Tag: 211209

Album Reviews 21/12/09

Modern Nature, Island of Noise (Bella Union Records)

Here continues the saga of U.K. songwriter Jack Cooper, with whom you may be familiar if you ever indulged in the band Ultimate Painting, a garage-pop band whose best moments came when they were trying to write songs that were a few cuts above Pavement in the listenability department (which is of course one of the lowest bars to manage in art history). These days he’s regarded with some renown as an expert multi-winds player and a composer, and this project boasts help from such “free music” luminaries as saxophonist Evan Parker, pianist Alexander Hawkins, bassist John Edwards and violinist Alison Cotton. Other avant-gardists of non-musical disciplines hopped on this thing as well (Booker-nominated poet Robin Robertson, illustrator Sophy Hollington, polymath Eugene Chadbourne and The Lark Ascending author Richard King). Why? Well, it’s a box set that includes a bunch of songs, their instrumental-only versions and a book. The songs do have their cogent moments — “Dunes” and “Bluster” are graceful, pretty and pensive; “Spell” reads like post-bop quietude — but even with all the goings-on going on, it does get a bit repetitive, probably mostly owing to Cooper’s obviously limited (and apparently untrained) vocal range. B

Slow Crush, Hush (Quiet Panic Records)

I roped myself into choosing this one to fill this space because it was touted as a “shoegaze” record. I suppose it is, in a way, but there’s quite a bit of neo-doom-metal going on here, which, if you want to stretch the definition, could fit I suppose. But I’ll not get pedantic; it’s good stuff for sure, and Isa Holliday’s voice is indubitably shoegaze, what with its distracted, unapproachable, heavily reverbed, sexy asexuality. The short version is that it’s a cross between My Bloody Valentine and Slowdive, but there’s more to it than that, especially given that the riffing tends to get rather animated, or at least compelling, in a slightly progressive way. “Gloom” is a kissin’ cousin to Io Echo’s “Shanghai Girls,” if you have any idea what that means; this isn’t simply a Jesus and Mary Chain copycat thing, put it that way, but it could have benefitted from a little of Io Echo’s majestic bombast. It’s structurally fine, though, definitely worth a listen. A-

PLAYLIST

• Jeepers, guys, it’s Dec. 10 already, where has the apocalypse gone? I don’t know, all I care about is getting back to four-day work weeks for the summer, and I am literally counting the days, like, I wish I could be put in a people-freezer unit and left alone until the last week of May. There’s no point to this winter stuff, there just isn’t, and speaking of frostbite and pointlessness, looky there folks, it’s an electronic musician from Canada, named Jamison Isaak, who goes by the stage name Teen Daze! He has a new album coming out on the 10th called Interior. Wikipedia says that since 2015 Isaak has “shifted from an electronic-driven style with elements of chillwave, house, and ambient to more of an indie pop sound, adding his own vocals.” In other words he has given up his dream of soundtracking independent films that nobody watches and will now compete directly with M83 and every other band that’s trying to revive 1980s-radio-pop, which of course means every other band in the world right now. And etc., but for now I’ll give this fellow the benefit of the doubt and go listen to his new single “Swimming.” Huh, this isn’t that bad at all, sort of Aphex Twin-ish robot-dance stuff but with a bright Tiesto color palette. In other words it’s like Orbital; it’s not ’80s-sounding, more like ’90s, so I’ll stop being a hater and just dig on this electronic music, maybe even do a sprightly happy dance with my Roomba.

• Even if you hate hip-hop — and a lot of you do, which I know for a fact — Rick Ross’ forthcoming new album Richer Than I’ve Ever Been does have its irresistible moments of grace, especially the tune “Pinned To The Cross,” whose beat floats through the air like a butterfly while Ross spits the usual platitudes about living the weird duality of being Black and rich: “Now I’m in a McLaren, still racing those commas / I’m watching for Karen, she watching bird watchers” (the latter bit referencing the New York lady who called the cops on a Black guy who was just trying to bird-watch in Central Park). It’s really accessible, this tune, which also features the “I Wrote a Love Song”-renowned indie singer Finn Matthews warbling along in falsetto.

