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Happy days

Bye Bye Birdie revisits rock’s early times

Long before there was streaming and hundreds of cable channels, three networks ruled, and families gathered around the television like a hearth every Sunday night to watch the Ed Sullivan show. This is the world of Bye Bye Birdie, the latest performance from Community Players of Concord.

Opening Nov. 22 at Concord City Auditorium, the 1960 musical was inspired by Elvis Presley’s induction into the army, which sidelined him at the height of his career. It begins as Conrad Birdie (Travis Laughlin), his name a play on Presley’s rock rival Conway Twitty, goes to a small Midwestern town to kiss a fan on national television before shipping overseas.

This publicity stunt is the culmination of (ostensibly) a contest hatched by Rose Alvarez (Annie Lelios), the secretary and fiancée of Albert Peterson (Nathan Smith), who writes Birdie’s songs and needs a way to milk his cash cow a bit more. Rosie helps him pen a send-off tune called “One Last Kiss,” and the two decamp for Sweet Apple, Ohio, their star in tow.

Awaiting them are screaming teenagers, including Kim MacAfee (Holly Keenan), whose announcement of her resignation as President of the Conrad Birdie fan club was paused when Rose picked her name from a file drawer, and named her winner of the singer’s final smooch.

Kim’s leaving her post because at age of 16 she believes she’s matured past swooning for pop stars. This is one of many anachronistic touches in the show, like shared household phone lines — yes, kids, back then it was one to a family, attached to the wall and equipped with a dial.

It was also a time when having a steady was serious business, but Kim’s reassurances on that topic aren’t enough to placate her boyfriend Hugo (William Fogg). With help from a now-jealous Rose, set off by a showbiz climber (Emma Daley) making a play for Albert, he plots to sabotage the kiss.

Add to that brew Albert’s conniving mother (Valerie Kehr), who is intent on breaking her son’s engagement, and things heat up quickly.

Bye Bye Birdie is often performed by high schools and local theaters, but it’s Community Players of Concord’s first time doing it.

“It’s a good family show,” director Judy Hayward said by phone. “I found out after we decided that some of the people in Concord had wanted to do it for several years. I guess maybe the timing wasn’t right, and now it is.”

The musical is full of numbers brimming with joy and innocence, like “Put On a Happy Face,” sung by Albert to a high schooler, part of a Conrad send-off group in New York City who despairs that by the time her idol returns from his two-year military hitch, she’ll be too old for him.

Other standouts are “How Lovely to Be a Woman,” “A Lot of Lovin’ to Do” and “English Teacher,” the latter a reflection of Rose’s wish that Albert was in a different, more intellectual career than pop music. “Kids” is a charming complaint about wayward youth in the 1950s, while “Normal American Boy” is a slice of prehistoric public relations work.

Problems such as boys with too much Brylcreem in their hair and girls with shorn braces ready to conquer the world (and call mom and dad by their first names), all mad with rock ’n’ roll, are a welcome distraction at a moment when half of the country is loath to turn on the news.

Hayward is pleased with the progress of rehearsals, with both leads settling into their roles, and Laughlin finding his inner Presley. “They’re great, and they’re always prepared,” she said. “Annie was off book early on, which is always a plus, and Nathan’s doing a great job, and Travis is swiveling his hips just like Elvis.”

What’s her favorite part of this production? “Seeing it come together,” she said. “In the arts … there’s always something to improve. It’s not like making a costume — sewing something and having a finished product. Seeing this progression of things getting better and better, that’s what I like.”

Bye Bye Birdie
When: Friday, Nov. 22, and Saturday, Nov. 23, at 7:30 p.m., and Sunday, Nov. 24, at 2 p.m.
Where: Concord City Auditorium, 2 Prince St., Concord
Tickets: $20 ($18 age 65 and up, 17 and under) at communityplayersofconcord.org

Featured image: Travis Laughlin as Conrad Birdie. Courtesy photo.

Pie!

The time between Thanksgiving and the end of the year is pie season.

“That is true,” Alison Ladman confirmed. She is the owner of and head baker at the Crust and Crumb Baking Co. in Concord. “We make a lot of pies this time of year. A whole lot of pies.” She said her feelings on pies get complicated toward the end of the year.

“Yeah. Um, my feelings on pie…,” Ladman said. “Look, it’s the month of November. We eat, drink and breathe pie and rolls for the whole month. By the end of the month we’re all very sick of pie. But they are so good! There are lots of different flavors of pie. There are so many different ways that you can make a pie. [Pie is] one of those ‘there’s something for everybody’ kind of dishes.”

To put some perspective on Ladman’s “eat, drink and breathe pies” experience: Her bakery bakes 1,100 pies in two days during Thanksgiving week, all of which are rolled out by hand.

“We do use a sheeter for some of our smaller things, but for the bigger pies it’s just better to hand roll them,” she said.

So much experience has honed Ladman’s crust technique.

“We have a variety of rolling pins here, because everybody likes something different,” she said. “We have the kind that are a straight dowel, we have the kind that are a tapered dowel, and we have the kind with handles. I personally prefer a tapered dowel. I feel like I have better control over [the dough with] it. If you have a part on the edge that needs to be rounded out a little bit more, you can kind of turn it a little bit better with the taper.”

She likes to roll the dough out on a floured wooden table. “We do crumb toppings on almost all of our pies versus a double-crusted pie,” she said. “Crumb toppings are a different method of production than doing a double-crust, so we need to kind of pick one way or the other.”

And then there are cream pies, with a crumb crust. “We make them all completely from scratch here,” Ladman said, “And that includes making the graham crackers, because we’re gluttons for punishment.”

Most bakeries with a reputation for pies find themselves similarly snowed under with orders at this time of the year. Jakie O’Dowd, the owner of The Sweet Spot in Weare, thinks that there is a huge demand for pies during the holidays but that many home bakers lack confidence.

“I think what mainly holds people back from doing pies is that working with the pie dough can be tricky,” she said. “I feel like Thanksgiving is our biggest holiday, and I think it’s because people are intimidated. But I actually find it very fun and rewarding. At Thanksgiving time, we literally do hundreds of pies, and in the midst of it I’ll think, ‘Oh, let me do pie again.’”

O’Dowd had a very traditional introduction to pie-making.

“I worked at a farm down in Littleton, Mass., called Springbrook Farm,” she said. “They’re one of the oldest farms in Massachusetts — in fact, the land was deeded to the owners by King George, and it’s still in the same family. All their baking that I learned there was very traditional, very old-school. So I make pies in an old-fashioned way; the crust I use is the crust that I learned at the farm. It’s partial butter, partial shortening, so you’ve got the flavor from the butter and the flakiness from the shortening. It’s a really nice pie dough to work with.”

The Sweet Spot bakes traditional holiday pies for its customers, but O’Dowd said it has been an education to learn what that means in different families.

“I didn’t even put chocolate cream pie on the menu our first year,” she said, “and everyone was calling and asking for it, and I was losing orders. So it’s on there now because people want to take one apple pie, one chocolate, and they’ll take one of each, and then they’ll order rolls. I feel like apple and chocolate cream are our biggest pie orders, but you get a lot of pumpkin too. Apple is our No. 1, then chocolate cream and pumpkin might be tied for second.”

Lauren Collins-Cline, the owner of Slightly Crooked Pies in Bedford, sympathizes with home bakers who find pie crusts intimidating.

“Interestingly, we don’t have a strong pie tradition in my family,” she said. “We had pies for Thanksgiving, but we would buy them. My pie story started when I hosted my first Thanksgiving and I wanted to make a pie and I wanted to make it from ‘scratch.’ I use air quotes around that because I used a store-bought crust that year. I looked up a recipe online and I made the pie and people loved it. It was the highlight of the meal and that gratification was so strong for me that I just kept making and working on and perfecting pies. Pies are a total confidence-builder. I want to quote Tommy Lasorda and say, if I can do it, you can do it. Because, again, like when I started out, I was just — I was dangerous in the kitchen. It was a big risk for me to be in the kitchen. So my encouragement is to start to find a simple recipe and just give it a try.”

