Friday, July 3, 2009

Hay For Sale…And What The Heck Happened With My Last Posting???

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Greetings Everyone;

We have had soooo much rain here in the Northeast that my 2-acres of grass more resembles a hay field then it does a lawn. If I can’t get it mowed by the end of this weekend, I’m going to have to bail it and sell it as hay!!!

I do not know what happened with the last Blog post. Apparently some of you received it in your email, while some of you received the previous one and still others did not receive anything at all. I just love modern technology – don’t you? I’m hoping that this post will go according to plan – I’ll keep my fingers crossed!

This Weeks Musings:


Maine Wild Blueberries – Healthy and Oh-So-Tasty…
A recent study by the National Berry Crops Initiative (NBCI), presented at the Berry Health Benefits Symposium shows that wild blueberries have been central to research exploring the role of diet in disease prevention and management of age-related health risks. Recent discoveries attribute potential health benefits of the wild blueberry to antioxidants such as anthocyanin, anti-inflammatories and other natural compounds found throughout the deep blue wild blueberry. Wild blueberries have the highest antioxidant capacity per serving compared with more than 20 other fruits. Antioxidants help protect against disease and age-related health risks by battling against free radicals - unstable oxygen molecules associated with cancer, heart disease and the effects of aging.

What the study did not point out is the simple fact that wild blueberries are just so darn tasty and easy to enjoy…either by themselves, with breakfast, lunch, dinner or night-time snack. And we ALL know that Maine wild blueberries are some of the Best the world has to offer – so make sure that you load up on Wild Maine Blueberries whenever you see them in the grocery store or Farmer’s Market!

I have included a wonderfully delicious recipe for Warm Brie with Wild Maine Blueberry Chutney this week for your enjoyment.


A visit to Feile Restaurant in Wells, ME…

Recently, Cindy, my daughter Jessica and I found ourselves in the mood for some Irish fare and wanted to check out the new Feile (pronounced “FAY-luh” – which means feast day) Irish Restaurant and Pub, located on Route 1 in Wells, Me in the former Mexican restaurant “Marcia’s” location.

A new paint job both inside and out, some new landscaping and some new decor inside certainly do a lot to spruce this property up a bit.

Upon entering, we were greeted by a group of enthusiastic, albeit young, staff who appeared more than eager to attend to our needs. The pub was relatively busier then the dining room on this particular Thursday evening.

Our hostess showed us to a nice sized table in one of the small dining rooms in the front section of the building. Classic Irish music played out of the speakers as she handed us our food menu’s as well as our beer & wine menu’s…which I thought a bit odd that each of us would be handed one as I am accustomed to one per table. I quickly realized that the beer selection is so massive that it makes sense for each patron to have their own. Let me say this clearly – if you cannot find a cold beer of your liking at Feile, then you won’t find it anywhere in Southern Maine! The wine list is minute in comparison – and could be extended a bit to include some more depth of selection!!!

Upon first glance of the dinner menu, I have to admit that I was a bit disappointed by the selection as such items as “Buffalo Wings”, “Loaded Potato Skins” and “Spicy Beef Chili” seemed to jump off the page and SHOUT anything BUT Irish fare to me. Once I readjusted my focus though I discovered items such as “PEI Mussels steamed in Red Ale”, “Guinness Beef Stew”, “Bangers and Mash”, “Shepherd's Pie” and “Crispy Pork Belly with Garlic Mashed Potatoes” – okay, that’s better!!! Further into the menu one finds some “New England Favorites” such as “Shrimp and Grits”, “Seafood Mac n’ Cheese”, “Oyster Po Boy”, “Fish n’Chips” and others.

Cindy & Jesse shared an order of the PEI Mussels steamed in Red Ale with fennel, garlic and oven-roasted tomatoes which they both enjoyed.

I tried the Buttermilk Fried Oysters that were dusted in cornmeal and served with a Granny Smith apple slaw and what was supposed to be a curry aioli, but the amount was so scant that one could not really get an accurate taste of the curry. The idea behind this dish is a solid one but the cornmeal did not adhere itself to the oysters very well and so I basically had deep fried oysters with cornmeal dust and some wonderfully julienned apple and a drop of curry colored matter on the plate.

