Album Reviews 21/09/02

Kazemde George, I Insist (Greenleaf Music)

There’s something of a precedent for this album, at least in an inspirational sense. In 1960, jazz drummer Max Roach released We Insist! Freedom Now Suite, a set of five songs intended to be performed during the centennial celebration of the Emancipation Proclamation in 1963. Impossibly, more than 50 years since, the equal rights struggle is still mostly a political battle that’s far from resolved. This, then, is George’s own musical thoughts on the matter, submitted in the — as I’ve noted a million times now — now-hopeless hope that art will inspire humanity to finally stop being idiotic about obvious things. But putting the intent aside, this is a really nice Barcalounger-jazz record from the sax player, leading a group for the first time under the auspices of Dave Douglas’ Greenleaf Music label. Beautifully engineered, these mellow pieces form a crystal clear pond of dive-right-in ambiance. George is definitely a sax player to watch, as his terrific soloing attests, and vocalist Sami Stevens is a treasure, scatting and crooning her way around most elegantly and with an original, unstressed sound. I’d recommend this to anyone. A+

Foghat, 8 Days On The Road (Select-O-Hits Records)

The only original Foghat member in this band is drummer Roger Earl. Singer Dave Peverett died years ago, and so did their lead guitarist, Rod Price (Fritz Wetherbee would want me to mention that Price died in 2005 in Milford after a household mishap). Who cares about the bass player, so that leaves the 70something drummer, like I said, and a bunch of other arena-rock pros, all of whom put up a good enough live front. This record launches with one of my fave overlooked oldies, “Drivin’ Wheel,” then gets into the goods, resurrecting the version of “Road Fever” from the original Foghat Live LP that put them on the map; only thing that’s missing is the energy you could literally feel wafting out of the giant-ass crowd (this all has more of a club vibe). Obviously for Foghat completists, if there are any still alive, and if that’s you, you’ll be psyched to learn that they’re playing at The Big E in Springfield, Mass., on Sept. 19. B

PLAYLIST

• Jane, stop this crazy thing, it’s September, and on Friday the 3rd new albums will appear as spam choices in your friendly streaming service, that super-friendly app that has totally never happily handed over the list of all your personal music choices to marketing data companies so that they could estimate your age, relationship status and economic privilege level and know what ads to send you, because there is no way that you are just viewed as a mindless consumer-bot by the Sentinels of the Big Tech matrix. No, I’m not kidding, everything’s fine, did you know that when you use the free wi-fi at Target, they track you through the store and make notes about what products you look at so they can fine-tune their email spam, no, I’m joking, seriously, oh look, there’s a squirrel, um, I mean a new album, called Sometimes I Might Be Introvert, from U.K. experimental rapper/actress Lil Simz! Her career has had a lot of help from famous Hanna-Barbera cartoon and trip-hop band Gorillaz; she opened for them during the 2017 Humanz Tour, and they’ve guested on each other’s albums. The single, “Introvert,” starts with an orchestral part that’s bombastic and Wagnerian, then settles into a pedestrian, almost-trip-hop beat over which Simz lays down some fluttery grime-ish bad-assery. The tune takes itself way too seriously, but whatever, you might honestly love it, and that’s your right!

gg bb xx is the fourth album from Los Angeles synthpop band LANY, and it is on the way, which is actually good news, because they’re nowhere near as horrible as so many Top 40 bands are today. In fact, the new single, “Up To Me,” is like a cross between Above & Beyond and Boyz II Men, really chill but vocally rich. At the rate these guys are going, this LP will probably reach No. 1, I’m serious.

• Ha ha, look folks, it’s Nevada-based sort-of-rock band Imagine Dragons, with a new album, called Mercury – Act 1! Yes, that’s right, they didn’t break up, that was only a rumor that surfaced when one of the guys said he wanted to spend more time with his family. I know, drat the luck, am I right? To me, Imagine Dragons are basically the Dane Cook of modern ringtone-rock, sort of like if Coldplay and Ed Sheeran had a baby that stuck to whipping out the Millennial Whoop in every one of their stupid songs and only cared about appealing to 11-year-olds who have smartphones, despite the Surgeon General’s warning about smartphones lowering preteen IQs by one point every week they’re used. No, I kid, so, moving on, the new single, “Wrecked,” is a chillout song, an amalgam of Bon Iver, Coldplay and Seal I guess.

