Category: Food

’Cue for a cause

Local eats, live music and raffles at inaugural Barbecue Benefit Bash

For nearly eight months, community organizer and Nashua native Lou Duhamel has been gearing up for what he promises will be “one of the best parties of the summer” — a catered barbecue buffet with craft beer options, raffles and live performances from local musicians, including Nashua-area veteran rockers Aces & Eights and Hollis musician Joe Birch.

A fundraiser for the Nashua Children’s Home, the inaugural Barbecue Benefit Bash is happening rain or shine on Saturday, Aug. 21, at Alpine Grove Banquet Facility in nearby Hollis. Tickets are on sale now through Sunday, Aug. 15, with a portion from each benefitting the nonprofit.

“It’s going to be a lot of fun. Great food, great music and a great cause,” Duhamel said. “I’ve done lots of fundraising events through the years, and I’ve pretty much perfected it now.”

Duhamel said he began organizing the event in January, working closely with Nashua Children’s Home business manager and Nashua alderwoman Lori Wilshire. He has also recruited multiple businesses in Nashua and surrounding areas through sponsorships and donations.

Doors to the event open at 5 p.m., with a barbecue dinner between 6 and 7:30 p.m. on Alpine Grove’s new outdoor patio. If it rains, the food will be served inside its main ballroom.

“We’ll be cooking entire half chickens over a big bed of charcoal,” Alpine Grove owner Alan Archambault said. “We’re also doing our chef’s delicious tender steak tips with all the fixings.”

Self-serve stations will be set up for each of the foods, which will also include tossed garden and pasta salads, local corn on the cob, chips, cranberry sauce, biscuits and butter, and ice cream. A full bar with multiple craft beer selections is also expected.

Joe Birch will perform during the meal, and Duhamel said attendees are welcome to bring their own lawn chairs, tents or blankets.

A wide variety of items will also be raffled off during this time. Raffle tickets are $10 for every dozen and can be entered to win prizes like local restaurant gift certificates, autographed sports memorabilia and all-expenses-paid trips and experiences.

Aces & Eights will likely take the stage around 8:30 or 9 p.m., Duhamel said. The band first began playing together in the late 1960s, according to lead guitarist David West, and has shared the bill with legendary New England acts like Aerosmith and Jonathan Edwards.

Wilshire said proceeds from the event will go toward the Nashua Children’s Home’s transitional living program, enabling their kids who work or go to school to stay until they turn 21.

Barbecue Benefit Bash

Featuring live performances by the Nashua-based band Aces & Eights and musician and Hollis native Joe Birch

When: Saturday, Aug. 21, 5 to 11 p.m. (food will be served from 6 to 7:30 p.m.); deadline to purchase tickets is Sunday, Aug. 15
Where: Alpine Grove Banquet Facility, 19 S. Depot Road, Hollis
Cost: $50 admission per person; $20 from every ticket sold benefits the Nashua Children’s Home. Raffle tickets are $10 for every 12, with the chance to win multiple prizes. Tables of eight are also available to reserve.
More info: Visit louduhamel.simpletix.com or call event organizer Lou Duhamel at 305-2841
Event is rain or shine. Attendees are welcome to bring lawn chairs, blankets or tents.

Featured photo: Aces & Eights to perform. Photo courtesy of David West.

The Weekly Dish 21/08/05

News from the local food scene

• Fighting fire with (barbecue) fire: Join Georgia’s Northside of Concord for its first annual community day barbecue event at Lithermans Limited Brewery (126B Hall St., Concord) on Wednesday, Aug. 11, from 4 to 8 p.m. A fundraiser for the Concord Fire Department Relief Fund, this rain or shine event will feature craft beer, free selections from Georgia’s Northside and a raffle with the chance to win a grand prize of a $1,000 private chef party with chef and owner Alan Natkiel. The Concord Fire Department Relief Fund is a charity that helps people whose lives have been adversely affected by fire. Visit georgiasnorthside.com or see the event on Facebook @georgiasnorthside.

• For the dogs: Long Blue Cat Brewing Co. (298 Rockingham Road, Londonderry) will host Barking for Brews, a fundraiser for Second Chance Ranch Rescue, on Sunday, Aug. 8. The event will feature live music, local vendors, food, craft beer and more, with $1 from every pint sold being donated to Second Chance Ranch, a shelter for dogs based in New Boston. Visit longbluecat.com. A similar fundraiser will be held the same day at Pipe Dream Brewing (49 Harvey Road, Londonderry), with $1 from each pint sold between 1 and 5 p.m. to benefit Granite State Dog Recovery. Visit pipedreambrewingnh.com.

