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Hot n’ Dirty at the Blue Ox

Spice up your drink routine with a Hot ‘n’ Dirty Pickle at Lynn’s Blue Ox.

The success of the Blue Ox has much to do with its penchant for contrast. It’s an upscale yet casual white-tablecloth restaurant situated near Italian pizzerias and Korean noodle shops on an unremarkable side street in Lynn. The city’s reputation as an ethnic melting pot inspires much of the cuisine and cocktails at the Blue Ox. Chef and owner Matt O’Neil thrives on such juxtapositions, turning out seasonally inspired, approachable food with unexpected components, making his restaurant a destination for residents all around the North Shore, as well as from Boston.

Case in point: filet mignon, cold-smoked in old Jack Daniels barrels and perfectly crisped French fries made with aged potatoes. The bar was inspired by the kitchen’s creativity when it came to shaking up the Hot ‘n’ Dirty Pickle, a popular drink that has remained on the menu for nearly two years. Bartender Charlie Gaeta says the recipe was a fun collaboration with the staff, particularly server Holly Maitland, whose Maitland Mountain pickles are made on her farm in Salem.

A twist to the ever-popular dirty martini, the Hot ‘n’ Dirty Pickle uses the piquant brine from the Maitland pickles alongside Gloucester-distilled Ryan & Wood Knockabout gin, plus a dash of Sriracha, a Thai chili sauce. The coriander and juniper notes in the gin blend nicely with the pickling spices, and the heat of the chili provides an elusive umami, or savoriness, often found in foods like Parmesan cheese. Gaeta calls it a must-have pairing with the burger—“like a pickle on the side.” The cocktail also works well with oysters, given the fresh, light citrus elements from the gin. The best part? A pickle spear garnish that beats out an olive any day of the week. The exact recipe of a Hot ‘n’ Dirty Pickle is as elusive as Holly’s pickling spices, so it’s best enjoyed at the hands of bartenders Charlie and Gina at the Blue Ox, located at 191 Oxford St. Lynn, 781-780-5722, theblueoxlynn.com.  —Brandy Rand

Newburyport’s Enzo

Chef and owner, Mary Reilly

In Newburyport, Enzo offers authentic Northern Italian cuisine in a rustic setting to match. By Anna and David Kasabian

Here in downtown Newburyport, in what served as a leather mill a century ago, is Enzo, an architectural stew of high-ceilinged brick and beams, simply adorned in a sophisticated yet subdued palette. The large bar that fronts the room invites conversation and provides a cozy spot for a casual meal—and what a marvelous, fresh-tasting, lovingly made meal it was to be.

We began our meal (sitting at one of the 32 usually packed tables) with sautéed mushrooms with polenta, a recipe from the owner’s grandmother. One key to deliciousness is the Newburyport-grown organic mushrooms, which make this a deeply satisfying dish. Next, the braised heritage-breed Kurobuta pork belly, served with house-made pickles and plump, honey-baked cannelloni beans—a fabulous combination of sweet, sour, and umami. The smooth roasted tomato soup, made with caramelized tomatoes stewed with the rind of a good Parmigiano Reggiano, is mildly tart and totally refreshing.

For the first entrée, the excellent Chicken Under a Brick, served with herb-infused stuffing and kale, is made with free-range chicken cooked in a skillet under a 20-pound weight. This ensures even cooking and a well-crisped skin. The second entrée, homemade gnocchi with lobster and watercress, although tasty and featuring a generous portion of lobster, had too much sauce, while the gnocchi lacked the light texture that defines it.

For dessert, maple pudding, flavored with maple syrup that was reduced by half to max out the flavor, recalls the luxurious texture of a crème brûlée. We also tried the fried apple turnover, a tasty little nugget chock full of sweet apple, pear, and raisins and topped with a salted caramel sauce and a thick dollop of whipped cream.

Owners Dave and Mary Reilly’s mission is to introduce diners to authentic dishes from Northern Italy and, when necessary, adapt them to the ingredients available in New England. The result is unfussy, rustic cuisine with bold, clean flavors. While they are both refugees from the business world, at least Dave has the restaurant business in his bloodline: his long-retired grandmother lived in the household where he grew up, and shared her stories, recipes, and passion for food with the young Dave.

Mary, on the other hand, taught herself to cook and bake, which eventually led to a stint in catering. For her, this restaurant is about her deep love for food—and making sure she puts some of it on every plate.

 

The Menu

Chef: Mary Reilly. Appetizers: Sauteed Mushrooms with Polenta ($11), Braised Pork Belly ($9). Soup: Roasted Tomato ($6). Entrees: Chicken Under a Brick, ($28), Gnocchi with Lobster & Watercress ($29). Dessert: Maple Pudding, ($9). Location: 50 Water Street, Newburyport, 978-462-1801, enzo-restaurant.com.

Andover’s Yella Grille

The perfect start: Mediterranean Mezza Platter

In Andover, Yella Grille’s Mediterranean cuisine is a spot-on representation of the real thing. 

What a wonderful surprise to find this cozy little European-style bistro tucked away on a tiny side street in Andover, steps from the town’s posh and lively shopping district. Co-owners Carlo and Danielle Berdahn have merged their energies, talents, and passion for authentic Mediterranean food and created a haven of casual comfort and fabulous flavors from the chef’s always-fresh handcrafted creations. In fact, when in town earlier this year, a producer from NBC’s Today show stopped for dinner at Yella and was so enamored of Carlo Berdahn’s cooking that he subsequently invited the chef to appear in a segment on the show.

In our visit, we started with the Mediterranean Mezza Platter, a plated version of the traditional Middle Eastern appetizer table filled with an array of exotic flavors, aromas, and textures. There are tiny meat pies—handmade, one by one, fresh every day—stuffed grape leaves, spring rolls, spinach pie, falafel, smoked eggplant babaganouj, and crispy house-made pita chips. All herbs and seasonings—seven in the falafel alone—are brought directly from Lebanon by Carlo and Danielle.

Next, the fattouch salad, another regional classic, arrives piled high with super-fresh romaine lettuce, tomato, cucumber, onion, parsley, mint, radishes, and sumac, all complemented by a dressing of olive oil, garlic, more sumac, and fragrant fresh mint.

The lamb chop entrée is divine, made with grilled Australian lamb for lighter, sweeter, smaller chops. They are seasoned with extra-virgin olive oil and lemon juice and served with an über-umami demi-glace that is simmered for five hours. On the side, a tender and delicate mushroom risotto is redolent of chicken broth, mushroom stock, butter, white wine, and shallots.

Carlo prepares the remarkable beef short ribs by searing the beef and combining it with carrots, garlic, onion, red wine, herbs, orange juice, and tangerine, then slow braising it all together for six hours. This is served with Lebanese couscous (larger than the French variety), cooked in a rich beef and chicken stock with caraway, cumin, cinnamon, and caramelized shallots.

For dessert, the hearty chocolate bread pudding with toasted house-made brioche and both milk and white chocolate is topped with banana and a dollop of vanilla gelato. The ultra-thin sweet crepe, on the other hand, is stuffed with slices of caramelized banana and a dreamy hazelnut-chocolate cream. Both are fresh and fabulous.

