Author: Mya Blanchard

Jals Cuisine Bantu

Bringing the flavors of Africa to Nashua

On Friday, Sept. 22, a VIP launch party was held for the opening of Jals Cuisine Bantu, Nashua’s first African restaurant. Jals Cuisine Bantu is an extension of Mola Foods, a food production company offering the flavors of Africa through spices, sauces, seasonings, teas, marinades and more.

“Mola Foods is a food production manufacturing company, and Jals Cuisine plays the role of showcasing our product with traditional cuisine of Africa,” said LaFortune Djabea, the founder of Mola Foods and Jals Cuisine Bantu. “Mola Foods creates products, and people want to know how to use these products in their cooking. That’s where Jals Cuisine comes into play [by] showcasing how you can utilize Mola Food products in your own cuisine.”

Born and raised in Cameroon, Djabea describes her native country as a melting pot of culture and cuisine from other African countries, such as Zambia, Congo, Nigeria and Ghana. Her grandmother was able to cook in a variety of styles. When a friend of Djabea’s asked her to create a hot sauce using her grandmother’s recipe, she was at first reluctant but eventually decided to accept the challenge, which led to the creation of Mola Foods and, in turn, Jals Cuisine Bantu.

“The flavor is completely traditional of African cuisine, so basically we are introducing a fusion cuisine with the bold flavors of Africa,” Djabea said. “People think African cuisine is spicy but it’s actually not. … If you want to make your food spicy then you add the sauce, but the food itself isn’t spicy, it just has a bunch of spices that people don’t use traditionally on their food here in America. In Africa we use a bunch of spices to bring out those flavors, bring out the boldness [and] the smell. … Whether you want it spicy or not is really based on what you’re looking for. At Jals Cuisine we don’t make food spicy, we give it a kick, and if you want it a little spicier then you’re welcome to utilize one of our hot sauces.”

Menu items include jollof, or thieboudienne, a traditional Senegalese dish consisting of rice, okra, yucca, assorted vegetables and your choice of meat; West African key lime pie; yassa, made with cauliflower or chicken, rice, onions, olives and lime; and fried plantains. Each meal can be made into a vegan option as well. You can dine in at the restaurant or order to take out, with pickup and delivery options available. Meal plan services are also offered.

“African cuisine, and Africa in general, is extremely not represented in Nashua whatsoever,” Djabea said. “It’s a wonderful cuisine [and] the world does not do it justice, and the reason the world doesn’t do African cuisine justice is because of the stigma surrounding Africa itself [and] African people … and that’s unfortunate. … I have made it my mission at Mola Foods and through Jals Cuisine to … repel the stigma … and make people understand that African cuisine is very approachable, delicious and is something that should be acclaimed with the rest of the cuisine.”

Jals Cuisine Bantu
9 Simon St., Nashua
When: Wednesday, Thursday and Friday, 11:30 a.m. to 7 p.m.; Saturday, 4 to 8 p.m.; closed Sunday, Monday and Tuesday
More info: 820-2543; jalscuisinebantu.molafoods.com

Featured photo: Courtesy photo.

Craft spirits and community

Manchester Distillery open on Willow Street

This past August, a new distillery opened its doors on the north side of The Factory on Willow in Manchester. Manchester Distillery, founded by Liz and Jeremy Hitchcock, currently distills gin and vodka, with plans to expand their catalog, which can be purchased in their tasting room as well as state stores, and hosts events such as the upcoming Halloween block party in partnership with Double Midnight Comics on Saturday, Oct. 28.

“The craft spirits market is just a fun thing to be in, so I think the ownership group here wanted to get involved,” said Bill Tambussi, the lead distiller. “It helps bring people to the community, I think.”

Tambussi discovered his passion for distilling about 15 years ago when his sister and brother-in-law gifted him a home-brewing kit for Christmas. When it was recommended that he gain more experience after applying to a brewery, he quit his job and moved to Scotland to study brewing and distilling.

“I never did study abroad and I always liked to travel so I was definitely willing to take a leap and go see somewhere else,” he said. “My mom’s side of the family is Scottish as well, so that was kind of neat to go see where they’re all from.”

After earning his master’s degree, he moved back to Philadelphia and worked at a distillery there, followed by one in New Jersey, before becoming the lead distiller at Manchester Distillery.

