My View of Life on the Dock
My Personal Favorite Of All Time
Don’t forget! If you know someone who can eat! I MEAN REALLY EAT!
Contact me or the Boys at The Farm Bar and Grille to enter the DTF Burger Man vs Food Challenge February 24th at the Farm. Ed Collard has already thrown his hat into the ring. (but you probably already knew he would)
Beets are available this time of year and this is a perfect way to use them to enhance your menu options. In this recipe and video the women of Chive (Chive Sustainable Event Design and Catering) prepare this easy, delicious and healthy silky, velvet beet puree that has a multitude of uses. The boiled beets are blended with some yogurt, olive oil, fresh lemon juice, salt and pepper. Finish by adding chopped chives.
The puree is also excellent with meat such as turkey and pork.
Check out the video at The Gloucester Daily Times Taste of the Times-
http://food.gloucestertimes.com/?video_key=Fresh_Beet_Puree
63 Washington Street Gloucester MA
prosciutto, basil, mozzarella and tomato sandwich
Hey Boss,
Was down at Stones Pub earlier this eve, happened to have an early dinner followed by a sampling of desserts as result of their "cake off bake off".
It was chocolate vs lemon and the results might surprise you… lemon for the win 18-7.
Wish I knew the pastry chefs names but it was the owner vs the dude with the cap here.
Good times in Gloucester!
Over and out!
Teep
Erik Lorden gave it two thumbs up.
Learn about the hoppelator and how Cape Ann Brewing uses it to infuse flavor into it’s brews.
All guests need to do is bring a pot of chili for everyone to enjoy, and they get 25% off their weekend stay. Our judges – including Jeremy Goldberg from Cape Ann Brewing and Doug Silva from the Topside Grill and Pub — will choose a winner that Saturday evening, and the chili champion gets a gift certificate for a free return visit.
If folks would like to come and stay a night or two and just taste the chili, that’s OK too.
This could be a great way to spice up Valentines Day (just a few days later) — while we’ll be enjoying chili on Saturday night, there will be time for a romantic dinner downtown, a glass of champagne by the fire, a walk on the beach and much more.
Anyone who’s interested should call or email us to make a reservation and get in on the fun!
Ph: 978-283-1198
Email: info@blueshuttersbeachside.com
You can check out the Cape Ann Brewing new website here and also print out coupons here
I don’t normally go for vegetarian crap, but when the lady mentioned the wasabi sauce she piqued my interest.
Schwwwwing!!!!!!! Instant wood guaranteed with just one bite! This sucker is loaded with flavor! You need to ask for the wasabi sauce though and I had her put on raw onions for a little extra punch.
The Diva Chips didn’t suck either.
Ryan Cox Announces The DTF Challenge and asks-
“Are You DTF?”
Good Morninng Gloucester would like to congratulate team “Five In The Pink” for their hard fought victory. They really had to dig deep to bang out the win but they found the intestinal fortitude to bring home the bacon. Excellent Work!
Anybody who’s anybody knows that Tricia’s Carrot Cake is the best in town. Get your sexy ass down to Stone’s and try it, won’t you?
Stones Pub is located at 242 Main Street (across from the Liquor Locker)
Click Menus To View Full Size and Be Amazed At The Great Prices
Gloria’s is closed Sunday’s and will be closed Monday as well but then will resume the regular posted schedule on the picture of the sign above.
Today they have pork that went into the oven last night. Oh yeah, I’m gonna be a regular. The Spanish Food Menu will be available Wednesday.
As Part Of My Healthy Eating Initiative The Great Peeps At Common Crow to Go Have Been Making Me Some Healthy Inexpensive Lunches. Lovin it!
Click here to view recipe at The Gloucester Daily Time website
Referred to as "Pasta Gagoots" by many Italians from Sicily, including the family of Felicia (Ciaramitaro) Mohan, this is a layered pasta dish most often served when the cook has extra large zucchini or cuccuzza squash from the garden or elsewhere.
Greetings!
