Category: Food

The Weekly Dish 23/04/20

News from the local food scene

• Gyros to go: Join St. George Greek Orthodox Cathedral (650 Hanover St., Manchester) for A Taste of Glendi, a gyro drive-thru event happening on Saturday, April 22, from 11 a.m. to 5 p.m. For $10, you can get a bagged meal featuring a ground lamb gyro with herbs and spices, a bag of chips, a soda and water. Orders are drive-up and cash only. Glendi, the three-day Greek food festival and 40+ year tradition at St. George Greek Orthodox Cathedral, is due to return in mid-September. See stgeorgenh.org for more details.

• A fruitful discussion: Learn how to grow a healthy fruit crop during a free outdoor workshop at King Street Vineyards (25 King St., Milford) on Wednesday, April 26, from 6:30 to 8 p.m. Topics to be covered will include establishing goals and setting expectations for your fruit harvest this season, as well as proper feeding and watering requirements and how to identify and address pests that may threaten your crop. As the event takes place outdoors, bringing your own lawn chairs is recommended. Opening day at the nursery, meanwhile, is slated for Saturday, April 29, from 9 a.m. to 5 p.m. — according to its website, families visiting with children on opening day can take home two New England strawberry plants per child. Space is limited for the April 26 workshop so register early online at kingstreetvineyards.com.

• Get ready for ribs: Tickets are on sale now to this year’s Great American Ribfest & Food Truck Festival, a three-day event slated to return to Anheuser-Busch Brewery (221 Daniel Webster Hwy., Merrimack) from Friday, July 21, through Sunday, July 23. In addition to eats from a wide array of barbecuers and food trucks, the outdoor festival boasts a full schedule of live performances throughout the weekend. New this year will be an expanded children’s area and a People’s Choice rib sampler. The event will kick off with a concert on Friday night, followed by two days of festivities, all to take place rain or shine. Advance admission is $32.50 for adults and $14.50 for kids ages 10 to 16 for the Friday night concert; and $12 for adults and $10 for seniors over 60 and military service members for Saturday and Sunday (kids ages 16 and under get in free per paid adult). Free entry for all attendees is available on Saturday, from 6:30 to 8 p.m., and on Sunday, from 5:30 to 7 p.m. See greatamericanribfest.com to purchase tickets.

• Meals on Wheels purchases old Blake’s: Local nonprofit Meals on Wheels of Hillsborough County has purchased the former Blake’s Restaurant & Creamery storefront at 353 S. Main St. in Manchester, which closed in January. “This is part of a larger plan to increase our capacity to produce meals for our Meals on Wheels and Community Dining programs,” reads an announcement in its April newsletter. “The new building will enable us to improve efficiencies and offset the rising costs of food and gas.” The announcement goes on to say that the nonprofit’s long-term plans include reopening the building as part of its Dine Out Club program, which provides donation-based meals for people ages 60 and over. On April 3, Meals on Wheels of Hillsborough County hosted its first open house in the new location, which was attended by several of its board and staff members. Updates on the building’s renovations are expected soon. Visit hcmow.org or follow them on Facebook @hcmow or Instagram @hcmealsonwheels.

Blood orange tequila fizz

I read a lot of travel books — mostly written by confused, bumbling Europeans trying to make sense of life in unfamiliar cultures. I think I like them because I generally feel confused, bumbling around in all cultures.

“Bon jour, mon frère,” someone says to the writer of one of the books. “‘Mon frère,’” he thinks. “Why frère? Why is he calling me his brother, instead of his friend? What’s going on? Am I in trouble?”

“Good morning,” the nice lady at the grocery store says to me, “have a good week.”

“What does she mean by that?” I wonder, for the next half hour.

At any rate, these travel writers say that one of the most frustrating, confusing and ultimately useful phrases that they run into is “Insh’Allah” — “God willing.”

“Will the work be done on time?” “Will I make it through this surgery?”

