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.
Milford chef Keith Sarasin of The Farmers Dinner has written three books since 2018 — his latest, available May 18, is a whopping 800 pages filled with recipes using all kinds of meats, from beef, pork and poultry to lamb, goat and several species of wild game.
But more than a traditional recipe book, Meat: The Ultimate Cookbook also contains a variety of easy-to-learn techniques for the home cook, in addition to stories from local chefs and farmers Sarasin has worked with. Signed copies can be pre-ordered now through his website.
Structurally, the book is broken down into sections by protein, totaling more than 300 recipes with accompanying photography. Various guides and descriptions are provided, on everything from how to carve cooked meat to the different types of cuts you might use, as well as the importance of letting meat rest during the cooking process.
“There are some beautiful sections on techniques like braising for some of the tougher cuts, and stuff on how to break down parts of the animal properly,” Sarasin said. “There’s a subsection on burgers with some fun flavors … and then the pork section is massive with a lot of recipes. … There are tons of demis and sauces in there too that elevate so many dishes to another level.”
Sarasin, who has a passion for Indian cuisine, noted the diversity of recipes and concepts throughout the book. Chicken tikka masala and lamb vindaloo are among the featured dishes, as well as a masala braised short rib sandwich with cilantro chutney and Indian spices to give it an extra kick. Others include a rib-eye with salsa verde and porcini mushroom salt, and a rosemary and mustard marinated leg of lamb that’s garnished with parsley.
“There are a lot of nods to many different cuisines, from Korean to Indian to Chinese,” he said.
Sarasin also delves into less commonly consumed meats like venison, pheasant, rabbit and duck.
“It goes into things about how cooking duck breast is different from chicken breast, so woven in are some techniques there,” he said. “Those definitely have some Asian influence, like Peking duck.”
Featured farmers in the book include Noah Bicchieri of Arkhive Farm in Chester, which raises its own wagyu beef, and Carole Soule of Miles Smith Farm in Loudon, which offers its own grass-fed beef, locally raised lamb and pastured pork and poultry.
“The publishers … really gave me the freedom to do some creative things, and so I started contacting some farms that I knew I wanted to highlight in the book,” Sarasin said. “Some of these farms are real gems that not a lot of people know about.”
Several other chefs receive mention in the book too. George Bezanson of Earth’s Harvest Kitchen & Juicery in Dover contributed what Sarasin calls his “famous” pork belly, while Justin Dain, former executive chef of Pine at the Hanover Inn, shares a burger recipe.
Masala braised short rib sandwich with cilantro chutney Courtesy of Keith Sarasin, as seen in his new book Meat: The Ultimate Cookbook (serves at least 4)
3 pounds bone-in short ribs Salt and freshly ground pepper, to taste 1 Tablespoon canola oil 1 large sweet onion, sliced 5 cloves garlic, minced 1 teaspoon garam masala 1 teaspoon curry powder ½ teaspoon red pepper powder 1 teaspoon cumin powder 1 teaspoon coriander powder Kosher salt 1 16-ounce can tomatoes (or two large fresh tomatoes, chopped) 1 teaspoon grated fresh ginger 4 cups beef broth 2 cups water 2 tablespoons cilantro chutney
Season the short ribs generously with salt. Heat the canola oil in a heavy-bottomed pot, over medium-high heat. Add the short ribs, working in batches if necessary, and brown on all sides (about 2 to 3 minutes per side). Remove and reserve. Add the onions and saute until beginning to brown (about 3 to 4 minutes). Stir in the garlic, ginger and tomatoes. Cook for about one minute, then add the cumin, curry powder, garam masala, red pepper and coriander powder. Pour in the beef stock to deglaze the pot. Scrape all the browned bits from the bottom of the pan. Cook until the stock has reduced to about half. Add the short ribs back into the pot. Cover, lower the heat to a simmer, and cook for two hours or until tender. Once tender, let it rest for 20 minutes. Slice out the bone from the short rib, and assemble the sandwich with a bit of cilantro chutney on top.
Meat: The Ultimate Cookbook, by Keith Sarasin Available May 18 through Amazon, Simon & Schuster, or wherever books are sold. Visit keithsarasin.com to pre-order a signed copy.
Aatma pop-up dinner series Since launching The Farmers Dinner in 2012, Keith Sarasin has hosted nearly 100 farm-to-table events across New England in collaboration with other chefs, raising more than $125,000 collectively for local farms. In tandem with its ninth season, Sarasin is now also hosting a pop-up tasting experience specializing in food from the Indian subcontinent. Aatma, named after the Hindi word meaning “soul,” is a new collaboration between Sarasin and Tarun Bangalore, a graduate of the Culinary Institute of America and chef of Indian origin. “We’re taking modern plating concepts and techniques and essentially fusing them with regional Indian cuisine,” Sarasin said. “We want to teach people that Indian food is more than butter chicken and samosas. It’s so much more diverse than that.” While Aatma’s debut dinners scheduled for May 16 and May 17 are sold out, more are expected to be announced in the coming weeks and months. Visit thefarmersdinner.com/aatma or follow them on Facebook and Instagram for updates.
Feautred photo: Meat: The Ultimate Cookbook is the third book from Chef Keith Sarasin of Milford, owner of The Farmer’s Dinner farm-to-table pop-up dinner series. Courtesy photo.
• More Greek eats to go: Join St. George Greek Orthodox Cathedral (650 Hanover St., Manchester) for its next Taste of Glendi event on Saturday, May 15, from 11 a.m. to 6 p.m. This will be another “Gyro Day” drive-thru pickup event similar to what the church held last fall, where attendees can get a meal featuring a gyro with a lamb and beef mixture on pita bread with lettuce, tomato and tzatziki sauce, a bag of chips and a drink for $10 per person (payment is by cash only; no advance ordering necessary). If you can’t make St. George’s event, Assumption Greek Orthodox Church (111 Island Pond Road, Manchester) is holding its next drive-thru food fest on Saturday, May 22, from 11:30 a.m. to 3 p.m., with orders being accepted now through May 18. This month’s menu is all about grilled meats, featuring items like open-face lamb and beef gyro plates or grilled chicken souvlaki plates, as well as tossed Greek salads with the option to add chicken or gyro meat. The church will also be selling desserts and pastries, like loukoumades (fried dough balls), homemade Greek rice pudding, and koulourakia (crisp braided butter cookies). This event is also pickup only (stay in your car; no walk-ins). Visit foodfest.assumptionnh.org.
• Henniker market returns: The Henniker Community Market will kick off its outdoor season on Thursday, May 20, from 4 to 7 p.m. in the town’s Community Center park (57 Main St.), coordinator Monica Rico confirmed. The market will continue every Thursday during those times through Oct. 21, and is expected to feature a variety of local vendors throughout the season selling fresh produce, meats, artisan products and more. Find them on Facebook @hennikercommunitymarket.
