Craft spirits and community

Manchester Distillery open on Willow Street

This past August, a new distillery opened its doors on the north side of The Factory on Willow in Manchester. Manchester Distillery, founded by Liz and Jeremy Hitchcock, currently distills gin and vodka, with plans to expand their catalog, which can be purchased in their tasting room as well as state stores, and hosts events such as the upcoming Halloween block party in partnership with Double Midnight Comics on Saturday, Oct. 28.

“The craft spirits market is just a fun thing to be in, so I think the ownership group here wanted to get involved,” said Bill Tambussi, the lead distiller. “It helps bring people to the community, I think.”

Tambussi discovered his passion for distilling about 15 years ago when his sister and brother-in-law gifted him a home-brewing kit for Christmas. When it was recommended that he gain more experience after applying to a brewery, he quit his job and moved to Scotland to study brewing and distilling.

“I never did study abroad and I always liked to travel so I was definitely willing to take a leap and go see somewhere else,” he said. “My mom’s side of the family is Scottish as well, so that was kind of neat to go see where they’re all from.”

After earning his master’s degree, he moved back to Philadelphia and worked at a distillery there, followed by one in New Jersey, before becoming the lead distiller at Manchester Distillery.

“I’ve actually always kind of wanted to be up north,” he said. “I actually love the cold and snow and skiing and all that stuff, and then talking to the ownership group here I thought they had a really good vision and plan for what they wanted to bring to the market and they needed someone to do it. … What they were looking for aligned with my philosophy of making spirits … so I think it was a nice fit.”

Tambussi says his spirit-making ideology is “approachable pretension,” meaning high-level products that are made for everyone. His approach involves putting a modern spin on traditional classics by making the spirit traditionally but using the botanicals differently. The botanicals used in their American-style gin, for example, include juniper, coriander, angelica root, orange peel, lemon peel and grapefruit peel, cardamom, elderberry and almond. The result is a gin with less pine flavor, lighter on the juniper, with the bright citrus flavor.

Arriving on the scene a little too late for the main event, the Manchester Distillery will not be involved in the Distiller’s Showcase, but Tambussi says they are hoping to plan some fun events that week to draw people to the tasting room.

“We’re trying to do some sort of big [event] every month,” he said.

Coming up is the Fall for All Block Party presented by Manchester Distillery along with Double Midnight Comics on Saturday, Oct. 28, with specialty cocktails, food trucks, live music, lawn games, special sales, costume contests and more.

While the development of the business is still in the works, exciting things are on the horizon.

“We have some people here who can make some cocktails that showcase what we can do with our spirits,” Tambussi said. “We partnered with Wood Stove Kitchen, another New Hampshire-based company that makes cocktail mixers. … We’re going to try to do more Manchester Distillery-specific cocktails, which I think are going to be kind of neat and fun. … We’re working on a Halloween one with pumpkin and peach tea. There will be standard classic ones, and some small, little bit out there ones.”

Manchester Distillery
Where: 284 Willow St., Manchester
When: Thursday and Friday, 4 to 9 p.m.; tours and tasting by appointment. Hours subject to change.

Fall for All Block Party
Where: Double Midnight Comics, 252 Willow St., Manchester
When: Saturday, Oct. 28, 10 a.m. to 3 p.m.

Featured photo: Courtesy photo.

The Weekly Dish 23/10/26

News from the local food scene

  • Market happenings: The Concord Farmers Market which runs from 8:30 a.m. to noon on Saturdays next to the Statehouse concludes its season this coming Saturday, Oct. 28. Kids are invited to come in costume and trick-or-treat the vendors.
  • The Salem Farmers Market (held at The Mall at Rockingham Park between Dick’s and Cinemark) is also holding its final outdoor market of the season this Sunday, Oct. 29, from 10 a.m. to 2 p.m. (starting Sunday, Nov. 5, the market returns to its winter indoor state at LaBelle Winery in Derry from 10 a.m. to 1 p.m.). Sunday’s market will be a Halloween Fest with costume contests for kids, pups and adults; crafts for kids and trick-or-treating the vendors, according to the market’s Facebook page.
  • Holiday planning: You may still be in Halloween mode but planning that Thanksgiving dinner menu has already begun in the form of the “Cooking with Wine: Thanksgiving Recipes” class at LaBelle Winery (14 Route 111 in Derry; labellewinery.com) on Wednesday, Nov. 8, at 6 p.m. The cost is $40 and the class will include wine pairings, recipes for stuffing and gravy and a discussion of wet- versus dry-brining a turkey, according to the website.
  • A similar “Holiday Recipes” class will be held on Wednesday, Dec. 6, at 6 p.m. at the LaBelle in Derry. Recipes for this class will include candied kielbasa, LaBelle Red Wine caramalized onion dip and more. Admission costs $40.

Chocolate spider

With Halloween around the corner and a host of sports moms and PTA dads waiting to humble-brag about the amazing handcrafted costumes and treats they’ve whipped up in their copious spare time, here is a bonus food-craft-y idea. It has the candy hat-trick of (1) looking very impressive, (2) being actually extremely easy to make, and (3) really showing up those snooty car-pool parents.

