Album Reviews 21/07/15

Assorted Orchids, Assorted Orchids (Whale Watch Records)

Debut album from Boston-based folkie T. McWilliams, whose target audience is the weird-beard acoustic-guitar set that lumps together such debatably disparate acts as Mississippi John Hurt and Nick Drake. He’s lived in a lot of places, including Los Angeles, New York City, Shanghai and Scotland, which would explain the boho feel of these pieces, but it’s nevertheless not a fluffy record at all. There’s real precision in play when McWilliams is plucking his steel and nylon strings and applying his delicate croak to such vivid lyrics as “I entered the garden of scarlet chrysanthemums opening wide” (“The Mighty Kingdom”), and sure, we’ve heard that kind of thing before, but McWilliams’ layering is often divine: It’s not often that one hears incidental finger-picked arpeggios used so decisively that one gets the sense that they’re listening to high-end guitar-tronica, not just another contender for Nick Drake’s throne (not that you’d want to miss this if Drake’s your thing, certainly). Brilliant stuff. A- — Eric W. Saeger

Styx, Crash Of The Crown (UME Records)

If we’re gonna be real about this legendary Chicago arena-rock band, the default diss has always been that they’re a lite version of Yes. But you know what, they do try, and always have, and shut up anyway, because they didn’t have Bill Bruford or Chris Squire, and neither does your band, so chill. I was surprised to see so many other reviewers pointing out that original keyboardist Dennis DeYoung (the guy who sang “Mr. Roboto,” “Come Sail Away” and all the original hits) is gone, being that it’s been 21 years already, but they have their word quotas to fill, and besides, they’re still a fun band to see live. This is their 17th album, and actually quite the inspired effort. Once you get to the middle of the second tune (“The Monster”) you can’t help noticing that this thing is something of an homage to Yes’s Close To The Edge: woozy, busy keyboards; similar level of riffing; epic-gentle vocal harmonies, and hold it, the drummer is doing some very cool stuff. They’re still kickin’, folks. A+

PLAYLIST

• July 16 is the next all-important date for album releases, only I’m not supposed to call them “albums” anymore, because otherwise I’m a boomer. What that means is that I’m simply going to have to keep calling them albums, because the level of senility in my current boomer state allows me, by law, to act in accordance with my own desires, whether it be calling mixtapes “albums” or throwing a fit at the 7-Eleven if someone’s ahead of me in line buying a million lottery tickets. In other words I can start howling at the ceiling and eating a copy of the newest issue of Teen Vogue magazine until the awkward 20-something clerk comes over and asks me if I’m OK, and nothing will happen other than that because I am a boomer who loves hitting pause on the DVR machine so I can read the hundred-billion warnings on every pharmaceutical ad, and I remember when albums were called albums, and music was awesome, like the mellow tunes of Pat Boone and Spanky & Our Gang! I remember Donny and Marie Osmond too, all you 4chan trolls, secretly making fun of my words! Well, let’s see you make fun of all the edgy and groovy words I’m going to use in my first review this week, as I discuss Hideaway, the new album from skinny San Diego hipster trio Wavves! This is their seventh mixtape — oh wait, they call their records “albums,” not mixtapes, silly me, does anyone have a box of prunes I could borrow, for my digestive health? Whatever, I’ve heard a few of their things, but if I recall, their songs are only slightly more compelling than Grizzly Bear, but I may be wrong, because I’m so totally old and crazy! The band’s last record, You’re Welcome, climbed to No. 95 on the Billboard charts, not that that’s much of an achievement, now that there are only 98 people left in the U.S. who still actually buy albums, but congratulations, guys! Wow, check that out, I wasn’t expecting the title track to be jagged and grungy, but it’s definitely cool, sort of like Nevermind-era Nirvana but without Kurt Cobain’s raw/edgy voice. Spoiler alert, what’ll happen here is a bunch of people will read some stupid review in Nylon or whatnot and start to believe Wavves is awesome, and then they’ll hear actual grunge songs from the ’90s and realize they were lied to, because all the writers at Nylon are corporate-paid hacks, and then we’ll see that long-overdue ’90s music revival, while I sit here eating bowls of pudding and pharmaceuticals and cackling like a witch at all of — what was I saying again?

• Canadian indie quartet The Zolas releases Come Back To Life on Friday! It’s taken them five years to put this album out, their first since 2016’s Swooner, so it’s probably awesome! Nope, it isn’t. The title single is like Grizzly Bear trying to sing through kazoos. My stomach is lurching, it really is.

