Food – Page 23

Fill your cup

New England Coffee Festival returns

Last year’s inaugural New England Coffee Festival brought more than 5,000 attendees to downtown Laconia over two days to enjoy workshops, vendors, samples and even a competitive “latte art throwdown.” Now the two-day celebration of specialty coffee culture is back for a second year with new features — the event returns to the city with a kickoff panel discussion and outdoor block party on Friday, May 19, followed by a full day’s worth of coffee-related activities scheduled for Saturday, May 20.

“Last year was awesome. It definitely exceeded our expectations,” said festival organizer Karen Bassett, who also co-owns Wayfarer Coffee Roasters in Laconia. “Everyone kept saying that it didn’t feel like a first-year event, and we felt like that was one of the highest compliments we could have received about Year 1, especially where we were just kind of learning the ropes and figuring this out. … This year, we’ve consolidated it to [having] just the Colonial Theatre as the coffee education center, and then the Belknap Mill for basically like the full festival experience over there.”

Admission options include either one-day or two-day passes. The festivities kick off with a panel discussion inside the Colonial Theatre on Friday at 6 p.m., moderated by Alex Stoyle of Revelstoke Coffee in Concord and featuring five area coffee professionals.

“The discussion is called ‘How Did You Get Here?’ and it’s just going to be a super approachable conversation for anyone,” Bassett said. “I think it’s super fun to hear about different career paths in the coffee industry that you may not realize, and just to hear from a lot of these people that maybe started out as baristas and then maybe got a management position in that cafe, or maybe they got interested in the roasting side.”

That will be followed by an outdoor block party on nearby Canal Street, where there will be samples provided by six local breweries in addition to live music and a wood-fired pizza truck.

“Last year we had a welcome mixer at one restaurant and it was really jam packed,” Bassett said, “so this year, we wanted to expand that opportunity to more people to kind of add to that community feel of the event.”

Coffee Festival happenings on Saturday will then include a full schedule of panel discussions, Q&A sessions and workshops, led by local industry professionals and covering a wide variety of coffee-related topics. There will be a total of five workshop locations, all in and around the Colonial Theatre, operating in what Bassett called a “choose your own adventure” format.

“We’re hosting a lot more coffee cuppings, which are kind of like a professional coffee tasting experience, and you’ll be walked through what that all looks like,” she said.

Other workshop topics will include loose leaf teas, elevating your home coffee brewing experience, infusing coffee and spirits and the importance of water filtration. Each will welcome passholders on a first-come, first-served basis.

The last big change for this year’s festival, Bassett said, involves the “latte art throwdown” — that will take place at 3 p.m. on Saturday on the main stage of the Colonial Theatre, and it’s open to the public, although passholders will have access to front-row VIP seating.

A total of 32 New England area baristas will face off in a bracketed challenge testing their latte art skills, with all kinds of prizes awarded to finalists.

“Each round will be different. There may either be a design that they need to pour, or it could be a freestyle round,” Bassett said. “You should be seeing a lot of different types of designs, and there will be a panel of judges who get to pick their favorite. It’s going to be projected up on a screen too so everybody can see. … It was a lot of fun last year. It’s a friendly and fun competition, and it’s pretty fascinating to see what these baristas can do.”

Coffee Festival tickets can be purchased online, or you can get them inside the Colonial Theatre box office on the day of the event. A vendor expo will take place on the third floor of the Belknap Mill on Saturday, and several food trucks will be set up in its parking lot.

“Now that we have one [event] under our belt and are just about ready to have two, the concept behind the coffee and community hybrid-style event is one we don’t have to explain as much anymore,” Bassett said. “It gives people a very different coffee event than a typical industry expo where you go and get inundated with products and services. … It’s being able to both interact with coffee professionals and be able to share that passion with the people who are drinking your product.”

New England Coffee Festival
When: Friday, May 19, and Saturday, May 20
Where: Various locations across downtown Laconia, including the Colonial Theatre (617 Main St.) and the Belknap Mill (25 Beacon St. East), as well as on Canal Street, which will be closed to vehicular traffic between Main and Beacon streets during both days.
Cost: $50 for a one-day pass or $75 for a two-day pass; tickets can be purchased online or inside the box office of the Colonial Theatre the days of the event.
Visit: newenglandcoffeefestival.com

Featured photo: Scene from last year’s New England Coffee Festival. Photos by Raya Al-Hashmi, on Instagram @rayaonassignment.

The Weekly Dish 23/05/18

News from the local food scene

• Taco Tour winners announced:The Greater Manchester Chamber recently declared the winners of this year’s Taco Tour, which took place in downtown Manchester on May 4. For the second consecutive year, Firefly American Bistro & Bar was crowned the winner for “Best Taco,” this time for its “Chewbacca chicken and cheese” tacos, while BluAqua Restrobar received the “Most Creative Taco” award for its alligator tacos. According to the announcement, Firefly received $1,000 to donate to Granite United Way, their local charity organization of choice. Through its VIP ticket sales, the Greater Manchester Chamber was also able to raise $500 to be donated to the New Hampshire Food Bank. Read the full announcement on the Chamber’s Facebook page @grtrmanchester.

• A bite of the apple: Get your tickets now to Concord Hospital Trust’s inaugural Apple Blossom Social, featuring an upscale farm-to-fork dinner that’s scheduled to be served on Sunday, May 21, from 4 to 7 p.m. at Smith Orchard (184 Leavitt Road, Belmont). The four-course meal will include an appetizer tasting plate and apple-paired offerings from the team at Laconia Local Eatery, which sources its products locally throughout New Hampshire and other New England states. Tickets start at $125 per person and are available online — according to a press release, all proceeds will support the replacement of a new echocardiogram machine at Concord Hospital’s Laconia facility. Visit ch-trust.org or call 227-7162 to purchase tickets.

• Whiskey business: The New Hampshire Liquor Commission is giving away some of the world’s rarest Scotch whiskies to one lucky prize-winner. According to a press release, the NHLC’s “Allies for Animals” raffle features a prize package of nearly three dozen Scotch whiskey bottles, including The Macallan 25-Year-Old, Balvenie 25-Year-Old Single Barrel, Johnnie Walker King George V and Orphan Barrel Muckety Muck 26-Year-Old. Tickets can be purchased for $100 each through June 30, or until 1,500 of them are sold. Proceeds will support the Animal Rescue League of New Hampshire, the Friends of Manchester Animal Shelter and Back In the Saddle Equine Therapy Center. See liquorandwineoutlets.com/alliesforanimals.

