Category: Featured Content

The food crowd discusses the yummiest parts of 2024

I asked area food professionals to look back at 2024 (in terms of the best thing they ate all year) and look ahead at 2025.

• Emma Stetson, owner, Wine on Main, 9 N. Main St., Concord, 897-5828, wineonmainnh.com: “The best thing I drank was a bottle of Kistler Sonoma Coast ‘Les Noisetiers’ Chardonnay. … [T]hey only make about 300-400 barrels of it each year. It’s perfectly round and creamy with flavors of ripe green apple, citrus, and hints of baking spice. The best thing I ate was all of the fresh seafood in Northern Portugal! We visited for a week this summer.

“I’m most looking forward to getting new wines from Quinta Nova, an estate in Portugal that we visited this past August. …”

• Julie Lapham, CEO and co-founder of Popzup Popcorn (Canal Street Mill, 22 Canal St., Suite 358, Somersworth, 314-8314, popzup.com): “The best thing I ate last year was the Wild Mushroom Toast at the Carriage House Restaurant [in Rye]. In 2025, we are really looking forward to our new 70-calorie-size popcorn snack bag in Butter Me Up and Cheddar Head flavors.

• Angie Lane, Director of Red River Theatres (11 S. Main St., Concord, 224-4600, redrivertheatres.org): “I love the Crown Tavern and I love their fries. And they have really great pizza. But if I’m staying in Concord, I think the overall best thing I had this year was this really great fish dish at Revival Kitchen and Bar, but I think it was a special … The broth was so delicious”

“[In the next year] we’re changing up our concessions a lot, trying to especially carry something for younger kids … it’s really fun to discover what they love, like gummy worms. ”

• Tee Hoang, co-owner, Poké BonBon, 1000 Elm St., Manchester, inside across from Hop Knot, 232-2464, pokebonbon.com: “My favorite new chicken place is USA Chicken and Biscuit [in Manchester]. I go there and just get their chicken wings, just basic chicken wings. They are salty and beautiful. They’re crispy on the outside but so juicy on the inside. They’re the best chicken wing place.”

• Sean Hallinan, co-owner of The Burstin’ Kernel Kettle Corn, facebook.com/theburstinkernel: “I’d have to say the smashburger from the Gravy Train food truck.”

“We actually started a food truck this fall so that will be our next adventure this coming year; it’s called Chew ‘N’ Screw (facebook.com/chwnscw). We have licenses in Manchester and Nashua and we’re getting up and running so that’s kind of our thing.”

• Lin Theth, Chef, Street, 76 N. Main St., Concord, 333-2125, streetfood360.com: “I would say honestly the rice cake on our menu, just because it’s so simple, but the crispiness of the rice is just such a satisfying texture to eat. So you get crispy and chewy…”

“In 2025, food-wise, I think for myself, I just want to have a little bit more fun with food. I think after Covid a lot of people kind of lost that. I don’t really see too many people in the industry getting as excited as they used to. I’m hoping to find that for myself as well.”

• Richard Tango-Lowy, Master Chocolatier, owner, Dancing Lion Chocolate, 917 Elm St., Manchester, 625-4043, dancinglion.us/cacao: “I would say the Tranquilidad Estate beans … are making insane chocolate. And I was fortunate to be with a gentleman who discovered those wild in the rainforest in Bolivia in 2009 or so. And he tasted it and he said it was the best … that he has ever tasted. It made our hearts warm.”

[“In 2025] I am looking forward to some amazing new cacao beans that we’ve got coming in. There’s a lot of it, really rare. We’re working with a small farm in Vietnam that’s growing heirloom cacao.”

• Mara Witt, owner, Honey Cup Cafe & Tearoom, 150 Bridge St., Manchester, 836-6008, honeycupnh.com: “Our chef Amanda made a waffle out of our day-old croissants. She made a waffle! It was amazing.”

“Next year, I want to try more teas … I’ve been going through my own tea list and I’m starting to really get into the different flavors.”

• Dave Hood, co-owner, Old Boy’s Butcher Shop, 707 Route 101, Merrimack, 699-8014: “The best food has always been Buckley’s Great Steaks [in Merrimack] to me. We always go there on our anniversary and it’s just so meaningful. I always get rib-eyes.”

“[During the next year] I’m hoping for prices to go down. Inflation has been through the roof. Buying wholesale beef is very, very expensive; we’ve got to get thrown a bone somewhere.”

