Portland beer tour

Maine and beer are a thing

Is there a better place in the world for beer than Portland, Maine?

Aside from just very high-quality, very fresh beer straight from the brewery or close to it, the proximity is off the charts. There are a few different spots where your trusty Uber driver can deposit you and you can just bounce from brewery to brewery to brewery on foot.

I’m not saying you should be having multiple beers at each brewery or even one beer at each brewery, but that’s just pretty cool. There’s something more relaxed about the brewery scene too — it’s much more laid back than walking into a bar, although Portland is pretty laid back regardless.

During a very recent visit to Belleflower Brewery in Portland, I counted approximately a dozen dogs and even more babies. Not really on the babies but you get the point: dog-friendly, family-friendly, you know, friendly.

If you like beer, regardless of style, it’s just a place you need to go at some point. Even if you’re not into hopping from brewery to brewery, there are countless tremendous bars and pubs featuring a wide array of the local brews so you can still experience the area’s top beer.

OK, this isn’t an advertorial. I just went to Portland a couple weeks ago and I’m still excited. That’s all.

Here are some highlights from my most recent Portland excursion. Is it going to be IPA-heavy? Yes it is.

Magpie Pale Ale by Belleflower Brewery

Belleflower, which was new to me, was one of the gems of the trip: great beer across the board. Loved this particular beer — super easy to drink and incredibly flavorful. This New England pale ale is very piney and boasts big grapefruit flavor. Magpie is Belleflower’s flagship brew and I suspect you’ll want to have a couple of these.

Abstract Object Milk Stout by Battery Steele Brewing

After a sea of IPAs, this was a welcome change of pace, featuring rich, dark malts and robust notes of dark chocolate and toffee. This is a decadent brew. The brewery also featured a version of this with Madagascar vanilla that I didn’t get to try.

Assume Positive Intent by Bissell Brothers Brewing

Bissell is the one brewery in Portland that makes me nervous. Not because I’m questioning the beer but because I’m terrified I’ll have to wait in line. I need not have been concerned as its tap room was, honestly, a little quiet. I liked that personally. I dubbed this the beer of the trip very early in the weekend and it may still have come out on top. This is delicious, exploding with tropical citrus flavor in a very drinkable package.

Portals Sour Ale by Definitive Brewing Co.

Another brewery that was new to me, Definitive cranks out a series of sour ales with its Portals series. This sour ale was brewed with Maine Blueberries and the blueberries are basically trying to jump out of the glass this brew is so flavorful. Not too tart, I’d definitely hand this to someone who says they don’t like sours.

Prime IPA by Goodfire Brewing Co.

This is like my dream IPA. It’s hazy, although I wouldn’t call it juicy. I might even call it dry with a fresh, fruity brightness. As the brewery says, this is an “all day kinda beer.”

What’s in my fridge

Glass DDH IPA by Northwoods Brewing Co. (Northwood)
My wife picked this up for me because the fishing-themed label has a fishing “fly” on it. She made the right call, not just because the label is beautifully done. This IPA is bursting with tropical flavor, including pineapple and melon, and finishes a little sweet (in a good way). I wasn’t familiar with this brewery but I will make sure to familiarize myself. Cheers!

Featured photo: Courtesy photo.

Sweet & salty puppy chow

I have to confess that I have never been a big fan of the name “puppy chow.” However, if you say you have a bowl of puppy chow, most people know what you are talking about. Plus, kids think it’s a fun name, so why not make the little ones smile?

For those who have never experienced it, the original puppy chow is a snack mix made with Chex or some other rectangular cereal as the base and has a chocolate and peanut butter coating. I have been making that version since before I had children of my own. It’s a fine snack that leans toward the sweet side and disappears quite quickly when set out to share.

While that version is fine, I thought it might be interesting to add a little more texture, saltiness and peanut butter flavor. I was able to make those three changes with only two ingredients. This sweet and salty version is made with pretzel squares as the base. Make sure you buy the salted version, as that provides the saltiness and a bit more texture. Then, instead of finishing the mix with powdered sugar alone, I added some peanut butter powder to the sugar. Voila! You have more peanut butter flavor and a teeny pinch more saltiness.

