Category: Food

In the kitchen with Gerry Ferretti-Berrios

Gerry Ferretti-Berrios and her sister, Amberle Ferretti, are the owners of Chicken Lou’s Distribution (chickenlous.com, and on Facebook and Instagram @chickenlous), a purveyor of two cooking seasonings and three sauces — a signature honey mustard, a chipotle ranch dressing and a “Kickin’ Chicken” barbecue sauce — great for use as anything from dips and salad dressings to marinades, sandwich spreads and more. Chicken Lou’s was born in 1990 when Lou Ferretti — the sisters’ grandfather and the business’s namesake — opened a small restaurant on the campus of Northeastern University in Boston. For more than three decades the tiny 550-square-foot building was known for serving fresh sandwiches, wings, pizzas and other items to students and faculty. It closed in 2020 when the sisters’ father, Dave, announced his retirement. But Ferretti-Berrios, who grew up in Merrimack, wanted to continue the family’s legacy. Today, all of Chicken Lou’s products are packaged and delivered out of a warehouse in Amherst and are available at Locally Handmade, inside the Merrimack Premium Outlets, as well as online.

What is your must-have kitchen item?

I can’t live without a massive, heavy-duty cutting board. … A good cutting board is so critical, I think, for anything you’re doing in the kitchen.

What would you have for your last meal?

It’s definitely got to be a good veggie burger with really well-done crispy fries on the side. They’ve got to have salt on them and you’ve got to have a little honey mustard to dip, for that sweet and salty combo. … Then, my go-to indulgence is a warm chocolate chip cookie with vanilla ice cream on it.

What is your favorite local restaurant?

I’ve got to give it up to Pressed Cafe. … I just love the fact that they have something for everybody. I love their veggie ciabatta sandwich.

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

The Zumba instructor in me wants to say Daddy Yankee, but the New England girl in me is saying Bill Belichick. But with Bill trying it, there has to be a press conference review afterward, because I just think that would be hysterical!

What is your favorite product that you offer?

When we were a restaurant, I was Team Honey Mustard, and then we came out with the chipotle ranch, and now it’s a split between the two. … I love the honey mustard as a salad dressing, and then for the chipotle ranch, I love to dip cheese pizza in it. It’s life-changing.

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

Everybody is doing flights. … Flights of drinks and flights of desserts and flights of appetizers. I see all these posts from restaurants and food groups that I follow, and I just feel like everybody has jumped on the flight trend.

What is your favorite thing to make at home?

I’m a huge fan of just making snack plates for dinner. I’ll do some diced up cheeses, some hummus, olives, celery sticks [and] carrot sticks. Those are definitely my go-tos.

Southwest rice and bean casserole
From the kitchen of Gerry Ferretti-Berrios of Chicken Lou’s Distribution

4 cups cooked white rice (can be replacedwith quinoa, brown rice or other grain of preference)
1 package shredded cheddar cheese
2 cans black beans, drained
1 package taco seasoning
1 bottle Chicken Lou’s signature Chipotle Ranch dressing

Optional toppings:
Shredded cabbage
Shredded lettuce
Black olives
Sliced jalapenos
Diced tomatoes
Cotija cheese
Salsa
Diced red onions
Avocado slices

In a bowl, combine the rice, beans, taco seasoning, half the bag of shredded cheddar cheese and half the bottle of chipotle ranch dressing. Mix thoroughly until combined. Take the mixture and spread onto a 9-by-13-inch greased baking pan. Top with the remaining cheese. Bake in the oven, uncovered, at 350 degrees until it’s heated through and the temperature reaches 165 (approximately 30 minutes). Top with your favorite taco toppings.


Featured photo: Gerry Ferretti-Berrios, co-owner of Chicken Lou’s Distribution. Courtesy photo.

Taking the cake

Fleur Délices amateur baking competition returns

Amateur bakers will show off their cake decorating skills and compete for prizes during the second annual Franco Foods Fleur Délices challenge. Following a successful inaugural year in 2022, the friendly baking competition and fundraising event is due to return to Anheuser-Busch’s Biergarten in Merrimack on Saturday, May 13.

Challenge organizer and Québec native Nathalie Hirte is also the office manager of the Franco-American Centre, a Manchester-based nonprofit celebrating and promoting French culture and heritage in the Granite State. In early 2021 Hirte launched Franco Foods, a how-to YouTube series on French-inspired recipes that her son Oskar directs and produces.

