Simplygourmetbistroandcatering’s Blog

We have a new site!!!! Menus and more!!!
January 26, 2009, 1:46 am
Filed under: Uncategorized


I would love it if you would come visit us at our new home


Meet Dave and his wife Traci – Customers of the Day
January 24, 2009, 10:39 pm
Filed under: customer of the day

Meet David Bookbinder, David was one of the attendees of the Ribbon Cutting I had this week for the Peabody Chamber of Commerce. David and his wife were nice enough to come back in today to try one of our sandwiches and sit down for a nice meal and chat with me for a few. David is also the owner of Total PC Support and an active meber in the community, and if I was  Windows guy I am sure I would rush to him with any of my computer issues. (Luckily I am a Mac guy)

David’s Sandwich

Domestic Baked Ham

Emmanthelier Swiss



Beefsteak Toato

Traci’s Sandwich

Baked Domestic Ham



Hot Peppers




If you would like to inquire about David’s services please contact him at 978-278-5244

Or on the web at:

Baby spinach salad with panko crusted fried goat cheese, sliced apples, chopped pecans, and warm bacon vinaigrette
January 24, 2009, 6:33 pm
Filed under: food pics

Meet Todd- The Customer of the day (and all around resident handyman)
January 23, 2009, 10:41 pm
Filed under: customer of the day

This is Todd, he is a local carpenter and regular customer here at Simply Gourmet. Like alot of other people Todd is struggling to find jobs this time of year and has been super kind even so to donate his time to help me out around the shop with random here and ther projects. Today he even helped me install my new sign!!!! Thanks for all your help and continued support Todd. If you need someone that is super proffessional and very reasonably priced, give Todd a call and tell him I sent you.

Todd Spirito


Todds Favorite Sandwich

The Early Bird

Oven roasted turkey breast

Homemade cranberry sauce with orange zest

Shallot and thyme stuffing

Roasted Garlic Mayo

Then the whole sandwich is pressed with a brick onto the skillet and brushed with butter

****The Early Bird is a seasonal item and will return in the spring****

And the sign that he helped me install

Sign by Signtronix

The history of Macaroni and Cheese and some of my favorite recipes
January 23, 2009, 5:22 pm
Filed under: research

This time of the year in New England is all about comfort food, especially with the bitter cold and snow and economic hardships a nice hearty plate of comfort food is sometimes all it takes to make your worries disappear for but even a few seconds. When I asked people what there favorite comfort foods were a majority of the responses were Macaroni and Cheese. Now I make a damn good macaroni and cheese but since I don’t follow recipes and was self taught I wanted to do a little research on the origins of said comfort food. Below you will find links to some of the best history posts and also a few of my favorite Macaroni and Cheese recipes. ( I really got start writing what I do down but I just am not a recipe guy, I follow my palate and instincts)

An Audio history via NPR

And a few of my favorite recipes

Alton Brown

Gordon Ramsey

Le Petit Kitchen (This one is a bit of a stretch but it is a type of macaroni and a type of cheese)

And these are all great ones and really unique

And supposedly the most expensive which I haven’t had but I would love to

Hope you try and experiment with your own and if you have any good recipes leave them in the comments!!!

Twitter/ Social Media “Name your own sandwich” special
January 23, 2009, 3:31 am
Filed under: name your own sandwich/ultimate gift, social media

About a week ago I posted about the @vikdug dog and I have officially added it and the new @brogan to the board. If you are interested in having your own sandwich featured in my store or to give your significant other a unique “foodie” gift or even have a sandwich named after your company i will feature it in store and on my site and twitter. Follow the link below:

and to see an example of how it works here is the actual post for the @vikdug dog

Pictures of the Brogan special are coming soon!!!!

Swan Melons to sheet pans
January 23, 2009, 2:58 am
Filed under: Why I am where I am

So I got the job and man did I need it. I had yet to really feel passionate about anything in life and I was doing the stereotypical falling into depression cause I was unsure of direction and I am 22 routine. Little did  I know what it meant to start at the bottom of the proverbial barrel in food service. Clean the grease trap, clean these 300 sheetpans, roll 3000 scallops and bacon were but a few of the “wonderful” jobs I spent the first full wedding season doing. I did however seem to spark a kindred spirit type relationship with one of the owners and he really took me under his wing. I was taken to the hardest, most demanding, ridiculously difficult catering events I had ever seen, and I wouldn’t take it back for a minute, it is why I am where I am. It is why I can cook an entire meal with chaffing sterno and tinfoil if I need to. It is why I know better than most what mis en place means and how important it is in a makeshift kitchen where anything could go wrong. It is also why I quickly became more than a dishwasher, first lesson, cutting the perfect swan melon.

It had to be over 100 degrees in the back of the kitchen truck and at the time, lets just say, I was a BIG boy when my boss put a honeydew melon in front of me and said “I need you to make this a swan and we have no extra fruit and the bartender just dropped four racks of champagne glasses and I have to deal with that so do your best.” WHAT!!!! Well luckily for me(with my delusions of grandeur) I had done alot of studying on how to garnish and become a better caterer so I at least had seen pictures of it being done. Sweat pouring, brain pounding I set the knife to make the first cut knowing that if I did a good enough job my days of being just a dish boy might get alot easier. I spent 45 minutes trying to shape the wings when my boss popped his head in and said “I need that on a tray and garnished in five minutes” so I went into overdrive on the easiest thing to screw up, the head. But I tell ya I tried my damndest to make it look beautiful and set that tray up with fanned strawberries and anything else I could find. I walked down to the banquet hall, nervous and proud.

Well needless to say it didn’t come out all that well, I think my bosses exact words were “I asked for a swan not a handicapped turkey” (With no laughter involved) I was devastated, but driven so I let his comment pass. I bought 28 Honeydews that week and you know what I got it down and actually improved upon their “way” of cutting swans. About a month later, the handicapped turkey boss pulled me aside and said “I knew you were the right choice.” Made it all worth while.

In our next installment how I completely botched my first wedding and the importance of sharpies in the kitchen.