• We’ll wrap up the week with Senjutsu, the latest album from arena-metal stalwarts Iron Maiden, who are from England! Fun fact, and I don’t know if this is some sort of publicity stunt or whatnot, but the band’s singer, Bruce Dickinson, apparently contracted Covid-19 even though he was vaccinated. As always, I hesitate to believe anything a rock star says, because usually it’s just a prank to get media attention, which I personally refuse to provide, oh wait, darn it, I just did. The tire-kicker single, “The Writing On The Wall,” is southern-rock-ish, like the Outlaws, except with Bruce Dickinson’s voice. The video is a cartoon about some motorcycle dudes and some guy dressed like the Grim Reaper and there’s a dragon-shaped nuclear bomb; none of it makes any sense, par for the course with this band, whose visuals were always dumb.

If you’re in a local band, now’s a great time to let me know about your EP, your single, whatever’s on your mind. Let me know how you’re holding yourself together without being able to play shows or jam with your homies. Send a recipe for keema matar. Message me on Twitter (@esaeger) or Facebook (eric.saeger.9).

Espresso martini

Editor’s note: Sometimes the essence of a drink can be summed up in short story. ‘Tis thus with this week’s cocktail.

Elizabeth closed her eyes and took several deep breaths, before opening them again and walking to the bar.

Friggin’ Sheila O’Brien

Elizabeth had spent the better part of a week making arrangements to get one evening to herself, to spend a couple of hours alone, drinking a glass of wine and reading. She’d grabbed a book from the middle of the pile on her nightstand. She’d even remembered an umbrella.

And then Sheila had been standing by the door inside the bar.

They’d gone to high school together; Sheila had always been able to smile and cut Elizabeth down with a sentence, to crush her effortlessly. From how easily she’d done it again tonight, it was almost like she’d been practicing.

But, Elizabeth thought as she settled herself at the bar, that was over for the moment. She caught the bartender’s eye. Raven, was that her name?

She started to order a glass of the house white, but Raven was a step ahead of her and deposited an espresso martini in front of her. This is absolutely not what Elizabeth would have remotely considered ordering, but it did look good…

It was dark and deep, and skull-shrinkingly cold. The coffee was rich and a little bitter, but there was a sweetness in the background that rounded it out.

Elizabeth looked up at Raven and started to speak, to thank her for reading her situation so well, but the bartender beat her to the punch.

“You have kind eyes, but I wouldn’t mess with you.” Then she walked away.

This was not what Elizabeth was expecting, but the more she thought about it, and the more of her martini she drank, the more she liked the sound of it.

She almost hoped Sheila was still by the door when she left.

Espresso martini

Ingredients:

2 ounces coffee-infused vodka (see below). Could you make this with regular, run-of-the-mill vodka? Yes, of course, but it wouldn’t contribute to the depth of the overall flavor. Using the infused vodka will deepen the finished drink.

½ ounce Kahlua

½ ounce simple syrup

1 ounce cold-brew coffee concentrate

Combine all ingredients over ice in a mixing glass and stir gently but thoroughly with a bar spoon.

Strain into a chilled martini glass.

If you are drinking this at a bar, make direct eye contact with yourself in the mirror.

There is a lot of reverse nostalgic snobbery associated with an espresso martini. It is often too sweet, or creamy, and it doesn’t tend to get a lot of respect. Made very strong, very black, and only a tiny bit sweet, it is a force to be reckoned with.

Speaking of snobbery — there are a lot of cocktail purists who, given the opportunity, will lecture you at great length about how you should never shake a martini. It “bruises the gin” apparently. It is incredibly galling to admit that they are right. This drink will taste noticeably different if it is made in a cocktail shaker than if it is stirred. It’s got something to do with science. It’s worth the extra minute or so to mix this gently.

Coffee-infused vodka

Ingredients

10 grams whole French-roast coffee beans

6 ounces 80-proof vodka, probably not your best vodka, but not the bottom-shelf stuff, either

Using a mortar and pestle, or cereal bowl and the bottom of a drinking glass, crush the coffee beans. You’re not trying to grind them into a powder, but break them up quite a bit.

