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My Nana

She would have been 97 on Sunday, and I was certain she would live to 100 and beyond. She was that sharp, that bright and alert, and that alive. My nana was born in 1914, long before telephones, Blackberries or iPhones, the internet,  and most of the other modern inventions that are the norm to us. She lived through two World Wars, a Depression that hit her small Pennsylvania town, really crippling it forever. She was the mom of four, nana to eleven, and great-nana to nineteen. She was the wife of a coal miner and restaurant owner who left us long ago, 29 years last month, and I can imagine how much she missed her husband. My very first thought when I heard on Wednesday night that she had left us, was of her walking and taking his hand, and that actually filled me with peace. When I close my eyes, I can see my grandfather smiling.

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My nana taught us to bake, to garden, to cook. She washed her face with oatmeal, resulting in soft, flawless skin until her last days. When I saw an article in Self magazine about washing your face with oatmeal as a groundbreaking new move, I laughed. Nana had been doing it for probably eight decades or more. She also ate garlic and drank apple cider vinegar like it was no thing. She believed in the power of natural remedies and good food, and well, I would say that living until almost 97 and being completely healthy for most of it, she was on to something.

She was a hilarious, sharp-witted (sometimes too much so) woman who had seen a lot including intense poverty over the years, but she was resourceful, and loving to me and my sister, our husbands, and my niece and nephew. She  was up on current events and could talk and talk when it came to politics, religion, and family. My memories of her are from when I am little, baking potato bread, sleeping in the bed with her and being terrified when she said “holy ghost” instead of “holy spirit” at the end of her prayers, making real cranberry sauce, and walking through her long gardens in the small Pennsylvania town she lived in. In later years, she moved to North Carolina with my aunt, and we visited for holidays, eating her from-scratch everything, went to the bingo hall (and won big!). Most recently, I got to spend a lot of time with my nana as she moved to New Jersey, where I got to visit her about every other month. I made an effort to see her every chance I could, each time grateful that I had that visit. I truly treated each visit like it was our last, because life is never a certainty, but when you roll into your 90’s it definitely becomes a little more uncertain. The above photo is from the last time I saw her. Wheelchair-bound for a number of years, she wanted a photo of herself standing up, so my husband supported her as she stood for this photo. To me it is as though this is how she wanted to be remembered.  I will be forever grateful that we skipped our friends’ post-wedding brunch to visit her and to see that smile. Her skin was the softest I have ever felt, and my lasting memory is of laughing together.

My nana leaves behind so much warmth and love.  I get to wrap myself in afghans she made and in love that she has left behind, to make nourishing home-cooked food and serve it in bowls she used in her own home, and to live on knowing how loved I have been. They certainly don’t make people like her anymore, and she will be missed.

Many of you have been so supportive during the past few weeks when things with my nana were uncertain. Thank you.

Happy Halloween! Do you have any fun plans for the holiday? I am excited to offload the giant bag of candy I bought last week. I am kind of obsessed with it, Bottle Caps, Sweet Tarts, and Laffy Taffy. I like chocolate every now and then, but I love sour candy! We’ll probably have some pumpkin beer with cinnamon sugar while watching some scary TV (Have you seen American Horror Story yet? Spooky!) and running up and down three flights of stairs to give out candy. It’ll be a Halloween workout for sure!

Whatever you do, have fun, be safe, and keep pets indoors!

If there’s one thing I really love, it’s a restaurant that changes up its menu according to seasonal availability of ingredients. Not only does it help us do our best to eat locally and in-season, but it also makes it fun to return to the same restaurant time and time again over the course of a year. There’s nothing worse than staring at a stale menu. When I was invited to attend Turner Fisheries’ blogger dinner to try out some of their new menu items, along with some of their favorites, I was very excited to see what they would have in store for us.

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We all met in the bar at Turner Fisheries to meet with some of the members of the Westin Copley team while sipping on drinks and learning about the commitment to sustainability that Turners has. Their ongoing efforts to source sustainable seafood are impressive, especially given recent scandals in the seafood world.  When it was time to sit down for dinner, each table had a group of bloggers, in addition to a representative from the Westin or their PR agency, 451 Marketing. Michelle, Rachel, and I got supremely lucky in sitting with Westin Director of Food and Beverage, Monika, who was an incredibly fun, interesting, and inspiring dining companion.

To go with our seafood feast, we all chose Bridlewood Estate Viognier. I love Viognier for its full body and slightly oily mouth feel and stone fruit flavors. It was a delicious pairing with every part of the meal. The food started coming, and it didn’t stop for a very long time. By the end, I definitely had a huge appreciation for the creative, inspired, and delicious work of Chef Armand Toutaint, who graciously came out to meet all of us.

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grilled island creek oysters, maitaki mushroom, riesling cream – Unforgettable. I need to eat these again and again. Hot, grilled oysters with a rich, warm, and earthy sauce combined the summery flavor of oysters that I love with a comforting warmth and texture perfect for fall and winter.

