There were a lot of cooks in the kitchen—and it was perfect. We recently attended a terrific class given by Carolyn Grieco of Farm Cooking With Carolyn at the new Appleton Farms demonstration kitchen.

Before we describe the class, we want to let you know about the exciting food-related activities going at the farm. First, there’s a dairy & farm store selling milk, cheese, butter, yogurt, beef, eggs from the farm and an assortment of other locally sourced products. (The store is open Mon-Fri from 11:00 to 6:00 and Sat/Sun from 10:00 to 4:00.)

Second, there’s a new café offering salads, sandwiches, desserts, and beverages from 11:00 to 2:00 Wednesdays through Saturday. Third, on select Friday nights in July and August, there will be family farm dinners with pizza from the group’s just-built earth oven.

Finally, the Appleton Cooks series of classes and workshops has 30 events scheduled in June, July, and August with classes on cheesemaking, pasta making, gluten-free living, seasonal tapas, and much more. Prices range from $25 to $85 for non-Trustee members.

We thoroughly enjoyed the class we attended, coming away with food profile insights, great recipes, and new friends. We gathered in the kitchen, which was set up with workstations and ingredients, most from the farm. Carolyn went over the menu and then we split into groups of three or four to prepare the dishes.

The meal consisted of grilled zucchini hummus with homemade pita chips, spicy peanut noodles with snap peas, green goddess chicken salad with cucumber and avocado, a veggie-stuffed picnic loaf, and skillet strawberry shortcake. As we collaborated to prepare the meal, Carolyn demonstrated everything from knife skills to “temping” the poached chicken, arranging the composed salad, and tray rotation to get the pita chips properly crisped. She was full of energy and great tips for both seasoned cooks and new ones. She was happy to accommodate dietary concerns (a non-spice lover got her own chips without cayenne, and we prepared a salad without chicken for the vegetarian in the group).

While meal components were cooking/cooling, we took a short walk to the kitchen garden to pick herbs that we combined with farm butter. We spread it on baguette slices and ate it with freshly-picked radishes while Carolyn showed us the picnic loaf technique. These have to sit overnight, so she brought some already prepared for our meal.

And what a meal. Everything was incredibly fresh and flavorful. The green goddess dressing was amazing with the chicken, the blanched snap peas were the perfect contrast to the spicy noodles, the picnic loaf was full of balsamic-marinated vegetables and goat cheese, and the dessert was warm and luscious.

We are thrilled to see this 375-year old farm embracing the North Shore’s thirst for local food, farm-to-table, and new food experiences. See you on the farm!

Appleton Farms
Rt 1A, Ispwich
www.thetrustees.org/places-to-visit/northeast-ma/appleton-farms.html

The stand, which had been run most recently by Paul Petersiel of Swampscott’s Red Rock Bistro (which also houses another Lime Rickey’s location) was sold last month to Anthony Marino and Victoria Farnsworth, owners of Beverly’s popular Marino’s Café.

We were never particularly impressed with the old Lime Rickey’s, so were interested to hear of the change. We stopped by during their soft opening this afternoon to get the scoop on what beachgoers can expect this summer.

Much will stay the same, including the name, which Farnsworth told us they bought the rights to. (The one in Swampscott will change its name; we hear the restaurant is undergoing a change of ownership as well.)

The menu will stay true to classic New England beach shack cuisine, offering fried seafood, burgers and dogs, sandwiches, and Richardson’s ice cream. Keeping things hand made and local, says Farnsworth, will ensure fresh flavor and reasonable cost. The stand will steam lobsters fresh on-site, provided by lobsterman Jeff Bartlett out of Beverly, and the aim is to keep lobster and lobster roll prices as close to market value as possible. Other seafood will be provided by local company Patriot Seafood, who pick up at the dock in Marblehead.

One welcome change that we noticed was the size of the burger. Several ounces have been added, but cost hasn’t. The perky Farnsworth shakes her head. “Four ounces just wasn’t big enough.” Topped with healthy slices of tomato, lettuce, and onion and accompanied by a side of tasty homemade potato chips, it’s a definite improvement.

The portion size on the fish and chips wasn’t skimpy either. The light, crispy batter and hand-cut fries convinced us we’ll have to return to try the clams and shrimp.

We felt bad firing questions at this enthusiastic young couple while they were working out the kinks on their first day, but they took it in stride. Our visit has us looking forward to simpler fare prepared more thoughtfully, better value, and the possibility of fun things like live music and weeknight lobster dinners.