• Oh great, a new Barenaked Ladies album! Boy, how did music ever survive this long without a new mixtape or cassette or whatever from the millionth band to repackage Peter, Paul and Mary and resell it to the ’90s-college-rock crowd? Right, the new LP is Detour de Force, whose single is “New Disaster,” an ornate tapestry of 1980s Police-ripoff stuff. Moving on.

• Finally, it’s John Mayer, with his latest LP, Sob Rock! Teaser single “Last Train Home” rips off everything to do with Blue Oyster Cult’s “Shooting Shark,” but Mayer will get away with it, because anyone who’s old enough to recognize “Shooting Shark” is either in a rest home or babbling erroneous nonsense about mixtapes in this newspaper.

Retro Playlist

Reminiscing back almost-exactly-whatever eight years ago to 2013, the first order of business was giving a quick exam to Gypsy-punkers Gogol Bordello’s then-spanking-new LP, Pura Vida Conspiracy, their seventh. The album’s single, “Lost Innocent World,” is “a rather subdued version of their usual ‘oi oi oi’ spazzings, not that lead singer Eugene Hütz doesn’t sound the same as always, specifically what Serj Tankian would sound like if he were sort of fun.”

That and a few other review-snippets aside, I was forced by job description to deal with an entire album from Kentucky band Seabird, called Troubled Days. I think I disposed of it rather fairly and adroitly, to wit: “More clean-teen mall-indie for the overhead speakers at TGI Fridays. The intentions of these two Kentuckians couldn’t be more obvious; maybe a ‘big time’ Budweiser commercial spot featuring one of their tunes and they’d call it a rock star career, whether it be one of their more Strokes-like tunes or maybe even one of the debatable curveballs, the tricks to which generally involve mildly interesting guitar sounds more than anything else.” In other words you’ve heard this kind of nonsense a billion times at restaurants, and we can start wrapping up here.

The other “attraction,” for lack of a secret code word with which I could handily signify my displeasure to you, was Eric & Magill’s Baggage and Clothes. “Nerd-indie of a sort that deepens the immersive feel of Animal Collective’s trip,” I yawned, spit spraying everywhere, “this accomplished by incorporating a different, more mellow notion of swirly layering and a few elements of Simon and Garfunkel’s mawkish solitude.” (If it’s any consolation to any E&M band members who might be reading, I wouldn’t have ever thought of you again if it hadn’t been for this little stroll down memory lane.)

If you’re in a local band, now’s a great time to let me know about your EP, your single, whatever’s on your mind. Let me know how you’re holding yourself together without being able to play shows or jam with your homies. Send a recipe for keema matar. Message me on Twitter (@esaeger) or Facebook (eric.saeger.9).

Vacation beers

I want to say that you deserve a vacation, but honestly, I don’t know that you do.

Don’t get me wrong, you might. Maybe you’ve been going crazy putting in extra time and making yourself available at all hours of the day. Then again, maybe you’ve mailed it in over the past year-and-a-half “working from home”? I just don’t know.

The reality is, whether or not I think you deserve a vacation, you’re probably going to take some time off this summer. And whether you deserve it or not, you’re going to need some beer.

I find I end up drinking really random stuff on vacation. I think part of it is this all-consuming pressure that all dads feel to eat and drink everything in the cooler during the vacation. That seems to leave me knocking down some brews I might otherwise stay away from. I’m looking at you, Leinenkugel’s Summer Shandy.

Vacations, whether you’re hitting the beach, the mountains, the lake or somewhere tropical, are all about taking it easy and your beer should mirror that feeling. I gravitate toward lighter styles, like Pilsners, for screaming hot days at the beach and I tend to follow that up with darker, but not too heavy, brews for cool, breezy vacation evenings.

Let’s be honest, you’re on vacation, so you’re probably going to be having several beers, and you don’t want your beer to bog you down. I tend to stay away from big double IPAs — they taste great but sometimes leave me ready for nap time a little too early in the day.

If you can find something local on your vacation that fits the bill, all the better. You don’t want to neglect your family, but I give you permission to explore — it seems like there are great breweries wherever you go now. I discovered Cigar City Brewing in Tampa on a family vacation to Florida years ago, and, while it’s easily accessible nationally now, I now consider that brewery a go-to for vacations and just normal life.

For years Sam Adams Summer Ale was my go-to summer beer: easy, flavorful and light. There was just something about the beer that solidified for me that I was, in fact, on vacation. Find your vacation beer.

