In the kitchen with Trafton Hanscom

Trafton Hanscom is the “Sleaze Wrangler” at Sleazy Vegan, 134 Main St., Pembroke, 233-5078, thesleazyvegan.com. Hanscom, 36, was born and raised in Washington, N.H. He moved to Manchester in 2020, and was working as a machinist when his partner, Kelley-Sue LeBlanc (KSL), launched The Sleazy Vegan Food Truck in 2022. That first summer season he helped on the weekends and at larger catering events. By March 2023 he took the leap and joined KSL full-time at the Sleazy Vegan.

What is your must-have kitchen item?

A super-sharp knife. I’ve learned that cooking is much safer with a sharp well-cared-for blade than not … .

What is your favorite local eatery?

You mean besides Sleazy Vegan? I honestly don’t go out to eat too often. … Dragon Star, in Concord, if I had to name somewhere. It’s a place that has always represented good moments for me and they have great food.

Name a celebrity you would like to see eating in your restaurant.

Stephen Amell. I’ve always loved Arrow, and I think he would really enjoy our food.

What is your favorite thing on your menu?

Our SVFT (Sleazy Vegan Food Truck) Burger. It’s meaty, juicy, and satisfying.

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

Eating at home. I think we saw a surge in eating out after Covid and now things are tightening up. Folks are staying in more.

What is your favorite thing to cook at home?

It’s not glamorous, but if I’m getting to cook for myself at home, I’m making rice. Plain rice with salt and pepper and non-dairy butter — comfort food.

What is your favorite thing to cook at home? Why?

It would have to be some sort of pasta. I have a couple of little boys. I make a butternut squash mac and cheese or American chop suey and those are always big hits.

Nala Bites
Ingredients: dates, shredded coconut, unsalted shelled almonds, vegan chocolate chips

Grab some dates. If you can get them pitted, great; if not, you just slice them down the middle and pull out the pit. In place of the pit, pop in an almond or two. Once your dates are prepared, grab a microwave-safe bowl and add vegan chocolate chips. I particularly like to combine the dark chocolate and semisweet Enjoy Life brand chips. You’ll just melt those down, and using a couple forks dip the almond-stuffed dates into the chocolate to cover them. Place them on a parchment-lined oven tray to set up. If you’re into coconut you can sprinkle some on top while the chocolate is still gooey.

You can really take these in any direction by changing what you stuff them with … Try it stuffed with peanut butter and topped with some sea salt or chopped pistachios.

Once you’ve settled on your definition of done, you can pop them in the fridge or the freezer. I really like them from the freezer. They are like a Riesen texture that way, only dairy-free. The chilled dates taste like caramel.

Order your pierogi

Get Polish eats at Holy Trinity’s Frozen Food Sale

By John Fladd
[email protected]

If you’ve been waiting all year for Polish food, it’s time to order it.

The Holy Trinity Cathedral’s big fundraising event of the year is its annual Frozen Polish Food Sale. According to Karen Sobiechowski, one of the organizers, unless you personally have a Polish grandmother this might be your best chance to score some authentic homemade Polish food.

“We are selling potato and cheese pierogi and cabbage pierogi,” she said. “We’re selling kapusta, which is like a sauerkraut cabbage with pork in it. We’re selling kielbasa, and then we have also golabki, which are stuffed cabbage.”

Sobiechowski said the parish didn’t always sell its food frozen.

“We used to have a holiday fair for many, many years,” she said, “and people would line up around the block to buy their Polish food. We had a few more parishioners back in the day, and as you might imagine we were all getting older, and when Covid hit we took a year off. We didn’t do a holiday fair where we would serve hot food or anything, because people were afraid to come out.”

Like many parishes, Holy Trinity found that its pool of volunteers was getting smaller and older. Some of them “were frail or some had passed on,” Sobiechowski said. She said the secret to pulling off a big food event like the Frozen Food Sale is pacing. “We don’t have the same team we had before. There’s fewer of us, so we have to plan our volunteer hours and do the best we can. The frozen food sale seems to work, because it satisfies people’s needs for good Polish food that they like, but it’s a lot of work to make it yourself. So we do the work for you, but you can take it home and have it at your leisure with your family.”

Each year there is a large demand for Holy Trinity’s food.

“It’s nice to see the smiles on people’s faces when they get their Polish food,” Sobiechowski said. “We’re having this close to the holidays, and so people that we only see occasionally, you know, that may not be part of the parish, but maybe their grandparents were or something, or people that just know about the food that we sell here, and they’re just always so happy to get it again and to be able to share it with their families.”

The food is so popular that Sobiechowski and her team have had to put limits on the amount of certain foods that people can buy.

“There’s a limit of four dozen [pierogi] per person on each order, so it would be a total of four dozen in any combination of those,” she said.

What makes Polish food so popular?

