Author: Matt Ingersoll

Matt Ingersoll writes about all things food and drink, covering new restaurants and following the most delicious foodie trends in the state. Reach him at [email protected].

In the kitchen with Rocky Burpee

George “Rocky” Burpee of Loudon is the owner of Shaker Road Provisions (89 Fort Eddy Road, Suite 2, Concord, shakerroadprovisions.com), which opened April 16 in the former Smokeshow Barbeque space. Scratch-made bacon is the heart of the operation at the shop, which offers everything from flavored slices and bits to all kinds of bacon-incorporated prepared foods, like burgers, macaroni and cheese and even bacon chocolate bars. Shaker Road Provisions regularly sells its bacon at the Concord Farmers Market on Saturdays, from 8:30 a.m. to noon, and at the Salem Farmers Market on Sundays, from 10 a.m. to 2 p.m. — both markets will continue to run outdoors through the end of October. The shop also carries a selection of various locally sourced products, and recently received approval to sell its bacon to restaurants.

What is your must-have kitchen item?

The most important thing to me, for bacon specifically, is my slicer. I spent the money on a really nice slicer and it’s made all the difference from when I first started.

What would you have for your last meal?

I’d have to say … a surf and turf. Just an amazing aged rib-eye and a nice fat lobster tail, or something like that.

What is your favorite local restaurant?

Without a doubt, Industry East [in Manchester]. [Chef] Jeff Martin is a genius, especially with what he has to work with in that kitchen. And, [owners] Jeremy [Hart] and Dan [Haggerty] are just amazing guys. … My wife and I, we try to go there at least a couple times a month. … I always try to get the specials, but you can’t go wrong with the Goon Glizzy, their crab rangoon hot dog, and also the steak and cheese tacos.

What celebrity would you like to see trying your bacon?

I’m a die-hard Gordon Ramsay fan, but I also know that he doesn’t pull any punches, so I’d be really nervous for him to try it. … The only other person that comes to mind immediately would be Alton Brown. He taught me a lot when his show came out, just because he’s so analytical and the way he breaks things down is great.

What is your favorite thing you make that incorporates your bacon?

I think the bacon burgers are just out of this world … and you also can’t go wrong with our sweet and spicy bacon bits in a scrambled egg dish. They are just fantastic. That was actually my wife’s idea.

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

The trend is not to be trendy. It’s innovation and it’s trying new things. It’s like, more [about] who can outdo the next person and who can get crazy and put stuff together that hasn’t been put together before.

What is your favorite thing to cook at home?

I love prime rib. My prime rib is slathered in my bacon fat, covered in my spice mix and then I sous vide it for 10 hours. … Serve that with a side of potatoes any way you like it, and it’s just like upscale meat and potatoes.

Baked potato soup with bacon
From the kitchen of George “Rocky” Burpee of Shaker Road Provisions in Concord

1½ pounds baked potatoes
½ cup flour
6 cups milk
1 cup shredded cheddar cheese
1 bunch green onions, chopped
6 to 8 ounces Shaker Road Provisions bacon (maple or peppered), cooked and roughly chopped (substitute sweet and spicy bacon bits for an extra punch of flavor)
Salt and pepper to taste

Bake potatoes in a 400-degree oven for one hour or until fork tender. Once cool, peel and cut into small chunks, or lightly mash. While the potatoes cool, in a large Dutch oven over medium heat, add the flour and slowly stir in the milk, whisking continuously until the flour is fully incorporated. Continue stirring often until the milk is bubbling and thickened (about 10 minutes). Add the potatoes to the pot and blend with an immersion blender, or transfer to a blender in batches and blend until smooth. If you prefer more texture, you can also fully mash the potatoes prior to adding them to the milk and skip blending them. Return the blended soup to low heat. Add the cheese, sour cream, green onion and bacon or bacon bits (reserve some bacon for a garnish if you want to make it look extra pretty). Season to taste with salt and fresh cracked black pepper. (Optional: As a gluten-free option, use 4 cups of milk and skip the flour).

Featured photo: George “Rocky” Burpee, owner of Shaker Road Provisions in Concord. Courtesy photo.

