/Around-Concord-Winter-2011 by Around Concord Magazine

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Around

CONCORD WINTER 2011/2012 VOLUME 5, NO. 1 $4.95

community • culture• lifestyle

Celebrate Winter!

The season’s best gifts, places to go, shopping & dining

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contents

winter 2011/2012 volume 5, no. 1

features 36 Snowshoeing

the Greenway by Lisa Densmore

Explore these friendly trails.

52 Marklin Candle by Katherine P. Cox

Special candles and much more.

64 A New Holistic

Philosophy by Ian Raymond

Grappone Toyota renovates with a focus on the future.

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w i n t e r 2 0 0 7 / 2 0 0 8 COVER | aro u n d BY co n cDENSMORE ord 00 PHOTO LISA

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HOLIDAY SHOPPING GUIDE Find the perfect gift locally.

departments

DINING & ENTERTAINMENT GUIDE Enjoy eating out at these fine places in and around Concord.

9 Editor’s Note 10 Contributors 12 Online Exclusives 14 Around Town 17 Art Scene

by Lori Ferguson Mary McGowan retires.

19 Next-Door Neighbors

The Centennial block party.

21 Looking Back

Preservation Alliance Milestones.

24 Season’s Best

Home for the holidays.

30 Out & About

Defining New Hampshire.

33 Wine Watch

by Linda A. Thompson The spirits of giving.

43 Local Flavors

by Linda A. Thompson O for the holidays.

19 43

30 78

58 Common Ground

by Mike Morin New Hampshire’s own Macaroni and Cheese Bake-Off.

61 Smart Money

by Amy K. Kanyuk Working hard for the money.

72 What’s Cooking

by Susan W. Nye Delectable olives.

78 Travel Log

by Debbie Johnson Viva la Mexico!

87 Calendar of Events 96 Concord Chat by Mike Morin Meet Valerie Blake.

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LANDSCAPE DESIGN LAWNS PATIOS PLANTINGS SLOPES STEPS WALKWAYS WALLS 6 03.79 8 . 50 48

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KEEP US POSTED Around Concord wants to hear from readers. Correspondence may be addressed to the publisher at 8 Old Coach Road, Bow, NH 03304. Or e-mail the editor at: editor@ aroundconcordnh.com. Advertising inquires may be made by e-mail to aftermathpub@aol.com. Around Concord is published quarterly by Aftermath Publishing, LLC© 2011. All rights reserved. Reproduction in whole or part is strictly prohibited. Around Concord accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

EDITOR’S NOTE

Home for the Holidays We all know the sayings “There’s no

place like home” and “Home is where the heart is,” familiar sentiments that reflect our love for the place that holds the wonderful memories we’ve made there with family and friends. Ask most people to define the word home and you’ll likely hear descriptions like “warm,” “cozy,” “comfortable,” and “filled with love.” During the holidays, the attraction of home is strong, almost like a gravitational pull luring us to the place we love best, and we sometimes travel great distances to visit it—if only in our minds. One of the things I love best about the holidays is remembering family traditions and witnessing how they’re passed through the generations. As children, our most cherished memories are most likely of decorating the tree, baking cookies, wrapping (and unwrapping!) presents, and waiting for Santa’s arrival. As adults, we continue the traditions for our children, who likewise continue them for our grandchildren. As children, our holidays are filled with excitement, and as adults, we delight in seeing our children and grandchildren experience the wonder of the season. But we also recall the magical times we spent with parents, grandparents, and others who are no longer with us, and we know that someday we will be remembered in the same loving way. One of the best things you can do for your family during this season is to take lots of photos. Even though the kids may be too busy with their new toys to sit still for a family portrait, snap them during their activities, and be sure to get shots of them with their grandparents, aunts and uncles, cousins—everyone! They will be grateful when they’re all grown up. All of my grandparents had passed on by the time I was five years old, but the wonderful black and white snapshots with raggedy edges, shot with an old Kodak Brownie camera, are some of my most cherished possessions, and they keep my grandparents and my childhood alive for me. When I look at them, I can still smell the turkey roasting in my grandmother’s oven, and I can recall sitting under her Christmas tree and opening the heart-shaped locket engraved with my initials. We hope you enjoy this issue, which brings you all the best of the season in the beautiful area we call home. The staff and I wish all of you a joyous holiday, and we hope that every home is filled with love and wonderful memories, old and new.

Award Winning Chocolates and Confections www.nhchocolates.com

Granite State Candy Shoppe LLC 13 Warren Street • Concord, NH 603-225-2591• 888-225-2531 • fax 225-5081

DEBORAH THOMPSON

Executive Editor editor@aroundconcordnh.com

What are your favorite days of winter? Send us your photos and we’ll select our favorites to publish in the magazine and on our website. E-mail them to editor@aroundconcordnh.com.

