Global inspirations

Granite Restaurant & Bar reopens with new menus, executive chef

After an 18-month hiatus, Concord’s Granite Restaurant & Bar at The Centennial Hotel is back. The eatery reopened to the public on Oct. 27 for the first time since the pandemic shutdown, featuring all new locally sourced dinner, dessert and brunch menu items.

Grilled Mexican street corn.

Operations at both The Centennial Hotel and the Granite Restaurant & Bar were first suspended back in late March 2020, and while the hotel did begin welcoming back guests by mid-August of that year, its in-house dining experience remained closed. With its long-awaited reopening, general manager and sales and marketing director Laura Leslie said the restaurant’s newly appointed kitchen staff hope to take it in a new direction going forward.

“Our main goal was to change from what people might have seen as a place to go for a special occasion like a birthday or an anniversary … to somewhere that you’d want to go to eat two or three times a week, because the menu is just that approachable,” Leslie said.

Charlie Lavery has been recruited to take over the helm of the kitchen as the executive chef. Lavery attended the New England Culinary Institute in Vermont and has amassed decades of experience working in restaurants across New England since then, including the Mediterranean-inspired Ebb and Flow in Portland, Maine, and The Snowvillage Inn in the Mt. Washington Valley. He also served as chef de cuisine of LaBelle Winery in Amherst for a time.

“The menu for Granite is all about plays on international comfort foods and street foods,” Lavery said. “I’m very much inspired by world cuisine, and I think it’s important to bring that to the table because there are so many great techniques out there. … We try to use local ingredients as much as possible, and fewer of them, as opposed to lots of lower-level ingredients.”

The Mexican street corn dish, for instance, features grilled local corn with a smoky ancho chili crema, while the bluefin tuna crudo, a current menu favorite of Lavery’s, is made with Thai basil and a Meyer lemon and caper vinaigrette, served with crispy house lavash bread. Another seafood starter is the moules frites, or mussels and fries — that dish features a large bowl of Bangs Island mussels, served in stone ground mustard with bacon and house cut fries.

“I’m big into seafood. All of the seafood we serve is New England sourced, for sure,” he said.

Entrees run the gamut from a certified Angus beef burger and a jerk marinated Statler chicken breast to a grilled Berkshire heritage pork and a 12-ounce New York strip steak.

Mason jar trifle.

Other menu items are uniquely fall inspired, like the pumpkin bisque and the Parisian gnocchi with foraged mushrooms, Parmesan reggiano cheese and a local squash puree. As the seasons change, Lavery hopes to continue utilizing more products that become available.

Desserts cover every palate too, from simple options like house ice creams and sorbets to a bit more elevated delicacies, like a Meyer lemon tart with lavender honey, a spiced carrot cake trifle served in a Mason jar with cream cheese frosting, and a tart cherry bread pudding.

“The chef’s tart cherry bread pudding is just to die for,” Leslie said. “Most bread puddings are really dense and heavy, but this one is really light. The flavors are also just super well-balanced, with the tartness of the cherries and the sweetness of the whipped cream.”

While it’s always been known for its selection of wines and cocktails, Leslie said, the restaurant’s new drink menu will have more emphasis on non-alcoholic mocktails.

Breakfast and lunch are no longer being served during the week, but a brunch menu will still be available on Sundays, with items like breakfast burritos, hash and eggs with house cured corned beef hash, buttermilk biscuits and gravy, Belgian waffles and more.

The eatery’s private dining room, accommodating parties of up to 10, is also back open, while four additional private function spaces are available to rent throughout the hotel.

Granite Restaurant & Bar

Where:
The Centennial Hotel, 96 Pleasant St., Concord
Hours: Wednesday through Saturday, 5 to 9 p.m. (bar stays open until 10 p.m. on Fridays and Saturdays), and Sunday, 10 a.m. to 2 p.m.
More info: Visit graniterestaurant.com, find them on Facebook and Instagram @centennialandgranite or call 227-9005
Reservations are strongly encouraged.

