Author: Mya Blanchard

In the kitchen with Chelsea Annett

A self-taught baker and a caretaker by nature, Chelsea Annett has a love for baking and cooking that sprouted when she was a young adult conversing with farmers and learning how to use seasonal ingredients. She was a special education teacher for 14 years before establishing Table, through which she provides baked goods and locally sourced, seasonally inspired food at farmers markets and now at her new location in Concord (55 N. Main St., Suite B), open Fridays and Saturdays from 9 a.m. to 3 p.m.

What is your must-have kitchen item?

My must-have kitchen item is a bench scraper. It has so many functions: cutting butter into dough, slicing and lifting dough and scraping the counter to clean up.

What would you have for your last meal?

I have way too many favorites to choose a last meal but probably freshly picked strawberries that are still warm from the sun or a perfectly ripened tomato. I feel like you can actually taste the sunshine.

What is your favorite local eatery?

My favorite local eatery right now is probably Sour Joe’s pizza. Greg, the owner, is another person with a passion working so hard to pursue his dream. And I love that he uses a sourdough crust. It’s unlike any other pizza around here.

Name a celebrity you would like to see eating in your restaurant?

I would love to see Erin French from The Lost Kitchen enjoying something I made. She has exquisite taste and is involved in her community of food growers and makers.

What is your favorite thing on your menu?

I always get asked [about] my favorite thing that I make. Right now I offer a galette on Saturdays that is pretty outstanding. It’s flaky dough that is folded around cheddar cheese and thinly sliced sweet potato and then we crack an egg over the top and bake it until it’s just set and top with a sprinkle of sea salt. The original favorite which is still at the top of the list is the brown butter chocolate chip cookie that is made with sourdough. It’s incredible.

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

I don’t really know what the biggest food trend in New Hampshire right now is. I tend to steer away from trends. I am interested in food that comes from someone’s heart and is their passion. That’s the best food. Not trying to be anything else.

What is your favorite thing to cook at home?

My favorite thing to cook at home is sourdough bread. I love all the components of it and I’m fascinated by the process.

Rosemary Shortbread
From the kitchen of Chelsea Annett

2 cups flour
2/3 cup sugar
1 Tablespoon fresh rosemary
1 teaspoon salt
1 cup cold butter
Maldon sea salt

Heat oven to 325°F. Pulse the sugar, salt and rosemary in the food processor. Add flour and pulse several times. Cut butter into small pieces and add to the flour mix. Pulse until the mixture looks like sand. Press dough into an 8” parchment-lined pan. Prick dough with a fork and sprinkle with Maldon salt. Bake until golden brown, 40 to 45 minutes.

Featured photo: Katie Pope of Confections by Kate. Courtesy photo.

Live free and dine

Gourmet takeout market and culinary school opens in Nashua

On Wednesday, Dec. 20, Hollis resident Karen Calabro opened the doors to Live Free and Dine, a gourmet takeout market in Nashua offering meals made with locally sourced ingredients and cooking classes for all ages.

Calabro knows first-hand how transformative healthy eating can be, having started her own journey to a healthier lifestyle 15 years ago by making healthier food choices and creating meals from scratch, resulting in a 152-pound weight loss. As a professional chef, she aims to bring healthy options to those in her community.

“During Covid I was watching how restaurant after restaurant was going under, how quality was going down … [due to] the product shortages and the fact that there’s less and less variety now to some extent ….’’ she said. “I make things from scratch and I live very close to the earth and I wanted to make [that] kind of food for other people as well. … I just felt like somebody who has a background in culinary as long as me who has so many friends who are just fabulous, fabulous chefs and all these really great farms around me, I thought, ‘Gosh, this is really a no-brainer for me.”

Working with local farms and stores, Calabro offers ever-changing seasonal breakfast, lunch, dinner and dessert menus with vegetarian, vegan, dairy-free and gluten-free options that can be ordered a la carte in store or online for pickup. Items include Italian sausage, Korean candy pork belly, blueberry poppyseed pancakes, valhalla rose turkey, ginger molasses cookies, tiramisu, fruits of the forest pie and more.

Calabro’s professional journey in the food industry started when she was 13 years old, but her cooking experience dates back before that when she would help her mother cook in the kitchen for parties she would host.

“I [remember] as a child being the one in the kitchen doing the food and production with her by her side. … We would host parties for upward of 80 to 100 people. This was just the two of us and this is as a young child I learned knife skills.”

Knife skills are among the things Calabro will teach in her classes, beginning with rudimentary skills and tricks of the trade.

“I almost feel like people want to learn to cook a different dish and meal and everything, and that sounds romantic, but really it would be better for you to learn basic skills and [for me to show] you how to do those things and then [you can take] those skills back to the kitchen ,” she said. “It’s a professional culinary education, and you’re going to be working in a commercial kitchen that has commercial equipment.”

With safety in mind, classes for young children won’t have them working with anything hot or sharp, but will instead teach them how to measure, mix and combine ingredients while introducing them to the idea of making their own food.

With decades of experience, even working her way up to sous chef at the Torrey Pines Sheraton Grand in San Diego, Calabro says the creating Live Free and Dine has been a learning curve.

“The problem has been nobody has ever done this before, so we’re kind of trying to figure out how we can service people in the best way we can and what kind of food we can produce,” she said.

Live Free and Dine
Where: 650 Amherst St., Suite 6, Nashua
Hours: Wednesday through Friday, noon to 7 p.m.; Saturday and Sunday, 10 a.m. to 5 p.m.

Inspiration and expression

Teen wellness program at Currier Museum of Art aims to create connections through art

On Monday, Jan. 22, the Currier Museum of Art’s free Creative Connections teen program will begin its winter session, which will run on Mondays through Feb. 12 from 4 to 5:30 p.m.

