Food – Page 38

Raise a glass to fall

Fody’s Tavern introduces fall festival in Derry

When Fody’s Tavern acquired a 40-by-60-foot tent in January 2020 for its inaugural winter festival in Derry, co-owner Maria Foden could not have imagined just how critical that investment would be.
“I mean, we’ve probably used that thing a thousand times now,” Foden said. “It was just good fortune … because when everybody else was shut down because of Covid and we were trying to scramble to get outdoor seating ready and everything, we already had the tent. So we were very lucky, because we were able to have so many seats outside early on.”
After skipping a year in 2021 due to pandemic concerns, the winter festival returned for a second year the following January. Now, a new similar event is building on its success — the first Fody’s Fall Festival is happening on Saturday, Oct. 22, and will include all kinds of locally sourced food and beer samples, Foden said, along with live music, a stein hoisting competition, children’s games, giveaways and more.
“We’re essentially mirroring our winter festival, so it’s going to be literally 10 hours of just fun entertainment, [with] great music and food, all outdoors,” she said. “We’ll have all sorts of fall goodies … for people to buy, and samples, too.”
From noon to 4 p.m., the festival will be open to attendees of all ages, with pony rides, face-painting and other activities and games available for the younger crowd. Then, beginning at 4 p.m., the event will transition into a 21+ outing. In addition to beers from several local breweries — Rockingham Brewing Co. of Derry; and Long Blue Cat Brewing Co. and Pipe Dream Brewing, both of Londonderry, to name a few — the Boston-based Ghost Tequila, a chief sponsor of the festival, will offer samples of its own.
Food samples will be provided by some local vendors as well. Fabrizia Spirits of Salem, for instance, will have some of their own limoncello-infused desserts in addition to some of their liqueurs, while Theresa Zwart of 603 Charcuterie is providing several types of locally made cheeses and other products commonly found at her wildly popular charcuterie classes. Additionally, Foden said that the tavern will likely offer a special menu of seasonal options.
“We’ll probably just do easy things that, when people are out there enjoying themselves, they can just grab a snack,” she said. “The whole restaurant will be open for full dinner and lunch service as well, so if people want to go in and sit down and get a meal during the festival, they can.”
A full schedule of live local music is also planned, with each act broken out into two- to three-hour performing increments. From 6 to 8 p.m., there will be a stein hoisting competition, a tradition at many Oktoberfest celebrations that originated in Germany and is now a competitive sport. Participants are given a stein filled to the top with beer that they must hold by the handle out in front of their bodies with one hand for as long as possible. The person who can hold it for the longest time without breaking form or spilling their stein is declared the winner.
Once night falls, Foden said, attendees can gather around a fire pit, and there will also be a special LED light dance show.

Fody’s Fall Festival
When: Saturday, Oct. 22, noon to 10 p.m. (kids’ activities will be available from noon to 4 p.m.; after 4 p.m., the event is 21+ only)
Where: Fody’s Tavern, 187½ Rockingham Road, Derry
Cost: $10 general admission; additional charges apply for food, drinks and pony rides
More info: Visit fodystavern.com or see “Fody’s Fall Festival” on Eventbrite to purchase tickets
Event is held outdoors, so be sure to dress appropriately. A potential rain date is scheduled for Saturday, Oct. 29.

