Album Reviews 24/02/01

Diane Coll, Old Ghosts (self-released)

This Chicago-based singer-songwriter puts a decent-enough foot forward with this album, but the cascading verisimilitude of the songs and the lack of any experimentation left me feeling pretty uninterested. But as is the case with genres that I actually like, Coll’s strummy Americana is aimed a particular demographic and isn’t meant to rope in fans who’ve never heard Norah Jones before, which isn’t to imply that her bluegrass-tinged attempts at window-gazing acoustic chill sound all that modern. What I’m hearing is ’70s B-movie incidental music best suited for older hippies, which she obviously is, not that I have any call (or any other excuse, for that matter) to wax ageist. I’m probably her age in the first place, after all, but I did see one reviewer refer to her lyricism as “wisened,” an adjective that would fit here if the critic were being overly generous. I’d be more inclined to go with “wizened” owing to the archaic feel of the stuff. She does seem nice, though. C —Eric W. Saeger

India Gailey, Problematica (People Places Records)

Yikes, look at the calendar, it’s time for weird chicks with cellos, but this time we’re not talking about Rasputina, no sir. This Canadian-American gal’s trip is more in line with the self-indulgent explorations of certified wingnut Mabe Fratti, but in Gailey’s case — at least for this outing — there are no weird hippie dudes making faces and making incidental sounds. Instead we’re, ah, treated to a set of compositions that were written by other people on some sort of commission basis. The festivities begin with a tune written by one Sarah Rossy, an obscurity who’d probably be a big at sci-fi cons if she were encouraged to investigate such opportunities. The opening tune, “I Long,” showcases Gailey’s knack for noise as well as her often-captivating vocal talents, even if the first half of the song is pretty dissonant and indeed punctuated here and there with notes that sound, at least to ignorant peasants like yours truly, off-key. Nicole Lizée’s appropriately titled “Grotesquerie” is an exercise in funereal, unsettling noise if that floats your boat. B- —Eric W. Saegerr

Playlist

A seriously abridged compendium of recent and future CD releases

• Friday, Feb. 2, will be an epic day of albums, with new albums coming out of nowhere, dropping from the sky, onto our heads, with loving messages of rock ’n’ roll, corporate hipdy-hop and death metal! Some of you are old enough to remember Dinosaur Jr, a band that was led by J Mascis. The band members were from Amherst, Mass., where they helped to invent the indie rock that’s tormented us for decades now. His new album is What Do We Do Now and its rollout single, “Can’t Believe We’re Here,” is a hard jangle-rock thing spotlighting Mascis’s usual post-punkabilly drawl, and it all works well enough. Why, there’s even some decent lead guitar parts in there, you might like it.

• In the competition to be this year’s 4 Non Blondes or Kate Havnevik or Lana Del Rey or whatever, look guys, it’s Vera Sola, a singer, songwriter and mildly edgy nepo baby whose dad, the famous, overrated “conehead” comedian Dan Akykroyd, probably had nothing to do with her getting a big record contract, there’s just no way, so don’t even start. Her first album, Shades, got a lot of press love in France (you know what that means), and she’s here with her second full-length, Peacemaker. The first single, “The Line,” is decent enough, basically a metal-tinged no-wave tune without metal guitars or no-wave honesty, but nevertheless it’s good overall; if you like Garbage or any bands like that, you might be into this for a week or so before you regret spending $16 on it.

• U.K. electro-pop songbird L Devine was born and raised in Whitley Bay, a coastal town near Newcastle upon Tyne in England, Europe. Supposedly, when she was 7 years old she loved the Clash and The Sex Pistols so much — regardless of the fact that neither band played electro-pop — that she started a band called the Safety Pins, which I totally believe, because everything you read in a public relations announcement is always 100 percent true and never intended to make an artist look 100 times cooler than they actually are. Anyway, this person will release an album on Friday, titled Digital Heartifacts, which is, I think, a clever title, although I’m sure it won’t sound like the Clash at all, more like an album of bubblegum trinkets for people who wear Hello Kitty backpacks all the time, but let’s just go see what this nonsense is, shall we, yes, let’s. Yup, it sounds like Lorde, but it’s got a little kick to it, have fun with this, whoever you are out there.

• And finally, it’s Kirin J. Callinan, an Australian art-pop nerd who sounds just like the dude from the ’80s band ABC, you remember them, right? No, no, not Boy George, I said ABC, the skinny tie band that did “When Smokey Sings,” back when Reagan was the emperor of our land and all the boomer hippies had taken to behaving like grown-ups so they wouldn’t get in trouble with Reagan’s anointed pope, Jerry Falwell, I suppose you had to be there. OK, subject change, Callinan’s new LP is titled If I Could Sing, which doesn’t bode for the title of an album on which someone is singing, don’t you think? But no, you don’t have to worry about that, because the new single, “Eternally Hateful,” does indeed evoke an ABC filler song, except that there are some glitchy samples in there. In the video he’s getting the business from some medieval executioners, which he thinks is funny; your mileage may vary.