“We actually began this program in 2020,” said Corie Lyford, the manager of art and wellness programs. “The thought was, ‘What can we provide for teens, especially at that time while they [are] at home, that can help with the anxiety that they’re experiencing around the closures and … everything that was happening in society at the time?’ We found it to be really successful. … Our main goals are really about that personal creative development, finding ways of finding creative expression and relationship building.”

Over the course of the program, which began happening in person in 2021, teens will create an open-ended project, drawing from the galleries as inspiration, primarily the Currier’s current exhibition by Saya Woolfalk, ‘Heart of a Museum.’

“They are going to look at how she did this world-building and how she created something where she was inspired by some of our permanent collection here at the Currier,” Lyford said. “They’ll be learning about the exhibition and … about the artist and then taking that idea of being inspired by something here at the collection and taking that in the direction they choose.”

Each session will begin with time in the gallery for tours to learn about the exhibitions. Then participants will have the chance to share what they see with each other. Afterward they will move to the studio to start brainstorming ideas for their project that they will build upon in the subsequent weeks.

“Once they’ve gone through some sketches and … [had] some discussion, they’ll get to the next steps of those creative processes,” Lyford said. “They’ll think about media and they’ll start working with what they choose, so that might be paint, that might be something else. … Our instructor will be there to support them in that to figure out what supplies they’re going to want to use, how they [can] best use them and how they can collaborate with each other, share ideas and create something really wonderful.”

Lyford says wellness means creating a sense of community. Through this program, she hopes teens build relationships with one another while finding respite and relaxation as well as a creative outlet.

“I hope that we have teens who find new ways to express themselves creatively, and I really do hope that they find tools that they can continue to use in their own lives,” Lyford said. “I also hope for [them] to learn something about themselves through the art that makes them want to come back. … When we run Creative Connections again in the spring, it’ll be a whole new curriculum, and so we do hope for teens to engage with us again.”

Creative Connections for teens
When: Mondays, Jan. 22, Jan. 29, Feb. 5 and Feb. 12, from 4 to 5:30 p.m.
Where: Currier Museum of Art, 150 Ash St., Manchester, currier.org

Featured photo: Creative Connections at the Currier Museum of Art. Courtesy photo.

New year, new meals

The Culinary Playground offers new cooking classes

Looking to eat healthier, save money by eating out less, or just pick up a new hobby in the new year? The Culinary Playground, a recreational cooking school in Derry, teaches the essential skill of cooking through classes, camps and parties on everything from bread making to cake decorating, making homemade pasta and more with new classes coming in the new year.

“We offer classes from 3 years old all the way through adulthood,” said Kristen Chinosi, the owner of the business. “It is still very relevant [and] very popular. Everyone recognizes that cooking is an essential skill for … well-being and I think any struggles that we had during the pandemic actually helped to reinforce the importance of knowing how to sustain yourself when you can’t go out to restaurants or maybe you don’t have the ingredients that you need at the grocery store.”

The Culinary Playground offers group classes, private classes, couples classes, and single or series classes that take place over multiple weeks. One such class is the artisan bread series that will run for three Sundays starting Jan. 28, 2024. Students will learn and practice the fundamentals and techniques of bread making and baking through the crafting of a wheat sandwich loaf, a boule, an olive rosemary loaf, a cranberry walnut loaf and lastly a sourdough.

“We’re really excited to offer this new class,” Chinosi said. “What’s great about [it] is it makes it very accessible. There’s a lot of variations ….”

For all of the breads, aside from sourdough in the final class, participants will start entirely from scratch. Since sourdough takes a long time to make, the dough will be made prior and ready at the start of class for students to score and bake, and students will begin a starter to take home and finish later.

“What we pride ourselves on and differentiates us from some other cooking schools is that we are very hands-on,” Chionsi said. “Each student is seeing the process from start to finish. We don’t often have ingredients premeasured or premixed for them; they’re getting their hands involved from Step 1.”

The same is true for the mini chefs class, where children are encouraged to work independently, with the help of parents when needed, counting, sorting, measuring ingredients and cutting them with scissors.

“The parents are always pretty astounded by what their kid is capable of,” Chinosi said. “Obviously we’re in the kitchen, so safety is top priority.”

Returning in the new year is the Intro to Mediterranean Diet, a popular single-day class for adults led by a registered dietitian with dates on Sundays, Jan. 14 and Feb. 18. Another well-liked class that is set to return after slowing down during Covid is a meal prep class.

“We’ve been excited to get it back on the calendar because people are very interested in that with the busy work life schedule,” Chinosi said. “The biggest deterrent to eating healthy is convenience … so a key to the success of more healthy eating is to be prepared.”

The Culinary Playground
Where: 16 Manning St., Suite 105, Derry
Visit: culinary-playground.com

Tasty treats and comfort eats

A look back at the dishes of 2023

We asked some local food experts to talk about their year in food.

While she has been baking all her life, 2023 marked two years in the bakery business for Lindsey Bangs of I Whisked It, specializing in custom cakes, cupcakes and cake jars as well as hot chocolate bombs with homemade marshmallows for the winter season. Here’s how the year went for her.

What was the most delicious thing you made in 2023?

That has to be my apple cider doughnut cake! [This was] the biggest experiment/surprise of the year for me. It is an apple cider doughnut flavored cake, coated in cinnamon sugar with layers of apple filling and cinnamon buttercream. I knew it would be good but I had no idea how good! It’s everything I love about cider doughnuts in the fall but in flavor-packed cake form.

What was the most delicious dish or meal you had from another New Hampshire food business in 2023?

