|
 There’s always something fishy going on in Richard Pettigrew’s life. Pettigrew is the owner of Seaport Fish, a New Hampshire business that wears many hats. Pettigrew supplies fresh-caught fish to the region’s restaurants and sells it in his retail stores. In addition, the stores sell prepared seafood like chowder and lobster, along with gourmet foods, produce, and beer and wine.
The company has been around since 1978; Pettigrew bought it in 2007, but his connection goes back much further. “I grew up here,” he says. “My grandfather was involved in the business, so as a kid I was always here. I started helping out on the retail end when I was 15 or 16 years old, then worked up to doing filleting, and eventually becoming a buyer down in Boston. I love every aspect of the job!” Pettigrew has expanded the business, and just opened a third retail store in Alton; other locations are in Dover and Rye.
Seaport Fish specializes in providing the freshest fish possible—literally procuring the fish right off the boats, and selling it the same day. They buy fish both locally, in the Portsmouth area, and in Massachusetts, in Boston, Gloucester, and New Bedford. “We handpick everything we buy,” says Pettigrew. “We know exactly what fish came off of what boat and where it was caught. Everything we sell comes from around here—we aren’t dealing with items that came in from China or someplace like that.”
Seaport Fish rents part of the Portsmouth Fishing Pier, which Pettigrew feels gives the business a closer connection to local fishermen. “When a boat docks, they land their catch and we are right there, picking out what we want, pricing it, then processing it at our plants, and getting it into our markets the same day, so you absolutely get the best product possible,” he says. “We also post what’s just been caught, what boat brought it in, and who the captain is, on all of our social media. People love it.”
According to Pettigrew, the local boats out of Portsmouth, Rye, and Hampton, New Hampshire, and Kittery, Maine, are primarily bringing in cod, pollock, monkfish, and flounder. They also land bluefish, redfish, hake, mackerel, and, occasionally, sole. “Scallops can be had locally, too,” he says. “But the demand is so great that we can buy a fisherman’s whole quota and still need more. As for haddock, we can’t fill the demand for that up here—it’s extremely popular. So we work with boats out of Gloucester and New Bedford and get it from them. It’s funny, up here haddock is all the rage. But in southern Massachusetts and points south, they’re not interested. They want cod!”
Finding the fish that the market demands is a constant challenge. During certain seasons, some species of fish are migrating, spawning, or frequenting different areas and therefore harder to find. Other times, fishing grounds may be closed due to strict fishing quotas. Nonetheless, Pettigrew’s solid network of fishermen and buyers is dedicated to filling the need.
“I may get a call at 4 a.m. saying that a Gloucester boat has landed a huge haul and what do we want,” he says. “We spring into action and the fish is on its way to our markets. Everything is on a daily basis. You never know what’s coming in, and you never know what the day will bring in terms of demand.”
If there’s any downside to Pettigrew’s job, it’s seeing how the fishing trade has changed. “It’s been very sad seeing the number of boats decrease over the years,” he says. “A lot of people have left the business. Families who fished for generations are selling their boats. It’s very hard to make a living as a fisherman today. Hopefully, the fishermen active today will stay in. If the government is right, and these restrictions help the fishing grounds improve, then one day there will be enough fish to revive the industry.”
One thing Pettigrew doesn’t do is go fishing. “Maybe a little,” he laughs. “But really, this job is kind of all-consuming. It’s a way of life in itself.”
He takes pride in Seaport Fish’s commitment to quality, and in the fact that he’s boosting local businesses. “People are excited about local products,” he says. “They’re proud of our fishermen. They don’t take them for granted anymore. That’s nice to see, and we’re pleased to help their hard work be recognized.”
Seaport Fish
13 Sagamore Road
Rye, N.H.
603-436-7286
(additional locations in
Dover and Alton)
www.seaportfish.com |
|
|
Written by Taste Magazine
|
|
February 03, 2010 |
|
 Jethro Loichle Executive Chef at Ristorante Massimo, Portsmouth, NH.
Born in Millstone, New Jersey, Jethro Loichle’s passion for food began on his family’s five acre farm. There he learned the fundamentals of planting, growing and cultivating various types of produce and learned the craft of preparing and bringing food from the garden to the table. At the ripe age of 14, Jethro began working at a local restaurant in his hometown; intrigued by the chef’s creations in the kitchen and inspired by their camaraderie, Jethro decided to begin a career as an apprentice chef and quickly absorbed everything his mentors taught him.
