O Christmas keg

603 Brewery decorates for the season

It isn’t unusual for businesses to put up a Christmas tree during the holidays. For the 603 Brewery at 42 Main St. in Londonderry the “tree” is made of beer kegs. The keg tree varies in size each year, but this season it is made of six tiers of beer kegs stacked on top of each other, with the widest tier on the bottom and successively smaller tiers to form a vaguely conical tree shape that the staff has decorated with oversized ornaments, garlands and a huge red bow.

According to Kellyn Thompson, 603’s Creative Content Manager, the 12½-foot-tall tapered stack of kegs has been a tradition at the brewery since 2013.

“They needed a little holiday cheer at our old location on Liberty Drive, and it’s stuck with us ever since,” Thompson said. “Every year around the holidays, our owner team takes a day when we’re usually closed so people aren’t witnessing the assembly of the keg tree. There’s actually a fair bit of math and science and physics to make sure that the kegs are stable.”

This year’s keg tree is made of between 45 and 50 kegs, Thompson said.

“They are regular half-barrels, and skinnier ones called sixtels.” (A half-barrel, which is usually called a “full-sized keg,” holds 15½ gallons of beer when full. A sixtel, or sixth-barrel keg, holds just over 5 gallons of beer.)

“I don’t know if you’ve ever lifted a keg, but they’re not light. So to get this together is really hard, a kind of a feat in itself because you’ve got to get all the kegs in one place, and then you’re stacking each layer. They’re not full, but even the keg itself is really heavy. We bring a scissor-lift in here so they’re going up and down and zip-tying, and this year [there are] wooden discs we added I think for extra support, so, yeah, it’s a lot of work. It takes a full day.”

“Our goal each year is that it looks cool and that it’s tall enough to be its own spectacle,” Thompson said. “We’ve put it in a bunch of different places over the years. The largest keg tree was in 2019, but it took up so much space we couldn’t seat many people around it. Then we scaled back a little bit to put it in our vestibule, so it was probably two tiers smaller than you’re seeing now. And then this year I really pushed for them to bring it back out on the main floor [of the brewery] where they could make it a little bit bigger. The Beer Hall ceilings are roughly 24 feet tall at their peak, so this year’s tree matches the space. With as grand as the space is, we needed something to match. My first Christmas here, it went almost up to the HVAC system.”

“In past years we’ve decorated [the keg tree] with cans,” Thompson said. “Sometimes we put wrapped boxes up there. It’s a fun thing; the office staff comes out and decorates it once it’s been assembled. It’s not just a giant Christmas tree — it like really kind of embodies who we are and what we do. It makes for a cool photo op, too.”

Delicious images

Advice on taking those shots of holiday food

There is a skill to taking pictures of food. It’s a specialty of its own, very different from shooting portraits or action shots of children at an amusement park. According to Raquel Wojceshonek and Emma Fraser, a mistake many people make when they shoot food is forgetting to think of it as food.

“In a lot of cases for food photography there are a lot of tricks,” Wojceshonek said. “You can fake the height, you can put glue on things — there’s a bunch of things you can do to make it look better. We don’t have that luxury with what we’re doing.”

Wojceshonek and Fraser both work for Great New Hampshire Restaurants, the parent company for T-Bones, Cactus Jack’s, and the Copper Door restaurants. Some of their responsibilities involve photographing dishes that are being considered as new menu items.

For both photographers, it is important that the food in the pictures looks like it would if a customer ordered it.

“For us,” Wojceshonek said, “it’s a little bit different than some bigger-brand food photography, because … people are trying it right before a menu demo.” The demo is when restaurant executives try new dishes before adding them to the menu. “So everything you’re seeing is exactly how it comes out of the kitchen. Because we’re actually shooting at a live menu demo, the dishes that we’re photographing are actually going to the team to be tried and decided on if they’re going to end up on a menu. So it hits our table and we have about two minutes to take the pictures before the food gets taken away. We have to be quick with it. It’s kind of like fashion photography in that you’ve got that instant and then they’re down the catwalk somewhere else.”

