Good Morning Gloucester!

* Secret Sushi Service Pop up at “7 Central” in Manchester by the sea on Nov.30th Wednesday from 6pm to 9pm.
Limited 70 seats by reservation only.
About Chef Sang Hyun Lee.
Sang, originally  from South Korea,  moved to the states on Sep.11th 2001. Sang has worked at many Japanese restaurants around Boston and the New York area over the  last 14 years.
Some Gloucester  locals  may remember him from Madfish sushi bar during the 2012/2013 summer season.
After Madfish Chef Sang moved back to New York City to continue his sushi skill under master Chef Kazuo Yoshida at “1or8” in Williamsburg Brooklyn.

Sang is currently sushi chef at Uni located in the Eliot hotel in Boston.

This will be Sang’s first solo pop up event. He is putting lots of energy and love into  the preparations for Wednesdays event. With special focus on the sushi rice. Sang will use a blend of two  top quality Japanese and Californian rice, cooked with Evian water,  mixed  with three different kinds of rice vinegar. Fish, strictly selected freshest local and seasonal Atlantic ocean fish will be served on top of his proud sushi rice. Don’t! miss out. You can purchase tickets at.

7 Central, Central St.

Manchester by the Sea.

978-526-7494

Outstanding Hand Cut Fries-

We’re UPGRADING + UPDATING our wine + beer menu.

Our featured wine:
Poggio al Tesoro Solosole Vermentino: light + crisp with subtle notes of apple + pear.

Our featured beer:
Jolly Traveler Winter Shandy: with notes of orange, spice + pomegranate.

And we’re not stoping there. This weekend our chef has created 3 new items that are only available until Sunday evening:

POTATO LEEK SOUP. leeks slowly cooked with bacon give this warm comforting soup its savory base, topped with bacon + chives. 6/8

WARM BAVARIAN PRETZEL STICKS. four buttery soft pretzels served with whole grain honey mustard, a Narragansett + Smoked Gouda Cheese Sauce. 8

THE EL MONSTRO, our BURGER OF THE WEEK. black angus beef topped with onions, mushrooms, jalapeños, bacon, American cheese + A1 sauce. not for the faint of heart. 16

VEAL PORTERHOUSE STEAK. served with roasted fingerling potatoes, spinach + butternut squash cream sauce. 21

Cheers. CLINK.

TURKEY TIPS

Anthony Caturano Chef/Owner Tonno Restaurant Gloucester

A few years ago on Thanksgiving, I brined a Turkey and have done so often since.  The sweet and salty solution is a great way to add flavor to the turkey, which would otherwise be dry and bland (especially if it is overcooked).  Brining allows some leeway to overcooking as it adds moisture and firmness to the meat.

This Thanksgiving, I am planning to cook three smaller birds (eight to ten pounds each): one smoked, one fried, and one traditional roasted.  You can choose all three or just one, but its great to try all three together.  The smoked turkey takes the longest and seems to draw the most attention, though you don’t necessarily need a smoker.  The traditional is always a staple on Thanksgiving.  The fried turkey is fastest (and the most dangerous!) to prepare, which always adds a level of “excitement” to the holidays.

Brining Your Turkey

For the brine, you will need some creativity and a container that will comfortably hold a whole turkey (you can use a cooler, large bucket or other container).  Usually the problem with this is that containers the size of a turkey will not fit in the standard refrigerator. If you face the same issue, try storing it in the garage topped with ice and monitor it by adding ice as it melts.  The water should hold between 33-42 degrees.  Put the turkey in the container and fill it with water until it is fully submerged.  Drain the water into a large pot, measure the amount of water, and heat it to a simmer.  For every quart of water, add one-third cup of sugar and one-third cup of coarse salt.  Dissolve it, let it cool and pour it over the bird in the container of choice.  If you want to get creative, you can add different flavors.  For example, instead of cane sugar, you can substitute brown sugar, maple syrup or any other very sweet product.  You can also add things to flavor the water as it simmers like bay leaves, sage leaves, onions, carrots or anything else you want the turkey to absorb.  Let the turkey brine for the two days before it is ready to be served.  Take the bird out about a half-hour before it is ready to be cooked and let the skin dry up a bit; this will help it crisp.

Smoking Your Turkey

To smoke a turkey, you can use your smoker (which you probably already know how to use), or you can convert your gas grill into a smoker if it has two burner controls and a thermometer.  Pull off one of the grates and place a piece of wood on one side and light the grill on that side.  Pop the turkey on the other side and maintain the temperature at about 300 degrees.  Do not check often as this will cause the log to burn high and hot.  This indirect method will take a little longer than a convection oven.  Cook the bird to 145 degrees and let rest about a half-hour.

Frying Your Turkey

To fry the turkey, you will need a turkey fryer.  Be sure the bird is completely drained of water as this is the most dangerous part of frying a turkey.  Put the turkey in the fry pot, cover with oil, and then take the turkey out (this will help to determine how much oil you will need).  Heat the fryer to 375 degrees on high heat and dip in the turkey carefully.  The temperature will drop rapidly by about 50 degrees. Turn the heat down and maintain this temperature. After about twenty minutes the temperature will begin to rise again as the turkey is no longer cold, but rather hot, and therefore the oil is able to heat again.  Adjust the heat so it maintains between 300 to 325 degrees.   A 10-12 pound fried turkey generally takes about 45 minutes.

Traditional Baked Turkey

For the traditional baked turkey, preheat the oven to 325 degrees, place the turkey on a roasting rack in a deep roasting pan, and roast in the oven.  Do not open the door until it is close to being done. Trust me, if it is in a 325 degree oven, I promise it is cooking! During the last half -hour, switch to convection so it crisps.  Cook to 145 degrees and let rest for a half hour.

Time is running out to make your Thanksgiving Dinner reservations at the Beauport Hotel Gloucester! We are offering a choice between the Ballroom Buffet and a three course dinner in our 1606 Restaurant & Bar. Buffet:  12-4PM, $57   Three course dinner: $49 12-9PM. Menus can be found at beauporthotel.com or on our Facebook page. Please join us! Reservations are required. Call 978.491.5090 to make reservations and for all details. Please place your reservation before Monday November 21 at 4PM to ensure your spot at our very first Seaside Thanksgiving Celebration.

Please join us on November 30, for our very first Deck the Halls Holiday Celebration. As you enter our hotel, you’ll walk into a Christmas wonderland, with dazzling decorations by renowned designer Dana Markos. In the upper lobby you’ll find select complimentary holiday appetizers from our own Chef Michael Bates-Walsh, Beauport-style Christmas Champagne, live entertainment, photo ops next to our grand Christmas tree, 20% off our 1606 Bar Bites menu, a 20% sale at Beauport Boutique, and more. 

These fun trips always sell out so get your tickets early! Call 978.865.3210 to reserve your spots.

Join us for a fun and interactive night with the North Shore Acappella! Call us to reserve your spot! 978.282.9799.