For entrees, Cindy tried the Shrimp and Grits which she loved and ate every morsel of. Jesse had the Traditional Caesar Salad with Seared Salmon which was perfectly cooked and she fully enjoyed the freshness of the dish. I had to try the Crispy Braised Pork Belly which again was delightfully cooked, although the potatoes were no more than room temperature when my entree arrived – they were flavorful and well prepared just the same.

Service was friendly and attentive throughout our meal. Although the staff is young and could use a bit more “nuts & bolts” training, one could not but notice that each and everyone of them was happy to be there, wanted to do a great job and to make sure that each guest left feeling happy.

The atmosphere is nice and cozy but there is little in the way of soft surfaces…the walls, ceilings and floor are all hard so even the slightest of sounds is magnified – we could hear every foot step by every person (guest and staff) the entire time. I can imagine that when busy the noise level is simply going to increase greatly. At present, Feile is not a place to go for a quite, romantic dinner, although this could easily be changed with a bit of decor revamping.

All-in-all, I would have to say that we enjoyed ourselves at Feile and would most certainly return. We visited shortly after their opening and I am sure that they will quickly work out the few little mis-steps that we encountered on our visit. It is easy to see that there is some real talent in the kitchen and a true desire on the part of the floor staff to be extremely accommodating to their guests.

Feile Restaurant and Pub
1629 Post Road, Wells ME

RATES: Spoon3 Would certainly try again.


A weekend in Boston and the food is fine.

This past weekend, Cindy and I enjoyed a lovely time in Boston. On Saturday, we visited the Phantom Gourmet’s Annual Beach Party & BBQ Cook-off, held at Suffolk Downs, which was a whole lot of fun. There were BBQ Champs from as far away as Australia and from all over the USA – one can only consume so much BBQ though so after nearly bursting at the seams…Cindy and I retreated out to the track and watched several of the races.

Having been my first time to Suffolk Downs, I must say that I was rather impressed by the condition of the track and the manicured infield. We had a blast watching the horses parade by before each race…we picked our favorites based on the colors of the jockeys outfits – needless to say, that was not a winning strategy. We actually only placed one - $2 bet, but we still had a lot of fun just the same.

For dinner that evening, we had planned to dine at the “Top of The Hub” but we were still so stuffed from all the BBQ that we instead opted for some lovely sushi from a new Market Basket in Chelsea and we enjoyed it in our hotel room. I have to say that this was the best sushi I’ve ever experienced from a supermarket in my life. We met the owner of this little place, located within the supermarket. She was a delight and very enthusiastic about the quality of her product, which was being made as we stood there…fresh is an understatement. All the fish was certainly “restaurant grade”. It fit the bill nicely.

East Coast Grill and Raw Bar east coast grill

For Sunday Brunch we found ourselves visiting East Coast Grill and Raw Bar in Cambridge. What a funky little eatery this is, owned by notable chef Chris Schlesinger who is a staple in the Boston area. Although it is predominantly a seafood restaurant at night, on Sunday’s it transforms into a South-of-the-border watering whole…and it was fun, delicious and upbeat. The East Coast Grill and raw Bar claims to have the world’s largest “Bloody Mary Bar” where guests can go and assemble their own concoction from various tomato inspired juices, salsa’s, spices, fruits, etc.

Cindy absolutely savored the “Breakfast Platter” - with 3 Eggs any style, Black Beans 'n Rice, Mango-Avocado-Hearts of Palm Salad, Fried Plantains, Rojo & a Warm Flour Tortilla

The “Tortilla Rellenas Con Pato Loco”- Smoked Duck 'n' Jack Cheese over Salsa Verde & Salsa Roja, Queso Fresco & Guava Paste caught my eye, but then again, anything made with duck tends to do that to me.

Both entrees where huge and delicious and worked beautifully with the wonderful Bloody Mary’s, oh, and the coffee was delicious and robust as well.

