Author: John Fladd

Sample the state

The Made in NH Expo offers a taste of local products

Christine Carignan is the co-publisher and chief operating officer for Business New Hampshire Magazine, and co-owner of the Made In NH “Try It & Buy It” Expo, which will be held April 17 through April 19 at the Doubletree by Hilton Expo Center in Manchester.

“It’s in its 29th year this year,” Carignan said. “It’s an expo that welcomes people in. We have vendors and exhibitors from all across New Hampshire showcasing their handmade products, their artisan goods. It’s a great way for people to come in and see all of the really cool things that are made here in the Granite State. And one thing that’s new this year is that your one ticket price gets you in all three days of the weekend. If you come on Friday, you can buy one ticket, and as long as you get a wristband from us — we have wristbands available — that will give you entry for the rest of the weekend.”

Nearly half of the vendors at Made in NH this year will be food or beverage businesses.

“This is a Try It and Buy it expo,” Carignan said, “so we want people to be able to come in and sample their way through the show and then, ideally, purchase these great things as well. We kind of run the gamut of different kinds of food and treats that people can try. So we have everything from Greek pastries to a farm that’s bringing in some pork and beef. We have chocolate vendors. We have dog treats as well. You’ll find some jams and jellies, freeze-dried candies, and lots of different bakeries.We also have a couple of beverage people that are going to be there — we have a company that makes lemonade. We’ll also have a coffee vendor there, which everyone loves.”

One area of the Expo, Carignan said, will focus exclusively on producers of alcoholic beverages. “It’s called our “Libation Station,” she said. “That’s where we have vendors with different spirits, beers, wines and mead. They’re sampling and selling in that section. As long as you’re 21-plus and you have your ID, you’re welcome to come through and sample all of the spirits that are available in that aisle; it’s the last aisle, all the way against the wall — the 700 Aisle.”

Each year, the Expo usually has more than 5,000 visitors across the three days of the show, Carignan said, with Saturday generally being the most highly attended. This includes a lot of families. Many of the exhibitors reflect that.

“This year, we have a couple of different rescue organizations that are going to be there,” she said. “So we’re going to have animals that people get to come and visit. We have Live and Let Live Farm, who comes every year, and they usually bring goats and some mini ponies, sometimes some bunnies, some puppies. And we also have Darbster Rescue that also comes and usually brings puppies. One of the great things is we’ve had dogs get adopted right at the show. So there’s chocolate, wine, and puppies. How much better could you get?”

One of the food exhibitors at Made In NH will be Celeste Oliva, a Concord specialty shop that sells premium olive oils and balsamic vinegars. Charla Mayotte is the owner. She said the Expo is an excellent way for new customers to discover her business. “I’ve been there a few years,” she said. “A good amount of people that come through. I have customers who met me at the Made in New Hampshire Expo, which is why I keep coming back. It’s a good way to connect with repeat customers. It’s a way for people to realize how good true extra virgin olive oil is. And balsamic.”

The Made In NH “Try It & Buy It” Expo
When: Friday, April 17, from 1 to 7 p.m.; Saturday, April 18, from 10 a.m. to 5 p.m., and Sunday, April 19, from 10 a.m. to 4 p.m.
Where: Doubletree by Hilton Expo Center, 700 Elm St., Manchester, 625-1000
Admission: Tickets are $8 each, senior tickets are $7, and children under 14 get in free. One admission fee is good for all three days.
More: businessnhmagazine.com/made-in-nh-expo

Featured photo: Courtesy photo.

The Weekly Dish 26/04/16

• Permanent pizza: On April 2 popular mobile pizza oven DeadProof Pizza (deadproofpizza.com) announced on social media that it has found a permanent brick-and-mortar location at 94 Rockingham Road in Derry, the former location of Clam Haven. Details will be forthcoming.

