Employee Spotlight – Alex gladwell

Each Month we are going to spotlight one of our employees.  I hope these segments show what a wonderfully diverse workplace we have at EVOO.  This month being the first in the series we choose Alex Gladwell to be our first victim.  Alex is one of our long-term EVOO employees who has worked as a server, bartender and a supervisor.  I also keep trying to get her to work in the kitchen as well; I think she has the right temperament and work ethic to be a very good cook.

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Alex working a recent shift at the bar

Steve Kurland, EVOO’s general manager and business partner, put some questions to Alex, here are her responses-

EVOO’s Employee Spotlight Questions

How long have you worked at EVOO and in which jobs?

I have worked at EVOO since 2013, as server, supervisor, and bartender.

What’s your favorite food item on the menu?

The beef tenderloin and, when in season, the bluefish.

What’s your favorite drink that we serve?

Catcher in the Rye! (Old Overholt Rye, St Elder – Elderberry Liquor, Lemon Juice, Cava)

What’s your favorite app?

Oh man, this is a tough one. Think it’d have to be the Country Pate. That, and the rabbit confit salad. And all things charcuterie.

What’s the last book you read?

 “Bad Feminist” by Roxane Gay. And I just picked up Barbara Lynch’s “A life of Playing with Fire”. Both books by strong, inspirational women.

What’s your favorite music?

 Can’t really choose a favorite, per say. Love jazz, R&B, folk, old school country, hip hop. I would say most genres, except for maybe heavy metal and techno—not so much my jam.

Do you have a pet?

No.

What do you do on your time off?

 I love to hike, hang with friends/family, and travel as much as possible. This year I was fortunate to travel to Cuba as well as New Orleans. Hoping 2018 also consists of some adventure, as I’m hopeful it will.

What was your first car?

 Mazda 626

Now that you have gotten to know Alex a little bit better, if there are any other employees that you would like us to spotlight, as well as questions you would like us to ask, just add comments to this blog.

Peaches, peaches and more peaches

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I love peaches.  They are another one of the many locally grown crops, such as tomatoes, apples, berries and corn that we look forward to cooking and eating every year.  This peach season is extra special because due to a winter thaw that tricked the peach trees into budding early, followed by a deep freeze that eliminated the buds and ultimately peaches in New England last season.  Fortunately, peaches are plentiful this year and we are celebrating by incorporating them all over our menu.

You can click on the following URL to read an article from the Boston Globe to get a more detailed account of last years peach pounding.

https://www.bostonglobe.com/metro/2017/05/14/after-sad-summer-peaches-new-england-could-see-bumper-crop-this-year/nKxSdZ7cap4kEgXNPGilJN/story.html

 

Some of this season peach menu items are; a smoky, slightly spicy and cool Chipotle laced Peach Gazpacho (recipe follows) is on both our lunch and dinner menus.  Peach, Bacon and Cheddar Panini is on our lunch menu.  We are making a Peach-Basil Relish that we serve with smoked bluefish.  Peach-Blueberry Crisp (recipe follows) with our homemade sour cream ice cream is on our dessert menu; as are White Wine Poached Peaches that we are serving with an almond financier.  We are also in the process of making Peach Butter and habanero laced Peach Hot Sauce, which we will preserve in Mason jars for use during the winter months.  I don’t want to leave out that we serving a Peach-Goat Cheese Pizza at our sister restaurant Za.  And, I can’t forget about our bar where our bartenders are are creating mixed drinks and Sangria with summer’s golden fruit.

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Chipotle laced peach gazpacho

EVOO’s Chipotle Laced Peach Gazpacho

Soup Base Ingredients:

1½  qts         large diced Peaches

¾ cup           Orange Juice

1 TB             Lime Juice

1 TB             Rice Vinegar

1/3 cup         Water

1½  TB         Honey

2 TB             EVOO

1 ts               minced Chipotle Chilies

1 ts               Kosher Salt

½ ts              fresh ground Black Pepper

Garnish Ingredients:

½ cup           medium diced Peaches

½ cup           medium diced seeded Cucumbers

¼ cup           toasted slivered Almonds

2 TB             small diced Red Onion

1 TB             fresh chopped Cilantro

3 TB             EVOO

Method:

In a tall thin non-reactive container combine the soup base ingredients. Using an immersion blender puree until smooth. strain through a fine mesh strainer. Chill.

Just before serving, in a separate bowl, combine all garnish ingredients. Ladle soup base into chilled bowls, spoon generous amounts of garnish into the center of each dish. Serve.

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Peach – Blueberry Crisp

Peach-Blueberry Crisp

Ingredients:

Topping:

¾ cup      Sugar

¾ cup      Light Brown Sugar

¾ lb         1/2″ cubed Butter

1½ ts       Vanilla Extract

1 ts          ground Cinnamon

½ ts         Kosher Salt

3 cups      All Purpose flour

1 cup       Rolled Oats

1½ cups   toasted slivered Almonds

Filling:

5 cups      large diced Peaches

3 cups      Blueberries

3 TB        Lemon Juice

2 TB        Brandy

1/2 ts       Kosher Salt

1 cups      Sugar

¼ cup      Corn Starch

¼ lb         1/4″ diced Butter

1 ea         Zest from Lemon

Method:

Topping:

In a stand mixer, using the paddle attachment combine the sugar, brown sugar, butter, vanilla extract, cinnamon and salt until smooth and creamy. Add the remaining ingredient and mix until just combined.

Filling:

In a large bowl combine all of the ingredients.

Baking:

Pre-heat oven to 350 degrees. Place the filling into a 9 inch X 13 inch baking pan. Evenly spread two-thirds of the topping on top of the filling and bake for 25 minutes. Remove the crisp from the oven and evenly spread the remaining third of the topping over the top and then bake for an additional 20 – 30 minutes, until the filling is bubbling around the edges and the topping is nicely browned. Remove the crisp from the oven and let it rest for 20 minutes before enjoying.