Category: Cover Stories

A look at the coming theater season

By Michael Witthaus

mwitthaus@hippopress.com

Cooperation, collaboration and interdependence are all hallmarks of New Hampshire’s theater scene, and the upcoming summer schedule exemplifies. For the second year in a row Symphony NH, the state’s biggest orchestra, will share the stage for a production at New London Barn. An independent theater company again will direct this year’s Shakespeare on the Green show Saint Anselm College, with Ballet Misha providing the choreography.

Area venues are in on the act, so to speak. Derry’s Opera House hosts multiple youth theater groups, and the Capitol Center in Concord supports an area performing arts company. Nashua’s Janice B. Streeter Theatre also opens its doors to multiple troupes.

Youngsters are a big reason for the theater season, and a good number of the listings here are performances done as part of summer camps, workshops and other efforts to get kids interested in showbiz, or get them to come out of their shells through singing and acting.

All this comes at a challenging time for the arts, as a threat to many organizations of losing longtime funding from the State of New Hampshire and the federal government is ever present.

Actorsingers

Janice B. Streeter Theatre, 14 Court St., Nashua, actorsingers.org

Teen Actorsingers performs Teen Anastasia on July 11 through July 13 (tickets, showtimes TBA). The musical takes its cues from the Disney movie. With actors ages 13-19, the group’s most recent production was Frozen Jr., which ran in April. The mainstage company recently wrapped the Legally Blonde. Actorsingers also has a Second Stage & Fringe company; its last show was 2024’s Monstersongs.

Bedford Off Broadway

Bedford Town Hall, 3 Meetinghouse Road, Bedford, bedfordoffbroadway.com

This community theater company stages three plays a year. The second of 2025 is a drama, 12 Angry Jurors, adapted by Sherman L. Sergel from Reginald Rose’s 1954 teleplay 12 Angry Men. It runs June 6 through June 15, with 7:30 p.m. shows on Friday and Saturday, and 2 p.m. Sunday matinees. Their final production, the northern small-town comedy Icehouse, is scheduled for November.

Bedford Youth Performing Company

155 Route 101, Bedford, bypc.org

Actors ranging in age from kindergarten through sixth grade perform Moana Jr. on May 17 and 18 at 1 p.m. at Goffstown High School (27 Wallace Road, Goffstown). The show is a musical adaptation of the Disney movie about a spirited island girl who teams up with a demigod. Together, they encounter all manner of adventure. BYPC offers arts instruction and experience for youths in Bedford and the surrounding communities. 

Community Players of Concord

435 Josiah Bartlett Road, Concord, communityplayersofconcord.org

The summer Children’s Theatre Project Summer Camp, booked since mid-April, commences Aug. 3 and runs through Aug. 8, ending with a performance of Moana Jr. for family and friends and Concord City Auditorium, 2 Prince St., Concord.

Cue Zero Theatre Company

Arts Academy of New Hampshire, 19 Keewaydin Drive, No. 4, Salem, cztheatre.com

An arts world early adopter, Cue Zero boasts that every one of their shows “features an element of ‘new’ or ‘first time’ to it,” so it’s fitting they’re doing a musical based on the movie Amelie, its New Hampshire debut and, director Heidi Krantz believes, the initial New England production. It plays June 20 and June 21 at 7:30 p.m., and June 22 at 2 p.m.

Heidi Krantz, Cue Zero Theatre Company

Heidi is directing Amelie, a musical version of the movie favorite

First of all, why Amelie?

This is one of my all-time favorite shows, and I realized that the rights were available.

This is Amelie’s first New England production. What’s the background on it?

I believe it hit the Broadway stage in New York 2016 or 2017 and only had about a month of a run there. When it came to the U.K. in 2020 they did kind of an updated version of it that is more similar to the production that we’re doing. The U.S. version sounds a lot more clean-cut. I think the U.K. version brought more of a whimsical vibe, like the movie is just so whimsical. It’s crazy. It’s all over the place. And the music really captures that.

What’s your impression of the southern New Hampshire theater scene?

I really enjoy the theater community in southern New Hampshire. I do feel like there’s a lot of room for it to expand. I find that it’s a lot easier to just frequently work with the same companies, and I have had a lot of experiences with multiple companies. I’ve had that perspective, and I would just encourage people to try to branch out more. I think we’re all in it for the same purposes, the same passions, and I feel like just getting to network more is just so important, too.

Epping Community Theatre

Epping Playhouse, 38 Ladds Lane, Epping, eppingtheater.org

With performers from Epping Middle School, Brothers Grimm Spectaculathon has two narrators and several actors in a race to combine all 209 Grimm stories, from familiar ones like Rapunzel, Rumpelstiltskin and Sleeping Beauty to stranger, less well-known tales like Lean Lisa and The Devil’s Grandmother. Plays May 16 at 7 p.m. and May 17 and May 18 at 2 p.m. July 18 through July 20, it’s Seussical the Musical from Epping’s Main Stage company.

Kids Coop Theatre

232 N. Broadway, Salem, kctnh.org

Founded in the late ’90s by a group of parents looking to engage their kids in the performing arts, KCT offers workshops, classes and performances that revolve around the ideas “that every child has something valuable to contribute, and the experience of being part of a production can be transformative.” A cast ranging in age from 12 to 19 performs Hadestown Teen Edition Aug, 1 through Aug. 3 at Derry Opera House (25 Broadway, Derry).

Majestic Theatre

880 Page St., Manchester, majestictheatre.net

The busy company has The Emperor’s New Clothes, a musical with an eclectic score including Celtic songs, Roaring Twenties jazz and 1950s rock, May 16 through May 18. The Hart & Kaufman play George Washington Slept Here, about a couple that moves to the country with their daughter to find life more chaotic than bucolic, opens June 20. With a new Pope picked, Joseph & the Amazing Technicolor Dreamcoat, Webber & Rice’s follow-up to Jesus Christ Superstar; it opens July 11 at Derry Opera House. Living Together is a sophisticated comedy that won a Best Revival Tony in 2009. All shows are performed four times: Friday at 7 p.m., Saturday at 2 and 7 p.m., and Sunday at 2 p.m.

Robert Dionne, Majestic Theatre

Robert co-founded The Majestic with Matt Morin in 1991.

What he likes about the upcoming season…

Each show brings its own benefits by coming to see it. George Washington Slept Here is a classic comedy … a big cast show. We have a lot of really great actors that have appeared on a stage over the years, and it’s very funny. Joseph is a big, flashy musical with a cast of all ages at this big opera house. Then we end the season with a smaller show at the studio theater, Living Together, another comedy, but a little more sophisticated than maybe what they saw with the previous two shows.

Why they’re able to maintain such a busy schedule.

For the most part, we have separate teams working on each show … other than myself as the through-piece, as the producer, and our Technical Director, Matt Morin, as the technical guy, all the other teams and actors on those shows are different. So that allows us to kind of, at any given time here, we might be rehearsing four or five shows that are getting ready to go up.

Living Together is a new show, while the others have been done by Majestic before. Here’s why it was chosen.

That was brought, Greg Parker, who’s directing…. A lot of times I’ll go to directors and say, hey, what are some shows that you’re interested in or passionate about? Because obviously if it’s something they want to do, it tends to be a better process of production, because they’re very well-known and within the show.

On The Majestic’s longevity, and the New Hampshire theater community.

We have a very faithful following, not only with actors but also with audience members. We have audience members that are with us all 35 years. If you don’t have that support, then, as a head of a theater, you get to the point where you kind of get sick of spinning your wheels and maybe putting your own money into all the shows. But when you get that community buy-in — we’ve been very lucky in Manchester and southern New Hampshire, the audience members, the donors and the actors and everybody helps keep our day-to-day stuff going, [and] that kind of makes it all worth it. We build off of that every single season.

Manchester Community Theatre Players

698 Beech St., Manchester, manchestercommunitytheatre.com

After successfully staging The Bridges of Madison County in late April and early May, MCTP is preparing for the fall season. Shrek the Musical will open on Oct. 17 and run for six performances. Auditions happen June 30 and July 1.

Nashua Theatre Guild

Janice B. Streeter Theater, 14 Court St., Nashua, nashuatheatreguild.org

An outdoor performance of Shakespeare’s Twelfth Night in Greeley Park, directed by Katie Sibley, happens July 26, July 27, Aug. 2 and Aug. 3 at 2 p.m. In September, The Tin Woman, written by Sean Grennan and directed by Stephen Post, will be performed daily Sept. 19 through Sept. 21.

New London Barn Playhouse

84 Main St., New London, nlbarn.org

With almost a century’s worth of history, this venerable venue helped launch the career of Stephen Schwartz, who worked on Godspell there while doing summer stock. Over the years, Laura Linney, Taye Diggs and Tony winner Judy Kuhn also spent time treading its boards. Recently the Barn has branched out, with live music and collaborations like Annie Get Your Gun with Symphony NH Collaboration, which opens the new season on May 30, running through June 1. The traditional Straw Hat Revue introduces this summer cast June 4 through June 8. The first musical is one of three inspired by a movie: The Bridges of Madison County, June 11 through June 22, followed by Sister Act June 25 through July 13, then Mary Poppins July 16 through Aug. 3. Perennial favorite Hairspray runs Aug. 6 through Aug. 17, then it’s The Cottage, a stage comedy, Aug. 20 through Aug. 31. The Sea & The Stars, a romantic comedy that’s part of the Barn’s Nest new works collaboration with Transport Group, runs Sept. 4 through Sept. 7.

New London Barn plus Symphony NH

Keith Coughlin, Executive Artistic Director atNew London Barn and Deanna Hoying, Executive Director of Symphony NH, talk about their organizations collaborating for the second year. A production of Annie Get Your Gun in late May and early June will again bring together 25 Symphony NH musicians and nine singers from New London Barn.

The idea, Hoying and Coughlin both said in separate interviews, grew out of regular Zoom meetings held during the dark days of the pandemic, as everyone was wondering what might come next.

Hoying: I’ve worked for a lot of arts organizations in a number of different states, and this is the tightest group I’ve ever seen. I have to give credit to the New Hampshire State Arts Council and Jeanne Lupe, who was leading it at the time [of the Zoom meetings].

Coughlin: Through these Zoom meetings, we were creating relationships with arts organizations all over New Hampshire. When we started talking about this idea, my managing director, Elliot Cunningham, said, ‘Why don’t I reach out to Deanna at Symphony New Hampshire? This sounds like a great collaboration moment.’

