Tag: 230105

In the kitchen with Jake Norris

Jake Norris of Nashua runs the Wicked Tasty Food Truck (wickedtastytrucks.com, and on Facebook and Instagram) with his business partner, Oliver Beauchemin. Originally from Salem, Norris got his start in the industry working as a line cook for Murphy’s Taproom in Manchester about 15 years ago, eventually working his way up the ranks and cooking at other restaurants in different parts of the country. Wicked Tasty’s concept, he said, is centered around paying homage to New England classics with a modern twist — items include a smash burger with a house-made maple bacon onion jam, as well as a deep fried Fluffernutter that’s rolled in Corn Flakes and served with a strawberry and banana icing. The truck’s whereabouts are regularly updated on its website and social media pages. Locally, you can find Wicked Tasty next at Intown Concord’s annual Winter Festival on Saturday, Jan. 28.

What is your must-have kitchen item?

I’m going to have to say some nice metal tongs. My hand becomes like a heat-resistant tool when I have those.

What would you have for your last meal?

I like to keep it simple. I’m a steak and potatoes kind of guy, so a nice tender juicy medium-rare rib-eye with mashed potatoes and grilled asparagus would do me just well. And a Mountain Dew.

What is your favorite local restaurant?

I actually would like to give a shoutout to another food truck, Rico’s Burritos. … They have great burritos, and they do a couple of twists on things. They had a steak and cheese fajita egg roll over the summer that was really great.

What celebrity would you like to see ordering from your truck?

I’m going to say Adam Sandler, because I think he would appreciate our concept the most, being another New Hampshire boy.

What is your favorite thing on your menu?

That would have to be our 617 Hot Dog. It’s a quarter-pound all-beef hot dog with a cheddar jack cheese crisp that I do and then our maple onion bacon jam. It’s underrated and super good, much like New England.

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

Honestly, I think Mexican food is really making a stamp here. … It’s a cuisine that I’ve seen pop up pretty hard recently, and it’s really sticking, which I think is great.

What is your favorite thing to cook at home?

If not a nice steak with mashed potatoes, then it’s going to be a chicken pot pie. I do a nice sweet potato and sage pie crust … and then some nice roasted chicken and vegetables.

Roasted garlic aioli
From the kitchen of Jake Norris of the Wicked Tasty Food Truck

2 cups mayonnaise
1 sprig fresh thyme, off the stem
½ cup parsley
1 teaspoon chives
¼ cup roasted garlic
1 clove raw garlic
¼ teaspoon Dijon mustard
Salt and pepper to taste

Mince the parsley, chives and garlic until they’re super small. Avoid the knife work by placing all of the ingredients in a blender and pulsing until smooth and mixed well. Place all of the ingredients in a bowl and whisk until mixed well. Store in an airtight container and refrigerate for up to two weeks.


Featured photo: Jake Norris, chef and owner of the Wicked Tasty Food Truck. Courtesy photo.

A wine wonderland

LaBelle Winery owner releases debut book

Winemaker Amy LaBelle of LaBelle Winery in Amherst and Derry has opened full-service restaurants, launched her own line of culinary products and enjoyed recognition on the national stage as an entrepreneur — and just as 2022 came to an end, she’s also now a published author.

Released Dec. 16, Wine Weddings: The Ultimate Guide to Creating the Wine-Themed Wedding of Your Dreams, is LaBelle’s debut book, filled with photographs taken at weddings hosted at both of the winery’s locations. LaBelle also shares the details of planning her own wedding and offers general tips and advice on planning and hosting weddings of every size and type.

“The book came out of our decades of experiences with watching couples be stressed and the implication around a wedding day now. … There’s just a lot of pressure on these poor couples, and so I wanted to write a book that would help alleviate some of that pressure and stress, and give them a road map toward planning the wedding of their dreams,” LaBelle said. “So my idea for that was to theme your wedding as a wine wedding, so that every decision you have to make gets filled through the lens of wine, because wine is such a timeless theme. It’s always going to be in style, it’s always going to be appreciated, and you’re never going to get tired of it.”

Even though it required considerable work and coordination among her team, LaBelle said the entire book came together in only about three months, dating back to August.

“The book kind of just fell out of my head. It was the strangest thing,” she said. “I wrote 1,200 words a day for like 30 days straight … and I literally felt like the words were just tumbling right out of my brain. … Danielle Sullivan, who was my assistant on the book, helped me pull together all of the visuals from photos in our archives of all of the brides we’ve had.”

At about 10 chapters, the book covers everything from choosing invitation designs and wedding favors to creating your own menu of signature drinks and wine choices, and also includes a section about working with vendors. Hardcover print copies are available onsite in Amherst or Derry, or online at LaBelle Winery’s website — the electronic version of Wine Weddings was also scheduled to be released on Jan. 4 via Amazon.

