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 mingersoll@hippopress.com.

Greek eats return

Nashua’s St. Philip Church to bring back food festival during 50th year

It has been more than 1,400 days since St. Philip Greek Orthodox Church in Nashua was last able to hold its annual food festival in its traditional format. On Friday, May 19, and Saturday, May 20, the church will bring back its longstanding two-day tradition of Greek eats, live music, dancing and more. This year’s event, the first in-person festival since 2019, happens to coincide with the church’s 50th anniversary.

“We tried to bring it back as best we could to the original format,” festival co-chair Jamie Pappas said. “I think everybody will be pleased. I know that there’s a big buzz going on in the city, that people are excited that we’re back. And to be honest, we’re excited to be back, too.”

Since January, church parishioners and volunteers have been hard at work preparing all the food to be presented at the festival. Covid, Pappas pointed out, came along right in the middle of preparations for the 2020 festival. She said that, while church members have pulled off several successful takeout-only pop-up food events over the last few years, they have not planned a traditional festival post-pandemic until now.

A variety of homemade Greek meals will be available to walk-in attendees, including marinated lamb and chicken slow-cooked over an open fire, as well as dolmathes (stuffed grape leaves), spanakopita (spinach pie) and pastichio, a Greek pasta dish with ground beef and a béchamel sauce. The made-to-order gyro booth is making its return, Pappas said, as is the pastry table, featuring traditional sweet treats sold a la carte like baklava, loukoumades (fried dough balls) and all kinds of homemade cookies. Greek coffee will also be available to try.

“We’ve always had some sort of a Greek import table or booth, but we’re expanding it a little bit to make it almost like a marketplace, where you’ll be able to find things like ingredients used in the Greek cookies,” Pappas said.

On both days, local Greek-American dance band Ta Pethia Orchestra will provide live music. At 6 p.m. on Saturday there will be a special performance by Sons & Daughters of Alexander the Great, a professional dance troupe.

“We had them a long time ago and they are coming back again, so that’s exciting,” Pappas said.

As in years past, there will be plenty of tented seating to enjoy your food just outside the church, or you can take your meal to go. Rev. Paul Bebis, Pappas said, will be on hand to give tours and answer questions about the church.

Pappas said the festival’s return signifies the beginning of the church’s 50th anniversary celebration. A special gala is planned for Nov. 4 at the DoubleTree by Hilton in Nashua.

“We are eternally grateful that people continued to support us through the pop-ups … and we can’t wait to open the doors and have people come in and visit us again,” she said.

St. Philip Greek Orthodox Church food festival
When: Friday, May 19, and Saturday, May 20, 11 a.m. to 9 p.m. each day
Where: 500 W. Hollis St., Nashua
Cost: Free admission and parking; all foods and drinks are priced per item.
Visit: nashuagreekfestival.com
Event is rain or shine. Overflow parking and free shuttle services will be available from Stellos Stadium (7 Stadium Drive, Nashua) throughout both days.

Featured photo: Courtesy photo.

Fill your cup

New England Coffee Festival returns

Last year’s inaugural New England Coffee Festival brought more than 5,000 attendees to downtown Laconia over two days to enjoy workshops, vendors, samples and even a competitive “latte art throwdown.” Now the two-day celebration of specialty coffee culture is back for a second year with new features — the event returns to the city with a kickoff panel discussion and outdoor block party on Friday, May 19, followed by a full day’s worth of coffee-related activities scheduled for Saturday, May 20.

“Last year was awesome. It definitely exceeded our expectations,” said festival organizer Karen Bassett, who also co-owns Wayfarer Coffee Roasters in Laconia. “Everyone kept saying that it didn’t feel like a first-year event, and we felt like that was one of the highest compliments we could have received about Year 1, especially where we were just kind of learning the ropes and figuring this out. … This year, we’ve consolidated it to [having] just the Colonial Theatre as the coffee education center, and then the Belknap Mill for basically like the full festival experience over there.”

Admission options include either one-day or two-day passes. The festivities kick off with a panel discussion inside the Colonial Theatre on Friday at 6 p.m., moderated by Alex Stoyle of Revelstoke Coffee in Concord and featuring five area coffee professionals.

“The discussion is called ‘How Did You Get Here?’ and it’s just going to be a super approachable conversation for anyone,” Bassett said. “I think it’s super fun to hear about different career paths in the coffee industry that you may not realize, and just to hear from a lot of these people that maybe started out as baristas and then maybe got a management position in that cafe, or maybe they got interested in the roasting side.”

That will be followed by an outdoor block party on nearby Canal Street, where there will be samples provided by six local breweries in addition to live music and a wood-fired pizza truck.

“Last year we had a welcome mixer at one restaurant and it was really jam packed,” Bassett said, “so this year, we wanted to expand that opportunity to more people to kind of add to that community feel of the event.”

Coffee Festival happenings on Saturday will then include a full schedule of panel discussions, Q&A sessions and workshops, led by local industry professionals and covering a wide variety of coffee-related topics. There will be a total of five workshop locations, all in and around the Colonial Theatre, operating in what Bassett called a “choose your own adventure” format.

“We’re hosting a lot more coffee cuppings, which are kind of like a professional coffee tasting experience, and you’ll be walked through what that all looks like,” she said.

Other workshop topics will include loose leaf teas, elevating your home coffee brewing experience, infusing coffee and spirits and the importance of water filtration. Each will welcome passholders on a first-come, first-served basis.

The last big change for this year’s festival, Bassett said, involves the “latte art throwdown” — that will take place at 3 p.m. on Saturday on the main stage of the Colonial Theatre, and it’s open to the public, although passholders will have access to front-row VIP seating.

A total of 32 New England area baristas will face off in a bracketed challenge testing their latte art skills, with all kinds of prizes awarded to finalists.

“Each round will be different. There may either be a design that they need to pour, or it could be a freestyle round,” Bassett said. “You should be seeing a lot of different types of designs, and there will be a panel of judges who get to pick their favorite. It’s going to be projected up on a screen too so everybody can see. … It was a lot of fun last year. It’s a friendly and fun competition, and it’s pretty fascinating to see what these baristas can do.”

Coffee Festival tickets can be purchased online, or you can get them inside the Colonial Theatre box office on the day of the event. A vendor expo will take place on the third floor of the Belknap Mill on Saturday, and several food trucks will be set up in its parking lot.