Lime Rickey’s
105 Ocean Ave, Marblehead
https://www.facebook.com/LimeRickeys

Last weekend we finally made our way to Beverly’s Pride’s Osteria, a place that has been generating some serious buzz.

Perhaps our expectations were high, but it ended up being an odd experience. The dining room was a bit stark and became very loud by evening’s end, making it difficult to converse. (Surprisingly, the bar area was much quieter.) The waitstaff, however, was perky and helpful.

Although the Montenegro Manhattan (made with Amaro Montenegro) was excellent, we were not impressed with skimpy wine pours, and we noted that many of the drinks were $1 more than the online menu prices.

We enjoyed the light, crispy focaccia, served with fruity olive oil for dipping, as well as the lightly smoked local bluefish with Maine fiddleheads and house-made cherry vinegar ($12). The dressing was tangy, and the fiddleheads were fresh and crunchy.

The Tagliere del contadino (farm board) featured artisan meats, cheeses, and bread and was tasty, but the half portion was tiny for $14. Also meager was the caprese con mozzerella di bufala. While the heirloom tomato slices and imported mozzarella were fresh and flavorful, the dish was not worth $14.

For entrees, we all opted for pasta, hand made by chef Paolo Laboa. The piedmontese style angnolotti filled with red wine, braised pork, beef, and sausage was the favorite; the little pillows served warm between the folds of a cloth napkin were tender and meaty ($22).

The other two dishes featured pasta with great texture, but the sauces underwhelmed us. The much-touted, award-winning pesto ($20) was silky but otherwise quite ordinary. The piccaggette pasta with lobster ($22) suffered in the translation. The Italian “alla Maggiorana,” I realized after Googling, is a marjoram preparation, but the menu described it as a “light, fresh organic tomato sauce.” The sparse, slightly bitter sauce that accompanied the dish didn’t meet that expectation.

Fortunately, we enjoyed a sweet ending to the meal. The house-made latte dolce were fabulous deep-fried, cream-filled dough bites that were amazing and addictive. The restaurant offers diners a shot of home-made liqueur at the end of the meal, and the limoncello was superb.

In all, we found the visit a disappointment. There were some memorable tastes, but some real duds as well, and all the portions were very small for the price.

Pride’s Osteria
240 Rantoul Street, Beverly
978.969.0083
www.pridesosteria.com

One of our readers wrote to us about Buttermilk Baking Company, saying we had to get ourselves to Newburyport to try their pastries (thanks, Laura!). We went a little crazy in the shop and ended up with two tarts, two hand pies, and a mini-cake. We are extremely picky about baked goods and find most look better than they taste. That’s definitely not the case here.

The lemon-curd cake was not only adorable, it was also moist and flavorful ($9.25). The buttercream icing was unbelievably light, tempting us to eat more cake than we really should have. We’re told that the raspberry preserves between each layer are made in the shop to be less sweet than commercial brands.

Both of the hand pies featured toothsome, flaky pastry ($4.65). Although the blueberry was delicious, the sour cherry filling was outstanding and a clear favorite with our tasters. The high-quality ingredients being used make these relatively simple pastries really shine.

Everyone in the group enjoyed the key lime tart, which had a creamy filling and a generous amount of buttery graham crust. But the chocolate caramel tart was the hit of the dessert round-up. Salty caramel and the best chocolate ganache we’ve ever tried are offset by a sugar-cookie crust for an incredible combination ($5.65 for individual sized tarts).

We’ll be back to try the muffins and cookies as soon as we work off some of the last indulgence. In the meantime, if you’re in the area, stop by Buttermilk and let us know what delectables you’ve discovered.

Buttermilk Baking Company
3 Liberty St, Newburyport
(978) 499-8278
www.buttermilkbaking.com

If delighting in a little taste of everything is mom’s style, there are several buffet options. Salem’s Victoria Station is featuring breakfast favorites as well as a carving station and plenty of seafood. And cocktails, of course. Perhaps a “Mom’osa” is in order? ($30 per person, $15 for kids,children under five eat free.)

Is mom a fan of oysters? Next door at Finz, the offerings include a raw bar along with a full buffet and the tasty-sounding waffles with blueberry whipped cream or banana encrusted salmon over coconut jasmine rice. ($39.99 per person, $15.99 for children 12 and under.)

