Merrimack Valley Magazine

2021 MVMA Winners – Good Eats

July 16, 2021 by Kristin Cole

We are happy to present the winners of the 2021 Merrimack Valley Magazine Awards. This spring, the top picks in all categories were chosen by our readers via our online voting platform. Thank you to everyone who took the time to vote and congratulations to all the winners.

Alfresco Dining
Cobblestones of Lowell
Known for their hand-cut steaks, burgers and seafood, Cobblestones of Lowell combines comfort food with regionally inspired American fare and contemporary selections. Dining outside at Cobblestones comes with its perks — beyond the sights of downtown Lowell, there’s occasional live music and entertainment.
91 Dutton St.
Lowell, Mass.
CobblestonesOfLowell.com

American
The Loft
The Loft in North Andover has created a rustic, inviting atmosphere for enjoying food and spirits. They serve fine USDA top-choice steaks, fresh seafood, poultry, produce and are open for lunch, dinner and private celebrations.
1140 Osgood St.
North Andover, Mass.
LoftSteakAndChopHouse.com

Asian
Blue Taleh
Located in downtown Lowell, Blue Taleh offers Thai, Japanese and sushi cuisine as well as a famous martini menu. Visit them and enjoy their cocktails, traditional maki dishes, and much more.
15 Kearney Sq.
Lowell, Mass.
BlueTalehLowell.com

Butcher
Alpine Butcher
Alpine Butcher has remained in the Doyle family since its start in 1913. The beef is USDA prime, and their pork and chicken are humanely raised as well as antibiotic- and hormone-free.
963 Chelmsford St.
Lowell, Mass.
AlpineButcher.com

Coffee Shops & Café’s
Frobie’s Cafe
This family-friendly cafe brings coffee, smoothies, acai bowls, juices, breakfast sandwiches and more to the Merrimack Valley food scene. The pleasant staff and tasty treats have earned Frobie’s a loyal following since it opened in 2014.
101 Broadway Rd.
Dracut, Mass.
Frobies.com

CSA
Farmer Dave’s
Farmer Dave’s is a farm that responsibly grows a myriad of vegetables and fruits. With their CSA programs and “pick-your-own” offerings, Farmer Dave’s is committed to keeping their community strong and healthy.
437 Parker Rd.
Dracut, Mass.
FarmerDaves.net

Frozen Treats
Sullivan Farms Ice Cream
Sullivan Farms Ice Cream in Tyngsboro is known for their variety. They offer over 50 traditional flavors and seasonal options such as Bailey’s Irish Cream and White Chocolate Caramel Latte.
176 Middlesex Rd.
Tyngsboro, Mass.
SullivanFarmsIceCream.com

Italian
Al Fresca Ristorante
Family-owned and run Al Fresca Ristorante brings a taste of Italy to Tewksbury. They offer homemade Italian cuisine, handcrafted cocktails, and a private dining space perfect for events.
1768 Main St.
Tewksbury, Mass.
AlfrescaRistorante.com

Irish Pub
Peddler’s Daughter
The Peddler’s Daughter has locations in Nashua and Haverhill. In addition to their Irish cuisine, they are open for brunch and dinner. Plus, they offer an extensive whiskey menu.
Haverhill, Mass. & Nashua, N.H.
ThePeddlersDaughter.com

Mexican
Casa Blanca
Casa Blanca’s Mexican dishes make them a staple for Mexican authentic cuisine in the Merrimack Valley. The atmosphere is inviting, the food is fresh, and the margaritas may be some of the best in the region.
Andover, Haverhill, Methuen, North Andover, North Billerica and Wilmington, Mass.
CasaBlancaMexican.com

Middle Eastern
Jocelyn’s Mediterranean Restaurant & Lounge
Jocelyn’s offers Lebanese and American food, a full-service bar and even a martini lounge. The menu boasts lamb, kafta and kibbee dishes, as well as a vegetarian combo appetizer plate.
355 South Broadway
Salem, N.H.
JocelynsRestaurant.com