East Coast Grill & Raw Bar
1271 Cambridge Street
Cambridge, MA 02139

RATES: Spoon4 Would certainly check out brunch or dinner here, also make yourself a Bloody Mary!!!

After Brunch the day was spent touring the Museum of Science, which we needed to work off some of the calories we consumed over the previous 24 hour period! It had been years since we visited the museum and it was a fun packed afternoon. There is just so much to see and discover here. The Boston Museum of Science should be on everyone’s list visiting the Boston area!!!


Murphy-Goode – not so Goode for me!

Well, the Goode folks at Murphy-Goode Winery have made their first “elimination cut” down to the Top 50 Candidates and decided that yours truly was not what they were looking for in a Wine Country Correspondent. Although I would love to have continued on, I would like to congratulate the 50 well-qualified candidates who did make the cut. It was an exciting exercise and I feel that I learned an awesome amount about social media marketing and hopefully that will help me to continue to enhance this blog and my future writings.

I would be amiss if I didn’t take a moment and thank EVERYONE who cast a vote for me during this process…I was so moved by the number of emails and words of encouragement from all of you – Thank you so very much!!! So I’ll just have to “eat, drink and blog” on my own dime for a little longer and California will have to wait for the GYPSY KITCHEN to make it’s way out west.


Until next time,

Chef John (aka the Gypsy)


Please feel free to pass this on to all your friends, family members and/or associates!!!

The "GYPSY KITCHEN" is the traveling culinary adventure of John and Cindy Hughes who are cruising the backroads and forgotten highways of America in a 36–foot motorcoach searching for wonderful, interesting regional foods and delicious culinary treasures…Please come and join us!


BrokenSpoon = Hopeless, Would Definitely Not Return
Spoon1 = Needs Work, Most Likely Would Not Return
Spoon2 = Good Basic Find, Things Could Be Improved, Would Probably Try Again
Spoon3 = Good Basic Find, Things Could Be Improved, Would Probably Try Again
Spoon4 = Better Than Expected, Great Choice, Would Definitely Revisit
Spoon5 = Totally Blown Away, Every Point Exceeded Expectation, Would Drive
Out-Of-Way To Revisit

Sunday, June 21, 2009

You Want Chicken Recipes And Pepcid “Friendly” Dinner Suggestions – Do You?

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Greetings Everyone;

Well, I have absolutely no idea why when I originally posted this weeks blog that the June 1st blog was emailed out to all of you!!!  Modern technology is such a wonderful thing, isn’t it?  Anyway, I am reposting this weeks blog in hopes that it will correctly be sent out to my faithful and delightful subscribers – my fingers and toes are all crossed…here goes!!!

And a GREAT BIG Happy Father’s Day goes out to ALL fathers out there…hope you have a wonderful day!

This Weeks Musings:



I’d really like to thank all of you who emailed me and wished me a quick recovery from my cold…I’m feeling much better thank you.

It was shocking to say the least, to hear from so many of you asking if I could include recipes that involve chicken.  I never realized just how many people like to cook chicken on a somewhat regular basis.

I was talking to my sister, Kathy, and even she admitted that she cooks chicken about 3-4 times per week and could really use some new recipes.  After Googling the subject, I was astounded to learn that there are over 100,000 searches per month for “chicken recipes”

So beginning this week, The GYPSY KITCHEN will be featuring at least one, easy to prepare “CHICKEN” recipe for all to enjoy.

I also heard from a dear, life-long friend who asked if I could include some “less spicy” recipes for those whose stomachs are somewhat “spice challenged”.  So I will be including at least one “PEPCID FRIENDLY” recipe each week as well.

You ask…I deliver!!!  How’s that for service?

I should also thank everyone who has helped me simplify my blog writing by joining the new, improved email subscriber format – a Great BIG THANK YOU for that!!!

Oh, and by the way…the Chile Relleno Frittata turned out pretty well.  Yes I could have cut back the jalapeno a bit, but it was still a real treat for me.


 PICT0042 037


Well, I’m glad to report that I survived the weekend at Bonnaroo in Manchester, Tennessee and I’m also very glad to report that I was not the oldest attendee, not even close. As a matter of fact, most of the performers were older then me. 