Corn Chowder

Corn Chowder

It’s been a week.

You don’t even have the brain cells to describe what kind of week it’s been. You just want to go home and eat something hot and homemade. Unfortunately, that involves thinking, which you just can’t do at the moment. You feel cold, hungry and stupid. That’s OK. Here is the easiest impressive food you’ll ever make. The only things you’ll need to measure are the seasonings, and you’ll use the same amount — a teaspoon — for each of them.

You’ve got this.

Corn Chowder

1 stick (1/2 cup) butter

1-pound bag of frozen corn

1-pound bag of frozen chopped onions – if your supermarket is out of frozen onions, there will almost certainly be half-pound containers of chopped onions in the produce section; just grab two of them

1 pound (half a 2-pound bag) frozen diced potatoes, usually labeled as “hash browns” or “O’Brien potatoes”

1 half-gallon container of whole milk

1 teaspoon salt – I like coarse sea salt

1 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

Put a large pot on medium heat. I have a 3-gallon soup pot that I like a lot, but anything you have that holds more than a gallon will work fine.

Unwrap the stick of butter and toss it into your big pot. I say “toss,” and that’s fine — there’s something very satisfying about the dull thud it makes as it hits the bottom of the pot.

Take a couple of minutes to pour yourself a glass of wine. If you have a bottle of something bubbly in the back of your refrigerator for a special occasion, this might be a good time to open it up.

Check on the butter. If it’s melted and foamy, or just melted, or almost melted, cut open the bag of frozen chopped onions. If the bag gives you any trouble at all, use your kitchen scissors or a wickedly sharp knife to slash it open. Don’t worry about making a nice, neat cut; you’re going to use the whole bag anyway. The onions will make a satisfying hiss as they hit the hot fat. Let them cook down until they are translucent and maybe the tiniest bit golden-brown. Stir from time to time.

When your kitchen starts smelling like fried onions, turn on the fan above your stove and empty the bag of frozen corn into the pot and stir it. Let that cook down for a few minutes.

Drink some more wine.

After a few minutes, add the potatoes. Don’t bother measuring them. I mean, you can, if you want to, but the whole point of this recipe is how undemanding it is. Stir them from time to time.

This is the only thing that you’ll have to measure: Add a teaspoon each of salt, pepper and smoked paprika. Stir them into the corn mixture.

Add the entire container of milk. Stir your proto-soup, then reduce the heat to a simmer, and go into the other room and do something for yourself. The key here is to shout, “I’M MAKING SOUP!” if anyone tries to make any demands on you.

After an hour of simmering, your chowder will be ready to eat. It will look a little pink from the paprika, but a quick stir will bring everything together. Ladle it into cups or bowls, and eat it with bread and butter. Just plain bread and butter. And more wine, if there’s any left.

This is a hearty, comforting, delicious chowder. It tastes like — surprise! — butter and corn and sweet onions and potatoes. It is perfect for dunking bread and butter into. Pretty much any adult will like this a lot and will grunt with satisfaction. It’s good, but not fancy enough that they will feel obligated to make a big deal out of it. Nobody has the energy for that this week.

Will children like it? There’s absolutely nothing in this chowder that a child would not like. Therefore, one of your kids will decide that they don’t like it. In which case, just tell them to eat their bread and butter.

John Fladd is a veteran Hippo writer, a father, writer and cocktail enthusiast, living in New Hampshire.

Featured photo: Corn Chowder. Photo by John Fladd.

The Weekly Dish 24/02/01

News from the local food scene

Cookies and candy: Chunky’s Cinema Pubs (707 Huse Road, Manchester; 151 Coliseum Ave., Nashua; 150 Bridge St., Pelham, chunkys.com) has upcoming foodie fun. On Friday, Feb. 16, and Friday, March 1, at 6:30 p.m. the Manchester theater will hold a family-friendly theater candy bingo game. Reserve a spot for $10 per person, which includes a $5 off food voucher and a box of candy to go in the pot. If cookies are more your speed, check out the Girl Scout Cookie family-friendly bingo nights in Manchester (on Sunday, March 10), Pelham (Friday, March 15) and Nashua (Sunday, March 17) at 6:30 p.m. Reserve a seat for $12.99 per person.

