Cruiseport Welcomes Eurodam Passengers Photos from Donna Ardizzoni

It seems like with every new Cruise Ship that comes into port that more and more passengers are opting to stay in Gloucester.  That is a really good thing.

Thanks to all the volunteers like our Donna Ardizzoni and the people from the Visitors center that volunteer their time to help out at the scene.

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Visitors taking a tour of our wonderful city

Here’s a video of the Clelia II hitting port the following day (Thursday)

Thanks for watching.

Citizens Emergency Response Team (CERT) Forming In Gloucester

Carol McMahon writes-

A group of volunteers, with the endorsement on the City Council and the Fire Department, are forming a Citizens Emergency Response Team (CERT) here in Gloucester! I am the Public Information Officer for the Team and would like to know if you would be interested in posting a blurb about our upcoming informational meeting which will be on October 21, and training that will begin on November 1st. We should have our meeting locations nailed down by Wednesday.

Here is a link to an informational web site.

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Here’s a blue ribbon winner from the Fair….Sweet Sesame Crusted Shrimp with Asian Ginger Garlic Sauce

You know I love the Fair.  Lil and I spend a ton of time there during the 11 days volunteering, seeing friends, eating and having fun competing in the food contests in Coolidge Hall.  We both were very lucky this year and did well in the competitions and are so grateful for our good fortune!

If you think that the competition is not tough at the Fair you are mistaken.  There are women and a few men who compete in the food competitions in Coolidge Hall that have enough ribbons to make a giant blanket and probably paper one wall of their house–my friends Jannine Fisk, Donna Marie Ryan, Susan Laurence, Deb Stewart, Sheryl James are included in that group and so many more.  I didn’t even know these ladies a few years ago but they accepted me in to their circle of “Fair Weather Friends” and my life, and Lily’s,  has been enriched by them in so many ways since I joined their ranks in 2007.  Going to the Fair, seeing our friends and lots of friendly competition make us look forward to the first week in October every year.

There are competitions every weeknight and weekend days throughout the Fair.  The week started off this year with Fleishmann’s Yeast “Bake for the Cure” which I was thrilled to place third (http://laurielufkin.wordpress.com/2010/10/13/me-bake-a-yeast-bread/).  On Tuesday, Pillsbury Pie Crust Championship came an went without any ribbons for me but my friend Susan Laurence brought home the blue ribbon and I was thrilled–her pie was a lovely creation loaded with strawberries and just gorgeous, topped with chocolate curls–maybe I can pry the recipe out of her?

Wednesday rolled around and it was time for one of my favorite contests, Make it With Malto-O-Meal Cereal Contest.  As you know, I love to both cook and bake and this is my chance to give up the rolling pin for the night and cook.  Malt O Meal is a low cost cereal sold at some grocery stores and discount chains and the varieties offered mimic some of the most popular brand name cereal in the aisles today.  They have their own version of frosted flakes and that is what I chose for my creation.  I decided to do a crusted shrimp but I knew that the sweetness of the cereal needed to be tamed.   I added some panko breadcrumbs and toasted sesame seeds and created a delicious appetizer that the judges liked enough to award me the blue ribbon!

Here’s the recipe and a few pictures—the ribbon comes with a nice little cash prize as well and I am still very excited to have won!

Sweet Sesame Crusted Shrimp with Asian Ginger Garlic Sauce

2 tablespoons minced fresh ginger root
2 teaspoons sesame oil
1/4cup soy sauce
3 tablespoons rice wine vinegar
1 tablespoons honey
1 clove minced garlic
2 tablespoons canola oil
2 tablespoon chopped scallions for garnish

Whisk together ginger root, sesame oil, soy sauce, vinegar honey and garlic in a bowl.  Set aside for 30 minutes.  Strain sauce through a fine sieve and serve with shrimp.

2 cup Malt O Meal Frosted Flakes
1 cup panko bread crumbs
1 1/2 teaspoons kosher salt
1/4 cup sesame seeds
12 large shrimp, peeled and de-veined
1 egg white
1/4 cup canola oil

In the bowl of a food processor, process Malt-O-Meal cereal, panko crumbs and salt.  Add sesame seeds, pulse once to combine and pour prepared mixture in to a shallow dish and set aside.

In a medium bowl, toss together shrimp and egg white. Crust shrimp, four to six at a time, in crumbs and press crumbs on to shrimp to adhere if necessary. Set aside when coated and repeat procedure with remaining shrimp.

Heat 2 tablespoons oil in a large nonstick skillet over medium high heat. Cook shrimp, six at a time in a single layer in pan and cook for 2 minutes on each side or until golden brown. Remove shrimp from oil and drain on a flattened brown paper bag. Repeat with remaining shrimp and serve with Asian Ginger Garlic Sauce.  Garnish with chopped scallions.