The Weekly Dish 22/09/29

News from the local food scene

• Farm fresh pizzas: Join Brookford Farm (250 West Road, Canterbury) for a family-friendly pizza party on Saturday, Oct. 1, from 1 to 4 p.m., an event held in conjunction with the Northeast Organic Farming Association of New Hampshire to celebrate its 50th anniversary. Attendees can feast on house-made brick oven pizzas and sides that will be loaded with farm-fresh organic ingredients, and the party will also include live music, children’s activities, a farm tour, an exhibitor fair, raffle prizes and more. Tickets are $20 for adults and $10 for kids. Admission is free for kids under the age of 2. Visit nofanh.org/brookford-farm-event.

• A bite of the apple: The Salvation Army of Nashua will hold its annual Applefest on Saturday, Oct. 1, and Sunday, Oct. 2, from 10 a.m. to 4 p.m. each day, at Sullivan Farm (70 Coburn Ave., Nashua). In addition to apple picking, the rain-or-shine event will feature a variety of treats available for sale, like fresh cider, apple pies, ice cream, hamburgers and hot dogs. Other activities will include hay rides, scarecrow making, face painting, crafts and demonstrations from local businesses and groups. Tickets are $1 for food and activities — rates include one ticket for games, three tickets for hay rides and five tickets for apple crisp with ice cream. Visit nne.salvationarmy.org/nashua.

• Prost! Save the date for the annual Oktoberfest celebration at Mile Away Restaurant (52 Federal Hill Road, Milford) on Sunday, Oct. 2, from 12:30 to 5:30 p.m. In addition to an authentic food menu of German eats, there will be special Oktoberfest beers, live music and more. No entrance fee is necessary, but there is a $20 parking fee per car. Visit mileawayrestaurantnh.com.

• Plant-based perfection: Concord author Renee Plodzik will be at Gibson’s Bookstore (45 S. Main St., Concord) on Thursday, Oct. 6, at 6:30 p.m., to present her cookbook Eat Well Move Often Stay Strong. The book features several nutritional and seasonal recipes that include plant-based ingredients, often found locally — breakfast items, creative salads, protein-packed soups and sweet treats are all included. Plodzik is a nurse practitioner and the founder of fit4acause, a donation-only fitness and wellness program raising funds and awareness for cancer survivors. Copies of the book will be available for purchase during the event. Visit gibsonsbookstore.com.

• Brews and chilis: Tickets are on sale now for the Powder Keg Beer & Chili Festival, which returns to Swasey Parkway in Exeter on Saturday, Oct. 1, with two sessions, from noon to 2 p.m. and from 3 to 5 p.m. The event is presented by the Exeter Area Chamber of Commerce and the Exeter Parks and Recreation department, featuring hundreds of different beers, ciders and hard seltzers to taste from a variety of local vendors. Chili samples are also back this year for the first time since 2019. General admission tickets are $35 in advance and $45 at the door, and include a compostable tasting cup, access to unlimited beer and chili samples and live entertainment. Designated driver tickets are $10 in advance and $15 at the door. Visit powderkegbeerfest.com.• Greek night out: Join St. Philip Greek Orthodox Church (500 W. Hollis St., Nashua) for its annual Taverna Night on Saturday, Sept. 24, from 7 to 11 p.m. The event will include an evening of Greek appetizers, desserts, dancing and live music from the local band Ta Pethia. Admission is $35 for adults and $20 for attendees under 18. Visit stphilipnashua.com.

In the kitchen with Jenn Spelas

Jenn Spelas and her husband, Troy Waterman, regularly appear across the Granite State with two food trailers — Monster’s Tacos (find them on Facebook @monsterstacos) specializes in made-to-order street tacos, while Let’s Get Loaded (find them on Facebook @letsgetloadedfries) features a menu of french fries and hot dogs loaded with all kinds of ingredients, as well as fried dough. The pair took over ownership of the two trailers back in April, and since then have held pop-ups in several local spots. Find them next at the Contoocook Chamber of Commerce’s inaugural fall festival on Saturday, Sept. 24, at Elm Brook Park in Hopkinton, where Spelas and Waterman will be with both food trailers. Then on Thursday, Oct. 6, Monster’s Tacos will hold a pop-up at Lithermans Limited Brewery (126B Hall St., Concord). Both trailers are also available to hire for private catering. This winter, Spelas said she and Waterman plan to change the Monster’s Tacos and Let’s Get Loaded trailer names to Truck Off Tacos and Fork Up Ahead, respectively.

What is your must-have kitchen item?

