Category: Featured Content

The bee’s knees

Era-evoking New Year’s Eve gala in Concord

A retro vibe will blend with entertainment spanning decades, as the Bank of New Hampshire stage is transformed into a splendorous Roaring Twenties-themed ballroom on New Year’s Eve. Performers, ranging from chorus girls on the main stage to a jazz combo with a Sinatra-styled lead singer mining the Great American Songbook in the upstairs lounge, will ring in 2023 with a sexy verve.

Though the evening will commence with “Puttin’ on the Ritz,” much of the ensuing soundscape will be familiar to those who attended a similar bash three years ago at the Concord venue, which back then had a Studio 54 disco theme. The same Boston DJ/VJ who performed that night will return, with a broad song palette accompanied by striking big-screen visuals.

“One of the reasons I have him is because he likes to play a wide range of music,” Boston event artist Beth McGurr, who’s curating the night, said by phone recently. “Some DJs only want to play hip-hop, or Top 40, or house. He likes to have fun with it, and pull out songs that maybe you haven’t heard in a long time, or that you wouldn’t really expect. Plus, a video DJ is harder to find than a regular DJ.”

Another centerpiece of the evening will be the Honey Taps, a New York City song-and-dance troupe that began in the ’80s. It includes members who often appear in Broadway shows when they’re not tapping away in flapper garb and doing songs like “Happy Feet” and “Anything Goes” with infectious energy. Their efforts are “interactive,” McGurr said. “They get the audience to participate and dance with them … get up on stage and dance there too.”

During the evening’s earlier hours, revelers will find sanctuary in the intimate, speakeasy-bedecked lounge overlooking downtown. The Page, Shontz & Rose Jazz Trio will play, with piano, upright bass and woodwinds backing vocalist Lenny Zarcone, who channels not only Ol’ Blue Eyes but Mel Torme, Tony Bennett and other crooners. “It will be a Rat Pack vibe up there,” McGurr said. The room is appointed with comfy chairs and couches to help boost the easygoing mood.

Along with music and dance, there will be an aerialist swinging from the ceiling in the center of Bank of NH Stage’s brick-lined main room, drag performers, a photo booth to capture memories, and party favors to accompany the celebratory midnight Champagne toast — which also will have a balloon drop and confetti blast. A few surprises are promised as well. “Expect the unexpected,” McGurr said. “There’s something around every corner.”

McGurr considered doing a Roaring Twenties night for her initial endeavor in Concord, in 2019. “I didn’t do it the first time…. I was trying to be different,” she said. “It was 2020 and everybody was doing that thing, [but] now, three years later, I’m doing a speakeasy. It’s just a great New Year’s theme; I think everybody loves to dress up and have fun with it.”

This New Year’s Eve party was slated to happen last year, but everyone caught Covid, performers and staff included. The pandemic hit McGurr hard, as the events her Interactive Nightlife company specializes in can’t translate to Zoom. She was also grounded from flying, making it doubly difficult for her. “What I love most in life are traveling and throwing parties, and neither one I could do for two years,” she said. “I was at the edge of going crazy.”

She returned to the Granite State with a Halloween party in October, and hopes this event will flow into a busy 2023, with more Concord soirees planned, spanning a range of themes. “I was really excited after the first New Year’s, because that was my first event up there and I had a momentum going … but then we took a two-year pause,” she said. “I find people are much more comfortable at parties now… everything seems to be pretty busy — knock on wood.”

The event offers two entry tiers, general admission and a VIP level with a pair of drink tickets and access to balcony seats. Attendees are encouraged to come in their favorite finery, whatever decade they choose to evoke. “It’s still that Studio 54-type vibe, where anything goes,” McGurr said. “Dress up, have fun with your style.”

Featured photo: Honey Taps. Courtesy photo.

Avatar: The Way of Water (PG-13)

Avatar: The Way of Water (PG-13)

James Cameron takes us on a three-hour-and-change trip back to the lush moon Pandora in the 13-years-in-the-making sequel Avatar: The Way of Water.

After some Jake Sully (Sam Worthington) narration flipping us through the years since the first movie (when Sully, a human Marine, eventually got, er, uploaded into the big blue body of the Na’vi, Pandora’s pre-existing humanoid population uncomfortably rendered with a bunch of “noble people of the land”-type tropes), we pick up on the action a “Jake and Neytiri (Zoe Saldana) have four kids, some of whom are teenagers” amount of time later. A “new” star appears in the sky — a sign that the sky people, a.k.a. damn dirty humans, have returned. This time, the humans start their visit by burning to bare dirt a city-sized patch of land and then building a heavily fortified operations base.

A year later, a new batch of avatar-like Na’vi hybrids shows up — only these don’t have human operators in a pod somewhere. These soldiers are Recombinants — basically Na’vi clones with human memories, emotions and crappy personalities uploaded to their brains. These special soldiers, who are physically Na’vi but styled to look like Marines (why?), are meant to help keep the, sigh, insurgent hostiles on Pandora at bay while the re-established human colony expands to make Pandora a new home for humanity. But they (we) are achieving this by aggressively paving over all the greenery, strip mining again I guess and now, whaling. I get that we, as a species, are crummy at not repeating our mistakes but come on. Also, somehow this whole operation seems to be run by the U.S. Marines?

Anyway, the gist is that Colonel Quaritch (Stephen Lang), the bad guy of the first movie, is back, despite being dead, this time in a Na’vi body. Because Jake and his tribe have been attacking the new human supply lines, Quaritch and his Recombinant crew are sent to hunt down Jake Sully. After Quaritch very nearly kills Jake’s kids, Jake decides to take his family and leave their forest tribe to find a new place — somewhere they can just disappear and not put others in danger.

The kids don’t love this plan. Oldest son Neteyam (Jamie Flatters) wants to stay in his homeland but gets with the program to please his dad. Lo’ak (Britain Dalton), their second-oldest son, is sullen about everything and mopes about being an outsider. Kiri, whose name I thought was Kitty the whole movie, is their adopted teen-ish daughter; she is the half-Na’vi child of Sigourney Weaver’s character’s avatar from the first movie (somehow?), voiced by Weaver here. She is kind of an “I can feel the spirit of the planet” type, almost to the point of having superpowers. Like, they talk a lot about the biological connection between all living things on Pandora but Kiri is portrayed as almost being able to Use the Force. Also, she has a close relationship with Spider (Jack Champion), a human who was orphaned by the first human colony and has been raised by the human scientists and the Na’vi Sully family. Also, there’s Tuk (Trinity Jo-Li Bliss), the Sullys’ youngest daughter, who just seems to tag along on adventures and get captured.

