Category: Food

Flavors of Naples

Gusto Italiano Market coming to Bedford

Pizza pies cooked in an imported Italian oven — and prepared by a fifth-generation pizza chef from Naples — will soon be available at a new spot coming to Bedford.

Gusto Italiano Market, on track to open in the coming weeks, will also be offering a variety of imported Italian items for sale, plus prepared meals, desserts and a selection of Italian wines.

The new market is the latest venture of husband and wife Matteo Ronzio and Francesca Dallora, who were both born and raised in Italy. The couple has also owned Real Italian Gusto Ristorante & Pizzeria in downtown Medford, Mass., since its October 2015 opening.

According to Dallora, she and Ronzio originally came overseas to the United States while on vacation in 2014, touring and falling in love with New England. They first settled in the Boston area before later moving up to Manchester in the summer of 2019.

“We were living in North Reading, [Mass.,] but New Hampshire was really our first love,” she said. “We were thinking also about having a second location once we moved up here.”

Last fall, Ronzio said, they came across the vacant building space on Wallace Road in nearby Bedford, a spot most recently occupied by The Wine’ing Butcher before its closure in 2019.

Unlike the couple’s Massachusetts location, which operates as a traditional dine-in Italian restaurant, the new space in Bedford will follow more of a grab-and-go concept. Imported items like cheeses, boxed pastas and bottled wines and olive oils will be available for sale out of a retail space. Ronzio said scratch-made meals like meatballs, lasagna and eggplant Parmigiana will also be prepared at Real Italian Gusto and brought up to Bedford for sale to go.

But Gusto Italiano Market will make a number of other items in house too, among them the Neapolitan-style pizzas. Plans are in the works to bring in a Valoriani-brand dome oven from Italy not available for sale in the United States, according to Ronzio. Ciro Langella, Real Italian Gusto’s chef, will come up to Bedford to help with the market’s opening once the oven arrives.

“Ciro is a fifth-generation pizza maker from Italy,” Dallora said. “He actually already had another place in Beverly, [Mass.,] where he was making pizzas before he joined us.”

Through a connection with the True Neapolitan Pizza Association in Naples, Dallora and Ronzio are also hiring Giovanni Russo, himself a third-generation pizza maker, to work with the oven.

Gusto Italiano Market’s pizza menu will be similar to that of its Massachusetts predecessor — the traditional margherita pizza, for instance, features fresh tomato sauce, mozzarella cheese and basil, while other options will include an Italian meatball lover’s pizza with ricotta, mozzarella, arugula and cherry tomatoes, and a pizza with grilled eggplant, peppers and zucchini. Dallora said a special pizza topping will also likely be created just for the Bedford space.

A few bar seats will be available by the pizza oven, with additional seating outdoors expected during the summer months. Ronzio said third-party delivery will also likely be an option soon.

Gusto Italiano Market
An opening date is expected in the coming weeks. Visit their website or email them for updates.
Where: 254 Wallace Road, Unit B, Bedford
Hours: TBA
More info: Visit gustoitalianomarket.com, or email [email protected]

Featured photo: Margherita pizza. Courtesy photo.

Braising the steaks

Local chef to release new meat-focused cookbook

Milford chef Keith Sarasin of The Farmers Dinner has written three books since 2018 — his latest, available May 18, is a whopping 800 pages filled with recipes using all kinds of meats, from beef, pork and poultry to lamb, goat and several species of wild game.

But more than a traditional recipe book, Meat: The Ultimate Cookbook also contains a variety of easy-to-learn techniques for the home cook, in addition to stories from local chefs and farmers Sarasin has worked with. Signed copies can be pre-ordered now through his website.

Structurally, the book is broken down into sections by protein, totaling more than 300 recipes with accompanying photography. Various guides and descriptions are provided, on everything from how to carve cooked meat to the different types of cuts you might use, as well as the importance of letting meat rest during the cooking process.

