Author: Mya Blanchard

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.

South of the 6

Nail and espresso bar opening in Manchester

South of the 6. Courtesy photo.

Once Kate MacKenzie left Manchester in 2004, she didn’t think she would ever come back. When she ultimately returned to the Granite State in 2015, she returned with inspiration that would manifest eight years later into South of the 6, a nontoxic nail bar and espresso bar opening on Saturday, Oct. 7, on Dow Street in Manchester, offering espresso, teas, kombucha and other beverages as well as pastries provided by the Bearded Baking Co. There will be a ribbon-cutting on Friday, Oct. 6, at 10:15 a.m.

Having grown up in Manchester after moving from Canada at just six weeks old, MacKenzie left for Nova Scotia to study psychology at Dalhousie University, where she met her future husband.

“In 2009 we said, ‘OK, we’re done with school, what’s next?’ and so we moved to Toronto and those were some wonderful, electric years in the big city,” MacKenzie said. “It’s a really unique, awesome place to be and it was a great time in my life because I was in my mid to late twenties, early thirties. Those were really kind of the golden years.”

While living there, MacKenzie and a friend would get manicures every other week, so when a new place opened they decided to check it out. What they discovered was a part cafe, part nail bar, where people could stop in, order a drink and enjoy it at the bar, or turn the corner to get a manicure while sipping on a cafe beverage.

“The concept was just mind-blowing to me because it really was the definition of self-indulgence,” MacKenzie said. “You’re sitting there, you’re getting a manicure for yourself and then you have a drink to sip on to really bring yourself into that moment and be there and take that for what it is.”

MacKenzie and her husband moved back to New Hampshire in late 2013 to be closer to her family. The concept had stayed in the back of her mind and was reawakened one spring morning in 2021.

“I wanted to make something inspiring [and] bring that sense of community, that sense of innovation to little old New Hampshire,” she said. “In that moment, that was not when my journey really started, but that was when I realized that it was going to turn into something real.”

A few months later she started working to bring it to life. She met the owner of Humble Warrior Power Yoga, who had offered for her to look at the space she had available for lease, informing her that, oddly enough, the yogis at her studio had been asking for coffee and for nontoxic nails. After taking a look, MacKenzie decided it was the perfect location.

“The space is divided so when you enter you can clearly see this is a coffee bar, this is where I order coffee, this is cafe seating,” MacKenzie said. “The nail bar is divided by a hedge wall so there is no confusion about where you’re sitting or where you’re supposed to be. … They’re more or less two separate entities, but they’re operating together so the only true overlap is that if you’re a client at the nail bar … you have access to that full cafe menu.”

The self-serve, full-service coffee shop will offer a variety of beverages including cortados, lattes, teas, kombucha and affogato, an Italian-inspired drink consisting of spiked ice cream from PopScoops with espresso poured over top. While food will not be made in-house, treats from the Bearded Baking Co., like muffins and croissants, will be available.

“This for me is really full circle because I never imagined coming back to Manchester because I didn’t really have the greatest memories of Manchetser,” MacKenzie said. “It was not a place that I felt connected to, so me coming back here and starting this business is more than just starting a business. This is me claiming my childhood and putting a different mark on it.”

South of the 6
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.

Pumpkin season

34th annual Milford pumpkin festival

For more than three decades the Milford Pumpkin Festival has brought residents of Milford and surrounding towns, as well as our Massachusetts neighbors, together for three days of fall fun with food, music and, of course, pumpkins. This year’s festival is from Friday, Oct. 6, to Sunday, Oct. 8.

“It has been a staple in Milford for … many years,” said Wade Campbell, president of the Granite Town Festivities Committee, which has hosted the festival since 2018.

The event originally started on The Oval as a way to raise funds for Town Hall renovations. Now, the money goes to fund the following year’s festival as well as to sponsor local leagues, art students and other scholastic areas.

“We take that money and try to donate it back into the community,” Campbell said.

The festival has expanded to the downtown area with many businesses and restaurants becoming involved over the years.

“A lot of them participate by selling their wares out front, or they put on their own events, which is kind of cool because they’ll have special musicians or comedians come into their venues, so everybody gets a little bit of action so to speak,” Campbell said. “They also sponsor … the window painting around The Oval [by] having a pizza party after they’re done decorating.”

Dozens of vendors will be present, including nonprofits supporting local schools, and craft vendors selling handmade products like jewelry and knitted items. Food and drink vendors at the tasting tent include LaBelle Winery, Pasta Loft Restaurant and Spyglass Brewing; there will be a wide range of food like Thai, American, fried dough and fair food. There will also be a beer, wine and spirits tent on the community house lawn Friday and Saturday night, and kid-friendly activities during the day like pumpkin painting, face painting and scarecrow making on Saturday and Sunday.