Hoying: So, a couple of years ago, Elliot and Keith reached out and said, ‘Hey, we’ve got kind of a crazy idea. And I said, ‘I love crazy ideas, hit me with it. What you got?’ And they said, ‘We want to do a musical and concert.’ I said, ‘I love musical theater. We love doing that stuff.’

Coughlin: We did South Pacific in concert, and it went over just wonderfully. Our audiences ate it up. So we said, could we do it again? And we’ve expanded it, a couple more performances than we did last year.

Hoying: We’re going to have a wonderful young guest conductor, Britney Alcine, leading the orchestra. Our outgoing music director, Roger Kalia, has worked with her at his Lake George Festival. He felt very confident that she could take on this role, so we’re very excited to be able to work with her.

NH Theatre Project

959 Islington St., No. 3, Portsmouth, nhtheatreproject.org

Ugly Lies the Bone, a drama about trauma and how we learn to live with it while healing, runs through May 18. Next it’s Shakespeare’s Romeo and Juliet, directed by Kat Mail, opening June 6, with performances on Friday and Saturday at 7:30 p.m. and 2:30 p.m. matinees Saturday and Sunday, through June 15.

Ovation Theatre Company

61 Harvey Road, Londonderry, ovationtc.com

Now in its sixth year, Ovation Theatre Company offers both education and entertainment, with classes and summer camps leading up to productions like the staging of Annie Jr. on May 30 and May 31. Later this summer Ovation performs The Hunchback of Notre Dame July 24 through July 26. Both shows will be held at Derry Opera House (25 Main St., Derry).

Something for everyone at Ovation

Six years ago Meg Gore traded teaching in public schools for the private sector and started Ovation Theatre Company. She teaches young actors acting skills and organizes shows, with help from her family. Daughter Katie is an ace choreographer, son Tim keeps the company website up and running, and husband Dan takes care of the business side of things.

“I do have a lot of family support,” she said. “They’re all involved, and that’s the only way that it really works.”

Gore explained that she brings an inclusive approach to Ovation, so each of her charges can shine.

“Every year with our season, we try to offer something for everyone, at least one show for everyone. So, for example, our first show of 2025 was Mousetrap. It was a play that we actually did at our studio. And that was all adults. But then we did Spamalot, which was kind of our teen show. And so that was our 13-to-19 age range. And then Annie Jr. is our show where we’re involving more of the age range from 7 to 16. And when you do different ages like that, it just offers different opportunities for different age groups. So, for example, in Annie, your 15-, 16-year-olds can play the lead because they’re the oldest and the ones with the most experience in the cast. And normally in a teen show they might not get that opportunity because in the teen show we go up to 19, and so your 17-, 18-, 19-year-olds might have those opportunities over the younger ones. We’ll always cast the best people for the roles, irrelevant of the age. But it just a lot of times will play out that way because of experience. So Annie kind of provides that younger involvement. Then our summer camps over the summer, definitely those are 7 to 13. So that’s our youngest one having opportunities to get on stage and do some stuff with those.”

Palace Theatre

61 Hanover St., Manchester, palacetheatre.org

Though A Chorus Line, opening May 30 with four performances every weekend through June 22, will close out the main stage season at Manchester’s premiere downtown venue, The Palace’s Youth Theatre Program will barely take a breath before continuing. The Dungeons & Dragons-inspired She Kills Monsters on May 28 and May 29 and Anything Goes June 4 and June 5 will complete the current PYT season. On June 10 and June 11, the 12- to 18-year-old “JV” Palace Teen Apprentice Company does 13 Jr., followed June 17 and June 18 by the Palace Teen Company’s staging of Urinetown. PYT Camp (grades 2-12) shows start soon after, with James & the Giant Peach Jr. on July 2 and July 3 followed by A Year With Frog & Toad Kids July 11, Junie B. Jones Jr. July 25 and July 26, Annie Kids Aug. 1, Mean Girls Jr. Aug. 15 and Aug. 16, and a youth version of The Addams Family Aug. 22. Summer Series happen every Tuesday, Wednesday and Thursday at 10 a.m. and 6:30 p.m. as well as Friday at 10 a.m. starting with a show TBA July 8 through July 11, followed by Peter Pan Jr., Annie Jr., Madagascar Jr., Berenstain Bears On Stage, Willy Wonka Jr. and Shrek Jr. Tickets for these shows are just $10.

Palace productions

Megan Quinn is Director of Youth Programming at the Palace Theatre in Manchester. In that role she oversees the many programs offered over the summer, like PYT Camp, where young actors spend 10 days rehearsing and performing a show on the Palace Stage (three of six camps are sold out, but slots remain for James & the Giant Peach, A Year With Frog & Toad and Junie B. Jones). Young Stars Camp is geared to the youngest, 5 to 8 years old, while the others welcome grades 2-12. On hiatus is Palace Teen Company, focused on kids looking to get serious about acting or use the skill to help with their college search.

This is the time of year when it heats up for you.

Literally! Everyone’s like, after A Chorus Line, we have the summer off. I’m like, ha ha, that’s funny.

What’s the makeup of the Palace’s summer program?

The majority of the summer camp kids are probably entering second, third, fourth grade. We split them up into probably four groups, you know, and they all learn different things and come back together at different times. But there are kids who literally have never been in a theater before, up to our kids who we see all year round … it’s definitely a nice mix of all different kids. We do have older kids as well, sophomores and juniors who just want to come spend a week and do a show. It always blows my mind with these kids. We had 68 in our April vacation camp, which was Finding Nemo Kids, and they memorized an entire half-hour show in three days. It’s crazy.

How many kids wind up in a full Palace production?

I was in Margaritaville and I think there were about five or six teens in the ensemble, and for Jesus Christ Superstar I think there were three or four teens in that. Then we are going to have a lot of our teens featured in Chorus Line as cut dancers at the beginning of the show, and some of them will also do understudy roles. For these kids who want to do theater potentially in college and beyond, it looks great on their resume that they were in a professional show.

Peacock Players

Janice B. Streeter Theatre, 14 Court St., Nashua, peacockplayers.org

For more than 40 years this nonprofit has brought and taught performing arts to the area’s youngsters. Weeklong camp sessions with themes like Getting Spooky and All About The Mouse start July 14. A current production of Chicago Teen Edition runs through May 18. A cast of 6- to 15-year-olds will do Beetlejuice Jr. for three nights starting July 27. On Aug. 15 Hadestown Teen Edition, performed by 13- to 19-year-olds, begins a three-show run.

Players’ Ring Theatre

105 Marcy St., Portsmouth, playersring.org

This Seacoast company, founded in 1992, is focused on new and original works by regional artists. End of the Rainbow, the current production, ends May 18. The Terrence McNally musical A Man of No Importance opens May 30 and runs Thursday through Sunday, with two shows Saturday, through June 15. The show is directed and choreographed by Ro Gavin, who also helms the summer musical Freaky Friday for the Prescott Park Arts Festival. That musical runs most Thursdays through Sundays at 7 p.m. from June 20 through Aug. 10.

Powerhouse Theatre Collaborative

401 Gilford Ave., Suite 30, Gilford, powerhousenh.org

After the two-day Play Fair on May 31 and June 1, there’s just one summer production from Powerhouse, who produced the much-lauded Tuck Everlasting last year. Elf the Musical Aug. 8 through Aug. 10 at the Colonial Theatre is a Christmas-in-August fundraiser for the Lakes Region Children’s Auction. In September, it’s Best of Broadway ’60s Edition (Sept. 6, BNH Stage) and Journey Through Neverland, an interactive theater adventure through the grounds of environmental education nonprofit Prescott Farm (Sept. 14, Sept. 20 and Sept. 21, 1 to 4 p.m., with 45-minute slots every 20 minutes).

Festivals at Powerhouse

Fifteen plays, 15 days, 15 writers and 15 directors — that’s the idea behind Powerhouse Theatre Collaborative’s annual Play Fair, happening May 31 and June 1 at Prescott Farm in Laconia. Powerhouse co-founder Bryan Halperin said recently that the idea started as a workshop during his time at Winnipesaukee Playhouse, which he helped to launch in 2004. “I think we did it four or five times there,” he said. “This is the fourth time Powerhouse has done it.”

How are festival plays selected?

For 10 weeks, beginning in January, I have a class full of students that meets once a week on Google Meets to share work. Every week they get a homework assignment with a different sort of theme or aim to practice skills. The first five weeks, they write, the last five weeks, they work on their final projects. Anyone who completes the class gets to have their play produced in the festival.

What, if any, experience do the playwrights have?

They tend to be people who have some connection to Powerhouse and want to try something new. Some people have done it every year because they love writing and they enjoy the class and they enjoy seeing their work produced.

What motivates them?

The carrot is … a lot of times you write a play and it lives in a void on the computer; it never sees the light of day. These folks, by taking the class, have the incentive that if they do the work and complete it they will actually get to see it performed. It also provides an opportunity for people to try their hand at directing because each play is directed by a different director. So it’s an opportunity for directors and actors and playwrights to essentially create a world premiere.

Do they hope to go on to greater things in the theater world?

No, because most of these people are not playwrights who are wanting to do it for a living. They’re doing it either because they just enjoy writing or for some of them, it’s the first time, and they just want to see what it’s like. Somebody this year just said, ‘I’m going to go out of my comfort zone and try this new thing.’

RB Productions Theatre Company

PO Box 67, Concord, rb-productions.com

Founded in 2003 by 18-year-old Ryan Brown, RB Productions is the youth theater company for Concord’s Capitol Center for the Arts. The troupe also performs at Concord City Auditorium. Summer shows include The Wedding Singer (July 11 and July 12), Wizard of Oz Youth Edition (July 18 and July 19), Aladdin Kids (July 19), Alice In Wonderland Jr. (July 25 and July 26) and Beetlejuice Jr. (Aug. 1 and Aug. 2).

Riverbend Youth Company

56 Mont Vernon St., Milford, svbgc.org

Affiliated with the Boys & Girls Club of Souhegan Valley, and based at the Amato Center for the Performing Arts in Milford, this troupe has Finding Nemo Jr. on May 27 and May 28, followed by The Lightning Thief – The Percy Jackson Musical for three shows beginning June 6.