A good knife is really important … but there’s also nothing more frustrating than a can opener that won’t open the can. So a good can opener. And I also have to have my personal favorite spatula.

What would you have for your last meal?

It would have to be steak and potatoes.

What is your favorite local restaurant?

The Flying Goose [Brew Pub & Grille in New London]. That is my favorite date-night place to go. … They do a really solid fish, and they have a really good spinach dip. And I love their daily seasonal soups.

What celebrity would you like to see ordering from one of your trailers?

I would like to see Matthew McConaughey.

What is your favorite thing on your menu from each trailer?

On the taco truck, I love the carnitas pork, and then I add black beans. … Then for Let’s Get Loaded, I can make my own fried dough every day of the week if I want to, which is pretty awesome. But I also definitely dig the pulled pork sundae. You cannot go wrong.

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

I think non-alcoholic beverages are becoming a thing. … The other thing we’ve gotten a lot of calls for are vegan and vegetarian options.

What is your favorite thing to cook at home?

We’ve started doing some of those meal subscription boxes, and those have been a really big hit. It’s been really fun to try out different things that we wouldn’t normally do … and the kids have really gotten into helping us out with those. … We made pork flautas, and those were super yummy.

Homemade lime crema
From the kitchen of Jenn Spelas and Troy Waterman of the Monster’s Tacos and Let’s Get Loaded food trailers

8 ounces sour cream
1 lime
1 clove garlic, finely chopped (or 1 teaspoon garlic powder)
Salt and pepper to taste

Zest the lime and set aside (you may not need all of the zest). Squeeze the lime juice into a small bowl. Add the sour cream and the garlic. Add in your desired amount of lime zest, then add the salt and pepper to taste. (Optional: If using the crema as a drizzle, add small amounts of milk or cold water until you’ve reached the desired consistency).

Featured photo: Jenn Spelas with her husband, Troy Waterman.

Together at the table

Ansanm to open new restaurant space in Milford

After a year and a half of hosting successful monthly pop-up dinners, the Viaud family is gearing up to open a brick-and-mortar spot in Milford, where you’ll soon be able to get their authentic Haitian meals on a regular basis for the first time, along with some new spins on classic flavors.

Ansanm, which gets its name from the word meaning “together” in Haitian Creole, is due to open on Thursday, Sept. 29, in the former Wicked Pissah Chowdah storefront, just a stone’s throw away from the Milford Oval. It’s the latest phase of a venture that started back on New Year’s Day 2021, when Greenleaf owner and chef Chris Viaud and his mother, Myrlene, ran a menu special of soup joumou, a traditional Haitian squash soup widely referred to as “freedom soup.” The response was so positive that it inspired Viaud, a James Beard Award nominee and a featured contestant on Season 18 of Bravo’s Top Chef, to turn it into a dinner series, bringing his entire family together to share their Haitian heritage with authentic dishes presented at Greenleaf each month.

Myrlene — who is originally from the Port-au-Prince suburb of Pétion-Ville and whom Viaud endearingly refers to as “Chef Mom” — has been the primary head chef of the series, while his dad, Yves; siblings Phil, Kassie and Katie; wife, Emilee, and sister-in-law Sarah have all also taken part. Most of the dinners have been at Greenleaf, although Ansanm has participated in a number of other local events since its inception, most recently at the Concord Multicultural Festival.

Expanding Ansanm into a full-service restaurant first entered the conversation a few months ago, when Myrlene Viaud came across a video online featuring a Haitian food truck in New York.

“I sent the video to Chris and I said, ‘Oh, wouldn’t that be cool!’ We can go to different places, park our truck and sell our food,” she said. “So he was like, ‘Sure, yeah, let me look into it.’ So he started looking around online for a food truck and then this building popped up on his feed.”

Coincidentally, the available space not only ended up being within walking distance of Greenleaf, but it was already outfitted as a restaurant. Wicked Pissah Chowdah, as it turned out, had been operating out of the storefront seasonally and was temporarily closed for the summer — it became vacant once the owners moved across the Oval to rebrand as Bouillon Bistro.

“I didn’t know what to expect, but once I came in here, I was like, ‘Oh, this is really neat,’” Myrlene Viaud said. “It’s already all set up. We don’t have to do much work. … It’s not a huge space, but it’s good enough, and then kitchen-wise I was like, ‘OK, we can do this.’”