We highly recommend Yella—Arabic for “Come on, let’s go”—for the great food, prompt and cheery service, and the distinct feeling that this is what it must feel like to be home in Lebanon.

The Menu. Chef: Carlo Berdahn. Appetizers: Mediterranean Mezza Platter ($14), Fattouch Salad ($8.50). Entrées: Lamb Chops ($29.75), Beef Short Ribs ($26). Dessert: Chocolate Bread Pudding with Banana Flombage ($8.50), Sweet Crepe with Bananas ($7.50). Location: 16 Post Office Avenue, Andover, 978-749-0011, yellagrille.com.

 

By Anna &  David Kasabian – *Photographs by Anthony Tieuli

Cheers To Tiramisu

Newburyport’s 10 Center turns a favorite dessert into a drink for chocoholics.

Winter flurries bring with them our cravings for warm drinks like cocoa and coffee, but at 10 Center in Newburyport, chilly evenings remain that way with the frosty tiramisu martini.

The cocktail covers cravings for both caffeine and chocolate. Plus, it can stand in for your dessert. “Instead of a cappuccino and chocolate cake, you can just have a tiramisu martini,” says bartender Emily Wetenkamp, who created the crème drink.

The martini comprises equal parts brandy, which adds delicious density, and espresso, which creates a full, foamy top. It’s also shaken with Faretti Biscotti Famosi, an Italian liqueur reminiscent of an almond cookie, and Godiva White Chocolate Liqueur for a punch of creamy sweetness. The mixture is served in a glass that’s rimmed with crushed lady fingers, closely resembling the real thing. Wetenkamp drizzles chocolate sauce in the martini glass before pouring, and says those who don’t like espresso can be creative.

“If you want it sweeter, substitute an espresso liqueur or Kahlúa in [the espresso’s] place,” she says. “I like authentic espresso, especially because it gives it that crème. It’s great for show, and it also soaks into the lady fingers. It gives it better flavor.”

Wetenkamp says that tiramisu is her favorite dessert, which is what inspired the cocktail. While the beverage itself is like a dessert, Wetenkamp says it can be paired with cheesecake, tiramisu (the real kind), raspberries, and even pretzels. Or, pair it with anything chocolate for a double dose of decadence. tencenterstreet.com

Pot Pies for the Winter Season

In the midst of winter’s icy grip, we set out on a quest to find the most mouth-watering chicken pot pie.

There’s something about pie that makes us smile. The American classic is a shell for all seasons’ ingredients: asparagus in spring, blueberries in summer, apples in fall, and potatoes in winter. A perennial favorite, chicken pot pie is the ultimate cold-weather comfort.

Tasked with finding the best chicken pot pie on the North Shore, it didn’t take long for me to narrow the field to two contenders: the venerable Harrows versus cheeky newcomer Ken’s Kickin’ Chicken. Both have a loyal following and claim to make their pies by hand using the freshest ingredients. Both offer only takeout.

I brought home two ready-to-bake pies and told the “judges” (my eight- and 10-year-old stepkids, Ben and Maggie) we’d be doing a blind taste test. Intrigued, they clustered around the oven as I extracted the pies. Before I cut into either, we noted the distinct difference in appearance: The crust of Pie A (Harrows) was pale and uneven, while Pie B’s (Ken’s) puffed up to a golden brown with perfectly turned edges.

On the plate, both pies oozed creamy gravy, bits of veggies, and big chunks of tender chicken. Harrows’s was filled with potatoes and carrots; Ken’s with carrots, peas, and stuffing. Both pies were quite tasty, with the biggest difference in the texture of the crust—Harrows’s  was more traditional and flaky; Ken’s had a thinner, crispier consistency with hints of butter.

“If I had to eat any chicken pot pie, it would be Pie B,” Maggie said. “Pie B is the best,” echoed Ben. My husband just nodded and went back for seconds.

So, no matter how you slice it (pun intended), Ken’s Kickin’ Chicken offers a delicious, family-friendly meal that tastes homemade. Ken’s Kickin’ Chicken, 130 North St., Salem, 978-825-0200, kenskickinchicken.net.

 Meat the Best Six local meat pies worth a try.

1. Harrows Chicken Pies, 126 Main St., Reading, 781-944-0410, or 352 Broadway, Saugus, 781-231-7410, chickenpie.com. 2. Guinness-stewed beef and lamb at the Old Spot, 121 Essex St., Salem, 978-745-5656.  3. Take and bake your own chicken, turkey, or beef pot pies from Henry’s, 588 Cabot St., Beverly, 978-922-388, henrysofbeverly.com. 4. Lobster pie at the Causeway Restaurant, 78 Essex Ave., Gloucester, 978-281-5256. 5. The Shepherd’s Pie with lamb and gravy at The Port Tavern, 84 State St., Newburyport, 978-465-1006, theporttavern.com. 6. Oven-ready chicken or turkey pies at Seven Acres Farm, 4 Concord St., North Reading, 978-664-2660.

New Kid on The Block: Red Lulu

The sign sets the scene for the interior atmosphere

I am no food connoisseur by any means (even though a girl can dream); I just have a serious love for food. I have traveled to many states and have been fortunate enough to travel to numerous countries. As much as I love to soak up the cultures and unique lifestyles of different places, food is ultimately what I am seeking 99% of the time; and with the ability to expand my global knowledge, I have also been able to expand my palette. Now, instead of eating food just to eat it, I appreciate it. In my ventures I have had my fair share of bad, and I mean bad, food, and I have also had great food. However, it is rare that I come across exceptional food, especially when it is in a chic environment, and paired with incomparable service. You might be wondering where I ventured to, to experience this outstanding meal. Believe it or not, a quick ten-minute trip brought me down 1A into Salem where I stopped in at Red Lulu and had one of the best meals to date.

It all began in Boston, where the Jamison siblings, Chris, Josh, Stephanie and friend Mark Malatesta opened Lolita Cocina and Tequila Bar. With Lolita receiving rave reviews after only being open a few months (they were named Improper Bostonian’s ‘Bars and Clubs: Hot Spot’ and Boston Magazine’s ‘People’s Choice: Best New Restaurant’) it was no question that the next step was to open another restaurant, and there was no better spot than to hit Salem, where the family has plenty of work and family history. As Stephanie stayed in Boston to focus on Lolita, Chris, Josh and Mark got to work, literally. Impressive as their menu and staff may be, what is even more impressive is that the owners put the restaurant together with their own hands. From the bathroom to the lighting in the bar, they had their vision and they executed it with no outside company or designer to help. Within only a matter of days Red Lulu was brought to life.

The vibe, as they refer to it, is “devilish chic” in every aspect. Plush couches, steel chandeliers combined with red wallpaper against black cement walls, eccentric music and nacho libre masks on display gives you your not-so-average, up-beat, stylish restaurant. You will feel as if you have walked into a high-end Boston restaurant, but the down-to-earth atmosphere makes even the most casual person feel at home.