“There are some beautiful sections on techniques like braising for some of the tougher cuts, and stuff on how to break down parts of the animal properly,” Sarasin said. “There’s a subsection on burgers with some fun flavors … and then the pork section is massive with a lot of recipes. … There are tons of demis and sauces in there too that elevate so many dishes to another level.”

Sarasin, who has a passion for Indian cuisine, noted the diversity of recipes and concepts throughout the book. Chicken tikka masala and lamb vindaloo are among the featured dishes, as well as a masala braised short rib sandwich with cilantro chutney and Indian spices to give it an extra kick. Others include a rib-eye with salsa verde and porcini mushroom salt, and a rosemary and mustard marinated leg of lamb that’s garnished with parsley.

“There are a lot of nods to many different cuisines, from Korean to Indian to Chinese,” he said.

Sarasin also delves into less commonly consumed meats like venison, pheasant, rabbit and duck.

“It goes into things about how cooking duck breast is different from chicken breast, so woven in are some techniques there,” he said. “Those definitely have some Asian influence, like Peking duck.”

Featured farmers in the book include Noah Bicchieri of Arkhive Farm in Chester, which raises its own wagyu beef, and Carole Soule of Miles Smith Farm in Loudon, which offers its own grass-fed beef, locally raised lamb and pastured pork and poultry.

“The publishers … really gave me the freedom to do some creative things, and so I started contacting some farms that I knew I wanted to highlight in the book,” Sarasin said. “Some of these farms are real gems that not a lot of people know about.”

Several other chefs receive mention in the book too. George Bezanson of Earth’s Harvest Kitchen & Juicery in Dover contributed what Sarasin calls his “famous” pork belly, while Justin Dain, former executive chef of Pine at the Hanover Inn, shares a burger recipe.

Masala braised short rib sandwich with cilantro chutney
Courtesy of Keith Sarasin, as seen in his new book Meat: The Ultimate Cookbook (serves at least 4)

3 pounds bone-in short ribs
Salt and freshly ground pepper, to taste
1 Tablespoon canola oil
1 large sweet onion, sliced
5 cloves garlic, minced
1 teaspoon garam masala
1 teaspoon curry powder
½ teaspoon red pepper powder
1 teaspoon cumin powder
1 teaspoon coriander powder
Kosher salt
1 16-ounce can tomatoes (or two large fresh tomatoes, chopped)
1 teaspoon grated fresh ginger
4 cups beef broth
2 cups water
2 tablespoons cilantro chutney

Season the short ribs generously with salt. Heat the canola oil in a heavy-bottomed pot, over medium-high heat. Add the short ribs, working in batches if necessary, and brown on all sides (about 2 to 3 minutes per side). Remove and reserve. Add the onions and saute until beginning to brown (about 3 to 4 minutes). Stir in the garlic, ginger and tomatoes. Cook for about one minute, then add the cumin, curry powder, garam masala, red pepper and coriander powder. Pour in the beef stock to deglaze the pot. Scrape all the browned bits from the bottom of the pan. Cook until the stock has reduced to about half. Add the short ribs back into the pot. Cover, lower the heat to a simmer, and cook for two hours or until tender. Once tender, let it rest for 20 minutes. Slice out the bone from the short rib, and assemble the sandwich with a bit of cilantro chutney on top.

Meat: The Ultimate Cookbook, by Keith Sarasin
Available May 18 through Amazon, Simon & Schuster, or wherever books are sold. Visit keithsarasin.com to pre-order a signed copy.

Aatma pop-up dinner series
Since launching The Farmers Dinner in 2012, Keith Sarasin has hosted nearly 100 farm-to-table events across New England in collaboration with other chefs, raising more than $125,000 collectively for local farms. In tandem with its ninth season, Sarasin is now also hosting a pop-up tasting experience specializing in food from the Indian subcontinent.
Aatma, named after the Hindi word meaning “soul,” is a new collaboration between Sarasin and Tarun Bangalore, a graduate of the Culinary Institute of America and chef of Indian origin.
“We’re taking modern plating concepts and techniques and essentially fusing them with regional Indian cuisine,” Sarasin said. “We want to teach people that Indian food is more than butter chicken and samosas. It’s so much more diverse than that.”
While Aatma’s debut dinners scheduled for May 16 and May 17 are sold out, more are expected to be announced in the coming weeks and months. Visit thefarmersdinner.com/aatma or follow them on Facebook and Instagram for updates.