“I’ve actually always kind of wanted to be up north,” he said. “I actually love the cold and snow and skiing and all that stuff, and then talking to the ownership group here I thought they had a really good vision and plan for what they wanted to bring to the market and they needed someone to do it. … What they were looking for aligned with my philosophy of making spirits … so I think it was a nice fit.”

Tambussi says his spirit-making ideology is “approachable pretension,” meaning high-level products that are made for everyone. His approach involves putting a modern spin on traditional classics by making the spirit traditionally but using the botanicals differently. The botanicals used in their American-style gin, for example, include juniper, coriander, angelica root, orange peel, lemon peel and grapefruit peel, cardamom, elderberry and almond. The result is a gin with less pine flavor, lighter on the juniper, with the bright citrus flavor.

Arriving on the scene a little too late for the main event, the Manchester Distillery will not be involved in the Distiller’s Showcase, but Tambussi says they are hoping to plan some fun events that week to draw people to the tasting room.

“We’re trying to do some sort of big [event] every month,” he said.

Coming up is the Fall for All Block Party presented by Manchester Distillery along with Double Midnight Comics on Saturday, Oct. 28, with specialty cocktails, food trucks, live music, lawn games, special sales, costume contests and more.

While the development of the business is still in the works, exciting things are on the horizon.

“We have some people here who can make some cocktails that showcase what we can do with our spirits,” Tambussi said. “We partnered with Wood Stove Kitchen, another New Hampshire-based company that makes cocktail mixers. … We’re going to try to do more Manchester Distillery-specific cocktails, which I think are going to be kind of neat and fun. … We’re working on a Halloween one with pumpkin and peach tea. There will be standard classic ones, and some small, little bit out there ones.”

Manchester Distillery
Where: 284 Willow St., Manchester
When: Thursday and Friday, 4 to 9 p.m.; tours and tasting by appointment. Hours subject to change.

Fall for All Block Party
Where: Double Midnight Comics, 252 Willow St., Manchester
When: Saturday, Oct. 28, 10 a.m. to 3 p.m.

Featured photo: Courtesy photo.

Memory Café

Currier program helps those experiencing memory loss and their care partners

On the first Wednesday of every month, Currier Museum of Art in Manchester holds Memory Café, a program for individuals experiencing memory loss along with their care partners.

“The Memory Café is something that the Currier has done for quite some time, but we stopped doing it during the pandemic,” said Corey Lyford, who administers and designs the program. “We were only able to relaunch the program this past June. It’s designed to be a really joyful art looking experience for people in early stages of memory loss along with their care partners. A care partner could be a spouse, an adult child [or] a friend. … Any and all are welcome.”

Each session starts in one of the studio spaces at the museum, where attendees gather for light refreshments and socialization to get to know each other before heading to the gallery.

Before Covid, the entirety of the session would take place in the studio, where the art would be presented on slides. While this approach made it possible to look at multiple pieces, including ones that were not in the Currier collection, the team felt it was important to offer the true gallery experience.

While looking at the art, program facilitator Lucie Chmura likes to encourage people to use the method of “slow looking.”

“People get to really take time and relax into looking at a piece of artwork, much longer in front of it than one normally would when moving through the gallery spaces,” Lyford said. “Folks get to think about engaging their different senses, such as looking at a painting and thinking about what [they] hear when looking at this painting. Are there any sounds that come to mind? Everything is very open-ended. There are no wrong answers. People don’t have to draw on memory. This is really about what we’re all experiencing together in the moment.”

When deciding what art to select for the program, Lyford said she and Chmura think about the conversations the pieces may inspire, going for ones that are likely common to everyone in the group, to create an enjoyable, positive experience for both those experiencing memory loss and those who are not. Prompts are used to help viewers engage with the piece and to enliven conversation.

“We’re trying to blur that line between a care partner and someone with memory loss,” Lyford said. “We’re trying to help people not feel stigmatized and not feel like they’re standing out [or] like the attention of the program is on the fact that they have memory loss.”

She says the purpose of Memory Café is to create a support system and build connections while enjoying a creative experience.

