The Hippo’s 2023 Wedding Guide

Why to marry at a museum, fall versus spring, and the trouble with desserts

Wedding tips and stories from the pros

You probably want too much dessert.

That’s one of the takeaways from the wedding planners who offer their experiences arranging couples’ special days. Wedding planner Anja Matukic reminds us that all the times you may have left a wedding early point to less need for desserts than most couples assume when they are planning their wedding meal.

Looking for more ideas on ways to make your wedding memorable and how to avoid some pitfalls? Take advice from these experts.

Anja Matukic of Fete & Festoon

Manchester, fetefestoon.com

How did you get into the wedding business?

I studied hospitality and events in college and got my professional experience in the hospitality industry. I was working for a corporate planning company based in Boston when the pandemic hit and I lost my job. I had done some freelance event work here and there and always thought about starting my own business. I strategized a brief business plan, made a website and some business cards, and here we are today. One reason I particularly love weddings is the strong sentiment and emotion behind each experience. These are such special days … and I love that I get to be a small part of it.

Describe one of your most memorable weddings.

It was an oceanfront September event in 2021. Min and Hunter hosted their wedding on Hunter’s parents’ property — a private yacht club in Portsmouth. It was a custom-built event from start to finish that contributed to the guest experience while showcasing their love story. They honored the groom’s late mother in countless ways: just like for Hunter’s parents’ wedding, Min was brought to the ceremony on a boat, and they had the ceremony on the pier. They were married by the same bishop and danced to the same band that performed at the groom’s parents’ wedding nearly 30 years earlier. Hunter’s father built a deck on the island’s edge, which was used as the dance floor. Engineers themselves, Min and Hunter built their own marquee lights, lighting fixtures that hung in the tent and wood lanterns for centerpieces. Min’s family traveled from South Korea to attend, and they honored her family’s background with a custom menu served by the yacht club’s private caterer. It was an expertly crafted quintessential New England wedding day, enhanced enormously with the couple’s personal touches.

What’s a fun wedding location people may not have considered?

I’m a sucker for museums. One gorgeous, often unconsidered location is Manchester’s Currier Museum of Art. They have several stunning spaces to pick from, and it’s not your traditional wedding space; it’s a little bit of Europe in southern New Hampshire, and it feels so elevated. Plus, designing your wedding is much simpler when you have literal masterpieces surrounding you.

Winter, spring, summer or fall wedding, and why?

Early fall, right at the tail end of summer. The air has that touch of crispness to it, but the sunshine and warm temperatures still hold up without feeling scorching hot. It’s the perfect weather to wear a suit without sweating through it and to wear any style of dress. You’ve got quite a broad selection of design themes and florals to pick from.

What’s one thing that’s worth spending extra money on? What’s something that you can go cheap with?

Many couples think they can skip out on a planner. I’m not saying you need to hire someone to plan your wedding, but you should at least hire someone to execute your wedding weekend. … All events are prone to in-the-moment changes and potential disasters, and you want someone in your corner who understands your values and will take care of it. They’ll trouble-solve the inevitable issues, make sure everyone’s where they need to be and pick up the pieces when a vendor drops the ball. … You’ll feel that weight lifted off your shoulders … so that you can enjoy every moment.

You can save some money on dessert. Almost every couple over-orders their dessert when there are many guests who won’t indulge or will leave before it’s even served. I recommend only purchasing enough dessert for 70 percent of your guest count.

Recount a wedding mishap and how you handled it.

The dessert provider delivered a three-tier cake minutes before the ceremony — completely smashed. The top tier looked just fine, but there was no way the bottom two tiers could be salvaged aesthetically. The venue and I put our MacGyver hats on. The cake was supposed to sit on a flat cake stand in the center of a dessert display. The one tier would have looked silly if we stuck with that plan, so we decided to build a taller cake stand to keep a similar setup. We were able to salvage the second tier using some icing from the bottom, but it didn’t look pretty. Once we put the cake on the stand, we hid the imperfections with some leftover blooms that matched the topper — and voila. During the ceremony we contacted another baker who was able to give us a couple of smaller cakes to feed the guests. Our makeshift two-tier delight lasted long enough to cut into the top tier, and then the venue sliced up the backup cakes to serve guests. The couple didn’t even notice.

How do you help a couple when each partner has a different vision for their wedding?

My first step, before we even begin planning, is to get to the root of why they’re even hosting a wedding. It sounds like a silly conversation at first, answering a seemingly simple question — why are you having a wedding? With every response, I continue to ask ‘why?’ until we get to the deep, meaningful heart of it, and that becomes my mission for the entire experience. When it’s time to start making decisions, I always refer back to this and triple-check that the decision contributes to that mission. When a couple has disagreeing visions, we’ll come back to this ‘why’ together and have a discussion comparing their visions. Sometimes one partner will quickly realize their vision doesn’t contribute to the mission. Other times we’ll take pieces of both visions to craft something truly theirs.

How are weddings today different from what they were pre-pandemic?

The pandemic … forced the world to slow down and consider how time is passing them by, and the same is true for weddings. Couples are more in tune with what’s important to them and why, and they’re not as willing to compromise on those values because of family expectations or tradition. Weddings feel more personal and less like the pageantry of the past. If a tradition doesn’t feel right, get rid of it.

Angela Desrochers of Angela Marie Weddings

Deerfield, angelamarieweddings.com

How did you get into the wedding business?

I decided to become a wedding planner after planning my own wedding. I wanted to work for myself and have more flexibility with young kids at home. My background in data analysis was a great asset to making this transition since wedding planning is all about details, organization, time management and logistics. Wedding design has allowed me to tap into my more creative side.

Describe one of your most memorable weddings.

Our favorites are those that bring in elements that embrace them personally, such as Dungeons & Dragons-themed centerpieces or Nerf guns. Yes, we had a group of bridesmaids ambush the groomsmen with Nerf guns. One of my favorites was an autumn boho wedding inspired by the Celtic harvest at Allrose Farm in Greenfield. They selected Celtic music and included an ancient Celtic oathing stone ritual during their ceremony. Every element and detail represented the couple and their love for one another.

What’s a fun wedding location people may not have considered?

Non-traditional wedding locations sometimes come with unique logistical challenges, but a butterfly sanctuary, zoo, aquarium or museum are great options we don’t see a lot of. A warehouse or nightclub are also great blank canvas options to design however you want.

Winter, spring, summer or fall wedding, and why?

We love fall weddings. The fall foliage and vibrant colors of nature make for a beautiful backdrop. We’d like to see more winter weddings. They’re not ideal for outdoor weddings, but many venues have off-season pricing, making it a great option for your wallet. The snow is pretty, too.

What’s one thing that’s worth spending extra money on? What’s something you can go cheap with?

This [depends on] what the priorities of the couple are. When a couple is looking to cut costs, we recommend a lower budget for flowers and stationary. Also consider, in place of a full open bar, serving beer, wine and a signature cocktail. Food and entertainment are often areas that couples are happy to spend extra money on, as a great guest experience is typically a high priority.

Recount a wedding mishap and how you handled it.

Being in the wedding business for nearly 10 years, we’ve had our fair share of mishaps ranging from a guest falling and dislocating a shoulder and Champagne flutes left off a rental order, to an intoxicated guest making a scene. It’s important to stay calm and in control, helping to keep the couple and guests calm as well. … Recently we had a DJ who was two hours late. We found a portable speaker and a Spotify playlist to get through cocktail hour, organized the bridesmaids to announce the newlyweds, made a few toasts without a microphone and rearranged the timeline to move the first dance to later in the evening, but everything stayed on track, and at the end of the day everyone was happy.

How do you help a couple when each partner has a different vision for their wedding?

It’s important to get couples on the same page before the planning begins. We discuss each of their individual priorities and then come up with joint priorities. It’s a simple but effective exercise. We [act as] a third party impartial resource, providing facts and pros and cons to help them make a decision they both will be happy with.

How are weddings today different from what they were pre-pandemic?

Things are mostly back to the way they were before — no more concerns about social distancing, masks and sanitizer or buffets and food stations. The biggest impact we’re seeing is inflation; everything just costs more, which has forced couples to downsize their flowers or reduce their guest counts to save on food costs.

Christa McLean of Christa McLean Events

Raymond, christamcleanevents.com

How did you get into the wedding business?

Growing up and working my way up the ladder in hospitality, I always found the most special occasions were the occasions I could help make lifelong memories for guests. … Being around events for years, eventually you find a natural rhythm in planning and executing. … I coordinated and managed weddings periodically, but after a long commute back to New Hampshire from managing a music venue in Cambridge, I connected with a New Hampshire wedding venue and worked at that venue full time for eight years before starting my business.

Describe one of your most memorable weddings.

It took place on the most perfect fall day. … This wedding had some hiccups along the way, but the solutions truly worked out better than the original plans, so we had an ‘everything happens for a reason’ mantra going on. The wedding professionals had all worked together numerous times so the flow was on point. There were a few special entertainers, including the bagpiper from Dropkick Murphys and Celtic music by Celtic Beats as well as traditional Scottish line dancing. The key features in this wedding were personal to the couple. During planning, they came up with epic ideas, then discussed with their vendors, who all discussed together to come up with the best way to execute.

What’s a fun wedding location people may not have considered?

Flag Hill Distillery and Winery has a special place in my heart. Its vineyard is stunning July through September, and it’s fun that you can go back to visit for a tasting on your anniversary.

Winter, spring, summer or fall wedding, and why?

There’s certainly a magic about fall weddings in New England, but each season has pros and cons. … If you have travelers, don’t choose winter in case of inclement weather. If you’re choosing an outdoor venue, spring is great due to freshly done landscaping. Summer will provide the full, lush greenery that’s so trendy. Ultimately, choosing a date that’s special to you or will allow you to have a special anniversary is a good idea. But if you go into wedding planning with a season in mind but not a date, that’ll allow you to find your perfect venue and then base your date on the availability.

What’s one thing that’s worth spending extra money on? What’s something you can go cheap with?

Don’t downplay the importance of photos and video. Whenever I have a hard day or am in a mood, I watch my wedding video and am able to snap back into a good place. To be able to capture memories of your best day ever is amazing and can only happen once. Imagine hiring someone who misses a special moment. Go cheap with programs and favors; they’re usually left behind by guests.

Recount a wedding mishap and how you handled it.

The buses that someone was supposed to book weren’t actually booked, and guests weren’t going to get there for the ceremony that was starting in 20 minutes. I called a connection at the bus company and had two buses ASAP. The ceremony started 20 minutes late, but just about everyone was there and had a great time, and the bride didn’t find out until the end of night.

How do you help a couple when each partner has a different vision for their wedding?