• Stephanie Errett, owner of Dutch Epicure Bakery, 141 Route 101A, Amherst, 879-9400, dutchepicurebakery.com: “…I did have a lavender gin martini. I do not remember where it was from, but I have to say that that was a delicious drink that I really enjoyed and I’ve also tried to recreate numerous times and just haven’t been able to do it. “

“Next year, I’m interested in seeing more herb-infused items. … You have lavender scones now, rosemary things and things like that. I’m always excited to see how we cross over the savory and the sweet sides of everything.”

• Tom and Leah Bellemore, owners of Vine 32 Wine and Graze Bar, Bedford Square, 25 S. River Road, Bedford, 935-8464, vinethirtytwo.com: “What’s fresh now is In Sheep’s Clothing. … It’s a cab [cabernet sauvignon]. … It’s super-smooth; it’s got some like vanilla notes at the end. It’s a ’22 from the Columbia Valley.

“Next year, we’re really looking forward to doing more wine and food pairings.”

• Lauren Collins-Cline, owner of Slightly Crooked Pies, slightlycrookedpies.com: “We had decided to treat ourselves, and we went to Bricco in Boston. My husband and my sister both ordered braised wild boar with pasta. … I ended up picking off both their plates all night.”

“I’m trying to decrease my sugar intake in general, so this next year I want to … get to the point where I look forward to a salad as much as dessert.”

• Michael and Rachel Mack, owners of Loon Chocolate, 195 McGregor St., No. 121, Manchester, 932-8887, loonchocolate.com: “[The best thing I ate last year was] our Maple Crunch Bar. It’s craft chocolate that still reminds you of that homey feeling of the chocolate that you get as a kid, plus it was a collaboration with Ben’s Sugar Shack…”

“[For 2025] I really look forward to the League of New Hampshire Craftsmen and the Deerfield Fair. Those two events are always just super fun. In fact, it’s the whole fair season; it’s so quintessentially like New England.”

• Omar Abuzaid, owner, Al Basha Grill, 379 S. Willow St., Manchester, 391-5613, albashamedgrill.com: “Just last week a friend of ours invited us to Surf Restaurant [in Nashua]. It’s the second on the top of their menu. [Lobster Kristina] … It was really good!”

“[In 2025] I’m definitely looking forward to a Moroccan dish, pastilla — a seafood pastilla. My wife makes it but it’s very time-consuming.”

Food trends noted in the past year’s Chef Spotlights

Jillian Bernat, Bar Manager at Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com): “I think gin and agave spirits are still holding strong…”

Emilee Viaud, Executive Pastry Chef of Greenleaf and Ansanm in Milford and Pavilion in Wolfeboro, owner of Sweet Treats by Emilee (facebook.com/EmileesSweetTreats): “Croissants stuffed with chocolate chip cookie dough. I haven’t had one yet but hope to get one soon; almost every bakery has jumped on making them.”

Corey Fletcher, Chef and owner of Revival Kitchen and Bar (11 Depot St., Concord, 715-5723, revivalkitchennh.com): “Supporting small/micro producers — from honey, baked goods, coffee roasters, restaurants, for example. Consumers continue to be selective about where their money is spent and they want to support people’s dreams and stories, rather than spending it at chains, etc.”

Andy Day, Chef and owner of Cask & Vine (1 E. Broadway, Derry, 965-3454, cask.life/cask-and-vine): “Scaling back. It’s been weird in the restaurant world for a while, and everyone seems to be trying to deliver the most bang for your dollar, or doubling down on fresh, local at a higher price. Two very different approaches.”

Erika Follansbee, food photographer at Parker Street Food and Travel (715-7027, parker-street.com): “There is an emphasis on authenticity in food photography, which can mean a less staged and not over-styled approach that doesn’t hide imperfections…. ”

Griffin Star, Bartender, 815 Cocktails & Provisions (815 Elm St., Manchester, 782-8086, 815nh.com): “There’s been an increase in people who have been hopping on the mocktail train, which has been cool to see. … I have definitely seen bartenders around the state upping the quality and care they put into their mocktails, because everyone deserves to have a good time out.”