“We hope for people to find respite and to find the museum as a resource for them and to keep engaging with these creative opportunities even if they are in a place in their life where they may have felt like that wasn’t possible anymore,” Lyford said. “We want people to feel safe and that applies to the person with memory loss and also for their care partners. They can be going through some pretty difficult times, so we’re hoping that this provides a creative space for them and one that they’ll want to come back to and see familiar faces from month to month.”

Memory Café
When: The first Wednesday of every month. The next session is Wednesday, Nov. 2, from 1 to 2 p.m.
Where: Currier Museum of Art, 150 Ash St., Manchester

Featured photo: Memory Cafe. Photo Courtesy of the Currier Museum of Art.

In the kitchen with Ann Marie Baril

Ann Marie Baril, owner of Pastry Dream, has always loved to bake. Her passion for food comes from her grandmother, who she says always sought to bring others joy through food. When Baril had a dream one night about owning her own bakery, she first wrote the idea off as crazy. After a few minutes went by, she thought, ‘Why not?’ After researching and experimenting, Baril started Pastry Dream about a year and a half ago, serving individual-sized pastries in a variety of flavors such as lemon raspberry, chocolate peanut butter, ginger spice cake and, new for the season, pecan pie. You can find them at the Salem farmers market on Sundays from 10 a.m. to 1 p.m.

What is your must-have kitchen item?
My Kitchen-Aid mixer. It’s the best thing that was ever created. … It’s such a fantastic tool and I think everyone should have one. Anyone who does any kind of baking needs one.

What would you have for your last meal?
I think it would have to be lobster. I live in New England [and] grew up in New England. … [I was] brought up [going] to the church festival and [having] the clams and the lobster. That’s something that I’ve eaten forever.

What is your favorite local eatery?
I have to say the Firefly Bistro in Manchester. … I’ve never had anything even mediocre there. The food is fantastic and they present it so interestingly. The wait staff is very very good.

Name a celebrity you would like to see eating in your restaurant?
I’d have to say Mike Andrews. … When I was a kid growing up I loved the Red Sox [and] I was always a fan of Mike Andrews. … When he stopped playing baseball he became the chairman of the Jimmy Fund and … I found that so incredible.

What is your favorite thing on your menu?
I love the cheesecake, I love the ginger spice and I love the chocolate peanut butter.

What is the biggest food trend in New Hampshire right now?
Mini things or small things seem to be very popular right now. That and cookies. Cookies I don’t think will ever go out of style.

What is your favorite thing to cook at home?
I have to say lasagna because it’s my husband’s favorite and any time we go anywhere he may try the lasagna but he always says it isn’t as good as mine, which is a good feeling.

Cinnamon Apple Bread
From the kitchen of Ann Marie Baril

3 cups flour
1 Tablespoon baking powder
1 Tablespoon cinnamon
A pinch of salt
⅔ cup butter (chilled)
¼ cup brown sugar, packed
1 or 2 large baking apples, Granny Smith
¾ cup milk
2 large eggs, lightly beaten

Grease three mini loaf pans. Preheat oven to 350 degrees. In a large bowl, mix together flour, baking powder, cinnamon and salt.
Cut butter into thin slices and add to bowl. Break butter into mixture with fingers until mixture is crumbly. Stir in brown sugar. Add chopped apples, milk and eggs. Stir.
The batter should be thick but not dry. If necessary, add more milk (1 Tablespoon at a time.)
Divide batter evenly into three greased mini loaf pans. Bake at 350 for 1 hour or until done. Turn loaves out and let cool on a rack.

Featured photo: Ann Marie Baril, owner of Pastry Dream. Courtesy photo.

Tequila, whiskey, gin and more

10th annual Distiller’s Showcase of Premium Spirits

By Mya Blanchard
mblanchard@hippopress.com

Whether you like gin, whiskey, vodka or tequila, there is something for everyone at the 10th annual Distiller’s Showcase of Premium Spirits, the main event of New Hampshire Distiller’s Week, at the DoubleTree by Hilton in Manchester on Thursday, Nov. 2, from 6 to 8:30 p.m. to benefit the New Hampshire Food Bank.

“I’ve been with the Commission just over 30 years and … I attended the Winter Wine Spectacular,” said Mark Roy from the New Hampshire Liquor Commission. “As I walked around the event and took in the scenery and how things were running, I said, ‘Why can’t we do this for a spirits event?’ … We had 225 guests our first year, and every year since then it has seen significant growth, with our first sellout last year.”

