Category: Food

South of the 6

Nail and espresso bar opening in Manchester

South of the 6. Courtesy photo.

Once Kate MacKenzie left Manchester in 2004, she didn’t think she would ever come back. When she ultimately returned to the Granite State in 2015, she returned with inspiration that would manifest eight years later into South of the 6, a nontoxic nail bar and espresso bar opening on Saturday, Oct. 7, on Dow Street in Manchester, offering espresso, teas, kombucha and other beverages as well as pastries provided by the Bearded Baking Co. There will be a ribbon-cutting on Friday, Oct. 6, at 10:15 a.m.

Having grown up in Manchester after moving from Canada at just six weeks old, MacKenzie left for Nova Scotia to study psychology at Dalhousie University, where she met her future husband.

“In 2009 we said, ‘OK, we’re done with school, what’s next?’ and so we moved to Toronto and those were some wonderful, electric years in the big city,” MacKenzie said. “It’s a really unique, awesome place to be and it was a great time in my life because I was in my mid to late twenties, early thirties. Those were really kind of the golden years.”

While living there, MacKenzie and a friend would get manicures every other week, so when a new place opened they decided to check it out. What they discovered was a part cafe, part nail bar, where people could stop in, order a drink and enjoy it at the bar, or turn the corner to get a manicure while sipping on a cafe beverage.

“The concept was just mind-blowing to me because it really was the definition of self-indulgence,” MacKenzie said. “You’re sitting there, you’re getting a manicure for yourself and then you have a drink to sip on to really bring yourself into that moment and be there and take that for what it is.”

MacKenzie and her husband moved back to New Hampshire in late 2013 to be closer to her family. The concept had stayed in the back of her mind and was reawakened one spring morning in 2021.

“I wanted to make something inspiring [and] bring that sense of community, that sense of innovation to little old New Hampshire,” she said. “In that moment, that was not when my journey really started, but that was when I realized that it was going to turn into something real.”

A few months later she started working to bring it to life. She met the owner of Humble Warrior Power Yoga, who had offered for her to look at the space she had available for lease, informing her that, oddly enough, the yogis at her studio had been asking for coffee and for nontoxic nails. After taking a look, MacKenzie decided it was the perfect location.

“The space is divided so when you enter you can clearly see this is a coffee bar, this is where I order coffee, this is cafe seating,” MacKenzie said. “The nail bar is divided by a hedge wall so there is no confusion about where you’re sitting or where you’re supposed to be. … They’re more or less two separate entities, but they’re operating together so the only true overlap is that if you’re a client at the nail bar … you have access to that full cafe menu.”

The self-serve, full-service coffee shop will offer a variety of beverages including cortados, lattes, teas, kombucha and affogato, an Italian-inspired drink consisting of spiked ice cream from PopScoops with espresso poured over top. While food will not be made in-house, treats from the Bearded Baking Co., like muffins and croissants, will be available.

“This for me is really full circle because I never imagined coming back to Manchester because I didn’t really have the greatest memories of Manchetser,” MacKenzie said. “It was not a place that I felt connected to, so me coming back here and starting this business is more than just starting a business. This is me claiming my childhood and putting a different mark on it.”

South of the 6
Where: 155 Dow St., Manchester
Cafe hours: Monday through Friday, 7 a.m. to 2 p.m.; Saturday, 8 a.m. to 1 p.m.; closed on Sundays.
Salon hours: Tuesday through Friday, 10 a.m. to 6 p.m.; Saturday, 9 a.m. to 5 p.m.; closed on Sunday

Featured photo: Courtesy photo.

