The Southcoast Business Alliance Presents: The 14th Annual New Bedford OKTOBERFEST !

Proceeds support at-risk youth & educational based charities along the Southcoast. Beer Sampler tickets will be available. Steins available in limited quantity to the first 200 purchasers only. $15 advance tickets can be purchased here or $20 at the door.

MUSIC:
• “Local Youth Acts” (exact details TBD) 3-5pm
• Chops turner 5:15 to 6:15pm
• Rude Boys 6:30 to 7:30pm
• The Pourmen 7:45 to 9:45pm
• Seven Day weekend 10 to 11:45pm

CURRENT BREWERIES INCLUDE:
• Moby Dick Brewery – featuring an Oktoberfest lager made exclusively for the event
• Buzzards Bay Brewery
• Mayflower Brewery
• Two Roads Brewery
• Shipyard Brewery
• Paulaner Oktoberfest
• Paulaner Wiesn
• Hacker-Pschorr Oktoberfest
• Castle Island Keeper
• Dog Fish Head Slighty Mighty
• Miller Lite
• Various Ciders
• Spiked Seltzer

FOOD PROVIDED BY:
• Fancheezical
• Flip & Roll
• Mad Good Cookies

MORE TO BE ANNOUNCED SOON

This year we also have a collection in conjunction with “Friends of Jack” to collect Teddy Bears as well as a few more family-friendly things going on early in the day. We will have an Arcade Truck during the hours of the Youth musicians. You can get your tickets HERE!

ADDITIONAL ACTIVITIES OFFERED BY (additional costs for these activities)

• Arcade Truck – during our early hours, we have new family-friendly offerings including the arcade truck and youth musicians.
• Mass Axes – that’s right, you can throw Axes!

WHEN:
Sat, Oct 5, 2019, 3:00 PM – Sun, Oct 6, 2019, 12:00 AM EDT

WHERE:
Pier 3
106 MacArthur Drive
New Bedford, MA 02740

Facebook Event Page:facebook.com/events/2175944752703101
Website: southcoastbusinessalliance.org/
Tickets: eventbrite.com/e/scbas-14th-annual-nb-oktoberfest-2019-tickets-66472999531




See what the Fall River Rod & Gun Club Inc. has to offer on annual Field Day for the public on Sunday, Sept. 15

The Fall River Rod and Gun Club is pleased to announce our annual Field Day for the public on Sunday, September 15th with a rain date the following Sunday, September 22nd.

There will be many introductory events to allow both young and old to try their hand at trap shooting, skeet shooting, sporting clay shooting and archery as well as fishing on site. All ammunition will be provided free of charge. There will be a hunting dog show that young and old have enjoyed in past Field Days. We will also have a reptile show, provided by New England Reptiles, that was a big hit especially with the kids.

The pistol house will be open and available for the kids to have an opportunity to be introduced to our Junior Club, and to try their hand at shooting. There will be 22 caliber rifles as well as pistols available for the public. We will also have an outdoor BB gun range for the kids.

Field Day is open to the public with a focus on safety and introduction to the shooting sports. (All minors must be accompanied by an adult and we will provide all necessary eye and ear protection). We will have NRA Certified Range Safety Officers at all events.

There will be free hot dogs, soda and chips for the kids, (donated by the club) and the kitchen will be open all day for breakfast and lunch.

Various vendors will also be on-site to show off their wares and we encourage all to consider purchasing their products and/or services as appropriate on-site.

Vendors should plan on setting up booths/tables around 7:00AM. There is no charge for vendors who wish to attend Field Day.
There will be membership applications available and if you sign up for membership on field day you will receive the rest of this year’s dues for free and will be paid up for all of 2020.

Come and enjoy the outdoors and see what The Fall River Rod and Gun Club has to offer. You will be amazed.

Fall River Rod & Gun Club Inc.

309 Sanford Rd
Westport, Massachusetts
Phone: (508) 673-4535

Facebook: facebook.com/frrgc/
Website: fallriverrgc.com/
Facebook Event Page: facebook.com/events/2338774609774077/




Who remembers … 5 Candy Bars from the 70s and 80s?

The candy bar is as American as apple pie and baseball. If you ask any red-blooded American what there favorite things to eat were growing up, you’re likely to hear candy bars in their reminiscing.