This year’s showcase will feature more than 600 spirits and 35 food and beverage vendors like Atlantic Grill, Fabrizia Lemon Baking Co., Tuscan Kitchen, Stark Brewing and The Press Room.

“I like to tell people to use this event as an opportunity to sample products that you normally wouldn’t try, are out of your price range, or you’re not sure if you’ll enjoy,” Roy said. “Some people don’t enjoy drinking spirits straight so they offer a signature cocktail at a lot of these tables so you can get some ideas on how to use these products and maybe get some new cocktail ideas.”

Water and soft drinks will also be available through a sponsorship with Pepsi, McDonald’s will offer food and coffee, and new this year is a water break stationed sponsored by Crown Royale. There is also a free ride home program through transportation companies like Grace Limousine Service, and the hotel offers sip and stay packages with reduced room rates. Another addition is the Penstock Room with 14 tables showcasing high-end, ultra-premium spirits such as Kentucky Ale Whiskey and Grand Patron Tequilas. Other happenings throughout the week include tastings and food pairings, seminars and bottle signings.

Returning to the showcase this year is Cathedral Ledge Distillery, New Hampshire’s only organic distillery.

“We make a variety of spirits — whiskeys, vodkas, gins — all grain-based spirits that are crafted grain to glass, so we do everything from milling all the way through bottling in our facility in North Conway,” said Christopher Burk, who owns the distillery with his wife. “Being organic means all of our ingredients are organic, so no GMOs, no artificial fertilizers, no pesticides or herbicides. A big part of what makes our distillery unique is our water. Our pristine water literally runs off Mt. Washington into our backyard. We don’t have to filter our water … and by not filtering we’re able to leave the local minerals in and that becomes part of the distinct flavor of our product.”
Burk will be bringing gins, bourbons and one of their most popular sellers, their maple liquor, to the showcase.

Also making an appearance is Charlie Moore, also known as the Mad Fisherman, Grace Gonzalez, the fourth-generation distiller from El Mayor and the current master blender from Kentucky Owl.

“The ability to have consumers come in and actually get … to meet these people and see the names behind the brand I think is huge,” Roy said. “They get the chance to meet these people that are just like you and I that spend their days doing what they enjoy and creating incredible spirits and we’re lucky enough to have a lot of them right here in New Hampshire.”

10th Annual Distiller’s Showcase of Premium Spirits

Where: DoubleTree by Hilton, 700 Elm St., Manchester
When: Thursday, Nov. 2, 6 to 8:30 p.m.
Tickets: $75 general admission; $90 for 5 p.m. admission, and $120 for VIP admission that include 5 p.m entry and ultra-premium product samples.
See distillersshowcase.com

Featured photo: Courtesy photo.

In the kitchen with Jennifer Stone-Grimaldi

Jennifer Stone-Grimaldi bought Crosby’s Bakery, established in 1947 in Nashua, five years ago after working there for over a decade. She says she has PBS programming to thank for her interest in food; after the airing of children’s shows, she would be fascinated by chef Julia Child on the screen. As she got older she would turn to her mother’s magazines to look for a recipe she could make with the ingredients she had on hand.

What is your must-have kitchen item?
My must-have kitchen item is a sharp chef’s knife. Unfortunately most people don’t keep sharp knives in their kitchens. Not only does this make chopping more difficult, but often dull knives are more likely to slip and cause injury. I bring my own knife now when I’m planning on cooking in someone else’s kitchen.

What would you have for your last meal?
I would have Thanksgiving dinner cooked by my mom. She makes the best turkey and gravy and I love all the sides.

What is your favorite local eatery?
I can’t pick one favorite eatery, but my two favorites are both within a stone’s throw of each other in Milford, N.H. Riverhouse Café for breakfast and Greenleaf for dinner.

Name a celebrity you would like to see eating in your restaurant?
I wish Conan O’Brien would bring his travel show to my bakery. I would love to teach him how to make doughnuts.

What is your favorite thing on your menu?
My favorite products in the bakery are the specials we run and the new items we make. I prefer having variety. But my favorite old-school pastry that we’ve made forever and ever has to be the apple strudel. I remember I used to eat those as a special treat when I worked the afternoon shift out front many years ago.