“Well, fat equals flavor,” Sobiechowski said, “let’s put it that way. I won’t go into detail, but we use good-quality products and everything, but it’s made with love. It’s just hearty food. [Traditionally], the Polish peasants had to sustain themselves for the work that they had to do, and so it’s hearty. There’s potatoes and cabbage — whatever grew in that environment. … Nowadays, it reminds us of the food our grandmothers would make, and so there’s a connection with the past.”

Sobiechowski is personally excited about the cabbage pierogi. “I’ve had them in other places,” she said, “and they’re not the same as here. And I’ve tried making them at home and they don’t come out quite the same. But they’re really, really good.”

She is always impressed at the power Polish food — or any food — has to bring people together at the holidays. “Sometimes there are people who might not be on the best of terms with one another,” Sobiechowski said, “but when they share food, things are forgiven and forgotten, and they can move ahead. It’s a really neat thing to happen.”

The Holy Trinity Cathedral’s Frozen Food Sale
When: Saturday, Dec. 7, from 10 a.m. to 2 p.m.
Where: at the Cathedral’s rectory at 166 Pearl St. in Manchester
Food can be ordered now. The order form can be found on the Cathedral’s website: holytrinitypncc.org. The organizers encourage you to order early, because the foods are limited and sold on a first-come-first-served basis. Sales are cash or check only. Call the rectory at 622-4524, or email [email protected].

Featured Photo: Filling Orders. Courtesy photo.

Give thanks for grapes

Wine and Cheese Festival celebrates the harvest

By John Fladd
[email protected]

The grapes have been good this year for Fulchino Vineyard in Hollis.

“This year, the harvest was fantastic,” enthused owner Al Fulchino, “just super quality. [The grapes had a] low water content because it was dry, right through harvest, which was beautiful. We have very nice acidity numbers and nice quality.”

Which makes this year’s Annual Wine and Cheese Festival especially sweet for Fulchino.

“It’s like an exclamation point on the year to have this type of event,” he said. Instead of worrying, through the fall, “this year, there’s very little to do except babysit and blend and basically just cultivate the wine from the grape to being put into the bottle.”

The Wine and Cheese Festival has been a yearly tradition at Fulchino Vineyard for more than 10 years. Over the course of two days guests will be able to sample and compare cheese and cured meats from around the world, and pair them with Fulchino wines.

“We do four sessions and we limit it to 50 people each session,” Fulchino said. “That way it’s manageable and people have ample opportunity to sample all the different foods. Basically, the people can eat their way through the building. There’s going to be cheeses from around the world. We’ll have some wonderful meats, mostly Italian. There will be other things, like desserts, and of course there will be wine and sampling. People get a complimentary glass.”

“They’ll get to sample, they’ll get to eat, maybe go sit out in one of the heated igloos, maybe sit by a fire pit, maybe sit at one of our tables and try a few things and then talk to their friends and enjoy everybody’s company and then go back and eat some more.”

Fulchino is expecting a full house this year.

“[The Festival] sells out every year,” he said, “which is awesome. It’s a pretty hotly sought-after event, and it’s two weeks before Thanksgiving, so it’s just that special little time where people can have the free time to go do something socially but also have in mind that Thanksgiving is coming up.” Guests can stock their pantry for the holiday, he said, “and find some wonderful things to purchase for their Thanksgiving table or gift-giving items when they visit people.”

Because there is a natural affinity between cheese and wine, Fulchino and his staff look forward to giving pairing advice to guests and the Festival, but they are aware of how easy it can be to overwhelm them.

“We have cheeses from Italy, cheeses from France, cheeses from America, cheeses from Australia — just all around the world,” Fulchino said. “Soft cheeses, hard cheeses, goat cheese, sheep cheese, dairy cheese; there’s a little bit of everything and something for everybody’s palate. We do give [wine] advice when people come through the line. Some people feel less comfortable asking because they don’t want to feel inadequate per se. So it’s really tailored to the individual. Natural curiosity produces the questions from the customers to our staff and then, of course, they’ll answer.”

Running a small vineyard involves a lot of personal connections. Fulchino said events like the Wine and Cheese Festival give him and his staff a chance to catch up with loyal customers.

”I get to see customers that are brand new,” he said, “and then they heard about the festival. Or, they came in during the summer and they’re coming in now so I get to see the faces both familiar and new. There’s just this feeling of gratitude in seeing that, especially because it coincides with Thanksgiving. We’re getting to the end of the year. We’re all summing up our lives and what’s happened. It’s just a time to show some gratitude. So I think that’s what people will love.”

Annual Wine and Cheese Festival
When: Saturday, Nov. 16, and Sunday, Nov. 17
Where: Fulchino Vineyard, 187 Pine Hill Road, Hollis
Tickets: $55 through the Fulchino website. This event always sells out, so early purchases are recommended.
More: 438-5984, fulchinovineyard.com

Featured Photo: Courtesy photo.

