Get your Greek fix

Yiayia’s Greek Night Out to return after long hiatus

It was late 2018 when Concord’s Holy Trinity Greek Orthodox Church began hosting Yiayia’s Greek Night Out, an ongoing series of community events that feature Greek food demonstrations centered around traditional dishes, followed by dinners of the dish and dancing in the church hall. The sixth and most recent in-person event took place on March 14, 2020.

“It was right before everything was closed down,” the Rev. Constantine Newman of the church said. “I remember we had a very light turnout that day because everything was still sort of iffy.”

More than three years later Holy Trinity is now getting ready to revive the popular community event. Yiayia’s Greek Night Out is set to return on Saturday, June 17, and will feature the eggplant-based moussaka as its instructional centerpiece.

Past cooking demonstrations have featured other authentic Greek items like spanakopita (spinach pie), baklava, tsoureki (Greek Easter bread) and dolmathes (stuffed grape leaves). Newman said the events were born out of the growing interest in Greek food outside the church community.

Holy Trinity continues to hold monthly drive-thru Greek boxed dinners to go and is planning a flea market for later this summer where gyros and baklava will be available for sale.

Moussaka, Newman said, is similar to a Greek lasagna, but with eggplant instead of pasta.

“It’s not a complex dish but it takes a lot of time,” he said. “You need to thinly slice the eggplants and then roast them so that the moisture comes out. Then you layer eggplants and potatoes, and in between those layers is a meat and tomato sauce with spices. Then it’s topped off with a béchamel. … What we usually do is the demonstration dish is sort of a small one that we cook there on the spot, and beforehand we’ll have everything else made.”

Trays of finished moussaka prepared before the event will be served after the demonstrations, along with a side of Greek potatoes, a salad, and Greek cookies and ice cream for dessert. Music and dancing are expected for the duration of the event.

The $15 entry admission, Newman said, is available at the door. Collected proceeds go toward the event’s sponsor, Holy Trinity’s Mother Maria of Parish Outreach Ministries.

“They try to take care of people in the parish that are in need, or various charitable organizations throughout the city,” Newman said. “We’ve given donations to the [Concord] Coalition against Homelessness, the Friends of Forgotten Children, and Waypoint. … So the money that we collect … goes to helping needy people in general in our area.”

Yiayia’s Greek Night Out
When: Saturday, June 17, 5 p.m.
Where: Holy Trinity Greek Orthodox Church, 68 N. State St., Concord
Cost: $15 per person
More info: Visit holytrinitynh.org, call 225-2961 or email [email protected]

Featured photo: Photo courtesy of Holy Trinity Greek Orthodox Church in Concord.

West Side roasts

William & Sons Coffee Co. now open in Manchester

While living in Brazil with his wife, Patty, Jonathan Hutchins became interested in the world of specialty coffee. He opened a small boutique roaster in the southeastern city of Porto Alegre, with the mission to bring the hard work of coffee farmers harvesting high-quality beans to the forefront. William & Sons Coffee Co., named after Hutchins’ father, was born.

“My dad didn’t work with coffee, but he was just an inspiration for me to start the company, and so that was how we came up with the brand name,” Hutchins said.

Fast forward to 2021 and Hutchins, a Maine native, found himself returning home to New England. By the end of that year he would launch a small roasting lab in the town of Loudon.

Around that time Hutchins became connected with the owner of Mi Vida Cafe, formerly located at the intersection of Amory and Laval streets. When that shop closed and the space became available, Hutchins saw a unique opportunity.

On May 12, William & Sons Coffee Co. opened a retail location where its own roasted coffees sourced from multiple growing regions around the world are available hot and iced, in addition to a selection of teas and a small offering of baked goods like muffins and cinnamon rolls. Hutchins continues to operate out of his Loudon facility, where all his beans are still roasted.

“We weren’t really planning on opening up a shop,” he said, “but I had met a lot of the neighbors in the area here on the West Side, and it’s just an incredible community with amazing people. … I kind of liked doing that model versus putting something on Elm Street.”

Hutchins is a certified Q grader, or a licensed specialty coffee tasting professional as recognized by the Coffee Quality Institute. He sources his beans from as far away as African countries like Kenya and nations like Papua New Guinea, each unique for their own tasting notes.

“We have a lot of farmer friends in Brazil,” he said. “I have contacts with importers, and I do direct trade with some Brazilian farmers. … To start off our shop, we have a good friend of ours in Brazil who actually sent us 40 pounds of green coffee just to have for the inauguration, so that’s been kind of special. That’s our espresso that we’re using right now, and we’ll have other different coffees that we feature from different parts of the world in the future.”

