Author: Mya Blanchard

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 [email protected].

• 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.

An Italian Christmas

Bedford Village Inn hosts Feast of the Seven Fishes

The halls are decked at Bedford Village Inn with garlands, decor and an upside-down lighted Christmas tree suspended 30 feet high from the ceiling in the Great Hall, where the Inn will host the Feast of the Seven Fishes, an Italian-American celebration, on Thursday, Dec. 21.

“When you enter for the Feast of the Seven Fishes, which is traditionally held on Christmas Eve … [you’re] greeted by … beautiful holiday decor,” said Melissa Samaras, the sales and marketing director at the Bedford Village Inn. “There’s courses all including fish that go out into an extended over-indulgent evening of incredible wine and cuisine that is very heavily focused on fish.”

While the Feast of the Seven Fishes is not an official tradition or term, and its true origins are not known, eating fish on Christmas Eve could stem from the Roman Catholic tradition of abstaining from eating meat other than fish before communion, according to a post by Brian Trembath on the Denver Public Library website. Sydney Dominick, writing for the Carnegie Museum of Natural History, says the tradition comes from Italian immigrants who came to America during the 20th century.

“As the guests are seated for dinner, each course is going to be accompanied with a wine pairing that will complement each item being served,” Samaras said. “We change the menu [but] it kind of follows the same prototype in a sense. [There are] certain things you always want to include.”

The evening starts with a cocktail hour with passed and stationary hors d’oeuvres such as shrimp cocktail with bloody mary cocktail sauce and lemon, oysters on the half shell with Champagne citrus mignonette, and smoked trout crostini with chives. As per tradition, hors d’oeuvres are followed by a salad, which will be a grilled calamari salad with pickled vegetables, radicchio and arugula. The second course is spaghetti with clam sauce and parsley, followed by the third course of cod puttanesca with herb-roasted Yukon potatoes and green beans with garlic and almonds. Dessert includes assorted cannolis, tiramisu cups, ricotta pie, chocolate mousse and Italian cookies.

“People can vary as to what they offer,” Samaras said. “You don’t have to stick to any course options; they just have to be fish-focused.”

Italian cuisine is special to Jack Carnevale, the owner of Bedford Village Inn.

“[It] goes back to [his] Italian roots. [He] just really [loves to celebrate] and bring that focus and those memories from his childhood…,” Samaras said. “This celebration … is near and dear to him and he wanted to create the event here to share with everyone else. … It’s really special for us to be able to extend those kinds of celebrations here….”

Feast of the Seven Fishes
When: Thursday, Dec. 21, 6 p.m.
Where: Great Hall at Bedford Village Inn, 2 Olde Bedford Way, Bedford

Featured photo: Torre di Fruitti di Mare. Courtesy photo.

Art of all kinds

Art 3 Gallery in Manchester explores the power of art with current exhibit

Art 3 Gallery’s final exhibition of 2023, “The Power of Art,” on display through Monday, Jan. 15, 2024, showcases the art of 60 to 70 artists, from paintings and photographs to sculptures and mixed media.

“Twice a year we try to come up with an innovative idea for an art exhibit that is broad and representational enough to encompass all the artists that we carry,” said Sue Jones of Art 3 Gallery. “We don’t want to just focus on landscapes, or portraits or things that have people … or animals in them, so we try to pick themes that are very broad and would cover a lot of different artists’ artwork, so this particular one [is] called The Power of Art.”

About 200 artists, local, national and international, show their art at the gallery. Among them is Mary Graham, whose oil paintings “Vesper Light I” and “Vesper Light II” are featured in the show.

“My grandmother, when I was 8 years old, gave me a set of oils and I have been studying art ever since,” she said. “I have a bachelor’s in fine arts [and] I was a set designer and costume designer before going into fine art full-time, but I’ve been doing oil painting for the last 20 years or so exclusively. I’ve done some watercolor and drawing but primarily oil painting.”

When her grandparents retired and bought a farm in New Hampshire, she realized it was where she was meant to be. After living in various cities, being originally from Manhattan, and having her first daughter, she finally made the move, drawing artistic inspiration from the mountains.

“I like to paint from high up rather than looking up at them,” Graham said. “I like to hike and look down from them. I love the space, the air, the contemplative feeling that I get looking out over the summits and being in places that are unlike any other place on Earth.”