Seacoast Repertory Theatre

125 Bow St., Portsmouth, seacoastrep.org

Rodgers & Hammerstein’s Cinderella opens May 15 and runs through June 15, Hadestown: Teen Edition has a two-week run beginning May 28. Shrek The Musical runs for a month starting June 26, and Into The Woods opens on Aug. 7 for a run that closes Sept. 7.

Theatre Kapow

66 Hanover St., Manchester, tkapow.com

Wrapping up a season that began last September is The Best We Could, performed at BNH Stage in Concord at 7:30 p.m. on June 14 and June 15, and 2 p.m. on Sunday, June 15. The debut from playwright Emily Feldman is a “funny, wise” look at a road trip taken by a despondent daughter and her father to pick up a rescue dog. Feldman drew heavily from two iconic American plays, Death of a Salesman and Thornton Wilder’s Our Town. Theatre Kapow’s summer schedule has just one production, but it’s big: Romeo and Juliet, part of Shakespeare on the Green at Saint Anselm College, over the last two weekends of July.

Kapow on the green

Emma Cahoon of Theatre Kapow in Concord is directing the Shakespeare on the Green production of Romeo & Juliet at Saint Anselm College, with choreography by Manchester’s Ballet Misha. It runs the weekends of July 17 through July 19 and July 24 through July 26. Tickets will be available through Saint Anselm’s Dana Center.

How did Theatre Kapow get involved with Shakespeare on the Green?

Two summers ago we did a Weekend of Macbeth and the Weekend of A Midsummer Night’s Dream. That production of A Midsummer Night’s Dream has since had many iterations. Last summer, when we remounted Midsummer again, we connected with Amy Fortier at Ballet Misha. It was Joe’s idea [Joseph Deleault, Dana Center Director] to have Theatre Kapow and Ballet Misha combine together as we’re two Manchester-based arts organizations who both have really long existing relationships with Saint Anselm. Also we have known Amy for a very long time. There’s so much overlap in the people that we work with and the people who came up training with her or work with Ballet Misha at some point. It was a collaboration just waiting to find the right thing, and then it was like Joe who kind of pushed us together to make it happen last summer.

What prompted the switch from Midsummer to Romeo and Juliet?

I like taking texts that people feel they really know [and] doing something different with them to see if we can encourage audiences to experience that story in a new way. That’s totally what we did with Midsummer every time. It was a cast of seven, six, seven all-female presenting people…. Once we got Ballet Misha involved, that also sort of added a new medium to exploring this text that like we have all encountered a number of times in various different capacities throughout our lives. I think people have their own assumptions of what Romeo and Juliet is. I mean, I feel like everyone refers to it as the greatest love story of all time, but it’s not.

Village Players

51 Glendon St., Wolfeboro, village-players.com

This company began in the 1930s as a fundraising tool for the Wolfeboro Garden Club. It’s had some ups and downs, but in 1978 it became The Village Players and it has been going steadily since. This season’s show is Calendar Girls, based on the English movie inspired by a true story about a group of female friends putting together an artistic nude calendar to raise money for a friend with leukemia. It plays July 25, July 26, Aug. 1 and Aug. 2 at 7:30 p.m., and Aug. 3 at 2 p.m. The Players will perform Sondheim’s Sweeney Todd on Halloween.

Winnipesaukee Playhouse

33 Footlight Circle, Meredith, winnipesaukeeplayhouse.org

Founded in 2004 by siblings Lesley Pankhurst and Bryan Halperin and their spouses Neil and Johanna (Bryan and Johanna now run Powerhouse Theatre Collaborative), the Playhouse has become a force in the state’s theater world. This summer there are productions of The Wedding Singer (June 12 through June 21), the timely POTUS (June 27 through July 5), Little Shop of Horrors (July 11 through July 19), Fully Committed (July 25 through Aug. 2) and The Woman in Black (Aug. 22 through Aug. 31).

Featured Image: A previous production of A Midsummer Night’s Dream by Theatre Kapow at Saint Anselm College. Photo by Matthew Lomanno.

The many uses for this Korean cuisine staple

For Susan Chung, owner of Sue’s Kimbap House, kimchi is as much a staple of everyday cooking as flour or butter.

“Kimchi is just a traditional Korean dish that was made with fermented vegetables,” said Chung, who is the Capitol Center for the Arts’ Culinary Artist in Residence and whose eatery is at Bank of NH Stage in Concord. “The most common type is made from napa cabbage. Another one is [made from] the Korean radish or daikon. Another one that probably isn’t as familiar is kimchi made with cucumbers. That’s one we’re planning to launch at our store coming up soon. But the main thing about kimchi is it’s so versatile that you can have it just as abanchan, or side dish, with just rice, a protein, or even just rice and egg. Traditionally, Korean people will eat kimchi sometimes three times a day for breakfast, lunch and dinner. I personally don’t, but it’s normal to do that, since even little kids start eating kimchi as early as 2 or 3 years old.”

Chung said she grew up in a non-Korean household and it was only after she married her husband that she began eating foods like kimchi on a regular basis.

“I wasn’t introduced to Korean food until I was in my 20s,” she said. “But the good thing is you can actually ease into kimchi. They have a non-spicy version, which is a watered-down one, which little kids will start off with. But also, if you’re new to the Korean palate, it’s something that you can do as well. Even if you were to try regular Korean kimchi, you can water it, rinse it with water, and then still eat it with a small amount of spice.”

Because there are almost as many varieties of kimchi as there are Korean families, Chung said, finding a particular type that suits a particular eater is mostly a matter of shopping around and finding one that suits their palate.
“There’s different levels [of intensity] to it,” she said. “If it’s fresh kimchi that’s made that day, it’s not as fermented as the ones you would keep in the refrigerator for up to a month or even longer. And then there are the ones you use once they get super fermented to add to stews and kimchi fried rice. And so when I say it comes to being very versatile, I think kimchi fried rice would be something that most people would be willing to try as well because everyone loves fried rice. But if you make it mixed with the kimchi and then with the fried egg on top, it’s something that a lot of our customers have been waiting for.”

One of the reasons for kimchi’s surge in popularity over the past few years is its reported health benefits. Gloria Najecki, the produce manager at the Concord Food Co-op, said, “It has become increasingly popular because people know that it’s good for their gut and it can be made from a lot of different things so it’s varied so it’s not just cabbage. I think fermented anything is big right now. People like fermented foods because they hear it’s good for their digestive microbiome, you know, their belly and all the good gut bacteria that live there. There’s a whole ecosystem in our bellies so you want to eat varied foods to help keep them all in balance.”

For Najecki, part of eating a balanced diet centers around eating a large variety of foods.

“I’m always saying, ‘Eat the rainbow’” she said. “Eat a lot of different colors. Eat a lot of different textures. You want to have sour things, bitter things. You want to mix it all up because all of that together helps that flora in your belly. And kimchi has healthy microorganisms in it, different yeasts and positive bacteria, that sort of thing.”

Luke Mahoney is the owner of Brookford Farm in Canterbury. He grows many of the key ingredients for kimchi on his farm, and his staff makes small batches of kimchi to sell at his farm store.

“All the ingredients are grown on the farm except ginger,” he said. “The base is napa cabbage and we use leeks and carrots and daikon radish. We grow a Korean pepper, which is specifically for kimchi, and we use garlic and ginger. Daikon [radishes] grow awesome here in New England, but specifically on our farm.”

A member of Mahoney’s staff is a fermentation expert named Irina. “She moved here from Russia to be with her family about 10 years ago,” Mahoney said. “She’s been experimenting with different types of conserves and fermentations. She had a job in science in [Russia], but then when she moved here, she no longer worked in science. She didn’t have the language, so we offered her a position as our fermenter. It was kind of a dream we had, but it was still undeveloped. She dove in and got inspired and used her life experience and recipes and also whatever ingredients we had on the farm at the time. She created a wide variety of beautiful artisanal craft ferments. And the kimchi is her pride and joy.”

Stephanie Zydenbos is obsessed with fermentation, too. She is the founder of and facilitator for Micro Mamas in Henniker, a company that makes kimchi and other fermented vegetables.

“We were the very first commercial fermenters in the state,” Zydenbos said. “We learned a lot and continue to be marveled by the art of fermentation — because it is an art.”

Zydenbos said her fascination with fermentation grew from chronic health challenges.

“From adolescence through my early adulthood I had lots of different sinus problems and digestive problems,” she said. “I wasn’t an unhealthy child, but I think that the best way to say it is that I just had a less than optimal digestive system. I took a workshop on kimchi and sauerkraut and how to make our own probiotic foods. I wanted to treat my digestive symptoms naturally and I had been taking some pretty high-dollar high-quality probiotics — which I don’t recommend; anybody, stop doing that! — and I made my first batch of kimchi around the time I had my first child, because I wanted to get my children off to a good start with their digestive health. Around 2011 or 2012 I woke up in the middle of the night and I’m like, ‘Why am I not doing this for a living?’”

Zydenbos said the healthy microorganisms in fermented foods like kimchi start in the soil where the vegetables are grown.

“The microbiology of the soils are how vegetables and isolates of lactic acid bacteria are in the vegetables themselves,” she said. “We get those vegetables in their raw form right from the field.” As vegetables ferment, she explained, “the starches and the sugars break down from the vegetables. They are basically pre-digesting the starches and the sugars and [producing] lactic acid bacteria in addition to accelerating the vitamin and nutrient content of raw vegetables” As the fermentation grows more acidic, she said, it kills off most of any competing bacteria and microorganisms. “The pH becomes so low that the good microbes thrive and none of the harmful bacteria that might exist.”

Zydenbos likes to take a simple approach to eating kimchi.

“The No. 1 thing I like to do,” she said, “is to open some sour cream or hummus and throw 100 grams or so of kimchi in there. That’s it. Bam. Done. It takes chips and dip and brings it to an entirely different level.”

Because the flavor of kimchi covers a spectrum from “zesty” to “pungent” it has been welcomed by fine-dining chefs in recent years to add background flavor, texture, or even a “funky” quality to sauces and dishes. Nick Provencher is the executive chef at The Birch on Elm in Manchester. He said kimchi has found a place in his roster of ingredients.

“We have [a kimchi dish] on the menu currently,” he said, “and we always use a variety of different ferments, whether it be kimchi or to preserve seasonal vegetables, especially in the summer when there’s something like ramps we’ll ferment. We always have different kinds. Right now we have [kimchi] in a kind of a Korean-style barbecue sauce as a base that we cook down with onions, garlic, aromatics and ginger.”

