New Chef and updated menu at Naumkeag Ordinary just in time for Salem Restaurant Week


 

Matthew Brady

Owner|Naumkeag Ordinary                             978-744-4968 office

matthewbrady2001@gmail.com 

PRESS RELEASE

FOR IMMEDIATE RELEASE

The Naumkeag Ordinary in Salem Introduces New Head Chef, Updated Menu

Salem’s most charming restaurant ups the ante with fresh takes on classic comfort dishes

Salem, MA – November 5, 2014 – The NaumkeagOrdinary, located in the heart of historic downtown Salem, Massachusetts, is excited to introduce a new Head Chef and share details about its fresh, updated menu offeringcomfort dishes with a creative twist on classic favorites.

Head Chef Scott Jensen will lead the kitchen at The Naumkeag Ordinary, effective November 5th.  Jensen strives to create menus that are well balanced and approachable, with just enough intrigue, and he has been working with owner Matthew Brady to update The Naumkeag Ordinary’s menu with some of his signature touches.

“I’m very excited to have Chef Scott on board,” said Matthew Brady, Owner of The Naumkeag Ordinary.  “Scott’s resume and style will add to the foundation we’ve built thus far, and I’m confident guests old and new will enjoy what we have in store.”

The kitchen at The Naumkeag Ordinary prides itself on creating every dish from scratch using locally sourced, sustainable ingredients.  The menu is designed to highlight the unique seasonal tastes of New England, insuring the freshest and most authentic of choices.  An ever-changing selection of craft beers, as well as balanced wines and eclectic cocktails, are the perfect compliment to the restaurant’s meal choices.

The new menu, which features additions like Warm Mushroom Strudel with baby arugula, goat cheese crème, pickled shallots and EVOO, a Pulled Pork Poutine starter with house slow-roasted pork, hand cut fries, cheddar cheese curds and maple bourbon gravy, and a Cassouletentrée with tomato stewed white beans, braised pork, fennel sausage, confit duck leg, and herb buttered crumbs, also includes popular older items like “The Daily Taco,” specially created each day by the chef.

“My philosophy on food is pretty simple – I cook what sounds good to me, and that has everything to do with the quality of ingredients and the season,” said Chef Jensen.  “I’ve been a Salem resident for more than two years now, and I’m thrilled for this opportunity to serve my community at The Naumkeag Ordinary.”  

Born and raised in Rutland, Vermont, Jensen has been working in restaurants since the age of 10.  He graduatedfrom the New England Culinary Institute in 2006, andmoved to Boston, where he spent almost a decade paying his dues at restaurants such as Vintage Lounge & the Beehive.  In 2012, Jensen brought his experience to Alchemy in Gloucester, where he began to develop his own personal style as Head Chef.  He stays grounded in his classic French training, incorporating touches of Spanish and Mediterranean flavors, while remaining true to his New England home-style roots.

The Naumkeag Ordinary, located at 118 Washington Street in Salem, is open daily for dinner Monday through Thursday from 5 p.m. to 10 p.m., from 11:30 a.m. to midnight for lunch and dinner on Friday and Saturday, and from 11:30 am to 10 p.m. for lunch and dinner on Sunday.  The bar is open daily until 1 am.  

Come meet Chef Scott and get a taste of the new menu as part of a three course offering for $28 during Salem Fall Restaurant Week November 9-13 and 16-20.  

Visit www.naumkeagordinary.com for more information and swing by daily for a taste of what Salem has to offer.

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About The Naumkeag Ordinary
Centrally located in historic Salem, the welcoming staff at The Naumkeag Ordinary provides their guests a casually elegant culinary experience.  The seasonal menu offers comfort dishes with a creative twist on classic favorites.  With its hand-crafted bar procured from reclaimed wood, soft Edison lighting, and photographs of historic Salem, The Naumkeag Ordinary delivers a warm, comfortable environment in which guests can enjoy exceptional food, craft beers, select wines, and specialty cocktails.  Visit www.naumkeagordinary.com and follow @TheNaumkeagon Twitter and Facebook for more information and specials.

 

Sancerrely Yours- A Parisian wine adventure in Salem MA

There are only two places in the world where we can live happy: at home and in Paris.
— Ernest Hemmingway

I imagine myself happy in Paris on a sunny afternoon with a crunchy warm baguette, wedge of brie, and a chilly bottle of Sancerre to rinse it down. I'm sitting on a blanket in the Champs de Mers with the Eiffel Tower in the distance, and I'm donning a beret, bien sur. 

Since jet setting off to Paris unfortunately won't happen this weekend, I've figured out a way to bring Paris to Salem. 

A little background on the wine chosen for this scene... 

Sancerre wines are light and drinkable, and food friendly with a delicate, easy-going personality. Located in the eastern Loire Valley, just south of Paris and consisting of three major villages, the vineyards grow Sauvignon Blanc and Pinot Noir grapes only. The mix of direct sunlight, chilly winds, and chalk/limestone/clay soils creates wine profiles much different from other French vineyards growing those same grapes. They have a high natural acidity, much less herb/grassy notes than a New Zealand Sauv Blanc, and are more concentrated than those from Bordeaux (typically blended). Sancerre rosés from Pinot Noir are dry and light bodied, also a rare find around here. To allow the strong fruit prevalence, most Sancerres are unoaked.