Pre-pandemic, Art 3 Gallery would have live openings on Thursday nights. Now they post video walkthroughs of the gallery on their website and social media pages. You can also stop by the gallery to see the exhibition on weekdays from 1 to 4:30 p.m. or by appointment.

Other artists featured in the exhibition are Sunil Howlader, an artist from Bangladesh whose works, made from various media like oil and acrylic paints and pastels, are on display in Asia, North America, Europe and Australia; modern impressionist Stan Moeller; and Patti Davis Ganek, a painter influenced by abstract expressionism.

“I paint primarily out of my love for this part of the world,” Graham said. “Northeast New Hampshire’s mountains is, I think, one of the most beautiful places I’ve ever been, and that’s why I live here and that’s why I paint, sketch, and draw and work with these mountain landscapes.”

“The Power of Art” at Art 3 Gallery
When: On display through Monday, Jan. 15. Gallery hours are 1 to 4:30 p.m. Monday through Friday, or by appointment.
Where: 44 W Brook St., Manchester

In the kitchen with Katie Pope

While Boscawen resident Katie Pope has always liked to bake and experiment in the kitchen, she didn’t originally plan on starting her own bakery. The idea was planted in her mind after she made a unicorn cake for her daughter’s birthday party and one of the moms asked her how much she charged. The idea was put into practice about five years later with the creation of Confections by Kate during the pandemic, after she experienced burnout in the health care field, as a way to support her family. She also makes cupcakes, macarons, cake pops, truffles and cookies and holds cookie decorating classes. Her goal is to open her own brick and mortar location in Boscawen with live music, local art and plants.

What is your must-have kitchen item?

A dishwasher! I spent way too many years being the dishwasher [and] I don’t think I could live without it now.

What would you have for your last meal?

Hands down the macaroni and cheese from Arms by Abbey in Worcester, Massachusetts. If you know, you know.

What is your favorite local eatery?

SourJoes. Their pizza is amazing! I’m really loving the vodka pizza.

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

Matt Rife or Payton Pritchard.

What is your favorite thing on your menu?

Sugar cookies. There are endless ways to decorate them, but I really like decorating the ones that challenge my creative abilities. You can turn a sugar cookie into just about anything, and I’m always up for a good challenge.

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

Definitely the food truck. My goal is to have my own within the next two years. I mean, who doesn’t like mobile sweets?

What is your favorite thing to cook at home?

My favorite thing to cook at home is pineapple beef teriyaki boats. [They] consist of pineapple halves [with] the insides scraped out. The pineapple gets filled with the beef and homemade teriyaki sauce and topped with pineapple scrapings.

Brown Sugar Maple Cookies
From the kitchen of Katie Pope

2⅓ cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
½ cup salted butter
1 cup packed dark brown sugar
1 egg
⅓ cup pure New Hampshire maple syrup (we use Ice Mountain Maple’s syrup)
1 teaspoon pure vanilla extract

Maple icing:
1 Tablespoon salted butter
⅓ cup pure New Hampshire maple syrup
1 cup sifted confectioner’s sugar
pinch of salt, to taste

Over medium heat, brown butter in a small saucepan until there is a nutty aroma.
Remove from heat, let cool to room temperature.
Whisk flour and baking soda together in a medium mixing bowl. Set aside.
In a mixer fitted with a paddle attachment, cream butter and brown sugar on medium speed until smooth, 1 to 2 minutes. Add egg and beat on high until well-combined, about 30 seconds.
Scrape down the sides and bottom of the bowl; add maple syrup and vanilla extract. Beat on high until well-combined.
Mix dry ingredients to the wet ingredients; mix on low until combined.
Cover dough and chill in the refrigerator for at least 2 hours.
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
Using a cookie scoop, scoop out and roll cookies. Place on baking sheet at least 1 inch apart. Bake for 12 to 13 minutes until lightly browned on the sides.
Cool cookies on baking sheet for 5 minutes before transferring to a wire rack. Cool completely.

Make the icing: In a small saucepan over low heat, melt butter and maple syrup
together, whisking occasionally. Once butter is melted and well-combined, remove from heat and whisk in sifted powdered sugar. Add a pinch of salt and whisk well. Drizzle icing over cooled cookies. Icing sets in about an hour.
Note: Browned butter gives a nutty taste greatly enhancing the maple flavor. Cookies can be made without browning the butter, but I promise they aren’t nearly as delicious.

