Northshore Magazine (Digital)

Northshore Magazine (Digital) November 2020

For 20 years, Northshore magazine’s experienced editors, creatives, writers, and photographers have captured the region with its award-winning prose and design. The magazine offers sophisticated service journalism coupled with stunning photography. We report on desirable towns and neighborhoods, places to hike and bike along the coast, which doctors are first-rate, and which restaurants, shops, spas, salons, and services are the Best of the North Shore.

Leer Más
United States
RMS Media Group, Inc.
5,25 €(IVA inc.)
8,76 €(IVA inc.)
10 Números

en este número

3 min.
perfect pairings

Thanksgiving is just around the corner, and my thoughts turn toward wine and what to pair with what we will eat. While I find the science of wine fascinating, it is no secret that I also look to wine as a muse. Wine can bring us together, whether in sharing its mysteries or collaborating in discovery. I sought suggestions for holiday wines from several women I deeply respect, friends and colleagues alike, running some very special retail wine programs on the North Shore. They have a similar affinity for wine—appreciating the science and technique while being drawn to the secrets wine keeps, the discoveries, the stories, the labors of love. When it comes to pairing wine with food, it can help to look to the weight of the dish, the acidity,…

5 min.
david moloney, unguarded

Chicken wing delivery man. Landscaper. Bartender. Bouncer. And now author. David Moloney’s worked myriad odd jobs but perhaps the most thought-provoking was his time working as a corrections officer in southern New Hampshire, which inspired his first novel. Barker House, a collection of wry, pensive short stories reminiscent of Olive Kitteridge—a collection praised by that book’s Pulitzer Prize–winning writer, no less—was released this spring during the peak of the COVID-19 pandemic and swirling tensions over law enforcement. But for Moloney’s characters, and himself, corrections has a lot of gray area. “I try to show there’s sometimes not that much difference between orange and brown,” he says of prisoners’ jumpsuits and his former uniform. “Some inmates I met were really good people and made a mistake. And some officers do shady stuff…

1 min.
where to buy it

COCKTAIL HOUR Elevate your bar with these fun and beautiful accessories. 1. ROCKS GLASS, $14, Mak & Co 2. GOLD CHAMPAGNE FLUTES, $20, Savoir Faire Home 3. BAR CART STYLE BOOK, $14.95, Sweetwater & Co 4. MARBLE GOLD-EDGED TRAY, $40, Rose & Dove 5. SIMON PEARCE WOODBURY DECANTER, $185, Rose & Dove 6. AGATE 18” COCO TRAY, $58.95, Rose & Dove 7. WOOD HANDLED WINE KEY, $16, Sweetwater & Co 8. REUSABLE GOLD STRAWS, $16.95, Rose & Dove 9. CUSTOMIZABLE MASSACHUSETTS’S TOWNS ROCKS GLASS, $27, Sweetwater & Co THANKSGIVING TABLE Set the perfect table for your holiday feast. 16 OZ. EVERYDAY WINE GLASS, $13 each, Mak & Co. 2. EVERYDAY STEMLESS GLASS, $9/ea, Mak & Co. 3. BRUSHED FLATWARE, price upon request, Mak & Co. 4. PLATES: DINNER $10, SIDE $8, BREAD $6, Mak &…

2 min.
salem must-do list

EAT+DRINK Finz Seafood and Grill The menu of sustainable seafood, sushi, and craft cocktails changes with the seasons, but the views of Salem Harbor remain all year round. 86 Wharf St., 978-744-8485, Kokeshi Inspired by Asian street food, Kokeshi serves up dumplings, ramen, poke, and kimchi. Indoor dining is closed for now, but the spirit of fun remains. 41 Lafayette St., 978-594-4197, Sea Level Oyster Bar There are oysters, of course, but once you’re done slurping stay for a main event of steak, pizza, or lobster mac and cheese. 94 Wharf St., 978-741-0555, Ledger Housed in a renovated 19th-century bank, Ledger merges historic surroundings with a modern menu that changes with the seasons. 125 Washington St., 978-594-1908, A&J King Stop in for crusty artisan loaves, seasonally inspired baked goods, or a…

2 min.
spice it up

I would consider myself a novice foodie. I grew up in an Irish Catholic household here in Massachusetts where black pepper was probably the spiciest flavor in our kitchen cabinet. Boiled dinners and brown bread were staples at mealtime, when my family of 10 would gather promptly at 6 p.m. each evening at the dining table to break bread and recap the day’s events. Although I have broadened my palate extensively since these six o’clock suppers, I still enjoy a boiled dinner every now and then. In this issue we celebrate all things food and drink on the North Shore. And we visit three chefs who definitely spice up their Thanksgiving dinners with tastes from the Mediterranean—France, Italy, and Greece—creating a flavorful spin on traditional New England holiday meals and offering…

5 min.
top chefs

In his five appearances on “Chopped,” the Food Network cooking competition show, Chef Evan Hennessey of Stages at One Washington in Dover, New Hampshire, has stared down a lot of weird ingredients. There was the leftover challenge, which found him combining lo mein with chicken parmesan to create an appetizer. There was the time he made an entrée from salty licorice, blueberry pie filling, and venison. But the oddest had to be a dessert he crafted using Asian long beans, kombucha, and Watergate salad, which is a mixture of pistachio pudding, whipped cream, and canned pineapple. “It was such a weird thing,” says Hennessey of the throwback salad. “I was like, ‘What the hell is that?’” Nonetheless, he managed to turn the crazy combination into a dessert crepe that wowed judges…