Feautred photo: Meat: The Ultimate Cookbook is the third book from Chef Keith Sarasin of Milford, owner of The Farmer’s Dinner farm-to-table pop-up dinner series. Courtesy photo.

The Weekly Dish 21/05/13

News from the local food scene

• More Greek eats to go: Join St. George Greek Orthodox Cathedral (650 Hanover St., Manchester) for its next Taste of Glendi event on Saturday, May 15, from 11 a.m. to 6 p.m. This will be another “Gyro Day” drive-thru pickup event similar to what the church held last fall, where attendees can get a meal featuring a gyro with a lamb and beef mixture on pita bread with lettuce, tomato and tzatziki sauce, a bag of chips and a drink for $10 per person (payment is by cash only; no advance ordering necessary). If you can’t make St. George’s event, Assumption Greek Orthodox Church (111 Island Pond Road, Manchester) is holding its next drive-thru food fest on Saturday, May 22, from 11:30 a.m. to 3 p.m., with orders being accepted now through May 18. This month’s menu is all about grilled meats, featuring items like open-face lamb and beef gyro plates or grilled chicken souvlaki plates, as well as tossed Greek salads with the option to add chicken or gyro meat. The church will also be selling desserts and pastries, like loukoumades (fried dough balls), homemade Greek rice pudding, and koulourakia (crisp braided butter cookies). This event is also pickup only (stay in your car; no walk-ins). Visit foodfest.assumptionnh.org.

• Henniker market returns: The Henniker Community Market will kick off its outdoor season on Thursday, May 20, from 4 to 7 p.m. in the town’s Community Center park (57 Main St.), coordinator Monica Rico confirmed. The market will continue every Thursday during those times through Oct. 21, and is expected to feature a variety of local vendors throughout the season selling fresh produce, meats, artisan products and more. Find them on Facebook @hennikercommunitymarket.

• The Beach Plum opens in Salem: The Beach Plum, a local eatery known for its fried seafood and ice cream options as well as lobster rolls, foot-long hot dogs, burgers, sandwiches and chowders, opened its newest year-round location on May 1 in Salem’s Tuscan Village plaza (8 S. Village Drive). This is The Beach Plum’s fourth location — the others are in Epping and Portsmouth, both of which are open year-round, and in North Hampton, which is typically open from March to October. The Salem location is open Sunday through Thursday, from 11 a.m. to 9 p.m., and Friday and Saturday, from 11 a.m. to 10 p.m. Visit thebeachplum.net/salem to view their menu.

• Historical brews: The Whipple Free Library in New Boston is partnering with New Hampshire Humanities to present Brewing in New Hampshire: An Informal History of Beer in the Granite State from Colonial Times to the Present, a virtual event set for Thursday, May 20, at 7 p.m. via Zoom. Presenter Glenn Knoblock will explore the history of New Hampshire’s beer and ale brewing industry from the colonial days, when it was more home- and tavern-based, to the modern breweries and brewpubs of today. Several lesser-known brewers of New Hampshire will be discussed, including the only brewery owned and operated by a woman before the modern era. Admission is free. Visit nhhumanities.org to register — you’ll then be emailed a Zoom link prior to the talk.

Keeping the pace

Exeter Brewing Co. develops strong local following

For Justin Cooper and Eric Rackliffe of Exeter Brewing Co., slow and steady wins the race. Except there’s no race; it’s really just about enjoying the journey.