• Extra-weird singing person Moses Sumney has a film and a third album on the way, called Live From Blackalachia! The little I listened to doesn’t sound to me like a live recording, but I will take his word for it because I wouldn’t want him to have beef with me, because I think he’s crazy. He has a wicked high falsetto voice on the teaser track “Bystanders (in space),” which is based on the tune “Bystanders,” from his 2020 album Græ. Imagine the Stranger Things theme song, except some androgynous crazy person is singing over it in a really high voice, that’s what this is.

• Last but not least, I have to deal with Neil Young again, because he and his band Neil Young & Crazy Horse are releasing a brand new album just now, called Barn. A stand-alone film with the same title will be released on Blu-ray and directed by Daryl Hannah, who, like Neil Young, is a celebrity activist. Anyway, like all celebrity activists, Neil Young is widely adored for making lots of tweets but never donating all his millions to Greenpeace or mutual aid Twitter funds, so, as always, I am not wildly enthused about having to sit through another musical rant from him, but I will, of course, so that you don’t have to. The latest single is “Heading West,” the lyrics of which would appear to be centered on his youth, when he lived near some train tracks or whatever. As always, the soggy guitar riff was engineered to sound like your little brother recording himself on a boombox playing “Smoke On The Water,” but that is why Neil Young is so beloved: He is terrible, and people love that.

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).

Bubbles for the holidays

Celebrate with some sparkling wine

As the song goes, it is “the most wonderful time of the year!” as we partake of seemingly endless gatherings, indulging in calorie-laden savories and sweets to bring on those well-intended New Year’s resolutions.

What is the perfect beverage to go with all sorts of food? Bubbles, or more specifically, my favorite — Champagne! There are other sparkling wines, cava from Spain, prosecco from Italy, but Champagne has a well-deserved cache. And thanks to Champagne houses like Mumm, Taittinger, and Moët et Chandon, we can savor sparkling blends made in America in Méthode Traditionnelle manner, that is by double fermentation, at a fraction of the price we pay for imported Champagne. So, when you buy a bottle of Mummthat is produced in Napa, California, the label cannot contain language referring to “Methode Champenoise” as it does on the imported bottle. However, the production is the same.

Champagne can be paired to appetizers, including caviar and moderately spicy Asian food. It is excellent with chicken, seafood (especially oysters or lobster), eggs, hollandaise sauce, foie gras, gravlax and smoked salmon. It is among the most versatile of wines, whether it is brut (dry), demi-sec (sweet) or doux (sweetest). It can be blanc de blanc, made with 100 percent chardonnay grapes, or blanc de noirs, made with 100 percent pinot noir grapes. When preparing carpaccio, very rare beef, ham, prosciutto or rare lamb, a rosé, made with pinot noir and/or pinot meunier grapes, is a tasting adventure not to be missed.

Our first wine is Champagne Pommery Brut Royal, regularly priced at $44.99, on sale at $36.99, at the New Hampshire Liquor and Wine Outlets. Located in Reims, wool trader Alexandre Pommery’s widow, Louise, inaugurated the Champagne house in the mid-19th century. Per the website, she initiated the idea of storing wines in temperature-controlled caves carved from the chalk deposits of the region. An innovator, she created the first brut Champagne in 1874 — a dry version of the wine when Champagnes were largely much sweeter than they are today. A blend of grapes from 40 selected villages in the Côte des Blancs and Montagne de Reims and other areas in the Champagne region, this wine is produced from 35 percent chardonnay, 35 percent pinot noir and 30 percent pinot meunier. Its color is pale gold, with an abundance of tiny bubbles. Its nose is of yellow to green apple, some citrus and vanilla. Its taste is very “fruit-forward” with notes of apple, with a very soft creamy long finish. As a dry wine, it pairs well with appetizers, creamy dishes, seafood and shellfish.

Our second wine is Domaine Carneros Brut, by Taittinger,regularly priced at $29.99, on sale at $25.95, at the New Hampshire Wine & Liquor Outlets. Domaine Carneros was established in 1987 when Claude Taittinger selected a 138-acre parcel in the heart of Carneros, California, to grow and produce a sparkling wine made in the Méthode Traditionelle manner. The winery, pictured on the label, is modeled after the grand châteaux of France. All the wines produced at the winery hail from the Carneros appellation, with 100 percent of the fruit coming from the six estate vineyards of the chateau, now comprising 400 acres.

