Bicycle Thief

The first time I had my bicycle stolen was in the Army, when a platoonmate of mine with a drug problem “borrowed” most of my stuff while I was in the field — including my bike — and thoughtfully stored it for me at a pawn shop just off-base. Later, after my effects had been retrieved, he made a big deal of telling everyone what a gentleman I was. I think he was happy I didn’t punch him in my face, but you’d think I was David Niven.

A year or so later, now out of the Army, I rode the same bike to the dining hall of the school I was enrolled in and popped in to grab some breakfast, only to find that I’d forgotten about the switch to Daylight Savings Time and had missed breakfast. I came out to discover that I’d also forgotten to lock my bike up, and it had taken the opportunity to start a new life with somebody else. I indulged in some non-Nivenish language.

The third time I had a bike stolen, I did not forget to lock it up, and only the front wheel was taken. I wasn’t sure why, until I considered the possibility that perhaps someone had stolen the thief’s front wheel, to replace the one that a third person in this train of wheel abduction had taken from them, etc., stretching back to sometime in the ’70s when somebody broke their front wheel by absentmindedly driving into an open manhole or something. I tried unsuccessfully to display some David Niven-like aplomb, but did decide to end the chain of front-wheel abscondtion.

All of which has nothing much to do with anything, except that this week’s cocktail is a classic take on a Negroni called a Bicycle Thief.

Bicycle Thief

  • 1 ounce gin – Wiggly Bridge is a good choice
  • 1 ounce Campari
  • 1½ ounce unsweetened grapefruit juice
  • ½ ounce fresh-squeezed lemon juice
  • ¾ ounce simple syrup
  • club soda to top
  • an orange slice for garnish

Combine the gin, Campari, juices and simple syrup over ice in a cocktail shaker.

Ask your digital assistant to play “Tale of Brave Ulysses” by Cream. Granted, this song is neither Italian nor bicycle-themed. It is, however, slightly psychedelic and dreamy. It tells a story of being in a situation beyond your control, where everything is delightful and nobody would think of stealing your bike. The rhythm of this song isn’t particularly conducive to shaking a cocktail, but it evokes the right mood for imagining yourself as the protagonist of a really good story.

Regardless of what Cream tells you, shake your cocktail thoroughly, until the ice just starts to break up.

Pour the drink, ice and all, into a tall glass. A Collins glass would work well for this, but personal experience has shown me that the Foghorn Leghorn promotional glass I rescued from a flea market last summer works equally well.

Top with club soda. How much is a personal judgment call. You might have had a day that calls for extra bubbles and a lighter hand on the “Full Speed Ahead” lever. You might just want something a little less frivolous. It’s up to you.

Stir it gently, and garnish with an orange slice. It might be tempting to slice the wheel of orange halfway through and slip it over the edge of your glass — and that’s fine! a classic! — but you might want to roll it and shove it into the interior of your glass instead. It will make even a Foghorn Leghorn glass look slightly fancy.

The reason you can get away with a whimsical glass is because a Bicycle Thief is a fully mature, confident drink. It’s not intense and “I will have my revenge for my stolen bicycle”-y, but coolly sophisticated, in a “Should we have Carlos bring the boat around?” vein. Campari and grapefruit share a bitterness that gets a backbone from the gin. The lemon and syrup are fruity enough to blunt the bitterness, but still leave it at an adult level.

I don’t know if David Niven ever drank this, but he should have.

Featured Photo: Photo by John Fladd.

In the kitchen with Andy Day

Andy Day, Chef and owner of Cask & Vine (1 E. Broadway in Derry, 965-3454, caskandvine.com)

Andy Day is the co-owner of Cask & Vine along with his wife, Alana. Cask & Vine is a craft beer bar they opened in 2013. Day is also a brewer and owner of Daydreaming Brewing Co. in historic downtown Derry. For more than 14 years he has taken a vested interest in promoting New Hampshire’s craft brewers through collaborations, beer-centric events, and cross-promotions. Day has recently taken on a young apprentice at Cask & Vine, sharing the knowledge and experience of food and cooking learned over the last several years.

What is your must-have kitchen item?

