Category: Food

Ready, set, decorate

Franco-American Centre to host amateur cake competition

Eight amateur bakers will show off their cake decorating skills to attendees and a panel of judges during the Franco Foods Fleur Délices challenge, a new friendly baking competition and fundraising event happening on Saturday, April 9, at Anheuser-Busch’s Biergarten in Merrimack.

Countries and regions spanning multiple continents around the world will be represented, but all of them share one commonality, either their French-speaking language or French culture, said Nathalie Hirte, event organizer and office manager of the Franco-American Centre, based in Manchester. A native of Québec and an avid home cook, Hirte is also the host of Franco Foods, a how-to YouTube series on French-inspired recipes that her son Oskar directs and produces.

“We were looking to do a live event … and, pre-pandemic, we had planned a cupcake challenge that was going to be a professional competition,” Hirte said. “That obviously got shelved, and especially now that it’s all hands on deck for businesses post-pandemic, we decided to do an amateur baking competition instead. … I know too just from seeing [posts from] my friends on Facebook and whatnot that there are so many talented amateur bakers out there.”

Each of the eight entrants has chosen from a list of nearly 90 International Francophonie-recognized countries and regions, or nations where French is a primary or secondary language or has a historical connection to the culture. France, Canada and Haiti, in addition to Croatia, Belgium and even Egypt and Mexico, have all been selected, and contestants will be tasked with creating a cake that is decorated to reflect that country in some way.

“They will pre-make everything at home, and then they will be bringing that to the event and will be putting together the cake and decorating it there,” Hirte said. “There are certain rules, so for example every cake has to have a minimum of two tiers. One of the tiers must be a sponge, so a regular cake batter, and then every cake must have a buttercream element and a cookie element.”

Once at the venue, contestants will be timed — one hour for single decorators and 45 minutes for teams of two — to create their cakes, and attendees are free to watch. There will also be a cash bar and light finger food appetizers to be provided by Celebrations Catering.

The judge panel will include local chefs Alex Waddell and Matt Provencher, as well as Marie-Josée Duquette, a representative of the Québec Government Office in Boston. Waddell is the owner of Crémeux French Patisserie in Merrimack, and he also studied at Ferrandi, an internationally recognized culinary arts school in Paris. Provencher is an award-winning Manchester chef and a two-time champion of the New Hampshire PoutineFest, another Franco-American Centre event. Each will grade the cakes based on everything from taste and texture to overall appearance, creativity and representation of their country or region.

There will also be a people’s choice winner for the best appearances as voted by attendees. Prizes include an engraved cake platter and bamboo cutting board, and winners also receive bragging rights and the opportunity to be a featured guest on an upcoming Franco Foods episode.

“I think the fun part will really be getting to watch the bakers go at it,” Hirte said. “We also have two very nice baskets for door prizes. Everybody gets a raffle ticket, but if somebody really likes something and they want to win, we’ll have an opportunity to buy more tickets.”

Franco Foods Fleur Délices Challenge
When: Saturday, April 9, 6 to 9 p.m.
Where: The Biergarten at Anheuser-Busch Brewery, 221 Daniel Webster Hwy., Merrimack
Cost: Admission is $27 per person or $50 per couple; all attendees receive a raffle ticket for a chance to win a door prize. Franco-American Centre members receive three tickets each.
Visit: facnh.com/fleur-delices-challenge
Reserve your admission spot to the event by Monday, April 4.

Featured photo: Scenes from Franco Foods, a YouTube series hosted by Franco-American Centre office manager Nathalie Hirte. Courtesy photos.

The Weekly Dish 22/03/31

News from the local food scene

• Keep on brewing on: New Hampshire Craft Beer Week, an annual 10-day celebration of the Granite State’s craft brewing industry, is returning for its eighth year. Starting Thursday, April 7, and continuing through Saturday, April 16, breweries all over New Hampshire are showcasing special beer releases, hosting events and participating in various collaborative social media efforts to keep the community connected and engaged. It’s overseen by the New Hampshire Brewers Association, which represents the more than 90 craft brewers statewide. Visit nhbrewers.org or follow the Facebook page @nhcraftbeerweek for the most up-to-date Craft Beer Week happenings. The Association is also planning to bring back its long-awaited Keep NH Brewing Festival this summer — that event is set for Saturday, July 9, at the Everett Arena Waterfront Park in Concord, and tickets are expected to be available soon.