• “Lost” episodes: Early episodes of the long-running PBS cooking series Ciao Italia with Mary Ann Esposito are now available to view online via the membership-driven content platform Patreon. Ciao Italia: The Lost Recipes launched earlier this month on the platform, giving members full access to view more than 500 episodes of the popular cooking show featuring chef and University of New Hampshire graduate Mary Ann Esposito, which made its debut back in 1989 and recently broadcast its 30th season. Many of the featured episodes, according to information at ciaoitalia.com, have not previously been available to view since their first airing. Visit patreon.com/CiaoItalia_TheLostRecipes to view the content for $3.99 per month and also receive on demand recipes, cookbook discounts and more.

The Musketeer

In my youth, in the late 18th century, I watched a television show about stunt performers. One of the things that stuck with me was a stunt man getting ready to be thrown off a roof, and after going over all his safety protocols, the last thing he did before the fall was to make sure he had his “buddy” with him — in this case, a tiny, dog’s squeaky toy. Apparently, many stunt people have a superstition about carrying a small toy with them during a stunt, so they have a friend with them and don’t have to go through something harrowing alone.

Most driving is somewhat harrowing for me, so for many years I’ve carried a “buddy” with me. In my case he is a 2-inch-high figurine of a musketeer, holding a sword in his right hand and a dagger in his left. Having him with me has always made me feel slightly cooler. I like to imagine myself raising an eyebrow, twirling my mustache with one hand and nonchalantly placing my other on the hilt of my sword. In my daydream, an alley full of street toughs — or, more likely, a clerk at the DMV — would scuttle away, completely intimidated.

Apparently I’m not the only one to feel that way. For three cars and several mechanics, I’ve dropped my car off to be serviced, only to find my musketeer on the dashboard waiting for me, obviously placed there when the mechanic was done playing with him.

Last week, my teenager asked me to drive them to school. It was the morning of the AP Literature Exam, and the apprehension was palpable. When I pulled into the parking lot of the school, we just sat in silence for a moment or two. Eventually, lacking any practical advice, I pulled my musketeer from his spot under my dashboard and held him out.

“Would you like to take The Musketeer with you?”

A moment’s silence.

“Yes, please.”

I’ve been facing down a few challenges lately, and I for one, could stand a little more insouciance in my life, right now.

The Musketeer

This is a riff on a cocktail called The Aramis, after one of the title characters in The Three Musketeers. Apparently there already is a drink called The Three Musketeers, but it is a sweet, ice creamy, after-dinner affair named after the candy bar. That’s not really what I’m going for here, so I’ve adapted something a bit more specific.

2 ounces very cold gin — I put mine in the freezer for several hours
1 ounce fresh squeezed lime juice
¼ ounce simple syrup
½ ounce blue Curaçao

Combine the gin, lime juice and simple syrup over ice, in a cocktail shaker. Shake until the shaker starts to frost over.

Pour into a cocktail glass.

Using a spoon, touching the inside of the glass, slowly pour the blue Curaçao down the side of the glass. Because it is denser than the rest of the cocktail, it should sink to a puddle in the bottom.

Ask your digital assistant to play the William Tell Overture at volume 9. Sip your drink like a boss.

In theory, blue Curaçao is orange-flavored. The reality is that it just tastes blue. The gin and lime juice are pretty bracing, but the hint of syrup and the Curaçao round it out. It will help you feel like a musketeer named after a Greek philosopher.

Featured photo: The Musketeer. Photo by John Fladd.

Handheld tarts bursting with blueberries

It isn’t quite blueberry season in New Hampshire, but there’s no reason to delay planning. Never mind that you probably can find some decent berries that were grown elsewhere available in the produce department of your grocery store.

These tarts are easy to make; the cooking portion is done in under 20 minutes. The longest part of the recipe is chilling the finished product. You could eat them right away, but the chilling time allows both fillings to set up a bit more firmly. No judgment if you want to eat them as soon as they are done!

For the ingredients, there are three notes. First, you want phyllo tart shells, which I did have to search for. My local grocery store didn’t carry them, but my Walmart superstore did. Fresh blueberries are the ideal ingredient for this recipe. You can use frozen, but I would start with just one tablespoon of water when making the sauce. Finally, for cream cheese, be sure to use full fat. Do not buy Neufchâtel; it has a slightly grainy texture, which you’ll notice. You want these tarts to be ultra creamy.

Feel free to make these now, but keep the recipe handy for blueberry season. They make a perfect dessert to bring to a cookout this summer.

Handheld tarts bursting with blueberries
Makes 15 tarts

15 phyllo tart shells
⅓ cup granulated sugar
2 Tablespoons cornstarch
3 Tablespoons water
½ Tablespoon lemon juice
1½ cups blueberries
4 ounces cream cheese
⅓ cup powdered sugar
2 Tablespoons whole milk

Preheat the oven to 350 degrees.
Place tart shells in the cups of a mini muffin pan or on a rimmed baking sheet.
Bake for 4 minutes.
While shells bake, combine granulated sugar, cornstarch, water and lemon juice in a small saucepan, whisking until smooth.
Stir in the blueberries, and bring to a boil over high heat.
Reduce heat to low, and cook for 2 to 3 minutes, until the blueberries release some of their juices and the sauce thickens.
Remove the sauce from the heat, and allow to cool to room temperature.
Remove tart shells from the oven.
Combine cream cheese, powdered sugar and 1 tablespoon of milk in a small bowl.
Stir until smooth, adding the additional tablespoon of milk if needed.
Divide cream cheese mixture evenly among the cups.
Top with a layer of blueberry sauce.
Store tarts in a sealed container for at least 4 hours before serving.

Featured photo: Handheld tarts bursting with blueberries. Photo by Michele Pesula Kuegler.

In the kitchen with Maggie Josti

Maggie Josti is the owner of Maggie’s Munchies (magmunch.com), a business offering scratch-baked goods like whoopie pies, cupcakes and cookies that she runs with her husband, Trevor. Originally from Malden, Mass., Josti has been cooking and baking her whole life, and worked in the restaurant industry for more than a decade prior to starting Maggie’s Munchies. Since launching last August, Maggie’s Munchies has participated in fairs, festivals, shows and other events across the Granite State. Find them next at one of two events set to take place on Saturday, May 13 — one member of the couple will be serving their sweet treats during Kids Con New England at the Douglas N. Everett Arena (15 Loudon Road, Concord), while the other will be attending the Great New England Mother’s Day Craft & Artisan Show at the Merrimack Premium Outlets (80 Premium Outlets Blvd., Merrimack).