PICT0013 008

My daughter, Jennifer had an original list of 29 musicians that she wanted to see over this 3 1/2 day music festival…along the trip she had narrowed that down to 19!  We actually took in 11 performers in all which was just about as much as one physically could and still leave time for sleeping and eating (both optional requirements for many attendees)!

PICT0140 078

PICT0225 044


Musical highlights were certainly “Phish”; Jimmy Buffet and the Coral Reefers All-stars with Ilo; Bruce Springsteen and the E Street Band; Elvis Costello; Government Mule; and Bela Fleck & Toumani Diabate…each very different but enjoyable all the same.

PICT0049 044

I have to say how impressed I was with the level of planning and organization that obviously went into putting this festival together for upwards of 50,000 attendees.




Yesterday found us on the water off Walker’s Point with a stiff breeze at our backs.  It was really nice to be back on the water…how easy it is to forget just how beautiful the coast of Maine truly is.  We brought along some delightful triple cream Brie cheese, some lovely crackers, a crispy Granny Smith apple and a bottle of Murphy-Goode Liar’s Dice Zinfandel (hey, I’ve got to re-acquaint my palette on the pleasures of Murphy-Goode wines - don’t I ?)  This is one of my all-time favorite afternoon treats – simple, but oh so yummy!

It’s also very friendly for the Pepcid A.D. crowd (hint, hint).



 Mias Logo


Cindy and I had the pleasure to dine at Mia’s at Pepperell Square in Saco, Maine the other night.  (A quick disclaimer…Steve Rogers, chef/owner was a former employee of mine and is someone I consider a good friend). 

Even so, we had a fantastic dinner!!! For appetizers, we were treated to a bowl of wonderful Maine mussels in a fresh, fragrant broth with just a hint of spice.  We shared the Poached Pear and Gorgonzola Salad, which we absolutely loved.

For dinner, Cindy had to have the Coriander Encrusted Tuna served with fingerling potatoes and a romesco sauce of green olives.  WOW!!!

I was drawn to the Seared Duck Breast which was served with an accompaniment of sautéed vegetables, a rice-onion pancake and a delightful cherry gastrique.  This dish was so lovely, I did not really want to share any of it with Cindy – but of course we shared!

A nice bottle of Poggio al Tufo ‘Rompicollo’ complimented both entrees. 

Steve was so gracious to send over both the Apple Crostada as well as the Kahlua Chocolate Truffle Cake along with our coffees.

Steve and his dad, Rick do all of the cooking and everything is made from scratch on a daily basis.  Mia’s is a small eatery of around 24 seats and can fill up quickly on any given evening so recommendations are always a good idea.


If you haven’t given Mia’s at Pepperell Square a try, or if it’s been awhile, you owe it to yourself to pay a visit sometime soon.

Mia At Pepperell Square rates:


For a lovely night out call 207.284.6427



 Rob Evans


Last month, the James Beard Foundation awarded the title “Best Chef in the Northeast” to Portland’s very own Rob Evans of the infamous Hugo’s Restaurant located on the corner of Middle Street and The Franklin Street Arterial.


Any genuine “foodie” has heard of Rob and/or Hugo’s over the years, Rob has been nominated for this award three times now.  Rob’s food is refined yet approachable; unique and imaginative yet understandable; flavorful yet subtly delicious. 

Rob is an inspiration to all chef’s, both professional as well as home cook variety.  Rob never cuts a corner nor simply rests on his accomplishments – Rob continues to push himself to be great each and every day.

We Mainer’s are so very fortunate to have the kind of talent demonstrated repeatedly in the kitchens of Hugo’s, 555, The Back Bay Grill, Primo’s, Arrows, Solo Bistro Bistro, The White Barn Inn, Blue Sky and others but for me, the real reason Rob is so deserving of this prestigious award is the simple fact that he is so down to earth and easy going.  As he has said before of Hugo’s “we’re just a mom and pop business”.

Congratulations Rob for a job well done.  Your patrons and foodie fans from all over the world are proud of your efforts as well as that of your wife and your staff.  The James Beard Foundation hit the nail-on-the-head with this selection!!!