Featured photo: Parisian gnocchi. All photos by Brian Samuels Photography.

The Weekly Dish 21/11/11

News from the local food scene

Backyard brews: Get your tickets now before they’re gone to the third annual Backyard Winterfest, happening at Backyard Brewery & Kitchen (1211 S. Mammoth Road, Manchester) on Friday, Dec. 3, from 6 to 9 p.m. Returning after a hiatus in 2020, this 21+-only event brings craft breweries from all over Derry, Londonderry and Manchester together for a night of pouring and sampling. Backyard Winterfest is an outdoor event, so dress accordingly. Tickets are $30 per person and include access to all of the beer being poured throughout the evening, as well as a four-ounce tasting glass. Visit backyardbrewerynh.com.

More Greek eats to go: Join Holy Trinity Greek Orthodox Church (68 N. State St., Concord) for its next boxed Greek dinner to go, a drive-thru takeout event happening on Sunday, Nov. 21, from noon to 1 p.m. Now through Wednesday, Nov. 17, orders are being accepted for boxed meals featuring dinners of stuffed peppers, roasted potatoes, Greek salad and a roll for $15 per person. The event is drive-thru and takeout only — email [email protected] or call 953-3051 to place your order. The church is also planning a similar takeout and pickup meal featuring Greek pork souvlaki, scheduled for Jan. 16. Visit holytrinitynh.org.

Col’s Kitchen recognized: Col’s Kitchen, a plant-based restaurant in downtown Concord, was recently named in a Top Ten Vegan Pies list compiled by PETA for its peach pie, according to a press release. The pie features a filling of local New Hampshire peaches tossed in cinnamon, nutmeg, cardamom and a locally made bourbon, served in a flaky wheat crust with a streusel top. “Delicious peaches covered with a buttery brown sugar crumble make Col’s Kitchen’s vegan pie an instant holiday classic,” PETA Executive Vice President Tracy Reiman said in a statement. Col’s Kitchen, which opened in the former Willow’s Plant-Based Eatery space in mid-August 2020, is also known for its “pie shakes,” which are slices of pie blended up with milk and a few scoops of ice cream. The peach pie is one of six vegan pie options the eatery is offering for the Thanksgiving season, in addition to blueberry, cherry, apple, pumpkin and pecan.

Mr. Mac’s goes national: Mr. Mac’s Macaroni & Cheese of Manchester, celebrating its 10-year milestone, is now offering nationwide shipping of its take-and-bake options, its owners announced in a recent press release. According to the release, the eatery had been receiving requests from customers that wanted to send Mr. Mac’s options to friends and family for years. “We are pleased to finally be able to say ‘yes,’ we can now ship, especially just in time for the holiday gift-giving season,” Mr. Mac’s founder Patrick Cain said in a statement. A dozen gourmet macaroni and cheese flavors are now available to ship, including the classic all American, the bacon cheddar mac, the jalapeno popper mac, the Philly cheese steak mac, and others. According to the release, all orders submitted on Thursdays and Fridays will be shipped the following Monday and should arrive at their destination in two or three business days. Each order is packed fresh with cool packs to keep at a safe temperature.

On The Job – Carl Bertolami

Carl Bertolami

Massage therapist and bodyworker

Carl Bertolami, proprietor of Milford Massage and Bodywork, is a massage therapist and bodyworker, specializing in muscular therapy and craniosacral therapy to treat repetitive movement conditions and chronic pain.

Explain your job and what it entails.

I work with people with a variety of conditions or injuries who are suffering with some type of pain or discomfort. With muscular therapy I help people by coming up with ways they can be proactive between sessions. I’m able to tell from … a [massage therapy] session what areas need a little more attention, and then I can give them self-care strategies and exercises and stretches to do. Craniosacral therapy treats people who have a condition they’ve been suffering with that they haven’t been able to find any other solutions for. I listen in to the body and work with the craniosacral system to try to help them get to the root of what their condition might be.

