Category: Featured Content

Oscar viewing at home

So many nominees, so many streaming platforms

Every Oscar season is a little bit weird.

Some years, it feels like every nominee came out in the final month of the year. Some years, it feels like the winners have been known for so long there’s no real contest. Some years — my least favorite kind of years — a significant number of nominations aren’t available at all for the movie-going public until months after the award ceremony, when you’ve completely forgotten about the movies.

This year, most of the movies are fairly accessible, and not just in the “if you’re willing to drive to Boston” sense but accessible even if you aren’t completely comfortable leaving your house just to fill out your Oscar ballot (nominees were announced March 15 and the awards will be handed out April 25). In last week’s issue of the Hippo, I laid out how to find the feature films in many of the major categories. As of this Friday, March 26, when The Father will hit VOD, the only nominee in the best picture, animated feature or acting categories that you can only see in theaters is Judas and the Black Messiah (which was on HBO Max for a month). Find my full listing of those films on page 33 of last week’s paper. One update: Minari, nominee for best picture and in five other categories, is also available via Red River Theatres’ virtual cinema; see redrivertheatres.org for information.

Here are some of the “odds and ends” releases — some more of the feature films outside the best picture and acting categories that managed to snag a nomination or two.

• News of the World This Tom Hanks downbeat Western is, you know, fine. Hanks plays a Hanks character carrying a bunch of grief through post-Civil War Texas as he tries to bring an orphaned girl to her family. The movie received nominations for cinematography, original score, production design and sound and is available to purchase. It’s not the best movie night you’ll ever have but it’s also not the worst.

• GreyhoundI feel like this is a good place to mention the other Tom Hanks 2020 release that is both respectable and sorta forgettable. Hanks plays a World Ward II Navy captain who is leading a convoy of ships through the Nazi-sub-filled Atlantic Ocean. This movie, which is nominated for sound, is basically a chase movie and the only character who really matters is “Captain Tom Hanks.” It is absolutely fine while you watch it — which you can on Apple TV+— and will vanish from your mind almost as soon as it’s done.

• EmmaAnya Taylor-Joy is the titular Jane Austen heroine in this very fun adaptation that was one of my favorite pre-pandemic 2020 releases. It has a specific look to costumes and set design and it’s no surprise that it received nominations for costume design and makeup and hairstyling. It is currently available on HBO and it is available for purchase.

• Mulan Disney’s live-action Mulan is probably going to be remembered more for how the movie was released (on Disney+ for an extra fee, the first of Disney’s films to be released that way) than the movie itself, which wowed me with its visuals and underwhelmed me with its story. I totally support its nominations for costume design (the costumes are “press pause and gaze” beautiful) and visual effects.

• Pinocchio Roberto Benigni stars as Geppetto in this live-action Pinocchio adaptation (which I haven’t yet seen) that scored two nominations: one for costume design and one for makeup and hairstyling. It is available for rent or purchase and appears to have both an original Italian audio/English subtitles track and an English-dubbed audio track.

• Da 5 Bloods One of the disappointments of this year’s nominations was that this Spike Lee movie didn’t earn any acting nods (in particular for Delroy Lindo). It did get one nomination, original score for Terence Blanchard. The movie is worth seeing, even if it probably needs a big screen to capture all of what Lee was doing; it’s available on Netflix.

• Eurovision Song Contest: The Story of Fire Saga This (and Emma) might be my favorite of the one- or two-off nominations; this sweetly goofy Will Ferrell movie has grown on me since I first saw it, especially the mid-movie song-mash-up featuring assorted Eurovision stars. The song “Husavik,” the big climactic number sung by Elizabeth Banks’ character, Sigrit, is nominated for original song, which hopefully means someone will perform it at the Oscar ceremony. The movie is available on Netflix.

• The Life Ahead Sophia Loren stars in this Italian movie that is still on my “Oscar nominees to watch” list. It’s available on Netflix and has a song, “Lo Sí (Seen),” nominated in the original song category.

• Tenet Christopher Nolan’s timey wimey movie did have some impressive elements, most notably the fight scenes. It makes sense that this movie would garner a visual effects nomination and, sure, production design, why not, for all those sleek locales. It is currently available for rent or purchase and will be on HBO Max May 1.