• Bad Brgr in Rochester: A new location for smash-burger chain Bad Brgr will open in Rochester on Saturday, April 18, at 100 Wakefield St. The opening was originally scheduled for April 11 but was pushed back one week. The Bad Brgr team has announced that on Saturday they will hide $1,000 somewhere in Rochester and have a scavenger hunt. The new Bad Brgr location will have live bands and prizes, and the restaurant will donate an additional $1,000 to the local school district to help pay for student lunches. Visit badbrgr.com.

• Cookies and wine: There will be a spring cookie decorating class Saturday, April 18, from 10 a.m. to noon at LaBelle Winery Derry (14 Route 111, Derry, 672-9898, labellewinery.com/labelle-winery-derry). Cookie guru Kelli Wright will guide participants through the process of creating spring-themed cookie designs. You may choose to add on a glass of LaBelle wine and a cheese plate to help with the creative process. After class you’ll leave with a set of four decorated cookies and the knowledge to re-create your designs at home. Tickets start at $59 through the LaBelle website.

• Science fiction, dinner and MURDER: There will be an immersive sci-fi themed murder mystery dinner party on April 18 at LaBelle Winery Amherst (345 Route 101, Amherst, 672-9898, labellewinery.com) from 6:30 to 9:30 p.m. Step into an evening full of suspense, secrets and unexpected twists as the mystery unfolds around you performed by professional actors. During the event you’ll enjoy a three-course dinner. Tickets are $84 through the LaBelle website.

• “Nothing Gold Can Stay”: There will be a special chef’s dinner presented by The Sleazy Vegan Cafe (205 N. State St., Concord, 877-328-7838, thesleazyvegan.com/concord) Saturday, April 18, at 6 p.m. This dinner will be prepared to reflect local springtime ingredients, as well as the poem “Nothing Gold Can Stay” by Robert Frost. There will be non-alcoholic beverages available; you may bring your own wine or beer to enjoy responsibly during the meal. Tickets are $100 at the-sleazy-vegan.square.site.

• Gourmet festival: The 38th Annual Gourmet Festival and Auction will be held Sunday, April 19, beginning at 4:15 p.m. at the Event Center at Courtyard Nashua (2200 Southwood Drive, Nashua, 952-4536, eventcenternashua.com). Enjoy a sampling of delicious food prepared by 20 local chefs, wine and spirits tastings, Gourmet’s infamous “Golden Brick” raffle, and a live and silent auction featuring more than 100 items to bid on. All proceeds benefit local families at risk of homelessness. Visit frontdooragency.org/events/gourmet-festival-and-auction.

• Drumshanbo dinner: Local Street Eats (112 W. Pearl St., Nashua, 402-4435, local-streeteats.com) will host “A Curious Night in Drumshanbo” Monday, April 20, from 6 to 9 p.m. This will be a four-course dinner inspired by Drumshanbo’s award-winning gins transformed into thoughtfully crafted cocktails paired with chef-curated dishes. Tickets are $103.22 through the Local Street Eats website.

Connecting writers and publishers

Derry Author Fest takes on a practical theme

Elizabeth Ives was a long-time supporter and trustee of the Derry Public Library, and she had a dream, said Erin Robinson, Reference Librarian and coordinator of the Derry Author Fest.

“She was great. She’s since passed away, but she wanted to have an Author Fest that would have MFA-style classes and would be beneficial for people who want to become writers and authors and illustrators. The idea was that they wouldn’t have to jump through a lot of hoops or pay to go to a conference. She wanted it to be free and open to the public.”

“So,” Robinson continued, “year after year we’ve held the Author Fest here at the Library. It was a little messy at first — you know, everything takes a little fine-tuning — but now we have it down to what we really want it to be, which is focused on writing and publication and a very straightforward one-day series of lectures. Each year we have a different theme, and this year’s Fest is Pathway to Publication.”

This year’s presentations will be geared toward the practical steps of producing a book, Robinson said.