William & Sons offers a full line of hot and iced coffees, with a variety of different roast styles. Hutchins said the “more fruit-forward” tastes of a super light roasted coffee are among the shop’s specialties, which he said are meant to showcase its origins. Coffee drinks can be made with whole milk, oat milk or half-and-half, in addition to several optional flavor shots and sweeteners.

Other options include freshly brewed teas, as well as some other specialty drinks from hot chocolates to iced mochas and bubble teas. Hutchins also produces a small selection of baked goods out of his Loudon roasting facility, like cinnamon rolls, muffins and brownies.

In the few weeks that Hutchins has been open for business, he said, the West Side community has welcomed him with open arms. You can’t miss the unique chocolate brown-colored building on the street corner — coffee lovers have already made it their new home to work on their laptops, in addition to many others that use it as a pit stop for their morning’s cup of joe.

“We’ve got like 10 or 15 people that have come in every single day since we’ve opened, and it’s just been really fun meeting a lot of different people every day,” Hutchins said.

William & Sons Coffee Co.
Where: 489 Amory St., Manchester
Hours: Monday through Friday, 6 a.m. to 2 p.m., and Saturday, 8 a.m. to 4 p.m. Closed on Sundays.
More info: Visit wsonscoffee.com, or find them on Facebook and Instagram

Featured photo: William & Sons Coffee Co. Photo by Emma Catherine Photography.

The Weekly Dish 23/06/08

News from the local food scene

Weddings and wines: Join Bookery Manchester (844 Elm St.) in welcoming LaBelle Winery owner and winemaker Amy LaBelle on Sunday, June 11, from 4 to 6 p.m. — she’ll be there to present and sign copies of her debut book, Wine Weddings: The Ultimate Guide to Creating the Wine-Themed Wedding of Your Dreams. Released Dec. 16, the book offers advice on planning and hosting weddings of every size and type, covering everything from choosing invitation designs and wedding favors to creating your own menu of signature drinks and wine choices. Admission is free and the event will include a wine tasting. During New Hampshire Wine Week, LaBelle’s Amherst location (345 Route 101) will also present A Celebration of Women Winemakers, a special four-course wine dinner happening on Wednesday, June 14, from 6:30 to 8:30 p.m. Amy LaBelle will be joined by fellow winemaker Lisa Evich of Simi Winery in California to provide commentary on their philosophies and selected pairings throughout the evening. The cost is $99 per person — purchase tickets online at labellewinery.com, where you can view the full menu.

A Jewish feast: Online ordering for the 26th annual New Hampshire Jewish Food Festival, presented by Temple B’nai Israel (210 Court St., Laconia), opens on Sunday, June 11, and will continue through Sunday, July 9. Menu items will include savory brisket with gravy, freshly sliced corned beef, pastrami and tongue from Evan’s New York Style Deli in Marblehead, Mass., as well as sweet creamy noodle kugel and a vast assortment of other home-cooked Jewish foods and pastries, most of which use recipes that have been handed down from generation to generation. Since the pandemic struck in 2020, festival organizers have continued with an online ordering and pickup system. Those who place their orders online will be prompted to select a time on either Friday, July 21, or Saturday, July 22, at Temple B’nai Israel. Visit tbinh.org/food-fest-menu to view the full menu.

Let’s talk tomatoes: Save the date for a special in-person workshop on growing and harvesting tomatoes presented by UNH Cooperative Extension master gardener Will Lowenthal and happening at New Hampshire Audubon’s Massabesic Center (26 Audubon Way, Auburn) on Thursday, June 22, from 5 to 6:30 p.m. Lowenthal will discuss the many challenges that can arise when growing your own tomatoes and will demonstrate different support methods, from staking and caging to overhead trellising. He’ll also show attendees how to properly prune tomatoes to control growth and improve disease prevention. The workshop will take place primarily outdoors, so dress accordingly for the weather and prepare for a short walk over grassy, flat but uneven terrain. Registration is required by June 20 — the cost is $10 for Audubon members and UNH Extension master gardeners, and $15 for non-members. Visit nhaudubon.org or call the Massabesic center at 668-2045 to register.

Love me some lemon whoopie pies

If you are a regular reader, you may remember that I shared a lemon whoopie pie recipe a few years ago. Since then, I have made this recipe and found that it needed a bit of tweaking. Rather than keeping that information to myself, I thought I should share it with you. This recipe makes a cake that is a bit denser, which makes for a better whoopie pie.