For those of you who haven’t been following the whole Murphy-Goode competition, here is my “Murphy-Goode Really Goode Job” application video –please take a minute (really, it’s only a 60-second video) and see what the heck I’m rambling about.  Please also feel free to pass it along to others.


Until next time,

Chef John (aka the Gypsy)

John Hughes #4

Please feel free to pass this on to all your friends, family members and/or associates!!!

The "GYPSY KITCHEN" is the traveling culinary adventure of John and Cindy Hughes who are cruising the backroads and forgotten highways of America in a 36–foot motorcoach searching for wonderful, interesting regional foods and delicious culinary treasures…Please come and join us!


BrokenSpoon= Hopeless, Would Definitely Not Return

Spoon1= Needs Work, Most Likely Would Not Return

Spoon2 = Good Basic Find, Things Could Be Improved, Would Probably Try Again

 Spoon3= As Expected, Good Choice, A Few Things Could Be Better, Almost Certainly Visit Again

 Spoon4= Better Than Expected, Great Choice, Would Definitely Revisit

 Spoon5= Totally Blown Away, Every Point Exceeded Expectation, Would Drive Out-Of-Way To Revisit

Monday, June 1, 2009

Recovering from a weekend cold, no energy, taste buds shot - What’s for dinner?

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Greetings Everyone;

This weeks topics:

This past weekend found me lying in bed or lounging on the couch trying to fend off a Spring cold…the cold won!

With several hundred TV channels to choose from, it is shocking to realize that there really is very little worth watching. One can only consume so much of “The Deadliest Catch”, “House” or “NCIS”!

It’s now Monday morning and for the first time in five days, I am feeling at least better then the day before! I have so much to do, to get done, to get ready for – and being laid out for more than half a week doesn’t keep me on track at all.

Yesterday was the first day in several that I actually felt hungry and wanted to eat…but everything was so bland and tasteless until I realized that it wasn’t the food but my palette. I could feel the textures of the food but not the flavors – how depressing!!!

I woke up this morning with the idea for a really nice dinner frittata based on Mexican Chile Relleno’s and I really want to try it out but am concerned how it will turn out.

If I prepare it the way I think it should be made, I might not be able to taste the rich, complex flavors of the cheese, jalapeno, tomato, onions, etc. If I over-power the dish with too much spice, I might blow Cindy’s taste buds right out of her head, just so I can experience just a little taste. It’s horrible being a chef with a cold!!!


Anyway, here’s the recipe for Chile Relleno Frittata and the recipe for Pico de Gallo Salsa.



I need to thank all of you who have taken the time to cast your vote for me for the Murphy-Goode “Really Goode Sonoma Wine Country Lifestyle Correspondent” job.

At present, I am among the “Most Popular” and “Most Viewed” candidates and last week had a 30-minute telephone interview which went pretty well, I think. Next step is to write a 500-word essay as to why I would make the BEST Murphy-Goode Sonoma Wine Country Lifestyle Correspondent.

I only have to write this essay if I make it to the “Top 50”. From there I would need to make it to the “Top 10” who will then be flown out to California for a 3-day interview/challenge/elimination process.

At present. there are over 220 applicants for this “Dream Job” and many are certainly well qualified for the position…so I just have to keep me fingers crossed and my head focused on moving forward.

This would be such a GREAT opportunity for me personally as well as professionally. It has been almost 30 years since I lived in California and I’d love to revisit and learn even more about Sonoma; wine-making in general; about the Murphy-Goode story and to enhance my writing, blogging and social media skills.

Here is my “Murphy-Goode Really Goode Job” application video if you haven’t seen it or would like to pass it along to others.



On Tuesday, June 9th The GYPSY KITCHEN is leaving the barn en route to Manchester, Tennessee for Bonnaroo 2009 Music and Arts Festival (think Woodstock only larger and more commercial).

I’m traveling with my oldest daughter, Jennifer, who has wanted to attend this annual event for years…it should be interesting to say the least.

Although I have been told that I will most likely not be the OLDEST person in attendance, I will most certainly be ONE of the “elders”.