The Weekly Dish 24/11/7

News from the local food scene

• More coffee: Popular coffee provider Aroma Joe’s (aromajoes.com) has announced the opening of two new locations in Nashua. One location, which has already opened, is inside the Hannaford supermarket at 175 Coliseum Ave; it is a 180-square-foot walk-up coffee shop. The second location, slated to open later this month, will be at 495 Amherst St., next to Nashua Community College, and will offer dine-in and drive-thru services.

• Showcase tickets: There are still tickets available for the 11th Annual Distiller’s Showcase at the Doubletree Expo Center (700 Elm St., Manchester, 625-1000) Thursday, Nov. 7, from 6 to 8:30 p.m. More than 600 spirits purveyors and 25+ restaurants will provide samples and information about their products. Tickets are $75 through eventbrite.com. Proceeds will benefit the New Hampshire Food Bank.

• Wine tasting: There will be a 2nd Anniversary Party & Free Wine Tasting at Wine on Main (9 N. Main St., Concord, 897-5828, wineonmainnh.com) Saturday, Nov. 9. Ambra from Crush distributors will be there for a free wine tasting from 1 to 4 p.m.

• Food and beer pairing: The Barley House Restaurant and Tavern (132 N. Main St., Concord, 228-6363, thebarleyhouse.com) will partner with Henniker Brewing Co. (129 Centervale Road, Henniker, 428-3579, hennikerbrewing.com) for a Harvest Beer Dinner on Saturday, Nov. 9, at 6 p.m. at the Barley House, with a social hour in the bar beginning at 5 p.m. Food will be paired with beer from Henniker Brewing. Tickets are $85 per person.

• Anniversary party: Flag Hill Winery and Distillery (297 N. River Road, Lee, 659-2949, flaghill.com) will celebrate 30 years of wine making and 20 years of distilling with a 1999 Party on Sunday, Nov. 10, from 3 to 8 p.m. Attendees will have an opportunity to mingle with fellow wine and spirit enthusiasts, and meet the distillers who crafted wines and spirits for Flag Hill over the years. Sip handcrafted cocktails and savor bites while enjoying live music. Tickets begin at $75, through eventbrite.com.

On The Job – Jeanne Venuti

Owner of Venuti Resin Design

Jeanne Venuti, owner of Venuti Resin Design, creates works of art using resin from the ocean. Recently she won a first-place blue ribbon for her work at the Deerfield Fair. Her art will be available at Bedford Handmade on Sunday, Nov. 10, and her work can be found at Manchester Craft Market (Mall of New Hampshire) and Bedford Furniture Consignment. Venuti Resin Design can be found on Facebook, Instagram and Etsy.

Explain your job and what it entails.

I am an ocean resin artist and I make functional art that looks like the ocean.

How long have you had this job?

I actually started making things in 2021 and then started the company in 2022.

What led you to this career field and your current job?

This is actually my second job. My first job is with the Governor’s Recovery Friendly Workplace Initiative. This started out as a hobby, and the story’s kind of funny, but I like to tell it in full because it’s so amusing. I saw it on an ocean resin charcuterie board on Pinterest and I’m like, ‘Oh, I wonder if I could make that?’ I think that’s how most artists start out with an idea. So I bought all the supplies and for some reason I could not make it work; it was runny, the waves weren’t coming out. Two months later I got so frustrated I did what a lot of people do and I started watching YouTube videos, just slowing them down and stopping them every second because I knew I was missing something. Two weeks after I got back from my trip, I was actually able to master the waves and the colors and my friends started buying my art and they’re the ones that told me, they said, ‘Hey, you need to start selling this. People are going to buy it.’

What kind of education or training did you need?

I’m self-taught.

What is your typical at-work uniform or attire?

Anything comfortable with an apron. I have ruined many an outfit with resin and also for some reason I always get it in my ear.

What is the most challenging thing about your work, and how do you deal with it?

Time management, because I do have a full-time job as well. So, fitting my art into my regular work day and weekends.

What do you wish you had known at the beginning of your career?

I wish I had known ahead of time exactly what products to use because I had to test a lot of them before I got the right combination.

What do you wish other people knew about your job?

My art takes longer than people think.

What was your first job?

I was a dishwasher at the Roadrunner in Epping.

What is the best piece of work-related advice you’ve ever received?

The only person getting in your way is yourself. —Zachary Lewis

Five favorites
Favorite book: The DSM V. I was a Psychology major.
Favorite movie: Dirty Dancing
Favorite music: ’80s music.
Favorite food: I’m half Korean, half Italian, so Italian and Korean food are my favorites.
Favorite thing about NH: The seasons.

Featured photo: Jeanne Venuti. Courtesy photo.