“We’ve just always had a plan to go at our own pace,” said Cooper, who started the Exeter-based brewery with Rackliffe about a year and a half ago, where they have since been pumping out an array of super hoppy IPAs. “We’re excited about the support we have. If we’re still having fun, we’re going to keep doing it. We keep asking ourselves that question … and the answer’s always been yes.”

The approach has worked as the brewery has developed a robust local following. You can only find Exeter Brewing Co. beers in a handful of locations, including Gerry’s Variety, On the Vine Marketplace and Blue Moon Evolution — and you should expect those establishments to sell out the day they receive shipments.

Don’t go to the brewery either, as it doesn’t have a retail operation or a taproom at this time. By the way, that’s just fine with Rackliffe and Cooper. Maybe someday they’ll expand, but for now, they’re good right where they are, they say.

Cooper and Rackliffe have known each other for more than 20 years. They were actually college roommates and both happened to spend time living in Colorado at the same time, which helped them stay connected. Cooper is from Vermont and Rackliffe is from Maine, and now they’ve landed right in the middle in the Granite State.

Rackliffe picked up the home brewing habit and the pair ultimately started brewing together. From there, they began sharing beer with friends and family and grew the effort until they effectively launched the brewing company at the Exeter Beer and Chili Festival in October 2019.

“It was such a success. We ran out of beer early,” said Cooper, who noted he and Rackliffe still work full-time outside of the brewery.

Let’s get to the beers.

“We tend to make beers we like to drink,” Cooper said.

That means hoppy IPAs, like Swasey Daze, which is a big, juicy New England-style IPA with “flavors and aromas of pineapple, citrus, peach, passionfruit, apricot and a hint of watermelon,” says the brewery.

All of the brewery’s offerings are named after local historic landmarks and figures, such as Broadside Double IPA, named after Dunlap Broadsides, which printed copies of the Declaration of Independence, or Jailhouse Spring Pale Ale, named after a well-known freshwater spring in Exeter. Purple Dinosaur New England IPA gets its name from the “iconic spring-mounted purple dinosaur” situated in a local park.

The Oated Sleeper caught my attention, and is “probably the simplest oatmeal stout you can make,” Cooper said. The stout comes in at 9.4 percent ABV so watch out.

“That’s been my approach all along: keep it simple, stupid,” Rackliffe said. “We don’t have 10 hops in each beer. We have a max of three hops. It just lets the ingredients show and shine…. Keep it simple and let the beer speak for itself.”

Frankly, at a time when some of today’s beer choices are a bit over the top, that’s a refreshing approach.

When it comes to IPAs, Cooper said most of their beers do have that “forward-facing juice” but they do finish a little bitter, as the duo have an affinity to “old-school” IPAs: “the finish isn’t as sweet.”

Moving forward, they’ll just continue to pace themselves, and they’ll continue to look for ways to collaborate with the local community. They have plans to team up with a local coffee shop for one brew and they plan to team up with the fire department on another.

“We’re boot-strapping. There is no outside money or investment. If the market is responding favorably, we’ll respond,” Cooper said.

What’s in My Fridge
New World American IPA by Mayflower Brewing Co. (Plymouth, Mass.)
I opened my fridge and saw this one in there. I don’t know how it got there but I didn’t waste any time grabbing it. I’ve had this before but, candidly, I don’t remember it blowing me away previously. But this time, wow. It’s definitely got a tropical kick and just enough bitterness to balance that out. Excellent American IPA. Cheers!

Featured photo: Photo by Matt Ingersoll.

Steve Zyck

Steve Zyck of Mont Vernon is the owner and founder of Wood Stove Kitchen (woodstovekitchen.com, and on Facebook and Instagram @woodstovekitchen), a producer of all-natural drink mixes, including a mulling syrup and a hot toddy mix, as well as cocktail and mocktail mixers in a variety of flavors, like blueberry and lavender, strawberry and basil, and grapefruit and rosemary. Originally from Chicago, Zyck first came to New Hampshire as a student of Dartmouth College, later going on to hold multiple positions at humanitarian aid agencies and governments across Europe and the Middle East. He started Wood Stove Kitchen in 2017, making small-batch mixers for mulled wine, one of his favorite drinks, out of his own home. Today you can find his products at nearly every New Hampshire Liquor & Wine Outlet statewide as well as at a number of small country stores and a few national retailers.

