In the kitchen with Sam Slattery

Sam Slattery’s earliest memory of cooking is of standing on a chair in his kitchen while his father taught him to make eggs. At Alvirne High School he was a member of the culinary arts program, and he furthered his studies at Lakes Region Community College, where he earned an associate degree in culinary arts. Today he is the lead line cook at Stella Blu in Nashua, where he runs the weekly dessert specials and prepares charcuterie roll sushi and shucks oysters at the raw bar station on the weekends.

What is your must-have kitchen item?

KitchenAid mixer.

What would you have for your last meal?

Fried clams.

What is your favorite local eatery?

My favorite local eatery is probably a tie between the Himalayan Curry House in Nashua or the Tuckaway Tavern in Raymond.

Name a celebrity you would like to see eating in your restaurant?

Billy Strings, considering I’m a huge fan and if I’m not working at Stella on a Saturday night chances are I’m traveling to see my favorite band.

What is your favorite thing on your menu?

The pan-seared duck breast with sweet chili glaze.

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

One food trend I’ve noticed across New England is birria tacos or burritos, both in food trucks and restaurant special sheets.

What is your favorite thing to cook at home?

French onion soup.

Corn flake fish tacos
From the kitchen of Sam Slattery

Haddock cut into 3-inch pieces
Corn tortillas

3 cups corn flakes
1 cup sesame seeds
1 Tablespoon sugar
2 Tablespoons red pepper flakes

1 head red cabbage shredded
3 carrots shredded
2 cups frozen mango
2 jalapenos
1 cup rice wine vinegar

Cilantro lime crema:
1 lime zested and juiced
1 bunch of cilantro
1 cup sour cream
2 Tablespoons garlic powder
1 Tablespoon cumin
1 Tablespoon coriander
salt and pepper
Simmer mango, jalapeno and rice wine vinegar together until soft, blend on high until smooth, fold over shredded cabbage.

Bread haddock using a flour batter and the corn flake mix, then fry until 165 degrees internal temperature.
Blend all cilantro lime crema ingredients until smooth.

Toast tortillas in a pan or on a hot grill and assemble the tortilla with coleslaw, then fish, and top with crema.

Featured photo: Sam Slattery, lead line cook at Stella Blu. Courtesy photo.

Immigrant song

Reunited and revitalized, deSoL hits Concord

Fans of Latin-infused rock and soul music are in for a treat when deSoL performs at Concord’s Bank of NH Stage on Nov. 11, their first area show in over a decade. Though the band officially split in 2010, they stayed friendly, doing a Concerts for the Cause benefit in Manchester in 2013 — but nothing since.

Socially distanced meetups at front man Albie Monterrosa’s New Jersey home in the waning days of pandemic lockdown, however, led to deSoL’s first new songs since their final album, Chango. Monterrosa promised in a recent interview that more are in the works, perhaps a sign that the band’s upcoming live shows won’t be the last.

“It’s more of a commitment, I guess,” he said. deSoL is now a four-piece band; Monterrosa, keyboard player Andy Letke, James Guerrero on percussion and bass player Chris Apple.

“We never lost the love for each other and for what we do and for our audience,” Monterrosa continued, adding that the rigors of touring caused the breakup. “We hit it for a decade strong and we missed birthday parties, funerals, weddings…. We had to reassess where our personal lives were at that moment. It was interesting to really take inventory.”

Once reunited, the Asbury Park rhythm machine began to get its groove back, while mending fences. “Being with a band for so long, things happen, things are said. When you’re older you have distance from it and there’s healing. I remember sitting around the island in my kitchen with a bottle of tequila in the middle and us just talking… really being honest with one another. It was a couple of those conversations that really started to make way for new music.”

“El Paso” is one gem in a batch of new songs. Monterrosa wrote it for his mother, while he reflected on her challenges immigrating from El Salvador in the 1970s.

“I realized I had it pretty good,” he said. “Her selflessness was a gift. [Her] struggles I really didn’t see until now…. A big part of what ‘El Paso’ is about is giving my mom honor there.”

Though it’s true when Monterrosa sings, “everybody’s got their own story to tell, mine began in El Paso,” he insists the song isn’t autobiographical.

“It’s pretty much the Latin American story, underdogs coming here try to make it,” he said. “Making it for my parents was literally what they did; they purchased a home, got us through school and out of the house. They created people that were productive in society.”

Handing the song to his bandmates provided a reminder of the rhythmic chemistry that drives deSoL. It was an acoustic song when Monterrosa wrote it, “very singer-songwriter,” he recalled. Guerrero was the first band member to feel it. “He has this ear that I really trust…. If he gets excited, I know it’s hitting a chord somewhere. Then Andy got behind the drums and started playing that groove, and it turned into something that we all were liking. When that happens, you go with it.”

Fittingly, the completed track has a groove that recalls “City of Immigrants,” Steve Earle’s ode to NYC. Another finished song, “Sally,” has a Lieber & Stoller, doo-wop feel. “We’ve got a couple more that we’re gonna release in the new year,” Monterrosa said. “It’s interesting to make music a decade or more later than the last time, and in a new way.”

That said, they’re most excited to be returning to the stage.

“That’s where we love to be, in the live realm; we love when people are together,” Monterrosa said. He likened the band at the start of each show to a jet plane sitting on the runway. “When the plane takes off, everybody’s vibing together and everybody is unified. People are dancing, people are singing back, people are with you on the ride.”

Whether they feel a little or a lot of that love isn’t critical. “Even if it’s one person, as long as somebody’s on the ride with us, I feel like we’re doing our job. We’ve been really fortunate to have that one person spark up and then the person next to him, then it becomes a chain reaction. Next thing, the whole place is really a party.”

There’s a reason their only two upcoming shows are in New Hampshire and in Massachusetts, a Nov. 10 co-headlining concert with fellow percussive pals Entrain.

“You guys really know and love your music, and you sniff out something that’s not working,” Monterrosa said. “You respond well when it’s authentic and real. I love that about New England.”

Saturday, Nov. 11, 7:30 p.m.
Where: Bank of NH Stage, 16 S. Main St., Concord
Tickets: $30.75 and $43.75 at

Featured photo: deSoL. Courtesy photo.

The Music Roundup 23/11/09

Local music news & events

Folk professor: The latest from singer-songwriter Ellis Paul is 55, an at-the-crossroads effort highlighted by the title song, where he sings, “Rand McNally and the fax machine … Sears and Roebuck’s magazine, look what I survived.” Paul has won multiple Boston Music Awards. The University of Maine awarded him an honorary Doctor of Letters degree in 2014. He performs at a beloved brewpub-restaurant. Thursday, Nov. 9, 7:30 p.m., Flying Goose Pub, 40 Andover Road, New London, $30; reserve at 526-6899.

Minnesota punk: Celebrating the 10th anniversary of the breakthrough album Home, Off With Their Heads continue a tour that began in summer with a stop in Manchester. New Noise magazine called it “one of the most influential punk albums of the new millennium,” and with it a band that began whimsically in a Minneapolis basement leapt to a new level. 2023 also marks OWTH singer Ryan Young’s 20th year in music. Friday, Nov. 10, 9 p.m., Shaskeen Pub, 909 Elm St., Manchester; see

VH1 wonders: Best known for the ubiquitous’90s hit “All For You,” Sister Hazel came from Gainesville, Florida, inspired by local hero Tom Petty. Their latest effort is the four-volume EP Series Elements; the final installment, Fire, included the Darius Rucker cowrite “Raising a Rookie.” Saturday, Nov. 11, 8 p.m., 10 A St., Derry, $45 and up at

Queen thing: More than a few observers have called Garry Mullen & the Works a cut above the average tribute act. Mullen looks like, sounds like and embodies Freddie Mercury. His fans include Queen guitarist Brian May, who once invited him to hang out at a show. Sunday, Nov. 12, 7 p.m., Capitol Center for the Arts, 44 S. Main St., Concord, $46.75 and up at

Edge music: Progressive metal with elements of psychedelic and post-metal thrown in, Tool brings its sonic assault to town for an arena-headlining appearance. The group is currently on tour in support of the 2019 album Fear Inoculum. Monday, Nov. 13, 7:30 p.m., SNHU Arena, 555 Elm St., Manchester, $79.50 and up at

Priscilla (R)

The 14-year-old girl who eventually becomes Mrs. Elvis Presley (at 21) and then the ex-Mrs. Elvis (at 28) gets her story told in Priscilla, a movie written and directed by Sofia Coppola and based on Priscilla Presley’s autobiography Elvis and Me.