“Now that we have one [event] under our belt and are just about ready to have two, the concept behind the coffee and community hybrid-style event is one we don’t have to explain as much anymore,” Bassett said. “It gives people a very different coffee event than a typical industry expo where you go and get inundated with products and services. … It’s being able to both interact with coffee professionals and be able to share that passion with the people who are drinking your product.”

New England Coffee Festival
When: Friday, May 19, and Saturday, May 20
Where: Various locations across downtown Laconia, including the Colonial Theatre (617 Main St.) and the Belknap Mill (25 Beacon St. East), as well as on Canal Street, which will be closed to vehicular traffic between Main and Beacon streets during both days.
Cost: $50 for a one-day pass or $75 for a two-day pass; tickets can be purchased online or inside the box office of the Colonial Theatre the days of the event.
Visit: newenglandcoffeefestival.com

Featured photo: Scene from last year’s New England Coffee Festival. Photos by Raya Al-Hashmi, on Instagram @rayaonassignment.

The Weekly Dish 23/05/18

News from the local food scene

• Taco Tour winners announced:The Greater Manchester Chamber recently declared the winners of this year’s Taco Tour, which took place in downtown Manchester on May 4. For the second consecutive year, Firefly American Bistro & Bar was crowned the winner for “Best Taco,” this time for its “Chewbacca chicken and cheese” tacos, while BluAqua Restrobar received the “Most Creative Taco” award for its alligator tacos. According to the announcement, Firefly received $1,000 to donate to Granite United Way, their local charity organization of choice. Through its VIP ticket sales, the Greater Manchester Chamber was also able to raise $500 to be donated to the New Hampshire Food Bank. Read the full announcement on the Chamber’s Facebook page @grtrmanchester.

• A bite of the apple: Get your tickets now to Concord Hospital Trust’s inaugural Apple Blossom Social, featuring an upscale farm-to-fork dinner that’s scheduled to be served on Sunday, May 21, from 4 to 7 p.m. at Smith Orchard (184 Leavitt Road, Belmont). The four-course meal will include an appetizer tasting plate and apple-paired offerings from the team at Laconia Local Eatery, which sources its products locally throughout New Hampshire and other New England states. Tickets start at $125 per person and are available online — according to a press release, all proceeds will support the replacement of a new echocardiogram machine at Concord Hospital’s Laconia facility. Visit ch-trust.org or call 227-7162 to purchase tickets.

• Whiskey business: The New Hampshire Liquor Commission is giving away some of the world’s rarest Scotch whiskies to one lucky prize-winner. According to a press release, the NHLC’s “Allies for Animals” raffle features a prize package of nearly three dozen Scotch whiskey bottles, including The Macallan 25-Year-Old, Balvenie 25-Year-Old Single Barrel, Johnnie Walker King George V and Orphan Barrel Muckety Muck 26-Year-Old. Tickets can be purchased for $100 each through June 30, or until 1,500 of them are sold. Proceeds will support the Animal Rescue League of New Hampshire, the Friends of Manchester Animal Shelter and Back In the Saddle Equine Therapy Center. See liquorandwineoutlets.com/alliesforanimals.

• “Lost” episodes: Early episodes of the long-running PBS cooking series Ciao Italia with Mary Ann Esposito are now available to view online via the membership-driven content platform Patreon. Ciao Italia: The Lost Recipes launched earlier this month on the platform, giving members full access to view more than 500 episodes of the popular cooking show featuring chef and University of New Hampshire graduate Mary Ann Esposito, which made its debut back in 1989 and recently broadcast its 30th season. Many of the featured episodes, according to information at ciaoitalia.com, have not previously been available to view since their first airing. Visit patreon.com/CiaoItalia_TheLostRecipes to view the content for $3.99 per month and also receive on demand recipes, cookbook discounts and more.

In the kitchen with Maggie Josti

Maggie Josti is the owner of Maggie’s Munchies (magmunch.com), a business offering scratch-baked goods like whoopie pies, cupcakes and cookies that she runs with her husband, Trevor. Originally from Malden, Mass., Josti has been cooking and baking her whole life, and worked in the restaurant industry for more than a decade prior to starting Maggie’s Munchies. Since launching last August, Maggie’s Munchies has participated in fairs, festivals, shows and other events across the Granite State. Find them next at one of two events set to take place on Saturday, May 13 — one member of the couple will be serving their sweet treats during Kids Con New England at the Douglas N. Everett Arena (15 Loudon Road, Concord), while the other will be attending the Great New England Mother’s Day Craft & Artisan Show at the Merrimack Premium Outlets (80 Premium Outlets Blvd., Merrimack).

What is your must-have kitchen item?

A cookie scoop. I use it for the fillings, for the whoopie pies themselves [and] for the cookies.

What would you have for your last meal?

A boneless rib-eye steak, homemade mac and cheese and a coffee frappe.

What is your favorite local restaurant?

Parker’s Maple Barn in Mason is definitely my favorite place to go.

What celebrity would you like to see trying one of your products?

Duff Goldman from Charm City Cakes would be cool, because I’d love to get his feedback.

What is your favorite item that you offer?

Our cinnamon roll whoopies are the best. … It’s two homemade cinnamon rolls with the whoopie pie filling in the center, and then our cinnamon icing on top. We serve it with a fork and a knife because it gets a little messy.

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

What I absolutely love is when I go out to a restaurant and they offer something different that’s a unique take on a classic recipe.

What is your favorite thing to cook at home?

Homemade mac and cheese is always the go-to. I never love it any less when I make it, and my kids don’t either. I can switch up the cheeses for something new and add so many different toppings.

Second annual Vine & Hops at The Hil
From the kitchen of Maggie Josti of Maggie’s Munchies

3 medium overripe bananas, peeled and mashed
⅓ cup melted salted butter
¼ can pure pumpkin
Pinch of salt
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon baking soda
1½ cups all-purpose flour
Optional: chocolate chips, nuts, spices or dried fruits

In a bowl, add the bananas and butter and mix with a spoon or stand mixer until well combined. Add the pure pumpkin, salt, sugar, egg, vanilla extract, cinnamon and baking soda and mix until combined. Add the flour and mix until combined. Add any optional desired ingredients such as chocolate chips, nuts, spices or dried fruits. Bake at 350 degrees for 55 to 65 minutes, depending on your oven. You should be able to stick a toothpick into the center and it will come out clean. If it’s browning too much but not done in the middle, place tin foil over the top loosely and bake until fully cooked. Let it cool for a few minutes in the pan, then flip upside down onto a wire rack and continue cooling.