Here are a few beers to enjoy wherever your vacation takes you.

Smuttynose Lager by Smuttynose Brewing Co. (Hampton)

It’s just a beer. You don’t need to think about it. This new offering by Smuttynose is light, crisp and refreshing, and — not that I’m recommending this — you could probably drink a million of these in a single weekend away.

Patina Pale by Austin Street Brewery (Portland, Maine)

I had this beer during a Portland brew bus tour several years ago and it blew everyone away. Right at the brewery, I think the freshness just hit us right in the face. This is delightfully hoppy with notes of pine and citrus in a light, easy-drinking package that is perfect for getting your hops fix on vacation.

Golden Hour Sour by Granite Roots Brewing (Troy)

Mango and passion fruit combine to produce a fruity, tropical-tasting sour that pairs perfectly with the beach. If you’re a little wary of sours, this is a great choice as the tartness isn’t overly pronounced.

Maduro Brown Ale by Cigar City Brewing (Tampa, Fla.)

I had to give Cigar City some love — this beer features light flavors of toffee, coffee and chocolate in a very, very smooth package. This is the one I want on a cool evening sitting by a fire on the beach.

What’s in My Fridge

Greylock Imperial New England IPA by Greater Good Imperial Brewing Co. (Worcester, Mass.)
This might be the most dangerous beer I’ve ever had. Named after Massachusetts’ highest peak, this brew comes in at 12 percent ABV but you’d never guess that drinking it. You’ve been warned. This brew is quadruple dry-hopped, producing a smooth finish bursting with huge citrus flavor. Cheers!

Featured photo: Patina Pale Ale by Austin Street Brewery.

Healthy ramen slaw

Coleslaw is a regular item on summer cookout menus. Typically it’s mainly a combination of cabbage and some sort of mayonnaise-based dressing. I went to introduce you to a fun yet simple spin on regular slaw.

This slaw starts with a base of coleslaw mix. Sure, you could buy a head of cabbage and slice it yourself, but the mix will save some prep time. Plus, you’ll most likely get a mix of red and green cabbage, as well as some shredded carrots, for zero effort. That’s a double win.

Then that cole slaw is combined with a sweet and tangy vinegar-based dressing. For additional flavor and texture, dried cranberries, slivered almonds and crushed up ramen noodles are added.

You may wonder about the ramen noodles. Trust me. They add a fun component to this dish.

Because the ramen noodles are thin, just a few minutes in the dressing transforms them into a tender yet crunchy state. In fact, I’d highly recommend adding the ramen just before serving. The texture of the ramen is a key part of the salad.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Healthy ramen slaw
Serves 4

1/4 cup water
1/4 cup sugar
1/2 cup red wine vinegar
2 Tablespoons extra virgin olive oil
1 14-ounce package coleslaw mix
1/3 cup slivered almonds
1/3 cup dried cranberries
1 3-ounce package ramen, vegetarian or chicken flavor recommended

Combine water and sugar in a small microwave-safe bowl or measuring cup.
Microwave on high for 30 seconds; stir well. Repeat in additional 10-second increments until sugar is fully dissolved.
Allow sweetened water to cool slightly.
Add vinegar, olive oil and ramen flavoring packet to sweetened water.
Mix dressing ingredients well, then refrigerate for about 30 minutes to allow sauce to cool.
Combine cole slaw mix, almonds and cranberries in a large bowl.
Pour sauce over salad mixture, toss well.
Break ramen into smaller pieces, and add to the coleslaw mixture; mix well.
Serve salad.

Notes
Leftover salad can be refrigerated in a sealed container. However, the ramen noodles will become softer, and the salad will lose a bit of its toothsome texture.

Photo: Healthy ramen slaw. Courtesy photo.

Lisa Kingsbury

Lisa Kingsbury of Derry is the owner of Lush Confections (find her on Facebook @lushbakedgoods), a homestead business offering fresh cookies baked in small batches. Her signature flavor is a triple chocolate chunk, made with white, dark and milk chocolate, and other versions include walnuts and Heath candy bar pieces. She also bakes lemon yogurt cookies with fresh lemon juice and lemon zest, as well as a dark chocolate brownie with a dark chocolate gaze, and chocolate raspberry rugelach with walnuts. Find her cookies at the Derry Homegrown Farm & Artisan Market (1 W. Broadway) on Wednesdays from 3 p.m. to whenever she sells out. The triple chocolate chunk cookies are also regularly available at the East Derry General Store (50 E. Derry Road).