Priscilla Beaulieu (Cailee Spaeny) is a ninth grader when we first see her in 1959, drinking a soda in a diner in West Germany where her father, who is in the Army, is stationed. She is bummed at having recently moved to West Germany and not yet having any friends. Adult soldier Terry West (Luke Humphrey) approaches her at the diner and delivers the following information: he’s seen her at the diner before; he and his wife are friends with Elvis Presley (Jacob Elordi), and would she like to go to a party and meet Elvis.

Now, look, kids, if a strange man comes up to you and says something like this, run and tell a trusted adult. Which is the opinion of Priscilla’s dad (Ari Cohen) and mom (Dagmara Dominczyk) at first. Who is this Terry and his wife, why are they taking her to meet Elvis, why would Elvis — a 24-year-old mega-star serving in the Army for two years — want to meet this barely teenage child? But eventually they relent, I guess because they think mopey Priscilla needs some excitement.

From the jump, Elvis gives off what I found myself thinking of as “vampire boyfriend” vibes. There’s a sort ofEdward from Twilight way to how he instantly takes a shine to Priscilla for no particular reason (or, maybe I should say, no non-sketchball reason). He says he likes talking to her, though she doesn’t really talk when they’re together (which, perhaps, you know, is a feature not a bug). She is dazzled, as any girl would be, by the attention of this high-wattage star and sucked in, as any young teen girl would be, by his wounded puppy pose — his stories of being lonely, like her, in Germany and being sad about the recent death of his mom. He’s grieving, he needs me, she says to her parents when they object to her seeing Elvis again. From the perch of “I remember the TV movie based on Elvis and Me”-years-old, I laughed at all of Elvis’ emo nonsense and his “you’re the most special girl” and “you’re more mature than your years” (barf) performatively gentle wooing of Priscilla. But, especially in this Sofia Coppola sourball confection, you can see how all of this goes straight to the heart of a lonely young girl. And how the kind of love and devotion she gives to him is exactly what a controlling narcissist who has surrounded himself with yes men would want. Nancy Sinatra and Ann-Margaret — two of the many women he’s linked to throughout his relationship with Priscilla — aren’t going to put him first or change themselves to suit him, the way he demands of Priscilla.

But Priscilla, wowed by Elvis, longing for his world and attention, which is indeed so much more exciting than high school, hangs on — staying in touch via phone and letters after he leaves Germany and eventually going to visit him at Graceland. There and then later on a trip to Las Vegas, they share a bed but don’t have sex. Elvis insists they wait until he decides the time is right — which turns out to be their wedding night when she is 21 years old, after years of living with him in Graceland, where she often gets left behind when he goes to make movies and have affairs. As he explains to her, the woman who is going to be with him needs to be understanding.

Here in 2023, it’s easy to identify what Elvis is doing as grooming: taking young, doesn’t-know-herself Priscilla and molding her into the wife who will ignore his cheating, put up with his absences, allow herself to be controlled down to her eye makeup by his whims, eternally be waiting for him and forgive his angry, sometimes violent outbursts. Sofia Coppola really highlights the heartbreaking nature of their relationship as we see any natural confidence or sass in Priscilla get swallowed up by the Elvis of it all. But the movie doesn’t paint Priscilla as dumb — naive, maybe, and too willing to trade everything for the happy moments. This movie is quite reminiscent of Coppola’s Marie Antoinette, with a girl who is suddenly in a rarefied life trying to figure out what to do with herself in ornate rooms and opulent clothes, surrounded by people who act very much like a royal court.

In the movie’s final third, there is something very Coppola in the way Priscilla (spoiler alert if you’ve never seen a People magazine) finds her way out. And like many a Coppola movie, we’re seeing all of this both from Priscilla’s point of view and also at a remove. We can see how she’s feeling but we never quite get to hear from her why she makes the decisions that she does. It’s frustrating — but in a way that feels intentional and also kind of enjoyable for what it leaves for us to understand based on vibes. The movie doesn’t look down at Priscilla but it does give the sense of a woman who can look back at this relationship and see what it was (real-life Priscilla Presley is an executive producer of the movie). And the whole thing gets pulled together in a well-done final sequence with maybe one of the best needle drops of recvent memory. B+

Rated R for drug use and some language, according to the MPA on Written and directed by Sofia Coppola (based on Priscilla Presley’s Elvis and Me, written with Sandra Harmon), Priscilla is an hour and 53 minutes long and is distributed by A24 in theaters.

Featured photo: Piscilla.

A City on Mars, by Kelly and Zach Weinersmith

A City on Mars, by Kelly and Zach Weinersmith (Penguin Press, 448 pages)

Besides buying Twitter and normalizing electric cars, Elon Musk is known for his belief that human beings need to get off this planet and in particular colonize Mars. “It’s a little cold, but we can warm it up,” his SpaceX website says, adding that because gravity on Mars is 38 percent that of Earth’s, “you would be able to lift heavy things and bounce around.”

That sounds like an argument you would make to a 5-year-old. Also, a little cold? The average temperature is -80 Fahrenheit.

The optimism about populating an inhospitable planet has been long overdue for a reality check, and Kelly Weinersmith, a biologist, and her husband, Zach, a cartoonist, have stepped up to the plate.

The Weinersmiths are self-described “space geeks” who have studied the subject for four years, longer if you count the research they did for their 2017 book Soonish.

“We love visionary plans for a glorious future. We also are very skeptical people,” they write.

The Weinersmiths say the current conversation about Mars colonization centers around the specifics of getting there and settling in, while larger, stickier questions — such as ethical air rationing — are swept aside. They accept the noble intentions of the “space billionaires” — namely Musk and Jeff Bezos — but think that done right, colonizing space should be something that takes us centuries, not decades.

A City on Mars — subtitled “Can we settle space, should we settle space, and have we really thought this through?” — comprises six parts, liberally punctuated with cartoons. The first section addresses the biological costs to spacefarers and the psychology of space settlement (i.e., how to go to Mars without losing your mind), as well as the logistical nightmare that is “space sex.” The people we’ve sent to space thus far are the best humankind has to offer; they go through gauntlets of testing to ensure they’re in peak condition. Even then, encapsulated in all their high-tech gear, they suffer the physical insults of living outside Earth’s gravity, including muscle and bone loss and eye damage. They’re exposed to higher levels of radiation in a place where medical facilities are in short supply. We don’t know what will be the physical effects of a longer period in space, much farther away than we’ve gone.

And there are the “morally dicey” issues that come with conceiving a child (should one be conceived) as basically an experiment. For example, “What we know about human bones in space today comes entirely from fully developed adults,” the authors write. “We have no knowledge about how altered gravity regimes will affect, say, a twelve-year-old girl having a growth spurt.”

