Monthly Archives: September 2011

Releasing Monarch Butterfly

Eloise and Madeline Send Monarch to Mexico

The Ciaramitaro family graciously agreed to pose for me for a video project. On the way to the beach to film, the girls stopped by our home to give a send off to a newly eclosed male Monarch, our last butterfly of the season to emerge from its chrysalis. Farewell Monarch ~ Safe Journey to Mexico!

Thank you Ciaramitaros!

Mug Up on Rocky Neck is Nearing an End

E.J. writes from Good Morning Gloucester:

The Grand Finale Mug Up on October 2nd, will include the First Annual GMG Bloody Mary Competition.  Judges will include Fred “Reigning ATGA Champ” Bodin (replacing Mayor Kirk who has a campaign breakfast conflict), Charity “I might look sweet but I love Bloody Marys” Ciaramitaro, Maureen “I’ve seen my fair share of the bottoms of Bloody Mary glasses” Malloy, and Wendie “It must be 5:00pm somewhere” Demuth (whose idea it was to do a Bloody Mary Competition and was the first one to volunteer to be a judge).  So start refining your recipes (Bob Ryan, we are looking for an entry from you with your Beauport Vodka).  Stevie Black has already announced that he is having things “shipped in” for his Bloody Mary entry (and take home the 3rd blue ribbon – he and partner, Gigi Mederos won the deviled egg competition as well), and Madfish’s Chef Jeff is looking to go head to head with him, so we need a herd of dark horses to arrive on the scene and shake things up a bit.

Tyler, Tyler’s Mom, and Alicia

Even if you don’t like Bloody Marys, there will be deviled eggs, coffee and whatever else people bring to contribute to the event (which is always a cornucopia of great stuff), so come and have a great time  – everyone is welcome and there’s no problem parking down here now.  Don’t let the season end with you saying to yourself that you always wished you’d gone to a GMG Mug Up.

E.J. Lefavour

Sinikka and Family from Sinikka’s opening

Adam, Joey, Ed, Paul, and E.J.

E.J.

Beautiful Liv Ullmann Gives Inspiring Talk at Cape Ann Community Cinema

Thank you Robert Newman for hosting the beautiful Liv Ullmann. She spoke before a rapt audience about her life and times with Ingmar Bergman and of her current projects.

Liv Ullmann and fan

Directing, acting, and screenwriting, her commitment to and joy in all she does was apparent. It was inspiring to know that, although she could easily rest upon her past accomplishments, she does all she does, and with such integrity. Liv’s husband Donald has been summering in Gloucester for over sixty years, she for nearly thirty, and they have come to think of Gloucester as home.

Donald Saunders and Deborah Coull

Immediately following the intimate discussion with Newton and Ullmann and the question and answer session with the audience was a screening of the her 2000 film Faithless, written by Bergman and directed by Ullmann.

Mad scramble to find additional chairs for sold-out event!

Nicole and Robert Newton

Chris Kelleher

Cape Ann Community Cinema Celebrates its Third Year!

Note from Creative Director Robert Newton:

Hello again,

The three-year mark has long been a Big Brass Ring of sorts for small business owners. To weather so many days without hemorrhaging red ink is an accomplishment in any economy. We are happy to report that on October 1, we here at The Cape Ann Community Cinema will celebrate three whole years serving the North Shore’s die-hard film fans. And we couldn’t have done it without you.

Liv Ullmann and Robert Newton

To celebrate the start of our fourth year, we are kicking off 3 months of programming blocks: September is ‘A Foreign Affair’ (films from other countries), October marks the return of ‘DoctoberFest’ (all documentaries) and November 3-20 is The 2nd Annual Cape Ann Film Festival.

You may or may not have visited with us yet, and you may or may not have heard about the very different rules we have regarding our giant, comfortable, couch-and-recliner-bedecked living room. Yes, you can bring a meal with you (but leave the movie snacks at home). Just follow our “3S” Rule – mind the smell, the sound and the slop (and no Hibachis), and like you would on a trip to Jellystone National Park, carry out what you carry in.

Whether you’re a newbie or a seasoned Cinema veteran, please visit with us soon. As always, we promise to make your experience a memorable one, just as your support of this crazy thing of ours has been so wonderful for us for the last three years.

Many thanks,

Robert Newton
Creative Director
The Cape Ann Community Cinema

Duckworth’s Bistrot

Ken Duckworth  graciously shares his recipe for the most divine lobster risotto!

Nicole Duckworth

Friday night we celebrated my husband Tom’s birthday at Ken and Nicole’s fabulous restaurant, Duckworth’s Bistrot. Located on East Main Street, which runs along Gloucester’s working inner harbor, it is a mere 100 steps from their front door to ours, although whenever entering Duckworth’s, I feel transported and am reminded of the lovely bistrots dotting Parisian neighborhoods and seaside ristorantes along the Amalfi coastline. Cosmopolitan, yet neighborly, with its intimate and inviting atmosphere, Duckworth’s is my and my family’s favorite restaurant for special occasions—birthdays, anniversaries, graduations—truly any celebration gives reason to call for a reservation!

