23 East Main Street Gloucester MA
Follow them on Facebook Here –
https://www.facebook.com/pages/AJs-at-the-Harbor/999261313448873
So far there’s not much information on the Facebook page but it gives you location and other info
Joey,
Happy New Year! I hope all is well with you and your family. Looks like you all had a nice holiday.
Chris and I were just up in your neck of the woods meeting with our new
and Chuck Gianakakis. AJ’s at the Harbor will open in a couple of weeks and I think you and the other Gloucesterites will be very happy! The Gianakakis family is best known for the White Cap Restaurant in Essex which they successfully ran for many years. Grandson AJ wants to continue the tradition, so he and his dad, Chuck, are bringing their talents to 23 E. Main St.
Be on the lookout for them. They know that GMG is the place…
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And get back on track.
Value: Outstanding Inventive Delicious Meal At A Beyond Reasonable Price
Enter Ohana On Main Street In Gloucester
Check Out The Website for more info-
Bacon Marmalade, Yes, Bacon Marmalade.
Anthony Shares His Grandmother’s Recipe-
Check Out Tonno On Facebook To get The Latest On The Restaurant Renovations
Every year my Grandmother would make Baccala Salad. This is her recipe and I am happy to share it.
For the poaching liquid
½ gallon of water
1 Cup of white wine
½ onion
1 stalk of celery
1 carrott
3 Bay leaves
1 tbs Peppercorns
2# of Salted Cod
¼ cup of Olive Oil
¾ cup of Vinegar Peppers julienned
¼ cup of Chopped Parsley
¼ cup of the brine liquid reserved
Soak 2 pounds of Salted Cod for 4 Days in cold water in the fridge.
Change the water a couple times each day. On the fourth or the fifth day you can cook it. (this year start soaking it on Sunday the 20th)
The night before Christmas Eve, or the Day of bring to boil a half gallon of water with 1 cup of white wine, 1 half Onion, 1 Carrot and 1 Stalk of Celery, a few bay leaves and a tablespoon of Peppercorns, turn it down to a simmer and poach the Salt Cod for 5-10 minutes depending on the thickness. The cod should start to break apart.
Remove the Cod Pieces, let it cool and mix with ¼ cup of Olive Oil. ¾ cup of vinegar peppers and a quarter cup of chopped parsley. You can add a little of the pepper brine for flavor as you like. Toss and season with salt and pepper.
Fig, Arugula, Prosciutto, Stupid.
For every $100 you spend on Serenitee Gift Cards during the month of November they will give you a $25 Gift Card!
Cra Cra!
Eat at Passports Restaurant
110 Main Street Gloucester, MA and
Owner Eric Lorden will create a special 3-course meal for $15.00 or
you can order off the regular menu.
Reservations are suggested. 978.281.3680
Visit Passports website for menu and more information!
Specialty Release Parties will occur simultaneously at several locations in MA, NY, NY and PA
On Thursday, November 19th Cape Ann Brewing Company (CABC) will release a new special edition, barrel-aged brew called Pre-Dawn Trappist Ale. For over two years, the Pre-Dawn was aged in Cabernet Sauvignon barrels from David Arthur Vineyards in Sonoma Valley. The aging process has given it a beautiful white wine characteristic that make this unique brew a brilliant blend of wine and beer; offering the pallet the best of both worlds. The Pre-Dawn release will be celebrated at the Pub at Cape Ann Brewing Company in Gloucester, MA. CABC will also partner with Sea Level Oyster Bar in Salem and Hops N Scotch in Brookline. At each of these three locations, kegs of the Pre-Dawn will be tapped at 4pm.
Outside of Massachusetts, CABC’s special release will also be celebrated by long-time collaborator, Barcade, LLC. All five Barcade locations (Philadelphia, Pennsylvania; Jersey City, New Jersey; Brooklyn, NY; and the two locale’s in Manhattan on St. Marks and on 23rd St in Chelsea) will pour the limited edition ale.
CABC representatives will be at each location for the celebrations and founder and Head Brewer, Jeremy Goldberg will visit all five Barcade locations during this special event starting in Philly and making his way through Jersey City, Manhattan and finishing up in Brooklyn.
capeanneats 