The second and third sections of the book focus on living arrangements, including housing, food and waste disposal. You’d think anyone who signed up for a trip to Mars wouldn’t care about food beyond sustenance, but the Weinersmiths write, “People who study space psychology report good food as one of the most important factors in day-to-day well-being — an idea also found in books from the era of polar exploration.” (Fun fact: NASA prohibits adult beverages on the International Space Station, but on other trips, astronauts have taken cognac, whiskey and wine.)

Sections 4, 5 and 6 explore big-picture challenges: space laws, space states, space politics and of course the potential for space wars (which strikes down the argument for getting off this planet to escape the tumult here). The basis of space law was the Outer Space Treaty of 1967, which in English was only about 2,500 words and basically said no weapons of mass destruction or military exercises in space. It also said all space activity should be carried out “for the benefit and in the interests of all countries.” That treaty and the Moon Agreement of 1979, however, do little to mitigate the kind of conflicts a greater human presence in space will raise, both in international politics and in the minutiae of spacecraft law such as whether starving astronauts can legally eat one of their crew. (There’s a scientific paper on space cannibalism titled “Survival and Sacrifice in Mars Exploration.”)

Mars, which has 24-hour days similar to ours, could possibly be “terraformed,” its climate made more hospitable by detonating nuclear weapons at its poles, eventually making it warmer and wetter, and it’s easy enough to get to compared to other sites, but it’s far enough away that if something goes wrong you’re on your own. And the Weinersmiths envision everything, concrete and fanciful, that can go wrong, right up to war breaking out between the factions of Bezostralia and Muskow. They leave no moon rock uncovered.

Even a dystopian Earth is still better than Mars, the Weinersmiths argue: “That Earth still has a breathable atmosphere, a magnetosphere to protect against radiation, and quite possibly still has McDonald’s breakfast. It is not a world we would like to inhabit, but it is the one world in the solar system where you can run around naked for ten minutes and still be alive at the end.”

They’re not saying we should never go to Mars, just that we should do so slowly, after having worked some things out, like how to establish a short-term research station and how to make babies in space. B+

Album Reviews 23/11/09

Newmoon, “Fading Phase” (self-released)

Funnily enough I was just watching a long documentary about shoegaze bands for no real reason, luckily for me. Newmoon, based in Antwerp, Belgium, has already released a couple of albums to “critical acclaim” (which, let’s be honest, in some cases may pretty much mean that one of the band’s friends said “it’s awesome” on Instagram), and this single will lead off their third when it drops in March 2024; it’s mastered by Simon Scott of shoegaze legends Slowdive. That last bit is important, because if there ain’t no plasma-blob immersiveness to the guitars it simply ain’t shoegaze. Toward that, the guitars are pretty bright and, well, tropical as the tune rolls out, until of course the inevitable noise-chaos appears two-thirds of the way through. I’m definitely more of a My Bloody Valentine guy than a Glasvegas fan, but all the ingredients fit, from the sexless faraway Q Lazzarus-like vocals to the ludicrous reverb level. It’s fine. A-

Dokken, Heaven Comes Down (Silver Lining Music)

Once you little Zoomer rascals get off my lawn, I’ll tell you the story of way back in the 1980s, when I completely ignored this Los Angeles-based glam/hair-metal band, mostly because my guitarist at the time thought they were awesome; he and I shared a strained, awkward mutual respect. I preferred bands that had a pulse and obvious brain damage, like Slade, Wasp and Alcatrazz, where Dokken had a weird rep as some sort of borderline prog-rock thingamajig but was really just about getting dates, which is of course the only reason anyone starts a metal band in the first place (raises hand). OK whatever, the LP kicks off with “Fugitive,” a decent speedster that’s decorated with either a 12-string or sitar that makes it sound important, and then the main riff kicks in and yep, it’s good, making the listener want to punch someone in the face out of adrenaline overload. Singer Don Dokken is as boring as ever, which really drags things down during obligato lonesome-male filler tune “Is It Me Or You.” The band’s the same as ever, folks, pseudo-epic slow-burn tunes (“I’ll Never Give Up”) yadda yadda. A-


A seriously abridged compendium of recent and future CD releases

• Nov. 10 will be a day marked by the release of many new albums, because Friday is the traditional day of the week when all the bands and artistes release their new records in the hope that people will buy them! Hello to all the new readers out there, I’m your host for this journalistic exercise, in which, every week, I try my darnedest to find something nice to say about albums that should never have seen the light of day. Just so’s you know, I actually do try to wax positive about all the bands and sonically creative types that send things to my physical and virtual mailboxes in the usually misplaced hope that I’ll be in good enough of a mood to say something positive, which, my longtime readers know, is like expecting the famous groundhog Punxsutawney Phil to neither confirm nor deny that he saw his shadow but instead to start singing “Vesti la giubba” from the classic opera Pagliacci in such a perfect tenor that people begin weeping uncontrollably on the spot. No, kidding, I’m usually really nice to bands, especially local ones, not that that ever gets me anywhere.

Yow, here we go, look at that, I had all but forgotten the the early Aughts had ever even happened (I’d need 50 pages of space in this paper to list all the reasons), so it was quite a trip when I noticed that the Cold War Kids have a new album coming out. The LP is self-titled, which is such a late-Aughts thing to do, but I liked those guys; they had Spoon-level songwriting, even if they were too catchy and commercial-sounding for the snobs at Pitchfork Media (which is actually a selling point in the opinion of most people, let’s be honest). Anyhow, the Kids have a new single, of course, and it’s called “Run Away With Me,” let’s listen to its YouTube version. Wow, it’s energetic and bouncy and poppy, Pitchfork would hate it, and at the moment I’m trying to find a reason not to do the same. It’s disco-y and works a Weeknd/LMFAO angle, but — OK, here’s the chorus. Right, it’s cool, try to picture the Strokes having a Some Girls period, that’s what this is. I physically can’t hate these guys.

Pinkpantheress is a British 22-year-old who had viral success on TikTok; when our civilization is gone, TikTok success will be something that will puzzle archaeologists. She’s into bedroom pop and two-step garage, and thus her new single, “Capable of Love,” is a lot more listenable than Ariana Grande, there, I said it.

• We’ll end with Beirut’s new one, Hadsel, because why not. The band is led by trumpet/ukulele dude Zach Condon, and the new single “So Many Plans” is a plodding weird-beard tune that crosses Sigur Ros with Carolina Chocolate Drops; it’s liveable.

November Sunset

A year or so ago, I splurged on some fancy party-wear — a burgundy velvet smoking jacket, a silk ascot and a fez. I couldn’t tell you why. I just wanted something fancy to wear if I ever got invited to a fancy party, or threw a fancy party.

There would be jazz music and cocktails and elegant women, who smelled like roses, in caftans, and I would be ready for it in a smoking jacket, ascot and fez. A woman in pearls and elbow-length gloves would make excuses to talk to me and ask for tips about how to start a houseplant from an avocado pit.

A British man with a pipe, and patches on the elbows of his jacket, would raise his eyebrows and mutter, “Well, played, old man.”

A bow-tied waitress would bring me an amuse bouche on a silver tray and say, “A little something from the chef, sir.”

There would be antique rugs on the floor, and goldfish in the fountain, and a bookcase full of 100-year-old travel guides with old, yellowing photographs for bookmarks.

I wouldn’t be better dressed than the other Very Fancy People, but I would fit right in.

I haven’t been to this party yet, and my smoking jacket remains securely in the back of my closet, but I live in hope. No matter how casual and down-to-earth any of us are, every once in a while we all feel the call of fanciness.

A Fancy Cocktail – The November Sunset

This is a fancy cocktail that requires a bit of preparation, but it is the time of the year when we start to make our peace with fanciness. In this case we need to caramelize some oranges.

