Tag: 210128

Super Bowl and beer

Five beers to enjoy during the big game

I know you’re sullen because the Patriots aren’t in the Super Bowl. Hey, I am too, but there is still technically a game and it might be worthwhile to watch, even if you can’t get together with a bunch of friends and family like you might in normal times.

It’s still the Super Bowl and if times were less defined by Covid-19, you’d probably be drinking beer during the game. You still can! And I have some suggestions that might just make the game and the overall experience a little more palatable.

With the Patriots not participating, I think that gives you an excellent opportunity to spend a little more time pondering your beer than you would otherwise. If the Pats are in the game, your friends could probably fill your glass with Malibu Rum instead of beer and you wouldn’t notice because every fiber of your being would be tuned in to the game.

So, OK, silver lining, you can chill out a little bit.

Here are five New Hampshire beers you should drink during the Super Bowl (OK, maybe not all of them, but honestly, maybe, because where are you going?):

Alexandr by Schilling Beer Co. (Littleton)

Let’s start with something light, crisp, clean and easy. This Czech-style Pilsner is a perfect brew to sip as you take in a little of the pre-game analysis and theatrics — and with some apps. Pilsners get a bad rap sometimes as a beer that lacks flavor. True, no Pilsner is going to hit you square in the jaw like a big IPA, but they’re not meant to. That doesn’t mean this brew — and other craft-brewed Pilsners — doesn’t have plenty of character.

Ragged Mountain Red Ale by The Flying Goose Brew Pub & Grille (New London)

This red ale is smooth, malty and, honestly, kind of dangerous, because it goes down awfully easy. The rich amber pour is intriguing, as the beer’s body is really quite light, but not so light that you can’t appreciate the complexity. A great beer to have in your hand at kickoff and to eat Super Bowl food with.

New England Gangsta by Earth Eagle Brewings (Portsmouth)

We’re going to start to crank things up a little now, because, presumably, the game is starting to get a little more serious now that the players and the fans have gotten over the initial round of butterflies. But this West Coast-style IPA doesn’t crank it up so much that you’re going to knock yourself out. You’ll get some citrus and some pine on this with some pleasing residual bitterness. This is on the lighter side as IPAs these days go, but you’ll have plenty of hop character to consider as you critique the play-calling.

No Other Place Sour by Lithermans Limited Brewery (Concord)

OK, you got through the first half and you got through the halftime show, for better or worse, and now you need to wake up your taste buds. This’ll do the trick nicely. This fruited gose is going to hit you with bright, tart cranberry flavor in a low-alcohol package, which is exactly what you need right now.

Draken Robust Porter by Kelsen Brewing Co. (Derry)

The game isn’t over but it’s time to wind down. I think stouts and porters are great for doing just that. There’s no rush. You can sip them slowly and appreciate their rich, complex flavors. The Draken is full of roasted malt flavor and big on chocolate and caramel, and I think maybe some coffee, too? This is a great choice to enjoy as you watch the final minutes play out and to sip as you take in the trophy presentation ceremony.

What’s in My Fridge
Winter Lager by Samuel Adams Brewing Co. (Boston, Mass.) When you haven’t had one of these in a long time, this brew is sort of eye-opening. It’s nice and easy to drink with a little sweetness and spice as you’d expect — just a perfectly enjoyable beer. Cheers!

Featured photo: Pick up some beer for the Super Bowl. Courtesy photo.

Jordan Reynolds

Jordan Reynolds of Concord is the owner of Col’s Kitchen (55 S. Main St., Concord, 227-6778, colsplantbased.com), a plant-based restaurant that opened last August. Named after Reynolds’ pit bull, Col’s Kitchen features what he calls an “eclectic, all-American” vegan concept, with a well-rounded plant-based menu of appetizers, sandwiches, entrees, brunch options, and desserts like pies, macarons and “pie shakes.” Especially popular as of late, he said, have been the plant-based burgers and the milkshakes, which include some non-traditional flavors like orange creamsicle, mint chocolate and maple vanilla. Col’s Kitchen also makes its own vegan sauces, which Reynolds said he hopes to begin bottling and selling in the future.