Each of the entrants from last year’s competition chose from a list of nearly 90 International Francophonie-recognized countries and regions, or nations where French either is a primary or secondary language or has a historical connection to the culture. This year, Hirte said, the theme is French fairy tales. Contestants will be tasked with creating a cake that is decorated to represent the story of their chosen fairy tale in some way.

“Part of our mission is to introduce people to the French world and the many facets of it,” Hirte said, “and so I figured that this is a great way to have people learn different aspects of the French language through stories.”

Bakers have several well-known choices for their fairy tales — Cinderella, Sleeping Beauty, Little Red Riding Hood, Puss In Boots and Beauty and the Beast are all among those in the given list. Similar to last year, they will pre-bake their cakes and decorate them during the competition.

“The decoration of the cake should represent the fairy tale,” Hirte said. “The idea is that … you’re supposed to look at the cake and know that that’s the story.”

Each cake, Hirte said, must be a minimum of two tiers, one of which should be a sponge cake. Other requirements include a buttercream element and a 3D element, made of any edible material of the baker’s choice.

When the competition begins, single decorators will get one hour to create their cakes, while teams of two will get 45 minutes. Attendees are free to watch them in action, and tables of light appetizers and snacks will be served.

The judging panel will include Marie-Josée Duquette, of the Québec Government Office in Boston; and Sandra Martel, who was declared the winner of last year’s competition for her crème brûlée cheesecake and berry chantilly cake representing France. They’ll judge each cake based on criteria such as taste, texture, overall appearance, creativity and representation of their chosen French fairy tale.

Attendees can also vote for their own favorite cake based on appearance, and will receive at least two samples at the conclusion of the competition. The winner will be awarded bragging rights, an engraved cake platter and the opportunity to be a featured guest on an upcoming Franco Foods episode with Hirte.

“We received nothing but positive feedback from attendees who thought it was a fun event, and they all enjoyed their cake after,” Hirte said. “Last year we kind of had it at the early end of April … and so this year, being in May, I feel like there’s a pretty good chance people can mill around and enjoy the outdoors and whatnot.”

Second annual Fleur Délices Challenge
When: Saturday, May 13, 6 to 9 p.m.
Where: The Biergarten at Anheuser-Busch Brewery, 221 Daniel Webster Hwy., Merrimack
Cost: $20 per person for Franco-American Centre members, $25 for non-members
Visit: facnh.com/fleur-delices-challenge

Featured photo: Last year’s baking challenge. Photo by Matt Ingersoll.

Dining with mom

Brunch buffets, dinners and more for Mother’s Day

Mother’s Day (Sunday, May 14) is fast approaching, so make those reservations now to celebrate mom on her special day at one of these local restaurants serving buffets, brunches, special menus or dinners. Some, where specified, also have a takeout option. Know of any eateries offering Mother’s Day specials that aren’t on this list? Tell us about them at [email protected].

• 110 Grill (875 Elm St., Manchester, 836-1150; 27 Trafalgar Square, Nashua, 943-7443; 110grill.com) will be serving several Mother’s Day brunch specials from 10 a.m. to 3 p.m. on Sunday, May 14, in addition to its full menus. Options will include prosciutto and egg flatbreads, breakfast tacos, lemon beignets, steak and eggs Benedict, chicken and waffles, house bloody marys, adult iced coffees and more.

• Airport Diner (2280 Brown Ave., Manchester, 623-5040, thecman.com) will be open from 6 a.m. to 10 p.m. on Sunday, May 14, serving breakfast all day, in addition to its dinner menus with Mother’s Day specials.

• The Alamo Texas BBQ & Tequila Bar (99 Route 13, Brookline, 721-5500, alamobarbecue.com) is celebrating Mother’s Day on Sunday, May 14, with several special menu features, like harvest berry salad with grilled chicken, cherry tomatoes, sunflower seeds and pickled red onion, as well as spinach and artichoke dip with homemade pita chips and barbecue short ribs.

• Alan’s of Boscawen (133 N. Main St., Boscawen, 753-6631, alansofboscawen.com) will host a Mother’s Day Spectacular on Sunday, May 14, featuring a brunch buffet from 9 a.m. to 3 p.m. that will include fresh fruit, cheese and assorted crackers, assorted pastries, scrambled eggs, bacon and sausage, as well as crabmeat-stuffed haddock, chicken Marsala, oven-roasted potatoes and fresh buttered green beans; and carving stations, featuring center cut roast pork loin, prime rib and roast leg of lamb. The cost is $34.99 per person, with half-price discounts for kids and $2 discounts for seniors. Traditional plated meals and dinner specials will also be available, beginning at noon and until close.