What is your must-have kitchen item?

A cookie scoop. I use it for the fillings, for the whoopie pies themselves [and] for the cookies.

What would you have for your last meal?

A boneless rib-eye steak, homemade mac and cheese and a coffee frappe.

What is your favorite local restaurant?

Parker’s Maple Barn in Mason is definitely my favorite place to go.

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

Duff Goldman from Charm City Cakes would be cool, because I’d love to get his feedback.

What is your favorite item that you offer?

Our cinnamon roll whoopies are the best. … It’s two homemade cinnamon rolls with the whoopie pie filling in the center, and then our cinnamon icing on top. We serve it with a fork and a knife because it gets a little messy.

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

What I absolutely love is when I go out to a restaurant and they offer something different that’s a unique take on a classic recipe.

What is your favorite thing to cook at home?

Homemade mac and cheese is always the go-to. I never love it any less when I make it, and my kids don’t either. I can switch up the cheeses for something new and add so many different toppings.

Second annual Vine & Hops at The Hil
From the kitchen of Maggie Josti of Maggie’s Munchies

3 medium overripe bananas, peeled and mashed
⅓ cup melted salted butter
¼ can pure pumpkin
Pinch of salt
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon baking soda
1½ cups all-purpose flour
Optional: chocolate chips, nuts, spices or dried fruits

In a bowl, add the bananas and butter and mix with a spoon or stand mixer until well combined. Add the pure pumpkin, salt, sugar, egg, vanilla extract, cinnamon and baking soda and mix until combined. Add the flour and mix until combined. Add any optional desired ingredients such as chocolate chips, nuts, spices or dried fruits. Bake at 350 degrees for 55 to 65 minutes, depending on your oven. You should be able to stick a toothpick into the center and it will come out clean. If it’s browning too much but not done in the middle, place tin foil over the top loosely and bake until fully cooked. Let it cool for a few minutes in the pan, then flip upside down onto a wire rack and continue cooling.

Featured photo: Maggie Josti of Maggie’s Munchies. Courtesy photo.

Sips by the slopes

Vine & Hops at The Hill returns

Just before it reopens for a fourth season later this month, The Hill Bar & Grille at Manchester’s McIntyre Ski Area is inviting attendees ages 21 and up to partake in a night of food, beer and wine samples, along with live music and silent auction items to support local charities.

Vine & Hops at The Hill, happening on Thursday, May 18, is a joint partnership with Rock 101’s Greg & The Morning Buzz. Returning for a second year, the event will feature more than 300 craft beers and wines available to taste, alongside eats from local restaurants. Proceeds generated from the silent auction will go toward Lend a Helping Can, a nonprofit whose beneficiary organizations include 12 New England-area agencies combating hunger and homelessness.

“Last year was our inaugural event, and it was a good turnout, but we are definitely expecting a larger turnout this year,” McIntyre Ski Area marketing director Aly Coakley said. “We have a big tent scheduled to come in and be set up outside so we can utilize the indoor and outdoor space. We have such a great opportunity to use The Hill in the summertime now.”

The entry fee allows attendees to sample food and drinks from vendors that will be set up both inside the restaurant and out on its patio. A full list of participating breweries, along with the available selection of options they will be pouring, can be viewed online at the event’s website.

“One cool thing to note … is that we have a new partnership that we’re doing with 603 Brewery. They created The Hill Bar and Grille’s Down Hill IPA, which is an exclusive beer for us,” Coakley said. “We’re going to have samples of that available, and have that for purchase during the summer. … We’re also going to have five different tables of a variety of wines, from lower-end ones to some higher-end wines that are worth trying out.”

Passed hors d’oeuvres and a chef’s carving station from The Hill Bar & Grille will be featured at the event, while about half a dozen other local eateries are expected to serve options of their own, including barbecue from KC’s Rib Shack and seafood from Hooked Restaurant. During the evening, everyone will have a chance to bid on a variety of prized items, from tickets to an upcoming Boston Red Sox game to a tour with the Manchvegas Brew Bus for up to 10 people. McIntyre will also take bids on skis, a snowboard and a 2023-2024 season pass.

“Typically there’s a starting bid, based on the value of that item. By the end of the night, whoever has the highest bid wins, and then we would just cash them out from there,” Coakley said. “They take their item home and then that money would go directly to Lend a Helping Can.”

Since 1990, Lend a Helping Can has raised more than $2 million, including a record $382,000 raised in the year 2022. Beneficiaries include the New Hampshire Food Bank, Families in Transition, My Friend’s Place and multiple local and regional branches of the Salvation Army.

The Hill Bar & Grille, meanwhile, is expected to reopen for the season on May 30, Coakley said, with events scheduled throughout the summer before it closes for ski season around the end of October.

Second annual Vine & Hops at The Hill
When: Thursday, May 18, 5 to 8 p.m.
Where: The Hill Bar & Grille (McIntyre Ski Area), 50 Chalet Way, Manchester
Cost: $50 per person; ticket includes food, beer and wine samples, as well as access to bid on the featured silent auction items. Tickets are available in advance online and on the day of the event.
Visit: mcintyreskiarea.com/activities/vineandhops
Event is 21+ only.