• Ukrainian wines: Join WineNot Boutique in Nashua for a special virtual wine tasting on Friday, April 1, from 7 to 8 p.m., featuring selections from ArtWinery, a producer of sparkling wines based in Ukraine. Scheduled pours during the tasting include several of its white and rose sparkling wines, which are available for sale at WineNot, and admission is free via Zoom with a minimum purchase of two bottles. WineNot will be donating 10 percent of the proceeds to the Ukrainian Red Cross, and its importer, Saperavi USA, will be matching all donations as well. Visit winenotboutique.com or find the event page on Facebook @winenotboutique to register.

• Grilled cheese and ice cream: Manchester food truckers Alex and Marcie Pichardo of Prime Time Grilled Cheese have a new brick-and-mortar restaurant, which opened March 18 at 119 Hanover St. in the Queen City. The space operates in a fast casual atmosphere with both bar and table seating inside, offering a menu of all kinds of unique takes on the traditional grilled cheese sandwich, from Buffalo chicken and pulled pork grilled cheeses to a Philly cheese steak option, a jalapeno macaroni and cheese sandwich and more. Other menu items include a lineup of a few soups, sides and drinks, with a few domestic and local craft beers, craft cocktails, and a small space for regular live local music planned. The eatery also shares space with Sub Zero Nitrogen Ice Cream, which is the franchise’s first location in Manchester. Prime Time Grilled Cheese is open Monday through Wednesday from 11 a.m. to 7 p.m., Thursday through Saturday from 11 a.m. to 9 p.m., and Sunday from 10 a.m. to 6 p.m. Visit primetimegrilledcheese.com.

• Seafood worker study: Seafood workers were twice as likely to contract Covid-19 as workers in other food industries during the height of the pandemic, according to a recently published University of New Hampshire study. Researchers looking at the effects of the pandemic on the country’s seafood industry found that a majority of Covid cases from the summer of 2020 through the beginning of 2021 involved workers in seafood processing who tend to work in close proximity to each other for long hours. “Even though … precautions were set in place reducing the number of workers on processing lines, it meant longer shifts and increased exposure overall,” UNH assistant professor of biological sciences Easton White said in a statement. “Fishing vessels had similar issues, where crews on crowded boats faced challenges wearing PPE, or masks, in wet and windy conditions.”

Pizza and beer

You can’t overstate the perfection of this pairing

After a quick glance at the beer menu at Cornerstone Artisanal Pizza & Craft Beer in Ogunquit, Maine, a couple weeks back, I ordered the Forklift Unicorn IPA by Stoneface Brewing Co.

The bartender-slash-server said “It’s good,” and while that might not have sounded like an overwhelmingly ringing endorsement, I can tell you that based on the complete interaction, it was, in fact, the equivalent of a five-star Yelp review.

With good reason, too. The New England IPA was delightfully juicy and hazy with big hop flavors, pronounced tropical fruit and citrus notes, but with what seemed like zero bitterness. Plus, it lacked the heft of many of today’s IPAs, which was great because I was about to eat a lot of pizza.

The beer was secondary on this particular occasion, however. My wife and I had somehow found a way to take a weekend away and Friday night was my night to pick dinner. After a traffic-filled drive, we were famished and craving more carbs and cheese than our bodies could actually handle. (Is there anything that gets you craving pizza and a beer like a frustrating car ride?)

As I said, the beer delivered on the server’s promise, and so did the pizza. We went with a barbecued pulled pork pizza and a sausage, pepper and mushroom pizza.