What is your must-have kitchen item?

A silicone baking mat is a must-have for anybody making pie. … I’ve also recently gifted myself a really nice set of Kamikoto knives. They are really high-quality Japanese steel knives that I’m obsessed with right now.

What would you have for your last meal?

There’s a place in Cambridge, [Mass.], called Veggie Galaxy. They have these fried vegan macaroni and cheese balls that have a really good spicy aioli to go with them. I’d probably have those.

What is your favorite local restaurant?

The Green Elephant in Portsmouth has a really good diverse vegetarian menu. Hermanos [Cocina Mexicana in Concord] is also a great place for vegans.

What celebrity would you like to see eating at Col’s Kitchen?

Cam Newton.

What is your favorite thing on your menu?

I’ve been to so many vegan restaurants around the globe, and our nachos are my favorite out of any I’ve ever had. We do them with a house vegan chili that I’ve been making for more than a decade and that I’ve taken pride in. … They also have olives, smashed avocados, a cheesy sauce and a chipotle cashew cream.

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

The vegan trend is obviously big, but more than that, just the farm-to-table concept and the rustic aesthetic to go with that … has been growing for the past 10 years.

What is your favorite thing to cook at home?

Pasta. It’s just a cheap and easy way to fill yourself up at night.

Carrot ginger soup

Courtesy of Jordan Reynolds of Col’s Kitchen in Concord

1 tablespoon extra virgin olive oil
1 cup chopped yellow onions
3 garlic cloves, smashed
2 cups chopped carrots
2 teaspoons grated fresh ginger
1 tablespoon apple cider vinegar
4 cups vegetable broth
1 cup full fat coconut milk
1 teaspoon maple syrup
½ teaspoon salt
½ teaspoon pepper

Heat olive oil in a large soup pot. Add onions, garlic, carrots and ginger. Cook until onions are translucent and carrots are soft. Add remaining ingredients. Bring to a gentle boil, then return to a simmer for 15 minutes. Mix with an immersion blender, topping with caramelized ginger, and enjoy.

Featured photo: Jordan Reynolds. Photo by Matt Ingersoll.

Bountiful bagels

New Milford business offering NYC-inspired artisan bagels

A new business based in Milford is paying homage to the traditional New York bagel, a style known for its large size, crunchy crust exterior and pillow-like fluffiness on the inside.

Agora Bagels, which launched earlier this month, is the project of Vassilios Palaskas of Milford — he, his wife, Jennifer, and son, Deven, offer a variety of flavors of handcrafted artisan bagels, from plain, everything or cinnamon to specialty bagels of the month like Fruity Pebbles or jalapeno cheddar.

They also make several flavors of their own cream cheese spreads, or “schmears.”

“I like to call our kitchen ‘the lab,’ because we get super creative,” said Palaskas, who grew up in Merrimack and has held various positions in local restaurants, like Buckley’s Great Steaks and the Bedford Village Inn. He said he chose the name “agora,” a word meaning public gathering space or marketplace, to incorporate his Greek roots — his father came to the United States from Greece as a teenager and also owned the former Brother’s Pizza in Manchester.

Prior to the pandemic, Palaskas said, he and his brother travelled to bakeries and bagel shops across the New York City metro area to learn the secrets of making the unique style.

“Their bagels are definitely bigger, are chewy … [and have] a soft inside, but when you bite into it, there’s a crunch,” he said. “We let ours proof overnight to help them get super airy and spongy. With some of the bagels, we’ll put a little honey in with the water when it’s boiling just to give them a little extra flavor boost.”

In addition to plain, Agora Bagels regularly offers bagel flavors like blueberry and cinnamon, plus an onion bagel made with sweet Vidalia onions, a sesame bagel with black and white toasted sesame seeds, and an everything bagel that Palaskas said has by far been his top seller. Each flavor can be mixed and matched in quantities of a dozen or half-dozen, or ordered as a “Titan” bagel, in which Palaskas more than doubles the size to weigh a full pound before boiling.