• All Real Meal (87 Elm St., Manchester, 782-3014, allrealmeal.com) is taking orders for Mother’s Day brunches to go, featuring eight-course meals for four adults. The packages include whole bacon Gruyere quiche, house-baked blueberry coffee cake, steel cut oats with nuts and berries, biscuits and raspberry jam, maple sausage with apples and sage, roasted potato medley, organic greens spring salad and rosemary-crusted baked ham. The cost is $99 per eight-course meal. Order online for delivery on Saturday, May 13.

• Alpine Grove Banquet Facility (19 S. Depot Road, Hollis, 882-9051, alpinegrove.com) will serve a special Mother’s Day brunch buffet on Sunday, May 14, with seatings at 10 a.m. and 1 p.m. Featured options will include a breakfast station with scrambled eggs; Belgian waffles and syrup, and applewood bacon and sausage; an entree station with chicken piccata, slow roast prime rib of beef and pan-seared Atlantic salmon; a salad bar, a kids’ station and a dessert display table. The cost is $35 for adults, $30 for seniors ages 60 and up, $15 for kids ages 4 to 12 and free for kids ages 4 and under. Reserve online or via phone.

• Ansanm (20 South St., Milford, 554-1248, ansanmnh.com) will serve a special Mother’s Day brunch buffet experience on Sunday, May 14, from 10 a.m. to 3 p.m., featuring its signature fried chicken and waffles, in addition to French toast casserole, roasted potatoes, a variety of housemade pates, pineapple upside-down cake, Caribbean punch mimosas and more. Tickets are $25 per person and available via Eventbrite.

• Atkinson Resort & Country Club (85 Country Club Drive, Atkinson, 362-8700, atkinsonresort.com) will serve a special Mother’s Day brunch on Sunday, May 14, from 11 a.m. to 3 p.m. inside its Legacy Ballroom, featuring chef-attended omelet and waffle stations, bagels, Danishes and croissants, scrambled eggs, bacon, sausage and home fries; as well as carving stations with prime rib au jus with horseradish cream and cider-brined turkey breast with sage gravy. Other entrees will include grilled chicken saltimbocca with sage, prosciutto and fontina cheese, grilled Atlantic salmon with mango salsa, and falafel with lemon tahini and rice-stuffed grape leaves. For dessert, enjoy items like flourless chocolate torte, mini cannolis, blueberry coffee cake and assorted cakes and cookies. The cost is $80 for adults, $30 for kids ages 3 to 10 and free for kids ages 3 and under. Call to make a reservation.

• Averill House Vineyard (21 Averill Road, Brookline, 244-3165, averillhousevineyard.com) will serve a special Mother’s Day high tea brunch and wine pairing on Sunday, May 14, with seatings at 11 a.m. and 2 p.m. Guests will be treated to a four-course menu highlighting traditional high tea finger signature sandwiches, pastries and more, along with a cup of hot tea and a pre-selected flight of four wine samples. The cost is $59 per person. Reservations are being accepted online via Tock (exploretock.com).

• Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will serve a special three-course prix fixe Mother’s Day dinner on Sunday, May 14, with reservations available between 1 and 6 p.m. The meal will include your choice of an appetizer (bacon, shrimp and corn chowder, Dunk’s mushroom bisque, mache and red watercress salad or Parmesan and pea salad); an entree (grilled tournedos of beef, New England seafood bouillabaisse, pinot grigio-braised veal osso buco, Duroc porchetta, pan-roasted king oyster mushroom or lobster carbonara); and a dessert (key lime tart, espresso pot de creme, sorbet flight, chocolate lava cake or strawberry tall cake). The cost is $75 for adults and $39.98 for kids ages 10 and under.

• Belmont Hall & Restaurant (718 Grove St., Manchester, 625-8540, belmonthall.net) will serve a special Mother’s Day breakfast buffet on Sunday, May 14, with seatings at 8:30 a.m., 10:30 a.m. and 12:30 p.m. for parties of five or more. Call to make a reservation. On the restaurant side, Belmont Hall will also be open to walk-ins on Mother’s Day — no reservation required.

• Buckley’s Great Steaks (438 Daniel Webster Hwy., Merrimack, 424-0995, buckleysgreatsteaks.com) will be open on Sunday, May 14, from noon to 5 p.m., serving several Mother’s Day specials in addition to its regular menu. Call or make a reservation online.

• Cafe la Reine — North End (53 Hooksett Road, Unit 6, Manchester, 782-5367, cafelareine.com) will be open its usual hours on Sunday, May 14, for Mother’s Day, from 7 a.m. to 3 p.m. Reservations are available online through Toast.