• The White Tiger This year’s screenplay nods were basically all of the best picture nominees (minus Mank) plus One Night in Miami (which should have been a best picture nominee), Borat Subsequent Moviefilm (I mean, what can you say; 2020 was a year) and this movie, based on the 2008 novel by Aravind Adiga that won the Man Booker Prize. Available on Netflix, The White Tiger features a strong performance by Adarsh Gourav as a man in India attempting to break free of crushing poverty and the demands of his village. It’s an occasionally tough but definitely worthwhile watch with moments of humor.

Featured photo: Emma

Zack Snyder’s Justice League (R) | Sound of Metal (R)

Zack Snyder’s Justice League (R)

Warner Brothers asks for a do-over of their 2017 DC supergroup movie and thus presents Zack Snyder’s Justice League, a movie that will make you say, “Oh, now I get it.”

You probably know the widely reported story here: Director Joss Whedon finished the 2017 Justice League after original director Zack Snyder stepped away due to the death of his daughter Autumn (to whom this movie is dedicated). Reshoots led to (1) a terrible moosh-face on Henry Cavill because they had to get rid of his Mission Impossible mustache digitally, (2) what seemed like (still seems like? who knows) the end of the whole Batfleck phase of Batman, and (3) a bunch of Wonder Woman fans (including me) being annoyed at how that movie subjected the mighty warrior to some real shady male-gaze shots.

This “Snyder cut,” as the internet’s been calling it for years, is a re-editing of the film that uses Snyder’s original footage (plus some new scenes shot in 2020, according to various media reports) and sends the Whedon-y stuff (including that distracting “no mustache” face) to the Phantom Zone with Joss himself (who has bigger problems now). The new movie is four hours long (which is twice as long as the original) and has a different Big Bad and a different group dynamic among all the superheroes it brings together. It is also, surprisingly, better and has a more interesting story.

The bones are sort of the same as the 2017 version: Batman (Ben Affleck), Wonder Woman (Gal Gadot), The Flash (Ezra Miller), Aquaman (Jason Momoa) and Cyborg (Ray Fisher) — and eventually Superman (Cavill) —come together to fight a scary guy. That guy, Steppenwolf (voice of Ciaran Hinds), comes to Earth searching for three “Mother boxes” that, when put together, create the Unity, which is a glowy thing that looks like some kind of expensive STEM toy and that when activated will burn Earth to a cinder.

The Snyder Cut adds the wrinkle that Steppenwolf’s plans aren’t just scorching for his own gain. He’s attempting to deliver a hellishly terraformed Earth to Darkseid (voice of Ray Porter), an even bigger badder galactic conqueror who is particularly interested in Earth, the one place he was defeated millennia ago. Humans, gods (of the Zeus variety), Amazonians, Atlanteans and at least one Green Lantern worked together to defeat Darkseid and keep him from obtaining a thing hidden on Earth (a magic formula that’s sort of crop-circled into the rock layer of the planet) that would allow him to control everyone and everything in the universe.

Here, we also learn a lot more about each of our heroes. The Flash and Cyborg get mini-origin movies folded in to this tale and we get to know more about Aquaman. Wonder Woman is the character we’d recognize from her standalone films. We learn more about everybody’s individual environments, which means more Themyscira, more Atlantis, more Barry Allen (The Flash) being the peppy fun ray of sunshine that this movie needs. We also see more about their motivations for joining Bruce Wayne’s frantic quest to create a band of Earth protectors, and the “death” of Superman in Batman v. Superman: Dawn of Justice becomes more meaningful both emotionally and for this movie’s plot. And while the movie jettisons the quippiness that was so at odds with the bleakness in the 2017 movie, it manages some surprising lightness and even moments of optimism.

I’m not sure how this was all ever going to fit in one movie. (Maybe by regular-speed-ing the slow motion? There is a lot of slow-mo here.) I can see exactly how it would fit into two movies, like Justice League and Justice League: Darkseid or something, one a little over two hours and one a little under two hours. The movie is also divided into parts — six parts and an epilogue, so if four hours feels like too much you could watch it a few “episodes” at a time. While I (surprisingly) enjoyed watching the movie in one sitting, I don’t think it’s necessary to consume it that way. There are a lot of little moments, a lot of Easter eggs that set up interesting possibilities even if you don’t know every bit of comic book lore.