New Restaurant
Tuscan Sea Grill & Bar
An original restaurant concept of Tuscan Brands, Tuscan Sea Grill & Bar features locally sourced seafood, a raw bar, pasta, and much more. With a waterfront location overlooking the Merrimack River, guests can enjoy harbor views and warm weather alfresco dining.
38 Rear Merrimac St.
Newburyport, Mass.
TuscanSea.com

Pastry Shops / Bakery
Purple Carrot Bread Co.
Every item on Purple Carrot Bread Co.’s menu is made from scratch, from hearty stews to salad dressings and condiments. Rustic breads are the heart of Purple Carrot’s menu: Country Blonde, Kalamata olive, rosemary and garlic ciabatta are among the popular offerings.
107 Merrimack St.
Lowell, Mass.
PurpleCarrotBreadCo.com

Pizza
Flatbread Company
Beginning in Amesbury in the summer of 1998, Flatbread Company has prioritized serving real food, by real people, in a real environment. They partner with farms, supporting their surrounding communities and bringing an authentic taste to their pizzas.
Multiple Locations
FlatbreadCompany.com

Seafood
Seaglass Restaurant & Lounge
Located on the shores of the Atlantic, guests at Seaglass enjoy lunch and dinner with panoramic views framed by floor-to-ceiling windows while seated at tables over the ocean. Their seafood menu celebrates the ocean’s bounty by taking the freshest fish and treating it to the creative preparation of their culinary team.
4 Oceanfront North
Salisbury, Mass.
SeaglassOceanside.com

Specialty Market
Borrelli’s Italian Deli
Established in the Merrimack Valley over 50 years ago, Borelli’s Italian Deli is known for its Italian products, including their famous sausage and cold cuts. Borelli’s also offers hot subs, paninis, salads and specialty sandwiches.
322 Merrimack St.
Methuen, Mass.
BorrellisDeli.com

Wine Shop *TIE*
Andover Classic Wines
Locally owned and operated for its entire existence, Andover Classic Wines features more than 1,800 wines from every fine wine region, over 1,100 craft beers from around the world, and hundreds of the best bourbons, scotches, whiskeys, rums, gins, tequilas and other spirts.
209 N. Main St.
Andover, Mass.
AndoverClassicWines.com

Wine ConneXtion
Boasting “excellent wines at exceptional prices” customers at Wine ConneXtion can browse their large, open, cellar-style design that helps educate their clientele on everything from the characteristics of the wine to food pairings.
117 Main St.
North Andover, Mass.
WineConnextion.com

World Cuisine
Olympia Restaurant
Olympia Restaurant has been serving the Merrimack Valley Greek cuisine since 1952. They specialize in fresh USDA Colorado lamb, traditional Greek specialties, chicken, pork, Angus steak, chops, seafood and more.
453 Market St.
Lowell, Mass.
NewOlympia.com

Stop by next week for the winners of the ‘Health & Beauty’ category.

The 2021 MVMAs are sponsored by:

MVM’s Special Thanksgiving Eats

November 6, 2020 by Jaden Mendola

This holiday season, spend less time cooking and more time with family, as restaurants and businesses across the Valley make Thanksgiving dinner easy. Although uncertainty seems like the norm, one thing you can be certain about is that these local business have your back when it comes to serving up a delicious turkey dinner. Traditionalists will not be disappointed, and those looking for unconventional meals have plenty to choose from.

Below is a list of spots that are providing Thanksgiving meals and specials. Order soon — many places have a cut-off time for preorders. And stay posted with each week’s Eight Great Things To Do This Weekend, where we will be including a growing list of local restaurants and businesses.