Featured photo: Maggie Josti of Maggie’s Munchies. Courtesy photo.

Sips by the slopes

Vine & Hops at The Hill returns

Just before it reopens for a fourth season later this month, The Hill Bar & Grille at Manchester’s McIntyre Ski Area is inviting attendees ages 21 and up to partake in a night of food, beer and wine samples, along with live music and silent auction items to support local charities.

Vine & Hops at The Hill, happening on Thursday, May 18, is a joint partnership with Rock 101’s Greg & The Morning Buzz. Returning for a second year, the event will feature more than 300 craft beers and wines available to taste, alongside eats from local restaurants. Proceeds generated from the silent auction will go toward Lend a Helping Can, a nonprofit whose beneficiary organizations include 12 New England-area agencies combating hunger and homelessness.

“Last year was our inaugural event, and it was a good turnout, but we are definitely expecting a larger turnout this year,” McIntyre Ski Area marketing director Aly Coakley said. “We have a big tent scheduled to come in and be set up outside so we can utilize the indoor and outdoor space. We have such a great opportunity to use The Hill in the summertime now.”

The entry fee allows attendees to sample food and drinks from vendors that will be set up both inside the restaurant and out on its patio. A full list of participating breweries, along with the available selection of options they will be pouring, can be viewed online at the event’s website.

“One cool thing to note … is that we have a new partnership that we’re doing with 603 Brewery. They created The Hill Bar and Grille’s Down Hill IPA, which is an exclusive beer for us,” Coakley said. “We’re going to have samples of that available, and have that for purchase during the summer. … We’re also going to have five different tables of a variety of wines, from lower-end ones to some higher-end wines that are worth trying out.”

Passed hors d’oeuvres and a chef’s carving station from The Hill Bar & Grille will be featured at the event, while about half a dozen other local eateries are expected to serve options of their own, including barbecue from KC’s Rib Shack and seafood from Hooked Restaurant. During the evening, everyone will have a chance to bid on a variety of prized items, from tickets to an upcoming Boston Red Sox game to a tour with the Manchvegas Brew Bus for up to 10 people. McIntyre will also take bids on skis, a snowboard and a 2023-2024 season pass.

“Typically there’s a starting bid, based on the value of that item. By the end of the night, whoever has the highest bid wins, and then we would just cash them out from there,” Coakley said. “They take their item home and then that money would go directly to Lend a Helping Can.”

Since 1990, Lend a Helping Can has raised more than $2 million, including a record $382,000 raised in the year 2022. Beneficiaries include the New Hampshire Food Bank, Families in Transition, My Friend’s Place and multiple local and regional branches of the Salvation Army.

The Hill Bar & Grille, meanwhile, is expected to reopen for the season on May 30, Coakley said, with events scheduled throughout the summer before it closes for ski season around the end of October.

Second annual Vine & Hops at The Hill
When: Thursday, May 18, 5 to 8 p.m.
Where: The Hill Bar & Grille (McIntyre Ski Area), 50 Chalet Way, Manchester
Cost: $50 per person; ticket includes food, beer and wine samples, as well as access to bid on the featured silent auction items. Tickets are available in advance online and on the day of the event.
Visit: mcintyreskiarea.com/activities/vineandhops
Event is 21+ only.

Participating food and beverage vendors

  • 603 Brewery (Londonderry, 603brewery.com)
  • Able Ebenezer Brewing Co. (Merrimack, ableebenezer.com)
  • Backyard Brewery & Kitchen (Manchester, backyardbrewerynh.com)
  • Buena Gave Tequila Cocktails (buenagave.com)
  • Canteen Spirits (canteenspirits.com)
  • Chuck’s BARbershop (Concord, find them on Facebook @chucksbarbershopnh)
  • CodeX Books. Antiques. Rarities. (B.A.R.; Nashua, codexbar.com)
  • Contoocook Cider Co. (Contoocook, contoocookcider.com)
  • CrowBar Hardware Store (Claremont, find them on Facebook @crowbarhardware)
  • Downeast Cider (downeastcider.com)
  • Feathered Friend Brewing Co. (Concord, featheredfriendbrewing.com)
  • Great North Aleworks (Manchester, greatnorthaleworks.com)
  • The Hill Bar & Grille (Manchester, mcintyreskiarea.com/the-hill-bar-and-grille)
  • Hooked Seafood Restaurant and Ignite Bar & Grille (Manchester, hookedonignite.com)
  • Jack’s Abby Craft Lagers (jacksabby.com)
  • KC’s Rib Shack (Manchester, ribshack.net)
  • Lawson’s Finest Liquids (lawsonsfinest.com)
  • Mast Landing Brewing Co. (mastlandingbrewing.com)
  • Northwoods Brewing Co. (Northwood, northwoodsbrewingcompany.com)
  • Rockingham Brewing Co. (Derry, rockinghambrewing.com)
  • Samuel Adams (samueladams.com)
  • Schilling Beer Co. (Littleton, schillingbeer.com)
  • Sole’s Bar (Keene, find them on Facebook)
  • Tamworth Distilling (Tamworth, tamworthdistilling.com)
    Five tables of select wines will also be available for sampling. See the event website for the full list.

The Weekly Dish 23/05/11

News from the local food scene

• Prost! Join To Share Brewing Co. (720 Union St., Manchester) for its inaugural SpringFest, scheduled for Saturday, May 13, from 1 to 9 p.m. According to a press release, SpringFest — or Frühlingsfest, as it’s known in Germany — is an annual spring celebration in Munich. To Share Brewing Co. is holding its own festival in that spirit with a special release of its German festbier for the event, in addition to bratwursts, sauerkraut, pretzels from The Hop Knot and strudel from Bearded Baking Co. Stein-hoisting competitions will be at 2 p.m. and 6 p.m., and dressing in traditional lederhosen is encouraged. Reservations are not required, but parties of six or more can reserve now by emailing info@tosharebrewing.com.