A blend of 53 percent pinot noir, 44 percent chardonnay and 3 percent pinot gris, this sparkler is aged nearly four years in the bottle. Fruity and balanced in acidity, it offers rich notes of pear, green apple and melon that contrast against notes of praline and toasted almonds.

This holiday season, celebrate with a wine that can traverse all your culinary delights, from appetizers to desserts. Explore this bubbling creation of that Benedictine monk, Dom Perignon. Legend has it that upon his discovery, he was quoted as saying, “Come quickly! I am drinking the stars!” Indeed, he was! And so can you!

Featured photo: Courtesy photo.

Gift Guide – Spirits of Christmas present(s)

So you’re finally a full-blown grown-up. Congratulations.

One of the things that comes with that is learning how to give good, thoughtful presents to other full-blown grown-ups. For a lot of us, that leads in one of two directions: gift cards, or something homemade. Gift cards: on the plus side, they’re easy; the minus, they’re expensive and clearly lacking in effort. Something homemade: on the plus side, it’s thoughtful and offers a chance to show off; the minus, there is no chance you’ll be able to learn to knit in the next week.

Here are some suggestions for easy, cocktail-centric, homemade gifts that will hint that you might have hidden depths:

Infused alcohols

This is where the gift-giving process gets budget-friendly. If you are flavoring alcohol with strong flavors, you don’t want to use expensive booze; any subtleties in the base liquor will be covered up. You probably don’t want to use the absolute cheapest stuff, though, because you might find some off flavors in your final product. I try to steer toward a respectable bottom-shelf vodka or white rum — Mr. Boston, for instance.

Method: The great thing about infusing alcohol is that, at its simplest level — which, let’s face it, is about all you can handle at this point in the year — it is pretty much foolproof. You add a flavorful ingredient to a clear spirit, shake it, then store it in a warm, dark place for a few days, shaking it twice per day. I use the laundry room. Strain and bottle it when it tastes right to you.

Ideas:

• Chocolate Vodka — ½ cup/60 grams cocoa nibs to a 750 ml bottle of vodka. Shake and age for four days.

• Graham Cracker Vodka — Blend 1 sleeve of graham crackers with three cups/710 ml of vodka. Shake and age for seven days.

(These two would make a great matched gift set for making s’mores martinis)

• Jalapeño Rum — 4 spicy jalapeños to one liter of white rum. Shake and age for four days, then taste each day until it is flavorful and spicy enough for your Auntie’s taste.

• Banana Rum — Muddle a very ripe banana, the type you find next to the cash register at a convenience store, with two cups/475 ml white rum. Shake and age for a week.

• Cardamom Vodka — ½ ounce/14 grams lightly crushed cardamom pods to 1½ cups/350 ml vodka. Shake and age for 12 hours. This is delicious but potent. Give in very small bottles with instructions to use judiciously.

•Basil/Fresno Vodka — 3 chopped Fresno chilies (~50 grams) and 20 grams of hand-torn basil leaves to 1¼ cups/300 ml vodka. Shake and age for four days. (Excellent for bloody marys.)

Fruit syrups

Method: Heat equal amounts of frozen fruit and white sugar in a small saucepan over medium heat. Use frozen fruit, because the freezing process produces jagged ice crystals that poke holes in the cell walls of the fruit and help this process along. As the fruit thaws, it will weep juice — far more than you are expecting. (You might want to help the process along with a potato masher.) Bring to a boil. Let the mixture boil for another 10 to 20 seconds to make sure that the sugar is completely dissolved. Remove from heat and let everything steep for another half an hour. Strain and bottle. (You might want to put the leftover fruit glop as jam on an English muffin.)

Surprisingly good syrup fruits:

• Cherries, cranberries, rhubarb, cucumbers (yes, really), wild blueberries, honeydew melon, raspberries, strawberries.

Infused syrups

Method: Make a simple syrup (equal parts water and white sugar), and bring to a boil. Remove from heat, add an aromatic ingredient, cover and steep for 30 minutes. Strain and bottle.

“Wait — Can I Put This On Pancakes?” (Yeah, probably.)