Be sure to visit our new website, www.aroundconcordnh.com.

photo by ian raymond

winter 2011/2012 | ar ound concord 9

CONTRIBUTORS

Katherine Cox

Lisa Densmore

Debbie Johnson

Kathy is a freelance writer and former writer and editor for the Keene Sentinel in Keene, New Hampshire. Her work has also appeared in Vermont’s Local Banquet, So Vermont Arts & Living, Our Local Table Monadnock, and the anthology Beyond the Notches: Stories of Place in New Hampshire’s North Country. She was also a writer and producer for Captured Light Studio, Inc., a video and interactive production company in Keene.

A three-time Emmy Award–winning television producer and host, Lisa has been a familiar face around New England for her work on PBS and for various sports and outdoor networks. She contributes regularly to more than 30 regional and national magazines on various nature and wildlife topics. She has written seven books, including Best Hikes with Dogs: New Hampshire and Vermont and Hiking the White Mountains. She also blogs and vlogs regularly for AudubonGuides.com.

Mike Morin

Ian Raymond

Linda A. Thompson

Mike is a 41-year radio and TV personality who has worked in New York City, Boston, and currently cohosts New Hampshire in the Morning on WZID-FM in Manchester. In addition to his regular humor column in the Nashua Telegraph, he serves as the celebrity chef writer for Northeast FLAVOR magazine and has written for the Boston Globe, Chicken Soup for the Soul books, and more.

Ian has been photographing people and places in New Hampshire for over 30 years, and his studio is located in Laconia. Besides photography for magazines, catalogs, and brochures, he specializes in architectural photography and fine art portraiture. He is working on a book of scenic photography entitled The Lakes Region: Rediscovering the Beauty of Central New Hampshire. When not shooting, Ian is involved with renewable energy and conservation issues as chairman of the Sanbornton Energy Committee.

Food has been a central part of Linda’s life since she watched her grandmother create magical dishes in her Missouri farmhouse kitchen. As a freelance writer focusing on food and wine, her work has appeared in the Boston Globe, Dallas Morning News, Concord Monitor, Hippo, Better Nutrition, Great Life, and Let’s Live.

Debbie has worked as a fullservice travel consultant for the past 25 years specializing in vacation travel and destination weddings. She owns and operates Experience Travel in Bow. Her travelogues are derived from her experiences and present the reader with new and rewarding possibilities in travel.

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photo by ian raymond

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Gift of Lights Make some memories with a new family tradition this year.

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And much more!

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around town

The Concord Chamber of Commerce’s Business After Hours meeting for August was held at Canterbury Woods Country Club. 1. Kent Rich, Valerie Blake, and Jeff Trombly. 2. Jim Adrignola, Christine Melton, Carol Williams, Mark Ciborowski, and Nancy Brownstein. 3. John Temchack, Shannon Mills, Chuck Badzmierowski, and Kathy Bacon.

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4. Alicia Thomas and Bryanna Marceau.

Main Street Concord’s Market Days event attracts large crowds to the downtown area. 5. Vera Lasko, Maria Crozu, Elena Aparicio, Tonya Rochette, and Jessica Fogg at Main Street Concord’s Market Days Makeovers.

6. Jessica Fogg and Jessica Eshleman.

July’s Business After Hours meeting was held at Northeast Delta Dental. 7. Michael DelloIacono. 8. Mary DeVeau, Tim Sink, and Kathy Bacon. 9. Tom Raffio.

9 Want to see photos of your event? E-mail them to editor@aroundconcordnh.com.

7 9 1 4 w w w. a r o u n d c o n c o r d n h . c o m

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BY LORI FERGUSON

Amanda McGowan Lacasse, Mary McGowan, and Sarah Chaffee.

Mary McGowan Retires LONGTIME GALLERY OWNER STEPS DOWN

This autumn brought not only a change of season to Concord but also a major change in the arts community, as business owner Mary McGowan stepped down from the helm of her eponymously named gallery after 31 years. The transition is a significant one for both McGowan and Concord; McGowan Fine Art is one of the state’s oldest galleries and the longest-running, singleowner business in downtown Concord.  winter 2011/2012 | ar ound concord 1 7

photos courtesy of

A large crowd was on hand at the gallery on September 29 to wish Mary well.