The Kang Luang from Daw Kun Thai in Manchester, which is a chicken curry dish with pineapple. It is always so fresh, filling without being heavy and is the perfect blend of sweet and spicy for me!

What are you most looking forward to in 2024?

My husband and I are planning a vacation for 2024 and I’m looking forward to trying new meals and desserts. Whenever we travel I always find inspiration to bring home and incorporate into my cakes.

Ann Marie Baril of Pastry Dream cooks up individual-size pastries with flavors like ginger spice cake, lemon raspberry, chocolate peanut butter, cheesecake and more. Here’s what Baril has been up to this year and what plans she has for the new year.

What was the most delicious thing you made in 2023?

We transformed our original Chocolate Dream by topping with chopped pecans and coconut. Really yummy.

What was the most delicious dish or meal you had from another New Hampshire food business in 2023?

My delicious meal was at the Sea Ketch in Hampton. The view is spectacular and the clam chowder, scallops and clams were perfect for a birthday dinner.

What are you most looking forward to in 2024?

We are looking forward to working with local caterers to provide our delicious desserts for functions, parties and special events.

With an ever-changing menu, Kerry Fay isalways cooking up something new in Kerry’s Culinary Creations & Curb Appeal Meals Food Truck — with tacos, paninis and sliders being staples — and 2023 was no exception.

What was the most delicious thing you made in 2023?

The one most delicious thing I made is a hard choice. I guess my favorites were probably the items that weren’t as common on my regular menu. Most people in the kitchen will tell you that eating the same things, no matter how delicious they are, will get boring after a while. So my tops for this past year, in no particular order, [are] falafel taco made young green chickpeas, tahini sauce [and] Asian coleslaw; chili lime butter shrimp taco with avocado sauce, cotija cheese and slaw; and gnocchi stuffed with Asiago cheese in a cream sauce with roasted shallots, roasted butternut squash topped with bacon and shaved Parmesan.

What was the most delicious dish or meal you had from another New Hampshire food business in 2023?

The most delicious thing I had from another food place is also difficult, as I have several places [and] things I love. [One is] brisket from Up in Your Grill food truck. [It’s] tender and dry-rubbed [and] yummy! [I] hate it when it’s still chewy or when it completely disintegrates, [and] this stuff is spot on. [I] also love the bibimbap from Street in Portsmouth. This is such a satisfying meal with your choice of protein and all the perfectly cooked veggies, and their house-made gochujang sauce is outstanding. Kume sushi in Seabrook, Kashmir Indian in Salem, pretzel bread and delicious burger at Sawbelly in Exeter, wings and beer at Smuttynose in Hampton [are] also my go-to places.

What are you most looking forward to in 2024?

What I’m looking forward to most in 2024 is slowing down a little bit and having more time outdoors and with friends and family.

In 2022 Abbey Morrison transitioned her meal prep business into Fresh Chef Press, a cafe on Canal Street in Manchester, along with her friend Shauri Gilo-Oquendo, with the intention of making food that is as nutritious as it is delicious. Here’s what Morrison had to say about Fresh Chef Press’s second year in business.

What was the most delicious thing you made in 2023?

Our Cherry Garcia smoothie we had launched in February as our monthly special was hands down the best thing we created this year. The special was planned to end March 1; however, customers loved the smoothie so much they ordered it all the way into May until we finally put a stop to it, allowing our other monthly specials to shine. The Cherry Garcia smoothie was eye-appealing, nutritious, flavorful and nostalgic all in one sip.

What was the most delicious dish or meal you had from another New Hampshire food business in 2023?

The best meal we had from another New Hampshire food business in 2023 came from Campo Enoteca. Their Pistachio Pesto entree with local cream and homemade tagliatelle is to die for. We love that the dish is made farm to table (similar to what we represent). The dish provides a mouth-watering effect, leaving you wanting more with each bite. We haven’t come across anything else like it!

What are you most looking forward to in 2024?

In 2024 we are looking forward to expanding our menu and opening our consumers’ palates, providing both a nutritious and delicious experience.

Food in 2024
Here are some events to look out for in early 2024.

Winemaker’s dinner
When: Friday, Jan. 19, 6:30 p.m.
Where: Zorvino Vineyards, 226 Main St., Sandown
Cost: $85

Willy Wonka Wine Pairing Dinner
When: Saturday, Jan. 27, 6:30 to 9 p.m.
Where: LaBelle Winery, 14 Route 111, Derry
Cost: $85

Cookie decorating
When: Tuesday, Jan. 23, 6:30 to 8:30 p.m.
Where: Station 101, 193 Union Square, Milford
Cost: $70

17th annual Chocolate Madness Wine Pairing Dinner
When: Thursday, Feb. 1, 6:30 p.m.
Where: Zorvino Vineyards, 226 Main St., Sandown
Cost: $85

Ice bar
When: launches on Friday, Feb. 26
Where: The Wentworth, 1 Carter Notch Road, Jackson Village

A year of arts and theater

Experts talk about their 2023 achievements

From musicals, festivals, murals and new exhibitions, 2023 was an eventful year for the arts scene. To look back on the highlights of the year and to see what lies ahead in the new year,

we caught up with museums, theater companies and others involved in New Hampshire’s art community.

Meg Gore is the artistic director, manager and founder of Ovation Theatre Company in Londonderry. This year they’ve produced shows such as Little Shop of Horrors, Newsies and Mean Girls among others. Here is how the year went for them and what lies on the horizon for 2024.

What show from 2023 that you were involved in are you most proud of and why?

In 2023, Ovation Theatre Company produced the poignant drama Dark Road. I am very proud of the director, Tim Gore, and the entire cast and crew for tackling and successfully presenting this difficult material.

What show that you weren’t involved in did you enjoy most as a spectator and why?