• The Beach Plum opens in Salem: The Beach Plum, a local eatery known for its fried seafood and ice cream options as well as lobster rolls, foot-long hot dogs, burgers, sandwiches and chowders, opened its newest year-round location on May 1 in Salem’s Tuscan Village plaza (8 S. Village Drive). This is The Beach Plum’s fourth location — the others are in Epping and Portsmouth, both of which are open year-round, and in North Hampton, which is typically open from March to October. The Salem location is open Sunday through Thursday, from 11 a.m. to 9 p.m., and Friday and Saturday, from 11 a.m. to 10 p.m. Visit thebeachplum.net/salem to view their menu.
• Historical brews: The Whipple Free Library in New Boston is partnering with New Hampshire Humanities to present Brewing in New Hampshire: An Informal History of Beer in the Granite State from Colonial Times to the Present, a virtual event set for Thursday, May 20, at 7 p.m. via Zoom. Presenter Glenn Knoblock will explore the history of New Hampshire’s beer and ale brewing industry from the colonial days, when it was more home- and tavern-based, to the modern breweries and brewpubs of today. Several lesser-known brewers of New Hampshire will be discussed, including the only brewery owned and operated by a woman before the modern era. Admission is free. Visit nhhumanities.org to register — you’ll then be emailed a Zoom link prior to the talk.
Get all of the flower-filled beauty with none of the work at public gardens
Plenty of people like working in the garden, planting and pruning and watching things grow. But there’s something to be said about relaxing in a luxurious garden where you don’t have to lift a finger to reap its rewards. Public gardens are the perfect opportunity to enjoy stunning displays of nature, from flowers that are bursting with color to vibrant trees, grasses and water features. So take a break from weeding — or from endlessly watching HGTV in the hopes that you’ll be inspired to do some weeding — and check out some of these public gardens.
Fuller Gardens
10 Willow Ave., North Hampton964-5414,fullergardens.org
Colorful history: Fuller Gardens is a public, nonprofit botanical garden that dates back to 1927, when Massachusetts Gov. Alvan Fuller commissioned a landscape architect for his summer estate, known as Runnymede-by-the-Sea. In the ’30s, Fuller — also a successful businessman who started the first auto dealership in Boston — hired another firm to improve those gardens and to create a rose garden to honor his wife, Viola. Since then, the garden has expanded even more, with additions like a Japanese garden and a dahlia display garden.
The brains behind the beauty: Jamie Colen has been the garden director at Fuller since 1999, and there’s a staff of seven that works at the gardens seven days a week.
Standout features: Three acres of gardens featuring annuals and perennials, water features, a koi pond, ornamental statuary and more. Fuller is best known for its roses, Colen said, with about 1,700 rose bushes and approximately 125 varieties.
Growing season: At Fuller Gardens, getting the space ready for its busiest time of year starts in February and March, with work in the greenhouse. There are thousands of pots that have to be replanted, and then the crew gets outside to start the maintenance, like making sure the underground irrigation system is working and undoing all of the winterization that they did back in December, like tying the rose bushes and preserving the statuary and other parts of the garden’s hardscape.
“We basically take care of an outdoor museum,” Colen said.
And yes, there’s raking and pruning and weeding, too. What you won’t see, though, is the crew using bark mulch, a staple gardening supply for many home gardeners.
“Bark mulch is really acidic and you’re putting it on plants that like a neutral pH,” Colen said.
Fuller Gardens is also “virtually pesticide-free,” using potassium bicarbonate to keep the roses pest-free. Colen said they make a point of working with nature, not against it.
“We mow three times a week, no chemicals — there’s no magic here,” he said. “We have some clover. It looks great [and] takes a lot of abuse.”
Your garden experience: Because they do succession planting, there’s never a bad time to see the gardens, Colen said.
“It’s a beautiful design because there’s something in bloom all the time,” he said.
The roses start blooming at the end of June and are often still blooming until November, growing as high as 12 feet tall, Colen said.
“The first bloom is probably the biggest, but it’s not the most spectacular,” he said.
Whenever you choose to go, you can walk through the gardens at your leisure.
The details: Fuller Gardens opened for the season on May 10 and will remain open through mid-October, seven days a week, 10 a.m. to 5:30 p.m. The cost of admission is $9 for adults, $8 for seniors, $6 for students with an ID, $4 for kids under 12 and no charge for infants who are carried.
Photos courtesy of Fuller Gardens.
The Fells
456 Route 103A, Newbury763-4789, thefells.org
Colorful history: The Fells, which encompasses 83 acres of woodlands and grounds and nearly half a mile of undeveloped Lake Sunapee shoreline, is located in Newbury and is the former summer home of American writer and diplomat John M. Hay (1838-1905), who began acquiring abandoned sheep farms in the late 1800s and ultimately owned nearly 1,000 acres of land. His son Clarence inherited the property when John Hay died in 1905, and he and his wife Alice transformed the rock pasture into extensive formal and informal gardens. In 1960 the Hays deeded 675 acres to the Society for the Protection of New Hampshire Forests to protect it from development, and the remainder was deeded to the U.S. Fish and Wildlife Service in the ’70s.
The brains behind the beauty: HorticulturistNick Scheu has been the landscape director at The Fells for three seasons and has an assistant and typically two interns in the landscape department.
Standout features: There are eight major gardens at The Fells, which is listed on the National Register of Historic Places. Scheu said The Fells is well known for its rhododendrons, and he particularly likes the heath and the heather, and the “lovely” perennial border that dates back to 1909. There’s also a poetry walk and an ecology trail. On the property this year will be the Art in Nature 2021 Sculpture Exhibit, with pieces that areintegrated into the surrounding landscape and are based on the theme “Stillness & Motion.”
Growing season: Getting the property ready for the spring season starts in mid-March, Scheu said, when they start uncovering winterized plants and pruning the fruit trees and shrubs. Scheu runs pruning workshops throughout the spring, specific to blueberries, apple trees, spring bloomers and more, plus potting workshops that have participants potting seed and planting plugs for both The Fells and their own home gardens.
Your garden experience: Though the landscape will evolve throughout the spring and summer, “We hope we have things in flower pretty much from May to September or November,” Scheu said. Different plants do shine at different times, though, he said, noting that the rhododendron and azaleas are especially nice from mid-May to mid- to late July, while the asters in the fall are on full display and attract hundreds of butterflies.
“Early summer gardens are always a joy to see,” Scheu said. “[They have] really great colors and new growth appearing from Memorial Day to the end of June.”
The Fells offers guided garden tours each day that the Main House is open (see details below), and there’s a free guided hike on the first Thursday of every month. At any time, you can “casually walk the grounds and enjoy whatever is flowering,” Scheu said.
He said there’s often wildlife to see too — he had just left a fox den full of babies, and it’s not unusual to have deer, bear and fisher cats roaming the property.
Scheu suggests that prior to visiting The Fells guests should look at the extensive website, which includes maps of the property, a calendar of events and other useful information that can enhance the experience.
