Loading...
HomeMy WebLinkAbout2012 Aug 15 - Cape Cod Times Article: "Dinner at Frank's"Cape Cod Times FOOD ( capecodonline.com Club cookbook Restrauteur and author Cindy Pawlcyn pens "Cindy's Supper Club," celebrating the weekly dinners she hosts. Online only. Anew Cape beer? Naukabout launches beer business By RICH HOLMES rholmes@capecodonline.com Cape Cod has a new beer, with a familiar brand, but not a new brewery. "I'm a huge microbrew fan," said Jeff Conley of Naukabout Beer Co."I wanted to repre- sent home and the Cape." Musician Jeff Conley, along with his brothers and friends, launched the beer, an American pale ale, at last weekend's Naukabout Festi- val at the Barnstable County Fairgrounds. Musician Conley organizes the annual festival, and leads the Jeff Conley Band. "We finally got to serve our own beer at our own festival," he said. Conley readily admits the beer is brewed in Holyoke by Paper City. Many beer ----- - companies NAUKA80ur contract to have their0(*J6 recipes brewed elsewhere(Sam Adams eo and Off- AMERICAN PALE ALF shore Ale, to name two, though both of those outfits also brew some beer at their home locations). But the practice may stretch INSIDE Cooking on deadline Fry fresh tortellini to use in .TYZ place of croutons on Caesar .• �',:: salad. C2 WEDNESDAY, AUGUST 15, 2012 Theater reviews C4 TV/Advice C6 Classified V C Editor: Gwenn Friss, 508-862-1155 gMss@capecodoiilitie.com Fax: 508-771-3292 ,r7 South Yarmouth cook runs an Italian supper club at his home Gazpacho to go .r Norwood, left, kick off the Tuscan { - The Sweet Life Cafe in ! Oak Bluffs offers a soup _ recipe. C5 ,r7 South Yarmouth cook runs an Italian supper club at his home Jessica and Tom Sawyer of t .r Norwood, left, kick off the Tuscan { - Sun Festival dinner at Frank's Cucina, an Italian supper club, `... b toasting with Jodie Battles Y 9 of Charleston, S.C., Lynn Cash of Marstons Mills and host Jayne Cash, wife of the chef Frank Tammaro. .,...eer....b ........ .. -i" bis more about his brand's marketing vibe. Naukabout, which also sells clothing, is about"doing what you what you love to do after you're done doing what you have to do." He said calling his product a Cape beer is"more a tribute." The only beer brewed and bottled commercially on Cape Cod comes from Cape Cod Beer in Hyannis. While Naukabout may not be brewed on Cape, Conley, 32, said he grew up in Cen- terville and still lives there. In addition to being the compa- ny's spokesman, Conley also used his graphic arts training to design the beer's label. The company got into the beer business started about a year ago, Conley said, with a home brewer who helped out at the 2011 festival. He approached the brothers about making a beer under the Naukabout name. Market- ing and brand were already in place. Conley is the face of Nauk- about, and said his brothers, "the beer guy," and a partner in Florida prefer to stay out of the limelight. It's not just shyness: Conley said the oth- ers work for a company that forbids its employees from representing other businesses. The beer is now available only on tap at restaurants and bars across the Cape and off - Cape as far as Fall River and Dedham, according to a map on the company's website. Naukabout started brewing at the end of June. Conley said they hope to be selling six-packs of bottles in 90 days, and would like to move into the Boston area this fall. Colonial Beverage, in North Dartmouth, is handling Naukabout's distribution. A spiced pumpkin ale is also in the works, but Conley said the pale ale will remain the company's flagship. Conley said he personally prefers stouts and porters, but his"beer guy" successfully argued that an American-style pale ale would be a better seller. The ale has 4.8 percent alcohol by volume and 32 IBUs, on the lighter end of bitterness for the style. It's brewed 20 barrels at a time using three malts and two hops, and is dry -hopped with the Cascade variety. G&vcr 7LlJlILilw nrVJ.7Na+y/I+ CHRISTINE HOCHKEPPEL PHOTOS/CAPE COD TIMES Frank Tammaro assembles a ravioloni, a giant ravioli, by layering eggplant, buffalo mozzarella, lobster tail, basil and tomato between fresh pasta for the private supper club he runs each Saturday at his home. Dinner at FRANKS By RACHEL SOUTHMAYD CONTRIBUTING WRITER There are some people who have food in their blood. Not liter- ally of course, but so entwined in their life story that it feels like a significant piece of their history. For Frank Tammaro, food has been a big part of his story. Six years ago, he made cook- ing for strangers a weekly tradition, opening ONLINE "Frank's Visit Christine Cucina," Hochkeppel's a private photo gallery of Italian sup- pFrank Tammaro per club, at his South making dinner at ecod Yarmouth w lines m/ home. media Each media Saturday, a new group enters the home Tammaro and his wife, Jayne Cash, share, and partake of a six -course meal he's created. He also does specialty menus, like one that was entirely chocolate -based or the dinner he hosted on Aug. 4 that was a partnership with his grand- daughter, Jodie Battles, a