Tastings, cards and more: Barrel & Baskit (377 Main St. in Hopkinton; barrelandbaskit.com, 746-1375) has several upcoming events. Stop by on Friday, Feb. 2, from 4 to 6 p.m. for a wine tasting and pop-up plant shop from the Black Forest Nursery in Boscawen, according to a newsletter. On Sunday, Feb. 4, at 1:30 p.m. the shop will host a fairy garden making event; sign up via the store’s Facebook page (the cost is $25). Stop by on Wednesday, Feb. 7, for a wine and chocolate tasting from 4 to 6 p.m. featuring wines from Crush Wines and Clandestine Chocolates, according to the Facebook page. On Saturday, Feb. 10, at 3 p.m. kids can sign up to make Valentine’s cards at the Cookies & Cards event for $8 per person, according to the website.

What’s in your glass?

Learn about wine for fun or profit

Wine on Main is not only a cozy storefront where shoppers can acquire locally created artisanal crafts or boutique bottles of wine from New Hampshire and beyond. It’s also a place where people can quench their thirst for knowledge about wine.

Wine on Main, at 9 N. Main St. in downtown Concord, is owned by Emma Stetson. “My job is to pick the best wine for the customers at the store,” Stetson said.

Two courses from the Wine and Spirit Education Trust will be hosted here later this month. WSET, which sets industry standards for wine and spirits across the globe, selected Wine on Main as an official location for its Level I & II certification courses.

“There are only a handful of those around the world, so it is exciting that they are coming to Concord,” Stetson said. “They want to make sure we are following all the rules since this is an industry standard certificate.”

Stetson said “the WSET was invaluable” in deepening her understanding of wine.

The Level I course takes two evenings to complete and will run Tuesday, Feb. 20, and Wednesday, Feb. 21, from 6 to 9 p.m.; the cost is $399 per person. Level II will take place over that weekend of Saturday, Feb. 24, and Sunday, Feb. 25, from 9 a.m. to 6 p.m. and costs $899 per person. Wine enthusiasts who participate in Level II will have an option to take the exam at another time if needed. Both tests, for levels I and II, are multiple choice.

“If people want to do the two courses together, there is a discount,” Stetson said. Participants may skip Level I and go straight to Level II as well. Group discounts apply too.

This is not the first time these courses have been offered at Wine on Main. The inaugural classes held last August were an enormous success with a 100 percent passing rate for both levels.

“A lot of people who took the Level I course were customers who were interested in learning more,” Stetson said.

She said the course “is not just a fun wine class that you take with your friends on a Tuesday night” — Wine on Main has many of those, such as a recent wine-pairing collaboration with New Hampshire Doughnut Co. But participants regardless of their level of wine knowledge should expect a good time. This course “caters to wine enthusiasts who want to know more,” as well as those in the wine business, “to put on their resume.” With WSET courses, participants “walk away with a certificate that is internationally recognized.”

The courses are taught by Master of Wine and New Hampshire native Lindsay Pomeroy, who also taught the courses at Wine on Main in August. There are only around 400 people in the world able to claim the Master of Wine title.

Pomeroy, a lifelong teacher who started a wine education company called Wine Smarties in San Diego in 2006, welcomes students of any level of expertise to Wine on Main this February. “Some of my best students are not even in the industry. Level I is very fun,” she said. The course “gives you a perspective, grounding, and a foundation,” she said, noting “you can’t be a great wine taster without any knowledge.” Pomeroy exudes joy about helping anyone willing to sign up “to be able to unlock and explain the wine. It is a fun puzzle.”

Stetson, a Level II & III WSET certificate holder herself, explained that those signed up for the Level I course “learn how to taste the wine and you learn how to describe the wine. You learn about the grapes, and you learn about the region.” The Level II course is longer and builds on Level I. Participants learn to decipher wine labels and select the best wine for the occasion. Level II delves into “more specific regions and more atypical grapes and wines,” Stetson said. The registration deadlines are Feb. 3 for the Level I class and Feb. 9 for Level II.

Wine and Spirit Education Trust classes
Wine on Main, 9 N. Main St., Concord
Level I

Tuesday, Feb. 20, and Wednesday, Feb. 21, 6 to 9 p.m.
$399 per person; $340 group rate
Level II

Saturday, Feb. 24, and Sunday, Feb. 25, 9 a.m. to 6 p.m.
$899 per person; $801 4+ group rate

More info: wineonmainnh.com, winesmarties.com

Featured photo: Courtesy photo.

Wine and Chocolate

Classes create pairings for dinner and dessert

Other than red roses, nothing says “valentine” more than chocolate and wine, and LaBelle Winery will capitalize on this tantalizing pairing with two classes in February, available at LaBelle’s Derry and Amherst locations. Classes will meet from 6 to 7 p.m. and admission for each session is $40.

Chocolate Desserts & Wine Pairing is described as a special wine pairing event for lovers of decadent chocolate desserts.