Jethro has always had a love for New England and its four seasons. Growing up, his family vacationed in New Hampshire and Maine and he became fascinated with seeing lobstermen retrieving their catch and the different seafood that is available in New England. From meats, fish, produce, cheeses and everything in between, the selection that is readily available from local artisans here on the seacoast is unsurpassable. In 2000, he decided to move to the area he enjoyed so much and settled in Portsmouth. For the past 5 years, Jethro has been the highly acclaimed Executive Chef at Ristorante Massimo, in historic downtown Portsmouth, NH. Jethro’s harmonious approach to flavor, intuitive cooking ability, and wealth of culinary knowledge remain a source of pride and constant amazement to Ristorante Massimo’s staff and guests alike. Jethro is described as someone who spends every waking moment of his day thinking about ingredients, creating dishes, preparing food, and delighting guests.
Always humble, Jethro has been the recipient of numerous regional awards and has been recognized by the areas culinary world’s most respected members. The famed Mary Ann Esposito, host of the longest running cooking series, Ciao Italia with Mary Ann Esposito, recently said “It is always a pleasure to enjoy a fine dining experience at Ristorante Massimo. The ambiance and hospitality match the delicious fresh seasonal foods that are always expertly prepared, innovative but not pretentious. Definitely a must when you want to savor good Italian cooking as it should be.”
Billy Costa, Host of TV Diner awarded Ristorante Massimo with a Platinum Plate, the highest rating given. Along with the award Billy said that Ristorante Massimo is “serving up some of the most authentic Italian cuisine TV Diner has ever tasted” he goes on to say; “This is the most Romantic restaurant on God’s green earth”.
Portsmouth Herald says "The whole experience of this restaurant engulfs one into a gourmand's opera, a seamless, harmonious composition of atmosphere, service and fine Italian cuisine rooted in local New England ingredients… Impeccable service, creative dishes at Ristorante Massimo…This restaurant should be at the top of your list. It’s relaxing, tastefully decorated, and delightfully romantic.”
True to character, Jethro is always challenging and pushing himself to forever expand his creativity. Last fall, Jethro introduced a bistro menu featuring 3 courses for $29.95. The response was far greater than he could have anticipated. The bistro menu is back and he will be focusing on various Italian regions- “A Taste of the Country Side” to bring to the table right here in Portsmouth, NH. www.ristorantemassimo.com
Thursday Evenings Bistro Night, A Taste of “La Campagna” - Italy’s Countryside
Three-course prix fixe
$29.95
Antipasti
Choice of:
Torta di Granchio
Panko-crusted Peekytoe crab cake served with smoked paprika aioli
and sherry glazed bell pepper relish; garnished with micro arugula
Brodo di Polpette
Italian Wedding Soup with petite Kobe Beef meatballs, rich brodo and
garnished with barley, spinach and a Parmigiano crisp
Anatra Grigliato
Grilled Mallard duck breast served with sautéed Andouille sausage, red bliss potatoes
and snap peas; finished with a Bing cherry agro dolce
Entrée
Choice of:
Salmone Arrostito
Pan-roasted all-natural Loch Duart salmon served with butter-poached leeks,
potato purée, chive burro bianco and salmon roe
Brasata di Manzo
Chianti braised beef short rib crusted in Gorgonzola Dolce served with
caramelized parsnip and crispy shallots
Pollo e Mele
Lemon-thyme rubbed roasted half chicken with herbed potatoes, baby carrots and
roasted Lady apples; finished with natural roasting juices
Dolci
Choice of:
Calzolaio
Roasted Bartlett pear cobbler with house made peaches and cream gelato
Tiramisu
Rum-espresso soaked lady finger cookies layer with mascarpone cheese custard and dark cacao
|
|
Written by Jessica Houghton
|
|
January 11, 2010 |
 Karl Mace is the Executive Chef of the Union Bluff Hotel & Meeting House in York Beach, Maine. Karl has had extensive culinary training, primarily in the south, including the famous 5 star, 5 diamonds Greenbrier in West Virginia as Sous Chef . He has worked under several renowned Chefs and has a great love for food preparation and presentation. His resume also includes Sous Chef at the 4 star Sapphire Grill, and being the youngest Executive Chef at the Chatham Club, a private city club, both in Savannah, Georgia. He also worked at the Stolen Menu Café and York Harbor Inn in York, ME.