Specializing in tequila, you bet that there is the excalibur of drinks. From a Margarita that is $100 and tastes like a pink Starburst to a shot that is $425, Lulu has exceptional tequilas that you won’t find anywhere else. But those are for the big nights out, if you are looking for casual cocktails I suggest trying the fan favorite, Spicy Cucumber ($12). The mixture of Don Julio Blanco, habanero infused vodka, patron citronge, fresh cucumber and lime brings out a sweet cocktail with a bit of bite. Every drink on their menu is extensive and includes at least four ingredients, most of which have the word “fresh” next to it. When they say fresh, they mean fresh. You will see the bartenders muddling a different type of fruit for almost every cocktail. Ingredients will make or break a drink, and the owners were not about to take that chance.

The Shrimp Ajillo

If the environment and drinks are not enough to sell you (they will), then the food will seal the deal. Leading the kitchen is Brian Roche, who can be seen at both Lolita and Red Lulu. Prior to Lolita and Lulu, Chef Roche was the Executive Chef and General Manager at La Verdad Taqueria in Boston. Under his direction, La Verdad was named one of the “Top Ten Restaurants to Try” by Food & Wine magazine in 2008. The restaurant was also named “Best Authentic Mexican Restaurant in the United States” by Bon Appétit, as well as received Boston Magazine’s “Best of Boston, Best Neighborhood Takeout” in 2008. StarChefs.com personally recognized Brian in 2009 for his innovative Mexican cuisine. Long story short, if anyone knows Mexican cuisine, it is Brian Roche.

I got to meet Brian and try an array of items. In total he put together about eleven dishes for me, which didn’t include dessert. Every dish out did the last and at one point I caught myself smiling into my plate. If that is not a sign of true love for a meal, then I don’t know what is. Take my advice and try the Shrimp Ajillo. It is served with jumbo shrimp, garlic and chipotle, fresh lime, avocado, pink onions and fresh watercress. Again, emphasis on the fresh. All of the meals burst with flavor as I bit into them. The Ceviche, another recommendation, was prepared in three ways: Coco, Traditional and Sangrita. The Sangrita, which had lobster, scallops, tomato, fresh orange, chile oil and avocado was my personal favorite. I wasn’t digging around to find pieces of lobster meat, huge chunks filled the glass. Lastly, you have to try to the Iron Pan Corn Bread. Seems strange, as corn bread typically does not jump off the menu, but as Chef Roche described it, it has more of a bread pudding consistency so it does not crumble or fill you up before your meal. It comes with a roasted garlic sauce, an unusual twist, but provides an authentic taste.

Then came the desserts. Churros, fried ice cream, sorbet, bread pudding, you name it, every type of dessert was there, and naturally all had a Mexican twist. I tried a bite of each but was quickly distracted by the green cotton candy that was placed in front of me. After every meal, servers drop a huge portion of cotton candy topped with pop rocks to guests. A creative ending to a fantastic meal.

Overall, the experience exceeded every expectation I had. The Jamisons and Malatesta have thought of everything and anything that can make their restaurant unique, and then took it to the next level. Did I mention there were temporary ‘Red Lulu’ tattoos that came with the bill? Although more chic, the restaurant exudes fun and everyone that works there is determined to make sure you enjoy yourself, whether you’re in for casual drinks or a nice dinner.

Although only open for a few weeks, it is evident that they are doing very well and I predict many positive things for this new establishment. Before I left, I got a sneak peak at some future plans (sorry, no spoilers) and trust me this is one group of guys that you are going to want to follow.

Red Lulu is open daily from 5:00PM – 12:30AM and serves full menu until midnight. It is located at 94 Lafayette St., Salem, MA. (978) 594-4282 info@redlulusalem.com

Masa’s Fiesta Brunch is Back!

Tough economical times mixed with the desire for good food, then added with the patience to create the perfect menu resulted in the return of the popular Fiesta Brunch at Masa Southwest Bar and Grill. Located in Woburn, the sister restaurant to Masa in Boston has done a fantastic job of incorporating Southwestern cuisine to American traditions.

However, it wasn’t an overnight idea or an easy mission to come up with the dishes for the brunch.

“When we first opened, we wanted to execute everything perfectly,” says Owner and GM Mohamad El Zein. “In order to do so, one idea that we had was to space out the different meal periods we would be open for. First dinner, then a month after brunch, then lunch. This way everyone would be trained properly on each meal period before dealing with the rest.”

It wasn’t until the recipes and menus met the highest standards that Fiesta Brunch finally became public, and the wait definitely paid off. Since opening for brunch the restaurant has been non-stop on the weekends.

Mexican Omelet is packed with color and flavor

“Guests love brunch,” says El Zein. “We have many baby showers, wedding showers, families, friends, and industry people that come in for a casual, delicious, and inexpensive brunch.”

The price for the Fiesta Brunch is $7.95, which gets you coffee or tea, a mix of different corn bread and muffins paired with complimenting spreads, and two courses. A deal that is almost hard to believe. The unique twists on each dish take you from an average brunch date to an actual dining experience. All servers and employees are knowledgeable of every item and are more than welcome to walk you through each drink and dish so you can prepare your taste buds.

With so many options to choose from it was hard to make a decision on what to get. Starting off, in true brunch form, I got a Bloody Mary, which was far from ordinary. Always served with a pickled Jalapeno pepper, I knew there was going to be a strong kick. Sure enough, within the first sip a mixture of sweet and spicy flavors flooded my senses. It is the perfect drink (to not only wake you up in the morning) but to pair with the savory dishes to follow.

I chose to start off with the Caramelized Plantain Empanada. Paired with Mexican cinnamon cream cheese, this appetizer, which could easily be eaten as a dessert, was the perfect starting dish. Flavorful enough to be satisfying and small enough to not fill you up.

Next I dug into the Huevos Rancheros with grated Cotija cheese (cow’s milk cheese which originated in Mexico) and Salsa Ranchero. The dish looked like a masterpiece. The two over-easy eggs were placed on top of a thin cheese quesadilla, and the whole thing was piled on top of frijoles negros (black beans). Just the right amount of salsa, sour cream and hot sauce was added but for those who enjoy a spicier dish, additional hot sauce was available.

I would also suggest trying the Stuffed Mexican Omelet. It is filled with chili-roasted vegetables and Monterey jack cheese, and comes with southwest home fries and toast. You will be able to smell this dish leaving the kitchen. The vegetables had a  strong punch of flavor to them, greater than what is normally found in Mexican omelets.

Even though I stuck with the breakfast items, Masa serves up numerous lunch items as well. Grilled Skirt Steak, Fish Tacos and BBQ Mac n’ Cheese are just a few.

From the atmosphere and food to the servers, the whole experience was quite enjoyable and with the option to sit in the dining room or the lounge area, you can turn your brunch into a casual outing or celebration. For more information and full menus visit www.masarestaurant.com.

 

About Masa Southwest and Grill

Fiesta Brunch is available every Saturday from 10:00 a.m. to 3:00 p.m. and Sunday from 10:00 a.m. to 11:30 a.m.