Dried hibiscus blossoms, dried jasmine blossoms, dried butterfly sweet pea blossoms (this is a deep blue color, which turns a fantastic shade of violet when combined with citrus juice), whole garam masala, cracked nutmeg, broken cinnamon sticks (steep overnight), lightly crushed coffee beans (steep for a couple of hours).

Also, not for nothin’, but this is the time of year when it’s easy to get down on yourself. Your anxiety will tell you that nobody loves you, your depression will add that you deserve it, and your guilt will tell you that you should be doing much more for other people than you are. My advice to you — and bear in mind that I have the emotional depth of a parking lot puddle — is that you might not be the best judge of your own worth.

You are special and magical and bring joy to people who will never tell you about it, but would miss you like oxygen if you weren’t around. (And if you need help remembering this, reach out to the National Suicide Prevention Hotline at 1-800-273-8255.) The fact that you are thinking about what you can give to others is a good hint that you do have hidden depths.

Featured photo: Cocktail-centric, homemade gifts. Photo by John Fladd.

Sun-dried tomato spread

I don’t know if the word “spread” accurately describes this recipe. Yes, as you can see in the photo, it can be used as a spread for pita wedges. I also have used it as a topping for roasted eggplant slices, so that’s another use as a spread. In addition to those, I have also used it as a topping for pasta and zoodles.

What I love about this recipe, besides its simplicity, is the amount of flavor in it. Because you use sun-dried tomatoes, this recipe packs a ton of tomato flavor. The red wine enhances and deepens that flavor, providing a bite of summer flavor, even in the middle of winter.

There are a number of ingredient notes for this recipe. First, you have to use sun-dried tomatoes, not packed in water or oil. You want the dried version. Second, you really should mince the garlic before it goes in the food processor. Yes, it will get blended in there, but it’s such a small amount of ingredients, the garlic may end up in bigger chunks. Third, for the red wine, I would encourage you to use a full-bodied red, such as a cabernet sauvignon. If you prefer a different wine, that is fine as long as it is a dry red. No sweet or white wines allowed.

With all of the possible uses, this is a great recipe to have on hand, whether you want a unique topping for some ziti or are looking for a different accoutrement for your cheese and crackers.

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.

Sun-dried tomato spread
Serves 4

4 ounces sun-dried tomatoes
1 garlic clove, minced
2 teaspoons dried basil
4+ Tablespoons red wine
3 Tablespoons tomato paste
Salt & pepper


Instructions
Place sun-dried tomatoes in a small bowl, and cover with warm water.
Allow to soak for 30 minutes or until tender.
Drain tomatoes.
Combine tomatoes, garlic, basil, 4 tablespoons red wine, and tomato paste in a food processor; blend for 10 seconds.
Scrape down the sides of the processor bowl with a spatula, and blend for another 10 seconds.
If the spread isn’t smooth at this point, add another tablespoon of wine to the mixture, and blend again.
Season with salt and pepper to taste.
Serve or refrigerate, covered, until needed.

Photo: Sun-dried tomato spread. Courtesy photo.

In the kitchen with Matt Pierce

Matt Pierce of Salem is the owner and founder of Granite State Spice Blends (granitestatespiceblends.com, and on Facebook @granitestatespiceblends), a company offering small-batch herb and spice seasoning blends available in a variety of flavors. Pierce, who is also the executive chef for Fresh Picks Cafe, a division of Cafe Services, Inc., of Manchester, launched Granite State Spice Blends earlier this year as a side hustle. Each of his blends is individually toasted, muddled and ground before being packaged — his signature product is an all-purpose blend called the “SPOG” (it features salt, pepper, onion and garlic as its ingredients). But Pierce’s lineup of more than a dozen blends also includes a curry powder, a chili powder, an adobo seasoning, a Caribbean jerk seasoning and a few other unique offerings, from a “hot magic dust” blend with ground chile peppers to the “miso shroomy” blend with ground mushrooms and miso powder. Granite State Spice Blends will be a featured vendor at the Great New England Holiday Shopping Extravaganza on Friday, Dec. 10, and Saturday, Dec. 11, at the Hampshire Hills Athletic Club (50 Emerson Road, Milford). You can also order Pierce’s blends online in either two- or four-ounce bags.

What is your must-have kitchen item?

There are actually three things: my grinder, my Lodge cast iron, and my Big Green Egg kamado-style cooker.

What would you have for your last meal?