The family winds up in a village on an island with people who live by the sea — with turquoise-colored skin and swimming-friendly tails and just enough visuals borrowed from Pacific Island cultures to make this all uncomfortable, especially since the wife of the chief is played (or voiced or whatever we’re calling all of these essentially animated performances) by Kate Winslet.

As you might imagine, this village is a little wary of the family that shows up essentially saying “we’re escaping death and destruction at the hands of the human military industrial complex; is it cool if we kick it with you for a bit? They probably won’t know we’re here in your very flammable village.”

Other stuff in this 192-minute movie: Spider gets a whole storyline about his difficult lineage. Lo’ak — giving strong Edith from Downton Abbey’s vibes — is bummed about how much his dad rags on him and he also makes friends with an outcast whale. (I know, the animals aren’t Earth whales but they’re basically whales and they’re the creatures being hunted for some tiny gland that stops aging in humans.) Edie Falco plays a human general. But even with all the stuff this movie crams in, it still could have shaved a good 50 minutes off, at least, and not lost anything.

But length isn’t the movie’s only problem.

The Way of Water lacks coherent character arcs and seems to change course or sort of forget character motivations.

The whole “natives and colonists” thing and its accompanying ickiness from the first movie is still there in this movie, along with, not misogyny exactly, but some patronizing stuff with the female characters. I thought “ugh, movie” a lot — which I think is the result of the characters generally being so one dimensional.

There is way too much repetition, both of stuff that happened in the first movie and of stuff that happened an hour earlier in this movie.

At times, The Way of Water feels a little “James Cameron’s greatest hits”-y with a sequence that feels very Titanic and some elements that made me think of Terminator 2.

So what’s to like?

The visuals, not all of the visuals, but many of the visuals are very good. (I saw a 2D version of the movie.) Scenes of discovering the ocean and island worlds are, sure, long but they are also often very beautiful. The Way of Water hasn’t completely solved the problem of how to make underwater, blue-lit stuff look dazzling but it maybe does a better job with underwater than any live-action/photorealistic movie before. (Colors and faces pop more than in, say, Black Panther: Wakanda Forever, where I felt like a lot of the cool visuals of the underwater kingdom got lost in the watery haze of it all.) Underwater fights are still a blur of whatever but the water does add some fun elements to the choreography of the fights and what happens in the battles.

Jermaine Clement has a small role as a human scientist and in the final battle gets a dumb but fun line. It stuck out just enough to make me wish there was more of that sort of goofiness.

Ultimately, Avatar: The Way of Water is fine, a perfectly acceptable thing to watch if you’re looking to kill three hours on something that will only medium annoy you and offers some pretty things to look at. If you, a person who pandemic splurged on a nice home viewing setup, want to wait to watch it until you can do so cuddled up on the couch, I think that’s fine too. B-

Rated PG-13 for intense epic battle sequences and warfare, sensuality, language and some smoking, according to the MPA on filmratings.com. Directed by James Cameron with a screenplay by James Cameron & Rick Jaffa & Amanda Silver, Avatar: The Way of the Water is THREE HOURS AND 12 MINUTES OF THIS YOUR ONE LIFE ON EARTH LONG and is distributed in theaters by 20th Century Studios.

Featured photo: Avatar: The Way of Water

New Year’s eats

Get ready to welcome 2023 at a local restaurant or bar

Ring in 2023 with a special multi-course meal or a midnight Champagne toast at one of these New Hampshire restaurants, bars and function centers. Reservations are filling up fast for many — be sure to contact each establishment directly for the most up-to-date details on availability.

• 815 Cocktails & Provisions (815 Elm St., Manchester, 782-8086, 815nh.com) will hold a special ’80s prom-themed New Year’s Eve party on Saturday, Dec. 31, at 8 p.m., with dancing, contests, hors d’oeuvres, unlimited photo booth use and a featured open bar menu. Tickets are $120 per person and can be purchased in advance online.

• Averill House Vineyard (21 Averill Road, Brookline, 244-3165, averillhousevineyard.com) will hold a special Brazilian New Year’s Eve dinner and wine pairing on Saturday, Dec. 31, at 6:30 p.m. In addition to a pre-set five-course meal with wine pairings, the evening will include a dessert wine to ring in the new year, and a 9 p.m. countdown (midnight Brazilian time). Tickets are $89 per person and reservations are being accepted online now.

• Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will hold a special four-course prix fixe New Year’s Eve dinner on Saturday, Dec. 31, with seatings from 5 to 9:30 p.m. The meal will include your choice of an appetizer (Dunk’s mushroom toast, Wagyu beef carpaccio, New Hampshire cheese board, broiled Cape Cod oysters, kabocha squash and ricotta agnolotti or lobster bisque); a salad (baby red oak or mache and watercress salad); an entree (grilled filet mignon, smoked New Bedford sea scallops, herb-marinated Australian grass-fed lamb rack, pan-roasted Arctic char, cornbread-crusted Icelandic cod loin, Long Island duck breast or maple-roasted delicata squash); and a dessert (bananas Foster bread pudding, peach bellini sorbet, pistachio cake, chocolate turtle torte or hot chocolate baked Alaska). The cost is $95 per person, and the Inn’s igloos can also be reserved on New Year’s Eve with a $150 rental fee, a $400 food and beverage minimum and a bottle of Champagne included. Additionally, the Inn’s Trattoria Fondi will be open for breakfast from 8:30 to 11 a.m. and for dinner from 11:30 a.m. to 1 a.m. on New Year’s Eve. On Sunday, Jan. 1, the Inn’s dining room will be open for brunch from 9 a.m. to 2 p.m., while Trattoria Fondi will be open for breakfast from 8 to 10:30 a.m., and for lunch and dinner from 4 to 9 p.m.

