Food – Page 61

Overnight apple oatmeal

When I think about breakfast recipes, I usually think about something to make on the weekend, when time doesn’t matter. Perhaps it is a new flavor of sweet roll or maybe a seasonal quick bread. When creating this recipe, however, I had a busy morning in mind, because although it needs a minimum of eight hours of chilling time, the rest of the time — chopping, mixing, and cooking — is a total of maybe 10 minutes.

For a simple recipe, it has a number of ingredients. First, old-fashioned (or rolled) oats are essential. Quick-cooking and instant oats won’t produce the desired texture. Second, you can use sweetened applesauce, but you may need to reduce or eliminate the added sugar. (You can add the sugar at the end so you don’t end up with a too-sweet dish.) Third, you don’t have to use almond milk. You can use another plant-based or even regular milk. I would choose lower-fat and unsweetened versions to keep this recipe nice and healthy. Fourth, the apple choice is up to you. I like Fuji because it has a decent amount of crunch and a bit of sweetness. Pick the apple you like best. Fifth, no matter the apple you choose, don’t peel it. The apple skin will add more vitamins and texture to this dish.

Now, with all of those hints shared, you have an incredibly simple recipe that produces a wonderful winter breakfast. Though it sits in the refrigerator overnight, you heat it before serving. Then you have a warm, hearty and healthy breakfast to get you ready for the cold outdoors. If you prefer your breakfast served cold, this recipe can do that also. Just add the diced apple before serving, then stir and eat.

Overnight apple oatmeal
Serves 2

3/4 cup old-fashioned oats
1 cup natural applesauce
3/4 cup unsweetened almond milk
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1 medium Fuji apple

Combine oats, applesauce, almond milk, sugar and cinnamon in a medium bowl.
Stir well to combine.
Cover and refrigerate for 8 hours or overnight.
Divide oatmeal into two cereal bowls.
Core and dice apple; divide between bowls.
Stir well.
Microwave each bowl for 1 to 2 minutes, stirring at 30-second intervals, until hot.

Photo: Overnight apple oatmeal. Photo by Michele Pesula Kuegler.

In the kitchen with Donna Tammaro

Donna Tammaro of Derry is the owner and co-founder of Tammaro’s Cucina (469 Charles Bancroft Hwy., Litchfield, 377-7312, tammaroscucina.com), an eatery offering home-cooked Italian meals that she opened last July with her daughter, Lindsey Russo. Tammaro’s Cucina features a diverse menu of of dishes cooked to order, including chicken Parm, meat lasagna, stuffed shells, and chicken broccoli alfredo, plus hot subs, Sicilian pizzas, and a rotating soup of the day with flavors like Italian chicken or pasta fagioli. With 24-hour advance notice, half- or full-sized pasta trays can be ordered that feed about six to eight or 12 to 16 people, respectively — each comes with a loaf of garlic bread featuring a garlic butter Tammaro makes in house. Originally from the Boston area, Tammaro also lived in Manchester for several years.

What is your must-have kitchen item?

My Cuisinart food processor.

What would you have for your last meal?

Lobster, steamed with butter.

What is your favorite local restaurant?

Ignite [Bar & Grille in Manchester]. My sister and her family go there all the time and that was how I started going. … I love to get a lot of different things there. Their steak tips are really good.

What celebrity would you like to see eating in your restaurant?

Adam Sandler.

What is your favorite thing on your menu?

The Tammaro’s tortellini special. It’s a five-cheese tortellini with alfredo, and it’s got pancetta, spinach and mushrooms. It was my own creation.

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

Mexican food. I feel like I’ve seen so many Mexican places opening up lately.

What is your favorite thing to cook at home?

I love to cook hamburgers on the grill. I also really like to make American chop suey.

Italian mac and cheese
From the kitchen of Donna Tammaro of Tammaro’s Cucina in Litchfield

8 ounces fontina cheese, shredded
8 ounces mozzarella cheese, shredded
¾ cup grated Parmesan cheese
¾ cup heavy cream
2 Tablespoons butter (plus extra for greasing)
1 pound cavatappi pasta
¼ cup breadcrumbs
2 Tablespoons fresh basil, minced

Preheat the oven to 400 degrees. Heat a saucepan over low-medium heat. Add fontina, mozzarella, heavy cream, butter and half a cup of Parmesan and stir until combined. Cook for about four minutes, or until the cheese is melted. Bring a pan of water to a boil and cook the pasta. Drain and add to the cheese mixture. Mix well. Grease the dish slightly with butter and dust with the breadcrumbs. Pour the pasta and cheese sauce into the dish. Sprinkle remaining breadcrumbs and Parmesan cheese on top and bake for 30 minutes. Garnish with basil.

Featured photo: Donna Tammaro. Courtesy photo.

Food is love

Special meals and sweet treats for Valentine’s Day

Valentine’s Day is just around the corner, so if you’re looking for a local spot to dine out with your special someone, or you want to give the gift of gourmet chocolates or sweet treats, check out this list of New Hampshire businesses to help you mark the occasion.

With Feb. 14 falling on a Monday this year, some local eateries are open for business on the weekday when they would normally be closed. Others are choosing to offer special menus on other days throughout the preceding weekend. We’ve indicated the exact dates for each of those celebrations where applicable. Chocolatiers and bakers with special offerings are also included. Be sure to contact each establishment directly for the most up-to-date availability.

Do you know of a special Valentine’s Day dinner, menu or other special gift-giving opportunity in New Hampshire that is not on this list? Let us know at food@hippopress.com.

• Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com) is taking orders for multi-course dinners to go for two, featuring she-crab bisque or herbaceous citrus salad, your choice of an entree (aged short ribs, rosemary halibut or brined Statler chicken), two sides of herbed red bliss potatoes and roasted haricot verts, and four-inch chocolate strawberry mousse cake for dessert. Complementary wines are also available a la carte. The cost is $89.95 per dinner for two, or $49.95 for one. Order by Feb. 4. Pickups will be on Saturday, Feb. 12, or Monday, Feb. 14.

• Atkinson Resort & Country Club (85 Country Club Drive, Atkinson, 362-8700, atkinsonresort.com) is offering a special “romantic rendezvous” package for Valentine’s Day, which includes a dinner for two featuring a cup of soup or shared appetizer, a dinner entree and a choice of dessert, as well as a one-night resort stay and a complimentary bottle of Champagne with a cheese and fruit platter. Rates vary depending on the day of the week. Call to book.