• Chez Vachon (136 Kelley St., Manchester, 625-9660, chezvachon.com) will be open regular hours from 7 a.m. to 2 p.m. on Sunday, May 14, for Mother’s Day. Calling ahead is recommended for larger sized parties.

• The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry, 437-2022, coachstopnh.com) will serve a special Mother’s Day a la carte menu on Sunday, May 14, with seatings at 11:30 a.m., 2:30 p.m. and 5:30 p.m. Options will include escargot, bacon-wrapped scallops, French onion soup, chicken Marsala, roast prime rib of beef, seafood linguine alfredo, veal oscar, fresh broiled salmon, roast beef tenderloin, baked haddock and lobster macaroni and cheese.

• Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) will serve a special three-course prix fixe menu for Mother’s Day on Sunday, May 14, with seatings at noon, 1 p.m., 2 p.m., 4 p.m., 4:30 p.m. and 5 p.m. The meal will include your choice of a first course (buttermilk mushroom soup, creamy scallop and tomato bisque, spring market greens, organic dandelion salad or ricotta gnocchi); an entree (coq au vin, seared petite tenderloin, wood-fired grilled lamb chop, peppered pan-roasted halibut or saffron risotto); and a dessert (coconut lime tart, maple bourbon panna cotta, chocolate cake with mocha buttercream, profiterole trio or seasonal house-made sorbet duo with almond cookie). The cost is $70 for adults and $35 for kids ages 12 and under.

• The Common Man (25 Water St., Concord, 228-3463; 88 Range Road, Windham, 898-0088; 304 Daniel Webster Hwy., Merrimack, 429-3463; thecman.com) will be open from 11:30 a.m. to 8:30 p.m. on Sunday, May 14, at all of their locations, serving Mother’s Day specials in addition to their dinner menus. Reservations are recommended.

• Copper Door Restaurant (15 Leavy Drive, Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) will be open from 10 a.m. to 10 p.m. on Sunday, May 14, at both locations, serving their brunch and lunch menus from 10 a.m. to 2 p.m. Beginning at 2 p.m., a special Mother’s Day prix fixe menu will be served in lieu of the Copper Door’s regular menus, featuring the option to choose two courses for $59, three courses for $69 or four courses for $79. Items include shaved sirloin spring rolls, roasted tomato and basil bisque, pureed sweet pea soup, slow roasted prime rib, garlic Parmesan half chicken, pasta primavera, blackened salmon, shrimp gnocchi, cookie dough cupcakes, frosted animal cracker cheesecake and wild berry shortcake.

• Cotton Restaurant (75 Arms St., Manchester, 622-5488, cottonfood.com) will be open for Mother’s Day on Sunday, May 14, from noon to 4 p.m. Reservations are accepted online via OpenTable.

• The Derryfield Restaurant (625 Mammoth Road, Manchester, 623-2880, thederryfield.com) will serve a special Mother’s Day brunch on Sunday, May 14, with seatings from 9:30 a.m. to 3 p.m., featuring an omelet station, a carving station with slow-roasted prime rib and oven-baked ham, and a salad station with assorted dressings and toppings. On the main buffet line, items will include fresh seasonal fruit, bacon, sausage, scrambled eggs, French toast, pancakes, eggs Benedict, grilled beef, seafood Newburg, assorted chicken and seafood dishes, and a dessert station will feature assorted pastries. The cost is $34.95 for adults, $32.95 for seniors ages 65 and over, and $19.95 for kids under 12.

• Firefly American Bistro & Bar (22 Concord St., Manchester, 935-9740, fireflynh.com) will be open on Sunday, May 14, from 10 a.m. to 3 p.m. for brunch and from 4 to 8 p.m. for dinner, serving its regular brunch and dinner menus in addition to several Mother’s Day specials. Reservations are available online via OpenTable.

• Flag Hill Distillery & Winery (297 N. River Road, Lee, 659-2949, flaghill.com) will host a special Mother’s Day edition of its “Brunch & Bubbles” event series on Sunday, May 14, from 11 a.m. to 2 p.m., featuring a full farm-to-table brunch buffet and a make-your-own mimosa bar. Items will include macaroni and cheese, fresh pastries and fruit, quiches, frittatas and more. The cost is $60 per person. Reservations are being accepted online via Eventbrite.

• The Flying Goose Brew Pub & Grille (40 Andover Road, New London, 526-6899, flyinggoose.com) will be open from 11 a.m. to 8 p.m. on Sunday, May 14, for Mother’s Day, and reservations are being accepted via phone.