How long have you had this job?

I’ve been doing this for almost 20 years now … and have been under the name Milford Massage and Bodywork since last January.

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

I sustained a repetitive-movement injury in my late teens from playing guitar. … Traditional treatments weren’t all that helpful. … That led me to want to learn more about the body, to figure out what I needed to do to recover and heal. … I ended up seeking out alternative therapies … which were very helpful for me. Manual therapy was something I was intrigued by — things like chiropractic and acupuncture, and learning how I could help myself through self-care and changing my body mechanics. That’s what paved the road for me to go into this [profession].

What kind of education or training did you need?

For muscular therapy it was a three-year intensive program, which consisted of 900 hours of training. For craniosacral therapy I did my training through the Upledger Institute … and am also working with the Craniosacral Therapy Alliance, based in Rochester, because [education for] that is an ongoing, continuous thing.

What is your typical at-work uniform or attire?

Professional but comfortable. I do a lot of therapeutic stretching with people, so I need to be able to move freely when I’m working.

How has your job changed over the course of the pandemic?

My work itself hasn’t been affected that much. … I give myself longer intervals between sessions … so I can do a little more cleaning and sanitizing. I still wear a face mask pretty regularly.

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

I wish I had known more about the business side of things … and what works and what is a waste of money, as far as marketing goes.

What do you wish other people knew about your job?

I wish more people had a greater understanding of the body’s natural ability to heal itself. … Sometimes I’ll see somebody who has been through the wringer without [success] with other types of treatments, and they’re initially feeling hopeless and have just accepted the idea that they aren’t going to get any better. … If they already believed in their body’s potential … it would help them come into a session with the right attitude, and they’d be able to get more out of it.

What was the first job you ever had?

I worked for a newspaper company … [doing] customer service, subscriptions, things like that.

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

How important it is to believe in yourself, and to not be afraid to put yourself out there with confidence.

Five favorites

Favorite book:
Body of Water, Ocean of Mind by Don Ash
Favorite movie: Back to the Future
Favorite music: Rock
Favorite food: Anything that tastes really good but is also really healthy
Favorite thing about NH: The contrasts of the changing seasons

Featured photo: Carl Bertolami. Courtesy photo.

Treasure Hunt 21/11/11

Dear Donna,

I found all these pins in my parents’ junk drawers. They kept everything — not sure why! Do these have any value to anyone?

Lisa

Dear Lisa,

I was smiling when I read your email — my husband says I save everything as well. I call that collecting!

Your pin back buttons have been around for many years. They were used as advertisements and souvenirs and in political campaigns, and some were meant to be collected, featuring states, birds, comic characters and more.

There used to be several reference books with pricing and history, but I’m thinking your best information now would be online. In general the values are under $5 each. But complete sets and some rarer ones can be much higher, so research on each is worth doing.

Kiddie Pool 21/11/11

Family fun for the weekend

Science Thursday

As mentioned in last week’s Kiddie Pool, there are some science opportunities for kids who have this Thursday, Nov. 11, off school.

• From noon to 2 p.m., SEE Science Center (200 Bedford St. in Manchester; see-sciencecenter.org, 669-0400) will host the UNH students from Team Cooke, who are taking part in a research project that will go to the International Space Station. They will be at SEE to discuss doing science experiments in space and lead hands-on activities, according to the website. Make reservations for museum admission online; sessions are available at 10 a.m., noon and 2 p.m. Admission costs $10 for visitors ages 3 and up. The center is open Tuesdays through Fridays from 10 a.m. to 4 p.m. and Saturdays and Sundays from 10 a.m. to 5 p.m.

• The McAuliffe-Shepard Planetarium (2 Institute Dr. in Concord; starhop.com, 271-7827) is open Fridays through Sundays (with admission times at 10:30 a.m. and 1:30 p.m.) during the school year. It will also be open Thursday, Nov. 11 (Veterans Day). Go online to reserve a time slot; admission costs $11.50 for adults, $8.50 for children (ages 3 to 12), $10.50 for students ages 13 through college and for seniors.