Upon walking into the restaurant, you’ll likely immediately notice a transformation, with bright and vibrant colors, hanging artwork and thatch roofing. Myrlene Viaud’s younger sister even brought back all kinds of items she purchased in some Haitian markets that are displayed inside.

Ansanm’s menu will continue to include items that have been main staples at the pop-ups — the griot, or a marinated twice-cooked pork, and the poule nan sós, or braised chicken in Creole sauce, to name a couple — as well as all kinds of authentic dishes totally new to the space.

“I was always telling Chris that there is so much more that we can offer,” Myrlene Viaud said. “[With] the once-a-month thing we were doing, we were limited to two proteins and then the rice and the plantains. So it’s kind of exciting in a way to start opening it up to more and showing off more of the Haitian food that we actually eat on a daily basis, not just the chicken and the griot.”

She has plans to expand into offering Haitian oxtail, stewed goat and stewed fish in a Creole sauce, for instance, in addition to all kinds of options that appeal to vegans and vegetarians, from legume, a stewed vegetable dish made with eggplant, squash, watercress, carrots and spinach, to espagheti (Haitian spaghetti) and macaroni au gratin (Haitian baked macaroni and cheese).

For drinks, there will be some traditional Haitian juices and sodas, including bottles of Cola Couronne, a tropical fruit soda known as the oldest manufactured soft drink from Haiti.

Akasan, which Myrlene Viaud described as a milkshake that’s made from cornmeal flour and served either warm or cold, is also a drink she’s excited to offer. Soon, she said, she’d like to also begin serving menu specials of Haitian fritay, or an assortment of various fried foods.

“Basically what it is is a platter of fried everything. It could be the griot, it could be a fried turkey or beef, but your proteins and everything else on that platter is always fried,” she said.

One facet of Haitian cooking she said is universal is the epis, or a blend of herbs and spices that’s used as a seasoning base for almost everything. Epis is made with scallions, onions, parsley, garlic, peppers, thyme and cloves. Additionally, one of the more hot-ticket items during Ansanm’s pop-ups was pikliz, a spicy pickled vegetable slaw consisting of cabbage, carrots, onion and peppers — just like before, jars of fresh pikliz will be available for purchase.

Ansanm will also feature some of its own sandwich creations that uniquely embrace Haitian ingredients and techniques. The “V.O. Griot,” for example, will feature pork shoulder that’s marinated in epis before it’s roasted, sliced and served on a house adobo-seasoned brioche bun with smoked ham, cheese, spicy pickled cucumber and a pikliz aioli.

“A lot of the sandwich inspiration is going to be just based on the same ingredients … or cooking processes that we use for the meats, but applied to sandwich form,” Chris Viaud said.

As for dessert, you can expect Myrlene Viaud’s famous scratch-made pineapple upside down cake, another favorite from Ansanm’s pop-ups. Tablet, commonly referred to as brittle but described by Chris Viaud as being more like a praline-style treat, will also be available — that, he said, is typically made with either peanuts, cashews or shredded coconut.

To start, Ansanm will be open Thursday through Saturday for lunch and dinner, and while there is available seating inside, Myrlene Viaud said she expects most of the service to be takeout. Limited hours on Sunday mornings will also likely be coming soon.

Even though she never thought she’d open her own restaurant, Myrlene Viaud said she’s humbled by the interest and support that Ansanm has received.

“The evolution has been something special … and it’s been very exciting to offer and to see the interest that people have and the willingness to try the food,” she said.

Ansanm
Opening Thursday, Sept. 29, at 11 a.m.
Where: 20 South St., Milford
Anticipated hours: Thursday through Saturday, 11 a.m. to 7 p.m., with expanded hours likely early on Sunday mornings
More info: Visit ansanmnh.com, find them on Facebook and Instagram or call 605-1185

Featured photo: Braised chicken in a Creole sauce, with plantains, rice and pikliz, a spicy slaw. Photo courtesy of Ansanm.

On the vine

A look at this season’s grape harvest at New Hampshire wineries

Extreme heat and unusually dry weather this summer have caused New Hampshire winemakers, in at least a few cases, to harvest their grapes earlier than normal. As of Sept. 15 more than 91 percent of the Granite State was experiencing “abnormally dry” conditions, according to data from the U.S. Drought Monitor, with 48 percent under a moderate, severe or extreme drought.