Another problem, she said, was the pressure from food media to make fancier and fancier recipes each year.

“Content is king,” she said. “[Food writers] have to constantly be reinventing their content. And bless the people who get paid to do that — that sounds like a dream job. But how many times in a day do you see people sharing a recipe that they saw that takes this new spin on an old classic? Don’t limit yourself because you’re intimidated by that high level of expertise. Just baby steps, you gotta start somewhere.”

Collins-Cline said she thinks pies are tied in with our image of tradition and of ourselves as Americans. “It is a nostalgic dessert,” she said. “A pie often has a recipe that gets carried down through families. It’s something that may not be as awe-striking in appearance as cake can be, but when you look at it it’s like the tea kettle on the stove. It just evokes this image of grandma in an apron serving it at the table.”

Or buy your pie
If you’d prefer to order a pie this holiday season, check out our listing of Thanksgiving take-out offerings, which includes quite a lot of pie, in the Nov. 14 issue of the Hippo. Find the issue in the digital library at hippopress.com; the story is on page 22.

Pie recipes

Most families have their own traditional pie recipes. Here are nine recipes from area pie enthusiasts that have proven track records.

Cranberry Pie

Debbie Bouvier, New Boston

This recipe from my wife is a holiday crowd-pleaser:

1 cup (198 g) sugar
1 lb. fresh cranberries (454 g or 1⅓ 12-ounce bags)
Zest of 1 medium orange
Juice of 1 medium orange
Premade pie dough
2 Tablespoons milk

cranberry pie with lattice top on embroidered table cloth, seen from above — *Cranberry Pie. Photo by John Fladd.*

Place one of the pre-made crusts in a pie pan and crimp the edges. Use a fork to poke holes in the bottom of the crust [what bakers call “docking”]. Par-bake the bottom crust for about 15 minutes at 375°F.

Wash the cranberries. Place in a pot with the orange juice, orange zest and sugar. Cook on medium heat until a third to half of the cranberries have popped and the mixture is thick. Stir frequently.

Once cooked, pour the mixture into the par-baked crust. The pie looks best when topped with either a lattice top or some cutouts. Cutouts can be easily done with cookie cutters. Once satisfied with the top, brush it with milk.

Bake for approximately 35 minutes at 400°F.

While many holiday foods are heavy and serious, this is tart and citrussy. It makes an excellent holiday dessert, especially with vanilla ice cream.

Butterscotch Pie

John Fladd, Hippo Food and Drink Guy

I’m a huge fan of butterscotch, and I like the flavor that comes from using real butter and real scotch.

4½ Tablespoons butter
¾ cup (160 g) brown sugar
¾ cup (170 g) boiling water
2¼ Tablespoons cornstarch
1½ Tablespoons all-purpose flour
⅓ teaspoon kosher or coarse sea salt
1¼ cups (284 g) milk
3 egg yolks, slightly beaten
1 Tablespoon scotch – I find I get the best, most butterscotch flavor from Glenlivet

The key instruction for this recipe is “whisk.”

butterscotch pie with whipped cream around the edge, one triangular piece removed, on table in front of plate and wine glass

Melt butter over low heat, and cook to a golden brown. Whisk in the brown sugar. It will seem really stiff at first, but the sugar will melt within a couple of minutes and become liquidy. Whisk it continuously until it comes to a boil, then whisk in the boiling water. Be careful; it will spit a bit at first. Whisk the mixture together, then remove from the heat.

Separately, whisk the cornstarch, flour, salt and milk until they are completely combined, then whisk them into the brown sugar mixture, return it to the heat, and bring it to a boil. Let it boil for a minute or so, whisking constantly, then remove it from the heat again.

Very carefully, temper in the egg yolks. This means stir a spoonful of the hot mixture into the yolks at a time, until you have gradually brought them up to temperature and diluted them enough that they won’t scramble when you add them to the hot pudding mixture.

Whisk them into the hot pudding mixture, then whisk in the scotch. Adjust the amount of whiskey to your taste.

Let the mixture cool for 20 minutes, then transfer it to a pre-baked (what bakers call “blind baked”) pie shell, then chill for several hours. Serve with whipped cream. If you wanted to add scotch to the whipped cream instead of vanilla, who could blame you?

This is an adult’s butterscotch. The real butter, the caramelized brown sugar, and the scotch combine for a deep, mature butterscotch that is about as far from a butterscotch candy as a pinot noir is from a grape soda.

Maple Pumpkin Pie with Pecan Streusel

Denise Nickerson, owner of the Bakeshop on Kelley Street

9-inch pie crust of your choice
1 15-ounce can puree of pumpkin
1 cup heavy cream
3 eggs
⅔ cup (206 g) maple syrup
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon salt

Place all ingredients in a bowl and whisk until combined. Pour into an unbaked pie shell. Bake at 350°F for 30 minutes. Remove from the oven and add topping in a ring around the top edge of the pie. Bake an additional 20 to 25 minutes, until a butter knife inserted in the center comes out clean.

Topping

1 cup (120 g) all-purpose flour
1 cup (213 g) brown sugar or maple sugar
½ cup (1 stick) melted butter (less if using maple sugar)
½ cup (57 g) chopped pecans

Combine all the topping ingredients in a bowl with a fork.

Peanut Butter Pie

Evelyn Redmond, organizer of Goffstown’s Annual Pie Competition and Auction: “I won my first blue ribbon with this pie recipe.”

1 cup plus 2 Tbsp (300 g) creamy peanut butter, divided
1 8-ounce package cream cheese
½ cup (99 g) sugar
1 12-ounce container (4½ cups) frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
1 11.75-ounce jar Smucker’s^® Hot Fudge Spoonable Ice Cream Topping, divided

Beat together 1 cup of peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed, until well-combined. Gently mix in 3 cups of whipped topping until thoroughly combined. Spoon the mixture into the pie shell. Using a spatula, smooth and spread mixture to the edges of the pie.

Set aside 2 tablespoons hot fudge in a resealable bag. Warm the remaining hot fudge and spread it over the pie. Refrigerate until fully set, then spread remaining whipped topping on top.

Reserve 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag and set it aside. Microwave the remaining topping on high for 1 minute. Stir. Spread topping over pie, covering the entire peanut butter layer. Refrigerate until fully set. Spread the remaining whipped topping (1½ cups) over the hot fudge layer, trying not to mix the two layers.

Cut a small corner from the bag containing the hot fudge topping. Squeeze the bag to drizzle topping over the pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in the opposite direction of the topping. Refrigerate until ready to serve.

Maple Bourbon Pecan Pie

Leah Borla, owner of Sweet Love Bakery in Goffstown

6 Tablespoons (¾ of a stick) butter
1 cup packed (198 g) light brown sugar
1 cup (312 g) real maple syrup
3 Tablespoons maple bourbon (regular bourbon works too)
1 teaspoon vanilla
1 teaspoon of cinnamon
½ teaspoon salt
3 large eggs
1½ (170 g) cups pecans
A 9-inch pie crust (store-bought is OK!)

Heat oven to 350°F. Place pecans on a baking sheet and toast for 3-4 minutes until brown. Remove from the oven and let cool. You can also pan-roast them on medium-low heat until they are fragrant.

In a medium-size saucepan, over medium heat, melt butter. Add brown sugar and maple syrup and stir until the brown sugar is fully dissolved. Bring the mixture up to a simmer, then remove from heat. Place in a bowl to cool for about 10 minutes.

Whisk eggs and add to the butter-sugar mixture. Add in bourbon, cinnamon, vanilla and salt, whisking together until well blended. Pour mixture into uncooked pie shell.

Place toasted pecans on top of the sugar filling. Place pie on a baking sheet. Lightly spray a piece of foil with cooking spray and place over the pie. Bake pie in the oven for 20 minutes. Remove foil and bake for an additional 20-25 minutes until the edges of the pie are set. The center will be slightly jiggly but will set.

Place on rack until cool. Serve with fresh cinnamon maple whipped cream or vanilla ice cream.