• A taste of Lithuania: Rodgers Memorial Library (194 Derry Road, Hudson) is welcoming back local chef Oonagh Williams, who will resume her popular Lithuanian cooking demonstrations on Saturday, May 13, from 10 a.m. to noon., followed by similar events at the library scheduled for June 10 and July 8. During each demonstration, Williams teaches attendees how to make new Lithuanian dishes and gives them the opportunity to sample them. Featured dishes during the May 13 event will include cold cherry soup and a garlicky farmer’s cheese spread with walnuts, and full recipes will be provided. Williams also brings along some of her Lithuanian cookbooks and scrapbooks from her time studying at Vilnius University. A regular guest on WMUR-TV’s Cook’s Corner, Williams is also known for her online blog of gluten-free recipes (glutenfreecookingwithoonagh.com) and has given talks on behalf of the National Celiac Association in Boston. Admission to her demonstrations is free, but registration is required. Visit rodgerslibrary.org.

• May the best cakes win: There’s still time to get your ticket to the second annual Franco Foods Fleur Délices challenge, an amateur bake-off and fundraiser for the Franco-American Centre happening at Anheuser-Busch Brewery (221 Daniel Webster Hwy., Merrimack) on Saturday, May 13, from 6 to 9 p.m. The theme this year, challenge organizer and FAC office manager Nathalie Hirte said, is French fairy tales. Contestants will be tasked with creating a cake that is decorated to represent the story of their chosen fairy tale in some way. There will be a panel of judges voting on each cake in a variety of criteria, but attendees can also vote for their own favorite cake based on appearance and have access to samples. The cost is $25 per person and $20 for FAC members. See facnh.com/fleur-delices-challenge, or check out our coverage of the event, which ran in the May 4 edition of the Hippo. The story is on page 25.

• Fresh catch: The Merrimack County Conservation District (10 Ferry St., Concord) is taking orders for a trout sale for fish lovers looking to restock their backyard ponds, offering New Hampshire-raised disease-free rainbow and brook trout in 6- to 8-inch or 10- to 12-inch sizes. Orders are due by Sunday, May 14 — bagged 6- to 8-inch trout can be picked up at the Conservation District’s Concord center on Sunday, May 21, from 1 to 1:30 p.m. The fish must then be released to your pond immediately. Visit merrimackccd.org to fill out an order form, or call the Conservation District at 223-6023 for more details.

In the kitchen with Gerry Ferretti-Berrios

Gerry Ferretti-Berrios and her sister, Amberle Ferretti, are the owners of Chicken Lou’s Distribution (chickenlous.com, and on Facebook and Instagram @chickenlous), a purveyor of two cooking seasonings and three sauces — a signature honey mustard, a chipotle ranch dressing and a “Kickin’ Chicken” barbecue sauce — great for use as anything from dips and salad dressings to marinades, sandwich spreads and more. Chicken Lou’s was born in 1990 when Lou Ferretti — the sisters’ grandfather and the business’s namesake — opened a small restaurant on the campus of Northeastern University in Boston. For more than three decades the tiny 550-square-foot building was known for serving fresh sandwiches, wings, pizzas and other items to students and faculty. It closed in 2020 when the sisters’ father, Dave, announced his retirement. But Ferretti-Berrios, who grew up in Merrimack, wanted to continue the family’s legacy. Today, all of Chicken Lou’s products are packaged and delivered out of a warehouse in Amherst and are available at Locally Handmade, inside the Merrimack Premium Outlets, as well as online.

What is your must-have kitchen item?

I can’t live without a massive, heavy-duty cutting board. … A good cutting board is so critical, I think, for anything you’re doing in the kitchen.

What would you have for your last meal?

It’s definitely got to be a good veggie burger with really well-done crispy fries on the side. They’ve got to have salt on them and you’ve got to have a little honey mustard to dip, for that sweet and salty combo. … Then, my go-to indulgence is a warm chocolate chip cookie with vanilla ice cream on it.

What is your favorite local restaurant?

I’ve got to give it up to Pressed Cafe. … I just love the fact that they have something for everybody. I love their veggie ciabatta sandwich.

What celebrity would you like to see trying one of your products?

The Zumba instructor in me wants to say Daddy Yankee, but the New England girl in me is saying Bill Belichick. But with Bill trying it, there has to be a press conference review afterward, because I just think that would be hysterical!

What is your favorite product that you offer?

When we were a restaurant, I was Team Honey Mustard, and then we came out with the chipotle ranch, and now it’s a split between the two. … I love the honey mustard as a salad dressing, and then for the chipotle ranch, I love to dip cheese pizza in it. It’s life-changing.

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

Everybody is doing flights. … Flights of drinks and flights of desserts and flights of appetizers. I see all these posts from restaurants and food groups that I follow, and I just feel like everybody has jumped on the flight trend.

What is your favorite thing to make at home?

I’m a huge fan of just making snack plates for dinner. I’ll do some diced up cheeses, some hummus, olives, celery sticks [and] carrot sticks. Those are definitely my go-tos.

Southwest rice and bean casserole
From the kitchen of Gerry Ferretti-Berrios of Chicken Lou’s Distribution

4 cups cooked white rice (can be replacedwith quinoa, brown rice or other grain of preference)
1 package shredded cheddar cheese
2 cans black beans, drained
1 package taco seasoning
1 bottle Chicken Lou’s signature Chipotle Ranch dressing

Optional toppings:
Shredded cabbage
Shredded lettuce
Black olives
Sliced jalapenos
Diced tomatoes
Cotija cheese
Salsa
Diced red onions
Avocado slices

In a bowl, combine the rice, beans, taco seasoning, half the bag of shredded cheddar cheese and half the bottle of chipotle ranch dressing. Mix thoroughly until combined. Take the mixture and spread onto a 9-by-13-inch greased baking pan. Top with the remaining cheese. Bake in the oven, uncovered, at 350 degrees until it’s heated through and the temperature reaches 165 (approximately 30 minutes). Top with your favorite taco toppings.


Featured photo: Gerry Ferretti-Berrios, co-owner of Chicken Lou’s Distribution. Courtesy photo.

Taking the cake

Fleur Délices amateur baking competition returns

Amateur bakers will show off their cake decorating skills and compete for prizes during the second annual Franco Foods Fleur Délices challenge. Following a successful inaugural year in 2022, the friendly baking competition and fundraising event is due to return to Anheuser-Busch’s Biergarten in Merrimack on Saturday, May 13.

Challenge organizer and Québec native Nathalie Hirte is also the office manager of the Franco-American Centre, a Manchester-based nonprofit celebrating and promoting French culture and heritage in the Granite State. In early 2021 Hirte launched Franco Foods, a how-to YouTube series on French-inspired recipes that her son Oskar directs and produces.