This recipe may not be an award-winning treat, but it is a perfect snack to serve while you’re hanging out in front of the TV, whether you’re binging a series, cheering on your favorite team or watching the newest movie release. Let the puppy chow snacking begin!

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Sweet & salty puppy chow
Makes 3 cups

1/2 cup semisweet chocolate chips
1/4 cup creamy peanut butter
2 1/2 cups pretzel squares*
1/2 cup powdered sugar
2 Tablespoons peanut butter powder, such as PB2

Combine chocolate chips and peanut butter in a small bowl.
Microwave for 20 seconds; stir.
Microwave in additional 20-second increments, stirring after each, until fully melted and combined.
Pour pretzels into a large mixing bowl; top with chocolate mixture.
Stir well.
Combine powdered sugar and peanut butter powder in a gallon-sized resealable bag.
Add chocolate-coated pretzels to gallon bag, seal, and shake to coat well.
Spread pretzel mixture on a baking sheet to cool.
You can refrigerate the tray to speed the setting process.

*I found square pretzels to be the best shape, as they can hold more of the coating. Feel free to use other pretzel shapes, if desired.

Photo: Sweet and salty puppy chaw. Photo by Michele Pesula Kuegler.

In the kitchen with Brad Pare

Brad Pare of Nashua is the general manager of Moulton’s Kitchen & Market (10 Main St., Amherst, 673-2404, moultonsmarket.com), a neighborhood deli and retail store located in the heart of Amherst Village. A native of Portland, Maine, Pare got his start in the food service industry as a teenager, establishing a background in front-of-the-house management before deciding to go to culinary school later in life. His day-to-day duties at Moulton’s include overseeing many of the meal preparations out of the kitchen, which include everything from grab-and-go meals to fried foods, subs, sandwiches and thin-crust pizzas, plus a seasonal soup bar with multiple daily flavors. The retail side of the business features a variety of grocery items, wines, beers, sweets and more.

What is your must-have kitchen item?

A chef’s knife, definitely. We use a service that comes and sharpens our knives for us weekly, so they are always in good shape.

What would you have for your last meal?

I was born in Maine, so I’ve got to have lobster.

What is your favorite local restaurant?

My wife and I like to go to a lot of diners. We love Suzie’s [Diner] in Hudson. The eggs Benedict is always good, and they also make a homemade hash Benedict that is great.

What celebrity would you like to see eating at Moulton’s Kitchen & Market?

Sticking with food, I would say Alton Brown from Food Network. If you watch his show Good Eats religiously, he can teach you how to cook. He’s really good at getting into the science behind cooking.

What is your favorite thing on your menu?

When soup season is in full swing, those are my go-to. I like the basic chowder or chicken noodle [soups]. … Another staple for me is No. 18, the Italian [sub].

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

I think it’s prepared meals. Especially since the virus started and people got sick of cooking so much, you’re seeing a lot of places go toward that kind of trend.

What is your favorite thing to cook at home?

I’ve had a smoker for years and lately I’ve just been experimenting. I just tried a chuck roast, which kind of comes like brisket but takes a little less time to do. … I just enjoy being outside and cooking. It’s relaxing to me.

Basic barbecue rub
Courtesy of Brad Pare of Moulton’s Kitchen & Market in Amherst (great for ribs, pork or brisket; optional ingredients like rosemary, cumin or turmeric can give it an added regional or global flavor profile)

3 Tablespoons light brown sugar
1½ Tablespoons kosher salt
½ Tablespoon chili powder
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon smoked paprika
¼ teaspoon ground thyme
¼ teaspoon ground mustard
¼ teaspoon onion powder
¼ teaspoon garlic powder

Featured photo: Brad Pare. Courtesy photo.

Crafty cravings

The Kitchen opens in Warner

Chefs Mike Prete and Matt Greco found success in 2011 with The Kitchen, a casual eatery in Portsmouth focusing on elevated sandwiches and burgers. A full-service catering company would follow three years later, further expanding on the pair’s scratch-made comfort offerings.