May the best chilis win

Great Bowls of Fire Chili Cook-off returns

If you think you make the best bowl of chili around, here’s your chance to show it off — the Great Bowls of Fire Chili Cook-off, returning to Goffstown Ace Hardware on Saturday, Oct. 22, is a friendly competition and fundraiser that will feature a variety of homemade chilis available to taste from local community members and restaurateurs.
Chili entrants are welcome to bring a slow cooker of their best batches by 10:30 a.m., with sampling beginning at 11 a.m. No pre-registration is required for entrants, nor for tasters who just want to come and vote. Prizes in the form of Goffstown Ace Hardware gift cards — $100 for first place, $75 for second place and $50 for third place — will be awarded to the winners.
“We started doing it … just sort of casually, and now people are really excited about it, and so we keep doing it in October,” said event coordinator Pat Barss of Goffstown Ace Hardware, who herself took home second place in last year’s cook-off, her first year participating as an entrant.
The cook-off was introduced in 2018 as one of several fundraising events sponsoring Goffstown Ace Hardware owner Karen Henderson’s annual running of the Boston Marathon. While they did have to skip a year in 2020 due to the pandemic, Barss said they experienced a great turnout at last year’s cook-off, with around 15 chilis for attendees to sample.
“There are chili competitions all over … and I guess the word gets out,” she said.
But part of the draw of this cook-off is that you’ll never know what’s in store to taste until the day of. In the past, Barss said the event has been known to feature all varieties of chili, from traditional beef chili to some white chilis, vegan or vegetarian chilis and even a venison chili. While any individual can enter, the cook-off in the past has garnered participation from local agencies like the Goffstown Fire Department, as well as The Village Trestle and some other restaurants in the area. All of the slow cookers are placed under tented tables out in front of the store. Each entrant is assigned a number that’s displayed in front of the chilis, enabling attendees to blind taste each one and vote for their favorite. Some people, Barss said, have even turned the cook-off into their own lunch outing.
“We have little sampling cups … and once it’s gone, it’s gone,” she said. “If most people are there to sample early, then … some of the [slow cookers] are cleaned right out.”
Vote counting will take place at the conclusion of the cook-off around 1 p.m. Donations will also be accepted during the event, with proceeds benefiting Boston Children’s Hospital.

Great Bowls of Fire Chili Cook-off
When: Saturday, Oct. 22, 11 a.m. to 1 p.m.
Where: Goffstown Ace Hardware, 5 Depot St., Goffstown
Cost: Free to enter in your chili or attend as a taster; no pre-registration required
Visit: goffstownhardware.com
Entrants are asked to bring their chilis to Goffstown Ace Hardware by 10:30 a.m. First, second and third place prizes — Goffstown Ace Hardware gift cards of $100, $75 and $50 — will be awarded. Proceeds from gathered donations will benefit Boston Children’s Hospital.

Featured photo: Scene from the Great Bowls of Fire Chili Cook-off.

The Weekly Dish 22/10/20

News from the local food scene

• Come, we fly! Have you seen Disney’s Hocus Pocus 2 yet? Decorated candy apples featured on screen in the film were made right here in New Hampshire, at Nelson’s Candy & Music in Wilton — that’s according to owner Nancy Feraco, who told the Hippo she received a special phone order nearly a year ago for a large quantity of them. “We didn’t know it at the time, but they were for the filming of Hocus Pocus 2 in Rhode Island,” Feraco said in an email, adding that the apples were prepared for use in the film by Nelson’s confectioner Maria Marini. Feraco even recently brought her whole Nelson’s candymaking crew together at the nearby Copper Kettle eatery on Main Street for dinner and a special screening of the film. Leading up to its release, Feraco said she had been “dying to tell people” of Hocus Pocus 2’s connection to the Granite State. “We have been keeping quiet about it as we didn’t know if those shots were edited out or not … [but] we never guessed it was part of the plot,” she said. The film was released Sept. 30 and is available to stream now on Disney+. Visit nelsonscandymusic.com.
• Brews and tunes: Join Twin Barns Brewing Co. (194 Daniel Webster Hwy., Meredith) for a harvest festival on Saturday, Oct. 22, kicking off at 10 a.m. with a full schedule of live local music acts all day. Also included will be several local food trucks, a cornhole tournament with prizes, and specialty brews — Twin Barns even just held a release party last week for a seasonal Pumpkin Fest ale, declared the official beer of the upcoming New Hampshire Pumpkin Fest in Laconia on Oct. 29, according to the brewery’s Facebook page. Tickets to the harvest festival are $25 in advance and $30 at the door. Funds are being raised for student music education, with event proceeds benefiting the New Hampshire Department of Education’s Modern Band Initiative. Visit givebutter.com/harvest-fest-22.
• OakCraft Pizza coming to Salem: Nashua’s OakCraft Pizza will soon open a second location inside the Tuscan Village development in Salem, according to recent announcements made on the company’s website and social media pages. Construction on the new space is underway and regular updates will be made on its progress, the posts read. OakCraft Pizza owner and Hollis native Rick Carvalho opened the fast-casual eatery in Nashua’s Amherst Street Village Center in September 2021, specializing in made-to-order wood-fired pizzas cooked in an imported Italian oven. The restaurant offers completely customizable options on an assembly line before your pie reaches the end, along with additional items like cheesy garlic bread, salads, meatballs with red sauce, and hand-filled whoopie pies. Visit oakcraftpizza.com or follow them on Facebook and Instagram @oakcraftpizza for updates.