“I think for the most part kimchi adds a lot of depth because it has a variety of different flavor profiles to it,” Provencher said. “It’s got a kind of bold, vinegary quality. It’s like, it’s kind of like blue cheese — it’s stinky but it’s like a good stink, you know? You have spice there, too, which can round a dish out. I think it really makes some dishes shine because of the depth [and pungency] it adds to the sauce. It’s nice too, because there’s also the level of acidity that comes from it, which cuts the fat of a pork belly, which is something we serve with it.”

Keith Sarasin is a chef, an author, and owner of The Farmer’s Dinner, a pop-up restaurant devoted to local, seasonal and sustainable dishes. He is a big fan of kimchi.

“I feel like kimchi is one of those unsung heroes that has existed in either progressive or fine dining scenes for a while,” Sarasin said. “The first thing that makes kimchi great is it’s very universal in what you can put in it. So, obviously cabbage, chilies and things of that nature. But since what we do at The Farmer’s Dinner is so rooted in farms, we’ll add a lot of different backbones to kimchi. Let’s say we have a bunch of arugula — we will gladly add some arugula into [a batch of kimchi]. Whenever we used to forage a lot back in the day, we would add dandelion greens and burdock root and all of these fun things, which give a different layer and complexity to kimchi, starting out with that bitterness. It’s a lot of fun and it reminds me a lot of balancing everything else that you have.”

Because Sarasin works so much with small, local farms, he has seen non-traditional foods like kimchi (non-traditional in New England, anyway) having an impact on what crops those farms grow.

“I feel like diversity has definitely been something that we’ve seen,” he said, “especially in the last five to 10 years. You can always find savoy cabbages and napa and all of these cabbages, but I think you’re seeing more daikons. You’re also seeing a lot more varieties of peppers that are being grown, which is really exciting for me because I love peppers. Part of the backbone of [kimchi] is you definitely need chili powder. It’s one of the really quintessential things. There’s the standard, traditional kimchi, which is out of this world, but then there’s a lot of ways to bring in food waste that typically would go in the bin, you can repurpose to really bring into a beautiful kimchi.”

“Kimchi’s not only about sustainability for us,” Sarasin said. “A lot of what we do is technique-driven, and we’ve used a lot of different techniques when it comes to utilizing kimchi. One of my favorite things to do with kimchi is instead of just serving it we do a lot of dehydration. So we dehydrate kimchi, either the whole kimchi or the brine, and spread it thin on a Silpat [a silicone baking mat] and then we let that dehydrate and grind it into a powder. We’ve used that to dust over dishes like a Wagyu tartare, a creamy soup, or even a savory custard because you get that salt, acidity and umami in one sprinkle. Kimchi lends itself to seafood unbelievably well, and we live in such a beautiful place for seafood. We’ve done kimchi sauces but we built them up with the intensity of aged kimchi. We love to ferment daikon and things of that nature and smear it over pork belly and foie gras.”

Chef Sarasin’s Kimchi Butter Sauce

Yields ~1 cup

Pairs well with seared scallops, roasted cauliflower, halibut, grilled chicken thigh, even a wild mushroom toast.

• ½ cup (188 g) aged kimchi, finely chopped
• 2 Tablespoons kimchi brine
• ¼ cup (55 g) white wine or dry vermouth
• 1 Tablespoon rice vinegar or white wine vinegar
• 1 small shallot, finely minced
• 1 teaspoon sugar (optional, balances acidity)
• ½ cup (1 stick) cold unsalted butter, cubed
• salt to taste
• optional: a splash of cream if you want a silkier mouthfeel

1. Start the reduction

In a small saucepan, add the shallots, kimchi, brine, wine and vinegar. Bring to a gentle simmer over medium heat and reduce until almost dry; basically you want 2-3 tablespoons of liquid left. You want the acidity concentrated but not overpowering.

2. Strain (optional)

If you want a smoother sauce, strain out the solids. But I like leaving the finely chopped kimchi in there for texture and visual.

3. Mount with butter

Lower the heat to low. Whisk in the cold butter cubes one at a time, making sure each one emulsifies before adding the next. Don’t let it boil or it’ll break. If it’s too punchy, add a tiny splash of cream at the end.

4. Taste and adjust the seasoning. Depending on your kimchi, you might not need salt. Serve immediately.

Kimchi Fried Rice

Fried Rice

• 1 teaspoon vegetable oil
• 1 cup (188 g) chopped kimchi
• 3 cups (445 g) steamed rice
• ¼ cup (55 g) kimchi juice
• ¼ cup (55 g) water
• 2-3 Tablespoons gochujang (Korean chili paste)
• 1 teaspoon fish sauce or Maggi Seasoning
• 3 teaspoons (1 Tablespoon) toasted sesame oil

Garnish

• 2 teaspoons toasted sesame seeds
• 1 mini cucumber or ⅓ normal cucumber, peeled, seeded and cut into slivers
• 3 scallions, chopped
• ¼ cup (57 g) prepared seaweed salad – you can find this at the sushi counter at many supermarkets

Heat the vegetable oil over medium-high heat, then add the chopped kimchi, and fry for about a minute.

Add rice, kimchi juice, water, gochujang and fish sauce. Stir all the ingredients together for seven or eight minutes with a wooden spoon.

According to master chef Roy Choi, the best part of any fried rice is the carmelized, crispy bits from the bottom of the pan. In a Facebook video he advises turning the heat all the way up and letting the rice cook for another minute or two to crisp up the rice. “The thing about this rice, as you see, is we take it to the edge. You feel like you’re going to fall off. You feel like this thing’s going to burn. You take it so far that you think that you can’t take it any farther, that you’re almost scared that it’s going to collapse and be ruined.” Be fearless, in other words.

After a minute or so of cooking at high heat, stir the rice to see if you’ve achieved any crusty bits. If your courage holds out, you might want to blast the rice for another minute or so to recrisp the stirred rice.

Plate the rocket-hot rice in a serving bowl, then drizzle it with sesame oil, and garnish it with the sesame seeds, cucumber slivers, scallions, and seaweed salad.

Kimchi Tacos (plant-based)

Chelsea Mackler is the cheese manager at Whole Foods Supermarket in Bedford. She is not vegan herself, but her wife is. She said that a year or two ago, when her wife was having a rough week, she made kimchi tacos for her, which were extremely well-received. This is a riff on those tacos:

• ½ cup (114 g) vegan sour cream – I like one from Forager Project; it has a really good flavor
• ¼ cup (64 g) tahini (sesame paste)
• 1 Tablespoon toasted sesame oil
• 4 to 6 ounces (100 to 175 g) shiitake mushrooms, cleaned, trimmed and cut into 1-inch pieces
• 1 cup (164 g) canned chickpeas, rinsed and drained
• ¼ teaspoon each salt and pepper
• ¼ cup (55 g) water
• 4 six-inch flour tortillas
• 1 cup (164 g) kimchi

In a smallish bowl, combine the vegan sour cream and tahini. Set aside.

In a large skillet, heat the sesame oil over medium heat, then fry the chickpeas until lightly browned, seven minutes or so. Add the mushrooms and water, then cook, covered, until the shiitakes soften and take on a little color, maybe five minutes more. Season with salt and pepper, then transfer the mixture to a bowl and set aside.

Toast the tortillas in any sesame oil remaining in the pan, about a minute on each side. Keep an eye on them; you’re not looking to make them crispy, just to give them a little color and to cook off their floury taste.

Assemble the tacos. Put 1 to 1½ tablespoons of kimchi at the bottom of each taco, topped with ¼ of the shiitake/chickpea mixture. Top with a tablespoon or so of the tahini sauce.

These are extraordinarily good tacos — not just vegan tacos, but excellent tacos, period. The chickpeas give a little extra savoriness and texture to the mushrooms. The kimchi gives spiciness and flavor but also some essential crunch. Sesame and kimchi pair really well together, so the creamy tahini sauce is just about perfect.

This will make four tacos, which sounds like enough for two people, but the slower eater might end up having to fight to defend their second taco. Plan on four of these guys as a single serving, and adjust the recipe accordingly.

Korean Dirty Martini

• Dry vermouth
• 2 ounces botanical gin – I used Malfi Rosa, a grapefruit-forward gin, and I was very pleased with it
• ½ ounce of kimchi juice – the flavor and assertiveness of this will depend on the kimchi you have on hand, so be prepared to embrace your first martini of the batch, then adjust how much takes you to where you want to be; half an ounce is a good starting point

Hardware:

• A mixing glass – NOT a cocktail shaker. When making a for-real, actual martini, please stir it rather than shake it. It really does make a difference.
• A long-handled spoon for stirring – not surprisingly, a bar spoon is perfect for this.
• Ice
• A stemmed martini glass – martinis are at their best skull-shrinkingly cold, and holding the glass by the stem keeps the heat of your hands from warming yours up.
• A cocktail strainer.

Chill your martini glass by either filling it with crushed ice or putting it in your freezer for 10 minutes or so.

Fill your mixing glass half full with ice and pour an ounce or so of vermouth over it. Stir to coat the ice cubes with the vermouth, then strain away any excess. This is what is called a “dry martini”; it retains just enough vermouth to subtly flavor the drink. There is a version called a “perfect” martini, which uses equal amounts of vermouth and gin. Because the kimchi element will probably be a new experience for you, start with a dry martini and adjust from there.

Pour the gin and kimchi juice into the mixing glass and stir gently but thoroughly, then strain the orange liquor into your chilled martini glass.

If you are a dirty martini enthusiast, this will be right up your alley. It is spicy and sour, with a stiff alcoholic backbone that lets you know you are drinking a grownup cocktail. If you haven’t been a fan of dirty martinis up till now, this might convert you.

O’Neil Cinemas returns to Londonderry and we check in with Red River Theatres in Concord PLUS A look at the summer movie schedule

As summer movie season begins, we take a look at a few local theaters. O’Neil Cinemas expands — and returns — to Londonderry. We also check in with Red River Theatres, which is now the only movie theater in Concord. And we take a look at the summer movie schedule. Grab some popcorn and get ready to go to the movies.

O’Neil Cinemas returns to Londonderry: The newly refurbished theater will include a full service bar

By Zachary Lewis

zlewis@hippopres.com

The brand new O’Neil Cinemas in Londonderry is expected to hold its grand reopening July 1.