Combine the vodka and crushed coffee beans in a small jar. Shake them together, then store somewhere cool and dark for 24 hours, shaking periodically.

Strain and label the coffee vodka.

Featured photo: Espresso martini. Photo by John Fladd.

The other flavors of Italy

A look at two lesser-known Italian wine styles

This week we will explore two Italian wines, both from the north of Italy, but decidedly different not only from each other but from other Italian wines.

One is from the Friuli-Venezia Giulia region in the very northeast of Italy, the other from the Piedmont region, the very northwest of Italy. Both regions are established producers of signature wines. The Friuli-Venezia Giulia region is well-known for producing pinot grigio and light-bodied rose wines. The wine we will profile in this column is not made from a grape that is well-established in this region, but instead is made from a French grape, a sauvignon blanc. The Piedmont is well-known for the production of nebbiolo wine, sometimes known as a barolo, but 55 percent of the grapes grown in Asti, a region within Piedmont, are barbera, a well-established, light-bodied red Italian grape.

What happens when you cross a large local vineyard operation owned by a well-known hotelier and restaurateur with a good amount of American capital generated by popular culture? Sun Goddess Friuli Sauvignon Blanc 2019, available at the New Hampshire Liquor & Wine Outlets and originally priced at $21.99 but reduced to $17.99.

Produced by the Fantinel Winery, managed by a third generation of owners of 450 acres, the wine transcends cultures. Spanning three denominations, or growing regions dictated by microclimates and terroir, the Fantinel family has planted several indigenous grapes as well as international varieties such as pinot grigio, sauvignon blanc, merlot and cabernet sauvignon. The terroir of this region is rich in minerals that enhance the structure and complexity of the wines. The region is characterized by cool nights and very warm days. This enables the grapes to develop a significant acidity, which in the glass reveals fragrant aromas that turn to citrus notes for the palate.

The Sun Goddess label comes from Mary J. Blige, American singer and actress. She was introduced to Marco Fantinel, through her love of white wine, to promote the vineyard in America through the Sun Goddess label.

The wine has a straw-yellow color with a slight greenish tinge. To the nose it has notes of tropical fruit, banana and melon. To the tongue it is rich in citric notes, first among them grapefruit, but with strong mineral notes. Its acidity will cut through creamy sauces to fish and poultry.

Our second wine is Tenuta Garetto Barbera D’Asti 2017 (originally priced at $33.99 at New Hampshire Liquor & Wine Outlets and reduced to $16.99). It is made from the hardy, non-fussy staple grape barbera. It is known as the wine of the working people. It is respected less than nebbiolo, its haughty neighbor, and was frequently shunted to less-desirable locations. However, it is now grown in California, where a warm climate has produced some well-balanced wines.

Tenuta Garetto winery is a relatively small winery acquired in 2017 by the Gagliardo family. It is in Agliano Terme, known for not only barbera vineyards but its popular thermal springs. Coming from vines planted between 1937 and 1950, vinification takes place in concrete and wood casks before blending and bottling. Its color is dark red, accompanied by cherry notes that carry through to a light, dry feel to the tongue. This is a wine to go with vegetarian dishes, fish or risotto but lacks the body to accompany red-meat dishes. However, it remains complex and is a “self-promoter” among wines. We had the wine with a cheese souffle (thank you, Julia Child, for the recipe!) with a side of wilted baby spinach. Outstanding!

Try these two lesser-known but distinctive wines, a real departure from “standard fare” and a real treat to your palate!

Featured photo: Courtesy photo.

Caramel apple scones

September is here, which means two things in New Hampshire. First, it’s back to school time. Second, it’s apple season. With so many apple orchards within a short drive, it’s a common weekend outing to pick (or at least buy) locally grown apples.

When you get home with all those apples, you may default to a classic treat, such as apple pie or apple crisp. Why not add another sweet treat to your repertoire, especially when it’s one that can be served as breakfast?! These caramel apple scones are a deliciously indulgent way to start your day. Tender scones filled with chunks of apple and caramel chips are the baked goods you didn’t know you needed.