Hey, even an “old fart” can enjoy Bruce Sprinsteen and the E Street Band; Elvis Costello and even a lil’ Snoop Dogg every now and then.

Do not expect any recipes for “brownies” or “magic mushrooms” coming from this post soon!!!


farmers market

It’s June and even here in Maine, Spring is in full bloom (even if we did have frost in the foothills last night). Fiddleheads, asparagus, arugula and other leafy greens, carrots, green onions, radishes and rhubarb are all beginning to find there way to market locally. Here in Kennebunk, the Farmer’s Market is getting larger and fuller each week, as I’m sure is the case across most of the country.

Each week local farmers, gardeners, cheese makers, bakers, jammers and even the candlestick makers bring their wares to town. It’s such a wonderful treat to be able to chat with and learn from these crafts-people. I find it inspiring and regenerative to spend an hour or two hopping from booth to booth and discovering what Mother Earth has bestowed upon us for the week.

I encourage everyone to partake in their local Farmer’s Market as often as possible. The food is always fresh, most of the selections are all-natural if not totally organic, the pricing is very competitive and your doing something to help keep dollars in your community.

For those living in Maine, here is a link to info about the Maine Farmer’s Markets, with schedules, times and locations.


Old Port Fest

Sunday, June 7th., 2009 – Portland, Maine’s West End Neighborhood Association will be attempting to secure a place in the Guinness Book of World Records by building a record setting 60 foot long Linda Bean’s Perfect Maine™ Lobster Roll. And its all for a good cause!

The Guinness World Record™ attempt will take place between 11:00 AM and 1:00 PM
on Commercial Street during the 36th. Annual Old Port Festival. The event will be witnessed and certified by Portland’s Mayor, Jill Duson and the Executive Director of the Maine Lobster Council, Dane Somers.

The idea to build the world’s longest lobster roll as a fund raising event was inspired by
children who frequent the Reiche Library in Portland’s West End. Michael Whittaker, a
librarian and member of the association couldn’t help notice how excited the children
would get when looking through the Guinness Book of World Records.

After the lobster roll arrives on a flatbed trailer, it will be cut into 4-inch thick slices and sold to raise money for the West End Neighborhood Association’s Swimming Scholarship Fund.

The funds raised during the event will benefit nearly 250 children that live in Portland’s
West End which is considered the most demographically diverse neighborhood in the
state of Maine in terms of race, income, education and country of origin.

For a $20.00 donation, festival attendees will receive an official Guinness Book of World
Records certificate of authentication and be served a piece of the Linda Bean’s Perfect
Maine™ Lobster Roll along with a beverage and a bag of potato chips.

The “Old Port Festival” is always a ton of fun and excitement and I encourage everyone to come enjoy a day in one of the Country’s Best City’s, to walk along the cobblestone side streets, to mingle with visitors, spectators, vendors and merchants and get re-acquainted with Portland…but come hungry and make sure to partake in a slice of what is sure to be a new World Record.

For more information check out the
2009 Old Port Festival Website.


pico de gallo

This Weeks Recipe(s):

Chile Relleno Frittata Recipe

Pico de Gallo Salsa Recipe

Until next time,

Chef John (aka the Gypsy)

John Hughes #4

Please feel free to pass this on to all your friends, family members and/or associates!!!

Sunday, May 10, 2009


Greetings Everyone;


By now many of you are aware that I am a contestant/applicant in the Murphy-Goode Winery’s “A REALLY GOODE WINE COUNTRY DREAM JOB” talent search/contest.

As of this writing, I am one of fifty-one contestants who have successfully completed the application process as well as submitted a one-minute (or less) video showing what makes each contestant-hopeful truly qualified for this “DREAM JOB”.

Anyone following the competition at “A REALLY GOODE JOB” website will notice that each applicant has been assigned a specific application number, mine happens to be “A REALLY GOODE JOB APPLICANTION 256” and might ask themselves - how can there be only fifty-one (51) active applicants and yet the application numbers are now as high as 400?