O’Neil Cinemas is family-run and also has a theater in Epping, as well as one in Littleton, Mass.

Dan O’Neil spoke to the Hippo about the grand reopening and how this family business, led by his father, Dan O’Neil Sr., has been in the movies for decades.

“I’ve been in this business since I was a kid, helping out my brother in the business. Tim O’Neil. He’s also in the business. He’s years younger than me. We did everything. I was a projectionist. We cleaned the restrooms, sold concessions, things like that. So after college, we got in the business,” Dan O’Neil said.

According to a recent press release, O’Neil Cinemas was founded in 1982 and was operated by the O’Neil family before leasing the Londonderry facility (at 16 Orchard View Dr.) to AMC Theaters in 2014.

“We have a legacy of about 40 years in New Hampshire,” Dan O’Neil said. “So we leased this theater in Londonderry for 10 years to AMC. We own the real estate in the building. They decided after 10 years — it was a 10-year term — that they would not renew. And we thought the Londonderry market was a great market. It’s a wide open market, it’s a growing market and we’re very, very positive about the industry going forward. So we decided to invest in this location.”

They had built an eight-screen theater in Littleton, Mass., which is a model for what they are bringing into Londonderry. (O’Neil Cinemas also operates a theater at Brickyard Square, 24 Calef Highway in Epping. See oneilcinemas.com.)

“We got into the food and beverage business in that theater. It has a lounge. It has a full-service bar. So that’s kind of our model going forward now, is to bring in upgraded amenities, making it more of an experience for people to come out of the house. We have a full kitchen. We sell good food,” O’Neil said.

They’ve made a lot of fun changes.

“So currently, before we started renovation, it was a 10-screen complex. The new renovation will have nine screens. And we’re renovating one of the auditoriums into what we call the Backstage Lounge. It will be a full-service bar plus a lounge atmosphere. And we’ll have a full kitchen in the complex where we’ll sell upscale food and beverage. So you can get a meal before the movie, or after the movie, or a drink, a crafted cocktail,” O’Neil said.

“We also will be delivering directly to your seat,” he said. “So if you want to order through an app, you’ll be able to get it to your seat. If you’re buying tickets and you want to order your food, you can ahead of time. When you get to the theater, you scan your ticket in, it will fire that food to the kitchen, so you won’t have to stand in any lines. You can just go directly to the seat, and it will be delivered to you.”

Image and sound are priorities for O’Neil cinemas.

“Two of the auditoriums in this complex are premium large-format auditoriums. We call them the Grand DLX. At the premium large-format auditorium, they’re all state-of-the-art laser projection, Dolby Atmos sound, which are a 64-speaker surround sound system. It’s advanced object-based audio technology, so the speakers are strategically placed throughout the theater. You have overhead speakers for three-dimensional sound. It’s basically a precise sound positioning capability so that if a helicopter’s flying over your head, it’ll feel like you can hear the helicopter above you. And it’s more of an immersive experience,” O’Neil said.

Moviegoers in the Grand DLX auditoriums will experience ‘Buttkicker’ heated recliners with swivel tables that will synchronize vibrations with the film’s soundtrack.

“We’ll have one auditorium that has D-box motion seats,” he said. Luxury D-Box Motion seats use haptic technology, according to the press release. “Those seats actually move and synchronize to the soundtrack or the action on the screen. So it physically engages the viewers by creating synchronized movements to the action on the screen.”

Moviegoers will be able to opt out or control how much of the feel they get. “You could turn it off. You can lower the sensation so it’s not as high of a movement. Or you can go full blast with that thing,” O’Neil said.

No matter the theater, the seats will be comfy.

“The rest of the auditoriums will have full reclining heated seats. We’re really trying to make this a first-class viewing experience. The brightness on the screen will be fantastic.”

Londonderry will have revival screenings of cinema classics, and more than films will be screened.

“We can actually now with the digital technology, as long as we have licensing rights, we can stream live events, like currently we’re doing UFC fights down in our Littleton and Epping locations. We showed the Metropolitan Opera live from New York. So you can actually come to our theater if you’re into the opera, Metropolitan Opera, and view it live,” O’Neil said.

Movies have always held a special place for Dan O’Neil.

“I was about seven years old in ’77, so I was a big Star Wars fan. That movie was incredible to me…. We actually opened the theater in Londonderry during 1983 after construction and the first movie we showed was Return of the Jedi. I just remember the line going down the middle of the parking lot. Of course, back then we didn’t have reserved seating. But yeah, it was a fantastic experience being in the pack. You know, those movies were always sold out. And just being in there and experiencing it with other kids and people was amazing,” he said.

He mentioned why he believes people still get excited to go out to the movies. “I think we’re communal creatures, and we like storytelling, and when you can do it with other people it just adds to the emotion of it. That’s what makes memories in my mind is the emotions you feel with other people. I think that’s why after 100 years, the business is still around.”

There will be a community open house at some point before the grand reopening in July.

“We’re shooting for July 1, and that’s right before the Fourth of July weekend and there’s supposed to be some … big movies opening, Jurassic World being one of them, so we’re trying to hit that for a big grand opening,” O’Neil said. “I think that once the community sees what we can offer for out-of-home entertainment, I think it’s going to be a real positive thing for the community.”

The city’s theater: Red River is Concord’s only movie house

By Zachary Lewis

zlewis@hippopress.com

Red River Theatres is a community hub in Concord.

“We work as a full-time movie theater; we also are mission-based,” said Angie Lane, Red River’s Executive Director.

“We serve by providing space to other nonprofits to show films that speak to their mission. We do some of our own programming based off things that we believe that our community wants. It could be sometimes that we show a documentary, but it could also be a sing-along or a Rocky Horror Picture Show.” The venue’s concessions include local sweets from Granite State Candy and local beer and wine, Lane said.

Lane and her crew are still coming back from Covid closures.

“For us, coming out of Covid, we were closed for over a year,” she said. “It’s funny, because people are like, ‘Oh, you’re still talking about Covid,’ but ultimately we’re still feeling the impact of that. We’re working to get back up to full speed.”

“I can be honest and say we’re not even fully staffed to where we were pre-Covid, so we have a very tiny team in the background managing everything, and this year we’ll be turning 18, so there’s so many things that are kind of like intersecting at the same point for us,” she said.

Now that Red River is the only movie theater in Concord, it has access to more films, including more mainstream movies and kids’ films like Snow White.

“With the closure of Regal and just the way that movie distribution has changed so much, especially in post-Covid world, we have been able to actually acquire those films. So for a very long time there were a lot of barriers for us to bring in films like that. It’s not that we are necessarily saying, ‘Like, OK, we’re going to expand to this,’ it’s just that we never quite had the availability that we do now. So we are excited to be able to offer a diversity of film that’s a little wider than we have before. You can’t please everyone, and so of course some people want more straight what they believe are independent films and don’t love it when we show Snow White. But what’s lovely is we’re able to bring in new people to Red River,” Lane said.

There are other obstacles to overcome with film selection.

“To be a working movie theater in this time and reality is really challenging. So we’re excited to be able to show a wider variety of films, but the reality is that distributors are just not producing as many films as they did pre-Covid…. So a lot of times we do consciously choose and curate the films based on what we believe align with who we are as a movie theater. On the other hand, sometimes there’s a limited amount of movies that we can choose from, so we try to do our best to pick the films we feel that our audiences want to see and hopefully expand our audiences at the same time.”

Lane described how an independent movie theater chooses a film for screening.

“… [W]e work with a film broker who manages the bookings for hundreds of different cinemas similar to Red River. Then we internally, as the team, also talk about what’s being offered to us. These films are what we would consider ‘first run’ and we sell the tickets and we do just a straight ticket split. For our own programming we book them as one-offs and we pay either a fee or a ticket split or both. … ,” Lane said.

For new films, typically 50 to 60 percent of ticket sales head back to the movie distributor, so theaters need people in the seats to keep bringing magic to the community.

“We book out films on pretty short notice, so maybe a month out,” Lane said.

“We’re excited to get the new upcoming Wes Anderson movie The Phoenician Scheme, and … No Other Land, which is the Oscar-winning documentary that has not really been getting as high distribution,” she said.

Red River also gets support from memberships. “You can become a member and you can get benefits,” Lane said. It costs $65 for an individual membership and there are other options as well. Membership fees helped keep Red River afloat during Covid. “A lot of people during Covid still kept their membership going…” Lane said.

Look for some outdoor screenings this summer. “We are planning on doing our free outdoor movies with Parks and Rec, and we’ll probably do some other partnered outdoor movies,” Lane said. This summer’s titles are not decided yet.

Lane reflected on Red River’s role in Concord, saying, “We’re about to turn 18, and we’ve become a vital, valued community organization. We show movies, but we also provide … a space for [people] so they can rent this theater for their own movies. We work a lot with different partner organizations to bring different programming….”

“I think now more than ever a lot of people want something, not necessarily to escape to … But I think that people really want to engage in different ideas or other realities and kind of dream about something that can be different and better,” Lane said.

Red River Theatres is at 11 S. Main St. in Concord. See redrivertheatres.org.

Summer of movies! Remakes, sequels, Marvel and more summer movies

Compiled by Amy Diaz

adiaz@hippopress.com

Another first Friday in May, another Marvel movie.

Except everything about movies is so much weirder than in, say, 2017 when the summer movie season kicked off with Guardians of the Galaxy Vol. 2. But there are definitely promising films on the schedule — a new Wes Anderson movie, a new Celine Song movie, a new Ari Aster, and Kristen Scott Thomas is directing a movie. Here, with guidance from IMDb on dates and casts, are some of the movies slated for release in theaters this summer.