Masa Woburn is also open daily for lunch and dinner. Lunch: Monday-Friday 11:30 a.m. to 2:30 p.m. Dinner: Sunday thru Wednesday 5:00 to 9:00 p.m. and Thursday thru Saturday 5:00 to 10:00 p.m.

Masa Woburn is located at 350 Cambridge Road. Call 781-938-8886 for reservations.

Brunch is Now Being Served at Bontá

This past Sunday marked the beginning of the long awaited Brunch at Bontá Restaurant and Bar. Located in Hampton, NH directly off of 95 North, this fine dining restaurant has specialized in Italian family recipes since its opening in 2003. After many client requests and the desire to try something different, the staff behind the Tuscan-inspired restaurant decided now was the time to start brunch and when we heard about it we couldn’t pass up the opportunity to try it ourselves.

Well decorated Bloody Mary

The ambiance of the restaurant was warm, cozy and welcoming. Exactly what was needed on the crisp and slightly breezy Fall day. The interior, although on the smaller side, was set up beautifully and large windows, wooden beams and fireplaces provided an at-home feeling. We were welcomed and immediately seated.

The menu was short and impressive. Like any Italian restaurant they had the primo, entrada and dolce which featured many brunch favorites, only revamped. The Pastry Wrapped Brie

immediately caught our eyes for the primo and we would have been fools to pass up the Lobster Benedict and Tomato and Goat Cheese Risotto for the entrada. But we first started out the meal with brunch essentials: Mimosas and Bloody Marys. Although the champagne is the main component of any Mimosa, I believe that the orange juice makes or breaks the cocktail, and the sweet fresh-squeezed orange juice was absolutely refreshing. The Bloody Mary didn’t disappoint either. Just the right amount of spice and was impressively garnished with olives, celery, lemon and shrimp.

The cocktails set the bar high for the rest of the meal, but everything else that came out was up-to-par with our expectations. The whole meal started off with buttermilk biscuits and cranberry scones paired with honeycomb, raspberry jam and butter, way more impressive than your average bread and butter.

As we continued further into our meals everything got better and better and the timing of each item was almost perfect. That may have been due to the fact that we were there only two hours before brunch ended so the restaurant was almost empty, but I will give the kitchen the credit on this one.

Our entrees were delicious and filling. The Lobster Benedict featured a massive lobster claw, sautéed spinach and surprisingly the ideal amount of hollandaise sauce, typically it is hard to find a spot that doesn’t drown the meal in sauce. All of the items were on top of grilled ciabatta.  The Tomato and Goat Cheese Risotto was a rich and hearty meal, and since we decided to go later in the day it was the perfect afternoon choice.

We finished off the meal with coffee and Tiramisu, which was a hard decision because the sound of Apple Cobbler and Zeppoli (cinnamon fried dough) made my taste buds go crazy. But like everything else, the Tiramisu turned out to be the right choice.

The whole meal was impressive and I can say that with confidence. The staff was delightful and very insightful about everything that was being served. I was, however, surprised that more people weren’t there. I had a chance to speak with the Dining Room Manager Alex MacQuisten and he mentioned that it had been a slow day. Maybe that was due to the fact that it was later in the day or that this was the first brunch and not many people knew about it. But It certainly was not because of the food or service.

Regardless, I see business picking up and quickly. Bontá will be continuing brunch every Sunday from 11-4 until the summer season arrives and the 35-minute ride up the coast is definitely worth a Sunday morning visit.

For more information and to see other events they will be having visit Bontá’s website

Shubie’s Celebrates Cheese Month

No one celebrates October festivities like people on the North Shore…Salem anyone? But starting this year Halloween and everything that it entails: candy, pumpkin flavored everything and apple picking needs to step aside because October is officially Cheese Month.

Declared by the American Cheese Society, October is officially the month to celebrate the world of cheese, but not just any cheese, Artisan American Cheese. At this years annual cheese conference held in Montreal brothers Bill and Doug Shube, owners of Shubie’s in Marblehead, heard about this national celebration. After being surrounded by over 1600 different cheeses and tasting some of the finest products in the country the brothers decided that they were going to partake in the celebration. Owning one of the finest food shops on the north shore the dynamic duo knew it would be a perfect fit in their already expansive cheese section.

Bill and Doug with mother Carol

“At the conference they announced that they were declaring October the first annual cheese month,” says Bill. “And we said to ourselves, that’s a fun opportunity and we should do something with it. We liked the idea of having kind of an excuse to promote our American cheeses which we love and we want more people to taste and love as much as we do.”

After returning from the conference the brothers didn’t have much time to prepare, for October was right around the corner. They ordered about 30 different cheeses, ranging form Massachusetts all the way to Seattle. While choosing their selection there is one trait that they always stick to which sets them apart from many other food stores. Instead of looking at the larger companies, which produce mass quantities of cheese, Bill and Doug opt for smaller farms, and although it may be more expensive, the quality is worth the price.

“The one difficulty with American cheese is they’re pricey and sometimes I think there is a sticker shock for people,” says Doug. “There are ones that are reasonably priced, but a lot of them are twenty-two or twenty-six [dollars], we even have ones that are forty dollars a pound. So it is expensive but if you look at it, you get a quarter pound of cheese for six to eight bucks, what else are you going to get for eight dollars that is so delicious and so good.”

With the cheeses being more of a splurge than necessity, Bill and Doug understand when customers are hesitant to purchase a large amount. That is why they are quick to cut open any wheel and offer taste tests. More special cheese-month treats the guys have put together are nightly cheese plates, where customers get to indulge in cheese and wine, or they can build-your-own grilled cheese, where the chef picks the cheese and you pick the toppings. There will also be numerous events held throughout the month such as tastings, an evening where you can learn how to pair cheese with the right wine, the Shubie’s annual fall and food wine festival. To keep the celebration going after October Allison Hooper, co-founder of the Vermont Butter and Cheese Company, will grace customers with her presence and cooking skills in early November.

Part of the American cheese display

Although other food shops may be celebrating the month as well, nothing will quite compare to what Shubie’s has to offer. It is apparent through talking to the brothers and seeing all they have planned for October that there is a serious passion for cheese, did I mention they were both wearing ‘I love Cheese’ pins? Selling great cheese is important to them but their main goal is to educate customers about true American Cheese, not the orange Kraft singles that anyone can buy in a grocery store.

“We love cheese,” says Bill “And it’s been a really fun opportunity for us to get our customers more involved and interested.”

The guys were gracious enough to send us home with a couple samples. We tried the Allison Hooper’s Aged Cow and Goat Milk Cheese, Cheddar from Seattle that has claimed to be “the best in the world” (it was pretty fantastic) and cheese from Cato Corner Farm and Cowgirl Creamery. They also gave us some Windham Wheat crackers to pair with each cheese.

If we had to suggest one, you have to try Allison Hooper’s Cow and Goat’s Milk Cheese. It melts in your mouth and the flavor is so rich that a tiny bit will do the trick.

For more information on cheese month and what the guys have planned visit their website and for information and updates about Shubie’s visit their blog

Greenland’s Festival Fall Cocktail

Salem’s Green Land Café spices things up with this seasonal spirit.