• Bistro 603 (345 Amherst St., Nashua, 722-6362, bistro603nashua.com) will open for brunch at 10 a.m. on Saturday, Dec. 31, with dinner service starting at 3 p.m. that will include a special features menu and — later on — a DJ and a complimentary Champagne toast at midnight.

• Buckley’s Great Steaks (438 Daniel Webster Hwy., Merrimack, 424-0995, buckleysgreatsteaks.com) will be open on Saturday, Dec. 31, from 4 to 9 p.m., serving its regular dinner menu in addition to some seasonal specials, like seared scallops, line-caught Atlantic halibut and 24-ounce grilled porterhouse steak. Reservations are being accepted online now.

• Cask & Vine (1 E. Broadway, Derry, 965-3454, cask.life) will hold its 10th anniversary celebration on Saturday, Dec. 31, at 5 p.m., which will have an “apocalypse” theme. Guests are invited to dress as either a “survivor” or a “zombie,” and the evening will include a Champagne toast at midnight to ring in the new year. A $50 deposit is required per attendee, which will then be applied to your check at the end of the night.

• Castleton Banquet and Conference Center (58 Enterprise Road, Windham, 898-6300, castletonbcc.com) is hosting a special New Year’s Eve party on Saturday, Dec. 31, at 7 p.m., which is being organized by East Coast Entertainment. In addition to a cash bar, attendees will be treated to a three-course meal featuring a mixed garden salad with dinner rolls, petite filet mignon duet with lemon caper chicken and dessert. Also included will be a DJ and a 50/50 raffle. Tickets are $225 per person (event is 21+ only).

• CJ’s Great West Grill (782 S. Willow St., Manchester, 627-8600, cjsgreatwestgrill.com) will be open until 10 p.m. on New Year’s Eve (Saturday, Dec. 31).

• Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) will hold a special six-course sparkling wine dinner for New Year’s Eve, happening on Saturday, Dec. 31, from 7 to 10:30 p.m. The meal will include nut and wild mushroom foie gras, New Hampshire oysters two ways, cassoulet with flageolet beans, duck confit, mushrooms and andouille sausage, your choice of an entree (petite tournedos with lobster tail, Moroccan spiced rack of lamb or pan-seared cod), a “white winter festival” dessert featuring a coconut cup with white chocolate gelato, crisp meringue, lavender snow and a gold leaf, and a plate of mignardises as the last course, served with coffee, tea or espresso. The cost is $150 per person, and overnight guests also have the option to attend a Champagne brunch the following morning.

• Copper Door Restaurant (15 Leavy Drive, Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) will serve a special prix fixe dinner menu for New Year’s Eve on Saturday, Dec. 31, beginning at 4 p.m. at both locations. Dinners feature your choice of two-course, three-course or four-course meals, with options like truffled risotto, crispy Tuscan meatballs, shrimp bisque, butternut-apple salad, grilled filet oscar, sesame-crusted tuna, crispy duck confit, truffled mushroom ravioli, caramel apple pie, sugar cookie cupcake and chocolate hazelnut cheesecake. The cost is $74 per person for a two-course meal, $84 for a three-course meal and $94 for a four-course meal. Reservations are highly recommended.

• Cotton (75 Arms St., Manchester, 622-5488, cottonfood.com) will serve dinner on Saturday, Dec. 31, from 4 to 8:30 p.m., featuring its regular menu with some specials. Reservations are encouraged.

• CR’s The Restaurant (287 Exeter Road, Hampton, 929-7972, crstherestaurant.com) will be open for dinner on New Year’s Eve (Saturday, Dec. 31) from 5 to 9:30 p.m., featuring an a la carte with holiday specials and its most popular regular items. Live music will also be featured from 5 to 10 p.m. Reservations are required.

• The Derryfield Restaurant (625 Mammoth Road, Manchester, 623-2880, thederryfield.com) will hold a New Year’s Eve party on Saturday, Dec. 31, at 9 p.m., featuring live music by the Chad LaMarsh band. Tickets are $25.

• Firefly American Bistro & Bar (22 Concord St., Manchester, 935-9740, fireflynh.com) will be open for brunch from 10 a.m. to 3 p.m., and for dinner from 4 to 10 p.m. on Saturday, Dec. 31. On Sunday, Jan. 1, Firefly will be open for brunch from 10 a.m. to 3 p.m., and for dinner from 4 to 8 p.m.

• Flannel Tavern (345 Suncook Valley Road, Chichester, 406-1196, flanneltavern.com) will host a special Rocking New Year’s Eve celebration all day long on Saturday, Dec. 31, from noon to 9 p.m., featuring food and drink specials and a full schedule of live local music acts.

• The Foundry Restaurant (50 Commercial St., Manchester, 836-1925, foundrynh.com) will be open on Saturday, Dec. 31, from 4 to 10 p.m., serving its regular dinner menu with some specials. On Sunday, Jan. 1, The Foundry will be open from 10 a.m. to 2 p.m. for brunch only.

• Gauchos Churrascaria Brazilian Steakhouse (62 Lowell St., Manchester, 669-9460, gauchosbraziliansteakhouse.com) will serve dinner on Saturday, Dec. 31, from 4 to 8:30 p.m. Reservations are highly recommended.

• Giorgio’s Ristorante & Bar (270 Granite St., Manchester, 232-3323; 707 Milford Road, Merrimack, 883-7333; 524 Nashua St., Milford, 673-3939; giorgios.com) is open regular hours on Saturday, Dec. 31, at all three locations.

• Granite Restaurant & Bar (The Centennial Hotel, 96 Pleasant St., Concord, 227-9005, graniterestaurant.com) will be open regular hours on Saturday, Dec. 31, from 5 to 9 p.m. (and until 10 p.m. at the bar), serving their regular dinner menu with some specials.

• Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) will serve a special multi-course dinner for New Year’s Eve on Saturday, Dec. 31, with four seatings, at 5, 6, 7 and 8 p.m. Courses will include vichyssoise, scallop crudo, lobster and truffle ravioli, grilled rib-eye and hazelnut cake. The cost is $125 per person and optional wine pairings are also available for an additional $25 fee. Each dinner also includes a celebratory glass of bubbles. Reservations with a non-refundable $50 deposit are required.