Thunderbolts Can Marvel’s quippy Suicide Squad-y gang get us all excited about Marvel again? The first trailer at least had me hopeful. (May 2)

Fight or Flight Josh Hartnett is an assassin on, as the trailer says, a plane full of killers. (May 9)

Friendship Tim Robinson and Paul Rudd make casual male friendships super weird in this movie whose trailer gives dark comedy vibes. (May 9)

Juliet & Romeo It’s a musical, Rebel Wilson plays Juliet’s mother. (May 9)

Final Destination: Bloodlines LOL to these people in the trailer enjoying a backyard barbecue unaware that they’re in a Final Destination movie. (May 16)

Mission Impossible: The Final Reckoning These movies are all about Tom Cruise doing crazy stunts and we in the audience thinking “wheeee!” So, in that spirit, I’m excited about The Final Reckoning, I enjoy saying “wheeee!” to a motorcycle jumping onto a moving train or whatever. Also, Angela Bassett is here. (May 23)

Karate Kid: Legends Jackie Chan reprises his role from 2010’s The Karate Kid and Ralph Macchio, fresh off the All Valley over on the Netflix series Cobra Kai (watch it!), is Sensei Daniel LaRusso. (May 30)

The Phoenician Scheme The trailer for Wes Anderson’s latest is exactly what you’d expect with its studied symmetry and its retro, tactile settings and its familiar roster of players: Scarlett Johansson, Tom Hanks, Benedict Cumberbatch, Jeffrey Wright and Benicio Del Toro. (June 6)

Ballerina “From the world of John Wick” might be all you need to know about this movie starring Ana de Armas and bringing back many Wick Universe faves (Ian McShane, Anjelica Huston, the late great Lance Reddick and Keanu Reeves himself). (June 6)

I Don’t Understand You Nick Kroll and Andrew Rannells have promising chemistry and comedy chops in the trailer about a couple in rural Italy who are awaiting the birth of their baby and maybe also accidentally do a little murder. (June 6)

Materialists Writer director Celine Song (of Past Lives) offers this movie, billed as a rom-com, starring Dakota Johnson as a matchmaker, with Chris Evans and Pedro Pascal. (June 13)

28 Years Later There’s no discharge in the war. The eerie trailer for this third movie in the series that started with 2002’s 28 Days Later was probably the first trailer I saw that got me excited for a 2025 movie. Director and co-writer Danny Boyle is back along with co-writer Alex Garland for more zombie terrors. (June 20)

Elio The Disney Pixar movie I feel like I’ve been watching trailers for for years is slated for summer release. Elio is a human boy who accidentally is labeled as the leader of “uh, Earth” by visiting aliens. (June 20)

F1 Brad Pitt is a retired Formula One racer mentoring a rookie played by Damson Idris — which kinda feels like a plot to one of the Cars movies. The trailer suggests that this one is hoping for your IMAX dollars with its “you are there” driving scenes. (June 27)

M3gan 2.0 There’s a lotta “slay, b—-” energy in this movie’s trailer. Maybe a little too self-aware but I guess in this movie environment we take our cheap, silly thrills where we can get them. (June 27)

Jurassic World: Rebirth This franchise reboot does at least offer a trailer with fun Indiana Jones adventure-y vibes, what with the sneaking back to an island for dino DNA. (July 2)

Superman I mean, he gets to have his dog in this one so that’s nice. Director James Gunn and Superman David Corenswet give the Man of Steel another go. (July 11)

Smurfs Apparently this is a new Smurfs, not related to the 2010s Smurfs movies. “Rihanna is Smurfette”; also promising is the cast that includes John Goodman, Natasha Lyonne, Nick Offerman, Sandra Oh, Octavia Spencer, Amy Sedaris and Billie Lourd. (July 18)

Eddington Ari Aster (of Hereditary and Midsommar) writes and directs this movie about a New Mexico town during the pandemic — are we, like, ready for that? The trailer stressed me out, in a good way I think. Emma Stone, Joaquin Phoenix, Pedro Pascal and Austin Butler star. (July 18)

I Know What You Did Last Summer New kids, new summer but Jennifer Love Hewitt and Freddie Prinze Jr. also return, which feels fun. (July 18)

The Fantastic Four: First Steps This Fantastic is, according to Wikipedia, the beginning of the MCU’s Phase Six. The Tomorrowland look is fun, at least. (July 25)

The Naked Gun I am in for this Liam Neeson-fronted remake (I guess he’s supposed to be the Leslie Nielsen character’s son). The trailer has that promising “stupid fun” vibe. (Aug. 1)

The Bad Guys 2 The animated book-to-movie series gets its second feature installment about Bad Guy animals turned Good Guys but roped, as IMDb says, back into one last Bad Guy job. Unlike some of the direct-to-streaming specials, we get the original voices: Sam Rockwell, Marc Maron, Craig Robinson, Awkwafina and Anthony Ramos. (Aug. 1)

Freakier Friday Jamie Lee Curtis and Lindsay Lohan return as a mother and daughter who once body-swapped to learn valuable lessons — and now it happens again with two extra kids in the mix: Lohan’s character’s daughter (Julia Butters) and stepdaughter-to-be (Sophia Hammons). The trailer made me kinda hopeful? (Aug. 8)

My Mother’s Wedding Kristen Scott Thomas directed and co-wrote this movie where she also stars as the mother of three adult daughters (one of whom is Scarlett Johansson) gathering for the mother’s wedding. According to Wikipedia the film had a 2023 premiere at the Toronto International Film Festival. (Aug. 8)

Nobody 2 The 2021 “what if John Wick but suburban dad Bob Odenkirk” action movie gets a sequel. (Aug. 15)

The Roses Billed as a remake of 1989’s The War of the Roses, this comedy stars Olivia Coleman and Benedict Cumberbatch — both of whom appear skilled with the dark comedy in the movie’s trailer — along with Allison Janney, Kate McKinnon and Andy Samberg. (Aug. 29)

The Toxic Avenger Wikipedia describes this movie as a reboot of a film series that started in 1984 and had sequels and Marvel comic books and played some film festivals in 2023 before it languished for a while without a distributor due to gore. And it stars Kevin Bacon, Peter Dinklage and Elijah Wood. Trailers look gross and fun. (Aug. 29)

Caught StealingBased on the book of the same name by Charlie Huston, this Darren Aronofsky-directed movie Has A Cast — D’Pharaoh Woon-A-Tai (Reservation Dogs’ Bear), Vincent D’Onofrio, Regina King, Bad Bunny, Matt Smith, Zoe Kravitz, Liev Schreiber and Austin Butler. The plot description says it’s set in 1990s New York City — OK, I’m in. (Aug. 29)

Veggies, flowers and trees for a low-effort gardening season

Alright, if one more person tells me they’re not a gardener because they don’t have a ”green thumb,” I’ll scream.

Anyone can grow veggies and flowers, and even plant a tree. Let’s look at 10 plants that will grow for you, regardless of your previous experiences. Just remember, the plants you start will need your attention daily until they have established a good root system and can get enough water in dry times. But if you can brush your hair and teeth daily before going to work, you can visit your seedlings every evening and give them a drink of water if they need it. Once established, they won’t need so much attention.

1. ‘Sungold’ cherry tomatoes

This is a fantastic producer of one of the best-tasting tomatoes in existence. Buy plants from your local nursery. Like all veggies, it needs six hours of daily sunshine or more, average to good soil, and a little water when first planted and in times of drought. It is a big, tall plant, so plant it with a metal cage around it to hold it up, the biggest you can find, preferably 54 inches tall. One plant can easily produce 100 to 200 tomatoes over a long season. I’d suggest two plants minimum, as they taste so good you will eat many on the way to the kitchen. Plant 24 to 36 inches apart. They are relatively disease-free.

2. ‘Bolero’ carrots

This is the gold standard of carrots. Tasty, productive. Its only flaw is that the seeds are tiny so people end up planting them too close together, and then not thinning them by the Fourth of July as they should. One solution? Buy pelleted seeds. They are coated in clay so they are the size of BBs and easy to plant where you want them. Plant in full sun and an inch apart, then thin to 2 inches. Improve your soil with compost — one bag will do for an average seed packet. Carrots need plenty of nitrogen, so add a little organic fertilizer, too. Water daily until the carrots come up, and then weekly in dry times.

Although carrots come in many colors, I like the taste of conventional orange ones best. They certainly have more beta carotene than yellow or white ones. I had great luck with purple carrots last summer — they grew straight and gorgeous, but I found them a bit stringy. All carrots are a great source of vitamins B, C and K and potassium, fiber and antioxidants. Let your kids eat them right out of the ground, just wiped clean or sprayed with the hose.

3. ‘Black-seeded Simpson’ lettuce

Another workhorse readily available in six-packs from your local garden center. Much easier to buy small plants than to start seed. Full sun or light shade, decent soil. Pick leaves for sandwiches as they grow, or wait until they are full-sized and harvest the entire head of lettuce. If you buy seed, you can replant more lettuce every two or three weeks all summer. Be sure to thin out — lettuce seeds are small and it’s easy to plant seeds too close together.

Lettuce comes in many colors and textures. Your vegetable garden will come alive if you plant reds and greens or frizzy leaves and smooth leaves in patterns. Alternate them, planting seedlings 6 inches apart. Think of your garden as a painting, the plants as the colors and shapes that please your eyes.

4. Bush beans

Plant seeds in average soil in full sun after soil warms and there is no chance of frost. Bean seeds are big, easy to plant. Plant seeds 2 inches apart, thin to 4 inches. Rows 8 inches apart. Bush beans come in three colors: green, yellow and purple. The yellow ones have a distinct taste, but the green and purple taste the same to me. Purple beans turn a tepid gray when cooked, so serve them raw in salads when having guests. All freeze well.

Pole beans are easy to grow, too. ‘Kentucky Wonder’ is an old favorite. There is some extra work in growing pole beans: You have to build a trellis or cut some poles for a tripod they can climb. The rewards can be big: So long as you keep picking pole beans, they will keep or producing more beans. Not so for bush beans — they produce for three weeks and are done.

5. Verbenas

These are annual flowers that bloom all summer. There are many named varieties sold as plants ready to bloom at garden centers, all good. “Superbenas” are hybrids that are worth the extra price. They take hot and dry better than many annuals.

My favorite verbena is unusual: Brazilian verbena (Verbena bonariensis) is 4 to 6 feet tall on thin strong stems that need no staking. Monarchs love them for their pollen and nectar in late summer.

6. Marigolds

Marigolds come in a dozen sizes and colors — or more. They are a classic flower that loves hot, sunny places but will take some shade. They are quite fragrant. Great in containers or in the ground. Buy plants in six-packs to have plenty. Some people plant marigolds around their tomatoes to keep away insect pests. I’m not convinced that they really do that, but the color is a nice addition to the vegetable garden.

7. ‘Prairie Sun’ Black-eyed Susan

These flowers are a perennial that keep on blooming from July to Halloween. In Zone 4 or colder it is not fully hardy, so I buy some every year. Some survive my winters, some do not. It’s a great cut flower. Likes sun, but will take some shade. It isn’t really a black-eyed Susan, as the center eye is green. Another really hardy black-eyed Susan is called ‘Goldsturm.’ It blooms nicely, year after year, in late summer.

