Warm up with food and music

Bonfire block party at the 603

“When you drive by,” Kellyn Thompson said, “there’s a big field out behind the brewery. They’re clearing the snow, and they actually have started stacking pallets. We take these wooden pallets, stack them — we’re doing two — and we’ll light them, one at 5 p.m. and one at around 7 p.m. So one while the sun is still up, one after the sun has gone down. It’s really just the coolest. It’s just a huge, huge bonfire.”

Thompson is the creative director of 603 Brewery in Londonderry, which is hosting its second annual Fire on Main event across the street from the brewery on Saturday, Feb. 7. She said the bonfire is 603’s vision of a winter block party.

“In addition to the bonfires we will line Main Street. We blockade this whole street out front, and then we bring in local food trucks and food and beverage vendors. They’ll set up shop along the street. There will be a giant beer tent so people can come get drinks. The beer hall will be open with our regular food and beer specials. And there will be a DJ doing live mixing. The owner of Fire N Gin brings a vintage fire truck and parks it right in the middle of the street. He’ll put up some string lights, which is also a really cool [picture to take] because you’ve got this vintage fire truck and then you can pan over to this giant bonfire.”

“In addition,” Thompson said, “we’ll have some burn barrels — picture metal barrels just scattered throughout, so people can warm up and hang out around a smaller fire that’s, you know, less dangerous. This year we’ll have two of these and then we have firefighters who are volunteering to come and light the fire in a safe way. A group of firefighters will have a table. They’ll sell merch, and they’re fundraising for muscular dystrophy awareness. On this street behind us, there’s a tattoo studio inside of this building. So they will be open, doing flash tattoos, which just means they’re small, kind of quick, and cheaper tattoo options, so you can go over there and in 20 minutes for between $50 and $100 get a tattoo. It’s fun and gives you a little bit of respite from the cold.”

Thompson said last year’s inaugural event was extremely successful.

“The outcome totally blew us away,” she said. “I think we had expected maybe 2,000 people and we got over 4,500 people. So it was really epic. I think it really just gives people something to do in this dead of winter that doesn’t involve skiing or having a ton of gear or knowing how to do anything. I remember when this idea was first pitched, the reaction was sort of like, ’OK, so a bonfire — that’s not that revolutionary.’ But then when you saw it all come together and like you saw all of the different moving parts, and then when you saw the turnout and just that many people kind of all coming together, to see this big thing happen, it was just really cool.”

2nd annual Fire on Main bonfire
When: Saturday, Feb. 7, from 3 to 9 p.m.
Where: 603 Brewery, 42 Main St., Londonderry, 404-6123, 603brewery.com
Vendors will include Dead Proof Pizza, Wagon Wheels Mini Donuts, Teeny Weenies, Ken and Mimi’s Gourmet Snacks (formerly Ken’s Corn), Tin Can Co, Fire N Gin, and Barking Sisters Coffee. 603 Brewery has released a special edition Fire on Main smoked beer to mark the occasion, available on tap or in four-packs inside the brewery.

The Weekly Dish 26/02/05

Reopened-ish: Caesario’s Pizza at 1057 Elm St., which had been closed following a fire in 2022, reopened under new owners for a soft opening on Jan. 29, only to close for a few hours due to a burst pipe, according to a Jan. 30 report at WMUR.com. The shop re-reopened after a few hours and a grand opening is planned for the coming weeks, the WMUR story said. See the eatery’s website, caesariospizzanh.com.

Food and spirits: Big Dog Eats, Home of Choo Choo’s Cheesecakes (20 South St., Milford, 249-5008, bigdogeats.com) will host The Spirits of Milford, Dinner & Investigation, Monday, Feb. 9, from 6 to 10 p.m. This will be an eerie night of great food and ghost hunting, a dinner and investigation like no other. Tickets are $71.21 through eventbrite.com.