The current bagel of the month is Fruity Pebbles, and Palaskas has plans to roll out a jalapeno cheddar bagel next. He’s also received requests for flavors like pumpernickel and has experimented with French toast, chocolate and peanut butter, and lemon blueberry bagels.

All orders are vacuum-sealed and shipped out every Monday and Friday. Cream cheese spreads are sold separately in eight- or 16-ounce containers and each comes with ice packs when shipping. Palaskas offers plain, veggie and honey almond flavors.

In the coming months, he hopes to begin offering a gluten-free bagel option, as well as smoked salmon lox, a bagel topping popular in New York.

Agora Bagels
To order, visit agorabagels.com, email palaskas@agorabagels.com or find them on Facebook and Instagram. Orders are vacuum-sealed and shipped out on Mondays and Fridays. Scheduled pickups are also available until 6 p.m. for orders placed the day before.

Featured photo: Titan Bagel. Courtesy photo.

Served with love

Delicious ways to celebrate Valentine’s Day this year

Valentine’s Day is right around the corner, and whether you’re looking for a romantic evening out or would prefer to enjoy it in the comfort of your own home, there have perhaps never before been so many different ways to celebrate. Local restaurateurs and candymakers talk about how they’re approaching what’s normally a big day for business as the pandemic continues.

Meals for sweethearts

For co-owner and chef Matt Berry of Dahlia Restaurant, a series of New England-inspired farm-to-table pop-up dinners he presents with his wife Lauren at various local eateries, Valentine’s Day menus are among his favorites of the year to write.

“The vibe of being in a restaurant is already pretty intimate and it’s a special occasion to share with a partner,” Berry said. “I feel like people tend to be more adventurous eaters … so it’s a good time to try out some fun techniques and be creative with what you’re preparing.”

Since they launched the dinner series late last year, Berry said, he and his wife had been thinking about serving some type of Valentine’s Day dinner in collaboration with The Birch on Elm in Manchester. Eventually, he said, plans shifted from preparing for just one night to instead offering two seatings each across several evenings.

Starting Sunday, Feb. 7, and for select evenings through Thursday, Feb. 18, Dahlia Restaurant will serve a six-course Valentine’s Day menu with seatings at either 5 or 7:30 p.m. and optional wine or Champagne bottle pairings. Courses will include mushroom agnolotti with scallop, carrots and caviar; rib-eye, with cauliflower puree, carrots and potatoes; and a buttermilk panna cotta with strawberry preserves, thyme and an almond crumble. Attendees can inquire about the most up-to-date availability on reservations by emailing reserve@dahlianomadic.com.

“We figured we could still have that intimate restaurant atmosphere of being out for Valentine’s Day but also being as safe and clean as possible,” Berry said.

Other local restaurants, in response both to the pandemic and to Valentine’s Day falling on a Sunday this year, are offering multiple chances to celebrate over the course of several days. The Hills Restaurant at Hampshire Hills Athletic Club in Milford, for instance, will be running a five-course meal during business hours from Thursday, Feb. 11, through Saturday, Feb. 13, when you’ll be able to choose your own appetizer, soup or salad, entree and dessert option, according to executive chef Ben Cass. Similarly, Jamison’s Restaurant in Hampstead is running a specials menu all week leading up to Valentine’s Day, from Wednesday, Feb. 10, through Saturday, Feb. 13, during which a four-course prix fixe menu will be served.

In Hooksett, Roots Cafe & Catering at Robie’s Country Store has been closed since Christmas Eve but is due to reopen soon — just in time for a multi-course Valentine’s Day dinner menu that will be served on Saturday, Feb. 13, co-owner Amber Enright said. In addition to baby spinach salad and seared scallops with a parsnip puree and beet reduction, the meal will include one of two entree options (braised short ribs or citrus-marinated Cornish game hen) and chocolate cherry mousse for dessert. Champagne bottles will also be available.

“It’s going to be one seating at 6 p.m. for dine-in, but we’re going to offer the dinner for takeout as well,” Enright said. “People can pick it up between 4 and 6 p.m.”