I discuss pros and cons based on experience. We find a way to sometimes weigh what the priorities for each of them are and meet in the middle of some ideas. Coming together to plan the biggest event you’ll ever throw for yourself can be a lot, but you learn to compromise when needed.

How are weddings today different from what they were pre-pandemic?

I’m seeing less [weddings with] 200+ [guests]. Couples are also definitely more interested in how things are going to be executed, especially food. Pre-pandemic the focus was more on if the food tastes good and is at a fair cost. Now I get more questions about where it’ll be and how it’ll be served.

Melanie Voros of Blissful Beginnings Wedding & Event Design

Bedford, blissfulbeginnings.com

How did you get into the wedding business?

I celebrated Blissful Beginnings’ 25th anniversary last fall. I had been working in a bridal shop and loved the elements of fashion and design, but I equally enjoyed working with the brides and their entourage, helping them stay on budget and hearing about the event details. … At the time, wedding planning wasn’t something you could study in college, so I took a certificate course through Weddings Beautiful Worldwide to become a certified wedding planner and opened my business shortly thereafter. Over these 25 years, I’ve worked with over 1,500 weddings across New England.

black and white photo of two people walking through snowy courtyard, night, string lights
Blissful Beginnings. Photo by Kelsey Regan Photography

Describe one of your most memorable weddings.

One extra-special wedding was actually a 10-year surprise vow renewal and anniversary party for a couple whose wedding I planned and officiated back in 2012. The husband called on me to help him coordinate this 120-guest party as a complete surprise to his wife, back at the same venue where they were married the first time. I was honored to once again officiate their ceremony as well. And I would be remiss if I didn’t mention the wedding in Jackson, New Hampshire, where I met my now-husband back on July 7, 2007.

What’s a fun wedding location people may not have considered?

The most special locations are those that mean something to the clients, so I often work at private homes, family vacation spots and places where memories can continue to be made long after the wedding day. Many clients choose to incorporate fun excursions or activities … to introduce their guests to a place that’s special to them. One couple planned a scavenger hunt on the campus of their alma mater Dartmouth College to share the story of how they met with their friends and family.

Winter, spring, summer or fall wedding, and why?

In New England, ‘wedding season’ is mainly spring, summer and fall, but to me, that makes winter weddings even more special. There’s something about the dramatic build up to a winter wedding, as well as the different activities and design elements that can be incorporated that make them so unique. For a recent winter wedding, we created a magical outdoor winter welcome party the night before, complete with fire pits, festive lighting, night sledding, a live ice sculpture demonstration, hot drinks and fair food.

What’s one thing that’s worth spending extra money on? What’s something you can go cheap with?

The best-spent money is always on elements that benefit the entire group or overall success of the event, such as appropriate amount of waitstaff and bartenders, the correct tent size, heating or cooling and enough food. I like to help my clients create a priority list of ‘needs’ and ‘wants’ so they can budget for some of their fun but less imperative ‘wants’ while also covering their ‘needs.’

Recount a wedding mishap and how you handled it.

I had a wedding that was held on a family estate in a field far from any power sources, so everything was run by generator. A pretty intense storm passed though and the restroom trailer was hit by lightning, causing the motor to burn out. … I quickly called the company owner as well as a local electrician. Thankfully we had enough time to get the trailer working before guests arrived on property, but it could have been a huge issue if it wasn’t detected early.

How do you help a couple when each partner has a different vision for their wedding?

It’s most important for couples to have an open dialogue about what’s important to them and work through the pros and cons of different elements. Most of the time, common ground can be met by discussing what’s most important for both parties and finding a place in the middle.

How are weddings today different from what they were pre-pandemic?

I still have clients who prefer plated dinners to family style or communal sharing-of-platters types of dinner service. We also see more late and week-of-the-wedding declines from guests due to Covid exposure. We saw a lot of weekday weddings in the past few years as the backlog of weddings from the pandemic years had filled the 2021 and 2022 weekends. I also see that guests are even more happy to be able to attend, travel and celebrate after the limitations during the pandemic.

Samantha Sheehy of The Perfect Match Weddings

Manchester, theperfectmatchweddings.com

How did you get into the wedding business?

I’ve loved weddings since I was a little girl. The idea of dressing up, having all your family and friends in one place, eating awesome food and having beautiful flowers fascinated me. I’ve always had a knack for organization and connecting with people and realized wedding planning was the perfect combination of my creative side and Type A personality. I started out working for another wedding planner while working full-time in public relations. … Starting my own business seemed like it just made sense, and I wanted to see how I could have an impact on the wedding industry.

Describe one of your most memorable weddings.

Last summer we hosted a wedding in an airport hangar. The groom was a pilot. … The bride flew into the ceremony on a plane, and we transformed the airport hangar into a reception space.

What’s a fun wedding location people may not have considered?

Renting an Airbnb. This idea became popular during Covid since many venues were shut down. Some rules and regulations have changed through Airbnb since, but it’s such a cool way to have a place all to yourself for the weekend. … I would highly recommend hiring a wedding planner to help you navigate the logistics of a nontraditional location. You’ll need to bring in everything from tables to chairs, trash cans, lighting, linens, china and more.

Winter, spring, summer or fall wedding, and why?

Spring. This is an unpopular opinion being a New England wedding planner where everyone loves the fall foliage, but spring has the best flowers, it’s not too hot, and everyone’s excited to be outside again.

groom and bride walking hand in hand outdoors in front of white building
The Perfect Match. Photo by Linds and Max Photography

What’s one thing that’s worth spending extra money on? What’s something you can go cheap with?

When all is said and done, the only things you have left to remember your wedding are the photos and video. Many couples are tempted to hire a friend who’s a photographer on the side or to skip the videographer, but trust us on this one — you’ll regret it if you cut corners here. Think about how much time and money you put into making your wedding look beautiful. It’s important to have a professional there who knows how to properly capture this and tell the story of the day.

We suggest trying to cut costs on dessert. Don’t get me wrong, I love a good after-dinner sweet, but … guests are busy dancing, drinking and socializing, and dessert often gets wasted.

Recount a wedding mishap and how you handled it.

We’ve [handled] everything from restarting generators during power outages, getting stains out of shirts minutes before walking down the aisle, a groom with a sprained ankle, high winds threatening to knock down tents, blizzards and more. We show up on your wedding day with an emergency kit so we’re ready for anything. Our kit includes safety pins, stain removers, any over-the-counter medication you can think of, hair spray, scissors, lighters, fashion tape and more.

How do you help a couple when each partner has a different vision for their wedding?

There are so many decisions that need to be made throughout the wedding planning process … so when couples have differing opinions, there’s often an opportunity to include their idea in another part of the wedding. For example, if one partner wants the wedding to have an elegant feel but the other wants it to be more casual, we can compromise by having an elegant venue but fun and casual food choices such as a taco and mac and cheese bar.

How are weddings today different from what they were pre-pandemic?

The pandemic gave couples the excuse they needed to downsize their weddings and cut out the things that weren’t important to them. We see this trend continuing into 2023 and 2024, and it’s what we encourage all of our couples to do. If you don’t want to have a wedding party, don’t have one. If you don’t like cake, skip the cake and get doughnuts. This is your day, and just because something’s “traditional” doesn’t mean it has to be a part of your wedding.

Megan Thomson of Willow Tree Events

North Conway, willow-tree-events.com

How did you get into the wedding business?

After years of hosting my own events and being the go-to person to help my friends and family plan theirs, I decided 10 years ago to dive into the industry on my own. … My career is based on granting wishes, making the impossible possible and bringing people together. … The love I have for what I do is deeply rooted in me, and I could never do anything else.

bride and groom outside standing in front of red vintage car surrounded by trees
Willow Tree. Photo by Dual Photto.

Describe one of your most memorable weddings.

It was heartbreaking as a planner to go through month after month of canceled weddings [during the pandemic]. … The first big wedding we had after all the pandemic restrictions were lifted [included] a venue filled with smiling, hugging, dancing and singing people. I was overcome with so much relief and gratefulness for my couples to be able to have their day again. I’m not sure my eyes were dry all day.

What’s a fun wedding location people may not have considered?

I’m a lake and mountains kind of girl, so I suggest spots like Echo Lake, Cathedral Ledge and local breweries. Pull the outdoors into your day and find a spot where you have more freedom to do your own thing on your own time and not be tied down to restrictions and time limits.

Winter, spring, summer or fall wedding, and why?

All of the above. We live in New England after all. Winter for the quiet romance of it, spring for the new blooms, summer for the longer nights and fall because fall in New Hampshire is simply perfect.

What’s one thing that’s worth spending extra money on? What’s something you can go cheap with?

Never skimp on your entertainment, always add the extra hour of photography and go for the video. … If you’re looking to save, then skip the programs and Champagne toast.

How do you help a couple when each partner has a different vision for their wedding?

You talk it out, and, just like with marriage, compromise.

How are weddings today different from what they were pre-pandemic?

Higher RSVP counts and more multi-day celebrations. We all missed out on so much, and no one wants to waste time or miss a thing anymore.

Jennifer Matthews of Memorable Events

Keene, memorableeventsnh.com

How did you get into the wedding business?

When I was growing up, my parents owned a catering company. I also was a DJ when I was younger, so it was a natural transition. I’m headed into my 19th wedding season.

Describe one of your most memorable weddings.

This past wedding season, I did a really amazing four-day Indian wedding that was a huge undertaking and certainly one of the most memorable ones.

What’s a fun wedding location people may not have considered?

We’re so blessed in New Hampshire to have amazing venues [like] summer camps, lake and oceanfront venues and private estates tucked in the woods. I love when weddings are weekend-long celebrations at a venue that can house many or all of the guests.

2 brides walking rows of celebrating guests at indoor venue
Memorable Events. Photo by Kate Preftakes Photography.

Winter, spring, summer or fall wedding, and why?

It’s a personal preference. My schedule tends to be the most full in the fall because of the foliage, cooler evening temps and less bugs.

What’s one thing that’s worth spending extra money on? What’s something that you can go cheap with?

Photography is usually worth the splurge; the photos are what you’ll have left when the day is done. One area where I see a lot of people pulling back are extravagant favors; keep in mind that many could get left behind.

Recount a wedding mishap and how you handled it.

A caterer pulled out of a wedding just three days before. … Thankfully I was able to have a conversation with a catering company I’ve used several times, bring them up to speed, and they pulled together a miracle menu.

How do you help a couple when each partner has a different vision for their wedding?

I work with them to find middle ground or even lead them in a direction they may not have thought about that they both love.

How are weddings today different from what they were pre-pandemic?

By 2022 … weddings were back to ‘normal.’ But something non-pandemic-related I’m seeing a lot more of is couples including their dogs in the festivities, which I love.

Featured photo: Angela Marie Weddings. Courtesy photo.