For Fraser, the most important element of a food photograph is getting the light right.

“For me,” Fraser said, “it’s always about finding the correct lighting. It can’t be too harsh, but it can’t be too little. I actually prefer taking pictures on a cloudy day when the light isn’t super bright. Things don’t get too shadowy. It can be awkward, but I feel like every food is different.”

“I look at it with how a guest would see it,” Wojceshonek said. “What would make it the sexiest? I’m looking for a contrast of colors in the plate. I come in and edit how a guest would see it if they were about to pick it up and eat it. So if they were coming into the restaurant and they’re looking at their dish like this, this is what I want them to see. I want to see every part of it in the photo. So it’s not just a high up over. I want a guest looking at a picture of a dish to see every component they possibly can of that dish and picture it in their mouth.”

Fraser used a dessert as an example. “One of my favorites actually was the strawberry cheesecake creme brulee. We posted pictures of it on social media, and you just want to eat it. I got low and I got super close and the way the light hit the strawberry right there, it just looked juicy and appetizing, like fresh strawberries that actually have that shine.”

Wojceshonek said Fraser has one particular talent that serves them well when they shoot food. “She has tiny fingers,” she said. “So when we use her as a hand model, everything looks bigger.”

The Weekly Dish 25/12/18

Bonfire update: Bonfire Country Bar at 950 Elm St. in downtown Manchester suffered damage from flooding by a burst pipe in the building last week and is closed for now, according to a video on the establishment’s Instagram. Shoppers Pub & Eatery, 18 Lake Ave. in Manchester, will host a fundraiser with raffles and tip jars to benefit the staff at Bonfire Country Bar on Friday, Dec. 19, at 7 p.m., according to a video on the Shoppers Pub Instagram. Deadproof Pizza, which operates out of Torched at 946 Elm St. in Manchester, next to Bonfire, is planning a benefit service for Thursday, Dec. 18, from 4 to 8 p.m., according to a video on Deadproof’s Facebook and a post on its Instagram, as well as a benefit event on Sunday, Dec. 21, from 11 to 5 p.m., the posts said.

Sky Meadow reopens: As reported by WMUR in a Dec. 5 online article, Sky Meadow Country Club (6 Mountain Laurels Drive, Nashua, 888-9000, skymeadow.com) has reopened its Prime Restaurant three months after a man was killed and several other people were injured in a shooting there in September. WMUR quoted owner Rob Parsons, who said, “rebuilding the restaurant physically [has been] far easier than rebuilding the lives that were shattered.”

New Bad BRGR location: “Old-school smashed burger” restaurant Bad BRGR has opened an additional Manchester location, this one in the in the Mall of New Hampshire on South Willow Street. It is open Monday through Thursday from 10 a.m. to 8 p.m., Friday and Saturday until 9 p.m., and Sunday from 11 a.m.to 6 p.m. Visit bad-brgr.com.

Charcuterie! Vine 32 Wine and Graze Bar (Bedford Square, 25 S. River Road, Bedford, 935-8464, vinethirtytwo.com) will host a holiday charcuterie board building workshop Sunday, Dec. 20, from 3 to 5 p.m. This interactive workshop includes a handcrafted wooden board to take home, cheeses, meats, crackers, spreads, nuts, and more, and a $10 wine credit. See website for tickets.

Feast of the Seven Fishes: Trattoria Fondi at the Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will host a five-course Feast of the Seven Fishes Monday, Dec. 22, from 6 to 9 p.m. Tickets are $125+ per person and must be purchased in advance. 21+ only.

An Elf On the Shelf

I put it to you that your house might be infested with elves. Think tiny, mischievous, Iron Age creatures with a dancing fetish. My theory is this:

The whole Elf On a Shelf thing is a clever ploy on the part of those other elves. With a creepy elf grinning at you maniacally from the mantel, you won’t notice the tiny elves going about their elvish business, sneaking cookies, changing your music settings and raiding the liquor cabinet while you’re at work.