“Of course.”

Whew.

“Insh’Allah.”

Eek.

I mention this because my poor wife — and pretty much every wife, when it comes down to it, really — has to deal with a similar thing.

“Will you please do this simultaneously important and very easy task for me, please?”

“Of course.” Eventually.

Granted, the “Eventually” is unspoken, but it’s undeniably there.

Which is how we ended up with a basket of elderly blood oranges sitting on our counter, feeling their life force slowly flicker out and leak into the Universe. Nobody in the house remembers how we ended up with blood oranges in the first place. They are beautiful but not easy to do anything with. They aren’t great for out-of-hand eating. They aren’t very sweet. They have seeds. They have a nice flavor and could theoretically make a good marinade or something, but the blood-red color can be a bit off-putting. It really calls for being used in a cocktail.

So my wife was being more than reasonable when she asked me to please, for the sake of all that is good and decent, do something with the basket of blood oranges on the counter.

“Of course, my Delicate Persimmon Blossom.” *Eventually*

My wife sighed with tired resignation, an emotion that has come to characterize most of her interactions with me, her soulmate.

It speaks more to luck, rather than good timing on my part, that I caught the blood oranges minutes before they went bad.

Blood orange syrup

Zest some blood oranges, however many you have. Put the zest into a small saucepan.

Put the pan on your scale, zero it out and juice the oranges into it. Write down how much the juice weighs.

Tare the scale, then add an equal amount of sugar.

Heat the mixture over medium heat, until it comes to a boil and the sugar dissolves.

Remove it from the heat, let it sit for an hour, then strain it.

That’s great, but what do you actually do with blood orange syrup? Aside from adding it to your yogurt, which is great, by the way.

Blood orange tequila fizz

  • 2 ounces blanco tequila – I like Hornitos
  • 2 ounces fresh squeezed lime juice
  • 1 ounces blood orange syrup (see above)
  • 2 ounces ginger beer

Combine the tequila, lime juice and syrup over ice in a cocktail shaker. Shake ruthlessly.

Pour — ice and all — into a large rocks glass. Top with the ginger beer, and stir gently.

Sip cautiously — because let’s face it; you are deeply suspicious about this combination of flavors — and then feel relief and a tiny amount of trust in the Universe seep back into you.

The first thing you will notice about this cocktail is how beautiful it is. It is deep red and seems to make nonspecific but compelling promises to you. It tastes as good as it looks. The blood orange and lime work together to give you layers of citrus flavor. The tequila and ginger beer give it some backbone.

When you’ve had a hard week, when the kids are especially loud, when the other dance moms have gotten on your last nerve, when you find yourself wondering what the point of all of this *gesturing vaguely around* is, this drink will throw you a rope.

Featured photo: Blood Orange Tequila Fizz. Photo by John Fladd.

In the kitchen with Alan Milne

Alan Milne is the head chef of the new full-service kitchen at Spyglass Brewing Co. (306 Innovative Way, Nashua, 546-2965, spyglassbrewingco.com), which relocated across Nashua to its current spot in January. Originally opening at 2 Townsend West in the Gate City in October 2018, Spyglass is known for its hazy IPAs and saisons, many of which feature tropical fruit or citrus flavors. The new food menu, created by Milne and his sous chef, features creative takes on options like smash burgers, sandwiches, tacos, salads and appetizers. Prior to joining Spyglass, Milne worked as a chef at Stones Social in Nashua, and he also has experience working in restaurants in Portland, Oregon, and overseas in Italy.

What is your must-have kitchen item?

A chef’s knife and a pair of tongs. With those two things, I can pretty much achieve anything I need to get done.

What would you have for your last meal?

I’d start with a spicy tuna roll for an appetizer, and then a nice rib-eye steak cooked over fire with some mushrooms and Gorgonzola mashed potatoes. Then for dessert, some Krispy Kreme doughnuts and an espresso.

What is your favorite local restaurant?