The Hippo’s 2022 Wedding Guide

For this year’s annual wedding guide, we’re giving you 26 cool ideas to make your big day the best day! Doughnut walls, bold bouquets, Insta-worthy photo ops — there’s something for every couple’s tastes this wedding season.

The wedding dress

Practical accents

One of the newest trends that Helen Dionne of A Day to Remember Bridal Boutique has seen in their newest dresses is detachable sleeves made of sheer lace. “We’ve just got them in over the past couple weeks,” Dionne said. “It’s a good option for people who like the look of sleeves but don’t want to wear them the whole time.” They can be worn for a fancier look during the ceremony, for example, and then removed for comfort when the bride hits the dance floor later on. Another practical addition to dresses over the past few years has been the addition of pockets, Dione said, with brides appreciating the space to stash their phone and other small items.

A wedding gown with detachable sleeves; photo courtesy of A Day to Remember Bridal Boutique.

Sparkles and slits

For a different look from the waist down, some of the newest gowns have slits. “That has been really well-received by customers,” Dionne said. Another option is a sparkly tulle underlay, “so it’s not-in-your face bling but it’s just enough sparkle,” Dionne said.

A touch of color

Dionne said that most wedding dresses aren’t available in pure white anymore. “If you want an all-white gown, it’s going to be ivory,” she said. “More often than not these gowns are ordered with some kind of color, [like a] champagne underlay with an ivory overlay with ivory lace. Adding champagne and pink champagne elements is an option, and some dresses come in darker shades like sand. Dionne said white doesn’t look good on most people because it’s harsh, and the ivories today are light enough that most people would think that they are the traditional white. And for the brides who really want to stand out, they can go for a bigger splash of color. “We had a gal who [bought] a pink — like, really pink — wedding dress,” Dionne said.

Have it your way

A lot of dress features are customizable, so if you love a dress that doesn’t have that sparkly underlay, you might be able to add it, or a dress that has a slit might be available without it. Scoop necklines are coming back, Dionne said, but right now many dresses still have the deep plunging V neckline that has been popular for the past few years. While scoop necklines start to work their way back into fashion, “some designers will offer the dress in two ways [and] charge for a raised neckline,” Dionne said. Designers are also offering two train lengths, with shorter trains being popular lately for the simpler kinds of weddings that have become more prevalent in the past couple years but cathedral length still being a draw for brides who really want to make a statement.

Flowers & decor

Big colors

Wedding planner Samantha Sheehy of The Perfect Match Weddings based in Manchester said that when it comes to floral decorations, muted greens are starting to take a backseat to bolder options. “In the past couple years, greenery has been super popular [but] the trend is kind of starting to shift back to big blooms, big color,” she said. That goes for the bouquets as well. “I think people are moving away from the very rounded ball-looking bouquets [in favor of] cascading bouquets with lots of color,” she said.

Sustainable everything

It is possible to have fancy decor while cutting down on waste — something that Sheehy said has been a bigger priority for many of today’s brides and grooms. “I’ve seen a lot of people go toward silk or wooden flowers,” Sheehy said. They’re being used for table arrangements, pieces for the arbor and up and down pews or aisles.” Some brides who want a bouquet with real flowers are repurposing them, preserving them by having them framed or turned into things like coasters or ring dishes, Sheehy said. Renting decor rather than buying it and throwing it away is another option, she said.

Upscale lighting

One fairly simple way to elevate any wedding, but especially a more informal backyard or barn wedding, is to add lighting. Sheehy said she’s been seeing lighting vendors providing more upscale lighting installations, including fairy lights and bistro lights.

Photo ops

Arrive in style

Antique car. Photo by Courtney Reynolds Photography + Double H Photo.

Antique cars and vans have replaced limos for some couples, allowing for a more casual arrival and better photo ops, Sheehy said. “People really don’t do limos anymore,” Sheehy said. “They’re either driving themselves or renting [antique vehicles].” She’s also seen couples renting school buses to use for guest transportation from the hotel to the wedding venue.

The big reveal

Having “first looks” with the wedding party is another trend that brides have been adding to the big day to get some good photos. “A lot of brides like to do a reveal to their wedding party or family members if they aren’t doing a first look with their future spouse — meaning seeing each other before the ceremony,” Sheehy said.

Sendoffs

One of the latest trends is making the “sendoff” for the bride and groom extra special with things like sparklers, confetti and goodbye tunnels. “They are a lot of fun,” Sheehy said. “Younger couples want to incorporate some things they can share on social media.” She’s seen couples do “mock sendoffs” so they can get the best photos while their photographer is still there and then go back to the party, rather than waiting until the end and risking not having good photos and missing any guests who might not stay for the whole celebration.

The big day

Scaling back

“Covid impacted guest lists, changing what the [traditional wedding] looks like,” Sheehy said. “A lot of couples are scaling back to smaller events.” She said that even last summer, when Covid numbers were lower and more weddings were able to happen, people were still enjoying the feel of a more intimate event. Suddenly it was OK for couples not to invite estranged relatives or friends of friends or anyone on their parents’ guest wish lists.

Tossing traditions

What’s a wedding without the chicken dance? A perfectly good one, according to all the couples who are passing on some of the most traditional parts of a wedding. “The bouquet toss, the garter toss, the dance [with a parent] — there’s no reason to force it,” Sheehy said. Families don’t have to sit on one side of the aisle or the other, and wedding favors are not required: “They just get thrown away,” Sheehy said. “They’re the most commonly left behind item at weddings.” And yes, you can have the chicken dance if you want it, but a lot of couples are prioritizing what they want over what is expected. “They’re making sure the music played is reflective of the genres they like and the artists they like,” Sheehy said, whether that means working up a playlist with a DJ before the big day or bringing in live music.

Making it last

Though many wedding ceremonies are getting smaller, some couples are spreading out their nuptial celebrations over a whole weekend. According to Sheehy, this might include a welcome dinner or welcome drinks with a small guest count the night before the event. Then there’s the wedding day itself, and that could be followed by a sendoff brunch the next day. “It’s another opportunity to get [to spend] time with people,” she said.

Meghan Siegler

Venues

Barn

If you want the beauty of a natural setting without sacrificing the amenities of an indoor space, a barn venue could fit the bill for your wedding.

Timber Hill Farm. Photo by True Presence Photography.

“Many [barn venues] come with gorgeous colonial farm backdrops … [and may] include a farm stay for the bridal party,” said Isaac Howe, general manager at Timber Hill Farm in Gilford.

Though barns are a popular venue for weddings with a rustic aesthetic, their simplicity makes them versatile enough to accommodate a variety of styles.

“Rustic, boho chic, modern, vintage or glam —none of it feels out of place in a barn,” said Eric Stephens, co-owner of The Barn at Bull Meadow in Concord.

If you’re looking for a formal venue, don’t rule out a barn; with the right lighting, drapery and decor, a barn can be as casual or as formal as you want.

“Most barns would likely cater to a more casual couple,” said The Barn at Bull Meadow co-owner Jenn Stephens. “However, some barns certainly have the potential to be transformed into elegant venues, with a little designer touch or a couple with a lot of ambition.”

Brewery

Couples who have a shared interest in beer or brewing and are open to nontraditional wedding venues could consider getting married at a local brewery that is available for private events.

“Breweries, at their heart, are manufacturing facilities,” said Jenni Share, co-founder and CEO of To Share Brewing Co. in Manchester. “Every brewery is different, but most taprooms will have a casual vibe … [in] a relaxed, industrial atmosphere with lots of stainless steel tanks and great beer.”

Many breweries offer add-on services for weddings held at their facilities and work with couples to customize their experience.

“A couple can get married on the steps of the brewhouse, have cocktail hour in the beer garden, and [have] the reception in the taproom with free pinball and shuffleboard,” Share said, adding that the brewery can also assist couples in creating a unique one-off wedding brew. “The day will really stand out for the couple and their guests.”

Mountaintop

A mountaintop venue may appeal to nature-lovers and couples seeking a quiet, remote location far from the hustle and bustle of their daily lives.

“Being outside [in] the peace and serenity of nature while celebrating such a special day allows the couple [and] guests to really take a breath and … enjoy the moment fully,” said Heidi Glavin, assistant general manager at Purity Spring Resort in Madison. “[It] offers [them] time to just slow down … and enjoy everything around them without noise or the confines of a building.”

Some couples choose a mountaintop venue because they share a passion for skiing, or because skiing played a part in their love story.

“They want to celebrate that piece of their relationship,” Glavin said, “riding the chairlift to the top of the mountain, where they walk down the aisle and join together in marriage.”

The biggest selling point for getting married on a mountain is the “incredible views of surrounding mountains, lakes and valleys,” Glavin said, and couples may want to consider the scenery of the changing season when setting the date for their wedding. It comes as no surprise, she said, that mountaintop weddings are often held in the fall.

“The spectacular New Hampshire foliage is a huge draw,” Glavin said. “The colors and air during the fall foliage [here] are unlike anywhere else.”

Restaurant

For a budget-friendly indoor venue, consider a local restaurant with a function room. Restaurants that host weddings are typically equipped to oversee multiple aspects of a wedding, which could include the food, bar, furniture and room setup, decor, dishware and table setup, cake and cake-cutting, dance floor and DJ or live music.

“A restaurant comes with many advantages over other wedding venues,” said Mike Kirouac, owner of XO Bistro in Manchester. “First and foremost is the flexibility. … We’ve seen very relaxed and casual weddings to formal weddings. … You can rent the room for the whole day or half [a day], or you can have just the reception here. The options are really endless.”

Tamra Burke, function manager at The Red Blazer in Concord, said that if food is one of your top priorities, a restaurant could be the perfect venue for you.

“Folks that book a restaurant for their wedding reception typically think of the food first [and] what they want to serve their guests,” Burke said. “They book their favorite restaurant; we hear that a lot.”

Historic sites and landmarks

New Hampshire is home to all kinds of historic sites and landmarks that can serve as unique wedding venues.

“Because of the range of styles at historic venues, [couples] can find something that fits their personalities and their vision for the day,” said Susanna Crampton, public relations officer for Historic New England.

Rae Easter, marketing and development coordinator at Canterbury Shaker Village, said there is a variety of reasons that couples choose to get married at historic venues: they have a love and respect for history and culture; the site holds personal significance or nostalgia for them; or they believe in the mission of the venue’s affiliated nonprofit or organization.

“A historic space … that aligns with [the couples’] values [can] make the day even more special,” Easter said. “By having your wedding at that historic or landmark venue, you’re supporting [its] organization through that connection.”

The biggest appeal of historic venues, Easter said, is that they promise couples a wedding that is truly one of a kind.

“They provide an atmosphere you won’t find anywhere else,” she said. “They can make your event feel like a destination wedding, even if you’re getting married in your own hometown.”