8. Catmint

Catmint (Nepeta faassenii) is a perennial that loves hot, dry locations. It has light blue flowers that bloom for a long time. Not to be confused with catnip; your cat will leave it alone — and so will bugs. Bees and hummingbirds like it, but deer and rabbits don’t. ‘Walkers Low’ is a good one, 24 to 30 inches tall and wide.

9. Fothergilla

This is a native shrub that blooms early in the season with white bottlebrush flowers. Its best season, however, is fall. It has great fall foliage with red, orange, yellow and purple leaves all on the same bush. Relatively slow growing, doesn’t require annual pruning. But that also means buy the biggest plants you can find. It takes time to get to full size — about 6 feet tall and wide.

10. Oaks of all sorts

These are the best trees for supporting pollinators as their caterpillars feed on the leaves. Caterpillars feed our baby birds, providing about 90 percent of their diet or more. Doug Tallamy, a Ph.D. entomologist in Pennsylvania, determined that a clutch of chickadees consumes between 6,000 and 9,000 caterpillars from hatching to fledging. If we don’t provide enough native plants like oaks, we won’t have food for our baby birds. You can help.

The pin oak (Quercus palustris) is one of the most used trees in the Northeast: it is fast growing and tolerant of pollution, compacted soils, road salt. A small one will grow 12 to 15 feet in five to seven years.

Think about planting an oak in the middle of your lawn as a specimen tree. It will attract birds, pollinators, and the acorns will feed wildlife. You don’t have to buy a seedling. In the spring look under an oak tree and try to find an acorn on the ground that has sprouted. Plant it where you want a majestic tree. Water weekly the first summer. Oaks are some of our most long-lived trees. I saw one in Pennsylvania at a Quaker meeting house that was said to be 300 years old.

Over the past 55 years I have planted more than 100 kinds of trees and shrubs in my 2-acre yard, and probably even more kinds of flowers. I eat veggies from my garden all year as I freeze and store them. Not everything works 100 percent of the time for me, but plants have evolved to succeed. So try planting some this summer. In the ground, in a pot or in a window box. You’ll be pleased and proud when your efforts succeed. I know I am.

The art of supersizing your favorite treat

By John Fladd

jfladd@hippopress.com

If you buy a cookie from a bakery, chances are you’re getting a cookie considerably bigger than you’d get from a supermarket box or even than you’d make at home.

For Kat Forkey, a pastry chef at The Bakeshop on Kelley Street in Manchester, even the “little” cookies are still pretty substantial.

“We [bake cookies] that are 5 to 6 inches across,” she said, “but we can make much bigger ones for cookie cakes. Those are a little bit thicker and we decorate them kind of like the old like Mrs. Fields cookies where you get them decorated with ‘Happy Birthday.’ They’re a good height, so they can be sliced like a cake. So if people don’t like cakes they can have cookie cakes.”

Forkey said the cookie cakes can be as wide as or wider than a traditional birthday cake.

Baking a cake-sized cookie

Kat Forkey advised against trying to bake extremely large cookies on a traditional sheet pan. She generally bakes them in a cake pan or in a spring-form pan.

“We don’t like our cookies thin here,” she said, “so [a cake pan makes them] nice and thick like a good 1 or 2 inches.” The other secret to baking a super-large cookie, she said, is giving it plenty of time to cool before removing it from the pan.

“Usually we try to let it cool overnight if we can. Because what really happens is the chocolate gets all gooey. You don’t want the frosting to melt on there because then it’s just a big hot mess.”

“We can do different sizes,” she said, “so for us, because a lot of our cakes are by the amount of people you want to feed, we can do them different sizes too, like a 6-inch, an 8-inch, a 10-inch or even bigger.”

Forkey said that, big or gigantic, her most popular cookies are the traditional ones.

“I would say chocolate chip or M&M cookies are the most popular,” she said. She only bakes — it’s tempting to say a handful, but even one big cookie is a handful — a modest number of cookies each day. Most customers buy one at a time, she said, and six to 12 of each variety are enough to sell in a day. By baking small batches, she said, she can rotate through her stock quickly and ensure each cookie is fresh when she sells it.

Brett Fleckner has a more stripped-down approach. He owns Bagel Alley in Nashua and focuses most of his energy on bagels.

“The cookies are a side thing that we do,” he said. “We make them big and that’s why they sell. The customers like them big. If they weren’t big, we wouldn’t sell as many.”

Fleckner only makes one kind of cookie. “We just do chocolate chip,” he said. “We used to do three kinds, but now we just do chocolate chip, nice and simple. We made it from scratch, with a traditional recipe, with shortening, brown sugar, and eggs.”

The dough for Bagel Alley cookies spreads out in the oven as the cookies bake. That’s on purpose, Fleckner said.

“They’re not real thick, because then they’d be either doughy or cakey. So I don’t want them to be thick. You want a little chew in the middle, and you don’t want it to fall apart.” Each cookie is 5 to 6 inches across, he said, and weighs about 7 ounces. He uses an ice cream scoop to measure the dough into 7-ounce portions. And, of course, they are thin, chewy in the center, and crispy on the edges.

Lighthouse Local in Bedford follows a different path. While not as wide as some other big cookies — maybe 4 inches or so across — theirs are about an inch thick. Trina Bird is the head baker.

“Our cookies are big,” she said. “We don’t skimp. They’re all thick. They’re all handmade.”

Brett Fleckner’s cookie advice

The only ingredient Fleckner uses in his cookies that you might not have in your pantry is cake flour. Just as bread flour has a high protein content to make bread chewy, cake flour — sometimes called pastry flour — has a low protein content to make baked goods tender.

He also advises keeping an eye on the cookies as they bake.
“Go by the look,” he said. It might be a good idea to take large cookies out of the oven just before they look dark enough.
“They’re going to keep cooking after they come out of the oven,” he said. Big cookies have more mass and hold onto residual heat more than little ones.

Bird and her staff spent a lot of time developing their cookie recipes to make sure every batch is nearly perfect. As long as conditions are the same and the recipes are followed to the letter, Bird said, the cookies are consistently excellent.

“All of our cookies are made in advance,” she said. “We scoop [the dough] out with ice cream scoops, and they go into the freezer. So that way, when they bake, they’re right from the freezer. So we have convection ovens, and they bake the perfect amount of time and they come out perfect.” Not only does freezing the cookie dough ensure that every cookie starts baking at the same temperature, she said, but it also keeps the dough from spreading too quickly in the oven. “You have to chill. Some cookies you can get away with not chilling, but most cookies you need to chill. You can kind of get away with it if you’re a home baker and you’re putting cornstarch in the dough [to stabilize it]. A lot of times those ones, they do it on purpose so you can bake them right away. But we don’t use cornstarch in our cookies. I have nothing against cornstarch. I love it. But not for cookies.”

Lighthouse Local bakes its cookies “low and slow”, Bird said. “At 300 degrees and for something like 15 minutes. Some cookies take a little longer, but most of them are right at around 15 minutes.

Bird said making her cookies big enough to share has been a priority from the beginning. “Everywhere I looked,” she remembered, “and every cookie that I wanted to eat was big. Bigger is always better for me and I can share it. I have a lot of children and they always want cookies, so I can buy less and then feed more.”

One of Bird’s standout big cookies is a thumbprint cookie the size of a tennis ball.

“Our thumbprints are huge,” she said. “We make them with almond flour, because it keeps them super moist and it’s just better that way. We already had our base cookies and we wanted something new. We actually bought a giant box of almond meal by accident. We didn’t want it to go bad, so I was like, ‘Let’s make a thumbprint.’”

For Bird, one of the best things about the thumbprint cookie is its versatility.

“We can use rotating seasonal jams,” she said. “We’ve been doing raspberry and strawberry for a lot of the winter but now we have guava because we’re getting into the spring. We can do blueberry or we can do lemon curd — we can literally fill it with anything. I just wanted them big. They’re just awfully perfect.”

The thick chocolate chip cookies at Lighthouse Local use two different chocolates. “Inside, chocolate chips,” Bird said. “On the top, chunks of dark chocolate. So it’s semi, it’s dark, it’s milk, and it’s salted.”

The most popular cookie with children, she said, is the Pop Tart Cookie.

“We order Pop-Tarts in bulk and we just crumble them up and we put them in the base cookie with sprinkles, and kids love it. It’s actually one of my favorites too. It’s a fun one. We rotate out cookies. Our really popular one at Christmas is the molasses cookie. That’s my personal favorite, but that’s a winter thing. And we have to phase out snickerdoodles too.”

Because the cookies are so beautiful and look so good, Bird said, many customers buy them as gifts.

Getting thick, flat cookies

Trina Bird advises keeping a close eye on the butter and sugar as they blend together at the beginning of a recipe — a process called “creaming.”
“We are really careful not to over-cream our butter and our sugar together, because sometimes when you do that it melts the butter, so then when you bake the cookies they’re runny. Are they still delicious? Yes. But is it what I want to see? Absolutely not.”

“People can order them in advance, however many they need. So these 4-inch cookies are our standard size but a lot of times people will be like, ‘I do love them, but I don’t want them that big,’ so we can halve them or quarter them. We can make mini cookies or we can do half sizes and we do a lot of that for corporate events weddings, but like when they’re for gifts, yes, we’ll take them and we’ll put them in the individual sleeves and people will give them as gifts.”

“We label each of our batches with the name and who did them and the date so if somebody gets a cookie that’s not up to our standards, we know what went wrong,” Bird said. A well-made cookie will stay fresh for a surprisingly long time, though.

“I’d probably say you were looking at four days before they go stale,” she said. “And if you keep them in a bag, like a Ziploc bag, you’ll get over a week out of them. Anyone who’s keeping a cookie longer than a week has amazing amounts of self-control and I need to know how to do it because it’s not happening in my house.”

Maggie Josti is the owner of Maggie’s Munchies, a retail cookie manufacturer in Nashua. Her cookies, which are sold individually, are substantial.

“They’re all a quarter pound,” she said, “and we like them to be thick and chewy, so the girth is there, with a toasty outer layer. The width is anywhere between 4 and 5 inches, depending on how much they spread.” Because they are thick, the cookies are chewy in the middle but crispy everywhere else.

“The way that we describe it for people,” Josti said, “the best way to describe it, is thick and chewy with a toasty outer layer.”