Tongs, quickly followed by a simple clean kitchen rag. Watching and learning from the chef that opened our restaurant, I found it fascinating how versatile a pair of tongs is from pulling pans to plating food … when I don’t have them it’s painful.

What would you have for your last meal?

Grilled rib-eye with a blue cheese butter, rosemary Parmesan truffle-sauteed fingerlings and sauteed asparagus and mushrooms. Probably a slice of New York-style cheesecake for dessert. It’s all pretty simple stuff, and that’s what I love about it.

What is your favorite local eatery?

That’s tough, but I’d have to say Amphora Restaurant.The dishes are always so well-prepared and flavorful — not to mention there are usually a handful of specials that often include lamb, and I love someone else doing the work of preparing lamb, and doing it well.

Who is a celebrity you would like to see eating your food?

Patrick Stewart. I think he’d be a great person to sit at a table with, or just listen to feedback.

What is your favorite thing on your menu?

The Falafel sandwich. It includes heirloom tomatoes, bib lettuce, green goddess dressing, house pickles, and we make the falafel old-school, with fresh herbs. It’s a simple sandwich that has a lot going on.

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

Scaling back. It’s been weird in the restaurant world for a while, and everyone seems to be trying to deliver the most bang for your dollar, or doubling down on fresh, local at a higher price. Two very different approaches.

What is your favorite thing to cook at home?

Pizza.It’s one of those things that you can just open up the cabinets and fridge and throw any number of ingredients on to create different flavors every time. It’s one of the things the kids always want me to cook when they visit, so that might have something to do with it.

Sausage-Stuffed Mushrooms
From Andy Day

1 pound sweet sausage (no casing)
1 pound cream cheese
2 dozen medium mushrooms, stems removed
6 pieces garlic
truffle oil (garnish)

Cook sausage in oven at 350°F for 30 minutes, making sure nothing is left pink.
Cook garlic in oven separate from sausage but for the same amount of time.
Drain sausage fat, allow to cool, and combine with garlic and cream cheese in a blender and blend until thoroughly mixed.
Stuff mushrooms with filling and place in oven at 350°F for 20 minutes or until mushrooms are softened and sausage is browning. Plate and top with truffle oil.

Featured Photo: Andy Day, Chef and owner of Cask & Vine. Courtesy photo.

All the bacon

Also beer and barbecue at annual fest

Jeremy Garrett has a four-word mantra that would stop almost anybody in their tracks: “The Most Bacon Ever.”

Garrett is the Director of the New Hampshire Bacon and Beer Festival (nhbaconbeer.com) and he is excited about serving unlimited samples of bacon, beer and barbecue to Festival-goers on Saturday, June 1, at the Anheuser-Busch Brewery in Merrimack.

“I haven’t done the numbers,” he said, “but I’m pretty certain this is the largest sampling event in New Hampshire. There will be 18 companies giving out 25+ different bacon samples, more than 60 breweries, and tents with barbecue teams. We like to say that if you leave hungry it’s your fault.”

This is the eighth year for the Festival, which raises money for the High Hopes Foundation, a nonprofit organization that provides life-enhancing equipment, assistance and opportunities to New Hampshire children living with chronic health conditions. Over the past three years, the Bacon and Beer Festival has raised more than $150,000 for High Hopes.

When Festival-goers enter the event, they are given a 4-ounce sampling glass and two tickets, one to give to the vendor with their favorite bacon, and another to give to the maker of their favorite barbecue. Garrett said that there are serious bragging rights that go with winning the People’s Choice Award for best barbecue.

“The barbecue teams take it very seriously. Last year there was a Dancing Guy; if you gave him a ticket, he’d do a dance for you,” Garrett said.

On entering the Festival, a bacon-and-beer-enthusiast will be faced with a “plethora of tents,” each with a line in front of it.

“You go through the lines,” Garrett said. “You get whatever samples you want; you go get in the next line, you try that, go get in the next line, and keep on doing that until you’re full.” Because of the large number of vendors, none of the lines end up being very long, he said. “Even if we have 2,000 people there, nobody will be in line for more than three or four minutes.”