Sweet Potato and Pecan Pie

Addie Leader-Zavos, Eden’s Table Farm: “This double-layered pie has a pecan pie baked on top of the sweet potato filling. It is a favorite in my family for Hanukkah.”

1 partially baked 10-inch pie crust (baked for 15 minutes at 375°F)
For the pecan topping:
1 large egg
⅗ cup (119 g) light brown sugar
1 Tablespoon unsalted butter, melted
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup (115 g) coarsely chopped pecans (I use halves on top — chop half of the bag to mix in the topping. Use the rest to make a design on top.)

For the sweet potato filling:

4 large egg yolks
¼ teaspoon salt
¾ cup (160 g) dark brown sugar
1 teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
1 teaspoon vanilla extract
2 Tablespoons orange juice
2 cups (450 g) cooked sweet potatoes, pureed in a blender, then cooled
¼ cup (57 g) creme fraiche

Preheat the oven to 325°F. Have your pie crust ready.

For the pecan topping: In a small bowl, whisk the egg, light brown sugar, melted butter, vanilla and salt until blended to a smooth mixture. Stir in the pecans. Set aside.

For the sweet potato filling: Beat the egg yolks, salt, and dark brown sugar in a large bowl, and beat with an electric mixer until creamy. Mix in the cinnamon, nutmeg, vanilla, and lemon juice. Add the sweet potatoes and mix until smooth, about 1 minute. Mix in the creme fraiche until well-combined.

Pour the filling into the partially baked crust, discarding any fiber from the sweet potatoes that clings to the beaters. Bake for 20 minutes, then gently pour the pecan mixture over the partially baked pie. Bake until the pecan topping is set, about 30 minutes longer. Cool on a wire rack. Serve at room temperature.

Paper Bag Apple Pie

Rhoda Hooper, from Favorite Recipes from the Joe English Grange #56, New Boston, N.H., 1996

1 uncooked pie shell
3 or 4 large apples
½ cup (107 g) sugar
2 Tablespoons flour
½ teaspoon nutmeg
2 Tablespoons lemon juice

Topping

½ cup (107 g) sugar
½ cup (60 g) flour
½ cup (1 stick) butter

Make an unbaked pie shell. Pare, core, and quarter apples, then halve each piece crossways to make chunks.

Make the filling: Combine ½ cup sugar, nutmeg, and 2 tablespoons flour, and sprinkle the mixture over the apples; toss to coat. Place the mixture in the crust.

Combine the remaining sugar and flour for the topping; cut in the butter. Sprinkle over the top of the apples. Slip the pie into a heavy brown paper bag large enough to cover the pie, then fold the end over. Fasten with paper clips. Bake at 425°F for 1 hour. Split the bag to open.

Loon Chocolate Pie

Rachel Mack, Co-owner of Loon Chocolate (195 McGregor St., No. 121, Manchester, 932-8887, loonchocolate.com)

3 ounces Loon Chocolate Maine Sea Salt Chocolate Bar (about 1½ bars), broken into pieces
1 cup (213 g) sugar
5 Tablespoons all-purpose flour
2 egg yolks (save egg whites for meringue)
1½ cups (340 g) whole milk
1 teaspoon vanilla
1 Tablespoon butter
1 unbaked 9-inch pie crust
Ingredients for meringue:
2 egg whites
⅛ teaspoon salt
4 Tablespoons sugar

Heat oven to 350°F.

pie with mound of cream on top, topped with chocolate flakes, sitting on counter

Place pie crust in pie dish and poke holes in pie crust with fork. Bake until brown, about 20 minutes.

While pie crust bakes, in a saucepan, whisk together chocolate, sugar, flour, egg yolks, and milk. Cook over medium heat, stirring until it bubbles and thickens, about 5 to 10 minutes. The mixture should be thick.

Remove the chocolate mixture from heat and add the vanilla and butter.

To make the meringue, beat the egg whites and salt until fluffy. Add sugar and beat until stiff peaks form.

Add chocolate custard to the baked pie crust, then top with meringue. Bake until the meringue peaks are lightly browned, about 10 minutes. Serve warm.

Just chill

Experts offer their pie crust advice

Pies, in the big picture, are not that difficult to make. Lay down some pie dough, scoop in some fillings, top it with another sheet of dough, put it in the oven and walk away for an hour. It’s an operation of elegant simplicity.

The monkey wrench in that optimistic view of pie-making, of course, is the pie crust.

There are dozens of recipes for even a simple pie crust, and passions can run high among home bakers. It can all be a bit intimidating. But at their core, most delicious pie crusts are made with some sort of fat (shortening, butter, lard, coconut oil, etc.), some sort of starch (flour, ground almonds, cookie crumbs, etc.) and a little liquid (usually water) to bring everything together.

woman wearing knitted hat, standing in industrial kitchen, kneading dough in large stainless steel bowl — *Heather Williams of Bittersweet Bake Shoppe. Photo by John Fladd.*

According to Lynne Donnelly, the owner of Bittersweet Bake Shoppe in Litchfield, overthinking and overworking are two common ways home bakers mess up their pie crusts. She likes to weigh her ingredients to make certain that her fat-to-flour-to-water ratio is right.

She demonstrated:

“We’re starting with a big bowl,” she said, placing a large, stainless steel bowl on her scale and zeroing its weight out. (This is called “taring.”) “And we’re weighing out our flour. We want five and a half pounds.”

(This recipe is for a small batch of pie dough at a bakery. It will make 18 to 20 rounds of pie dough. See below for the amounts a home baker would use.)

“OK, now,” she said, eying the gauge on her scale, “we’re going to add two pounds and 12 ounces of shortening on top of that.” She said a baker could use butter instead of shortening, but it would have to have the same consistency. “You want the temperature to give it the same softness as shortening,” she said, scooping shortening into the bowl of flour. “But we get a really nice crust with this.” She stressed the importance of using unflavored shortening. “The butter-flavored stuff tastes nasty.”

Next, Donnelly added salt. “Normally, I eyeball the salt,” she said, “but since I have a tablespoon right here, I’m going to do this officially, and add five [tablespoons]. Now, you are going to get in there and start squishing. You’re going to just keep breaking your shortening with the flour with your hands until it looks like cornmeal. You want to mix it all together. Just keep going through it with your hands, until it’s nice and fine and crumbly and everything’s well-blended and there’s no big pieces at all.” She explained this while scooping the crumbs of dough from the sides of the bowl, into the center, as if she were folding egg whites into a batter.

“Now you can pour your water in,” Donnelly said, making a well in the crumbs. “Dump the whole thing right in the middle, and then just bring it all together. Just keep pulling it together; no kneading. You don’t want it to be too gooey. Just pull it together, until the water is absorbed.”

The next step is to chill the dough. Unlike some pie doughs, Bittersweet’s does not have streaks of shortening running through it, but Donnelly said it is still vitally important to keep the dough as cold as possible. “There’s no tricks or gimmicks with this crust — no vinegars, or people with their little magic potions. It comes out the same every time. The thing is keeping it cold.”

After the dough has chilled, the next step is to form it into six-ounce disks.

“A lot of my life has been spent weighing out crusts,” Donnelly said. Each slab of dough gets formed into 3- to 4-inch disks, with care taken not to overwork it.

The last important step, Donnelly said, is to chill the dough again before rolling it out. This will give the tiny flecks of shortening time to firm up, and for the dough itself to relax and finish integrating the water. This is a basic, use-for-everything pie dough recipe. “You could also make crackers with this,” she said, “but you would have to add cheese and butter and things like that.”

Just one pie crust
For a smaller number of pie crusts, Donnelly suggested using the following proportions for each.

1¼ cup (136 g) flour
⅓ cup (75 g) shortening or butter
½ teaspoons salt
3½ Tablespoons ice water

Double this for a two-crust pie.

“Extra pie crusts can be frozen, either laid out flat between sheets of waxed paper, or rolled up,” Donnelly said.