You come downstairs one morning with your heart set on eating the last blondie from the weekend for your breakfast, only to find that half of it is gone, leaving just enough to be frustrating.

“Honey! Did you eat half that blondie?”

“I have no idea what you’re talking about.” Then you turn around to see the elf sitting on the counter, next to the toaster, just grinning at you.

“You!” you accuse it, so focused on its smile — which has to be sarcastic, by the way — that you fail to hear the faint giggles coming from the philodendron in the next room.

  • 1 1/3 ounces blanco tequila
  • ½ ounce dry sherry
  • ½ ounce elderflower liqueur
  • ¼ ounce orange liqueur – I use a dry orange curaçao
  • ½ teaspoon grenadine or cranberry syrup

Fill a coupé or Nick-and-Nora glass with ice to chill it.

In a mixing glass, pour tequila, sherry, elderflower liqueur and orange liqueur over ice. Stir for about a minute to chill it completely.

Dispose of the ice in the chilled glass. Strain the cocktail into the now cold glass.

Pour the half teaspoon of grenadine or cranberry syrup in the center of the drink. Because the syrup is heavier than the alcohol it will sink to the bottom, creating an absolute painting of a cocktail. Hold it up to the light, then sip it appreciatively.

There are several competing flavors in this cocktail, originated by Difford’s Guide (diffordsguide.com). Surprisingly, the one that stands out the most is the sherry. It is very good, but is definitely a sipping drink. I recommend leaving one out overnight to see if it’s still there in the morning.

Featured photo: An Elf on the Shelf, for grownups. Photo by John Fladd.

Have adventure, get cookies

Annual inn tour has 15 stops this year

This Saturday, Dec. 13, marks the 20th year of the annual Currier and Ives Cookie Tour. Perri Ammann’s family has been organizing the Tour for most of her life. Her parents own the Inn at East Hill Farm in Troy, one of the stops on the tour. For her it is a connection to her grandmother.

“She actually started it,” Ammann said. “And then she passed it on, starting with one of the other co-workers here. And now I have taken it over.”

The tour allows participants to explore the Monadnock region while eating cookies, Ammann said.

“We have 15 stops that people can go to this year,” she said. “They can go to just one if they would like to or they can go up to 15. If they go to at least 12 stops they’ll be entered into a raffle for a gift certificate to use any of the stops on the tour. They will get a cookie at each stop and get a recipe card and a beverage. and a quick little tour or … something special at each stop. It’s a chance to see what everyone has to offer.”

Ammann’s advice to new tour-goers is to pace themselves.

“You always want to bring a container with you,” she said. “You get up to 15 cookies. So unless you want to eat them all as you go — which is totally fine, if you can do it — you can take them home with you.” She said East Hill Farm’s offering this year will be a chocolate crinkle cookie. “It’s extremely chocolatey,” she said, “with powdered sugar on it. It’s a cookie, but sort of crossed with a brownie.”

Another stop along the tour will be Frogg Brewing in Swanzey. Stephanie Guitard is one of the brewery’s owners and is in charge of organizing events there. She said this year the brewery will combine the Cookie Tour with another event.

“This year we’ll have a German market,” she said. “We’ll have 45 local craft vendors on hand, and a German band, so it will be really festive. So you’re not only just coming to get a cookie, but you can polish off some Christmas shopping. This is the third year that we’ve held [this market]. We have pony rides and we have German food — sausages and German pretzels and some other things.”

Between the cookies and the German market, Guitard said, this is a solid opportunity to show off some of Frogg Brewing’s seasonal beers.

“We have already a German beer on line,” she said. It’s a dunkelweizen [a traditional Munich-style dark lager] called Leapfrog. And then we have a gingerbread stout that’s not really German but it’s very holiday season-y.”