He has received many accolades throughout the years and has cooked at the James Beard House this past December to a sell out crowd, cooking a Maine themed dinner representing The Union Bluff Hotel with his Chef de Cuisine Nick Gough. They have been invited back to cook again this year which is a high honor. The Union Bluff Hotel will be having the James Beard Dinner and Wine Tasting February 26th at 6pm reenacting the Menu and the same wines from Four Vines Winery. The menu includes:
Hors d’Oeuvre
Maine Lobster Munchkins with Fermented Garlic, Local Quark, and Olive Oil Jimmies
Pemaquid Mussel Salad with Fried Native Potatoes, Radishes, Seal Cove Farm Chèvre, Banyuls, and Crème Fraîche
Petite Oxtail Sloppy Joes with Anadama Bread, Fresh Ricotta, Melted Shallots, and Mâche
Late Harvest Beet and Nancy’s Crab Sandwiches with Sea Urchin, Four Herbs, and Maine Sea Salt
Dinner
Lobster Potage with Lobster Glace, Tomato Confit, Guanciale, Maine Potatoes, Thistle Hill Farn Tarentaise Cheese, and Sourdough Crouton
Soldier Bean and Butter Lettuce Salad with Cracklings, Beets, and Minus 8 Wine Vinegar
Penobscot Bay Cod Cheeks with Peppered Pork Belly, Mahogany Clams, Beta Carrots, and Cubanelle Sauce
Prime Beef Duo > Grilled Eye of Rib-Eye and 48-Hour-Braised Cap with Farro Risotto, Crosnes, Fried Brussels Sprout Leaves, and Veal Jus
Chocolate Salami with Dried Maine Blueberries, Malted Apples, Ginger Cookies, and Eggnog Sauce
49.95pp
|
|
|
Written by Joann Actis-Grande
|
|
November 30, 2009 |
 *Photograph by MAC Photography
When did you first become interested in cooking?
After college, I started working at Fidelity Investments in Boston. In not much time, I realized that I needed to be doing something that excited me. So I started taking cooking classes on weekends for two years. While I was taking cooking classes, I worked in various restaurants.
Where did you learn how to cook?
Johnson & Wales University in Providence, Rhode Island—they have an amazing culinary program. After receiving my associate’s degree in culinary arts, I decided to advance my career by learning more about Italian cuisine, and joined a master class program at the International Culinary Institute for Foreigners in Costigliole d’Asti, in Italy. Years later, I took a master class in Mexican Cuisine at Centro Ambrosio Culinaria in Mexico City, Mexico.
Tell me about your culinary career?
After finishing the master class program in Italy, I worked at several Italian restaurants preparing hot and cold appet-izers, pasta courses, managing kitchens and executing dinner service. Two of the restaurants were Michelin rated. When I returned to New England, I became Product Development Manager for prepared foods at Star Markets & Wild Harvest in Cambridge. This position allowed me to be very creative while developing new recipes. The company was sold, so I contacted Chef Rosario Del Nero, a mentor of mine, and was able to interview with him while he was at Bertucci’s. During the seven years I was with Bertucci’s, I was Senior Director of Culinary and Beverage Operations, Chef, and Area Training Director. I discovered that teaching excites me, and with my diverse culinary skills, it led me to Assistant Director of Education at The Cambridge School of Arts. Now I am VP Executive Chef at Margarita’s, and just recently celebrated my one year anniversary with the company.
What brought you to Margarita’s, a Mexican Restaurant?
They have a great concept and I knew it would be a wonderful place to work. I wasn’t worried about cooking Mexican food because I have always enjoyed the flavors and ingredients that go into their recipes. It’s the type of cuisine you eat with your eyes. And after I prepared a meal for the owners, John and Dave Pelletier, it confirmed my passion for Mexican cuisine.
What’s new at Margarita’s?
We have four new sauces, and we are always changing our menu with staple dishes and options—recently Chile Relleno was put back on the menu by popular demand. We are always adding to our authentic décor by traveling frequently to Mexico, to the cities of Guadalajara and Puerto Vallarta for unique arts and crafts, and great food ideas. And Margarita’s has just launched a new website featuring special offers, gift cards and “On The Go-Curbside Express.” We also give a lot back to the community. This past Cinco de Mayo, the busiest day for Margarita’s, we gave 5 percent of all food sales to the New Hampshire Food Bank. There are 19 Margarita locations, and three more are in the works—and we are now offering franchises.