Oceanside

At Seacoast venues like the Seacoast Science Center, couples can say their “I do”s by the ocean while still enjoying all the amenities of a traditional wedding.

“The Center allows for the best parts of an oceanside wedding,” Seacoast Science Center event coordinator Hollie Dutton said. “[It has] an amazing outside tent for eating and dancing, plus comfortable places inside to gather and have quiet conversations while viewing ocean life.”

Oceanside weddings offer a unique sensory experience and stunning views, Dutton said, which change every hour with the coming and going of the tides and the colors of the sky.

“The couples and their guests hear the sounds of waves and watch the sailboats go by,” she said, “or see Isles of Shoals off in the distance during their ceremony and wedding photos on the rocks with the ocean waves behind.”

Angie Sykeny

Food

Food trucks

Hiring a food truck as your primary wedding caterer isn’t just a casual alternative to a traditional dinner — it’s also a great way to get fresh hot food served directly out the window to your plate.

Windham chef Adam Wactowski of the Walking Gourmet food truck has had so much business lately with private events, including weddings, that he hasn’t been open to the public nearly as often as before. He said the overall ability to create personalized menus from a food truck is among the biggest draws for couples looking to serve something a little different for their guests.

“I have a few menus that I have in place that people can choose, so I have a taco menu, a burger menu and a barbecue menu, and then a steak and chicken menu if they’d want to go with more of a plated dinner,” Wactowski said. “For weddings, a lot of people seem to like the tacos.”

Doug Loranger of Ranger’s BBQ, based in Nashua, said he has noticed a significant increase in wedding inquiries over the last couple of years, particularly since the start of the pandemic.

“We have gone outside the barbecue realm in some cases,” he said. “I think one of the reasons why people like to go with a food truck is because there’s usually so much variety.”

Doughnut walls

A doughnut wall is exactly what it sounds like — a wall filled with doughnuts of all colors and flavors hanging from pegs. Not all doughnut walls are created equal, said Stacy Lamountain of City Moose Catering in Nashua, but they’re always a hit around a reception’s dessert table.

Doughnut wall. Photo courtesy of City Moose Catering.

“It’s one of those things that has become such an exciting experience for people,” she said. “You have this big board you put on a table and people are watching you putting out the doughnuts and getting excited about each flavor that comes out. … Then, you literally have to hold the guests back from attacking it before the bride and groom can see it or before the photographer can take a picture of it. Everyone wants to get a picture of the doughnut wall first.”

City Moose’s doughnut wall is custom-made from walnut wood by Lamountain’s sister, with pegs that are long enough to fit up to four doughnuts on each.

“You put them up there, they are displayed beautifully and then the guests can help themselves at their leisure to take them right off and enjoy,” she said. “We’ve even done a doughnut wall that had heat lamps on each side for apple cider doughnuts, so you get them all nice and warm.”

Macaroni and cheese bars

If you want to serve a buffet at your wedding reception that’s a little untraditional, a macaroni and cheese bar can offer countless flavor variations. Amanda Storace of Moments to Remember, based in New Boston, has macaroni and cheese bars planned at five weddings this year alone, and has worked with businesses like The Common Man and Mac-n-Choose (formerly the Mr. Mac’s locations in Tyngsboro and Westford, Mass.) to coordinate different serving options.

“People want to put a new spin on something other than a plated meal, and a mac and cheese bar is an easy way to do that,” Storace said. “I did a wedding last year that had a mac and cheese bar. The guests got little martini glasses, and they got a mac and cheese base and a bunch of stuff they could add to it, so things like bacon, chicken, barbecue sauce [and] pulled pork.”

Grazing tables and charcuterie boards

A custom grazing table is already all about putting together an edible work of art. So if you’re building one for your wedding, there are all kinds of ways to make it even more creative.

“Rather than have it be just a flat table full of cheese and crackers, we like to give our grazing tables height and dimension,” Lamountain said. “We have them on three tiers and so they look all elegant and elevated. … Our grazing tables are customizable too, so you can have your cheese, your crackers, your fruits, your vegetables and any other fun stuff that you want.”

One of City Moose’s most popular grazing table items, Lamountain added, is not a food you’re typically likely to find on a cheese board with fruits, vegetables and crackers.

“When you think of weddings, you don’t think of chips and dip,” she said, “but I can’t even tell you how many gallons and bucketloads of our house fried chips that we make every single wedding season. We put them right there with your cheese and crackers and they come with a traditional onion dip. We make that the same way you do at home for any family gathering. … Usually people also have those at their cocktail hour for appetizers.”

Breakfast for dinner

There’s no rule that says breakfast should only be served the morning after the reception — in fact, Lamountain said City Moose has catered several breakfast or brunch-themed weddings.

“Breakfast … lends itself much better to a buffet rather than a plated-style meal,” she said. “You can do all the things that we all love for breakfast, so a buffet full of scrambled eggs, thick cut bacon, homefries, [and] maybe some apple-stuffed French toast. … We’ve also done chicken and waffles too, so that’s something for people who want to have that option to feel like a little more of a full lunch or dinner than just breakfast. It’s very untraditional for a wedding menu meal, but a super crowd-pleaser.”

Cookie molds

From cupcakes and cake pops to cannolis or whoopie pies, there are all kinds of ways to get creative beyond the traditional wedding desserts. Liz George of Newmarket is the owner of Golden Swan Sweets — in addition to creating wedding and smaller celebration cakes, about four years ago George started working with ceramic cookie molds in various designs, which were originally created by Lucy Natkiel of Brown Bag Designs in Hill.

George has collected dozens of cookie molds, including around 15 heart or flower molds that make great additions to a dessert table at a wedding or bridal shower. Each one starts out as a plain butter cookie that is individually hand-pressed, baked and painted with a luster dust, or a decorating powder usually mixed with alcohol or an extract, turning it into a work of art.

“Most of the molds are very large, creating cookies that are about 6 inches tall,” George said. “I do have smaller ‘cut-apart’ cookie molds as well.”

Ordering and information on her cookie molds is available at her website, goldenswansweets.com, or through her Facebook page @goldenswansweets.

Bartenders for hire

On the Rocks Bartending. Courtesy photo.

If you want help creating a signature cocktail for your big day or a custom beverage menu for your wedding guests, a professional bartending service can help with all that and more.

Amanda Thomas is a seasoned bartender and the owner of On the Rocks Bartending and Event Services, a mobile bar business based in Nashua. While it doesn’t hold a liquor license to sell, On the Rocks is fully insured and certified and works with clients to help them stay within their drink budget, even lending a hand in writing their shopping lists.

“They provide the liquor and we provide the service, basically,” Thomas said. “So that saves the couple a huge amount of money, because they can buy whatever they want, [and] they can return the liquor within 30 days if it’s unopened and unused, and get their money back.”

In addition to working with couples on creating special cocktails for the occasion, some of Thomas’s services include a draft system that can tap up to four kegs of beer or spiked seltzer without any refrigeration, a feature that especially comes in handy for ceremonies in the middle of fields or in open areas. She also recently introduced a 1985 vintage Kingston horse trailer that has been converted into a mobile bar for use at weddings.

“I would say that more than 50 percent of the weddings in New Hampshire are either at a barn or outdoors in a backyard, and so the horse trailer just fits in perfectly with that aesthetic that people are looking for,” she said. “It’s booked for probably at least 30 weddings this year already.”

Matt Ingersoll

Featured photo: A sparkler sendoff. Photo by Meghan Kannan Photography.

The Great New Hampshire Ice Cream Tour

It’s time for a road trip to enjoy one of New Hampshire’s treats- 34 ice cream locations! Join the Hippo on the Great New Hampshire Ice Cream Tour! Share your adventures with photos of your favorite Ice cream place! Hashtag us at #NHicecreamtour !

Axel’s Ice Cream
608 Daniel Webster Hwy, Merrimack, NH
axelsnh.com
(603) 429-2229

The Beach Plum
3 Brickyard Square,
Epping, NH
thebeachplum.net
(603) 679-3200

The Beach Plum
2800 Lafayette Rd,
Portsmouth, NH
thebeachplum.net
(603) 433-3339

The Beach Plum
16 Ocean Blvd,
North Hampton, NH
thebeachplum.net
(603) 964-7451

The Beach Plum
Tuscan Village: 8 S. Village Dr, Salem, NH
thebeachplum.net
(603) 458-7266

Beech Hill Farm
107 Beech Hill Rd,
Hopkinton, NH
beechhillfarm.com
(603) 223-0828

The Big One
185 Concord St, Nashua, NH
thebig1icecream.com

Blake’s Ice Cream
353 S Main St, Manchester, NH
(603) 669-0220
blakesicecream.com

Brookdale Fruit Farm
Serving Annabelle’s Ice cream
41 Broad St, Hollis, NH
brookdalefruitfarm.com
(603) 465-2240

Buza at Vibes Burgers
25 S Main St, Concord, NH
vibesgourmetburgers.com/buza-dairy-bar
(603) 856-8671

Dodge’s Ice Cream
77 Weare Rd, New Boston, NH
(603) 487-3339

Frekey’s Dairy Bar
74 Fisherville Rd, Concord, NH
frekeysdairyfreeze.com
228-5443

Gould Hill Farm
656 Gould Hill Rd,
Contoocook, NH
gouldhillfarm.com
(603) 746-3811

Granite State Candy Shop
832 Elm St, Manchester, NH
granitestatecandyshoppe.com
218-3885

Granite State Candy Shop
13 Warren St, Concord, NH
granitestatecandyshoppe.com
225-2591

Hayward’s Ice Cream
364 Daniel Webster Hwy, Merrimack, NH
(603) 424-5915
haywardsicecream.com

Hayward’s Ice Cream
7 Daniel Webster Hwy,
Nashua, NH
(603) 888-4663
haywardsicecream.com

Kilwins
Market Square, 20 Congress St, Portsmouth, NH
(603) 319-8842
kilwinsportsmouth.square.site

Kimball Farm
158 Turnpike Rd, Jaffrey
(3 other locations in MA)
kimballfarm.com
532-5765

King Kone
336 Daniel Webster Hwy,
Merrimack, NH
kingkonenh.com
(603) 420-8312

Lickee’s & Chewy’s
53 Washington St, Suite 100, Dover, NH
(603) 343-1799
lickeesnchewys.com

Lix Ice Cream Parlor
55 Charles Bancroft Hwy, Litchfield, NH
fb.com/LixIceCreamParlor
(603) 883-9300

Maple Creamery Truck
Food Truck at 426 NH Rte 104 New Hampton, NH
fb.com/The-Maple-Creamery

Moo’s Place
27 Crystal Ave, Derry, NH
moosplace.com
(603) 965-5224

Moo’s Place
15 Ermer Rd & Rte 111,
Salem, NH
moosplace.com
(603) 898-0199

NH Doughnut Co
2 Capital Plz, Concord, NH
nhdoughnutco.com
(603) 715-5097

Pete’s Scoop
187 Rockingham Rd, Derry, NH
petesscoop.net
(603) 434-6366

Sub Zero Nitrogen Ice Cream
83 Main St, Nashua, NH
subzeroicecream.com
(603) 943-8491

Super Scoops
58 Main St, Henniker, NH
(603) 717-0661
superscoops.com

Susie’s Sweets
at the Community Oven
845 Lafayette Rd, Hampton, NH
susies-sweets-nh.com

Susie’s Sweets
700 Lafayette Rd, Seabrook, NH
susies-sweets-nh.com

Triple Elm Coffee and Ice Cream
323 Main St, Sandown, NH
tripleelm.com
(603) 887-0666

Trombly Gardens
150 North River Rd, Milford, NH
tromblygardens.net
(603) 673-0647

What’s The Scoop?
Over 60 Flavors!!
160 Main St, Kingston, NH
whastthescoop.fun

New Year’s eatings

Delicious ways to ring in 2021

Let’s face it — 2020 wasn’t the year any of us hoped for. So if you’re looking forward to ringing in 2021, check out this list of local restaurants offering special dine-in or takeout menus to help you celebrate.