Guitard said she and her husband haven’t decided what kind of cookie to make for the Cookie Tour yet, “but we are happy to be on one of the stops and are planning to have at least 300 cookies to give away like we do every year.”

Currier and Ives Cookie Tour
When: Saturday, Dec. 13, 10 a.m. to 4 p.m.
Tickets: $20; purchase with cash-only at The Inn at East Hill Farm in Troy, Frogg Brewing in Swanzey, and the Park Theatre in Jaffrey
More info: currierandivescookietour.com

Stops include:
Troy — Troy Historical Society, the Inn at East Hill Farm, and the Cozy Cottage

New Ipswich — Sleeping Monk Farm Alpacas

Jaffrey — Terrapin Glassblowing Studio, the Jaffrey Historical Society, the
Optimist Cafe, the Park Theatre, the Jaffrey Civic Center, Maura’s Embroidery Unlimited, the Monadnock Inn, the Monadnock Country Cafe

Swanzey — Frogg Brewing, the She Shed

Harrisville — Granite Oak Farm

Shopping, Santa and wines

Fulchino Vineyard holds its annual Christmas festival

Fulchino Vineyard in Hollis will host its 14th annual Christmas festival this weekend, Friday, Dec. 12, through Sunday, Dec. 14. Vineyard owner Al Fulchino described it as “an old-school Christmas festival” and said it is meant to appeal to families.

“I’m confident that it will be fun for all ages,” he said. “There’ll be certain hours with face painting for the children. We will have a free hot chocolate station. We will have Santa Claus for a couple of hours on Friday and then two separate installments on Saturday and Sunday, so basically four hours’ availability of Santa and Mrs. Claus. Everybody can get their picture taken, four hours on Saturday, four hours on Sunday. We have some really wonderful local vendors, so you can do some great Christmas shopping. It’s just always a fun time for everybody. We’ll have fire pits going and we’ll have heated igloos. We have a really beautiful red World War II fire truck on hand. People just love to take photos with it. This is going to be just a fun time, and a chance to kick back.”

Because the festival is being held at a vineyard, Fulchino said, wine will play an important role for the adults in attendance.

“For the price of their ticket, the adults can have a glass of one wine,” he said, “or they can taste four different ones. Usually people choose the glass of wine, because they get a Fulchino Vineyard logo-branded wine glass to take home with them. We’ll have all kinds of curated cheeses and other delicious items for them to sample.”

Fulchino said this will be an opportunity for visitors to experience what a wide variety of wines the vineyard produces.

“This year here on the reds,” he said, “we have one of our biggest wine blends, Celebrativo. We’ll have our semi-dry zinfandel, our cabernet, a lightly sweet pinot noir called ‘603,’ and a couple of others on the reds.” He said the “603” appeals to fans of red or white wines. “It has notes of black currants, cherries and plums, with hints of chocolate, coffee and white pepper. It’s nice and smooth, aged on French oak…. It’s very versatile; it even goes well with chocolate. It’s one we’ve been selling for years and years and years, basically since our inception.”

For fans of white wines, Fulchino said, “we have one called Live Free or Die, which is just beautiful; it’s all about citrus. It has notes of orange peel, lemon zest, grapefruit, a little hint of ginger — all naturally occurring — with a slight amount of sweetness, and it’s got a beautiful bouquet. We’ll have some bianco, pinot grigio, sauvignon blanc, maybe a little bit of chardonnay as well.”

Fulchino said this will be a good opportunity for guests to pick up wine for the holidays.

“We’ll have a promotion on the wine,” he said, “so people can pick up and stock up at a really good deal.”

Fulchino Vineyard’s 14th annual Christmas festival
When: Friday, Dec. 12, through Sunday, Dec. 14; visit the website to see Santa times and to select a 90-minute time slot for a visit
Where: Fulchino Vineyard, 187 Pine Hill Road, Hollis, 438-5984
Tickets: $15 for adults, one cent for children through the Vineyard’s website, fulchinovineyard.com

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