Artisan Chef Catering Co.
With a full meal set for 15 people, Artisan Chef Catering Co.’s Thanksgiving package is perfect for large families (or families looking to have seconds, thirds and fourths). The full package has everything a turkey dinner needs, including a 22-pound turkey, dinner rolls, homemade gravy, stuffing, mashed potatoes, and much more. The half meal package includes a 14-pound turkey and all the necessary sides (feeds 8). Save room for dessert; there are cream pies, apple crisp and cheesecake! Order by Nov. 18 at (978) 970-0212 or by visiting here.

Buono Bistro Restaurant
With Buono Bistro Restaurant, customers can dine in-house or take their meal to go. Buono’s menu features white and dark meat with traditional stuffing, herbed corn, whipped potatoes and more. Visit here to place your reservations and orders.

Cakes by Erin
Pre-order your favorite Thanksgiving desserts — pumpkin, apple and chocolate cream pie; large and mini cupcakes; and apple cider donut cake — by Nov. 21. These treats are fun, festive and so well crafted you’ll almost feel bad for digging in! Click here for more.

Cobblestones of Lowell
Priced and packaged for two, Cobblestones of Lowell offers everything couples need for Thanksgiving dinner. Start off with a butternut squash bisque with toasted pumpkin seeds, pickled apple and five-spice creme. Then, feast down on a main coarse of roasted turkey with stuffing, gravy, roasted potatoes, dinner rolls and house-made cranberry sauce. After, finish off the night with sweet potato cheesecake. To order or to see a complete Thanksgiving menu click here.

The Common Man
This Thanksgiving, The Common Man is offering you oven-roasted turkey breasts with house-made pan gravy, whole berry cranberry sauce, signature stuffing, country mashed potatoes, sweet bread, pumpkin pie with cinnamon whipped cream and much more. Place your order here by Nov. 20.

Grazie Italian Restaurant
Whether you want to dine in or take out, Grazie has you covered this Thanksgiving. Chow down on carved turkey, butternut squash, green beans, apple pie, cranberry stuffing, buttermilk mashed potatoes, and the list goes on. Place your order or reservation by Nov. 23 at (978) 455-0054 or by visiting here.

The Homestead Restaurant & Tavern
The Homestead Restaurant and Tavern is now accepting Thanksgiving reservations. With a multitude of meal options, there’s something for everyone in this diverse Turkey Day menu. You can make reservations and takeout orders by clicking here.

Jocelyn’s Mediterranean Restaurant & Lounge
Jocelyn’s will be open Thanksgiving Day from 11:30 a.m. to 4:00 p.m. by reservation only. Dive into some roasted turkey, homemade mashed potatoes, vegetable medley, stuffing, whipped butternut squash, cranberry sauce and pita bread. Orders can be made for take out as well. Visit here to make a reservation.

Mission Oak Grill
This Newburyport-based eatery is offering in-house dining for your Thanksgiving dinner. Book your reservations now to enjoy a selection of savory entrees, decadent desserts and one-of-a-kind company. Mission Oak Grill is offering all the Thanksgiving essentials and more this holiday season. You can make a reservation by clicking here.

The Paddle Inn
The Paddle Inn is offering a Turkey Day package perfect for individuals. Get mashed potatoes and gravy, delicata squash with goat cheese, pomegranate cornbread stuffing, Brussels sprouts with bacon, Paddle Inn dinner rolls with maple butter, and a choice of apple, pumpkin or bourbon pecan pie. Buyers can choose to add a herb-roasted turkey. Order by Nov. 23 at (978) 572-1242 or by visiting here.

Purple Carrot Bread Co.
Purple Carrot Bread Co. wants to bring you fresh home-cooked food that you can simply heat up and serve. The Full Turkey Dinner Meal includes dark and white meat fully roasted and carved, as well as sage turkey gravy, bourbon cranberry sauce, pie (pumpkin, apple or cranberry apple), bread stuffing, and your choice of three additional sides. Order at (978) 455-4188 or by visiting here.