• Seaside tea: The Cozy Tea Cart will hold a Tea by the Sea afternoon tea tasting event on Sunday, Aug. 8, from 1 to 3 p.m. at the Gatherings at The Colonel Shepard House (29 Mont Vernon St., Milford). Attendees will enjoy a menu of summer tea fare in a room decorated with a seaside theme. Food options will include lemon blueberry tea bread, high tea lemon cookies, shrimp and dill tea sandwiches, fruit skewers with ginger dip, chicken salad puffs, coconut dream pound cake, and raspberry and white chocolate cream scones, all alongside a selection of fine quality teas. Admission is $39.95 per person and reservations are required. Visit thecozyteacart.com or call 249-9111.

• Maine-ly delicious: Cookbook author Kate Shaffer and food photographer Derek Bissonnette will hold a joint appearance outside The Music Hall (28 Chestnut St., Portsmouth) on Thursday, Aug. 12, at 6 p.m., presenting their new book, The Maine Farm Table Cookbook. The event will include a reserved table and signed books, an author discussion moderated by Music Hall executive director Tina Sawtelle, and an audience Q&A. Ticket packages include $60 for a small table with two books, $120 for a medium table with four books or $180 for a large table with six books. Purchase them online at themusichall.org or over the phone by calling 436-2400.

• State Liquor Commission recognized: The New Hampshire Liquor Commission was recently named one of the Top 10 retailers in the country by Beverage Dynamics magazine, according to a press release, all the while continuing to surpass its own sales records. The NHLC generated an all-time high in total gross sales of more than $801 million collectively during fiscal year 2021, an increase of $35 million over the previous year. According to the release, the store at Willow Spring Plaza in Nashua had the most sales of all 69 Liquor & Wine Outlet locations in the state, with nearly $40 million.

Beer but no alcohol

Alcohol-free brews are on the rise

My wife visited a friend a few weeks ago and came back from the excursion asking if I’d ever tried non-alcoholic beer. Her friend had been talking up Athletic Brewing Co., which is based in Connecticut and brews an array of alcohol-free beer.

While I had heard of the brand, honestly, I couldn’t say that I had ever had a non-alcoholic beer in my life. I don’t think I’ve ever even tried an O’Doul’s. I suppose I always wondered — if subconsciously — what’s the point? (I know what the point is.)

Not that I’m condoning drinking to get drunk as a responsible choice, but the alcohol in beer is an undeniable, perhaps critical piece of the puzzle. Still, beer does, you know, taste good. Sometimes you want to enjoy a beer but maybe not take in the alcohol, you know, like on a Tuesday. Other times, maybe you’ve already had a few, you’re feeling pretty good and you’d like to keep enjoying the moment — but you know you need to slow down or stop altogether. That’s an instance where an alcohol-free beer can help keep the good times rolling, while keeping you in a responsible frame of mind.

Beyond those instances, obviously others are choosing to live without alcohol for a variety of reasons.

According to a Boston Globe article in May, sales of nonalcoholic beer are up nearly 40 percent in both 2019 and 2020. It’s probably time for me to get with the program.

I was skeptical, but the Athletic story was compelling. The founder, Bill Shufelt, notes on the company website he made the decision to cut out alcohol as a way to live a healthier lifestyle, but non-alcoholic options were limited in the marketplace.

“From the start, we’ve planned to offer more non-alcoholic beer variety than the world has ever known,” Shufelt says on athleticbrewing.com.

I was impressed. It was time to dive in.

I started with Athletic Brewing Co.’s Upside Dawn Golden Ale, which the brewery describes as “refreshing, clean, balanced, light-bodied,” with “aromas subtle with floral and earthy notes,” and yeah, that description fits the bill. It’s also gluten-free for those wondering and just 50 calories.

Do I think it’s missing a little zip with no alcohol? Yes, I do, but that could also be in my head. This is a perfect brew for a screaming hot day. It’s crisp, light and refreshing, and, as you might expect, very, very easy to drink. I could have one of these at the beach or after mowing the lawn — or during since it’s about time I make use of the cup holder on the riding lawnmower.

I should also note that when they say alcohol-free they mean less than 0.5 percent alcohol by volume.