The details: The gardens and trails at The Fells are open daily year-round, and visitors may hike the trails and visit the gardens from dawn until dusk. The Fells’ Main House opens for the season on Saturday, May 29, and will be open on weekends until the summer season begins on June 16, at which point it will be open Wednesdays through Sundays until Sept. 6, when it reverts back to weekends and Monday holidays only, through Columbus Day. The hours are 10 a.m. to 4 p.m. each day. When the Main House is open, the cost of admission is $10 for adults, $8 for seniors and students, $4 for kids 6 to 17, free for kids 5 and under, and $25 for families of two adults and two or more children ages 6 or above. When the Main House is closed, admission is $8 for adults, $6 for seniors and students, $3 for children and $15 for families of two adults and two or more children ages 6 or above. Winter admission, December through March, is $5 per household, payable at the self-serve Welcome Kiosk. Admission is always free for active military members and veterans, and their immediate family.
Forty-minute guided tours of the gardens, included in the cost of admission, are offered Wednesday through Sunday, Memorial Day weekend through Columbus Day weekend. Tours begin in Rose Garden at 11 a.m.
Scheu will host the next potting workshop on Saturday, May 22, from 9 to 11:30 a.m. The $5 per person fee includes a sample of plant specimens to take home. Reservations are required; call 763-4789, ext. 3. Check the website’s list of events for all kinds of activities scheduled throughout the remainder of the year.
Rose terrace at The Fells. Photo courtesy of thefells.org.
Bedrock Gardens
45 High Road, Lee828-8300, bedrockgardens.org
Colorful history: The original farmhouse at Bedrock Gardens dates back to the 18th century, and the property was a dairy farm from 1845 to 1957. It was sold to the present owner in 1980 on a handshake, the 37 acres having been abandoned for about 40 years. It was first cleared of poison ivy and puckerbrush, and the landscaping project started around 1987, adding access to roads along with garden beds and a wildlife pond. About two-thirds of the property is now gardens.
The brains behind the beauty: Led by Executive DirectorJohn Forti, Bedrock Gardens also has a group of volunteers and a small ground crew. The founders are still very involved: “The two of them are like having a staff of a dozen,” Forti said.
Standout features: One main focus at Bedrock Gardens is showcasing rare and unusual native plants. “Everything looks vaguely familiar, but [for example], you’ve never seen a maple quite like that,” Forti said. There’s the ornamental Grass Acre — “the space was designed to look like an impressionist painting,” Forti said. “It evolves through the whole season.” There’s also a spiral garden, a rock garden, a Japanese Tea House and garden, and a serpentine waterway that Forti particularly likes, with its lotus and water lilies and the sense of motion that it adds to the landscape.
Growing season: “We are a garden that looks at sustainability,” Forti said. “We’re not racing to put out tens of thousands of annuals in the spring. … We really rely on perennials.
Of course there are a few garden cleanup days, plus planting the annuals and improving soil quality, he said, but the garden is laid out on a sort of grid system so that everything is easy to get to and maintain.
Your garden experience: “Unlike a lot of other public gardens, it’s not a single design space — it’s a landscape journey,” Forti said. “Over the course of 37 acres it keeps you moving through room after room, and each space has its own feeling and emotion.”
Forti said there are a number of ways to enjoy the garden, whether you want to take a walk along the mile-plus of walking trails, get a guided tour to learn about the gardens, or just relax. Forti said that one volunteer has said that when she walks through the gardens her blood pressure goes down about 20 points.
“Some people are just going there to quiet their minds … [and] enjoy nature,” he said. “They love to relax into the landscape. … You might be relaxing and reflecting by a pond and then move on … to a different garden.”
He said you can spend a couple hours there or a whole day — and there’s no “best” time of the year to visit.
“It’s so different by the season, and that’s … part of its design,” he said.
The details: Bedrock Gardens opened for the season on May 12 and is open Tuesday through Friday, and the first and third weekends of the month, through Oct. 11. The hours each day are 10 a.m. to 4 p.m. There’s a suggested donation of $10 per adult; children 12 and under get in free. Daily overview garden tours are offered Tuesday through Friday at 10:15 a.m. and Saturday and Sunday at 10:15 a.m. and 1 p.m., when open. The guided tours are free with admission. You can also take a self-guided tour and spend as much time as you want on the property; you will be given a map with a suggested route.
Rose terrace at The Fells. Photo courtesy of thefells.org.
Kirkwood Gardens
Squam Lakes Natural Science Center, 23 Science Center Road, Holderness, 968-7194, nhnature.org
Colorful history: Kirkwood Gardens is about an acre in size and was created on the grounds of the historic Holderness Inn, in the space of a former parking lot. In trying to figure out what should take the place of the parking lot, a plan put together by internationally known landscape designer — and six-year Science Center trustee — “Sunny” Grace Kirkwood won out. It used plants that are adapted to grow well in New Hampshire and that are attractive to birds, bees and other pollinators, according to resident garden expert Brenda Erler. Erler said Kirkwood was very elderly when she was designing the garden. “Her nurse would actually bring her to the gardens, complete with her oxygen tank, and she would just sit for hours and watch the shadows to see how [the sun would hit the plants],” Erler said. The entire community pitched in to make the design happen, from an anonymous gift to amend the soil to area garden centers and local residents donating plants, garden features and labor. Kirkwood only survived long enough to see the upper garden planted, Erler said; that was completed in August 1996, and Kirkwood died in September. “It was the last garden that she ever donated in the United States,” Erler said.
The brains behind the beauty: According to Marketing Manager Amanda Gillen, Brenda Erler is the “expert on all things Kirkwood Gardens.” Erler has been at the Science Center since before the gardens were designed, and she leads a group of volunteers in maintaining the gardens.
Standout features: A 25- by 60-foot bluestone patio offers scenic views and a place to sit in the summer shade. The upper garden has a variety of ferns, hostas, azaleas, rhododendrons and other shade-loving plants, while the lower garden features sun-loving shrubs, trees and perennials, a sundial and a millstone fountain that attracts birds and butterflies.
Growing season: Erler said that each season she and a group of volunteers do the pruning and cleanup of winter debris as well as improvements and enhancements. “We keep kind of adding things to the fringes and [consider the] things we want to improve the looks of, [like] the exits, the entrances.” She said at the start of the season the volunteers do a walkaround to see how the plants are doing and whether any need to be replaced or moved, and they figure out which annuals to plant.
Your garden experience: “People will see plants that will work well in their yard,” Erler said, noting that the plants have been labeled and a kiosk has information for every plant, including their growing conditions, to help anyone who might want to bring something home for their own garden. “You can spend time learning about the plants or just sitting on one of the benches and enjoying it,” Erler said. “People use the garden in all different ways.” There’s also a list of birds and butterflies to help people ID them.
Erler said that while the bulbs are “going like mad right now,” the gardens always have something to offer.
“Sunny was just a master at designing things, and there’s always something in bloom,” she said. “It changes radically through the seasons.”
One of Erler’s favorites is Joe Pye weed, a native plant that grows in wetlands.