While we’re in the middle of our January "vacation", we want to let you know that for us this is a working vacation. During the time between now and our re-opening on January
25th, we’re going to be making a few changes in the store. We can see from our sales receipts that wine sales are up, so we are going to increase the inventory of wines, starting with wines that pair well with hearty winter foods.
And speaking of "hearty winter foods", we are rethinking our approach to prepared foods in order to make the offerings more appealing and accessible. Every day we will have a specially priced dinner combination that includes an entrée and two side dishes. We’ll even suggest a wine that we think will complement the meal. Of course, we will continue to be your "Invisible Caterer". We’re happy to provide some or all of the dishes for your dinner parties. Give us a little lead time, and we can work out a menu together.
Now that cardboard boxes and Christmas trees are stashed at the curbs, we’re eager to get back to our tasting events. They are so much fun, and we love the convivial atmosphere they create, so keep an eye out for dates and times.
Even though we listen to your feedback and track our sales, we want to be sure that we’re providing the items you want us to, so in the next week or so we’re going to send you a survey to see what other goods and services you’d like us to provide.
Our planned winter hours are going to be Tuesday through Saturday from
10:00 AM – 6:00 PM. We look forward to see you.
Cheers!
John Lamirande
According to Laurie Lufkin the secret to this prize winning recipe is the caramel sauce. The official name of the recipe is New England Buttermilk Pumpkin Cakes with Sour Cream Apple Caramel and Dried Cranberries. She created this dessert for a recipe contest that involved using a Hood dairy product, and in a moment of inspiration she used sour cream as one of the creaming agents for the caramel sauce topping. The result helped her to win a $10,000 prize and another step in her climb up the recipe contest ladder.
Click here for the video and recipe printable at the Gloucester Daily Time taste Of The Times Website
A few months ago The Farm Bar & Grille began competing in the Minuteman Dart league, one of the most prestigious dart leagues in all of the United States. After a long regular season the Farm team beat out 12 other teams from around the Northshore and was crowned "Regular Season League Champions". They entered the State tournament as a huge underdog due to their first year status. The State tournament started well with a quick win, but since then the pressure has been mounting. The next three matches came down to the last dart but the FARM team always seemed to find the cork. Just this past week The Farm beat another bar/restaurant from western mass in the State semi-finals to push them on to the State Championship. This week, Tuesday and Thursday, The Farm will be competing in the State Championships as they represent the North Shore. Their first game is this Tuesday 1/18/11 @ The Farm Bar & Grille at 7:30pm as they will be competing against the champions from the Boston division. The Farm will be offering food specials to all the fans that show up to cheer on the team.
Heather Atwood writes-
The half-block space on Duncan St. in Gloucester, that to the unschooled looks like a basement entrance to the CVS around the corner on Main St., has always been a restaurant to love. For years it was The Glass Sailboat, where everyone in Gloucester, from the fish piers to Bass Rocks, stopped in for good coffee, a homemade muffin, and maybe some homeopathic remedies from the Common Crow across the room. The place grew up a little, got liquor and music, and became the Sunny Day Cafe. While people mourned the old Sailboat, The Cafe was accepted in a community that doesn’t even like its vacant lots to change.
Check out the rest of her blog post about the Exciting New Dining Initiative At Alchemy-
http://blogs.gloucestertimes.com/foodforthought/2011/01/09/montmartre-or-gloucester/#more-3381
“The Cafe was accepted in a community that doesn’t even like its vacant lots to change.”
Wow! Pretty Ballsy Atwood!
After reflecting a bit on that comment I’d say that in defense of the community at large that they would like to see change on vacant and unproductive lots but all too many times the vocal minority of people who oppose everything get their way. It’s far too easy for them to manipulate and stymie progress through the insane permitting process on the waterfront.
To our current Mayors credit it seems she is involving the public big time on the I4 C2 lot. I just hope the people whose proposals do not get incorporated don’t try to stand in the way of the proposals that do.
Good Morning Gloucester 