The Weekly Dish 23/10/05

News from the local food scene

  • Powder Keg Beer & Chili Festival: The 11th annual Powder Keg Beer & Chili Festival happens at Swasey Parkway (316 Water St.) in downtown Exeter on Saturday, Oct. 7. VIP admission is at noon and costs $60, and general admission is at 1 p.m. for $45, when purchased in advance. Visit powderkegfest.com.
  • Craft beer and food trucks on the coast: The first annual Smuttynose Food Truck and Craft Beer festival will be on Saturday, Oct. 7, at Smuttynose Brewing Co. (105 Towle Farm Road, Hampton) from noon to 5 p.m. Enjoy food from 25 food trucks, craft beer from Smuttynose Brewing Co., lawn games and music. Tickets are $5 for general admission or $20 for VIP. Visit foodtruckfestivalsofamerica.com.
  • Apple pie baking contest: Don’t miss the second annual apple pie baking contest at Stone Mountain Farm (522 Laconia Road, Belmont) on Saturday, Oct. 7, at 11 a.m. Rules and details can be found on the Facebook event page.
  • All things chocolate: Save the date for the 2023 New Hampshire Chocolate Expo on Sunday, Oct. 15, from 10 a.m. to 6 p.m. at the Doubletree by Hilton Expo Center (700 Elm St., Manchester). Chocolate, baked goods, cheeses, specialty food and craft beverages will be available to taste and purchase, with vendors like To The Queen’s Taste, Adirondack Winery, Chocolate Moonshine Fudge, Debbie’s Doggie Delights and Empanada Lady Food Truck. Tickets range from $10 to $40 and children under 5 years old are free. Visit thechocolatexpo.com.

Carrot Pie

In the 1920s there seems to have been a vibrant analog online community of housewives in the Boston Globe’s cooking section. At first glance, it seems as if it was a simple exchange of recipes, but there was clearly a lot more than that going on under the surface. In this column, Winding Trails starts by thanking her virtual friend for a recipe, then offers one of her own. It seems straightforward enough. The last line is somewhat arresting, though; she doesn’t so much close out her small letter politely as plead for some form of human contact.

This was the 1920s. It had not been so many years since politicians and ministers had blasted an evil new invention, the bicycle. Without a (male) chaperone, they ranted, who knew what sorts of deviant mischief women could get up to, traveling all over the countryside? It’s easy to imagine Mrs. Trails almost trapped in an apartment in Southie or a triple-decker in Nashua, surrounded by crying children and dirty dishes, desperate for some form of adult companionship.

Some more research reveals that Skin Hincks (and wow, do I want to know the story behind her name) was a frequent, almost obsessive correspondent to the Globe’s cooking pages. It’s very easy to see her modern counterpart having a very active social media presence. There might be a very credible master’s or Ph.D. thesis comparing the two communities.

But for now, let’s look at Mrs. Trail’s Carrot Pie:

Carrot Pie
The purée of two large carrots – about 1½ cups, or 300 grams
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ teaspoon kosher salt
½ cup (99 grams) sugar 2 whole eggs
½ cups (1 can) evaporated milk
zest of 1 large orange
1 pie crust

Preheat the oven to 450º F. Whisk all ingredients together in a medium-sized bowl. Pour into the pie crust. Much as with a pumpkin pie, the crust does not need to be blind-baked. Bake at 450º for 15 minutes, then lower the temperature to 325º and bake for a further 50 to 55 minutes, or until the blade of a knife comes out more or less clean.

Original recipe.

At first glance, this seems like a bright orange pumpkin pie, and the taste is not completely dissimilar, but the sweetness of the carrot and the brightness of the orange zest lift the flavor to something different. The spices are more subdued than in a pumpkin pie, and the custard is not so much sweeter as fruitier. Carrots and ginger are a classic pairing, and the orange zest adds a zing that makes this more of a “Yes, please, another slice would be delightful” experience.

This is a good pie to eat with a cup of tea, while hand-writing a letter to an old friend.

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

Featured photo: Carrot Pie. Photo by John Fladd.

Mint or basil?

Yes, you’d heard rumors about mint: “Be careful, or it will take over your garden.” “No, really, it’s surprisingly aggressive.” “Mint is the Tribble of the plant world.”

So you were careful. Once you put in a couple of raised beds — that’s where you planted the mint.

But the surprise was the basil. You like basil well enough, and who doesn’t like a nice pesto? The plants you picked up at the grocery store were pretty small, so seven or eight plants seemed like a reasonable number.

Ultimately, it turns out that the reason the mint stayed under control is that it was scared of the basil. It started off slowly, and everything seemed fine but then it started growing faster and faster and there’s only so much pesto a human family can eat and oh my god it’s taken over all the raised beds and now you’re scared of the basil and what in the name of Little Green Apples are are you going to do!?

2 margarita glasses containing cocktails garnished with a mint leaf
Southside Cocktail. Photo by John Fladd.

First of all, take a deep breath, and maybe eat a popsicle.