The candy bar has been around forever and each decade scores of new ones are added to the vast variety. So, it comes as no surprise that the candy business is a $5 billion dollar a year business. Amazing considering that when companies first began to mass market their nougat, caramel, chocolate, peanut creations in the 1950s the average candy bar was a…nickel!

I’m not sure you can even buy anything in America for a nickel anymore. If a penny candy store exists anywhere, maybe a single piece would cost a nickel. I don’t like the sound of a “nickel candy store.”

The candy bar has been around since the 1840s England believe it or not. A man named Joseph Fry put sugar and cocoa and formed it into the common shape we see so often today. A few years later a Quaker businessman who had been selling tea, coffee, and hot cocoa since the 1820s came along and jumped into the candy bar market. You might have heard of this guy…John Cadbury.

Both Cadbury and Fry would soon join forces and mass produce a few types of sweet concoctions, Cadbury launched his business into the stratosphere with the introduction of the Cadbury egg in 1875. By 1905 Cadbury had a production facility, the first of its kind in the burgeoning industry with names like Hershey, Nestle, Necco, Mars and Luden throwing their hats in the ring.

Every since then America’s has had a deep-seated love affair with the candy bar. Who doesn’t like to grab one for a quick snack, at a movie theater, or just to treat yourself?

Here are 5 Candy Bars from the 1970s and 1980s that have come and gone:

1. Marathon Bar

This large candy bar was promoted as “Nobody eats a Marathon fast!” because of its size, which is where it got its name. The candy bar was so large for the time that the wrapper had a ruler on the inside. If the size didn’t grab your attention, the bright red wrapper did.

If only the Mars company knew what was coming for America – super sizes, Double Gulps, and upsizing would become such an American way of life that car manufacturers would have to double their cup holders.

What stood out to me growing up was not just the size of the candy bar, but its “Swiss cheese” look. It was a wavy bar of milk chocolate drizzled in caramel and had lots of holes in it. A sneaky way to save money?

Sadly the bar would lose its popularity and be discontinued in 1981.

2. Reggie! Bar

The Reggie! bar made by Clark was clearly a way to draw in the kids – what boy didn’t play or watch baseball? Slap a popular sports figure like New York Yankees right fielder Reggie Jackson on the wrapper and it wouldn’t take long to have a best seller.

The “bar” would deviate from the traditional candy bat shape in that it was a patty. a patty covered in chocolate and peanuts with a caramel center.

And every kid would unwrap that patty and make poop jokes and we’d all laugh, chomp it down and perhaps actually play some baseball.

While it died out in 1982, Clark would try to revive it in the 90s with a peanut butter center instead of caramel, but it wasn’t enough and it died within a year.

3. PB Max

Another candy bar that strayed from the traditional shape but still called a candy “bar” was the PB Max. This wasn’t a “poop” patty but it was a large square bar. It did deviate from the standard ingredients of chocolate, peanuts, and caramel in that it was made of peanut butter and oats on a cookie base, then covered in milk chocolate.

When the bar first came out Mars company who manufactured them did not state what PB stood for in their commercials, a part of their marketing campaign. Mars company would have fun with that and produced commercials saying it meant various things like portly ballerina, penguin black-belt, plow boy, pure bliss, parachuting buffalo, or pink baboon.

Every kid would have a blast coming up with variations of what PB meant, some were rather crude. But what kid would want more than a delicious candy bar that came with a little fun? At one point the bar would leave its paper wrapper and be sold in a small box.

There are rumors that the company will begin making the discontinued bar again this year (2019).

4.Sky Bar

This was my favorite on the list. First manufactured by Necco in 1938, it was marketed with a brilliant gimmick: you got four sections of caramel, vanilla, peanut and fudge all covered in chocolate. It was brilliant not just because you got such a variety in one bar, but because if you didn’t like one of the sections you could have fun and swap one out with a friend’s Sky Bar.

Unfortunately, Necco would close their doors in 2018 putting an end to one of the longest-running candy bars on the planet. There are also rumors that this candy bar will be revived this year (2019).