I have two hints for making these scones. First, use an apple that is tart. The caramel chips add a good amount of sweetness, and a tart apple balances that out. Second, you don’t have to buy buttermilk to make these. You can make your own, using the directions at the bottom of the recipe.

Go get some apples, and then let the baking begin!

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Caramel apple scones
Makes 8

2 cups all-purpose flour
1/4 cup granulated sugar
3 Tablespoons light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 Tablespoons chilled unsalted butter, diced
3/4 cup caramel chips
3/4 cup peeled, diced apple
3/4 cup buttermilk*
1 large egg yolk
1 teaspoon vanilla
2 Tablespoons sugar

Preheat oven to 375 degrees.
Mix flour, 1/4 cup sugar, brown sugar, baking powder, baking soda and salt in a large bowl.
Add butter.
Combine dry ingredients using a pastry blender, two forks, or fingers until butter is reduced to the size of peas.
Add caramel chips and diced apple to the flour mixture, tossing gently.
Whisk buttermilk, egg yolk and vanilla in a 2-cup liquid measuring cup or small bowl.
Add liquids to dry ingredients; mix until dough forms a ball.
Place dough on a lightly floured surface and press into an 8-inch round.
Cut into 8 wedges. Sprinkle with 2 tablespoons sugar.
Transfer wedges to rimmed cookie sheet, preferably lined with parchment paper.
Bake for 15 to 25 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
Serve warm.

Notes
Instead of using buttermilk, I often combine 1 tablespoon lemon juice and enough milk to equal 3/4 cup. (This can be done with either dairy or non-dairy milk.)

Photo: Caramel apple scones. Courtesy photo.

In the kitchen with Kristen Mader

Inspired by made-to-order tableside guacamole at his favorite Mexican restaurants, Gabriel “Gabe” Alpuerto of LKristen Mader of Pelham is the owner of Cakes 5th Avenue (cakes5thavenue.com, find them on Facebook), a homestead business she founded in 2008 that offers custom cake orders for several occasions from weddings to birthday parties. Originally from Georgia, Mader got her start in the industry working as a cake decorator for the former Breadbox bakery in Windham. Custom wedding cakes are at the forefront of her business, with all kinds of traditional and specialty flavors and filling options to choose from. Cakes 5th Avenue is also a featured vendor at the Pelham Farmers Market (Saturdays from 10 a.m. to 2 p.m. outside the First Congregational Church of Pelham at 3 Main St.), where you’ll find Mader on select dates selling home-baked cookies, cupcakes, lemon squares and fruit-filled hand pies.

What is your must-have kitchen item?

A rubber spatula, because with the amount of cake batter I make, I am constantly scraping bowls all day long.

What would you have for your last meal?

I would like a perfectly cooked medium filet mignon, with a little bit of seasoned butter and some mashed potatoes with garlic and mascarpone. It’s one of my favorite meals.

What is your favorite local restaurant?

I have two. In Salem, there’s a place called Fuego Latin Fusion [Bar & Restaurant] that is great. They started doing family meals for curbside pickup last year during Covid that we took advantage of. … A longtime favorite of ours also is Scola’s [Restaurant] in Dracut, [Mass.].

What celebrity would you like to see trying one of your cakes?

Betty White. I would love to sit down and have cake and a vodka cocktail with her.

What is your personal favorite cake design that you’ve ever done?

My favorite was a four-tier cake I created back in 2013 for a cake competition down in Hartford, Connecticut. The reason that one sticks out is because I used different techniques that were unfamiliar to me and was just feeling very adventurous. … I won second place in the competition, so that one probably means the most to me.

What is the biggest food trend in New Hampshire right now?

If I had to pick one, I’d say farm-to-table [and] supporting local growers and ingredients.

What is your favorite thing to cook at home?

I would have to say homemade pizza. … We start with a garlic crust and we like to do a white pizza with a mix of mozzarella and ricotta, some seasoned shredded chicken and freshly sauteed spinach. That’s probably the most frequent one that we make and we never have leftovers.