• Fratello’s Italian Grille (155 Dow St., Manchester, 641-6776, fratellos.com) will serve a special Mother’s Day brunch buffet on Sunday, May 14, with seatings at 11 a.m. and 2 p.m. In addition to an omelet station and a salad station, there will be a carving station featuring roast beef tenderloin with bordelaise, and apple raisin porchetti with a cider demi-glace. On the main buffet line, items will include scrambled eggs, house breakfast pizzas, bacon, sausage, homestyle potatoes, carved turkey with gravy, vegetable pesto tortellini, smoked butternut squash and roasted spring vegetables. There will also be assorted pastries and cakes for dessert. The cost is $39 for adults and $18.95 for kids ages 4 to 11. Call to make a reservation.

• Gauchos Churrascaria Brazilian Steak House (62 Lowell St., Manchester, 669-9460, gauchosbraziliansteakhouse.com) will serve a special all-you-can-eat Mother’s Day brunch on Sunday, May 14, from 10 a.m. to 2 p.m., featuring the restaurant’s signature grilled meats, fresh salads, fruit, pastries and more. The cost is $39.99 for adults, $14.99 for kids ages 6 to 10 and free for kids ages 5 and under. Reservations are available via phone or online via OpenTable.

• Giorgio’s Ristorante & Bar (707 Milford Road in Merrmack, 883-7333; 524 Nashua St. in Milford, 673-3939; 270 Granite St. in Manchester, 232-3323; giorgios.com) will be open 11 a.m. to 8 p.m. with the regular menu and specials.

• The Granite Restaurant & Bar (The Centennial Hotel, 96 Pleasant St., Concord, 227-9005, graniterestaurant.com) will be open from 3 to 8 p.m. on Sunday, May 14, for Mother’s Day, serving their regular menu with some specials. Reservations are available online via OpenTable.

• Granite State Candy Shoppe (13 Warren St., Concord, 225-2591; 832 Elm St., Manchester, 218-3885; granitestatecandyshoppe.com) is running a special Mother’s Day sale of 15 percent off select gift boxes of chocolate, both in-store at both locations and online. See the website for the full list of assortments, which include hard and chewy chocolates, soft center chocolates, chocolate cherry cordials, Swiss fudge and more.

• Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) will be open for dinner service on Sunday, May 14, from 5 to 9 p.m., serving its regular menu. Reservations are available online via Tock (exploretock.com)

• Hanover Street Chophouse (149 Hanover St., Manchester, 644-2467, hanoverstreetchophouse.com) will be open on Sunday, May 14, from noon to 3 p.m., serving its regular menu in addition to some Mother’s Day specials. Reservations are being accepted online via OpenTable.

• The Hills Restaurant (Hampshire Hills Athletic Club, 50 Emerson Road, Milford, 673-7123, hampshirehills.com/the-hills-restaurant) will serve a special a la carte Mother’s Day brunch menu on Sunday, May 14, from 10 a.m. to 2 p.m., featuring items like chicken and waffles, Korean barbecue breakfast burgers, avocado toast, spicy Cajun blackened haddock tacos, lemon pepper chicken sandwiches and more. Meals are by reservation only, online via Resy.

• The Homestead Restaurant & Tavern (641 Daniel Webster Hwy., Merrimack, 429-2022, homesteadnh.com) is accepting reservations for Mother’s Day now. They’ll be serving a special a la carte menu featuring items like steak and cheese spring rolls, French onion soup, seafood chowder, roast prime rib of beef, 12-ounce New York sirloin strip steak, grilled swordfish, baked stuffed haddock, chicken cordon bleu, rack of lamb, barbecue baby back ribs and seafood and scallop risotto. Call to make a reservation.

• LaBelle Winery (345 Route 101, Amherst; 14 Route 111, Derry; 672-9898, labellewinery.com) will serve a special Mother’s Day grand buffet at both of its locations on Sunday, May 14, with seatings at 10 a.m., 12:30 p.m. and 3 p.m. The buffet will include a mimosa bar with assorted fresh fruits and juices, a fresh fruit display; assorted pastries, like muffins, scones, Danishes, croissants, breads and jams; waffle and omelet stations; carving stations, like herb-crusted sirloin of beef and apple wine-brined roasted turkey; lunch items, like bruschetta chicken, salmon piccata, and a smoked salmon display; salad stations; and assorted desserts, like chocolate cake, carrot cake, pot de creme, mini cannolis and chocolate-covered strawberries. Complimentary drinks will include orange juice, apple juice, cranberry juice, coffee and tea, and a full bar will also be featured, for additional purchases of wine, cocktails, beer and non-alcoholic beverages. The cost is $85 for adults, $35 for kids ages 3 to 12 and free for kids ages 2 and under. A non-refundable deposit of $50 is required at booking, which will be applied toward your final bill on the day of the event.