“We’re going to have a publishing panel that tells us what happens behind the scenes,” she said. “We have an executive editor from Harper Collins and an agent from Calligraph [literary agency]. We’ll have someone from the Public Relations and Marketing department at Penguin Random House, specializing in young readers. They’re going to demystify the process of publishing for us. We also have a creative panel where people are going to talk a little bit more about just being creative, but also what that entails, how they carve out structure in their day, do they have a day job? That sort of thing. We’ll have an illustrator, a picture book writer, and a YA writer on that panel. We’ll also be talking about niche publishing — what is it like to work with small presses as opposed to going for a big, traditional press? What’s the difference? Finally, Rebecca Allen is going to talk to us about finding a community that can help you succeed, finding critique partners, and how you can encourage each other to make your work better,”

“It’s going to be a full day,” she said.

The keynote speakers will be mother and daughter New Hampshire writers Rebecca and Adi Rule.

“They both have very interesting backgrounds because they write very different things,” Robinson said. “Becky’s writing is very regional. Adi writes children’s, middle-grade and YA fiction. They are going to talk about publishing over decades and generations. That should be a really interesting conversation to kick off the day.”

Robinson said that in past years the people attending Author Fest have been writers in a wide variety of genres.

“It’s hard for us [when we plan the conference], because we have to decide, ‘Do we want to lean more into the adult writers and do we want to get more for the kids? We have a sprinkling of nonfiction writers. We try to even the day out — some people write for adults and some for kids. People don’t have to stay all day, so some people will come and they will stay all day because they are going to gather something from every lecture regardless and they’re happy to be here and learning, but some will pick and choose. During lunchtime we try to split up the groups. If people want to stay and hang out during that block, we have tables where people can gather together by genre or subject or interest, so we have like our nonfiction writers table, or our children’s book writers, and they can all group together and connect. It depends on the year,” Robinson said.

In addition to the day of speakers and panels, the library will host a book sale throughout the day provided by Gibson’s Bookstore, according to derryauthorfest.wordpress.com where you can see the full schedule and links to register.

2026 Derry Author Fest: Pathways to Publication
When: Saturday, April 18, from 10 a.m. to 4 p.m.
Where: Derry Public Library, 64 E. Broadway, Derry, 432-6140, derrypl.org
More: derryauthorfest.wordpress.com

Featured photo: Courtesy photo.

Frozen Peanut Butter Salad

From the 1933 recipe booklet Cooking with Cold by the Kelvinator Refrigerator Co.:

  • 1 8-ounce package cream cheese
  • 1/3 cup (90 g) peanut butter — I’m not sure what the peanut butter was like in the 1930s, but I used a mainstream, brand-name, lots-of-sugar-salt-and-stabilizers peanut butter. The kind your kids like.
  • 2 medium-sized jalapeño peppers — the original recipe calls for half a cup of diced green pepper, but this gives it a bit of flavor. Check out the heat level before you use them, but given how mild the jalapeños in New Hampshire supermarkets are you are unlikely to do yourself an injury.
  • ½ cup chopped pimento — this isn’t something you run across every day. I roasted and chopped a red bell pepper instead (see below).
  • ½ cup (about 40 g) chopped celery
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 1 Tablespoon fresh squeezed lemon juice
  • ¼ cup mayonnaise
  • ¼ cup whipping cream

Roast a red bell pepper.

Place a bell pepper — it can be any color, but red is the most dramatic — on a baking sheet with a piece of parchment paper or a silicone mat. (The pepper will release some liquid as it roasts, and this will help prevent a mess in the stove.)

Move one of the racks in your oven to its highest position and set the oven to a low broil. Leave the pepper to completely char, then turn it with a pair of tongs to char the other side. When the entire surface of the pepper has burned to a papery consistency, take it out of the oven and place it in a sealed container — a bowl with a fitted lid will work well for this, or even a regular bowl, with a plate on top.

Now walk away. Leave the pepper to steam for 20 minutes or so. The hot pepper juices — some of which have leaked out onto the baking sheet you were prepared enough to lay down — will loosen up that papery, charred skin. Now you can wipe it away from the body of the pepper with your fingers — which will get sticky and gross. And the actual pepper will fall apart in your hand. You will have to wipe the seeds away, and flick them into the sink — also a little gross. (This is why TV chefs don’t do this on camera.) But you will be left with a beautiful, perfectly roasted pepper that you can chop up for this recipe.