Caramelized Oranges

  • 2 large ripe oranges, cut into ¼-inch slices
  • 1 Tablespoon olive oil
  • 2 Tablespoons hot honey
  • ½ teaspoon coarse sea salt
  • fresh rosemary

Preheat your oven to 500º, with the top rack 6 inches from the top of the oven.

In a large bowl, toss the orange slices with the olive oil and honey.

Lay the orange slices out on a piece of parchment paper or a silicon baking sheet, and sprinkle with salt.

Caramelize the oranges in the oven, until they turn dark and moody-looking. This might take 20 minutes or so, but keep a sharp eye on them after 15, to make sure they don’t burn.

Sprinkle the orange slices with rosemary, then roast for another 2 to 3 minutes.

Remove from the oven and cool.

The Fancy Cocktail

  • 3 caramelized orange slices
  • 2 ounces dry gin
  • 2 ounces unsweetened cranberry juice
  • 5 to 6 ounces tonic water
  • sprig of rosemary
  • ice

Muddle three slices of the caramelized orange in the bottom of a Collins glass.

Add ice, then gin and cranberry juice. Stir to combine.

Top with tonic water, almost to the top of the glass.

Stir again. Make sure you bring the orange slices up to the side of the glass, where they can be seen, so everyone knows that this is a fancy drink.

Garnish with the rosemary sprig.

Sip while listening to Cole Porter and — as my grandfather often expressed — wonder aloud what the poor people are doing tonight.

This is one of those drinks where if you concentrate hard enough you can taste each individual element. The roasted orange tastes a little smoky and bitter but also very fruity and floral. The gin hides very discreetly in the background but is there if you look hard enough for it. The cranberry juice plays beautifully with the bitterness of the tonic water.

All in all, it tastes a lot like a fancy party.

John Fladd is a veteran Hippo writer, a father, writer and cocktail enthusiast, living in New Hampshire.

Featured photo: The November Sunset. Photo by John Fladd.

Thanksgiving to go

Where to get your pies, mashed potatoes & more

Here are some of the spots offering dessert, sides and sometimes even the whole turkey dinner to go. Know of a place not mentioned here? Let us know at

All Real Meal (87 Elm St., Manchester, 782-3014, is taking orders for Thanksgiving dinner that include turkey, gravy, mashed potatoes, stuffing, green beans and cranberry with the option of an individual size, a meal to serve three to four people or a meal to serve six to eight people. Sides, gluten-free stuffing and desserts are also available. Visit their website to see which towns are eligible for free delivery.

A Market Natural Foods (125 Loring St., Manchester, 668.2650, is providing Mary’s Certified Organic turkeys at $4.99 a pound on a first-come-first-served basis starting Thursday, Nov. 16. Quiches (garden vegetable, broccoli and cheddar, Greek, Italian, spinach and bacon, chicken sausage and potato, bacon and chive, ham and cheese and mushroom and cheddar) are $18.99 each. Pumpkin pies and granola-topped apple pies are $24.99; chocolate cream pie, harvest berry pie and cranberry spice cake are $29.99; chocolate olive oil cake and carrot cake are $34.99. Gluten-free and vegan options are available. Pie and quiche orders must be placed by Thursday, Nov. 9, and picked up on Tuesday, Nov. 21, or Wednesday, Nov. 22.

Angela’s Pasta and Cheese Shop (815 Chestnut St., Manchester, 625-9544, is taking orders until Wednesday, Nov. 15, at 4 p.m. On the menu is pumpkin cannoli dip platter ($28.95), herb-roasted green beans ($12.95 per pound), cranberry orange bread ($8.95), mincemeat ($5.95 per pound), traditional bread stuffing ($5.95 per pound), whipped butternut squash ($9.95 per pound), maple walnut glazed carrots ($12.95 per pound)

chocolate cream pie, Key lime pie, maple cream pie, midnight pumpkin pie (chocolate pumpkin pie), each $24.95, and much more. Orders will be available for pickup on Wednesday, Nov. 22, between 10 a.m. to 6 p.m.

Apple Hill Farm (580 Mountain Road, Concord, 224-8862, offers a variety of pies (apple, apple crumb, blueberry, blueberry crumb, cherry, cherry crumb, strawberry rhubarb, strawberry rhubarb crumb, pumpkin, squash, maple crumb, mince and pecan) and is taking orders until the weekend before Thanksgiving. Six-inch pies are $9.95 and 9-inch pies are $18.95. Shaker-style squash rolls and Parker House rolls are also available for special orders. Call the stand to place your order.

Atlantic Grill (5 Pioneer Road, Rye, 433-3000, is taking Thanksgiving orders now through Saturday, Nov. 18, to be picked up on Wednesday, Nov. 22, from noon to 8 p.m. Main courses feed five people and are duck confit for $75, fig-stuffed pork roast for $50, white lasagna for $40 and Italian sausage lasagna for $50. Sides include mac and cheese, scalloped potatoes and cranberry chutney. Available soups and salads include lobster bisque and seafood chowder.

The Bakeshop on Kelley Street (171 Kelley St., Manchester, 624-3500, offers a variety of baked goods such as maple bacon, vanilla and caramel doughnuts, made-to-order cakes, cupcakes, pies, pastry trays and specialty desserts. Call for holiday deadlines.

Barrel and Baskit (377 Main St., Hopkinton, 746-1375, has homemade gravy, side dishes, desserts, pies and charcuterie boards available for pre-order (deadline is Saturday, Nov. 18), and extra items available in the store the week of Thanksgiving. They are open from 6 to 9 a.m. on Thanksgiving morning.

Bearded Baking Co. (819 Union St., Manchester, 647-7150; 580 Lafayette Road, Hampton, 601-6878, takes custom cake and pastry orders and has announced their November cupcake lineup with snickerdoodle, chocolate espresso, blueberry apple crumb, chocolate pumpkin pecan, pistachio coconut and white chocolate maple. Call for holiday deadlines.

The Big Bad Food Truck (Hampton, is offering a turkey dinner package enough to feed 10 to 12 people that includes one turkey, two pints of gravy, one quart of baby carrots, a half pan of dinner rolls (nine rolls) and half pan of mashed potatoes for $150. Items can also be ordered a la carte, with a 14- to 16-pound turkey for $60, a half pan of stuffing for $32, a half pan of mashed potatoes for $32, a quart of glazed baby carrots for $14, a pint of corn for $8, a half pan of dinner rolls for $18 and a pint of turkey gravy for $8. Deliveries and pickups will take place between Sunday, Nov. 19, and Thursday, Nov. 23. Pickup will be available at 41 Ashworth Ave. in Hampton. Delivery fees can be found on their website.

The Black Forest Cafe and Bakery (212 Route 101, Amherst, 672-0500, is now taking orders through Saturday, Nov. 18. Offerings include focaccia stuffing for $20 per quart (serves six), cranberry orange sauce for $17 per 16 ounces (serves four), sweet and white mashed potatoes for $18 per quart (serves six), a fruit tray, 9-inch quiches (Greek, ham and scallion, broccoli and roasted red pepper), slow braised short ribs for $120 (serves eight), meat and vegetarian lasagna, 9-inch pies (traditional apple, Dutch apple, cranberry apple and pumpkin each for $22.99, chocolate cream pie for $23.99, pecan for $24.99), cakes (coconut, carrot, apple cider, gluten-free drunken pumpkin mousse cake) and cookies.