I have added a decorative touch to this version. The sides of the frosting can be coated in flaked coconut or sprinkles. While this is completely optional, these toppings do add a nice bit of crunchy texture to a dessert that is mainly tender.

As for ingredients, I have only one note. For this recipe, you should use fresh lemon juice. You need one lemon for zesting. If you buy a second, you should have enough juice for this recipe. The brightness and flavor from freshly juiced lemons will make these whoopie pies much more vibrant. It definitely is worth the expense and effort.

Love me some lemon whoopie pies
Makes 10 pies

CAKES
½ cup unsalted butter, melted and cooled
1 cup granulated sugar
1 large egg
1 teaspoon lemon extract
½ teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon table salt
2½ cups all-purpose flour
¼ cup fresh lemon juice (1 to 2 lemons)
Zest of 1 lemon
3 Tablespoons milk
yellow food coloring, optional

FILLING
½ cup unsalted butter, softened
2¼ cups powdered sugar
2 Tablespoons lemon juice
1 teaspoon lemon extract
Flaked coconut or sprinkles, optional

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Place melted butter and sugar in the bowl of a stand mixer, and beat with paddle attachment on speed 2 until smooth.
Add eggs mixing until each is fully incorporated on speed 2.
Add extracts, baking powder, baking soda and salt, mixing well on speed 2.
Use a spatula to scrape down the sides, and add 1½ cups of flour.
Mix on low; scrape sides with spatula, add lemon juice, and mix until fully blended.
Add remaining cup of flour, and mix.
Add milk and food coloring, and mix until fully combined.
Scoop approximately 1½ tablespoons batter, and place spaced evenly, onto parchment paper-lined baking sheet. (Will take two batches to bake all of the batter.)
Bake for about 12 to 15 minutes, or until cakes spring back when touched.
Allow to cool for 2 minutes on baking sheet.
Transfer to baking rack to cool completely.

TO ASSEMBLE
In a stand mixer combine butter, powdered sugar, lemon juice and lemon extract; mix on low speed until combined.
Spread the flat side of 10 cakes with the frosting.
Top each with another cake.
Place coconut flakes or sprinkles in a small bowl.
Holding the cake on its side, roll in desired topping to coat frosting edges.
Serve or store in a sealed container.

Featured photo: Lemon whoopie pies. Photo by Michele Pesula Kuegler.

In the kitchen with Dave Stewart

Dave Stewart is the owner of the Blasty Bough Brewing Co. (3 Griffin Road, Epsom, 724-3636, blastybough.com), a farm-to-kettle brewery that opened its doors on the grounds of McClary Hill Farm in Epsom in early 2018. The brewery gets its name from a branch of pine known as a “blasty bough,” used by immigrant settlers in colonial America to light fires to cook their food and keep them warm during the winter. Stewart, who began home brewing in the early 1990s, said he became inspired by friends of his setting up breweries on their own farms. In addition to the beers — featuring a lineup that includes a New England IPA, a Belgian-style golden strong ale and a lightly hopped American amber ale, among others — Stewart offers a small scratch-cooked “Munchings & Crunchings” food menu at the brewery, with items like macaroni and cheese, chili and cornbread, a barbecue pulled pork sandwich, chips with homemade pico de gallo, and a Korean-style spiced brisket sandwich.

What is your must-have kitchen item?

A nice set of balanced, sharp knives.

What would you have for your last meal?

Wild strawberries with raw milk whipped cream.

What is your favorite local restaurant?

The Lazy Lion in Deerfield. They’ve been around for a good long time and have stayed the course. It’s just good food and it’s an interesting setting in a nice little town.

What celebrity would you like to see ordering from the brewery?

I have to have two. Stanley Tucci, just because I think that would be fun, and then the other would be a guy named Dario Cecchini. He’s a butcher from Panzano in Chianti[, Italy]. He was on an episode of Chef’s Table, the Netflix show … and he’s kind of a larger-than-life character. … I don’t have the same kind of personality as him, but I think it would be nice to feed him.

What is your favorite thing on your menu?

The newest thing that we’ve added is a brisket sandwich done in a Korean style, so it’s got kimchi and gochujang on a slightly chewy, fairly soft roll, and that’s been well-received. That’s the current favorite.

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

I think people are hungry, no pun intended, for an experience. … The saying is that people eat with their eyes, and so if you present them with something and it’s beautiful, it’s going to taste better.

What is your favorite thing to cook at home?

A linguine with white clam sauce. It’s just something that showcases a couple of ingredients and it’s simple.