• Hanover Street Chophouse (149 Hanover St., Manchester, 644-2467, hanoverstreetchophouse.com) will be open on Saturday, Dec. 31, from 5 to 9 p.m., serving a special prix fixe five-course dinner menu. The cost is $105 per person and reservations are required.

• LaBelle Winery (14 Route 111, Derry, 672-9898, labellewinery.com) will hold a special Swinging Big Band New Year’s Eve dinner on Saturday, Dec. 31, from 6 to 10:30 p.m. The event will include a three-course plated dinner and a performance by the Freese Brothers Big Band in LaBelle’s vineyard ballroom. Enjoy a winter kale salad, your choice of an entree (New York strip steak or roasted vegetable cannelloni) and a trio of profiterole for dessert. Tickets are $100 per person and include the dinner, a wine pouring, the band performance and admission to LaBelle Lights after the show.

• Los Reyes Street Tacos and More (127 Rockingham Road, Derry, 845-8327, losreyesstreettacos.com) will be open on Saturday, Dec. 31, from 11:30 a.m. to 7:30 p.m.

• Martingale Wharf Restaurant & Bar (99 Bow St., Suite W, Portsmouth, 431-0901, martingalewharf.com) will hold a special First Night event on Saturday, Dec. 31, at 9 p.m., featuring food and cocktails, ice bars and ice sculptures by Jeff Day, a DJ and more.

• Mile Away Restaurant (52 Federal Hill Road, Milford, 673-3904, mileawayrestaurantnh.com) will serve a multi-course meal for New Year’s Eve on Saturday, Dec. 31, featuring your choice of an appetizer (seafood chowder, Swedish meatballs or fruit with sorbet, or you can substitute shrimp cocktail or escargots); a salad (Caesar salad or garden salad with blue cheese, house ranch, raspberry vinaigrette or balsamic dressing); an entree (sliced roast tenderloin of beef, grilled duck breast, chicken Wellington, scallops and lobster ravioli, roasted stuffed acorn squash, baked stuffed jumbo shrimp or baked stuffed scrod — all entrees come with your choice of garlic mashed potatoes, Swiss potato or rice, and your choice of butternut squash, pickled beets or applesauce); and a dessert (chocolate mousse cake, flourless chocolate cake, bourbon bread pudding, cheesecake or lemon mascarpone cake). The cost is $55 per person and entree orders are required with all reservations.

• MT’s Local Kitchen & Wine Bar (212 Main St., Nashua, 595-9334, mtslocal.com) will be open on Saturday, Dec. 31, from 4 to 9 p.m., serving its regular dinner menu in addition to some seasonal specials, like oyster Rockefeller, lamb shank and grilled rib-eye. Reservations are being accepted online now.

• New England’s Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, taphousenh.com) will be open from Saturday, Dec. 31, from 11:30 a.m. to 10 p.m., and on Sunday, Jan. 1, from 11:30 a.m. to 9 p.m.

• New Hampshire Pizza Co. (76 N. Main St., Concord, 333-2125, newhampshirepizzaco.com) will be open on Saturday, Dec. 31, from noon to 10 p.m. and on Sunday, Jan. 1, from 11 a.m. to 2 p.m., for brunch.

• The Peddler’s Daughter (48 Main St., Nashua, 821-7535, thepeddlersdaughter.com) will offer various appetizer and entree specials on New Year’s Eve, like shrimp and corn bisque, baked stuffed shrimp, ginger pork gyozas, prime rib with potatoes and green beans, chicken roulade stuffed with spinach and goat cheese over whipped potatoes with pan sauce, and spicy orange glazed salmon over sauteed vegetables. There will also be live music from the band Take 4 and a Champagne toast at midnight.

• Piccola Italia Ristorante (815 Elm St., Manchester, 606-5100, piccolaitalianh.com) will serve dinner on Saturday, Dec. 31, from 4 to 9 p.m.

• Portsmouth Gas Light Co. (64 Market St., Portsmouth, 430-8582, portsmouthgaslight.com) will hold a special “Once Upon a Time in Hollywood” New Year’s Eve celebration on Saturday, Dec. 31, starting at 8 p.m., featuring passed hors d’oeuvres, a brick oven craft pizza buffet and a Champagne toast at midnight. Tickets start at $75 general admission.

• Raleigh Wine Bar + Eatery (67 State St., Portsmouth, 427-8459, raleighwinebar.com) will serve a special four-course New Year’s Eve dinner on Saturday, Dec. 31, with optional wine pairings. Two seatings are available, at 6 or 9 p.m. Featured items to choose from will include roasted cabbage, oysters with caviar and Champagne, coal-roasted venison, roasted sirloin, chocolate torte and chestnut brown butter cake. The cost is $120 per person with a Champagne toast (additional $50 if wine pairings are included). Reservations require a $25 deposit per person.

• The Republic of Campo (969 Elm St., Manchester, 666-3723, republiccafe.com and campoenoteca.com) is scheduled to hold its final day of service on Saturday, Dec. 31, from noon to 9:30 p.m., before owners Edward Aloise and Claudia Rippee prepare to put the restaurants up for sale.

• Saddle Up Saloon (92 Route 125, Kingston, 347-1313, saddleupsaloonnh.com) will host a special New Year’s Eve party on Saturday, Dec. 31. Dinner will be served at 6 p.m., featuring your choice of prime rib, half-roasted chicken or baked haddock (each entree also comes with mashed potatoes and veggies). Local party cover band Casual Gravity will then perform from 8:30 p.m. to 12:30 a.m. The cost is $60 per person and also includes a Champagne toast at midnight, followed by a pizza buffet.

• Sea Dog Brewing Co. (9 Water St., Exeter, 793-5116, seadogbrewing.com) is celebrating New Year’s Eve on Saturday, Dec. 31, from 9:30 p.m. to midnight, with various hors d’oeuvres and a complimentary Champagne toast at midnight.

• The Shaskeen Irish Pub and Restaurant (909 Elm St., Manchester, 625-0246, shaskeenirishpub.com) will host a special New Year’s Eve party on Saturday, Dec. 31, featuring a food buffet from 8 to 10 p.m., a midnight Champagne toast, and music by Chris Bennett, a.k.a. DJ Myth. The cost is $60 per person.