Ingredients
Whoppers
chocolate chips
pretzel sticks
chocolate sprinkles (optional)

Equipment
wax paper
small paintbrush (You don’t actually need-need this, but it might make it easier to work on small details)
tweezers (ditto)

Fill a small microwave-safe bowl halfway with chocolate chips.
Heat for 20 seconds, then stir with a spoon or a craft stick.
Heat again for 10 seconds at a time, until the stirred chocolate is melted.

Dip the mini-pretzel sticks in chocolate, and lay them out on wax paper.

Use the melted chocolate to glue the Whoppers together to make a body, then glue the legs together and then to the body with more chocolate. If it still looks too much like pretzels glued to Whoppers, drizzle some more chocolate onto your choco-spider. If you’re feeling particularly ambitious, you could sprinkle some chocolate sprinkles onto the body to look like hair.

The good news about this project is that the rougher your spider looks, the creepier it looks. If you completely mess up and it looks really bad, pretend one of your children made it and brag like heck about it, which makes you look like a better parent than that dad who always wins the Pinewood Derby. This’ll show him. And Sharon from ballet class will eat. her. heart. out.

John Fladd is a veteran Hippo writer, a father, writer and cocktail enthusiast, living in New Hampshire.

Featured photo: Chocolate spider. Photo courtesy of John Fladd.

In the kitchen with Ann Marie Baril

Ann Marie Baril, owner of Pastry Dream, has always loved to bake. Her passion for food comes from her grandmother, who she says always sought to bring others joy through food. When Baril had a dream one night about owning her own bakery, she first wrote the idea off as crazy. After a few minutes went by, she thought, ‘Why not?’ After researching and experimenting, Baril started Pastry Dream about a year and a half ago, serving individual-sized pastries in a variety of flavors such as lemon raspberry, chocolate peanut butter, ginger spice cake and, new for the season, pecan pie. You can find them at the Salem farmers market on Sundays from 10 a.m. to 1 p.m.

What is your must-have kitchen item?
My Kitchen-Aid mixer. It’s the best thing that was ever created. … It’s such a fantastic tool and I think everyone should have one. Anyone who does any kind of baking needs one.

What would you have for your last meal?
I think it would have to be lobster. I live in New England [and] grew up in New England. … [I was] brought up [going] to the church festival and [having] the clams and the lobster. That’s something that I’ve eaten forever.

What is your favorite local eatery?
I have to say the Firefly Bistro in Manchester. … I’ve never had anything even mediocre there. The food is fantastic and they present it so interestingly. The wait staff is very very good.

Name a celebrity you would like to see eating in your restaurant?
I’d have to say Mike Andrews. … When I was a kid growing up I loved the Red Sox [and] I was always a fan of Mike Andrews. … When he stopped playing baseball he became the chairman of the Jimmy Fund and … I found that so incredible.

What is your favorite thing on your menu?
I love the cheesecake, I love the ginger spice and I love the chocolate peanut butter.

What is the biggest food trend in New Hampshire right now?
Mini things or small things seem to be very popular right now. That and cookies. Cookies I don’t think will ever go out of style.

What is your favorite thing to cook at home?
I have to say lasagna because it’s my husband’s favorite and any time we go anywhere he may try the lasagna but he always says it isn’t as good as mine, which is a good feeling.

Cinnamon Apple Bread
From the kitchen of Ann Marie Baril

3 cups flour
1 Tablespoon baking powder
1 Tablespoon cinnamon
A pinch of salt
⅔ cup butter (chilled)
¼ cup brown sugar, packed
1 or 2 large baking apples, Granny Smith
¾ cup milk
2 large eggs, lightly beaten

Grease three mini loaf pans. Preheat oven to 350 degrees. In a large bowl, mix together flour, baking powder, cinnamon and salt.
Cut butter into thin slices and add to bowl. Break butter into mixture with fingers until mixture is crumbly. Stir in brown sugar. Add chopped apples, milk and eggs. Stir.
The batter should be thick but not dry. If necessary, add more milk (1 Tablespoon at a time.)
Divide batter evenly into three greased mini loaf pans. Bake at 350 for 1 hour or until done. Turn loaves out and let cool on a rack.

Featured photo: Ann Marie Baril, owner of Pastry Dream. Courtesy photo.

Tequila, whiskey, gin and more

10th annual Distiller’s Showcase of Premium Spirits

By Mya Blanchard
[email protected]

Whether you like gin, whiskey, vodka or tequila, there is something for everyone at the 10th annual Distiller’s Showcase of Premium Spirits, the main event of New Hampshire Distiller’s Week, at the DoubleTree by Hilton in Manchester on Thursday, Nov. 2, from 6 to 8:30 p.m. to benefit the New Hampshire Food Bank.