Sipping on a delicious beer and biting into a savory, cheesy, meaty satisfying slice of pizza may not be the height of luxury, but let me know if you can think of a better combination. There’s just something about it. I swear it’s good for your soul, if not for your gut. I’m craving it right now and it’s 10 a.m.

My grandmother is 90-something years old and she still will not eat pizza without having a beer. She gets it.

Now, the type of beer matters. You want to put a bit of thought into the pizza you’re eating when selecting a brew. A coffee porter probably wouldn’t have been a great pairing with the pizzas we chose that night. Something drier, like an Irish stout, probably would have been just fine with the earthiness of the mushrooms.

IPAs stand up to just about anything but they’re so intensely flavored themselves, they can overpower your palate while you’re eating, which is why I tend to stay away from big double IPAs when I’m eating. They just offer too much flavor and too much heft for my palate.

Pilsners, like the Alexandr by Schilling Beer Co. in Littleton or the Beer Hall Lager by 603 Brewery in Londonderry, are perfect for pairing up with pizza, as lighter, crisper brews provide a perfect counterpoint to the combination of chewy dough and rich cheese.

Sours — and I would suggest sticking with lighter varieties, like a Berliner weisse — also pack a tart counterpoint that can be very nice with a slice of pizza. That said, sours vary quite a bit, so again, you just need to think about flavor combinations when you’re ordering.

My wife enjoyed the Dichotomie Saison Inspired Cider by Austin Street Brewery and the beer’s fruity, funky flavor worked really well with the pulled pork pizza, which included a topping of crunchy, sweet coleslaw.

Saisons can be spicy, which makes them an interesting choice for pairing up with pizzas that have a little spice as well — think banana peppers and pepperoni.

I finished up my Forklift Unicorn and ordered an Irish red ale by Geaghan Brothers Pub & Craft Brewery out of Bangor, Maine, and I found the light body and flavorful malt a nice pairing with both of our pizzas.

The core message here: Be like my grandmother and don’t eat pizza without beer.

What’s in My Fridge
Guinness Draught Stout by Guinness & Co. (Dublin, Ireland) It was Saint Patrick’s Day last week after all, and of course Guinness is a fitting choice. There’s nothing quite like watching a Guinness cascade in the glass as you prepare to enjoy a meal of corned beef and cabbage. Dry and drinkable, Guinness is a perfect change of pace. Cheers.

Featured photo: Forklift Unicorn IPA by Stoneface Brewing Company. Courtesy photo.

Cheddar and chive scones

It is yet another week of baking, but this week has a different spin. These are savory scones. For the first 10 to 15 years that I made scones they were always sweet. Then my sweet tooth diminished, and I began to consider alternate fillings.

Even though they are savory, these scones still make a fabulous breakfast dish. Serve them alongside or even underneath the eggs that you are making for a weekend breakfast. Or you could serve them at dinner as a side with a bowl of soup or stew.

This recipe is pretty straightforward, especially if you got through last week’s sweet scone recipe. The ingredients shouldn’t need modification, except for the buttermilk, so I’ve left the same note at the foot of the recipe.

Here’s to a delicious, savory baked good that works at almost any time of day!

Cheddar and chive scones
Makes 8

2 cups all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 Tablespoons chilled, unsalted butter, diced
3/4 cup buttermilk*
1 large egg yolk
1/3 cup minced chives
1 3/4 + 1/2 cup shredded cheddar cheese
1 Tablespoon milk
Flaked sea salt

Preheat oven to 400 degrees.
Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
Add butter.
Combine butter and dry ingredients using a pastry blender (or two forks) until butter is reduced to the size of grains of rice.
Whisk buttermilk and egg in a 2-cup liquid measuring cup or small bowl.
Add liquids to dry ingredients; mix until dough forms a ball.
Stir in chives and 1 3/4 cups cheese.
Place dough on a lightly floured surface and press into an 8-inch square.
Brush the top of the square with milk and sprinkle with remaining 1/2 cup cheese and a pinch of sea salt.
Cut into 16 squares.
Transfer squares to a parchment paper-lined, rimmed baking sheet.
Bake for 15 to 20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
Serve warm with butter for an extra treat.

