Year: 2021

In the kitchen with Brad Pare

Brad Pare of Nashua is the general manager of Moulton’s Kitchen & Market (10 Main St., Amherst, 673-2404, moultonsmarket.com), a neighborhood deli and retail store located in the heart of Amherst Village. A native of Portland, Maine, Pare got his start in the food service industry as a teenager, establishing a background in front-of-the-house management before deciding to go to culinary school later in life. His day-to-day duties at Moulton’s include overseeing many of the meal preparations out of the kitchen, which include everything from grab-and-go meals to fried foods, subs, sandwiches and thin-crust pizzas, plus a seasonal soup bar with multiple daily flavors. The retail side of the business features a variety of grocery items, wines, beers, sweets and more.

What is your must-have kitchen item?

A chef’s knife, definitely. We use a service that comes and sharpens our knives for us weekly, so they are always in good shape.

What would you have for your last meal?

I was born in Maine, so I’ve got to have lobster.

What is your favorite local restaurant?

My wife and I like to go to a lot of diners. We love Suzie’s [Diner] in Hudson. The eggs Benedict is always good, and they also make a homemade hash Benedict that is great.

What celebrity would you like to see eating at Moulton’s Kitchen & Market?

Sticking with food, I would say Alton Brown from Food Network. If you watch his show Good Eats religiously, he can teach you how to cook. He’s really good at getting into the science behind cooking.

What is your favorite thing on your menu?

When soup season is in full swing, those are my go-to. I like the basic chowder or chicken noodle [soups]. … Another staple for me is No. 18, the Italian [sub].

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

I think it’s prepared meals. Especially since the virus started and people got sick of cooking so much, you’re seeing a lot of places go toward that kind of trend.

What is your favorite thing to cook at home?

I’ve had a smoker for years and lately I’ve just been experimenting. I just tried a chuck roast, which kind of comes like brisket but takes a little less time to do. … I just enjoy being outside and cooking. It’s relaxing to me.

Basic barbecue rub
Courtesy of Brad Pare of Moulton’s Kitchen & Market in Amherst (great for ribs, pork or brisket; optional ingredients like rosemary, cumin or turmeric can give it an added regional or global flavor profile)

3 Tablespoons light brown sugar
1½ Tablespoons kosher salt
½ Tablespoon chili powder
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon smoked paprika
¼ teaspoon ground thyme
¼ teaspoon ground mustard
¼ teaspoon onion powder
¼ teaspoon garlic powder

Featured photo: Brad Pare. Courtesy photo.

Crafty cravings

The Kitchen opens in Warner

Chefs Mike Prete and Matt Greco found success in 2011 with The Kitchen, a casual eatery in Portsmouth focusing on elevated sandwiches and burgers. A full-service catering company would follow three years later, further expanding on the pair’s scratch-made comfort offerings.

On Sept. 17 The Kitchen found a new home in downtown Warner — Prete now runs this expanded concept, while Greco continues to operate the eatery’s original spot in Portsmouth.

Shortly after he and his family moved to the small New Hampshire town of Salisbury, Prete had brought The Kitchen’s concept to nearby Andover in late 2018. Then last summer he learned about the closure and sale of The Foothills restaurant in Warner.

“We kind of just outgrew our space,” Prete said. “We only had an 1,100- to 1,200-square-foot space in Andover and we were trying to do catering and the restaurant out of one little space and it just wasn’t working. The Foothills … [is] an over 5,000-square-foot space.”

After several weeks of renovations that included upgrades on almost every piece of its equipment, The Kitchen opened with limited dinner hours to start. The eatery offers its own takes on traditional sandwiches that are elevated but remain approachable — the turkey club, for instance, features hand-sliced turkey with fried tomatoes, pork belly in place of bacon, and a house-roasted shallot mayonnaise. There is also a smash burger that is pressed in an iron skillet before being served on Texas toast with cheddar and American cheeses and sauteed onions; and a short rib grilled cheese, which has pepper relish and roasted marinated tomatoes.

Beyond the sandwiches and burgers there are a number of plated appetizers and dinner items, with many more options Prete said will be introduced over time. Unique appetizers include crispy wonton nachos with pulled duck, onions, scallions and a sweet chili sauce; a homemade sausage board with two types of sausages, pickled fennel and a mustard seed and bacon jam; and an option called “which came first,” featuring two deviled eggs and two chicken drummettes, one of each with blue cheese-ranch dressing and Buffalo sauce.

“We have a steak of the week, and then a catch of the week that rotates,” Prete said. “We also have a full line of liquor, beer and wine [options], with a lot of local beers on draft.”

Short-term plans, Prete said, include online ordering and expanding The Kitchen’s hours to include lunch service starting at 11 a.m. A deli case with take-and-bake dinners, soups, salads and quiches is also expected, as well as additional seating out on the front porch and back deck.