As the leaves turn each fall, so does the tide of tourists that descends upon historic Salem. With October as the busiest month of the year in this beautiful, bewitching coastal town, restaurants and bars serve up seasonal fare to delight locals and tourists alike.

Greenland's Autumn's Dawn

One such respite is Green Land Café, which turns out a thoughtful cocktail menu that rivals some of Boston’s better-known craft bars. With a focus on all things local and sustainable (the bar is actually handcrafted from the building’s original oak doors), bar steward Cai Walkowiak focuses on the quality of ingredients, as well as the history behind some of your favorite tipples.

Case in point: Walkowiak was inspired by the changing seasons to create Autumn’s Dawn, a balanced cocktail with hints of apple and ginger, plus the subtle sweetness of organic maple syrup. He uses Laird’s Applejack, an apple brandy made by America’s oldest family-run distillery—a recipe said to have been coveted by George Washington himself (take one sip and you’ll see why). Plus, the warming qualities of the brandy are perfectly suited for a crisp stroll around Salem to take in the spectacle that is Halloween.

Green Land Café also serves an impressive 16 beers on tap, most of which are craft brews, such as Kentucky Bourbon Barrel Ale and local brands like Mayflower and Pretty Things. To complement the libations, a diverse menu of small plates and tapas serves up hearty helpings that are perfect for sharing. 87 Washington Street, Salem, 978-744-7766

 

Autumn’s Dawn – Makes one serving
2     oz. Laird’s Applejack
1/2     oz. maple syrup (preferably local and organic grade A)
1/2     oz. Domaine de Canton Ginger Liqueur
1/2     oz. fresh lemon juice

Pour all ingredients into a shaker filled with ice, shake vigorously, and strain into a chilled cocktail glass. Serve straight up with flamed orange peel as garnish.

The Taste of Ceia’s Kitchen and Bar

In Newburyport, Ceia’s Kitchen & Bar offers artful cuisine inspired by France, Italy, Portugal, and Spain. By Anna and David Kasabian

Calamari

Ceia’s Kitchen & Bar is cozy and imaginatively designed, mixing original brick and beams with contemporary accents, along with a menu that is ambitious and inventive, to say the least. Le Cordon Bleu-trained Billy Brandolini, or “Chef Brando,” as he is better known, says his flights of culinary eccentricity borrow from Spain, Portugal, France, and Italy. This food is familiar, yet totally new at the same time.

To begin, a fragrant calamari puttanesca with white anchovies, olives, Cippolini onions, caper berries, and tomatoes. Chef Brando calls it a cross between Italian and Portuguese, because the calamari is marinated in Portuguese flavorings and is served with puttanesca sauce.

Next comes a crispy soft-shell crab panini with coriander crust, squid-ink aioli, and cilantro leaves. This cross-cultural culinary collision delivers high drama for the taste buds.

Brando’s unique housemade pappardelle bolognese shuns traditional veal and ground pork in favor of pork jowls and ground buffalo, which he brings together in a well-seasoned traditional tomato sauce. The baked lobster entrée included calamari, linguica, lobster, smoked tomato purée, and lobster gel with a lemon-and-ramp gremolata. Chef Brando uses sherry, cognac, and saffron to flavor the bold lobster stock and tomato base that accents the fresh fish flavors.

The sensational boar chop, imported from Italy, is prepared with a recipe from its native land: It is seasoned with housemade truffle green salt, dipped in flour, and then dredged in eggs with herbs and pecorino Romano cheese. It is served aside a fava bean ragu with mustard leaves, leeks, white wine, veal glacé, and fresh baby cauliflower.

For dessert, it’s a bread pudding, made from buttery brioche with blackberry basil and a puff of clove meringue. And don’t miss the chef’s signature banana brulée, with banana chunks dipped in raw sugar and torched to form a sugary shell, served with roasted hazelnuts and a little more of that intriguing clove meringue.

 

Signature Banana Brulée

 

Chef: Billy “Chef Brando” Brandolini. Appetizers: Calamari ($11), Soft Shell Crab ($12). Pasta: Pappardelle Bolognese ($19). Entrées: Baked Lobster ($29), Boar Chop ($25). Desserts: Bread Pudding ($9), Banana Brulée ($9). Location: 25 State Street, Newburyport, 978-358-8112

Summer Foods Worth Preserving

A day spent pickling and preserving provides a whole year of flavor. Here are eight recipes from the north shore’s top chefs, farmers, health store owners and nutritionists. By Anna and David Kasabian Photographs by Glenn Scott, Food and Prop Styling by Maria Del Mar Sacasa

Whether you call it pickling, canning, preserving, freezing, drying, or, as Grandma might have called it, “putting food by,” storing food for later consumption is hot. It’s no surprise, really, considering what drives the trend: the economy; food safety; the desire to limit the sugar, salt, and preservatives we eat; the fresh/local/seasonal movement; and, of course, a craving for delicious food. As these North Shore folks will show you, whether you can your own items or stock up at the farm stand, it’s pretty easy to fill your pantry.

 

Salsa yields 6 pints Recipe developed by Henry and Helen Smolak of Smolak Farms, North Andover (smolakfarms.com). This is a great recipe for using up the very last of the tomato harvest, when those late-ripening specimens may not be pretty to look at but still taste great.

8      c. ripe heirloom tomatoes, peeled, chopped, and drained
21/2    c. chopped onion
11/2     c. chopped green pepper
3      medium-size jalapeno peppers, seeded, cored, and chopped
6     cloves garlic, peeled and minced
2     tsp. ground cumin
2     tsp. ground black pepper
2     tbsp. canning salt
1/2     c. chopped fresh cilantro
1/3     c. sugar
1     c. vinegar for boiled water bath or
1/3 cup vinegar for pressure canner
16     oz. canned tomato sauce
16     oz. canned tomato paste

Place a large stockpot half filled with water on high heat and bring to a slow boil. Meanwhile, mix all ingredients in a non-reactive pot, such as stainless steel or porcelain. Boil for 10 minutes. Pour into six hot, sterilized jars. Secure the lids and place in boiling water bath for 15 minutes.

Sweet Pickle Relish yields 3 pints Of her recipe for relish, Helen Smolak says, “You don’t need to peel the cucumbers before shredding. I use the shredding attachment on my food processor (a large-hole box shredder also works). If you are using large cucumbers, cut them lengthwise and scoop out the seeds before shredding. If you garden, you can save the seed for next season.”

4     c. shredded cucumber
1     c. chopped onion
1     tbsp. pickling spice
1     c. white vinegar
11/4     c. sugar
1      tbsp. salt

Combine all ingredients in a medium-size saucepan or stock pot. Cook over medium heat, stirring occasionally, until it comes to a slow boil. Turn the heat down to low and allow it to simmer for five minutes. Remove from heat. Using a slotted spoon (to drain excess liquid), place relish in six eight-ounce freezer-safe containers and freeze.

 

Summer Pomodoro serves 4 Recipe developed by Salem’s 62 Restaurant & Wine Bar chef/owner Antonio Bettencourt (62restaurant.com). Bettencourt says, “When it comes to resurrecting the flavor of summer in the dead of winter, for me, it’s all about the tomato. Here is how I try to relive summer’s glory when ‘baby, it’s cold outside.’”