“Most of the year people just ignore it, but when it goes into bloom the butterflies absolutely lose their minds over it,” she said. “There are so many monarchs hanging on it.”
Details: Kirkwood Gardens is open to the public daily, and there is no cost to get in and no need for reservations. However, if you want to spend a day at the Squam Lakes Science Center, admission is $18 for adults and seniors and $13 for ages 3 to 15, and it includes the live animal exhibit trail and all hiking trails. Trail passes must be pre-purchased online before arriving at the Science Center. The live animal exhibit trail and hiking trails are open daily from 9:30 a.m. to 5 p.m. (last trail admission is 3:30 p.m.).
More public gardens Here are a few other public gardens to check out. If you know of any more beautiful public spaces like these, let us know at news@hippopress.com.
Maple Hill Gardens Beaver Brook Association, 117 Ridge Road, 465-7787, beaverbrook.org The 13 theme gardens, wildflower trail and natural play area are open to the public daily. The gardens are maintained by volunteers, and garden tours and presentations are available.
Prescott Park Marcy Street, Portsmouth, 610-7208, cityofportsmouth.com/prescottpark The gardens at Prescott Park are free and open to the public. In 1975, 40 formal garden beds were created on the South Lawn of Prescott Park, designed to study which varieties of ornamental plants performed best in the seacoast environment. Now, the gardens continue to be planted and maintained by the city’s Parks & Greenery department, which IDs the plants and flowers for visitors.
Tarbin Gardens 321 Salisbury Road, Franklin, 934-3518, tarbingardens.com Opening in June, Tarbin Gardens is a hand-built English landscape garden covering five acres, with all kinds of plants, plus greenhouses, ponds and wildlife. The cost of admission (cash only) is $10 for adults, $8 for seniors and students, and $30 for families of two parents and two or more children. Hours are Wednesday through Sunday from 10 a.m. to 6 p.m.
Featured photo: Pollinator on Cosmos. Photo courtesy of Squam Lakes Natural Science Center.
Steve Zyck of Mont Vernon is the owner and founder of Wood Stove Kitchen (woodstovekitchen.com, and on Facebook and Instagram @woodstovekitchen), a producer of all-natural drink mixes, including a mulling syrup and a hot toddy mix, as well as cocktail and mocktail mixers in a variety of flavors, like blueberry and lavender, strawberry and basil, and grapefruit and rosemary. Originally from Chicago, Zyck first came to New Hampshire as a student of Dartmouth College, later going on to hold multiple positions at humanitarian aid agencies and governments across Europe and the Middle East. He started Wood Stove Kitchen in 2017, making small-batch mixers for mulled wine, one of his favorite drinks, out of his own home. Today you can find his products at nearly every New Hampshire Liquor & Wine Outlet statewide as well as at a number of small country stores and a few national retailers.
What is your must-have kitchen item?
For me, it’s a mason jar, hands down. I use my mason jars for pickling, as cocktail shakers, as measuring cups, as a glass. … There’s no single thing that is more useful in the kitchen.
What would you have for your last meal?
Gummy peaches and a white wine spritzer. Honestly, I’m still a kid at heart. I basically still have the core tastes that I did when I was 15 years old.
What is your favorite local restaurant?
Al Basha Mediterranean Grill in Manchester. It’s a small place and they do a lot of takeout, especially over the past year, but they have absolutely wonderful baba ganoush, falafel and shawarma.
What celebrity would you like to see trying one of your products?
Steve Carell. I’m a big fan of The Office and his movies.
What is your favorite product that you offer?
My personal favorite is my blueberry and lavender mixer. For me it’s just the perfect flavor combination of being fruity and tart. … I would say 99 percent of my products are used for drinks, but people always find other creative ways. I once had an email from a customer who said she uses the mulling syrup in her kids’ pancake batter. Then there was a time when my local general store here in Mont Vernon made holiday-spiced cupcakes with it.
What is the biggest food trend in New Hampshire right now?
A lot of barbecue and a lot of smoking, not only in terms of meats but in other things. … I know so many people who bought high-end smokers and grills during the pandemic. I think this is going to be a great season for butchers.
What is your favorite thing to cook at home?
My favorite thing to make is a beet salad, usually with boiled or steamed beets. Then beyond that, all of the other ingredients can change a little, based on what I have. Usually I’ll add cucumber, or sometimes sweet onion or shallots. … It’s an amazingly versatile salad that you can whip up with whatever you have around the house.
Blueberry and lavender gin fizz Courtesy of Steve Zyck of Wood Stove Kitchen, woodstovekitchen.com
2 ounces Wood Stove Kitchen blueberry and lavender cocktail/mocktail mixer 2 ounces Barr Hill gin 4 to 6 ounces seltzer or club soda Lemon wedge, fresh lavender or herbs to garnish (optional)
Mix the gin and blueberry and lavender mixer together, then top off with as much seltzer or club soda as you like. The honey, lemon and lavender in the mixer gives the drink a perfect balance between sweet, tart and floral and herbal.
Food & Drink
Farmers markets
• Cole Gardens Farmers Market is Saturdays, from 9:30 a.m. to 1 p.m., at Cole Gardens (430 Loudon Road, Concord), now through Oct. 30. Visit colegardens.com.
• Concord Farmers Market is Saturdays, from 8:30 a.m. to noon, on Capitol Street in Concord (near the Statehouse), now through Oct. 30. Visit concordfarmersmarket.com.
• Contoocook Farmers Market is Saturdays, from 9 a.m. to noon, at 896 Main Street in Contoocook (by the gazebo behind the train depot), now through October. Find them on Facebook @contoocookfarmersmarket.
• Exeter Farmers Market is Thursdays, from 2:15 to 5:30 p.m., at Swasey Park in Exeter, beginning May 6 and through Oct. 28. Visit seacoastgrowers.org.
• Francestown Community Market is Fridays, from 4 to 7 p.m., at the horse sheds near the Francestown Police Station (15 New Boston Road). Find them on Facebook @francestowncommunitymarket.
• Milford Farmers Market is Saturdays, from 10 a.m. to 1 p.m., at 300 Elm Street in Milford (across the street from the New Hampshire Antique Co-op), beginning May 8 and through Oct. 9. Visit milfordnhfarmersmarket.com.
• Peterborough Farmers Market is Wednesdays, from 3 to 6 p.m., on the lawn of the Peterborough Community Center (25 Elm St.), now through October. Find them on Facebook @peterboroughnhfarmersmarket.
• Portsmouth Farmers Market is Saturdays, from 8 a.m. to noon, at Little Harbour Elementary School (50 Clough Drive, Portsmouth), now through Nov. 6. Visit seacoastgrowers.org.
• Salem Farmers Market is Sundays, from 10 a.m. to noon, inside the former Rockler Woodworking building (369 S. Broadway, Salem). Visit salemnhfarmersmarket.org.