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lobster taco soft corn tortilla, ancho aioli, corn fennel pico – Another of my favorites, chunks of perfectly cooked lobster meat enveloped in warm tortillas with nice bite from corn and a little bit of smokiness from the aioli, these were an appetizer but would also be great as an entrée. I am always really impressed when lobster is cooked to perfection; so often it ends up rubbery and disappointing in restaurants!

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crispy calamarI , peppadew peppers, capers, roasted garlic aioli – We all loved the cornmeal crunch on this calamari, which again, was cooked to perfection. There was not a hint of the greasiness that can sometimes accompany calamari, just lots of flavor and welcome texture.

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poached golden beet , frisee, micro beet greens, goat cheese, basil oil, sherry vinaigrette – A wonderful example of a fall and winter salad done really well, this beet salad was beautiful to look at and even more appealing to eat. The flavors worked wonderfully together, and it was a nice, light addition to the table.

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tuna two ways: ginger-curry marinated yellow fin tuna,cumin seed crusted tuna, wasabi aioli – This was my choice for an appetizer, and it was definitely a good call. The tuna was so fresh, tender, and flavorful, and it was accompanied by fried asparagus. Why have I never had fried asparagus before?!

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seafood risotto, maine lobster, bay scallop, caribbean shrimp, reggiano parmesan – This was my entrée, and I won’t lie. By the time this came, I was slowing down big time, full of outstanding appetizers. I ate a few bites, loving every bit of the creamy but toothsome risotto and the really substantial amount of seafood that was, again, cooked to perfection. I had it packed up to take home, and enjoyed it for lunch for two days. It was definitely a sizeable portion!

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And then there was dessert. I could barely muster a bite of these beautiful treats, just tasting the butternut gelato and a bite of Turner’s take on the classic Boston Cream Pie.

warm bourbon glazed pecan pie
butternut gelato

gold dusted opera cake
raspberry coulis

boston cream pie
crème anglaisee, fresh seasonal berries

The meal was a mix of great food, great wine, and great conversation, all much-needed on an unnaturally cold and dreary Boston evening. Turners kindly hosted us for dinner, but I will definitely be returning soon. I have to have my husband try those oysters!

 

Westin Wedding to Remember

You may remember my visit to The Westin back in the spring to check out their beautiful new rooms. During that visit, I got to chat with Alice who is on the PR team for the hotel and restaurant. She told me about an amazing initiative that The Westin is hosting for 11-11-11. Their A Military Wedding to Remember contest is giving one lucky couple a beautiful Westin wedding while also helping two other couples make their honeymoon dreams come true. How sweet is that? I can’t wait to hear more about the wedding.

Turner Fisheries on Urbanspoon

Tags: Boston, events, Food, restaurant, seafood, Turner Fisheries, wine

If you were reading this blog a little over a year ago, you may remember that I traveled to Portland, Maine to be a judge in the Hood New England Dairy Cook-Off. It was exciting to be a judge in a cooking competition, and delicious to taste local food made by New England chefs, not to mention a lot of fun to spend the day and night in Portland. On a random, personal note, the trip happened two days after I quit my job, and I had pneumonia, but somehow I made it!

 

Hood New England Dairy Cook Off

This year, I will be in California during the cook-off, which is November 6, but the awesome people at Hood are allowing me to give away a pair of tickets to the event (travel and accommodations not included). If you are going to be in Portland, ME or need a reason to be, just leave a comment below letting me know your favorite dairy product (if you eat dairy) and how you like to eat it. I’ll choose a winner this weekend so that person can get started planning!

 

More information about the Hood New England Dairy Cook-Off

Annual Hood® New England Dairy Cook-Off®

Celebrity Chef Tom Pizzica Among 2011 Judges

LYNNFIELD, MA (October 17, 2011) – HP Hood today announced the 30
semifinalists who will compete for the $10,000 grand prize in the 3rd Annual Hood®
New England Dairy Cook-Off® presented by Hood Sour Cream. Judges for the 2011
event include Tom Pizzica, star of Food Network’s “Outrageous Food” and finalist
on “The Next Food Network Star.” Pizzica will join a panel of four other food experts
to judge the final round of the competition.

The Hood New England Dairy Cook-Off gives amateur cooks from across New
England the chance to compete in a head-to-head cook-off at the Ocean Gateway
Terminal in Portland, Maine, on November 6th, 2011. All recipes are original and
include at least one Hood dairy product in the following five categories: breakfast/
brunch; soups/chowders; appetizers/side dishes; lunch/dinner (entrée); and
dessert.

The additional final round judges include Patti Woods, an award-winning journalist
and food blogger; J. Desmond Keefe III CEC, CCE, Culinary Instructor, Southern New
Hampshire University; Peggy Poole, Vice President of Quality Systems & Regulatory
Affairs, HP Hood; and Amy Traverso, Senior Lifestyle Editor from Yankee Magazine.