Negroni

I’ve got a firm rule for buying old photographs at flea markets; I’ll definitely buy one, if the price is right, but there has to be some sort of identification on it, so I can do some research and find out who the subjects are. I want to know more about them. Where did they live? How were they related to each other? What happened to them? Were there any shocking skeletons in their closets?

vintage photograph of 5 member family, serious expressions, a man, a woman, 2 boys, a girl

One look at this family, though, convinced me that they almost had to have a minimum of three literal skeletons. In the time it took me to get $5 out of my pocket, I constructed a backstory for each of these (technically unknown-to-me) people. I named the daughter Hortense.

From the quality of the photograph and the style of their clothes, I suspect that the picture was taken in the very early 1900s, perhaps 1904 or 1905. In very old photographs, from the mid-1800s, subjects did not smile, for fear of blurring the image in the several minutes that the film was exposed, but by the beginning of the 20th century the exposure time was down to a few seconds, so this somewhat forbidding-seeming family did not have to look this way. I get the feeling that it was just their default expression.

I don’t know about you, but I feel like drinking something bitter.

Negroni – Two Ways

Perhaps the best-known bitter cocktail is the Negroni, a mixture of gin, Campari, sweet vermouth and a splash of soda water. If you are a fan of bitter-sweet flavors, it’s a lovely break from the sweet/sour/boozy rut a lot of us find ourselves in from time to time.

One of the reasons you’ve heard of Negronis but rarely see anyone drinking one is the Campari. I like Campari enormously and use it for background bitterness in many drinks, but there are some cocktail fans, perhaps with less enlightened palates, who are not strictly fans of the red liqueur.

So here are recipes for two variations on the Negroni theme:

Mostly Traditional Negroni

1 ounce Campari
1 ounce botanical gin – I’ve been enjoying Uncle Van’s
1 ounce sweet vermouth – I’ve been using Dolin Rouge
3 to 4 ounces plain seltzer
1 very large ice cube

Pour the Campari, gin and vermouth over a large ice cube in a rocks or highball glass.

Pour the seltzer over the other ingredients, and stir gently to combine.

Drink while looking at a photo of Audrey Hepburn and Gregory Peck in Roman Holiday.

As advertised, this version of the Negroni is both bitter and sweet. The addition of so much soda is somewhat controversial, but I feel that the cocktail benefits from the dilution and carbonization. It is a complex, adult drink.

But pink.

An Alternate Negroni

1 ounce Campari
1 ounce gin
1 ounce sweet vermouth
1 ounce Amaro Lucano
½ ounce plain seltzer
Another very large ice cube

This version is made in the same way as a traditional Negroni except that it replaces the Campari with another bitter Italian liqueur, Amaro Lucano, which uses different herbs and is less flamboyantly colored. The resulting cocktail is less frivolous-looking and doesn’t need the extra soda.

Is it bitter? Yes. Is it delicious? Yes. Is it pink? Not even a little. Would the mother from the antique photograph drink one out of a teacup? Probably.

Featured photo. Negroni. Photo by John Fladd.

Cheesy sausage balls

The chill of fall is officially here! Last week’s salad may be my last hurrah into cold main dishes for a while. This week it’s all about food served piping hot.

Meatballs are one of my favorite appetizers because they are easily made ahead of time, can be served with just a toothpick, and have the ability to deliver many flavors. This week’s recipe starts with hot turkey sausage, which already has a substantial amount of flavor and keeps this recipe a pinch healthier. However, this recipe is in no way a healthy dish — three-fourths of a pound of cheese is in these. They’re well worth the indulgence.