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

Whoopie pies & ham

Where to get all the holiday must-haves

Why make the pie when you can order it? Here are some of the restaurants, bakeries and other places making eats for your holiday celebrations. Know of a pie purveyor not mentioned here? Let us know at [email protected] for inclusion in an upcoming Weekly Dish.

• Let All Real Meal (87 Elm St., Manchester, 782-3014, allrealmeal.com) cater this Christmas with appetizers like Buffalo chicken dip ($25) and BBQ bourbon meatballs ($38), full moon empanadas, enchiladas, quiches, salads, lasagna, gluten-free ravioli, chicken Parmesan and maple apple pork loin, and desserts such as lemon bars, cheesecake and blueberry coffee cake.

• In addition to gift baskets and daily specials, Angela’s Pasta & Cheese Shop ( 815 Chestnut St. in Manchester; angelaspastaandcheese.com, 625-9544) offers items for order including antipasto and cheese platters, salads, heat and serve dinners and desserts. Call to order and check with the website for holiday updates.

• The Bakeshop on Kelley Street (171 Kelley St.) has cupcakes, pies — apple, lemon meringue, pumpkin pecan crumble and more — pastry trays with mini eclairs, cream puffs, cannolis and chocolate-covered strawberries and specialty desserts available for carry out and curbside pickup. Visit their website, thebakeshoponkelleystreet.com, or call 624-3500.

• Bearded Baking Co’s (819 Union St., Manchester, 647-7150; 580 Lafayette Road, Hampton, 601-6878, beardedbakingco.com) December cupcakes are chocolate peppermint bark, Christmas tree snack cake, gingerbread man, eggnog, rumchata cinnamon toast crunch, and milk and cookies. Visit their website to place your order.

• Bread & Chocolate (29 S. Main St., Concord, 228-3330) has a variety of offerings such as honey poppyseed bread, chocolate caramel bars, molasses cookies and more. Visit their Facebook page @Bread&Chocolate.

• Brookdale Fruit Farm (41 Broad St., Hollis, brookdalefruitfarm.com, 465-2240) has plenty of pies for dessert, usually offering apple, pecan, pumpkin and more.

• Buckley’s Bakery & Cafe (436 Daniel Webster Hwy., Merrimack, buckleysbakerycafe.com, 262-5929) is taking orders through Monday, Dec. 18, for cakes, like vanilla eggnog cake for $46 and chocolate peppermint cheesecake for $36; Yule logs, hot cocoa for $45 and gluten-free raspberry white chocolate for $48; pies, like apple for $22 and chocolate peanut butter for $32; pastries and more, like cinnamon pull-apart bread and breakfast pastry tray.

Buckley’s Market & Cafe (9 Market Place, Hollis, 465-5522, buckleysbakerycafe) has appetizers such as raspberry baked brie ($20) and New England lobster dip ($30), main meals such as boneless prime rib ($29 per pound) and beef tenderloin roast ($36 per pound). Orders must be placed by Sunday, Dec. 17.

• Items on The Cake Fairy’s (114 Londonderry Turnpike, Hooksett, cakefairynh.com) December menu — cookie trays, pies, cheesecake, whoopie pie towers and more — will be available for preorder and walk-ins throughout December. From 11 a.m. to 3 p.m. on Saturday, Dec. 23, special first come, first served items will be available including DIY cookie decorating kits.

• Chez Vachon’s(136 Kelley St., Manchester, chezvachon.com, 625-9660) holiday menu includes fruit and cream pies — pumpkin mousse, Key lime, apple, lemon chiffon and others — meat pies, and cakes like pistachio, apple spice and cookies and cream.

• On the menu at 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; 752 Route 104, New Hampton, 744-0120; 61 Laconia Road, Tilton, 286-2204; 2280 Brown Ave., Manchester, 623-5040; thecman.com) is a glazed ham dinner with mashed potatoes, pesto green beans, Parmesan-crusted dinner rolls and cheesecake with mixed berry compote; herb-roasted prime rib dinner with sweet potato casserole, sweet bread and more with cheesecake with mixed berry compote also for dessert. Enhancements include pecan pie for $19.95, peel-and-eat shrimp cocktail for $28.95 and more. Orders must be placed by Tuesday, Dec. 19, and can be picked up on Saturday, Dec. 23, or Sunday, Dec. 24, between 10 a.m. and 1 p.m.