A few blocks away, the Hawthorne Hotel will make mom feel like royalty. Their spread is available all day, with a change in focus at 3:00 from breakfast items to dinner. The veggie options look plentiful, including non-traditional salads like red-white-and-green salad with tomatoes, fresh mozzarella, edamame, and fresh basil and a sweet-and-spicy cucumber salad with tomatoes, bell peppers, and red onion. The make-your-own strawberry shortcake will appeal to the kids in the group. ($42.95 adults; $2 per year of age for children.)

Newburyport’s 10 Center wants to ensure mom enjoys herself, too. In addition to an extensive buffet with dishes like stuffed french toast and lobster mac and cheese, they are offering a complimentary mimosa to each mother. ($40 per person, 10:00 to 3:00.)

A reliable favorite of many moms is the Emerson Inn by the Sea in Rockport for their always-beautiful grand buffet. Live piano music and ocean views accompany offerings like a smoked salmon, trout and mackerel display; chilled salad of shrimp, clams, mussels and calamari; and roasted garlic and gorgonzola encrusted black angus sirloin. ($49 per adult; $24.50 for children ages 3-10; 10:00 to 2:30.)

For those who would rather forgo brunch and treat mom to a luscious lunch or dinner, several terrific restaurants have special menu items on offer.

62 Restaurant and Wine Bar in Salem has a special menu just for mom from 11:00 to 9:00. In addition to regular menu items, Chef Tony Bettencourt will tempt you with crostini topped with whipped ricotta, roasted black mission figs, and aged balsamic vinegar and grilled lamb chops with zucchini, black olives, roasted tomato, crumbled feta, Sardinian couscous, and basil.

Lynn’s Blue Ox has put together a three-course meal for mom that has us salivating.
The pan-roasted cod with spring pea risotto, oven dried tomatoes, fava beans, pea tendril salad, and truffle vinaigrette and the strawberry rhubarb tart with strawberry and mint champagne sauce and whipped cream are calling our names. The special meal is $44 per person, available from 12:00 to 6:00.

Ceia in Newburyport will feature special selections such as a luxe steak and lobster benedict; spaghetti with black garlic, mint, and serrano chili; and shrimp with linguica, fingerling potatoes, kale, and a farm egg.

Last but not least, if the celebrated lady in your life loves eating out, our friends at Dinner Dealer have the perfect gift: a deck of restaurant-discount cards costs $25 and provides more than $300 in savings to North Shore restaurants ($1 from each sale is donated to a local food pantry). And if you contact them in the next few days, Dinner Dealer will throw in a free mini pampering kit with treats like chocolates and skincare products from local, women-owned companies.

Looks like there are plenty of options for treating your mom, grandmom, stepmom, godmom or anybody else to a great meal this weekend. Remember to call ahead for availability and that tax, tip and drinks aren’t generally included in the price, and enjoy!

Okay, here’s the thing. We’re going to tell you about a wonderful pizza place, but you have to promise not to go too often, or we’ll never be able to get a table. Do we have a deal?

We love pizza, and we’re perfectly happy with a pie that features good dough, tasty sauce, and melty cheese. But Salem’s Flying Saucer Pizza Company reminded us that this humble dish rises to an entirely new level with the right technique and ingredients.

Everything at Flying Saucer is high-quality, fresh, and delicious. There are a large number of creative combinations to choose from, or you can create your own from a long list of ingredients. These New York-style pies with delicious cheese and generous toppings really knocked our socks off.

We were lucky to snag a seat the night we visited, and the restaurant was so busy that we were told right off the bat it would be 40 minutes to get our pizza to the table. Ensuring honest expectations is commendable and we didn’t mind the wait, though we might suggest a few appetizer options aside from the breadsticks  to tide over hungry patrons.

We sipped wine and draft beer while munching the very tasty bread sticks. Then we tried the Morpheus (BBQ sauce, cheese, asparagus, roasted red peppers, black olives, green olives, scallions, BBQ chicken), Picard (cheese, potatoes, Canadian bacon, rosemary, chopped garlic, parmesan, olive oil), Quark (red sauce, cheese, hamburger, bacon, red onion, scallions), and Face of Boe (pesto, artichoke hearts, portobello mushrooms, fresh mozzarella, feta cheese, spinach). The latter is from the vegetarian section; there are two vegan pies as well. Prices for each pie ranged from $12 to $14 and easily fed three. The toppings were all fresh and plentiful, especially pleasing on pies like the Picard. We’d be hard pressed to name a favorite, but the no-sauce pizzas were a definite highlight for several in the group.