Some spots are also going the brunch route for Valentine’s Day this year. The Grazing Room at the Colby Hill Inn in Henniker, chief innovation officer Jeff Brechbühl said, will serve a chocolate lover’s brunch on Sunday, Feb. 14, from 9 a.m. to 1 p.m., featuring chocolate integrated in different ways among various selections. A three-course prix fixe dinner menu will follow, with seatings between 4 and 8 p.m.

Madear’s Southern Eatery & Bakery in Pembroke, also hosting a Valentine’s Day brunch on Feb. 14, will serve various all-you-can-eat scratch-made Cajun options from 11 a.m. to 3 p.m., like chicken and red velvet waffles, banana-stuffed French toast, bourbon bread pudding, shrimp and grits, catfish nuggets and more. Unlimited mimosas and a bloody mary bar are also additional options. Madear’s will then end the day with a five-course plated dinner from 4:30 to 10 p.m.

Together at home

If you’d prefer to skip going out to a sit-down restaurant for Valentine’s Day, there are all kinds of opportunities courtesy of local businesses to help you mark the occasion at home.

The Bedford Village Inn, for example, in addition to serving a four-course prix fixe menu in its dining room on Feb. 14, is also offering a “Valentine’s Day Takeaway” take-home meal kit this year, featuring an appetizer, an entree, various accompaniments, a dessert and optional wine or Champagne pairings, all chosen from a select menu and packaged with cooking instructions, house-made breads and Vermont butter. Highlights of the menu include a local artisan cheese board, filet mignon or grass-fed lamb with a red wine demi-glace, and a “sweetheart chocolate bag,” which features white chocolate and strawberry mousses, strawberries, red velvet cake, strawberry coulis and chocolate sauce. Orders are being accepted through Feb. 7, and pickups will be on Feb. 12 and Feb. 13.

“It’s a beautiful, elegant menu, and really a nice one-stop shop for Valentine’s Day,” Bedford Village Inn sales and marketing director Melissa Samaras said.

Several participating locations of The Common Man Family of Restaurants have also introduced unique takeout menus for Valentine’s Day, dubbed the “Sweetheart Suppers To Go.” Meals are sold per couple and include three courses with heating instructions, as well as half-priced wines and chocolate-covered strawberries as optional add-ons.

Common Man chief executive officer Vincent Vella said the concept continues the success that each of the company’s restaurants have experienced over the last several months, following similar programs that were rolled out for Thanksgiving and Christmas.

“You get a crab and spinach artichoke dip as an appetizer, and then petite filet and lobster tail dinner, and a white chocolate mousse dessert,” Vella said.

He said orders are being accepted at each participating restaurant through Feb. 7, with pickups the day before Valentine’s Day.

New England’s Tap House Grille in Hooksett, which in previous years has served a Sunday brunch buffet for Valentine’s Day, is converting its offerings into a “brunch to go” menu this year, according to marketing director Nancy Comai. Options like house frittata, mini pancakes, croissants, and mimosa or bloody mary baskets are available for pre-ordering now through Feb. 10, to be picked up the morning of Feb. 14.

At The Inside Scoop in Bedford, orders for Valentine’s Day ice cream pies are being accepted now through Feb. 10, featuring various flavors of ice cream, all with a homemade Oreo crust.

In Wilton, Copper Kettle To Go is getting creative by offering its own “date boxes” that can be ordered in advance online and picked up at the restaurant. Each box includes either a bottle of Champagne or a four-pack of craft beer, plus heart-shaped ravioli presses, pasta sauce, Italian ricotta and all the other ingredients you need to make the pasta, minus the eggs. To tie it all together, each box holder will also be given access to a pre-recorded video tutorial of Copper Kettle owners and husband-and-wife team Chris and Megan Gordon walking them through the ravioli-making process.

“We figured it would be a fun way to interact with our customers, and for them to see that Chris and I are married and that it’s a family business,” Megan Gordon said. Also included in the boxes are two vanilla cupcakes spiked with strawberries and cream liqueur for dessert.

Sweet indulgences

Local candy and chocolate shops across the Granite State are preparing for Valentine’s Day too, all while promoting early shopping, curbside pickup and online ordering this year.