News & Notes 24/11/21

Carrot concerns

Grimmway Farms issued a recall of select organic whole carrots and baby carrots that may have been contaminated with E. coli, according to a notice on its website, grimmway.com. The recall, initiated Nov. 16, includes carrots that are no longer on store shelves but may be in consumers’ refrigerators or freezers, the website said. The items from the Bakersfield, California, based company were sold nationwide; whole carrots were for sale Aug. 14 through Oct. 23 and the baby carrots had best-if-used-by dates ranging from Sept. 11 through Nov. 12. Photos of the packaging of the affected items are on the Grimmway website and include Bunny-Luv, 365 Organic, Good & Gather, Nature’s Promise and Trader Joe’s, among others. See the website for product specifics, such as package sizes.

Snow rider

According to a press release, free in-person snowmobile safety education classes are now being scheduled in the Granite State. To operate a snowmobile or off-highway recreational vehicle (OHRV) in New Hampshire any person age 12 or older must either have a valid motor vehicle driver’s license or have successfully completed an approved OHRV/Snowmobile Safety Education class.

Classes are taught by instructors and staff trained by the New Hampshire Fish and Game Department and those interested in attending should register by visiting wildlife.nh.gov/highway-recreational-vehicles-ohrv-and-snowmobiles/ohrv-and-snowmobile-safety-education, according to the press release. OHRV/Snowmobile Safety Education classes can also be taken online, and with recent changes to the state laws all online classes will include a combination of practical OHRV and snowmobile safety and the rules that apply to all trail riders. The cost for the virtual class is $34.95, according to the same release. To register for an online safety class, visit offroad-ed.com/newhampshire.

Even after course completion, all riders under age 14 must be accompanied by a licensed adult over the age of 18 when operating a snowmobile or OHRV, including on property belonging to their parents, grandparents or guardians, according to the release. Operators of all ages are invited to join one of the more than 100 snowmobile and 26 OHRV clubs in New Hampshire, according to the release. For more information visit nhsa.com and for OHRV club information visit nhohva.org. Almost 37,000 wheeled vehicles and snowmobiles have been registered for the 2024-2025 season, according to the release. For information on registering a snowmobile, visit wildlife.nh.gov/highway-recreational-vehicles-ohrv-and-snowmobiles/registering-your-ohrv-or-snowmobile.

Education Freedom Accounts

According to a press release, more than 5,300 students throughout New Hampshire are now enrolled in Education Freedom Accounts during its fourth year of implementation,

The number of Education Freedom Accounts increased from 4,663 during the 2023-2024 academic year to 5,321 at the start of the 2024-2025 academic year, which represents an increase of about 14 percent, or 658 students, according to the same release.

In a statement, Frank Edelblut, education commissioner, said “it is clear that there is a growing demand for more schooling options in the Granite State. The Education Freedom Account program is offering lower-income families assistance to choose whichever school or learning environment best meets the needs of their child. New Hampshire continues to deliver high quality educational pathways to families and the Education Freedom Account program for a fraction of the cost to taxpayers of a traditional education.”

Education Freedom Accounts allow eligible New Hampshire students to direct state-funded per-pupil education grants toward select educational programming of their choice for a variety of learning experiences, and there are currently 5,321 children enrolled in the EFA program that is offering grants totaling nearly $27.7 million this school year, or an average of $5,204 per student, according to the release. Families earning up to 350 percent of the federal poverty level are eligible to participate in the program, and a family of four with an annual income limit of $109,200 may participate, according to the release.

More details are highlighted in the New Hampshire Department of Education’s 2024-2025 EFA Financial and Demographic Fact Sheets and more info can be found on education.nh.gov

Bank drive

According to a press release, the Merrimack County Savings Bank will be holding its annual Mitten Tree Drive until the end of December, collecting cold-weather essentials. New items of clothing, handmade or store-bought, such as mittens, gloves, hats and scarves, can be dropped off at any of the Merrimack’s nine locations, according to the press release.

In a statement, Linda Lorden, President of the Merrimack, said “The Mitten Tree is all about giving back to our neighbors in need. Every donation helps provide warmth and supports local food pantries.” The Merrimack will donate $2 for every item collected and will send donations to the following organizations: Friendly Kitchen (Concord), Twin Rivers Food Pantry (Franklin), Bow Food Pantry, Hopkinton Food Pantry, Hooksett Food Pantry, Nashua Soup Kitchen and Shelter, The Upper Room Food Pantry (Derry), White Birch Center (Henniker). Visit themerrimack.com/locations.

The Loon Center (Lee’s Mills Road, Moultonborough) on Nov. 21 at 7 p.m. will host a presentation by Dana and Bob Fox, “Hornbills — A Unique Old-World Family of Birds.” Hornbills first evolved in Africa over 60 million years ago. The presentation will include photos by Tim Layman.

Henniker Handmade & Homegrown will celebrate Small Business Saturday, Nov. 30, with a pop-up event at the Henniker Community Center, 57 Main St., from 2 to 5 p.m. In addition to locally crafted items, the event will feature live music from Beechwood and the food truck Taco Beyondo.

The Grace Food Pantry Yuletide Treasures Fair takes place Saturday, Nov. 23, from 9 a.m. to 2 p.m. at Mercy Hill Church (750 Pine St., Manchester). Admission is free. There will be live music, crafters, a bake sale, a 50/50 cash raffle and a Fleamarket Bazaar section. Free coffee, hot cocoa or hot cider will be available. Shoppers are asked to please bring a canned or boxed item for the pantry.

This is his time

Willie Nile on making the best music of his life

By Michael Witthaus
mwitthaus@hippopress.com

“The Benjamin Button of rock ’n’ roll” is what VH1 Storytellers creator Bill Flanagan once called Willie Nile. “Because my career has been ass backwards,” Nile said recently. It’s true; the Buffalo-born rocker made two great albums early and waited 10 years for his third. Since then, he’s released over a dozen more, including nine in the last 12 years.

Nile’s energy level is up to 11, and he’s so confident he can inspire a crowd with his high-energy rock that he offers a guarantee. “If you want to see a spark and some light in this darkness, come to a show,” he said. “If you’re not blown away and you don’t feel better walking out the door, you’ll get your money back … and I don’t mean you’ll just like it.”

Every night, Willie Nile leaves everything on the stage, exiting fully soaked in sweat, usually after more than one standing ovation. He’ll play great songs from the early days like “Vagabond Moon” along with rave-ups like “This Is Our Time,” a cut from 2013’s American Ride and “The Day The Earth Stood Still,” the title track from his last studio album.

“Nothing’s changed, except I think I’m singing better,” he said. “My voice has gotten just a little richer. Maybe I wouldn’t go that far; I’m a little Sam Cooke, but I mean, I’m having more fun. The set lists are never better than this, and it’s a ball. I’m still feeling it in every pore of my body, and I’m not the only one.”

If the measure of a person is the company they keep, Nile is a star. He got his first big break when the booker at Kenny’s Castaways convinced Robert Palmer, the New York Times’ premier critic in the 1970s, to arrive early for a show he was covering to catch Nile’s opening set. The rave review led to a record deal and a tour opening for The Who.

Bruce Springsteen invited Nile to open for him in front of 70,000 fans in New Jersey’s Giants Stadium, and in 2009 pulled him from the audience to sing Jackie Wilson’s song “Higher & Higher” at a show that turned out to be Clarence Clemons’ last with the E Street Band.

Nine years ago he stood between Springsteen and Pete Townshend to perform “Won’t Get Fooled Again” in a band that included Billy Idol and Who lead singer Roger Daltrey. Nile also played “Substitute” and “Kids Are Alright” at the show, a Grammy MusiCares tribute.

“I remember thinking, what’s wrong with this picture?” he recalled, and talked about working out how to play the Who classic backstage with the Boss, who also didn’t know the song. “For 15 minutes, like two high school kids … we learn ‘Won’t Get Fooled Again.’ You can’t make this stuff up; I’m living a dream.”

Nile, however, isn’t the least bit starstruck by the music legends who love him.

“I’m just too dumb to know any better, but fame was never what I cared about,” he said. “It was always about the songs … that’s gotten me through some really small keyholes into some unique places.”

The inverse of that is what led him to leave music in the wake of his first two critically lauded albums when the industry harshed his mellow, then return in 1991 with Places I Have Never Been. He just wasn’t feeling it anymore. He and his then-wife — he’s now married to Italian photographer Cristina Arrigoni — moved back to Buffalo and had four kids.