Each of the entrants from last year’s competition chose from a list of nearly 90 International Francophonie-recognized countries and regions, or nations where French either is a primary or secondary language or has a historical connection to the culture. This year, Hirte said, the theme is French fairy tales. Contestants will be tasked with creating a cake that is decorated to represent the story of their chosen fairy tale in some way.

“Part of our mission is to introduce people to the French world and the many facets of it,” Hirte said, “and so I figured that this is a great way to have people learn different aspects of the French language through stories.”

Bakers have several well-known choices for their fairy tales — Cinderella, Sleeping Beauty, Little Red Riding Hood, Puss In Boots and Beauty and the Beast are all among those in the given list. Similar to last year, they will pre-bake their cakes and decorate them during the competition.

“The decoration of the cake should represent the fairy tale,” Hirte said. “The idea is that … you’re supposed to look at the cake and know that that’s the story.”

Each cake, Hirte said, must be a minimum of two tiers, one of which should be a sponge cake. Other requirements include a buttercream element and a 3D element, made of any edible material of the baker’s choice.

When the competition begins, single decorators will get one hour to create their cakes, while teams of two will get 45 minutes. Attendees are free to watch them in action, and tables of light appetizers and snacks will be served.

The judging panel will include Marie-Josée Duquette, of the Québec Government Office in Boston; and Sandra Martel, who was declared the winner of last year’s competition for her crème brûlée cheesecake and berry chantilly cake representing France. They’ll judge each cake based on criteria such as taste, texture, overall appearance, creativity and representation of their chosen French fairy tale.

Attendees can also vote for their own favorite cake based on appearance, and will receive at least two samples at the conclusion of the competition. The winner will be awarded bragging rights, an engraved cake platter and the opportunity to be a featured guest on an upcoming Franco Foods episode with Hirte.

“We received nothing but positive feedback from attendees who thought it was a fun event, and they all enjoyed their cake after,” Hirte said. “Last year we kind of had it at the early end of April … and so this year, being in May, I feel like there’s a pretty good chance people can mill around and enjoy the outdoors and whatnot.”

Second annual Fleur Délices Challenge
When: Saturday, May 13, 6 to 9 p.m.
Where: The Biergarten at Anheuser-Busch Brewery, 221 Daniel Webster Hwy., Merrimack
Cost: $20 per person for Franco-American Centre members, $25 for non-members
Visit: facnh.com/fleur-delices-challenge

Featured photo: Last year’s baking challenge. Photo by Matt Ingersoll.

Dining with mom

Brunch buffets, dinners and more for Mother’s Day

Mother’s Day (Sunday, May 14) is fast approaching, so make those reservations now to celebrate mom on her special day at one of these local restaurants serving buffets, brunches, special menus or dinners. Some, where specified, also have a takeout option. Know of any eateries offering Mother’s Day specials that aren’t on this list? Tell us about them at food@hippopress.com.

• 110 Grill (875 Elm St., Manchester, 836-1150; 27 Trafalgar Square, Nashua, 943-7443; 110grill.com) will be serving several Mother’s Day brunch specials from 10 a.m. to 3 p.m. on Sunday, May 14, in addition to its full menus. Options will include prosciutto and egg flatbreads, breakfast tacos, lemon beignets, steak and eggs Benedict, chicken and waffles, house bloody marys, adult iced coffees and more.

• Airport Diner (2280 Brown Ave., Manchester, 623-5040, thecman.com) will be open from 6 a.m. to 10 p.m. on Sunday, May 14, serving breakfast all day, in addition to its dinner menus with Mother’s Day specials.

• The Alamo Texas BBQ & Tequila Bar (99 Route 13, Brookline, 721-5500, alamobarbecue.com) is celebrating Mother’s Day on Sunday, May 14, with several special menu features, like harvest berry salad with grilled chicken, cherry tomatoes, sunflower seeds and pickled red onion, as well as spinach and artichoke dip with homemade pita chips and barbecue short ribs.

• Alan’s of Boscawen (133 N. Main St., Boscawen, 753-6631, alansofboscawen.com) will host a Mother’s Day Spectacular on Sunday, May 14, featuring a brunch buffet from 9 a.m. to 3 p.m. that will include fresh fruit, cheese and assorted crackers, assorted pastries, scrambled eggs, bacon and sausage, as well as crabmeat-stuffed haddock, chicken Marsala, oven-roasted potatoes and fresh buttered green beans; and carving stations, featuring center cut roast pork loin, prime rib and roast leg of lamb. The cost is $34.99 per person, with half-price discounts for kids and $2 discounts for seniors. Traditional plated meals and dinner specials will also be available, beginning at noon and until close.

• All Real Meal (87 Elm St., Manchester, 782-3014, allrealmeal.com) is taking orders for Mother’s Day brunches to go, featuring eight-course meals for four adults. The packages include whole bacon Gruyere quiche, house-baked blueberry coffee cake, steel cut oats with nuts and berries, biscuits and raspberry jam, maple sausage with apples and sage, roasted potato medley, organic greens spring salad and rosemary-crusted baked ham. The cost is $99 per eight-course meal. Order online for delivery on Saturday, May 13.

• Alpine Grove Banquet Facility (19 S. Depot Road, Hollis, 882-9051, alpinegrove.com) will serve a special Mother’s Day brunch buffet on Sunday, May 14, with seatings at 10 a.m. and 1 p.m. Featured options will include a breakfast station with scrambled eggs; Belgian waffles and syrup, and applewood bacon and sausage; an entree station with chicken piccata, slow roast prime rib of beef and pan-seared Atlantic salmon; a salad bar, a kids’ station and a dessert display table. The cost is $35 for adults, $30 for seniors ages 60 and up, $15 for kids ages 4 to 12 and free for kids ages 4 and under. Reserve online or via phone.

• Ansanm (20 South St., Milford, 554-1248, ansanmnh.com) will serve a special Mother’s Day brunch buffet experience on Sunday, May 14, from 10 a.m. to 3 p.m., featuring its signature fried chicken and waffles, in addition to French toast casserole, roasted potatoes, a variety of housemade pates, pineapple upside-down cake, Caribbean punch mimosas and more. Tickets are $25 per person and available via Eventbrite.