Participating food and beverage vendors

603 Brewery (Londonderry, 603brewery.com)
Able Ebenezer Brewing Co. (Merrimack, ableebenezer.com)
Backyard Brewery & Kitchen (Manchester, backyardbrewerynh.com)
Buena Gave Tequila Cocktails (buenagave.com)
Canteen Spirits (canteenspirits.com)
Chuck’s BARbershop (Concord, find them on Facebook @chucksbarbershopnh)
CodeX Books. Antiques. Rarities. (B.A.R.; Nashua, codexbar.com)
Contoocook Cider Co. (Contoocook, contoocookcider.com)
CrowBar Hardware Store (Claremont, find them on Facebook @crowbarhardware)
Downeast Cider (downeastcider.com)
Feathered Friend Brewing Co. (Concord, featheredfriendbrewing.com)
Great North Aleworks (Manchester, greatnorthaleworks.com)
The Hill Bar & Grille (Manchester, mcintyreskiarea.com/the-hill-bar-and-grille)
Hooked Seafood Restaurant and Ignite Bar & Grille (Manchester, hookedonignite.com)
Jack’s Abby Craft Lagers (jacksabby.com)
KC’s Rib Shack (Manchester, ribshack.net)
Lawson’s Finest Liquids (lawsonsfinest.com)
Mast Landing Brewing Co. (mastlandingbrewing.com)
Northwoods Brewing Co. (Northwood, northwoodsbrewingcompany.com)
Rockingham Brewing Co. (Derry, rockinghambrewing.com)
Samuel Adams (samueladams.com)
Schilling Beer Co. (Littleton, schillingbeer.com)
Sole’s Bar (Keene, find them on Facebook)
Tamworth Distilling (Tamworth, tamworthdistilling.com)
Five tables of select wines will also be available for sampling. See the event website for the full list.

The Weekly Dish 23/05/11

News from the local food scene

• Prost! Join To Share Brewing Co. (720 Union St., Manchester) for its inaugural SpringFest, scheduled for Saturday, May 13, from 1 to 9 p.m. According to a press release, SpringFest — or Frühlingsfest, as it’s known in Germany — is an annual spring celebration in Munich. To Share Brewing Co. is holding its own festival in that spirit with a special release of its German festbier for the event, in addition to bratwursts, sauerkraut, pretzels from The Hop Knot and strudel from Bearded Baking Co. Stein-hoisting competitions will be at 2 p.m. and 6 p.m., and dressing in traditional lederhosen is encouraged. Reservations are not required, but parties of six or more can reserve now by emailing info@tosharebrewing.com.

• A taste of Lithuania: Rodgers Memorial Library (194 Derry Road, Hudson) is welcoming back local chef Oonagh Williams, who will resume her popular Lithuanian cooking demonstrations on Saturday, May 13, from 10 a.m. to noon., followed by similar events at the library scheduled for June 10 and July 8. During each demonstration, Williams teaches attendees how to make new Lithuanian dishes and gives them the opportunity to sample them. Featured dishes during the May 13 event will include cold cherry soup and a garlicky farmer’s cheese spread with walnuts, and full recipes will be provided. Williams also brings along some of her Lithuanian cookbooks and scrapbooks from her time studying at Vilnius University. A regular guest on WMUR-TV’s Cook’s Corner, Williams is also known for her online blog of gluten-free recipes (glutenfreecookingwithoonagh.com) and has given talks on behalf of the National Celiac Association in Boston. Admission to her demonstrations is free, but registration is required. Visit rodgerslibrary.org.

• May the best cakes win: There’s still time to get your ticket to the second annual Franco Foods Fleur Délices challenge, an amateur bake-off and fundraiser for the Franco-American Centre happening at Anheuser-Busch Brewery (221 Daniel Webster Hwy., Merrimack) on Saturday, May 13, from 6 to 9 p.m. The theme this year, challenge organizer and FAC office manager Nathalie Hirte said, is French fairy tales. Contestants will be tasked with creating a cake that is decorated to represent the story of their chosen fairy tale in some way. There will be a panel of judges voting on each cake in a variety of criteria, but attendees can also vote for their own favorite cake based on appearance and have access to samples. The cost is $25 per person and $20 for FAC members. See facnh.com/fleur-delices-challenge, or check out our coverage of the event, which ran in the May 4 edition of the Hippo. The story is on page 25.

• Fresh catch: The Merrimack County Conservation District (10 Ferry St., Concord) is taking orders for a trout sale for fish lovers looking to restock their backyard ponds, offering New Hampshire-raised disease-free rainbow and brook trout in 6- to 8-inch or 10- to 12-inch sizes. Orders are due by Sunday, May 14 — bagged 6- to 8-inch trout can be picked up at the Conservation District’s Concord center on Sunday, May 21, from 1 to 1:30 p.m. The fish must then be released to your pond immediately. Visit merrimackccd.org to fill out an order form, or call the Conservation District at 223-6023 for more details.

In the kitchen with Gerry Ferretti-Berrios

Gerry Ferretti-Berrios and her sister, Amberle Ferretti, are the owners of Chicken Lou’s Distribution (chickenlous.com, and on Facebook and Instagram @chickenlous), a purveyor of two cooking seasonings and three sauces — a signature honey mustard, a chipotle ranch dressing and a “Kickin’ Chicken” barbecue sauce — great for use as anything from dips and salad dressings to marinades, sandwich spreads and more. Chicken Lou’s was born in 1990 when Lou Ferretti — the sisters’ grandfather and the business’s namesake — opened a small restaurant on the campus of Northeastern University in Boston. For more than three decades the tiny 550-square-foot building was known for serving fresh sandwiches, wings, pizzas and other items to students and faculty. It closed in 2020 when the sisters’ father, Dave, announced his retirement. But Ferretti-Berrios, who grew up in Merrimack, wanted to continue the family’s legacy. Today, all of Chicken Lou’s products are packaged and delivered out of a warehouse in Amherst and are available at Locally Handmade, inside the Merrimack Premium Outlets, as well as online.

What is your must-have kitchen item?

I can’t live without a massive, heavy-duty cutting board. … A good cutting board is so critical, I think, for anything you’re doing in the kitchen.

What would you have for your last meal?

It’s definitely got to be a good veggie burger with really well-done crispy fries on the side. They’ve got to have salt on them and you’ve got to have a little honey mustard to dip, for that sweet and salty combo. … Then, my go-to indulgence is a warm chocolate chip cookie with vanilla ice cream on it.

What is your favorite local restaurant?

I’ve got to give it up to Pressed Cafe. … I just love the fact that they have something for everybody. I love their veggie ciabatta sandwich.

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

The Zumba instructor in me wants to say Daddy Yankee, but the New England girl in me is saying Bill Belichick. But with Bill trying it, there has to be a press conference review afterward, because I just think that would be hysterical!

What is your favorite product that you offer?

When we were a restaurant, I was Team Honey Mustard, and then we came out with the chipotle ranch, and now it’s a split between the two. … I love the honey mustard as a salad dressing, and then for the chipotle ranch, I love to dip cheese pizza in it. It’s life-changing.

