Frank Barrese of Nashua is the executive chef of The 101 Grille (88 Shirking Road, Epping, 734-2273, the101grille.com), a new eatery that opened inside the Seacoast United sports complex last month. Currently open five days a week for dinner and on Saturdays for lunch, The 101 Grille features everything from snacks and appetizers to burgers, sandwiches and flatbreads, with a heavy emphasis on from-scratch cooking and locally sourced ingredients through the Three River Farmers Alliance. Barrese is originally from Port Chester, New York — he later moved to Fairfield County in southwestern Connecticut, eventually landing his first executive chef job at the former Picador restaurant in the town of New Canaan. Just prior to joining The 101 Grille, he worked as a chef on the campus of Emmanuel College in Boston for about two years.
What is your must-have kitchen item?
Tongs.
What would you have for your last meal?
Garlic noodles from this place in Charleston, South Carolina, called Pink Bellies, and probably a nice Kölsch.
What is your favorite local restaurant?
Smokehaus in Amherst. They do great barbecue. … I get the pulled pork with their tangy and spicy sauce.
What is your favorite thing on your menu?
It would be the nduja crostini. Nduja is a soft, very spicy Calabrian pork sausage, and Short Creek Farm [of Northwood] actually makes it in house. They source the peppers from Calabria, but everything else is local. … Nduja is something that you don’t see very often and the fact that I was able to find one that was made in New Hampshire was really exciting.
What celebrity would you like to see eating at The 101 Grille?
I’m going to say Bruce Willis. That would be pretty sweet.
What is the biggest food trend in New Hampshire right now?
Ghost kitchens are starting to become more and more prevalent, and I am a big fan of them.
What is your favorite thing to make at home?
Sourdough bread is probably my favorite. I’ve had the same sourdough starter for the last five years.
Grilled scallion chimichurri
From the kitchen of Frank Barrese of The 101 Grille in Epping (yields about two cups; great on grilled steak or vegetables, mixed with mayonnaise as a dipping sauce for fries, or on a sandwich or wrap)
1 shallot, finely chopped
1 tablespoon Aleppo chile pepper, or crushed red pepper
4 cloves garlic
½ cup red wine vinegar
1 teaspoon salt
3 bunches of scallions, lightly brushed with oil, charred on the grill, then roughly chopped
¾ cup extra virgin olive oil
Combine all ingredients except extra virgin olive oil into a food processor and process until finely chopped. While food processor is running, add the extra virgin olive oil until well-incorporated. Store in an air-tight container.
Featured photo: Frank Barrese. Courtesy photo.