What is your must-have kitchen item?

I would say that a kitchen scale is the most important thing in my kitchen. … There’s also always a bench scraper nearby, without a doubt.

What would you have for your last meal?

Whatever my husband decides to make. He is fabulous in the kitchen.

What is your favorite local restaurant?

My personal favorite is Janie’s Uncommon Cafe in Londonderry. They are really nice people, and everything is delicious. I love their avocado toast.

What celebrity would you like to see ordering from you?

I’m really not too driven by the whole celebrity culture. … Right now, I think my biggest compliment is when somebody compares my cookie to that of someone’s that they love. That, to me, is such a huge compliment when there’s that nostalgia applied to it.

What is your favorite cookie flavor that you offer?

The chocolate raspberry rugelach, because it’s a cookie that you really don’t find anywhere. It’s a perfect balance of sweet and savory.

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

I think restaurateurs in New Hampshire have done such an amazing job pivoting their operations over the last year and a half, regardless of what their business model is. … I think they are more open to different possibilities than they would have otherwise been.

What is your favorite thing to cook at home?

I am definitely a seasonal shopper. So for example, when clamming season is open, I just want to eat fresh clams. Now that it’s warmer, I love to garden.

Olive and Cooper’s homemade soft dog cookies
From the kitchen of Lisa Kingsbury of Lush Confections in Derry

1 cup creamy peanut butter
¾ cup milk
1 egg
1 large carrot, shredded
2½ cups all purpose flour
½ teaspoon baking powder

Preheat the oven to 325 degrees. In a large bowl, combine the peanut butter, milk, egg and carrot. Add the dry ingredients and mix until combined. Turn the dough out onto a floured work surface. Using a floured rolling pin, roll the dough out into ¼-inch thickness. Using a pizza cutter, cut into two-inch squares. Bake for 15 minutes, remove from the oven, flip the treats and bake on the other side for 10 more minutes. Allow to cool completely before serving. This recipe yields about 40 treats, which can then be frozen and taken out as needed.

Featured photo: Lisa Kingsbury

Blueberry blitz

Pick-your-own season is underway

The recent stretch of rain over the Fourth of July weekend has given local blueberries a boost, as several New Hampshire farms are already underway with pick-your-own. Most will continue to produce blueberry varieties through the end of July or into August.

Berrybogg Farm in Strafford opened for the season on July 6, about a week ahead of schedule, according to owner Julie Butterfield. The 7-acre farm is now in its 45th season and grows nine varieties of blueberries over a period of roughly six weeks.

“We were a little worried with the drought in June, although we’ve got irrigation, [but] this recent rain was really beneficial for us,” Butterfield said.

Blueberry picking at Berrybogg Farm. Courtesy photo.

Certain blueberry varieties can be more favored for either eating on their own or for baking with. Among the most popular varieties at Berrybogg Farm, Butterfield said, are a medium-sized tart blueberry called the Bluetta, as well as the Blueray and the Bluecrop.

“The Blueray and the Bluecrop varieties are very large and are great eating berries,” she said. “Then you have Northlands, which are smaller and very sweet. They’re better for baking.”

David Miller of Grounding Stone Farm, a 13-acre certified organic blueberry farm in Contoocook, was also able to open a week earlier than normal for pick-your-own.

“All berries love the hot weather, but they also need water,” Miller said. “The rain was extremely welcome. After it rained, everything just turned so blue. … We had to open, because the berries were literally ripening and falling off the bushes.”

Grounding Stone Farm grows Blueray and Bluetta blueberries, as well as a larger variety called the Patriot that Miller said can grow to the size of a quarter coin.

Blueberry muffins at Berrybogg Farm. Courtesy photo.

Apple Hill Farm in Concord, which grows 15 blueberry varieties, opened for pick-your-own on July 5. Co-owner Diane Souther said picking is available six days a week from Monday through Saturday, with the patches closed on Sunday to allow the berries to ripen.

“Overall they’re looking good,” Souther said of this year’s blueberry crop. “They’re plumping up and getting nice and juicy. … We’ll have varieties that will keep going through August.”

Blue Moon Berry Farm in Warner began its pick-your-own blueberry season on July 9 and is now open every day except Monday. According to Heidi Crozer, whose family runs the farm, there are a total of 12 blueberry varieties available for picking throughout the season.

“The last couple of seasons have been really short because of the drought,” Crozer said. “Last year it was only four weeks, and the year before it was five weeks. … Everything is weather-dependent so it’s hard to gauge the season, but we’re hoping for temperate weather.”