• The Side Bar (845 Lafayette Road, Hampton, 601-6311, thesidebarnh.com) will hold a special New Year’s Eve party on Saturday, Dec. 31, at 9 p.m., featuring a complimentary pizza and appetizer buffet, drink specials and live entertainment from DJ CHN all night long, and a Champagne toast at midnight. Tickets are $25 in advance via Eventbrite and $30 at the door.

• Surf Restaurant (207 Main St., Nashua, 595-9293; 99 Bow St., Portsmouth, 334-9855; surfseafood.com) will be open on Saturday, Dec. 31, from 4 to 9 p.m. at its Nashua location and from 11 a.m. to 9 p.m. at its Portsmouth location, serving its regular dinner menus in addition to some seasonal specials, like smokey tomato bisque, crispy calamari and Alaskan king crab futomaki, grilled rib-eye and scallop surf and turf, and pan-seared halibut. Reservations are being accepted online now for any size party.

• T-Bones Great American Eatery (25 S. River Road, Bedford, 641-6100; 404 S. Main St., Concord, 715-1999; 39 Crystal Ave., Derry, 434-3200; 77 Lowell Road, Hudson, 882-6677; 1182 Union Ave., Laconia, 528-7800; 311 S. Broadway, Salem, 893-3444; t-bones.com) will be open on Saturday, Dec. 31, until 10 p.m., at all of its locations.

• The Village Trestle (25 Main St., Goffstown, 497-8230, villagetrestle.com) will host a special “New Year’s Bash” on Saturday, Dec. 31, at 7 p.m., featuring food and drink specials, party favors, live music by the Bob Pratte Band and a Champagne toast at midnight. No cover charge is required for admission.

• The Wild Rose Restaurant (Stonehurst Manor, 3351 White Mountains Hwy., North Conway, 356-3113, thewildroserestaurant.com) will hold a special four-course New Year’s Eve dinner on Saturday, Dec. 31, with two seatings at 6 or 9 p.m. The dinner includes your choice of an appetizer (scallops wrapped in bacon, shrimp cocktail, Jonah crab cakes, pumpkin ravioli or crab and lobster bisque); a Caesar salad; an entree (pit smoked and aged prime rib of beef, lobster ravioli, filet of cod with a lobster cream sauce, grilled New York strip steak, half-roasted duck, shrimp, scallops, lobster and Jonah crab meat in a garlic basil Parmesan cream sauce, or grilled rack of lamb); and a dessert (blueberry cheesecake, flourless double dark chocolate torte, chef-made caramel pecan ice cream or vanilla creme brulee). The cost is $88 per person and also includes coffee and tea.

Featured photo: Courtesy photo.

Let there be light

A look at light shows across southern New Hampshire

By Katelyn Sahagian

[email protected]

There’s something magical about the twinkling of holiday lights that puts people in a festive spirit. While many lights are in residential neighborhoods, some places, like LaBelle Winery, are doing more for the season.

LaBelle has upped its lightshow this year, said Michelle Thornton, the media director at LaBelle. LaBelle Lights, which is in its second year, has grown to three times the original size, and has many brand-new displays.

“This year has really exploded,” said Thornton. “There’s half a million lights and a hundred displays. It’s really magical.”

Some things have stayed the same from last year, like the exit ornament and tunnel of lights, but overall, the show has grown in every way.

The biggest difference is that the LaBelle staff designed and built the light show themselves this year, which led the team to be more adventurous, said Thornton. New additions to the light show include Santa’s sleigh lit up for the holidays, oversized iron sculpted flowers in a larger-than-life garden, and a chandelier bridge.

“When we planned, we had children in mind,” Thornton said. “We asked, ‘What would you like to see as a child?’ but we still wanted to create some awe for adults, too.”

Another change that LaBelle has implemented are “selfie stations” Thornton said. The map of LaBelle Lights will show an icon of a phone, marking it as a prime spot to take a good pic. Thornton said that the response has been overwhelming, seeing LaBelle get tagged in dozens of social media posts each week.

One surprise from these selfie stations is seeing how many people are getting engaged at the exit ornament this year. Thornton said that she’ll open the winery’s social media accounts and be thrilled to see someone else’s engagement photos.

“The way [the exit ornament]’s lit, I think of Cinderella’s pumpkin,” said Thornton. “It is lit so beautifully, it’s like it’s become the unofficial proposal spot of New Hampshire’s winter.”

While LaBelle is a beautiful light show, sometimes it can be too cold to walk around outside. That’s why parks and recreation departments in towns across New Hampshire have teamed up to create a warmer environment for light shows.

The Tour of Lights is a list of houses with holiday displays from Salem to Amherst. The show was started by Merrimack’s park and recreation department and has more contributing homes this year than ever before, said Matthew Casparius, one of the organizers in the department.

“It’s crazy,” Casparius said. “Facebook has been blowing up as people like, share and comment. By Saturday I had a dozen people who had directly contacted me to ask how to get on the list.”

While there’s no guarantee that houses will keep lights up past Christmas, Casparius said that there’s a good chance that they will stay up until the new year.

Casparius said the department used Mapquest to navigate a way through the towns to hit up as many lights as possible.

“It’s a nice collection, and a free option to get people out there to check out the lights,” Casparius said.

Lights galore

Here’s a list of light shows open through the holidays across southern New Hampshire. Email [email protected] if there are any holiday light shows missing.

Daly Family Festival of Lights
Where: 51 Pond Lane, Fremont
When: Daily, 4:30 to 9 p.m.
Visit: facebook.com/Dalyfamilyfestivaloflights

Encore of Lights
Where: Charmingfare Farm, 774 High St., Candia
When: Dec. 28 through Dec. 31, 4:30 to 6:30 p.m.
Price: Sleigh rides start at $199
Visit: visitthefarm.com

Gift of Lights
Where: New Hampshire Motor Speedway, 1122 Route 106 North, Loudon
When: Thursday, Dec. 22, through Monday, Dec. 26, 4:30 to 10 p.m.; Tuesday, Dec. 27, through Thursday, Dec. 29, and Sunday, Jan. 1, 4:30 to 9 p.m.; Friday, Dec. 30, and Saturday, Dec. 31, 4:30 to 10 p.m.
Price: $35 per car; $60 per bus, limousine or RV
Visit: nhms.com

Hudson Christmas
Where: 75 Pelham Road, Hudson
When: Daily, 4:30 to 9 p.m.
Visit: facebook.com/hudsonnhchristmas

LaBelle Lights
Where: LaBelle Winery, 14 Route 111, Derry
When: Wednesday through Sunday, until Jan. 15, 4:30 to 9 p.m.
Price: $16 for teens and adults, $10 for seniors older than 65, $8 for children ages 4 to 12, free for children younger than 4.
Visit: labellewinery.com

New England Animated Lights
For a complete list of houses with animated light shows in New Hampshire and beyond, visit https://tinyurl.com/yhx933mj

Southern New Hampshire Tour of Lights
Visit merrimackparksandrec.org for the complete list of locations.

