Tag: 240711

In the kitchen with Griffin Starr

Bartender, 815 Cocktails and Provisions (815 Elm St., Manchester, 782-8086, 815nh.com)

“I’m 24 years old, born and raised in Manchester, New Hampshire,” Starr said. “I got the opportunity to start working at 815 Cocktails and Provisions in 2022, where I began learning the trade of being a bartender. Through this and the help of some of the loveliest people I’ve had the opportunity to work with, I’ve had the pleasure of serving some unique drinks. Being able to make cocktails is great, but really the best part is the experiences you share with new people every night and I’m glad I get to do it.”

What is your must-have kitchen/bar item?

I feel like good glassware is a must. I’m always hunting around second-hand shops, trying to find good coupes or a new tiki mug. Who doesn’t love having a funky little cup to drink out of?

What would you have for your last meal?

Scallops with risotto was always a special treat growing up, so if I’m going out I’m going out thinking about all the good scallops I’ve had. The pizza they eat in A Goofy Movie is my backup option.

What is your favorite local eatery?

This is a really loaded question, but Alley Cat Pizzeria has always had my back through thick and thin. Whenever I come back from a trip, I go and get a pie as a way to bring on that feeling of being home.

Name a celebrity you would like to see drinking one of your cocktails.

I feel like getting to serve David Byrne would be a once in a lifetime experience. His music has been a part of my life for so long that it would be such an honor to create something for someone who has unknowingly created a lot of memories for me. Finding a glass worthy of his style would be the hardest part.

What is your favorite drink on your menu?

‘Tacos Sold Separately’ is a drink we launched earlier this year that was a lot of fun coming up with. It’s a tiki drink with Myers’s Rum, Cynar, orange juice, lime, coconut, vanilla and nutmeg. I just love the melody of flavors that goes on with the fruits and spice while the dark rum kind of guides you through.

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

There’s been an increase in people who have been hopping on the mocktail train, which has been cool to see. I think what a lot of people are looking for today is a way to have that fun experience of going out without dealing with the side effects that alcohol can bring. I have definitely seen bartenders around the state upping the quality and care they put into their mocktails, because everyone deserves to have a good time out.

What is your favorite thing to make at home?

I’m pretty boring when it comes to making myself drinks, to be honest. Usually I just sip some rum or mezcal over ice. What I really love doing after a shift is making nachos with whatever random ingredients I may find in my fridge. No recipe, varying results, always a good time.

Classic Daiquiri
from Griffin Star
With the rapid rise in temperature I think everyone should know how to cool off with a basic daiquiri:

¾ ounce fresh lime juice
¾ ounce simple syrup (I really prefer demerara or a brown sugar syrup)
2 ounces of your favorite rum
Shake that up with some ice and strain into a chilled coupe.

Featured Photo: Griffin Star. Courtesy photo.

Farm to market

Sourcing from their farm and nearby at Eden’s Table Farm Store

Given how difficult it can be to find a spicy, flavorful chile in New Hampshire, is it possible to grow one here?

“We’ve had two hot peppers that I just love!” said Addie Leader-Zavos, co-owner of Eden’s Table Farm in Dunbarton. “I was shocked by how good a pepper year we had last year. We’re trialing a bunch of different paprika types this year.” The Czech Black, for instance.

Her husband, Michael Williams, agreed.

“These [the Czech Blacks] will fake you out,” he said. “They smell like mango fruit leather, but they are serious. These are a little milder than a serrano when they’re green, but then they blow way past it when they’re ripe. They go from 5,000 Scoville units [a system for rating the heat of chiles] when they’re green to 17 [thousand] to 30,000 when they’re ripe. They’re no joke.”

This is the first full season that Eden’s Table Farm has been in business. The wife-and-husband team have been building a new farm more or less from scratch.

“We are a diversified market farm,” Williams said. “We grow vegetables. We have 65 mature blueberry bushes that we inherited. We also have a rhubarb patch that we inherited from the previous owners. There are a lot of volunteer raspberry, black raspberry and blackberry bushes; we’re going to mark the ones that taste best and take cuttings and propagate for next year.”

