Ohana/Ryan & Wood Dinner

Ohana/Ryan & Wood Dinner

Sunday Nov 6th 5:30pm-8pm

151 Main St, Gloucester, MA 01930

Ohana is having a special 4 course dinner paired with cocktails made with products from our friends at Ryan & Wood www.ryanandwood.com

The evening will feature a talk by Bob Ryan on Ryan & Wood products, his business.and the craft distilling industry. Bob is a very informative and engaging speaker.

Please call for reservations – 978-283-3200

Four Course Dinner
November 6th, 5:30 pm
$45 Food
$80 Food & Drinks
Vegetarian or Dietary Restrictions can be accommodated

1st Course
Truffled Ricotta Cavatelli
shemije, spinach, pecorino butter, truffle shaving & fried poached egg

Lemon Drop Martini
Beauport Vodka or Knockabout Gin

2nd Course
Scallop & Shrimp
pumpkin puree, lemon gremolata verde, maple almond brussel

Amy’s Cosmopolitan or French 75

3rd Course
Duck Leg Confit
farro risotto, cranberry puree, roasted vanilla pear, citrus vin juan

Ginger Manhattan or Moscow Mule

4th Course
Chocolate Pate
pumpkin cake, pumpkin cream

Ryan & Wood Whiskeyrw

Inside Video Preview Of Tonno’s Kitchen and Bar Area


For more info follow Tonno on Facebook here

Looking at potentially opening in three weeks in the Blackburn Tavern Building.

View this post on Instagram

@Tonno Walk through!

A post shared by Joey C (@captjoe06) on

AJ’s At The Harbor First Look On www.capeanneats.com

AJ’s At The Harbor is set for a soft opening this weekend and then opening next Tuesday for good.  I spoke with AJ Gianakakis about the theme, the special menu items and more in this video-


The location is 23 East Main Street, Gloucester MA (The Former Location of Mooters, LaRosas, Cacciatores)

Click photos to enlarge menus-

Check out the Facebook page for more info here- https://www.facebook.com/AJsHarbor/


Baccala Recipe From Anthony Caturano Owner/Chef Of Soon To Be Opened Tonno Restaurant In the Blackburn Building


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.