Kiddie Pool 24/11/7

Family fun for whenever

Outdoor adventure

• If this week’s cover story has you looking for even more spots to enjoy the outdoors, particularly ones with kid-friendly elements, Joppa Hill Educational Farm (174 Joppa Hill Road in Bedford; theeducationalfarm.org) is open daily from dawn to dusk. Leashed dogs are welcome, according to the website, where you can find a hiking trail map or, if you’re looking for something more farm-centered, an animal scavenger hunt of the horses, cows and ducks you might find during a visit. Visits are free; grain cups are available for purchase for $5 and the farm stand is open from 9 a.m. to 5 p.m. weekdays and 10 a.m. to 4 p.m. on weekends, self-serve, according to the farm’s Facebook page.

• Enjoy a scenic horse-drawn wagon ride at Charmingfare Farm on Saturday, Nov. 9, and Sunday, Nov. 10, at various times throughout the day.Participants get a classic horse-drawn hayride experience with added comfortable seating on horse-drawn hayride wagons, making this adventure enjoyable for everyone, according to their website. Afterwards participants can warm up by a cozy bonfire, enjoy refreshments and roast s’mores with kits available, according to the same website. Visitors can also see the friendly farm animals, with animal feed for purchase. Tickets are $29. Visit visitthefarm.com or call 483-5623.

Art project

• Twiggs Gallery (254 King St. in Boscawen; 975-0015; twiggsgallery.org) will offer a Make & Take activity for all on Saturday, Nov. 9, from 1 to 3 p.m. Learn to make “Pretty Little Birds” — paper birds that can be used as a Thanksgiving place card or a fall decorations, according to a press release. The gallery will provide all materials, the release said.

Storytime

• The SEE Science Center will be hosting a story time on Wednesday, Nov. 13, “Who Sank the Boat?,” where little scientists will try a float and sink boat experiment at the Manchester City Library. This is a part of their once-a-month story time program during the school year where kids between the ages of 2 and 6 years old are invited to enjoy a STEM/STEAM-themed story followed by hands-on activities, according to their website. They ask that participants sign up with the library for this free program. Storytime Science is a program of the SEE Science Center’s First Steps in Science Initiative. Visit see-sciencecenter.org.

• Enchantment Theatre Company will present My Father’s Dragon, based on the book series by Ruth Stiles Gannett and illustrated by Ruth Chrisman Gannett, at Chubb Theatre at the Capitol Center for the Arts (44 S. Main St., Concord, ccanh.com) Wednesday, Nov. 13, at 10:30 a.m. Tickets cost $8. See a video trailer for the production at ccanh.com. See enchantmenttheatre.org for more on the company

• Actorsingers will bring the tale as old as time to the stage with this weekend’s Disney’s Beauty and the Beastfrom Friday, Nov. 8, through Sunday, Nov. 10, at the Keefe Center for the Arts (117 Elm St., Nashua). Shows are at 7:30 p.m. on Friday and Saturday and 2 p.m. on Sunday. Tickets cost $25 for adults and $23 for students and seniors. See actorsingers.org.

• Safe Haven Ballet(safehavenballet. org) will kick off the season of dancing mice with a production of The Nutcrackerat The Music Hall (28 Chestnut St., Portsmouth, the musichall.org) on Saturday, Nov. 9, at 4:30 p.m. Tickets cost $48.50 to $53.50.

• Kids can watch kids tell the story of BeetlejuiceJr., performed by student actors 12 through 18 in the Palace Teen Company, on Wednesday, Nov. 13, and Thursday, Nov. 14, at 7 p.m. at the Palace Theatre (80 Hanover St. in Manchester; palacetheatre.org). Tickets cost $12 to $15.

Early Santa visit

• Bass Pro Shops (2 Commerce Drive in Hooksett) has opened its Santa’s Wonderland for the season. Visitors get can a photo with Santa as well as weekly activities such as a tea light tree craft through Nov. 15, a wood ornament craft Nov. 18 through Dec. 6 and more. You can reserve a spot up to seven days in advance at basspro.com/santa. On Tuesdays through Dec. 17, at 5 p.m. Santa or Mrs. Claus will read Christmas stories, and on Saturdays, Nov. 16, Nov. 23 and Dec. 7, at 9 a.m. families can have a breakfast with Santa; separate reservations are required for these events, according to a press release.

Meet the Girl Scouts

The Girl Scouts of the Green and White Mountains will hold “explore Girl Scouts” events for girls in grades kindergarten through third and a caregiver. On Tuesday, Nov. 12, from 6 to 7 p.m., head to Center Woods Elementary in the music room (14 Center Road in Weare). On Wednesday, Nov. 13, from 6 to 7 p.m., drop in at Beaver Meadow Elementary School (Sewalls Falls Road in Concord). See girlscoutsgwm.org.

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