What is the biggest food trend in New Hampshire right now?
One of the trends I’ve seen lately is having individual pastries for dessert at a wedding instead of serving a giant cake to everyone. A lot of couples are doing a smaller cake for display and cutting purposes and then giving their guests a choice of mini pastries, pies or doughnuts for dessert. It’s really fun.

What is your favorite thing to cook at home?
My favorite thing to cook at home is anything that cooks on the stove all day when the weather’s cool. It could be marinara sauce with sausage and meatballs, pot roast, Burgundy mushrooms, etc. Anything that makes the house smell amazing until dinnertime. — Mya Blanchard

House Hot Cocoa Mix
From Jennifer Stone-Grimaldi

6 ounces cocoa powder
16 ounces milk powder
12 ounces granulated sugar
2 teaspoons powdered vanilla
1 Tablespoon cinnamon
1½ teaspoons salt

Whisk ingredients together and sift three times to ensure even blending. Add two to three heaping tablespoons of mix to a mug of hot water. Add a splash of light cream for a creamier drink.

Featured photo: Jennifer Stone-Grimaldi, owner of Crosby’s Bakery. Courtesy photo.

Chocolate extravaganza

The Chocolate Expo comes to the Granite State

The Chocolate Expo has garnered international attention since its start in 2006. This year the Expo will make its Granite State debut on Sunday, Oct. 15, from 10 a.m. to 6 p.m. at the DoubleTree by Hilton Expo Center in Manchester.

After organizing the Woodstock 35th Anniversary Celebration in 2004 and switching his company, Baum Image Group, from high technology to event production, Marvin Baum created a chocolate event for New York’s official holiday celebration in 2006.

“That was the kernel of the idea that became The Chocolate Expo,” he said.

What was then a New York chocolate and holiday gift market evolved into what is now the biggest chocolate event in the country.

“We call ourselves the official home of chocolate, food and fun,” Baum said. “It’s basically a tasting and sales event so people can come and try things from a variety of vendors and if they like what they taste they can buy it. This year for New Hampshire I think we have one of our best lineups of vendors that we’ve ever had. It’s just a really nice mix of interesting products.”

The lineup consists of more than 90 vendors, including Kimball Fruit Farm from Hollis, Muncha’s Marshmallows based in Lebanon, Spin Fluff Cotton Candy, The Wine Slushie Guy, Wickedly Wild Waffles as well as wineries, distilleries, bakeries and vendors selling hot sauces, dips and specialty foods.

“We’re trying to help small, local businesses and regional businesses by bringing this all together,” Baum said. “We’re in a very unique position to have things that are different that you’re not going to find if you go to an average street fair. Now we also bring it together with entertainment and celebrity chef demonstrations and things like that.”

Celebrity chefs include Food Network’s Chopped champion Chef Clara, Cutthroat Kitchen winner DJ Chef, who will also be playing music, and Food Network’s Chef Lawrence. There will be a kids zone with crafts, face painting and balloon twisting, and New Hampshire magician Dasean Greene, also known as the Magic Man, will be mingling and demonstrating his talent throughout the event.

In the spirit of Halloween, the Sanderson sisters from Hocus Pocus, impersonated by a group from Massachusetts, will make an appearance, as will Uncle Fester from the Addams family and Star Wars characters.

“Chocolate is something that really unites people,” Baum said. “People associate good times with chocolate. … We probably sold more tickets in advance than we ever have for any other show. I think it’s going to sell out because people are that excited.”

The Chocolate Expo
Where: 155 Dow St., Manchester
Cafe hours: Monday through Friday, 7 a.m. to 2 p.m.; Saturday, 8 a.m. to 1 p.m.; closed on Sundays.
Salon hours: Tuesday through Friday, 10 a.m. to 6 p.m.; Saturday, 9 a.m. to 5 p.m.; closed on Sunday

Featured photo: Courtesy photo.

Worker bee brewfest

Worker Bee Fund hosts second Mount Uncanoonuc Brewfest

On Saturday, Oct. 14, from 1 to 5 p.m., more than a dozen breweries will come together with music, games and food for the second Mount Uncanoonuc Brewfest in the parking lot of Mountain Base Brewery in Goffstown. Organized by the Worker Bee Fund, the event will raise money for projects performed by the charity.