Blueberry maple syrup
Courtesy of Diane Souther of Apple Hill Farm in Concord

2 cups frozen or fresh blueberries
¾ cup maple syrup
1 teaspoon grated orange peel
1 Tablespoon cornstarch
½ teaspoon vanilla
½ teaspoon cinnamon

In a small saucepan, combine blueberries, maple syrup and orange peel. In a small cup, dissolve cornstarch in 2 tablespoons of water, then add to the blueberry mixture. Cook, stirring constantly, until the mixture boils. Reduce heat and simmer until the mixture thickens (about one minute). When thickened, add vanilla and cinnamon. Serve warm over pancakes, French toast or waffles.

Blueberry lemon muffins
Courtesy of Julie Butterfield of Berrybogg Farm in Strafford (makes about one dozen regular-sized muffins, or six extra-large muffins)

3½ cups flour
3 teaspoons baking powder
½ cup sugar
1 teaspoon salt
3 eggs
2 cups buttermilk
½ cup melted butter
⅔ cup sugar
½ cup vegetable oil
2 teaspoons lemon zest
2 cups blueberries

For the glaze:
Juice of a lemon (about ¼ cup)
½ cup sugar

Preheat the oven to 400 degrees. Mix flour, baking powder, ½ cup of sugar and salt in a large bowl. Beat eggs in a separate bowl. Add buttermilk and melted butter and mix well. Mix ⅔ cup sugar, oil, lemon zest and blueberries in another bowl. Add egg mixture and blueberry mixture to the flour mixture. Mix thoroughly and add to muffin tins. Bake for 25 minutes.

Where to pick your own blueberries

Check out this list of where to pick your own blueberries in southern New Hampshire — most of these farms will continue with blueberry varieties through the middle or the end of August, depending on the weather conditions. Be sure to contact the farm directly for the most up-to-date information.

Apple Hill Farm
580 Mountain Road, Concord, 224-8862, applehillfarmnh.com
Cost: $3.50 per pound
Picking hours: Monday through Saturday, 8:30 a.m. to noon

Bartlett’s Blueberry Farm
648 Bradford Road, Newport, 863-2583, bartlettsblueberryfarm.com
Cost: $3.10 per pound
Picking hours: Hours are generally 8 a.m. to 6 p.m. but may vary depending on the crop

Bascom Road Blueberry Farm
371 Bascom Road, Newport, 359-7703, bascomroadblueberryfarm.com
Cost: $20 per gallon or $11 per half-gallon
Picking hours: Current hours are Thursday through Sunday, 8 a.m. to 6 p.m., but hours will likely expand mid-season

Berry Good Farm
234 Parker Road, Goffstown, 497-8138, find them on Facebook
Cost: $3.29 per pound
Picking hours: Monday through Friday, 8 a.m. to 2 p.m., and Saturday and Sunday, 8 a.m. to 6 p.m.

Berrybogg Farm
650 Province Road, Strafford, 664-2100, berryboggfarm.com
Cost: $2.85 per pound ($2.75 per pound for seniors ages 65 and older)
Picking hours: Tuesday, Wednesday and Friday, 8 a.m. to 2 p.m., Thursday, 8 a.m. to 7 p.m., Saturday, 8 a.m. to 5 p.m., and Sunday, 8 a.m. to 4 p.m.

Blueberry Bay Farm
38 Depot Road, Stratham, 580-1612, blueberrybayfarm.com
Cost: $4.20 per pound
Picking hours: Daily, 8:30 a.m. to 5 p.m.

Blue Moon Berry Farm
195 Waldron Hill Road, Warner, 410-9577, find them on Facebook
Picking hours: Tuesday through Saturday, 8 a.m. to 6 p.m., and Sunday, 8 a.m. to 4 p.m.

Brookdale Fruit Farm
41 Broad St., Hollis, 465-2240, brookdalefruitfarm.com
Cost: $3.50 per pound
Picking hours: Monday through Friday, 8 a.m. to 3 p.m., and Saturday and Sunday, 8 a.m. to 5 p.m.

Carter Hill Orchard
73 Carter Hill Road, Concord, 225-2625, carterhillapples.com
Cost: $3.25 per pound
Picking hours: 7 a.m. to 6 p.m., when blueberries are available, which will likely be around mid-July; calling ahead is recommended

Grandpa’s Farm
143 Clough Hill Road, Loudon, 783-4384, grandpasfarmnh.com
Cost: $3 per pound
Picking hours: Now available daily, 7 a.m. to 7 p.m.

