Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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12 | NOVEMBER 2015 nshoremag.com For me, shopping and cooking for the Thanksgiving meal is a ceremonious event and something I look forward to every year. I prepare the menu weeks in advance, scouring recipe books for the "new" perfect stuffing, cranberry relish, and winter salad. I order a free-range organic turkey from a local farm to ensure that I have a "healthy" bird. I buy turkey bones from the local butcher for the gravy—and I have my foodie sister-in-law, Kate, on speed dial for her sage advice in case my gravy gets too lumpy. And I select all my produce from the final yield of the season: the squash, potatoes, onions, and carrots. My kitchen herb garden offers every flavor I might need for the meal. The days of prep pay off when my family raves about the efforts. Everyone is satiated and I can finally sit down and enjoy the day with the fruits of my labor spread across the holiday table. This issue we celebrate food in glorious ways—through artisan cheesemakers, brew- ers of hard cider, chocolatiers, bakers, chefs, and farmers who create delicious offerings for our meals year round. We asked farm-to-table chefs Carolyn Grieco and Patrick Soucy for recipes for our holiday celebra- tion based on the fall harvest. Writer Jeanne O'Brien Coffey spoke to George Shube of Shubie's Market- place for suggestions on wines to pair with turkey. Managing editor Kiley Jacques visits Nason's Stone House in Boxford. A bakeshop that has been in the family for generations, the Nasons bake pies, brown breads, and bis- cuits—chicken pot pies are a particular specialty of theirs. We also profile some old favorites—Lucia's of Winchester and Palmers of Andover—on the dining scene that serve delicious dishes year after year. And writer Robert G. Pushkar writes about local artists who create works of art on the subject of food. Perhaps one of the most compelling stories in this issue is written about the Open Door food pantry in Gloucester. Founded in 1978 by a small group of people wanting to make sure their neighbors had enough to eat, today the organization has grown to 40 staff members and has more than 1,000 volun- teers who provided 580,289 pounds of supplemental groceries last year alone. Now that is the spirit of giving and something for which to be thankful. Giving Thanks editor's letter contributors photograph by Joel Laino (left) Nason's Stone Farms fruit pies Jeanne O'Brien Coffey is a food and travel writer with an abiding love for her New England roots. While she can write about the best rosé wines in the world, the hottest restaurants in New York, and the best places to drink gin in Hong Kong, what really gets her excited is a new take on clam chowder or who makes the best whoopie pies (aside from her grandmother). JEANNE O'BRIEN COFFEY Writer Poised for Praise page 21 Growing up in the kitchen next to her mom, a Caribbean chef, food preparation came naturally to Natasha Taylor. Today, she brings to the table six years of experience as a food stylist for online and print product packages for clients that include Cooksimple, Global Meatballs, The Ultimate Mediterranean Diet Cookbook, The Modern Kosher Kitchen, and Jelly Shots, among others. She loves beautiful food. Peter Kaskons Photographer and videographer Peter Kaskons specializes in distinctive images for corporate clients and advertising agencies. His passion for quality, eye for detail, and imaginative use of light are reflected in the images he has produced since founding his studio in 1985. A T. S. Eliot scholar and member of the T. S. Eliot Society, John Tamilio III is a visiting assistant professor of philosophy and English at Salem State University and Endicott College. He is also the pastor of the United Church of Christ in Canton. NATASHA TAYLOR Food Stylist Cover Seasonal Sides page 172 PETER KASKONS Food Stylist Cover Seasonal Sides page 172 JOHN TAMILIO III Writer Rum Revered page 182