Valentine’s Day cookies: There will be a Valentine Cookie Decorating Night with Posy Cottage Cookies on Wednesday, Feb. 11, from 6:30 to 8:30 p.m. at the Brickhouse Restaurant and Brewery (241 Union Square, Milford, 672-2270, brickhousenh.com). Whether you’re a pro or a newbie, join in for creativity, laughs and sweet treats. Bring your friends or participate solo and make some delicious memories. Tickets are $64.80 through eventbrite.com.

Wine and desserts: Sips & Sweets: Dessert and Wine Pairing will take place at Wine on Main (9 N. Main St., Concord, 897-5828, wineonmainnh.com) Wednesday, Feb. 11, at 6:30 p.m. This event will feature four classic desserts paired with four complementary wines. There will also be a sparkling wine on arrival. Tickets are $39.19 through eventbrite.com.

Pierogi! There will be a pierogi-making class at The Culinary Playground (16 Manning St., Derry, 339-1664, culinary-playground.com) on Friday, March 6, from 10 a.m. to noon. Make all the components of this potato-and-cheese-filled Polish dumpling and assemble a dozen to be boiled and pan-fried in butter and onions.The cost is $58 per person through the Culinary Playground website.

Warm Strawberry Pretzel Salad

This is an excellent all-day project for when weather has you stuck in the house. No one part of this recipe is difficult or takes very long to complete, but there are several stages where you need to walk away and leave it so the magic can happen.

  • 6 1/2 ounces (185 g) small pretzel sticks
  • 2 1/4 cups (446 g) sugar – You’ll be using small amounts of this during different steps of this recipe, so measure the two and a quarter cups into a small mixing bowl.
  • 12 Tablespoons (a stick and a half) butter, melted
  • An 8-ounce package of cream cheese
  • 1 cup (227 g) heavy cream
  • A 3-pound bag of frozen strawberries – If you can find 3 pounds of frozen sliced strawberries, so much the better.
  • 1/4 teaspoon salt

Preheat your oven to 400°F. Set the bag of strawberries out to thaw.

Spray a 9×13-inch baking pan with non-stick baking spray, or oil it liberally with vegetable oil.

Pulverize the pretzels. You can do this in a food processor, a blender, or a combination of a rolling pin and anger issues. Combine the pretzel dust, the melted butter and 1/4 cup of sugar thoroughly, then transfer the mixture to the greased baking pan. Tamp the pretzel mixture down with the flat bottom of a measuring cup or a rocks glass.

Bake for 10 minutes or until the edges of the pretzel base start to brown slightly. Remove from the oven, and set aside to cool for half an hour.

With a hand mixer or stand mixer, beat the cream cheese and 1/2 cup of sugar for a few minutes, until it is fluffy and friendly-looking, then slowly drizzle in the cream, and beat the mixture until it has soft peaks. With a large spoon or a spatula, transfer the cream cheese mixture to the pretzel substrate, and smooth it out. Move the baking pan to your refrigerator, and let it chill for at least half an hour.

Put 2 pounds (2/3 of the bag) of strawberries in your blender or food processor, and puree them thoroughly, then strain the liquid into a large saucepan through a fine-mesh strainer. Add the salt and the remaining 2 cups of sugar, then cook the strawberry mixture over medium heat until it just starts to come to a slow simmer. You don’t want to cook the flavor out of the strawberries; you just want to get the sugar completely dissolved. If you bought frozen whole berries, slice the remaining ones. Mix the remaining berries into the puree.

Using a sturdy spatula, cut servings of the pretzel-and-cream mixture, and top generously with strawberry sauce. This can be served warm or chilled, and goes extremely well with plain seltzer.

Featured photo: Photo by John Fladd.

Thoughtful tasting

Wine, cheese, chocolate and more

“I think restaurants need to be a little bit more than just a restaurant these days,” Elissa Drift said, “because anyone can go anywhere and get food at any time. And there needs to be a reason for people to come out nowadays.”

Drift is the owner of Local Street Eats, a Nashua restaurant that has been developing innovative events. Drift said that, for her, building customer loyalty has been rooted almost as much in promoting a fun atmosphere as in great food and innovative drinks. Part of that atmosphere comes from holding special events.