Kladdkaka (Swedish sticky chocolate cake)
From the kitchen of Kristen Mader of Cakes 5th Avenue in Pelham

10 tablespoons salted butter
1⅓ cups sugar
2 eggs
5 tablespoons unsweetened cocoa powder
¾ cup all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon kosher salt

Preheat the oven to 325 degrees. Spray an eight-inch round or square cake pan with baking spray, or grease the pan with butter and dust with flour. Line the bottom of the pan with a round or square-shaped piece of parchment paper cut to the size of your pan bottom. Place butter in a medium-sized microwave-safe bowl and cover with a paper towel. Cook in the microwave on high power for 30 seconds at a time, stirring in between, until butter is melted. Add sugar to the bowl with melted butter and whisk to combine. Add eggs one at a time and stir well after each addition. Add the cocoa, flour, vanilla and salt. Stir just until all dry ingredients are incorporated. Transfer batter to the prepared pan and spread out to an even layer. Bake for 20 to 22 minutes, being careful not to overbake — the cake should be slightly firm on the outside with a delicate crisp top, but soft and sticky on the inside. Let cool in the pan for 20 minutes. To remove, run a thin-bladed knife around the outer edges of the cake. Invert the pan onto a similar sized cutting board or dinner plate and, holding them together, give it a good shake downward. If the cake does not release, go around the edges again with a knife and repeat with inverting cake. Once the cake is released, remove the parchment paper and invert again onto your serving plate using the same method. Dust with confectioner’s sugar or cocoa powder, or serve each slice with a dollop of fresh whipped cream or ice cream.

Featured photo: Kristen Mader. Courtesy photo.

Eclectic and elevated

SOHO Bistro & Lounge opens in Manchester

Chef Steve Shoemaker had already worked for some of the biggest names in South Florida’s dining scene upon arriving in New Hampshire to open Mint Bistro in the summer of 2011. Now, after other culinary stints at the 1750 Taphouse in Bedford and the Colby Hill Inn in Henniker, Shoemaker has returned to the Queen City to introduce an all new restaurant concept.

SOHO Bistro & Lounge features an eclectic menu of scratch-made items, with special attention to detail right down to every individual ingredient and an intimate dining experience to match. The eatery opened Aug. 20 in the former Whiskey’s 20 space on Old Granite Street, its name an homage to the elegance of the famous neighborhood of Lower Manhattan in New York City.

“We’ve implemented a menu where there’s something for everyone, [with] killer handcrafted food and an amazing cocktail list,” said Shoemaker, who is also a partner in the restaurant. “I was really happy to get back into the Manchester landscape because the age demographic is perfect for the hospitality industry here. … You have a great clientele of people from their late 20s to their 40s who love going out to eat and just enjoy themselves.”

Each of SOHO’s menu items is a new or elevated version of a dish unique to the space. The hard shell lobster rangoons, for instance, have been among the top-selling appetizers out of the gate, in addition to truffle fries with homemade oil from real truffles.

Entrees run the gamut, from elevated classics like steak frites with prime hanger steak, to options like a bourbon-brined half chicken, an heirloom vegetable risotto with roasted garlic pesto and a vegan pad Thai with rice noodles, crispy tofu and a coconut peanut glaze. There are also burgers and sandwiches with creative ingredients in their own right, like a crispy pork belly-wrapped tenderloin on focaccia, with lemon-dressed arugula and Grana Padano cheese.

“We have short ribs going throughout the night, and that produces our short rib entree and also the beef for our nachos,” Shoemaker said. “We also offer pork for the nachos, which is a classic old Mexican dish called cochinita pibil. It’s little known in the United States … We take seasoned pork shoulder and we wrap it in banana leaves and cook it throughout the night.”

Dessert options feature the opportunity to try something simple, like sorbet or creme brulee, or a bit more fancy, like the banana cheesecake spring rolls.

“We take fresh bananas and make sheet pans of cheesecake, then cut it up, wrap it in spring roll paper and deep fry it,” Shoemaker said. “We serve it with homemade caramel sauce and an eclair ice cream. … That’s probably our top dessert seller.”

The kitchen closes at 10 p.m. each evening, but Shoemaker said a late night menu of smaller, shareable options is in the works, featuring a combination of regular selections and other items. The cocktail menu is regionally sourced, too — one drink, known as the Bee’s Knees, features gin from Barr Hill of Montpelier, Vermont, which produces it from fermented honey.