There are several articles out there on the internet (including a pretty fascinating one on vanityfair.com) that explain how this movie was meant to be the middle of this particular series of DC movies and how this story set up two films that were to have come after. The most miraculous accomplishment of Zack Snyder’s Justice League is that it left me more than a little interested in seeing those two movies. B

Rated R (though I can’t figure out by whom it is rated or specifically why, I suspect for language; though ultimately rather hopeful for a Snyder movie, Zack Snyder’s Justice League is at least as dark as The Dark Knight). Directed by Zack Snyder with a screenplay by Chris Terrio, Zack Snyder’s Justice League is four hours and two minutes long and is available on HBO Max.

Sound of Metal (R)

A drummer suddenly loses his hearing in Sound of Metal, a superbly well-crafted movie that has been nominated for six Oscars.

Ruben (Riz Ahmed) is a drummer in a duo with his girlfriend Lou (Olivia Cooke) who goes from experiencing some fleeting auditory weirdness to sudden loss of almost all his hearing. It’s during a gig that he’s forced to finally tell Lou that he’s lost about 75 percent of his hearing and likely to lose more. Ruben and Lou’s life seems built around their music — they live and tour in an Airstream and the concerts appear to be their main (and only, probably) form of income.

Thus faced with the loss of what Ruben feels is his whole life, Ruben is understandably panicked and Lou is afraid that this will affect his sobriety (we learn he is four years in recovery from heroin use). Ruben’s sponsor helps get him into a recovery program for people who are deaf. Though he initially resists, Ruben decides to stay — meaning that Lou must leave him — and spends weeks learning, as the program’s leader Joe (Paul Raci) puts it, how to be deaf. We see him learn sign language and teach kids drumming. But his urge to get back to his life — music, touring, Lou — never subsides.

Ahmed, who along with Raci received one of this movie’s two acting nominations, is absolutely excellent here. (This is a particularly strong leading actor year; Ahmed, Chadwick Boseman and Stephen Yeun are three standout Oscar nominees.) He does an excellent job conveying the panic and fear that come with discovering something has suddenly changed, dramatically, with your body and its ability to do something you took for granted. He also makes us feel Ruben’s mix of emotions as he learns how to navigate his life with greatly reduced hearing but also still yearns to get back to his life as he knew it.

Also nominated for film editing, original screenplay and best picture, Sound of Metal feels like a sure-thing win in the sound category (this year, sound mixing and sound editing have been combined into one category). The movie masterfully weaves the world as Ruben hears it into the story, putting us in his head and letting us experience his frustrations and his moments of joy. A

Rated R for language throughout and brief nude images, according to the MPA on filmratings.com. Directed by Darius Marder with a screenplay by Darius Marder & Abraham Marder, Sound of Metal is two hours long and distributed by Amazon (where it is available via Prime Video).

Featured photo: Zack Snyder’s Justice League

Let’s talk IPAs

So annoyingly popular

IPAs are so popular right now I almost try to avoid writing about them, not because I don’t enjoy them, but, look, they’re almost too trendy. And I don’t want to inundate people with IPAs all the time.

I think I may have overcompensated a bit, though. Let’s be serious; IPAs are far and away the most popular craft beer style in the country. You walk into a brewery, any brewery, and you know you’re going to have several IPAs to choose from and probably one or maybe two each of any other style they offer. That’s just the reality of the craft beer scene.

They are so popular because they taste so good. The bright hops feature big notes of tropical fruit, citrus and pine, and just an abundance of freshness. It’s incredible how flavorful they are.

With New England-style IPAs, you’re drinking a beer that looks like a glass of orange juice, and honestly, often doesn’t taste that far off from that.

It seems brewers have an almost endless supply of hop combinations to play with, and play with they do. The winners are the beer drinkers of this country.

It’s just that sometimes IPA culture is a bit much — this is the style of beer that causes people to do irrational things, like wait in really long lines just for beer. But that doesn’t change the way they taste.

Here are three IPAs I’ve had recently that reminded me how terrific this style is.

Hi, Jack New England IPA by Hobbs Brewing (Ossipee)

A friend handed one of these to me before we hit the slopes for some very late winter skiing and snowboarding, and I just couldn’t be more grateful. Yes, we can definitely talk about whether or not it was a great idea to have a beer before I tried to clumsily manipulate onto and then off of a chair lift, but I have no regrets.