• Wolfeboro Area Farmers Market is Thursdays, from 12:30 to 4:30 p.m., at Clark Park (233 S. Main St., Wolfeboro), beginning May 6 and through Oct. 28. Visit wolfeborofarmersmarket.com.
LaBelle opening new restaurant, culinary market and sparkling wine barn in Derry
Nearly a decade after opening their flagship location in Amherst, LaBelle Winery co-owners Amy LaBelle and her husband Cesar Arboleda are expanding to a 45-acre property on Route 111 in Derry. The new space, opening in several phases over the coming weeks and months, will introduce a brand new restaurant concept, a retail market, and an onsite sparkling wine tasting barn, along with performance and event spaces and a nine-hole golf course.
A former attorney, LaBelle became inspired to pursue winemaking following a visit to a winery while on vacation in Nova Scotia in 2001. She founded LaBelle Winery in 2005 at Alyson’s Orchard in Walpole, later moving the operations to Amherst in late 2012. Last December, she and Arboleda closed on the former Brookstone Events & Golf space in Derry.
“We’ve been trying to expand the LaBelle brand for some time,” she said. “We came and toured this property … and just fell in love with it. It’s a beautiful spot.”
In addition to offering all new types of menu options out of the restaurant and market, LaBelle said a new line of sparkling wines will be produced out of the tasting barn, which will soon be built on a three-acre vineyard. Here’s a look at each core aspect of LaBelle Winery Derry.
Americus Restaurant
With nearly 300 seats inside and more than 100 others on an outdoor terrace overlooking an onsite pond, Americus Restaurant, due to open this month, is roughly four times the size of The Bistro at LaBelle Winery in Amherst. The name “Americus” was chosen as a tribute to the American Dream — Arboleda, LaBelle said, came to the United States with his family as a child from Medellin, Colombia, while her family also immigrated here just a few generations prior.
“We both have a strong belief in work ethic and a love for this country,” LaBelle said. “We also developed a wine in tribute to the American dream called Americus. … So we decided to name the restaurant after it, because I think it follows suit that we took this huge leap of faith.”
The interior space of Americus includes multiple round booths and high-top tables, a full bar with beers and wines on draft, and a 50-person private dining room separated by glass doors.
Unlike the restaurant in Amherst, which has a heavy focus on French bistro fare as well as a concept of pairing food with many of LaBelle’s wines, Americus will offer New England contemporary farm-to-table cuisine with “lots of international flair thrown in,” she said.
Former Bedford Village Inn executive chef Peter Agostinelli was recently brought on board as LaBelle Winery’s culinary director, overseeing all of the company’s food and beverage operations. Agostinelli is a longtime friend of LaBelle’s and an industry veteran who also spent a few years at the nationally acclaimed Grill 23 & Bar in Boston.
“Peter and I really wanted to create a menu that was approachable and familiar but incredibly elevated,” LaBelle said. “You can sit in the dining room and have a fancy anniversary dinner of a rib-eye for two with charred garlic and lemons … [or] you can have the most casual meal here after you play a round of golf with your buddies, … maybe some wings or some wood-fired pizza and beer on draft. It’s going to be one of those places where you’ll see everything.”
The kitchen is also much bigger than the one in Amherst, she said, and will similarly serve as a shared space for the restaurant and the event ballroom. Much of the bulk production of items like sauces, salad dressings and pastries will also be moving from Amherst to Derry.
Americus will be open for dinner to start, according to LaBelle, with plans to eventually expand to lunch on weekdays and brunch on Saturdays and Sundays.
LaBelle Market
Housed in the former pro shop of Brookstone’s golf course will be LaBelle Market, a retail space offering prepared and made-to-order foods that’s also due to open soon.
The market will feature menu items handwritten on chalkboards, as well as outdoor seating beneath a covered veranda and windows overlooking the golf course and vineyards. In addition to coffees and espresso drinks, food offerings will include everything from house pastries like croissants, muffins, Danishes and scones, to breakfast sandwiches, platters for catering, prepared entrees, artisanal cheeses and charcuterie, prime cuts of beef, marinated beef tips and chicken, house pastas, house ice cream flavors and wood-fired pizzas to go.
“You’ll be able to either grab something on site if you’re golfing … or take it for a picnic on the vineyard once it’s installed,” LaBelle said. “It will be great for people who don’t want to cook or are busy with family and saying, ‘Oh gosh, what are we going to have for dinner tonight?’ You can come here and grab everything you need. … There will be convenience items too, so good quality local milk, eggs, bread, things like that.”
Other items for sale will be from The Winemaker’s Kitchen, LaBelle’s line of artisan culinary products, which include jams, sauces, marinades, vinegars and cooking oils, as well as new offerings to be bottled, like a few new salad dressing flavors, a bloody mary mix and a triple citrus sour mix. The 2,400-square-foot building is also serving as the check-in spot for golfers.
“The pro shop that was here was mostly an empty building that was vastly under-utilized,” LaBelle said, “so now it’s really going to be brought to life.”
Vineyard visions
Directly to the east of LaBelle Market, in the area of what used to be Brookstone’s driving range, plans are currently underway to install three acres of vineyards, vegetable and flower gardens.
“It’s going to be awesome for picnicking and walking, and there will be a wedding ceremony space right in the middle of it,” LaBelle said. “So right in the middle, you’ll have this gorgeous ceremony space, and [couples] can get married among the vines. It’s going to be incredible.”
A sparkling wine tasting barn, a newly built structure for the property, is also coming soon. That will include a tasting room in the front, a production space in the back and wine storage in a basement. LaBelle’s dozens of wines will be available for sampling, plus a new line of red, white and rosé sparkling wines debuting with the space. Grape varieties set to be planted soon will take about two years to produce fruit for winemaking.
Across the parking lot from the vineyard is the newly renovated ballroom and onsite bar, which will be used for wedding receptions, baby showers, bridal showers, birthday parties and other functions. LaBelle said the ballroom will also host a 15-show summer concert series, beginning on Thursday, May 27, with James Taylor tribute act JT Express.
“We’ll be doing wine tasting classes and cooking classes too,” LaBelle said. “We developed a kids’ cooking class in Amherst last summer that was a lot of fun, so we’ll do that here.”
LaBelle Winery Derry Includes Americus Restaurant and LaBelle Market, as well as an onsite golf course, event spaces and a soon-to-be sparkling wine tasting barn Where: 14 Route 111, Derry More info: Visit labellewinery.com, find them on Facebook and Instagram, or call 672-9898
The Links at LaBelle Winery LaBelle never had a dream of owning a golf course but said she realized it’s not unlike owning a restaurant, vineyard or market. “To me, it’s hospitality,” she said. “I’m inviting you onto my property to have an experience, to have fun, [and] to make a great memory spending time with your friends.” The Links at LaBelle Winery, a nine-hole par 3 golf course, and a miniature golf course called Mini Links, both opened to the public on May 1 following a restoration process. According to LaBelle, the entire nine-hole course can be played in roughly an hour and a half. Memberships are available that include two wine tasting cards, unlimited golfing access, preferred tee times and advance booking. Beginning this summer, there will also be golf lessons for adults and golf camps designed for kids.