He explains, “Throughout the year, we make pomodoro (tomato) sauce with canned Italian San Marzano tomatoes. But when the local tomato season is in high gear, we switch over to this version with fresh tomatoes.”

To serve the sauce come wintertime, Bettencourt says, “First, I blanch (parboil) the tomatoes for just a few seconds to loosen the skin and then shock them in an ice bath to stop them from cooking. Next, I peel and quarter the tomatoes and remove the seeds. I then place the tomatoes in a vacuum bag (like a Foodsaver) and suck out all the air. Now freeze the tomatoes until needed.”

1/2     c. extra virgin olive oil, plus more as needed
3     cloves garlic, peeled and minced
1     pinch crushed red pepper
2     lbs. frozen tomato segments (see above), thawed
Salt to taste
Several sprigs of thyme, tied with twine

Put 1/2 cup olive oil, garlic, and crushed red pepper in a small saucepan over very low heat. Cook gently for 15 minutes. Do not brown the garlic. Remove from heat. Heat a large saucepan over very high heat. Add a thin film of olive oil and add the tomatoes and salt. Cook uncovered for 10 minutes until the sauce thickens and the tomatoes break down. Stir occasionally with a wooden spoon to prevent scorching. Use the spoon to break up the tomato segments. Lower heat to medium, add thyme and oil with garlic and red pepper. Simmer uncovered 20 minutes longer. Serve over pasta of your choice.

Pear Chutney yields 3 pints The credit for this delicious pear chutney recipe goes to Russell Orchards’ beloved Grammy, mother-in-law of owner Miranda, and the creator of the iconic cider donuts and apple pies that still make a visit to Ipswich’s Russell Orchards an absolute must every autumn.

3     lbs. pears
1/2     c. raisins
1/2     c. brown sugar
1/2     c. apple cider vinegar
1/2     c. water
1     clove garlic
1     tbsp. mustard seed
2     tbsp. fresh ginger root, finely minced
1/2     tsp. cumin
1/2     tsp. turmeric
1/4     tsp. cloves
1/2     tsp. cinnamon
A few drops of hot sauce

Peel, core, and dice pears. Peel then mince garlic, or push it through a garlic press. Place all ingredients in a heavy saucepan and simmer over low heat for 45 minutes, until thickened. Stir frequently to prevent scorching. Pour chutney immediately into sterilized jars and seal. Store in refrigerator. Makes four to six eight-ounce jars.

Green Tomato Mincemeat yields 12 pints Caroline Gallivan, chef/owner of Hamilton’s The Hungry Fox Caterers (thehungryfoxcaterers.com), treasures this recipe, given to her by a dear friend. Believe it or not, she even fills pies with it. “I make a lot of it at the same time,” she says, “and if I make it in October, it lasts in the refrigerator until Christmas. It is also good in turnovers or as a topping to ice cream or frozen yogurt.” Gallivan’s secrets to success are easy to follow: “Use a heavy pot, stir every five minutes, and taste to adjust sweetness.”

6     lbs. green tomatoes, minced
5     lbs. green apples, peeled, cored, and minced
1/2     lbs. unsalted butter
4     lbs. light brown sugar
1     c. white vinegar
2     tbsp. salt
3     tbsp. ground cinnamon
2     tbsp. ground cloves
2     tbsp. ground allspice
3     lbs. raisins
3     oranges, zest and juice only
2     lemons, zest and juice only
1/2     c. rum or brandy

Place all ingredients into a large non-reactive pot, such as stainless steel or enamel. Turn the burner to medium-high heat. Cook, stirring occasionally, until the mixture just begins to bubble. Reduce heat to simmer. Simmer for 2.5 to 3 hours until mincemeat is thick. Place in hot, sterilized glass or ceramic containers. Seal tightly. Refrigerate.

Kim Chee yields 1 gallon Recipe developed by farmer and nutritional therapist Diana Rodgers of South Hamilton’s Green Meadows Farm (gmfarm.com). Rodgers explains the mysterious transformation of ordinary vegetables into this spirited and nutritious Korean side dish. “Homemade sauerkraut, kim chee, and other lacto-fermented foods are very beneficial. Lacto-fermentation happens when the starches and sugars in vegetables and fruit convert to lactic acid by a friendly, lactic acid-producing bacteria. They contain probiotics, which help keep our immune system strong.”

You will need either a one-gallon ceramic crock, wide-mouth glass jar, or food-grade plastic bucket; a ceramic plate that fits inside crock or bucket; a stone, brick, or something else heavy to hold the plate down; and a cloth cover to keep everything clean.
1     whole red cabbage
1     whole green cabbage
1     bunch kale
1/2     c. chopped fresh dill
2     cloves garlic
10     white peppercorns
10     juniper berries
2     tbsp. unrefined sea salt
1    tsp. red pepper flakes (more if you like it hotter)

Shred the vegetables with a grater or chop with a sharp knife. Mix the chopped vegetables in a large bowl. Put a one-inch layer in your container or bowl and sprinkle lightly with salt. Repeat until done. Top the jar off with some water and place the plate on top upside down to hold the vegetables down inside the brine. Cover the plate with a cloth and a weight. For the first 24 hours, keep tamping the vegetables down every few hours to make sure everything is immersed in liquid. Leave the jar in a corner in the kitchen and check on it every few days. If some mold appears on the top, remove as much as you can and clean off the plate. (The vegetables are safe inside the brine, so don’t worry about any mold you see.) Depending on how warm your kitchen is, the kim chee is ready in about two weeks, but you can leave it longer if you wish. Once it has reached the desired flavor, cover with a lid and refrigerate.

Basil Ice Cubes makes 12 cubes Diana Rodgers told us she likes to make these and use them when it’s cold outside. They’re the perfect way to make a quick pesto when summer’s long gone.

1    bunch of basil leaves
1    tsp. water

Wash a bunch of basil and remove thick stems. Throw into the bowl of a food processor fitted with a blade, add a scant teaspoon of water, and pulverize to make a paste. Quickly scoop into ice cube trays and put in freezer. Thaw at room temperature to use.

Refrigerator Bread and Butter Pickles makes 2 pounds Recipe deveolped by Russell Orchards owner Miranda Russell. This is a really simple recipe to execute, and the results are delightful. It’s a great beginner recipe for pickling novices, and a welcome relief from all that equipment and process for the hard-core pickling veteran.

2     tsp. black peppercorns
11/2     c. vinegar
1     c. water
1     c. sugar
3     tbsp. kosher salt
2     tsp. dill seed
1     medium onion, peeled and sliced
2     lbs. pickling cucumbers, peeled and sliced
1     bunch dill

Sterilize and keep hot four one-pint jars with tight-fitting lids. Put black peppercorns, vinegar, water, sugar, kosher salt, and dill seed in a saucepan and bring to a boil.  Meanwhile, divide onion, cucumber, and dill among the four jars and pack the vegetables tightly into them. Pour hot liquid into the jars, covering the vegetables and filling to just below the lid. Refrigerate.

