Northshore Magazine (Digital) January/February 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.

United States
RMS Media Group, Inc.
5,27 €(IVA inc.)
8,80 €(IVA inc.)
10 Números

en este número

2 min.
fresh start

Most of us look at the New Year as a clean slate—a time to make resolutions, set goals, and hit the gym. And how many of us have failed at sticking to our grand plan? I know for myself, I look at the New Year with such hope and optimism, and that expectation is even more heightened this year as it is not only a new year but also a new decade. I know from years past that I have every good intention of sticking to my resolutions: getting more exercise, eating more salad, and drinking a little less wine… but in the end, I find an excuse for why I can’t stick to my goals and they fall by the wayside. This year I have a whole new outlook on…

2 min.
correspondence letters to the editor

Dear Nancy Berry, Your “Food for Thought” messaging in the November 2019 Food Issue is crucially timed for everyone, a spot-on use of your editorial platform to share timely information that will impact consumer choice. Having this background helps all of us make informed decisions while understanding pricing dynamics that are affecting consumer goods. Well done! Peter Minasian, Savour Wine and Cheese Dear Jeanne O’Brien Coffey, I only just read your article in Northshore magazine. This is the most insightful article written about Halvah Heaven to date and I am thrilled with it! You were able to frame what I think are the most interesting points on the subject, and I really like the nuances that you described. It has been a busy week thanks to your positive ink and an article that came out in…

1 min. connect with us online

01 WHERE TO EAT Looking for a spot for hot cocoa and dessert? Let us give you some suggestions. 02 WHAT TO DO There’s no shortage of winter activities for every member of the family. Check out our calendar. 03 WHERE TO SHOP Looking for winter fashions and accessories? Check out these trendsetting shops. 04 An evening with Patti Austin JANUARY 23, 2020 THE CABOT • BEVERLY An Event To Benefit The Cabot 100 CapitalCampaign For more information and to purchase tickets, visit: 05 BONS 2020 READERS’ CHOICE AWARDS Nominations open! 06 northshore MAGAZINE GRAND TASTING & THE ART OF THE COCKTAIL MARCH 5, 2020 Tickets on sale now…

1 min.

VICTORIA ABBOT RICCARDI / PAGES 30, 88, 96 / Victoria Abbott Riccardi is a journalist and book author, she has written food, wine, nutrition, and travel articles for a variety of consumer print and online media in the U.S., Canada, and Asia, including Bon Appetit, Food & Wine, and the New York Times. In 2003, she wrote the travel memoir Untangling My Chopsticks: A Culinary Sojourn in Kyoto (Broadway). SUZANNE LEE / PAGES 50, 52, 54 / Suzanne Lee is a freelance photo stylist from Newburyport. Her focus is props, product, and food. She has worked with a range of commercial and editorial clients including Maine Homes Magazine, Culture Magazine, and Hannaford Supermarkets. Suzanne is the former staff stylist for the Stonewall Kitchen Family of Brands. BRIAN DEMELLO / PAGE 30 / A native…

4 min.
beer heaven

It takes a bit of nerve to put fried clams on the menu at a brand-new eatery in Essex that is sandwiched between Village Restaurant and the double threat of Woodman’s and J.T. Farnham’s, all three with generations of fierce adherents for that very dish. But chef Mario Capone and his staff are well up to the challenge, bringing the same care to the upscale pub food at Great Marsh Brewing Co. that is on display at the much-loved Bancroft restaurants Capone also oversees. Their fried clams are plump and sweet, dipped in a house-secret blend of flour and seasonings and then burnished to a crispy bronze hue. The generous portion, served with house-made dilly tartar sauce, is perfect with beer—which is, of course, part of the point. Stretching across the…

4 min.
stock the bar

If you were to drop by one of Wendy Wakeman’s big shindigs at her home in North Andover, you’d find her mingling with friends and family, eating and drinking, and enjoying her own party. What you won’t find her doing is running back and forth from the bar pouring wine, opening beer, and clearing away empty glasses. Instead, she leaves that task to Andover Classic Wines and its bartending service, Andover Beverage Catering. “We’ve used them for a number of different parties,” Wakeman says, like fundraisers, funerals, birthday parties, and her annual Christmas party, where she likes to play carols on the piano while her guests sing along. “I just couldn’t do the hostessing and the piano playing at the same time.” That changed when she enlisted the help of professional…