Featured photo: LaBelle Lights. Courtesy photo.

Sugar & Stripes

Local confectioners discuss candy cane creation

Christmas may be days away, but at Nelson’s Candy in Wilton, it’s not uncommon for the unmistakable scent of peppermint to fill the air as early as October — a sign that candy cane season has begun.

“The minute they know we have them … people will ask,” owner Nancy Feraco said of Nelson’s candy canes. “We do wait to hang them up until about a week or two before Thanksgiving, but people will ask for them, and we’ll run in the other room and get them, and sell them that way.”

Feraco took over the shop in early 2019 for the late Doug Nelson, continuing his decades-long legacy in town of chocolate and candymaking. Chief among their products during the holiday season are the candy canes — made the old-fashioned way, of course, using large kettles of boiling water and a taffy puller.

“The candy cane recipe goes way back,” said Philip LaVergne, one of Nelson’s candymakers. “Doug rarely used a thermometer. Everything was all by feel. … But when it came to the candy canes, he would use one because it’s a little bit more specific.”

Indeed, the practice of making these beloved peppermint canes by hand is about as traditional as it gets in the candymaking world. It requires a distinct level of precision — not to mention consistent manpower for all the quick cutting, rolling and shaping due to the short window of time before the candy hardens — to craft them from start to finish, making the final product that much more special.

“It’s not a difficult process to learn. It is pretty straightforward but there’s a lot of scientific stuff behind it,” said Emily Lewis, production manager of Van Otis Chocolates, which, in the past, has held public candy cane making demonstrations as fundraisers for Easterseals New Hampshire. While the demonstrations have been put on hold due to the pandemic, Van Otis does carry an assortment of seasonal items during the holidays, including peppermint cream and candy cane Swiss fudge, or dark and white chocolate Swiss fudge blended with candy cane pieces.

Up in the Weirs Beach area of Laconia, Kellerhaus is another New Hampshire shop known for making its own candy canes by hand. Owner Daryl Dawson said they always make sure to get their first batch done just in time for their annual holiday event in late November.

“We’re not in a temperature-controlled facility … and so we need it to be a cool temperature and low humidity in order for the candy to harden correctly,” Dawson said, “and that’s usually around [the] end of October, beginning of November for our candy canes and also our ribbon candy.”

Granite State Candy Shoppe, with stores in Concord and Manchester, also offers handcrafted candy canes — they’re available individually as is, or dipped in white or dark chocolate. The shop also offers white and dark chocolate-layered peppermint bark and candy cane cocoa bombs, featuring a combination of dark chocolate and their homemade candy cane pieces.

From the traditional red and white peppermint cane to those in an assortment of crazy colors and flavors, we take a deep dive into how local candy experts make the magic happen and explore the folklore and claims of origin behind the candy cane as a uniquely Christmastime treat.

Ribbon candy
Like candy canes, ribbon candy is perhaps associated with the Christmas season more than any other time of the year. Kellerhaus in Laconia, in business since 1906, is known for being one of the few shops in the Granite State that regularly makes its own ribbon candy. They usually start making it around November in tandem with the candy canes, according to owner Daryl Dawson.
“A candy cane is really solid, but the ribbon candy we’ll pull into really thin strips,” Dawson said. “A lot of people think of ribbon candy as what they’ll see in the grocery store and it’s very thick. Ours is very thin, so thin that it’s almost one of those Listerine strips. It sort of will just melt in your mouth. … You won’t be chewing on it or having to suck on it for very long.”
For flavors, Dawson said they offer two different boxes — one is a traditional box holding cinnamon, wintergreen, peppermint, molasses and chocolate, while the other is an old-fashioned box with flavors like licorice, clove, spearmint, root beer and vanilla.
Nellson Perry, a candymaker who joined the staff of Nelson’s Candy in downtown Wilton back in March, has a mostly hard candy background — including candy canes and ribbon candy. Owner Nancy Feraco said they’ve made a few types of ribbon candy so far and hope to start experimenting with more soon. They have also been playing around with small hard candy pieces featuring drawn festive imagery in the center, like snowflakes and Santa Claus faces.

Getting hooked

Depending on their size, LaVergne said Nelson’s can usually produce around 150 individual candy canes or slightly more per batch, while at Kellerhaus, Dawson said that number tends to be between 75 and 100 due to its larger, nearly foot-long canes. The process starts by cooking a mixture mostly made up of sugar and water together until it reaches a temperature of just about 300 degrees.

red and green striped candy canes on sheet, seen from above
Photo courtesy of Nelson’s Candy in Wilton.

“Once it hits the 300 degree mark, we pour that mixture out onto a stainless steel table that is heated with water to prevent the candy from breaking,” Dawson said. “When it’s poured onto the table, it’s completely clear. You can almost see through it into the table and we let it cool and add flavoring and color. … When it’s really hot it comes out in pools on the table, and you have to block it from kind of flowing off of the table, it’s so liquidy.”

When the sugar mixture cools enough and reaches a malleable, plastic-like state, that’s when it can be taken over to a taffy puller.

“They are like big coat hooks, basically,” Lewis said. “You have to wear gloves because it’s still very hot at that point, probably at around 250 degrees, and so some of us will wear multiple layers of gloves. … You rapidly flip it over the hook and pull it down and flip it over the hook and pull it down again, and that incorporation of air is actually going to make your candy cane turn white.”

Dawson said this process of turning the mixture from a clear color to a solid white only takes about five minutes.

“It’s really remarkable to see that happen,” he said. “[Pulling it] not only helps to cool it, but it also makes it a little bit more pliable and easier to work with. … We’ll also pull the red of the candy cane stripe until it’s nice and shiny looking.”