• Caroline’s Fine Foods (132 Bedford Center Road, Bedford, carolinesfood.com, 637-1615) is taking orders until 3 p.m. on Friday, Dec. 15. Appetizers include pizzetti with port-poached figs, Gorgonzola and balsamic glaze ($30) and brie en croute with raspberry and thyme ($55). Entrees (each serve eight to 10 people) are pork ballotine stuffed with sausage herb and apple stuffing ($155), roasted beef tenderloin with horseradish cream sauce ($215). Sides are roasted butternut squash ($65), carrot confit ($70) and more. Orders can be picked up on Saturday, Dec. 23, between noon and 3 p.m.

• Call Concord Food Co-op (24 South Main St., Concord, concordfoodcoop.coop, 225-6840) to place your catering order. The catering menu includes hors d’oeuvres like stuffed mushrooms and edamame dumplings, salads like pasta salad, strawberry spinach and Caesar, luncheon platters, breakfast platters and dessert platters and entrees such as baked salmon, tofu stir-fry and homemade lasagna.

• Copper Kettle To Go (39 Main St., Wilton, copperkettletogo.com) is taking orders until Sunday, Dec. 17, for breakfast and dinner and dessert options such as cinnamon rolls, French toast casserole, ham dinner, short ribs, cannolis and Yule logs. Orders must be picked up on Sunday, Dec. 24, from 11 a.m. to 4 p.m.

• Crosby Bakery (51 E. Pearl St., Nashua, crosbybakerynh.com, 882-1851) is offering rolls and breads, pies from apple to blueberry to pecan and pumpkin, meat pies, sandwich, salad roll and breakfast, pastry and cookie platters, Yule logs and cakes.

• The Crust and Crumb Baking Co. (126 N. Main St., Concord, thecrustandcrumb.com)has breads and breakfast items, such as cinnamon buns, dark gingerbread tea cake and old-fashioned sour cream coffee cake; pies, like Key lime, pumpkin and maple bourbon pecan; quiches, such as bacon cheddar and spinach, tomato and feta; and cakes such as cheesecake, citrus spice mousse cake, chocolate raspberry layer cake and more available for order through Friday, Dec. 15. Orders can be picked up at various times on Friday, Dec. 22, through Sunday, Dec. 24.

• The Fresh Chef Press’s (775 Canal St., Manchester, freshchefmp.com) holiday catering menu consists of honey baked ham, mac and cheese, sides such as prosciutto-wrapped asparagus, red bliss mashed potatoes with onion, garlic and parsley, dips like spinach artichoke dip, salsa and guacamole, and a charcuterie board, cookie platter and mini flans.

• Fabrizia Lemon Baking Co. (2 Industrial Way, Salem, fabrizialemonbakingcompany.com, 458-1745) has a variety of limoncello desserts such as cookies, whoopie pies, truffles, cake jars and more.

• Giorgio’s Ristorante & Bar (707 Milford Road, Merrimack, 883-7333; 524 Nashua St., Milford, 673-3939; 270 Granite St., Manchester, 232-3323, giorgios.com) has a catering menu that includes Caesar, strawberry goat cheese and other salads, appetizers like hummus, mussels and crispy cheese ravioli, subs and tacos and entrees like lasagna, mushroom ravioli carbonara, baked haddock, butcher shop classics such as grilled salmon, grilled shrimp, steak and chicken and mini desserts like cannolis and tiramisu. Place your order for the Milford or Manchester locations online. To order from the Merrimack location, call the restaurant.

• Granite State Candy Shoppe (13 Warren Road, Concord, granitestatecandyshoppe.com) has a variety of Christmas candy and chocolate including white peppermint bark, chocolate snowmen and Santas, candy canes, spice drops, ribbon candy, gum drops, malt balls and more.

• Greenleaf in Milford (greenleafmilford.com) is taking pre-orders for Christmas with meals such as peppercorn- and rosemary-glazed ham, chicken breasts with chimichurri, and beef tenderloin, and desserts like apple galette with salted caramel, holiday Yule cake and cranberry swirl cheesecake slices. Orders must be placed by Wednesday, Dec. 20, and picked up on Saturday, Dec. 23, between 4 and 8 p.m. at their prep kitchen in Milford (75 Mount Vernon St.)