“What’s the point?’ she asked. “If you’re not having any fun, why do it? So honestly, these events are just like really a cool way to bring people together and have an experience beyond eating. I think anyone can go to a restaurant. And people like to do things and have some sort of tangibility to the experience. So, when they’re tasting and eating and drinking and everything like that, whether it’s something as simple as our Chocolate and Cheese Thing, we are guiding them. They love that because they can learn and people love to learn, believe it or not. They love to get tidbits of information in a not-so-school setting.”

The “Chocolate and Cheese Thing” refers to an event Drift has scheduled at Local Street Eats for Feb. 10, “A Sweet Affair: Chocolate, Cheese, & Wine,” which she described on the restaurant’s website as “a guided tasting experience led by a special guest, taking you through the ultimate night of sipping, snacking and savoring, with no pressure to share.” It is an event designed for female friends to bond over — a “Galentine’s Day” activity. (Although, she said, anyone is welcome.) Participants will taste five different pairings of cheese, wine and chocolate.

“I thought it would be a really cool way to just kind of like bring everybody together,” Drift said, “to have some really good cheese, have some really good wine, and chocolate, but also talk about why those items pair well, and maybe just taste some things that they haven’t tasted or pair some things together that maybe they would have never even thought about.”

Drift described the first tasting course as an example.

“I love prosecco,” she said, “so we’re going to start with a nice prosecco, a triple-cream brie, and a white chocolate with lemon. The brie is going to be really bright and creamy, and that prosecco is just going to be perfect with all the sparkly notes in there. Then, the prosecco is a little dry, so it helps that the white chocolate has a creaminess to it and then the tartness from the lemon. It’s going to be a fun pairing.”

By contrast, the final tasting course will also feature a sparkling wine, but the tasting profile of the pairing will be very different, Drift said. “[The wine is] a rosa regale; it’s a sweet red, but it’s sparkling. It’s really sweet so you kind of need to pair it with something that’s going to cut that so that we’re going to serve it with a blue cheese and a dark chocolate truffle. The dark chocolate will have [notes of] cassis and cherry and raspberries, so it’s going to play off that sweetness, but it’s going to have a bitter sweetness to it. I think those, the first pairing and the last one, are going to be my two favorites.”

Drift thinks this sort of guided tasting will be popular.

“I think chocolate, cheese, and wine are three things that basically everybody likes,” she said. “And if you don’t, I’m so sorry for you.”

A Sweet Affair: Chocolate, Cheese & Wine
When: Tuesday, Feb.10, from 6 to 8 p.m.
Where: Local Street Eats, 112 W. Pearl St., Nashua, 402-4435, local-streeteats.com
Tickets: $45 each, available at eventbrite.com or through a link on the Local Street Eats website. Visit local-streeteats.com/events.

Korean BBQ and Hot Pot

The most personalized meals ever

One of the attractions of going out for Korean barbecue or hot pot is the ability to completely design your perfect dish — literally from soup to nuts. OBA Korean BBQ & Hot Pot on South Willow Street in Manchester, which opened in mid-December, sets its customers up to make fundamental decisions about their meals, from the ingredients in their dishes to how they are cooked.

According to OBA’s Francesca Cardeo, customers will select ingredients for their meals and cook them themselves at their table. Each table is fitted out with a grill for cooking proteins and recessed heating elements where each customer can cook their hot pot.

“Everyone gets to pick their own hot pot base, which is a soup base,” Cardeo said. “And everything is raw. You cook everything yourself. And so say I pick the tom yum [Thai soup base], it will come out to your table, you turn the button on the heating element and it will bring it to a boil, and then you cook all your meat in it, and then your vegetables. Everyone does it differently. Some of the heating elements are stronger than others, but I will say that last night they brought my hot pot out and it was boiling within two minutes.”

“When I take people’s orders, I see if everyone wants to pick their hot pot first,” Cardeo said, “because I like to get the broth out first and get it going, even though it doesn’t take that long. And then I like to bring them any meat they’ve ordered. And then I do the fish and the extra stuff, followed by the ramen and the vegetables. And then I’ll flip, and then I’ll do the barbecue stuff.”