som- melier (wine expert) originally from Barnstable who now lives in Charleston, SC. "We just thought it would be a fun collaboration," she see FRANK'S, page 3 1. v_ W.W1 Clockwise from top left: Frank Tammaro chops fresh basil in his home kitchen surrounded by antiques. Tammaro plates the first course for the Tuscan Sun Festival dinner, a three -bean salad with shrimp atop a stuffed potato. A close-up of Tammaro assembling a ravioloni with many layers between fresh pasta. WEDNESDAY, AUGUST 15, 2012 FRANK'S CUCINA 87 HighbankRoad, South Yarmouth; www.frankscucina.com; Private supper club offers dinners at 6:15 p.m. Saturdays; Next three menus are suggested donation of $70-$85 per person. Below are the featured dishes from a recent supper, in the order they were served: 5 6 r K '000-0.0v �i 1. Three -bean salad with shrimp atop a stuffed potato. 2. A zucchini blossom filled with Robiola and mascarpone cheeses mixed with peas and carrots over a lava bean and tomato salad. 3. A lobster ravioloni layered with eggplant, tomato, basil and buffalo mozzarella. 4. A grape and champagne sorbet. 5. Chilean sea bass, striped bass and scallops served with turnips, carrots and asparagus salad in a black truffle and champagne sauce. 6. Chocolate mousse, orange cr4me anglaise with chocolate and caramel pieces, berries andS A L O N candied orange slices. MR, RAFFAELE CHRISTINE HOCHKEPPEL PHOTOS/CAPE COD TIMES DIVORCE Contested & Uncontested Actions for Divorce and Cod Times ■ C3 Frank's: Private dinners from C1 says of the dinner. Tammaro selected the menu well in advance as usual and Battles picked a wine pairing for each course. Tammaro, who grew up in New Jersey, surrounded by an Italian family, says he cooks strictly Italian food. He's had other businesses in the past and was involved in the art and antique trade professionally for a long time. His home shows this clearly, full of unique and antique finds. In the kitchen where he creates his dinners, exposed beams hold a collec- tion of eclectic whirl -a -gigs, painted in a vintage green he mixed himself for authenticity. And Tammaro isn't shy about sharing the kitchen with dinner guests. They wander through, sometimes even sitting at the counter. When the evenings are pleasant, guests often sit out on the patio that's next to the garden where many of the ingredients grow. Married couple Tom and Jessica Sawyer, from Norwood, attended the Aug. 4 dinner. Tom Sawyer originally heard about "underground supper clubs"on the television show"Top Chef." The pair says they began to look for some in Massachu- setts. When they saw this menu at Tammaro's, when they would be visiting the Cape, they signed up to attend. The Sawyers found Frank's Cucina through the Facebook page. Tammaro is very active on social media and in online communities for supper clubs, which he says are far more prevalent in places like South America. "Coming to someone's home is very exciting" says Jessica Sawyer."This forces you out of your comfort zone." And Cash says having new people in the house each week- end is a lot of fun. "It's like having a party every Saturday night," she says. Frank's Cucina patrons are asked to give a specified donation, which Tammaro says covers the cost of ingredients for the evening's dishes. The Aug. 4 meal included three bean -stuffed potato with scampi tails, stuffed zucchini blossoms, lobster ravioloni, grape and champagne sorbet, three types of fish in a black truffle champagne sauce and a dessert with sculpted choco- late and caramel, fruit, mousse and orange creme anglaise. The hot summer night quickly took its toll on the dessert dish as'Ihmmaro rushed to plate all the ingredients. The result ended up looking less than perfect, although the diners assured Tammaro it tasted delicious, and Tammaro shrugged off the imperfect presentation. "It's like anything else in life," he says."You just move on." Tammaro is not a profession- ally trained chef, and he's the first to admit it. "I don't have technique,"he says. "But I'm a good cook." Tammaro makes or adapts nearly everything himself, from creating his own balsamic reductions to grinding his own white pepper. He says he tries to use local ingredients as much as possible. What he can't get from his own garden, he buys from local suppliers, and also travels to New Bed- ford to go to the fish market. He says his cooking technique, which is about 60 percent improvisation, is all about blending flavors. "It's all about layering,"he says."It's about creating a depth." Laughter drifts in from the dining room while Tammaro plates another dish. He helps his assistant for the evening carry the plates in and explain the contents of the dish after he's snapped a picture on his Thone. While the guests are eating, he'll often pop back in to solicit feedback. He says he learns from every meal and very rarely repeats a dish, preferring to try new things. Tammaro says he'll keep run- ning Frank's Cucina as long as he can. "I just happen to like what I'm doing," he says."And that's the key." L0VV E To DANCE? LOVE DANC F DESIGNSO 1 A V