Grounding Stone Farm
289 Maple St., Contoocook, 746-1064, groundingstonefarm.com
Cost: $5 per pint
Picking hours: Daily, 9 a.m. to 7 p.m.

Kimball Fruit Farm
Route 122, on the Hollis and Pepperell, Mass., border, 978-433-9751, kimball.farm
Picking hours: Daily, 9 a.m. to 7 p.m.; blueberries will likely be available around mid-July

Lavoie’s Farm
172 Nartoff Road, Hollis, 882-0072, lavoiesfarm.com
Cost: $4.49 per pound
Picking hours: Daily, 8 a.m. to 7 p.m.

Norland Berries
164 N. Barnstead Road, Barnstead, 776-2021, norlandberries.com
Cost: $2.75 per pound ($2.50 per pound for seniors)
Picking hours: Daily, 6:30 a.m. to 5 p.m.

Rossview Farm
85 District 5 Road, Concord, 228-4872, rossviewfarm.com
Cost: $3.20 per pound
Picking hours: Sunday and Monday, 8 a.m. to noon, and Tuesday through Saturday, 8 a.m. to 2 p.m.

Saltbox Farm
321 Portsmouth Ave., Stratham, 436-7978, find them on Facebook
Cost: $5 per pound
Picking hours: Daily, 8 a.m. to 5 p.m.

Stark Farm
30 Stark Lane, Dunbarton, 854-2677, starkfarmblueberries.com
Picking hours: Sunday through Friday, 9 a.m. to 6 p.m.; calling ahead the day of or the night before is recommended

Sunnycrest Farm
59 High Range Road, Londonderry, 432-7753, sunnycrestfarmnh.com
Cost: $3.75 per pound
Picking hours: Daily, 7 a.m. to noon

Featured photo: Chicken marbella. Photo courtesy of Rig A Tony’s.

The Weekly Dish 21/07/15

News from the local food scene

• Tastes of the Caribbean: Get your tickets now for an al fresco Caribbean dinner at the Bedford Village Inn (2 Olde Bedford Way) on Thursday, July 22, at 6 p.m., the second event of its summer dinner series. Held on the Inn’s Grand Terrace, the five-course meal will feature Caribbean-inspired options, as well as a rum tasting and handcrafted tropical cocktails that will be paired with each course. Items will include passed appetizers like tostones, saltfish fritters with sweet chili sauce, Jamaican beef patties and fried whitefish with pepper jelly. Other courses to be served will be curry coconut prawns, oxtail stew with butter beans and fried okra, jerk chicken thighs and pork belly, and hummingbird cake for dessert. Tickets are $125 per person (event is 21+ only). Visit bedfordvillageinn.com.

• A piece of the pie: Join the Amherst Town Library (14 Main St.) for Summer Berry Pies and Tarts, a virtual program featuring Chef Liz Barbour of The Creative Feast in Hollis, taking place via Zoom on Tuesday, July 20, from 7 to 8:30 p.m. Barbour will demonstrate her favorite pie dough recipe and prepare a seasonal fruit pie and tart, and she’ll talk about her favorite pie baking tools, ingredients and preparation methods. Registration is required — visit amherstlibrary.org to sign up, where you’ll then receive a confirmation email with information on how to join the webinar. Barbour has several other upcoming virtual events planned in collaboration with local libraries later this summer. Visit thecreativefeast.com for a full schedule.

• Handcrafted chocolates and more: A two-day grand opening celebration for Sweet Boutique, a new handcrafted chocolate and candy shop in Bedford, is planned for Saturday, July 17, and Sunday, July 18. The shop is in the former Triolo’s Bakery space at 21 Kilton Road and offers everything from specialty barks and truffles to peanut butter cups, fudge and a line of sugar-free products sweetened with monk fruit. Also featured during the summer are colder options like fruit smoothies, acai bowls and gelato cookie sandwiches. Sweet Boutique is run by owners Michael Pais and his partner, Lynn Mackenna, a chocolatier with more than 30 years of experience working at the former Willey’s Candy Shop on Salisbury Beach. Its current hours are Tuesday through Friday, from 11 a.m. to 6 p.m., and Saturday and Sunday, from 10 a.m. to 5 p.m. Visit visitsweetboutique.com, follow them on Instagram @sweetboutique_chocolates or call 222-1521.

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