• Atkinson Resort & Country Club (85 Country Club Drive, Atkinson, 362-8700, atkinsonresort.com) will serve a special Mother’s Day brunch on Sunday, May 14, from 11 a.m. to 3 p.m. inside its Legacy Ballroom, featuring chef-attended omelet and waffle stations, bagels, Danishes and croissants, scrambled eggs, bacon, sausage and home fries; as well as carving stations with prime rib au jus with horseradish cream and cider-brined turkey breast with sage gravy. Other entrees will include grilled chicken saltimbocca with sage, prosciutto and fontina cheese, grilled Atlantic salmon with mango salsa, and falafel with lemon tahini and rice-stuffed grape leaves. For dessert, enjoy items like flourless chocolate torte, mini cannolis, blueberry coffee cake and assorted cakes and cookies. The cost is $80 for adults, $30 for kids ages 3 to 10 and free for kids ages 3 and under. Call to make a reservation.

• Averill House Vineyard (21 Averill Road, Brookline, 244-3165, averillhousevineyard.com) will serve a special Mother’s Day high tea brunch and wine pairing on Sunday, May 14, with seatings at 11 a.m. and 2 p.m. Guests will be treated to a four-course menu highlighting traditional high tea finger signature sandwiches, pastries and more, along with a cup of hot tea and a pre-selected flight of four wine samples. The cost is $59 per person. Reservations are being accepted online via Tock (exploretock.com).

• Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will serve a special three-course prix fixe Mother’s Day dinner on Sunday, May 14, with reservations available between 1 and 6 p.m. The meal will include your choice of an appetizer (bacon, shrimp and corn chowder, Dunk’s mushroom bisque, mache and red watercress salad or Parmesan and pea salad); an entree (grilled tournedos of beef, New England seafood bouillabaisse, pinot grigio-braised veal osso buco, Duroc porchetta, pan-roasted king oyster mushroom or lobster carbonara); and a dessert (key lime tart, espresso pot de creme, sorbet flight, chocolate lava cake or strawberry tall cake). The cost is $75 for adults and $39.98 for kids ages 10 and under.

• Belmont Hall & Restaurant (718 Grove St., Manchester, 625-8540, belmonthall.net) will serve a special Mother’s Day breakfast buffet on Sunday, May 14, with seatings at 8:30 a.m., 10:30 a.m. and 12:30 p.m. for parties of five or more. Call to make a reservation. On the restaurant side, Belmont Hall will also be open to walk-ins on Mother’s Day — no reservation required.

• Buckley’s Great Steaks (438 Daniel Webster Hwy., Merrimack, 424-0995, buckleysgreatsteaks.com) will be open on Sunday, May 14, from noon to 5 p.m., serving several Mother’s Day specials in addition to its regular menu. Call or make a reservation online.

• Cafe la Reine — North End (53 Hooksett Road, Unit 6, Manchester, 782-5367, cafelareine.com) will be open its usual hours on Sunday, May 14, for Mother’s Day, from 7 a.m. to 3 p.m. Reservations are available online through Toast.

• Chez Vachon (136 Kelley St., Manchester, 625-9660, chezvachon.com) will be open regular hours from 7 a.m. to 2 p.m. on Sunday, May 14, for Mother’s Day. Calling ahead is recommended for larger sized parties.

• The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry, 437-2022, coachstopnh.com) will serve a special Mother’s Day a la carte menu on Sunday, May 14, with seatings at 11:30 a.m., 2:30 p.m. and 5:30 p.m. Options will include escargot, bacon-wrapped scallops, French onion soup, chicken Marsala, roast prime rib of beef, seafood linguine alfredo, veal oscar, fresh broiled salmon, roast beef tenderloin, baked haddock and lobster macaroni and cheese.

• Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) will serve a special three-course prix fixe menu for Mother’s Day on Sunday, May 14, with seatings at noon, 1 p.m., 2 p.m., 4 p.m., 4:30 p.m. and 5 p.m. The meal will include your choice of a first course (buttermilk mushroom soup, creamy scallop and tomato bisque, spring market greens, organic dandelion salad or ricotta gnocchi); an entree (coq au vin, seared petite tenderloin, wood-fired grilled lamb chop, peppered pan-roasted halibut or saffron risotto); and a dessert (coconut lime tart, maple bourbon panna cotta, chocolate cake with mocha buttercream, profiterole trio or seasonal house-made sorbet duo with almond cookie). The cost is $70 for adults and $35 for kids ages 12 and under.

• The Common Man (25 Water St., Concord, 228-3463; 88 Range Road, Windham, 898-0088; 304 Daniel Webster Hwy., Merrimack, 429-3463; thecman.com) will be open from 11:30 a.m. to 8:30 p.m. on Sunday, May 14, at all of their locations, serving Mother’s Day specials in addition to their dinner menus. Reservations are recommended.

• Copper Door Restaurant (15 Leavy Drive, Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) will be open from 10 a.m. to 10 p.m. on Sunday, May 14, at both locations, serving their brunch and lunch menus from 10 a.m. to 2 p.m. Beginning at 2 p.m., a special Mother’s Day prix fixe menu will be served in lieu of the Copper Door’s regular menus, featuring the option to choose two courses for $59, three courses for $69 or four courses for $79. Items include shaved sirloin spring rolls, roasted tomato and basil bisque, pureed sweet pea soup, slow roasted prime rib, garlic Parmesan half chicken, pasta primavera, blackened salmon, shrimp gnocchi, cookie dough cupcakes, frosted animal cracker cheesecake and wild berry shortcake.

• Cotton Restaurant (75 Arms St., Manchester, 622-5488, cottonfood.com) will be open for Mother’s Day on Sunday, May 14, from noon to 4 p.m. Reservations are accepted online via OpenTable.

• The Derryfield Restaurant (625 Mammoth Road, Manchester, 623-2880, thederryfield.com) will serve a special Mother’s Day brunch on Sunday, May 14, with seatings from 9:30 a.m. to 3 p.m., featuring an omelet station, a carving station with slow-roasted prime rib and oven-baked ham, and a salad station with assorted dressings and toppings. On the main buffet line, items will include fresh seasonal fruit, bacon, sausage, scrambled eggs, French toast, pancakes, eggs Benedict, grilled beef, seafood Newburg, assorted chicken and seafood dishes, and a dessert station will feature assorted pastries. The cost is $34.95 for adults, $32.95 for seniors ages 65 and over, and $19.95 for kids under 12.

• Firefly American Bistro & Bar (22 Concord St., Manchester, 935-9740, fireflynh.com) will be open on Sunday, May 14, from 10 a.m. to 3 p.m. for brunch and from 4 to 8 p.m. for dinner, serving its regular brunch and dinner menus in addition to several Mother’s Day specials. Reservations are available online via OpenTable.