And, of course, the chiles.

The Williamses grow many different fruits, vegetables and herbs that they sell through their farm store, but the peppers are a good illustration of the amount of thought that is put into growing them. Leader-Zavos spent months researching varieties of chiles that would do well in New Hampshire’s climate. Eventually she discovered multiple varieties from Eastern Europe, from countries with similar climates. After that, the new farmers selected the varieties with the shortest growing season to try on the Farm.

“It was really important to us to have the shortest days-to-maturity,” Leader-Zavos said. “We wanted to be able to grow varieties that will work for us when our growing season is so short.”

Growing seasons, soil acidity, and hours of sunlight are some of the factors that Williams and Leader-Zavos have been working hard to get a handle on. Since moving from Virginia, where Leader-Zavos worked as a pastry chef and Williams was a sommelier and wine marketer, the couple have tackled the steep learning curve of starting a farm and a business with enthusiasm. “Addie’s superpower is research,” Williams said. “She can find the answer to anything.”

Which is how the two ended up buying a farm in Dunbarton. They had decided to start a small farm together.

“We cast a pretty wide net when we were looking for farm properties,” Williams said, “and at one point the price on this property dropped and it showed up in our searches. [We asked ourselves] ‘Should we go to New Hampshire to look at this property?’” They visited the farm that November, and owned it by the end of January.

In addition to actually growing things, the couple’s main focus is on their farm store, which sells their own produce and baked goods, as well as other locally produced meats, dairy, wild foods and artisanal products.

“We are very locally focused in terms of sourcing,” Williams said. “Everything in here, with the exception of a very short list of items, is from New Hampshire, and the things that aren’t from New Hampshire are from Maine, and they’re all artisanal products.”

He pointed to several varieties of dried beans as an example. “These are Baer’s Best Beans,” he said. “One of the things I like to do with new suppliers is I will go to them to pick up my first order, because I want to see what they are doing and how they’re doing it. I walked in [to Baer’s] and somebody was hand-sorting beans. So I was very happy. I was like, ‘OK, these are my people.’ This is the level of detail and attention that I like.”

Not to mention that the beans will go really well with the chiles.

Eden’s Table Farm Store
240 Stark Highway N., Dunbarton Center, 774-1811
Open Thursdays and Fridays 3 to 7 p.m., Saturdays 10 a.m. to 2 p.m.

The Weekly Dish 24/07/11

News from the local food scene

• Brew on: The annual Keep NH Brewing Festival is happening Saturday, July 13, at Kiwanis Waterfront Park behind the Everett Arena in Concord (15 Loudon Road). General admission is from 1 to 4 p.m., with VIP admission beginning at noon. The festival is the signature fundraising event for the New Hampshire Brewers Association and features one of the largest gatherings of craft beers on tap, with more than 140 options to try and more than 50 breweries represented. Food trucks, local vendors and live music will also be featured. For more information, and to purchase tickets, visit nhbrewers.org.

• Lemon up: LaBelle Winery (345 Route 101, Amherst, 672-9898, labellewinery.com) will hold I Love Lemon!, a lemon-themed wine pairing dinner, on Saturday, July 13, at 6:30 p.m.. This event will include four courses paired with LaBelle wines. LaBelle’s Chef and wine experts will share insights into each pairing with participants throughout the event. Tickets are $85 each and available through LaBelle’s website.

• Midday in the vineyard: Flag Hill Winery (297 Route 155, Lee, 659-2949, flaghill.com) will hold brunch by the vineyard on Sunday, July 14, from 11 a.m. to 2 p.m Sparkling Cayuga will be served and there is a full mimosa bar. A farm-to-table brunch will feature a mac & cheese bar; fresh pastries and fruit; quiches, frittatas and more. Tickets are $65 per person and are available through Flag Hill’s website.