“I stayed there through the eighties,” he said. “I stopped playing, but I was always writing. That’s what I do. I’ll write till I drop. At this rate, I’ll be playing till I drop, but it’s like my dad says … he asks, ‘How you doing?’ and I’ll say, ‘I’m working really hard, I’m pretty beat.’ He goes, ‘Yeah, but you get to do what you love. You’re a lucky guy.’ And he’s right.”

Even in conversation, one can hear the raucous Nile’s rock ’n’ roll heart beat. When he’s up on stage blazing through his massive catalog or covering a gem like the Velvet Underground’s “Sweet Jane” — Lou Reed was another New Yorker Nile knew — it’s like attending a revival tent party in 4/4 time.

So don’t go to The Rex on Nov. 15 with any thoughts of getting a refund. Rather, expect many moments when Nile’s spirit lifts the crowd to its feet. “I’m a 76-year-old dude and having the time of my life and doing the best shows in my career,” he said. “I’m having a ball, still writing at the top of my game, and the songs are still coming.”

An Evening With Willie Nile
When: Friday, Nov. 15, 7:30 p.m.
Where: Rex Theatre, 23 Amherst St., Manchester
Tickets: $35 at palacetheatre.org

Featured photo: Willie Nile. Courtesy photo.

Thanksgiving to go

Where to get pies, sides and the gravy

By John Fladd
jfladd@hippopress.com

Here are some of the spots offering dessert, sides and sometimes even the whole turkey dinner to go. Know of a place not mentioned here? Let us know at food@hippopress.com.

• All Real Meal (87 Elm St., Manchester, 782-3014, allrealmeal.com) is taking orders on its website for Thanksgiving dinner that include turkey, gravy, mashed potatoes, stuffing, green beans and cranberry with the option of an individual size, a meal to serve three to four people or a meal to serve six to eight people. Sides, gluten-free stuffing and desserts are also available. Visit the website to see which towns are eligible for free delivery.

• Angela’s Pasta and Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com) is taking orders until Wednesday, Nov. 20, at 4 p.m. (prepay only). On the menu are traditional Thanksgiving dinner items, from turkey ( $39.95) to cranberry relish ($6.95), sweet pies ($18.95 to $33.95), pork pie, ($21.95), and a full selection of baked goods and desserts. Orders will be available for pickup on Wednesday, Nov. 22, between 10 a.m. to 6 p.m. Pick up orders on Wednesday, Nov. 27, from 10 a.m. to 6 p.m.

• Applecrest Farm Orchards (133 Exeter Road, Hampton Falls, 926-3721, applecrest.com) is offering Thanksgiving food to take home for the holiday, including pies and crisps, cider and doughnuts, fresh baked goods, fresh turkeys and homemade sides. Turkeys are available for pickup anytime during farm stand hours Monday, Nov. 25, through Wednesday, Nov. 27, and Thursday, Nov. 28, from 8 a.m. to 1 p.m. Order through the farm’s website.

• Apple Hill Farm (580 Mountain Road, Concord, 224-8862, applehillfarmnh.com) offers a variety of pies (apple, apple crumb, blueberry, blueberry crumb, cherry, cherry crumb, maple custard, strawberry rhubarb, strawberry rhubarb crumb, pumpkin, mince and pecan) and is taking orders until Monday, Nov. 25. Shaker-style squash rolls and Parker House rolls are also available for special orders. Call the stand to place your order. Pick up orders Monday, Tuesday or Wednesday of Thanksgiving week until 5:30 p.m. Wednesday, Nov. 27, will be the last day of Apple Hill’s 2024 season.

• Atlantic Grill (5 Pioneer Road, Rye, 433-3000, theatlanticgrill.com) is taking Thanksgiving dinner orders now through Saturday, Nov. 18, to be picked up on Wednesday, Nov. 27. Main courses feed six to eight people and are $199. Order online.

• The Bakeshop on Kelley Street (171 Kelley St., Manchester, 624-3500, thebakeshoponkelleystreet.com) offers a variety of baked goods such as homemade doughnuts, made-to-order cakes, cupcakes, pastry trays and specialty desserts. New for this year, there is a Black Forest Cherry Pie and a White Chocolate Cream Pie. Half pies are available, and also half and half (half one flavor, half another). The last day for ordering is Thursday, Nov. 21. Pickup hours are Tuesday, Nov. 26, and Wednesday, Nov. 27, between 8 a.m. and noon.

• Barrel and Baskit (377 Main St., Hopkinton, 746-1375, barrelandbaskit.com), the expanded location of Local Baskit meal kits, is offering a full catering menu of prepared sides, the popular Beautiful Brussels Sprouts meal kit side dishes, pies and dessert platters, antipasto and charcuterie platters as well as soups and prepared vegan butternut squash stuffed shells to complete Thanksgiving for all your guests. Preorder online by Friday, Nov. 22, or stop in to the store for wine, beer and additional grab-and-go items. Visit barrelandbaskit.com.

• Bearded Baking Company (819 Union St., Manchester, 647-7150, beardedbaking.com) is offering a full range of holiday baked goods for Thanksgiving, including: Lambeth and carrot cakes, apple or blueberry crumb, pecan, lemon meringue, and chocolate pies, festive breads and vegan cookies. Pick up orders between 8 a.m. and 4 p.m. on Tuesday, Nov. 26, or Wednesday, Nov. 27.

• The Big Bad Food Truck (Hampton, bigbadnh.com) is offering a turkey dinner package enough to feed six to eight people that includes one turkey, a pint of gravy, one quart of baby carrots, a half pan of cornbread stuffing and half pan of mashed potatoes for $135. There is also a brisket dinner package that feeds six to eight people that includes 10 to 12 pounds of smoked Angus brisket, a half pan of mac & cheese, a half pan of whipped Yukon potatoes, a quart of sweet coleslaw and a pint of brown sugar and rum barbecue sauce, for $240. All orders can be picked up at 41 Ashworth Ave. in Hampton between 3 and 7 p.m. on Monday, Tuesday or Wednesday prior to Thanksgiving. You can choose your preferred date from the drop-down menu when you order online. Orders close on Nov. 21.

• The Black Forest Cafe and Bakery (212 State Rte 101, Amherst, 672-0500, theblackforestnh.com) has its Thanksgiving menu available on its baking website, and will offer its normal catering menu, as well as some specialty items. Orders will be accepted through Sunday, Nov. 24, and can be picked up through 12 p.m. on Thanksgiving Day, Thursday, Nov. 28.

• Brookdale Fruit Farm (41 Broad St., Hollis, 465-2240, brookdalefruitfarm.com) is taking orders for pies. Apple, apple crumb, blueberry and pumpkin pies are $21.49, and triple-berry pies are $24.99. Order by phone, and pick up orders by 3 p.m. on the date specified at the time of the order.

• Brookford Farm (250 West Road, Canterbury, 742-4084, brookfordfarm.com) will help you fill your table this Thanksgiving, with locally sourced products such as apple pies, apples, pears, rolls and stuffing from Orchard Hill Bread. There is plenty of winter squash, 100 percent grass-fed dairy and more. Stock your freezer during the Farm’s bulk beef sale: orders are being taken for 100 percent grass-fed half-cows.

• Brothers Butcher (8 Spit Brook Road, Nashua, 809-4180, or 142 Lowell Road, Hudson, 577-1130, brothers-butcher.com) is taking online orders for fresh turkey, fresh free-range turkey, sausage & herb stuffing, traditional bread stuffing, garlic mashed potatoes, butternut squash, turkey gravy, and apple, pumpkin and chocolate cream pies. Visit brothers-butcher.com/Thanksgiving.

• Buckley’s Bakery and Cafe (436 DW Highway, Merrimack, 262-5929, buckleysbakerycafe.com) and Buckley’s Market and Cafe (9 Market Place, Hollis, 465-5522) are taking orders now until Friday, Nov. 22, for cakes — caramel spice cake ($46), Boston cream pie ($42), chocolate mousse cake (GF) ($48), apple crisp cheesecake ($48) — and pies — apple, pumpkin, pecan, streusel-topped blueberry crisp, and chocolate cream ($22 each), and more. Visit the Buckley’s website for a full menu.