This year I saw several productions that I was not involved with and thoroughly enjoyed. Most recently I saw a production of Arsenic and Old Lace put on by the Python Players at Pelham High School and directed by Shannon Krumlauf. What I appreciate about Shannon is that she singlehandedly provides a safe place for the students to express themselves and an opportunity for them to share their talents with others. In this production, all of the students portrayed their characters with conviction and heart.

What shows are you most looking forward to in 2024?

In 2024 I’m looking forward to many new experiences with Ovation Theatre Company. I am excited to rock out and relive the ’80s with Rock of Ages [Friday, May 3, and Saturday, May 4]. I am also thrilled to be directing the spectacular musical Legally Blonde [running Friday, July 19, and Saturday, July 20] and working with a combined cast that will include adults, college and high school students. And in the fall Ovation is excited to bring the reimagined enchanted tale of Cinderella to life with magical costumes and classic music.

From the Manchester International Film Festival to the Manchester Citywide Arts Festival, the Palace Theatre had quite the year. Here’s what David Rousseau, the director of sales and marketing, had to say about it.

What show from 2023 that you were involved in are you most proud of and why?

Kinky Boots. It was the first time the Palace Theatre was producing this professional show and I and my staff were responsible for the entire marketing of the four-week show. The end result: incredible. Ticket sales and so many new faces in the audience made it a true success. Amazing choreography by Carl Rajotte, our artistic director.

What show that you weren’t involved in did you enjoy most as a spectator and why?

The Palace Theatre’s celebration of Night of 1,000 Stars. This is the end-of-the-year tribute to all graduating seniors from the Palace Youth Theatre program. These are children that have matured into young adults, constantly gaining confidence and self-respect for themselves and the amazing wonderful friends they have met and acted with along the way. [It was] just a wonderful evening of celebration that included the granting of more than 20 college scholarships to many graduating seniors!

What events or shows are you most looking forward to in 2024?

The Children’s Summer Series, the professional productions of Dancing Queens, The Prom, Beautiful, 42nd Street, A Christmas Carol and all of the many Palace and Rex Theatre shows, performers and patrons.

2023 was a noteworthy year for the visual arts as well. We checked in with Yasamin Safarzadeh from Kimball Jenkins art school in Concord to see how things went there.

What show or exhibit from 2023 that you were involved in are you most proud of and why?

We had two completed murals with two different groups of interest from Waypoint and MyTurn.

There is extensive coverage of the latter in 603 Diversity, but the former did not [yet] receive too much coverage. These interns, about 15 a piece, were paid for their labor for over six weeks of work! Incredible. We also had a blast for our annual fundraiser, this year called Equinox.

What show or exhibit that you weren’t involved in did you enjoy most as a spectator and why?

I thoroughly enjoyed visiting Akwesasne and seeing their annual art and craft market. It was incredible to see the whole community turn out for the event and to meet so many people from a sovereign nation.

What events or shows are you most looking forward to in 2024?

[I’m] looking forward to having some of the Akwesasne artists come down to Kimball Jenkins for a three-month-long show with curator Margaret Jacobs! Many different nations will be represented for this contemporary indigenous show and the curatorial preparations have been great and we are so honored to be hosting this show.

The Currier Museum of Art knows the importance of diversity and representation, which they displayed this year through their exhibits and, according to their press contact, Courtney Starrett, plan to continue in the new year.

What show/exhibit from 2023 that you were involved in are you most proud of and why?

The Currier was delighted to display the current exhibition ‘Heart of a Museum: Saya Woolfalk’— on view though Feb. 4 — shining a light on diversifying representation in museum galleries. Woofalk’s immersive and mesmerizing installations reimagine the narrative of traditional museum art work by predominantly white male artists. She takes it a step further by including cosmic and universal elements, reminding the viewer that we are all connected — to each other, to nature, to the universe as a whole.

What show that you weren’t involved in did you enjoy most as a spectator and why?

We were thrilled to recently host the Manchester Choral Society on Dec. 2. It’s always amazing to hear their voices soar with the beautiful acoustics of the 1929 Historic Court and see families and friends come back each year for this seasonal tradition.

What events or shows are you most looking forward to in 2024?

The museum looks forward to welcoming in the work of artist Kara Walker this spring, featuring her series ‘Harper’s Pictorial History of the Civil War (Annotated),’ which continues our commitment to showing the best in American art. The show offers us an opportunity to process the brutality of enslavement by retelling the story of emancipation. Beautifully constructed, Kara Walker’s artwork adds critical voices into our gallery through her visually impactful approach to storytelling.

In September, Mike Howat and Fallon Andrews opened Pillar Gallery and Projects (205 N. State St., Concord) with the intention of providing a hub for artists and the community. Here’s how their first few months have been.

What exhibit from 2023 that you were involved in are you most proud of and why?

‘Flora & Fauna’ [and] opening the gallery. We opened in September with our inaugural exhibition, ‘Flora & Fauna,’ and we worked with a range of artists we admire. Connecting a range of creators and seeing the support from the community has been inspiring. ‘Flora & Fauna’ was meant to shake up what curatorial projects mean in New Hampshire and [we] have been excited at the response. We are looking forward to transforming the space with every show.

What show that you weren’t involved in did you enjoy most as a spectator and why?

Katzman Contemporary’s ‘Paint Pals: Good Enough for Our House’ features an artist takeover of the space by five regional artists. It’s an amazingly immersive show with floor-to-ceiling murals covering every surface of the gallery walls, as well as exhibited works on the murals by the artists. The space is entirely transformed with subjects ranging from geometric abstraction, to street art-inspired work and expressionism. Katzman Contemporary has become a regional hub and gathering place for artists in the Northeast. Their openings are always exciting, and you’re always likely to run into some good people and artists.