For Van Otis Chocolates in Manchester, Feb. 14 falls right in the middle of the downtown shop’s busiest time of year, which is typically between Christmas Day and Easter, according to marketing manager Shauna McIntosh. Van Otis is once again offering customizable chocolate gift boxes, multiple flavors of chocolate-dipped strawberries and chocolate-dipped Champagne bottles, in addition to a few new items like Swiss fudge hearts. For a limited time, McIntosh said, the shop is also bringing back its strawberry jam Swiss fudge.

Granite State Candy Shoppe in Manchester and Concord is providing curbside pickup six days a week, with a 24-hour advance notice for items. Assorted chocolate heart boxes are available, including those that are made out of chocolate, as well as chocolate-dipped strawberries and other various Valentine-themed candies and chocolates. Owner Jeff Bart said both locations are expected to be open extended hours all Valentine’s Day weekend.

“We have a much better and more robust online ordering system … and we very much encourage people to shop online,” Bart said.

Nelson’s Candy & Music in Wilton, according to owner Nancy Feraco, is similarly adjusting its normal Sunday hours of noon to 5 p.m. to 10 a.m. to 6 p.m. on Feb. 14. Its heart-shaped boxes made out of chocolate and filled with various flavors of chocolate-dipped strawberries, were a huge hit last Valentine’s Day and will be making a return this year.

The shop has been experimenting with other kinds of chocolate molds, like solid chocolate dinosaurs holding tiny chocolate hearts, chocolate-covered marshmallow penguins holding hearts, and chocolate mold pianos filled with brandy-soaked cherry cordials.

“We used to do live music but we really haven’t been able to lately,” Feraco said, “so we’ve been doing quite a few musical molds instead.”

The Candy Kingdom on Harvard Street in Manchester is also asking customers to call ahead for either in-store or curbside pickup. Items for sale include assorted heart-shaped chocolate boxes, chocolate heart boxes and the shop’s popular chocolate-dipped strawberries and tuxedo berries.

“We generally dip [the strawberries] one hour before their scheduled pickup time,” Candy Kingdom co-owner Phyllis Capers said in an email. “This year, we will be dipping them throughout both days [Saturday and Sunday] so we don’t have people lingering in the store.”

More ways to celebrate Valentine’s Day
From gifting sweet treats to your significant other to enjoying a romantic night out for two, be sure to check out our annual dine-in and takeout listings for Valentine’s Day at local restaurants, candy shops, bakeries and more. They’ll go live online at hippopress.com beginning Jan. 28, available to everyone, thanks to our members and supporters.

Featured photo: A box of chocolates from Granite State Candy Shoppe. Courtesy photo.

The Weekly Dish 21/01/28

News from the local food scene

• Drive-thru Greek meals: Join Holy Trinity Greek Orthodox Church (68 N. State St., Concord) for its next boxed Greek dinner to go event on Sunday, Feb. 7, from noon to 1 p.m. Now through Feb. 3, orders are being accepted for boxed meals, featuring Greek meatballs, rice pilaf, Greek salad and a dinner roll, for $15 per person. The event is drive-thru and takeout only; email ordermygreekfood@gmail.com or call 953-3051 to place your order. The church has a few other similar upcoming events planned, like a Greek beef stew and orzo meal March 7 and a baked haddock dinner April 25. Visit holytrinitynh.org.

• Virtual wines: The New Hampshire Liquor Commission’s virtual 90 Days Around the World program wraps up this week, with a livestreamed interactive video session featuring former New England Patriots quarterback Drew Bledsoe on Thursday, Jan. 28, at 6 p.m. He’ll present and taste three selections from his Bledsoe Wine Estate line, which he founded with his wife, Maura. Then on Friday, Jan. 29, at 6 p.m. winemakers Dana Epperson and Renee Ary of Duckhorn Vineyards in Napa Valley will present various wines of their own. Both sessions are free to tune in via Zoom or Facebook @nhliquorandwine. The New Hampshire Liquor Commission launched the virtual 90-day series back on Nov. 2 in lieu of its annual Distiller’s Week and Wine Week, which normally take place in early November and late January, respectively. Visit 90daysaroundtheworld.com.