Other happenings include a pumpkin carving and lighting display, bounce houses and games and pumpkin catapulting.

Throughout the three days there will be live music on the Oval Stage and Community House lawn stage by performers such as Fox & The Flamingos, The Slakas and The New Englanders.

Visitors can watch Eric Escobar create a pumpkin festival mural over the course of the festival, and, weather permitting, do some stargazing with amateur astronomers who will have telescopes set up at Keyes Memorial Park on Friday and Saturday evening.

One of the biggest draws, according to Campbell, is the haunted trail on Friday and Saturday night.

“There’s a little bit of something for everybody,” Campbell said. “I hope that everybody has a great time … [and] for the festival to continue to grow for many years to come. … We try to put a smile on everybody’s face.”

34th annual Milford Pumpkin Festival
When: Friday, Oct. 6, 5 to 9 p.m. (opening ceremony at 6 p.m. on the Oval stage); Saturday, Oct. 7, 10 a.m. to 9 p.m.; Sunday, Oct. 8, 10 a.m. to 3 p.m.
Where: Downtown Milford

Haunted trail
When: Friday, Oct. 6, 6 to 9 p.m.; Saturday, Oct. 7, 5:30 to 9 p.m.
Where: Emerson Park, 6 Mont Vernon St.
Cost: $5 for adults, $1 for kids 10 and under (children under 12 must be accompanied by an adult)

Beer, wine and spirits tasting
When: Friday, Oct. 6, and Saturday, Oct. 7, 5:30 to 8:30 p.m.
Where: Community House Lawn
Cost: $20 per person for 10 tasting tickets

Milford historical walking tour
When: Saturday, Oct. 7, and Sunday, Oct. 8, 8 to 9:30 a.m.
Where: Begins at the Carey House, 6 Union St.

Pumpkin painting, scarecrow making and face painting
When: Saturday, Oct. 7, 10 a.m. to 3:30 p.m.; Sunday, Oct. 8, 10 a.m. to 3 p.m.
Where: Community House Lawn
Cost: $15 per pumpkin; $15 per scarecrow; face painting is $1 for one cheek and $5 for full face.

Pumpkin carving and lighting display
When: Saturday, Oct. 7, 11 a.m. to 5 p.m. (Bring carved pumpkins to Band Stand by 6 p.m. You can also bring your own from home.)
Where: On The Oval
Cost: $12 a pumpkin

Pumpkin catapult
When: Saturday, Oct. 7, 9 a.m. to 6 p.m.; Sunday, Oct. 8, 9:30 a.m. to 2:30 p.m.
Where: TD Bank lower lot
Cost: One pumpkin is $3, two pumpkins is $5

Featured image: Milford Pumpkin Festival. Courtesy photo.

Art at the Currier

Current and upcoming exhibitions at the Currier Museum of Art

This fall the Currier Museum of Art in Manchester will present works by classic and current artists in a multitude of media and styles. “Fabricating Modernism: Prints from the School of Paris,” which debuted on Sept. 7, will be joined by “Heart of a Museum” on Thursday, Oct. 19, and “Abstraction in the Currier Collection” on Wednesday, Nov. 15.

“I think one of the great things about [‘Fabricating Modernism’] is not only is the art really wonderful, but it comes from a private collection from a person who put most of it together by himself,” said Kurt Sundstrom, a curator at the museum. “He promised the whole collection years ago as a gift to the Currier upon his passing. It was a great honor to work with him, to watch his collection grow and now for him to share it with us.”

The School of Paris refers to 20th-century artists who were from, or worked in, Paris.

According to Sundstrom, these artists, such as Pablo Picasso and Georges Braque, were key in innovating modernism. He says the exhibition explores the themes of modernism instead of focusing on a narrative.

“First of all there’s color theory,” Sundstrom said. “You don’t [have to] paint tree leaves green; you can paint them blue. If you want to … elicit an emotion you can use color that way also.”

He also notes how Picasso’s frustration with the two-dimensional canvas led him to develop cubism to portray three dimensions on a two-dimensional surface.

c“I think part of the strength of this exhibition … is that it provides context for the development of these different styles in conversation with each other,” adds Rachael Kane, curator of education and interpretation. “Prints are hard to display — they age really quickly in light, so we often can’t keep as much of our print collection out as we’d like to, so something like this is a really special moment to be able to see some of those artistic linkages between work that is already regularly on display around the museum.”