What events or shows are you most looking forward to in 2024?

We’re really looking to see our neighboring business, State Street Kitchen, run culinary events, ghost kitchens and classes in the new year. The community kitchen space opened last month with a lot of community excitement. There will be classes on knife skills, running a kitchen and a range of culinary education. The space will also have pop-up events of local chefs and bakers. We’re excited to see how the project develops and grows.

In 2024
Palace Theatre Youth presents Mean Girls
When: Wednesday, Jan. 24; Thursday, Jan. 25; Wednesday, Jan. 31, and Thursday, Feb. 1, at 7 p.m.
Where: Palace Theatre, 80 Hanover St., Manchester
More info: palacetheatre.org

Majestic Theatre presents Footloose the musical youth edition
When: Friday, Jan. 26, 7 p.m.; Saturday, Jan. 22, 2 p.m. and 7 p.m.; Sunday, Jan. 28, 2 p.m.
More info: Derry Opera House, 29 W. Broadway, Derry

Polymer Clay Workshop
When: Friday, Feb. 2, 6 to 8 p.m.
Where: Manchester Craft Market, 1500 S. Willow St.
More info: manchestercraftmarket.com

Community Players of Concord presents Witness for the Prosecution
When: Friday, Feb. 16, 7:30 p.m.; Saturday, Feb. 17, 7:30 p.m.; Sunday, Feb. 18, 2 p.m.
Where: Concord City Auditorium, 2 Prince St., Concord
More info: communityplayersofconcord.org

Theatre Kapow presents On the Exhale
When: Friday, Feb. 16, 7:30 p.m.; Saturday, Feb. 17, 7:30 p.m.; Sunday, Feb. 18, 2 p.m.
Where: Bank of NH Stage, 16 S. Main St., Concord
More info: tkapow.com

BB King photographs by Charlie Sawyer
When: January through February, dates TBD
Where: Kimball Jenkins, 266 N. Main St., Concord

14th Annual New England Winter Blues Festival: A Gulf Coast Records Review
When: Thursday, Feb, 15, 7:30 to 10 p.m.
Where: The Rex Theatre, 23 Amherst St., Manchester
More info: rextheatre.org

Featured photo: Ovation production of Mean Girls. Courtesy photo.

Last meal of 2023

Ring in the new year with dinner, parties, Champagne and more

New Year’s Eve reservations fill up fast, so make those plans for dining on Sunday, Dec. 31, early. Here are a few of the places offering special eats. Know of a restaurant with a New Year’s Eve seating? Let us know at mblanchard@hippopress.com; check next week’s Weekly Dish for updates.

• 815 Cocktails and Provisions (815 Elm St., Manchester, 815nh.com, 782-8086) hosts a futuristic sci-fi themed New Year’s Eve party with music, dancing, prizes, a photo booth, an open bar menu and small appetizers. General admission tickets are $120 and can be purchased via eventbrite.

• Alan’s Restaurant (133 N Main St., Boscawen, 753-6631, alansofboscawen.com) hosts a New Year’s Eve party starting at 8 p.m. Call for reservations and tickets.

• Welcome the new year at Averill House Vineyard (21 Averill Road, Brookline, averillhousevineyard.com, 244-3165) with a wine pairing and five-course Brazilian dinner. Doors open at 6:30 p.m. for a guided tour of the vineyard production room and wine cellar, and dinner will be served at 7 p.m. Get your tickets at exploretock.com.

• Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will serve a four-course prix fixe dinner. Seating times are 5:30 p.m. through 9:30 p.m. and the cost is $110 per adult. Make your reservation on their website.

• Buckley’s Great Steaks (438 Daniel Webster Hwy., Merrimack, buckleysgreasteaks.com, 424-0995) is taking reservations for New Year’s Eve.

• Celebrate the new year and the 11th anniversary of Cask & Vine (1 1 /2 E. Broadway, Derry, caskandvine.com, 965-3454) during their New Year’s Eve pajama party starting at 5 p.m. An a la carte menu will be available with their usual draft list, cocktails and wine. Visit their website.

• CJ’s Great West Grill (782 S. Willow St., Manchester, 627-8600, cjsgreatwewstgrille.com) will close at 10 p.m.

• Colby Hill Inn (33 The Oaks, Henniker, 428-2581, colbyhillinn.com) holds a Chef’s Sparkling New Year’s Eve Wine Dinner featuring five courseds from 7 to 10:30 p.m. on New Year’s Eve. Courses four and five must be pre-selected upon making a reservation or one week in advance.

• Copper Door (15 Leavy Drive, Bedford, 488-2677, copperdoor.com)is accepting reservations until 9 p.m. and will be open until 11 p.m.

• Epoch Gastropub (90 Front St., Exeter, 778-3762, epochrestaurant.com) will serve dinner from 5 to 10 p.m.

• Firefly Bistro & Bar (22 Concord St., Manchester, fireflynh.com, 95-9740) is serving brunch from 10 a.m. to 3 p.m. and dinner from 4 to 10 p.m. Visit their website to make reservations.

• The Foundry Restaurant (50 Commercial St., Manchester, foundrynh.com, 836-1925) will be open from 9 a.m. to noon New Year’s Eve, and will be open for dinner service New Year’s Day from 4 to 9 p.m.

• Fratello’s Italian Grille’s(799 Union Ave., Laconia, 528-2022; 155 Dow St., Manchester, 624-2022; fratellos.com) New Year’s Eve menu includes antipasti, like seafood-stuffed mushrooms and Sicilian sausage soup, salads and entrees like roast prime rib, seafood fettuccine, grilled dill salmon and more.