Brother’s Butcher (142 Lowell Road, Hudson, 577-1130,; 8 Spit Brook Road, Nashua, 809-4180) is taking online orders for turkey, pies and all the sides. Turkeys are $3.99 per pound for fresh turkey and $4.49 per pound for fresh free-range turkey and are available from 10 to 12 pounds up to 28 to 30 pounds. Brother’s Turducken (only available from Hudson location) is $9.99 a pound and turkey breast for $4.99 per pound. Sausage and herb stuffing and butternut squash are $9.99 a quart and $29.99 for a half tray; traditional bread stuffing and garlic mashed potatoes are $8.99 a quart and $26.99 for a half tray. Turkey gravy is $9.99 for a quart, and all pies (apple, pumpkin, pecan and chocolate cream) are 10 inches and cost $17.99. Pickup days are Monday, Nov. 20; Tuesday, Nov. 21, and Thursday, Nov. 22 (close at 5 p.m. on Thursday).

Buckley’s Bakery and Cafe (436 Daniel Webster Hwy., 262-5929, and Buckley’s Market and Cafe (9 Market Place, Hollis, 465-5522) is taking orders now until Saturday, Nov. 18, for cakes (pumpkin whoopie pie $36, apple spice cake $42, Boston cream pie $42, apple crisp cheesecake $45, chocolate decadence $36), pastries (breakfast pastry tray $48, mini cookie and bar tray $36), pies (pecan, apple, pumpkin, chocolate cream and blueberry crisp each $22) and breads (Parker House rolls $12, sweet rolls $12, pumpkin spice $9).

Caroline’s Fine Foods (132 Bedford Center Road, 637-1615, is taking orders now through Friday, Nov. 17, at 3 p.m. for turkey ballotine with herb stuffing that serves eight to 10 people ($95) and sides such as herb-roasted sweet potatoes ($40), sausage stuffing ($55) and carrot confit ($55) that each serve 10. Cranberry sauce can be ordered by the pint ($25) or the quart ($40) as can turkey gravy ($30 for a pint, $45 for a quart.) Pick up your order on Wednesday, Nov. 22, from 11 a.m. to 3 p.m.

Castleton Banquet and Conference Center (58 Enterprise Drive, Windham, 898-6300, has two dinner packages available to go. The first dinner package serves 10 to 12 guests and includes a 16- to 20-pound turkey with Castleton’s bread stuffing, two quarts of homestyle mashed potatoes, butternut squash and turkey gravy, a pint of homemade cranberry relish, 12 dinner rolls and one 10-inch apple, pecan, pumpkin or blueberry pie and costs $275. The second package serves 10 to 12 guests and includes an 8- to 10-pound spiral glazed ham, two quarts of homestyle mashed potatoes and butternut squash, a quart of pineapple raisin sauce, 10 dinner rolls and the same choice of pies. All sides are also available separately, and red and white wines are also available. All orders must be placed by noon on Friday, Nov. 17, and pickups will be scheduled on Wednesday, Nov. 22, between 9 a.m. and noon.

Chez Vachon (136 Kelley St., Manchester, 625-9660, is offering a variety of 9-inch pies for $13.99 including chocolate, banana, brownie, coconut, pistachio, lemon chiffon, key lime, chocolate mousse, apple crisp, blueberry, cherry, lemon meringue, cranberry walnut cheesecake pie, Canadian sugar pie, pumpkin, pumpkin deluxe and pumpkin mousse. Pork pie ($21.99) and salmon pie ($23.99) are available as well as cream cakes such as chocolate, cookies and crème, pistachio and apple spice each for $21.99.

The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry, 437-2022) is taking orders for takeout and delivery within a 5-mile radius on Thanksgiving Day with the last delivery and takeout being at 3:30 p.m. Entree options are roast turkey dinner, baked Virginia ham, slow roasted prime rib, baked stuffed haddock, seafood linguine and veal Oscar. All entrees are $39 and are served with turkey soup, apple cider, mashed potatoes, homemade bread stuffing, yams, cranberry sauce, butternut squash, hot rolls, baby pearl onions and green peas, homemade pie and coffee.

Colby Hill Inn (33 The Oaks, Henniker, 428-2581, is offering a takeout service available on Wednesday, Nov. 22, from 4 to 7 p.m. and Thursday, Nov. 23, until 1 p.m.

Entrees include cider-brined turkey with herbed cornbread stuffing, cranberry chutney and giblet gravy, crispy porchetta (Tuscan roast pork loin), four-grain risotto with mushroom and parsnip ragout and cherry wood roasted salmon. All are served with whipped potatoes, roast sweet potatoes and fall vegetable succotash. Freshly baked pumpkin pie, sea salt caramel and pecan chocolate cake, apple crisp with vanilla gelato, sorbet duo or ricotta cheesecake are offered for dessert. Orders should be placed on Tuesday, Nov. 21.

The Common Man (Lago, 1 Route 25, Meredith, 279-2253; Camp, 298 Daniel Webster Hwy., Meredith, 279-3003; Lakehouse, 281 Daniel Webster Hwy., Meredith, 279-5221; 60 Main St., Ashland, 968-7030; 10 Pollard Road, Lincoln, 745-3463; 88 Range Road, Windham, 898-0088; 1 Gulf St., Concord, 228-3463; 304 Daniel Webster Hwy., Merrimack, 429-3463; 21 Water St., Claremont, 542-6171; 231 Main St., Plymouth, 536-2764; 752 Route 104, New Hampton, 744-0120; 61 Laconia Road, Tilton, 286-2204; 2280 Brown Ave., Manchester, 623-5040; is taking orders until Friday, Nov. 17. On the menu is oven roasted turkey with house-made pan gravy, whole-berry cranberry sauce, signature stuffing, country mashed potatoes, maple roasted butternut squash, garlic green beans, dinner rolls and butter, sweet bread and a slice of pumpkin pie with cinnamon whipped cream. A meal for four is $119.95 plus tax and a meal for one is $30.95 plus tax. Other meal enhancements include glazed ham and macaroni and cheese. House baked pies can be bought individually and cost $16.95 for apple pie, $20.95 for pecan pie and $14.95 for pumpkin pie. Orders must be picked up on Wednesday, Nov. 22.

Concord Food Co-op (24 S. Main St., 225-6840, is selling turkeys (natural turkey for $4.59 a pound, organic turkey for $5.49 a pound) and complete meals to serve eight to 10 people with a 12- to 15-pound turkey, turkey gravy, roasted garlic mashed potatoes, homemade cranberry sauce, stuffing and apple roasted green beans starting at $279.99.

Extra sides are also available. Brioche rolls are $9.99 a dozen. Individual meals with sides and rolls are $29.99. Orders must be placed by noon on Monday, Nov. 13, and picked up Monday, Nov. 20, through Wednesday, Nov. 22, from 10 a.m. to 6 p.m.

• Place your order with Copper Kettle To Go (39 Main St., Wilton, 654-2631, for a turkey dinner (a half or a whole turkey) with mashed potatoes, green bean casserole, squash, gravy, cranberry sauce stuffing, pie and rolls for $56. Kentucky Derby pie and pecan pie are $19, blueberry cream cheese pie and coconut custard are $18 and pumpkin pie is $17. Orders will be ready for pickup on Wednesday, Nov. 22.

Cremeux French Patisserie (707 Milford Road, Merrimack, 320-4702, has an ever-changing menu and currently on it are éclairs, lemon and honey tart, chocolate praliné, macaroons and more. Call for holiday deadlines.

Crosby Bakery (51 E. Pearl St., Nashua, 882-1851, is taking orders for pies and other Thanksgiving treats for pickup on Tuesday, Nov. 21, and Wednesday, Nov. 22.

