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Mar 4, 2015







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 Buffalo Chicken Dip

From the menu of North Side Grille
 
2 8 oz. packages of cream cheese, softened
1 cup ranch dressing
¾ cup red hot sauce
1 10-ounce can chicken, drained, or equivalent rotisserie or cooked, chopped chicken
 
Heat all the ingredients together to warm. Top with shredded cheddar cheese, you decide how much, then bake until cheese is golden. Choose your favorite dipper: chips, tortilla, celery, and much more.





In the Kitchen with Glenn Duquette


03/04/15



Glenn Duquette is no stranger to the restaurant scene. He was chef/manager at Martha’s Exchange in Nashua for 20 years and opened Estabrook Grill in Nashua before he became chef/manager at North Side Grille (323 Derry Road, Hudson, 886-3663, hudsonnorthsidegrille.com), which opened a year and a half ago. Duquette spends most of his time overseeing day-to-day operations, making sure everyone is doing the right thing at the right time and getting creative while coming up with new specials that fit the restaurant’s style of American fare with a twist.
 
What is your must-have kitchen item?
Definitely a pocket knife. … Just [because] you always have to open something and don’t want to use a chef knife. Always a little more sanitary to go that route.
 
What would you choose for your last meal?
Prime rib. And we do an excellent prime rib here on Saturday nights.
 
Favorite restaurant besides your own?
Outback Steakhouse. Believe it or not, for a chain it’s one of the best out there.
 
What celebrity would you like to see eating at your restaurant?
[Patriots tight end Rob] Gronkowski.
 
What is the biggest food trend in New Hampshire right now?
I think breakfast is pretty big. People going out for it. Not a lot in New Hampshire, especially in this area right here, that has breakfast to offer.
 
What is your favorite meal to cook at home?
I’m a big soup guy at home, I cook a lot of soups.
 
What is your favorite dish on your restaurant’s menu?
Buffalo chicken macaroni and cheese.
 

 






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