The first time I made these sausage balls, I served them with pasta sauce for dipping. Since then I have tried pairing them with buffalo sauce and tzatziki. Both worked well. In fact, I’m sure there are many more options. Of course, you also can eat them as they are, but doesn’t dipping make a snack even more fun?

As for the recipe itself, it is about as straightforward as a recipe can be. Yes, you could use regular sausage instead of turkey sausage, but they might be a bit on the greasy side. (You have been warned.) I prefer sharp cheddar in this dish to give more of a bite, but mild cheddar works fine also. In fact, you could use mozzarella as well. It definitely will add some gooeyness to the sausage balls, but you will also lose some flavor. It’s your call.

Make a shopping list according to your preferences. Then let the appetizer making begin!

Cheesy sausage balls
Makes 24

20 ounces hot turkey sausage
¼ cup all-purpose flour
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
3 cups shredded cheddar, mild or sharp
1 large egg
Salt & pepper

Preheat the oven to 375 degrees.
Line a rimmed baking sheet with parchment paper.
Remove sausage from casing, if needed.
Combine all ingredients in a large bowl; mix by hand to thoroughly combine.
Form mixture into 2-inch balls.
Place sausage balls on lined baking sheet, leaving space between them.
Bake for 20 minutes.
Serve with dipping sauce of your choice.

Featured Photo: Cheesy sausage balls. Photo courtesy of Michele Pesula Kuegler.

In the kitchen with Krystal Hudon

Krystal Hudon and her husband, Chris, of Nashua are the co-owners of Comfort Spice Co. (comfortspiceco.com, and on Facebook), now offering nearly two dozen homemade premium spice blends and several fruit jams since their launch two years ago. The couple started their company with an authentic Mexican spice blend that Krystal Hudon, who grew up in southern California, learned how to make from her neighbors at the time. Since then, their product lineup has grown to include everything from a roasted chicken rub, a steak and beef rub, a lamb seasoning and a pork seasoning to a house curry blend, a pumpkin pie spice and an apple pie spice. Comfort Spice Co.’s blends can be found at Trombly Gardens (150 N. River Road, Milford) and at Gigi’s Country Store (10 Main St., Wilton), as well as at Creative Vibes, inside the Pheasant Lane Mall (310 Daniel Webster Hwy., Nashua) — four-ounce bottles are available inside each of the stores, or you can contact them directly via email or Facebook Messenger to inquire about eight- or 12-ounce bottles. As for the jams, those come in eight-ounce jars and are available at Creative Vibes only.

What is your must-have kitchen item?

Normally, I would say a sturdy stirring spoon or a type of wooden paddle. … But no matter what you use in the kitchen tool-wise, nothing is going to come out well unless you have good, quality ingredients.

What would you have for your last meal?

For me, it’s cheesecake. I don’t even care what kind. … For [my husband] Chris, he said tacos and tequila.

What is your favorite local restaurant?

We love the Copper Door. It’s a scratch kitchen. They source most of their ingredients locally … and the food is always excellent.

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

We picked Jason Mraz, for an interesting reason. … He has a farm in California where he grows all of his own vegetables, and his wife is also a chef. … I would have to talk to him and find out what he likes, because our spice blends are all very, very different.

What is your favorite spice blend that you make?

Chris says his favorite is the Cajun blackening mix, and he likes to put it on everything. … Mine is the roasted chicken rub. I think my favorite thing to use that on is pan-seared chicken legs and thighs with roasted vegetables and a nice pan gravy.

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

A lot of people seem to be into … locally sourced [foods], but it definitely should not be a trend.

What is your favorite thing to cook at home?

Any comfort food or anything that feels cozy. Things like beef stew and chicken soup. … I love making a Lancashire hotpot, which is so good. … It has fall-apart beef on the bottom, [with] carrots, peas and onions, all roasted, and then you layer potatoes on top that are sliced in discs and you bake it.