• Caroline’s Fine Food (132 Bedford Center Road, Bedford, 637-1615, carolinesfood.com) is taking orders now through Friday, Nov. 22, at 5 p.m. for turkey ballotine with herb stuffing that serves eight to 10 people ($100) and sides such as herb-roasted sweet potatoes ($43), sausage stuffing ($60) and carrot confit ($60) that each serve 10. Cranberry sauce can be ordered by the pint ($27) or the quart ($43) as can turkey gravy ($32 for a pint, $49 for a quart.) Pick up your order on Wednesday, Nov. 27, from 11 a.m. to 3 p.m.

• Castleton Banquet and Conference Center (58 Enterprise Drive, Windham, 898-6300, castletonbcc.com) has two dinner packages available to go. The first dinner package serves 10 to 12 guests and includes a 16- to 20-pound turkey with Castleton’s bread stuffing, two quarts of homestyle mashed potatoes, butternut squash and turkey gravy, a pint of homemade cranberry relish, 12 dinner rolls and one 10-inch apple, pecan, pumpkin or blueberry pie and costs $289. The second package serves 10 to 12 guests and includes an 8- to 10-pound spiral glazed ham, two quarts of homestyle mashed potatoes and butternut squash, a quart of pineapple raisin sauce, 10 dinner rolls and the same choice of pies, for $210. All sides are also available separately, as are red and white wines. All orders must be placed by noon on Friday, Nov. 22, and pickups will be scheduled on Wednesday, Nov. 27, between 9 a.m. and noon.

• Chez Vachon (136 Kelley St., Manchester, 625-9660, chezvachon.com) is offering a variety of 9-inch pies for $14.99 including chocolate, banana, brownie, coconut, pistachio, lemon chiffon, Key lime, chocolate mousse, apple crisp, blueberry, cherry, lemon meringue, cranberry walnut, Canadian sugar pie, pumpkin, pumpkin deluxe and pumpkin mousse. Pork pie ($21) and salmon pie ($23) are available as well as cream cakes such as chocolate, cookies and crème, pistachio, strawberry, pumpkin, and apple spice each for $23.99. Please order at least 24 hours in advance. Pick up orders no later than Wednesday, Nov. 27, between 8 a.m. and 2 p.m.

• The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry, 437-2022, coachstopnh.com) is taking orders for takeout and delivery within a 5-mile radius on Thanksgiving Day with the last delivery and takeout being at 3:30 p.m. All entrees include turkey soup, apple cider, mashed potato, homemade bread stuffing, yams, cranberry sauce, butternut squash, baby pearl onions and green peas, hot rolls, sweet bread, homemade pie, and coffee. All entrees are $42.

• Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) is offering a takeout service available on Wednesday, Nov. 27, from 4 to 7 p.m. and Thursday, Nov. 28, until 1 p.m. Entrees include cider-brined turkey with herbed cornbread stuffing, cranberry chutney and giblet gravy, crispy porchetta (Tuscan roast pork loin), four-grain risotto with mushroom and parsnip ragout and cherry wood roasted salmon. All are served with whipped potatoes, roast sweet potatoes and fall vegetable succotash. Freshly baked pumpkin pie, sea salt caramel and pecan chocolate cake, apple crisp with vanilla gelato, sorbet duo or ricotta cheesecake are offered for dessert. The cost is $65 per person. Orders should be placed by Tuesday, Nov. 26.

• The Common Man (Lago, 1 Route 25, Meredith, 279-2253; Camp, 298 DW Highway, Meredith, 279-3003; Lakehouse, 281 DW Highway, Meredith, 279-5221; 60 Main St., Ashland, 968-7030; 10 Pollard Road, Lincoln, 745-3463; 88 Range Road, Windham, 898-0088; 1 Gulf St., Concord, 228-3463; 304 DW Highway, Merrimack, 429-3463; 21 Water St., Claremont, 542-6171; 231 Main St., Plymouth, 536-2764; 752 Route 104, New Hampton, 744-0120; 61 Laconia Road, Tilton, 286-2204; 2280 Brown Ave., Manchester, 623-5040; thecman.com) is taking orders until Friday, Nov. 22. On the menu is oven roasted turkey with house-made pan gravy, whole-berry cranberry sauce, signature stuffing, country mashed potatoes, maple roasted butternut squash, garlic green beans, dinner rolls and butter, sweet bread and a slice of pumpkin pie with cinnamon whipped cream. A meal for four is $119.95 plus tax and a meal for one is $30.95 plus tax. Other meal enhancements include glazed ham and macaroni and cheese. House baked pies can be bought individually and cost $16.95 for apple pie, $20.95 for pecan pie and $14.95 for pumpkin pie. Orders must be picked up on Wednesday, Nov. 27.

• Concord Food Co-op (24 S. Main St., 225-6840, concordfoodcoop.com) is selling fresh turkeys and complete meals to serve eight to 10 people with a 12- to 15-pound turkey, turkey gravy, roasted garlic mashed potatoes, homemade cranberry sauce, stuffing and apple roasted green beans starting at $279.99. Extra sides are also available. Brioche rolls are $9.99 a dozen. Individual meals with sides and rolls are $29.99. Call the Co-op to place your order. All orders must be placed no later than noon on Monday, Nov. 18. Prepared meals are available for pickup from 10 a.m. to 6 p.m. on Wednesday, Nov. 27. Credit cards are required for all orders. For a full refund, cancellations must be made by 5 p.m. on Monday, Nov. 18.

• Place your order with Copper Kettle To Go (39 Main St., Wilton, 654-2631, copperkettletogo.com) for a small turkey dinner that serves two to four people, with mashed potatoes, green bean casserole, squash, gravy, cranberry sauce stuffing, pie and rolls for $75, or a large dinner that serves five to six people for $125. Kentucky Derby pie, blueberry cream cheese pie and pecan pie are $20, and coconut custard or pumpkin pies are $18. All orders must be picked up and paid for by Wednesday, Nov. 27, at 9 p.m.

• Cremeux French Patisserie (707 Milford Road, Merrimack, 320-4702, cremeuxfrenchpatisserie.com) has an ever-changing menu and currently on it are éclairs, lemon and honey tart, chocolate praliné, macaroons and more. Call for holiday deadlines.

• Crosby Bakery (51 E. Pearl St., Nashua, 882-1851, crosbybakerynh.com) is taking orders for pies and other Thanksgiving treats. The deadline for ordering is Saturday, Nov. 23, at 5 p.m. Pick up orders on Tuesday, Nov. 26, and Wednesday, Nov. 27. Visit the Bakery’s website.

• The Crust and Crumb Baking Co. (126 N. Main St., Concord, 219-0763, thecrustandcrumb.com) is offering bread; pies, such as pumpkin, apple streusel, vegan blueberry coconut crisp and maple cream; quiches (broccoli pepper jack, spinach tomato feta, bacon cheddar), and other desserts such as lemon-raspberry layer cake. Orders must be placed and paid in full by Friday, Nov. 22, for pickup on Nov. 26 or Nov. 27.

• Frederick’s Pastries (109 Route 101A, Amherst, 882-7725; 25 S. River Road, Bedford, 647-2253, pastry.net) is taking orders for an assortment of Thanksgiving treats such as a Thanksgiving cookie kit, apple tarts, autumn wreath cake, caramel apple cupcakes, caramel pecan cheesecake, maple pecan cheesecake and pumpkin caramel cheesecake cups, harvest pumpkins cake, linzer torte, pumpkin loaf, pumpkin whoopie pies, mini pies and a turnover tray with pumpkin, apple and raspberry turnovers.