A RESOURCE FOR ARTISTS & THE COMMUNIT Y

“When I started the gallery back in 1980, there was no market for fine art in Concord,” McGowan recalls. “There were some excellent artists working in the area, but they had no place to sell their work.” A history major with a love for the arts and two growing children, she saw an opportunity and decided to try her hand in business. Some 30 years later, McGowan reflects, the job has taken her places that she never would have imagined. McGowan started the business out of her home, helping corporate clients obtain fine art for their establishments. Most of these businesses were locally owned at the time, McGowan notes, and she quickly developed a clientele. By 1986, she had outgrown her home office, and she moved the business to its present location at 10 Hills Avenue in downtown Concord. The new locale enabled her to expand the gallery side of the business and add a frame shop. The last two decades have delivered steady growth for McGowan’s venture. The gallery has evolved into a resource for artists and for the community at large, an accomplishment of which McGowan is justifiably proud. “I think we’ve really raised the bar for the arts in this region,” she observes. MOVING FORWARD

A key ingredient of the gallery’s success is McGowan’s unflagging commitment to collaboration—with artists, cultural institutions, educational institutions, and community businesses. Over the years, McGowan Fine Art has joined forces with a diverse array of institutions, from the Concord Community Music School to the University of New Hampshire’s School of Law to Canterbury Shaker Village and a host of nonprofits. A businesswoman but also a practicing artist herself (McGowan is a silversmith and was a member of the League of NH Craftsmen for 10 years) and a dedicated community activist, McGowan developed the gallery into an entity that enabled her to satisfy all her interests. When asked how she will occupy her time in retirement, McGowan doesn’t miss a beat. “I don’t know what I’m going to do, but I’m sure something will come along,” she asserts. “Between Lew (McGowan’s longtime companion Lewis Feldstein) and me, we have six grandchildren, so there’s always a lot to do!” McGowan readily admits that she will miss interacting with gallery patrons and the artists, but she says that she’ll continue to stop by the gallery from time to time to stay abreast of things. “Sarah [Sarah Chaffee, McGowan’s successor at the gallery] and Amanda McGowan Lacasse know the business well and will do a great job leading it forward,” McGowan concludes. “The gallery has become more than me—it has a life of its own now and I’m passing it on.” V McGowan Fine Art • 10 Hills Avenue• Concord, NH • (603) 225-2515 • www.mcgowanfineart.com 1 8 w w w. a r o u n d c o n c o r d n h . c o m

next-door neighbors

the Centennial block party

hen an employee of the Granite Restaurant & Bar at the Centennial Hotel proposed holding a fundraiser last year, the management and staff were still discussing how to organize the event and decide what they wanted to get behind when a fire devastated the Friendly Kitchen, the Concord areaâ&#x20AC;&#x2122;s only soup kitchen. The restaurant and hotel staff knew immediately this was the cause they wanted to support. ď ˝

Clockwise from top left: Joseph Myers from the Centennial waves to the passing cars during the Fundraiser for the Friendly Kitchen. Jeremy Authier, Brendan Flattery, Corey Fletcher, and Shawn Flattery take a time-out to enjoy some cotton candy. A young lady enjoys shooting baskets. Meghan Ambra donated her talents by offering face painting to visitors.

p h o to s b y j e f f r e y h a s t i n g s

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Community Support The Granite Restaurant & Bar and the Centennial Hotel staff are grateful for the many area businesses that showed their support by donating food, drinks, and raffle prizes. Be Local Concord Bonafide Green Goods Coca-Cola Edible Arrangements Exeter Inn Gondwana Heidi’s Custom Creams Holiday Inn Joe King’s Shoe Shop Peter’s Images Unlimited Puppy Love Steamed Hot Dogs Sysco Taylor Rental Teddy’s Tees Things are Cooking Viking House Wyrding Studios, Concord

About the Friendly Kitchen On Saturday morning, April 30, a fire at the Friendly Kitchen’s home caused considerable damage to the building. For the time being, the soup kitchen is operating at Sacred Heart Church, 52 Pleasant Street in Concord, with the same hours and services as before the fire.

Sue O’Donnell, general manager, and Corey Fletcher, executive chef from the Centennial Hotel/Granite Restaurant & Bar, with Hope Butterworth, secretary, board of directors for the Friendly Kitchen. A n Afternoon of Fun

The Block Party in the Centennial’s parking lot on Pleasant Street was held on September 17 from noon to 3pm and featured fun for the entire family. Kids and grown-ups alike enjoyed games including a dart throw and basketball free throw, as well as face painting, while indulging in hot dogs, cotton candy,

popcorn, and slushy drinks. “We charged a small fee to play games,” says Chef Corey Fletcher of the Centennial’s Granite Restaurant, “but paying for food was donationbased. People gave whatever they wanted.” Popular DJ Nazzy of WJYY was on hand to join in the fun and show support for the fundraising effort. V

Since the Friendly Kitchen opened in 1980, it has served over 600,000 meals and has seen a steady increase in guests each year.