Putting together the rest of this “salad”:

Cream the cream cheese and peanut butter together until they are light and fluffy, then mix in the peppers, celery, seasonings, and lemon juice. Set aside briefly.

Whip the heavy cream and mayo together until fluffy, then fold it into the rest of the mixture. Spoon it into a lidded container, and freeze for several hours, then cut it into cubes and serve it to a confused but impressed dinner date.

Looking at the list of ingredients, at this point, you are probably saying to yourself, “There’s no way.” This seems like a very odd dish. And I have to confess that I have no idea how or why anyone came up with it, but it is — hold on to your hat — very tasty. It’s just very unexpected. If you find that you’ve become jaded and your palate has become numb to caviar, truffles and wagyu beef tartare, this might be a dish that jolts you back to your senses and braces you to soldier on for another day.

Which is not to say that this wouldn’t go super-well with a glass of Champagne.

Featured photo: Frozen Peanut Butter Salad. Photo by John Fladd.

Ready, set … daiq!

Daiquiri contest continues for a third year

One of Manchester’s most recent traditions is built on a foundation of rum and lime juice. The Third Annual Manchester Daiq-Off, a daiquiri-making competition hosted by 815 Cocktails & Provisions, will pit some of Manchester’s best bartenders against each other to make the best, fastest and most original daiquiris this Sunday, April 12.

“This is a competition to make one of the most simple classic cocktails,” said Sarah Maillet, co-owner of 815, “which is the daiquiri. So you’ve got lime, simple syrup and rum.” Because it is such a simple cocktail, it is a good indicator of a bartender’s skill, she said. There’s nowhere to hide.

“This competition is [between] local bartenders who come together and it’s based on speed, accuracy and taste,” Maillet said. “The first round is about making the fastest, cleanest daiquiri possible. And then from there the competition narrows until the finalists, the last two, face off head to head. But as much as this is about our industry, the public is obviously welcome. It encourages the public to participate because It’s really cool to see a showcase of talent like this. It reminds people that the bar and restaurant industry is at its best when it’s a little bit competitive, maybe chaotic at times, but a whole lot of fun.”

The Daiq-Off is a bit of a metaphor for that industry, Maillet said, observing that there has been a change in attitude among the area’s bars and restaurants over the past few years.

“When my business partner Ryan and I opened 815 11 years ago, we didn’t get much of a welcome,” she said. The things that we heard were like, ‘I’ll give them a year.’ Over the past few years though, you’ve seen more of a banded community coming together.” An increasing number of bars have embraced craft cocktails, she said, and the owners and bartenders of most of them have known each other for years. “So it’s just like the camaraderie was instilled in friends already before it was implemented into the [bar] community, and I feel like it’s just had a ripple effect through the greater Manchester community over the years.” Perhaps symbolic of that spirit, restaurateur Nick Carnes from Shopper’s Pub and Eatery will be the announcer and emcee of this year’s Daiq-Off.

The competition will consist of three rounds, Maillet said.

“The first two rounds are all about speed, accuracy and taste. And then the wild card at the end, where [the competitors] have the ability to bring an ingredient, like a simple syrup or some sort of thing, to add in to the wild cards at the last round. They have a little bit more time, but the judging is based more on the creativity side of daiquiris.” Last year’s overall winner was Marissa Chick, at the time the bar manager of the Birch on Elm, with a bubble-gum daiquiri that included a handcrafted tincture that took more than a week to prepare.

Maillet said there will be 15 competitors this year, all but one of whom are Manchester bartenders.

“We will have one home bartender who came the first year,” she said. “So in my opinion, he’s grandfathered in. So he’s coming back this year. He wasn’t here last year. I’m pretty excited about that. Then as far as the breakdown goes, we didn’t limit the number of bartenders per establishment this year. We want this to be a snapshot of the industry itself. So for the places with several entrants, they’re going to go head against each other. For example, there will be four bartenders from the [Wild] Rover. They’ll all go head-to-head with each other, and then one Rover bartender will move on into the rest of the competition.”