Eventually, Prete said he would also like to begin serving a variety of breakfast and brunch items, from eggs Benedicts to brioche French toasts and Belgian waffles.

The Kitchen

Where: 15 E. Main St., Warner
Hours: Wednesday through Saturday, 4 to 8 p.m.; expanded lunch hours are likely coming soon
More info: Visit feedmeatthekitchen.com, find them on Facebook @thekitchenwarner or call 977-0128

Featured photo: Photos courtesy of The Kitchen.

The Weekly Dish 21/10/07

News from the local food scene

• 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, Oct. 17, from noon to 1 p.m. Now through Wednesday, Oct. 13, orders are being accepted for boxed meals featuring dinners of half lemon roasted chicken, rice pilaf, 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. A similar takeout and pickup meal featuring Greek stuffed peppers is also scheduled for Sunday, Nov. 14. Visit holytrinitynh.org.

• More Oktoberfests: Join Henniker Brewing Co. (129 Centervale Road, Henniker) for its annual Fall Fest, which will be held over two weekends this year, from noon to 7 p.m. on Saturday, Oct. 9; Sunday, Oct. 10; Saturday, Oct. 16; and Sunday, Oct. 17. Throughout each weekend, the brewery will be pouring its Wurst Bier release, a seasonal lager inspired by the modern festbier that is served at the original two-week Oktoberfest celebration in Munich, Germany. There will also be food options from The Salted Knot and The Russian Dumpling Co. food truck, plus stein hoisting competitions and live music. Also happening this weekend is an Oktoberfest being organized by the Bektash Shriners of New Hampshire on Sunday, Oct. 9, from 5 to 9 p.m. at the Bektash Shrine Center (189 Pembroke Road, Concord), where there will be bratwurst, chicken, potato salad, pretzels and more. Call 225-5372 to make a reservation. For a full list of upcoming Oktoberfest events in southern New Hampshire, be sure to read our cover story in the Hippo’s Sept. 23 issue, which starts on page 18.

• Brews and beyond: The New Hampshire Brewfest returns to Cisco Brewers (35 Corporate Dr., Portsmouth) on Saturday, Oct. 9, with VIP admittance from noon to 1 p.m. and general admittance from 1 to 5 p.m. The event is a partnership between the Prescott Park Arts Festival and the New England District of the Master Brewers Association of Americas, and will feature pourings from dozens of craft breweries, along with food trucks, a DJ and more. Admission ranges from $50 to $65 and includes full access to tastings, with food options available at an additional cost. Designated drivers receive $25 admission. Visit nhbrewfest.com.

• Red Arrow Diner staff recognized: The Red Arrow Diner recently honored its employees at each of its four locations with a company-wide staff appreciation barbecue, according to a press release. Employees celebrating milestones with the company, including anniversaries from five to up to 20 or more years, were specially recognized. The barbecue featured a cornhole tournament, a dunk tank and raffles of $100 increments to present to staff members. Plans are already underway for next year’s employee appreciation event, which will coincide with The Red Arrow’s 100th anniversary in business. Visit redarrowdiner.com.

On The Job – Ty Snitko

Ty Snitko

Prop maker

Ty Snitko of Dublin builds props and sets for films being shot in New Hampshire and throughout New England.

Explain your job and what it entails.

It depends on the kind of story being told. Sometimes I’m building on sound stages. About half of what you see in film is not [shot] on location; it’s [shot] on sound stages built by us. Other times, I’m building something on location, out in the real world, that has to be able to withstand the elements. Sometimes [the filmmakers] want some really crazy stuff built, so you have to be able to adapt and be creative.

How long have you had this job?

About four years.

What led you to this career field?

I’m an artistic guy. I’ve always liked making stuff with my hands, and I’ve always been a movie nerd.

What kind of education or training did you need?

You need some knowledge of construction and [using] hand tools, which I have from my background in being a handyman and a painter. But in every job, you learn something new.

What is your typical at-work uniform or attire?

Usually just jeans and a T-shirt, and something waterproof if I’m working outside in the elements.

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

Everything was shut down for seven or eight months for me. Then, [jobs] started to trickle back in. Then, there was an influx; because everything was shut down for all of those months, there was an incredible need for content [after the shutdown ended]. Since then, [work] has been nonstop, and sometimes I have to work insane hours.

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

I’d rather be slow than sloppy. When you rush your work, it gets done poorly. That’s something I’ve always known, but it really hit home when I started [this work].

What do you wish other people knew about your job?

I’m a big fan of cinema, and I never appreciated how much work [is done] by the people behind the camera until I started doing [that work]. I think they all deserve more recognition.

What was the first job you ever had?

I was a dishwasher at Del Rossi’s in Dublin.

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

This is your job, not your life. It’s easy for this job to become all-consuming, but you have to remember to take time for yourself and your family.