The Friendly Kitchen P.O. Box 373 Concord, NH (603) 224-7678 www.thefriendlykitchen.org

Centennial Hotel • Granite Restaurant & Bar • 96 Pleasant Street • Concord, NH • (603) 227-9000 www.thecentennialhotel.com 2 0 w w w. a r o u n d c o n c o r d n h . c o m

LOOKING BACK

Preservation Milestones 25 PROJECTS ARE RECOGNIZED

New Hampshire Preservation Alliance’s Milestones Project is a celebration of 25 successes in the New Hampshire preservation movement during the past quarter century, on the occasion of the Alliance’s 25th anniversary. “People shared both personal favorites and well-known landmarks and their amazing stories during the Milestones public nomination process,” says Jennifer Goodman, executive director of the Alliance. Nominators also heralded the groundbreaking work of a previous generation of preservationists in Portsmouth, Harrisville, Canterbury, and Laconia as well as the Land and Community Heritage Investment Program and Main Street revitalization. Private homeowners were cited as unsung heroes of the preservation movement. Milestones selection criteria included significance, challenges overcome, innovation, public support, and ability to serve as a model for others. The Alliance’s vision for the next quarter century builds on the creativity, tenacity, and community and economic benefits central to the Milestones. “We want to see protected irreplaceable landmarks in every town, vibrant downtowns and village centers, and preservation policies interwoven with policies that support jobs, energy efficiency, heritage tourism, and other civic and economic objectives,” says Goodman. Anniversary and Milestones sponsors include Elizabeth Durfee Hengen Preservation Consultants, Vintage Kitchens, Fifield Building Restoration and Relocation, Ingram Construction, TMS Architects, and Samyn-D’Elia Architects, PA.  The Alliance is a nonprofit membership organization committed to the preservation of historic buildings, communities, and landscapes through leadership, education, and advocacy. Check www.nhpreservation.org for more information about the Milestones Project and sponsors as well as news and upcoming events.

Wentworth by the Sea, New Castle, built in 1874, was enlarged in the Second Empire style by Portsmouth brewer Frank Jones. After a long decline, the hotel closed in 1982 and sat vacant, facing demolition. For a decade, the nonprofit Friends of the Wentworth advocated for revitalization. Ocean Properties reopened the renovated Wentworth in 2003 as a Marriott resort.

Mountain View Grand Hotel. One of the last four grand hotels in the White Mountains, the Mountain View House stood empty and abandoned for several years after its contents were auctioned in 1989. Nearly a decade later, Kevin Craffey, a young entrepreneur, revived the landmark. The Mountain View Grand in Whitefield reopened in May 2002 after a $20 million restoration. Since then, under different owners, the resort has made many other historically sensitive renovations and improvements.

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Daniel Webster Farm. Beloved home of statesman Daniel Webster, and later one of America’s first rural orphanages, Elms Farm in Franklin was slated for development with 60 homes on 140 acres in 1994. An ambitious partnership of preservation and conservation advocates garnered national “Most Endangered” listing and major funding from LCHIP, then placed conservation and preservation easements on the property, and sold the historic buildings for use as a residential recovery center. Photo by Gail Rousseau.

Patterson Hill Road Bridge. Three years after the town voted to remove and replace the 1915 Patterson Hill Road Bridge in West Henniker, efforts to preserve it paid off and the bridge was rehabilitated and reopened to traffic in 2001. Townspeople reconsidered their initial vote after architectural historian James Garvin advocated for the significance of the structure. Bridge trusses were detached, lifted to shore for rehabilitation, then returned to the stone abutments, reconnected with a new floor system, and repainted. Photo courtesy of NH Division of Historical Resources.

The Capitol Theatre opened in 1927 as a popular stop on the Vaudeville circuit and a premier movie house and concert hall. By 1989, however, it had slipped into disrepair and was closed. With $4.2 million raised by the newly formed Capitol Center for the Arts, Concord, and 250 volunteers contributing over 3,000 hours to paint and restore the Egyptian-motif artwork, the restored and expanded theater opened in November 1995.

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Thompson Hall. In continuous service at the heart of the University of New Hampshire campus in Durham since its construction in 1893, Thompson Hall had seen many casual alterations and uneven maintenance. University leadership undertook an exemplary rehabilitation, and with strong alumni support, returned T-Hall to its former glory as the signature building on campus in 2006. Photo by Goody Clancy, courtesy of UNH.

Castle in the Clouds. The 5,500-acre mountain-top retreat of shoe magnate Thomas Plant was a struggling tourist attraction when the Lakes Region Conservation Trust purchased it in 2003 after a three-year fundraising campaign. The Castle Preservation Society began a multiyear plan to restore Castle in the Clouds, Moultonborough, to its former grandeur by 2014, the Castle’s 100th anniversary. The repair and restoration work is exceptional for its scale and quality.