Amphora (55 Crystal Ave., No. 3, Derry, 537-0111, amphoranh.com) will serve a special prix fixe menu for New Year’s Eve on Thursday, Dec. 31, from 3 to 9 p.m., featuring one of two appetizers of your choice (double cream goat cheese in a pool of lamb sauce with chiffonade basil and pita chips, or shrimp cocktail with a spicy sauce); antipasto salad; an entree of your choice (deconstructed Beef Wellington or seafood risotto with a creamy Parmesan mushroom sauce); and a dessert (chocolate mousse or Champagne and berries). The cost is $46 per person (optional wine pairings are available) and reservations are encouraged. Amphora’s full menu will also be available for takeout and dine-in until 3 p.m.

Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com) will be open from 9 a.m. to 6 p.m. on Thursday, Dec. 31.

Ashworth by the Sea (295 Ocean Blvd., Hampton, 926-6762, ashworthhotel.com) will host a socially distanced New Year’s Eve dinner on Thursday, Dec. 31, at 5 p.m. featuring party favors, a Champagne toast, rock ’n’ roll bingo and more. Overnight packages with a Champagne and mimosa breakfast on New Year’s Day are also available.

Bad Lab Beer Co. (460 High St., Somersworth, 842-5822, badlabbeer.com) will serve its third annual New Year’s Day brunch on Friday, Jan. 1, from 10 a.m. to 6 p.m. Reservations are currently being accepted with an hour-and-a-half time slot for each.

Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will serve a four-course prix fixe dinner for New Year’s Eve on Thursday, Dec. 31, with seatings from 4:30 to 9:30 p.m., in its dining room. The menu will feature appetizers (lobster bisque, yellowfin tuna poke, braised beef cheek, New England oysters, capon terrine, and warm Maplebrook Farm burrata); salads (baby kale and watercress salad, or Boston bibb and radicchio salad); entrees (grilled filet mignon, smoked New Bedford sea scallops, grass-fed lamb rack, pan-seared salmon, Northern lobster risotto, pork chop, or pierogi and fall vegetables); and desserts (Earl Grey cheesecake, lemon verbena creme brulee, strawberry Champagne sorbet, ginger pear torte or mudslide cake). The cost is $75 per person and reservations are required.

Bistro 603 (345 Amherst St., Nashua, 722-6362, bistro603nashua.com) will open at 11 a.m. on both Thursday, Dec. 31, and Friday, Jan. 1, serving its full menu with family-style options also available.

Buba Noodle Bar (36 Lowell St., Manchester, 935-7864, bubanoodle.com) will be open from 11:30 a.m. to 8:30 p.m. on Thursday, Dec. 31, and from 11:30 a.m. to 9:30 p.m. on Friday, Jan. 1.

Buckley’s Great Steaks (438 Daniel Webster Hwy., Merrimack, 424-0995, buckleysgreatsteaks.com) is taking reservations now for New Year’s Eve, serving its regular menu with specials on Thursday, Dec. 31, from 4 to 9 p.m.

Cafe El Camino (134 Newton Road, Plaistow, 974-1652, cafeelcamino.com) is taking orders for a variety of specialty “crowd pleaser platters,” including empanada platters, rice platters, chicken or pork platters and more. Orders must be picked up by Thursday, Dec. 31, at 3 p.m.

Cask & Vine (1½ E. Broadway, Derry, 965-3454, caskandvine.com) is taking reservations now for New Year’s Eve, Thursday, Dec. 31. Deposits of $25 per party are being accepted, which will be applied to your bill for the evening and will include a Champagne toast at midnight.

Cava Tapas & Wine Bar (10 Commercial Alley, Portsmouth, 319-1575, cavatapasandwinebar.com) will serve a special four-course menu for New Year’s Eve on Thursday, Dec. 31, with multiple options to choose from, like yellowfin tuna poke, butternut squash soup, farro and golden raisin salad, crisp pork belly, foie gras, beef short rib, Parisian herb gnocchi, crisp Brussels sprouts, pistachio cake, dulce de leche, dark chocolate pot de creme and more. Reservations are required.

Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) will hold a special New Year’s Eve wine dinner on Thursday, Dec. 31, from 7 p.m. to 1 a.m., featuring a six-course meal with wine pairings, live music and more. Items to be served will include foie gras torchon, New Hampshire oysters, Moroccon-spiced rack of lamb, seared sea scallops, and petite rabbit and mushroom cassoulet. The cost is $180 per person. Overnight packages with a complimentary Champagne brunch are also available.

Copper Door Restaurant (15 Leavy Drive, Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) will serve a special prix fixe dinner for New Year’s Eve on Thursday, Dec. 31, beginning at 4 p.m., with live music from 6 to 9 p.m. Costs vary depending on the courses you choose ($69 for a two-course meal, $79 for a three-course meal and $89 for a four-course meal). Featured options include herb-crusted scallops, truffled mushroom risotto, fish chowder, wild mushroom bisque, braised lamb shank, sesame-crusted tuna, crispy honey chicken, seafood casserole, roasted vegetable ravioli, caramel apple pie and chocolate raspberry cheesecake. Reservations are highly recommended and will be accepted through 8 p.m.

Copper Kettle To Go (39 Main St., Wilton, 654-2631, copperkettletogo.com) is taking orders for heat-and-serve eggroll party platters for New Year’s Eve, featuring flavors like steak and cheese, chicken Parm and eggplant Parm, as well as various dipping sauces. Order by Dec. 27.

Cotton (75 Arms St., Manchester, 622-5488, cottonfood.com) will be serving its regular menu on Thursday, Dec. 31, from 4 to 9 p.m., with special additions that will include an appetizer, a salad, two entrees and two desserts, all priced a la carte.

CR’s The Restaurant (287 Exeter Road, Hampton, 929-7972, crstherestaurant.com) will serve its regular dinner menu, with holiday specials, on Thursday, Dec. 31, from 5 to 9:30 p.m. Reservations are required.

Flannel Tavern (345 Suncook Valley Road, Chichester, 406-1196, flanneltavern.com) will ring in the new year in style with classic cocktails from the Rat Pack era. Join them on Thursday, Dec. 31, from 5 p.m. to midnight for a special menu, a charcuterie board, live music and a Champagne toast. The cost is $10 per person. Formal dress is encouraged but not required.

Giorgio’s Ristorante & Bar (270 Granite St., Manchester, 232-3323; 707 Milford Road, Merrimack, 883-7333; 524 Nashua St., Milford, 673-3939; giorgios.com) is taking orders for holiday variety boxes for New Year’s, which feature your choice of smoked pork rack chop with apple chutney, garlic roasted prime rib with au jus and horseradish cream, or seafood lasagna, with sides like sweet and Yukon gold whipped potatoes, traditional stuffing and roasted Brussels sprouts. Order by Dec. 28 at noon. Pickups are on Thursday, Dec. 31, from noon to 5 p.m.

Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) is taking reservations now for a special New Year’s Eve dinner on Thursday, Dec. 31, with seatings at 6 p.m., 7:30 p.m. and 9 p.m. Course options will include charred broccoli and ricotta tortellini, turkey roulade, cast iron roasted rib-eye, pan seared scallops, pink Champagne macarons, chocolate Yule logs and more. The cost is $89 per person, or $120 per person with an optional wine pairing. Reservations with a 50 percent deposit are required.

LaBelle Winery (345 Route 101, Amherst, 672-9898, labellewinerynh.com) is taking orders for New Year’s Eve catering packages available in two sizes, feeding six to eight people, or 12 to 14 people. Each package includes an artisan cheese and charcuterie display, bacon-wrapped scallops, coconut shrimp, pesto Parmesan arancini, curried chicken salad, phyllo cups and beef tenderloin canape. Optional wine add-ons are also available. Pickups are on Thursday, Dec. 31, on the hour from 10 a.m. to 2 p.m. LaBelle is also taking reservations for a New Year’s Eve Experience dinner on Thursday, Dec. 31, featuring sparkling wine and smoked salmon salad with seared sea scallop and winter citrus vinaigrette as a specialty first course.

Mile Away Restaurant (52 Federal Hill Road, Milford, 673-3904, mileawayrestaurant.com) will serve a multi-course meal for New Year’s Eve on Thursday, Dec. 31, featuring your choice of an entree (sliced roasted tenderloin of beef, duck grand marnier, nut-crusted chicken, chicken pesto, pork Dijonnaise, wienerschnitzel, vegetarian acorn squash, baked stuffed Jumbo shrimp, baked stuffed scrod or maple glazed salmon); and a dessert (chocolate mousse cake, flourless chocolate cake, bourbon bread pudding, cheesecake, lemon mascarpone cake, sorbet or tiramisu cake). All dinners come with appetizers like New England clam chowder, Swedish meatballs and a fresh fruit plate with sorbet (or you can substitute for shrimp cocktail, escargots and onion soup gratinee) and a Caesar or garden salad. Entrees also include your choice of a baked potato, Swiss potato or rice pilaf, and your choice of butternut squash, pickled beets or applesauce.

MT’s Local Kitchen & Wine Bar (212 Main St., Nashua, 595-9334, mtslocal.com) is taking reservations now for New Year’s Eve, serving its regular menu with specials on Thursday, Dec. 31, from 4 to 9 p.m.

Otis (4 Front St., Exeter, 580-1705, otisrestaurant.com) has limited space available for a special five-course dinner with Champagne for New Year’s Eve on Thursday, Dec. 31, at 5 p.m., 7 p.m. or 9:30 p.m. The cost is $75 per person and reservations are required.