“I’ve been with the Commission just over 30 years and … I attended the Winter Wine Spectacular,” said Mark Roy from the New Hampshire Liquor Commission. “As I walked around the event and took in the scenery and how things were running, I said, ‘Why can’t we do this for a spirits event?’ … We had 225 guests our first year, and every year since then it has seen significant growth, with our first sellout last year.”

This year’s showcase will feature more than 600 spirits and 35 food and beverage vendors like Atlantic Grill, Fabrizia Lemon Baking Co., Tuscan Kitchen, Stark Brewing and The Press Room.

“I like to tell people to use this event as an opportunity to sample products that you normally wouldn’t try, are out of your price range, or you’re not sure if you’ll enjoy,” Roy said. “Some people don’t enjoy drinking spirits straight so they offer a signature cocktail at a lot of these tables so you can get some ideas on how to use these products and maybe get some new cocktail ideas.”

Water and soft drinks will also be available through a sponsorship with Pepsi, McDonald’s will offer food and coffee, and new this year is a water break stationed sponsored by Crown Royale. There is also a free ride home program through transportation companies like Grace Limousine Service, and the hotel offers sip and stay packages with reduced room rates. Another addition is the Penstock Room with 14 tables showcasing high-end, ultra-premium spirits such as Kentucky Ale Whiskey and Grand Patron Tequilas. Other happenings throughout the week include tastings and food pairings, seminars and bottle signings.

Returning to the showcase this year is Cathedral Ledge Distillery, New Hampshire’s only organic distillery.

“We make a variety of spirits — whiskeys, vodkas, gins — all grain-based spirits that are crafted grain to glass, so we do everything from milling all the way through bottling in our facility in North Conway,” said Christopher Burk, who owns the distillery with his wife. “Being organic means all of our ingredients are organic, so no GMOs, no artificial fertilizers, no pesticides or herbicides. A big part of what makes our distillery unique is our water. Our pristine water literally runs off Mt. Washington into our backyard. We don’t have to filter our water … and by not filtering we’re able to leave the local minerals in and that becomes part of the distinct flavor of our product.”
Burk will be bringing gins, bourbons and one of their most popular sellers, their maple liquor, to the showcase.

Also making an appearance is Charlie Moore, also known as the Mad Fisherman, Grace Gonzalez, the fourth-generation distiller from El Mayor and the current master blender from Kentucky Owl.

“The ability to have consumers come in and actually get … to meet these people and see the names behind the brand I think is huge,” Roy said. “They get the chance to meet these people that are just like you and I that spend their days doing what they enjoy and creating incredible spirits and we’re lucky enough to have a lot of them right here in New Hampshire.”

10th Annual Distiller’s Showcase of Premium Spirits

Where: DoubleTree by Hilton, 700 Elm St., Manchester
When: Thursday, Nov. 2, 6 to 8:30 p.m.
Tickets: $75 general admission; $90 for 5 p.m. admission, and $120 for VIP admission that include 5 p.m entry and ultra-premium product samples.
See distillersshowcase.com

Featured photo: Courtesy photo.

The Weekly Dish 23/10/19

News from the local food scene

By Mya Blanchard
[email protected]

  • Halloween party: Pipe Dream Brewing in Londonderry (49 Harvey Road; pipedreambrewingnh.com) hosts a Halloween costume party on Saturday, Oct. 21, from 6 to 10 p.m. with a DJ, food and drinks. The winner of the best costume award will win a gift card.
  • Fall bazaar: The annual fall bazaar held by The Assumption Greek Orthodox Church ladies Philoptochos Society will be on Saturday, Oct. 28, from 11 a.m. to 7 p.m. in the church hall (111 Island Pond Road, Manchester). Enjoy homemade Greek cuisine like roast chicken, lamb shanks, spinach and cheese peta and meatballs as well as a variety of Greek pastries. There will be 50/50 and basket raffles as well as vendors. Visit assumptionnh.org.
  • Charcuterie class: Theresa from 603 Charcuterie will hold a charcuterie board making class at Pipe Dream Brewing (49 Harvey Road, Londonderry) on Sunday, Oct. 29, from 2 to 4 p.m. All charcuterie supplies will be provided including a New Hampshire-made wooden serving board for you to keep. Two pints of beer will be included and local cheese and salami samples will be offered during the class. Tickets are $124. Buy them now at 603charcuterie.com.
  • Holiday cocktails and dinner: Save the date for the holiday cocktail class and five course dinner at Ya Mas Greek Taverna (275 Rockingham Park Blvd) on Wednesday, Nov. 1, from 6:30 to 9:30 p.m. The dinner package includes a five course dinner and cocktail pairing, gift bag and recipe cards in addition to the class. On the menu is pan seared scallops paired with a grapefruit whiskey and ginger cocktail; herb crusted lamb chops with a cinnamon whiskey, honey liqueur and apple juice blend; seared Moulard duck with a peach cocktail; braised short ribs accompanied by a cherry whiskey cocktail; and lastly Metaxa pumpkin cheesecake with a peanut butter espresso beverage. Tickets are $135 per guest and can be purchased via eventbrite.

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