• Friendly Red’s Tavern (22 Haverhill Road, Route 111, Windham, 437-7251; 111 W Broadway, Derry, 404-6606, friendlyredstavern.net) will be open during its normal hours.

• Greenleaf (54 Nashua St., Milford, greenleafmilford.com, 213-5447) is serving a four-course meal with seatings at 5, 6 , 7 and 8 p.m. For the first course, coriander sumac-crusted tuna with parsnip, charred leek, blood orange and pancetta jam and mizuna will be served, followed by cavatelli, duck confit with mushroom, celeriac, truffle and quail egg. The third course consists of beef wellington, sweet potato, red cabbage and charred shallot marrow jus, and caramelized banana mousse, fig, chocolate, caramel and pistachio for dessert. Reservations are required and can be made online.

• LaBelle Winery in Derry (14 Route 111, labellewinery.com, 672-9898) will celebrate the new year from 6 to 10:30 p.m. with a three-course dinner, live music and a stroll through LaBelle lights. Tickets are $120 and can be purchased at labellewinery.com.

• Mike’s Italian Kitchen (212 Main St., Nashua, mikesitaliannh.com, 595-9334) is taking reservations for parties of any size.

• Mile Away Restaurant (52 Federal Hill Road, Milford, mileawayrestaurantnh.com, 673-3904) is taking reservations for New Year’s Eve. On the menu is scallops and lobster ravioli, boursin chicken en croute, grilled duck breast and more. Dessert options include chocolate mousse cake, lemon mascarpone, cheesecake and more. Call to make your reservation.

• New England Taphouse Grille (1292 Hooksett Road, Hooksett, taphouseNH.com, 782-5137) will be open from 11:30 a.m. to 8 p.m.

• The Peddler’s Daughter (48 Main St., Nashua, thepeddlersdaughter.com, 821-7535) will be open from 10 a.m. New Year’s Eve to 1 a.m. New Year’s Day.

• Pembroke Pines Country Club (45A Whittemore Road, Pembroke, pembrokepinescc.com, 210-1365) is hosting a New Year’s Eve celebration at 6:30 p.m. to 12:30 a.m. on Monday, Jan. 1, with dinner, drinks, dancing and entertainment from comedians. Tickets are $160 and can be purchased on eventbrite.com.

• Pizzico (7 Harold Drive, Nashua, 633-8993; 7 Continental Blvd., 424-1000, pizzicorestaurant.com) will be open regular hours, from noon to 9 p.m.

• Portsmouth Gas Light (64 Market St., Portsmouth, portsmouthgaslight.com, 430-8582) is having a New Year’s Eve winter wonderland party starting at 8 p.m. with passed hors d’oeuvres, Champagne and a buffet. VIP tickets include reserved seating and private food service. Make your reservations now online.

• Red Arrow Diner (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell St., Manchester, 626-1118; 149 Daniel Webster Hwy., Nashua, 204-5088, redarrowdiner.com) is open for its regular hours (Concord, Londonderry and Nashua open 5:30 a.m. to 10:30 p.m.; Manchester open 24 hours).

• Saddle Up Saloon (92 Route 125, Kingston, saddleupsaloonnh.com, 347-1313) hosts a New Year’s Eve party from 6 to 8 p.m. with a pizza buffet at midnight. Reservations can be made between 6 and 7 p.m. Dinner selections include prime rib, half roasted chicken and baked haddock, each with mashed potatoes and vegetables.

• The Shaskeen Pub and Restaurant (909 Elm St., Manchester, theshaskeenpub.com, 625-0246) will again host its New Year’s Eve Bash from 8 p.m. to 1 a.m. with a dinner buffet, Champagne toast and a DJ. Visit their Facebook page @TheShaskeenPubandRestaurant.

• The Side Bar’s(845 Lafayette Road, Hampton, thesidebarnh.com, 601-6311) New Year’s Eve party starts at 9 p.m. and includes drink specials and their full menu available until midnight. Tickets are $10 on eventbrite or $15 at the door.

• Surf (207 Main St., Nashua, 595-9293; 99 Bow St., Portsmouth, 334-9855, surfseafood.com) is taking reservations via phone.

• T-Bones (25 S. River Road, Bedford, 641-6100; 404 Main St., Concord; 39 Crystal Ave., Derry, 434-3200; 77 Lowell Road, Hudson, 882-6677; 1182 Union Ave., Laconia; 311 S. Broadway, Salem, greatnhrestaurants.com) will be open until 10 p.m.

• The Village Trestle (25 Main St., Goffstown, villagetrestle.com, 497-8230) will be open from 11:30 a.m. to 10 p.m.

Color exploration

New class at Currier Museum of Art looks at behavior of color

Registration is now open for Design & Color Relationships with Eileen Greene at the Currier Museum of Art, an adult art class that explores and experiments with the behavior of color using the concepts of Josef Albers through experimentation and experience. The class will run in person on Thursdays for five weeks beginning Thursday, Jan. 18.

“Part of it is to become more knowledgeable about how we see color and in understanding that a color … is different depending on what colors are around it,” said Suzanne Canali, director of education, who organizes the class. “They will be exploring some of the very same concepts from Josef Albers’s book [Interactions of Color] … [and] will be applying those concepts.”

According to Canali, Albers, a former professor of art at Black Mountain College and Yale University, is best-known for his studies on color. In his manuscript Toward the New: A Journey into Abstraction, which is on display in Currier’s exhibition, he explains how the appearance of a color can depend on what colors surround it and where it is situated, and how when picturing a color in our mind, the color we see will be different to each individual.