• The Bakeshop on Kelley Street (171 Kelley St., Manchester, 624-3500, thebakeshoponkelleystreet.com) is taking orders for a variety of specialty items for Valentine’s Day, including milk, dark and white chocolate-dipped strawberries, cannolis, chocolate chip heart cookies and Valentine’s cakes. New this year is a chocolate dessert “charcuterie” board, featuring a selection of cookies, cake bites, fudges, cannolis, fruits and more. Pickups will be on Sunday, Feb. 13, from 9 a.m. to 1 p.m., and Monday, Feb. 14, from 7:30 a.m. to 1 p.m.

• Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will serve a special four-course prix fixe menu in its dining room on Monday, Feb. 14, with seatings from 5 to 9:30 p.m. Options will include your choice of an appetizer (Cape Cod oysters, veal meatballs, yellowfin tuna tartare, confit duck leg, or Caprese soup); a salad (red oak and arugula or lamb’s lettuce and baby mizuna); an entree (Madeira-braised pork shank, grilled filet mignon, Dunk’s mushroom cannelloni, sesame-crusted yellowfin tuna, roasted garlic-marinated Vernon Farm chicken Statler, or oven-roasted lamb rack, lamb shoulder and merguez cassoulet); and a dessert (chocolate profiteroles, mille feuille, mandarin lingonberry sorbet, galette frangipane, chocolate marquise, a dessert collection to share for two featuring chocolate-covered strawberries, orange rosemary shortbread cookies, red velvet whoopie pies and crispy Nutella bars, or a sweetheart chocolate bar to share for two featuring dark chocolate Godiva mousse, ladyfinger sponge cake, raspberry mousse, raspberries, raspberry coulis and chocolate sauce). The cost is $95 per person and reservations are required. A Champagne brunch is also scheduled for Sunday, Feb. 13, from 10 a.m. to 2 p.m. in the Bedford Village Inn’s Great Hall. Tickets are $95 per person and will include unlimited mimosas and access to a brunch buffet with a raw bar, a chef-attended omelet station, a grand dessert buffet and more (event is 21+ only).

• Birch Wood Vineyards (199 Rockingham Road, Derry, 965-4359, birchwoodvineyards.com) will serve a special four-course Valentine’s wine dinner on Thursday, Feb. 10, at 6 p.m., featuring items like burrata cheese ravioli and pomegranate salad with a maple cider vinaigrette. The main entree will include your choice of one of four options, including a surf and turf plate with New York sirloin and creamy garlic shrimp, chicken oscar with white asparagus, lobster meat and hollandaise sauce, seafood Newburg served in a puff pastry, or a vegan eggplant Napoleon, layered with zucchini and summer squash and served over quinoa. The cost ranges from $70 to $110 per person, depending on which entree you choose and whether you opt for the wine pairings for each course. Reservations are required.

• Bistro 603 (345 Amherst St., Nashua, 722-6362, bistro603nashua.com) will serve a special Valentine’s Day features menu from Friday, Feb. 11, through Monday, Feb. 14, in addition to its regular dinner menu. Reservations are highly recommended.

• Boston Bakes (Goffstown, find them on Facebook @bostonbakesnh) is taking orders for four-inch mini cakes for two, in addition to multiple flavors of macarons, full-sized cakes, sugar cookies, honeycomb truffle pieces, cupcakes, chocolate-dipped strawberries and marshmallow pops. Order by Feb. 8.

• Buckley’s Great Steaks (438 Daniel Webster Hwy., Merrimack, 424-0995, buckleysgreatsteaks.com) will be open on Monday, Feb. 14, from 4 to 9 p.m., serving some Valentine’s Day specials in addition to its regular dinner menu.

• Buckley’s Market & Cafe (9 Market Place, Hollis, 465-5522, find them on Facebook @buckleysmarketcafehollis) is taking orders for Valentine’s Day takeout dinner boxes for two, featuring a shrimp cocktail, a surf and turf entree with pan-seared filet mignon and crab cake, roasted potatoes, spinach, tomatoes, Madeira demi-glace and remoulade, a strawberry cheesecake bar with chocolate ganache and Oreo crust, and a bottle of Prima prosecco. The cost is $110 per box. Order by Feb. 9.

• Candy Kingdom (235 Harvard St., Manchester, 641-8470, candykingdom.shop) has a variety of specialty treats available for Valentine’s Day, like chocolate-dipped strawberries, chocolate red-foiled hearts and assorted heart-shaped boxes of chocolates.

• Caroline’s Fine Food (132 Bedford Center Road, Bedford, 637-1615, carolinesfood.com) is taking orders for special dinners for two, featuring options like beef tenderloin, roasted duck breast, horseradish-encrusted salmon, and pan-seared chicken breast with porcini cream, all of which come with shallot whipped potatoes and a vegetable like sauteed broccolini or roasted asparagus. Each also includes your choice of pot de creme or baby lemon cake for dessert. Order by Feb. 11 at 3 p.m. Pickups will be available through Monday, Feb. 14, at 6 p.m.

• Cava Tapas & Wine Bar (10 Commercial Alley, Portsmouth, 319-1575, cavatapasandwinebar.com) is taking reservations now for its annual eight-course aphrodisiac tasting menu, which will be served during dinner service from Saturday, Feb. 12, through Monday, Feb. 14. Items include yellowfin tuna, scallops and saffron, cherries and figs and more. The cost is $75 per person.

• Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) will serve a special three-course prix fixe menu for Valentine’s Day from Saturday, Feb. 12, through Monday, Feb. 14, with seatings between 4 and 8 p.m. each evening. The menu will include your choice of a first course (roast butternut squash and apple cider soup, lobster bisque, heirloom beet salad, endive salad, potato, roast garlic and goat cheese pierogi, or Dutch meatballs); an entree (roasted hen in citrus and bay leaves, Burgundy braised lamb shank, seared tenderloin, heirloom squash and goat cheese maultaschen, or pan-roasted Faroe Island salmon); and a dessert (passion fruit panna cotta, caramelized pineapple brown butter cake, a chocolate trio featuring Mexican-spiced chocolate pot de creme, mini chocolate brownie and cherry parfait and chocolate-dipped strawberry, or a sorbet trio featuring pineapple ginger, strawberry, and blood orange and olive oil sorbets). The cost is $75. The Colby Hill Inn will also serve a chocolate lover’s brunch on Sunday, Feb. 13, for $45 per person, with seatings between 9 a.m. and noon.