I think a lot of the amped-up IPAs of today can be a bit much on the gut — I don’t know that I’d call them heavy but some of the big ones can bog you down, between the alcohol, the hops and, I think, the yeast.

This IPA is an explosion of fruity hop flavor but in a less robust package. It’s delicious and extremely easy to drink. What I’m saying is, you could have several of these, and I’m not saying you should, but I’m saying you probably will want to.

Donkey-Hoté Double IPA by Throwback Brewery (North Hampton)

Speaking of amped-up IPAs, here’s one. This is aggressive — aggressively hoppy and bitter — and yet surprisingly easy to drink, so be careful, as this comes in at 8.2-percent ABV. The pour is hazy and the flavor profile features big notes of citrus and apricot. I think a beer like this is your “reward” beer. Sit down, relax, put your feet up and enjoy this hop-bomb after you’ve accomplished something, such as an afternoon of yard work.

603 IPA by 603 Brewery (Londonderry)

I’m a little embarrassed to say that I don’t think I had ever had this beer before. Not sure what I was waiting for. This is excellent. In addition to tropical citrus notes, the brewery says the brew features notes of lime, orange and melon, and, yeah, that’s pretty much right on. I think you will pick up the lime, which just makes this brew especially interesting. This is a terrific “anytime” IPA.

What’s in My Fridge
Green Head IPA by Newburyport Brewing Co. (Newburyport, Mass.)
One of my all-time favorite IPAs, there’s just something about this beer. Maybe it’s just personal nostalgia or maybe it’s because I like the tag line, “The beer that bites you back,” but this West Coast-style IPA has just always been a winner for me — deliciously hoppy and bitter. Cheers!

Featured photo: Hi, Jack New England IPA by Hobbs Brewing. Courtesy photo.

Dan and Sean Gagnon

Dan Gagnon of Manchester, his son Sean, wife Debra and daughter Kimberly McEnerney of Bedford are the family team behind NH Dan’s Seasoning (nhdans.com, find them on Facebook, Instagram and Twitter), a company offering a line of three seasoning blends for cooking anything from steak, chicken and fish to all kinds of vegetables. A master carpenter by trade, Dan Gagnon originally created his seasoning almost 20 years ago for himself that he later shared with family and friends — a spicy blend now known as the Live Free or Dry Rub, made with sea salt, ground pepper, paprika, chili powder, garlic powder, cayenne pepper, dehydrated onion flakes, ground cumin, dried oregano and dried thyme. Two more similar but milder blends would follow: the Granite State Seasoning, which adds dried basil and rosemary leaves to offset the heat, and the Mild ‘n’ Wild Seasoning, which has less of a kick due to a reduction of its hot ingredients. All three are mixed and bottled locally and are sold in more than a dozen stores, including the Manchester Craft Market at the Mall of New Hampshire and Hand Made-In at the Pheasant Lane Mall in Nashua, as well as online through Etsy. The Hippo recently spoke with Dan and Sean Gagnon.

What is your must-have kitchen item?

Dan: One of my top things to use is probably the grill.

Sean: I’m big on the Instant Pot, not going to lie. It’s a godsend. You can do everything in that thing.

What would you have for your last meal?

Sean: Mine would be lobster. A full lobster with butter, and some fries on the side.

Dan: I’d have to say a lobster as well.

What is your favorite local restaurant?

Sean: T-Bones [Great American Eatery]. The Bedford one is probably the one we go to the most because it’s the closest to my house. We’re both carpenters and they’re our biggest client. … I’ll usually look at the specials, or I’d probably go with the salmon.

Dan: CJ’s [Great West Grill in Manchester]. I like their salmon too.

What celebrity would you like to see trying one of your seasonings?

Sean: Because I’d want an actual honest review, I’ll go with Gordon Ramsay. If he tried my dad’s cooking, I don’t think he’d complain!

Dan: Tom Hanks. He’s a very good actor and I’d definitely love to make something for him.

What is your personal favorite seasoning that you offer?

Sean: I like the Live Free or Dry Rub, because I’m a fan of heat. A little goes a long way too, so you don’t have to add much to your food. … I love putting it on chicken.

Dan: For me, probably the Live Free or Dry Rub, on steak. My grandson would say eggs. He won’t eat eggs unless he has the rub on them.

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

Sean: I’m seeing a lot more different varieties in cultures of food. I love to try different foods from all around the world.

What is your favorite thing to cook at home?