Public Service of NH’s Energy Park, Manchester, was once the Manchester Steam Plant (1909) which provided power to the Amoskeag mills and surrounding community for more than 70 years before it ceased operations in 1981. PSNH began a major renovation effort in 1999, transforming the 77,000-square-foot power plant into the company’s new corporate headquarters. Sculpture, landscaping, and signage reinforce history and preservation themes. Photo courtesy of PSNH.

Robie’s Store, Hooksett’s oldest continuously operating business and a popular gathering place, faced an uncertain future when owners Dorothy and Lloyd Robie retired in 1997 after four generations of family ownership. Local advocates formed the Robie’s Country Store Historic Preservation Corporation; their effective planning and advocacy, including National Register designation and Preserve America status, led to the store’s successful revival. Photo by Carolyn Schroeder, courtesy of Hooksett Heritage Commission.

Rounding out the List Besides the 10 renovations pictured in this article, other Milestones in the state include: Abbott Stone Bridge, Pelham Acworth Meeting House Alumni Hall Cultural and Visitor Center, Haverhill Belmont Mill Drewsville Mansion, Walpole Eagle Block, Newport Gregg Free Library, Wilton The Fells, Newbury Milford Town Hall Mine Falls Gatehouse, Nashua The Lost Village of Monson Archaeological Site, Milford and Hollis The Rolfe Barn, Concord (Penacook) Temple Glassworks Plymouth Town Hall. After four years of study and debate, a town-appointed committee recommended that the $1 million rehabilitation cost for the Plymouth Town Hall could not be justified. A strong preservation response and a pared-down budget led to reconsideration and town meeting approval. Rehabilitation was completed in 1996 and included renovation of the former courtroom wing into two levels of meeting and office space. Photo courtesy of NH Division of Historical Resources.

White Island Light at the Isles of Shoals (Lighthouse Kids group formed to help save this landmark) Zimmerman House, Manchester

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SEASON’S BEST

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Deck the halls and â&#x20AC;&#x161; trim the tree. Tis the season for celebration, marked by memorable gatherings with family and friends. Set the scene with grandmotherâ&#x20AC;&#x2122;s china, crystal goblets, your best silver, and fresh greens. Tiny white lights and soft candlelight create an inviting glow.

Home FOR THE Holidays winter 2011/2012 | ar ound concord 2 5

At Christmas play and make good cheer, for Christmas comes but once a year.

â&#x20AC;&#x201D;

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Thomas Tusser

1 Dessert is more special when itâ&#x20AC;&#x2122;s served on fine china and accompanied by champagne in sparkling flutes. Find the recipe for Holiday Gingerbread Roll online at

2 Top off Christmas Eve activities with rich, creamy hot chocolate. Add a shot of Baileyâ&#x20AC;&#x2122;s for a special treat. 3 The aroma of cookies baking means the holidays are at hand. 4 Add glitter www.aroundconcordnh.com.

and shine to every corner of your home.

3 4

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5 Candles in rustic clay pots make a unique centerpiece. Decorate pots with spray snow, fill with sand, secure candle firmly in center, and tuck in rosemary and berries.

6 Cold,

snowy nights call for warm mulled cider.

7, 8 ,9 Enjoy a special

holiday shopping trip to Mill Falls Marketplace, or spend the weekend at one of their lovely inns in the quaint village of Meredith on Lake Winnepesaukee.

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OUT

ABOUT

BY MIKE MORIN

Defining New Hampshire Exhibit showcases

What best symbolizes the state and its people? The New Hampshire Historical Society offers more than 100 possible answers in the exhibition Icons of History: Objects that Define New Hampshire. The first part of the exhibition opened in March at the Society’s museum at 6 Eagle Square in Concord and will be on view through the end of the year. The second part is now open at the Society’s library at 30 Park Street in Concord, through July 7, 2012. For nearly two centuries, the New Hampshire Historical Society has collected and preserved thousands of objects, books, documents, and photographs about the state’s past, and the treasure trove of items in Icons of History reflects the breadth and depth of these collections. Ranging from fine art to signs, from military artifacts to political campaign items, and from tea sets to clothing, each object in these collections tells a story about New Hampshire’s history, character, and culture. Icons of History: Objects that Define New Hampshire is funded by the New Hampshire Antiques Dealers Association, with additional support from the Robert O. Wilson Historical Research Fund, the Una Mason Collins Fund, and the McIninch Foundation. “We are grateful to the New Hampshire Antiques Dealers Association for its generous sponsorship of this exhibition, and for all it does to preserve and promote New Hampshire’s history,” says the Society’s Executive Director Bill Dunlap. “We are delighted to partner with them in sharing these iconic treasures with the public.” V

unique objects

Civil War Draft Lottery Box Unidentified maker. Lebanon, New Hampshire, 1863. Walnut and iron. Gift of Edwin A. Battison. 1945.14.