Homemade Lancashire hotpot
From the kitchen of Krystal Hudon of Comfort Spice Co. in Nashua

2 pounds shoulder roast, diced, or stewed beef, cut into slightly smaller chunks
1 ½ large onions, roughly chopped
4 cloves garlic, roughly chopped
4 carrots, chopped into ¾-inch pieces
1 cup frozen peas
½ cup Marsala
¼ cup Worcestershire sauce
4 cups beef stock
4 to 5 potatoes, sliced into ¼-inch thick slices
2½ Tablespoons Comfort Spice Co. steak and beef rub
¼ cup melted butter
1 Tablespoon canola oil
1 to 2 Tablespoons cornstarch

Massage the steak and beef rub into your beef. Heat the oil in a Dutch oven, then add onions and garlic and saute on medium heat until soft. Turn the heat up and add the beef. Brown the beef, stirring often so that the onions and garlic don’t burn. Cook until most of the liquid is gone, then add the Marsala and the Worcestershire sauce — this will loosen any bits from the bottom of the pan. Cook for about three minutes. Add the beef stock. Simmer, covered on low, for about an hour and stir occasionally. Preheat the oven to 375 degrees. Mix your cornstarch with equal parts cold water and pour into your beef, stirring until thickened. Turn off the heat. Add the frozen peas and the chopped carrots and mix well. Layer your potatoes on top and brush them evenly with the melted butter. Sprinkle a little more of the steak and beef rub evenly on top. Bake covered for 30 minutes. Uncover, turn up the heat to 400 degrees and continue to cook for 30 more minutes to brown the potatoes. Remove from the oven, let it cool for five minutes and enjoy.

Featured photo: Krystal Hudon. Courtesy photo.

Brews for vets

New brewfest coming to Goffstown

A new event coming to Goffstown this weekend will feature more than a dozen beer options from area breweries — along with local food vendors and live music — all to raise money for local disabled veterans in need. The inaugural Mount Uncanoonuc Brewfest is happening on Saturday, Oct. 15, from 1 to 5 p.m. in the parking lot of the town’s former Shaw’s supermarket.

The event is being presented by the Worker Bee Fund, its beneficiary nonprofit organization, in conjunction with Mountain Base Brewery. Plans to hold a brewfest were conceived shortly after the brewery’s opening late last year, according to Worker Bee Fund founder Brian Hansen, following some conversations he had with co-owner Carrie Currier and her daughter, event coordinator Candice Pendagast.

To date, the Worker Bee Fund has completed around 30 home projects to date benefiting disabled veterans within an hour’s drive of Manchester.

“In a nutshell, what we do is fix up houses for people in really low income brackets,” Hansen said. “The idea is to help them age in place, and what that basically means is that when folks get older, it’s really nice that they can stay in their homes as long as possible. … As a result, we may go in and fix up their kitchen so that it’s wheelchair-accessible, or we’ll do like a full kitchen model or bathroom model or something like that. And we raise all of the funds ourselves.”

Set to take place rain or shine, the brewfest will take place in a cordoned off area in the south end of the parking lot, Hansen said, with plenty of tents and bar-height cafe tables for attendees. He expects around 14 breweries — nearly all from southern New Hampshire — to be represented, either via their beers being donated for the festival or the brewers pouring the beer themselves. Four-ounce samples of each featured beer will be available to ticket holders, encompassing several styles.

In addition to the beers, the brewfest will feature food options from a few local purveyors, including those that have hosted pop-ups at Mountain Base Brewery in the past. Squaloo’s BBQ of Manchester, for instance, which held its first pop-up at the brewery back in late July, will be there — chef Ira Street is known for traditional Midwestern barbecue staples and smoked meats. Other vendors at the brewfest will include Granite State Whoopie Pies, which will have fresh baked cookies, and The Bakeshop on Kelley Street, with its soft baked pretzels. Live music will be featured by the Robyn V Group, a young rock cover band based in Nashua.

At the conclusion of the brewfest, attendees can cross the parking lot and visit Mountain Base Brewery, which will be open that day and evening. The brewery recently debuted the release of its Grand Pumpkin, a vanilla pumpkin porter.

A three-barrel commercial nanobrewery, Mountain Base originally began as a homebrewing passion project for the Curriers — longtime residents of Goffstown — in their basement more than a decade ago. The brewery opened in the site of a former RadioShack inside the Shaw’s Plaza in mid-December 2021, across the parking lot from where the brewfest will take place. Currier said Mountain Base features anywhere from six to 12 rotating brews on a regular basis.