*In lieu of buttermilk, you can combine 1 tablespoon lemon juice and enough milk (I’ve used both cow and almond milks with success) to equal 3/4 cup. Allow to sit for 5 minutes before using in the recipe.

Featured Photo: Cheddar and chive scones. Courtesy photo.

In the kitchen with Kaylon Sweet

Kaylon Sweet — known by many simply as “Sweets” — is the owner of Osteria Poggio (18 Main St., Center Harbor, 250-8007, osteriapoggio.com), a farm-to-table Italian eatery set inside the historic Coe House, which overlooks Lake Winnipesaukee. In late January, he also took over culinary operations of the Mak’n Ends Meat food truck (maknendsmeat.com, and on Facebook and Instagram @maknendsmeat) as part of a collaboration with its owners, the Osgood family of Birch Rise Farm in Sanbornton. Mak’n Ends Meat is unique for utilizing Birch Rise’s own farm-raised proteins on board the truck, giving Sweet the opportunity to dabble in all kinds of menu options, such as pork smash burgers, chicken tacos, ham and cheese “foldies,” and ramen burgers topped with a house Japanese-style barbecue sauce. One of Sweet’s first restaurant jobs was at Cookie’s Chuck Wagon in Hudson, a town where he lived for a few years as a teenager — since then, he has studied Italian cuisine abroad in Florence and, upon returning to the Granite State, has gone on to establish himself as a chef working closely with local farms in sourcing his ingredients. Locally, you can find Mak’n Ends Meat parked at Lithermans Limited Brewery (126B Hall St., Concord) on Friday, March 25, from 4 to 8 p.m. Sweet will then return to Lithermans for its six-year anniversary celebration on April 8 and April 9, and he’s also due to appear at Great North Aleworks (1050 Holt Ave., Manchester) on April 16.

What is your must-have kitchen item?

You’ve got to have a nice flat metal spatula and a towel. … I can make everything else work with those items.

What would you have for your last meal?

My mom makes these pork ribs with a barbecue sauce recipe that my grandmother gave her … [and] they always come out absolutely amazing. I’d want those one last time. She does a chocolate raspberry cheesecake too that I go nuts for. … Then I would also have our Caesar salad with our house hot sauce squirted into it, and some smoked Gouda mac and cheese with honey. It’s your last meal, so you’ve got to make it count, you know?

What is your favorite local restaurant?

The Thompson House Eatery up in Jackson is one. I have a buddy who owns it. He was just up for a [James] Beard [award] and he’s definitely earned it. … I’d also have to say The Wilder in Portsmouth. It’s always fantastic.

What celebrity would you like to see ordering from the truck?

[Chef] Mason Hereford from Turkey and the Wolf, which is a sandwich place in New Orleans. His claim to fame is a fried bologna sandwich. … He’s somebody that I follow religiously on all of the social media platforms. He’s very much a guy that is who he is … [and] I’d like to have him come through because I know I’d get an honest answer out of him.

What is your favorite thing on the truck’s menu?

I really like our pork smash burger. It’s a ground sausage-based burger that we just pound out and fry up. I like to do that with a fried egg, some bacon jam and chipotle aioli. … I’d have to say that the ham and cheese foldy is also something that I really like. It’s basically like a ham and cheese quesadilla, but the ham from Birch Rise Farm is what makes it. It’s an insanely good ham.

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

Tacos and Asian fusion, to be honest. … Every time I see some place trying to start their own thing, that’s where it seems to be that they are gravitating toward.

What is your favorite thing to cook at home?

Usually just a bagel, egg and cheese sandwich and then I’ll dip it in something. … I’ve also been playing around a lot lately with fried rice.

