Steve Yurish of Amherst is the owner of Sherman’s Pit Stop (944 Gibbons Hwy., Wilton, 654-2600, shermanspitstop.com), as well as 603 Foods (603foods.com, and on Facebook), a line of homemade soups, chowders, cottage pies and other prepared comfort meals that he runs during the winter months. Menus of 603 Foods products are posted to its website and Facebook page early each week, with ordering available until 6 p.m. on Wednesdays — items are regularly rotated out but have included New England clam chowder, chicken pot pie, shrimp and sausage gumbo, shepherd’s pie, macaroni and cheese, Italian wedding soup and more. Pickups are on Fridays after 11 a.m., at the Amherst Garden Center (305 Route 101, Amherst) or at Sherman’s Pit Stop. Weekly home deliveries are available too — email 603foodsnh@gmail.com or message them on Facebook for details. Prior to starting 603 Foods in 2020, Steve and his wife, Diane Yurish, owned and operated Moulton’s Market in Amherst Village for 16 years.
What is your must-have kitchen item?
I usually make the soups in five-gallon batches, so I need a good cast iron soup pot and a large wooden ladle to stir with.
What would you have for your last meal?
Cheeseburgers, medium rare, with pickles, onions and ketchup. I’ve always called them my desert island food.
What is your favorite local restaurant?
I like Eric Griffin’s restaurant over in Milford, Grill 603. He’s got a good group of people over there and the food is always good.
What celebrity would you like to see trying something on your menu?
Elvis Presley.
What is your favorite thing on your menu?
The vegetable beef barley soup. It’s got a base of tomato and red wine, and lots of mushrooms, carrots, celery, onions and peas. I just find it to be a great hearty soup.
What is the biggest food trend in New Hampshire right now?
Specific to New Hampshire, I think it would be the continued trend toward using more and more local products, grown here and produced here.
What is your favorite thing to cook at home?
I like to grill outdoors as much as possible. I still grill pretty much through the winter.
Smoked Gouda and roasted red pepper bisque
From the kitchen of Steve Yurish of 603 Foods and Sherman’s Pit Stop
2 pounds freshly roasted red peppers or jar equivalent (rinsed and with all seeds removed)
1 stick and 3 Tablespoons butter or margarine
2 onions, minced
2 teaspoons dried thyme
1 Tablespoon chopped garlic
1 Tablespoon black pepper
1 quart chicken broth
2 quarts water
3 Tablespoons Better than Bouillon chicken base
2 cups half-and-half
1 6 to 8-ounce package smoked Gouda cheese, shredded (or more, if desired)
2 Tablespoons cornstarch, dissolved in water
2 teaspoons liquid smoke
Saute the onions, garlic and thyme in the stick of butter until translucent (approximately 10 minutes). Add a little water to help along and not burn. Add the chicken broth and the cleaned roasted peppers. Add the water, chicken base, half-and-half and black pepper and simmer for about 30 minutes. Remove from heat. Add shredded Gouda, remaining three tablespoons of butter and liquid smoke. Return to low heat and add cornstarch. Bring to just below a boil. Salt and pepper to taste and enjoy (Hint: Add more chicken broth or water if soup seems too thick.)
Featured photo: Steve Yurish. Courtesy photo.