• Ready for kickoff: LaBelle Winery (345 Route 101, Amherst) is offering a special catering menu for the Big Game on Feb. 7. Offerings include various starters and snacks, like jumbo soft pretzel sticks with wine-infused pub cheese, fresh guacamole with pico de gallo and chips, and vegetable crudités with creamy herb dip, plus wings (Buffalo or pineapple teriyaki) and sandwiches served on large focaccia loaves (one loaf serves four to six people; options include Italian, caprese or roast beef with a wine-infused garlic and herb cheese spread). The deadline to order is Feb. 3 at 5 p.m., with pickups available on Feb. 7 between 11 a.m. and 4 p.m. Visit labellewinerynh.com.

• Wicked Good Butchah on the move: Bedford’s Wicked Good Butchah is moving to a new location a few miles down the road, in the space formerly occupied by Harvest Market on Route 101. The shop is closed while equipment and supplies are transferred between the old and new locations, with the target reopening date during the first week of February, according to a recent post on its Facebook page. Wicked Good Butchah features a variety of specialty cuts of beef, pork, poultry and sausage, plus specialty wines, craft beers, prepared foods and more. Visit wickedgoodbutchahnh.com.

• All about Chopped: The Dover Public Library will offer a virtual presentation featuring Chef Evan Hennessey, owner of Stages at One Washington, on Monday, Feb. 1, at 6:30 p.m. Hennessey will talk about his experience on the Food Network show Chopped. Hennessey is a three-time champion of the cooking competition show, in which four chefs from across the country battle to create the best three-course meal options using a random assortment of “mystery” ingredients. During the presentation he’ll also demonstrate a live Chopped challenge from his restaurant, and attendees will get to vote on the ingredients Hennessey will use to create an appetizer. The library is also sponsoring its own Chopped competition — mystery boxes can be picked up in the children’s room beginning Feb. 2, and photos with your meal entries will be collected through Feb. 8. Admission is free. Visit library.dover.nh.gov to register.

Downsized nuptials

Elopements and micro weddings are the next big, er, small thing

Dreams of elaborate weddings with hundreds of guests were dashed for many brides and grooms in 2020. As the pandemic took hold, social distancing restrictions made large gatherings impossible. And while some couples postponed their vows altogether, others reined in their plans and slashed their guest lists, opting for either an elopement, with no guests, or what has become known as a micro wedding, which usually includes about 15 people or fewer.

“Micro weddings definitely became a lot more popular [during the pandemic],” said Lauren Ingle, a wedding planner based in Manchester who ended up planning more than three dozen elopements and micro weddings last year and has 12 booked so far in 2021. “It’s definitely … the new norm at this point.”

“When Covid hit, a lot of people realized they didn’t want to postpone their wedding,” said Tatiana Cicuto, a justice of the peace and co-owner of Top of the Ridge Farm in New Durham, which just opened last spring and has since hosted several micro weddings and elopements. “Some decided, let’s get married now and have a [bigger] celebration later.”

For every wedding that was downsized that Ingle and Cicuto were part of, the end result was overwhelmingly positive.

“In my experience so far, [all of the couples] have been very happy to have something small and private,” Cicuto said.

“All of my micro weddings have been just as special and beautiful,” Ingle said. “Honestly, they seem even more intimate and beautiful.”

Elopement vs. micro wedding

“I think a lot of people have different ideas of what a micro wedding is,” Cicuto said.

To her, an elopement is two people and an officiant, and a micro wedding is, well, small.

“What that small means, the number, is really subject to interpretation,” she said.

She thinks of micro weddings as 10 or 15 people, though some venues in New Hampshire that offer micro weddings will include up to 25 people.

Ingle, who offers packages that range from elopement to extravagant, agrees that an elopement is typically just the couple and the officiant.

“It’s usually just exchanging of the vows and then the couple goes out for dinner, or goes up to a cabin up north [for the night],” Ingle said.

She said elopements can include elements like bouquets, a photographer, an arbor and Champagne so it “feels like something more than just going to town hall.”

