Cheers to six years

The Packie to celebrate six years in business with new beer festival

By Mya Blanchard

[email protected]

To celebrate The Packie’s sixth anniversary, owner Jon Pinches will host a beer festival on Saturday, July 1, from noon to 4 p.m. at his Hooksett location, for local craft breweries and eateries to showcase their brews.

Admission is free. The day will include food trucks, games, raffles live music and, of course, beer samples from local brewies.

The idea to establish what is now The Packie (a Massachusetts slang term for a package store — a place to buy beer and wine) came from Pinches’s girlfriend, now wife, Sarah.

“We’d been in some beer stores up in Canada and she thought it would be a really cool idea down here. … I’d been going to those stores my entire life, so it hadn’t really occurred to me that those were unique at all until she pointed it out,” Pinches said. “The surrounding states were going through big craft beer booms and New Hampshire was kind of lagging behind.”

Pinches said his passion for craft beer stems from his college days studying business at Arizona State University, where he would frequent the now bought-out Four Peaks Brewing Co. in the city of Tempe.

After a relationship ended while he was working at a Chili’s in Wyoming, he began looking for managerial positions at other locations, eventually finding himself in Massachusetts.

“I was the front-of-house manager as well as backhouse for lots of different places and got introduced to what was going on in Mass. craft beer, and just loved what I was seeing,” he said. “That’s where I got the name [The Packie], from living in Mass. for several years.”

By the time Pinches lived in Manchester, he felt New Hampshire was ready for a craft beer boom of its own.

“I decided … we’d better get on it, and the timing was perfect,” he said.

The Packie, which sells craft beer, cider and mead, held its grand opening in July 2017 and moved to its current Second Street in the summer of 2020. About two and a half years later, Pinches opened the second location in Hooksett.

“It was always part of the five-year plan … [and] I figured by this point we would be ready for it, so we really wanted to hit that goal.” Pinches said of opening a second location. “We were a little worried with the pandemic or at least coming out of the pandemic … because if you own a to-go beer place then the pandemic wasn’t good for you and you weren’t running properly. But now that we’ve come out of it, sales have started the other way … [and] it still seems like the right climate, and we needed the extra revenue from a second place to be able to keep surviving. If you’re not growing, you’re stagnating.”

In past years, The Packie’s anniversary has been celebrated with smaller-scale celebrations. Three or four different breweries would be invited and given a two-hour time slot to showcase their beers. This year, eight breweries and one meadery will be present, each likely bringing two beverage sample options.

“We always want to celebrate the anniversary. We’re so enthused and just grateful for what our customers have done for us,” Pinches said. “If this festival does well for itself, which I think it will, then yeah, absolutely every year we’ll do it.”

The Packie’s sixth anniversary beer festival
When: Saturday, July 1, noon to 4 p.m.
Where: The Packie, 88 W. River Road, Hooksett
Cost: Free admission
Visit: thepackienh.com

Featured photo: Courtesy photo.

The Weekly Dish 23/06/29

News from the local food scene

Get your Greek fix: Holy Trinity Greek Orthodox Church (68 N. State St., Concord) will hold its next boxed Greek dinner to go, a drive-thru event happening on Sunday, July 9, from noon to 1 p.m. Now through Wednesday, July 5, orders are being accepted for mezedakia, a Greek appetizer sampler plate featuring tzatziki, pita bread, tiropita, Greek meatballs, loukanikos (Greek sausages), feta cheese, Greek olives and a dessert, for $20 per meal. The event is drive-thru and takeout only — email [email protected] or call 953-3051 to place your order. More takeout and pickup meals are expected at the church in the coming months. Visit holytrinitynh.org.

Showing some spirit: A new craft distillery is coming to The Factory on Willow (284 Willow St., Manchester). Manchester Distillery is slate to open its doors for tours and tastings this August, according to a press release, and will feature industry veteran Bill Tambussi as its master distiller. Small-batch test spirits of Manchester Distillery’s first official gin and vodka are in the works right now, while malt and bourbon whiskeys will also likely be available down the line, the release said. Visit manchesterdistillery.com.