• The Common Man (25 Water St., Concord, 228-3463; 304 Daniel Webster Hwy., Merrimack, 429-3463; 88 Range Road, Windham, 898-0088; Lakehouse Grille, 281 Daniel Webster Hwy., Meredith, 279-5221; 10 Pollard Road, Lincoln, 745-3463; 21 Water St., Claremont, 542-6171; Foster’s Boiler Room, 231 Main St., Plymouth, 536-2764; 60 Main St., Ashland, 968-7030; Lago, 1 Route 25, Meredith, 279-2253; Camp, 298 Daniel Webster Hwy., Meredith, 279-3003; Italian Farmhouse, 337 Daniel Webster Hwy., Plymouth, 536-4536; Airport Diner, 2280 Brown Ave., Manchester, 623-5040; Tilt’n Diner, 61 Laconia Road, Tilton, 286-2204; 104 Diner, 752 Route 104, New Hampton, 744-0120; thecman.com) is taking orders for “Sweetheart Suppers To Go,” or three-course Valentine’s Day dinners for two, featuring crab cakes with roasted red pepper remoulade, tender short ribs and garlic butter shrimp scampi, and red velvet cake for dessert. Optional add-ons include four chocolate-covered strawberries or one of four Common Man wines (chardonnay, cabernet, merlot or pinot grigio). The cost starts at $74.95. Order by Feb. 6. Pickups will be on Sunday, Feb. 13, or Monday, Feb. 14.

• Copper Kettle To Go (39 Main St., Wilton, 654-2631, copperkettletogo.com) is taking orders for special Valentine’s “date boxes,” which come with your choice of either a bottle of Champagne or a four-pack of craft beer, plus all the ingredients you’ll need to make gnocchi in alfredo sauce with spinach and two slices of cheesecake. The cost is $84.95 per box. All boxes will be ready for pickup on Saturday, Feb. 12.

• Cotton (75 Arms St., Manchester, 622-5488, cottonfood.com) is taking reservations now for Valentine’s Day — they’ll open at 4 p.m. on Monday, Feb. 14, with their last seating at 8:30 p.m. Food and drink specials will also be served during dinner service on Friday, Feb. 11, and Saturday, Feb. 12.

• The Cozy Tea Cart (Brookline, thecozyteacart.com) will hold a Valentine’s Day afternoon tea tasting on Sunday, Feb. 6, from 1 to 3 p.m. at the Gatherings at The Colonel Shepard House (29 Mont Vernon St., Milford). In addition to the teas, available items will include tea breads, tea sandwiches and sweeter options like chocolate-covered strawberries and milk chocolate tortes with Assam tea ganache. The cost is $39.95 per person and reservations are required.

• CR’s The Restaurant (287 Exeter Road, Hampton, 929-7972, crstherestaurant.com) will be holding a weekend-long Valentine’s Day celebration, serving various specials in addition to its regular menus. The restaurant will be open on Friday, Feb. 11, from 11:30 a.m. to 2 p.m. and from 5 to 9 p.m. (with live music from 6 to 9 p.m.); Saturday, Feb. 12, from 5 to 9 p.m., and Monday, Feb. 14, from 11:30 a.m. to 2 p.m. and from 4 to 9 p.m.

• The Crust & Crumb Baking Co. (126 N. Main St., Concord, 219-0763, thecrustandcrumb.com) is taking orders for cinnamon buns, scones, muffins, cupcakes, whoopie pies, frosted brownies, quiches (bacon cheddar or spinach, tomato and feta), cakes (chocolate strawberry mousse, french vanilla layer, double chocolate red velvet layer, flourless chocolate torte or cheesecake with fresh berries); and pies (apple streusel, chocolate cream or key lime). Order by Feb. 8. Pickups will be on Saturday, Feb. 12.

• Cupcakes 101 (132 Bedford Center Road, Bedford, 488-5962, cupcakes101.net) is taking orders for chocolate-covered strawberries, chocolate-dipped Oreos, cake pop bouquets, hot cocoa bombs and other sweet treats, which will be available for pickup on or before Feb. 12.

• Dahlia Restaurant (dahlianomadic.com) is teaming up with Loon Chocolate of Manchester for a special multi-course dinner that will be served at the shop’s new location at The Factory on Willow (252 Willow St., Manchester) at select times on Friday, Feb. 11, and Saturday, Feb. 12. Tickets are $145 and reservations are required. Go to dahlianomadic.com/events to book.

• Dancing Lion Chocolate (917 Elm St., Manchester, 625-4043, dancinglion.us) has various bars, boxes, drinking chocolate sets and other items that can make great Valentine’s Day gifts. Online orders are usually shipped within three to five business days.

• Daydreaming Brewing Co. (1½ E. Broadway, Derry, daydreaming.beer) is organizing a “Beer My Valentine” Derry brewery crawl on Sunday, Feb. 13, which will kick off at the brewery at 11 a.m., followed by visits to Kelsen Brewing Co., From the Barrel Brewing Co. and Rockingham Brewing Co.

• Firefly American Bistro & Bar (22 Concord St., Manchester, 935-9740, fireflynh.com) has reopened for business as of Jan. 31 following a temporary closure due to interior renovations. They’ll be open from 11 a.m. to 9 p.m. on Monday, Feb. 14, serving their full lunch and dinner menus in addition to some Valentine’s Day specials. Reservations are strongly recommended.

• Flag Hill Distillery & Winery (297 N. River Road, Lee, 659-2949, flaghill.com) will serve a special three-course Valentine’s Day dinner on Saturday, Feb. 12, at 7 p.m., including a wine pairing with the entree. The meal will include strawberry feta salad, your choice of a main course (pastrami-crusted bistro steak, roasted crab-stuffed sole or black bean street corn zucchini), accompanied by sweet potato and carrot puree and roasted asparagus, and a tangy goat cheesecake with fresh strawberries and whipped cream for dessert. Dinner reservations are $50 per person.

• Frederick’s Pastries (109 Route 101A, Amherst, 882-7725; 25 S. River Road, Bedford, 647-2253; pastry.net) is offering several specialty treats for Valentine’s Day, like conservation heart cakes, double chocolate chunk cookies with hearts, fresh strawberry tarts, heart whoopie pie cakes, strawberry cake truffles and more.

• Fresh AF Bakeshop (34 Church St., Unit 4, Kingston, freshafbakeshop.com) is taking orders for chocolate, strawberry or red velvet heart cakes, assorted Valentine’s Day macarons, cupcakes and cookie platters, chocolate-covered strawberries, and jumbo strawberry shortcake stuffed doughnuts. Order as soon as possible for pickup on Sunday, Feb. 13, from 8 a.m. to 2 p.m.

• Gauchos Churrascaria Brazilian Steak House (62 Lowell St., Manchester, 669-9460, gauchosbraziliansteakhouse.com) is offering a Valentine’s weekend special from Friday, Feb. 11, through Monday, Feb. 14 (Gauchos is normally closed on Mondays but will be open on Feb. 14, from 4 to 9 p.m.). The special is $159 per couple and includes dinner, a long-stem red rose, a box of chocolates from Van Otis and a glass of Champagne for each person.