Alice Cosgrove (1909–1971) c.1950. New Hampshire. Tempera on posterboard. New Hampshire Historical Society collection. Gift of Mary Louise Hancock, 2006.3.2.

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Alice Cosgrove (1909–1971) c.1950. Chippa Granite says: buy New Hampshire products. Ink printed on paper. Gift of Mary Louise Hancock, 2006.3.2. As New Hampshire’s state artist, Alice Cosgrove molded the state’s public image after World War II. In 1946 Cosgrove took a job as a draftswoman at the New Hampshire State Planning and Development Commission. Extolling the virtues of New Hampshire life and products, she created Chippa Granite, the smiling boy with tousled hair who became synonymous with all that was good about the state.

Benjamin Kimball Sign Unidentified maker. Concord, New Hampshire, c.1800. Pine and iron. New Hampshire Historical Society Collection. 1966.550.1. The North End was the center of business activity in Concord until the mid 19th century. Benjamin Kimball (1771–1818) advertised his trade to customers using this sign, hung in front of his hatter’s shop. Illustrations of stylish hats and a beaver, the source of fur, were painted to attract the attention of customers passing by his North Main Street shop.

Old Man of the Mountain, Concord Coach Door Panel Edwin G. Burgum (1858–1948), Concord, New Hampshire, c.1880. Oil on academy board. The Edwin G. Burgum Collection. 1946.18.37. Like his father, John Burgum (1826–1907), Edwin G. Burgum worked painting and decorating Concord Coaches for the Abbot-Downing Company. Burgum decorated this coach panel with the legendary, popular symbol of New Hampshire, the Old Man of the Mountain.

Carr Leavitt’s Sword and Scabbard John Ward Gilman (1741–1823) Exeter, New Hampshire, 1795. Silver, steel, ivory, and leather. New Hampshire Historical Society Purchase, Katharine Prentis Murphy Fund. 2009.30.

Visit aroundconcordnh.com for more unique objects from the exhibit.

Daniel Webster’s Presentation Watch Watch made by John Arnold. Case made by John Y. Savage. Chain made by Addison & Woodruff, 1849. Gold, porcelain, steel, and glass. New Hampshire Historical Society Purchase. 1922.24. This watch and chain were gifts to Daniel Webster in 1850. The watch was given by a group of New York businessmen who were originally from New England. The chain, made of 1849 California gold, was presented by George W. Egleston of San Francisco. They were presented to Webster at the same time, and inscribed: “To / Hon. Daniel Webster / The advocate of / the Union & / defender of its / Constitution.”

If You Go Icons of History: Objects that Define New Hampshire (Part I) is on view at the New Hampshire Historical Society’s museum, located at 6 Eagle Square, Concord, through December 31, 2011. The museum is open Monday through Saturday, 9:30am to 5pm, and Sunday from noon to 5pm. After October 15, the museum is closed on Mondays. Admission is $5.50 for adults, $4.50 for seniors, and $3 for children 6–18, with a family maximum of $17. Children under 6 and members of the New Hampshire Historical Society are admitted free. Icons of History: Objects that Define New Hampshire (Part II) opened September 10, 2011, at the Society’s library at 30 Park Street in Concord. It will be on view through July 7, 2012. The library is open Tuesday through Saturday, 9:30am to 5pm. Admission is free. For more information, visit www.nhhistory.org or call (603) 228-6688. winter 2011/2012 | ar ound concord 3 1

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WINE, BEER, AND LIQUOR GIFT IDEAS FOR THE HOLIDAYS

The holidays and spirits of the liquid variety make a popular combination. For something a bit beyond the typical bottled gift, here are a few suggestions to make your present a hit with any kicked-up-beverage aficionado. ď ˝

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w i n e wat c h Fo r t h e W i n e Lov e r

A bottle of wine is a typical holiday gift, but to make this present a standout, consider creating a gift set complete with glasses, corkscrews, bottle stoppers—the works! Here are a couple of ideas: Wine to Go Many companies now make wine-friendly tote bags; some are even insulated to keep the bottle at its optimal temperature. They come in various sizes, so purchase your favorite style and add a bottle or two of the wines that you enjoy and want to share. Add a corkscrew, bottle stoppers, and break-resistant acrylic wine glasses. Decanter Set If the gift recipient is a red-wine lover, perhaps a beautiful decanter and aerator set will be a hit. Decanters are not only a lovely way to present wine but also help the wine reach its full flavor. Remember the phrase “letting the wine breathe?” Decanters and aerators make this happen. Both young and old wines benefit from contact with oxygen to enhance the flavor, which both decanting and the use of an aerator achieve. In addition, old wines often contain sediment, so decanting allows the sediment to remain in the bottle. Fo r t h e B e e r Lov e r