From there, the mixture — also known as a loaf — is moved to a table to be rolled, extruded and cut into individual pieces. Candymakers will use a sharp knife or a pair of shears to carefully section pieces off.

“You make a big log out of the white in the center, and then you put the stripes you added flavoring in on the side to create a design,” Lewis said. “You pull it into almost like a rope shape, and then cut your desired length and then shape them and pass them on. It sets really quickly on the table. I mean, once it gets removed from any kind of heat, it’ll set within maybe 30 seconds to a minute. So you can’t really play around with it too much or you’ll start cracking it.”

The final step, Dawson said, involves gently bending the top of each rolled up piece to create that signature hook-like shape of the candy cane.

As they reach the end of a batch, LaVergne noted, sometimes the stripes won’t always line up just right, or there won’t be enough left to create a full-sized candy cane. Those pieces are set aside to be used on other items like Nelson’s peppermint bark.

“[The candy cane pieces] are all mixed into the dark chocolate layer and the white chocolate layer, and then we sprinkle more of them on top,” he said.

Fun with flavors

Who says candy canes have to just be red and white and peppermint-flavored? In March of this year, Peterborough native Nellson Perry joined the staff of Nelson’s — Feraco likes to joke that they named the shop after him — bringing with him an extensive background in hard candy making from his time in the Los Angeles area.

“Nellson actually showed us another methodology of flavoring [candy canes] in the kettle,” LaVergne said, “because before, we used to flavor it on the hook. This way, it’s more specific, more precise and it’s the same exact flavor every time. … The other thing was that before, the stripes didn’t get flavor, because we cut off that piece of candy before they brought it to the hook. So now everything’s got flavor, and you’re going to get a better product out of it.”

The changed step of adding the flavoring into the kettle has also afforded them the opportunity to more readily experiment with different types of candy canes. Peppermint remains the tried and true favorite, but Nelson’s has also been known to make orange candy canes, blue raspberry candy canes, root beer candy canes and even anise candy canes for those who like the taste of black licorice. They made an orange candy cane with black stripes during the Halloween season, and recently Perry combined green apple, pineapple and orange flavors to create a fruit punch candy cane. Other unique flavor combinations have included a “chocolate-filled” candy cane, the inside of which Feraco equated to the chewiness of a Tootsie Roll.

“We took the candy loaf and flattened it out first, and then we put a big tube of chocolate taffy in there and then sealed it up,” LaVergne said.

At Kellerhaus, Dawson said they’ll always roll out peppermint and wintergreen candy canes, along with a third flavor that’s typically switched up every season.

“The peppermint is your typical red and white candy cane, and then the wintergreen is green and white,” he said. “Wintergreen is kind of like if you think about a wintergreen gum. It’s a little bit sharper and not as minty as the peppermint. … Everybody’s got different tastes of what they like; it just depends on the person. But the peppermint is definitely the top seller for us.”

As for that third flavor, this year it’s a blue and pink-colored cotton candy-flavored cane. But Dawson added that, oftentimes, the sky’s the limit with what they can come up with.

“We’ve done gingerbread, grape, orange, sour apple … [and] some of them actually do really well,” he said. “We usually like to let some of our newer employees decide on the flavor to do.”

An age-old tradition

There is much folklore surrounding the origin of candy canes and their significance at Christmastime. According to The Oxford Companion to Sugar and Sweets, an encyclopedia edited by Darra Goldstein and published by Oxford University Press, a common story comes from the German city of Cologne, around the year 1670.

drawer on legs, displaying candy canes for sale in shop
Photo courtesy of Kellerhaus in Laconia.

Hard candy sticks were a popular confection in Germany during the 17th century. Goldstein writes that a choirmaster of Cologne Cathedral, in his attempt to quiet children during holiday church services, consulted with a local candymaker. He ended up asking him to make a special version of a hard candy stick — one with a hook on the end, to resemble a shepherd’s crook.

Of course, there’s also the customary suggestion that, because a candy cane turned upside down resembles the letter “J,” it’s symbolic of Jesus Christ. Goldstein goes on to write that other theologians have suggested the white color of candy canes to be reflective of purity.

Prior to World War I, candy canes were manufactured by hand just about everywhere in the world. That began to change, Goldstein writes, around the early 1920s when the Bunte Brothers of Chicago applied for a patent for a machine that would manufacture them.

Considering the fact that candy canes have been mass-produced by machine now for roughly an entire century, it’s rather remarkable to see local shops like Nelson’s Candy — which, in its own right, has been in business since 1914, dating back to its days in Lowell, Mass. — take the time to continue to make them the old-fashioned way today.

Inside the Wilton shop is a framed black-and-white photograph of Doug Nelson’s grandmother and other family members and employees. Above them is a large chandelier-style structure with homemade candy canes hanging from it.

“As a child, Doug started making candy for her, and he made it all his life,” Feraco said. “In the 1980s, she sold [her shop] and she had all the grandchildren come in and take whatever they wanted for equipment. And so Doug took the taffy machines, he took the kettles and a few other things. … He moved here [to Wilton] in the early ’90s.”

Where to get your candy cane fix

Here are some local shops that offer their own handmade candy canes and other candy cane-related items, from peppermint bark to candy cane cocoa bombs.

Granite State Candy Shoppe
13 Warren St., Concord, 225-2591; 832 Elm St., Manchester, 218-3885; granitestatecandyshoppe.com
With stores in both downtown Concord and Manchester, Granite State Candy Shoppe offers handmade peppermint- or wintergreen-flavored candy canes — they are sold individually as is, or come dipped in milk or dark chocolate. Other products include dark and white chocolate peppermint bark (topped with the shop’s homemade peppermint pieces) and dark chocolate candy cane cocoa bombs.

Kellerhaus
259 Endicott St. N, Laconia, 366-4466, kellerhaus.com
Located in the Weirs Beach area of Laconia, Kellerhaus typically gets rolling on the candy canes and other peppermint-flavored items just before Thanksgiving. Individual canes are rather large — nearly a foot long after they are hooked, according to owner Daryl Dawson — and come in peppermint or wintergreen flavors, as well as a third flavor that rotates out every season. This year it’s cotton candy, featuring a blue and pink-colored cane.