“This is one of my favorite classes,” said LaBelle Winery Sommelier Marie King. “We pair four delicious wines with four specially made desserts made with white, milk, dark and spiced chocolates made by our amazing pastry chef, Sara Mercier.” The wine menu for the evening will include White Chocolate Mousse paired withLaBelle Cranberry; Milk Chocolate Pot de Creme paired withLaBelle Americus; Dark Chocolate Brownie paired withLaBelle Dry Blueberry; and Chocolate Cayenne Truffle paired withLaBelle Petit Verdot.

“I like to keep the class informal, fun, and have guests leave with a little more knowledge about wine and how to pair it,” King said.

Cooking with Wine & Chocolate, facilitated by Amy LaBelle and Executive Chef Justin Bernatchez, is an entertaining interactive cooking class demonstration. Guests will have the opportunity to sample fried chicken with chocolate BBQ sauce, steak with The Winemaker’s Kitchen Cocoa BBQ Spice Blend, Mexican mole sauce, and Chocolate Decadence Dessert — each paired with a LaBelle wine.

One of the surprising things people learn about cooking with chocolate is that it can be used to make savory dishes.

“Think of Mexican mole sauce,” King said. “The sweetness is an underlying note to the savory spicy notes of the dishes. Cocoa powder and dark chocolate, which are most often used for cooking, are actually quite bitter. The sweetness we equate with chocolate is from the sugar, milk and flavorings added to the bitter cocoa.”

What makes wine and chocolate compatible?

“Everything is better when paired well,” according to King. “We like to say that pairing wine and food well elevates the enjoyment of both. Finding what is compatible or contrasting between the wine and chocolate makes for fantastic pairings that neither the food or wine can create separately.”

Although many people tend to think that red is the only wine that can be paired with chocolate, King disagrees: “It does not have to be red wine with chocolate. It especially does not work well with white or ruby chocolate. Fruit or dessert wines are also fun to pair with chocolates.”

“Milk chocolate is sweeter, has less of a perception of tannins and is creamier on the palate. Dark chocolate is more bitter; you can perceive the tannins more easily and [it’s] less creamy on the palate. You might be able to pair both with a wine that is fruit-driven but also tannic, but one chocolate will generally pair better than the other depending on which characteristic dominates,” King said.

Which wines are best paired with white chocolate? “We like to use our Cranberry and Cranberry Riesling, but I have also had success with Seyval, riesling and Shimmer. If the white chocolate has citrus notes, it makes it even easier,” King said.

King noted that rosés have “more tannins than the average white and more acidity than the average red.”

“I am a sparkling girl, so I always try to find foods to pair with sparkling wines,” she said. “Our Tempest sparkling wine is great with milk chocolate as it has raspberry notes and the bubbles help to cleanse the palate from the buttery texture.”

Chocolate Desserts & Wine Pairing
Wednesday, Feb. 7, from 6 to 7 p.m.
LaBelle Winery, 345 Route 101, Amherst
$40

Chocolate Desserts & Wine Pairing
Wednesday, Feb. 14, from 6 to 7 p.m.
LaBelle Winery, 14 Route 111, Derry
$40

Cooking with Wine & Chocolates
Thursday, Feb. 15
LaBelle Winery, 345 Route 101, Amherst
$40

Cooking with Wine & Chocolates
Wednesday, Feb. 21, from 6 to 7 p.m.
LaBelle Winery, 14 Route 111, Derry
$40

For more info or to register, visit labellewinery.com/public-winery-events

Featured photo: Wines paired with chocolates. Courtesy photo.

Treasure Hunt 24/02/01

Hello, Donna.

Found this at a thrift store in Manchester. I actually thought how fun would it be to use this. Do you think it still could be used? Is there any value to it?

Thanks for any information,

Sam

Dear Sam,

I can answer your question. I have had two of these same cards. They were from different cities than yours. One was even from New Hampshire.

I couldn’t get mine from New Hampshire to work. But I had so much fun with the manager of the McDonald’s trying to figure it out.

Your card is from the 1960s. Even though the one on Main Street in Worcester wasn’t the first one to open in Massachusetts, it’s still there today. The first one to open in Massachusetts was in Pittsfield in 1960.

I sold one of mine for $45 several years ago. There is a collectible Mc Donald’s market out there. I think your gift card is a tiny treasure for one of them. If you keep it I think it can only go up in value as time passes.

Thanks so much, Sam, for sharing. Fun piece of Mc Donald’s memorabilia.

Donna Welch has spent more than 35 years in the antiques and collectibles field, appraising and instructing. Her new location is an Antique Art Studio located in Dunbarton, NH where she is still buying and selling. If you have questions about an antique or collectible send a clear photo and information to Donna at footwdw@aol.com, or call her at 391-6550.

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