Brews on the Hill: Save the date for A Brew with a View, the craft beer and food festival returning to Steele Hill Resorts (516 Steele Hill Road, Sanbornton) for an eighth year on Saturday, July 8, with VIP admission from 4 to 5 p.m. and general admission from 5 to 7 p.m. With views overlooking Lake Winnisquam, Lake Winnipesaukee and the Belknap Mountain Range, the festival will feature a variety of beers, meats, wines and spirits available for sampling, along with food, door prizes, games, music and more. Festivities begin with a VIP hour, followed by a general tasting session. Door prize drawings will take place at 5:30 p.m. Tickets can be purchased online at abrewwithaview.com and are $50 general admission and $65 VIP admission. Special Brew with a View “getaway” packages are also available, featuring two VIP tickets and 10 percent off accommodations of your choice — see steelehillresorts.com/packages/brew-view-getaway.

Strawberry rhubarb collins

You know how you can be in a large crowd, almost overwhelmed by the dozens of conversations going on around you, but if someone 30 feet away says your name, it grabs your attention immediately? I have the same reaction if someone is discussing pizza or tells a knock-knock joke.

Knock-knock.

Who’s there?

From.

From who?

From “WHOM”! Jeesh, I can’t take you anywhere.

Have you ever wondered why that never happens when you’re watching a crowd scene in a movie? It’s because the background extras have been instructed to say a particular word to each other, over and over — one that is unlikely to grab anyone’s attention. If they just said, “blah, blah,” it wouldn’t sound right, but if they said actual sentences, it would run the risk of distracting from the lead actors’ lines.

The industry term for this is rhubarbing, because the mantra-like word they are instructed to say is often “rhubarb.”

So now you know that.

Strawberry rhubarb collins

  • 2 ounces vodka – I’ve been using Tito’s lately, and I’ve been pretty pleased with it.
  • 2 frozen strawberries (about 1 ounce)
  • ½ ounce orange curaçao
  • ¾ ounce fresh squeezed lemon juice
  • ¾ ounce rhubarb syrup (see below)
  • 4 to 5 ounces tonic water

Blend the frozen strawberries and vodka thoroughly. If you have a miniature blender for making smoothies, this is an ideal use for it. Otherwise, mash the berries up with the vodka in the bottom of a glass with a pestle or a wooden spoon.

Strain the berry vodka through a fine-meshed strainer, into the bottom of an ice-filled Collins glass. Add the curaçao, lemon juice, and rhubarb syrup. Stir thoroughly.

Top with tonic water, then stir again. Add a straw, and drink somewhere relaxing.

Obviously, strawberries and rhubarb are a natural combination; the sweetness of the berries plays off the tartness of the rhubarb. Once in a while you will find a strawberry pie in the wild, or possibly a rhubarb pie, but strawberry-rhubarb is a reliable standby. They work well in this drink but get a little more backbone from the citrusy curaçao. The lemon juice keeps everything from getting too sweet, and the slight bitterness of the tonic levels everything out while bringing fizziness to the table.

Early summer brings a lot of rites of passage — weddings, graduations, anniversaries. This is a good drink to sit and think. Not to brood — this isn’t Irish whiskey — but to take a minute and think about where your life is headed. It is an optimistic drink.

Rhubarb syrup

Clean several stalks of rhubarb, then chop it into smallish pieces, about 1-inch dice.

Freeze the chopped rhubarb for several hours, maybe overnight. This will allow large ice crystals to perforate all the cells and allow a lot of weeping (on the part of the rhubarb, hopefully not yours) when you cook it.

Combine the frozen rhubarb and an equal amount of sugar (by weight) in a small saucepan.

Cook over medium heat. As the rhubarb melts, the sugar will draw out its juice. You will be surprised at how much juice there is. About halfway through the cooking process you might want to help the process along with a potato masher or the bottom of a beer bottle.

