Rebel Anchor

As the first whispers of spring breathe life into the desolate canvas of winter, it’s time to awaken Aeris, my steadfast 1971 C&C Sailboat, from her slumber. Named after the Greek word for “air,” Aeris symbolizes not just the rejuvenation that comes with the season but also the new beginnings that beckon from the horizon. Spring, in its eternal wisdom, offers a fresh start, an opportunity to set sail into uncharted waters, propelled by the zest of new adventures and the allure of culinary discoveries.

This year, as Aeris stretches her sails against the backdrop of Long Island Sound, our quest transcends the mere embrace of open seas; it’s a pilgrimage in pursuit of the most sublime food the coast has to offer. Each harbor becomes a gateway to flavors untasted, stories untold. The ritual of preparing Aeris for her journey is as much a part of the adventure as the voyage itself. It’s a meticulous dance of checking riggings, polishing her hull, and ensuring the sails are primed to catch the season’s first gusts.

This isn’t just a sailing trip; it’s a gastronomic expedition on the high seas, a relentless pursuit of freedom and flavor. Join us as we navigate the waters of Long Island Sound, where each stop is not just a destination but a sensory revelation. Aeris isn’t just a sailboat; she’s a vessel of dreams, a harbinger of new beginnings, and your ticket to the ultimate spring renewal. Let’s set sail on a journey where the thrill of discovery is matched only by the pleasures of the plate. Welcome aboard the most epicurean adventure of the season.

We have arrived on the eve of a holiday that speaks to the working class here in America. It is palpable as we walk into Donahue’s, a local watering hole in Madison Ct. We sit with Dave and talk about the rich history of his restaurant. He wears a Guinness T-shirt and we are surrounded by the faces of his family whom have watched over the place since at least 1979. We see smiling faces and faded photographs watch smiling diners enjoy rich dishes and hearty portions. A fireplace castes warmth among the gastronomic masses and its light dances to the rhythm of a busy kitchen pumping out food like a machine. The scene is set, but we are here for the food.

Dave and company have been making Corned Beef and Cabbage since they opened and it shows. We are presented with a round cut brisket that has been slowed cooked for hours and is fork tender. The cabbage is quartered and still retains the firmness that it was entered into balance of preparation as a late comer. A sure sign that the kitchen knows its business. Carrots and potatoes round out the dish and the brine is a perfect mix of a little bitter and a little sweet. As a whole the dish has an essence of salty but doesn’t make itself overpower the flavors as if it were the main event. A fantastic feat considering that the “corn” in corned beef refers to the size of the salt traditionally used to cure it. The beef itself is normally a brisket which is a pretty tough cut of meet. In this case the fork slid right through it and a knife was just an afterthought. Everything was washed down with a Guinness. A stout beer for a stout meal.

While I was there I had to try the chowder. Recently I participated in the 2024 Madison Souper Bowl. I lost to Donahue’s by a place in two categories. Donahues took 1st place in the Judging, and 2nd for People’s Choice. Our humble little project grabbed 2nd in the Judging and 3rd for People’s Choice. You know I had to see what I lost to. So Dave happily brought out a crock of his award winning New England Clam Chowder to let me try. It was topped with Sherry to elevate the flavors. I have never been prouder to lose to the competition. The clams were fresh and plump. The broth was a stark white with the right amount of dill. The potatoes soft and silky. Dave has had his career to perfect the recipe and it shows. We were on the clock however, and I could feel the weight of our Boston Overlords gaze as it urged us on with our whirlwind local stops on the eve of St. Patrick’s Day. Onward and up.

There are just times I am a bit biased. Okay, when it comes to places where I am comfortable I am usually biased. Edd’s Place is the place. The first time I walked into the place on a dreary, cold, and ominous morning before I headed across the sound on my very first trip to Long Island, I was met with a blast of delicious smells invading my exhausted senses. I found an industrious woman roaring through her kitchen banging out plates like a champ in a perfect rhythm. I said hello and got a blank stare in return. I ordered probably the most delicious chicken and biscuit sammich I had ever had this side of the line and it changed the feelings of the day. Now regardless of sail time. I must stop in and get a chicken and biscuit sammich before every trip. Liz has a gift and passion for what she does and her food speaks for itself. Yet, I digress. We arrived for a reason. It is the eve of St. Patrick’s and we must see what the hype is about.

Liz went a little differently with what she did, but it is nothing less than what I expected. She cooked everything low and slow as was to be expected. The difference is that she sliced the corned beef really thin but stacked it high nonetheless. The cabbage was well cooked but shredded. The potatoes were multi colored and added additional color to the plate. It is smart. She is a one woman powerhouse in the back kitchen most of the time so she shreds her cabbage just as she does for her coleslaw. Her corned beef is thin so she can make a plate or a sammich with ease and minimal additional prep.

I sat down and took in the epic view of the water as the sound of the distant record player blasted some Willy Nelson. It was just the day for it. A classic for sure. Liz’s sister brought be one of their “Phostess” cupcakes which are Gluten Free and much better than the big box company version. I saw my reflection in the shiny chocolate ganache for a minute. A voracious being of teeth bent on cupcake destruction. Then it was gone. The image remains as I contemplated just buying the plate of them, and running amuck through the marina face full of cupcakes and shame. At least there would have been cupcakes. I bid farewell to Liz on the way out the door and received a smile. I have been there enough. So I get those now. I wanted to stay longer and read a book and enjoy some coffee, but there was boat work to be done. My mind began to race with all the responsibilites and worries of the day. The magic spell was broken and we were back to reality. The St. Patricks day corned beef cannonball run was over. It was on to choosing bottom paint, checking rigging, bilge cleaning, taping battens, and scrubbing winter mold.

Thanks for hanging with me here. Follow along if you like what you have read. Throw mw a follow on the You Tube Channel as well as here. We are just getting started and I can feel the energy and anticipation as things get rolling. It is a time of beginnings. A great wave that has risen from the depths and is gaining speed to peak at a destination yet unknown but somehow ominous and interesting. Be Well. Till next time. -Joe