Judges will select the winning dish based on taste appeal, presentation/appearance,
and creativity/originality.

CONNECTICUT
Veronica Callaghan, Glastonbury – Banana-Chai French Toast with Creamy Maple-
Walnut Syrup(Breakfast/Brunch)
Erika Fuery, Colchester – Roasted Butternut Squash and Salami Soup(Soups/
Chowders)
Lisa Keys, Middlebury – Pan Roasted Tomato Pie with Garlic Cream
Drizzle(Appetizers/Side Dishes)
Alli Masse, East Windsor – In Da “Hood” Chicken and Cheese Casserole(Lunch/
Dinner)
Marie Connor, Mystic – Mystic Magic Chocolate Tart(Dessert)

MAINE
Lisa Caruso, South Portland – Noggy Berry-Buckle(Breakfast/Brunch)

Mary Lou Dahle, Durham – Creamy Fresh Tomato-Arugula Soup with Cheese and
Basil Crostini(Soups/Chowders)
Mary K. Blenk, Cumberland – Pan-Roasted Bacon Salmon Cakes with Creamy
Velvet Cheese Sauce(Appetizers/Side Dishes)
Jessie Grearson, Falmouth – Tandoori Express Chicken Naanwiches with Sour
Cream Raita and Buttermilk Mango Lassi(Lunch/Dinner)
Kimberly Parsons, Hampden – Rhubarb Spiced Baby Cakes(Dessert)

MASSACHUSETTS
Elinor Ives, Fiskdale – Edgartown Crab Hash Benedicts with Lemon Dill
Sauce(Breakfast/Brunch)
Paulette Di Angi, Osterville – Madagascar Corn Soup with Cilantro-Chili Oil and
Polenta Flatbread(Soups/Chowders)
Sophia Pattas, Northborough – New England Style Clam Chowder Rangoons with
Creamy Chowder Dipping Sauce(Appetizers/Side Dishes)
Maureen Donovan, Lynn – Seafood Pasta(Lunch/Dinner)
Scott Cohen, Charlestown – Cognac Cocoa Custard(Dessert)

NEW HAMPSHIRE
Holly Campbell, New Boston – Fruity Brickle Breakfast Biscuit Blintzes(Breakfast/
Brunch)
Julie Sgroi, Exeter – Caribbean Chicken Chowder(Soups/Chowders)
Kevin Towle, Gonic – Mini Feta Basil Cheesecake with Sun Dried
Tomatoes(Appetizers/Side Dishes)
Joan Churchill, Exeter – Pan Roasted Pears and Pork with Leek Coulis in a Cream-
Pear Reduction with an Herb-Crusted Pear and Pork Dice(Lunch/Dinner)
Denise LaRoche, Hudson – Caramelized Raspberry White Chocolate Bread
Pudding(Dessert)

RHODE ISLAND
Mary Jo Fletcher LaRocco, North Kingston – Oatmeal Shortcakes with Fresh
Cranberry-Blueberry Sauce and Cinnamon Maple Cream(Breakfast/Brunch)
Corinne Dillingham, Westerly – Decadent Seafood & Corn Soup(Soups/Chowders)
Dan Rinaldi, Cranston – Surf and Turf Sliders with Maine Lobster
Sauce(Appetizers/Side Dishes)
Zan Nordlund, Cranston – Tempura Waffles(Lunch/Dinner)
Patricia Dilorio, Cranston – Maple Mini Rice Pies(Dessert)

VERMONT
Joanna Scott, Milton – Taste of Fall Savory Crepes(Breakfast/Brunch)
Ellen Stark, Williston – YaYa’s Spring Time Soup(Soups/Chowders)
Thomas Young, Swanton – “Eggplantainini Sensation” – Heaven for the
Vegetarian(Appetizers/Side Dishes)

Carolyn Wheel, Fairfax – Poached Scallops in Saffron Cream Sauce(Lunch/Dinner)
Beth Gary, Milton – Velvet “Noodles” in Lemon Cream(Dessert)

“Hood is committed to providing home and professional cooks with the very
best dairy ingredients for all of their recipes,” said Chris Ross, Vice President of
Marketing, HP Hood. “In the three years we’ve held the Hood New England Dairy
Cook-Off, we’ve been impressed by the creativity of our entrants, their passion for
cooking and their loyalty to Hood products. We look forward to another exciting
competition.”

Each of the 30 semifinalists selected to attend the Cook-Off will receive a prize of
$100. One winner from each category will advance to the finals for the $10,000
grand prize. Finalists who do not win the grand prize will each receive $500.

For more information on the Hood New England Dairy Cook-Off, please log onto
HoodCookOff.com. For more information on Hood, please visit Hood.com or become
a fan of Hood at Facebook.com/HoodCookOff.

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Tags: events, giveaway, Portland

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