When the rhubarb juice comes to a boil, stir it for a few seconds to make sure all the sugar has dissolved. Remove from the heat, and squeeze a small amount of lemon juice into it. Let it cool, then strain it and store the syrup in a bottle. It will keep for a month or more in your refrigerator.

Save the rhubarb pulp. It looks like it has come out on the losing end of a fight, but it is actually a super-delicious compote that is excellent on toast or ice cream.

Featured photo: Photo by John Fladd.

In the kitchen with Ben Normandeau

Ben Normandeau of Concord is the owner of 603 Bar-B-Q ([email protected], find them on Facebook and Instagram @603bbq), a food trailer specializing in Central Texas-style barbecue that launched Memorial Day weekend. A Concord native and electrician by trade, Normandeau became interested in barbecue while working at Zavala’s, a renowned spot in the Dallas-Fort Worth-area city of Grand Prairie, Texas. Find him next at Lithermans Limited Brewery (126B Hall St., Concord) on Sunday, June 25, from 1 p.m. until he sells out — offerings include brisket, turkey breast, pulled pork sandwiches, St. Louis-cut ribs, potato salad, coleslaw, macaroni and cheese and banana pudding.

What is your must-have kitchen item?

I think, for me, it would definitely be my smoker. It’s a 500-gallon oil tank that a company down in Georgia made for me.

What would you have for your last meal?

A turkey dinner is definitely my favorite meal by far. We don’t eat it often enough at all.

What is your favorite local restaurant?

If it’s southern New Hampshire, it’s The Red Blazer, which is right next to me here in Concord. I go there all the time. … Up north, it’s the Italian Farmhouse.

What celebrity would you like to see ordering from your trailer?

I’m a big Dead Head, so Jerry Garcia would have been awesome.

What is your favorite thing on your menu?

Honestly, it would probably have to be the brisket. … You can get it as a sandwich, but traditionally, with Central Texas-style, it’s a meat marketing ordering system, so you would just get it on a tray. We serve it on a tray with butcher paper and it comes with bread or a sandwich, whatever you’d like, and then pickled onions and pickles on the side.

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

Outdoor dining, I feel like, is a big thing right now, and also [having that] family-friendly atmosphere. … I mean, it was obviously a thing before Covid, but I think a lot more people just want to sit outside more now.

What is your favorite thing to cook at home?

I like mac and cheese. It’s definitely my favorite dish to make. … Homemade mac and cheese is awesome, but it can be Kraft in a box too.

603 Bar-B-Q basic bird brine
From the kitchen of Ben Normandeau of 603 Bar-B-Q (makes about two quarts)

8 cups water
⅓ cup kosher salt
⅓ cup sugar
4 garlic cloves, smashed
1 Tablespoon dried thyme
1 Tablespoon ground black pepper
2 Tablespoons honey

Whisk salt and sugar with water until dissolved. Combine all of the other ingredients. Submerge poultry in brine and cover, refrigerated, for a minimum of four hours and a maximum of 24 hours (overnight is best).


Featured photo: Ben Normandeau, owner of 603 Bar-B-Q. Courtesy photo.

Scrumptious strawberries

Hollis Strawberry Festival returns for 76th year

By Maya Puma

[email protected]

A celebration of strawberry crops and farming in New Hampshire more than 75 years strong, the Hollis Strawberry Festival is back, taking place on Sunday, June 25, on the Hollis Town Common. Traditionally held on the last Sunday in June, the festival attracts hundreds of people who will come together to enjoy homemade strawberry shortcakes featuring local strawberries, with added choices of local ice cream and hand-whipped cream. The event had a successful comeback year in 2022, the first festival to be held since the pandemic hit.

“It is hugely popular and people come from Mass. and southern New Hampshire. Strawberry lovers from all around come,” said Cathy Gast, publicity chairwoman of the Hollis Woman’s Club.