“The Worker Bee Fund is a registered 501(c)(3) in New Hampshire,” said Brian Hansen, the founder of the charity. “We fix up houses for disabled veterans [by] doing carpentry jobs like [building] ramps, accessible kitchens [and] bathrooms. … Our goal is to help improve people’s houses that they live in so they can stay there a couple of years extra. It’s kind of aimed at elderly folks [and] focused on lower income brackets.”

Last year about 405 people attended, double the number they expected, including veterans for whom they had done projects in the past. This year, breweries will include Mountain Base Brewery, Stark Brewing Co., Henniker Brewing Co. and Spyglass Brewing. There will also be food vendors, like Paulie’s Hot Dogs, Pastry Dream and Squaloo’s BBQ, as well as ax throwing, cornhole and live music performed by The Apostolides Project.

Hansen started the organization shortly before the onslaught of Covid. He wanted to be able to help people age more comfortably in their own home, so he used his skills in architectural design to make this happen. He has enlisted the help of others along the way, adding people to his team and working with other organizations.

“When you start something like this, a little community forms,” he said. “All kinds of things you didn’t expect were going to happen happen. People come out of the woodwork because they want to help, and you learn things about people you thought you knew.”

Hansen says the hardest part of what the Worker Bee Fund does is finding people who need help, as many people who do often don’t reach out. For this reason, they market directly with veteran organizations in the state.

“A lot of the case workers at [Easterseals’] Veterans Count point people to us,” he said. “They’ve referred people to us before, they’ve chipped in funds on some of the projects, which has been great. We really couldn’t do it without them. … Without them pointing people to us, we’re much less of an organization.”

The money to fund the various projects the organization performs, about 10 a year, is raised by the Worker Bee Fund through social media, donations and events, such as the Mount Uncanoonuc Brewfest.

Hansen hopes for the same great weather they had for last year’s event.

He said, “A big turnout would be really nice because we always have lots and lots of beer, [and] a really diverse group of people who are looking to have a good time … and are eager to meet veterans who are superheroes.”

Mount Uncanoonuc Brewfest
When: Saturday, Oct. 14, 1 to 5 p.m.
Where: 553 Mast Road, Goffstown
Cost: Tickets are $35 when purchased in advance, $45 on the day of the event and $10 for designated drivers.

Featured photo: Courtesy photo.

Music, dancing and kinky boots

The Palace Theatre presents Kinky Boots

Dancing, music and the iconic red boots will take the stage for The Palace Theatre’s production of Kinky Boots from Friday, Oct. 13, through Sunday, Nov. 5.

“Ever since the Kinky Boots musical was on Broadway [in 2013], it has just been one of those big, splashy, exciting musicals that many people would go see,” said Shane Hurst, the assistant director of the production at the Palace. “Time and time again it has proven to be, first of all, very entertaining and just a good musical, but then it also brings in a lot of different types of audience members. … It is a story of friendship, perseverance [and] about celebrating who you are and accepting other people.”

On the brink of bankruptcy, things don’t look great for Charlie Price and his men’s shoe factory. He fears he will have to close his doors, until he meets a drag queen named Lola.

“Through a series of circumstances they begin a friendship, and Lola tells Charlie that there is not a big retailer of drag queen professionally made boots,” Hurst said. “Charlie kind of has a spark in his brain and takes that back to the factory and says, ‘We can save the factory if we just pivot a little bit.’ Instead of making men’s shoes, which isn’t going so well for them, they rebrand and Charlie and Lola come up with the name ‘Kinky Boots’ and start manufacturing professionally made, sturdy, danceable drag queen boots.”

The musical, the book written by Harvey Fierstein and the music and lyrics by Cyndi Lauper, has won six Tony Awards and a Grammy. The Palace Theatre is pulling out all the stops with a video wall on the back wall of the theater, and a bigger-than-ever costume budget allowing for multiple costume changes, sequins, glitter, wigs and makeup, Hurst says.

“No matter who you are, you are going to find yourself on stage and relate to one of the characters in the show. I think it’s a show that very carefully changes an audience’s mind,” he said. “I think a lot of people are going to go in with the word ‘kinky’ and think it’s going to be a sexy, bold, brassy show — which it is — but behind all of that glitter is a lot of heart and a beautiful story about love and loving your neighbor.”