• Giorgio’s Ristorante & Bar (270 Granite St., Manchester, 232-3323; 707 Milford Road, Merrimack, 883-7333; 524 Nashua St., Milford, 673-3939; giorgios.com) will be open extended hours on Monday, Feb. 14, at all three of its locations, from 11:30 a.m. to 9 p.m., serving their regular menus in addition to some Valentine’s Day specials.

• Granite State Candy Shoppe (13 Warren St., Concord, 225-2591; 832 Elm St., Manchester, 218-3885; granitestatecandyshoppe.com) is offering a variety of specialty chocolates and candies for Valentine’s Day, like milk, white or dark chocolate heart boxes, Valentine malt balls, chocolate-dipped strawberries and more.

• Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) is celebrating Valentine’s Day with a special four-course prix-fixe menu, to be served on Friday, Feb. 11, Saturday, Feb. 12, and Monday, Feb. 14. Courses will include scallop crudo, mushroom ricotta ravioli, roasted ribeye and a black sesame brownie, for $125 per person. Greenleaf’s regular dinner menus will additionally be available that weekend, on Feb. 11 and 12 only.

• Huckleberry’s Candies (293 Lafayette Road, Hampton, 926-5061, huckleberryscandies.com) has a variety of specialty chocolates and candies for Valentine’s Day, including milk chocolate red foil lips or sour gummy lips, milk, white or dark chocolate heart pops, “cupid bark,” and chocolate “charcuterie” boards filled with assorted sweet selections.

• LaBelle Winery Amherst (345 Route 101, 672-9898, labellewinery.com) will host “A Night of Romance,” a special three-course Valentine’s dinner, on Saturday, Feb. 12, from 6:30 to 9:30 p.m. in its Great Room. The meal will include a baby spinach salad with roasted acorn squash, crumbled goat cheese, pomegranate seeds, pine nuts and Seyval vinaigrette; your choice of an entree (baked stuffed haddock with shrimp stuffing, or molasses-braised short ribs with herbed beet polenta cake); and a dessert course featuring chocolate pot de creme, chocolate-covered strawberry, chocolate baton and chantilly cream. A glass of wine will be served with the first course, and a full bar will also be available for purchase throughout the evening. Tickets are $80 per person plus tax. LaBelle’s Amherst location is also hosting a “Valentine’s Day Experience” dining package on Monday, Feb. 14, with reservations slots opening at 4 p.m. ($50 per person), and a special wine and dessert pairing class for chocolate lovers on Wednesday, Feb. 16, from 6 to 7 p.m. featuring white chocolate mousse, milk chocolate pot de creme, dark chocolate brownies and chocolate cayenne truffles. Tickets to that event are $40 per person plus tax and reservations are required.

• LaBelle Winery Derry (14 Route 111, 672-9898, labellewinery.com) is offering a “Valentine’s Day Experience” dining package on Monday, Feb. 14, with reservation slots opening at 4 p.m. Americus Restaurant’s full dinner menu will be available, in addition to Valentine’s Day specials, and there will be wine toasts, floral arrangements, and an opportunity to check out LaBelle Lights, the ongoing festive light display on LaBelle’s Derry property, after your meal. The cost is $50 per person for the full experience, or $15 if you just want to experience LaBelle Lights. LaBelle’s Derry location is also hosting a special wine and dessert pairing class for chocolate lovers on Wednesday, Feb. 9, from 6 to 7 p.m. featuring white chocolate mousse, milk chocolate pot de creme, dark chocolate brownies and chocolate cayenne truffles. Tickets to that event are $40 per person plus tax and reservations are required.

• La Cascade du Chocolat (109 Water St., Exeter; 214 State St., Portsmouth, 777-5177; lcdcnh.com) is offering several seasonal sweets for Valentine’s Day, like bonbons, dark chocolate hearts, solid dark chocolate flower bouquet bars, and limited-edition roses and strawberries chocolate bars.

• Martingale Wharf Restaurant & Bar (99 Bow St., Suite W, Portsmouth, 431-0901, martingalewharf.com) is taking reservations now for Valentine’s Day on Monday, Feb. 14 — they’ll serve a special dinner menu featuring options like beef short rib rangoons, togarashi tuna lettuce wraps, Delmonico rib-eye steak, Mediterranean mezzaluna pasta, vegetarian winter medley, braised pork shank, and red velvet lava cake.

• Mile Away Venue (52 Federal Hill Road, Milford, 673-3904, mileawayvenue.com) will serve a special four-course dinner menu for Valentine’s Day on Monday, Feb. 14, with seatings at 5:30 and 7:30 p.m. Each meal includes your choice of an appetizer (escargots with garlic butter, jumbo shrimp cocktail or fresh fruit and sorbet); a classic wedge salad with blue cheese or ranch dressing; your choice of an entree (broiled filet mignon, haddock and scallops or chicken breast stuffed with sun-dried tomatoes); and your choice of a dessert (chocolate mousse cake, lemon mascarpone cake or cheesecake with wildberry sauce), along with chocolate-dipped strawberries. Each entree is also served with a twice-baked potato and butternut squash. The cost is $100 per person.

• MT’s Local Kitchen & Wine Bar (212 Main St., Nashua, 595-9334, mtslocal.com) will be open on Monday, Feb. 14, from 4 to 9 p.m., serving some Valentine’s Day specials in addition to its regular dinner menu.

• Nelson’s Candy & Music (65 Main St., Wilton, 654-5030, nelsonscandymusic.com) is offering a variety of specialty sweets and treats for Valentine’s Day, from traditional assorted heart-shaped boxes of chocolate to solid chocolate dinosaurs holding tiny hearts.

• Pearls Candy & Nuts (356 S. Broadway, Salem, 893-9100, pearlscandynh.com) is offering a variety of specialty chocolates and candies for Valentine’s Day, like assorted milk chocolate heart lollipops, classic conversation hearts, gummy sour candy hearts, Cupid candy corn and more.

• Presto Craft Kitchen (168 Amory St., Manchester, 606-1252, prestocraftkitchen.com) is taking orders for three-course meals to go for two, featuring your choice of an entree (sirloin Marsala with wild mushrooms over penne, filet roast over lobster risotto, heart-shaped ravioli, shrimp scampi over linguine or chicken Parmesan over penne). Each option comes with garlic bread, a Caesar or field green salad, and a half-dozen jumbo chocolate-covered strawberries for dessert. Presto’s sister company, Custom Eats & Sweets, is taking orders for giant breakable chocolate hearts, mini red velvet cakes topped with roses, Oreo cheesecake cakesicles, chocolate-covered strawberry cocoa bombs, chocolate-covered Oreos and more. Order by Feb. 6. Pickups will be on Friday, Feb. 11, and Saturday, Feb. 12.