Definitely tacos al pastor.

What is your favorite local restaurant?

The Black Trumpet in Portsmouth. We’ll typically sit down and just order a whole bunch of dishes, to turn into a huge experience.

What is your personal favorite blend that you make?

My favorite is the SPOG, because that was the one that got it all started. Aside from that one, the adobo is definitely the fan favorite .

What celebrity would you like to see trying one of your blends?

Joe Rogan.

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

Foraging for seaweed and taking advantage of what our oceans have to offer seems to be pretty popular right now. UNH has done classes on it and they’ve teamed up with chefs in the area.

What is your favorite thing to cook at home?

My go-to at home would probably be tacos, because it’s everybody’s favorite no matter what day of the week.

Adobo-roasted spatchcock chicken
From the kitchen of Matt Pierce of Granite State Spice Blends

1 whole broiler chicken (about 3 pounds average size)
1 ounce Granite State Spice Blends adobo seasoning
2 Tablespoons yellow mustard

Preheat the oven or grill to 350 degrees. Score both sides of the chicken’s backbone to create guidelines. Using poultry shears, cut out the backbone. Pat the cavity dry and score a line in the middle of the breastbone. Flip the chicken and press down so the breastbone splits and the chicken is now flat. Rub mustard on both sides to allow the adobo seasoning to stick to the bird. Sprinkle a generous amount of adobo seasoning all over the bird. Cook for an hour to an hour and a half. Turn the heat up to 400 degrees for the final 15 minutes. The thickest part of the breast should be at 165 degrees and the meat should be easily pulling from the bone. Let it rest for 15 to 20 minutes before carving. When done, do not discard the bones — add them to a pot of water with thyme, bay leaves, crushed red pepper flakes, carrots, celery and onion, and simmer for two hours to make a great bone broth.

Featured photo: Matt Pierce. Courtesy photo.

Holiday feasts

Where to dine in for Christmas Eve and Christmas Day

’Tis the season for holiday dining, as several local eateries are getting ready to host special dinners and events on and during the days leading up to Christmas Eve, Friday, Dec. 24. A few of them will also be open on Christmas Day, Saturday, Dec. 25.

One of the first will be a Polar Express brunch at The Bistro at LaBelle Winery in Amherst (345 Route 101, 672-9898, labellewinery.com) on Saturday, Dec. 18, from 10 a.m. to noon. In addition to assorted scones, muffins and rolls, the menu will feature a multi-course food offering and holiday-inspired cocktails. The event also includes a screening of The Polar Express and photo opportunities with Santa Claus and Mrs. Claus. Admission, after taxes, is $41.31 for adults and $23.09 for kids ages 3 and up.

Enjoy a special chef’s Christmas cheer menu at Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) during several designated days in December with seatings from 4 to 8:30 p.m. The gardens will be professionally lit with holiday decorations, and the multi-course menu will feature a variety of a la carte items to choose from. The Colby Hill Inn is also hosting a “Ho Ho Homicide” murder mystery and high tea event on Sunday, Dec. 19, beginning at 12:30 p.m. The menu will feature rounds of holiday-inspired cocktails and sparkling wines, along with holiday punch, seasonal high tea sandwiches, assorted pastries and the added drama of a murder mystery. Tickets are $75 per person (reservations are required), and all attendees will receive free entry to the Inn’s Winter Wonderland Barn Market with local crafters and live music.

Read on for a list of special meals, in addition to New Hampshire restaurants that will be open for business on either Christmas Eve or Christmas Day. Do you know of a local eatery offering Christmas dinners that we may have missed? Let us know at [email protected].

Special Christmas Eve meals

• Christmas Eve Dinner at Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) is happening on Friday, Dec. 24, with seatings from 4:30 to 8:30 p.m. A three-course prix fixe menu will be served in the Inn’s dining room, followed by a grand dessert buffet and cash bar in its great hall. The menu will feature your choice of an appetizer (five spice grilled shrimp, black garlic French onion soup, lobster arancini, red kuri squash bisque, Dunk’s Mushrooms vol au vent, or veal, prosciutto and mortadella stuffed tortellini); a salad (local kale and Swiss chard, or winter spinach salad); and an entree (grilled filet mignon, olive oil poached day boat halibut, Long Island duck breast, beef cheek stew, savory mushroom Wellington, rosemary-rubbed Christmas rib roast, or New England seafood pot au feu). The cost is $95 for adults and $49 for children ages 10 and under. The Inn’s Lobby Bar will also be open for breakfast from 8 to 10:30 a.m., and for dinner from 4 to 9 p.m., serving its full menu with some specials. The tavern and the dining room, meanwhile, will be serving lunch from 11:30 a.m. to 12:30 p.m. and will be closed for dinner.