Next up was Athletic’s Free Wave Hazy IPA. Candidly, I don’t know if this is going to satisfy New Hampshire’s hop enthusiasts or “hop heads,” but it does have enticing hop character featuring a citrusy burst in a well-balanced package. Athletic uses Amarillo, Citra and Mosaic hops in this brew. It’s pretty impressive. I’ll have this again for sure.

At the moment, Athletic also brews a stout, a second IPA, a Berliner weisse and a Mexican light lager.

Athletic isn’t the only option for non-alcoholic brews, as major breweries like Brooklyn Brewery, Dogfish Head and Sam Adams are all pumping out non-alcoholic brews, so you undoubtedly have some choices at your local beer store.

What’s in my fridge

Combover IPA by Schilling Beer Co. (Littleton)
It’s the strawberry notes on this one that stand out for me. You’re getting big citrus and pine flavors but the strawberry flavor gives this American IPA a unique twist. This is one of those IPAs that just begs for another sip. Cheers!

Featured photo: Courtesy photo.

Very berry smoothie bowl

Whether you have an abundance of locally picked blueberries that are stored in your freezer or you bought a bag at the grocery store, I have a terrifically healthy recipe for them. This berry smoothie bowl is my go-to breakfast at least five days a week. However, it also could be a nice, light lunch on a hot summer day or a healthier version of soft-serve ice cream.

One key part of this recipe isn’t an ingredient but the equipment. I don’t often mandate specific equipment, but for this recipe a food processor is essential. Because you want the final product to be fairly thick and viscous enough to be eaten with a spoon, you’re going to want to use a food processor. A blender will work, kind of, but in order to get this well-blended, you’re going to need to make it thinner. You possibly could use an immersion blender, but I’ve never tried, so I can’t verify that.

As far as the ingredients go, there are a few things to consider. For the banana slices, I’d recommend making them about 1/2 inch thick. Too much smaller and they’ll become soft too fast; too much bigger and they’re tougher to process. For the broccoli, trust me. It’ll add more nutrients, and you won’t even taste it. For the peanut butter powder, you probably could substitute actual peanut butter with little issue. Finally, any plant- or dairy-based milk will work fine. Unsweetened almond milk just happens to be my favorite option.

Now, with a few caveats, you are ready to make the tastiest, healthiest chilled breakfast or lunch you’ve had in a while.

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.

Very berry smoothie bowl
Makes 1

1/2 cup sliced banana, frozen
1 cup frozen berries (blueberries, raspberries and sliced strawberries work)
1/4 cup frozen broccoli
1/2 to 3/4 cup unsweetened almond milk
1 Tablespoon peanut butter powder
Cereal or granola, if desired
Required equipment: food processor

Remove frozen banana from freezer, and set on the counter for 15 minutes to soften slightly or place in microwave for 5 seconds.
Place slightly defrosted banana and berries in food processor.
Place frozen broccoli in microwave-safe bowl* and defrost in microwave for 20 to 30 seconds.
Add broccoli to food processor.
Close food processor lid, leaving feed tube open.
Blend on high, adding 1/3 cup milk shortly thereafter.
After 10 seconds, stop processing. Remove lid, scrape down sides, and add peanut butter powder.
Blend on high, adding more milk to get the desired consistency.
Transfer to serving bowl.
Sprinkle with granola or other cereal to add texture, if desired.
Note
*Use the bowl you’ll be eating this smoothie in to save yourself from extra cleanup!

Photo: Very berry smoothie bowl. Courtesy photo.

Ashley Laskiewicz

Ashley “Ash” Laskiewicz of Fremont is the owner of Beauty & Beast Meals (beautyandbeastmeals.com, find her on Facebook and Instagram), which offers weekly menus of fully cooked meals available to order and pick up on the go. She originally opened a coffee shop about four years ago called the Fremont Town Market, where she started offering grab-and-go meals that would often sell out. Soon after beginning to work with a nutritionist at her gym, Laskiewicz decided to close her coffee shop to focus on serving a weekly menu of health-focused meals, preparing everything out of the same storefront at 25 Spaulding Road in Fremont. There are a few menu staples, like lunch bowls and protein doughnuts and waffles, while other recent items have included cheeseburger stuffed peppers, and a turkey wrap with raspberry chipotle barbecue sauce and mixed greens. New menus are usually posted to her website on Mondays, with orders open until 2 p.m. that Thursday and pickups on Sundays from 9 to 10:30 a.m.

What is your must-have kitchen item?

I’m going to say my metal bowl. I have this big set of metal bowls I got from my grandmother, and I always feel like I’m mixing something in one.

