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Aug 5, 2015







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 Chicken Cacciatore

From the kitchen of Christopher “Luthor” Miranda
 
1 16 ounce can diced tomatoes
2 chicken thighs (boneless/skinless)
1 bell pepper, diced
1 onion, diced
3 cloves of garlic, diced
Pasta
 
In a large skillet, cook garlic, onions and bell pepper in olive oil. Add chicken, brown meat. Add tomatoes and reduce. In a separate pot, make pasta in salted water. Combine, season to taste





in the Kitchen with Christopher “Luthor” Miranda and Kai Namesda


08/05/15



  Christopher “Luthor” Miranda and Kai “the kitchen wizard” Namesda were drawn to restaurant and future nanobrewery Area 23 (254 N. State St., Concord, thearea23.com) because of the strange and eclectic vibe that set it apart from the average sports bar. Bringing creativity to bar food, Area 23’s constantly rotating menu features fusion dishes like falafel calzones and beer bread that are accessible yet flavorful — and easy to eat without any utensils. Embracing the atmosphere of a test kitchen, Miranda and Namesda brainstorm new dishes by deconstructing, reconstructing and seeing where the ingredients take them.

 
What is your must-have kitchen item?
 
CM: I can make just about anything in a skillet, or even a wok. I have one of those at home as well.
 
KN: An unburnt tongue … being able to taste your own food.
 
 
What would you choose for your last meal?
 
CM: I think it would either have to be like authentic Jamaican jerk chicken or authentic Italian, maybe chicken scarpariello. 
 
KN: A peanut butter and jelly sandwich my mother made, because you can taste the love.
 
Favorite restaurant besides your own?
 
CM: Well it’s not open anymore, but my uncle’s Italian restaurant down in Sebastian, Florida. It’s called Mama Mia’s Kitchen. That’s kind of where I learned how to cook.
 
KN: Sake Bar Decibel in New York City.
 
What celebrity would you like to see eating at your restaurant?
 
CM: I guess I would say either Anthony Bourdain or Alton Brown. I respect what they do a lot. I feel like Anthony Bourdain would like the atmosphere here and probably have something to say about it and Alton Brown, we could talk food together, making what we can with what we have.
 
KN: We were talking about Nick Offerman [from Parks and Recreation] the other day because one of our biggest sellers is just a bowl of bacon. The whole skit where he goes into the diner and he’s like, “I want all the bacon and eggs you have….” I want him in here so I can cook him like 150 pounds of bacon at once.
 
What is the biggest food trend in New Hampshire right now?
 
CM: I really like the slow food movement here in New Hampshire, like a lot of the farmstand stuff, people growing their own.
 
KN: Organic, free range, farm fresh type stuff. That’s a big kick right there.
 
What is your favorite meal to cook at home?
 
CM: I make my own hamburger helper. I don’t use it out of the box but it’s cheap and it’s easy to make. I just cook up some vegetables and some hamburger meat and I’ll throw in either rice or pasta and just make it different every time. 
KN: I like to make palak paneer and curry dhal. Indian food is one of my favorite cuisines. It’s easy to do, but it’s involved and it’s a bit of an investment of time. It’s something I can zen out in and do my thing and enjoy being in the kitchen.
 
What is your favorite dish on your restaurant’s menu?
 
CM: Bubba Jong-il
 
KN: We’re going to have to agree. The Bubba Jong-il is the pulled pork and kimchi calzone.
 
— Allie Ginwala 





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