What is your must-have kitchen item?

For me, it’s a mason jar, hands down. I use my mason jars for pickling, as cocktail shakers, as measuring cups, as a glass. … There’s no single thing that is more useful in the kitchen.

What would you have for your last meal?

Gummy peaches and a white wine spritzer. Honestly, I’m still a kid at heart. I basically still have the core tastes that I did when I was 15 years old.

What is your favorite local restaurant?

Al Basha Mediterranean Grill in Manchester. It’s a small place and they do a lot of takeout, especially over the past year, but they have absolutely wonderful baba ganoush, falafel and shawarma.

What celebrity would you like to see trying one of your products?

Steve Carell. I’m a big fan of The Office and his movies.

What is your favorite product that you offer?

My personal favorite is my blueberry and lavender mixer. For me it’s just the perfect flavor combination of being fruity and tart. … I would say 99 percent of my products are used for drinks, but people always find other creative ways. I once had an email from a customer who said she uses the mulling syrup in her kids’ pancake batter. Then there was a time when my local general store here in Mont Vernon made holiday-spiced cupcakes with it.

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

A lot of barbecue and a lot of smoking, not only in terms of meats but in other things. … I know so many people who bought high-end smokers and grills during the pandemic. I think this is going to be a great season for butchers.

What is your favorite thing to cook at home?

My favorite thing to make is a beet salad, usually with boiled or steamed beets. Then beyond that, all of the other ingredients can change a little, based on what I have. Usually I’ll add cucumber, or sometimes sweet onion or shallots. … It’s an amazingly versatile salad that you can whip up with whatever you have around the house.

Blueberry and lavender gin fizz
Courtesy of Steve Zyck of Wood Stove Kitchen, woodstovekitchen.com

2 ounces Wood Stove Kitchen blueberry and lavender cocktail/mocktail mixer
2 ounces Barr Hill gin
4 to 6 ounces seltzer or club soda
Lemon wedge, fresh lavender or herbs to garnish (optional)

Mix the gin and blueberry and lavender mixer together, then top off with as much seltzer or club soda as you like. The honey, lemon and lavender in the mixer gives the drink a perfect balance between sweet, tart and floral and herbal.

Food & Drink

Farmers markets

• Cole Gardens Farmers Market is Saturdays, from 9:30 a.m. to 1 p.m., at Cole Gardens (430 Loudon Road, Concord), now through Oct. 30. Visit colegardens.com.

• Concord Farmers Market is Saturdays, from 8:30 a.m. to noon, on Capitol Street in Concord (near the Statehouse), now through Oct. 30. Visit concordfarmersmarket.com.

• Contoocook Farmers Market is Saturdays, from 9 a.m. to noon, at 896 Main Street in Contoocook (by the gazebo behind the train depot), now through October. Find them on Facebook @contoocookfarmersmarket.

• Exeter Farmers Market is Thursdays, from 2:15 to 5:30 p.m., at Swasey Park in Exeter, beginning May 6 and through Oct. 28. Visit seacoastgrowers.org.

• Francestown Community Market is Fridays, from 4 to 7 p.m., at the horse sheds near the Francestown Police Station (15 New Boston Road). Find them on Facebook @francestowncommunitymarket.

• Milford Farmers Market is Saturdays, from 10 a.m. to 1 p.m., at 300 Elm Street in Milford (across the street from the New Hampshire Antique Co-op), beginning May 8 and through Oct. 9. Visit milfordnhfarmersmarket.com.

• Peterborough Farmers Market is Wednesdays, from 3 to 6 p.m., on the lawn of the Peterborough Community Center (25 Elm St.), now through October. Find them on Facebook @peterboroughnhfarmersmarket.