Micro weddings, on the other hand, include almost all of the elements of a larger wedding but on a smaller scale — think sweetheart cake rather than a four-tier cake, appetizers rather than a four-course meal, and an amp that plays preloaded music rather than a live band.

Micro details

There are no hard and fast rules when it comes to micro wedding details, though — if the couple still wants a live band or a four-course meal for their small group, that can be arranged.

Cicuto likes to work closely with couples so their micro weddings are exactly what they want them to be.

“This couple who got engaged, they decided to get married three weeks later,” she said. “They came to us and said, ‘We know it’s crazy, but can we get married [in three weeks]?’ … They wanted it outside on a Tuesday in July. … We said, ‘Yes, of course we can get it done!’”

Cicuto said the couple was very flexible and understood that in three weeks they couldn’t get, say, blue tulips in the middle of July. She worked with them to plan their music and their flowers and set up vignettes around the property, like an antique tub filled with ice and drinks. The couple brought in their own caterer and photographer.

“It was a very collaborative approach,” Cicuto said. “There were some things they chose not to have … but otherwise it was a normal wedding. It wasn’t missing anything critical.”

Likewise, Ingle created exactly the wedding that Rachel and Steele Hudson wanted (that’s according to the bride herself — see her wedding story on p. 22), even though they had to downsize from a 100+-person wedding in Jackson to a micro wedding with 12 people.

“She ended up not getting many deposits back from some vendors, so it had to be pretty small and affordable,” Ingle said.

Ingle was able to take the elements of the Hudsons’ original wedding and scale it down.

“It was the most magical day,” Ingle said.

Less stress, less money

One of the benefits of a micro wedding (or an elopement, for that matter) is that it’s usually a lot easier to plan than a large wedding — for the couple who wanted to get married in three weeks, anything bigger than a micro wedding would have been next to impossible for Cicuto to plan in that amount of time.

Cicuto herself enjoyed a stress-free micro wedding last month, marrying Gino in December at their B&B with just an officiant and their two kids, who were holding up phones so friends and family around the world could watch.

“We had been together for such a long time, and my now husband said, ‘You know, 2020 has been such a crap year, let’s end it on a good note,’” Cicuto said.

They made sure the kids could come that Sunday and made a cake the day before.

Rachel Hudson wanted even less involvement in the planning of their micro wedding.

“She was sick of planning,” Ingle said. “She didn’t want to deal with the stress of re-planning a whole wedding.”

So Ingle and Hudson’s maid of honor took over and left her out of everything — including where the wedding was going to take place.

“She was actually blindfolded on her way up to the venue,” Ingle said. “She didn’t have to lift a finger.”

Aside from less planning, the day itself is less stressful too.

“It was seven minutes and done,” Cicuto said of her nuptials.

Hers may be an extreme example, but both Ingle and Cicuto have found that micro weddings have fewer high-blood-pressure moments.

“[The couple] can sit back and relax and enjoy their friends and family, as opposed to having to say hi to 150 people,” Ingle said. “[That] can be overwhelming. … With a smaller wedding, it’s just so laid back and relaxed.”

Perhaps one of the biggest benefits of eloping or having a micro wedding is how much less expensive it is, mainly because you’re not providing food and entertainment for a huge group of guests, but also because the fancy, costly details are less important when you’re not trying to impress that huge group.

“A lot of couples have come to terms with the fact that some things are not needed,” Cicuto said.

Ingle said a lot of the couples she worked with were relieved once they transitioned to an elopement or a micro wedding.

“I’m saving so much money now, and I’m not having to invite all these people and plus ones that I’ve never met,” Ingle said. “Moving forward, I think these smaller weddings are going to be more popular.”