• Mile Away Restaurant (52 Federal Hill Road, Milford, 673-3904, mileawayrestaurantnh.com) is taking dinner reservations for Mother’s Day on Sunday, May 14. All meals are $45 per person and will include your choice of an appetizer (ham minestrone, Swedish meatballs, fresh fruit plates with sorbet, shrimp cocktail, escargot or onion soup); a salad (Caesar or garden, with dressings that include ranch, blue cheese, balsamic or raspberry vinaigrette); an entree (sliced roast sirloin, pork Marsala, chicken Florentine, chicken piccata, maple salmon, baked eggplant Parmesan or broiled scrod); and a dessert (carrot cake, sorbet, bread pudding, cheesecake, chocolate ganache cake, lemon mascarpone cake or chocolate mousse cake).

• MT’s Local Kitchen & Wine Bar (212 Main St., Nashua, 595-9334, mtslocal.com) will be open on Sunday, May 14, from noon to 5 p.m., serving several Mother’s Day specials in addition to its regular menu. Call or make a reservation online. Mother’s Day will be the restaurant’s last official day as MT’s before it is closed for about two weeks for renovations. It’s expected to reopen under a new name, Mike’s Italian Kitchen — see mtslocal.com for the full announcement.

• New England’s Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, taphousenh.com) will serve a special Mother’s Day brunch on Sunday, May 14, from 9 a.m. to 1 p.m. The cost is $32 for adults and $14.95 for kids. Call to make a reservation.

• Rambling House Food & Gathering (57 Factory St., Nashua, 318-3220, ramblingtale.com) will be open for its normal Sunday brunch service from 10 a.m. to 2 p.m. on Sunday, May 14, serving its regular menu with some Mother’s Day specials. Indoor spaces are available by reservation online, and outdoor deck seating will be available on a first-come, first-served basis, weather permitting.

• The Red Blazer Restaurant & Pub (72 Manchester St., Concord, 224-4101, theredblazer.com) will be open from 11 a.m. to 4 p.m. on Sunday, May 14, for Mother’s Day. Reservations are recommended.

• Rig A Tony’s Italian Takeout & Catering (38 W. Broadway, Derry, 425-6116; 13 Rockingham Road, Windham, 685-8122; 254 Wallace Road, Bedford, 488-2877; rigatonysitalian.com) is taking orders for special Mother’s Day breakfast boxes, available at all three locations. Meals are $48 and include rigatoni with meatballs, a family-sized Caesar salad and a loaf of scali bread.

• Sky Meadow Country Club (6 Mountain Laurels Drive, Nashua, 888-9000, skymeadow.com) will serve a special Mother’s Day brunch on Sunday, May 14, with seatings at 11:30 a.m. and 2:30 p.m. The menu will include assorted quiches, fresh sliced fruit, a salad station, fresh baked breads and pastries, and various lunch items, like cheese and truffle sacchetti, pan-seared cod, slow-roasted turkey breast, herb-crusted prime rib, spring herb-stuffed chicken, wild rice and whipped potatoes. There will also be assorted pastries and gluten-free desserts. The cost is $60 for adults, $19.95 for kids ages 5 to 12 and $5 for kids under 5. Reservations are being accepted online.

• Surf Restaurant (207 Main St., Nashua, 595-9293, surfseafood.com) will be open on Sunday, May 14, from noon to 5 p.m., serving several Mother’s Day specials in addition to its regular menu. Call or make a reservation online. Reservations are being accepted for any size party.

• Tilt’n Diner (61 Laconia Road, Tilton, 286-2204, thecman.com) will be open from 6 a.m. to 9 p.m. on Sunday, May 14, serving breakfast all day, in addition to its dinner menus with Mother’s Day specials.

• Tucker’s (95 S. River Road, Bedford, 413-6503; 80 South St., Concord, 413-5884; 238 Indian Brook Road, Dover, 413-5470; 1328 Hooksett Road, Hooksett, 206-5757; 360 Daniel Webster Hwy., Merrimack, 413-6477; 207 Main St., New London, 413-5528; tuckersnh.com) will be open during its normal Sunday business hours (7 a.m. to 2 p.m.) on Mother’s Day at all of its locations. Only walk-ins are accepted. All locations will serve breakfast all day, along with their lunch menu starting at 11 a.m.