• Portsmouth Farmers Market is Saturdays, from 8 a.m. to noon, at Little Harbour Elementary School (50 Clough Drive, Portsmouth), now through Nov. 6. Visit seacoastgrowers.org.

• Salem Farmers Market is Sundays, from 10 a.m. to noon, inside the former Rockler Woodworking building (369 S. Broadway, Salem). Visit salemnhfarmersmarket.org.

• Wolfeboro Area Farmers Market is Thursdays, from 12:30 to 4:30 p.m., at Clark Park (233 S. Main St., Wolfeboro), beginning May 6 and through Oct. 28. Visit wolfeborofarmersmarket.com.

Featured photo: Steve Zyck

A fruitful expansion

LaBelle opening new restaurant, culinary market and sparkling wine barn in Derry

Nearly a decade after opening their flagship location in Amherst, LaBelle Winery co-owners Amy LaBelle and her husband Cesar Arboleda are expanding to a 45-acre property on Route 111 in Derry. The new space, opening in several phases over the coming weeks and months, will introduce a brand new restaurant concept, a retail market, and an onsite sparkling wine tasting barn, along with performance and event spaces and a nine-hole golf course.

A former attorney, LaBelle became inspired to pursue winemaking following a visit to a winery while on vacation in Nova Scotia in 2001. She founded LaBelle Winery in 2005 at Alyson’s Orchard in Walpole, later moving the operations to Amherst in late 2012. Last December, she and Arboleda closed on the former Brookstone Events & Golf space in Derry.

“We’ve been trying to expand the LaBelle brand for some time,” she said. “We came and toured this property … and just fell in love with it. It’s a beautiful spot.”

In addition to offering all new types of menu options out of the restaurant and market, LaBelle said a new line of sparkling wines will be produced out of the tasting barn, which will soon be built on a three-acre vineyard. Here’s a look at each core aspect of LaBelle Winery Derry.

Americus Restaurant

With nearly 300 seats inside and more than 100 others on an outdoor terrace overlooking an onsite pond, Americus Restaurant, due to open this month, is roughly four times the size of The Bistro at LaBelle Winery in Amherst. The name “Americus” was chosen as a tribute to the American Dream — Arboleda, LaBelle said, came to the United States with his family as a child from Medellin, Colombia, while her family also immigrated here just a few generations prior.

“We both have a strong belief in work ethic and a love for this country,” LaBelle said. “We also developed a wine in tribute to the American dream called Americus. … So we decided to name the restaurant after it, because I think it follows suit that we took this huge leap of faith.”

The interior space of Americus includes multiple round booths and high-top tables, a full bar with beers and wines on draft, and a 50-person private dining room separated by glass doors.

Unlike the restaurant in Amherst, which has a heavy focus on French bistro fare as well as a concept of pairing food with many of LaBelle’s wines, Americus will offer New England contemporary farm-to-table cuisine with “lots of international flair thrown in,” she said.

Former Bedford Village Inn executive chef Peter Agostinelli was recently brought on board as LaBelle Winery’s culinary director, overseeing all of the company’s food and beverage operations. Agostinelli is a longtime friend of LaBelle’s and an industry veteran who also spent a few years at the nationally acclaimed Grill 23 & Bar in Boston.

“Peter and I really wanted to create a menu that was approachable and familiar but incredibly elevated,” LaBelle said. “You can sit in the dining room and have a fancy anniversary dinner of a rib-eye for two with charred garlic and lemons … [or] you can have the most casual meal here after you play a round of golf with your buddies, … maybe some wings or some wood-fired pizza and beer on draft. It’s going to be one of those places where you’ll see everything.”

The kitchen is also much bigger than the one in Amherst, she said, and will similarly serve as a shared space for the restaurant and the event ballroom. Much of the bulk production of items like sauces, salad dressings and pastries will also be moving from Amherst to Derry.