Well, in all the excitement surrounding this competition, it appears that not all applicants have taken the time to read ALL of the requirements associated with the application process. Some “would be” applicants only submitted the application without submitting a video; some submitted pictures instead of video; and still others have submitted videos being over 60-seconds in length. It just goes to show that it pays to read the “fine print”!

There are active applicants from Maine (yours truly) all the way to Hawaii and everywhere in between. Applicants range in age from young “twenty-somethings” all the way up to the “fifty-somethings” gang (I happen to be in the latter age group, although I have yet to acquire my AARP card).


At first, the active applicants could be viewed and followed on but no voting was allowed, but a of a few days ago, the people at “A REALLY GOODE” opened the site up to allow visitors to click on, view the applicants and to cast their votes as to who they believe would be the “perfect” Murphy-Goode Winery correspondent (only one vote per email address – to keep it on the “up-and-up”).


On or around the middle of June of this year, the list of candidates will be widdled down to the “Top 50 Candidates” and then there will be another round of voting by the public. The list is then culled further until the “Top 10 Candidates” will be announced around the third week in June.

Once the “Top 10 Candidates” have been selected, those ten hopefuls will travel to Healdsburg, California for a round of personal interviews – and I suspect some interesting and fun challenges. The final candidate selection will be announced on July 9th with work (for the lucky winner) to begin on August 1st and will last for a six-month period.

What this “DREAM JOB” will entail:

  • MG-Vineyard
    Exploring the Murphy-Goode vineyards as well as discovering the Sonoma County Wine Country in general, visiting both well-known destinations as well as those “off-the-beaten-path” jewels. (Does this sound like The GYPSY KITCHEN’s vision?)
  • MG-TastingRoom
    Tasting wines and meeting visitors in the Murphy-Goode tasting room. (Do you think that I am qualified?)
  • MG-Harvest
    Learning and living the winemaking life and seeing first hand “how-it’s-done”.
  • MG-DavidHeady
    Working with David Ready Jr.,Murphy-Goode’s winemaker, develop a new commemorative wine based on this “DREAM JOB”. (I love this idea.)
  • CwJweb
    Writing about the adventure through media outlets including weekly blogs, video and photo diaries, Facebook, Twitter and others as well as serving as the Murphy-Goode spokesperson for media interviews. (Think “The GYPSY KITCHEN Blog”, “The GYPSY KITCHEN Youtube page”, “The GYPSY KITCHEN website”, “The GYPSY KITCHEN Photo Album”, “The GYPSY KITCHEN Facebook page”, “The GYPSY KITCHEN Twitter page” as well as my appearances on local, regional and national TV and radio throughout the years.)
  • MG-Raptor
    Helping to track the local owl and raptor populations that inhabit the Murphy-Goode vineyards, which are important assets in the practice of sustainable farming. (Did I mention that I served on the board of directors of our local animal welfare shelter for years?)
  • MG-Picnic
    Find and explore local picnic and camping areas in Sonoma County – did you know that wine tastes wonderful in the wild outdoors, especially around a properly controlled campfire? (Doesn’t this sound very similar to what “The GYPSY KITCHEN” has been doing since early January of this year?)
  • MG-liarsDice
    And last-but-not-least, playing Liar’s Dice (think “Texas Hold’em with the use of dice instead of playing cards) in the Barrel Room while enjoying great wine and even better companionship. (Several of you have experienced my Texas Hold’em and/or Liar’s Dice savvy – or lack thereof.)

So right now there are 51 eager and hopeful applicants praying, asking, pleading and sometimes begging for friends, family, co-workers, people at the grocery store, people they have yet to meet to please, Please, PLEASE cast a vote for them by logging onto “The REALLY GOODE JOB” website and submitting their email address.

Perhaps you’re thinking that I would make the “perfect” Murphy-Goode Winery correspondent and would like to cast your vote for me – which I would GREATLY appreciate! You could do so by simply clicking on this link: “A REALLY GOODE JOB APPLICATION 256”.

Until next time,

John Hughes #4

Chef John (aka “The GYPSY”)

John Hughes resides in Kennebunk, Maine with his wife, Cindy, and family when he is not exploring America in “The GYPSY KITCHEN”.