s “sugo” versus the Chef’s “gravy.” The luncheon included steaming bowls of polenta and sausage with  gravy versus homemade pasta and meatballs dressed with  sugo. Both were wonderfully delicious! Tori Amos and Brian King provided lovely background music and Scottie Mac was the DJ.

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Sadly, the day’s event took place without Anthony’s presence. His sister Christina Caturano Ryan passed away from breast cancer several days ago. She was only forty one and left two young children. Anthony was attending Christina’s funeral today. Despite her tragic death, Anthony insisted that the fundraiser take place. His team did a phenomenal job. The staff donated their time and all funds raised goes to the care of cancer patients. We wish to offer our most heartfelt condolences to Anthony.

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Hernan, Aaron, and Neal
Tremendous shout out to the Tonno staff for donating their time today. They are: Chef Neal Maver, AAron Budak, Hernan Castro, Toni Armstrong, Frank DiMercurio, and Bryan Testaverde.

And the winner is … Lots more Instagrams here ~ Continue reading “MAYOR SEFATIA AND TONNO’S ANTHONY CATURANO SUGO VS. GRAVY GREAT COOK-OFF ROUND TWO!”

MAYOR SEFATIA AND ANTHONY CATURANO, OWNER/CHEF TONNO RESTAURANT, RAISE $$10,000.00 FOR CANCER!!

Mayor Sefatia write’s, “BIG shout out to Anthony Caturano and Tonno staff for the December ‘Sauce Cookoff: Gravy vs. Sugo’ charity event. We proudly raised $10,000.00 for local cancer patients and supporting services. Today, we delivered a check for $7,500.00 to Addison Gilbert Hospital Oncology, which will directly support their patients. The other $2,500.00 was previously given to different families in time for the Holidays.❤️

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GloucesterCast 209 With Nichole Schrafft, Maureen Aylward, Heidi Dallin, Stu Lehr, Kim Smith and Joey Ciaramitaro Taped 11/20/16

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GloucesterCast 209 With Nichole Schrafft, Maureen Aylward, Heidi Dallin, Stu Lehr, Kim Smith and Joey Ciaramitaro Taped 11/20/16

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Topics Include:

2017 CD Case Calendar To Purchase- www.gmg.storenvy.com
Simpson’s Grill
Thanksgiving Traveling
Cobalt or Purple
Montreal- CAYH Sal Grasso Memorial Friendship Tournament
15 Walnut Fried Chick Peas
Elks membership
Ken and Nichole Duckworth Shoutout from www.onlyinyourstate.com Chosen as one of 11 little known restaurants in Mass that are hard to find but worth the search
Christmas Idea at Present -Babson Boulder Chjristmas Ornaments
Cruiseport Gloucester won The Knot Best of Weddings 2017 “Best Weddings”
Blue Ocean dragger salvage update
Cape Ann Symphony Holiday Pops Concert Saturday Nov 26th at 6PM http://www.capeannsymphony.org
Gloucester Stage December 2, Holiday Fundraiser For Gloucester Writers Center For Tickets www.gloucesterstage.com
gmg-podcast

In the kitchen with Anthony Caturano and Rob Picardi At Prezza

Anthony will be bringing his culinary skills to soon to be opened “Tonno” in #GloucesterMA.  Currently completely renovating the space in the Blackburn Tavern  building on the corner of Washington and Main St.
Check them out them on Facebook here and get all the updates

In this video,  Rob Picardi demonstrates preparing the type cuisine we can expect at Tonno and we talk to owner/chef Anthony Caturano in the kitchen.

Here’s the wood grilled squid and octopus with braised white beans and toasted parsley –

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Risotto and almond raviolini with braised veal, tomato, onion, red wine and pecorino cheese –
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Bone in ribeye, sautéed escarole, Roasted potatoes, red wine sauce-
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What a treat we are in for when Tonno opens up in Gloucester!

Tonno Restaurant at 2 Main St ~ Progresses Continues

IMG_1852Tono Restaurant owner is on hand to review plans.  Amazing how far they have progressed.  The back room has a new red brick tile floor.  The front room is stating to be framed in.