On Sept. 17 The Kitchen found a new home in downtown Warner — Prete now runs this expanded concept, while Greco continues to operate the eatery’s original spot in Portsmouth.

Shortly after he and his family moved to the small New Hampshire town of Salisbury, Prete had brought The Kitchen’s concept to nearby Andover in late 2018. Then last summer he learned about the closure and sale of The Foothills restaurant in Warner.

“We kind of just outgrew our space,” Prete said. “We only had an 1,100- to 1,200-square-foot space in Andover and we were trying to do catering and the restaurant out of one little space and it just wasn’t working. The Foothills … [is] an over 5,000-square-foot space.”

After several weeks of renovations that included upgrades on almost every piece of its equipment, The Kitchen opened with limited dinner hours to start. The eatery offers its own takes on traditional sandwiches that are elevated but remain approachable — the turkey club, for instance, features hand-sliced turkey with fried tomatoes, pork belly in place of bacon, and a house-roasted shallot mayonnaise. There is also a smash burger that is pressed in an iron skillet before being served on Texas toast with cheddar and American cheeses and sauteed onions; and a short rib grilled cheese, which has pepper relish and roasted marinated tomatoes.

Beyond the sandwiches and burgers there are a number of plated appetizers and dinner items, with many more options Prete said will be introduced over time. Unique appetizers include crispy wonton nachos with pulled duck, onions, scallions and a sweet chili sauce; a homemade sausage board with two types of sausages, pickled fennel and a mustard seed and bacon jam; and an option called “which came first,” featuring two deviled eggs and two chicken drummettes, one of each with blue cheese-ranch dressing and Buffalo sauce.

“We have a steak of the week, and then a catch of the week that rotates,” Prete said. “We also have a full line of liquor, beer and wine [options], with a lot of local beers on draft.”

Short-term plans, Prete said, include online ordering and expanding The Kitchen’s hours to include lunch service starting at 11 a.m. A deli case with take-and-bake dinners, soups, salads and quiches is also expected, as well as additional seating out on the front porch and back deck.

Eventually, Prete said he would also like to begin serving a variety of breakfast and brunch items, from eggs Benedicts to brioche French toasts and Belgian waffles.

The Kitchen

Where: 15 E. Main St., Warner
Hours: Wednesday through Saturday, 4 to 8 p.m.; expanded lunch hours are likely coming soon
More info: Visit feedmeatthekitchen.com, find them on Facebook @thekitchenwarner or call 977-0128

Featured photo: Photos courtesy of The Kitchen.

The Weekly Dish 21/10/07

News from the local food scene

Greek eats to go: The next boxed Greek dinner to go, a drive-thru takeout event at Holy Trinity Greek Orthodox Church (68 N. State St., Concord), is happening on Sunday, Oct. 17, from noon to 1 p.m. Now through Wednesday, Oct. 13, orders are being accepted for boxed meals featuring dinners of half lemon roasted chicken, rice pilaf, Greek salad and a roll for $15 per person. The event is drive-thru and takeout only — email [email protected] or call 953-3051 to place your order. A similar takeout and pickup meal featuring Greek stuffed peppers is also scheduled for Sunday, Nov. 14. Visit holytrinitynh.org.

More Oktoberfests: Join Henniker Brewing Co. (129 Centervale Road, Henniker) for its annual Fall Fest, which will be held over two weekends this year, from noon to 7 p.m. on Saturday, Oct. 9; Sunday, Oct. 10; Saturday, Oct. 16; and Sunday, Oct. 17. Throughout each weekend, the brewery will be pouring its Wurst Bier release, a seasonal lager inspired by the modern festbier that is served at the original two-week Oktoberfest celebration in Munich, Germany. There will also be food options from The Salted Knot and The Russian Dumpling Co. food truck, plus stein hoisting competitions and live music. Also happening this weekend is an Oktoberfest being organized by the Bektash Shriners of New Hampshire on Sunday, Oct. 9, from 5 to 9 p.m. at the Bektash Shrine Center (189 Pembroke Road, Concord), where there will be bratwurst, chicken, potato salad, pretzels and more. Call 225-5372 to make a reservation. For a full list of upcoming Oktoberfest events in southern New Hampshire, be sure to read our cover story in the Hippo’s Sept. 23 issue, which starts on page 18.