5. Seven Up

Trying to outdo Necco’s Sky Bar, in 1951 Pearson’s Candy produced two variants of their Seven Up bar in which had seven pillows or segments. One bar had mint, nougat, butterscotch, fudge, coconut, buttercream, caramel and the other had cherry, coconut, caramel, fudge, jelly, maple, and Brazil nut centers in each of its seven segments. It was like having the candy bar version of a Whitman’s Box of Assorted Chocolates. The bar would die out in 1979.

Which candy bar on this list was your favorite? Which one should have been on the list? Comment below or inbox us at info@newbedfordguide.com.




Six rarely ordered items to try at an Italian restaurant

In the first article of this series, we talked about Chinese cuisine. In this one, we’ll talk about perhaps the most popular cuisine on earth: Italian.

Unless you grew up in an Italian or Sicilian household a typical American’s experience of those cuisines rarely goes past things like pizza, lasagna, spaghetti, ravioli, calzone or bruschetta. Even with dessert, not much is known beyond the big “four” of tiramisu, cannoli, biscotti, and gelato. But there are hundreds of dishes that most Americans haven’t tried and if we go regional,

Think about this: if Americans have made those things a part of their lives and in some cases are very passionate about it, what else in Italian and Sicilian cuisine are they missing out on? If those things are so delicious and mouth-watering and only known through popularity, you would do yourself a disservice to not investigate to discover dishes that are just as delicious if not more so.

Italian and Sicilian food has an astounding regional variety and even among nationals, there is an unawareness of dishes. For example, while we in Massachusetts consider cherrystones, coffee milk, and linguica as common as water, there are swaths of America that haven’t a clue what they are.

Having grown up in a Sicilian household I’ve eaten a large number of dishes that my Portuguese, French-Canadian, African-American, Hispanic friends in the community thought were exotic or even downright strange. This is the case for all ethnicities when it comes to their food – what is ubiquitous, normal and every day for one is brand new for another ethnic group.

I don’t know about you, but as a hardcore foodie, I actually get excited when I have the opportunity to try food I’ve never heard of. I have a bucket list of foods that I have heard of but haven’t tried yet, e.g. durian, balut, shark fin soup, bird’s nest soup, Hákarl, Casu Marzu, et al. and I’d love to check off as many as I can before I die.

Anyhow, blah, blah, blah. Let’s talk food.


Arancini with peas, ground beef, tomato. Photo by Catfisheye.

1. Arancini

For those who are only a little adventurous and need some coaxing to try something beyond the standard Italian dishes Arancini is probably the best to start with. There’s nothing out of the ordinary about it to scare anyone away. Arancini is a Sicilian classic that has been mentioned as far back as the 10-the century.

Simply put they are rice balls rolled in bread crumbs with various centers that alternate with mozzarella, sausage or ground beef and tomato sauce, or even peas and tomato sauce. They are then deep-fried until golden brown – crispy on the outside, piping hot on the inside. Serve with some dipping red sauce and you have a great appetizer or starter.

In Italy, they are popular street food and you can find vendors selling large versions place in a protective cardboard or dense paper envelope so you can walk around enjoying the vistas while chomping on one of Italy’s most delicious foods.

2. Cacio e Pepe

If you take a close look at Italian food it is typically a few main ingredients, using the freshest possible ones, and using perfect portions cooked for an exact length of time. Spaghetti Bolognese is as simple as it gets, but guess what? Ask 10 people to cook it and you taste some awful versions and some mind-blowing versions. The difference? The afore-mentioned freshness of ingredients and cooking it just right.

The problem with this is that if you don’t have a lot of experience making the dish, the tiniest mistake will make the difference between bad and great. That’s a dish with core three ingredients.

With Cacio e Pepe this theme is brought to an extreme level. Often, Cacio e Pepe is a benchmark for a chef demonstrating what can be done with a few ingredients. Mess up one step, one ingredient, cook it a few seconds too long or short and it will be forgettable. Do it all right and your face will light up and your belly will sing with joy.

Ready for the ingredients on this one? Un-sauced spaghetti, parmesan, fresh ground black pepper, and butter or extra virgin olive oil. Are you laughing? I hope so because I want you to scoff at the concept of this dish being incredible. I want you to make fun of me as some rube. Then I want you to order it at a restaurant and when you get it at the right place you will think about this article and thing “That Joe was right! He’s still a stupid rube, but he was right!”