On The Job – Tom Mackenzie

Co-owner of X Golf Bedford

Tom MacKenzie is co-owner of X Golf Bedford (5 Colby Court, Unit 110, Bedford), the area’s largest and most technologically advanced indoor golf simulator with a full restaurant and bar and the option to take lessons from a PGA professional. Find X Golf at @xgolfbedford on Instagram or visit playxgolf.com/locations/bedford

Explain your job and what it entails.

I am one of the owners — myself and Zane [Villandry] are the owners of X Golf Bedford. It’s a new high-tech indoor golf experience….

How long have you had this job?

The process started in November of last year, but we’ve only been officially open for about 2 1/2 months.

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

I think just love of the sport led me to this career field. Kind of hungry to go out and test the market and provide a service for what seems like a thriving golf community in the Bedford, southern New Hampshire area.

What kind of education or training did you need?

Myself, anyway — Zane has the small business experience — myself, just some, a little here and there projects that I like to work on for fun on the side. Started a couple of small businesses just with friends and family and I wanted to take that to the next level. But other than that, my background is completely unrelated to business ownership. I worked in the sales industry for a pharmaceutical company.

What is your typical at-work uniform or attire?

I would say golf professional. So polo and slacks. In the summer, polo and shorts. Just like your standard golf course attire.

What is the most challenging thing about your work, and how do you deal with it?

I would say the most difficult thing is just managing people. Bringing people with different backgrounds, experiences and attitudes and work habits together to work in sync and to cooperate together and being able to facilitate all that has been probably the biggest challenge…

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

That there are massive opportunities out there in the market and you just need to apply yourself and go take what you want rather than falling into a typical 9-to-5 role…

What was your first job?

My first job was making pizza. Pizza tosser. Main Street Pizza in Henniker.

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

I think the importance of networking. A lot of times people say, ‘Everything in business is who you know.’ I would say the most important advice I’ve gotten is that … but also, who likes you. It’s about making good impressions and creating positive networking in business and in life. —Zachary Lewis

Five favorites
Favorite book: The first thing that pops up on my Audible is Arnold Schwarzenegger’s Be Useful
Favorite movie: Point Break
Favorite music: classic rock
Favorite food: breakfast, omelets
Favorite thing about NH: The Live Free or Die mentality. No sales tax.

Featured photo: Tom MacKenzie. Courtesy photo.

Kiddie Pool 24/07/11

Family fun for whenever

Still celebrating

• The American Independence Museum (1 Governors Lane, Exeter) will hold its 34th American Independence Festival, on Saturday, July 13, from 10 a.m. to 4 p.m. Be transported back in time with a live reading of the Declaration of Independence, and enjoy historical reenactments and colonial artisan demonstrations as well as colonial games, music and dances. Visit independencemuseum.org.

On stage

• CatchMadagascar — A Musical Adventure Jr., the first show of the Palace Theatres’ Bank of New Hampshire Children’s Summer Series which finishes up its run this week with shows on Thursday, July 11, at 10 a.m. and 6:30 p.m. and Friday, July 12, at 10 a.m. Tickets cost $10 per person. Next week, the Summer Series takes on Roald Dahl’s Willy Wonka Jr. on Tuesday, July 16, through Thursday, July 18, with shows at 10 a.m. and 6:30 p.m. daily as well as Friday, July 19, at 10 a.m. See the full summer schedule online.

• Many, many puppies face a great adventure in the Palace Youth Theatre Summer Camp’s presentation of 101 Dalmatians Kids, Friday July 12, at 7 p.m. at the Palace Theatre (80 Hanover St., Manchester, 668-5588, palacetheatre.org). The student actors are in grades 2 through 12. Tickets start at $12.

• Follow magical chocolatier Willy Wonka inWilly Wonka Jr.on Friday, July 12, and Saturday, July 13, at 7 p.m. at the Chubb Theatre (44 S. Main St., Concord, 225-1111, ccanh.com). Tickets are $18.75 for adults, $15.75 for students and seniors.