• Gusto Italiano Market (254 Wallace Road, Bedford, gustoitalianomarket.net, 488-1055) has olive oils, homemade gelato and pasta from the south of Italy, panettone, torrone, Italian cold cuts and more to add to your Christmas feast.

• Contact LaBelle Winery (345 Route 101, Amherst; 14 Route111, Derry; 672-9898 ) online to cater your Christmas meal.

• Mr. Mac’s Macaroni & Cheese (497 Hooksett Road, Manchester, 606-1760, mr-macs.com) is offering 10 percent off all party trays — with flavors like Philly cheese steak, taco, shrimp scampi and broccoli alfredo mac — throughout December.

• New England’s Tap House Grille (1292 Hooksett Road, Hooksett, taphousenh.com, 782-5137) has French-Canadian meat pie, almond joy cheesecake, cookie and brownie tray, carrot cake and rolls by the dozen available for order by Friday, Dec. 15, and pickup on Saturday, Dec. 23, and Sunday, Dec. 24, by 5 p.m.

• Queen City Cupcakes (816 Elm St., Manchester, qccupcakes.com, 624-4999) has a variety of holiday cupcake flavors including peppermint hot cocoa, red velvet, sugar cookie, eggnog, gingerbread whoopie, cranberry lemon and more available for pickup on Saturday, Dec. 23, from 10:30 a.m. to 3 p.m. Call ahead to reserve yours.

• On the menu at 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) are cakes and pies, like almond raspberry cake and apple, pumpkin and banana cream pie, and a turkey dinner Christmas special with stuffing, mashed potatoes, carrots and squash. Call or go online to order.

• The Red Blazer’s(72 Manchester St., Concord, 224-4101, theredblazer.com) Christmas catering menu consists of beef tips, spaghetti, sweet Italian sausage with marinara, broiled haddock and more. Dessert options include a Yule log, pumpkin cheesecake and hot chocolate cake. There is a three-day lead time for all orders. Orders can be picked up on Sunday, Dec. 24.

• Smoke Shack Cafe (226 Rockingham Road, Londonderry, smokeshackcafe.com, 404-2178) has holiday season offerings that can be incorporated into existing packages or you can create a custom package. Smoked ham, smoked prime rib and bacon-wrapped turkey breast are available a la carte, and sides include butternut squash, brown sugar glazed carrots, cornbread stuffing, mashed potatoes and more. Two meal packages are offered. Package 1 feeds six to eight people and includes smoked ham, two large sides, six pieces of cornbread and a half tray of salad for $157.99. Package 2 feeds eight to 12 and comes with smoked ham, six large sides, 12 pieces of cornbread and a full salad try. Nine-inch apple, cranberry, pumpkin and chocolate cream pies are also available. Orders must be placed by Wednesday, Dec. 20, and can be picked up on Saturday, Dec. 23, between 2 and 7 p.m., and Sunday, Dec. 24, between 9 a.m. and 1:45 p.m.

• Sweet Caroline (28 Homestead Place, Alton, sweetcarolinebakerynh.com) is taking orders through Sunday, Dec. 10, for items on their holiday dessert menu like a Yule log that serves about 12 people for $41.95, an 8-inch or 10-inch red velvet cake, carrot cake, raspberry mocha cake and others. Pastry trays and cookie platters are also available as well as pies such as apple blueberry, ricotta, lemon meringue and more.

• Van Otis Chocolates (vanotis.com, 341 Elm St., Manchester, 627-1611; 15 S. Main St., Wolfeboro, 515-1045) has countless treats for your holiday feast, like white chocolate kettle corn, cherry cordials, cream wafers, peppermint bark, caramel hot chocolate and more.

Gift ideas

• Send 10 portions of meals from All Real Meal (allrealmeal.com, 782-3014) packaged in their “You Are Loved” cooler bag to family and friends this holiday season. Meals include grass-fed beef, wild-caught seafood, their bestselling desserts, high-protein sides and a snack including organic popcorn, chocolates and/or protein bites. You can include a personalized message to be sent with your order.

• Cucina Aurora Kitchen Witchery (9 Delaware Drive, Suite 1, in Salem cucinaaurora.com, 458-6159) has limited-edition seasonal offerings available, like an infused olive oil gift set consisting of two 12-ounce bottles of their bestselling infused olive oils, roasted garlic and rosemary oregano. Each box comes with a booklet of holiday recipes; a 12-ounce glass bottle of savory sage infused olive oil; and a 12-ounce resealable packed of Witch’s Brew Coffee Holiday Brew, dark roast coffee grounds with peppermint leaves, cocoa nibs and pink peppercorn.