“I’m actually ready to write a second book … because I think this is going to end up being a series,” LaBelle said. “So the first one was Wine Weddings, and the second book will be Wine Celebrations, so every chapter will focus on a different celebration that you can host at home through the lens of wine. … I’d like to get that book out in time for Christmas next year.”

LaBelle founded LaBelle Winery in 2005 at Alyson’s Orchard in Walpole and moved the operations to Amherst in late 2012. On Saturday, Jan. 28, the Amherst vineyard will hold a special 10th anniversary masquerade gala, complete with a cocktail hour, a four-course dinner, and performers like jugglers and fire-breathers. Proceeds from the gala will benefit both the ALS Association and LaBelle’s own charity, Empowering Angels, which promotes youth entrepreneurship opportunities.

“It’s going to be the party of the season,” LaBelle said. “We are closing down the restaurant that night, so we’ll be doing a cocktail hour throughout the building.”

By Amy LaBelle
Wine Weddings: The Ultimate Guide to Creating the Wine-Themed Wedding of Your Dreams, by Amy LaBelle
Hardcover print copies are available now through Amazon, Corkscrew Press, or wherever books are sold. They are available online at amylabelle.com or at labellewinery.com. The electronic version of the book was scheduled to be released on Jan. 4 via Amazon.

Featured photo: Amy LaBelle and her husband, Cesar Arboleda. Courtesy photo.

The Weekly Dish 23/01/03

News from the local food scene

• Chilling out: New England’s Tap House Grille of Hooksett is celebrating its 10th anniversary with a special three-day Ice Fest, happening on Thursday, Jan. 12; Friday, Jan. 13, and Saturday, Jan. 14, from 6 to 10 p.m. each evening at the Tap House’s sister location, the Oscar Barn Wedding Venue (191 W. River Road, Hooksett). This outdoor party will feature a massive ice cocktail luge, interactive ice displays, live bands, fire pits, food trucks and more. “We have the Bonhomme Carnaval, which is the mascot from the annual winter carnival in Québec City,” said restaurant co-owner Dan Lagueux, who’s originally from Québec, Canada. “We’re going to have our pizza oven and our Tap House Express menu, which will have some French-Canadian items on it. … We’ll have our poutine, [and] I also have maple toffee and sugar on snow.” Another special activity of Ice Fest, he added, will be a beginners’ curling rink courtesy of NH SCOT. “I played curling, growing up in Canada, for many years,” he said. “They’re lending us that rink for the week, so it should be fun. ‘Learn How to Curl’ is going to be an event there.” Entry tickets are $25 per person and can be purchased online; food and drinks during the event, Lagueux said, will be purchased using special tokens, with one token equaling four dollars. Parking to Ice Fest is available nearby at the Tri-Town Ice Arena (311 W. River Road, Hooksett) with shuttle buses going back and forth for the duration of the event. Through Jan. 31, Lagueux said, any leftover tokens you have can be used as cash at the restaurant. Visit taphousenh.com to purchase Ice Fest tickets and tokens.

• Get balanced: A new eatery offering acai and grain bowls, paninis, toasts, soups, smoothies, teas and other health-focused options is now open in Amherst. Balanced Cafe opened on Dec. 27 inside The Square on Amherst plaza at 135 Route 101A, the owners recently announced on their website and social media channels; the spot (most recently home to The Utopian restaurant) is their third location in the Granite State overall, joining two others in Plaistow and Windham. The cafe is open Monday through Friday, from 9 a.m. to 6 p.m., and Saturday, from 9 a.m. to 3 p.m., its Facebook page said. According to its website, new “bistro bars” are also due to open soon at the Plaistow and Windham locations, featuring specialty cocktails, beer and wine. Visit eatdrinkbalanced.com.

On The Job – Brooke Tilton

Dog treat baker

Brooke Tilton is the owner of Buff Cake Barkery, a Nashua-based all-natural dog treat business.

Explain your job and what it entails.

I’m the owner and baker for Buff Cake Barkery, which is a gourmet, all-natural treat and custom cookie barkery for dogs. It’s predominantly an online business, with a variety of pop-ups, but we just recently expanded into several retail stores.

How long have you had this job?

I’ve been in business since January 2021.

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

I started making treats and food for our rescue dog after we learned that he has a sensitive stomach. I love to bake, so it was a fun new endeavor. After I was making treats and food for a couple of years, we decided to see if it could turn into a business, and it has.

What kind of education or training did you need?

Degrees are not required for this line of work because it is something that can be self-taught. However, you do need to know the laws surrounding pet feed, distribution and what ingredients are dog-safe. Treats need to be lab-tested, and labels need to be approved by the DOA. All of that aside, I actually do have the formal education, a degree in Baking and Pastry Arts and a Servsafe certification.

What is your typical at-work uniform or attire?

When I’m in the kitchen, it’s whatever is comfortable — with an apron.

What was it like starting during the pandemic?