I’ve got to give it up to Surf. Most of my adult life, they’ve been putting out really good food, and I’m a sucker for a raw bar.

What celebrity would you like to see eating at the brewery?

My first thought was Tom Brady, but then I realized that he doesn’t eat food [laughs], so let’s get Scott Zolak up here to Spyglass!

What is your favorite thing on your menu?

The falafel gyro is my favorite thing. I love the burgers and I’m a burger guy, but I love the Mediterranean and Middle Eastern flavors. That’s kind of where my palate gravitates to. … We take dried chickpeas, we soak them overnight until they are soft, and then we grind them with fresh herbs, onions and garlic, and then we form them into balls and fry them. … Then that goes on a pita with arugula, some marinated tomatoes, spiced cucumbers, pickled red onions and then a tahini sauce and a smoked hot sauce.

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

I think you’re seeing more and more vegetarian options. … I also think affordability is a big one.

What is your favorite thing to cook at home?

I work a lot and I get paid to cook, so I don’t really cook much for myself. But when I do, it’s usually cheap braised meats. I love throwing something in a pot or in the slow cooker and then gobbling it up on top of some mashed potatoes or some pasta.

Spyglass burger sauce
From the kitchen of head chef Alan Milne of Spyglass Brewing Co. in Nashua (makes 1 quart)

2½ cups mayonnaise
1 cup ketchup
¼ cup pickle juice (preferably bread and butter)
¼ cup capers, chopped
½ Tablespoon sugar
2 teaspoons mustard
1 teaspoon sambal (chili garlic paste)
½ teaspoon garlic powder
½ teaspoon onion powder

Combine all ingredients together with a whisk until thoroughly combined.


Featured photo: Alan Milne, head chef of Spyglass Brewing Co. in Nashua. Courtesy photo.

Local flavors

Tasty eats, drinks at annual Made in New Hampshire Expo

Artisan chocolates, scratch-baked goods and craft barbecue and hot sauces are just a few examples of the many types of local goods foodies can discover during the annual Made in New Hampshire Expo. Now in its 26th year, the three-day “try it and buy it” event returns to the DoubleTree by Hilton Manchester Downtown from Friday, April 14, through Sunday, April 16.

Dozens of vendors from across New Hampshire will be showcasing their products and services, which will also include personal care products, artwork and an onsite “libation station.”

Organized by Granite Media Group, which produces Business NH magazine and runs EventsNH, this is the first Made in New Hampshire Expo to take place since the company’s acquisitions from Millyard Communications in September. Two of Granite Media Group’s three co-founders were longtime employees of the magazine, including Christine Carignan, a 16-year veteran.

“We’ve been with the expo for a very long time … so we’re very familiar with the show,” Carignan said. “So it is under new management this year, but it will still be what people know.”

Admittance to the expo had previously only been at the door via cash or checks. But this year, tickets are also available in advance online. Credit cards will also now be accepted.

Last year’s expo marked the first time it took place since the onset of the pandemic — as it followed two years of cancellations, this meant a greater number than normal of new vendors. A majority of the event’s food and beverage vendors will be offering samples of their products.

“I do feel like this year I am seeing new ones that I don’t recall from previous years, so it’s nice to see some new folks coming in,” Carignan said of this year’s expo. “We always have our people that come in year after year, too, which we love to see, because people will come to the show just to see them.”

Maggie’s Munchies is among this year’s newcomers — Carignan said they’ll be at the show offering whoopie pies, cookies and other baked goodies. The Big Dog Sauce Co., a producer of all-natural barbecue sauces that launched earlier this spring, will also be there. The company offers a product lineup of green chile, maple, blackberry and mango habanero barbecue sauces, and plans to roll out a new offering, its Dog House seasoning blend.

A designated area in the last aisle near the back of the expo center is devoted to the libation station. Those ages 21 and over with photo identification will get to sample locally produced beer, wine, mead and, for the first time this year, distilled spirits. Each attendee is given a bracelet upon entry to the libation station, as well as a set number of tickets per sample.