Sbricciolona (Italian lemon almond cake)
From the kitchen of Dave Stewart of the Blasty Bough Brewing Co. in Epsom, modified from Marcella Hazan’s Essentials of Italian Cooking

¼ pound blanched, skinned almonds
1 cup toasted almonds
1¾ cups all purpose flour
½ cup cornmeal
⅝ cup granulated sugar
Grate the peel of 1 lemon
2 egg yolks
8 Tablespoons room-temperature butter

Preheat the oven to 375 degrees. Grind the skinned almonds to a powder. In a food processor or a blender, pulse the motor on and off until the desired consistency is reached. Mix all of the dry ingredients, the ground almonds, the toasted almond chunks and the lemon peel into a big bowl. Add the egg yolks to the dry ingredients and mix it all together with your fingers. Keep using your fingers to mix in the softened butter. Smear the bottom of a 12-inch cake pan with butter. Crumble and sprinkle the dough evenly into the pan. Bake for 40 minutes. Serve when completely cooled and firm — it breaks up into nifty, irregular chunks. According to Stewart, it’s best served with any dark beer or dessert wine, or a cup of tea or coffee.


Featured photo: Dave Stewart, owner of the Blasty Bough Brewing Co. in Epsom. Courtesy photo.

Have you herb about this?

NH Herbal Network’s Herb & Garden Day returns

By Maya Puma

[email protected]

Herb enthusiasts and foodies alike will gather at the Mount Kearsarge Indian Museum in Warner on Saturday, June 3, for Herb & Garden Day. The signature event of the New Hampshire Herbal Network returns for a 13th year and will feature a full day’s worth of workshops, raffle prizes, local vendors and more.

This year’s event will consist of eight workshops. Attendees are given a program during registration, which begins at 8 a.m., followed by the first workshop running at 9 a.m.

Keynote speaker Wendy Snow Fogg of the Misty Meadows Herbal Center in Lee is due to speak at lunchtime. There will be more than 26 vendors selling wood carvings, herbal body care and natural skin products, herbal tea blends, honey-infused herbs and lots of plants.

Event coordinator Sonia Gaudette said the vendors will include “a nice variety of flower essences, plants, spirit pendulums, necklaces, and a lot of fun stuff.” The vendors will be set up in a half circle so people will be able to walk around and have access to them. The event will also feature a kids’ tent and a mushroom and plant walk, in which attendees will have the opportunity to learn about how to forage edible and medicinal plants and mushrooms.

Some of the workshops are food-oriented, covering topics such as pickling, the sweet benefits of the bitter taste and using herbs for pain management. Most of them come from different nearby farms or herbal companies.

Rivka Schwartz of Health and Hearth, Gaudette said, will lead “Pickling: The Traditional, Easy, Probiotic Method,” which aims to teach attendees about the old-fashioned way to ferment vegetables. Lior Sadeh of Bee Fields Farm in Wilton will lead “The Sweet Benefits of the Bitter Taste” — that workshop covers the history and health benefits of bitter-tasting foods, as herbalists claim modern diseases express bitterness deficiency.

Ramblin’ Man Provisions, a new pop-up food trailer, will provide different breakfast options utilizing local eggs and vegetables. The Gilford-based Beans & Greens Farm will also serve lunch from their wood-fired food truck, while Drink Positive NH, a smoothie trailer, is expected to serve options of its own. Herb & Garden Day also includes a plant sale, where home gardeners will be able to purchase their own seeds to grow herbs, fruits and vegetables.

Gaudette expects to have at least 250 to 300 people attend this year. Funding from Herb & Garden Day helps to pay for a monthly workshop the New Hampshire Herbal Network runs.

“It’s gotten so much bigger over the years,” she said. “We went from 25 people showing up to 250 people showing up.”

13th annual Herb & Garden Day
When: Saturday, June 3, 9 a.m. to 4:30 p.m.
Where: Mount Kearsarge Indian Museum, 18 Highlawn Road, Warner
Cost: $35 general admission, or $5 to only shop the market
Visit: nhherbalnetwork.org/herbday

The Alamo Texas Barbecue and Tequila Bar (Brookline, alamobarbecue.com)
All Real Meal (Manchester, allrealmeal.com)
Bone Daddy’s Competition BBQ Team (find them on Facebook)
Celebrations Catering (Manchester, celebrationsmenu.com)
Clyde’s Cupcakes (Exeter, clydescupcakes.com)
Dandido Sauce (Manchester, dandiosauce.com)
Donali’s Land and Sea (Nashua, donalifoodtruck.com)

Featured photo: Scene from Herb & Garden Day. Courtesy photos.

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