• Raleigh Wine Bar + Eatery (67 State St., Portsmouth, 427-8459, raleighwinebar.com) will serve a special four-course dinner menu with wine pairings all weekend long from Saturday, Feb. 12, through Monday, Feb. 14. Items to choose from will include Johns River oysters, potato millefeuille, endive salad, grilled quail, mushroom and truffle cannelloni, sea bass, magret duck breast, honey and yogurt semifreddo and dark chocolate torte. The cost is $98 per person or $132 with the wine pairings.

• Red Beard’s Kitchen (968 Elm St., Manchester, red-beards-kitchen.square.site, and on Facebook @redbeardskitchennh) is taking orders for special three-course Valentine’s Day dinners to go for two, featuring marinated melon and prosciutto salad, your choice of either beef Wellington or lobster ravioli for an entree, and chocolate pate for dessert. The cost is $135 per order. Pickups will be on Saturday, Feb. 12, Sunday, Feb. 13, or Monday, Feb. 14, from 2 to 4 p.m. each day.

• Sawbelly Brewing (156 Epping Road, Exeter, 583-5080, sawbellybrewing.com) will be open on Monday, Feb. 14, from 5 to 8 p.m., serving a special seven-course tasting menu with beer pairings. Items will include persimmon carpaccio, Nantucket Bay scallop crudo, roasted beet and bresaola, grilled local oysters, French onion soup, beef osso bucco, and profiteroles with a craquelin top, butternut squash ice cream and sea salt chocolate sauce. The cost is $80 per person and reservations are required.

• Surf Restaurant (207 Main St., Nashua, 595-9293; 99 Bow St., Portsmouth, 334-9855; surfseafood.com) will be open on Monday, Feb. 14, from 4 to 9 p.m. at both locations, serving some Valentine’s Day specials in addition to its regular dinner menu.

• Sweet Treats by Emilee (find them on Facebook @emileessweettreats) is taking orders for several specialty items for Valentine’s Day, including milk chocolate-dipped Twinkies, strawberry or dark raspberry chocolate-covered marshmallow lollipops, breakable chocolate hearts filled with assorted candies, milk or dark chocolate-dipped strawberry wafer cookies, and cocoa bombs in several flavors, from milk, white or dark chocolate to salted caramel, peanut butter and cookies and cream. Order by Feb. 4, for pickup at the Manchester Craft Market (inside the Mall of New Hampshire, 1500 S. Willow St., Manchester) on Feb. 6.

• To Share Brewing Co. (720 Union St., Manchester, 836-6947, tosharebrewing.com) is offering special beer and chocolate pairings with selections from Loon Chocolate of Manchester, each day from Thursday, Feb. 10, through Sunday, Feb. 13, while supplies last.

• The Utopian (135 Route 101A, Unit A1, Amherst, 315-9197, theutopiannh.com) will serve a special four-course tasting menu with wine pairings for Valentine’s Day on Monday, Feb. 14 — items will include bacon-wrapped maple scallops, lobster bisque with cauliflower puree, filet mignon with sun-dried whiskey-soaked cherry and acorn squash risotto, and a dessert platter for two featuring chocolate-dipped strawberries, mini cannolis, key lime tartlets and red velvet cake.

• Van Otis Chocolates (341 Elm St., Manchester, 627-1611, vanotis.com) is offering a variety of specialty chocolates and candies for Valentine’s Day, like assorted chocolate gift boxes, custom chocolate-dipped Champagne bottles, chocolate tuxedo hearts and chocolate-dipped strawberries.

• Zachary’s Chop House (4 Cobbetts Pond Road, Windham, 890-5555, zacharyschophouse.com) will be open on Monday, Feb. 14, from 3 to 9:30 p.m. for dine-in service only, and will be serving a few menu specials, like filet mignon topped with lobster meat and hollandaise, served with asparagus and mashed potatoes, and tomahawk rib-eye served with roasted potatoes and broccolini. Reservations are highly recommended.

Featured photo: Courtesy photo.

From the Midwest to Manchester

Squaloo’s BBQ opens inside Bunny’s Superette

Ira Street happened to be shopping in Bunny’s Superette in Manchester’s North End one day when a sign advertising a kitchen space for sale caught his attention.

“I started looking around and one of the cashiers told me it’s in the back of the store, and so I walked back there, met the prior owners and got to talking to them,” said Street, an Army veteran and Chicago native who came to the Queen City about five years ago. “I’ve been in the food industry for over 25 years. I’ve cooked basically everything, but I love barbecue and figured this would be something I’d be able to succeed at. … So we bought it and that’s how we started.”

Squaloo’s BBQ, now open for takeout and limited in-store seating, features a menu of fresh meats smoked daily — several items, like the rib tips and the hot links, are traditional barbecue staples of the Midwest. The eatery is named after Street’s childhood nickname.

Jerk chicken with rice and beans. Photo courtesy of Squaloo’s BBQ.

Starting at 1:30 p.m. six days a week, Squaloo’s BBQ accepts phone orders for pickup in addition to third-party deliveries through GrubHub and DoorDash. Meal plate options include a half slab of smoked ribs, a two-piece portion of fried chicken, and an open-faced pulled pork sandwich, each of which is served with french fries and a house-made coleslaw. One plate Street said he’s received positive feedback on out of the gate features smoked rib tips.

“They are a really big seller in a lot of the Midwestern cities,” he said. “The tip part of the rib comes from the top of the spare rib before they become St. Louis ribs.”

Hot links, or spicy smoked sausages, are also unique to Squaloo’s and very popular in and around Street’s home state — a hot link plate features two sausages per order, or, he said, you can get them on a combo plate with rib tips for a double dose of Midwestern barbecue.

For those with a sweet tooth, there’s also a fried apple pie that can come with a side of ice cream.

“It’s like an empanada, and I cook it to order,” Street said. “I deep fry it, take it out and add on a little bit of cinnamon sugar and caramel sauce.”

Other items include beef empanadas, a chicken tender plate, and a jerk chicken plate with rice and beans. Street said it’s possible that a few additional menu options may be making it onto the menu in the near future, like macaroni and cheese, collard greens and cornbread.

Squaloo’s BBQ

Where: 75 Webster St., Manchester (inside Bunny’s Superette)
Hours: Monday through Thursday, 1:30 to 8 p.m., and Friday and Saturday, 1:30 to 9 p.m. (closed on Sundays)
More info: Visit squaloosbbq.com, find them on Facebook and Instagram @squaloosbbq or call 232-7288. Ordering through DoorDash and GrubHub is also available.
Veterans and active military service members receive 10 percent off on their orders.