So where, you ask, can you find one of these fantastic wines? You would normally have to search high and low, but luckily for you, I've already done the work. Here is proof that you can easily recreate a Parisean afternoon in Salem. 

Location: Your favorite Plein Air spot, in the shadow of the lighthouse on Winter Island, Under a tree on Salem Common, your own backyard, use your imagination! 

Wines: Cuvée des Moulins Bâles ($20), Alphonse Dolly Cuvée Silex ($25), both from Pamplemousse

Cheese: Vermont Brie, ($9) Milk & Honey

Bread: French Roll, Olive Roll, Ciabattini (A&J King)

Pastry: Strawberry Mini Cupcake (Melita Fiore), Chocolate Croissant (Red 

Line Café)

Happy Sipping!

PS.. If you feel like going out, and you have a lucky someone to split a bottle with, 62 Restaurant and Wine Bar sells a Sancerre for $57/bottle. Drink it with grilled calamari and fried zucchini blossoms.


Welcome to Salem Sips!  This blog is intended to showcase an array of fine wines, creative cocktails, and craft beers featured at some of your favorite local establishments.  With an educational and informative approach, Kit Rose will highlight a weekly subject and list her favorite local spots where those items are available.  Kit has been in the food and beverage business for 20 years, both front & back of house, locally and afar.   If you have questions or comments for Kit, please email her.  Happy Sipping! 

Summer Sangria by Kit Rose with Sangria Cheat Sheet!

SUMMER SANGRIA

by Kit Rose

On occasion, adding more fruit to your diet can be a challenge.  Or maybe you’ve been staring at an overabundance of peaches and apples in your fruit bowl on the counter, not sure what to do with them.  If either of these problems afflict you, Salem Sips has the solution.  SANGRIA!! 

Spanish wine makers paid a visit to New York’s World Fair back in the 1960’s and introduced Americans to a new kind of party punch.  With a base of red wine (most commonly, but can also be served as Sangria Blanca), local seasonal fruits are added along with a sweetener such as honey, juice, or even flavored brandy.  Since then, countless recipes have been shared among generations and served at year-round celebrations.  While we have come to know this punch as a summer refresher, it is not unusual in warm climates to have it available any time.  

    In the West Indies, tropical fruits are added and the locals call it Sangaree.  In Southern Spain, with peaches and nectarines, it’s referred to as Zurra, and in Argentina, their wine punch is Clerico.  

    With still a few weeks of New England sunshine and warm days ahead of us, and in refusal to admit that summer is coming to an end, there is still plenty of time to find or make your favorite Sangria.  Salem Sips prefers the homemade version, so here are a few recipes along with where you can find the bottle listed, and a basic DIY chart to get you started at home.  Just choose one from each column, be creative, and remember to purchase your in-season fruit from our local Farmer’s Market!  Let us know in the comments which Salem location you think serves the best Sangria, and if it’s your home, we want the recipe! 

Happy Sipping! 

For both recipes, combine ingredients in a large pitcher, allow chilling 6hrs to overnight, and stirring before serving over ice. 

PEACH SANGRIA

1 bottle Tres Picos Borsao Garnacha (Loring Liquors, $14.99)

2 peaches, sliced

¼ cup peach brandy

¼ cup white grape juice


PLUM SANGRIA

1 bottle Vivanco Crianza Rioja (Quality Liquors, $15.99)

¼ cup Plum Wine 

¼ cup peach iced tea

2 plums, sliced

2 nectarines, sliced

SANGRIA MAKING CHEAT SHEET! 


Welcome to Salem Sips!  This blog is intended to showcase an array of fine wines, creative cocktails, and craft beers featured at some of your favorite local establishments.  With an educational and informative approach, Kit Rose will highlight a weekly subject and list her favorite local spots where those items are available.  Kit has been in the food and beverage business for 20 years, both front & back of house, locally and afar.   If you have questions or comments for Kit, please email her.  Happy Sipping! 

YAY for Rosé! by Kit Rose

Introducing Salem Sips! a new weekly blog coming to Creative Salem

Found globally and thought to be the oldest style wine, Rosé (or Rosado/Rosato) has in the past few years made a dramatic and well deserved re-entry onto the palates of wine lovers.  The August '14 issue of Wine & Spirits admits to last featuring Rosé on its cover in 1986... That's almost 30 years of wine neglect! Salem Sips is loving the current abundance of options on Salem wine lists and retail shelves.  It is a perfect summer pairing to an ocean - side New England meal. 

To obtain the juicy pink hues, rosés are made from red grapes, or a blend of red and white, macerated with the skins in tact for only a short period of a few hours to a few days, depending on the vineyard.  The skins are then removed for fermentation (deep, ruby red wines are fermented skin-on, and the longer the skin to juice contact, the darker the wine).  