Despite the drought, this year’s crop is looking to be a bountiful one at Black Bear Vineyard in Salisbury. Owner Ted Jarvis said the largest grape harvest he ever had was back in 2016, also a drought year.

Black Bear Vineyard is getting ready for its third annual Harvest Fest, happening the weekend of Saturday, Sept. 24, and Sunday, Sept. 25, when visitors will be able to watch the fruit getting destemmed and crushed before tasting samples of the juice used to create the wines. Each day will also feature on site food trucks, local vendors and live music acts.

“High and dry is the way the vines like it,” Jarvis said. “Everything is looking fantastic on the vineyard this year. We’re super-excited about our production that we’re going to end up with.”

In Amherst, LaBelle Winery held its annual grape harvest on Sept. 18, which is about 10 days ahead of schedule, according to co-owner and winemaker Amy LaBelle. With the help of Vineyard Club members, family and friends — and this year, the public — winery staff spent the morning gathering seven varieties of fresh grapes, each used to produce wines on site.

“We haven’t had much rainfall, and so that means our grapes are smaller and the skin’s a little bit thicker and tighter than it would normally be,” LaBelle said of this year’s crop impact.

Tracking acid and sugar levels in grape samples helps to determine their targeted harvest date. The weather patterns of the last few weeks leading up to harvest are always the most crucial, LaBelle said — in a perfect world, this means cooler nights in the high 40s to 50 degrees.

“For us, we like to leave them just a little extra [longer] to when the nights begin to dip into lower temperatures,” she said. “When the temperatures drop enough, the grape begins to convert its malic acid into more palate-friendly acids … and that gives us a much more pleasant-tasting wine. It would be the perfect season if we could end with just a few cool nights.”

Visit a local vineyard
• Appolo Vineyards (49 Lawrence Road, Derry, 421-4675, appolovineyards.com)
• Averill House Vineyard (21 Averill Road, Brookline, 244-3165, averillhousevineyard.com)
• Birch Wood Vineyards (199 Rockingham Road, Derry, 965-4359, birchwoodvineyards.com)
• Black Bear Vineyard (289 New Road, Salisbury, 648-2811, blackbearvineyard.com)
• Flag Hill Distillery & Winery (297 N. River Road, Lee, 659-2949, flaghill.com)
• Fulchino Vineyard (187 Pine Hill Road, Hollis, 438-5984, fulchinovineyard.com)
• LaBelle Winery (345 Route 101, Amherst; 14 Route 111, Derry, 672-9898; labellewinery.com)
• Shara Vineyards (82 Currier Road, Concord, 836-9077, sharavineyards.com)
• Sweet Baby Vineyard (260 Stage Road, Hampstead, 347-1738, sweetbabyvineyard.com)
• Zorvino Vineyards (226 Main St., Sandown, 887-8463, zorvino.com)

On Saturday, Oct. 2, at 11 a.m., LaBelle Winery will host the fourth and final session of its Walks in the Vineyard series in Amherst. Vineyard manager Josh Boisvert and wine educator Marie King will lead attendees on an educational walk through the property that will focus on the vines’ overall life cycles. You’ll also get to taste four different types of wines during your visit.

For some other local vineyards, the grape harvest season is already underway — Appolo Vineyards in Derry kicked off its harvest on Sept. 3 and will hold a ticketed harvest and stomp festival on Saturday, Sept. 24, and Sunday, Sept. 25, while for Fulchino Vineyard in Hollis, the season began “in spurts” over the course of several days dating back to late August. Owner and winemaker Al Fulchino said he’s also planning to bring back the Hollis Grape Festival for a sixth year on an upcoming date, likely in October.