Seaglass Restaurant and Lounge
Seaglass’s Complete Turkey Dinner Package serves 6 to 8 guests and includes Thanksgiving essentials like roasted Brussels sprouts, gravy, mashed potatoes and, of course, plenty of turkey. Seaglass’s special also offers plenty of sides, dinner wines and Chef Harley’s gourmet hot d’oeuvres. Order by Nov. 25 at (978) 462-5800 or by visiting here.

Shaw Farm
Looking for a fresh and local turkey for Thanksgiving? Shaw Farm has what you need. These hormone-free, farm-fresh birds are from Jordan Farm in Rutland, Mass. To preorder yours by Nov. 19, visit here.

Simply Elegant Catering
If you’re looking for a traditional Thanksgiving dinner, look no further than Simply Elegant Catering. Ready to feed six people, this meal package includes all of the classics: mashed potatoes, butternut squash, glazed carrots, dinner rolls, and a 12-pound roasted turkey with traditional stuffing, gravy and cranberry sauce. Save room for pumpkin pie and bread pudding. Order by Nov. 20 at (978) 372-7329 or by visiting here.

Tuscan Market
For traditionalists, the Whole Roasted Turkey Dinner includes a carved 12-pound roasted turkey, insalata mista, maple-roasted sweet potatoes, mascarpone whipped potatoes, and more (feeds 6-8 people). Tuscan Market’s Standout sides showcase an artisan Italian twist with prosciutto-stuffed shells, green beans with almonds, and acorn squash cups with sage crema. Order by Nov. 23 at (603) 912-5467 or by visiting here.

Andover Classic Wines
No Thanksgiving meal is complete without wine. Just for the holidays, use promo code THANKSMVM for $5 off your next $50+ purchase at Andover Classic Wines. You can visit here to see a full selection.

It Came to Me in My Sleep

March 10, 2020 by Scott Plath

“… the music as part of the design is a great way to create the ‘multi-experiential environment’ we seek for the fun folks of Nashua …”

On most mornings, a thought is already finishing as my eyes ease open for the first time. Especially these days, as we prepare to open our next restaurant. Two hours before dawn and album-cover art has successfully bridged the gap between my unconscious mind and wakefulness. This sleep science phenomenon is well known to me — the work that our brains put in while our bodies slumber. And what better way to begin the day than dreaming of bringing people together with incredible food, drink and music while watching years of concepting brought to fruition by architects, designers, family and staff. The above interpretive phrase came from our restaurant consultant, Kealoha, the “how” now perpetually stuck in my head. How will we inspire a sense of community — an old idea, but with a fresh perspective? Your new, old haunt.

Slow food fast. These words on someone else’s sign represented one of many conceptual visions that have been formulating. The juxtaposition within the Manhattan restaurant’s tagline was humorous and intriguing. And why not merge the growing societal commitment to support local growers and once-upon-a-time’s natural farming practices with today’s speed of life. But how …

For the past five years we have searched for and researched, imagined and reimagined, future Stones. Our future industry. Our future future. The labor market is at an all-time low, costs at an all-time high. Boomers still boomin’ as their “kids” move beyond that ethical burrito and, so, what’s next? Devices always at hand, people’s dining habits evolving. “Globally inspired” becomes simply food, folks want to know what’s in each dish, the couchbound seek options beyond “pepperoni” or a dull box of pork fried rice, opportunities for genuine social interactions wane.

“… creative comfort food, yes, but open with a manageable menu for once in your life, Plath … create same sales with less bodies, better pay, happier people …”

Predawn revelations a new normal. Doing more with less is restaurant destiny. The pressure’s on, adrenaline is coursing, and Lord only knows from whence it comes when it comes. It’s a gift to be grateful for. Rarely a toss or turn. When that first wave comes, I catch the ride to coffee beach. Navigating the dark, my hands seek the pen necessary to record what will likely be lost before the next breaker hits. Damn right I’m up.

