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Aug 14, 2018







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Jonathan Biros




 Elotes (Mexican street corn)

Courtesy of Jonathan Biros of Celebrations Catering
 
4 ears semi-shucked corn
¼ cup Mexican crema or sour cream
½ cup finely crumbled Cotija cheese
½ teaspoon ancho powder
¼ cup chopped cilantro
1 lime, cut into wedges
 
Place corn on either a charcoal grill heated to medium high or a gas grill with a cooking grate. Rotate corn on the grill every few minutes, until all sides are slightly charred and corn is hot. In a large bowl, combine the Mexican crema, ancho powder and cilantro. Roll the corn in the crema mixture, sprinkle with the Cotija cheese and garnish with the lime wedges. Serve hot and enjoy!




with Jonathan Biros
In The Kitchen

08/08/18



 Jonathan Biros of Atkinson is the executive chef of Celebrations Catering (celebrationsmenu.com), a Manchester-based caterer that has specialized in weddings, corporate events, barbecues and more. Biros said Celebrations Catering services almost anywhere in southern New Hampshire and northern Massachusetts, for small parties of a few people to events attended by thousands. The menus are customizable to the clients’ needs; past events have featured wedding buffets with standard steak and chicken options, or meals that utilize two or more different cuisines.

 
What is your must-have kitchen item?
I love to have a radio playing. I listen to a lot of podcasts.
 
What would you have for your last meal?
Pepperoni pizza. I’m a pretty simple guy.
 
What is your favorite local restaurant?
I’ve heard so many good things from so many different places and have been blessed with the opportunity to meet so many great chefs. I have not physically eaten at The Foundry [in Manchester] but I’ve got to try Matt [Provencher]’s cooking. He is a great guy and very talented.
 
What celebrity would you like to cook or cater for?
David Chang is someone I’ve always admired in the restaurant business and someone I’ve tried to emulate.
What is your favorite thing that you’ve ever cooked for someone?
We had a wedding that we did probably about three years ago on Block Island where we did game [meats] that was amazing from start to finish.
 
What is the biggest food trend in New Hampshire right now?
The obvious thing is the local movement of using sustainable products. Being from the catering side, something that’s fantastic about New Hampshire is that there are so many new venues that pop up, from small farms to destination weddings.
 
What is your favorite thing to cook at home?
I cook rib-eyes constantly at home. I love to grill and find it cathartic for sure.
— Matt Ingersoll 





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