Secondly, identify the problem: You have a lot of mint and too much basil and you don’t know what to do with it.

Thirdly, you need a drink.

So, in an act of service journalism, let’s compare and contrast two classic minty cocktails, and the same recipes with basil in place of the mint.

(It will be alright. The herb police are not going to come crashing through your window if you just throw some of this away.)

Southside Cocktail

6 mint leaves (1.5 grams) or 2 large basil leaves (2 grams)
2 ounces dry gin
½ ounce fresh squeezed lemon juice
½ ounce fresh squeezed lime juice
1 ounce simple syrup
more herbs for garnish
Thoroughly muddle the mint or basil in the bottom of a cocktail shaker.
No, more than that.
That’s about right. Now add the rest of the ingredients and some ice, and shake until it is blisteringly cold.
Strain into a chilled cocktail glass, and sip to Herb Alpert’s A Taste of Honey.

A classic Southside is only very slightly sweet, and I like it a little sweeter, so I’ve doubled the amount of simple syrup. (If that sounds like a lot, we’re only talking about an extra half ounce.) This is a grownup drink that lets the herb in question shine through. Winner: by a nose, the basil version. It’s refreshing and delicious, with just a hint of Italy.

Mojito

12 sprigs (3 grams) fresh mint or 4 large leaves (4 grams) fresh basil
1 lime, cut into 6 wedges
½ ounces simple syrup
lots (a technical term) of crushed ice
2 ounces white rum
3-4 ounces plain seltzer
In the bottom of a tall glass, muddle the herb of your choice, and four of the lime wedges. Be careful; the lime won’t like this and will spend its dying breath trying to squirt you in the eye.
Add the simple syrup and crushed ice. Stir.
Add the rum, and top off with seltzer. Stir again. Garnish with the two remaining lime wedges.
Sip while watching the waves from your cliffside cabaña (pending availability).

If you’ve never had a mojito, it’s a good thing you’re remedying that now. It is delicious and deceptively light. Lime and rum go well with all the ingredients and let the herbiness of your mint or basil shine through. This drink’s reputation for being dangerously drinkable is well-deserved.

Winner: the traditional mint; classics are classics for a reason. The basil version is fine, and if you weren’t drinking the two side by side, you would be perfectly happy with it, but the mint shines through in a way that makes the whole drink sparkle.

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

Featured photo: Mojito. Photo by John Fladd.

In the kitchen with Savannah Nemiccolo

Growing up, much of Savannah Nemiccolo’s time spent with her grandmother was in the kitchen. The mother of three from Loudon has been a part of Brother Cortado in Concord (3 Bicentennial Square) since its first day in 2021, as their social media manager and eventually as a barista. In addition to being the social media manager, she is now a full-time baker for the specialty coffee shop, where 300 to 400 pastry items are made weekly. For her, food is an expression of love.

What is your must-have kitchen item?
Of all the items I use on a daily basis the one I cannot live without would have to be my giant mixing bowl. When I say giant bowl I mean twice the size of my head!

What would you have for your last meal?
For my last meal I would have to go with something seafood-related. A good seafood risotto combining all my favorites: lobster, scallops and shrimp.

What is your favorite local eatery?
My favorite downtown Concord eatery is a toss-up between Sour Joe’s Pizza and Curry Leaf. You will catch me visiting Sour Joe’s at least once a week for their mushroom pizza because it is hands-down the best I have ever had. At Curry Leaf you will find me loving their shahi paneer.

Name a celebrity you would like to see eating in your restaurant?
My dream would be to make some cinnamon buns for my favorite New England artist right now, Noah Kahan.

What is your favorite thing on your menu?
My favorite item on our menu is our bacon, cheddar and scallion scone. I love the combination of flavors. If you were to ask my children what their favorite items would be, it would be a toss-up between the s’mores cookie or our cinnamon buns that we have only on Saturday.

What is the biggest food trend in New Hampshire right now?
A significant food trend that I see in the Concord area is creating unique limited-edition menu items. A small business that excels at this is DeadProof Pizza. They encourage their customers to get their unique flavor combinations now while available before the opportunity is no longer there.

What is your favorite thing to cook at home?
My favorite dish to make is one my dad always requested, which is my sausage, potatoes and kale soup.