According to Gast, the festival began in 1946 as a fundraiser for the Town Band, which would perform its spring concert. The Woman’s Club, she said, joined in on the festivities in the ’60s to sell strawberries and strawberry desserts. Today the festival is a joint fundraiser for both the band and the Woman’s Club, which gives out three scholarships per year, two of which — each for $1,000 — are awarded to graduating seniors of Hollis-Brookline High School.

“Last year we grossed over $12,000, so that’s a lot of strawberry shortcakes,” Gast said.

The strawberries themselves, she said, come from local farms in town. Two days before the festival, community volunteers will pick up the berries and hull, wash and prepare them by slicing and putting them into bowls to be sugared. In total, there are 250 quarts of strawberries to go through. The ice cream is homemade and is from Dr. Davis Ice Cream in Pepperell, Mass.

On the day of the festival, the Woman’s Club organizes an assembly line to build shortcakes. People have the opportunity to build their shortcake with a combination of any of the ingredients.

“Everything is homemade — the ice cream, the shortcake, the whipping cream — and they give a really generous portion.” Gast said. “We have a row of people whipping through this whole process and our shortcake is a special secret recipe.”

The family-friendly event will also feature local craft vendors, face-painting, a live performance by the Hollis Town Band, and children’s games, including a Midwestern tradition known as “pocket lady,” in which a lady will be wearing an apron of pockets filled with toys and trinkets. In exchange for 25 cents kids can pull a toy out of one of the pockets at random.

Hollis Strawberry Festival
When: Sunday, June 25, 2 to 4 p.m.
Where: Hollis Town Common, Monument Square, Hollis (in the event of rain, the festival will be held inside Hollis-Brookline Middle School, at 25 Main St. in Hollis)
Cost: Free admission and parking; all strawberry treats are priced per item
Visit: holliswomansclub.org

Featured photo: Courtesy photo.

The Weekly Dish 23/06/22

News from the local food scene

Farm-a-Q to return: A family-friendly event featuring local food, drinks and entertainment, Farm-a-Q returns to Tuckaway Farm (36 Captain Smith Emerson Road, Lee) on Sunday, June 25, from noon to 5 p.m. Tickets are $35 per person, $15 for adult drink bracelets, $25 for students and seniors and free for kids under the age of 5. Proceeds support the Heritage Harvest Project, whose mission is to promote regional heritage foods and agricultural diversity among farmers, chefs and local communities. See “Farm-a-Q” on Eventbrite to purchase tickets.

Brews in Kingston: The Kingston Fire Association’s fourth annual Brewfest takes place on Saturday, June 24, from 2 to 6 p.m. on the Plains in downtown Kingston (148 Main St.). More than 60 different beers, ciders and hard lemonade from at least 30 pourers will be available to sample at the festival, which will also include food trucks and music. Tickets are $40 per person for full access (event is 21+ only) and $10 for designated drivers, and are available online now. Donations are also being accepted to the Kingston Fire Association. See “Kingston Brew Fest” on Facebook.

Coolers: LaBelle Winery will hold a special release party at its Amherst facility (345 Route 101) on Wednesday, June 28, at 6 p.m., for its new limited-edition Mel & Ayme’s Premium Wine Coolers. According to a press release, the low-alcohol coolers are 8 percent ABV and are available in four flavors: chardonnay with blueberry, moscato with raspberry, riesling with pear and seyval blanc with citrus and were ceated by LaBelle winemaker and co-owner Amy LaBelle and assistant winemaker Melaney Shepard Tickets cost $35 per person. The coolers are available for purchase exclusively at LaBelle’s wine and gift shops in Amherst and Derry. Visit labellewinery.com.

Eat sustainably: A report from the New England State Food System Planners Partnership, a collaboration among the New Hampshire Food Alliance, five other state-level organizations and Food Solutions New England, says that, by the year 2030, 30 percent of the food consumed in New England can be regionally produced. The report, A Regional Approach to Food System Resilience, was released June 5 (see it at nefoodsystemplanners.org), according to a press release, and outlines all the roles New Englanders can play in making the region’s food system stronger and more self-reliant.

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