Fine Food Fast. Not ironically, a former director of ours texted me the photo of similar words on a different restaurant sign, down Georgia way. He, too, was humored — the two of us having spent countless hours together plotting a model that would evolve our industry’s endangered casual sector. We had selected those very three as our own in developing the would-be Stones Kitchen. Less fuss, less expense, more fun. Is this possible? How …

“… at British taverns, when you step up and order your fish and chips at the bar, the locals spin on their stool and make conversation, passing along your pint. Be social, community … it works …”

There is no more mystical an hour than 4 a.m. The tidal in-between of each day’s final ebb and first flow. Any feet not sheeted are shuffling — either finally toward, or just away from sleep. Before the sun casts her first blues, I am percolating and plotting upon the lists to be navigated. Service model. Menu. Pay structure. Budget. Legal, design, builder, technology, staffing, the cocktails …

At The Rising Eagle in Melrose, across the street from their flagship restaurant, our friends and the owners of Turner’s Seafood opened an incredibly handsome “Publick House.” Complete with a deliciously essential Yankee pot roast, gracious hosts guide you through the initial queue to the bar-top register where food and beverage is ordered. There is no waitstaff, per se. You display your numbered wooden spoon, once you’ve found seats near the historic tavern’s roaring real-wood fireplace, and smiling team members deliver the goods. “Is there anything else you need?”

Years ago in Puerto Rico with the Turners, we collectively brainstormed a response to the challenges small business owners are facing in restaurants throughout Massachusetts and elsewhere. Collectively, we are struggling to protect our businesses and our guest experience — while joining the just initiative to afford better for our valued employees, thereby securing the dignity that accompanies a livable wage. Indeed, the wee hours of morning call.

“… how must we evolve our model in maintaining standards, staffing levels, quality, morale …”

Dear Readers,

We thank you so much for all your support for so long. As you read this, our incredible team will be close to launching Stones #1 Social in Nashua, New Hampshire, after years of obsessive contemplation and conversation. Please join us in embracing the ongoing story of restaurant evolution, in times like these. We are excited and hope you will be too. And then, perhaps, a nap …

NoteWorthy – 1/12/20

January 12, 2020 by Jaden Mendola

AROUND THE VALLEY

‘Parties With A Purpose’ Teen Volunteers Help To Feed Those In Need

On the Saturday night before Christmas, Lazarus House volunteer Paula McKenna stood in the kitchen of a North Andover home, effortlessly managing a group of animated teens cracking eggs and shredding loaves of bread.

The group made French toast that provided breakfast for more than 100 guests in the Lazarus House Soup Kitchen.

“The kids came to us and said, ‘How do we help?’” said McKenna. While it was her idea to cook for Lazarus House, enormous credit goes to the teens who meet about once a month and have now made nearly 3,000 meals.

UMass Lowell’s Coburn Hall Undergoes Major Renovation

Photo credit: Ed Brennen for UMass Lowell

Extensive renovations to UMass Lowell’s Coburn Hall, built in the 1890s and the campus’ oldest building, are being completed in time for the university’s 125th anniversary. Modern features have been added, including technology-enabled “smart classrooms” and research space overlooking South Campus. The building will be home to the College of Education and Department of Psychology when it reopens for classes this month.

With the project comes the restoration of a 64-foot by 10-foot mural that was painted in the 1930s, but has been covered under coats of beige paint since the 1980s. Rediscovered in 2015 by a UMass Lowell art professor, the mural’s restoration emerged as a priority in restoring Coburn Hall. Leading that effort is the chief conservator at the Isabella Stewart Gardner Museum in Boston, who has worked to uncover and repair the mural, which depicts a range of images, including iconic scenes around the city of Lowell and its people.

Scott Plath Plans New Location For 2020

Scott Plath of Cobblestones and Moonstones is planning a new location in Nashua, according to a recent announcement to employees.

The plan for a new location has been cooking in Plath’s mind for the last five years — as he and his wife, Kathy, look for a concept to offset the many challenges facing the restaurant industry. Located on Route 101/Amherst Street, the busiest thoroughfare in New Hampshire, the restaurant duo plans on building upon the reputation which has sustained them over a combined 36 years — one of quality food, hospitality and a commitment to community and team.