Crispy Polenta with Grilled Portabella Mushrooms

After

Grilled Sea Scallops

Chef Ken Duckworth draws from myriad influences, American and international, and the ingredients are pure New England. Captain Joe & Sons supplies fresh lobsters daily, the shrimp is wild caught and from domestic waters, and produce, eggs, and cheese are provided by local farmers. Changes to the menu are made day to day, depending on the seasonal availability of ingredients, although there are several dishes that are nearly always on the menu including Ken’s beautiful fruits of the sea stew, the crispy polenta and portabella mushroom appetizer, and my all time favorite, the lobster and vegetable risotto, with sautéed greens. All the desserts are made by Nicole Duckworth and with notice, she is able to create made-to-order cakes for special occasions.

Dan, Andy, and Michelle

Very Chocolate Cake

Andy, who also works in the kitchen, was our waiter Friday night, and over the years we’ve gotten to know Dan and Michelle. The staff is one of the reasons why a night out at Duckworth’s is always joyful experience. Thank you Duckworth’s for making my husband’s birthday so delightfully delicious and enjoyable!

Andy

Duckworth’s Bistrot | 197 East Main Street, Gloucester, Massachusetts 01930 |(978) 282.4426 | Google Map 
Serving Dinner Tuesday through Saturday from 4:00 to 9:30 P.M. – Reservations Recommended
.

Duckworth’s Bistrot Lobster Risotto


Lobster Sauce (yield 1 qt)

6-8 Med lobster bodies split in ½ lengthwise

1 large yellow onion, medium dice

2 carrots, med dice

4 ribs celery, med dice

4 fennel stalks, med dice

5 garlic cloves, minced

2 bay leaves

pinch of saffron

¼ cup tomato paste

zest of 1 lemon

½ cup brandy or cognac

1 qt milk

1 qt lt cream

salt/cayenne

4 oz butter

For sauce

  • Melt butter in heavy casserole, add lobster bodies and sauté for about 3 minutes on both sides. Remove bodies leaving remaining butter and liquids in pan.
  • Add all vegetables and cook until slightly caramelized
  • Add bay leaves, saffron, zest, and tomato paste and cook for a few minutes
  • Add brandy/cognac
  • Return bodies to pot and add milk and cream
  • Bring to simmer and refrigerate overnight
  • Next day return to heat, bring to simmer and reduce to sauce-like consistency
  • Stain thru sieve pressing bodies and vegetables with a ladle
  • Strain again thru chinois and season with salt and cayenne

Lobster risotto, serves 4

½ cup small diced onion

bay leaf

1 ½ cup Arborio rice

3 cups chicken stock or water

4 one pound lobsters, cooked and picked, meat cut into chunks

3 tbsp butter or oil

For risotto

  • Bring liquid to simmer in pan
  • In another pan melt butter, sauté onion until soft. Add rice, stirring until rice is thoroughly coated and slightly toasted. Add 1 cup of liquid and cook until absorbed. Continue on low heat adding ½ cup of liquid at a time until rice is al dente.
  • Fold in lobster meat, any blanched vegetables you like and about 2 cups of sauce. Stir until everything is incorporated.
  • Check seasoning
  • Remaining sauce can be frozen or kept in the refrigerator for about a week.
  • Let me know if you try Ken’s recipe, either at home or at the restaurant. You will find yourself in epicurean heaven, I promise!

Old Friends and Lobster for Lunch

Two of my oldest and dearest friends came for lunch this past week, Jeannette and Kate. I was in a jam for time and struggling with what to prepare. How silly to be stressed–what could possibly be more welcoming to serve to out of town friends than fresh lobster from the shores of Cape Ann? I ran over to the dock at Captain Joe’s the night before lunch, purchased four lobsters for a very reasonable price, cooked all four, ate one for dinner that evening, and shucked the meat of the remaining three. The next morning I found the most gorgeous and savory olive baguette at Alexandra’s Bread. I served the cold lobster, very lightly dressed with mayonnaise, over a bed of farm fresh baby romaine and my version of ceasar salad dressing, garnished with colorful wedges of fresh cantaloupe, and Alexandra’s bread. Lunch was simple to prepare, local, nutritious, delicious, and a huge hit!

I am so regretful I did not take any snapshots, but am not very good at entertaining and photographing simultaneously. Kate was snapping away with her iphone. Both she and my daughter take wonderful photos with their iphones–I think it has as much to do with their great “eye” as it does with the phone’s eye. I’ll write more about my friend Kate’s jewelry design business in a future post. You may have clicked on her link from the Designer section of my blog: Kate Hines. My beautiful ‘girl-with-a-pearl’ earrings that I wear nearly everyday were a gift from husband, made by Kate.

Kate Hines Photo ~ This is a mirror I made (or rather glued the shells to the old frame) years ago. Where did i find the time to do that??