Brunch offerings will likely be added to SOHO’s menu. Shoemaker said he also hopes to soon hold specialty wine events, or a Japanese-themed night with sushi options and saké pairings.

SOHO Bistro & Lounge

Where: 20 Old Granite St., Manchester
Hours: Tuesday and Wednesday, 4 to 10 p.m., and Thursday through Saturday, 4 p.m. to 1 a.m.
More info: Visit sohonh.com, find them on Facebook and Instagram @sohobistrolounge or call 232-4085

Featured photo: Courtesy of SOHO Bistro & Lounge.

Bacon up a storm

BaNH Bacon & Beer Festival returns

As the event’s name suggests, crispy, savory bacon and chilled brews are the stars of the NH Bacon & Beer Festival, returning to Anheuser-Busch in Merrimack on Saturday, Sept. 11, with live music, beer samples and bacon-infused eats from more than a dozen local restaurants, food trucks and other vendors showing off their culinary talents.

This is the first Bacon & Beer festival to take place since the spring of 2019, according to event organizer Jeremy Garrett. After multiple consecutive sellouts, Garrett said, the decision was made to increase the number of available tickets and the overall event time (by one hour).

About a week before the festival, more than 500 pounds of bacon provided by North Country Smokehouse are distributed among the food vendors, each of whom has the creative freedom to incorporate how they would like into their dishes. You’ll find everything from traditional candied bacon to deep fried bacon, french fries topped with bacon bits, and bacon grilled cheeses. Other options will include a bacon arancini from The Traveling Foodie Food Cart, and the bacon hot dogs from Dandido Sauce.

“You can sample while the supplies last. … We will have a couple of vendors who will be doing full-sized servings, which is brand new to the event,” Garrett said. “We just kind of figured [that] if you really liked that bacon sample you got, then maybe you’d want a full serving of it.”

Due in part to ongoing staffing challenges among restaurants, this year’s festival has one of the more diverse vendor lineups, which bring in food trucks and even some non-food companies.

“We have a company called Welbilt, and they actually produce equipment for the restaurant industry, so things like large commercial ovens and stoves,” Garrett said. “They are going to come out and use their equipment, and do at least one or two different types of samples.”

More than two dozen breweries will also be there, most hailing from New Hampshire or neighboring New England states. Attendees will be given a “brewery passport,” which they can use to sample three-and-a-half-ounce pours of up to 20 of the more than 100 beers and ciders. Garrett said samples will be served in disposable cups rather than take-home glasses.

Live music will be featured throughout the afternoon, including performances from Grayson Ty and Laura Buchanan, as well as American Idol finalist and Mont Vernon native Alex Preston.

While there won’t be outdoor seating, attendees can bring their own lawn chairs. The festival is a primary fundraiser for the High Hopes Foundation of New Hampshire, a Nashua-based nonprofit that provides life-enhancing experiences to chronically ill children.

5th annual NH Bacon & Beer Festival

When: Saturday, Sept. 11, 1 to 4:30 p.m.
Where: Anheuser-Busch Tour Center and Biergarten, 221 Daniel Webster Hwy., Merrimack
Cost: General admission is $60 per person (includes access to 20 beer tastings and food samples while they last); designated driver admission is $35 per person (food samples only)
Visit: nhbaconbeer.com
Event is rain or shine and is 21+ only. No children or pets are allowed. Masks or face-coverings are required for non-vaccinated attendees.

Featured photo: Photo courtesy of LuvLens, luvlens.com.

The Weekly Dish 21/09/02

News from the local food scene

PoutineFest is back: Save the date for the NH PoutineFest, returning for the first time since 2019 to Anheuser-Busch Tour Center & Biergarten (221 Daniel Webster Hwy., Nashua) on Saturday, Oct. 23. Tickets go on sale soon after Labor Day. The festival, hosted by the Franco-American Centre, features unique takes on the classic French-Canadian dish from restaurants, food trucks and other local and regional vendors. Visit nhpoutinefest.com for updates.