“We would generally say red and yellow make orange,” Canali said. “He would say there’s so many oranges, there are so many reds and yellows, that it’s all dependent upon the relationships among the colors. … By understanding this, artists have to think more broadly about the kinds of colors that they’re choosing, and he really pushes the use of looking at color first through color swatches.”

Using swatches can help an artist by eliminating the need to mix colors, which can be time-consuming, Canali said.

“One of the [goals] is to feel more empowered … [and] confident when using color, and I think that’s really important when you’re creating because people tend to limit themselves to the colors that are in the tubes or the containers that they purchase,” Canali said. “The other goal is [to have] a better understanding of our differences. … Context matters when we’re trying to understand what we are seeing and ideally, in my mind as an educator, that sends a lot of wonderful messages about how … we all see things differently and it’s worth listening to and investigating.”

Design & Color Relationships with Eileen Greene
When: Thursdays, Jan. 18 through Feb. 15, from 1:30 to 3:30 p.m.
Where: Currier Museum of Art, 150 Ash St., Manchester
Visit: currier.org to register

In the kitchen with Tracy Fitts

Born and raised in New Hampshire, Tracy Fitts has had experience in the restaurant industry since she was 13 years old working at Golden Acres, a clam shack in Pinardville. Along the way she met Cyndee Williams, who went on to open White Birch Eatery in Goffstown. There Williams asked Fitts to join in, and she is now the executive chef and director of operations.

What is your must-have kitchen item?

There are so many tools, pieces of equipment and people that we need to do what we do. It’s all important. I will agree with a lot of the other chefs that a good-quality knife is needed.

What would you have for your last meal?

Anything from Mama Reykjavik in Iceland, an absolutely delicious vegan restaurant with an artsy hippie vibe and the nicest people.

What is your favorite local eatery?

Aside from White Birch — I truly do love coming here — I would say if I am taking a bit of a drive it would be Green Elephant in Portsmouth. For Manchester, it’s Restoration Cafe.

Name a celebrity you would like to see eating in your restaurant?

I wouldn’t mind seeing Lenny Kravitz sitting at my table, but honestly, nothing makes me happier than one of our customers telling me how much they enjoyed their meal. It’s why I do this and have done this for 30 years.

What is your favorite thing on your menu?

Our vegan Reuben.

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

Restaurants offering alternative menus to include gluten-free and vegan options. It’s so great.

What is your favorite thing to cook at home?

Noodle bowls, rice noodles, spicy broth or peanut sauce and lots of fresh veggies.

Warm Spinach Dip
From Tracy: This dip is a quick crowd-pleaser! All of the ingredients get stirred together and spread into a baking dish. The finishing touch is another layer of cheese. Bake your dip until it’s hot and melted, serve with bread, or tortilla or pita chips.

8 ounces cream cheese softened
1 cup sour cream
10 ounces fresh spinach leaves
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese (save 1/2 cup to sprinkle on the top at the end and melt in the oven)
1 Tablespoon chopped parsley
bread, crackers and vegetables for serving
cooking spray (spray your dish first to make clean-up easier)

The most important part of making this recipe is to be sure all of the water is removed from your spinach. You can squeeze the spinach between your fingers to remove the liquid, press it in a potato ricer, or wrap the spinach in a few layers of paper towels to wring out all the liquid. You can use frozen spinach or sauté fresh — just make sure to cool it and squeeze dry.

Bake at 350 for 25 to 30 minutes and remove and sprinkle the remaining cheese and place back in the oven for 10 minutes to melt.

Featured photo: Katie Pope of Confections by Kate. Courtesy photo.

Meal on the town

Where to eat on Christmas Eve and Christmas Day

Looking for someone else to cook a special holiday meal? Here are a few places serving up special eats. Did we miss a spot open on Christmas Eve or Christmas Day or serving a special holiday dish? Let us know at food@hippopress.com.

• Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) is hosting The Feast of the Seven Fishes on Thursday, Dec. 21, at 6 p.m. with hors d’oeuvres before a meal of three plated courses, all featuring fish, followed by Italian desserts like ricotta pie, cannolis, tiramisu, cookies and chocolate mousse.

• Through Saturday, Dec. 30, Colby Hill Inn (33 The Oaks, Henniker, 428-2581, colbyhillinn.com) will be serving its Chef’s Christmas Cheer Menu from 4 to 8:30 p.m.; it will be closed on Christmas Eve and Christmas Day. Entrees on the menu include pork wiener schnitzel with cucumber dill salad, sweet and sour red cabbage and french fries ($40), lobster and scallop pot pie with whipped potatoes and garlic confit ($54) and ricotta honeynut squash ravioli with broccoli rabe, chanterelle and black trumpet mushrooms and truffle butter ($40). Rum cake with coconut pineapple ice cream, peppermint panna cotta, apple strudel with whipped cream, an adult cookie tray and Black Forest cake are for dessert.

The Grazing Room will be serving beverages and food like bratwurst and apple strudel during the Winter Wonderland Barn Market on Saturday, Dec. 16, and Sunday, Dec. 17, with local craft food and art vendors. Also that Sunday is Christmas! High Tea at 12:30 p.m. with mimosas, Christmas treats, holiday cocktails and punch. It is $65 per person for this event.

Open Christmas Eve

• Airport Diner (2280 Brown Ave., Manchester, 623-5040, thecman.com)is open from 6 a.m. to 3 p.m.

• Alan’s Restaurant (133 N. Main St., Boscawen, 753-6631, alansofboscawen.com) is open from 8 a.m. to 6 p.m.

• Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will serve a three-course prix fixe menu from 4:30 to 8:30 p.m. in the dining room followed by a dessert buffet and cash bar at the Great Hall. Dinner will also be served at Fondi from 4 to 8 p.m. as well as breakfast from 8 to 10:30 a.m.