Dan: I like making shepherd’s pie, of course with beef, onions, corn, peas, carrots and mashed potatoes.

Sean: Pizza, just because I love the experience of creating it with my family. I’ll usually do a light sauce, with extra cheese, pepperoni and sausage.

Filet mignon, roasted red smashed potatoes and cooked asparagus
From the kitchen of Dan Gagnon

Filet mignon: Season the filet with NH Dan’s Live Free or Dry Rub, wrap in bacon and use two toothpicks to hold in place (remember to remove them when ready to serve). Place in the refrigerator for two to three hours to let the seasoning be absorbed into the meat. Remove and leave at room temperature for 30 minutes. Grill on high for three to four minutes to sear. Lower grill to medium/low and cook until preferred temperature. Remove and let sit for around 10 minutes before serving.

Roasted red smashed potatoes: Boil desired quantity of small red potatoes until soft, then remove and place in the refrigerator for one hour to cool down. Use parchment paper to place the potatoes on and flatten them to around a ¼-inch thickness. Place parchment paper on top of a cookie sheet, put olive oil on the paper and season both sides of the potatoes with NH Dan’s Granite State Seasoning. Place potatoes on parchment paper, preheat the oven to 425 degrees and put potatoes in for 30 to 45 minutes. Turn over halfway through and cook until the outside is crispy.

Asparagus: Put olive oil in a frying pan, remove the lower part of the asparagus and place in the pan. Add some NH Dan’s Mild ‘n’ Wild Seasoning. Cook on medium/low heat and cover pan. Cook until asparagus is soft but still has a crunch.

Featured photo: Left to right: Debra Gagnon, Sean Gagnon, Kimberly McEnerney, and Dan Gagnon.

African and Caribbean flavors

ToKoss Take-Out opens in Manchester

When The Stuffed Sub closed last year, owner Chris Munzimi of Afro Paris, the beauty supply store next door, immediately took notice. He and other family members had been looking for a space to open a restaurant, and the newly vacant spot on Elm Street in Manchester was perfect.

ToKoss, a takeout-only eatery offering hard-to-find African and Caribbean dishes like oxtail stew, turkey tail, jerk chicken and cassava bread, in addition to house subs, burgers and wings, opened March 9. Munzimi, his younger brother Romeo Masuku, cousins Christian Mumpini and Junior Munzimi and family friend Jonathan Manono are all investors.

Masuku, whose family came to New Hampshire from the Democratic Republic of the Congo in the early 2000s, said the restaurant’s name is derivative of the Lingala word “kitoko,” which means “something good” or “beautiful.” Its logo features an African safari tree.

“We wanted to bring some culture to the city of Manchester,” Masuku said. “We’re trying to incorporate dishes from the continent of Africa itself, and also dishes from the Caribbean islands and other Latin American countries. … Some of the recipes come from my mom directly.”

ToKoss features several options that are available all day, like chicken tender or house-marinated steak subs, cheeseburgers with a variety of add-on options, and salads. Traditional African or Caribbean meals become available starting at 3 p.m. — those include oxtail stew, curry chicken, jerk chicken, and pondu, or cassava leaves. Each comes with rice and one or two additional sides, like sweet plantains, fries, corn on the cob, and samoussas, or meat-filled pastries.

“The oxtail stew is something that everybody loves. That’s been the biggest seller,” Masuku said. “Oxtail is something made in Africa and the Caribbean islands as well. … The differences are in the spices used. We’ve identified house spices that we use here to try to incorporate everybody.”

You’ll also find a rotating menu of specialty items served on most weekends, like goat meat stew, catfish stew or smoked turkey tail, which can be ordered with any side. Other a la carte items have included wings, baby back ribs, fried shrimp, chicken or house-marinated steak kabobs, and beignets, also known in the Democratic Republic of the Congo as mikate.

“[Beignets] look like small doughnuts, but just fried. They’re very popular in Europe as well,” Masuku said. “You can eat them virtually with anything.”

Soft drinks like Coca-Cola, Sprite and Fanta are sold in glass bottles out of a refrigerated case.

“In Kinshasa, which is the capital city of where I was born, when you go out to restaurants you’ll usually see Coke products come in glass bottles,” Masuku said, “so we brought that in here just to have that little bit of nuance. … We’re going to try to add ginger beer also.”