• Christmas Eve Dinner at Copper Door Restaurant (15 Leavy Dr., Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) will be on Friday, Dec. 24, from 4 to 8 p.m. at both locations, featuring your choice of a two-course, three-course or four-course prix fixe menu. Options include pistachio-crusted tuna, truffled arancini, mushroom bisque, spinach salad, pork shank au poivre, sesame grilled chicken, garlic panko salmon, butternut ravioli, sugar cookie cupcake, chocolate peanut butter pot de creme, and raspberry white chocolate cheesecake. The cost is $59 per two-course meal, $69 per three-course meal and $79 per four-course meal. Reservations are highly recommended.

• Christmas Eve Dinner at Epoch Gastropub (The Exeter Inn, 90 Front St., Exeter, 778-3762, epochrestaurant.com) will be on Friday, Dec. 24, with seatings from 3 to 9 p.m. In addition to its regular menu, the Epoch Gastropub will be serving a special three-course prix fixe menu, with items like grilled apple salad or roasted cauliflower soup, potato gnocchi, herb-roasted half chicken or braised lamb shank, and bûche de Noël (Yule log) or gingerbread cake for dessert. The cost is $55 per person.

• Christmas Eve Dinner at Granite Restaurant & Bar (The Centennial Hotel, 96 Pleasant St., Concord, 227-9005, graniterestaurant.com) will be on Friday, Dec. 24, from 5 to 9 p.m. A special prix fixe menu will be served, featuring items like local squash fritters, creole baked oysters, seafood chowder, Creekstone Farm braised short rib, Maine lobster pappardelle, honey nut squash risotto, flourless chocolate cake, and panettone “French toast” with house made ice cream and local apple cider caramel. The cost is $60 for adults and $20 for children.

• Feast of the Seven Fishes at Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) will be on Friday, Dec. 24, with one seating at 4 p.m. A seven-course meal will be served, featuring baccala salad on croustade, house smoked flaked salmon, calamari fritti with lemon aioli, cioppino with clams, mussels and monkfish, lobster fra diavolo, baked sardines in peperonata and escarole with roasted garlic, and grilled branzino with orange, olives and capers, along with a dessert trio of limoncello sorbet, mini chocolate chip cannoli and pignoli cookies. All courses will be paired with Banfi wines. The cost is $130 per person and includes the wine pairings.

• Feast of the Seven Fishes at Ya Mas Greek Taverna & Bar (125 Bridge St., Pelham, 635-4230, yamasgreektaverna.com) will be on Friday, Dec. 24, from 6:30 to 9:30 p.m. The eight-course meal will include Oysters Rockefeller, pan seared scallops, grilled octopus, prawn saganaki, little neck clam carbonara, seared branzino, haddock au papillon and strawberry chocolate mousse torte for dessert. The cost is $150 per person and reservations are required.

Special Christmas Day meals

• Christmas Dinner at Epoch Gastropub (The Exeter Inn, 90 Front St., Exeter, 778-3762, epochrestaurant.com) will be on Saturday, Dec. 25, from 5 to 9 p.m. In addition to its regular menu, the Epoch Gastropub will be serving the same three-course prix fixe menu available during the Christmas Eve dinner (see that listing). The cost is $55 per person.

• Christmas Day Buffet at Salt Kitchen & Bar (Wentworth by the Sea, 588 Wentworth Road, New Castle, 373-6566, saltkitchenandbar.com) is happening on Saturday, Dec. 25, with seatings from 10 a.m. to 5 p.m. The menu will include a raw bar with oysters, shrimp and King crab, plus seasonal fruit displays, an artisan cheese display, a Belgian waffle station, an Italian antipasto station, a carving station with golden roasted turkey, a Christmas dessert display and more. The cost is $74.95 per person and $26.95 for children under 12.