Featured photo: Wing dings and rib tip combo plate. Photo courtesy of Squaloo’s BBQ.

The Weekly Dish 22/02/03

News from the local food scene

• Meet Robert Irvine: The host of Food Network’s Restaurant: Impossible, Robert Irvine will appear at the New Hampshire Liquor and Wine Outlet in Bedford (9 Leavy Drive) on Thursday, Feb. 10, from 2:30 to 4:30 p.m. to sign bottles of his Irvine Dry Gin and Irvine Vodka, according to a press release. Proceeds from sales of those spirits go to support military personnel and first responders, the release said.

• Ready for kickoff: The Patriots may have been eliminated from the playoffs, but if you’re still planning on tuning in to the Big Game (Sunday, Feb. 13), some local eateries have you covered. Friendly Red’s Tavern (22 Haverhill Road, Windham) for instance, is offering party packs of 24 chicken wings with sauces, 16 potato skins with sour cream and 10 pretzel sticks with cheese sauce — orders will be accepted right through noon on the day of the game for onsite pickup. Email friendlyredstavern@gmail.com or call 437-7251. At Copper Kettle To Go (39 Main St., Wilton), platters are available for pre-order featuring your choice of steak and cheese and chicken Parm egg rolls with dipping sauces, or assorted snacks like potato skins, mozzarella sticks, jalapeno poppers and mango habanero wings, as well as Boston cream cake bombs. Order by Feb. 9, for pickup on Saturday, Feb. 12. Visit copperkettletogo.com.

• Eat organic: Join the Northeast Organic Farming Association of New Hampshire for its 20th annual winter conference, to be held via Zoom over the course of several days from Sunday, Feb. 6, through Saturday, Feb. 12. Normally a one-day event with more than 40 interactive workshops, a keynote speaker and a Q&A session, the conference switched to a series of virtual events in 2021. The theme of this year’s conference is “collaboration and self-reliance,” with workshops that will cover a variety of topics such as community food security, agroforestry, beekeeping, organic seeding, edible garden growing and more. You don’t have to be an expert farmer or gardener to take part in them — anyone interested in learning about organic food practices is welcome to attend. According to NOFA-NH program coordinator Laura Angers, registration starts at $50 and includes access to all of the workshops, in addition to their recordings for three months after the conference if you miss any of them you wanted to view. Visit nofanh.org/winterconference for the full schedule of featured speakers, topics and times.

• Mischief and cocktails: Save the date for Manchester’s Most Wanted, a special interactive event happening at the Millyard Museum (200 Bedford St., Suite 103, Manchester) on Thursday, Feb. 17, from 5 to 7 p.m. Actors from the Majestic Theatre will be portraying some of the Queen City’s most nefarious pre-Victorian era villains throughout an evening that will also feature appetizers, a cash bar and more. Tickets are $25 per person or $20 per Manchester Historic Association member (event is 21+ only) and include a complimentary cocktail and souvenir shot glass. Visit manchesterhistoric.org/events to register.

• Capital City pies: After several months of construction, a new full-service dine-in restaurant featuring brick-oven artisan pizzas, appetizers and desserts made with local ingredients has arrived in downtown Concord. The New Hampshire Pizza Co. opened late last month in the former Crazy Goat space at 76 N. Main St., according to its website and social media pages, and also features local craft beers and specialty cocktails. It’s owned by Joel Harris, who also opened Dos Amigos Burritos, first in Portsmouth in 2003 and then in Concord four years later. “I’ve really come to love Concord … and I felt like full-service family-friendly brick-oven pizza would be a great addition to the city’s dining scene,” Harris told the Hippo back in August. Both traditional and specialty pies are available, in addition to gluten-free crusts and dairy-free options. The eatery is open Tuesday through Thursday, from 4 to 9 p.m., Friday and Saturday, from 4 to 10 p.m., and Sunday from 11 a.m. to 3 p.m., for brunch. Visit newhampshirepizzaco.com.

Curing the winter blues

Spoiler alert: Winter is long and cold

“I have the winter blues,” my wife said to me many years ago.

At the time, the phrase and concept was new to me and I was perplexed and largely unsympathetic.

“You’re sad because it’s cold?” I said.

Turns out that might not have been the best response. A hug may have been a better move.

I get it now though. Winter doesn’t really bother me in that it’s cold. Cold is OK by me. But while spring, summer and fall seem especially fleeting, winter just seems to carry on longer than it should, comparatively speaking. When you get to late January, not even the biggest ski bum on the planet could convince me they don’t think about warmer weather when scraping the ice off their windshield or taking the trash out on a bitter cold night.

That is quite enough complaining about the weather. The fact is winter is cold and long, and beer is the only cure.

During the coldest nights, I tend to find myself turning to higher-alcohol brews, big beers I can sip and savor as I let the alcohol warm me up from the inside out. Imperial stouts, barrel-aged brews and barleywines are just what the doctor ordered.

These are beers with layers of complex flavors that deserve your attention, and with plenty of alcohol to numb your senses to the cold.

I should add that these big beers are perfect for sharing. A whole pint of a 13-percent ABV brew is a lot, so find a friend who needs help with the winter blues, too.

Here are five big beers from New Hampshire to help you through the coldest stretches of the winter.

Erastus by Schilling Beer Co. (Littleton)

This Belgian-style tripel is just wonderful stuff, boasting a little peppery spice, some interesting fruit notes and a deliciously dry finish. This complex brew is one of my all-time favorites and I would drink this any time of the year but it’s perfect on a cold winter night. Erastus gives you plenty to consider as you sip. The fruitiness, coupled with the spice, is tasty and unique.

Fat Alberta by Throwback Brewery (North Hampton)

This is a chocolate peanut butter Russian imperial stout. Full stop. This is dessert in a glass with big notes of, you guessed it, chocolate and peanut butter. It’s so rich and so warming thanks to the 11 percent ABV — deliciously decadent. Enjoy this by the fire with or without a couple peanut butter cups.

Barrel-Aged RIS 2015 by Stoneface Brewing Co. (Newington)

This is another Russian imperial stout but this one is aged in bourbon barrels, which adds notes of oak and vanilla to an already flavorful and complex brew. At 9.5 percent ABV, the brew packs a punch but it’s still approachable compared to other bourbon barrel-aged brews that can exceed 14 percent ABV.