• WECO Hospitality (wecohospitality.com) is a Massachusetts-based community of local kitchens offering farm-fresh meal deliveries to more than three dozen Granite State cities and towns, including Manchester, Bedford, Nashua, Milford, Derry, Londonderry, Hooksett, Amherst and several others — see the website for the full list. They’re offering a special Mother’s Day brunch menu with items like fresh bagel spreads and add-on blood orange “mom-osa” mixers, bloody mary mixers and more. Order online for delivery on Saturday, May 13.

The Weekly Dish 23/05/04

News from the local food scene

• Farmers market news: Opening day for the Concord Farmers Market is set for Saturday, May 6 — one of the longest-running outdoor markets in southern New Hampshire, it features more than 40 vendors during its peak time of the season. The market will continue every Saturday, from 8:30 a.m. to noon, through October, on Capitol Street in Concord, adjacent to the Statehouse lawn. See concordfarmersmarket.com for a full list of this year’s vendors.

• For the choco-holics:Learn how to make chocolate bark during a 21+ class at Van Otis Chocolates (341 Elm St., Manchester). Classes are scheduled for Thursdays, from 5:30 to 7 p.m., dates offered May 11, May 18 and May 25, and will include tours of Van Otis’s chocolate factory. Participants will get to make their own chocolate bark customized with different flavors and mix-ins and will also be able to bring home their favorite bottle of wine and about 8 ounces of bark per person. After the class, guests will also receive a special discount to be used in the store that same day only. The cost is $50 per person and tickets can be purchased online via Eventbrite. See vanotis.com or find them on Facebook @vanotischocolate for more details.

• Wine is love:Join Balin Books (375 Amherst St., Nashua) in welcoming LaBelle Winery owner and winemaker Amy LaBelle on Saturday, May 6, at 2 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. It’s also filled with photographs taken at weddings hosted at both of the winery’s locations, in Amherst and Derry, and LaBelle even shares the details that went into planning her own wedding. Admission is free and the event will also include a wine and cheese pairing. See the event page on Facebook @balinbooks or call the shop at 673-1734.

• Food truck frenzy: It’s a weekend of food trucks! The Great Bay Food Truck Festival returns to Stratham Hill Park (270 Portsmouth Ave., Stratham) on Saturday, May 6, with limited VIP admission from noon to 1 p.m. and general admission from 1 to 4 p.m. Also happening on Saturday, May 6, is Northwood Parks & Recreation’s food truck festival, from 1 to 5 p.m. Both community events will feature unique options from a variety of area food trucks. See greatbayfoodtruckfestival.com or northwood.recdesk.com for details on each respective event.

Sloe gin fizz

I opened the door to the back seat of my car and went to put my briefcase in but saw something out of the corner of my eye and stopped short.

A couple of times a week, when I stop at the convenience store to pick up some iced coffee, I will treat myself to one of the individually wrapped chocolate-covered graham crackers on the counter by the cash register. For reasons that remain obscure to me, I must have bought one, then tossed it into the back of my car the day before.

I picked it up and examined it. Although still hermetically sealed, it had clearly had a rough 24 hours. As it sat in the hot car throughout the previous day, the chocolate had melted. It had been cold overnight, though, and it had firmed back up. Not wanting to waste a gift from Past Me, I ate it before getting into the front seat.

“Look at you!” I said to it, as I unwrapped it. “You had a rough day, but you pulled yourself together, and here you are, back on the job. Thank you. I appreciate your work ethic.”

I was suddenly struck by a rare moment of perspective and clarity. I was standing in my driveway, actively working to validate the feelings of a graham cracker. I had clearly turned some sort of emotional corner.

So now, as I decompress from a week where I, too, feel as if I’ve been melted and refrozen and tossed aside, I would very much like a nice drink. Clearly though, my judgment is somewhat suspect at the moment. It is time to fall back on a classic, one that has weathered decades of this sort of week. Maybe something fizzy.

Sloe gin fizz

  • 2 ounces sloe gin
  • 1 ounce fresh squeezed lemon juice
  • ¾ ounce simple syrup
  • extremely fizzy seltzer – I like Topo Chico

Combine the sloe gin, lemon juice and simple syrup with ice in a cocktail shaker. Shake thoroughly.

Strain into an ice-filled Collins glass.

Top with seltzer, and stir. If you have a bar spoon — one of the ones with a long, twisty stem — this is a good time to use it.

Garnish with one or two cocktail cherries. If you decide to use one, it will be a special occasion when you eat it at the end of the drink. I like to use two, though. I feel like this whole experience might be a bit traumatic to a cherry, and I like to give it some company.