“[We keep] four or five [beers] on pretty consistently, just because we’ve … established some regulars at this point who drink specific ones,” she said.

Mount Uncanoonuc Brewfest
When: Saturday, Oct. 15, 1 to 5 p.m.
Where: 553 Mast Road, Goffstown (at the southern end of the parking lot)
Cost: $25 in advance or $30 at the door; admission is free for designated drivers
Visit: workerbeefund.org/events/brewfest
Event is rain or shine and 21+ only. All proceeds benefit the Worker Bee Fund.

Featured photo: courtesy photo.

Granite grazing

Taste of New Hampshire returns (in person!)

Experience the best of what several local eateries have to offer during the 17th annual Taste of New Hampshire — for the first time post-pandemic, the event is due to return in person to the Grappone Conference Center in Concord on Tuesday, Oct. 18, featuring opportunities to meet with chefs, discover new restaurants and breweries and bid on all kinds of silent auction items.

Formerly known as the Taste of Concord, the event — a chief fundraiser for the Boys & Girls Clubs of Central New Hampshire — began welcoming restaurants in other neighboring cities and towns in 2017. The last two years, Covid regulations caused it to go virtual in the form of discounted restaurant gift card promotions. Although the Boys & Girls Club was able to raise more than $160,000 for local restaurants over those two years, development manager and event coordinator Tanya Frost said she’s “thrilled” to be able to have it back in person once again.

“The gift card portion was such a huge hit that we’ve had people reach out about it, and we’re actually working with the restaurants now to see who would like to participate in that,” Frost said of this year’s event. “So we will also be selling gift cards to some of those restaurants in attendance as well, and that will be at a discounted rate, so the consumer is still getting that deal. … For $20 you get a $25 card and then for $40 you get a $50 card. We will be reaching out to those who purchase them after the fact, just like we’ve done in past years.”

Frost added that the event, normally held on a Thursday, has been moved up to a Tuesday to accommodate the participating restaurants, many of which continue to experience staff shortages.

“We’re just trying to be respectful of the restaurants as well [with] every step that we’re taking,” she said. “Even before we started planning, we surveyed the restaurants and ended up moving the event to Tuesday to try and help them and so that we could also get more people.”

hand passing plate with small burger in bun to another person — Courtesy photo.

Attendees will have free rein to graze their way through the venue, sampling sweet and savory options from more than two dozen vendors this year. The Red Arrow Diner, for instance, will serve American chop suey with garlic toast, onions and peppers, while O Steaks & Seafood will offer its homemade macaroni and cheese. Some vendors, like the Banquet Center at Pats Peak Ski Area in Henniker, are bringing a whole smorgasbord of items for you to try — they’ll have bacon-wrapped shrimp drizzled in a honey garlic sauce, along with fried chicken and mini waffles served with maple syrup, and teriyaki beef kabobs with onions and peppers.

New Taste of New Hampshire participants include the 110 Grill, which is due to open a location in Concord next year. Reed’s North of Warner and the Flannel Tavern of Chichester — both owned and operated by local chef Carrie Williams, a friend of Frost’s — are also newcomers.

For dessert, there will be items like a flourless chocolate torte from The Crust & Crumb Baking Co.; pumpkin cheesecake and chocolate cake shots from The Red Blazer Restaurant & Pub; and chocolate-covered cream candies from Granite State Candy Shoppe. The Boys & Girls Club will even be serving its own pumpkin whoopie pies throughout the evening. As for drinks, New Hampshire Distributors and Horizon Beverage Group will be providing some wines and a wide variety of craft beers to sample, including several Oktoberfests, pumpkin brews, IPAs and more.

Silent auction items are available for all event attendees to bid on — in the past, items have included everything from restaurant gift certificates and assorted gift baskets to VIP brewery tours and some other special experience gifts. All proceeds from the Taste of New Hampshire benefit various programs of the Boys & Girls Clubs of Central New Hampshire, which has expanded to more than 20 service sites across the state.