• The Teen Actorsingers, in arrangement with Concord Theatricals, present Nickelodeon™ The Spongebob Musical at the Janice B. Streeter Theater (14 Court St., Nashua) on Friday, July 12, and Saturday, July 13, at 7:30 p.m. and on Sunday, July 14, at 2 p.m., according to their website. Tickets are $20 for adults, $18 for students and seniorse. Visit actorsingers.org/spongebob-2024

• Watch the adventures of father and son clownfish Marlin and Nemo as they struggle to be reunited in Finding Nemo (Kids) on Saturday, July 13, at 11 a.m. and 1 p.m. at the Chubb Theatre (44 S. Main St., Concord, 225-1111, ccanh.com). Tickets are $13.75 for adults, $10.75 for students and seniors.

Movies

• Catch 2019’s The Angry Birds Movie 2 on Saturday, July 13, at 10 a.m. and 2009’s Cloudy with a Chance of Meatballs on Tuesday, July 16, at 1:30 p.m. and Saturday, July 20, at 10 a.m. — the next two films on the Kids Summer Movie-Rama schedule at the Park Theatre in Jaffrey. The movies are rated PG and tickets cost $7; seetheparktheatre.org/kids or call 532-8888.

• The next movie in the Kids Series at O’neil Cinemas Brickyard Square (24 Calef Highway, Epping, oneilcinemas.com) is Jumanji: The Next Level (PG-13, 2019) on Monday, July 15, and Wednesday, July 17, at 10 a.m. and 7 p.m.

• Head to the coast on Monday, July 15, at dusk for a screening of The Swan Princess: Far Longer Than Forever(PG, 2023) at Movie Night Mondays on the Beach at Hampton Beach. See hamptonbeach.org/events/movies.

• The kid summer series at Cinemark Rockingham Park (15 Mall Road, Salem, cinemark.com) will feature Trolls Band Together (PG, 2023) on Wednesday, July 17, at 10 a.m.

• Next up for the Downtown Summer Series Movie Nights in Veterans Park (723 Elm St. in Manchester) is Honey, I Shrunk the Kids (PG, 1989) on Wednesday, July 17, at dusk, according to a post on the Manchester Economic Development Office Facebook page. Concessions will be available for purchase.

• Outdoor Movies in Concord with Concord Parks and Rec and Red River Theaters will screen 1995’s Jumanji (PG) on Wednesday, July 17, in Memorial Field off South Fruit Street in Concord.

Library activities

• The Nashua Public Library (2 Court St., Nashua) on Monday, July 15, from noon to 1:30 p.m. will be hosting Mini Waffle Monday!, an in-person event for those in grades 6 through 12, according to their website. Participants will use NPL’s mini waffle makers to create snacks that they can top with a variety of sweet or savory toppings. Space and supplies are limited. Visit nashualibrary.org

• On Tuesday, July 16, Manchester City Library will hold bubble time, and participants will be having a Bubble Party on the side lawn of the library, Different activities occur every Tuesday and registration is requested for these programs. Call 624-6550, ext. 7628, or visit manchester.lib.nh.us.

Treasure Hunt 24/07/11

Dear Donna,

These boards were used all the time in my home growing up. My mother shared with me that some were her mother’s. I thought possibly I could pass them along to my girls. Could you share any information? Are they still safe to use today?

Thank you, Donna.

Lee

Dear Lee,

The best part of your story is the memories of the boards being used!

Lee, bread boards have been around for so many years. All, I’m sure, were heavily used for bread making, pastries, light chopping, etc.

Cutting boards and bread boards all have value in today’s market, depending on age, condition, even shapes, etc.

Values run from $10 to several hundred dollars on some. Most common ones are in the $40-to-$100 range.

If you want to pass them along, Lee, you can clean them with a mild detergent and rinse well, then re-coat them with a safe food oil for use.

For just decorative use and collecting, I would leave them in the original patina (natural age discoloring). They are a very attractive kitchen collectible.

So no matter what you do, Lee, you have great memories and a treasure with your boards. Thanks for sharing with us.

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