Ramen smash burgers
From the kitchen of Kaylon Sweet of Osteria Poggio and the Mak’n Ends Meat food truck (yields about three burgers)

3 Martin’s potato buns
¾ pound ground pork
1 teaspoon canola oil
2 Tablespoons water
1 bag instant ramen noodles
3 slices American cheese
Japanese barbecue sauce
Any additional toppings of choice (optional)

Heat up your ramen per instructions. Drain and set aside. Save the seasoning packet for the burgers. Heat up a nonstick pan and add canola oil. Divide ground pork into three equally sized balls and semi-flatten. Season with ramen seasoning packet and salt on one side. Place in the pan and leave to get a hard sear (according to Sweet, it should achieve a dark golden brown color, “like good maple syrup”). Season the uncooked side and flip. Smash burgers down and flatten. Add one slice of cheese to each patty. Cook through and set aside. Add ramen into the still hot pan. Add two tablespoons of water to release the sticky bits, then add the Japanese barbecue sauce. Once all of the noodles are coated, set aside and prepare to build. Put a patty on a bun, add ramen on top and place your top bun on. Add any other optional toppings — Sweet’s favorites to use are shredded lettuce, chipotle mayonnaise, pickled onions, pickled ginger and a fried egg.

For the Japanese barbecue sauce:
1 cup soy sauce
1 cup brown sugar
1 cup ketchup
3 Tablespoons rice wine vinegar
2 cloves garlic
¼ cup pickled ginger
¼ cup chopped scallions
1 ripe pear, with cores chopped

Place all ingredients into a blender and puree until smooth. Pour into a saucepan and cook on a low temperature until the mixture has reduced by a third. Cook and store in an airtight container.

Featured photo: Kaylon Sweet. Courtesy photo.

Soup’s on

Concord’s SouperFest returns

By Alexandra Colella

listings@hippopress.com

Food can always bring a community together, no matter the circumstances. The Concord Coalition to End Homelessness is partnering with local eateries once again for its annual SouperFest event, set for Saturday, March 26, from 1:30 to 4 p.m. at White Park in Concord.

Each year local restaurant owners donate a selection one of their soups to raise money for the Coalition, which aims to raise awareness about homelessness in the community through its many partnerships. The Coalition hopes to raise $50,000 with SouperFest and, if the weather is nice, feature a live performance from the New Orleans-influenced State Street Jazz Band.

brass band playing in park on sunny day
Photo courtesy of Mulberry Creek Imagery.

Eight Concord restaurants are participating in this year’s event, and the soup flavors are diverse, ranging from a mushroom beef and barley soup courtesy of Revival Kitchen & Bar to vegan and vegetarian chilis from Col’s Kitchen and Hermanos Cocina Mexicana, respectively. There’s also going to be a Hungarian mushroom soup provided by the Concord Food Co-op, and a lentil soup from The Works Bakery Cafe, among others.

“The soup selection … is awesome, and it will be wonderful to see friends and supporters again,” said Ellen Groh, executive director of the Concord Coalition to End Homelessness, “and, I must say, hearing the State Street Jazz Band makes for a great festive mood.”

Online orders can be made before the event. Advanced online ordering is a better option to secure the soup you want for the event. Weather permitting, soup lovers are invited to bring chairs to the park to watch the live band perform, or you can take your soup to go and enjoy at home. Anyone who orders online will be prompted to choose a designated pickup time during the event’s hours.

Previous SouperFest events have been held indoors, bringing together hundreds of attendees to enjoy several dozen locally made soups. The pandemic forced its cancellation in 2020, while last year’s event was the first in its history to make the transition outdoors to a mostly takeout format.

Event organizer Greg Lessard called SouperFest “a tremendous testament to the Concord community’s compassion, generosity and commitment” to ending homelessness in the city.

“This was evidenced when the call went out to local restaurants to ask them to donate soup,” he said. “Although over the past two years restaurants have had a challenging time, eight … immediately confirmed their commitment to the event.”

Of its $50,000 goal with the event, $40,000 has already been raised from local businesses. Soups may be available on the day of the event, but selections are expected to be limited.

SouperFest
When: Saturday, March 26, 1:30 to 4 p.m.
Where: White Park, 1 White St., Concord
Visit: concordhomeless.org/souperfest

Featured photo: Photo courtesy of Mulberry Creek Imagery.

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!