• Flag Hill Distillery & Winery (297 N. River Road, Lee, 659-2949, flaghill.com) will host a special Mother’s Day edition of its “Brunch & Bubbles” event series on Sunday, May 14, from 11 a.m. to 2 p.m., featuring a full farm-to-table brunch buffet and a make-your-own mimosa bar. Items will include macaroni and cheese, fresh pastries and fruit, quiches, frittatas and more. The cost is $60 per person. Reservations are being accepted online via Eventbrite.

• The Flying Goose Brew Pub & Grille (40 Andover Road, New London, 526-6899, flyinggoose.com) will be open from 11 a.m. to 8 p.m. on Sunday, May 14, for Mother’s Day, and reservations are being accepted via phone.

• Fratello’s Italian Grille (155 Dow St., Manchester, 641-6776, fratellos.com) will serve a special Mother’s Day brunch buffet on Sunday, May 14, with seatings at 11 a.m. and 2 p.m. In addition to an omelet station and a salad station, there will be a carving station featuring roast beef tenderloin with bordelaise, and apple raisin porchetti with a cider demi-glace. On the main buffet line, items will include scrambled eggs, house breakfast pizzas, bacon, sausage, homestyle potatoes, carved turkey with gravy, vegetable pesto tortellini, smoked butternut squash and roasted spring vegetables. There will also be assorted pastries and cakes for dessert. The cost is $39 for adults and $18.95 for kids ages 4 to 11. Call to make a reservation.

• Gauchos Churrascaria Brazilian Steak House (62 Lowell St., Manchester, 669-9460, gauchosbraziliansteakhouse.com) will serve a special all-you-can-eat Mother’s Day brunch on Sunday, May 14, from 10 a.m. to 2 p.m., featuring the restaurant’s signature grilled meats, fresh salads, fruit, pastries and more. The cost is $39.99 for adults, $14.99 for kids ages 6 to 10 and free for kids ages 5 and under. Reservations are available via phone or online via OpenTable.

• Giorgio’s Ristorante & Bar (707 Milford Road in Merrmack, 883-7333; 524 Nashua St. in Milford, 673-3939; 270 Granite St. in Manchester, 232-3323; giorgios.com) will be open 11 a.m. to 8 p.m. with the regular menu and specials.

• The Granite Restaurant & Bar (The Centennial Hotel, 96 Pleasant St., Concord, 227-9005, graniterestaurant.com) will be open from 3 to 8 p.m. on Sunday, May 14, for Mother’s Day, serving their regular menu with some specials. Reservations are available online via OpenTable.

• Granite State Candy Shoppe (13 Warren St., Concord, 225-2591; 832 Elm St., Manchester, 218-3885; granitestatecandyshoppe.com) is running a special Mother’s Day sale of 15 percent off select gift boxes of chocolate, both in-store at both locations and online. See the website for the full list of assortments, which include hard and chewy chocolates, soft center chocolates, chocolate cherry cordials, Swiss fudge and more.

• Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) will be open for dinner service on Sunday, May 14, from 5 to 9 p.m., serving its regular menu. Reservations are available online via Tock (exploretock.com)

• Hanover Street Chophouse (149 Hanover St., Manchester, 644-2467, hanoverstreetchophouse.com) will be open on Sunday, May 14, from noon to 3 p.m., serving its regular menu in addition to some Mother’s Day specials. Reservations are being accepted online via OpenTable.

• The Hills Restaurant (Hampshire Hills Athletic Club, 50 Emerson Road, Milford, 673-7123, hampshirehills.com/the-hills-restaurant) will serve a special a la carte Mother’s Day brunch menu on Sunday, May 14, from 10 a.m. to 2 p.m., featuring items like chicken and waffles, Korean barbecue breakfast burgers, avocado toast, spicy Cajun blackened haddock tacos, lemon pepper chicken sandwiches and more. Meals are by reservation only, online via Resy.

• The Homestead Restaurant & Tavern (641 Daniel Webster Hwy., Merrimack, 429-2022, homesteadnh.com) is accepting reservations for Mother’s Day now. They’ll be serving a special a la carte menu featuring items like steak and cheese spring rolls, French onion soup, seafood chowder, roast prime rib of beef, 12-ounce New York sirloin strip steak, grilled swordfish, baked stuffed haddock, chicken cordon bleu, rack of lamb, barbecue baby back ribs and seafood and scallop risotto. Call to make a reservation.

• LaBelle Winery (345 Route 101, Amherst; 14 Route 111, Derry; 672-9898, labellewinery.com) will serve a special Mother’s Day grand buffet at both of its locations on Sunday, May 14, with seatings at 10 a.m., 12:30 p.m. and 3 p.m. The buffet will include a mimosa bar with assorted fresh fruits and juices, a fresh fruit display; assorted pastries, like muffins, scones, Danishes, croissants, breads and jams; waffle and omelet stations; carving stations, like herb-crusted sirloin of beef and apple wine-brined roasted turkey; lunch items, like bruschetta chicken, salmon piccata, and a smoked salmon display; salad stations; and assorted desserts, like chocolate cake, carrot cake, pot de creme, mini cannolis and chocolate-covered strawberries. Complimentary drinks will include orange juice, apple juice, cranberry juice, coffee and tea, and a full bar will also be featured, for additional purchases of wine, cocktails, beer and non-alcoholic beverages. The cost is $85 for adults, $35 for kids ages 3 to 12 and free for kids ages 2 and under. A non-refundable deposit of $50 is required at booking, which will be applied toward your final bill on the day of the event.

• Mile Away Restaurant (52 Federal Hill Road, Milford, 673-3904, mileawayrestaurantnh.com) is taking dinner reservations for Mother’s Day on Sunday, May 14. All meals are $45 per person and will include your choice of an appetizer (ham minestrone, Swedish meatballs, fresh fruit plates with sorbet, shrimp cocktail, escargot or onion soup); a salad (Caesar or garden, with dressings that include ranch, blue cheese, balsamic or raspberry vinaigrette); an entree (sliced roast sirloin, pork Marsala, chicken Florentine, chicken piccata, maple salmon, baked eggplant Parmesan or broiled scrod); and a dessert (carrot cake, sorbet, bread pudding, cheesecake, chocolate ganache cake, lemon mascarpone cake or chocolate mousse cake).