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

Everybody is doing flights. … Flights of drinks and flights of desserts and flights of appetizers. I see all these posts from restaurants and food groups that I follow, and I just feel like everybody has jumped on the flight trend.

What is your favorite thing to make at home?

I’m a huge fan of just making snack plates for dinner. I’ll do some diced up cheeses, some hummus, olives, celery sticks [and] carrot sticks. Those are definitely my go-tos.

Southwest rice and bean casserole
From the kitchen of Gerry Ferretti-Berrios of Chicken Lou’s Distribution

4 cups cooked white rice (can be replacedwith quinoa, brown rice or other grain of preference)
1 package shredded cheddar cheese
2 cans black beans, drained
1 package taco seasoning
1 bottle Chicken Lou’s signature Chipotle Ranch dressing

Optional toppings:
Shredded cabbage
Shredded lettuce
Black olives
Sliced jalapenos
Diced tomatoes
Cotija cheese
Salsa
Diced red onions
Avocado slices

In a bowl, combine the rice, beans, taco seasoning, half the bag of shredded cheddar cheese and half the bottle of chipotle ranch dressing. Mix thoroughly until combined. Take the mixture and spread onto a 9-by-13-inch greased baking pan. Top with the remaining cheese. Bake in the oven, uncovered, at 350 degrees until it’s heated through and the temperature reaches 165 (approximately 30 minutes). Top with your favorite taco toppings.

Featured photo: Gerry Ferretti-Berrios, co-owner of Chicken Lou’s Distribution. Courtesy photo.

Taking the cake

Fleur Délices amateur baking competition returns

Amateur bakers will show off their cake decorating skills and compete for prizes during the second annual Franco Foods Fleur Délices challenge. Following a successful inaugural year in 2022, the friendly baking competition and fundraising event is due to return to Anheuser-Busch’s Biergarten in Merrimack on Saturday, May 13.

Challenge organizer and Québec native Nathalie Hirte is also the office manager of the Franco-American Centre, a Manchester-based nonprofit celebrating and promoting French culture and heritage in the Granite State. In early 2021 Hirte launched Franco Foods, a how-to YouTube series on French-inspired recipes that her son Oskar directs and produces.

Each of the entrants from last year’s competition chose from a list of nearly 90 International Francophonie-recognized countries and regions, or nations where French either is a primary or secondary language or has a historical connection to the culture. This year, Hirte said, the theme is French fairy tales. Contestants will be tasked with creating a cake that is decorated to represent the story of their chosen fairy tale in some way.

“Part of our mission is to introduce people to the French world and the many facets of it,” Hirte said, “and so I figured that this is a great way to have people learn different aspects of the French language through stories.”

Bakers have several well-known choices for their fairy tales — Cinderella, Sleeping Beauty, Little Red Riding Hood, Puss In Boots and Beauty and the Beast are all among those in the given list. Similar to last year, they will pre-bake their cakes and decorate them during the competition.

“The decoration of the cake should represent the fairy tale,” Hirte said. “The idea is that … you’re supposed to look at the cake and know that that’s the story.”

Each cake, Hirte said, must be a minimum of two tiers, one of which should be a sponge cake. Other requirements include a buttercream element and a 3D element, made of any edible material of the baker’s choice.

When the competition begins, single decorators will get one hour to create their cakes, while teams of two will get 45 minutes. Attendees are free to watch them in action, and tables of light appetizers and snacks will be served.

The judging panel will include Marie-Josée Duquette, of the Québec Government Office in Boston; and Sandra Martel, who was declared the winner of last year’s competition for her crème brûlée cheesecake and berry chantilly cake representing France. They’ll judge each cake based on criteria such as taste, texture, overall appearance, creativity and representation of their chosen French fairy tale.

Attendees can also vote for their own favorite cake based on appearance, and will receive at least two samples at the conclusion of the competition. The winner will be awarded bragging rights, an engraved cake platter and the opportunity to be a featured guest on an upcoming Franco Foods episode with Hirte.

“We received nothing but positive feedback from attendees who thought it was a fun event, and they all enjoyed their cake after,” Hirte said. “Last year we kind of had it at the early end of April … and so this year, being in May, I feel like there’s a pretty good chance people can mill around and enjoy the outdoors and whatnot.”

Second annual Fleur Délices Challenge
When: Saturday, May 13, 6 to 9 p.m.
Where: The Biergarten at Anheuser-Busch Brewery, 221 Daniel Webster Hwy., Merrimack
Cost: $20 per person for Franco-American Centre members, $25 for non-members
Visit: facnh.com/fleur-delices-challenge

Featured photo: Last year’s baking challenge. Photo by Matt Ingersoll.

Dining with mom

Brunch buffets, dinners and more for Mother’s Day

Mother’s Day (Sunday, May 14) is fast approaching, so make those reservations now to celebrate mom on her special day at one of these local restaurants serving buffets, brunches, special menus or dinners. Some, where specified, also have a takeout option. Know of any eateries offering Mother’s Day specials that aren’t on this list? Tell us about them at food@hippopress.com.

• 110 Grill (875 Elm St., Manchester, 836-1150; 27 Trafalgar Square, Nashua, 943-7443; 110grill.com) will be serving several Mother’s Day brunch specials from 10 a.m. to 3 p.m. on Sunday, May 14, in addition to its full menus. Options will include prosciutto and egg flatbreads, breakfast tacos, lemon beignets, steak and eggs Benedict, chicken and waffles, house bloody marys, adult iced coffees and more.

• Airport Diner (2280 Brown Ave., Manchester, 623-5040, thecman.com) will be open from 6 a.m. to 10 p.m. on Sunday, May 14, serving breakfast all day, in addition to its dinner menus with Mother’s Day specials.

• The Alamo Texas BBQ & Tequila Bar (99 Route 13, Brookline, 721-5500, alamobarbecue.com) is celebrating Mother’s Day on Sunday, May 14, with several special menu features, like harvest berry salad with grilled chicken, cherry tomatoes, sunflower seeds and pickled red onion, as well as spinach and artichoke dip with homemade pita chips and barbecue short ribs.