Bradley Royds Playing at the House of Blues Tonight

Photo by Louise

 

Bradley Royds is playing the House of Blues this Friday night Oct. 15 9-12.

Bradley (a Gloucester music legend) plays solo acoustic but tonight he is accompanied  by Brian Haley on drums. Bradley may play some originals from his upcoming CD entitled ‘Drinkin’ Town with a Fishin’ Problem,’ as well as eclectic versions of classic rock pop and folk songs. He also produces the Harbor Loop Concert series in town.

Check out more at www.bradleyroyds.com

http://www.houseofblues.com/venues/clubvenues/boston/

Duckworth Beach Gourmet Monthly Newsletter

duckworth beach gourmet

Monthly Newsletter

October 2010

In This Issue

New Web Site

Recipe of the Month

Wine Tasting

Gloucester Education Foundation

Cheese of the Month

Wine of the Month

Thanksgiving Menu

New Web Site

Looking for our catering menu’s or  sandwich menu or want  to read about us in the news? Now you can easily do that with one click to our newly launched web site. We can be found at:

www.duckworthbeachgourmet.com

Recipe of the Month

Now that we’re into October and the temps are beginning to fall, why not warm up with a nice bowl of chili. This month we are featuring the Cherry Peach Pumpkin Chili. This product can often be found in the store. Click on the link below for the recipe. Cherry Peach Pumpkin Chili

Wine Tasting

We will be offering complimentary wine and cheese tastings throughout the month of October. We will send separate invitations to you regarding the date and times for each tasting. Hope you can attend!

Gloucester Education Foundation

The Gloucester Education Foundation (GEF) is a nonprofit organization dedicated to making Gloucester one of the five best school districts in Massachusetts in five years.
duckworth beach gourmet is proud to have the opportunity to provide food and service at their annual donors appreciation event at Hammond Castle.

Click on the link below to learn more about the foundation and all the exciting programs they support.

Gloucester Education Foundation

Rockport HarvestFest

Local Fare Fair on T-Wharf.  Featuring food made locally on Cape Ann and in New England, with Cape Ann Brewing Co. offering a taste of some local brews from noon to 5pm.  Come visit us at the local fare fair. Click herefor more information

Links


duckworth beach gourmet

Good Morning Gloucester

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Duckworth Bistrot

Isn’t March supposed to be the month that "comes in like a lion"?

In Gloucester, however, and especially here at the store, October has fit that definition. 

There was no better indication that our town, with all of its tourist attractions, is back in the hands of the locals than the happy throng that gathered here last Wednesday evening for our first Wine Tasting of the fall.  We lost count, but we think we greeted about 60 old and new friends during the course of the two hour reception and tasting. Someone from Annisquam said the ebullient atmosphere reminded her of Chowder Day.

We’ll be continuing that tradition, but on Wednesdays, so check the Web site and our e-mails for invitations to upcoming Wednesday evening wines and times.

Autumn is the season of bounty and abundance, and you’ll find it’s in full swing here. The shelves are brimming with new merchandise that we’ve sourced from artisinal purveyors both in New England and across the country.  We’re stocking up on all the goods that people tell us they want both for gift giving and for their own pantries as the days get shorter and colder.

Cheese of the Month

Cabot Clothbound Cheddar Cheese

Voted "Best Cheese In North America" and

continuing a long line of fruitful culinary collaborations is this clothbound cheddar from a collective of Vermont’s finest cheesemakers. Cabot makes these 35 pound wheels from the pasteurized milk of Holstein cows and delivers them to the neighboring Cellars at Jasper Hill for aging and maturation. The end result of this promising partnership: a nutty, complex, and perfectly sharp cheddar that proves American cheesemaking has trully come of age. Pair it with a fruity Cabernet or a big Brown Ale.

Wine of the Month

Cono Sur – Colchagua Valley, Chile

It is appealing in its rich and deep bright red colour, and has a complex and developed nose that is governed by sweet wild fruit aromas, were notes of cherries and berries are enhanced by slight toasty hints. This Pinot definitely has a personality of its own. It’s tasteful, with soft tannins and an excellent structure. Cono Sur is a great option for stuffed pastries (with chicken or vegetables for example), and all sorts of quiches. Pinot Noir is one of the most versatile varieties there is. It can go well with fish, or with poultry, pork and lamb. Creamy sauces and spicy seasonings are also an excellent choice.

Thanksgiving Day Menu

We don’t want to say the word "Holiday" but Thanksgiving will be here before you know it. Thanksgiving is the time to gather with your friends and family, turn on some football, and enjoy your Thanksgiving meal. duckworth beach gourmet has a time savings menu so you can do just that – relax and enjoy. Honor your family traditions with some traditional foods or add a new dish that you would like to introduce. Either way, we do all the prep work, you just reheat it. 