• MT’s Local Kitchen & Wine Bar (212 Main St., Nashua, 595-9334, mtslocal.com) will be open on Sunday, May 14, from noon to 5 p.m., serving several Mother’s Day specials in addition to its regular menu. Call or make a reservation online. Mother’s Day will be the restaurant’s last official day as MT’s before it is closed for about two weeks for renovations. It’s expected to reopen under a new name, Mike’s Italian Kitchen — see mtslocal.com for the full announcement.

• New England’s Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, taphousenh.com) will serve a special Mother’s Day brunch on Sunday, May 14, from 9 a.m. to 1 p.m. The cost is $32 for adults and $14.95 for kids. Call to make a reservation.

• Rambling House Food & Gathering (57 Factory St., Nashua, 318-3220, ramblingtale.com) will be open for its normal Sunday brunch service from 10 a.m. to 2 p.m. on Sunday, May 14, serving its regular menu with some Mother’s Day specials. Indoor spaces are available by reservation online, and outdoor deck seating will be available on a first-come, first-served basis, weather permitting.

• The Red Blazer Restaurant & Pub (72 Manchester St., Concord, 224-4101, theredblazer.com) will be open from 11 a.m. to 4 p.m. on Sunday, May 14, for Mother’s Day. Reservations are recommended.

• Rig A Tony’s Italian Takeout & Catering (38 W. Broadway, Derry, 425-6116; 13 Rockingham Road, Windham, 685-8122; 254 Wallace Road, Bedford, 488-2877; rigatonysitalian.com) is taking orders for special Mother’s Day breakfast boxes, available at all three locations. Meals are $48 and include rigatoni with meatballs, a family-sized Caesar salad and a loaf of scali bread.

• Sky Meadow Country Club (6 Mountain Laurels Drive, Nashua, 888-9000, skymeadow.com) will serve a special Mother’s Day brunch on Sunday, May 14, with seatings at 11:30 a.m. and 2:30 p.m. The menu will include assorted quiches, fresh sliced fruit, a salad station, fresh baked breads and pastries, and various lunch items, like cheese and truffle sacchetti, pan-seared cod, slow-roasted turkey breast, herb-crusted prime rib, spring herb-stuffed chicken, wild rice and whipped potatoes. There will also be assorted pastries and gluten-free desserts. The cost is $60 for adults, $19.95 for kids ages 5 to 12 and $5 for kids under 5. Reservations are being accepted online.

• Surf Restaurant (207 Main St., Nashua, 595-9293, surfseafood.com) will be open on Sunday, May 14, from noon to 5 p.m., serving several Mother’s Day specials in addition to its regular menu. Call or make a reservation online. Reservations are being accepted for any size party.

• Tilt’n Diner (61 Laconia Road, Tilton, 286-2204, thecman.com) will be open from 6 a.m. to 9 p.m. on Sunday, May 14, serving breakfast all day, in addition to its dinner menus with Mother’s Day specials.

• Tucker’s (95 S. River Road, Bedford, 413-6503; 80 South St., Concord, 413-5884; 238 Indian Brook Road, Dover, 413-5470; 1328 Hooksett Road, Hooksett, 206-5757; 360 Daniel Webster Hwy., Merrimack, 413-6477; 207 Main St., New London, 413-5528; tuckersnh.com) will be open during its normal Sunday business hours (7 a.m. to 2 p.m.) on Mother’s Day at all of its locations. Only walk-ins are accepted. All locations will serve breakfast all day, along with their lunch menu starting at 11 a.m.

• WECO Hospitality (wecohospitality.com) is a Massachusetts-based community of local kitchens offering farm-fresh meal deliveries to more than three dozen Granite State cities and towns, including Manchester, Bedford, Nashua, Milford, Derry, Londonderry, Hooksett, Amherst and several others — see the website for the full list. They’re offering a special Mother’s Day brunch menu with items like fresh bagel spreads and add-on blood orange “mom-osa” mixers, bloody mary mixers and more. Order online for delivery on Saturday, May 13.

The Weekly Dish 23/05/04

News from the local food scene

• Farmers market news: Opening day for the Concord Farmers Market is set for Saturday, May 6 — one of the longest-running outdoor markets in southern New Hampshire, it features more than 40 vendors during its peak time of the season. The market will continue every Saturday, from 8:30 a.m. to noon, through October, on Capitol Street in Concord, adjacent to the Statehouse lawn. See concordfarmersmarket.com for a full list of this year’s vendors.

• For the choco-holics:Learn how to make chocolate bark during a 21+ class at Van Otis Chocolates (341 Elm St., Manchester). Classes are scheduled for Thursdays, from 5:30 to 7 p.m., dates offered May 11, May 18 and May 25, and will include tours of Van Otis’s chocolate factory. Participants will get to make their own chocolate bark customized with different flavors and mix-ins and will also be able to bring home their favorite bottle of wine and about 8 ounces of bark per person. After the class, guests will also receive a special discount to be used in the store that same day only. The cost is $50 per person and tickets can be purchased online via Eventbrite. See vanotis.com or find them on Facebook @vanotischocolate for more details.

• Wine is love:Join Balin Books (375 Amherst St., Nashua) in welcoming LaBelle Winery owner and winemaker Amy LaBelle on Saturday, May 6, at 2 p.m. — she’ll be there to present and sign copies of her debut book, Wine Weddings: The Ultimate Guide to Creating the Wine-Themed Wedding of Your Dreams. Released Dec. 16, the book offers advice on planning and hosting weddings of every size and type, covering everything from choosing invitation designs and wedding favors to creating your own menu of signature drinks and wine choices. It’s also filled with photographs taken at weddings hosted at both of the winery’s locations, in Amherst and Derry, and LaBelle even shares the details that went into planning her own wedding. Admission is free and the event will also include a wine and cheese pairing. See the event page on Facebook @balinbooks or call the shop at 673-1734.

• Food truck frenzy: It’s a weekend of food trucks! The Great Bay Food Truck Festival returns to Stratham Hill Park (270 Portsmouth Ave., Stratham) on Saturday, May 6, with limited VIP admission from noon to 1 p.m. and general admission from 1 to 4 p.m. Also happening on Saturday, May 6, is Northwood Parks & Recreation’s food truck festival, from 1 to 5 p.m. Both community events will feature unique options from a variety of area food trucks. See greatbayfoodtruckfestival.com or northwood.recdesk.com for details on each respective event.

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