The Crust and Crumb Baking Co. (126 N. Main St., Concord, 219-0763, is offering bread; pies, such as pumpkin, apple streusel, vegan blueberry coconut crisp and maple cream; quiches (broccoli pepper jack, spinach tomato feta, bacon cheddar), and other desserts such as lemon-raspberry layer cake for pickup on Tuesday, Nov. 21, and Wednesday, Nov. 22. Orders must be placed by Friday, Nov. 17.

Frederick’s Pastries (109 Route 101A, Amherst, 882-7725; 25 S. River Road, 647-2253, is taking orders for an assortment of Thanksgiving treats such as a Thanksgiving cookie kit, apple tarts, autumn wreath cake, caramel apple cupcakes, caramel pecan cheesecake, maple pecan cheesecake and pumpkin caramel cheesecake cups, harvest pumpkins cake, linzer torte, pumpkin loaf, pumpkin whoopie pies, mini pies and a turnover tray with pumpkin, apple and raspberry turnovers.

Fire and Spice Bistro (70 Route 108, Newfields, 418-7121, has blueberry pie, chocolate cream pie, apple pie and pumpkin pie available for $24 each, pecan pie for $26 and meat pie for $30. Each pie can also be made gluten-free. Each pie serves six to eight people. A half dozen gluten-free whoopie pies are $26. All orders must be placed by Sunday, Nov. 19, at 5 p.m. and picked up on Tuesday, Nov. 21, between noon and 5 p.m.

The Fresh Chef Press (775 Canal St., 716-7197, is offering various Thanksgiving sides: ancient grain pilaf ($2 a cup), original pilaf ($2 a cup), eight bacon-wrapped asparagus ($8 per serving), six bacon-wrapped scallops ($15), butternut squash, spiced or savory ($2 a cup), a charcuterie board ($150), stuffing ($22), mac and cheese ($30), 10 Italian sausage stuffed mushrooms ($20) and 10 vegetable stuffed mushrooms ($15), among others.

Giorgio’s Cocktails & Eatery (707 Milford Road, Merrimack, 883-7333; 524 Nashua St., Milford, 673-3939; 270 Granite St., Manchester, 232-3323, is taking orders until noon on Sunday, Nov. 19, for a family meal with oven roasted turkey (12 ounces), Yukon mashed potatoes (8 ounces), cornbread stuffing (8 ounces), homemade gravy (8 ounces), orange ginger cranberry sauce (5 ounces) green bean and shiitake mushroom casserole (8 ounces), dinner rolls with cinnamon sage butter and a slice of homemade pumpkin pie for $29.99 per person. Add a roasted turkey leg for $11.99. Pickup is between noon and 4 p.m. on Wednesday, Nov. 22.

Granite State Candy Shoppe (13 Warren St., Concord, 225-2591; 832 Elm St., Manchester, 218-3885, has various treats for the holiday such as 6-ounce milk fall leaves ($8.25), 8-ounce jelly bean autumn mix ($6.98), 8-ounce bourbon caramel ($6.98), fall dipped pretzel rod ($3.75), milk and white chocolate pumpkin ($9.98), 8-ounce pumpkin pie almonds ($8.98), white and milk chocolate turkeys in various sizes and much more.

Greenleaf (54 Nashua St., Milford, 213-5447, is taking preorders now until Monday, Nov. 20, with pickups available Wednesday, Nov. 22, between 4 and 8 p.m. Roasted turkey dinner includes turkey breasts and thigh, brioche stuffing, roasted seasonal vegetables, roasted garlic and herb potatoes, cranberry sauce, gravy, mixed greens salad with maple vinaigrette for $50. Six dinner rolls are $8, molasses honey butter is $3, caramel apple galette (serves two to four) is $20, a full cranberry swirl cheesecake is $40 and a slice is $5.

Hart’s Turkey Farm Restaurant (233 Daniel Webster Hwy., 279-6212, is taking orders for family and individual turkey dinners. The family meal comes with a whole roasted turkey, gravy, stuffing, whipped potatoes, butternut squash, green beans, cranberry sauce, dinner rolls and your choice of apple, pumpkin or chocolate cream pie. A small order ($195) feeds two to six, a medium ($290) feeds six to 10 and a large ($425) feeds 10 to 14. Individual dinners include roasted turkey with gravy, stuffing, whipped potatoes, butternut squash, cranberry sauce, a roll and butter. A small is $20, a regular is $22 and a jumbo is $30. Curbside pickup is available Thanksgiving Day for family dinners between 10 and 11 a.m., 12:30 and 1:30 p.m. and 3 to 4 p.m. Individual dinners can be pre-ordered or ordered the same day and picked up any time from 10 a.m. to 4 p.m. The grab-and-go lobby store will also be open.

Harvey’s Bakery (376 Central Ave., Dover, 749-6029, has dinner rolls available by the dozen and pies such as apple, pumpkin, chocolate cream, lemon meringue, mince cherry, coconut cream and many more. Place your order by Thursday, Nov. 16. The bakery will also be stocked for walk-ins.

J&F Farms (108 Chester Road, Derry, 437-0535, is taking preorders for turkey, potatoes, carrots, beets and winter squashes.

Johnson Golden Harvest (412 W. River Road, Hooksett, 210-2031, is taking orders for Thanksgiving dinner. Turkey is $6.89 a pound, country white rolls, Parm oregano and garlic rolls, squash rolls, wheat rolls, Dutch apple bread and cinnamon swirl bread are $7.99. Chocolate cream, banana cream, coconut cream and pecan pie are $21.50 each. Blueberry pie, apple pie, apple blueberry pie, apple raspberry pie, strawberry rhubarb pie, pumpkin pie and apple crisp are each $17.50. Gluten-free pies (chocolate cream, pumpkin, pecan, blueberry crumb and apple) are $24.99. Orders can be picked up on Tuesday, Nov. 21, and Wednesday, Nov. 22.

Local Baskit (10 Ferry St., Concord, 219-0882, offers weekly selections for meal kits, having previously included meals such as shrimp and scallop tostada with apple salsita, fettuccine with Brussels sprouts, cranberries and caramelized onion and Chinese braised daikon radish pork stew. Pickup and delivery options are available. Call for holiday deadlines.

• Call or stop by Meadow Ledge Farm (612 Route 219, Loudon, 789-5960, to order apple, apple crumb, blueberry, triple berry, strawberry rhubarb, cherry cream, chocolate cream, banana cream, lemon meringue or lemon blueberry meringue pies available for pickup on Monday, Nov. 21, and Tuesday, Nov. 22.

Moulton’s Kitchen and Market (10 Main St., Amherst, 673-2404, is taking preorders for a Thanksgiving dinner that feeds four to five people featuring carved roasted turkey breast for $28.99, herbed turkey gravy for $13.99, whipped mashed potatoes for $17.99, traditional bread stuffing for $16.99, spiced butternut squash for $15.99, fresh cranberry sauce for $9.99. Apple or pumpkin pie is $18.99 for a 9-inch pie and $8.99 for a 6-inch pie. Orders must be placed by noon on Nov. 13 and picked up by 4 p.m. on Nov. 22.

Mr. Mac’s Macaroni & Cheese (497 Hooksett Road, Manchester, 606-1760, is now offering a “Thanksgiving Mac” special, with roasted turkey, gravy, bechamel sauce, cabo cheddar with traditional stuffing and drizzled cranberry sauce on top, as party and banquet trays.

• Place your order with New England Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, by Thursday, Nov. 16, at 5 p.m. Available for order are meat pie, pumpkin pie, carrot cake, a cookie and brownie tray, apple pie and a dozen dinner rolls. Pick up your order on Wednesday, Nov. 22, by 5 p.m.