• The Fresh Chef Press (775 Canal St., Manchester, 716-7197, freshchefmp.com) is offering various Thanksgiving sides: ancient grain pilaf ($2 a cup), eight bacon-wrapped asparagus ($8 per serving), six bacon-wrapped scallops ($15), butternut squash, spiced or savory ($2 a cup), a charcuterie board ($150), stuffing ($22), mac and cheese ($30), 10 Italian sausage stuffed mushrooms ($20) and 10 vegetable stuffed mushrooms ($15), cheesy scalloped potatoes ($4 a cup), mac & cheese ($30, serves eight) and much more. Order online.

• Giorgio’s Cocktails & Eatery (707 Milford Road, Merrimack, 883-7333; 524 Nashua St., Milford, 673-3939; 270 Granite St., Manchester, 232-3323, giorgios.com) is taking orders for a family meal with oven roasted turkey (12 ounces), Yukon mashed potatoes (8 ounces), cornbread stuffing (8 ounces), homemade gravy (8 ounces), orange ginger cranberry sauce (5 ounces), green bean and shiitake mushroom casserole (8 ounces), dinner rolls with cinnamon sage butter and a slice of homemade pumpkin pie for $29.99 per person. Orders must be placed by noon Sunday, Nov. 24. Pickup is between 11:30 a.m. and 4 p.m. Wednesday, Nov. 27.

• Granite State Candy Shoppe (13 Warren St., Concord, 225-2591; 832 Elm St., Manchester, 218-3885, granitestatecandyshoppe.com) has various treats for the holiday such as 6-ounce milk fall leaves ($8.25), 8-ounce jelly bean autumn mix ($6.98), 8-ounce bourbon caramel ($6.98), fall dipped pretzel rod ($3.75), milk and white chocolate pumpkin ($9.98), 8-ounce pumpkin pie almonds ($8.98), white and milk chocolate turkeys in various sizes and much more.

• Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) is taking preorders now until Monday, Nov. 25, with pickups available Wednesday, Nov. 27, between 4 and 8 p.m. All orders are served cold and will include specific heating instructions. Please specify pickup time when placing your order. Roasted Turkey Dinner ($55 per person) includes turkey breast and thigh, brioche stuffing, roasted seasonal vegetables, roasted garlic and herb potatoes, cranberry sauce and gravy. Add-ons include Parker House dinner rolls (six for $8), molasses honey butter ($3), pumpkin cake with chai spice buttercream ($7) and chocolate swirl cheesecake ($6). Orders can be placed through Greenleaf’s website.

• Hart’s Turkey Farm Restaurant (233 DW Highway, 279-6212, hartsturkeyfarm.com) is taking orders for family and individual turkey dinners. The family meal comes with a whole roasted turkey, gravy, stuffing, whipped potatoes, butternut squash, green beans, cranberry sauce, dinner rolls and your choice of apple, pumpkin or chocolate cream pie. A small order ($195) feeds two to six, a medium ($290) feeds six to 10 and a large ($425) feeds 10 to 14. Individual dinners include roasted turkey with gravy, stuffing, whipped potatoes, butternut squash, cranberry sauce, a roll and butter. Pickup times for Whole Roasted Family Meals (curbside, hot and ready to eat) will be 10 to 11 a.m., 12:30 to 1:30 p.m., or 3 to 4 p.m. on Thanksgiving. Whole Roasted Family Meals are also available for pickup Wednesday (curbside 11 a.m. to 1 p.m. or 4 to 6 p.m.). Family Meals are limited and available while they last.

• Harvey’s Bakery (376 Central Ave., Dover, 749-6029, harveysbakery.com) has dinner rolls available by the dozen and pies such as apple, pumpkin, chocolate cream, lemon meringue, mince cherry, coconut cream and many more. Orders must be placed by Saturday, Nov. 16.

• J and F Farms (108 Chester Road in Derry, 437-0535, jandffarmsnh.com) offers Thanksgiving turkeys along with eggs, beef, pork, veggies and New Hampshire maple syrup and honey. Call for details.

• Johnson Golden Harvest (412 W. River Road, Hooksett, 210-2031, johnsongoldenharvest.com) is taking orders for turkey, pies and rolls for Thanksgiving dinner. Call or order in person.

• Local Baskit (377 Main St., Hopkinton, 219-0882, localbaskit.com) offers weekly selections for meal kits, having previously included meals such as shrimp and scallop tostada with apple salsita, fettuccine with Brussels sprouts, cranberries and caramelized onion and Chinese braised daikon radish pork stew. Pickup and delivery options are available. Call for holiday deadlines.

• Call or stop by Meadow Ledge Farm (612 Route 219, Loudon, 789-5860, meadowledgefarm.com) to order apple, apple crumb, blueberry, triple berry, strawberry rhubarb, cherry cream, chocolate cream, banana cream, lemon meringue or lemon blueberry meringue pies and more available for pickup on Tuesday, Nov. 26, and Wednesday, Nov. 27.

• Moulton’s Kitchen and Market (10 Main St., Amherst, 673-2404, moultonsmarket.com) is taking preorders for a Thanksgiving dinner that feeds four to five people featuring carved roasted turkey breast for $29.99, herbed turkey gravy for $14.99, whipped mashed potatoes for $18.99, traditional bread stuffing for $17.99, spiced butternut squash for $16.99, fresh cranberry sauce for $9.99. Apple or pumpkin pie is $18.99 for a 9-inch pie and $8.99 for a 6-inch pie. Orders must be placed by noon on Saturday, Nov. 16, and picked up by 4 p.m. on Wednesday, Nov. 27.

• Mr. Mac’s Macaroni & Cheese (497 Hooksett Road, Manchester, 606-1760, mr-macs.com) is now offering a “Thanksgiving Mac” special, with roasted turkey, gravy, bechamel sauce, cheddar with traditional stuffing and drizzled cranberry sauce on top, as party and banquet trays.

• Place your order with New England Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, taphousenh.com) by Thursday, Nov. 16, at 5 p.m. Available for order are French-Canadian meat pie, pumpkin pie, carrot cake, a cookie and brownie tray, apple pie and a dozen dinner rolls. Order by Thursday, Nov. 21. Pick up your order on Tuesday, Nov. 26, or Wednesday, Nov. 27, by 5 p.m.

• Piccola italia Ristorante (815 Elm St., Manchester, 606-5100, piccolarestaurant.com) will offer a Thanksgiving catering menu, featuring full and half-turkey dinners, and traditional side dishes. All orders must be placed before Saturday, Nov. 23. All orders must be picked up before 8 p.m. Wednesday, Nov. 27. Piccola Italia will be closed on Thanksgiving, Thursday, Nov. 28.

• Until Tuesday, Nov. 19, Presto Craft Kitchen (168 Amory St., Manchester, 606-1252, prestocraftkitchen.com) and its partner-in-crust, the Mount Washington Pie Co., will allow you to Pie It Forward. For every pie you buy, for an additional $7, you can buy a pie for a family in need. Double-crust pies include classic blueberry, berry blast (blueberry, raspberry, strawberry, and blackberry), strawberry-rhubarb, peach-raspberry, traditional apple, apple-cherry, cherry, and pumpkin. Single-crust pies include chocolate, banana, pistachio, coconut, cannoli, maple-pecan, and cookies and cream.

• Queen City Cupcakes (816 Elm St., Manchester, 624-4999, qccupcakes.com) is taking orders online or via phone by Saturday, Nov. 23. Cupcake flavors include Apple Cider Donut, Gingerbread Whoopie Pie, Pumpkin Maple, Hot Cocoa, Biscoff Cookie Butter, Cake Batter, German Chocolate, Salted Caramel Oreo, Chocolate Orange, Chocolate, and Vanilla Bean. Pickup is available on Wednesday, Nov. 27, from 10:30 a.m. to 3 p.m.

• Red Arrow Diner (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell St., Manchester, 626-1118; 149 DW Highway, Nashua, 204-5088, redarrowdiner.com) is offering desserts such as chocolate and carrot cake, pumpkin and lemon meringue pie. All cakes are double-layer and $39.99 each. All pies are 10″ and between $20.99 and $23.50 each. All online orders require 48-hour notice.