In addition to takeout orders via phone, Masuku said ToKoss will soon be offering online ordering and delivery through a third-party service.

ToKoss Take-Out
Where: 1293 Elm St., Manchester
Hours: Tuesday through Friday, 11 a.m. to 8 p.m., and Saturday and Sunday, 3 to 9 p.m. (may be subject to change)
More info: Find them on Facebook and Instagram @tokosstakeout, email [email protected] or call 232-4399 to place a takeout order

Feautred photo: Oxtail stew over Caribbean rice with curry chicken and a beef samoussa. Photo by Matt Ingersoll.

Ready, set, cook

Milford’s Chris Viaud to appear on Top Chef

Milford chef Chris Viaud will appear as a contestant on Season 18 of Bravo’s cooking competition series Top Chef, which will premiere Thursday, April 1. He’ll compete in several challenges with 14 other executive chefs and restaurateurs from across the country, preparing dishes for celebrity judges Tom Colicchio and Gail Simmons, as well as previous Top Chef finalists. Filming for the show took place in Portland, Oregon, late last year. As they say on the show, the winner receives $250,000, a feature in Food & Wine magazine, an appearance in the annual Food & Wine Classic in Aspen, Colorado, and the title of “Top Chef.”

Viaud is the executive chef and owner of both the farm-to-table restaurant Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) and the sandwich and pastry shop Culture (75 Mont Vernon St., Milford, 249-5011, culturenh.com). He grew up in Massachusetts and attended Johnson & Wales University in Providence, R.I., where he studied food service management. Prior to opening Greenleaf and Culture, Viaud spent three years as a chef at Deuxave, a fine-dining French restaurant in Boston, where he honed many of the creative techniques and skills he still practices today.

How were you approached for the show and what was the casting process like?

One of the prior chefs at Deuxave, Adrienne Wright, was actually a contestant on Season 16 of Top Chef. She was the one who kind of inspired me and motivated me to toss my hat into the ring. She sent in my name and then somebody from casting reached out to me to begin the interviewing and auditioning process. There were many steps involved, and I had to think a lot about how to best express my talent to get to the point of being chosen for the show.

Had you been a previous Top Chef viewer? Were you familiar with the show’s format?

I’ve been watching the show since around Season 10 or 11. It’s definitely one of my favorite cooking shows to watch, because I often feel a deep connection to the chefs. This is all raw talent and their real struggles and self-battles that come through on the show.

Do you remember the moment you learned you had been selected to be a Top Chef contestant and what was going through your mind at that time?

Yes, actually. So just before Culture had opened [in August 2020], I was sitting in the empty building doing paperwork, and I got a call from an unknown number. Typically I don’t pick up unknown numbers, but I just had a feeling. … I was told that I had been selected to compete in the new season. I ran around the building and drove from Culture to Greenleaf. My wife Emilee was working the line at Greenleaf, and I took her aside and told her the news, and then I was just speechless after that.

You learned soon after that you’d be traveling to Portland, Oregon, for filming. Did you have to familiarize yourself with the food scene over there as part of your overall preparation?

I had not been there before, so it was also a bit of a surprise for me to learn that I would be going to Portland. I wasn’t too familiar with it, so I did have to do some research on the food community out there and what grows around that area. In New England, for example, we focus a lot on the four distinct seasons when we think about produce, but over there, there is a lot of produce that is grown year-round. So those kinds of things definitely took me outside of my comfort zone.

Did the experience make you realize anything you hadn’t noticed before as a viewer?

I’ve done cooking competitions before, but nothing quite like this at all. You get that realization that this is all really happening once the clock starts ticking. That 30 minutes you get is a real 30 minutes, and it flies. … All of us on the show became very well-connected, and being able to share our expertise with one another was one of the most rewarding things about the experience.

What was filming like in the midst of Covid?

There were multiple Covid tests before leaving but also throughout the course of filming. The production company took several extra measures to make sure the judges and the contestants were staying safe. We had to wear masks whenever we weren’t filming and we had to keep our distance from one another.

Top Chef: Season 18 premiere
The episode will air on Bravo and will feature Milford chef Chris Viaud
When: Thursday, April 1, 8 p.m.
How to tune in: Check your television service provider’s listings for the channel number, or stream the premiere online at bravotv.com/live

Feautred photo: Chris Viaud. Photo by Stephanie Diani/Bravo.

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