Andy Day, Chef and owner of Cask & Vine (1 E. Broadway in Derry, 965-3454, caskandvine.com)
Andy Day is the co-owner of Cask & Vine along with his wife, Alana. Cask & Vine is a craft beer bar they opened in 2013. Day is also a brewer and owner of Daydreaming Brewing Co. in historic downtown Derry. For more than 14 years he has taken a vested interest in promoting New Hampshire’s craft brewers through collaborations, beer-centric events, and cross-promotions. Day has recently taken on a young apprentice at Cask & Vine, sharing the knowledge and experience of food and cooking learned over the last several years.
What is your must-have kitchen item?
Tongs, quickly followed by a simple clean kitchen rag. Watching and learning from the chef that opened our restaurant, I found it fascinating how versatile a pair of tongs is from pulling pans to plating food … when I don’t have them it’s painful.
What would you have for your last meal?
Grilled rib-eye with a blue cheese butter, rosemary Parmesan truffle-sauteed fingerlings and sauteed asparagus and mushrooms. Probably a slice of New York-style cheesecake for dessert. It’s all pretty simple stuff, and that’s what I love about it.
What is your favorite local eatery?
That’s tough, but I’d have to say Amphora Restaurant.The dishes are always so well-prepared and flavorful — not to mention there are usually a handful of specials that often include lamb, and I love someone else doing the work of preparing lamb, and doing it well.
Who is a celebrity you would like to see eating your food?
Patrick Stewart. I think he’d be a great person to sit at a table with, or just listen to feedback.
What is your favorite thing on your menu?
The Falafel sandwich. It includes heirloom tomatoes, bib lettuce, green goddess dressing, house pickles, and we make the falafel old-school, with fresh herbs. It’s a simple sandwich that has a lot going on.
What is the biggest food trend you see in New Hampshire right now?
Scaling back. It’s been weird in the restaurant world for a while, and everyone seems to be trying to deliver the most bang for your dollar, or doubling down on fresh, local at a higher price. Two very different approaches.
What is your favorite thing to cook at home?
Pizza.It’s one of those things that you can just open up the cabinets and fridge and throw any number of ingredients on to create different flavors every time. It’s one of the things the kids always want me to cook when they visit, so that might have something to do with it.
Sausage-Stuffed Mushrooms
From Andy Day
1 pound sweet sausage (no casing)
1 pound cream cheese
2 dozen medium mushrooms, stems removed
6 pieces garlic
truffle oil (garnish)
Cook sausage in oven at 350°F for 30 minutes, making sure nothing is left pink.
Cook garlic in oven separate from sausage but for the same amount of time.
Drain sausage fat, allow to cool, and combine with garlic and cream cheese in a blender and blend until thoroughly mixed.
Stuff mushrooms with filling and place in oven at 350°F for 20 minutes or until mushrooms are softened and sausage is browning. Plate and top with truffle oil.
Featured Photo: Andy Day, Chef and owner of Cask & Vine. Courtesy photo.
