Fonduing Krispy Kreme Doughnut holes in chocolate for a New Year’s Eve dessert.
This place is one of my favorite places to eat in Massachusetts. I first discovered Woodman’s in 2006 as I prepared to move to the Boston area. I read about it in the book 1,000 Places to See Before You Die by Patricia Schultz. As soon as we survived our first winter in Concord we headed out to explore and wound up on Cape Ann and Essex so we had to stop at Woodman’s. We discovered a line of folks out the door next to stainless steel tables covered in ice and lobster. As you stood in line waiting to get in you could just pick out your lobster or you could wait to order at the window if you only wanted a lobster roll or other menu item.
Woodman’s is an inductee in the Massachusetts Restaurant Hall of Fame and has been honored by Forbes as “Best Seafood Restaurant in America” and several other awards from the state tourism board and the restaurant industry. “Woodman’s is a New England institution” says Stephen Woodman, co-CEO and the third-generation manager of Woodman’s. This place has been family-owned and operated since Woodrow Wilson was President of the United States and Babe Ruth pitched for the Boston Red Sox. The families commitment to the product and their customers is keep the restaurant tradition started 100 years ago.
Now with the fifth-generation of Woodman family members being part of the team, Woodman’s is staffed by about 80 year round employees and 200 seasonal employees. At least 25 of their employees have been there more than 30 years. “When it is all said and done, Woodman’s is about the people” Stephen continues. “Our amazing staff and our fanatically loyal customers. We ever could have made it to one hundred years without them.
Cost: A dinner of fried clams will cost you about $14.00. The best time of year to go is in cooler weather. The clams are sweeter when the water is cooler late fall into winter. In summer it can get really busy, serving upwards of 2,000 people a day.
Where: 119 Main Street, Essex Massachusetts(about 25 miles North of Boston).
The experts will tell you whether you are planning you first your hundredth cruise there are some tip that make the whole trip the experience of a lifetime.
Tip #1. Use a certified CLA Travel Agent to help you choses the correct itinerary and the ship that best suits your needs. Think about where you want to go and what you want to see and do when in port. This will help set the ship and the itinerary you will cruise.
Tip#2. Select the right cruise ship. This can make all the difference. Ask questions about the size of the ship and how many passengers. If you do not like crowds avoid the larger ships, if you are looking for a getaway without your kids, the Disney cruise line might not be the right one for you.
Tip#3. Book the right cabin. Not all cabins are created equal. If you are like like me and plan on spending almost no time in my cabin other than sleeping it does not matter if you are inside, outside or have a balcony high up. but if you fancy having breakfast served on the balcony then you need to pay attention. Also, if you think you may have an issue with motion sickness, you might want to consider a cabin lower in the ship to minimize the movement you will experience.
Tip#4. Get you Passports and Visas early. This is one area where you really need to plan ahead. Getting a passport can take from a few weeks to 3 or 4 months if the passport office is busy or the government shuts down. Visas may take even longer depending on where you are going again this is where a travel agent can really help guide you.
Tip #5. Your pre and post cruise are as important as the cruise. One canceled flight either getting to or getting home form your cruise can turn an amazing experience into a nightmare in the flip of an airport display board. Allow enough time on both ends for the travel to and from to have some hiccups. If you plan this time in, if it happens you will be much less stressed.
Do you have your own tips? If so share them with our readers in the comments.
This is an easy going everyday red wine blend from the Navarra region of Spain. The blend is 52% Tempranillo grape and 48% Granacha. This blend presents a deep red color filling into a deep black core in the center of the glass. To the nose, the Red Guitar has crushed raspberries, black pepper, strawberries, black cherry and hints of other spices like white pepper. The taste of the Red Guitar blend is fruity with the same raspberry and strawberry and hints of white pepper, with the addition of vanilla bean and oak. Firm tannins and other simple fruit flavors support the finish of each taste. All of this combines to make this a good drinking wine. Serve this paella full of seafood and sausage.
Josie Ensor writing for the The Telegraph published an article on 26 December 2014 about vineyard owner Jim Dyke who runs Mira Winery in Napa Valley, California deciding to test aging wine under the sea after reading about champagne being recovered from a 19th century shipwreck selling for thousands of British Pounds at auction. Let us know in our poll below if you think this will change the taste of the wine.
You can read the entire article here: California vineyard testing the waters with ocean-aged wine
This wine is a blend of Merlot and malbec grapes. The aroma of vanilla and raspberries are the first things you notice about the wine as you swirl it in the glass. As for the taste this blended Merlot starts with fresh berries, raspberries and strawberries. Those lead into a finish of coco crossing the pallet. Serve this wine with a firm veggie burger, like a black bean burger, or pair it with grilled tuna, roasted lamb. This Merlot will also complement aged Jack cheese very nicely before a meal. Middle Sisters Merlot brings back visions of the hippest parts of the 70’s and that cool vibe with the slightly funky and fun Merlot blend.
Gnarly Head Authentic Red is a blended red wine with zinfandel, Syrah and merlot grapes and a simple splash of malbec. The main thrust of this blended wine is black cherry with raspberry playing a major supporting role. These bold flavors are backed up by layers of spices like vanilla and sage. This is a bold red that will go well with ribs, pulled pork BBQ or a hearty burger.
The 2012 vintage produced a plentiful harvest of simply the best quality. This has led to a blend that is well balanced and a finely structured red wine. Gnarly Head Authentic Red presents bright acid and good tannic structure.
The technical stuff
Gnarly Head Authentic Red is from the Lodi California Area
13.5% Alcohol by volume
Acid is .61g per 100ml