Given the ownership (the same folks who own the next-door Gulu Gulu Café), it was no surprise to see a huge selection of craft beers and meads. We were pleased to also see a nice wine selection, some good-looking salads, and some dessert offerings we’re looking forward to trying. Nutella, banana, and crushed coconut, anyone? Not to mention the highly amusing sci-fi décor, including the Dr. Who portrait wall and Star Trek’s Captain Picard in full Borg regalia.

We understand you’ll want to check the place out, and soon, but just be sure to leave a table open for us, okay?

Flying Saucer Pizza Company
118 Washington St, Salem
(978) 594-8189
www.flyingsaucerpizzacompany.com

During our diner-ing, we ended up with many more photos than will ever be published, and we wanted to share some of them with you. We haven’t made it to every diner in every town (yet), but here is a pictorial tour of a handful of fun places to try for your next road trip or weekend breakfast.

The Capitol Diner in Lynn has been serving up specialties since the late 1920s, but we’re betting the Mickey-shaped pancakes are a newer addition.

New owners Ross and Alicia Scanlon have made the Little Depot Diner a hit by bringing in new energy and maintaining old favorites.

Lowell’s Four Sisters Owl Diner sports a newly renovated entrance and a cheery vintage interior. The Eggs Benedict is amazing.

The summer beach crowd is familiar with Pat’s Diner in Salisbury, but it was quiet on a winter afternoon. We enjoyed the unusual pork pie.

Pie is the thing at the Agawam Diner, and they always have an array of beautiful desserts on offer. Crowds convene at all hours for hearty meals and a cup o’ joe along with their favorite slice.

And lastly, a special photo of the Salem Diner, which was taken in 2008. This is our favorite shot as it shows the old neon as it was, before the diner suffered damage in a fire. The diner has been renovated, and George and Zoe Elefteriadis serve up great breakfasts, but we do miss the neon.

A fabulous meal, fellow food-lovers, and a knowledgeable teacher—that’s what awaited us earlier this week at Shelly Green’s house in Beverly Farms. Oh, and did I mention a roof-top wood-fired oven?

We were invited to attend a pizza-making class at Italy Eats, and it was an incredible experience. There was a lavish spread of cheeses, crackers, salami, olives, fig jam, prosciutto, and more. We nibbled and took pictures while Shelly gave us a tour of her kitchen, which is laid out for teaching and includes both an incredible ocean view and the aforementioned pizza oven. (Full disclosure: our class was complimentary as part of Shelly’s effort to reach out to local bloggers.)

Shelly had already made and proofed the pizza dough. As we sampled the antipasto, Shelly’s husband, Ralph, a native Italian, cooked some fresh bread sticks in the oven to be filled with broccoli rabe and sautéed peppers. Between the wine, the spedini, and the food-related conversations, we were hard pressed to turn our attention to the pizza making.

Still, we managed to turn out some fantastic creations using the array of ingredients provided, including fresh mozzarella, smoked gouda, farmer’s cheese, parmesan, spicy sausage, fontina, leeks, broccoli rabe, and chili flakes. Fellow blogger Brian Knowles came up with my favorite combination: a white pizza with farmer’s cheese, broccoli rabe, and sausage. Definitely one to try at home, it was perfect with Shelly’s lightly-dressed salad of arugula, watercress, and gala apples.

Shelly can accommodate up to eight people for classes, and if you come as a group, she will customize the menu based on food preferences and what the participants want to learn. The class includes a sit-down dinner. If you’re lucky, you’ll be serenaded in Italian after dinner by one of Ralph and Shelly’s guitar-playing friends, as we were. Shelly’s knowledge of Italian food is formidable, and she both encourages you to ask questions and offers recipes.

Shelly also leads small-group trips to Tuscany. There are still a few spaces left on her May trip based in an 11th century castle, which includes five days of cooking, photography, or both, and a “Big Night” medieval banquet.

We’d like to thank Shelly and Ralph for a magical evening—we’re still dreaming of that crispy, chewy, smoky pizza and scheming to somehow build our own wood-fired oven so we can replicate it.

Italy Eats
104 West Street Beverly Farms
978.927.5555
http://italyeats.com/

Owner Lisa Sutton explains the inspiration behind Kitchen Local.