The Peddler’s Daughter (48 Main St., Nashua, 821-7535, thepeddlersdaughter.com) is taking reservations for New Year’s Eve on Thursday, Dec. 31, beginning at 4 p.m. Various specials will be served, like creamy baked potato soup, crabmeat stuffed mushroom, baked seafood casserole, a roast beef dinner with oven-roasted winter vegetables, and several wines and desserts.

Raleigh Wine Bar + Eatery (67 State St., Portsmouth, 427-8459, raleighwinebar.com) will serve a socially distanced New Year’s Eve dinner on Thursday, Dec. 31, with seatings at either 6:30 p.m. or 8:30 p.m. The dinner will feature four courses with optional wine pairings and is $85 per person.

The Red Arrow Diner (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell St., Manchester, 626-1118; 149 Daniel Webster Hwy., Nashua, 204-5088; redarrowdiner.com) takes orders for its homemade cakes and pies at all of its locations. Flavors include apple, blueberry, pumpkin, chocolate cream, brownie cream and more. Online orders must be placed at least 24 hours in advance of pickups.

Roundabout Diner & Lounge (580 Route 1 Bypass, Portsmouth, 431-1440, roundaboutdiner.com) will host a “Social Distance Social” New Year’s Eve comedy show on Thursday, Dec. 31, at 8 p.m. (doors open at 7 p.m.). Tickets start at $119 per couple and include a Champagne toast and dinner for two, with a shared appetizer, two entrees and two homemade desserts. Tickets of $199 per couple also include an overnight stay at the Best Western Hotel next door.

Stones Social (449 Amherst St., Nashua, 943-7445, stonessocial.com) will serve a special menu for New Year’s Eve on Thursday, Dec. 31, available for takeout, delivery or dine-in. Items include Thai wings, pork dumplings, mushroom ramen, Asian short rib, spicy edamame, tempura shrimp, vegetable fried rice and a few specialty cocktails, like a pomegranate sparkler and a creamsicle martini. Reservations are recommended for dine-in.

Surf (207 Main St., Nashua, 595-9293, surfseafood.com) is taking reservations now for New Year’s Eve, serving its regular menu with specials on Thursday, Dec. 31, from 4 to 9 p.m.• T-Bones Great American Eatery (25 S. River Road, Bedford, 641-6100; 404 S. Main St., Concord, 715-1999; 39 Crystal Ave., Derry, 434-3200; 77 Lowell Road, Hudson, 882-6677; 1182 Union Ave., Laconia, 528-7800; 311 S. Broadway, Salem, 893-3444; t-bones.com) is taking orders for ready-to-heat and ready-to-make meal packs for New Year’s Eve, which include two Lunetta Prosecco Splits, espinaca and chips, sesame chicken, vegetable stir-fry, Korean barbecue lettuce wraps, brownie bites and chocolate chip cookies, plus a set of two 2021 party hats, beads and horns. Order by Dec. 28. Pickups are on Thursday, Dec. 31, from noon to 3 p.m.

This story was possible with the generous financial support of Hippo readers. Hippo is very grateful to have the support of its readers. If you haven’t contributed yet, please consider a small contribution. Your contributions allow Hippo to write more stories and gets you access to additional stories and columns. 

Have a festive feast

Where to order your holiday meals and desserts

From specialty entrees to fresh baked sweet treats, check out this list of local restaurants, bakeries and caterers to place your order with this holiday season.

All Real Meal (87 Elm St., Manchester, 782-3014, allrealmeal.com) is taking orders now for full Christmas dinners that feed either three to four or six to seven people. Dinners include slow-cooked turkey breast with gravy, cranberry almond green beans, creamy mashed potatoes, homestyle cornbread, pecan pie cheesecake and bacon herb hash brown quiche. Place orders as soon as possible. Curbside pickups and contact-free deliveries will be on Wednesday, Dec. 23.

Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com) is taking orders for a variety of items for the holidays, including dinner side dishes prepared fresh, like caramelized Brussels sprouts, potatoes Lyonnaise with roasted garlic, and glazed carrots with ginger butter and green onions; assorted breads and dinner rolls from Iggy’s Bakery; and savory items like pork pie. Order by Dec. 19 at 4 p.m. (pre-pay only). Pickups are on Wednesday, Dec. 23, or Thursday, Dec. 24.

The Bakeshop on Kelley Street (171 Kelley St., Manchester, 624-3500, thebakeshoponkelleystreet.com) is taking orders for several items for the holidays, including pies (apple, pumpkin, chocolate cream, coconut cream, banana cream, Key lime, Dutch apple, pecan, lemon meringue, German chocolate pecan, cherry and more); as well as assorted pastry trays, cookie trays, yule logs, cinnamon rolls, coffee cakes and holiday cream tarts.

Bite Me Kupcakez (4 Mound Court, Merrimack, 674-4459, bitemekupcakez.com) is taking orders for several cakes, pies, and platters for the holiday season. Cake flavors include chocolate flourless torte, strawberry shortcake, chocolate whipped cream cake, six-inch cheesecakes and dairy-free double-layer red velvet, chocolate and vanilla cakes. Pie flavors include apple, triple berry and pumpkin. Platters include a brunch option with coffee cake, muffins and doughnuts, and a dessert option with cupcakes, brownies and cookies. Order by Dec. 16. Pickups are on Wednesday, Dec. 23, and Thursday, Dec. 24.

The Black Forest Cafe & Bakery (212 Route 101, Amherst, 672-0500, theblackforestcafe.com) is taking orders for several items for the holidays, including sweet pies (apple, Dutch apple, cranberry apple, pecan and chocolate cream); cakes (coconut, carrot, chocolate mousse and Black Forest gateaux); assorted holiday cookies, quiches and tarts; cookie baskets; scratch-made dips and spreads (spinach chipotle dip, herbed goat cheese spread and Southern pimiento cheese); and entrees (chicken and creamy mushroom thyme sauce, slow-braised beef brisket, Italian sausage, vegetarian or butternut squash lasagna, and chicken and sun-dried tomato penne). Order by Dec. 19 at 8 p.m. Pickups are available through 3 p.m. on Thursday, Dec. 24.

Blue Loon Bakery (12 Lovering Lane, New London, 526-2892, blueloonbakery.com) is taking orders for various flavors of pies (apple, apple crumble, pecan, maple pumpkin and apple cranberry galette); breads (baguettes, sourdough, multigrain or brioche rolls); savory quiches (ham and Gruyere or spinach and feta); and other assorted pastries and desserts, like take-and-bake sticky buns, caramels, cinnamon rolls, cookie platters and gingerbread tree kits. Order by Dec. 21. Pickups are on Thursday, Dec. 24, from 8 a.m. to noon.

Buckley’s Bakery & Cafe (436 Daniel Webster Hwy., Merrimack, 262-5929; 9 Market Place, Hollis, 465-5522; buckleysbakerycafe.com) is taking orders for a variety of holiday-themed cakes, like gingerbread spice cake and dark chocolate peppermint cheesecake, as well as traditional or peanut butter Yule logs, eight-inch pies (apple, Key lime or chocolate cream), and assorted loaves, rolls and party trays. Order by Dec. 20.

Cafe El Camino (134 Newton Road, Plaistow, 974-1652, cafeelcamino.com) is taking orders for a variety of specialty “crowd pleaser platters” for the holidays, including empanada platters, rice platters, chicken or pork platters and more. Orders must be picked up by Thursday, Dec. 24, at 3 p.m.

Caroline’s Fine Food (132 Bedford Center Road, Bedford, 637-1615, carolinesfood.com) is taking orders for a variety of specialty items to go, including appetizers, like artisan cheeses with fruit and cured meats, poached shrimp with a traditional cocktail sauce, and smoked salmon terrine; entrees, like turkey ballotine stuffed with savory sausage herb stuffing, and roasted beef tenderloin with horseradish cream sauce; and sides, like garlic mashed potatoes, roasted Brussels sprouts with Parmesan and thyme, roasted butternut squash and sauteed haricot verts with slivered almonds. Order by Dec. 18 at 6 p.m. Pickups are on Wednesday, Dec. 23.

Cherry Bomb Cookie Co. (Exeter, find them on Facebook @cherrybombcookieco) is taking orders for a variety of specialty Christmas cookies and do-it-yourself cookie kits and houses. The shipping deadline for orders is Dec. 18.

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; Italian Farmhouse, 337 Daniel Webster Hwy., 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 holiday meals for one or for four. Choose from either glazed ham or herb-roasted prime rib; both dinners come with mashed potatoes, sweet potato casserole, pesto green beans, maple-roasted Brussels sprouts, Parmesan-crusted dinner rolls, sweet bread, apple crisp and cinnamon whipped cream. Other a la carte options available to add to your order include spinach-artichoke dip and crackers, peel-and-eat shrimp cocktail, cheese lasagna, macaroni and cheese and pecan pie. Order by Dec. 18. Pickups are on Wednesday, Dec. 23.

Copper Kettle To Go (39 Main St., Wilton, copperkettletogo.com) is taking orders for a several specialty treats and baked goods, like pecan pie, Nutella pie, cold brew coffee pie, gingerbread cream pie, pistachio cream pie, Andes candy brownies, red velvet trifles, coffee cakes, and assorted muffins (flavors include blueberry and chocolate chocolate chip). Order by Dec. 20. Pickups are on Thursday, Dec. 24, from 11 a.m. to 6 p.m.

Crémeux French Patisserie (707 Milford Road, Merrimack, cremeuxfrenchpatisserie.com) is taking orders for a variety of French breads and desserts, like chocolate sponge cake, dark chocolate crémeux, mousse chocolat praline, choux filled with vanilla creme patisserie, chocolate chip brioche, cranberry walnut brioche, organic sourdough boule and more. Order by Dec. 19.

Crosby Bakery (51 E. Pearl St., Nashua, 882-1851, crosbybakerynh.com) is taking orders for several baked goods for the holiday season, including pies (apple, apple crumb, blueberry, pecan, pumpkin, mincemeat, cherry, banana cream, coconut cream, chocolate cream, lemon meringue and more); as well as assorted rolls, breads, cakes, cookies, and savory items, like gorton, meat pie and salmon pie. Order by Dec. 22.

The Crust & Crumb Baking Co. (126 N. Main St., Concord, 219-0763, thecrustandcrumb.com) is taking orders for a variety of treats for the holidays, include cinnamon or pecan sticky buns, old-fashioned sour cream coffee cakes, butter or Shaker squash rolls, flourless chocolate torte, and several flavors of pies (apple streusel, blueberry crumb, forest berry crumb, maple bourbon pecan, chocolate cream and maple cream) and quiches (bacon cheddar and tomato and three-cheese). Order by Dec. 18.