17th annual Taste of New Hampshire
When: Tuesday, Oct. 18, 5:30 to 8:30 p.m.
Where: Grappone Conference Center, 70 Constitution Ave., Concord
Cost: $40 per person, or $350 per 10 people; tickets are available in advance or at the door, with all proceeds benefiting the Boys & Girls Clubs of Central New Hampshire
Visit: tasteofnh.com

Participating local businesses
• 110 Grill (110grill.com)
• Alan’s of Boscawen (alansofboscawen.com)
• The Barley House Restaurant & Tavern (Concord, thebarleyhouse.com)
• Boys & Girls Clubs of Central New Hampshire (Concord, nhyouth.org)
• C.C. Tomatoes Restaurant (Concord, cctomatoes.com)
• Chuck’s BARbershop (Concord, find them on Facebook @chucksbarbershopnh)
• The Common Man (Concord, thecman.com)
• Constantly Pizza (Concord, constantlypizza.net)
• The Crust & Crumb Baking Co. (Concord, thecrustandcrumb.com)
• Downtown Cheers Grille & Bar (Concord, cheersnh.com)
• El Rodeo Mexican Restaurant (Concord, el-rodeo-nh.com)
• Flannel Tavern (Chichester, flanneltavern.com)
• Granite State Candy Shoppe (Concord, granitestatecandyshoppe.com)
• Grappone Conference Center/Catering by Design (Concord, cateringbydesignnh.com)
• Hermanos Cocina Mexicana (Concord, hermanosmexican.com)
• Horizon Beverage Group (Concord, horizonbeverage.com)
• Lakehouse Tavern (Hopkinton, lakehousetavern.com)
• New England’s Tap House Grille (Hooksett, taphousenh.com)
• O Steaks & Seafood (Concord, osteaksconcord.com)
• Pats Peak Banquet Center (Henniker, patspeak.com)
• The Red Arrow Diner (Concord, redarrowdiner.com)
• The Red Blazer Restaurant & Pub (Concord, theredblazer.com)
• Reed’s North (Warner, reedsnorth.com)
• Smokeshow Barbeque (Concord, smokeshowbbq.com)
• Sunshine Baking (sunshineshortbread.com)
• Twelve 31 Events (Tilton and Concord, twelve31.events)
• The Wine’ing Butcher (Pembroke, wineingbutcher.com)

Featured photo: Photo by HK Photography.

The Weekly Dish 22/10/13

News from the local food scene

• Diner days: Join the Red Arrow Diner for a special 100th anniversary celebration event at its Manchester location (61 Lowell St.) on Saturday, Oct. 15, from 11 a.m. to 2 p.m. The block party-style event is free and open to the public, featuring an afternoon of raffle prizes, games, music, family-friendly activities and an onsite radio broadcast with DJs Nazzy and Marissa of Frank FM, along with samples of a variety of the diner’s most iconic dishes available to ticket holders for a small fee. All year long, to celebrate its 100th year in business, the Red Arrow has also been featuring monthly “Diner Dish of the Decade” promotions at each of its four locations, offering special discounts that have corresponded to various menu items that were or became popular during different decades. Visit redarrowdiner.com to learn more, or check out our coverage of the Red Arrow’s historic milestone in the Sept. 29 issue of the Hippo — the story starts on page 10. Visit issuu.com/hippopress to read the e-edition for free.

• Grapes and meatballs: Don’t miss the Hollis Grape & Italian Festival, set to return to the Hollis Town Common (Monument Square) on Sunday, Oct. 16, from 2 to 7 p.m. Presented by Fulchino Vineyard, the annual festival raises money for the Hollis Agricultural Scholarship, the Hollis Police Benevolent Association and the Hollis Fire Explorers. This year’s features will include grape stomping, cornhole games and local vendors, as well as a few food trucks and — new this year — a meatball contest. Admission is free, but there is a $5 fee to sample the meatballs entered into the contest. Visit fulchinovineyard.com.

• Get in the spirit: Tickets are on sale now for A Taste of Ireland: Exploring Premium Irish Spirits, a special seminar-style tasting event happening on Wednesday, Nov. 2, at the Manchester Country Club (180 S. River Road, Bedford) as part of New Hampshire Distiller’s Week. Leading Irish spirit experts and distillers will be on hand to present a series of products from their premium brands, from Clonakilty, Coole Swan and Drumshanbo to Five Farms, Green Spot, West Cork and more. The event will also include a reception with various hors d’oeuvres and sampling of some signature cocktails. Tickets are $60 per person and, at the end of the event, attendees will be able to purchase products with a 15 percent discount on every bottle. While you’re at it, save the date for the annual Distiller’s Showcase of Premium Spirits, due to return to the DoubleTree by Hilton Manchester Downtown (700 Elm St.) on Thursday, Nov. 3. Visit distillersshowcase.com.