 

*Note When a recipe calls for hot sterilized jars, simply run your jars through a dishwasher on high heat before you start your recipe, then leave them in the hot dishwasher until needed.

43 Church’s Grand Opening

Yesterday marked the start of a new beginning for George and Mary Harrington, owners of 43 Church in Salem. Last night the town that has been known to have every type of restaurant, ranging from Mexican to seafood, welcomed its first fine steak house and wine bar.

The new restaurant is taking place of the Lyceum, which was founded by George’s father, the elder George Harrington in 1988. After 23 years of running a successful business and developing a faithful clientele, Harrington decided to retire in June of  this year, leaving George and Mary with endless options on where they wanted to take the restaurant.

“We took his retirement as an opportunity to celebrate,” says George. “And it also gave us the opportunity to do what we really wanted to and we thought steak house. This place has always spoken like a steak house.”

With no other restaurant in Salem focusing on different cuts and textures of steak George hired new General Manager Richard Lambiase to focus on bringing the steakhouse to life. George knew that with the help of a new GM and staff he could produce a great menu, maintain the relationships with his father’s clientele and reach a younger demographic.

Although they have set their standards high naming themselves a steak house, customers can find a variety of options on the menu.

“Physically the top half of the menu is where all the appetizers and tapas style, small plates live. It is so non steak house, and I think that is where the fun of 43 Church comes out,” says George. “Yes we can offer a great and exciting steak house experience but the fun comes through with the tapas, the charcuterie, the flatbreads and the croistini. So all of that stuff makes it a lot more fun and maybe you don’t even know it is a steak house in the end. That was the thinking behind the new concept.”

Another goal for the new restaurant is that hopefully a younger crowd will be drawn to the warm ambiance, the irresistible food and the incredible bar.

“We are gearing our latest feel of the place towards younger people because they haven’t been here. They have passed us by for some of the younger establishments in Salem and we feel like we can be a place where young people can have a great time.”

However, George wants everyone that walks through the restaurant doors, regardless of age and gender, to feel welcome. So whether it is a date night, drinks after work or a casual drop in, 43 Church is definitely worth a visit, maybe even two or three.

Not Pop-Tarts, These Are Puff Tarts!

Vito Aluia, owner of Puff Tarts has made his mark on the North Shore with his sweet and savory tarts. By, Lauren Carelli

Farmer’s Markets are a great place for small, local businesses to promote their product and to reach out to a wide range of people without dealing with the hassle of corporate. They are seen all over the North Shore and typically vendors range from fruit and vegetables to hand woven wool and you can even find the occasionalpersonal sharpener for those dull kitchen knives. For Vito Aluia, owner of Puff Tarts, he has taken advantage of numerous Markets and has introduced the North Shore to the delicious world of puff pastries.

Selection of tarts at their Newburyport stand.

Although he may not be a household name (yet) Aluia has seen nothing but success since he started his business four years ago. The history of his company is short and sweet: while vacationing in Rhode Island with family and close friend Janis Rothbard he came across tarts which he purchased assuming they must be to-die-for because of their outrageous price. Bite by bite he only became more disappointed and a conversation later in the evening sparked his interest in baking his own tarts.

“Their prices were something like $38 for a large and $18 for a small. We had to buy one, because we figured that at that price it would be the best damn pie we ever had. Well it wasn’t,” says Aluia. “The conversation that night was about the fact that we could do better. Flash-forward about a year I was talking to Janis, we both have other careers but felt that it would be fun to do something together. I have always liked to cook and the thought of that pie was still there.”

With the bitter taste left in their mouths, Vito and Janis gave the tart world a shot. They had decided on Farmers Markets because they presented the least amount of risk, and made it easy for both of them to continue their other jobs. What they weren’t expecting was that they would sell out at first Market appearance.

“We made around 50 tarts that first morning and figured we would be eating tarts at home all week. To our surprise we sold out in 2 hours. The next week we made more and we also sold out.”

And for good reason. Aluia’s tarts are not just your average pastry. He focuses on the European style tart where he creates his own hand-made layered puff pastry shell. Steering away from a food processor allows Aluia to design the pastry to be layered, flaky and crisp. Then he fills each with fresh seasonal ingredients, usually opting for organic whenever it is possible. His week-to-week tarts include apple, mushroom and gruyere, leek and bacon and spinach and feta, but with each season he adds more to the list.

Belgian Chocolate and Plum, a fan favorite.

“We have our regular flavors that we make, but we add different flavors as ingredients become seasonally available, like roasted tomato, swiss chard, apricot, peaches, strawberries, and figs. In the fall we make a killer pecan tart with no corn syrup and lots of booze. In general we have many combinations. We just added plum and Belgian chocolate this year and it has become very popular.”

With all of the different flavors it is easy to see why people keep coming back for more. There are options for customers with a sweet tooth or a savory craving. But when asked about his go-to tart, Aluia did not have just one in mind.

“Of course I like them all, customers ask what my favorite tart is and I say its like asking which child do you like the best. They are all good.  Over the years we have developed a loyal customer base, and they all have their favorites.”

Currently Aluia is all about experimenting with new flavors. Sneak peak: he is crafting up an almond, dulce de leche and dark chocolate tart, or as he describes it “it’s like a big Twix bar.”

Whether you are a returning customer or new to his creations you absolutely have to pay him (or his daughter Vivianna) a visit at their stand. He sets up Tuesday in Lexington, Thursday in Gloucester and Sunday in Newburyport. And our advice to you, one pie won’t be enough! We had the opportunity to try six of his tarts, all of which were gone within two days. Our personal favorites were: Plum and Belgian Chocolate, Mushroom and of course Apple.

As far as the future goes, the options are endless. Aluia is currently still at his full time job, and although he does not want to get burnt out he is happily fulfilling a long-time desire to accomplish something in the food business.

For more information visit their website: pufftarts.com

The Lobster Pool

An Authentic North Shore Seafood Shack with a Heavy Dose of New England Personality, By Lindsay Gabrielski

When the sun begins to near the horizon and the cars finally begin to trickle out of the beach parking lots, there is only one thing on everyone’s mind — an après-beach meal.  As a North Shore resident for most of my life, I personally know that nothing works up a stomach growling hunger like a day full of sun, Frisbee, swimming and waves. After spending the day at Good Harbor Beach until 7:00 p.m last Saturday, I had little tolerance for changing, let alone showering until I found something to eat.  Given my attire and that I was on the North Shore in the peak of the summer season, a seafood shack was the obvious choice. 

Laid-back seafood shacks are a treasured part of life on the North Shore, from the renowned Woodman’s of Essex to the famous fried clams of Ipswich’s Clam Box, good seafood is never hard to find.  Still, when the tourists roll in eager for seafood binges, it’s rare to find places that the public does not seem to know about.  I discovered one of the best of these hidden gems this past weekend. Located on the outskirts of Rockport, in a quiet section of Cape Ann, The Lobster Pool adds a distinctly personal touch to casual seafood dining.