Grape harvest and winery events

• Saturday, Sept. 24: The outdoor wine garden at Shara Vineyards will be open for its only day of the month for tastings and tours, from 2 to 5 p.m. Tours are $10 per person.
• Saturday, Sept. 24, and Sunday, Sept. 25: Black Bear Vineyard celebrates its grape harvest season with its third annual Harvest Fest, beginning at 11 a.m. both days. Guests will have the chance to learn how wine is produced from grapes grown right on the vineyard, and each day will feature live music and food trucks on site. Tickets are $15 per person and can be purchased through Eventbrite.
• Saturday, Sept. 24, and Sunday, Sept. 25: Appolo Vineyards holds a harvest and stomp festival, from 7 a.m. to 3 p.m. both days. In addition to grape harvesting opportunities, there will be winemaking tours starting at 10 a.m., grape foot stomping and more. Tickets are $50 per person and include a catered lunch and other amenities.
• Sunday, Sept. 25: Averill House Vineyard holds its next Taste, Tour and Bottle Experience, an ongoing series of events held most Sundays, at noon and 2 p.m. Attendees get a guided tour of the winery and vineyard and will learn directly from staff all about the winemaking process. The cost is $59 per person and includes your own bottled wine to take home.
• Sunday, Oct. 2: LaBelle Winery hosts the fourth and final session of its Walks in the Vineyard series at 11 a.m. in Amherst, featuring an educational walk and up to four wine tastings. Admission is $32.55 per person and includes tax.
• Wednesday, Oct. 19: LaBelle Winery Derry holds a blindfolded wine tasting at 6 p.m. Attendees will try five wines while blindfolded during each session, relying on their senses of smell and taste to guess which is which. Admission is $43.40 per person and includes tax.

Featured photo: Photos courtesy of Black Bear Vineyard in Salisbury.

The Weekly Dish 22/09/22

News from the local food scene

• Greek night out: Join St. Philip Greek Orthodox Church (500 W. Hollis St., Nashua) for its annual Taverna Night on Saturday, Sept. 24, from 7 to 11 p.m. The event will include an evening of Greek appetizers, desserts, dancing and live music from the local band Ta Pethia. Admission is $35 for adults and $20 for attendees under 18. Visit stphilipnashua.com.

• A world of wines: Tuscan Market (9 Via Toscana, Salem) will hold its 10th annual Passeggiata wine tasting on Friday, Sept. 23, from 5 to 7 p.m. Tickets are $35 per person and will include sampling access to more than 25 different types of wines, along with light food options and raffle prizes. Visit tuscanbrands.com.

Join WineNot Boutique (25 Main St., Nashua) for Wines of Italy, a special wine tasting event happening on Wednesday, Sept. 28 — three sessions are available, from 5 to 6 p.m., 6 to 7 p.m. or 7 to 8 p.m. More than a dozen Italian wines will be available to taste, along with cheeses and charcuterie accoutrements to enhance the experience. The cost is $20 per person. Visit winenotboutique.com.

• Fall brews: To Share Brewing Co. (720 Union St., Manchester) holds its annual Oktoberfest celebration on Saturday, Sept. 24, from 1 to 9 p.m. The event centers around the release of To Share’s most popular seasonal beer, its Oktoberfest altbier — also included will be various Oktoberfest-themed snackboards, and pretzels courtesy of The Hop Knot. Stein hoisting competitions will be held at 4 and 6 p.m. (space is limited). Admission is free and no reservations are required. Visit tosharebrewing.com.

Save the date for the second annual Fall Fest at Northwoods Brewing Co. (1334 First New Hampshire Turnpike, Northwood) on Sunday, Sept. 25, from 10 a.m. to 3 p.m. In addition to multiple beer releases — including a special double IPA in collaboration with Forever Locked and the Wildlife Heritage Foundation of New Hampshire — the festival will feature a craft market, live music all day, demonstrations, a special exhibit and more. Proceeds from this year’s event benefit Wings of the Dawn, with a dollar of every pint sold going directly to the organization. Visit northwoodsbrewingcompany.com.

Red, White & Brew, a craft beer and wine festival presented by Veterans Count, returns to Funspot (579 Endicott St. N., Laconia) on Saturday, Sept. 24, with VIP admittance from noon to 1 p.m. and general admittance from 1 to 4 p.m. The event also features food, a car show, raffles, an auction and live music from The Bob Pratte Band. Tickets are $25 general admission, $40 VIP admission and $10 for designated drivers. Admission for all attendees includes sampling tickets and a commemorative wine glass while supplies last. Visit vetscount.org.

• Manchester liquor store now open: The New Hampshire Liquor Commission opened a new Liquor & Wine Outlet store in Manchester on Sept. 8, according to a press release. The 13,000-square-foot store is at 850 Gold St. in the Queen City, featuring a selection of more than 4,000 sizes and varieties of wines and spirits. According to the release, the NHLC announced it has also begun construction on a new outlet in Nashua, which is expected to be ready to open by May 2023. Since 2012, the NHLC has opened or renovated new Outlet locations in more than 30 communities statewide. Visit liquorandwineoutlets.com.

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