Culture (75 Mont Vernon St., Milford, 249-5011, culturebreadandsandwich.com) is taking orders for various breads, like sourdough loaves and dinner rolls, as well as pecan pies (whole or by the slice), holiday cheesecakes, cranberry galettes, holiday cookie trays, and cocoa bombs available in various flavors, from milk, white or dark chocolate to cookies and cream, gingerbread or peppermint. Order by Dec. 19. Pickups are on Thursday, Dec. 24, from 11 a.m. to 2 p.m.

Ding Dong Deliver (dingdongdeliver.com) is a ghost kitchen powered by Great New Hampshire Restaurants, which owns T-Bones Great American Eatery, CJ’s Great West Grill and the Copper Door restaurants. Featured items for the week of Christmas include prime rib, ham or roast tenderloin dinners, each with mashed potatoes, butternut squash, and bread and butter, as well as multiple flavors of pies, like apple, pumpkin, pecan and blueberry. Order by Dec. 18 at noon. Deliveries and pickups are on Wednesday, Dec. 23.

The Foundry Restaurant (50 Commercial St., Manchester, 836-1925, foundrynh.com) is taking orders for Christmas dinners to go, featuring your choice of either roast ham with pineapple raisin relish, or baked haddock with Ritz crackers, lemon and white wine. Each entree comes with bread and butter, scalloped potatoes, honey-roasted carrots and parsnips, green bean almondine, walnut brioche stuffing, and a mixed green salad with red wine vinaigrette. Other a la carte items available to order include appetizers, like stuffed mushrooms, bacon-wrapped blue cheese-stuffed dates, shrimp cocktail, Swedish meatballs with ginger blueberry jam, bacon-wrapped scallops, and pork pie with homemade gravy; and desserts, like Mississippi mud pie, raspberry cheesecake and gingerbread cake with cream cheese frosting. Order by Dec. 20. Pickups are on Thursday, Dec. 24, from 10 a.m. to noon.

Frederick’s Pastries (109 Route 101A, Amherst, 882-7725; 25 S. River Road, Bedford, 647-2253; pastry.net) is offering several specialty treats for the holidays, include wreath cakes, gingerbread cookie kits, Grinch cupcakes, cheesecake samplers, chocolate-covered Oreo and graham cracker trays, Christmas Yule logs and more.

Giorgio’s Ristorante & Bar (270 Granite St., Manchester, 232-3323; 707 Milford Road, Merrimack, 883-7333; 524 Nashua St., Milford, 673-3939; giorgios.com) is taking orders for holiday variety boxes for Christmas, which feature your choice of smoked pork rack chop with apple chutney, garlic roasted prime rib with au jus and horseradish cream, or seafood lasagna, with sides like sweet and Yukon gold whipped potatoes, traditional stuffing and roasted Brussels sprouts. Also available are Christmas Eve seafood feast boxes, with items like crab cakes and lemon aioli, lobster bisque, and Ritz baked haddock with lobster sauce. Order by Dec. 21 at noon. Pickups are on Thursday, Dec. 24, from noon to 8 p.m.

Granite State Candy Shoppe (832 Elm St., Manchester, 218-3885; 13 Warren St., Concord, 225-2591; granitestatecandyshoppe.com) has several holiday-themed candies available for purchase, like Christmas-colored malt balls, peppermint or wintergreen candy canes, candy cane caramels, salted caramel or peppermint cocoa bombs, sour gummy Santas and more.

Grasshoppers Garden Center (728 River Road, New Boston, 497-5788, grasshoppersgardencenter.com) is taking orders for multiple flavors of pies, including apple, apple cherry, blueberry, chocolate maple pecan, mincemeat and eggnog. Order by Dec. 11.

Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) is taking orders for Christmas dinners to go, featuring your choice of pink peppercorn and rosemary glazed ham, roasted chicken or prime rib. All dinners come with mashed potatoes, honey-glazed carrots, green bean almondine and mixed greens. Other a la carte options available to order include homemade sourdough loaves, homemade dinner rolls with butter, pecan pie (whole or by the slice), holiday cheesecake (whole or by the slice), pear and cranberry galette, chocolate cake slices with chocolate buttercream, assorted holiday cookies, cocoa bombs in a variety of flavors, and creative wine pairing cocktail kits. Order by Dec. 19. Pickups are on Thursday, Dec. 24, from noon to 2 p.m.

Hart’s Turkey Farm Restaurant (233 Daniel Webster Hwy., Meredith, 279-6212, hartsturkeyfarm.com) is taking orders for family meals to go, featuring your choice of turkey, ham or prime rib, plus a la carte options like gravy, stuffing, butternut squash, whipped potatoes, turkey pies, sliced turkey by the pound, soups and chili, rolls and cornbread. Pickups will be available through Thursday, Dec. 24, from 11:30 a.m. to 2 p.m.

Harvey’s Bakery and Coffee Shop (376 Central Ave., Dover, 742-6029, harveysbakery.com) is taking orders for multiple items for the holidays, including gingerbread cookies, deluxe cookie trays, fruit cakes, dessert cakes and more. Order by Dec. 19.

It’s All Good in the Kitchen (184 N. Broadway, Salem, 458-7434, itsallgoodgf.com) is taking orders for a variety of sweet treats and desserts for the holidays, like tiramisu, strawberry or plain cheesecakes, chocolate peppermint rolls, cinnamon rolls, assorted cookie trays, whoopie pies, apple cider doughnuts and cupcakes. Savory items are also available to order, like lasagna, baked macaroni and cheese and chicken pot pie. Order by Dec. 19.

jajabelles (143 Main St., Nashua, 769-1873, jajabelles.com) is taking orders for a variety of Greek pastries for the holidays, like lamb- and beef-filled grape leaves, spanakopita, finikia, kourambiethes and baklava, as well as a variety of sweet treats and desserts. Order by Dec. 18. Pickups are on Thursday, Dec. 24, from 10 a.m. to 4 p.m.

Just Like Mom’s Pastries (353 Riverdale Road, Weare, 529-6667, justlikemomspastries.com) is taking orders for several sweet treats for the holidays, like red velvet, chocolate mousse or cranberry orange white chocolate cakes, traditional Yule logs, dessert bowls, cheesecakes (gluten-sensitive white chocolate raspberry with cinnamon walnut crust, or Oreo cookies and cream cheesecake), pies (cran-raspberry apple crumb or Kahlua black bottom), platters with mini whoopie pies, finger pastries or holiday cookies, coffee cakes, dinner rolls, quiches, and breakfast pastries, like cinnamon buns, turnovers, muffins and croissants. Order by Dec. 19.

LaBelle Winery (345 Route 101, Amherst, 672-9898, labellewineryevents.com/catering) is taking orders for several items for Christmas, available in servings of six to eight people or 12 to 14 people, like assorted artisan cheeses, shrimp cocktails, mashed potatoes, maple sweet potatoes, roasted Brussels sprouts, honey-glazed carrots and cinnamon maple bread pudding for dessert.

McNulty & Foley Caterers (124 E. Hollis St., Nashua, 882-1921, mcnultycatering.com) is taking orders for various individual or family-sized dinners, including those with slow-roasted sirloin of beef or sweet and spicy glazed ham, along with Delmonico potatoes, green beans, glazed carrots and rolls. Other a la carte options include baked lasagna with meat sauce or vegetable lasagna, whipped bliss potatoes, green bean casserole and pork pie. There are also desserts, like grapenut custard pudding, chocolate cream pie, lemon meringue pie and an assorted cookie platter. Order by Dec. 18. Pickups are on Thursday, Dec. 24, from 11 a.m. to 2 p.m.

Mr. Mac’s Macaroni & Cheese (497 Hooksett Road, Manchester, 606-1760; 2600 Lafayette Road, Portsmouth, 380-7916; 440 Middlesex Road, Tyngsboro, Mass., 978-939-6227; 175 Littleton Road, Westford, Mass., 978-392-9495; mr-macs.com) is taking orders for both hot-and-ready and take-and-bake trays of macaroni and cheese, as well as macaroni salads, assorted green salads, desserts and more. Placing orders at least 24 hours in advance is appreciated. Order by Dec. 22 and get a 10 percent discount on all holiday trays.

New England’s Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, taphousenh.com) is taking orders now for French-Canadian holiday meat pies, made with pork, beef, potatoes, celery, onions and garlic in a house-made crust. Pickups are available at various times on Wednesday, Dec. 23, and Thursday, Dec. 24, for Christmas, and on Wednesday, Dec. 30, for New Year’s.

Popovers on the Square (11 Brickyard Square, No. 23, Epping, 734-4724; 8 Congress St., Portsmouth, 431-1119; popoversonthesquare.com) is taking orders for a variety of items for the holidays, including its signature pies (apple, apple crumb, pecan, pumpkin, chocolate cream, coconut cream and Key lime), as well as Christmas cookies, fruit or mint Oreo cheesecakes, fruit tarts and holiday-decorated vanilla or chocolate cupcakes. Order by Dec. 20.

The Post Restaurant (125 Fisherville Road, Concord, 228-0522; 58 N. Main St., Concord, 227-6686; postrestaurantnh.com) is offering heat-and-serve Christmas meals to go, featuring your choice of carved turkey and gravy or spiral cut ham. Each meal comes with homemade stuffing, herbed mashed potatoes, green beans, butternut squash, cranberry sauce, a dinner roll and your choice of a dessert (Yule log slice, glazed butter rum cake slice, cheesecake slice or apple pie slice). Pickups are on Thursday, Dec. 24, from 7 a.m. to 2 p.m.

Presto Craft Kitchen (168 Amory St., Manchester, 606-1252, prestocraftkitchen.com) is offering its entire menu cold for pickup on either Tuesday, Dec. 22, or Wednesday, Dec. 23, in addition to several specialty desserts, like Oreo truffles, freshly filled cannolis, cookie trays, and pies (flavors include banana cream, coconut cream, cannoli cream, cookies and cream and chocolate cream). Order by Dec. 20.

Queen City Cupcakes (790 Elm St., Manchester, 624-4999, qccupcakes.com) is taking orders for a variety of festive flavors of homemade cupcakes, including eggnog, chocolate-covered cherry, coconut snowball, gingerbread whoopie, white peppermint and Cadbury Christmas creme. Order by Dec. 21. Pickups are on Thursday, Dec. 24, from 10:30 a.m. to 3 p.m.

The Red Arrow Diner (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell St., Manchester, 626-1118; 149 Daniel Webster Hwy., Nashua, 204-5088; redarrowdiner.com) takes orders for its homemade cakes and pies at all of its locations. Flavors include apple, blueberry, pumpkin, chocolate cream, brownie cream and more. Online orders must be placed at least 24 hours in advance of pickups.