So what is an absolute can’t-miss item?

“There’s nothing that you can afford to miss,” Garrett said. Any food you can imagine with bacon will be represented, as well as a few you might never have thought about.

“There are any number of sweet or savory dishes to sample,” he said. “One of the barbecue teams is serving bacon-wrapped jalapeños. There’s a smokehouse that has bacon-infused sausage, so it’s bacon and sausage! Together!” There will be bacon popcorn, maple-bacon marshmallows, bacon whoopie pies, bacon pizza, bacon fries, bacon macaroni and cheese, and even bacon chocolate chip cookies.

Beer-wise, there will be a lot of old favorites, Garrett said, “and this year there are 12 new breweries we’ve never had before. It’s a great chance to try something you normally wouldn’t. I always end up trying some sours or fruity drinks that I normally wouldn’t, but this gives me a chance to see if there’s anything I like.” Because people in line are only committing themselves to a bite of bacon or barbecue, or 4 ounces of beer at a time, Garrett says, nobody’s overly invested in any of the samples. “If you don’t like it,” he said, “go get back in line and try something else. That’s the beauty of this opportunity.”

An hour or two before the end of the festival, many of the vendors start to run out of bacon. That’s when the barbecue teams rotate in and provide attendees with a different flavor profile — pulled pork tacos, nachos and more. By that time, though, it is too late for some Festival-goers. “At the end of the day,” Garrett said, “we have people leaving at like 3:30 — and the event goes until 4:30 — and we’re like, ‘What are you doing?’ They’ll go, ‘I can not eat another bite; I’m done.’ In that case, OK — you’re allowed to leave.”

Bacon and Beer
8th annual New Hampshire Bacon and Beer Festival
When: Saturday, June 1, 1:30 to 4:30 p.m.
Where: outdoor fields of Anheuser-Busch Brewery, 221 Daniel Webster Hwy. in Merrimack. Tickets: $60 each, or $120 each for VIP tickets, which allow early admittance and on-site parking. Tickets are available at the Festival’s website (nhbaconbeer.com). General admission tickets will be available at the gate for $80. Tickets for designated drivers will be $35 at the gate, while supplies last.
Live music will be provided by The Slakas (theslakas.com).
Free overflow parking across the street at Elbit Systems.
Event is 21+. No one under 21 years of age may enter the festival gates, including designated drivers, babies and toddlers.

The Weekly Dish 24/05/23

News from the local food scene

Charcuterie workshop: Learn how to assemble an elegant or artfully rustic meat and cheese board at Luna Bistro (254 N. Broadway, Salem, 458-2162, luna-bistro.com) on Thursday, May 23, 6:30 to 8:30 p.m. Tickets are $75 through eventbrite.com.

Food truck festival: The Town of Northwood is sponsoring a food truck and vendor festival on Friday, May 24, from 5 to 8 p.m. at the Route 4 Athletic Fields, 611 First NH Turnpike, in Northwood, featuring music by Matty and the Penders.

BBQ Pig Roast: Start your summer eating at Bentley’s Famous BBQ Pig Roast on Saturday, May 25, from noon to 6 p.m., hosted by the Biergarten at Anheuser-Busch (221 Daniel Webster Hwy., Merrimack, 595-1202, budweisertours.com). Watch award-winning Pitmaster and owner of Bentley’s Famous BBQ Brandon Saldoni serve up barbecue. $25 ticket price includes pig roast and first beverage. $15 ticket is general admission with hamburgers, hot dogs, french fries, fried dough, kettle corn and ice cream for purchase. Children 3 and under are free. Visit budweisertours.com/mmktours.

Sauerkraut workshop: Saturday, May 25, from 1 to 2:30 p.m., State Street Kitchen (205 N. State St., Concord, 491-3784, statestreetkitchenconcord.com) will teach you how to make sauerkraut with food historian and educator Sam Pike. The class is $45 per person through the Kitchen’s website for 1.5 hours of instruction and includes your own homemade jar of sauerkraut to take home.

On The Job – Hunter Glass

Owner of Tight Bite Tackle

Hunter Glass handcrafts unique fishing lures in Concord at his business Tight Bite Tackle (tightbitetackle.com).