What would you have for your last meal?

Pizza. I literally just love the frozen cauliflower pizza from Hannaford.

What is your favorite local restaurant?

The Atkinson Country Club. They always have an excellent turkey wrap.

What celebrity would you like to see ordering one of your meals?

The first person that popped into my head was Arnold Schwarzenegger, but back during his body-building days. I just find that world to be fascinating, and I think it would be super cool to sponsor somebody like that.

What is your personal favorite menu item?

I would definitely say the protein doughnuts. Going back to my coffee shop days, I used to bake all these wacky flavors. … I have a new doughnut that I just made that’s called “Fit” Fetti.

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

I think it’s grab-and-go. You see it everywhere now — I feel like even places like 7-Eleven have upped their game on it.

What is your favorite thing to cook at home?

Anything on the grill. I love grilled fish [like] haddock and scallops.

Protein bites
From the kitchen of Ashley “Ash” Laskiewicz of Beauty & Beast Meals in Fremont

¼ cup melted coconut oil
¼ cup honey
½ cup peanut butter
1½ cups oats

Blend wet ingredients until smooth, then pour over the oats and mix. Roll into balls and store in the refrigerator or freezer.

Featured photo: Ashley Laskiewicz

Fresh and balanced

New meals each week at Hopkinton’s BB Take Home Kitchen

Hopkinton native Emily Knowlton and her mother Deb found success last July with the launch of BB Take Home Kitchen, also known as the Balanced Brussel, a weekly take-home meal business they operated out of a stationary food truck. A year later, the mother-daughter duo has grown out of their mobile space, selling the truck in favor of a new brick-and-mortar location.

BB Take Home Kitchen reopened earlier this month following a brief renovation period, introducing grab-and-go options for the first time, as well as an overall more streamlined ordering process for its meals. Before, pre-ordering was required and meal pickups were only available at the truck within a two-hour window every Tuesday. The new space expands the Knowltons’ hours of operation to Tuesday through Friday, from 11 a.m. to 6 p.m.

“The plan will be to have the same as what we have available for pre-order on the website also available in the deli case, so if somebody was driving by they could just stop in and pick up something on their way home,” Emily Knowlton said. “You can still pre-order and you guarantee what’s on the menu. But if you just walk in, you can have anything we have in the case.”

A graduate of the University of New Hampshire with a degree in nutrition and dietetics, Knowlton offers a new menu each week; once it appears on the website, it’s available to pre-order and pick up any time BB’s is open. Certain specialty items will be available on Thursdays and Fridays each week.

“I had a lot of people who would order meals for the entire month, so I’m actually going to release them now on a rotating basis,” Knowlton said. “So as one week goes away, the next week will come up, just so that we can keep a couple of weeks in advance for people, and also for us.”

Depending on an individual meal’s ordering popularity, you might see it rotated out once or twice a month, or several months in between. Next week’s featured menu items include ginger sesame chicken with white rice and vegetables; Buffalo chicken macaroni and cheese and a side salad with house dressing; a falafel wrap with house tzatziki sauce and hummus; and a shrimp corn chowder with a side of homemade cornbread. The specials for later that week will be sauteed lemon chicken, and taquitos with an avocado ranch dipping sauce.

Other items that have been popular with Knowlton’s clientele have been the pork ponzu meatballs, a beef enchilada casserole, and a chicken and vegetable stir-fry served over noodles. You’ll also find a selection of baked goods out of the display case, from freshly baked chocolate chip and peanut butter cookies to blueberry muffins and jumbo cinnamon rolls.

BB Take Home Kitchen is closed on Saturday, Sunday and Monday to fulfill catering orders, which Knowlton said have “gone through the roof” over the past several months. The space will then reopen each Tuesday with the start of a new menu of take-home options.

“Our event business has picked up probably 300 percent since we started,” Knowlton said. “I get weeks where I’ll get five inquiries a week, and it probably does have something to do with Covid restrictions being lifted and people starting to plan weddings and parties again.”

BB Take Home Kitchen

Where: 633 Maple St., Hopkinton
Hours: Tuesday through Friday, 11 a.m. to 6 p.m. (Weekly menus are posted on a rotating basis; meals can be pre-ordered online, but some items are also available for walk-ins)
More info: Visit bbtakehomekitchen.com, or find them on Facebook and Instagram @bbtakehomekitchen

Featured photo: Pork ponzu meatballs. Photo courtesy of BB Take Home Kitchen.

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