Millyard Bank Opens For Business

After meticulous planning, Millyard Bank, Nashua’s newest community bank is open for business on Northeastern Boulevard. The bank is led by longtime banking executive and Nashua native G. Frank Teas.

In addition to Millyard Bank’s retail office and operations space, the bank features a 500-square-foot conference room dedicated for public use. “The Boiler Room” will be used for educational opportunities for the community.

GLCF Announces Cambodian Journalism Dream Scholarship Fund

As a new year begins, the Greater Lowell Community Foundation announced the establishment of the Cambodian Journalism Dream Scholarship Fund. This new scholarship provides funds for an individual of Cambodian decent who is pursuing a bachelor’s degree in journalism or communication.

Soben Pin, co-founder and publisher of the KhmerPost USA, established the Cambodian Journalism Dream Scholarship Fund through the Greater Lowell Community Foundation.

Joel Javier Named 2019 Youth of the Year by Boys & Girls Club of Lawrence

Joel Javier, who is widely recognized at the Boys & Girls Club of Lawrence as a role model for younger youth members, was recently selected as the 2019 Youth of the Year.

Established in 1947, Youth of the Year is the Boys & Girls Club of America’s premier recognition program for club members 14 to 18 years old, promoting values of leadership and service, academic excellence, and healthy lifestyles. The National Youth of the Year, who is installed by the President of the United States, serves as an exemplary ambassador for Boys & Girls Club youth and a strong voice for all of the nation’s young people.

Merrimack Valley’s Oldest Living Female Veteran Honored at Methuen Municipal Inauguration Ceremony

Theresa Skorupka (99), current resident at Methuen Village Assisted Living and Compass Memory Support, was honored during the Methuen Municipal Inauguration Ceremony on Jan 6. According to the Veterans office, they believe her to be the oldest living female veteran in the Merrimack Valley.

Skorpuka was escorted in a police car to the event, accompanied by Beth Haydon, director of community relations at Methuen Village. At the ceremony, Skorpuka was officially honored as a Methuen Veteran.

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MOVERS & SHAKERS

Windrush Farm Announces New Board President

Windrush Farm, a leading therapeutic riding center, announced that the board of directors has elected Lucy Vaill as the new board president.

A lifelong equestrian, Vaill succeeds Boxford resident Bob Gore, who served as president of the board of directors for seven years.

Craving More Feel-Good in 2020

January 10, 2020 by Scott Plath

Many moons ago while waiting for a table at a popular New Hampshire diner, I-spy numerous Hula-Hoops hanging from the host desk. Retro entertainment for the fun and restless. Love the kitsch. I was half-expecting our waitress’ name to be Trixie. I added this to my latest restaurant research-fixation list — the many ways we entertain you beyond expectations of great hospitality. Our people are fun.

For instance, the French-inspired amuse-bouche is the epitome of “surprise and delight,” an unexpected culinary gift to “amuse the mouth.” A recent shot of “squash bisque from the chef” provided bottomless warmth and welcome from my 3-ounce glass. It’s on the list.

We curate entertainment far and wide, from filleting to flambeing, Jenga to Jell-O shots. We stimulate your senses and imagination. We share our fascinations of the moment, from brick chicken to plank salmon to sous vide. We bring the heat in smoking this and sizzling that — as bartenders set orange peels alight and tantalize with a round, hot pepper-laced ice cube, a slow burn melting in a “Global Warming” riff on a margarita. (Thank you, Marmalade in Puerto Rico, for that genius!)

If we can make you smile or bring tears to your eyes — with candles and the happy birthday song, or a round of wasabi roulette — bingo!

At Napa Valley’s Brix, blowtorch caramelization atop a creme brulee summons cotton-candy joy as burnt sugar sweetens the dining room air. In Lower Manhattan, at a sultry ceviche lounge, Chef creates “smoke-kissed” oysters, blazing a gravity bong on the bar top … that waft no less intoxicating.

