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Mar 31, 2015







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 Lobster Crab Cakes

From the kitchen of Brooke Audley and Kevin Bedard
 
1/2 cup minced shallots
1 cup mayonnaise
1/2 cup chopped scallions
1 cup panko
3 tablespoons whole grain mustard
Salt and pepper to taste
2 pounds lump crab cakes
2 pounds lobster meat, chopped
 
Mix all ingredients except crab and lobster. Salt and pepper to taste. Add meats, mix then mold cakes into desired size. Bake on a sheet tray at 350 degrees until golden brown; about 12 minutes.





In the Kitchen with Brooke Audley and Kevin Bedard


03/31/15



Comfortable yet elegant, Canoe Restaurant and Tavern (216 S. River Road, Bedford, 935-8070, magicfoodsrestaurantgroup.com) recently opened in Bedford and is the fifth restaurant in the state from Magic Foods Restaurant Group chef/owner Scott Ouellette. Chefs de cuisine Brooke Audley and Kevin Bedard worked together at O Steaks & Seafood in Laconia, another Magic Foods restaurant, before coming to Bedford. In the first weeks at the new location, Audley and Bedard have been focused on getting the kitchen into a rhythm and preparing to start serving lunch in the next few weeks.
 
What is your must-have kitchen item?
BA: Tongs.
KB: My grill.
 
What would you choose for your last meal?
BA: Sushi.
KB: I’d have to say the prime steak.
 
Favorite restaurant besides your own?
BA: [Hanover Street] Chophouse, Manchester
KB: Moritomo, Concord
 
What celebrity would you like to see eating at your restaurant?
BA: Luke Bryan
KB: Tom Brady
 
What is the biggest food trend in New Hampshire right now?
BA: Lobster mac n’ cheese
KB: Local [farm-to-table]
 
What is your favorite meal to cook at home?
BA: My husband can’t live without bolognese with fresh pasta. 
KB: Breakfast. I just love breakfast.
 
What is your favorite dish on your restaurant’s menu? 
BA: The ahi tuna appetizer
KB: Scallops

— Allie Ginwala 

 






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