Fresh All Natural Turkey

Mashed Potato – $7.95 lb.
Roasted Fingerling w/Garlic and Herbs -$8.95 lb.
Sweet Potato – $7.95 lb.
Stuffing – $7.95 lb.
Red Wine Braised Cipolinni Onions -$8.95 lb.
Roasted Root Vegetables – $7.95 lb.
Haricot Vert w/Almonds – $8.95 lb.
Brussels Sprouts w/Caramelized Shallot – $7.95 lb.
Traditional Cranberry Sauce – $7.00 pint
Turkey Gravy with Sage-  $9.95 pint
Apple Pie – $25.00
Pumpkin Pie – $25.00
Pumpkin Cheesecake – $30.00
Gingerbread/Pear Upside Down Cake – $28.00 
Orders must be placed by 4:00 p.m. on Thursday, 11/18
All orders must be picked up no later than Wednesday, November 24th at 7pm
Call the store at 978-282-1414

While this month included a huge day for weddings: 10-10-10, duckworth beach gourmet has its own celebration going on this month. It’s our first anniversary! We opened the doors last year on October 17th. So, to thank all of you who have helped us survive and thrive during our first twelve months, we’re offering a special coupon below. Also, look for daily specials on our facebook page the week of October 18th thru October 23rd.

We are changing our menu to respond to the chill in the air, and we hope to see you often this fall.

Sincerely,

John Lamirande
duckworth beach gourmet

Save 20%

ONE YEAR ANNIVERSARY COUPON

On October 17, 2009, we opened the doors to duckworth beach gourmet. As a token of our appreciation for the support of our loyal customers, we would like to offer you a 20% off coupon to use at the store. Bring this coupon in and present it with your next purchase towards any product with the exception of catering and beer/wine purchases. Again, THANK YOU for your support!

duckworth beach gourmet

Offer Expires: October 30, 2010

The Farm Downtown- A Recipe For Success

New GMG contributor Mr Patrick Ryan and I headed to The Farm Downtown at the new Rantoul Street Beverly location at 350 Rantoul Street for The Farm’s latest business venture and it looks like the boys have a big-time winner.

All the best of the menu form the Farm Bar and Grille in Essex served fast, fresh and CHEAP.

I’m stunned at how cheap the menu items are (most expensive item is $6.95) 

I ordered and before we knew it the bags of grub were sitting on the counter in front of me.  Continuing to chat with the woman who took my order, it wasn’t for 3 or 4 more minutes til I realized that the bags placed in front of me were ours.

The Farm pulled pork nachos are my absolute favorite nachos anywhere.

If they sold stock in these guys I would be a buyer.  It is absolutely astounding to me that three 30 year old maniacs that came from the corporate world “get it” so well on what people want and how to give it to them in a restaurant. 

Mark my words- These guys are just getting going.  They’re big now- they are gonna be HUGE.

Look for the video tomorrow with Noah.

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Some comments from Yelp

Beverly, MA

cheryl c.

10/1/2010

I went to the Farm Downtown on opening day and was very happy with my experience.  It is a fairly small place (compared to its Essex cousin, which is a bar/restaurant) and has minimal seating.  I think it will succeed very well at the take-out level.  
The food is pretty much the same fare as the Essex location, but cheaper.  The fish tacos, which I adore, were $14 at Essex; $7 at Beverly.  Quite a big difference.  I don’t know if this is introductory pricing, however $7 for three fresh fish tacos (that are quite tasty) is a bargain in my book.  I also had the seasonal salad which was $6 and was fresh and packed with nuts, cranberries, apples and gorgonzola.  It’s really enough for 2, or leftovers for the next day.  
They were giving away pulled pork sandwiches, which are normally $4.25 for the small version and $6.25 for the large version, and it was quite good.  
The chicken tender app is $4.50 and if it’s the same as the Essex version, it will be one of the best buys.  They are very tender, and my order @ Essex was again big enough to bring home and throw into a salad the next day.  The breading could have a been a bit more flavorful for me, but as long as the chicken wasn’t dried out, i was a happy camper.  
The staff at the Beverly locale was doing a great job keeping up with customers on opening day and very pleasant to deal with.  There was no tip jar (which I tend to eyeroll at in most instances), but the gal behind the counter brought the food to our table (we thought we’d have to retrieve our own and would have been perfectly fine with that) and I would have gladly put something in a jar for that.
The hours here are going to be very good for those who make use of the Beverly "night life"; closing time is 2:00 a.m. on Th/Fri/Sat.  I have a feeling they’ll be doing a brisk business!

Wenham, MA

Peggy H.

10/2/2010

It was great! I love the Farm in Essex and this store is cheaper and more convenient!