Feautred photo: Aerial shot of the new LaBelle property opening in Derry. Courtesy photo.
• Return of the market: After canceling its winter season, the Milford Farmers Market will be returning outdoors one month earlier than normal, on Saturday, May 8, from 10 a.m. to 1 p.m., according to market manager Adrienne Colsia. This will be the town’s largest outdoor market yet, with between 17 and 20 vendors on the schedule each week selling a wide variety of products like meats, fish, vegetables, baked goods, wine and craft beer, coffee beans and personal care products. The market will continue outdoors, rain or shine, at 300 Elm St. in Milford (across the street from the New Hampshire Antique Co-op) through Oct. 9. Visit milfordnhfarmersmarket.com.
• 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 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 Tuesday, May 11 — bagged 6- to 8-inch trout can be picked up at the Conservation District’s Concord center on Sunday, May 16, from 1 to 1:30 p.m. The fish must then be released to your pond immediately. Larger trout will be directly delivered to your pond (you do not need to be a Merrimack County resident to participate). Visit merrimackccd.org to fill out an order form.
• Souvlaki to go: Join Holy Trinity Greek Orthodox Church (68 N. State St., Concord) for its next boxed Greek dinner to go event on Sunday, May 16, from noon to 1 p.m. Now through May 12, orders are being accepted for boxed meals, featuring chicken souvlaki, rice pilaf, Greek salad and a dinner roll, for $15 per person. The event is drive-thru and takeout only — email ordermygreekfood@gmail.com or call 953-3051 to place your order. The church is also planning a similar event for June 13, when fresh gyro sandwiches will be available. Visit holytrinitynh.org.
• Shop (and eat) local: Nearly 40 local vendors will participate in the inaugural Henniker Handmade & Homegrown event, set for Saturday, May 8, from 10 a.m. to 3 p.m. in the Henniker Community Center park (57 Main St.). Prepared food will be available on site from Abby’s Cafe, while the Country Spirit Restaurant will also be selling candied apples and other sweet treats. Other happenings will include live music performances from Walker Smith and Decatur Creek, as well as raffles and various items for sale like jewelry, pottery, soaps, body care products, candles and more. Admission is free — raffle tickets can be purchased at the event or in advance online. Email hennikercommunitymarket@gmail.com.
• Gate City Brewfest update: In lieu of its traditional beer festival and wing competition format, this year’s Gate City Brewfest will be pivoting to a live concert to be held at Holman Stadium in Nashua on Friday, Aug. 27. “After much deliberation and working within the city guidelines, it was simply not feasible to bring you the Gate City Brewfest beer festival model you are used to this year, but we do plan to return to that model in 2022,” reads a recent post on the event’s Facebook page. The live concert being planned in its place will offer both stadium and pod-style lawn seating on the field, plus an assortment of beer, non-alcoholic beverages and food options available, according to the post.
Baseball returns as theNH Fisher Cats take the field
Panoramic view of Northeast Delta Dental Stadium in Manchester, home of the New Hampshire Fisher Cats. Courtesy photo.
It has been more than 600 days since the New Hampshire Fisher Cats last played a home game at Manchester’s Northeast Delta Dental Stadium, in August 2019. On Tuesday, May 11, the minor-league Double A affiliate of the Toronto Blue Jays will hold its season opener for the 2021 season, ending the nearly two-year professional baseball drought in the Granite State.
“I can’t tell you how excited I am to be able to welcome fans back to the ballpark,” team president Mike Ramshaw said. “I’m sure it’s going to be an emotional day for a lot of people.”
The Fisher Cats’ front office team has been closely following guidance from the State and from Major League Baseball, implementing a number of safety measures ahead of this season. Here’s a look at what you can expect when you come to the ballpark, plus some other events and happenings the front office has in store for this season.
Safety first
Northeast Delta Dental Stadium will be operating at 50 percent capacity, meaning it will be capped at just around 3,000 fans per game. In an effort to maintain social distancing, tickets will only be sold in “pods,” limited to two, four, six, eight or 10 people, with at least six feet between pods. At least 12 feet also separates the first row of seats from each dugout and bullpen.
“We’re really encouraging digital ticketing this year, just to try to limit the interaction between our staff and the fans,” Ramshaw said. “We’ll have ticketing that can be emailed or texted to you, and then [our staff] can just scan it and you’ll be good to go.”
Fans will not be allowed to congregate during any pregame happenings such as team batting practice, nor will there be autograph signings this year. During game play, Ramshaw said, masks or face-coverings are required for everyone over 2 years old, even when seated, except for when actively eating or drinking. Seats not in use during games will be Velcro-secured.
The types and sizes of bags that fans are allowed to bring into the park will be limited, also in an effort to limit staff interaction. Only necessary items such as medical bags, diaper bags and small clutch purses of about four-and-a-half by six-and-a-half inches will be allowed.
All of the concessions on the concourse, which include everything from hot dogs and hamburgers to french fries, peanuts, popcorn and domestic beers, will be open during games. Team officials are encouraging credit and debit card use whenever possible.
Both team stores will also be open, but at limited capacity. Ramshaw said there will be continuous sanitation throughout the park, especially on the concourse and in other high-traffic areas. In the event of rain delays, fans will be encouraged to return to their cars for the duration of the storm to avoid large gatherings. The Planet Fitness children’s play area will be open, but the bounce house has been removed in favor of other games that can be easily sanitized, like a giant inflatable tic-tac-toe game with basketballs that will be set up.
Coming out swinging
Despite the new precautions in place, the Fisher Cats will still be holding many of its usual special events throughout the season, including fireworks and giveaways.
“It will be a little different experience from what the fan is used to … and we just ask for our fans’ understanding and patience as we go through Covid,” Ramshaw said. “Minor league baseball is always about the player and fan interaction … [and] we want to still be able to bring as much as possible during a pandemic.”
Both the first home game of the season on May 11 and the game on Saturday, May 22, against the Portland Sea Dogs, for example, will wrap up with a fireworks show courtesy of Atlas Fireworks. Several giveaways are also planned, like for a magnet schedule on May 11 and May 12, and for a youth shirsey from former Fisher Cats player (and current Blue Jays major leaguer) Vladimir Guerrero Jr. on May 16.
The Fisher Cats will honor local essential workers and first responders, during the games on May 13 and May 14, respectively. Saturday, May 15, is Game Show Night, when fans will be challenged with trivia questions, puzzles and more in styles of popular game shows like Family Feud, Jeopardy! and Who Wants to Be a Millionaire? More upcoming promotions will be announced on a monthly basis as the season goes on.