Nelson’s Candy and Music
65 Main St., Wilton, 654-5030, nelsonscandymusic.com
It’s not uncommon for the sweet scent of peppermint to flow through the air inside this downtown Wilton shop as early as October. Nelson’s Candy is known for being somewhat of an experimental candy cane factory behind the counter — the traditional peppermint-flavored canes are available here, as well as everything from fruit punch to root beer candy canes. The same candy cane pieces are used in the shop’s own homemade peppermint bark.

Van Otis Chocolates
341 Elm St., Manchester, 627-1611, vanotis.com
While this Manchester shop has halted its candy cane making demonstration fundraisers due to the pandemic, there are still all kinds of seasonal treats here, from the peppermint creams to the candy cane Swiss fudge, featuring dark and white chocolate Swiss fudge mixed with candy cane pieces.

Featured photo: Candy cane Swiss fudge from Van Otis Chocolates in Manchester. Photo by Kreativ Studios.

News & Notes 22/12/22

No TikTok

Gov. Chris Sununu signed an executive order on Thursday, Dec. 15, adding New Hampshire to the growing list of states that have banned the use of the Chinese-owned video-sharing mobile app TikTok and other foreign technologies on state networks and state-issued devices. The order states that there is reasonable belief that such technologies may enable the manufacturer to collect sensitive data about citizens and businesses; commit cyber-espionage against government entities; conduct surveillance and tracking of individual users; and modify algorithms to spread disinformation; among other concerns. “This move will help preserve the safety, security, and privacy of the citizens of New Hampshire,” Sununu said in a press release.

Searching for Covid

The New Hampshire Department of Health and Human Services’ Division of Public Health Services announces the implementation of a wastewater surveillance program for the purpose of monitoring Covid-19 levels in New Hampshire communities. According to a press release, the virus can be shed in wastewater, and viral fragments in community-wide samples collected from wastewater treatment facilities can be used to track trends in changing levels of the virus over time. The program will collect data at State Public Health Laboratories and potentially enable the Department to issue earlier warnings about rising levels of the virus in communities. “This is another tool we can use to help monitor Covid-19 spread in our state,” DPHS Director Patricia Tilley said in the release. “Wastewater surveillance does not depend on individuals testing for Covid-19, so this new program has the potential to provide additional and earlier insight about Covid-19 in our communities.”

Vigil

Catholic Medical Center’s Health Care for the Homeless, Families in Transition NH, Hope for NH Recovery, The Mental Health Center of Greater Manchester and the NH Coalition to End Homelessness were scheduled to lead the sixth annual Homeless Persons’ Memorial Day Vigil on Wednesday, Dec. 21, at 6 p.m. at Veterans Memorial Park in downtown Manchester. Luminaries will be lit for individuals affected by homelessness who have died in 2022. Participants are encouraged to bring battery-operated candles if they have them.

Shibinette steps down

New Hampshire Health and Human Services Commissioner Lori Shibinette officially stepped down from the position on Friday, Dec. 16, after announcing her resignation in July. Appointed to the position by Gov. Chris Sununu in January 2020, Shibinette has led the Department of Health and Human Services’ response to Covid-19 and regularly accompanied Gov. Sununu at televised press conferences to provide updates on the pandemic. Gov. Sununu said in a statement he “cannot thank her enough” for her service to New Hampshire over the course of the pandemic. “Throughout her tenure, Lori has played a key role in my administration as New Hampshire’s top health official,” he said. “From the early days of the pandemic to her leadership at New Hampshire Hospital, Lori has earned the respect and trust of New Hampshire’s citizens. I consider her a great friend and wish her all the best in whatever she decides to do next.”

Recovery Friendly Workplace

The New Hampshire Department of Corrections announces its participation in Recovery Friendly Workplace, a program in which workplaces commit to recognize recovery from substance use disorder as a strength and promote a willingness to work with team members in recovery. “As Corrections professionals, we chose this line of work because of our desire to help others,” Commissioner Helen Hanks said in a press release. “The Recovery Friendly Workplace initiative provides our department with an important tool to further our goal of providing a healthy, safe, and stigma-free environment, where employees feel comfortable reaching out for help when they need it.” Gov. Chris Sununu’s Advisor on Addiction and Behavioral Health, David Mara, joined by Shannon Swett and Samantha Lewandowski from Recovery Friendly Workplace, presented the Department with a designation from the governor recognizing its participation in the program on Friday, Dec. 16.

Encampments removed

City and state officials removed three homeless encampments on state- and city-owned properties in Concord, NHPR reported, requiring the residents, of whom there were about 15 to 20 per encampment, to evacuate the areas by Dec. 15. Complaints from community members and organizations and health and safety concerns regarding sanitation, drug use and property damage prompted officials to take action. The City Council appropriated $35,000 to clean up the areas. State law prohibits unapproved housing structures on state property that are not defined as campgrounds, according to the article.

Cradles to Crayons, a nonprofit that provides essential items to children in struggling families, now has a donation bin at the Xfinity store at 1500 S. Willow St. in Manchester, according to a press release. The most needed items are clothing, winter coats and jackets and shoes, but other items are also accepted, including new socks and underwear, new pajamas, children’s books, arts and crafts supplies, school supplies, unopened diapers and training pants and new hygiene items. Visit cradlestocrayons.org.

A sinkhole roughly 12 feet long and 6 feet wide formed near Commercial Alley in Portsmouth on the morning of Saturday, Dec. 17, the Portsmouth Herald reported, resulting in the closure of Market Street. The closure was still in effect as of Monday afternoon as city public works crews worked to fill in and pave over the hole. According to the article, city officials said the two active pipes running beneath Market Street remained intact and did not cause the collapse.

The Upper Room, a family resource center at 36 Tsienneto Road in Derry, is looking for teens who want to make an impact in their community. According to a press release, teens are invited to inquire about the center’s Community Service Learning Program, where they can participate in service at local nursing homes, thrift shops and food pantries and projects like an anti-tobacco campaign, Drug Take Back Day and more. The group meets on Mondays and Tuesdays from 3 to 6 p.m. Teens may attend one or both days and must commit to staying for the full three hours. Call 427-8477, ext. 114.

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