Rosés for fall

The pink drink with seasonal flexibility

The autumnal equinox, denoting the first day of autumn, fell on Thursday, Sept. 22, at 9:04 p.m. Yes, school is back in session. Yes, the nights are getting cooler, but the days remain warm and the skies are a crystal-clear blue. OK, it is fall, but we don’t want to give up on those warm afternoons and times to spend with friends and family. We still have time to prepare for winter. There are opportunities to go apple-picking, to have that afternoon picnic, to schedule that barbecue of chicken or sausages or to just “kick back” and enjoy the day and embrace the evening.

Rosé wines are growing in popularity, simply because they are so flexible. They pair well with many cheeses, chicken, pork, shellfish and, let’s not forget, vegetables. In this column we will explore two rosés that are not only created in different parts of the world but created with very different grape varietals. Rosé wines are made from red grapes whose skins spend limited time in the pressing process. Rosé wines are light and have a limited lifetime, once bottled. That’s not a negative; it is in fact a contribution to the very essence of what they are. Rosé wines are youthful and bright and can be sipped with or without a pairing with food. But, as with all wines, the experience of the tasting is changed with proper pairing with food, and thus enhanced. So. Let’s explore some rosés!

Our first rosé is from where else but Provence, France! The 2021 Crépuscule Coteaux D’Aix-en-Provence Rosé (available at the New Hampshire Liquor & Wine Outlets, originally priced at $39.99, reduced to $12.99) is a classic rose from the south of France. Coming from Château Paradis, it is a blend of 30 percent syrah, 30 percent grenache, 20 percent Carignan and 20 percent cabernet sauvignon. Crépuscule is the noun the French use to define that time of day at twilight when the sun sets and the sky is a wonderful collection of golds and pinks, casting these warm colors of various shades of pink on the landscape. This is the perfect description of this wine, its color, its presence.

The grapes of this wine are grown at an elevation of 850 feet at the northern edge of Provence, in a rich clay-limestone terroir. They are blessed with a warm Mediterranean climate with strong Mistral winds, blowing from the Bay of Biscay to the Gulf of Genoa, resulting in clear skies and warm weather. The color is a rich peach, and to the nose the peach carries through along with floral notes, coupled with minerality. The fruit is dense, slightly spicy, and crisp. This is a wine to be enjoyed with grilled meats and vegetables, flavored with herbs de Provence. The crispness and minerality of the wine work very well with this blend of herbs, and so it should, as they speak of the same terroir.

Our second rosé is from Washington State. The 2020 CasaSmith Vino Rosé (available at the New Hampshire Liquor & Wine Outlets, originally priced at $13.99, reduced to $6.99) is made from 100 percent sangiovese grapes. The sangiovese grape is grown throughout Italy and may have its roots in Roman times. It is most famously known as the grape of Brunello di Montalcino and Chianti, but when used to make rosé, the earthy tea leaf notes of these reds recede, producing a wine with lighter mineral notes. In his tasting notes posted on his website, Charles Smith states, “The 2020 vintage might be the best vintage that we have ever had in Washington state history.” This may very well be the case. Coming from the Columbia River Valley, this wine has pale straw color tinged in pink. To the nose there are berries along with some floral notes. The minerality of the soils of the river valley carries through to the tongue with a refreshing, crisp finale. Noted wine critic James Suckling described it as a “dry, chewy rosé with sliced-cherry and peach-skin character. Flavorful finish…. Drink now.” With his score of 91 points, this is a wine to be tried, and per his instructions, now! At this most inviting price, this is a wine not to be passed by!

So extend your summer by a few weeks. Pick up one or both of these rosés, grill some food and enjoy that beautiful sunset a fall day can bring.

Featured photo. Courtesy photo.

Category: Food