• Buckley’s Great Steaks (438 Daniel Webster Hwy., Merrimack, buckleysgreasteaks.com, 424-0995) is taking reservations for Christmas Eve.

• Chez Vachon (136 Kelley St., Manchester, 625-9660, chezvachon.com) will be open regular hours.

• CJ’s Great West Grill (782 S. Willow St., Manchester, 627-8600, cjsgreatwewstgrille.com) will be open until 5 p.m.

• The Common Man (Lago, 1 Route 25, Meredith, 279-2253; Camp, 298 Daniel Webster Hwy., Meredith, 279-3003; Lakehouse, 281 Daniel Webster Hwy., Meredith, 279-5221; 60 Main St., Ashland, 968-7030; 10 Pollard Road, Lincoln, 745-3463; 88 Range Road, Windham, 898-0088; 1 Gulf St., Concord, 228-3463; 304 Daniel Webster Hwy., Merrimack, 429-3463; 21 Water St., Claremont, 542-6171; 231 Main St., Plymouth, 536-2764; Route 104 Diner, 752 Route 104, New Hampton, 744-0120; 61 Laconia Road, Tilton, 286-2204; 2280 Brown Ave., Manchester, 623-5040; thecman.com) is open for dining on Christmas Eve from 11:30 a.m. to 8 p.m. at their Lakehouse, Meredith, location, and from 11:30 a.m. to 3 p.m. at Ashland, Concord and Merrimack; Route 104 Diner in New Hamptonis open from 7 a.m. to 3 p.m.

• Copper Door (15 Leavy Drive, Bedford, 488-2677, copperdoor.com)is accepting reservations until 8 p.m. and will be open until 10 p.m.

• CR’s The Restaurant (287 Exeter Road, Hampton, 929-7972, crstherestaurant.com) is taking reservations for Christmas Eve dinner from 4 to 8:30 p.m.

• The Derryfield Restaurant (625 Mammoth Road, Manchester, 623-2880, thederryfield.com) will be open from 8 a.m. to 6 p.m.

• Epoch Gastropub (90 Front St., Exeter, 778-3762, epochrestaurant.com) is open for Christmas Eve brunch from 9 a.m. to 1 p.m.

• The Farm Bar and Grille (1181 Elm St., Manchester, 641-3276) is open from noon to 4 p.m. Reservations are highly recommended.

• Foster’s Boiler Room (231 Main St., Plymouth, 536-2764, thecman.com) is open from 11:30 a.m. to 8 p.m.

• Fratello’s Italian Grille (799 Union Ave., Laconia, 528-2022; 155 Dow St., Manchester, 624-2022, fratellos.com) will be open until 8 p.m.

• Friendly Red’s Tavern (22 Haverhill Road, Route 111, Windham, 437-7251; 111 W Broadway, Derry, 404-6606, friendlyredstavern.net) is open until 8 p.m.

• Lakehouse Grille (281 Daneil Webster Hwy., Meredith, 279-5221, thecman.com/lakehouse-grille) is open from 11:30 a.m. to 8 p.m.

• Pasta Loft Restaurant & Brewing Co. (241 Union Sq., 627-2270, pastaloft.com) will be open from 11:30 a.m. to 7 p.m.

• Red Arrow Diner (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell St., Manchester, 626-1118; 149 Daniel Webster Hwy., Nashua, 204-5088, redarrowdiner.com) is open for its regular hours on Christmas Eve and Christmas Day (Concord, 5:30 a.m. to 10:30 p.m.; Londonderry, 5:30 a.m. to 10:30 p.m.; Manchester open 24 hours; Nashua 5:30 a.m. to 10:30 p.m.)

• Surf (207 Main St., Nashua, 595-9293; 99 Bow St., Portsmouth, 334-9855, surfseafood.com) is taking reservations via phone.

• T-Bones (25 S. River Road, Bedford, 641-6100; 404 Main St., Concord; 39 Crystal Ave., Derry, 434-3200; 77 Lowell Road, Hudson, 882-6677; 1182 Union Ave., Laconia; 311 S Broadway, Salem, greatnhrestaurants.com) closes at 5 p.m. on Christmas Eve at each location.

• Lobster ravioli, salmon, maple sausage pizza and more will be served at Wild Rose Restaurant (3351 White Mountain Hwy., North Conway, thewhileroseresaturant.com, 356-3113) on Christmas Eve from 5 to 8 p.m. Visit their website to make your reservation.

• 900 Degrees (Dow St., Manchester, 641-0900, 900degrees.com) will be open from 11:30 a.m. to 4 p.m. They will be open until 6 p.m. for gift card sales.

Open Christmas Day

• Airport Diner (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell St., Manchester, 626-1118; 149 Daniel Webster Hwy, Nashua, 204-5088, redarrowdiner.com) is open regular hours on Christmas Day at each location and will be offering a turkey dinner for $18.99.

• Lakehouse Grille (281 Daniel Webster Hwy., Meredith, 279-5221, thecman.com/lakehouse-grille) will be open for breakfast from 7:30 to 10 a.m. and for lunch from 11:30 a.m. to 3 p.m. with a special Christmas menu.

• Salt Kitchen and Bar (Wentworth by the Sea, 588 Wentworth Road, New Castle, 422-7322, opalcollection.com) will have a brunchfrom 10 a.m. to 4 p.m. in the Wentworth Ballroom with smoothies, a Belgian waffle station and a carving station. Seats are $89.95 and $26.95 for children under 12 years old.

They will also have Christmas dinner from 1 to 10 p.m. with sliced prime beef tenderloin, Scottish salmon, sous vide pork chop and coq au vin chicken. Seats are $69.95 and $26.95 for children under 12 years old. Visit their website to make reservations.

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