Brews and beyond: The New Hampshire Brewfest returns to Cisco Brewers (35 Corporate Dr., Portsmouth) on Saturday, Oct. 9, with VIP admittance from noon to 1 p.m. and general admittance from 1 to 5 p.m. The event is a partnership between the Prescott Park Arts Festival and the New England District of the Master Brewers Association of Americas, and will feature pourings from dozens of craft breweries, along with food trucks, a DJ and more. Admission ranges from $50 to $65 and includes full access to tastings, with food options available at an additional cost. Designated drivers receive $25 admission. Visit nhbrewfest.com.

Red Arrow Diner staff recognized: The Red Arrow Diner recently honored its employees at each of its four locations with a company-wide staff appreciation barbecue, according to a press release. Employees celebrating milestones with the company, including anniversaries from five to up to 20 or more years, were specially recognized. The barbecue featured a cornhole tournament, a dunk tank and raffles of $100 increments to present to staff members. Plans are already underway for next year’s employee appreciation event, which will coincide with The Red Arrow’s 100th anniversary in business. Visit redarrowdiner.com.

Lady in Blue

When I was extremely young, my father was a big fan of easy listening music. His favorite song was called “I Want Some Red Roses for a Blue Lady.” I remember this song as being awful.

Yesterday I thought of it for some reason and looked it up. It turns out that Wayne Newton recorded it in 1965. As I called it up on YouTube, I knew that I would listen to it and realize that now, as I hobble into late middle age, it would actually be pretty good. I would find myself enjoying it and that a week from now it would be on the driving playlist I use to torture my teenager.

As it turns out, it’s even worse than I remembered from my childhood. The trauma from hearing this as a kid must have forced the worst of it from my memory. Even I wouldn’t inflict this on The Teen.

On the topic of questionable decisions from the 1960s, I was reading through 1969’s The Esquire Drink Book, looking for a new cocktail recipe. When it comes to Mad Men-era, charming-but-arrogant drink recipes, Esquire had a bit of a corner on the market.

The recipe that grabbed my attention had a name so of its time that even after I read through it, said, “Nah!” and flipped past it, I kept returning to it: The Bosom Caresser. I mean, if you’re looking for a Swinging Sixties, Wayne Newton on the hi-fi, “My wife doesn’t understand me” type of drink, this seemed like a no-brainer.

Long story short: I ended up making it and it was OK. It was not spectacular and I don’t think I’ll make it again. The combination of brandy, marsala wine and raw egg yolk did not fill me with enthusiasm.

(That said, I did find out the hard way that if you do make a cocktail with a raw egg yolk in it, you should dry-shake it with the alcohol first, before adding the ice. Dropping a yolk into a shaker full of ice will make some of it freeze and you will end up with really unappetizing globs of it floating around in your drink that you will need to filter out before serving. We know that now.)

So where does that leave us?

In my case, invigorated from a long hot shower, to wash the sleaze off me and the memory of Wayne Newton out of my memory. As an antidote, here is the classiest drink I know:

Lady in Blue

Ingredients

1½ ounces very cold gin

¼ ounce créme de violette

¾ ounce fresh squeezed lemon juice

½ ounce simple syrup

3 drops orange blossom water

A “slip” of blue curaçao

Combine all ingredients, except the blue curaçao, with ice in a cocktail shaker.

Shake until frost forms on the shaker and your hands become uncomfortably cold.

Strain into a martini glass. This is one occasion where you should not frost the glass first; you will want to show this cocktail off. The frosted glass would mess with that.

Pour a small slip of blue curaçao down one side of the glass. It is denser than the rest of the drink and will pool in the bottom of the glass.

While this is a delicious cocktail — crisp, gently sweet, subtly floral and just ginny enough to grab your attention — this is probably the prettiest drink you will ever make. If you find yourself needing to impress somebody, this is the drink to make. It’s gorgeous without making it seem like you’ve tried too hard.

Featured photo: Lady in Blue. Photo by John Fladd.

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