Doubt me? Ask yourself how many bad pizzas you’ve had? How many amazing ones? Even with just cheese pizza, the difference between 2 places on the same street can be night and day, right?

3. Osso Buco

If you are a meat lover, especially when it comes to beef and/or steak this is about as umami or savory a dish you will find in any cuisine. Osso Buco is on any serious foodies’ bucket list of “must try” dishes. Osso Buco is cross-cut veal shanks braised in white wine and natural au jus style broth accompanied with cubed potatoes, carrots, celery, parsley, and garlic. You may find some variations that throw in tomatoes and/or onion.

The key here is the temperature and time the dish spends braising. When done right the meat can be attacked using a fork, no knife is needed. Because it is cooked with bone in the shank the richness that comes from that bone and the marrow raises Ossobuco to another level. A life-changing level. I kid, I kid. Ok, I’m not kidding.

4. Caponata

Meat not your thing or looking to take a break and get some vegetables? another Sicilian classic, Caponata, will right up your alley. Like red sauce, you will find minor variations from town to town, even household to household with each claiming their version to be the best.

Caponata is a slightly sweet, slightly sour eggplant based salad. Married with the fried or grilled eggplant are olives, tomato, onion, capers, celery, raisins, basil and pine nuts. A kiss of honey, perhaps some red pepper flakes and you have a bowl of happy. You can find variations on some menus that have anchovies to add an element of richness. If you are a vegetarian or vegan, just be aware of that.

This insalata is one of that I love so much that I make it at home. Of all the dishes on this list, this is one that you allows some leeway – you can make some minor mistakes and it will still come out good. Give it a go and let us know how you make out in the comments.

5. Gnocchi

Gnocci or “knots on wood” is one that sort of snuck on the list. I have come across a few people, even stubborn ones who prefer that hot dog, pizza, hamburger life, that have heard of gnocchi. Although, trying it is another thing.

Gnocchi is another dish I make at home, both potato and semolina/pasta versions. In essence, they are small love lumps or tiny dumplings made from the aforementioned pasta or potato but can be also made with egg, cheese, cornmeal or even breadcrumbs.

It is incredibly versatile because the gnocchi itself is there to supply texture to the dish and to sponge up the sauce you accompany it with. For that reason substitute soups that call for pasta with gnocchi. The sauce can be simple alfredo, a red sauce, a bolognese, some freshly grated parmesan, or even used to make cacio e pepe.

They are so popular that you can find variants in French, Croatian, Austrian, Polish, Brazilian, Argentinian, even Portuguese cuisines. For the curious, in Portugal they are called nhoque.

6. Saltimbocca

Last but not least is one that even those who are about the hot dog, hamburger, steak and potatoes life may have heard of or tried because it is, in essence, steak. Saltimbocca means “jumps in the mouth” because it is so incredibly life-altering delicious that you will go into auto-pilot when eating it. Have you ever gone out with friends who talk a lot and food comes to the table that is so delicious that suddenly everyone is quiet? Yes, that’s saltimbocca.

Ready for some taste buds to fire up? Saltimbocca is pan-fried, thinly sliced veal lined or wrapped with prosciutto and sage; marinated in dry white wine, olive oil or saltwater. Veal on its own is delicious, prosciutto on its own is delicious, whine on its own is delicious, so hey why not put them all together?

It is not uncommon to come across versions that utilize steak or chicken instead and if you are squeamish about using veal because you can look for this version or even ask a waiter if you can substitute it.

So, head out into the world foodie explorers and the next time you eat at an Italian restaurant and want to try something new or are feeling adventurous try one of these dishes.

If you end up finding something you really like, then let us know in the comments. If you don’t like it at all and you are now mad at me, let me have it in the comments. Let us know where you had and what you took issue with or really enjoyed about the dish.




Shared Living: Opening Your Home & Your Heart to Someone With Developmental Disabilities

Share your home and make a difference. HMEA is looking for kind, committed, and compassionate people in Taunton, Attleboro, Fall River and Greater New Bedford.

A Shared Living Provider is someone who opens their home and provides daily support and companionship to an adult with a developmental disability. Share your home and make a difference.
A Provider is a teacher, mentor and friend, helping the person to live a meaningful life at home and in the community.

