Photo Credit: Elizabeth Cecil
The Newes From America not only offers great food and entertainment, but they also host a fun “wooden nickel program”! Read more about it below! The Newes from America, a year round pub in the heart of Edgartown offers a variety of foods that can please anyone’s food palette. The Newes from America also offers New England’s Best Award Winning Brews. At the Newes you get one wooden nickel for each short draught you purchase and two wooden nickels for each tall draught you purchase. If you collect 500 your name goes on our Declaration of Distinction and you’ll have use of our custom Tankards. This Tankard is displayed at the bar, ready for you to drink from whenever you come in! If you collect another 500, then your name goes on our Declaration of Superiority, as well as on our brass plaque on one of our bar stools. We encourage “team” collecting, but only one person reaps the rewards!
See you at the Pub!
And the Seafood Chowder winner is…Jasper White’s inspired chowder from popular book 50 Chowders, Chef Doug of The Newes Pub put his own twist into this year’s award winning chowder South East Coast Portuguese Fish Chowder. Chef Doug, aka “Bubbles” has been living on this island since the 80’s and knows how to get to people’s bellies.
This two day fish chowder recipe preparation starts off with hours of prepping, getting that chowder stock perfect with flavor. Lastly Georges Bank Fresh Haddock is placed into the stock and simmered on low until the Island Clam Chowder Contest for Christmas in Edgartown. So what makes this Chowder the “best Seafood Chowder” according to the Annual Red Stocking Clam Chowder Contest? Chef Doug says, “Take the time to do it up right.” He has been cooking up Portuguese cuisine for years and thought this would be a great recipe for the contest.
Portuguese Fish Chowder
Adapted from: Jasper White’s 50 Chowders
- 3 tablespoons extra virgin olive oil
- 1 bay leaves
- 1 tablespoon finely chopped garlic
- 2 medium onions, chopped
- 2 medium green bell pepper, chopped
- ¼ teaspoon ground allspice
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 cups fish stock
- 2 cups canned whole tomatoes with juice, pureed
- 3-4 links of spicy chorizo or andouille sausage, casing removed and sliced
- Sea salt and freshly ground black pepper
- 2 pounds skinless haddock
- ¼ cup finely chopped cilantro
- 2 tablespoons finely chopped parsley
- Heat the oil and bay leaf over medium heat and cook for about 5 minutes. Add garlic, onions, green pepper, and all spice and stir until onions are translucent.
- Add chopped potatoes and stock for about 10 minutes (if stock doesn’t cover the potatoes, add enough water to cover them).
- Reduce the heat to medium-low and add tomatoes, sausage and season with salt and pepper.
- Add fish at the last minutes, only needed 5 minutes to cook. Finally stir in the cilantro and parsley.
- Serve immediately or freeze in quart containers once cooled. To reheat, do not boil chowder.
One of the popular specials served at the Newes, similar to the Chowder is the Fisherman’s Stew , served on Fridays, this is a similar variation the Portuguese Fish Chowder. It’s a fish lover’s dream packed with fresh shrimp scallops, lobster, and haddock!
The rest of the week, the Pub offers popular specials, such as Prime Rib Saturday, Seafood Sunday, Meat Loaf Monday, Burrito Tuesday, Chicken Pot Pie Wednesday, and Chef’s Choice Pasta Thursday.
See you at the Pub!