Five favorites

Favorite book: Fierce Invalids Home from Hot Climates by Tim Robbins, and The Book of Five Rings by Miyamoto Musashi
Favorite movie: Taxi Driver and El Topo
Favorite music: Avant-garde stuff, like Mr. Bungle, Django Reinhardt — stuff you have to go looking for.
Favorite food: I once had this ginger chicken made by Japanese master chef Hiroshi Hayashi, and that’s the most delicious thing I’ve ever had.
Favorite thing about NH: The woods, and the people. Some of the people who live out here are crazy, but everyone still gives each other their space, and I appreciate that.

Featured photo: Ty Snitko. Courtesy photo.

Treasure Hunt 21/10/07

Dear Donna,

I am trying to figure out this picture postcard. This one and several others similar were among postcards from my gram’s house. Nothing in any looks familiar to me, so my question is, is there a way to find out any information about them?

Anita from Merrimack

Dear Anita,

I can’t know where the postcard photo was taken, but I can try to help by giving you some information. Photo postcards have been around since the early 1900s. Many that are around today were either done professionally or just taken at home and printed on postcard stock. So you can imagine there are many still around today. The value on most is sentimental. Some, though, can be quite valuable depending on the subject.

Common family ones like the one here are of minimal value. I think the only way to find out where and who it was is to show it to as many family members as you can. Hopefully one can give you some information. I always say every old photo should be clear for the next generation as to who and where and when it was taken.

Kiddie Pool 21/10/07

Family fun for the weekend

Fall fun

This week’s cover story (starting on page 10) looks at the pumpkin fun on offer this weekend — from pumpkin festivals to pumpkin picking. And of course apple picking is still a tasty long-weekend option; find our listing of some area orchards in the Sept. 16 issue of the Hippo (find the e-edition at hippopress.com; the apple story starts on page 13). Also in that issue is rundown of some area corn mazes (see page 12).

Some farms are adding something extra to their offerings this weekend, a three- or even four-day weekend for some area schools. Beans and Greens Farm (245 Intervale Road, Gilford; beansandgreensfarm.com, 293-2853) is holding a Harvest Festival Weekend, featuring their large corn maze, munchkin corn maze (for ages 5 and under), pumpkin maze, barnyard animals, live entertainment, pumpkin carving contest, family games and more, according to the website. Saturday, Oct. 9, the farm will hold an all-you-can-eat farm-to-table brunch; cost is $29.95 for adults, $19.95 for kids ages 5 to 11 and free for children 4 and under. See the website for tickets and times.

Applecrest Farm (133 Exeter Road, Hampton Falls; 926-3721, applecrest.com) is holding an Indigenous People’s Day Weekend Festival & Great Pumpkin Carve with live music daily (Monadnock Bluegrass Band on Oct. 9, Unsung Heroes on Oct. 10 and Bolt Hill Band on Oct. 11) and the Great Pumpkin Carve on Sunday, Oct. 10.

Coppal House Farm (118 N. River Road, Lee; 659-3572, nhcornmaze.com) will hold its second of three Flashlight Night Mazes at its corn maze on Saturday, Oct. 9, from 6:30 to 9 p.m. Tickets cost $12 per person for everyone age 5 and up (4 and under gets in free).

One of the pumpkin festivals on this weekend’s schedule is in Somersworth (see page 13 for details). Stick around afterward for Celebrate Somersworth, which will run from 5 to 8 p.m. at Somersworth High School, which will feature music, food, rides, demonstrations and displays from the police and fire departments and fireworks, according to a press release.

Museum happenings

The Currier Museum of Art (150 Ash St., Manchester; currier.org, 669-6144) will be open this Monday, Oct. 11, from 10 a.m. to 5 p.m., as well as the usual schedule of Thursday through Sunday (also from 10 a.m. to 5 p.m., with Art After Work on Thursdays running from 5 to 8 p.m.). Admission to the museum costs $15 for adults, $13 for 65+, $10 for students and $5 for youth (ages 13 to 17); kids ages 12 and under get in for free. Everybody can get in free Thursdays from 5 to 8 p.m., and this Saturday, Oct. 9, New Hampshire residents can get in for free. There will also be a free craft — a WPA mural-inspired collage about New Hampshire nature — in the Creative Studio and family tours of the exhibit “WPA in New Hampshire: Philip Guston & Musa McKim.”

The McAuliffe-Shepard Discovery Center (2 Institute Drive, Concord; starhop.com, 271-7827) will also be open on Monday, Oct. 11. Hours Friday through this Monday are 10:30 a.m. to 1 p.m. and 1:30 to 4 p.m. Reserve tickets online; admission costs $11.50 for adults, $10.50 for students and seniors, $8.50 for children (ages 3 to 12) and admission is free for ages 2 and under.