Explain your job and what it entails.

I hand-make custom tackle for all sorts of fishing, pretty much from the ground up all the way to a finished product, right here in New Hampshire.

How long have you had this job?

This will be my fourth year going on to it as an actual business.

What led you to this career field and your current job?

I went to school for environmental science. I’ve always been an outdoorsman and a fisherman … I bought some quote unquote ‘homemade lures’ and the quality wasn’t where I wanted it to be so I decided, ‘Hey, I can do this,’ and I fish all the time so let’s make a superior product that I can bring to everybody….

What kind of education or training did you need?

Overall, it was experience, so fishing, growing up and as an adult, I kind of know what I want for tackle. You can’t find some stuff at the stores … and they’re very cheaply made. I started with an airbrush. I had no real idea what I was doing and I kind of slowly learn every single day and my process and quality improves every single time. It’s all self-taught.

What is your typical at-work uniform or attire?

I’m dealing with painting and sharp objects. I kind of just wear anything that doesn’t mind to get dirty. I do also wear protective equipment when I have to do soft lures and/or am working with chemicals.

What is the most challenging thing about your work, and how do you deal with it?

Quality and designer’s block. So I’ll get an idea or somebody will say, ‘Make me something and wow me, this is what I want to catch.’ Everything I make is custom so I want to make something that nobody’s seen.

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

It’s a niche market but the need is there.

What do you wish other people knew about your job?

I wish people could see more behind-the-scenes on how much work it takes…. I wish people would appreciate the craftsmanship behind it, which some people do and some people don’t…. It takes a lot of time because you’ve got to make sure the quality is all there.

What was your first job?

Coming out of high school I was working for Sears Auto Center.

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

Basically, I’d say the best advice [is] if you’re not enjoying it, it’s a job at that point. For Tight Bite Tackle, I don’t feel like it’s a job at all. I enjoy it 100 percent, so that’s a nice thing. I’m passionate about it. I want to see people catch fish with it and that’s what drives me. —Zachary Lewis

Five favorites
Favorite book: I read Field and Stream a lot.
Favorite movie: Without a Paddle
Favorite music: I like country and rock. Classic rock.
Favorite food: Venison tacos
Favorite thing about NH: I would say the landscape and the overall wilderness aspect.

Featured photo: Hunter Glass. Courtesy photo.

Kiddie Pool 24/05/23

Family fun for whenever

Outdoors is open

Want to celebrate unofficial summer by the water? Here are some state parks offering lake or ocean side fun. Day use fees for most state parks: adults, or those 12 or older, $4 to $5 depending on the park; ages 6 to 11 $2; free for those age 5 and younger and New Hampshire residents 65 or older with a valid NH license. Visit nhstateparks.org.

Pawtuckaway State Park 128 Mountain Road, Nottingham, 895-3031. This park is always open for recreation unless closed or restricted by posting, according to their website.

Odiorne Point 570 Ocean Blvd., Rye, 436-7406. When park is unstaffed during the season, please deposit payment in Iron Ranger (self-serve paystation) or Seacoast Science Center main desk, according to their website. The Seacoast Science Center is currently open Tuesdays through Sundays, 10 a.m. to 4 p.m., but that is an additional fee that is not included with the State Park admission fee, according to their website.

Hampton Beach 160 Ocean Blvd., Hampton, 227-8722. Metered parking 8 a.m. to midnight; Haverhill Street Bathhouse open 7:30 a.m. to 10 p.m.; Marine Memorial Bathhouse (A Street) open year-round 7:30 a.m. to 9:30 p.m.; North Beach Bathhouse (High Street) open year-round, 8 a.m. to 7:30 p.m.; Seashell Bathhouse (beach side) opens on Saturday, May 25, from 8 a.m. to 5:30 p.m.; South Pavilion Bathhouse (F Street) open year-round 7:30 a.m. to 10:30 p.m., according to their website.

Clough State Park 455 Clough Park Road, Weare, 529-7112. This park is always open for recreation unless closed or restricted by posting, according to their website.

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