Cardeo said this style of dining gives groups of people an opportunity to try new foods.

“I had a table earlier of six people and they all chose their own broth and they all tasted each other’s broth. Then they know the next time they come which broth they want.” She said sometimes everyone at a table will want to grill the same meat, then customize their meal afterward. “If it’s a large table, and if someone wants bulgogi [a Korean cut of beef], we’ll ask, ‘Does anyone else want bulgogi? And then I’ll put in the amount of people that I have at the table. Then, when the meat comes out, it will all be on one tray. And then everyone shares it.”

Cardeo’s favorite combination of ingredients would be difficult to order off a menu.

“My favorite for the hot pot is the beef belly,” she said. “Then I get fried tofu. I get shiitake mushrooms, I get rice cakes, and then tofu skin, bean curds, and bok choy. That’s my favorite.”

Even though most customers associate tableside grilling and cooking with beef or pork, there are dozens of protein options to choose from, from different cuts of meat, to Spam, to baby octopus, chicken, shrimp and other, more vegetarian-friendly, options. “We do actually have a lot of vegans, and vegetarians that come in,” Cardeo said, “and they have a ball with the tofu, and stuff and all the vegetables.”

OBA has been designed around the concept of personalization; while the focus is on grilling and hot pot, there are different side dishes to customize with as well.

“We have a hot spot at the buffet with egg rolls, crab legs and all different kinds of hot food,” she said. “And then we have salads, kimchi, seaweed salad, that’s all included, once you pay your base price. So you can either do just hot pot, you can either do just Korean barbecue, you can do both. We don’t do takeout, and we don’t let people take food home, though.”

OBA Korean BBQ & Hot Pot
Where: 371 S. Willow St., Manchester, 932-2168, obakoreanbbqhotpot.com
Hours: seven days a week from noon to 10 p.m., and until 10:30 on Fridays and Saturdays.

The Weekly Dish 26/01/29

Cake and wine: Wine on Main (9 N. Main St., Concord, 897-5828, wineonmainnh.com) will host an Oreo Drip Cake Class and Wine Tasting, Thursday, Jan. 29, from 6 to 8 p.m.All tools, ingredients and decorating supplies are provided. In this hands-on cake decorating class, you’ll create a 6-inch Oreo drip cake with a bakery-style finish. To maximize decorating time, each cake will arrive pre-baked, stacked and crumb-coated, so you can focus on learning decorating techniques, the website said.Tickets include a wine tasting featuring four wines from around the world to enjoy while you work. Tickets are $71.21; 21+ only.

New room for wine-tasting: Flag Hill Winery (297 N. River Road, Lee, 659-2949, flaghill.com) will begin service in itsnew tasting roomin a soft opening Thursday, Jan. 29. Overlooking Flag Hill’s vineyards and grain fields, the new year-round tasting room features wine and spirit flights made from products produced on site, along with a selection of small bites to enjoy alongside tastings. Visit flaghill.com/newtastingroom.

Days of wine and mochi: Join Averill House Vineyard (21 Averill Road, Brookline, 244-3165, averillhousevineyard.com) for Sip & Savor: Wine Meets Mochi, a unique pairing event featuring handcrafted wines and vegan Issei mochi gummies — a modern, vegan-friendly twist on a centuries-old Japanese treat. Each guest will enjoy a customized flight of six wines, and every pour is paired with one of six mochi gummies in flavors like Strawberry, Mango, Tangerine, Sour Watermelon, Yuzu, and Peach — all vegan, gluten-free and gelatin-free. Tickets start at $35 through eventbrite.com.

Viking romance: Viking-themed pub The Sunstone Brewing Company (298 Rockingham Road, Londonderry, 216-1808, sunstonebrewing.com) will host a special three-course Valentine’s Day Dinner for two, including a choice of entrees, and a dessert by Van Otis Chocolate. The cost is $100 per couple. Follow Sunstone Brewing on social media for details as they develop.

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