• Christmas Dinner at Salt Kitchen & Bar (Wentworth by the Sea, 588 Wentworth Road, New Castle, 373-6566, saltkitchenandbar.com) is on Saturday, Dec. 25, with seatings from 1 to 9 p.m. The three-course holiday menu will feature signature options like slow roasted prime rib of beef, braised duck pappardelle, pan seared wild salmon, and maple-brined sous vide turkey. The cost is $64.95 per person and $26.95 for children under 12.

• Christmas Dinner at The Wild Rose Restaurant (Stonehurst Manor, 3351 White Mountain Hwy., North Conway, 356-3113, thewildroserestaurant.com) is on Saturday, Dec. 25, with seatings from 2 to 8 p.m. The four-course dinner includes your choice of appetizer and Caesar salad, along with your choice of entree, the eatery’s signature sourdough bread, seasonal vegetables, dessert, coffee and tea. Available appetizers include bacon-wrapped scallops, shrimp cocktail, Jonah crab cakes or apple fig baked brie. Available entrees include roasted turkey, aged and pit-smoked prime rib of beef, the Wild Rose (shrimp, scallops, lobster and crabmeat served over tomato rose fettuccine with a garlic basil Parmesan cream sauce), grilled rack of lamb, filet of cod with a lobster cream sauce, roasted half duck, Faro Island salmon, or pan seared caramelized butternut squash filet with rice pilaf and julienne vegetables. Featured desserts will be flourless double dark chocolate torte, vanilla bean creme brulee, blueberry cheesecake or limoncello cake. The cost is $68 per person and reservations are required.

Open on Christmas Eve

• 900 Degrees Neapolitan Pizzeria (50 Dow St., Manchester, 641-0900, 900degrees.com) will be open until 5 p.m. that evening.

• Airport Diner (2280 Brown Ave., Manchester, 623-5040, thecman.com) will be open from 6:30 a.m. to 3 p.m.

• Alan’s of Boscawen (133 N. Main St., Boscawen, 753-6631, alansofboscawen.com) will be open until 6 p.m. that evening.

• Americus Restaurant (LaBelle Winery Derry, 14 Route 111, Derry, 672-9898, labellewinery.com) will be open from 11 a.m. to 2 p.m.

• The Barley House Restaurant & Tavern (132 N. Main St., Concord, 228-6363, thebarleyhouse.com) will be open from noon to 5 p.m.

• Belmont Hall & Restaurant (718 Grove St., Manchester, 625-8540, belmonthall.net) will be open until 2 p.m. that afternoon.

• The Bistro at LaBelle Winery (345 Route 101, Amherst, 672-9898, labellewinery.com) will be open from 11 a.m. to 2 p.m.

• Bistro 603 (345 Amherst St., Nashua, 722-6362, bistro603nashua.com) will be open from 11 a.m. to close (likely around 10 p.m. for the kitchen and 11 p.m. for the bar).

• Buckley’s Great Steaks (438 Daniel Webster Hwy., Merrimack, 424-0995, buckleysgreatsteaks.com) will be open from 4 to 8 p.m.

• Chez Vachon (136 Kelley St., Manchester, 625-9660, find them on Facebook) will be open during its normal hours, from 7 a.m. to 2 p.m.

• CJ’s Great West Grill (782 S. Willow St., Manchester, 627-8600, cjsgreatwestgrill.com) will be closing at 5 p.m. that evening.

• The Common Man (25 Water St., Concord, 228-3463; 304 Daniel Webster Hwy., Merrimack, 429-3463; 88 Range Road, Windham, 898-0088; 10 Pollard Road, Lincoln, 745-3463; 60 Main St., Ashland, 968-7030; thecman.com) will be open from 11:30 a.m. to 3 p.m. at its Concord, Merrimack and Ashland locations, with gift card sales available until 5 p.m. in Concord and Merrimack and until 7 p.m. in Ashland. Its Windham and Lincoln locations will be open from 11 a.m. to 5 p.m. for gift card sales only. The Common Man’s Claremont location will be closed.

• Copper Door Restaurant (15 Leavy Dr., Bedford, 288-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) will be open from 11:30 a.m. to 10 p.m., with reservations accepted until 8 p.m., at both locations. From 4 to 8 p.m., the prix fixe menu will be offered in lieu of the eatery’s regular dinner menu.

