CAPE ANN – Food author Heather Atwood just got back from spending a week in Serbia. Her experience allowed her to bring back some great stories AND some great recipes.
Radio interview with Heather Atwood below:
“Sea to Supper”
August 25th, 2016 at 6:00 at the Waterfront Pavilion Tent at Mile Marker One Restaurant and Bar, Cape Ann Marina, Gloucester
– to benefit the Gloucester Fishermen’s Wives
“Sea to Supper” will be a community dinner profiling Gloucester’s local catch. With an all Gloucester landed seafood menu created by Relish Catering and Events, guests will taste creative, modern interpretations of dabs, redfish, butterfish, and one of Gloucester’s most historically important fish, whiting. We’ll talk about efforts to make these diverse species “local” again, perhaps giving fishermen more opportunities to sell their catches right in Gloucester, almost right off the boat. Fishermen and their families will be there to answer questions: – what’s it like to be the only boat fishing on George’s Banks, and the weather changes? What’s it like to be by yourself on a fishing boat in the Gulf of Maine? Who builds fishing boats anymore? Do you ever see sharks? Does it get lonely? Do you love it still?
There will be demonstrations on net mending, how to eat a whole whiting, and more.
The cost of the dinner is $75 per person, which includes one drink from the bar and wine and beer at dinner. Go to eventbrite.com or call 978-821-1590 to reserve tickets.
The opening for Art Haven’s “Lost at Sea” exhibit, artwork inspired by the Gloucester fishing industry, will be the following night. Pieces from the exhibit will be debuted at the dinner.
And don’t forget the dancing! Code Blue, a rock cover band, will start up at 8:30.
Here’s a peek at the working” menu:
“Sea to Supper” All Gloucester Seafood Dinner
to start:
Gloucester-landed Dab Ceviche
Pan Seared Redfish Baja Style Tacos
Fried Glocuester Whiting “Fish and Chips” with Fennel Remoulade
“Sasquatch” Smoked Hake Pate
second course:
Grilled Gloucester Whiting with Tomatoes and Arugula, Lemon and Pinenuts
third course:
“Cape Ann Bouillabaisse”
-Assorted Local Fish and Shellfish in Lobster-Tomato Broth
dessert
Gloucester Fishermen’s Wives Pastries
