Quick shout out from the folks at GimmeLive about some fun, family shows happening this weekend at the lovely Larcom Theater in Beverly, MA. My daughter and her fellow YMCA Teen Leaders will be volunteering as elves at Saturday's show. A portion of the proceeds goes to the YMCA of the North Shore. Tickets are still available for both shows, so click away for some good clean fun for the whole family.
Wednesday, November 25, 2015
Monday, November 23, 2015
Friday, November 13, 2015
|Mile Marker 1 Crab Cake BLTs and Sea Glass at Castle Manor Duck Confit Arancini|
|Alchemy Bistro Picnic Board, Sea Glass Pumpkin Munchkins and Latitude 43 California Rolls|
|Carson afKlintenberg, the ladies of Emerson Inn, Katrina's crew, Tim Burton and Manny Lapa from Azorean and Caroline Thompson and Janet Downey pouring vino|
New in the hydration department this year was Wachusset Brewing with their Boston sports inspired cans of solid local liquid and Emory Vodka, who created 4 different signature cocktails from their locally made spirits.
Changes to promotion this year included leaking the menus as chefs committed their contributions, which I think resulted in a noticeable leap towards haute cuisine in the overall menus. The competitive nature of chefs seemed to kick a little bit of "Bring it On" into the scene and with each menu announced came another, more elevated announcement.
|Vinny Galise with Kathy Low, Jenn and Tom Fernandes, Lisa Carlson and Tory Bagshaw, Jerry and Pattie Goulart, Kristen and Zak Nicastro, Rick Hemeon|
Regulars like Mile MarkeMile Marker 1 upped their game with the addition of Pain Killer cocktails to their food offerings and Jalapenos bringing Dos Equis to wash down terrific tamales. The general buzz was that this was the night of the culinary A GAME, but I think the pictures speak for themselves.
|My sister, Jill Amero, Nick from Sea Glass, Inga and Susan from Cake Ann, Jalapenos crew, myself and Rick Doucette, Liz O'connell at the Emory Vodka station, TJ Peckham with Wachusett, The 525 crew, Classic Cooks and Mojo Cold Brew|
|The Fernandes, Jen and Tom, parents of Jack, a leader and Joe Lioacano from Mile Marker 1 at the end of the night|
Big, giant, heartfelt THANK YOU to all the restaurants, spirits companies and raffle donors who made last night the BEST Taste of Cape Ann yet. Until next year...
7 Seas Whale Watch
Atlantic Salt works
Cape Ann Brewing
Elizabeth Grady Salon
Essex River Cruises and Charters
Foreign Affairs Wine Bar & Bistro Grand cafe Emerson Inn
Jalapenos Mexican Restaurant
Mile Marker One
Mojo Cold Brew Coffee
Railroad Ave Liquors
Stones Pub & Eatery
Skydive New England
Schooner Thomas E Lannon
Virgilio's Italian Bakery
Wally's Blackburn Bistro
Today I'm giving a special shout out to my boy, Brendan Pelley who was our snarky, quirky Cure-listening, super talented sous in my Alchemy Bistro days. His spin was super creative, almost zany and yet perfectly balanced and beautiful. It was a great time at Alchemy, with Brendan in checks.
I left Alchemy to become DOM for the restaurant group (Serenitee) and Brendan soon moved on from the group and back towards his hometown, landing a spot at the helm of Zebra's Bistro in Medfield where he has been Executive Chef for the past few years. While at Zebra's, Brendan did his time in Hell's Kitchen where he competed for the win under the (terrifying) Gordon Ramsay. He didn't win the game, but he definitely won the spotlight in the Boston restaurant scene as a result.
After a recent trip with his new bride to the land of olives and Ouzo, Brendan left Zebra's to start a pop up Greek concept, Pelekasis, which is making a lot of noise already. His next event, "Pelekasis at Commonwealth" is on Monday, November 16th. Thereafter, he turns up at Wink and Nod where he plans to dazzle diners with dolmas throughout 2016. Opa!
MENU FOR MONDAY NOVEMBER 16TH. $65PP
MENU FOR MONDAY NOVEMBER 16TH. $65PP
Amuse: Ouzo Marinated Bay Scallop, beet tzatziki, pomegranate, dill
Bread Service: sprouted grain bread, barrel aged feta, marinated olives, olive oil
First Course: Foie Gras Dolmades, lemon puree, cured egg yolk, dill powd
Second Course: Grilled Octopus, chickpeas plaki, cured olive vin, herbs
Third Course: Braised Lamb Neck, cinnamon tomato sauce, orzo, mizithra cheese
Fourth Course: Whole Grilled Fish, citrus, olive oil, pickled fennel, seasonal horaitiki salad
Fifth Course: Pistachio Baklava, sesame seed, orange blossom custard, hibiscusMignardises:Semolina Halva, Carob/cashew and cherry/pistachio