Addie Leader-Zavos, Pastry Chef and co-owner ofEden’s Table Farm (240 Stark Highway North, Dunbarton, 774-1811, edenstablefarm.square.site): “I’m really impressed with how New Hampshirites are coming together to improve opportunities for small farms and home-based food businesses right now. Last year HB 119 was passed, making it easier for small farms to have certain types of meat processed locally. … HB 1565 was passed, which makes it possible to sell pickles made in a home kitchen. …This trend of creating more opportunities for people who want to participate in the local food economy really benefits everyone who loves good food, so I hope we’ll see more of it”

Keith Sarasin, chef and cookbook author: “People are seeking out quality restaurants and food. From pizza to Indian, people are seeking to try new things and it is really encouraging. “

Joe Savitch, owner/operator of Creative Kones Food Truck (301-5182, creativekones.com): “Authenticity — and freshness. With so many restaurants cutting back staff in favor of digital tablets and ordering, I see many customers just looking for an authentic interaction and ordering experience. On top of that, they are looking for fresh ingredients. Most customers are interested in hearing where we get our various products — the ice cream, maple syrup, soda, etc.”

Eric Alexander, Chef de Cuisine, Unwined (1 Nashua St., Milford, 213-6703, unwinednh.com) “Hyper-local sourcing is a trend that I am seeing. A lot of restaurants are trying harder to support their local farmers.”

Evan Lang, co-owner/Baker, Dishon Bakery (915 Elm St., Manchester, 600-1773, dishonbakery.com): “There is a big push to use local ingredients here. I see local eggs, meat, dairy and beer in a lot of eateries. I think that’s really commendable”

Denise Nickerson, owner of The Bakeshop on Kelley Street (171 Kelley St., Manchester, 624-3500, thebakeshoponkelleystreet.com): “Doughnuts are one of the biggest food trends that’s been around in New Hampshire. People are getting very excited as we go into the fall flavors of pumpkin, spice and apple cider. “

2025 food events
Here are some food events slated for the new year:

New England Winter Wine Spectacular (nhwineweek.com) The culmination of New Hampshire Wine Week is the New England Winter Wine Spectacular, which features hundreds of wines for tasting. It will take place this year on Thursday Jan. 23.

Steel Chef Challenge (nhfoodbank.org/steelchef) Chef Marcus Samuelsson will return as host on Saturday, March 15, at 6 p.m. at the DoubleTree by Hilton Downtown Manchester. The event benefits the New Hampshire Food Bank. Tickets cost $150 general admission, $250 VIP.

Maple Weekend 2025 (nhmapleproducers.com) Visit sugarhouses throughout the state and taste the sweet harvest on Saturday, March 15, and Sunday, March 16.

Taco Tour (tacotourmanchester.com) This is Manchester’s biggest food event of the year. Tens of thousands of hungry taco fans descend on downtown Manchester each May to eat tacos prepared by local restaurants and businesses.

NH Poutine Fest (nhpoutinefest.com) This event takes place at the Anheuser-Busch Biergarten in Merrimack in October but sign up for their updates to find out when tickets go on sale in the summer as they sell out within hours.

Local breweries celebrate the season with holiday flavors

Andy Day loves holiday beers. For a very short time.

“It’s one of those things, for me,” Day said, “where you want to see a very limited release and then you want to see it disappear and then move on and move forward.” Day is the brewer and co-owner of Daydreaming Brewing Co. in Derry. He said there can be a tendency in the brewing industry to feature a seasonal beer too long.

“Take the pumpkin thing for example,” he said. “You’ve started to see that creep into July releases. By the time you get to mid-October it’s kind of played out and people are not really interested anymore and there’s a whole bunch of beer that just sits there.”

December is when many breweries roll out special releases of holiday beers, many of which are very dark — stouts and porters — with a high alcohol-by-volume percentage (ABV), sometimes as high as 10 or 12 percent, about the same as wine.

“Generally speaking,” Day said, “for the winter months, you’re going to have your imperial stouts and things”

This year Daydreaming Brewing Co. (1 1/2 E. Broadway, Derry, 965-3454, cask.life/daydreaming-brewing-co) is featuring a special holiday beer: The Noggy Elf.

“Two years ago, a friend of ours came into the brewery and she asked — this was probably in August — ‘Can you make a beer that tastes like eggnog?’ We mostly focus on English-style ales and traditional recipes, but she put it to me to make an eggnog beer. So I did a five and a half percent [ABV] golden ale that was flavored with cinnamon, nutmeg, allspice, some vanilla and sort of gave you the characteristics of eggnog without actually being a thick, creamy eggnog.”