• Alan’s of Boscawen (133 N. Main St., Boscawen, 753-6631, alansofboscawen.com) will host a Mother’s Day Spectacular on Sunday, May 14, featuring a brunch buffet from 9 a.m. to 3 p.m. that will include fresh fruit, cheese and assorted crackers, assorted pastries, scrambled eggs, bacon and sausage, as well as crabmeat-stuffed haddock, chicken Marsala, oven-roasted potatoes and fresh buttered green beans; and carving stations, featuring center cut roast pork loin, prime rib and roast leg of lamb. The cost is $34.99 per person, with half-price discounts for kids and $2 discounts for seniors. Traditional plated meals and dinner specials will also be available, beginning at noon and until close.

• All Real Meal (87 Elm St., Manchester, 782-3014, allrealmeal.com) is taking orders for Mother’s Day brunches to go, featuring eight-course meals for four adults. The packages include whole bacon Gruyere quiche, house-baked blueberry coffee cake, steel cut oats with nuts and berries, biscuits and raspberry jam, maple sausage with apples and sage, roasted potato medley, organic greens spring salad and rosemary-crusted baked ham. The cost is $99 per eight-course meal. Order online for delivery on Saturday, May 13.

• Alpine Grove Banquet Facility (19 S. Depot Road, Hollis, 882-9051, alpinegrove.com) will serve a special Mother’s Day brunch buffet on Sunday, May 14, with seatings at 10 a.m. and 1 p.m. Featured options will include a breakfast station with scrambled eggs; Belgian waffles and syrup, and applewood bacon and sausage; an entree station with chicken piccata, slow roast prime rib of beef and pan-seared Atlantic salmon; a salad bar, a kids’ station and a dessert display table. The cost is $35 for adults, $30 for seniors ages 60 and up, $15 for kids ages 4 to 12 and free for kids ages 4 and under. Reserve online or via phone.

• Ansanm (20 South St., Milford, 554-1248, ansanmnh.com) will serve a special Mother’s Day brunch buffet experience on Sunday, May 14, from 10 a.m. to 3 p.m., featuring its signature fried chicken and waffles, in addition to French toast casserole, roasted potatoes, a variety of housemade pates, pineapple upside-down cake, Caribbean punch mimosas and more. Tickets are $25 per person and available via Eventbrite.

• Atkinson Resort & Country Club (85 Country Club Drive, Atkinson, 362-8700, atkinsonresort.com) will serve a special Mother’s Day brunch on Sunday, May 14, from 11 a.m. to 3 p.m. inside its Legacy Ballroom, featuring chef-attended omelet and waffle stations, bagels, Danishes and croissants, scrambled eggs, bacon, sausage and home fries; as well as carving stations with prime rib au jus with horseradish cream and cider-brined turkey breast with sage gravy. Other entrees will include grilled chicken saltimbocca with sage, prosciutto and fontina cheese, grilled Atlantic salmon with mango salsa, and falafel with lemon tahini and rice-stuffed grape leaves. For dessert, enjoy items like flourless chocolate torte, mini cannolis, blueberry coffee cake and assorted cakes and cookies. The cost is $80 for adults, $30 for kids ages 3 to 10 and free for kids ages 3 and under. Call to make a reservation.

• Averill House Vineyard (21 Averill Road, Brookline, 244-3165, averillhousevineyard.com) will serve a special Mother’s Day high tea brunch and wine pairing on Sunday, May 14, with seatings at 11 a.m. and 2 p.m. Guests will be treated to a four-course menu highlighting traditional high tea finger signature sandwiches, pastries and more, along with a cup of hot tea and a pre-selected flight of four wine samples. The cost is $59 per person. Reservations are being accepted online via Tock (exploretock.com).

• Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will serve a special three-course prix fixe Mother’s Day dinner on Sunday, May 14, with reservations available between 1 and 6 p.m. The meal will include your choice of an appetizer (bacon, shrimp and corn chowder, Dunk’s mushroom bisque, mache and red watercress salad or Parmesan and pea salad); an entree (grilled tournedos of beef, New England seafood bouillabaisse, pinot grigio-braised veal osso buco, Duroc porchetta, pan-roasted king oyster mushroom or lobster carbonara); and a dessert (key lime tart, espresso pot de creme, sorbet flight, chocolate lava cake or strawberry tall cake). The cost is $75 for adults and $39.98 for kids ages 10 and under.

• Belmont Hall & Restaurant (718 Grove St., Manchester, 625-8540, belmonthall.net) will serve a special Mother’s Day breakfast buffet on Sunday, May 14, with seatings at 8:30 a.m., 10:30 a.m. and 12:30 p.m. for parties of five or more. Call to make a reservation. On the restaurant side, Belmont Hall will also be open to walk-ins on Mother’s Day — no reservation required.

• Buckley’s Great Steaks (438 Daniel Webster Hwy., Merrimack, 424-0995, buckleysgreatsteaks.com) will be open on Sunday, May 14, from noon to 5 p.m., serving several Mother’s Day specials in addition to its regular menu. Call or make a reservation online.

• Cafe la Reine — North End (53 Hooksett Road, Unit 6, Manchester, 782-5367, cafelareine.com) will be open its usual hours on Sunday, May 14, for Mother’s Day, from 7 a.m. to 3 p.m. Reservations are available online through Toast.

• Chez Vachon (136 Kelley St., Manchester, 625-9660, chezvachon.com) will be open regular hours from 7 a.m. to 2 p.m. on Sunday, May 14, for Mother’s Day. Calling ahead is recommended for larger sized parties.

• The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry, 437-2022, coachstopnh.com) will serve a special Mother’s Day a la carte menu on Sunday, May 14, with seatings at 11:30 a.m., 2:30 p.m. and 5:30 p.m. Options will include escargot, bacon-wrapped scallops, French onion soup, chicken Marsala, roast prime rib of beef, seafood linguine alfredo, veal oscar, fresh broiled salmon, roast beef tenderloin, baked haddock and lobster macaroni and cheese.

• Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) will serve a special three-course prix fixe menu for Mother’s Day on Sunday, May 14, with seatings at noon, 1 p.m., 2 p.m., 4 p.m., 4:30 p.m. and 5 p.m. The meal will include your choice of a first course (buttermilk mushroom soup, creamy scallop and tomato bisque, spring market greens, organic dandelion salad or ricotta gnocchi); an entree (coq au vin, seared petite tenderloin, wood-fired grilled lamb chop, peppered pan-roasted halibut or saffron risotto); and a dessert (coconut lime tart, maple bourbon panna cotta, chocolate cake with mocha buttercream, profiterole trio or seasonal house-made sorbet duo with almond cookie). The cost is $70 for adults and $35 for kids ages 12 and under.