Josti said the size of her cookies was a secondary consideration when she and her husband started the business.

“Anything that we’ve ever made from our bakery,” she said, “—because we used to make whoopie pies to start — but anything that we did, we made it large enough that you can enjoy it and feel satisfied and not feel like you need to eat like 20 cookies. Because of the quality of the ingredients that we have, it doesn’t weigh you down so much that you can’t enjoy another one. Size wasn’t the main focus to begin with, but it’s just a pleasant characteristic of the product that we created that people seem to enjoy.”

Process versus ingredients

Maggie Josti said that a baker can use identical ingredients in two batches of cookies but end up with completely different products. Even if you don’t melt the butter by over-creaming it with sugar, it will add more air to the dough and change its texture.

“The difference between a cookie and a cake is that you just want to mix it until it’s combined, at least for the kind of cookies that we prefer. If you mix it too long, it aerates it too much and will give you an airier, lighter cookie, which is not what we would prefer. Also, when adding dry ingredients to wet ones, don’t over-mix the dough, which will develop gluten and make the cookies tough.”
“Always mix just to combine,” Josti said.

More important, Josti said, was perfecting the cookie-to-chocolate ratio.

“Anything that we make, I want to make sure it is something that I would want to eat myself,” she said. “So, when it came to the chocolate chips, I wanted to make sure that you had chocolate chips in every bite and not have any bites where there were no chocolate chips. So we basically just took a traditional New England recipe and we added a little bit extra.”

Maggie’s Munchies has five core cookies, with a seasonal sixth flavor.

“That way,” Josti said, “If you get a six-pack you can get one of every flavor. The five core flavors are chocolate chip, oatmeal raisin, molasses, double chocolate peanut butter, and sugar cookies. Those are the ones you can always find from us and we’ll be rotating through different seasonal ones depending on the season.

One of the things Josti likes about cookies of any size is that they are an expression of culture.

“The cool part about being in New England is that it’s a melting pot, right?” she asked. “So you have everyone’s backgrounds coming together. And I think that’s what makes this so fun is that yes, we have our classic flavors that are traditional to New England, [and] there are so many different kinds of cookies and you can enjoy them all.”

Do an internet search for “BIG COOKIE, NEW HAMPSHIRE”, and you are likely to fall down a rabbit hole of food blogs, discussion boards and even conspiracy theories. But dig deep enough and you will find the Ogre Chip 1000, arguably the platonic ideal of a Big Cookie.

Made and sold by Lickee’s & Chewy’s Candies & Creamery in Dover, the OC1K weighs half a pound and contains a staggering number of chocolate chips per cookie.

Chris Guerrette is the owner and operator of Lickee’s & Chewy’s. He said the goal was for the Ogre Chip 1000 to be a symbol of his candy shop.

“We wanted to develop a very large cookie that was just a chocolate chip cookie,” he said, “but that kind of represented all the cool flavors we are able to create here. We decided to use what are called 10,000-count chips. These are extremely tiny chocolate chips and that resulted in well over 1,000 chocolate chips in every single cookie. Each one of them is about a half a pound and about an inch and a half to 2 inches tall because of the way we bake them.”

Unlike many Big Cookie bakers, Guerrette is a fan of a domed cookie.

Chris Guerrette’s tip for making the best chocolate chip cookies

Use the highest-quality chocolate you can find.
“The chocolate that we use is a premium top-of-the-line chocolate,” Guerrette said. “It’s not just a generic chocolate chip. It’s actually the same chocolate we use to make all of our gourmet chocolates here. We actually use two types of chocolate in [the cookies]. One of them is a semi-sweet with a cocoa percentage between 50 and 60 percent, and a second one that’s a little bit darker and a little larger. That one is 65 percent.”

“They’re tall; they kind of look like muffin tops. A lot of people ask if there’s something in the center. We cook them to look like that,” Guerrette said. His goal was the elusive tender-in-the-middle-crispy-along-the-edges texture.

“We spent maybe two months testing different recipes, making samples, and then finally settled on this recipe and we’ve been making it ever since. It got to the point where I didn’t want to try a single other chocolate chip cookie because I was tasting two or three batches a day at one point. I mean, the slightest thing, butter, sugar, refrigerated, non-refrigerated, as far as before baking, all sorts of testing until we were really happy with it.

Roan Brantley is a professional cook and a passionate home baker. She sees big cookies as something quintessentially American.

“I feel like Americans are just kind of generally drawn to big things,” she said. I feel like people are impressed by the sheer size of things”

Although she likes big cookies, size is not as important to Brantly as consistency.

“Uniformity is big,” she said. “I would recommend weighing the dough to make sure that you’re getting similar sizes. There’s really good hacks on getting them all nice and round if that’s a problem. I envy the people who manage to make extremely tall cookies. I can’t figure it out, so unless you’re sticking a marshmallow in the middle or something, I don’t know how we’re getting all that height in cookies.”

Brantley sees cookies as a glue that strengthens relationships between people.

“I really enjoy making snickerdoodles,” she said, “because that’s all of my friends’ favorites. So every time I’m making a few trays of them I know I’m about to make like 20 people really happy. I think that we should be sharing more of them. Bake more cookies. Bring them to your neighbors. Bring them to your friends.”

Roan Brantley’s cookie hack

“Chill your dough for 24 hours. It makes a world of difference. A lot of people don’t really acknowledge quite how much of a difference it makes, but your cookie’s just going to have such a better texture if you chill it and wait the full day. I think it definitely gives everything a chance to blend a bit more, to meld those flavors together as well, along with letting the dough hydrate and that gluten give it that chew and hold it together nicely.”

A Cookie Recipe to Build Friendships On – Butterscotch and Potato Chip Big Cookies

This is a recipe adapted from one by Christina Tosi of Milk Bar.

150 grams (about 90 percent of a 7-ounce bag) of salt and pepper kettle chips, crushed into cornflake-sized pieces – so, eat a handful of chips, then pour the rest into a bowl and crush them lightly with your fist

1 cup (two sticks) butter

1¼ cups (247 g) sugar

2/3 cup (132 g) brown sugar

1 large egg

1 Tablespoon good scotch – I like Glenlivet

1¾ cups (210 g) all-purpose flour

½ teaspoon baking powder – this is a very small amount; these are going to be large, thin cookies

¼ teaspoon baking soda

1¼ teaspoons coarse salt

1¼ cups (125 g) mini marshmallows – about half a bag

2/3 cup (122 g) mini chocolate chips

10½ ounces (300 g) butterscotch hard candies

Break up the butterscotch candies. This will be the most tedious part of this recipe. After a lot of experimentation I’ve found that the most efficient way to do this is to lay five to 10 of the wrapped candies on your counter and tap each of them with something heavy — in my case the pestle from my largest mortar and pestle, which is the rough size and shape of a billy club. The idea here is to break each candy into three or four pieces, not to crush it to powder. Empty the pieces from their wrappers into a cereal-sized bowl. If you have a young but greedy child, offer to pay them one cent for each wrapper they empty. This will speed things along, and if they have the attention span to stick with it, it will set you back about three bucks.

Cream the butter and sugars together, then whip on high speed for several minutes, until the mixture is light and fluffy. These cookies are going to spread out very thin, so beating air into the dough will help equalize things.

Add the egg and the scotch, and whip on high speed for another few minutes. You will probably want to scrape down the sides of the bowl at some point during this process. These cookies are complicated enough; they don’t need the emotional bitterness of cookie dough that got stuck to the side of the bowl and felt left out.

Mix in the dry ingredients — the flour, baking powder, baking soda and salt. Start slowly, or they will puff out and cover you and your counter with flour, leaving you looking like a character from a classic Warner Bros. cartoon. You’re mixing this until it just barely comes together into a “shaggy” dough.

Mix in the butterscotch pieces, the marshmallows, the chocolate chips and the potato chip pieces. If you have a modest-sized mixer, the bowl may come alarmingly close to being completely full. Don’t panic. Mix things together as well as you can.

Form the dough into 2-inch balls and place on a baking sheet with parchment paper or a silicone mat, then flatten them slightly into small mutant hockey pucks. Cover them with plastic wrap and chill them for at least an hour.

(At this point, you might have some leftover debris in the bottom of your bowl that wasn’t doughy enough to form into balls. You can bake this at 350°F for about 10 minutes to make a crumbly topping for ice cream. You won’t be sorry.)

Place four or five cookie pucks on a baking sheet lined with parchment paper or a silicone mat, spread as far apart as possible — they will spread a great deal. Bake at 350°F for about 12 minutes. When you take them out of the oven, they will look like a mess. Don’t panic. Let them cool entirely before removing them from the pan. If, unlike me, you don’t own an unreasonable number of baking sheets, when the cookies have cooled for 10 minutes or so, gently slide the parchment paper onto a cool counter, and lay down a new piece of parchment on the baking sheet.

These cookies require a bit of effort to make the first time around, but they are totally worth it. They are outrageously thin, yet chunky; crispy along the edges, but bendy and chewy. The butterscotch is shockingly good but totally works as a baked good. Making these will become an event.

Mentioned spots offering a big cookie

The Bakeshop on Kelley Street (171 Kelley St., Manchester, 624-3500, thebakeshoponkelleystreet.com) is open Thursdays and Fridays from 7:30 a.m. to 2 p.m., Saturdays from 8 a.m. to 2 p.m., and Sundays from 9 a.m. to 1 p.m.

Bagel Alley (1 Eldridge St., Nashua, 882-9343) is open Monday through Friday from 6 a.m. to 3 p.m., Saturdays from 6 a.m. to 2 p.m., and Sundays from 6 a.m. to 1 p.m.

Lighthouse Local (21 Kilton Road, Bedford, 716-6983, lighthouse-local.com) is open Monday through Friday from 7 a.m. to 2 p.m. and weekends from 8 a.m. to 2 p.m.

Maggie’s Munchies (therealmaggiesmunchies.com) cookies are available online and at events.

Lickee’s & Chewy’s Candies & Creamery (53 Washington St., Dover, 343-1799, lickeesnchewys.com) is open Monday through Friday from 10 a.m. to 7 p.m., Saturdays 10 a.m. to 8 p.m., and Sundays 10 a.m. to 6 p.m. According to Owner Chris Guerrette, customers will soon be able to order the Ogre Chips 1,000 cookie from his new website, ogrechocolates.com.