Nashua Silver Knights Where: Holman Stadium, 67 Amherst St., Nashua When: Home opener is Thursday, May 27, at 6 p.m., against the Worcester Bravehearts (this game will also include a championship ring ceremony) Cost: Single game tickets start at $8 (limited to groups of 10 people); concessions are priced per item. Season ticket rates are also available. Visit: nashuasilverknights.com
Following a championship-winning 2020 season, the Nashua Silver Knights will aim to defend their title in 2021, holding their home opener on Thursday, May 27. They will face off against the Worcester Bravehearts at Holman Stadium in the Gate City. The Silver Knights are one of eight teams of the Futures Collegiate Baseball League, a summer league gathering college baseball players from throughout the New England area. Although the start of the team’s 2020 season was delayed by about a month, front office general manager Cam Cook said the Silver Knights were able to play a shortened season that began on July 2. For much of the 2020 season Holman Stadium was only filled at 25 percent capacity, or around 750 fans. This year, Cook said, it will likely be raised to 50 percent, pending final City approval. The home opener will feature a championship ring ceremony, while other promotions will include several fireworks nights on game days throughout June and July.
Schedule and league changes
In ways similar to those of Major League Baseball teams in 2020, the pandemic has impacted the Fisher Cats’ schedule as the team tries to limit the amount of out-of-state travel among players.
The team will host the Portland Sea Dogs, Double A affiliate of the Boston Red Sox, 18 times in 2021 — a record since the Fisher Cats’ first season in New Hampshire in 2004.
“I know many of our fans always enjoy seeing the future Red Sox play here, so that’s going to be a big perk,” Fisher Cats broadcasting and media relations manager Tyler Murray said. “[The Sea Dogs] are coming three different times, each for a six-game series.”
In fact, adjustments to the Minor League Baseball schedule have the Fisher Cats either at home or on the road for six-game series matchups throughout the entire season, from Tuesday through Sunday with Mondays always designated off days. Half of the team’s 120-game season will be played within New England, with the exception of a few trips to New York and Pennsylvania, and one trip to Bowie, Maryland, at the end of June.
Due to a reorganization of certain team classifications that begins in 2021, the Fisher Cats will be playing a new rival during their opening homestand — the Somerset Patriots, who were announced as the new Double A affiliate of the New York Yankees late last year.
Under Minor League Baseball’s new scheduling format, there will be no All Star Game or playoffs this year. The Fisher Cats will close out their 2021 season with a series at home against the Harrisburg Senators, Double A affiliate of the Washington Nationals, from Sept. 14 to Sept. 19.
Field of opportunity
Even though the Fisher Cats didn’t play a single game in 2020, the team’s front office stayed busy throughout the year, hosting all kinds of socially distanced events on the field.
“The staff … worked so hard to try to find ways that we could stay engaged in the community and still pull off some of the events that we could do in the absence of baseball,” Ramshaw said. “We didn’t actually find out that the baseball season was going to be canceled until closer to July. … So for us, we were just trying to figure out how we could do other things in the interim.”
Immediately turning out to be a success, he said, was hosting local high school and college graduation ceremonies on the field. As the summer and fall went on, the Fisher Cats office hosted everything from a food truck festival and “Dinner on the Diamond” events to socially distanced movie nights and an outdoor concert series in partnership with the Palace Theatre, as well as a cornhole tournament, a fashion show, and even a Shakespeare-esque performance from members of the Cue Zero Theatre Co.
“We’ve always thought about a lot of the things that we were able to do last year, but never really had the bandwidth or time to do them,” Ramshaw said. “I think people and companies are realizing that we’re not just a ballpark but we’re a venue … [and] when you spread everybody out socially distanced, the park looks empty with 1,000 people.”
In 2021, Ramshaw said, events are already being booked for dates when the team is on the road, including graduation ceremonies. There have also been conversations to bring back the outdoor concert series in the summer months.
“Hopefully as things start to change throughout the duration of the summer, we can try to get some more fans out to the ballpark,” he said. “I think the ultimate goal would be that we’re able to be at 100 percent capacity by the end of the year.”
Upcoming NH Fisher Cats team promotions • Tuesday, May 11: Atlas Fireworks show • Wednesday, May 12: Magnet schedule giveaway • Thursday, May 13: Essential Workers Night • Friday, May 14: First Responders Night • Saturday, May 15: Game Show Night • Sunday, May 16: Vladimir Guerrero Jr. youth shirsey giveaway
Jamie Mandra and her husband Randy are the owners of JRM Catering (509-9080, jrmcateringllc.com, and on Facebook @jrmcateringllc), also known as The Traveling Foodie, a mobile food cart based in Nashua. Their menu changes all the time but will often include comfort or Southern-inspired options — the Love in a Cup, for instance, is a layered barbecue meal featuring pulled pork, macaroni and cheese, baked beans, collard greens and cornbread all in one cup. Other featured items have been gourmet hot dogs and burgers, pulled pork sliders, macaroni and cheese and miniature doughnuts. The Traveling Foodie has several local public events booked for the month of May, including at the Hampstead Eats food truck festival on Saturday, May 1, from noon to 5 p.m., as well as Springlook Farm (112 Island Pond Road, Derry) on Saturday, May 15, from 10 a.m. to 3 p.m. The cart is also available to hire for private functions.
What is your must-have kitchen item?
A really good quality chef’s knife. I could go without a lot of other things, but I have to have a good chef’s knife.
What would you have for your last meal?
A spicy tuna roll from Fuji Asian Bistro in Naples, Florida. We used to live down there. The sushi is so fresh and authentic. It’s out of this world!
What is your favorite local restaurant?
Bistro 603 [in Nashua]. The duck hash Benny with truffle fries is the way to go.
What celebrity would you like to see ordering something that you’ve made?
Julia Child. She is by far my biggest influence in the kitchen. I remember sitting in front of the TV as a child and it was like she was talking to me.
What is your favorite thing on your menu?
The Love in a Cup. It’s by far the most popular … [and] it’s definitely a topic of conversation with people.
What is the biggest food trend in New Hampshire right now?
It’s hard with Covid, but I think people are looking for fun, over-the-top, picture-worthy food. People look for that experience of being wowed when they’re going out.
What is your favorite thing to cook at home?
Any type of soup. I love creating new flavors [and] using fresh local ingredients.
Tomato bisque with cheese tortellini From the kitchen of Jamie Mandra
1 tablespoon olive oil 1 cup diced onions Pinch of salt 3 cloves garlic, chopped 1 32-ounce container chicken broth 1 28-ounce can crushed San Marzano tomatoes ½ teaspoon paprika Pinch of freshly ground black pepper to taste Parmesan cheese to taste| Pinch of cayenne pepper to taste Cheese tortellini ½ cup heavy whipping cream 2 Tablespoons thinly sliced fresh basil leaves, divided 2 Tablespoons heavy whipping cream, divided
Heat olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt until translucent (about 5 to 8 minutes). Stir in garlic and cook until fragrant (about 1 minute). Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper and cayenne pepper. Blend soup with an immersion blender in the pot until smooth. Whisk ½ cup of cream into soup and adjust levels of salt, cayenne pepper, black pepper and sugar. If the soup is too thick, add more broth; if it’s too thin, cook, stirring often, until reduced and slightly thickened (about 10 minutes). Add pre-cooked cheese tortellini. Ladle into warmed bowls, garnishing each bowl with a drizzle of cream and topping with about 1 teaspoon of chopped basil.