While less known than many of the North shore’s historic seafood shacks, a line of cars along Granite St foreshadows you are approaching the little red shack known as The Lobster Pool.  Saying that the Lobster Pool has a spectacular location would be a drastic understatement.  Perched on the Rocky Shoreline of Ipswich Bay, the Lobster Pool faces west over the ocean and offers one of the best sunset view on the Northshore.  On this particularly warm and clear evening, almost everyone had brought their food down to the outdoor picnic tables to dine under the stars and gaze at the far away shorelines of New Hampshire and Maine.

Although most were wearing beach cover-ups and flip flops, the atmosphere at The Lobster Pool seemed to say “no shoes, no shirt, no problem!” Many like me had come straight from the beach and were far more concerned with getting their fried clams or lobster roll then they were with getting the stray sand off their faces.  Though there is usually a wait to order at the counter, the line moves fast and there is a conveniently placed lobster tank lining the wall that offers quick distraction. Eager to catch the sunset, a friend and I quickly grabbed two lobster rolls, a side of corn on the cob and a potato salad.  

The scene outside was somewhere between casual restaurant and family reunion barbeque. People gathered around shared picnic tables admiring an unbeatable view between bites of fried seafood and sips of their BYO beverage of choice.  As if the fresh seafood and view were not enough, the summer scene was further enhanced by a seashell painting station, an open fire that also served as a smore station and a women playing the guitar as the firelight gleamed before her and the sun set behind her. The community style dining made for easy bonding with similar après-beachers who even offered us some of their fisherman’s brew, as we seemed to have missed the BYOB memo. 

Our lobster rolls were tender and delicious and lived up to their “no nonsense” reputation, but judging by the empty cartons and plates around us were evidence that most of the menu at The Lobster Pool is  delicious—even the hot dogs, hamburgers and chicken sandwiches that keep the non-seafood lovers happy.  Given what most pay for seafood these days, even the prices here are reasonable (especially if you factor in the National Geographic worthy sunset and free smores!) Make sure to get a side of corn on the cob and finish with a homemade blueberry pie and you’ll have a meal that screams summer in New Enlgland.  

Next time you leave the beach, continue to the pool by heading out of Rockport past Halibut Point State Park to 329 Granite St. Pick up a bottle of wine on the way and perhaps even Fido (the outside is dog-friendly) and we promise you a perfectly summer end to a perfectly summer day.

The Lobster Pool

Jamie’s Restaurant

The Typical Lunchbreak at Northshore Magazine gets a Serious Upgrade…

Recently, the ladies of the Northshore (Northshore Magazine that is) treated themselves to a tasty and rejuvenating lunch at Jaime’s Restaurant in North Andover. Located inside the historic Davis and Furber Mill, Jaime’s features a chic yet casual atmosphere that pairs perfectly with their classic, yet diverse American fare and  drink menu that offers the traditional Cosmopolitan to the less traditional Mexican Martini.  Although we did not indulge in their creative drink selection,–choosing instead to hydrate with lemonades and iced teas– we certainly took advantage of their extensive food menu, ordering anything and everything from their fresh salads, to their California Burger (Meat and Veggie) to their Fish Tacos. Seated on their outside deck, our “light” and refreshing meal was that much more enjoyable thanks to the perfect amount of sun, shade, and space— although we all were eager to return to try out their trendy bar seating that offered a more ideal view of the women’s World Cup.  For that day though, our summer lunch was perfectly complete, leaving us with only a single regret—we couldn’t fit in dessert!

North Shore’s Cake Boss

There’s a new bakery in town that is making the Northshore a little sweeter one cake at a time. Since opening their first store in Haverhill during October of last year, Cakes by Erin’s creativity and skill has quickly and rightfully earned them a spot on the top tier in the cake business. By Lindsay Gabrielski

As a single mother with no culinary or artistic background, owner Erin Erler is certainly in a league of her own considering in the past nine months she has found herself on TV, radio, and baking for Conon O’Brian.  When Northshore Magazine heard of this uprising star in our own backyard, we relished in the opportunity to discover Erin’s recipe for success and perhaps get a taste of it too.

Prior to sampling, Erin’s skill in the kitchen is obvious due to the aroma of freshly baked cakes, sweet butter cream frosting, and chocolate that fills Cakes by Erin.  We were greeted warmly by Erin, who eagerly began to tell us how baking cakes for her family transformed into a thriving business.

Although her favorite thing to bake is her grandmother’s famous apple pie, as a single mother with 3 kids Erin saw her fair share of cake baking whether for birthdays, holidays or just to put a smile on everyone’s face. Over the twelve years baking for her family, Erin finally accepted the prognosis that she had a talent. Without sacrificing her job as a teacher’s aide, Erin created an out of home business called Cakes by Erin and began taking orders locally. Before long, Erin’s cakes were so popular her orders could not be contained to her own kitchen and in 2011 Erin, her sister and brother in law invested in the small building that would become the home base of Cakes by Erin.

With a loyal client base and the marketing genius of Erin’s sister Kelly, their growth in the last nine months has been, in Erin’s words, “insane” — or in social media terms, 10,000 Facebook friends in under a year. From building a Fenway Cake for the Cake Wrecks Tour to having just watched herself air on the Food Network Challenge, the last year for Erin has, in a word, been “surreal.”

“You set your goals high at the beginning,” said Erler, “but how quickly it all happened…no one was expecting this.”

So of all she has accomplished what was the frosting on the cake for Erin?

“It would have to be the Food Network Challenge. It was unreal. You know you have reached a certain level when people want you to compete at that caliber.”

Even with the hurdle of dealing with cereal bars that did not want to adhere, Erin and her right hand woman, Candice, left the Food Network challenge with smiles on their exhausted faces.  They finished their “Star Wars” cake it the time allotted and even managed to get through their first time on TV without speaking in Yoda’s voice or saying “Oh Crap” more than once on camera.

In addition to returning to the Food Network Cake Challenge for season nine, goals for the future include expanding Cakes by Erin.  Due to increased orders, the future seems to be right around the corner as Erin sees this goal become more of a necessity.

“We are already feeling the need for a bigger space. I hate turning people away, but I also won’t sacrifice our quality for quantity.” Also on the menu for the future are more options for vegan and gluten free bakery products. Not to worry though, even these products with a notorious reputation for being bland, will not go on Erin’s shelves if they “taste like dirt.” Although expansion seems inevitable for this Northshore gem, for Erin “this is home” and there will always be a local Cakes by Erin to find the ultimate treat.

After some “sampling” we recommend the Samoa cupcake, the pastry version of the Girl Scout Cookie, a vanilla cupcake, dipped in ganache then topped with butter cream frosting, toasted coconut, and chocolate and caramel drizzle. Or for a warm day, the cocktail inspired “Margarita Cupcake” is always a summer favorite. And how can one pass up a Red Velvet Cupcake. The perfect combination of savory cake with sweet cream cheese frosting exceeded any expectation we had. But we highly recommend you bring one cupcake for each person, the sharing routine simply wont satisfy anyone’s tastebuds.

Check out Erin’s website here and make sure to ‘Like’ her on Facebook!  facebook.com/CakesbyErinLLC

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