Northwoods Brewing Co (1334 First NH Turnpike, 942-6400, is closed on Thanksgiving but is taking orders through Sunday, Nov. 19, for pies, custards, quiches, rolls, crullers and scones for pickup on Wednesday, Nov. 22.

Pinard Street Bakery at Charlie’s (1 Pinard St., Goffstown, 606-1835, offers a variety of baked goods such as cinnamon rolls, banana bread, cookies and dessert platters. Call for holiday deadlines.

• All orders are due by Friday, Nov. 17, for Presto Craft Kitchen (168 Amory St., Manchester, 606-1252, Offerings are homemade mashed potatoes, country style stuffing, garlic green beans, maple sweet potato with marshmallows, mashed butternut squash, pressed cranberry sauce, honey-glazed carrots, turkey gravy and oven roasted turkey. The side package includes mashed potatoes, stuffing, your choice of two vegetables, bread rolls and butter, gravy and cranberry sauce. Pies include pumpkin, apple, blueberry, banana cream, coconut cream, cookies ’n’ cream and cannoli cream. Other desserts are apple crisp, lemon mascarpone cake and pumpkin praline cheesecake.

Queen City Cupcakes (816 Elm St., Manchester, 624-4999, is taking orders online or via phone by Saturday, Nov. 18. Cupcake flavors include vanilla, chocolate, peanut butter, cherry almond, caramel apple pie, gingerbread cookie, sweet potato, cookie butter and more. Pickup is available on Wednesday, Nov. 22, from 10:30 a.m. to 3 p.m.

Red Arrow Diner (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell St., Manchester, 626-1118; 149 Daniel Webster Hwy., Nashua, 204-5088, is offering desserts such as chocolate and carrot cake, pumpkin and lemon meringue pie. All cakes are double layered and cost $39.99 each. All pies are 10 inches and range from $20.99 to $23.50. All online orders require 24-hour notice.

• Thanksgiving dinner selections at The Red Blazer (72 Manchester St., Concord, 224-4101, include roasted turkey with gravy, baked ham, mac and cheese, mashed potatoes, baked butternut squash, green bean casserole, apple chicken stuffing and turkey gravy. A variety of desserts are offered such as yule logs, pies, cakes and cheesecakes, dessert platters, cupcakes and whoopie pies. All orders need to be picked up by Wednesday, Nov. 22.

Rig A’ Tony’s Takeout & Catering (13 Rockingham Road, Windham, 685-8122; 38 West Broadway, Derry, 425-6116, has a Thanksgiving dinner deal for $229 with an 18- to 20-pound turkey, family-size portions of stuffing, mashed potatoes, butternut squash, corn, cranberry sauce and gravy. Desserts include apple pie, blueberry, chocolate cream pie, italian cookies, lemon meringue pie, pumpkin pie, pecan pie and pumpkin bread.

Roundabout Diner (580 Portsmouth Traffic Circle, Portsmouth, 431-1440, is taking orders for Thanksgiving dinners to-go with slow roasted turkey, cornbread stuffing, mashed potatoes, butternut squash, peas and pearl onions, cranberry relish, dinner rolls, homemade gravy, cinnamon apple sauce and your choice of pumpkin, apple, blueberry, pecan, banana cream, coconut cream, Key lime or chocolate cream pie. Meal 1 serves six to eight people for $195.99 and includes one pie. Meal 2 serves 10 to 12 for $269.99 and includes two pies. The sides can be bought a la carte as well as a half sheet of cornbread for $14, barbecue pulled pork for $12.95 a pound, roasted Brussels sprouts for $10.95 a quart and house brined turkey breast for $14.95 a pound. Orders can be picked up on Wednesday, Nov. 22, and Thursday, Nov. 23, from 8 a.m. to 2 p.m.

Smoke Shack Cafe (226 Rockingham Road, Londonderry, 404-2178, accepting orders until Nov. 17 by 7:30 p.m. Package No. 1 includes a whole turkey, two large sides of your choice, medium cranberry sauce, medium gravy and six pieces of cornbread for $149.99. Package No. 2 includes a whole turkey, six large sides of your choice, medium, cranberry, large gravy and 12 pieces of cornbread for $223.99. Sides are butternut squash, corn saute, green beans, jalapeño and sausage stuffing, mashed potatoes, macaroni and cheese, cranberry sauce and gravy. Sides are available a la carte as well as bacon-wrapped stuffed turkey breasts and a whole smoked turkey. Order pickups will be Wednesday, Nov. 22, and Thursday, Nov. 23, at allotted times.

The Sweet Spot (353 Riverdale Road, Weare, is taking orders for Thanksgiving, offering 9-inch pies (apple $21, pumpkin $21, pecan $24, chocolate cream $24, apple cranberry galette $15), 9-inch quiches and savory pies (roasted butternut squash and spinach $21, roasted butternut squash and sausage $21, pork pie $24), cheesecakes, rolls and breads to be picked up on Wednesday, Nov. 22, between 8 a.m. and 2 p.m.

Temple Street Diner (200 Temple St., Nashua, 521-7133) is taking individual or family Thanksgiving dinner and dessert orders for delivery or pickup. Delivery will be offered on Wednesday, Nov. 22, and Thursday, Nov. 23, from 2:30 to 4 p.m. Call and pay ahead of time.

Tuscan Market is taking orders to be picked up on Wednesday, Nov. 22. A 10- to 12-pound turkey with maple-roasted sweet potato, garlic green beans and lemon mascarpone whipped potatoes is available for $175. Main courses include a whole carved roast turkey, boneless prime rib ($120), herb-roasted leoncini ham ($70), roast beef tenderloin ($180), prosciutto-wrapped pork loin ($60), porchetta roast ($70) and roasted salmon ($60). Antipasti platters and sides such as balsamic roasted carrots and cranberry marsala wine compote are also available.

Van Otis Chocolates (341 Elm St., Manchester, 627-1661; 15 S. Main St., Wolfeboro, 515-1045, has a variety of sweet treats for Thanksgiving such as a near 12-pound chocolate turkey ($275), apple orchard gummies ($6.50) and custom Swiss fudge boxes ($44).

Featured photo: Courtesy photo.

Dine out for Thanksgiving dinner

Let someone else cook the big meal at one of these area restaurants

Have your Thanksgiving dinner at a table you don’t have to clear with dishes you don’t have to do. Here are some restaurants offering dine-in meals on Thanksgiving day (Thursday, Nov. 23). Know of a spot not mentioned here? Let us know at And, of course, make those reservations, the earlier the better.

Alan’s of Boscawen (133 N. Main St., Boscawen, 753-6631, is taking reservations for your choice of a traditional Thanksgiving dinner or buffet. Dinner includes turkey, stuffing, fresh yams, mashed potatoes and gravy, peas and onions, fresh butternut squash, soup or salad, rolls, cranberry sauce and your choice of dessert.

Backyard Brewery & Kitchen (1211 S. Mammoth Road, Manchester, 623-3545, will be serving its full menu on Thanksgiving Day as well as turkey dinner with all the trimmings. Call to reserve a table.

Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, will be serving dinner from noon to 6 p.m. in their dining room on Thanksgiving Day and will be open for breakfast from 8 to 10:30 a.m. and dinner from 4 to 9 p.m. at Trattoria Fondi, where the Fondi menu will be offered. In the dining room, a four-course prix fixe meal will be served, with appetizers like Cape Cod oysters, entrees such as Misty Knoll Farms Turkey, grilled filet mignon and squash risotto, and pumpkin bread pudding and bourbon poached pear among the dessert options. The cost is $110 per adult and $65 per child 10 years old and younger.