The Red Blazer Restaurant & Pub (72 Manchester St., Concord, 224-4101, theredblazer.com) is taking orders for a variety of take-and-bake items for the holidays, including with turkey, stuffed chicken breast, ham, chicken cordon bleu and seafood newburg, as well as homemade desserts, like tiramisu, carrot cheesecake, Almond Joy cake, caramel gingerbread cake, peanut butter mousse cake, chocolate mousse trifle, pistachio eclairs, whoopie pies and more. Order by Dec. 21. Pickups are on Thursday, Dec. 24.

Revival Kitchen & Bar (11 Depot St., Concord, 715-5723, revivalkitchennh.com) is taking orders for holiday take-and-bake meals for two, with options that include seafood newburg, beef tenderloin roast or chicken cordon bleu. All entrees come with bacon potato casserole, Dijon- and thyme-glazed root vegetables, house salad, bread and butter and a cookie tin. Order by Dec. 19. Pickups are on Wednesday, Dec. 23, or Thursday, Dec. 24, from 10 a.m. to 1 p.m.

Tailgate Tavern (28 Portsmouth Ave., Stratham, 580-2294, tailgatetavernnh.com) is taking orders for heat-and-serve meals for four to six people, featuring items like various appetizers, soups and salads to choose from, as well as entrees, like baked brown sugar and pineapple ham, slow-roasted turkey with dark meat and gravy, or marinated and roasted pork tenderloin; and desserts, like house-made apple crisp or white chocolate bread pudding. Order by Dec. 20 at 2 p.m.

Trombly Gardens (150 N. River Road, Milford, 673-0647, tromblygardens.net) is taking orders for a variety of flavors of fresh pies from the Saxy Chef of Antrim, like apple, blueberry, chocolate maple pecan, mincemeat and more. Holiday meals are also available for ordering, like turkey roulade with sausage cranberry stuffing, or family-sized lasagnas, as well as add-on sides, like sauteed apples or green bean almondine. Order your pies by Dec. 13 and your meals by Dec. 14.

Tuscan Market (63 Main St., Salem, 912-5467, tuscanbrands.com) is taking orders from its special holiday catering menu, which include full dinners of either turkey, ham or standing rib roast that serve to six to eight people. Each comes with its own selection of sides, depending on the main course option you choose. Other a la carte order options include sides, like Jumbo shrimp with cocktail sauce, roasted cauliflower, mascarpone whipped potatoes and porcini mushroom ciabatta stuffing; and desserts, like tiramisu, assorted Italian cookies and biscotti, flourless chocolate torte and individual cannolis or cheesecakes. Order by Dec. 22. Pickups are on Thursday, Dec. 24, from 7 a.m. to 4:30 p.m.

Van Otis Chocolates (341 Elm St., Manchester, 627-1611, vanotischocolates.com) has several seasonal treats available just in time for the holidays, like candy cane pretzel twists, candy cane Swiss fudge, and milk, dark or white chocolate mold candy canes and red-nosed reindeer pops.

Yankee Farmer’s Market (360 Route 103 E., Warner, 456-2833, yankeefarmersmarket.com) is taking orders for specialty holiday roasts, like smoked ham, turkey, beef tenderloin, leg of lamb and Buffalo tenderloin. Pickups are from Thursday, Dec. 17, through Thursday, Dec. 24.

This story was possible with the generous financial support of Hippo readers. Hippo is very grateful to have the support of its readers. If you haven’t contributed yet, please consider a small contribution. Your contributions allow Hippo to write more stories and gets you access to additional stories and columns. 

Don’t want to Dine In? Check out our Take Out listings!

Out on holiday

Where to dine out this Christmas Eve or Christmas Day

If you want to take a break from cooking at home, check out this list of where to enjoy a holiday feast this Christmas Eve, Thursday, Dec. 24, or Christmas Day, Friday, Dec. 25. Some local eateries are also featuring their own specialty meals in the days leading up to the holiday.

Special meals

A Feast of the Seven Fishes menu at Jamison’s (472 Route 111, Hampstead, 489-1565, jamisonsrestaurant.com) will be available from Wednesday, Dec. 16, through Saturday, Dec. 19. You can enjoy all seven dishes for $50 and wine pairings for $30, or purchase them a la carte.

Feast of the Seven Fishes at Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will be on Thursday, Dec. 17, from 6 to 10 p.m. In addition to a chef-attended pasta station and an Italian dessert station, the dinner will feature several house fish dishes, like haddock puttanesca with roasted Yukon potatoes; oysters on the half shell with cocktail sauce, citrus mignonette, horseradish and lemon; grilled calamari salad with pickled vegetables, radicchio and arugula; and lobster- and crab-stuffed sole with shaved fennel salad and blood orange butter. Tickets are $85 per person and reservations are required (dinner is 21+ only and tables are limited to a maximum of six guests each).

• Enjoy a Polar Express family brunch at LaBelle Winery (345 Route 101, Amherst, 672-9898, labellewinerynh.com) on either Sunday, Dec. 20, or Thursday, Dec. 24, from 10 a.m. to noon. Each meal will feature items like assorted muffins, scones and rolls, salads, fruit, specialty casseroles and more, plus a full cash bar, live readings of “’Twas the Night Before Christmas” with Santa Claus and Mrs. Claus, and a screening of the family holiday film The Polar Express. Ticket price breakdowns are $22.99 per person (tickets are sold by the table only, with a maximum of six guests per table).

• At The Grazing Room at the Colby Hill Inn (33 The Oaks Henniker, 428-3281, colbyhillinn.com) a Christmas Cheer menu is available for takeout, as well as limited in-house dining, now through Dec. 20 (except for Dec. 14 and Dec. 15), and then again on Dec. 21, Dec. 22 and Dec. 26. Seatings are between 4 and 8:30 p.m. The three-course prix fixe menu features your choice of a first course, an entree and a dessert, plus additional appetizers to share (see website for the full menu). The cost is $65 per person.

Feast of the Seven Fishes at Tuscan Kitchen (67 Main St., Salem, 952-4875, tuscanbrands.com) is on Thursday, Dec. 24, featuring items like baccala soup, grilled octopus and calamari, lobster and shrimp tagliatelle and herb-crusted cod. The cost is $65 per person, or $85 with wine pairings.

Christmas Eve Dinner at Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) is happening on Thursday, Dec. 24, with seatings from 4:30 to 8:30 p.m. in the dining room. The three-course prix fixe menu will be followed by a dessert buffet and a cash bar in the Great Hall. Items will include lamb and potato gnocchi, black garlic French onion soup, rosemary and thyme marinated filet mignon, Jumbo shrimp and New Bedford sea scallops, savory mushroom Wellington and juniper and anise-cured Long Island duck breast. A separate children’s menu will also be served, featuring items like macaroni and cheese, chicken fingers and more. The cost is $89 for adults and $49 for kids ages 10 and under. Reservations are required.

Christmas Eve Dinner at Copper Door Restaurant (15 Leavy Dr., Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) will feature a special prix fixe menu beginning at 4 p.m. on Thursday, Dec. 24. The cost varies ($59 for two courses, $69 for three courses and $79 for four courses). Items include coffee-crusted pork chop, garlic Parmesan salmon, truffled mushroom ravioli, barbecue pork flatbread, crispy lemon Brussels sprouts, caramel apple pie and chocolate raspberry cheesecake. Reservations will be accepted through 8 p.m.

Christmas Dinner at Salt Kitchen & Bar (Wentworth by the Sea, 588 Wentworth Road, New Castle, 373-6566, saltkitchenandbar.com) is on Friday, Dec. 25, from 1 to 8 p.m. The four-course menu will feature mini deviled eggs, plus your choice of either winter root bisque or bitter greens salad; an entree (steak au poivre, maple-brined turkey, butternut squash ravioli or pan-seared sea scallops); and a dessert (eggnog cheesecake or gingerbread pudding). The cost is $64.95 per person ($25.95 for kids under 12).

Christmas Dinner at The Wild Rose Restaurant (Stonehurst Manor, 3351 White Mountain Highway, North Conway, 356-3113, stonehurstmanor.com) is on Friday, Dec. 25, from 2 to 8 p.m., featuring your choice of an appetizer (grilled brie, duo of crab cakes, shrimp cocktail or bacon-wrapped scallops); a Caesar salad; an entree (maple-brined turkey, prime rib of beef, grilled rack of lamb, grilled vegetables, oven-roasted half duckling or pan-seared North Atlantic salmon); and a dessert (triple chocolate torte, bourbon pecan ice cream with caramel, or blueberry cheesecake). The cost is $68 per person.

Open on Christmas Day

Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will be open for breakfast from 8 to 10:30 a.m. in its lobby bar, and from 1 to 9 p.m. for lunch and dinner, serving its full menu with some specials. The tavern and dining room will be closed.

Lakehouse Grille (281 Daniel Webster Hwy., Meredith, 279-5221, thecman.com) will be open from 11:30 a.m. to 5 p.m.

Open on Christmas Eve

900 Degrees Neapolitan Pizzeria (50 Dow St., Manchester, 641-0900, 900degrees.com) will be open from 11:30 a.m. to 6 p.m.

Alan’s of Boscawen (133 N. Main St., Boscawen, 753-6631, alansofboscawen.com) will be open from 11 a.m. to 8 p.m.

Belmont Hall & Restaurant (718 Grove St., Manchester, 625-8540, belmonthall.net) will be open from 7 a.m. to 2 p.m.

The Black Forest Cafe & Bakery (212 Route 101, Amherst, 672-0500, theblackforestcafe.com) will be open from 8 a.m. to 3 p.m.

The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry, 437-2022, coachstopnh.com) will likely be open until 8 p.m.

CJ’s Great West Grill (782 S. Willow St., Manchester, 627-8600, cjsgreatwestgrill.com) will be open from 11:30 a.m. to 5 p.m.

Hart’s Turkey Farm (233 Daniel Webster Hwy., Meredith, 279-6212, hartsturkeyfarm.com) will be open from 11:30 a.m. to 2 p.m.

KC’s Rib Shack (837 Second St., Manchester, 627-7427, ribshack.net) will be open from noon to 6 p.m.

LaBelle Winery (345 Route 101, Amherst, 672-9898, labellewinerynh.com) will be open from 9 a.m. to 3 p.m.

Las Olas Taqueria (356 Lafayette Road, Hampton, 967-4880; 30 Portsmouth Ave., Exeter, 418-8901; lasolastaqueria.com) will be open from 11 a.m. to 3 p.m.

The Red Blazer Restaurant and Pub (72 Manchester St., Concord, 224-4101, theredblazer.com) will be open until 8 p.m.

Second Brook Bar and Grill (1100 Hooksett Road, Unit 111, Hooksett, 935-7456, secondbrook.com) will be open from 11 a.m. to 4 p.m. in the kitchen, and until 5 p.m. in the bar.

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