Sloe gin is a sweet, low-alcohol liqueur. It is not too sweet, though, and could use a little help from the simple syrup to stand up to the lemon juice. The lemon juice, in turn, balances the sweetness and provides brightness to the endeavor. The seltzer dials back the intensity of the other ingredients and provides a spring-like fizziness. This is a delicately sweet, low-octane treat to start your weekend off, giving yourself at least as much validation as you would give to a graham cracker.

Featured photo: Sloe gin fizz. Photo by John Fladd.

In the kitchen with Kelley-Sue LeBlanc

Kelley-Sue LeBlanc — a.k.a. “KSL” — is the owner of The Sleazy Vegan food truck (thesleazyvegan.com, and on Facebook and Instagram), which offers a rotating menu of seasonally inspired whole-food plant-based breakfast and lunch items. In addition to maintaining a regular schedule of public appearances in southern New Hampshire, The Sleazy Vegan participates in events and offers catering services. LeBlanc, who grew up in Nashua, originally launched The Sleazy Vegan last year as a ghost kitchen in Manchester before expanding into a food truck a couple of months later. Find The Sleazy Vegan next at the McAuliffe-Shepard Discovery Center (2 Institute Drive, Concord) on Thursday, April 27, from 10 a.m. to 3 p.m., and at Derryfield Park (Bridge Street, Manchester) on Friday, April 28, from 11 a.m. to 2 p.m. LeBlanc is also among the roughly 90 participants of this year’s Taco Tour, returning to downtown Manchester on Thursday, May 4, from 4 to 8 p.m.

What is your must-have kitchen item?

I’ve learned in the last year that I need to have at least two of everything, because we have two kitchens and we bop between them regularly. The one thing that I take with me between them is my chef’s knife. I process a lot of veggies and having a super-sharp blade makes everything more fun and safer!

What would you have for your last meal?

Vegan pho, spiced up with hoisin, Sriracha and fresh cilantro. Pho is my go-to for whatever ails me, and it always makes me feel better.

What is your favorite local restaurant?

I can’t possibly name one. … I’m going to use the opportunity [to] holler at my other vegan and vegetarian providers. The Green Beautiful [in Manchester], Troy’s Fresh Kitchen [in Londonderry] and Col’s Kitchen [in Concord], because they deserve to be seen and heard, and we all deserve to be fed well!

What celebrity would you like to see ordering from your food truck?

Oh, I think about vegan celebs that I’d love to feed all the time, but the first thought that came to mind just now was Adam Sandler. It would be cool to have him get “grinders and hoagies” from the Sleazy Vegan food truck in Manchester. A new kind of “lunch lady.”

What is your favorite thing on your menu?

Honestly, the thing I love about our menu is that it changes so much and it reflects what is available in season hyper-locally. If I had to pick one thing, though, I would have to choose the breakfast burrito. It’s so hard to get breakfast out as a vegan and if you do find something, it’s not typically as hearty a meal. … I load it with black beans, peppers, onions and scramble that with Just Egg [a plant-based egg substitute made from mung beans], then onto a tortilla … and [topped] off with paprika potatoes, avocado and vegan sour cream.

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

Back in 2019, I was looking to do a market research analysis project to understand if southern New Hampshire would support a vegan restaurant and a non-alcoholic bar. Covid put a cork in that research project, but my questions have been answered. … We are seeing loads of expansion in vegan and vegetarian options and I’m also seeing more in the mocktail and non-alcoholic bar space. I hope that both of these markets continue to blossom.

What is your favorite thing to cook at home?

Soup. I just love soup and I love that I can use up whatever is in the fridge or pantry to make something unique and satisfying.

Spicy Thai peanut sauce
From the kitchen of Kelley-Sue “KSL” LeBlanc of The Sleazy Vegan food truck

½ cup peanut butter
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon Sriracha
1 Tablespoon tamari sauce
1 Tablespoon rice wine vinegar
1 Tablespoon hoisin sauce
1 Tablespoon lemon juice
2 to 4 Tablespoons green tea
½ a jalapeno pepper
Cilantro
Thai basil
Peanuts

In a bowl or a blender, mix the peanut butter, rice wine vinegar, tamari, jalapeno, lemon juice, hoisin sauce, garlic, ginger, cilantro and Thai basil. Use the green tea to add more liquid as needed to obtain the desired consistency. Top it off with some crushed peanuts.


Featured photo: Kelley-Sue “KSL” LeBlanc, owner of The Sleazy Vegan food truck. Courtesy photo.

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