Cousins Jay Parajuli and Bik Basnet love trying new kinds of craft beers and had often talked about how to turn that hobby into a business. Then one weekend last fall, Parajuli said, he was en route to another cousin’s home in Hudson when he noticed construction of the town’s new Flagstone Crossing retail plaza.
“We saw the ‘for lease’ sign … and literally jumped into it right there,” he said. “I was working at a family business, a convenience store down in Massachusetts, and with Covid and everything it was tough to stay afloat. The overheads were high to maintain employees. … So we got out of that business and just kind of said this was the right time to get into something we like doing.”
Hudson Brews, which opened on April 16, is New Hampshire’s newest spot to get local and regional craft beers, ciders and hard seltzers, with a constantly rotating selection, Parajuli said, based on both seasonal supply and customer demand.
The shop’s interior is custom-built, featuring two sets of coolers near the front that are dedicated just to single-serve cans and bottles. Beer lovers who want to try single selections of more than one type of craft brew can also create their own custom four-pack carrier at a discount.
“I’m a buyer myself, and I will go to a store and try a four-pack if they don’t have singles … [but] I don’t want to end up spending $20 on something that I didn’t like,” Parajuli said. “So that was the concept. We put out singles of every possible thing that we have … so that people can try it, and if they like it, then they’ll go for the four-pack.”
Past the single selections are dozens of additional offerings in an aisle running near the back of the shop. Most of the coolers are labeled by their state of origin — beers from New Hampshire and Massachusetts make up several of them, including ones from popular local breweries like Concord Craft Brewing, Henniker Brewing Co. and 603 Brewery in Londonderry, as well as harder-to-find selections like from Coos Brewing Co. in Colebrook. Beers from other New England states are available, and there are coolers designated for regional and international options, and craft ciders and seltzers. In addition to its many beers, Hudson Brews sells a limited selection of glassware, canned cocktails and energy drinks, as well as cigars and CBD products.
Parajuli said he’s already had conversations with customers about what types of beers they want to see at the shop.
“We want to talk to people, [and] we want to get involved in the community,” he said. “It’s fantastic when you see people are happy that you have a product they are looking for.”
Hudson Brews Where: 6 Flagstone Drive, Unit C, Hudson Hours: Daily, 10 a.m. to 9 p.m. More info: Find them on Facebook and Instagram @hudsonbrews, or call 417-5528
After a lost festival year for local food truckers in 2020, a new event will bring more than half a dozen of them to Hampstead this weekend. The inaugural “Hampstead Eats” food truck festival will be held outside Hampstead Congregational Church on Main Street on Saturday, May 1, also featuring a full afternoon schedule of live music and a food drive to support the New Hampshire Food Bank.
Event coordinator Roxanne McGaffigan said attendees ages 5 and up pay an admission fee to gain entry to the event, with food selections then priced per item. The festival is being held in part as a fundraiser for the renovation and upkeep of the town’s Congregational Church.
“People can bring their own blanket or bring a chair … and hang out and listen to music, or go back to their car,” McGaffigan said. “We are following all of the CDC’s guidelines, so we are asking people to wear a mask or a face-covering when they’re not eating … [and] we’ll also have hand sanitizer stations.”
The trucks, McGaffigan said, will be diverse in their menu offerings. Each will be parked on the driveway just to the left of the church, with lots of open grass nearby for blankets and chairs.
For Christy and Nick Ortins of The Hungry Caterpillar, this will be their first food truck festival since launching their plant-based comfort concept last June. The couple’s original plan had been to secure bookings at festivals, but the pandemic caused them to pivot to contacting nearby business owners about potential parking spots. Their most prevalent location happens to be just a few miles away from the church, in the parking lot of Hampstead Health & Fitness.
Menu items from The Hungry Caterpillar, Christy Ortins said, will likely include Buffalo cauliflower bites, hand-cut french fries, and a sandwich known as the “Patty Mayonnaise,” which features homemade breaded seitan with lettuce, tomato and a plant-based mayo.
“This is very new for us and very exciting,” she said of the festival. “We’ve done a few busy events, but we haven’t had a chance to do a festival yet where we’re with other food trucks.”
Another local vendor that will appear at the festival, Chef Koz’s Crescent City Kitchen, offers scratch-made Cajun, Creole and Caribbean-inspired items. Owner and longtime chef Chris “Koz” Kozlowski, who will likely serve options like fish tacos and chicken jambalaya, only just pulled the 22-foot mobile trailer out of its winter hibernation last week.
“I took my first summer off in 31 years of cooking last year,” Kozlowski said. “Then we got a call for an event on Labor Day weekend, and so we decided we can’t be bogged down forever.”
Kozlowski would go on to generate more sales in three months from September to November than almost two-thirds of the year in 2019. With the help of his wife, he also ran Koz’s Haute Box, a second smaller food trailer serving New England regional comfort foods, in the winter.
This season, he said, he expects the food truck to continue to be mostly a family affair.
“It’s going to be a different structure,” he said. “Most of the gigs we have booked right now are days my wife has off, and I’ve got two kids that help out too.”
Kona Ice, which offers multiple flavors of tropical-themed shaved ice, will be providing free cup upgrades for festival-goers who bring an item to donate to the New Hampshire Food Bank. McGaffigan said the Food Bank will be accepting donations of nonperishable items.
Featured live performances throughout the afternoon will include Let’s Play Music from noon to 2 p.m., followed by The Sons of the Solstice from 2:15 to 3:15 p.m., and Michael Wingate and Chris Cyrus of the band Slack Tide from 3:30 to 5 p.m. McGaffigan said church members and volunteers will also be selling flowers ahead of Mother’s Day.
“Hampstead Eats” food truck festival When: Saturday, May 1, noon to 5 p.m. Where: Hampstead Congregational Church, 61 Main St., Hampstead Hours: $5 admission fee for ages 5 and up (cash or check only); foods are priced per item More info: Search “Hampstead Eats” on Facebook, or call the church office at 329-6985 Event is rain or shine. CDC social distancing guidelines will be observed.
Participating vendors Boogalows Island BBQ (boogalowsbbq.com) Chef Koz’s Crescent City Kitchen (find them on Facebook @crescentcitykitchennh) Chubb’s Fries & Dough (find them on Facebook @eddiemencis) The Hungry Caterpillar (find them on Facebook @thehungrycaterpillarnh) Kona Ice (kona-ice.com) The Traveling Foodie Cart (jrmcateringllc.com) The Whoo(pie) Wagon (thewhoopiewagon.com)
Feautred photo: The “Patty Mayonnaise” sandwich, featuring homemade breaded seitan with lettuce, tomato and plant-based mayo, from The Hungry Caterpillar plant-based food truck. Photo by Matt Ingersoll.