• Walk-ins are welcome at the Belmont Hall and Restaurant (718 Grove St., Manchester, 625-8540, dining room for a plated turkey dinner. Reservations are required for the function hall with seatings at 11:30 a.m. and 1:30 p.m. (parties of five or more only) with an all-you-can-eat buffet and a fully stocked cash bar.

The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry, 437-2022, is taking reservations for Thanksgiving Day with seatings at noon and 3 p.m.

Entree options are roast turkey dinner, baked Virginia ham, slow roasted prime rib, baked stuffed haddock, seafood linguine and veal Oscar. All entrees are $39 and are served with turkey soup, apple cider, mashed potatoes, homemade bread stuffing, yams, cranberry sauce, butternut squash, hot rolls, baby pearl onions and green peas, homemade pie and coffee.

• Make your reservation at The Centennial Hotel and Granite Restaurant & Bar (96 Pleasant St., Concord, 227-9005, for Thanksgiving day. Reservations can be made online.

CR’s The Restaurant (287 Exeter Road, Hampton, 929-7972, is taking reservations for Thanksgiving Day between noon and 5 p.m. Their most popular menu items will be featured.

The Derryfield Restaurant (625 Mammoth Road, Manchester, 623-2880, has seatings at 11 a.m., noon, 1:15 p.m., 2:15 p.m., 3:30 p.m. and 4:30 p.m. for a family-style turkey dinner with a turkey, stuffing, gravy, butternut squash, mixed vegetables, salad and dinner rolls (four-person minimum, or a plated turkey meal that is $29.95 for adults and $19.95 for children under 12. Reservations are required.

Epoch Gastropub (90 Front St., Exeter, 778-3762, is open for in-person dining from 11:30 a.m. to 3:30 p.m. with soups, salads and starters. Entrees include pumpkin butternut squash ravioli, maple soy salmon, traditional roast turkey and brown sugar ginger-crusted pork loin with sides such as brioche bread stuffing and spiced roasted baby carrots. Dessert options are pies, cakes and pastries, pecan caramel bread pudding as well as coffee, mulled cider, hot chocolate or tea. $70 for adults, $25 for children 6 to 12 and free for children under 5 years old.

Fratello’s Italian Grille (115 Dow St., Manchester, 641-6676, is taking reservation for Thanksgiving with seatings at 11:30 a.m. and 2:30 p.m., serving turkey with pan gravy, slow roasted prime rib au jus, turkey pot pie, Tuscan salmon, vegetable gnocchi, homemade stuffing as well pumpkin bisque, garden salad, assorted pies, treats, coffee, tea and cider and more. The cost is $45 for adults, $20 for children 4 to 11 and free for children under 3.

• Make your reservation at The Centennial Hotel and Granite Restaurant & Bar (96 Pleasant St., Concord, 227-9005, for Thanksgiving day. Reservations can be made online.

The Homestead Tavern and Restaurant (1567 Summer St., Bristol, 744-2022; 641 Daniel Webster Hwy., Merrimack, 429-2022, has seatings at noon, 12:30 p.m. and 5 p.m. for Thanksgiving dinner. On the menu is roast turkey dinner for $32, baked Virginia ham for $32, roast prime rib of beef for $35, baked stuffed haddock for $32, veal Oscar $35, fresh broiled salmon for $32, seafood fettuccine for $35 and vegetarian quinoa bowl for $32. Each comes with turkey soup, apple cider, mashed potatoes, cranberry sauce, butternut squash, hot rolls and sweet bread and homemade pie. Children’s meals (ham, turkey, prime rib, bowtie alfredo or chicken fingers and french fries) are $15.

Mile Away Restaurant (52 Federal Hill Road, Milford, 673-3904, is offering a special menu for Thanksgiving. The $42-per-person dinner includes a choice of one appetizer, corn chowder, Swedish meatball, fresh fruit plate with sorbet, Caesar or garden salad; an entree, such as roast turkey, herb-crusted roast sirloin, pasta primavera, chicken picatta or maple salmon; and either pumpkin pie, pecan pie, sorbet, cheesecake, carrot cake, chocolate mousse cake or lemon mascarpone for dessert. Reservations are currently being accepted.

• Thanksgiving entrees at The Old Salt (490 Lafayette Road, Hampton, 926-8322, are oven-roasted turkey with sides like cranberry stuffing and mashed potatoes for $25.99, honey-glazed baked ham for $25.99, roasted butternut squash ravioli for $24.99, slow roasted prime rib au jus for $34.99, baked seafood pie for $36.99 and surf and turf $38.99. Soups and salads are also on the menu and appetizers such as shrimp cocktails and a charcuterie board. Desserts include pumpkin pie, pecan pie, Tahitian cheesecake, apple pie, bread pudding and apple crisp, each for $9.99.

Red Arrow Diner (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell St., Manchester, 626-1118; 149 Daniel Webster Hwy., Nashua, 204-5088, is open during their regular hours on Thanksgiving serving turkey, stuffing, mashed potatoes, carrots and squash for $16.99.

Roundabout Diner (580 Route 1 Bypass, Portsmouth, 431-1440, is taking reservations from 11 a.m. to 6 p.m. on Thanksgiving day for their plated family-style Thanksgiving meal with slow roasted turkey, cornbread stuffing, butternut squash, mashed potatoes, cranberry relish, peas and pearl onions, dinner rolls, homemade gravy, cinnamon apple sauce and homemade dessert. Adults are $29.95 and kids under 12 are $15.95

Temple Street Diner (200 Temple St., Nashua, 521-7133) is open Thanksgiving Day from 7 a.m. to 2 p.m. serving breakfast all day, their full regular menu and Thanksgiving dinner with all the sides and dessert. Thanksgiving dinner will also be served on Wednesday, Nov. 22. Reservations are being taken for parties of five or more. Regular parties are first come, first served.

Featured photo: Courtesy photo.

The Weekly Dish 23/11/09

News from the local food scene

Wine and cheese fest: Enjoy artisan meats, cheeses, desserts, vinegar, oil and a complimentary wine tasting and more at Fulchino Vineyard (187 Pine Hill Road, Hollis) on Saturday, Nov. 11, and Sunday, Nov. 12, at their annual wine and cheese festival. Tickets are $55. To select your time slot and purchase tickets visit

Cookie decorating: Kate Soleau from Posy Cottage Cookies will lead a Thanksgiving cookie decorating class at Station 101 (193 Union Square, Milford) on Monday, Nov. 13, from 6:30 to 8:30 p.m. All supplies will be provided. If you’d like gluten-free cookies, contact Kate at least two weeks prior to the event. Tickets are $65. For more information and to purchase tickets visit

Cocktails on the rooftop: Rooftop at the Envio (299 Vaughan St., Portsmouth) hosts a cocktail class on Wednesday, Nov. 15, from 6 to 8 p.m. Learn about the history and proper building of a cocktail while crafting three that you can enjoy along with an appetizer, full-sized entree and dessert. Tickets are $110 and can be purchased at

Bottle signing with Robert Irvine: Meet celebrity chef Robert Irvine at the NH Liquor & Wine Outlet in Bedford (9 Leavy Drive), where he will be for a bottle signing on Friday, Nov. 17, from 2 to 4 p.m. Featured products include Irvine’s Precision Vodka and Irvine’s American Dry Gin. Visit eventbrite to reserve your spot.

Tour of French wines: Tour the flavors of France with wine expert Elizabeth Schneider and Serge from Serge Dore Selections on Saturday, Nov. 18, from 2 to 3 p.m. at the New Hampshire Liquor & Wine Outlet in Nashua (Willow Spring Plaza, 294 Daniel Webster Hwy.). Learn about the history and culture of French wine making while tasting the blends. Tickets are $12 and can be purchased via eventbrite.

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