12/31/2023 0 Comments Amy traverso and richard> So I start inviting my colleagues and students to my house for dinner parties.Įverybody start asking me, "When are you going to open a restaurant?" > I thought it would be a good idea just, you know, to go back and start making stuff my mom used to make for us. So, when I realized that I really miss home cooking. > TRAVERSO: I'm so- I've been hearing about your food, and I'm so interested in hearing about your work, because you're both a musician and a chef. > TRAVERSO: Hi, it's so nice to meet you. So, I'm so excited to taste his food, hear his music, and just talk about his really interesting life. Now, Jordan is from Togo in West Africa, and he's a professional musician, he's a percussionist.īut living here, teaching percussion at Colby College, he started to miss the flavors of home, and he began cooking food from home, and people loved it.Īnd now he has a restaurant called Mé Lon Togo. > TRAVERSO: I'm here in beautiful Rockport, Maine, and I'm going to be meeting someone I've been wanting to meet for a while. > And by American Cruise Lines, exploring the historic shores of New England. > The Barn Yard, builders of timber frame barns and garages. ♪ ♪ > Series funding provided by the Vermont Country Store, the purveyors of the practical and hard-to-find since 1946. ♪ ♪ > Massachusetts is home to a lot of firsts. It's the ultimate travel guide from the people who know it best. Join explorer and adventurer Richard Wiese and Yankee's senior food editor, Amy Traverso, for behind-the-scenes access to the unique attractions that define this region. > NARRATOR: So, come along with us for a once-in-a-lifetime journey through New England as you've never experienced it before, a true insider's guide from the editors of Yankee magazine. > If you have one of our candelabras on a table, nobody's going to walk in that room and, and not say something about it. We get an up close look at their unique designs and signature pieces. > NARRATOR: Continuing on to New Milford, Connecticut, We join husband-and-wife team Stacy Kunstel and Michael Partenio of Dunes and Duchess. > That little planet that we live on is only as big as a little marble, if you get the right distance and the right perspective from it. We also get an insider's tour of a 50-year retrospective of Josh's work. > NARRATOR: Moving south to Massachusetts, adventurer Richard Wiese meets up with former NASA astronaut Cady Coleman and her husband, well-known local glass artist Josh Simpson. (laughing): I know that's, they're all going to love it. > TRAVERSO: This is already a favorite family recipe. They source chicken from a gourmet butcher shop, then cook up his mother's memorable peanut chicken stew and celebrate at a party filled with music. Jordan shares his journey from Togo, West Africa, to coastal Maine. To find out more about upcoming episodes of “Weekends with Yankee,” visit /weekends-with-yankee/.> NARRATOR: This week on Weekends With Yankee, senior food editor Amy Traverso explores Rockland, Maine, with chef Jordan Benissan of Mé Lon Togo. Traverso said she enjoys cooked scallops as well, “but there’s something really wonderful about popping them in your mouth, not quite like Lucy and Ethel in the candy factory, but something like that.” It was really nice to have something with a little bit of heat from the chili pepper.” “I juiced my oranges and grated my ginger it was delicious. Traverso said, enhancing the dish with flavor accents but letting the original ingredient shine. A crudo is a very simple preparation that adds a little acid, a little spice, Ms. Traverso prepared scallop crudo with citrus-ginger sauce onboard the fishing boat. Her specialty is cooking, and she wasted no time with fresh-from-the-ocean scallops. Bagnall said, “so it was like shooting fish in a barrel.”Īll those on board, except the boat’s captain, tried the scallops raw, Ms. The group went out a few days before the scallop season began to accommodate the television crew’s schedule. Bagnall said the magazine reached out to his office, and he had originally planned to take them out on a smaller boat, but it was too windy so they took the larger Payback. Traverso applauded the Vineyard’s efforts to keep the shellfishing industry alive. Edgartown shellfish constable and biologist Paul Bagnall and Martha’s Vineyard Shellfish Group retired president Rick Karney both went out with the Yankee Magazine crew.
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