Americus will be open for dinner to start, according to LaBelle, with plans to eventually expand to lunch on weekdays and brunch on Saturdays and Sundays.

LaBelle Market

Housed in the former pro shop of Brookstone’s golf course will be LaBelle Market, a retail space offering prepared and made-to-order foods that’s also due to open soon.

The market will feature menu items handwritten on chalkboards, as well as outdoor seating beneath a covered veranda and windows overlooking the golf course and vineyards. In addition to coffees and espresso drinks, food offerings will include everything from house pastries like croissants, muffins, Danishes and scones, to breakfast sandwiches, platters for catering, prepared entrees, artisanal cheeses and charcuterie, prime cuts of beef, marinated beef tips and chicken, house pastas, house ice cream flavors and wood-fired pizzas to go.

“You’ll be able to either grab something on site if you’re golfing … or take it for a picnic on the vineyard once it’s installed,” LaBelle said. “It will be great for people who don’t want to cook or are busy with family and saying, ‘Oh gosh, what are we going to have for dinner tonight?’ You can come here and grab everything you need. … There will be convenience items too, so good quality local milk, eggs, bread, things like that.”

Other items for sale will be from The Winemaker’s Kitchen, LaBelle’s line of artisan culinary products, which include jams, sauces, marinades, vinegars and cooking oils, as well as new offerings to be bottled, like a few new salad dressing flavors, a bloody mary mix and a triple citrus sour mix. The 2,400-square-foot building is also serving as the check-in spot for golfers.

“The pro shop that was here was mostly an empty building that was vastly under-utilized,” LaBelle said, “so now it’s really going to be brought to life.”

Vineyard visions

Directly to the east of LaBelle Market, in the area of what used to be Brookstone’s driving range, plans are currently underway to install three acres of vineyards, vegetable and flower gardens.

“It’s going to be awesome for picnicking and walking, and there will be a wedding ceremony space right in the middle of it,” LaBelle said. “So right in the middle, you’ll have this gorgeous ceremony space, and [couples] can get married among the vines. It’s going to be incredible.”

A sparkling wine tasting barn, a newly built structure for the property, is also coming soon. That will include a tasting room in the front, a production space in the back and wine storage in a basement. LaBelle’s dozens of wines will be available for sampling, plus a new line of red, white and rosé sparkling wines debuting with the space. Grape varieties set to be planted soon will take about two years to produce fruit for winemaking.

Across the parking lot from the vineyard is the newly renovated ballroom and onsite bar, which will be used for wedding receptions, baby showers, bridal showers, birthday parties and other functions. LaBelle said the ballroom will also host a 15-show summer concert series, beginning on Thursday, May 27, with James Taylor tribute act JT Express.

“We’ll be doing wine tasting classes and cooking classes too,” LaBelle said. “We developed a kids’ cooking class in Amherst last summer that was a lot of fun, so we’ll do that here.”

LaBelle Winery Derry
Includes Americus Restaurant and LaBelle Market, as well as an onsite golf course, event spaces and a soon-to-be sparkling wine tasting barn
Where: 14 Route 111, Derry
More info: Visit labellewinery.com, find them on Facebook and Instagram, or call 672-9898

The Links at LaBelle Winery
LaBelle never had a dream of owning a golf course but said she realized it’s not unlike owning a restaurant, vineyard or market.
“To me, it’s hospitality,” she said. “I’m inviting you onto my property to have an experience, to have fun, [and] to make a great memory spending time with your friends.”
The Links at LaBelle Winery, a nine-hole par 3 golf course, and a miniature golf course called Mini Links, both opened to the public on May 1 following a restoration process. According to LaBelle, the entire nine-hole course can be played in roughly an hour and a half.
Memberships are available that include two wine tasting cards, unlimited golfing access, preferred tee times and advance booking. Beginning this summer, there will also be golf lessons for adults and golf camps designed for kids.

Feautred photo: Aerial shot of the new LaBelle property opening in Derry. Courtesy photo.

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