Through the grapevine: LaBelle Winery recently started planting a new vineyard at its Derry location. According to a press release, about 1,600 vines have been planted on three acres, adjacent to the future location of LaBelle’s sparkling wine production facility and tasting room. Grape varieties include petit pearl, Cayuga and Itasca, all of which are cold hardy and able to withstand temperatures as low as 25 degrees below zero. About 40 people, including winery co-owners Amy LaBelle and her husband, Cesar Arboleda, and multiple friends, family members, winery employees and vineyard club members planted the first vines in a single day in late June. Planting will conclude in 2022, with the first grape harvest planned for 2024 to make estate sparkling wine, including a sparkling rosé.

Greek eats to go: The next boxed Greek dinner to go, a drive-thru takeout event at Holy Trinity Greek Orthodox Church (68 N. State St., Concord), is happening on Sunday, Sept. 12, from noon to 1 p.m. Now through Sept. 8, orders are being accepted for boxed meals, featuring pastitsio (Greek lasagna with ground meat and bechamel sauce), a side of Greek salad and a roll for $15 per person. The event is drive-thru and takeout only — email ordermygreekfood@gmail.com or call 953-3051 to place your order. The church is planning a similar event for Sunday, Oct. 10, which will feature a meal of half lemon roasted chicken. Visit holytrinitynh.org.

Food trucks roll in: The Factory on Willow (252 Willow St., Manchester), a newly unveiled apartment complex renovated from an old shoe factory in the Queen City, has announced plans for a food truck park and residency, according to a press release. The pilot program began on Sept. 1 with up to four rotating food trucks, with opportunities to add more in the future. According to the release, the food truck park will operate as a year-round facility and include more than 40 permanent outdoor picnic-style seating areas, as well as a heated indoor space with beer garden-style tables and access to a full bar. Various programming is also planned for the space, from private events to live music, outdoor party games and scary movie nights. Visit factoryonwillow.com.

On The Job – Angelina McGlashan

Angelina McGlashan

Photo manager

Angelina McGlashan is a certified photo manager and the owner and founder of Preserving Memories, based in Windham.

Explain your job.

I basically help people manage their photos and videos. … People find themselves drowning in photos. I frequently get a call when their phone storage is full. … My [job]is to gather [ the media], get rid of duplicates, rename them in chronological order, [put them] into yearly folders, then create a backup system and teach [clients] how to maintain it. … Some clients have me maintain it for them. For physical photos … I scan them and create digital files. … If photos are damaged or faded, I can restore them. … I also convert every form of video tape including old film reels so they can be viewed again and shared.

How long have you had this job?

Since 2017.

What led you to this career field?

I’ve always loved photography. … I was a nurse for about 15 years. Then … I worked for my husband … from home. He sold his company in 2017, and I was searching for something new I could do from home. Someone posted on our community Facebook page that she … [needed] help organizing her digital photos. … I thought, ‘I can do that.’ I contacted her, did the job, and she asked if I could convert all her old video tapes. I [researched] how to do that and found the Association of Professional Photo Organizers. I … told my husband, ‘I think I found my new career.’

What kind of education or training did you need?

This job … entails having advanced knowledge of Windows and Mac PCs, understanding clouds and backing up versus syncing, and learning many different programs to organize photos, restore photos and convert different kinds of media. I have taken advanced courses in Adobe Lightroom and Photoshop. I continue to take workshops through APPO because new technology is always emerging.

How has your job changed over the course of the pandemic?

At first I was really nervous that my business would just slow to a stop, but the opposite happened. People were home and had a lot of free time on their hands and pulled out all those boxes of old photos and videos and wanted them organized or converted. To be safe, I arranged no-contact drop-off for items and Zoom calls for organizing services, and I still offer those services today.

What is your typical at-work uniform or attire?

Most days, when I’m not seeing clients, I’m in yoga pants. When I’m sorting physical photos or taking apart old albums, I am literally sitting on the floor sorting all around me.

What do you wish you’d known at the beginning of your career?

I wish I had found this career sooner.

What do you wish other people knew about your job?

Some people don’t know how technical my work is and all the different programs I use to organize photos, and that most jobs take a lot of time. They think I have a magic wand and one button that does it all. In reality, [the programs] are just tools, and I still have to go through hundreds of thousands of photos myself. There is a huge human element to my job.

What was the first job you ever had?