See Link to Boston Magazine

 

 

 

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Turkey Tips From Anthony Caturano- Owner of soon To be Opened “Tonno” In The Blackburn Tavern Building

Read more about Tonno and Anthony Here

TURKEY TIPS

Anthony Caturano

A few years ago on Thanksgiving, I brined a Turkey and have done so often since.  The sweet and salty solution is a great way to add flavor to the turkey, which would otherwise be dry and bland (especially if it is overcooked).  Brining allows some leeway to overcooking as it adds moisture and firmness to the meat. 

This Thanksgiving, I am planning to cook three smaller birds (eight to ten pounds each): one smoked, one fried, and one traditional roasted.  You can choose all three or just one, but its great to try all three together.  The smoked turkey takes the longest and seems to draw the most attention, though you don’t necessarily need a smoker.  The traditional is always a staple on Thanksgiving.  The fried turkey is fastest (and the most dangerous!) to prepare, which always adds a level of “excitement” to the holidays.

Brining Your Turkey

For the brine, you will need some creativity and a container that will comfortably hold a whole turkey (you can use a cooler, large bucket or other container).  Usually the problem with this is that containers the size of a turkey will not fit in the standard refrigerator. If you face the same issue, try storing it in the garage topped with ice and monitor it by adding ice as it melts.  The water should hold between 33-42 degrees.  Put the turkey in the container and fill it with water until it is fully submerged.  Drain the water into a large pot, measure the amount of water, and heat it to a simmer.  For every quart of water, add one-third cup of sugar and one-third cup of coarse salt.  Dissolve it, let it cool and pour it over the bird in the container of choice.  If you want to get creative, you can add different flavors.  For example, instead of cane sugar, you can substitute brown sugar, maple syrup or any other very sweet product.  You can also add things to flavor the water as it simmers like bay leaves, sage leaves, onions, carrots or anything else you want the turkey to absorb.  Let the turkey brine for the two days before it is ready to be served.  Take the bird out about a half-hour before it is ready to be cooked and let the skin dry up a bit; this will help it crisp.

Smoking Your Turkey

To smoke a turkey, you can use your smoker (which you probably already know how to use), or you can convert your gas grill into a smoker if it has two burner controls and a thermometer.  Pull off one of the grates and place a piece of wood on one side and light the grill on that side.  Pop the turkey on the other side and maintain the temperature at about 300 degrees.  Do not check often as this will cause the log to burn high and hot.  This indirect method will take a little longer than a convection oven.  Cook the bird to 145 degrees and let rest about a half-hour.

Frying Your Turkey

To fry the turkey, you will need a turkey fryer.  Be sure the bird is completely drained of water as this is the most dangerous part of frying a turkey.  Put the turkey in the fry pot, cover with oil, and then take the turkey out (this will help to determine how much oil you will need).  Heat the fryer to 375 degrees on high heat and dip in the turkey carefully.  The temperature will drop rapidly by about 50 degrees. Turn the heat down and maintain this temperature. After about twenty minutes the temperature will begin to rise again as the turkey is no longer cold, but rather hot, and therefore the oil is able to heat again.  Adjust the heat so it maintains between 300 to 325 degrees.   A 10-12 pound fried turkey generally takes about 45 minutes.

Traditional Baked Turkey

For the traditional baked turkey, preheat the oven to 325 degrees, place the turkey on a roasting rack in a deep roasting pan, and roast in the oven.  Do not open the door until it is close to being done. Trust me, if it is in a 325 degree oven, I promise it is cooking! During the last half -hour, switch to convection so it crisps.  Cook to 145 degrees and let rest for a half hour.

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A little preview of the good things to come from Anthony Caturano At Tonno In the Former Blackburn Tavern Building

Famed North End Chef Anthony Caturano who will be opening Tonno in the former Blackburn Tavern Building shares this:
Anthony writes:

Joey, here is a video of Potato Gnocchi we made last year. I can give you a turkey brine recipe later.

For more info about Tonno-

Breaking #GloucesterMA Restaurant News: Former Blackburn Tavern Space To Be Occupied By Tonno

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