“That’s one of the new elements this year, is that spirits get to come into the libation station,” Carignan said. “So we’re very excited about that. We have a handful of distilleries signed up for that this year.”

In addition to specialty foods and drinks, companies will be selling everything from jewelry, perfume and candles to wildlife photography, various home decor and services. Live entertainment is also planned for all three days.

Carignan said the expo is a great opportunity for attendees to support local businesses and discover what they might not have realized was in their backyard.

26th annual Made in New Hampshire Expo
When: Friday, April 14, 1 to 7 p.m.; Saturday, April 15, 10 a.m. to 6 p.m., and Sunday, April 16, 10 a.m. to 4 p.m.
Where: DoubleTree by Hilton Manchester Downtown (Expo Center), 700 Elm St., Manchester
Cost: $10 for adults, $9 for seniors ages 65 and over, $3 for kids ages 2 to 12 and free for kids under 2. Tickets are available online or at the door. Cash, checks and credit cards are all accepted. Foods, drinks and other featured goods are priced per item.
More info: Visit madeinnhexpo.com or follow them on Facebook @madeinnhexpo

Featured photo: Courtesy photo.

Spring into deliciousness

Great New England specialty food and artisan show returns

More than 150 exhibitors will gather inside the Hampshire Dome in Milford for the Great New England Spring Specialty Food & Artisan Show — now in its sixth year, the two-day event is a prime destination for food lovers, with all kinds of products available for sale and sampling. It’s happening on Saturday, April 15, and Sunday, April 16, and will also feature live music, food trucks outside, children’s activities, door prize-winning opportunities and more.

A wide variety of sweet and savory items will be available for attendees to try, from honeys, maple products, jams and drink infusions to hot sauces, chocolates, toffees, spice blends, seasonings, salad dressings and much more.
“We really do try to stick to our model of ‘Never the same show twice, but always just as nice,’ and it’s the truth,” show organizer Jody Donohue of GNE Events said. “We’re always changing it up for people, so that every time they come, there’s a variety of different items.”

With Donohue’s recent expansion of the company’s annual events to the Seacoast, she said she has been able to reach a wider range of participating exhibitors. As a result, many of those area artisans and specialty food makers will be coming to Milford for the first time.

“It will be really nice for them to get a new audience, as well as those that attend to see new exhibitors,” she said.

Queen of Whoopies, a multiple first-prize award winner at the annual Maine Whoopie Pie Festival, is expected to attend.

“Her recipe is like how the old Devil Dogs were,” Donohue said. “They are huge whoopie pies, bigger than the palm of your hand.”

The Chocolate Butcher, meanwhile, will be there with its chopped chocolates and truffles.

“They sell more chunks or pieces of chocolate, so you can melt them down for baking purposes as well as just eating them right from the bag,” Donohue said. “We also have the Mill Fudge Factory coming, and then we have Seacoast Pretzel Co., so you can get boxed pretzel nuggets or you can get the regular braided soft pretzel, which is also larger than life.”

This is also the first year 603 Charcuterie will be participating; Donohue said their team will be there offering samples of New Hampshire products as seen on their featured boards, and will provide a demonstration on how to put a board together.

Craft beer and wine will be available for sampling in addition to the food, and a number of other booths will be there, selling home decor, soaps, candles, personal care products and more.

While most of the vendors will be indoors, Donohue said a couple of food trucks and other purveyors will be parked outside the Hampshire Dome, including a coffee truck and a barbecue truck. Live local music will also be featured, both inside and outside.

Attendees will have a chance to win a $100 cash door prize, while $200 worth of scratch tickets — two packages of $100 each — will also be raffled off.

New to this year’s show will be a coloring crayon station for kids, while Donohue said there will also be face painting and cookie decorating.