In exchange for your support and companionship, you will receive a generous tax free stipend, excellent guidance and on-going training.

Qualifications include: a home, with an available bedroom, that is accessible to meet the needs of an individual, and Providers must have a valid driver’s license and a reliable vehicle.
CPR & First Aid certification are required, and will be provided. Applicants must complete a CORI.

For further information email SharedLivingServices@HMEA.org

Note: this is not for employment with HMEA but an independent subcontractor position supported by HMEA.

Need more information? Contact:
Mariano Gonzalez, Director of Shared Living, at mgonzalez@hmea.org




Considering a new career? The Advantage School of Real Estate is offering Fall classes starting September 14th

Kick Start your 2019 with a Career change!
Massachusetts Real Estate Salesperson course will be offered: Join us for our 2nd session which is starting on September 14th!

Tuition is only $299 with LIVE Instructors. The format will be 2 weekend/4 day course offerings. Learn from two of the areas premier experts, Michael Amaral and Brian Cormier who have a combined 31 years in local real estate. The local market is still red hot and primed for additional growth, why not take advantage? http://www.advantageschoolofre.com/about

Did you know that to become a licensed Massachusetts salesperson, you must complete forty (40) hours of education at a Board approved real estate school such as Advantage School of Real Estate? This educational course consists of various subject matters to provide you with the knowledge to schedule your state examination. This information is crucial to successfully obtain your license.

Once your education is complete, they will provide you with a “Candidate Handbook” which will contain verification of your completed education and information to make an appointment to take the salesperson examination with the Board’s test administrator. All information to take the examination will be contained in the Candidate Handbook. Upon passing the examination you will be licensed at the test center.

Our weekend classes make it easier to attend LIVE training with experienced and knowledgeable Instructors!

Click here to get started!

_____________________________________________________________________

Session #3

Class # 1: Sat- September 14th – 8:00am-3:00pm
Class # 2: Sun- September 15th – 8:00am-3:00pm
Class # 3: Sat- September 21st – 8:00am-2:30pm
Class # 4: Sun- September 22nd – 8:00am-2:30pm
Class # 5: Sat- September 28th – 8:00am-2:30pm
Class # 6: Sun- September 29th – 8:00am-2:30pm

_____________________________________________________________________

Advantage School of Real Estate
657 Quarry Street, Suite 30c
Fall River, MA 02723
Telephone: 508-686-1997
Tower Mill Building – 3rd flood behind Amaral & Associates Real Estate Office with plenty of Free parking and a convenient location

Follow them on Facebook.




Spotlight on Adriana’s Mexican Restaurant – fried snapper, Mexican steak and taco bowl

Looking for some amazing Mexican food? Here’s a look at the Pescado Veracruz (fried snapper), Grilled Mexican steak and taco salad at Adriana’s Mexican Restaurant at 1262 Acushnet Ave. in New Bedford.




Spotlight on Pub 6T5 – Short rib pizza, lobster roll and pulled pork

Here’s a look at the wine marinated short rib pizza, lobster roll and pulled pork sandwich topped with onion rings at Pub 6T5 on 736 Ashley Blvd in New Bedford.




VIDEO: Restaurante Algarve – Portuguese boiled lunch/dinner

Ever had a Portuguese boiled lunch/dinner? Joe, a New Bedford Fisherman, cook, and owner of Restaurante Algarve (128 County St), shows how they make it. Served from 9 am to 10 pm ONLY on Saturday and Sunday!




New Bedford Southcoast Open Air Market combines farm-fresh local produce and meats, handmade goods, handcrafted foods, and live music, July 20

The Southcoast Open Air Market’s goal is to provide a gathering point for our town and surrounding communities, centered around everything fresh, local, and handmade. We feature a rotating selection of handmade goods, handcrafted foods, fresh produce and meats, and live and local music. Come check us out on July 20th at the Custom House Square from 10:00am-3:00pm!

See a photo gallery that shows the amazing variety of produce, artisans, and more.

Custom House Square

21 Barkers Lane,
New Bedford, Massachusetts

Website: southcoastopenairmarket.com/
Facebook: facebook.com/SouthcoastOpenAirMarket/
Facebook Event Page: facebook.com/events/641939862996065/

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