The Third Annual Daiq-Off
When: Sunday, April 12, from 3 to 7 p.m.
Where: 815 Cocktails & Provisions, 815 Elm St., Manchester, 782-8086, 815nh.com
Spectators and competitors are encouraged to dress in festive tropical attire. Tickets are $28.52 through eventbrite.com.

Featured photo: A classic daiquiri by Joshua Silva, a bartender from 815 Cocktails and Provisions, who will compete in Saturday’s Daiq-Off.

Bespoke beans

Kawa roasts custom coffee blends

It was late at night on a Wednesday and everyone was asleep except Jeff Wilkins, who, ironically, was roasting coffee.

Wilkins is the owner and roaster of Kawa (pronounced “Kah-Vah”) Roasters, a small-batch coffee roasting company in Manchester. He was roasting batches of three pounds of coffee each.

“I ordered this machine brand new,” he said, laying his hand on a large, stainless steel appliance with a window showing roasting coffee beans being tossed and circulated. “This does a maximum of three pounds at a roast at a time,” he said. “I can buy a machine in this same design that will do up to 18 pounds, and that’s what I’m hoping to grow into, but at the moment this is where I’m at. I do multiple roasts a night, and then I blend them all together because it’s all manual. I don’t have any automation on this, so it’s all by sight, smell, time and temperature. Sometimes I’ll get there and that’s the whole point that I mix it. If one roast is a little too dark, I blend it with one that’s lighter.”

Wilkins said coffee roasting started out as a hobby for him.

“About three and a half, almost four years ago,” he said, “I decided that it was time to quit drinking alcohol and needed something to stay busy at night. My wife and I love coffee. So I said, hey, let’s learn how to make it. So I bought a roaster. It’s a little tabletop, you know, $500 job. I set it up in my garage and started playing around with it. I started watching videos, I read articles, and I did whatever I needed to do to try and figure out how to do this process. I made a lot of bad roasts and I burnt a lot of things. I found some things that worked, and eventually I kind of settled in on a, I’ll call it a recipe, that worked for the tastes that we like to come out of the beans.”

This led to gifts of home-roasted coffee to family and friends, who eventually convinced Wilkins to start roasting coffee professionally. Although he sells his coffee at a number of farmers markets and other events, most of his focus is on custom-roasting coffee beans for individuals and small businesses.

“I can do customized roasts for those that want to do their own unique blends,” he said. “I can do [bespoke] roasting where if you’re a cafe or a baker that’s doing, you know, 20, 30, 40 pounds a week and you want to private-label it, I’ll roast them and put them in your bags. Or I can do wholesale. So I can pretty much do whatever somebody wants.”

Wilkins said a lot of the variety in the flavor of coffee comes from how dark it has been roasted, but also from where it has been grown.

“There are so many different varieties of coffee,” he said, “ just like there’s so many different varieties of wine. But you can grow a chardonnay grape in California, and it’s going to taste completely different than a chardonnay grape coming from Europe. It’s because of the terroir, the conditions specific to where it was grown — it’s the nutrients, it’s the water, it’s the temperature, all plays a part in it. The same thing is true about coffee.”

This means coffee grown in different parts of the world, Wilkins said, often needs to be roasted differently.

“On my website I sell coffee beans from Costa Rica, Brazil, El Salvador, Vietnam, Thailand, and Sumatra. The Vietnamese coffee is unbelievable. I [roast] that one to a medium dark roast. It brings out a nice, almost like a Baker’s chocolate flavor to it at the end of the sip. I have tried the Sumatra as a light roast and it’s like drinking tree bark, it’s just terrible, but you take it to the darker levels and you get some really nice flavors coming out of it. Same thing with the Costa Rica. That bean lends itself to a lighter roast to pick up those nuances.”

Kawa Roasters
Fresh roasted and custom whole-bean Kawa coffee is available at kawaroasters.com, as is grinding and brewing equipment. Visit kawaroasters.com/our-retailers.

Featured photo: Coffee beans at Kawa. Photo by John Fladd.

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