Kinky Boots
Where: Palace Theatre, 80 Hanover St., Manchester
When: Friday, Oct. 13, through Sunday, Nov. 5; showtimes on Fridays are 7:30 p.m., Saturdays at 2 and 7:30 p.m., Sundays at 2 p.m., plus Thursday, Nov. 2, at 7:30 p.m.
Cost: Tickets range from $28 to $49

Featured photo: Kinky Boots dress rehearsal. Courtesy photos.

In the kitchen with Collin Beckemeyer

For Collin Beckemeyer, every long day in the kitchen is worth it to see the look on someone’s face when they taste something incredible. With 10 years of cooking experience, Beckemeyer has been the sous chef at The Birch on Elm for the last three. From preparation to line work, helping with menus and organizing, he plays a key part in making sure things run smoothly and consistently. He credits his mother for his love of food, recalling how she would always have baked goods waiting for him and his siblings when they got home from school. No matter what kind of day he was having, they were always enough to reprieve him. He says, “A great meal cures everything, at least for that moment.”

What is your must-have kitchen item?
My must-have item in the kitchen has to be a perfect flexible fish spatula. It’s multi-purpose [and] has great flexibility. I’d be lost if I didn’t have one on a busy Saturday night. Also having a fresh stack of neatly folded kitchen towels makes every night better.

What would you have for your last meal?
I think a perfect cheese pizza with great sauce and a perfect crust hits the spot every time. Pizza is done so many different ways, but when you find the perfect slice it’s heaven. For the dessert I would have my mom’s homemade pumpkin pie, which has to to be one of my favorite foods of all time. I have about two of these pies a year and I look forward to it every time.

What is your favorite local eatery?
My favorite local eatery in Manchester is the Bagel Cafe. They have fantastic fresh bagels and it’s my favorite breakfast meal before a long day at work. My favorite place to go for lunch and dinner has to be Street in Portsmouth. They have street food inspired from around the world and everything on the menu is fantastic.

Name a celebrity you would like to see eating in your restaurant?
If I could have one celebrity come into The Birch on Elm it would have to be the Sandman himself, Adam Sandler. I’ve been a huge fan since I was a kid and the fact that he is a local guy makes it pretty awesome.

What is your favorite thing on your menu?
My favorite thing on the menu is anything we put in our house bao buns. They are made fresh every day and have such a perfect fluffiness to them, the texture is incredible. We have a banh mi bao with crispy pork belly, duck fat aioli, pickled daikon and carrot with cilantro that is a perfect classic combination. It is done with such care and careful preparation you really appreciate each bite.

What is the biggest food trend in New Hampshire right now?
I think the biggest food trend in New Hampshire right now is simplicity at its best. It’s taking classics or food that people are knowledgeable about and bringing fresh ingredients and your own twist on them.

What is your favorite thing to cook at home?
My favorite thing to cook at home has to be huge “Scooby Doo and Shaggy”-type sandwiches or subs. Tons of fresh vegetables, an array of sliced meats piled high with whatever sauce I can think of. When I’m home I just like to treat myself and build crazy combination sandwiches that I know is too much food but I’m going to love it. — Mya Blanchard

Gochujang BBQ sauce
Yield 1½ quarts
From the kitchen of Collin Beckemeyer

8 roasted Roma tomatoes
2 white onions, julienned
8 cloves garlic
1/4 cup rice wine vinegar
1/4 cup honey
1/4 cup white sugar
1/4 to 1/2 cup gochujang
2 Tablespoons fresh ginger, diced
1/4 cup tamari or soy sauce
1/4 cup Sriracha
1/4 cup ketchup
water or chicken stock to cover

Roast tomatoes in the oven.
Sweat down onion, garlic and ginger to a medium caramelized color
Add the tomatoes and the rest of the ingredients.
Add water or chicken stock to your pot, just enough to cover the ingredients in it.
Cook down on medium to low heat, cooking down about 1/4 of the liquid that was in the pot.
Blend in a Vitamix or blender to get the right consistency
Put through a china cap to get the right texture.
Enjoy this with wings, ribs, pretty much anything!

Featured photo: Savannah Nemiccolo. Courtesy photo.

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