The typical character will have a more subtle aroma and taste than its red counterpart, as shorter skin contact results in very little tannin absorption, hence its chill-ability.  They tend to be dry, despite the stigma that pink wine equals sweet wine, but can denote ripe peach or tart apple on its nose. Rosé can be enjoyed either still or sparkling. 

The most common and oldest style of sparkling Rosé is French Champagne.  Some are even made with up to 40% pinot noir or pinot meunier grapes, the rest being chardonnay.  Think old world royal champagnes like Dom, Moët,  and Veuve.  Their Wine - making style dates back to the 17th century, when they were reserved for Kings and Queens. Not only an every-day status symbol, but consumed at the most lavish of parties and celebrations, this connotation holds true hundreds of years later. 

Luckily for us common folk, many affordable still and sparkling rosés are available right in downtown Salem.  Another reason to not leave our perimeters! Have a seat or take it home; Rosé is an excellent choice to compliment a beach picnic, fish sandwich, lobster roll, Sunday Brunch, or girls' night in with a cheese and fruit platter. 

If you are a fellow Rosé enthusiast, or want to indulge in the rising appreciation for a pleasing and refreshing Rosé,  here is what's being offered in our city's restaurants and shops... (*disclaimer: availability is subject to change.  Please inquire within each establishment and don't blame me if they ran out!)

Salem Sips' recommendations:

Have a seat at..

Finz, and order B&G Sparkling Rosé ($29/bottle) with some raw oysters

The Grapevine, and order Capcanes Mas Donis Rosado ($8/$32) with brunch

Opus, and order Rosa del Castagno ($10/$38) with sushi

Turner's Seafood, and order Mulderbosch Rosé ($7/$27), with Mussels Provencal 

Gulu Gulu, and order Zestos Garnacha Rosé ($6.50/$25),  with the Die Berliner Panini

Take it home from....

Salem Wine Imports, Reuilly Pinot Gris ($22) with artisan cheeses and local fruit from Milk & Honey

Pamplemousse, Lamadrid Malbec Rosé ($12.99) with smoked sausage and cheese babkas from Polonus

Happy Sipping,

Kit Rose 


Welcome to Salem Sips!  This blog is intended to showcase an array of fine wines, creative cocktails, and craft beers featured at some of your favorite local establishments.  With an educational and informative approach, Kit Rose will highlight a weekly subject and list her favorite local spots where those items are available.  Kit has been in the food and beverage business for 20 years, both front & back of house, locally and afar.   If you have questions or comments for Kit, please email her.  Happy Sipping! 

Transitioning To A Veggie Lifestyle by Fatbelly P.I.

Transitioning To A Veggie Lifestyle

By Fatbelly P.I.

Transitioning from a meat eater to vegan is a difficult feat, especially when you have grown up in a meat-and-potato family. As I look back into the history of my eating habits, I realized I was eating meat and dairy, not in moderation, but three times a day. Holy Guacamole! I would start off with a breakfast sandwich consisting of eggs, some variety of meat (mostly going for bacon), and smothering cheese. Lunch would be no better with a couple slices of pizza with a variety of toppings ranging from buffalo chicken to greasy pepperoni. Don't even get me started on dinner. Most times I would settle for a pile of meat...once I ate four steaks and nothing else. I needed help. I needed vegetables. 

Being a big foodie and growing up around kitchens my whole life, I read menus like people read the newspaper. I have read a lot, A LOT, of menus, so I look for fun and exciting items to eat. So factor that in with my transition, I am on the search for vegan options. My search was rather limited, because most restaurants offer alternative choices; however it is for vegetarians. Eggs and dairy are included. Now granted you could opt these two off the dish, but in reality most dishes wouldn't work without it, due to the fact it was created around egg and dairy. 

Since I am still in my transition phase, I'm eating mostly vegan, sometimes vegetarian or pescatarian (fish is added to vegetarian diet). I limited my meat intake from 3 times a day, 7 times a week to about 1 day a week. And I no longer eat blocks of cheese a day. Today, I may now have a small amount of cream for my coffee, the occasional egg, or a slice or two of cheese on a veggie sandwich. Oh!

 

Let me drumroll into my favorite vegetarian sandwich find. *drumroll*

 

The Patsy Breakfast "Burger" created by Patrick Seaberg from Gulu Gulu Cafe in Salem, Massachusetts. The Patsy has egg, marinated portobello mushroom cap, smoked cheddar, tomato, red onion, pickles, baby spinach, honey mustard, and mayo all on a bagel of choice. Sesame seed is highly recommended. 

 

The sandwich was so delicious, I ate it three times in one week. The ingredients complement each other perfectly, and I have raved about this sandwich to anyone who will listen. I even made a friend of mine try it. She was hooked. 

 

The next time I saw Mr. Seaberg, I just had to ask how did this sandwich come about. 

 

"Because I wanted a cheeseburger, I had to get creative. And I love pickles." 

 

Well, Mr. Seaberg, gold star. This sandwich is going on my favorite food finds in Salem. 

 

My veggie journey has just begun. I am signing off. 

 

- FatBelly P.I.  

 

Gulu Gulu Cafe

247 Essex Street

Salem, MA 01970

www.gulugulucafe.com 

978-740-8882