We recently had the pleasure of touring an exciting new business in Amesbury: a shared-use commercial kitchen called Kitchen Local. Owner Lisa Sutton proudly gave tours of her just-completed space to attendees of the quarterly meeting of The Enterprise Center’s Local Foods Initiative. Sutton said that after seeing the burgeoning local food industry and realizing the shortage of commercial kitchen workspace, she decided to open her own.

The 1,200-foot work space is located in 14 Cedar Street Studios, a historic building a few blocks from downtown. Originally home to a carriage and automotive manufacturer, the building now hosts creative entrepreneurs such as artists, architects, designers, builders, and musicians.

Kitchen Local is available to chefs, small-scale food producers, farmers, and nutrition instructors for food production, catering, baking, cooking classes, menu planning, training, recipe testing, photography, and product development. You can rent the entire space for $40 per hour, which includes both the catering kitchen with a six-burner range as well as a baking kitchen with a 30-quart mixer, double electric convection oven, and proofing oven. You can rent one side or the other for $20 per hour.

The web site has a complete list of included equipment, plus information about becoming a client (including information on required food safety certification).

This is the first certified shared-use kitchen on the North Shore, and the meeting attendees were visibly excited about the possibilities. They also appreciated the protein cookies from Alex’s Whey and cinnamon-sugar popovers from 19 Steps Bake Shop, two of the businesses using the shared space.

The Enterprise Center is looking to support the local food community, specifically with regard to manufacturing, shared commercial kitchen space, distribution, and marketing. We’ll continue to keep you updated on the group’s progress.

Kitchen Local
14 Cedar Street Studio 106, Amesbury
(978) 204-3197
www.kitchenlocal.com

Lobster tarts from Timothy S. Hopkins Catering, colorful bites from Tastebuds Gourmet Foods and an array of treats from The Topsfield Bakeshop.

It was a great night for a great cause—we thoroughly enjoyed ourselves at Monday night’s Best Chef 2013 event to benefit Beverly Bootstraps.

We started by perusing the gorgeous silent auction items, then made our way around to each of the food offerings from various North Shore purveyors, caterers, and restaurants. One of favorite tables, Timothy S. Hopkins Catering, ended up winning the people’s choice award. We loved their tiny lobster pastries and delicious toffee-chocolate mousse cups.

The variety on offer was terrific, including smoked mahi ceviche shooters from Red Lulu, healthy grain dishes from Life Alive, and seared tuna on crispy tortillas from Not Your Average Joe’s. There was plenty of food, too, allowing us to go back for seconds and thirds of our favorites.

The teams hard at work. Clockwise from top left: Alchemy Cafe and Bistro, Fibber McGee’s, Christopher’s Table and Chianti Tuscan Restaurant & Jazz Lounge.

As the four chefs competing for Best Chef title prepared their entrées, the live auction got going, with much fanfare. The entire event was extremely well thought out and ran smoothly from start to finish. The Best Chef contestants were Christopher’s Table (Ipswich), Fibber McGees (Beverly), Alchemy Cafe and Bistro (Gloucester) and Chianti Tuscan Restaurant (Beverly).

Top: The judges taste and compare notes. Bottom: The winning dish from Christopher’s Table.

The contestants used ingredients from the Beverly Bootstraps pantry as 75% of their ingredients, with 25% coming from their own kitchens. They were judged on taste, appearance, and the originality of the use of pantry items by Eliana Hussain of the Cambridge School of Culinary Arts, Sam Hunt of Wild Horse Café, and Paul Guanci of Super Sub Shop of Beverly.

The chef’s creations were wildly imaginative, including goldfish-encrusted spam cooked sous vide from Alchemy and a chicken pot pie with crust made from pumpkin bread mix and Bisquick. But the beautifully plated pho from Christopher’s Table was the judge’s winner. It featured ramen noodles in a broth flavored with peanuts, cilantro, and lime, plus a spring roll accompanied by a hoisin sauce made with grape jelly.

A good time was had by all. (L) Lindsey Sakonchick, Development/Marketing Coordinator for Beverly Bootstraps had everything under control. (Center) Matt Blanchard, new owner/manager of the Wild Horse Café and Mark McDonough, owner of Serenitee Restaurant Group are old friends. (R) Blanchard’s Wild Horse partner and 2012 Best Chef winner, chef Sam Hunt chats with Christopher DeStephano, this year’s winner, as he preps his meal.

It was such a pleasure to see the North Shore turn out for this sold-out, fun-filled event!