Most chefs have an embarrassing moment or story; do you?
The incident I remember most was cooking pasta at an Italian restaurant in Italy, and the pasta was sent back by a six year old because it was overcooked—definitely taught me a lesson on how Italians want their pasta cooked.
What’s new for you?
Traveling through the Southwest area of the United States to Arizona, New Mexico and Texas, tasting and exploring American/Mexican food in other areas of our country.
|
|
Written by Taste Magazine
|
|
October 30, 2009 |
 The Exeter Inn and Hay Creek management is pleased to announce the arrival of Ben Hasty to lead our acclaimed restaurant. Hasty, whose most recent assignment was at Hugo’s in Portland, ME where he worked next to the recent James Beard award winner Rob Evans, plans to combine an award winning selection of wines with his sophisticated preparation of local produce, meats, poultry and seafood. (Epoch has just been recognized with the Wine Spectator’s Award of Excellence).
“I am excited to be back in the Seacoast region and be able to re-connect with local growers and purveyors as well as the guests who enjoyed my cuisine in Portsmouth.” said Hasty. “Epoch will continue its commitment to using the freshest local ingredients while providing food that is comfortable, yet refined, at affordable prices. Signature items like Steak Frites, Local Day Boat Scallops or our succulent Butter Basted Naturally Raised Chicken Breast should appeal to nearly any palate.”
Hasty began his culinary journey working on his family’s farm in South Berwick, Maine. His passion for food led to attending the Atlantic Culinary Academy in Dover, NH which put him in the position of earning a coveted apprenticeship at the renowned French Laundry in Napa, Calif with Thomas Keller. Returning to New England, Hasty worked at Arrows Restaurant in Ogunquit before joining Mary DuMont at the opening of The Dunaway Restaurant in Portsmouth, NH. Upon DuMont’s departure for her own restaurant in Cambridge Mass, Hasty was promoted to Executive Chef. When the Dunaway was sold last fall Hasty left to work in Portland ME at Hugo’s as Executive Sous Chef. In addition Hasty has also appeared on Iron Chef with Mary Dumont and done stages in Daniel Boulud’s restaurants in Manhattan.
“We are pleased to welcome a chef with Ben’s energy, knowledge of the local area and passion for food and wine.” stated Exeter Inn General Manager Tom Petot. “Having experienced several of the most renowned restaurants in the country, Ben is eager to establish Epoch among the most noteworthy dining destinations in New England.”
Epoch Restaurant and Bar is located in the newly renovated Exeter Inn, adjacent to the renowned Phillips Exeter Academy at Two Pine Street, Exeter, New Hampshire. The dining room features a fresh, intimate Ralph Lauren-type décor (warm, hues of red, patterned wood floors, a view overlooking the courtyard at the Exeter Inn) providing an atmosphere of casual sophistication. At the center of it all is a cozy bar, framed by the bins and cubes of a large enclosed wine cabinet (Epoch feature more than 130 wines, many available by the glass), and set into what was once the lobby of the Inn. The bar at the Epoch is a perfect spot to gather with friends, savor a Cosmo or a fresh Mojito, taste new wines …..and savor the cuisine.
For reservations call 603-778-EPOCH or visit us on the web at www.epochrestaurant.com for menus, news and to reserve online through Opentable.
From Boston Magazine-
"Home of the redoubtable Phillips Exeter Academy, this town has long prided itself on being an incubator of young overachievers. It's fitting, then, that a 25-year-old wunderkind has taken the helm of its highest-profile restaurant. This summer Ben Hasty—former apprentice to French Laundry star Thomas Keller—signed on as executive chef at the Exeter Inn's Epoch, launching an "upscale bistro" menu (think steak frites with onion confit and Worcestershire butter) that draws on local ingredients. And despite Exeter's off-the-beaten-path location, Hasty is cooking to the standards of what he deems a very worldly crowd. "People travel here from all over the globe to put their kids into Exeter," the Maine native says, "which gives Epoch extraordinary potential to be a destination restaurant." (That is, as long as it can keep its chef: After tasting Hasty's charcuterie plate, a brewery heiress from
Montreal proposed kidnapping him to be her personal cook.)" —J. L. Johnson
|
|
|
|
|
<< Start < Prev 1 2 3 4 5 Next > End >>
|
|
Page 1 of 5 |
|
|
.jpg "Skinny Water")