“So some fans of the original 5.5% Nog beer wanted to do an imperial (lager) barrel-aged version of it. So that’s what we did. We more or less doubled up on the recipe. We stuck it in ex-bourbon barrels, Heaven Hill’s bourbon barrels, for the better part of six months. Then we pulled it out and we treated it with cinnamon, nutmeg, etc., etc., and that’s where Noggy Elf came from,” Day said.

Day said The Noggy Elf has gotten a good response. “People have said it tastes like you’re drinking Christmas. … There’s definitely a little bit of oak and vanilla from the bourbon. It is deceptive in nature in that it is 10.5% [ABV], but it drinks like a much lower-alcohol beer, so it’s kind of one of those you’ve got to pace yourself and pay attention.”

More holiday brews

Concord Craft Brewing (117 Storrs St., Concord, 856-7625, concordcraftbrewing.com) has two Bourbon Barrel Aged Stouts on tap, a 2024 and a 2021. Both are imperial stouts with an ABV of 9.3%. Concord Craft says, “We have aged our imperial stout in Knob Creek bourbon barrels. … the bourbon flavor blends seamlessly with the maltiness of the stout and also gives a subtle oaky finish.”

Feathered Friend Brewing (231 S. Main St., Concord, 715-2347, featheredfriendbrewing.com) has several dark, deep, seasonal beers on tap, including BA Trouble Behind, a doppelbock, with an ABV of 9.8%. Brewed in house, it is aged in barrels from Steadfast Spirits Distilling Co. (134 Hall St., Suite. H, Concord, 333-2162, steadfastspiritsdistilling.square.site).

Flying Goose Brew Pub and Grill (40 Andover Road, New London, 526-6899, flyinggoose.com) is serving its winter beer on tap – Kong, a Russian Imperial Stout with an authoritative ABV of 10.5%. There is also Directionless Perfectionist, a sour American kriek (cherry beer), with an ABV of 6.7%

.From The Barrel Brewing Co. (1 Corporate Park Drive, Derry, 328-1896, ftb-838342.square.site) lists, on its website, three seasonal stouts on tap: Into the Void Coffee Vanilla Stout, Into the Void Peanut Butter Stout and Into the Void Coconut Stout.

Liquid Therapy Brewery and Grill (14 Court St., Nashua, 402-9391, liquidtherapynh.com) is offering a Soul Shard Imperial Stout on draft. It weighs in at a hefty 11.7% ABV and is described on the Liquid Therapy website as “aged on cinnamon, marshmallow, vanilla, and rum-soaked oak.”

Look for the Gingerbread Summit Porter at Mountain Base Brewery (553 Mast Road, No. 111, Goffstown, 935-7132, mountainbasebrewery.com). At 7.3% ABV, Mountain Base describes it on its website as a “Sweet milk stout with a seasonal gingerbread taste. Black in color with the milky feel of chocolate, caramel, and gingerbread.”

According to its website, Oddball Brewing (6 Glass St., Suncook, 210-5654, oddballbrewingnh.com) has Yer A Hairy Wizard Spiced Stout on tap at 5.6% ABV, as well as 3 on the Tree New England IPA at 6.6%.

Pipe Dream Brewing (49 Harvey Road, Unit 4, Londonderry, 404-0751, pipedreambrewingnh.com) is serving Pumpkin French Toast pumpkin ale on tap. It has an ABV of 6%, and Pipe Dream’s website describes it as “a slightly sweet, bready, pumpkin ale with a cinnamon maple twist.”

The Rockingham Brewing Co. (1 Corporate Park Drive, Unit 1, Derry, 216-2324, rockinghambrewing.com) has two festive beers on tap, according to its website: Snowball, a 4.2% ABV Belgian Witbier, and Winter Wonderham, a 7.5% ABV Winter Warmer Ale.

Spyglass Brewing Co. (306 Innovative Way, Nashua, 546-2965, spyglassbrewing.com) has two super-charged seasonal beers on tap: Escape Velocity 10% Triple IPA, described on the Spyglass website as “a New England style Triple IPA double dry hopped with Citra, Mosaic, Vic Secret and Azacca Hops,” and Continuum 10.5% Belgian Abbey Quad “a Belgian Abbey style quadrupel ale made with Belgian malts, Dark Candi syrup, and Styrian Golding hops.”