At Lowell’s Cavaleiro’s, you can sizzle slices of tender steak on a super-hot rock, and at Dracut’s Grazie Italian Restaurant, their Parma prosciutto magically cascades down to the beautiful antipasto below.

It’s true that sometimes we find the simple, silly things more fun than a barrel of monkeys. We pay homage to pop culture: There is a Pop Rocks-rimmed drink in Oakland, a Fruity Pebbles infusion in Portland, and tasty Spam and eggs in Chicago. We honor classical traditions, too. I recall my very first busboy job and Greek Demetrius — my all-time favorite waiter still — joyous in his singsong intonation and with a mustachioed wink: “Watch this,” wheeling a cart tableside, where into a giant wooden bowl he would crack an egg, whisk in EVOO, Dijon mustard, anchovy, cheese … “Opa! Caesar salad for two.” He would then twirl his tongs like a drum major before piling each guest’s plate high — the drama all but cementing my destiny while discovering that iceberg wasn’t Earth’s only lettuce.

Other times he’d near-skip throughout the dining room, titillating with a frosty pina colada on his cocktail tray held low — the snow-white and frothy concoction swirled up and over its tall, curvaceous tulip glass, a bright slice of orange straddling the lip, a glistening red cherry on top. It wasn’t long before the unamused bartender was glaring at her blender, one frozen drink after another ordered, adding additional joy to the face of my mischievous mentor.

I do love tableside theater. From guacamole mixed in a stone molcajete (so fun to say-say) to whole fish deboned in Portugal, or pigeon in SoHo — and call it squab if it makes you feel better. What’s more fun than a bird’s-eye view of Chef’s knife skills!

In analyzing our own two restaurants’ optics while planning our next Something-Stones (stay tuned!), I polled my favorite foodie peeps for fodder. My brother reminisced upon raucous Japanese teppanyaki — banging spatulas and shrimp flipped through the air, taking “fun” to the next level. Close friends recalled the endless parade of cowboy-attired, meat-carving gauchos at a Brazilian churrascaria, and also the spaghetti masterpiece at Aruba’s Italian-owned beachside Azzurro, where the gooey, cheesy ingredients are blended in a giant flaming wheel of melting Parmesan — a dish that our pasta-loving friend Cindi would proclaim: “Orgasmic!” One Happy Island, indeed.

A sentimental uncle emailed: “Doing tapas with family” — as this communal style of dining commonly conjures a celebratory mojo while revealing ongoing flavors and textures. “What’s next!”

From a cousin: “Maryland crabs!” One never forgets their first crabs. Armed with a wooden mallet, the brown paper rolled across the picnic table, the continuous cracking of Old Bay-coated shells, we soothed tingling lips with the quintessential pitcher of beer. Not just fun. Damn fun.

But of all the giggle-worthy pupu platters and such, the memory that tickles me fancy the most occurred along the Mediterranean coast in the south of France in our own version of a European family vacation.

Following a day of self-guided discovery — driving from the Italian border and Monaco’s riches to the minimalist (nude!) beach-vibe of St.-Tropez (who knew!) — we happened, hungry, hot and weary, onto the cobblestone streets of Antibes, our three precious children in tow. Seated outside, the enchantment of strolling street musicians, a setting sun and the gregarious owner enhanced our most incredible bouillabaisse for two — my eldest daughter and I sharing a dented pot atop a glowing flame in the center of the table. In a glorious accent, he instructed us to rub the garlic clove across the crusty French bread, before spreading on the saffron aioli, before dunking the bread into the aromatic and roiling seafood broth … Aislyn’s eyes spellbound! I was drunk well before we finished the wine he had bought for us. “Welcome to France!” A joyous memory we will all treasure forever.

If you have a fun and unique dining experience to share, we’d love to hear @ splath@moonstones110.com