What do you give someone who loves beer? How about introducing the beer aficionado

to your favorite brews with a gift box complete with beer glasses? Or create a unique six-pack of local and holiday brews at Barb’s Beer Emporium (249 Sheep Davis Road, www.barbsbeeremporium.com), where you’ll find a large selection of great beers available for make-your-own six-packs. Is the gift recipient a Budweiser fan? Many people who enjoy Anheuser-Busch products have never been on a tour of the brewery in Merrimack. Arrange to take the beer lover on the Beermaster Tour, a special behind-the-scenes look at the facility that goes beyond the regular complimentary tour. The cost is $25 per person. For more information, visit www.budweisertours.com/toursMER.htm. For the Co ckta il Lover

If the gift recipient is more of a mixed-drink fan, perhaps the easiest gift is a bag or basket filled with the necessary ingredients for his or her favorite cocktail. Splurge on the higher-end liquor selections, and then add the necessary glasses and accessories (shaker, strainer, stirrer, muddler, shot glass) to create a welcome gift. Another fun idea is to make up gift bottles full of Kentucky Eggnog Spike. This recipe, featured in the December 1990 issue of Bon Appétit magazine, will give just the right amount of spice and kick to either homemade eggnog or the store-bought varieties. To get both the recipient and the gift giver into the holiday spirit, consider a gift set that highlights some of these seasonal drinks. If luck prevails, the generous gifter will get to share in the lucky recipient’s holiday cheer! V

Kentucky Eggnog Spike Makes about 4 cups

2 cups bourbon 1 cup dark rum 1 cup brandy 1 vanilla bean, halved lengthwise 1 whole nutmeg 2 large cinnamon sticks 7 whole cloves

Pour bourbon, rum, and brandy into a 1-quart bottle. Scrape seeds from the vanilla bean into the bourbon mixture; add the pod to the bottle. Using a mortar and pestle or the bottom of a heavy small skillet, crack the whole nutmeg into 4 or 5 pieces. Add nutmeg pieces, cinnamon sticks, and cloves to mixture. Cork the bottle tightly. Let stand in a cool, dark place for a week. (This gift can be prepared 3 months ahead.) Hot Mint Chocolate 1 oz peppermint schnapps 5–6 oz hot chocolate Garnish: Candy cane and whipped cream

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Pour peppermint schnapps into a heatproof mug or glass. Fill with hot chocolate and stir. Garnish with a candy cane. Top with whipped cream. (Gift additions: classy mugs, gourmet hot chocolate mix, and gourmet candy canes from Granite State Candies.)

Christmas Martini 3 oz cranberry-raspberry juice K oz crĂ¨me de cassis 1 oz vodka Garnish: Cranberries

Place all the ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Garnish with cranberries. (Gift additions: a cocktail shaker with strainer, martini glasses, and a bag of cranberries tied with a festive ribbon.)

Apple Barrel AprĂ¨s-Ski Toddy 1K oz apple schnapps 1 cup apple cider 1 oz brandy 1 tsp honey, or to taste Cinnamon stick

Mix all the ingredients in a saucepan and heat until hot but do not boil. Pour into a hot mug. (Gift additions: A quart of local apple cider and a jar of local honey, cinnamon sticks tied with a ribbon, and beautiful holiday mugs.) Kahlua Java Hot chocolate Coffee 1K oz Kahlua coffee liqueur Mix the hot chocolate with hot coffee in a mug in equal proportions. Add Kahlua. (Gift additions: A bag of White Mountain coffee, a container of gourmet hot chocolate mix, and festive mugs.)

Brandy Frost 2 oz half & half K oz white creme de cacao 1 oz brandy 1 Tbsp peppermint schnapps Garnish: Candy cane

Pour all ingredients into a shaker filled with ice. Shake and strain into a cocktail glass. Garnish with a candy cane. (Gift additions: A shaker with strainer, martini glasses, and gourmet candy canes from Granite State Candies.)

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Fifteen snowshoers gather for a winter trek hosted by the Sunapee-Ragged-Kearsarge Greenway Coalition.