Quadracalabasia by Lithermans Limited (Concord)

This limited-release brew is a Belgian quadrupel that is brewed with roasted pumpkins and graham crackers. I haven’t had the pleasure of trying this incredible-sounding brew but I look forward to it. The brewery says the beer is “medium bodied and deeply complex with notes of plum, dark fruits and molasses.”

Ironside Barleywine by Kelsen Brewing Co. (Derry)

When it comes to big beers, Kelsen has cornered the market. Ironside is an English-style barleywine aged in brandy barrels for 18 months. The brewery describes it as “boozy and complex with notes of caramel, toffee, oak, vanilla and Werther’s candies.” Hello. This is exactly what I’m looking for when I’m completely sick of winter.

What’s in My Fridge

Modernism by Schilling Beer Co. (Littleton)

This Czech-style dark lager is tremendous, featuring notes of chocolate and coffee and a smooth, extremely easy-drinking package. The beer is a perfect example of how dark beers don’t have to be heavy. You’ll want another. Cheers!

Featured photo: Fat Alberta Chocolate Peanut Butter Russian Imperial Stout by Throwback Brewery. Courtesy photo.

Bruschetta with lemon honey ricotta

This recipe makes a simple but incredibly glamorous appetizer. As a bonus, it is an appetizer that is much better when made individually — by the people eating it. All that is required of you, the cook, is to prepare the ingredients and set them in serving dishes. Your guests will transform them from ingredients to a delicious snack.

Although one of the big selling points of this appetizer is the minimal amount of work required, I would be remiss not to tell you how delicious it is. This recipe is a Venn diagram of flavor and texture. It consists of salty, sweet and sour flavors, providing great balance. There are crunchy and creamy textures to make this appetizer even more appealing to your palate.

However, there is one caveat to the making of this bruschetta. You need to use good ricotta. There are two options for good ricotta. One, you can make your own. It may sound daunting; it really isn’t. You can find a simple recipe at my website, thinktasty.com, or elsewhere on the internet. Two, you can find a good cheese shop or Italian grocery store where they sell homemade ricotta. The stuff you find in a grocery store is fine when hidden under sauce or noodles. For this recipe you want better than fine.

Once you have the ricotta (and other ingredients) on hand, all that is required is about 10 minutes’ worth of work. Slice and toast the baguette. Zest and juice the lemon. Stir those items into the ricotta. Put everything on the counter. Let your fellow diners make their snacks!

Bruschetta with lemon honey ricotta
Serves 6

1 crusty baguette, approximately 10.5 ounces
16 ounces ricotta
1 medium lemon
Honey
Sea salt

Preheat oven to 400 degrees.
Cut baguette diagonally into 1/4-inch slices.
Place slices on the middle rack of the oven, and bake for 4 to 5 minutes or until golden brown.
Place ricotta in a small bowl.
Zest lemon; add to ricotta.
Juice lemon, removing any seeds, and add to ricotta.
Stir well.
Top each crostini with a hearty tablespoon of ricotta mixture.
Drizzle with honey.
Sprinkle with a flake or two of sea salt.

Photo: Bruschetta with lemon honey ricotta. Photo by Michele Pesula Kuegler.

In the kitchen with Jenn Bongiorno

Jenn Bongiorno of Londonderry is a certified personal chef and the owner of Doors Locked; Fridge Loaded (doorslockedfridgeloaded.com, find her on Facebook), a homestyle meal preparation and delivery service she launched last year with busy families in mind. New menus serving four people, usually including three meals and one dessert option, are posted to her group page on Facebook every Tuesday. Items change based on their accessibility and seasonality — during the winter months, one meal will typically consist of a soup or stew, while most weeks also feature one vegetarian meal. Ordering is available through 8 p.m. that Thursday. Bongiorno prepares and cooks each meal at Creative Chef Kitchens in Derry that weekend, and local deliveries in the Derry and Londonderry areas are made by Sunday evening.

What is your must-have kitchen item?

Second to a knife, obviously, it would be my vegetable peeler. I pride myself on the fact that I’m using veggies all the time, and if I can help it I’m never buying frozen ingredients. … I’m buying fresh ingredients the day that I’m prepping, and I’m always washing and peeling those vegetables.

What would you have for your last meal?

Pulled pork macaroni and cheese from Mr. Mac’s. If it’s my last meal, that’s definitely what I’m going for.

What is your favorite local restaurant?

Chez Vachon in Manchester. … Lots of people I know go there for the poutine, but I love their crepes. They have wonderful, delicious crepes that are thin and crusty on the outside and buttery on the inside.

What celebrity would you like to prepare a meal for?

Alton Brown. I love watching all of his shows on Food Network. … He strikes me as a meat and potatoes kind of guy, so I would totally make him something vegetarian just to challenge myself and to have the chance to really wow him.

What is your favorite meal that you’ve made?

I think it would be the grilled chicken and vegetable pasta salad. … It’s my go-to in the summer, but honestly, you’ll find me cooking it year-round because it’s just super easy and it’s a nice protein-packed meal.

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

I would say keto. I’ve had lots of people reaching out to me and asking if I do keto [meals], but actually I’m kind of the opposite. Keto is very low on veggies, and I’m always packing in veggies whenever and wherever I can.

What is your favorite thing to cook at home?

One of my weekly or bi-weekly meals that I never ever get sick of is my Mexican lasagna. … I’ll layer ground sirloin that’s mixed with corn, onions, peppers, roasted diced tomatoes and garlic, and sometimes I’ll put shredded carrots in there too for a little bit of sweetness. … You smother a tortilla with refried beans, put the mixture on top with cheese and you just keep layering it so that when you cut it, it looks like lasagna. It’s so delicious.

Grilled chicken and vegetable pasta salad
From the kitchen of Jenn Bongiorno of Doors Locked; Fridge Loaded

1 to 1¼ pounds chicken (or sirloin tips or pork cutlets), cut into 2-inch chunks
2 zucchinis, sliced in 1½-inch rounds
2 red peppers, cored, seeded and cut into 2-inch pieces
1 large red onion, chopped into 2-inch pieces
1 pound box of tri-colored rotini or cheese tortellini, cooked al dente
1 bottle Ken’s Caesar vinaigrette dressing (oil-based, not creamy)

Throw meat and vegetables in a large lidded container. Pour enough of the dressing on it to cover the ingredients, making sure everything is coated. You’ll use about two-thirds of the bottle, saving the rest for a step further. Marinate for 12 to 24 hours. Cook, drain and set pasta aside in the refrigerator. Fire up the grill or broiler. Remove and grill the marinated ingredients over medium-high heat until the chicken registers 165 degrees and the veggies have a nice char on them. If broiling, broil on high but lower the shelf to the second-highest setting in the oven and watch closely. Dispose of any marinade the meat was sitting in. Mix all of the veggies, meat and pasta in a large bowl. Add the remainder of the vinaigrette from the bottle and toss well. Add some shredded cheese, if desired. Store in the refrigerator until ready to eat.