• The Common Man (25 Water St., Concord, 228-3463; 88 Range Road, Windham, 898-0088; 304 Daniel Webster Hwy., Merrimack, 429-3463; thecman.com) will be open from 11:30 a.m. to 8:30 p.m. on Sunday, May 14, at all of their locations, serving Mother’s Day specials in addition to their dinner menus. Reservations are recommended.

• Copper Door Restaurant (15 Leavy Drive, Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) will be open from 10 a.m. to 10 p.m. on Sunday, May 14, at both locations, serving their brunch and lunch menus from 10 a.m. to 2 p.m. Beginning at 2 p.m., a special Mother’s Day prix fixe menu will be served in lieu of the Copper Door’s regular menus, featuring the option to choose two courses for $59, three courses for $69 or four courses for $79. Items include shaved sirloin spring rolls, roasted tomato and basil bisque, pureed sweet pea soup, slow roasted prime rib, garlic Parmesan half chicken, pasta primavera, blackened salmon, shrimp gnocchi, cookie dough cupcakes, frosted animal cracker cheesecake and wild berry shortcake.

• Cotton Restaurant (75 Arms St., Manchester, 622-5488, cottonfood.com) will be open for Mother’s Day on Sunday, May 14, from noon to 4 p.m. Reservations are accepted online via OpenTable.

• The Derryfield Restaurant (625 Mammoth Road, Manchester, 623-2880, thederryfield.com) will serve a special Mother’s Day brunch on Sunday, May 14, with seatings from 9:30 a.m. to 3 p.m., featuring an omelet station, a carving station with slow-roasted prime rib and oven-baked ham, and a salad station with assorted dressings and toppings. On the main buffet line, items will include fresh seasonal fruit, bacon, sausage, scrambled eggs, French toast, pancakes, eggs Benedict, grilled beef, seafood Newburg, assorted chicken and seafood dishes, and a dessert station will feature assorted pastries. The cost is $34.95 for adults, $32.95 for seniors ages 65 and over, and $19.95 for kids under 12.

• Firefly American Bistro & Bar (22 Concord St., Manchester, 935-9740, fireflynh.com) will be open on Sunday, May 14, from 10 a.m. to 3 p.m. for brunch and from 4 to 8 p.m. for dinner, serving its regular brunch and dinner menus in addition to several Mother’s Day specials. Reservations are available online via OpenTable.

• Flag Hill Distillery & Winery (297 N. River Road, Lee, 659-2949, flaghill.com) will host a special Mother’s Day edition of its “Brunch & Bubbles” event series on Sunday, May 14, from 11 a.m. to 2 p.m., featuring a full farm-to-table brunch buffet and a make-your-own mimosa bar. Items will include macaroni and cheese, fresh pastries and fruit, quiches, frittatas and more. The cost is $60 per person. Reservations are being accepted online via Eventbrite.

• The Flying Goose Brew Pub & Grille (40 Andover Road, New London, 526-6899, flyinggoose.com) will be open from 11 a.m. to 8 p.m. on Sunday, May 14, for Mother’s Day, and reservations are being accepted via phone.

• Fratello’s Italian Grille (155 Dow St., Manchester, 641-6776, fratellos.com) will serve a special Mother’s Day brunch buffet on Sunday, May 14, with seatings at 11 a.m. and 2 p.m. In addition to an omelet station and a salad station, there will be a carving station featuring roast beef tenderloin with bordelaise, and apple raisin porchetti with a cider demi-glace. On the main buffet line, items will include scrambled eggs, house breakfast pizzas, bacon, sausage, homestyle potatoes, carved turkey with gravy, vegetable pesto tortellini, smoked butternut squash and roasted spring vegetables. There will also be assorted pastries and cakes for dessert. The cost is $39 for adults and $18.95 for kids ages 4 to 11. Call to make a reservation.

• Gauchos Churrascaria Brazilian Steak House (62 Lowell St., Manchester, 669-9460, gauchosbraziliansteakhouse.com) will serve a special all-you-can-eat Mother’s Day brunch on Sunday, May 14, from 10 a.m. to 2 p.m., featuring the restaurant’s signature grilled meats, fresh salads, fruit, pastries and more. The cost is $39.99 for adults, $14.99 for kids ages 6 to 10 and free for kids ages 5 and under. Reservations are available via phone or online via OpenTable.

• Giorgio’s Ristorante & Bar (707 Milford Road in Merrmack, 883-7333; 524 Nashua St. in Milford, 673-3939; 270 Granite St. in Manchester, 232-3323; giorgios.com) will be open 11 a.m. to 8 p.m. with the regular menu and specials.

• The Granite Restaurant & Bar (The Centennial Hotel, 96 Pleasant St., Concord, 227-9005, graniterestaurant.com) will be open from 3 to 8 p.m. on Sunday, May 14, for Mother’s Day, serving their regular menu with some specials. Reservations are available online via OpenTable.

• Granite State Candy Shoppe (13 Warren St., Concord, 225-2591; 832 Elm St., Manchester, 218-3885; granitestatecandyshoppe.com) is running a special Mother’s Day sale of 15 percent off select gift boxes of chocolate, both in-store at both locations and online. See the website for the full list of assortments, which include hard and chewy chocolates, soft center chocolates, chocolate cherry cordials, Swiss fudge and more.

• Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) will be open for dinner service on Sunday, May 14, from 5 to 9 p.m., serving its regular menu. Reservations are available online via Tock (exploretock.com)

• Hanover Street Chophouse (149 Hanover St., Manchester, 644-2467, hanoverstreetchophouse.com) will be open on Sunday, May 14, from noon to 3 p.m., serving its regular menu in addition to some Mother’s Day specials. Reservations are being accepted online via OpenTable.

• The Hills Restaurant (Hampshire Hills Athletic Club, 50 Emerson Road, Milford, 673-7123, hampshirehills.com/the-hills-restaurant) will serve a special a la carte Mother’s Day brunch menu on Sunday, May 14, from 10 a.m. to 2 p.m., featuring items like chicken and waffles, Korean barbecue breakfast burgers, avocado toast, spicy Cajun blackened haddock tacos, lemon pepper chicken sandwiches and more. Meals are by reservation only, online via Resy.