Or head outdoors

Or make your discoveries outside.

• In the Nov. 4 issue we list some of the spots to get in a little hiking. Find a rundown of locations (many of which offer online maps for trails of varying degrees of difficulty, some with some stroller accessibility) on page 21 in the issue, the e-edition of which you can find at hippopress.com.

• And speaking of the big outdoors, another spot for an outdoor excursion is the Educational Farm at Joppa Hill (174 Joppa Hill in Bedford; efjh.org, 472-4724). The farm is open daily from dawn to dusk. See a map of their trails on their website.

Indoor fun

If you’d prefer to spend some family fun time indoors, check out the Oct. 14 issue of the Hippo, which features a listing of area bowling alleys, which open at noon or earlier on Thursdays. See page 12 for that story. On page 10 of that same issue you’ll find a rundown of local arcades where you can introduce your kids to the glories of Pac-Man and Skeeball.

Meet Zoom Squirrel

The Children’s Museum of New Hampshire (6 Washington St. in Dover; 742-2002, childrens-museum.org) will hold a Book’s Alive program on Friday, Nov. 12, and Saturday, Nov. 13, all about Zoom Squirrel, star of author and illustrator Mo Willems’ Unlimited Squirrels series. The program will feature Unlimited Squirrels storytimes and a visit with a costumed Zoom Squirrel, according to the website. Admission requires advance registration for either the 9 a.m.-to-noon or the 1-to-4 p.m. time slot on either day. Admission costs $11 for everyone over 1 year of age ($9 for age 65+).

For the theater kids

• The Community Players of Concord’s Children’s Theatre Project will present All Together Now!, a show being performed by theater companies around the world to celebrate the return of live theater, on Friday, Nov. 12, at 7 p.m. and Saturday, Nov. 13, at 2 p.m., according to communityplayersofconcord.org. The show will feature current Children’s Theatre Project teen performers as well as adult alumni performing songs from Come From Away, Waitress, Beauty and the Beast, Jekyll and Hyde, Godspell, Guys and Dolls, Matilda, Newsies and more, the website said. Shows take place at the Concord City Auditorium (2 Prince St. in Concord). Tickets cost $15 via the Community Players of Concord website.

Upcoming dates to save

• Make plans with the littlest kids for a free screening of Free Birds (PG, 2013), a Thanksgiving-themed animated movie about two turkeys trying to stay off the menu (featuring the voices of Woody Harrelson and Owen Wilson) on Friday, Nov. 19, at Chunky’s Cinema Pub in Manchester (707 Huse Road), Nashua (151 Coliseum Ave.) and Pelham (150 Bridge St.). The show, part of the theaters’ “Little Lunch Date” series, starts at 11:30 a.m. Secure a seat by purchasing $5 food vouchers for attendees at chunkys.com, which said the lights will be only slightly dimmed for this kid-friendly screening.

• If you’ve got a ballet-loving kid, it’s time to get those The Nutcracker tickets. The Southern New Hampshire Dance Theatre will present its production of the classic Christmas ballet at the Palace Theatre (80 Hanover St. in Manchester; palacetheatre.org, 668-5588) Friday, Nov. 19, through Sunday, Nov. 21. Shows are Friday, Nov. 19, at 7:30 p.m.; Saturday, Nov. 20, at 11 a.m., 4 p.m. and 7:30 p.m., and Sunday, Nov. 21, at noon and 4:30 p.m. Tickets cost $25 to $46.

Tree death prevention

Save trees from bark mulch and rodents

If you have cleaned up the vegetable garden and cut back your perennials, you might be feeling just a little smug — especially since this gardening guy admits he is behind you in completing those tasks. But there may still be tasks for you to do, and important ones for the trees on your property.

Are you one of those gardeners who has fallen in love with bark mulch? Do you use it not only in flower gardens but also around trees planted in the lawn to keep down weeds, hold in moisture, and keep the deadly string trimmer at bay? If you do, take a few moments to walk around and check out your trees and shrubs.

