CAPE ANN MAGAZINE
Source: https://capeannmagazine-cnhi.newsmemory.com
New chef shapes dining experience at The Cut
As we count down to the holiday season, The Cut is closing out 2024 with the introduction of a new chef and culinary experience and exciting plans for the vast and versatile space.
Reflecting on the new Gloucester entertainment venue’s first year with passion and pride, CEO Tom O’Grady says that he is grateful for all of the support from the community as he and his team built up the core business of music and food.
The Cut has welcomed many touring and local musicians since opening last December, with O’Grady listing such highlights as fundraisers for local charities, storytelling, dancing, comedy, recording sessions, dining at the gastro pub, trivia, and a rocking and robust array of entertainment.
“It’s a true passion project,” says O’Grady, who adds that an anniversary celebration is the works for January.
He is especially excited to introduce The Cut’s new executive chef, Justus Dunton.
“Justus grew up in Cape Ann and knows all the fishermen and farmers in the area,” O’Grady says.
Dunton has worked in kitchens in Cambridge and Los Angeles, honing his skills under the mentorship of East Coast Grill’s Jason Lord and celebrity chef Suzanne Goin.
While in California, Dunton added catering, becoming a personal chef and developing products to his entrepreneurial résumé. He returned to Cape Ann and founded Dagger Board Hospitality, a company specializing in sustainable, farm-driven menus.
Dunton also unearthed a passion for farming while working at Alprilla Farm in Essex during the pandemic. Sourcing and sustainability define the essence of his craft.
Dunton says that he loves the camaraderie and family feel at The Cut. He launched two new menus — one casual, one seasonal — for the restaurant in early October, creating a unique food experience that fuses globally inspired street food with signature Gloucester fare.
Now, he is busy planning a holiday menu brimming with shareable options.“Sharing is a big part of the culinary experience,” Dunton says. He plans to host a pop-up in December to give folks a sample of his ideas. “If it sticks and people like it, it will stay on the menu,” says Dunton, who draws inspiration from the weather.
“I love canning and jarring,” he says. He relishes bringing summer flavors into the winter and is a huge fan of stuffing. “I love to use all parts of an animal. People love what I make until I tell them what’s in it,” he jokes.
He also plans to host wine dinners. “The Cut is a super place to enjoy a show and a great meal,” Dunton says. He loves the community space and also promises that there will be homemade desserts.
Plenty of merry music is also on the menu this season at The Cut.
Holiday events include “Holidays & Wintertide: A Night of Christmas and Winter Music” with Chris + Joe, Renee + Joe, and Dennis Monagle on Saturday, Dec. 14, at 7:30 pm. The concert featuring seasonal sounds and silly surprises is an annual tradition for local musicians Chris Langathianos, Joe Wilkins, Renee Dupuis, Joe Cardoza and Monagle. Tickets are $25 and $35.
The following weekend, on Sunday, Dec. 22, brings Nefesh Mountain’s Love and Light Tour. Led by husband-and-wife duo Eric Lindberg and Doni Zasloff, the progressive Americana band infuses Jewish tradition and soul into roots music. The set will include Hanukkah music. Tickets are $25 and $30.
Bid farewell to 2024 with Soul Rebel Project, which returns to its home base of Gloucester for a New Year’s Eve party on Tuesday, Dec. 31, at 8 p.m. The reggae rock band promises “an incredible night of music and celebration” with special guests. Tickets are $40 and $50.
CEO Tom O’Grady is excited for the upcoming year. He notes that The Cut just hosted its first wedding and plans to use the unique space to attract corporate retreats and private events. Fun performances planned for 2025 include Mardi Gras shows in February and March.