• Thanksgiving dinner selections at The Red Blazer (72 Manchester St., Concord, 224-4101, theredblazer.com) include roasted turkey with gravy, baked ham, mac and cheese, mashed potatoes, baked butternut squash, green bean casserole, apple chicken stuffing and turkey gravy. A variety of desserts are offered such as Yule logs, pies, cakes and cheesecakes, dessert platters, cupcakes and whoopie pies. Now offering pickup dates for Tuesday, Nov. 26, and Wednesday, Nov. 27.

• Rig A’ Tony’s Takeout & Catering (13 Rockingham Road, Windham, 685-8122; 38 West Broadway, Derry, 425-6116, rigatonysitalian.com) has a Thanksgiving dinner with an 18- to 20-pound turkey, family-size portions of stuffing, mashed potatoes, butternut squash, corn, cranberry sauce and gravy. Desserts include apple pie, blueberry, chocolate cream pie, Italian cookies, lemon meringue pie, pumpkin pie, pecan pie and pumpkin bread. Customers can choose to pick up their meals on Tuesday or Wednesday of Thanksgiving week.

• Roundabout Diner (580 Portsmouth Traffic Circle, Portsmouth, 431-1440, roundaboutdiner.com) is taking orders for Thanksgiving dinners to-go with slow roasted turkey, cornbread stuffing, mashed potatoes, butternut squash, peas and pearl onions, cranberry relish, dinner rolls, homemade gravy, cinnamon apple sauce and your choice of pumpkin, apple, blueberry, pecan, banana cream, coconut cream, Key lime or chocolate cream pie. Meal 1 serves six to eight people for $199.99 and includes one pie. Meal 2 serves 10 to 12 for $279.99 and includes two pies. The sides can be bought a la carte as well as a half sheet of cornbread for $14, barbecue pulled pork for $12.95 a pound, roasted Brussels sprouts for $10.95 a quart and house brined turkey breast for $14.95 a pound. Orders can be picked up all day on Wednesday, Nov. 27, and Thursday, Nov. 28, from 8 a.m. to 2 p.m.

• Slightly Crooked Pies (slightlycrookedpies.com) is taking Thanksgiving pie orders until Wednesday, Nov. 20. Thanksgiving orders will be available to pick up on Wednesday, Nov. 27, from the Joppa Hill Educational Farm, 174 Joppa Hill Road in Bedford, between 10 a.m. and 4 p.m. Contact crookedpies@gmail.com if you need a different arrangement.

• Smoke Shack Cafe (226 Rockingham Road, Londonderry, 404-2178, smokeshackcafe.com) is accepting orders until Monday, Nov. 25, by 7:30 p.m. Package No. 1 includes a whole turkey, two large sides of your choice, medium cranberry sauce, medium gravy and six pieces of cornbread for $149.99. Package No. 2 includes a whole turkey, six large sides of your choice, medium cranberry, large gravy and 12 pieces of cornbread for $223.99. Sides are butternut squash, corn saute, green beans, jalapeño and sausage stuffing, mashed potatoes, macaroni and cheese, cranberry sauce and gravy. Sides are available a la carte as well as bacon-wrapped stuffed turkey breasts and a whole smoked turkey. Order pickup is available on Wednesday, Nov. 27, between 2 and 6:30 p.m. and on Thanksgiving, from 9 a.m. to 12:45 p.m.

• The Sweet Spot (353 Riverdale Road, Weare, thesweetspotnh.com) is taking orders for Thanksgiving, offering 9-inch pies (apple or apple crumb $21, pumpkin $21, pecan $26, chocolate cream $25), 6- or 9-inch pumpkin cheesecakes with graham cracker or walnut crust ($30, $40), quiches ($21), pork pies ($26), and more. Orders must be picked up by Tuesday, Nov. 26, or Wednesday, Nov. 27, 7 a.m. and 2 p.m.

• Temple Street Diner (200 Temple St., Nashua, 521-7133) is taking individual or family Thanksgiving dinner and dessert orders for delivery or pickup. Delivery will be offered on Wednesday, Nov. 27, and Thursday, Nov. 28, from 2:30 to 4 p.m. Call and pay ahead of time.

• Tuscan Market (Tuscan Village, 9 Via Toscana, Salem, 912-5467, tuscanbrands.com) is taking orders to be picked up on Wednesday, Nov. 27. A Thanksgiving dinner includes a whole carved roasted turkey, maple-roasted sweet potatoes, garlic green beans with lemon, mascarpone whipped potatoes, porcini mushroom ciabatta stuffing, an heirloom cranberry and marsala wine compote, fresh herb gravy, focaccia and ciabatta bread for $180. The Market’s regular catering menu is also available. Orders must be placed by Monday, Nov. 25.

• Van Otis Chocolates (341 Elm St., Manchester, 627-1661; 15 S. Main St., Wolfeboro, 515-1045, vanotis.com) has a variety of sweet treats for Thanksgiving such as a near 12-pound chocolate turkey ($275), apple orchard gummies ($6.50) and custom Swiss fudge boxes ($44).

Featured Photo: Courtesy photo.

Fundraising for the rest of us

The Junior Service League of Concord celebrates Festivus early

By Zachary Lewis
zlewis@hippopress.com

The 7th Annual Junior Service League of Concord Festivus: Backwoods Black Tie Edition takes place on Thursday, Nov. 14, at 6 p.m. at the Barn at Bull Meadow in Concord.

Ashley Miller is the President of the Junior Service League of Concord.

“We are a group of all-volunteer women. Most of us work full-time. Most of us are moms with careers. So we are a group of all-volunteer women who do this in our free time. We operate out of our homes, and we support women and children in crisis throughout the greater Concord area, and we do that via volunteer projects and fundraising,” Miller said.

One of those fundraising events is their Festivus event. “That’s one of our biggest fundraisers of the year. It’s held at the Barn at Bull Meadow…. It’s a huge silent auction. We’re sitting at, right now, over 80 silent auction items,“ she said.

Attendees will have a chance to win some enchanting items. “We’ve got a pair of Celtics tickets. We have plumbing services. We have tree removal services. We have a weekend away at an Airbnb up in Lincoln. We have our famous Junior Service League bucket of booze, which is exactly what it sounds like. We’ve got gift cards to local businesses. We’ve got gym memberships. Anything you can think of, we’ve got it,” Miller said.

Each Festivus is unique. “And this one is Backwoods Black Tie Edition. We always have a theme. So it’s denim on denim theme,” Miller said. Any type of denim combo or ensemble is welcomed. “We do have a prize for the most creative denim on denim outfit, so I don’t want to limit anyone.”

“I’ll give a speech about what we’re about, some of the things we fundraise for. You’ll hear from some of our grantees that we’ve granted to in the past about the work we’ve done with them. So it’s a really good time. But yes, there’s music, there’s dancing, there’s food, there’s drinks. We sell rum cakes,” she said.

These are no ordinary rum cakes. “We do make them. … They’re our famous JSL rum cake recipe, which has been around for a while,” Miller said. Those interested in the rum cakes must attend to receive them. “They’re great, and they’re great for the holidays. You can freeze them. Or if you’re like me, you can eat them over the weekend, because they’re that good.”

The music is a draw as well.

“We have live music. We have two performers. One is Ryan Williamson music and the other is the Eric Reingold Has Friends band and they both performed last year and were phenomenal.”

Even if all the rum cakes are gone, other options to eat exist.

“We have all of our food donated by local businesses and then there are beer, wine, and alcohol pours, again, all donated by our community partners.”

If you can make it, bring a buddy. “$30 for one ticket or two for $55. So grab a friend and save five bucks,” she said.

Those who can’t attend can still support the JSL and what they do.

“If you can’t make it to the event but you’re interested in supporting us, you can donate. We are on Venmo. We can take a card via our website. We have a donate button. If you’d like to join us out in the community, we do regular service projects, so feel free to reach out. We are happy to be involved and to get to know people and serve our community,” Miller said.

7th Annual Junior Service League of Concord Festivus: Backwoods Black Tie Edition
When: Thursday, Nov. 14, at 6 to 9 p.m.
Where: Barn at Bull Meadow, 63 Bog Road, Concord
Tickets: $30 or two for $55
jslconcord.org

Featured image: Courtesy photo.

Category: Featured Content

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