“Heart of a Museum” features work by artist Saya Woolfalk, whose career has shown interest in science fiction, empathy and imaginative human connection and often involves images of the human body, according to Kane. Her display will feature projections, hanging glass and ceramic objects and custom wallpaper to create an atmospheric quality that Kane says her work is known for.

“A lot of it relates back to this idea of wanting to establish this historically grounded and personal connection to the history of the institution,” she said. “I think a lot of her work is really personal for her [and] a lot of it is a reflection on how she sees herself and people like her reflected in these spaces and wanting to get at the heart of that in her own way.”

“Abstraction in the Currier Collection” will also feature work from underrepresented groups with a high proportion of art by female artists like Joan Mitchell. According to Kane, this show is a great opportunity to see the abstract work that the Currier has to offer that people don’t often get to see.

“This is an important time of year for the museum,” Kane said. “I think we’ll see a lot of really celebratory and special events connected to these shows and I think it’s such a range of material it really offers something for everybody.”

Cover photo: Pablo Picasso, Portrait de Jacqueline de Face II, 1962. Courtesy of the Currier Museum of Art.

Currier Museum of Art
Where: 150 Ash St., Manchester; currier.org, 669-6144
Hours: Wednesdays through Sundays from 10 a.m. to 5 p.m. plus 5 to 8 p.m. on Thursdays for Art After Work (when admission is free)
Admission: $20 for adults, $15 for 65+ and student, $5 for ages 13 to 17, 12 and under get in for free

“Fabricating Modernism: Prints from the School of Paris”
On view through Sunday, Jan. 7, 2024

“Heart of a Museum”
On view from Thursday, Oct. 19.

“Abstraction in the Currier Collection”
On view from Wednesday, Nov. 15

In the kitchen with Savannah Nemiccolo

Growing up, much of Savannah Nemiccolo’s time spent with her grandmother was in the kitchen. The mother of three from Loudon has been a part of Brother Cortado in Concord (3 Bicentennial Square) since its first day in 2021, as their social media manager and eventually as a barista. In addition to being the social media manager, she is now a full-time baker for the specialty coffee shop, where 300 to 400 pastry items are made weekly. For her, food is an expression of love.

What is your must-have kitchen item?
Of all the items I use on a daily basis the one I cannot live without would have to be my giant mixing bowl. When I say giant bowl I mean twice the size of my head!

What would you have for your last meal?
For my last meal I would have to go with something seafood-related. A good seafood risotto combining all my favorites: lobster, scallops and shrimp.

What is your favorite local eatery?
My favorite downtown Concord eatery is a toss-up between Sour Joe’s Pizza and Curry Leaf. You will catch me visiting Sour Joe’s at least once a week for their mushroom pizza because it is hands-down the best I have ever had. At Curry Leaf you will find me loving their shahi paneer.

Name a celebrity you would like to see eating in your restaurant?
My dream would be to make some cinnamon buns for my favorite New England artist right now, Noah Kahan.

What is your favorite thing on your menu?
My favorite item on our menu is our bacon, cheddar and scallion scone. I love the combination of flavors. If you were to ask my children what their favorite items would be, it would be a toss-up between the s’mores cookie or our cinnamon buns that we have only on Saturday.

What is the biggest food trend in New Hampshire right now?
A significant food trend that I see in the Concord area is creating unique limited-edition menu items. A small business that excels at this is DeadProof Pizza. They encourage their customers to get their unique flavor combinations now while available before the opportunity is no longer there.

What is your favorite thing to cook at home?
My favorite dish to make is one my dad always requested, which is my sausage, potatoes and kale soup.

Spinach & Feta Frittata
From the kitchen of Savannah Nemiccolo

24 eggs
2 cups half & half
salt & pepper to taste
3 cups of spinach
1 Tablespoon chopped garlic
2 Tablespoon olive oil
1 cup of feta cheese crumbles

To start, saute your garlic in olive oil on medium for a minute or until you see some slight color on the garlic. Then add your spinach (season to taste) into the pan until slightly wilted. Turn off the skillet and set aside while you crack your eggs into a big mixing bowl.
In the mixing bowl, whisk the eggs, salt, pepper and any other of your favorite seasonings (some great additions: onion powder, parsley, minced onions or whatever flavors you want to incorporate) until all the yolks are broken.
Next, combine two cups of half & half and whisk until combined.
Next, add the spinach to the mixing bowl, take a spatula, and fold it together. Take a glass 13×9” baking dish and coat it with your preferred cooking spray, then add the egg and spinach mixture.
Top the dish with crumbled feta spread evenly over the top of the dish. Top with a final sprinkle of salt and pepper. Bake at 350 F for 20 minutes or until the eggs are cooked thoroughly.

Featured photo: Savannah Nemiccolo. Courtesy photo.

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