“We’re keeping it fun, giving the artisans new audiences and giving everybody something to do to get out of the house,” Donohue said.

Sixth annual Great New England Spring Specialty Food & Artisan Show
When: Saturday, April 15, 10 a.m. to 4 p.m., and Sunday, April 16, 10 a.m. to 3 p.m.
Where: The Hampshire Dome, 34 Emerson Road, Milford
Cost: General admission tickets are $5 per person, valid for both days. Tickets are available in advance online or at the door (free for attendees ages 14 and under). Foods are priced per item.
Visit: gnecraftartisanshows.com/april-spring-show to purchase tickets

Featured photo: Courtesy photo.

The Weekly Dish 23/04/13

News from the local food scene

• Cheers! The final days of this year’s New Hampshire Craft Beer Week are ahead, as the state’s Brewers Association’s campaign wraps up on Saturday, April 15. There’s still time to participate in several Association-sponsored events, like the inaugural downtown Nashua craft beer tour. Participants can visit each of the Gate City’s six downtown craft breweries through Sunday, April 16, for access to special food and beverage deals, available with a special stamp book. Tickets are $30 per person and also include commemorative pint glasses — see downtownnashua.org/beertour. Visit nhbrewers.org for more Craft Beer Week details, and be sure to save the date for the Brewers Association’s annual Keep NH Brewing Fest, which returns to the Everett Arena Waterfront Park in Concord on Saturday, July 8.

• Cooking for a cause: Join the Nashua Center for its 20th annual Taste of the Towns, a food and wine tasting and benefit auction happening on Thursday, April 20, at 6 p.m. at LaBelle Winery Derry (14 Route 111). The evening will feature options from a variety of local restaurants coming together for a good cause, as well as several special items to be auctioned off. Single tickets start at $75 per person, with proceeds benefiting the Nashua Center, now in its 50th year of providing services to local children and adults with disabilities or acquired brain disorders. Purchase tickets online at nashuacenter.org.

• Get on board: Saturday, April 15, is the last day the 603 Charcuterie shop inside The Factory on Willow (252 Willow St., Manchester) will be open, as the company undergoes a transfer of ownership. A 75 percent off “everything must go” sale applies to all remaining in-store products from Thursday, April 13, through Saturday, April 15, from 10 a.m. to 3 p.m., which include many of the local cheeses, meats and other accoutrements commonly seen at the company’s charcuterie board-building classes at area breweries and wineries. On March 22, 603 Charcuterie announced in a social media post that the business will be taken over by Leah and Tom Bellemore, who own Vine 32 Wine + Graze Bar in Bedford. Classes, according to the post, will resume at the end of May under the new ownership, with future available dates to be posted within the next couple of weeks. See 603charcuterie.com or follow them on Facebook and Instagram for updates.

• From Nashua to Africa: Save the date for the next Taste of Africa event happening at Mola Foods (9 Simon St., Nashua) on Friday, April 21, at 6:30 p.m. Guests will be taken on a culinary tour of African nations like Cameroon, Somalia and Senegal, and featured dishes will be paired with wine from Brookline’s Averill House Vineyard. Vegan and gluten-free options are also available to those with dietary restrictions upon request, and there will be live music from singer-songwriter Ruby Shabazz. A native of Cameroon, Mola Foods owner and founder LaFortune Jeannette Djabea debuted her Taste of Africa lunch and dinner series last year to consistent success, with events continuously selling out at her Nashua shop. Tickets are $60 per person and there is a semi-formal dress code. Purchase them online at molafoods.com.

• Wine and a show: Head to Lake Park at Tuscan Village (9 Via Toscana, Salem) for an outdoor spring wine fest on Friday, April 21, from 5:30 to 7:30 p.m. The event will feature more than 30 different types of wine available to taste, alongside appetizer samples from Tuscan Market, live music and more. Tickets are $45 per person (event is 21+ only) — purchase them online at tuscanbrands.com.

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