• Emilee Viaud of Sweet Treats by Emilee will be attending the Milford Farmers Market (300 Elm St., Milford) on Saturdays, Dec. 2 and Dec. 16, selling popular items such as chocolate gingerbread smash houses, snowmen hot cocoa bombs, new hot cocoa cups and tea bombs. “Tea bombs are a sugar shell filled with flavored tea bags and edible glitter,” Viaud said. “You pour hot water over the bomb and the sugar melts to create a cup of sweet glittery tea. Popular flavors are passion tea, orange, chai and green tea.” Her products can also be found at the Manchester Craft Market in the Mall of New Hampshire (1500 S. Willow St., Manchester) and at Junction 71 in Pennichuck Shopping Square in Merrimack (707 Milford Road). You can find her on Facebook @SweetTreatsbyEmilee.

• Fabrizia Lemon Baking Co. (2 Industrial Way, Salem, fabrizialemonbakingcompany.com, 458-1745) is offering five Christmas gift boxes this holiday season: The Kris Kringle Box, the Holiday Cheer Box, Cookie Sharing Box, Holiday Grande Cheer Box and the Holiday Deluxe box, each filled with an assortment of with limoncello treats such as cookies, biscotti, candy, truffles limoncello cranberry pistachio bark, 16-ounce loaves and more, ranging from $49.99 to $99.99. Each box has the option of coming with a personalized holiday themed note. Orders are available for pickup or delivery.

• Granite State Candy Shoppe (13 Warren Road, Concord, granitestatecandyshoppe.com), also has gift boxes available with milk and dark chocolate, truffles, peanut butter cups, dark peppermint patties and more.

• Gusto Italiano Market (254 Wallace Road, Bedford, gustoitalianomarket.net, 488-1055) has olive oils, homemade gelato and pasta from the south of Italy and more gifts for the holiday season that can be bought at their location in Bedford.

• Lindsey Bangs of I Whisked It (iwhiskedit.com) will be offering hot chocolate bombs, homemade marshmallows, brownie mix gift sets, chocolate-covered pretzels, and German stollen for online ordering. Cakes and cupcakes will also be available for pickup at the Laurel Hill Jams and Jellies and Loon Chocolate showroom in Manchester (195 McGregor St., Suite 121) on Saturday, Dec. 23. Pre-orders will close on Monday, Dec. 11, or when sold out. She will also be selling her products at the Very Merry Holiday Gift Festival at the DoubleTree by Hilton (700 Elm St., Manchester) on Saturday, Dec. 9, and Sunday, Dec. 10.

• Joppa Hill Educational Farm (174 Joppa Hill Road, Bedford, theeducationalfarm.org, 472-4724) has holiday gift boxes for $50 and $100 with an assortment of local and artisan products, like apple cider doughnut mix, maple almonds, maple syrup and infused olive oil. You can fill your own box or pick one of the prefilled options. Each box has a prep time of five days and orders can be picked up at the store.

• The Manchester Craft Market in the Mall of New Hampshire (1500 S Willow St., Manchester) has an array of food-related gifts, such sauces and dips, coffee, tea, freeze-dried candy, maple candy, maple syrup, olive oils, james, jellies, granola, risottos, fudge, peanut brittle, and accessories like chef knives, charcuterie boards, travel mugs, oven mitts, cookbooks and more.

• More sweets are available from Twelve 31 Events (twelve31.events) for delivery or pickup at their Concord location (100 N. Main St., Suite 101, Concord) or their Tilton location (261 Main St., Tilton). Each box of a dozen Italian Christmas cookies is filled with an assortment of kinds, including anisette, ginger, snowballs, pistachio macaroons, honey walnut and chocolate espresso.They will be available for pickup or delivery until Sunday, Dec. 24.

• Van Otis Chocolates (vanotis.com) has a variety of gift baskets to choose from, including the Christmas Gift Basket Box that consists of assorted chocolates, salted cashews, Swiss fuge, caramels and a five-pack of chocolate-covered pretzel rods, and the Holiday Tiered Tower. Call to place your order (341 Elm St., Manchester, 627-1611; 15 S Main St., Wolfeboro, 515-1045).

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