Bark mulch should never touch the stems of woody plants. You need a doughnut hole around your trees: a 4- to 6-inch area bare of mulch on all sides of your beloved trees. Why? Tree bark protects the tree from rain and snow, but it will eventually rot if it is covered with soil or bark mulch. And if the rot extends into the cambium layer — the layer beneath the bark — it will, eventually, kill the tree. But mulch is not the only culprit. Many trees are planted too deeply and the flare is covered with soil, which is just as lethal.

If you look at a tree that Mother Nature planted – or perhaps it was a forgetful squirrel — you will see that tree flares or widens at its base. That part of the tree needs to be planted above ground at planting time. Unfortunately, trees sold in pots often have the trunk flare covered with soil and get planted just the way they were in the pot. I have seen trees in large pots with the trunk flare covered by 4 inches of soil or more.

Mulch or soil over the trunk flare does not kill your tree right away. It often takes from six to 10 years to see signs of decline. Look at the tips of branches at the top of the tree. Leaf loss there is a definite sign of decline. Early color change in the fall is another sign. That maple that turns color before others on the property? It may be stressed by bark rot caused by damage to the trunk flare.

So examine your trees. If the trunk flare is covered with mulch or soil, you have work to do. If a tree is straight (like a telephone pole) at the soil surface, you need to pull the mulch away. And if you still don’t see a flared area, you need to re-grade the soil around your tree.

This well-planted maple flares out at its base. Courtesy photo.

Use gloved hands or work gently with a hand tool to remove the soil around the tree until you see the trunk flare. You may notice fine roots in the soil or mulch as you remove it, but these roots can be cut away. You are looking for big roots headed away from the trunk. Keep your hand tool away from the trunk as the bark will be tender, and easily damaged. But the good news is that most trees will recover if you remove the soil or bark mulch and let the bark dry out.

If you have planted a tree on a hillside, I assume you planted it to be vertical. But to do that you had to cut back into the uphill side of the planting area to create a flat spot. If, after planting, erosion has moved soil downhill to cover one side of the trunk, remove that. People with excavators working on your property presumably know not to pile soil against the bark of trees, but check anyway. Remove soil as needed.

Another fall task involves protecting young trees from damage by rodents. The worst is the meadow vole. These are little rodents that look a lot like mice but stockier, with short tails. Think of mice as ballerinas and voles as hockey players. They often leave tunnels in the lawn during the winter.

Voles can reach sexual maturity in just 5 weeks after birth, so they can increase in numbers exponentially, given the right conditions. If hungry enough, they will chew the bark off young trees, killing them by damaging the tender cambium layer and eating the phloem all around a tree, girdling it.

Young fruit trees are the most susceptible to girdling. Older trees have thicker bark and are generally less interesting to rodents. If you planted an apple tree within the last five years, you should protect the bark. Even if they did not damage the tree in the past, you cannot assume they will not this year. If there are high numbers of voles this year, and a deep snow cover to hide them from predators, they may attack.

The best way to protect trees against damage by voles is to surround the trunk with a ring of wire mesh called hardware cloth. Get some with quarter-inch spacing of the wires, and create a ring 24 inches tall. Make the ring of wire big enough to leave a couple of inches of space between the mesh and the trunk. That will allow the tree to get fatter without meeting the hardware cloth. If you have low branches (within 24 inches of the ground), you can prune them off to accommodate the wire mesh.

Hardware cloth comes in 24-inch rolls. You will need tin snips to cut it and leather gloves to protect your fingers. The stuff is like razor wire once cut. But, having seen what rodents can do, I recommend protecting new trees. There are plastic wraps and special cloth wraps that claim to protect against rodents, and may, but I have not tried them. They are definitely easier to use. So check out your trees, and get busy if need be.

Featured photo: Hardware cloth will keep rodents from chewing the bark and killing this young cherry tree. Courtesy photo.

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