Wedding Packages

Large wedding
Average total cost: $30,000+
People: 50+
Usually includes:
-Venue
-Rentals
-Floral
-Band/DJ
-Photo & video
-Hair and makeup
-Wedding planner
-Officiant
-Transportation
-Lodging
-Catering
-Food & beverages
-Cake
-Attire
-Stationary

Micro wedding
Cost: $5,000-$12,000
People: Usually 15 to 25
Usually includes:
-Venue
-Rentals
-Food & beverages
-Floral
-Hair and makeup
-Music
-Photo
-Wedding planner
-Stationary
-Lodging
-Transportation
-Attire

Elopement package
Cost: $500-$1200
People: The couple only with officiant, no guests
Usually includes:
-Location
-Arbor
-Bridal bouquet(s) /
Boutonnière
-Dinner for two at a local restaurant
-Local lodging accommodations for the couple
-Champagne for 2

A 2020 wedding story

Rachel and Steele Hudson and their wedding party. Photo by Novae Film and Photo.

Rachel Hudson (formerly Prescott) shares her experience of being a bride in 2020. She and her husband, Steele, got married Dec. 18.
I had always wanted a winter elopement, just the two of us, and then … a big party with friends and family after the fact. He wanted a summertime wedding with as many people … as possible. We ended up compromising and decided on a big winter wedding [at the] Mountain View Grand Resort in Whitefield. … Then Covid hit.
Over the months more and more guests dropped out. … It got to the point where I started to dread the wedding. I had nightmares about an empty ballroom and an even more empty dance floor. … When we got down to about 25 guests — including the wedding party — we decided to cancel. The venue couldn’t lower the minimum guest count any further, [and] too many of our closest friends and family couldn’t be there. We were desperately holding on to the few shreds of the big fun wedding we wanted, and we knew no matter what happened we wouldn’t be able to save it. … We canceled it nine days before the wedding.
[A day later] my maid of honor contacted Lauren and frantically put together a plan to save the wedding, without my knowledge. Lauren … found a venue that was willing to take us in on such short notice and made sure it was somewhere that was similar to what I had originally wanted. She worked … with my maid of honor and my photographer/videographer, Grace from Novae Film & Photo, to create a surprise wedding from scratch in a week.
[Meanwhile], I was researching a sad courthouse wedding. I was eventually told that there was a rescue effort and that I should still plan on a wedding. My husband and I agreed to it on one condition: We wanted to be completely kept out of the loop. We had already spent so much time, effort [and] money … [on] our original wedding that we literally couldn’t bear to make another one. …
I was blindfolded and brought to the location. My maid of honor dropped off some decorations and Lauren took off decorating while I was blindly escorted to a room to get ready. … I had never seen the spot; we never had a rehearsal. The first time seeing the area, the aisle, everything, was during the actual wedding. It was surreal.
It was perfect, every detail. Everything was heartburstingly perfect. Lauren found the best ceremony spot I could ever hope for [I later found out it was Lakeview Inn in Wolfeboro] and decorated it exactly how I would have wanted. It was tucked into a wooded circle, surrounded by fresh snow-covered pine trees. … The arch was simple and rustic, decorated with evergreens, antlers and juniper berries. There were lanterns with real candles lining the aisle that wound through the woods. There were only 11 of us total, which ended up being better than expected — just our closest friends and family. The reception was inside the Inn, and it was decorated like a big family dinner on Christmas, with a large single-family table and intimate lighting. We all enjoyed ourselves immensely. The Inn is family-run and they cooked for us and served us, their dogs and cats coming in and out for some pets and scratches. It felt so warm and cozy, fireplace going, wine pouring and conversation that you could actually hear and participate in.
It was better than anything I could have hoped or planned myself. Instead of compromising and making cuts and downgrading a big wedding repeatedly, they created a new micro wedding that wasn’t desperately trying to be something it wasn’t. … Being able to sit back and not plan or worry about the wedding took so much of a weight off my shoulders. … My husband and I will have a big party in a year or two so we can throw on the fancy clothes again, have a dance party like we wanted and invite everyone who missed out, but there is honestly nothing I regret about my mini wedding.
My dream wedding was a small winter wedding elopement; I was lucky enough to get that. My husband’s dream was a big summer wedding party, and now we get to plan that too. We both get to have the elements of our weddings that we wanted without having to sacrifice anything.

Featured Photo: A previous Winter Fest in downtown Concord. Photo by Steven Lipofsky.

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