Starting the business was both fun and scary. There was a level of uncertainty, but also a “no time like the present” mentality. It’s been a wild ride, to say the least. Each new opportunity has inevitably opened the door to something else. I wish I had started it sooner, but I’m grateful for the opportunities, and I think it has panned out exactly how it was meant to.

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

Not everyone will understand or appreciate what you do, and that’s OK, because there are still plenty of people who do.

What do you wish other people knew about your job?

I’m not a mass-production operation. Every ingredient is carefully sourced and picked. Every treat is rolled and cut by hand. Every bag is labeled, filled and sealed by hand. Every order is packed with a handwritten note. There are so many steps to the process, and the prices reflect that.

What was the first job you ever had?

I was a coffee maker and doughnut filler at Dunkin’ Donuts.

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

Just be yourself and the right people will find you.

Five favorites

Favorite book: You Are a Badass: How to Stop Doubting Your Greatness and Start Living an Awesome Life by Jen Sincero
Favorite movie: Pretty Woman
Favorite music: Everything from classical to heavy metal, and almost everything in between
Favorite food: Chocolate
Favorite thing about NH: Its beauty

Featured photo: Brooke Tilton. Courtesy photo.

Treasure Hunt 23/01/05

Hello Donna,

Came across this 3” x 2½” trinket. Looks like it could have been used for a clock. There are no company names on it so it’s hard to tell. Any thoughts?

Pat

Bedford

Dear Pat,

You are right! It was a clock case at one time. Now, with the clock mechanism missing, knowing the value is tough!

It’s got to either go to a clock person to find a new timepiece, or be used for another decorative purpose.

If the metal had any value it would have been marked sterling and with a maker. So that’s not the case here. As it stands the value would be in the $15 range.

Pat, it would be much more fun to do something creative with it. Thanks for sharing and if you’re looking for a couple of decorative ideas send me another note.

Donna

Kiddie Pool 23/01/05

Family fun for the weekend

On ice!

“Find Your Hero” is the theme of this weekend’s Disney On Ice show at the SNHU Arena (555 Elm St. in Manchester; snhuarena.com, 644-500). Princesses, Mickey and Minnie Mouse, Olaf the snowman and other Disney characters will take to the ice on Thursday, Jan. 5, at 7 p.m.; Friday, Jan. 6, at 7 p.m.; Saturday, Jan. 7, at 10:30 a.m., 2:30 p.m. and 6:30 p.m., and Sunday, Jan. 8, at 11 a.m. and 3 p.m. Tickets start at $18.

On the seas!

The Super Stellar Friday program on Friday, Jan. 6, at 7 p.m. at the McAuliffe-Shepard Discovery Center (2 Institute Drive in Concord; starhop.com, 271-7827) is about “New Hampshire’s Rye Riptide STEM Miniboats.” Learn about the unmanned mini sailboats gathering wind and currents information, according to the website. Doors open at 6:30 p.m. and the event will be followed by planetarium and telescope viewing. The cost (which includes admission to the exhibits and a planetarium show as well as the Super Stellar programming) is $12 for adults, $9 for kids ages 3 to 12, $11 for seniors and students. The program can also be viewed virtually; see the website for information.

In the skies! (Well, imagine they’re in the skies)

The “Holiday Festival of Toy Planes and Model Aircraft” exhibit continues at the Aviation Museum of New Hampshire (27 Navigator Road in Londonderry; nhahs.org, 669-4820) and features more than 2,000 aviation toys and models, according to a press release. The exhibit will be on display through Sunday, Jan. 22; the museum is open Fridays and Saturdays from 10 a.m. to 4 p.m. and Sundays from 1 to 4 p.m. Admission costs $10 per person ages 13 and up, $5 for ages 6 to 12 and ages 65 and up; ages 5 and under and veterans and active military get in free, the release said.

In nature!

Squam Lakes Natural Science Center (23 Science Center Road in Holderness; 968- 7194, nhnature.org) will hold the first of its Wild Winter Walk events for 2023 on Saturday, Jan. 7, at 10 a.m. The program runs through 11:30 a.m. and includes a naturalist-guided walk through the live animal exhibit trail to see how native animals adapt to winter, according to the website. The program will be all outside and is recommended for kids ages 7 and up (kids must be accompanied by adults). An afternoon program at 1 p.m. may be offered if the morning program fills up, the website said. The cost is $13 per person; register online.

For the littlest littles

The Children’s Museum of New Hampshire (6 Washington St. in Dover; childrens-museum.org, 742-2002) begins its series of baby storytimes on Thursday, Jan. 5. The storytimes run every Thursday from 9:30 to 10 a.m. and are geared to ages 6 months to 2 years, according to the website, where you can reserve spots for the morning play session (9 a.m. to noon). Admission costs $12.50 for adults and children over 12 months old; $10.50 for ages 65+.

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