Spinach & Feta Frittata
From the kitchen of Savannah Nemiccolo

24 eggs
2 cups half & half
salt & pepper to taste
3 cups of spinach
1 Tablespoon chopped garlic
2 Tablespoon olive oil
1 cup of feta cheese crumbles

To start, saute your garlic in olive oil on medium for a minute or until you see some slight color on the garlic. Then add your spinach (season to taste) into the pan until slightly wilted. Turn off the skillet and set aside while you crack your eggs into a big mixing bowl.
In the mixing bowl, whisk the eggs, salt, pepper and any other of your favorite seasonings (some great additions: onion powder, parsley, minced onions or whatever flavors you want to incorporate) until all the yolks are broken.
Next, combine two cups of half & half and whisk until combined.
Next, add the spinach to the mixing bowl, take a spatula, and fold it together. Take a glass 13×9” baking dish and coat it with your preferred cooking spray, then add the egg and spinach mixture.
Top the dish with crumbled feta spread evenly over the top of the dish. Top with a final sprinkle of salt and pepper. Bake at 350 F for 20 minutes or until the eggs are cooked thoroughly.

Featured photo: Savannah Nemiccolo. Courtesy photo.

Souvlaki, gyro, baklava

Concord’s Greek food festival returns

The Taste of Greece Festival at Holy Trinity Greek Orthodox Church in Concord is back. After a three-year hiatus, you can get your fix of homemade Greek cooking on Saturday, Sept. 30, from 11 a.m. to 5 p.m.

“Entrance [to the festival] is free and everybody’s invited!” says the Rev. Constantine Newman.

Dishes on sale under the main tent include all the classics: moussaka, dolmades, spanakopita, lamb and chicken souvlaki, Greek meatballs, gyro and baklava. There will also be a number of more unique entrees and desserts available, as well as salads, water, and soft drinks. For savory offerings, try loukaniko — Greek sausage made fresh by a local butcher — or pastitsio, a lasagna-like dish of noodles and meat sauce topped with béchamel sauce.

Those with a sweet tooth need to try the loukoumades, or Greek fried doughnuts, and the galaktoboureko, a milk custard dish that is a favorite among festival attendees.

“It is delicious. It’s a lot of people’s favorite because it’s nice and creamy, very rich and very sweet,” Newman said. “The baklava tend to be relatively common, whereas the galaktoboureko is a lot harder to make well, and so when it’s really good it’s … a little out of the ordinary. But of course our baklava is excellent too.”

All the food comes from authentic Greek recipes, made by the church’s Ladies Organization and other parish volunteers. It takes several multi-day workshops to prepare the 150 to 200 servings of each dish that will be for sale at the festival. They stick with traditional recipes and are sure to keep things consistent over the years, said Newman, so if you’re a returning festival-goer, your favorites will taste just as good as you remember.

“We specifically named the festival the Taste of Greece Festival because we do want to feature the food above everything else,” Newman said. On the day of the event, 50 or more volunteers will be filling plates, running cash registers, grilling kabobs, and more. “Really it’s a whole parish event,” he said.

In addition to all the food, there will be jewelry and some religious items for sale, as well as someone selling honey made on their property in Greece. There will also be face painting for the kids, tours of the church, a cash raffle, raffle baskets, and a DJ playing Greek music during the event.

The last time the church was able to hold the festival was before Covid. Now, Newman says, people are eager to get back out to local Greek festivals.

“This year it seems all the Greek festivals in the area have been experiencing considerably more people than they were expecting to begin with. After really not having the festivals for a number of years, people are coming out wanting to enjoy the atmosphere, the Greek food, and the festival feel of the day,” he said.

The festival will take place in the church parking lot, rain or shine. Parking is available on the street or in the parking lots of Waypoint or the Democratic Headquarters. Credit cards and cash will be accepted for purchases, and entry is free.

“Everyone is welcome to come and enjoy a nice fun time, good food, and good company. Everyone can be Greek that day,” Newman said.

Taste of Greece Festival
When: Saturday, Sept. 30, 11 a.m. to 5 p.m.
Where: Holy Trinity Greek Orthodox Church (68 N. State St. in Concord)
More info: holytrinitynh.org

Featured photo: Taste of Greece Festival at Holy Trinity Greek Orthodox Church previous years. Courtesy photo.

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