• Foster’s Boiler Room (231 Main St., Plymouth, 536-2764, thecman.com) will be open from 4 to 8 p.m.

• Fratello’s Italian Grille (155 Dow St., Manchester, 624-2022; 194 Main St., Nashua, 889-2022; fratellos.com) will be open until 8 p.m. that evening at both locations.

• Friendly Red’s Tavern (22 Haverhill Road, Windham, 437-7251, friendlyredstavern.net) will be open until 8 p.m. that evening, serving its regular menu with specials.

• Gauchos Churrascaria Brazilian Steakhouse (62 Lowell St., Manchester, 669-9460, gauchosbraziliansteakhouse.com) will be open from 4 to 8 p.m.

• Hart’s Turkey Farm Restaurant (233 Daniel Webster Hwy., Meredith, 279-6212, hartsturkeyfarm.com) will be open from 11:30 a.m. to 2 p.m.

• Lakehouse Grille (281 Daniel Webster Hwy., Meredith, 279-5221, thecman.com) will be open from 11:30 a.m. to 8 p.m.

• MT’s Local Kitchen & Wine Bar (212 Main St., Nashua, 595-9334, mtslocal.com) will be open from 4 to 8 p.m.

• Murphy’s Taproom (494 Elm St., Manchester, 644-3535, murphystaproom.com) will be open until 1 a.m.

• Murphy’s Taproom & Carriage House (393 Route 101, Bedford, 488-5975, murphystaproom.com) will be open until 9 p.m. that evening.

• New England’s Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, taphousenh.com) will be open from 11:30 a.m. to 8 p.m.

• The Pasta Loft Restaurant & Brewing Co. (241 Union Square, Milford, 672-2270, pastaloft.com) will close at 8 p.m. that evening.

• The Red Blazer Restaurant & Pub (72 Manchester St., Concord, 224-4101, theredblazer.com) will be open until 7 p.m.

• Route 104 Diner (752 Route 104, New Hampton, 744-0120, thecman.com) will be open from 7 a.m. to 3 p.m.

• Second Brook Bar & Grill (1100 Hooksett Road, Suite 111, Hooksett, 935-7456, secondbrook.com) will be closing its kitchen at 4 p.m. and its bar at 5 p.m. that day.

• Surf Restaurant (207 Main St., Nashua, 595-9293, surfseafood.com) will be open from 4 to 8 p.m.

• T-Bones Great American Eatery (25 S. River Road, Bedford, 641-6100; 404 S. Main St., Concord, 715-1999; 39 Crystal Ave., Derry, 434-3200; 77 Lowell Road, Hudson, 882-6677; 1182 Union Ave., Laconia, 528-7800; 311 S. Broadway, Salem, 893-3444; t-bones.com) will be closing at 5 p.m. that evening at each of its locations.

• Tilt’n Diner (61 Laconia Road, Tilton, 286-2204, thecman.com) will be open from 6 a.m. to 3 p.m.

• The Wild Rose Restaurant (Stonehurst Manor, 3351 White Mountain Hwy., North Conway, 356-3113, thewildroserestaurant.com) will be serving its regular dinner menu from 5 to 8 p.m.

• XO Bistro on Elm (827 Elm St., Manchester, 560-7998, xobistronh.com) will be open from noon to 8 p.m.

• Zachary’s Chop House (4 Cobbetts Pond Road, Windham, 890-5555, zacharyschophouse.com) will be open during its regular hours, from 11 a.m. to 9:30 p.m.

Open on Christmas Day

• Epoch Gastropub (The Exeter Inn, 90 Front St., Exeter, 778-3762, epochrestaurant.com) will be open from 5 to 9 p.m. serving its regular dinner menu alongside its prix fixe menu.

• Gauchos Churrascaria Brazilian Steakhouse (62 Lowell St., Manchester, 669-9460, gauchosbraziliansteakhouse.com) will be open for brunch from 10 a.m. to 3 p.m.

• Murphy’s Taproom (494 Elm St., Manchester, 644-3535, murphystaproom.com) will be open from 4 p.m. to 1 a.m. (Murphy’s Bedford location is closed on Christmas Day).

Featured photo: Courtesy photo.

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