• The Homestead Restaurant & Tavern (641 Daniel Webster Hwy., Merrimack, 429-2022, homesteadnh.com) is accepting reservations for Mother’s Day now. They’ll be serving a special a la carte menu featuring items like steak and cheese spring rolls, French onion soup, seafood chowder, roast prime rib of beef, 12-ounce New York sirloin strip steak, grilled swordfish, baked stuffed haddock, chicken cordon bleu, rack of lamb, barbecue baby back ribs and seafood and scallop risotto. Call to make a reservation.

• LaBelle Winery (345 Route 101, Amherst; 14 Route 111, Derry; 672-9898, labellewinery.com) will serve a special Mother’s Day grand buffet at both of its locations on Sunday, May 14, with seatings at 10 a.m., 12:30 p.m. and 3 p.m. The buffet will include a mimosa bar with assorted fresh fruits and juices, a fresh fruit display; assorted pastries, like muffins, scones, Danishes, croissants, breads and jams; waffle and omelet stations; carving stations, like herb-crusted sirloin of beef and apple wine-brined roasted turkey; lunch items, like bruschetta chicken, salmon piccata, and a smoked salmon display; salad stations; and assorted desserts, like chocolate cake, carrot cake, pot de creme, mini cannolis and chocolate-covered strawberries. Complimentary drinks will include orange juice, apple juice, cranberry juice, coffee and tea, and a full bar will also be featured, for additional purchases of wine, cocktails, beer and non-alcoholic beverages. The cost is $85 for adults, $35 for kids ages 3 to 12 and free for kids ages 2 and under. A non-refundable deposit of $50 is required at booking, which will be applied toward your final bill on the day of the event.

• Mile Away Restaurant (52 Federal Hill Road, Milford, 673-3904, mileawayrestaurantnh.com) is taking dinner reservations for Mother’s Day on Sunday, May 14. All meals are $45 per person and will include your choice of an appetizer (ham minestrone, Swedish meatballs, fresh fruit plates with sorbet, shrimp cocktail, escargot or onion soup); a salad (Caesar or garden, with dressings that include ranch, blue cheese, balsamic or raspberry vinaigrette); an entree (sliced roast sirloin, pork Marsala, chicken Florentine, chicken piccata, maple salmon, baked eggplant Parmesan or broiled scrod); and a dessert (carrot cake, sorbet, bread pudding, cheesecake, chocolate ganache cake, lemon mascarpone cake or chocolate mousse cake).

• MT’s Local Kitchen & Wine Bar (212 Main St., Nashua, 595-9334, mtslocal.com) will be open on Sunday, May 14, from noon to 5 p.m., serving several Mother’s Day specials in addition to its regular menu. Call or make a reservation online. Mother’s Day will be the restaurant’s last official day as MT’s before it is closed for about two weeks for renovations. It’s expected to reopen under a new name, Mike’s Italian Kitchen — see mtslocal.com for the full announcement.

• New England’s Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, taphousenh.com) will serve a special Mother’s Day brunch on Sunday, May 14, from 9 a.m. to 1 p.m. The cost is $32 for adults and $14.95 for kids. Call to make a reservation.

• Rambling House Food & Gathering (57 Factory St., Nashua, 318-3220, ramblingtale.com) will be open for its normal Sunday brunch service from 10 a.m. to 2 p.m. on Sunday, May 14, serving its regular menu with some Mother’s Day specials. Indoor spaces are available by reservation online, and outdoor deck seating will be available on a first-come, first-served basis, weather permitting.

• The Red Blazer Restaurant & Pub (72 Manchester St., Concord, 224-4101, theredblazer.com) will be open from 11 a.m. to 4 p.m. on Sunday, May 14, for Mother’s Day. Reservations are recommended.

• Rig A Tony’s Italian Takeout & Catering (38 W. Broadway, Derry, 425-6116; 13 Rockingham Road, Windham, 685-8122; 254 Wallace Road, Bedford, 488-2877; rigatonysitalian.com) is taking orders for special Mother’s Day breakfast boxes, available at all three locations. Meals are $48 and include rigatoni with meatballs, a family-sized Caesar salad and a loaf of scali bread.

• Sky Meadow Country Club (6 Mountain Laurels Drive, Nashua, 888-9000, skymeadow.com) will serve a special Mother’s Day brunch on Sunday, May 14, with seatings at 11:30 a.m. and 2:30 p.m. The menu will include assorted quiches, fresh sliced fruit, a salad station, fresh baked breads and pastries, and various lunch items, like cheese and truffle sacchetti, pan-seared cod, slow-roasted turkey breast, herb-crusted prime rib, spring herb-stuffed chicken, wild rice and whipped potatoes. There will also be assorted pastries and gluten-free desserts. The cost is $60 for adults, $19.95 for kids ages 5 to 12 and $5 for kids under 5. Reservations are being accepted online.

• Surf Restaurant (207 Main St., Nashua, 595-9293, surfseafood.com) will be open on Sunday, May 14, from noon to 5 p.m., serving several Mother’s Day specials in addition to its regular menu. Call or make a reservation online. Reservations are being accepted for any size party.

• Tilt’n Diner (61 Laconia Road, Tilton, 286-2204, thecman.com) will be open from 6 a.m. to 9 p.m. on Sunday, May 14, serving breakfast all day, in addition to its dinner menus with Mother’s Day specials.

• Tucker’s (95 S. River Road, Bedford, 413-6503; 80 South St., Concord, 413-5884; 238 Indian Brook Road, Dover, 413-5470; 1328 Hooksett Road, Hooksett, 206-5757; 360 Daniel Webster Hwy., Merrimack, 413-6477; 207 Main St., New London, 413-5528; tuckersnh.com) will be open during its normal Sunday business hours (7 a.m. to 2 p.m.) on Mother’s Day at all of its locations. Only walk-ins are accepted. All locations will serve breakfast all day, along with their lunch menu starting at 11 a.m.

• WECO Hospitality (wecohospitality.com) is a Massachusetts-based community of local kitchens offering farm-fresh meal deliveries to more than three dozen Granite State cities and towns, including Manchester, Bedford, Nashua, Milford, Derry, Londonderry, Hooksett, Amherst and several others — see the website for the full list. They’re offering a special Mother’s Day brunch menu with items like fresh bagel spreads and add-on blood orange “mom-osa” mixers, bloody mary mixers and more. Order online for delivery on Saturday, May 13.

Category: Food