I was 14 and worked at Donut Maker.

What’s the best piece of work-related advice you’ve ever received?

Working from home can make it very difficult to separate work time from personal time. Another organizer said to set a strict schedule and work hours and stick to them.

Five favorites

Favorite book:
A Knight in Shining Armor by Jude Deveraux
Favorite movie: The Green Mile
Favorite music: Anything from ’80s hairband music
Favorite food: Anything Mediterranean
Favorite thing about NH: Being close to the lakes, the mountains and the ocean. We always have fresh seafood and lobster.

Featured photo: Angelina McGlashan. Courtesy photo.

Kiddie Pool 21/09/02

Family fun for the weekend

Family fun ideas

Looking for some entertainment ideas for the whole gang this weekend? Check out some of our recent stories (see e-editions of issues at hippopress.com.). In our July 8 issue we looked at mini golf, with a rundown of some of the area courses. A note for people with littler kids: Mel’s Funway Park in Litchfield (melsfunwaypark.com.) has added a Mini Mel’s Kiddie Land set of attractions geared toward kids ages 2 to 9. For the more adventurous, we looked at water fun (paddleboarding, canoeing, kayaking and cruising on New Hampshire waterways) in the Aug. 5 issue and adventures aloft (ziplining, hot air ballooning and parasailing) in the July 15 issue.

Space!

AerospaceFest returns to McAuliffe-Shepard Discovery Center (2 Institute Drive, Concord; starhop.com, 271-7827) on Saturday, Sept. 4, from 10:30 a.m. to 4 p.m. Admission is free for the outdoor event. The NH Astronomical Society will have a telescope set up, Millstone Wildlife Center will bring ambassador animals, robotics teams will do robot demos and local STEM organizations will attend, the website said. No pre-registration is required.

Fair weekend

If you’ve been missing the summer/fall fair experience, you’re in luck. The Hopkinton State Fair kicks off Thursday, Sept. 2, and runs through Monday, Sept. 6. (Free parking at 905 Park Ave., Contoocook.) The fair is open Thursday, 5 to 10 p.m.; Friday through Sunday, 8 a.m. to 11 p.m., and Monday, 8 a.m. to 7 p.m. Thursday is “Townie Night,” when Hopkinton residents get in for free between 5 and 8 p.m. Admission for non-residents is $8 for ages 3 and up. One-day passes Friday through Monday cost $14 for ages 13 to 59, $12 for ages 60+ and $8 for ages 3 to 12, according to the fair website, hsfair.org, where you can also buy a pass for all five days for ages 3 to 60+ for $39 per person. You can also find tickets for a one-day megapass (allows unlimited admission to mechanical rides) and grandstand shows including demolition derby, monster trucks and Northeast Six Shooters’ horseback shooting demonstration show. Military (active or retired) with a valid photo ID are admitted free.

Find rides and games on the midway, open 5 p.m. to close on Thursday, noon to close on Friday and 10 a.m. to close Saturday through Monday. Catch demonstrations from the NH Canine Troopers Association (4 and 6 p.m., Friday), Axe Women Loggers of Maine (noon and 3 and 5 p.m.,daily), Dock Dogs (daily), Ben Risney Wood Sculpture (10 a.m., and 1 and 4 p.m., daily) and John Deere Skid Steer Rodeo (Monday. 11 a.m. to 3 p.m.). There’s also a lineup of live music and juggling. At the Ag Stage, catch Dan Morgan (11 a.m. to 3 p.m., daily) and Nicole Knox Murphy (3 to 7 p.m.). Get kids interested in 4-H (or maybe just some light gardening and chicken tending) with the agriculture displays and competitions (livestock shows, horse show, pulling competitions and the home arts hall).

The fair also has educational displays, such as the maple sugar house, the NH Fish and Game building and a Charmingfare Farm petting zoo (Friday through Sunday, 9 a.m. to 9 p.m.; Monday, 9 a.m. to 5 p.m.) with daily animal magic shows (noon, and 2 and 5 p.m.), the website said.

And, of course, the fair will help you get your fried dough fix. Other food options include sausages with peppers and onions, apple crisp with ice cream, turkey legs, bison burgers and giant doughnuts, according to the fair website.

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