Featured photo: Jenn Bongiorno. Courtesy photo.

Wine all you want

Self-serve wine bar coming to Bedford

While down in South Carolina for work, Leah Bellemore was introduced to Ardoa, a wine bar featuring interactive self-serve dispensers used to sample selections by the glass.

“Immediately, I got online and tried to find out if there was anything like this in New Hampshire,” said Bellemore, who lives in Bedford with her husband, Tom, and two daughters. “It just seemed like the coolest business model that I could ever experience.”

An internet search revealed the nearest self-serve wine bar to be all the way down on the South Shore of Massachusetts, and that was when Bellemore realized she had a unique opportunity.

At Vine 32 Wine + Graze Bar, on track to open soon in Bedford Square, you’ll be able to try different wines at your own pace in a casual, relaxed environment. A total of 32 options sourced from all over the world will be available out of several Italian-made self-serve Enomatic wine dispensers, which are able to preserve them for up to 65 days.

“What’s really wonderful about it is that we’re able to offer higher-end wines … that maybe you wouldn’t be able to try anywhere without committing to a whole bottle,” Bellemore said. “Since they’ll be rotating, you can try something new every single time you come in, and really be able to expand upon what you might not even know your preference could be.”

Wine drinkers can choose from three servings of one-, four- or six-ounce pours of each. Similar to opening a tab at a bar, you’ll get a wine key card upon checking in — that key card is your tool to access the dispensers, and it even keeps track of your overall usage.

“They have a monitoring device on them,” Tom Bellemore said. “There are so many volumes per hour and we can adjust it … but it shuts them off, so we have that extra layer of security.”

Staff members known as “wine liaisons” will be on hand to help you use the machines. Leah Bellemore said they’ll also be trained to show you what to look for and offer suggestions for your next wine choice, including some of the best available wine and food flavor pairings.

“This is really more of an approachable way to just figure out what you like,” she said.

In addition to the self-serve wines, Vine 32 will offer a food menu featuring customizable charcuterie boards. Each will come with fig jam, a crusty baguette and an assorted nut blend and will have a variety of locally sourced meats, cheeses and produce, as well as items like tapenades, hummus and a nduja, a spicy prosciutto spread.

Also available will be a few flatbreads with flavors like pesto chicken and margherita, and some sweeter items, from assorted macaroons and truffles to a cookie skillet à la mode.

Vine 32 won’t require reservations to use the wine dispensers. For larger parties of eight or more, it can host everything from birthday parties to networking or corporate events. A patio is also planned for the space by the spring or summer.

Vine 32 Wine + Graze Bar
An opening date is expected to be announced in the coming weeks. Visit their website or follow them on social media for updates.

Where: 25 S. River Road, Unit 107, Bedford
Anticipated hours: Tuesday and Wednesday, 4 to 9 p.m.; Thursday, 4 to 10 p.m.; Friday, 4 to 11 p.m.; Saturday, 2 to 11 p.m., and Sunday, 2 to 9 p.m. (closed on Mondays)
More info: Visit vinethirtytwo.com, or find them on Facebook and Instagram @vinethirtytwo

Featured photo: Courtesy photo.

Best spuds

Manchester couple launches The Potato Concept

A new local business venture is proving that a simple russet potato twice baked with butter and salt is a great vessel for all kinds of flavor profiles, from broccoli and cheddar to a poutine potato with cheese curds and gravy to a Mexican-inspired “PoTaco.”

Brandon Rainer and Lauren Lefebvre, owners and founders of The Potato Concept. Courtesy photo.

The Potato Concept was founded by Lauren Lefebvre and Brandon Rainer. The Manchester couple sold their first loaded spuds at the Made in New England Expo last month and will next appear at Great North Aleworks for a pop-up event on Saturday, Jan. 29.

“The versatility behind a potato was very attractive to us,” Lefebvre said of coming up with the idea for The Potato Concept. “It’s also accommodating to all dietary restrictions or needs, whether you’re plant-based or vegan or dairy- or gluten-free. … There’s something for everyone, and the toppings that we put on them are really what make each individual recipe unique.”

Each potato is hollowed out before it’s filled and topped with your desired flavor option. Licensed through Creative Chef Kitchens in Derry, The Potato Concept will often have specially curated menus depending on where you find it. A pop-up they hosted at Rockingham Brewing Co. in mid-December, for instance, featured a beef stew option cooked with the brewery’s Belly of the Beast bacon imperial stout. At the Great North Aleworks event on Jan. 29, you can order a broccoli cheddar loaded potato with an amber lager cheese.

“It’s not an idea that has to stay with a brewpub, but if we were to pop up anywhere, we can kind of collaborate with a different product or atmosphere that we’re catering to,” Lefebvre said.

The Ginger Sweet (Sweet potato blended with brown sugar and butter, topped with marshmallows and gingersnap cookie crumbles). Photo courtesy of The Potato Concept.

Other menu options include the Classic, with lettuce, tomato, chives, sour cream; a Loaded Classic option that adds bacon and cheddar cheese; and the Buff Potato, which features Buffalo chicken, Gorgonzola cheese, sour cream, celery and scallions. The “PoTaco,” meanwhile, has lettuce, tomato, sour cream and cheese, and can be made with either Angus or vegan beef.

Lefebvre and Rainer also continue to experiment with different flavors, trying out recipes like a cheesy spinach and artichoke potato; a barbecue pork potato with coleslaw, pickled red cabbage and fresh corn; and the “Ginger Sweet,” featuring a sweet potato that’s blended with brown sugar and butter and topped with marshmallows and gingersnap cookies. They’ve also created a few breakfast-themed potatoes, like bacon or sausage potatoes with scrambled eggs and cheese, and a corned beef hash potato with steamed asparagus and hollandaise sauce.

A catering menu offers all of these and more, along with the ability to design your own creations, right down to the potato itself, the protein and more than a dozen toppings. Their ultimate goal, Rainer said, is for The Potato Concept to eventually evolve into a traveling box truck.

The Potato Concept

When: Saturday, Jan. 29, 2 to 7 p.m.
Where: Great North Aleworks, 1050 Holt Ave., No. 14, Manchester
More info: Visit thepotatoconcept.com, find them on Facebook and Instagram, or email them at thepotatoconcept@gmail.com

Featured photo: The Buff Potato (Buffalo chicken, Gorgonzola cheese, celery, sour cream and scallions). Photo courtesy of The Potato Concept.

Category: Food