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SNOWSHOEING the

Greenway

E X P L O R E T H E S E F R I E N D LY T R A I L S

uring the winter, when I need a cure for cabin fever but have only an hour or two to spare, I’ll don snowshoes and head into the woods. It helps for a while. However, by the end of January the situation becomes acute—I’m sick of being cooped up inside and sick of the same sites outside. Last year in the midst of my annual winter doldrums, I happened upon the Sunapee-RaggedKearsarge Greenway (SRKG) Coalition winter hiking program—nine snowy treks spread out weekly from mid January through early March. Of all the ways to get outside in winter, snowshoeing is one of my favorites. It’s invigorating exercise for my body and refreshing for my mind. Burning 550 calories an hour gives me hope that my bathing suit will still fit next summer, and the chance of seeing animals in the woods, or at least their tracks, is higher than during other times of the year. One of the SRKG Coalition’s winter hikes is led by a naturalist from the Society for the Protection of New Hampshire Forests exactly for the purpose of tracking wildlife. Another is by moonlight. Though both were appealing, neither was the one I chose.  STORY AND PHOTOS BY LISA DENSMORE

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Snowshoers of all ages explore the snowy woods on a trail maintained by volunteers from the SunapeeRagged-Kearsarge Greenway Coalition. Participants get plenty of fresh air and exercise while enjoying winter views and friendly camaraderie.

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Getting to Know the SRKG One raw, overcast morning in late January, I gently touched the brakes on my car, slowing to a stop at the end of snow-covered Patterson Road in Wilmot, New Hampshire. A number of other cars were already parked in the cul-de-sac and in Brian and Barb Faughman’s driveway. The Faughmans had volunteered to host the day’s snowshoe trek. Retirees from Princeton, New Jersey (Barb Faughman’s family is from nearby Warner), both are involved with the SRKG Coalition, Brian doing trail maintenance and Barb editing its newsletter. Sixteen people, ages 10 to over 70, had gathered there, eager for an outing. “These are friendly trails,” explained Brian Faughman, “They aren’t on public land, but everyone around here uses them.” The SRKG Coalition’s trail system exists because of the good-

will and community spirit of local landowners. Founded in the mid 1980s by a group of conservation-minded residents, most of whom were involved with the Ausbon Sargent Land Preservation Trust in the Kearsarge area, the Society for the Protection of New Hampshire Forests, or the Lake Sunapee Protective Association, the SRKG Coalition is a nonprofit corporation. Its mission is to “create and maintain a forever green, great circle of trail corridors and conserved lands providing walkers with minimally developed access to the mountains, lakes, vistas, and historical sites of the region.” The SRKG’s member-supported 75-mile trail system travels through nine New Hampshire towns: Andover, Danbury, Newbury, New London, Springfield, Sunapee, Sutton, Warner, and Wilmot. It follows long-abandoned roads now unsuitable winter 2011/2012 | ar ound concord 3 9

for motorized vehicles as well as more newly cut footpaths, some of which connect to well-known trail networks in places such as Mount Kearsarge and Mount Cardigan.

A Delightful Trek Our route on this nippy January morning began in Faughman’s backyard and ended at the trailhead for the Patterson Farm Trail near the end of their driveway. I warmed quickly to both the day and the SRKG Coalition. At the edge of the woods, I spotted both rabbit and squirrel tracks. The welcoming Faughmans led us past beech, striped maple, hemlock, and birch. Snow clung to the branches and bark in tenacious white clumps. A few of last year’s leaves added tinges of color to the wintery forest landscape. The pace was comfortable, and the company amiable. Surveyor’s tape informally marked the route, which was intuitive to follow. We passed through frozen wetlands, otherwise impassable during milder times of the year. After climbing to an elevation where the trees thinned among granite cliffs, we descended past an old stone wall and foundation, eventually coming to a junction with one of the Greenway’s officially blazed trails, the Patterson Farm Trail. From there we tromped back to Patterson Road, closing the delightful loop. The entire trek took only two hours, but left me smiling for days. V

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Making Tracks Winter hikes with the Sunapee-RaggedKearsarge Greenway Coalition are free and can be done on snowshoes or cross-country skis. Bring your own gear, water, and snack, but leave your dog at home. For more information on the Sunapee-Ragged-Kearsarge Greenway Coalition, its winter snowshoeing schedule, and descriptions and directions for the SRKGâ&#x20AC;&#x2122;s trail work, go to www.srkg.com.

This page, top left: Trailhead at the end of Patterson Road. Middle left: Stone foundation, a relic of the past. Bottom left: Brian Faughman, volunteer group leader. Above: Snowy stone wall. Left: A happy snowshoer.

winter 2011/2012 | ar ound concord 41

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for the holidays

DOWNTOWN RESTAURANT CELEBRATES FIRST YEAR IN CONCORD

Everyone at O Steaks and Seafood in the downtown Capital Commons building has more to celebrate this season than just the holidays. The end of December marks the first anniversary of the restaurant’s opening, and owner Chef Scott Ouellette is looking forward to serving Concord residents as the New Year begins.  P H O TO S B Y G E O F F F O R E S T E R

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Chef Scott Ouellette describes the capitalcity location as more urban than his restaurants to the northâ&#x20AC;&#x201D;more on the scale of what you would find in Boston, New York, or any other large city.

Clockwise from top left: Chef-owner Scott Ouellette. Preparing the dining room for guests. View of the members-only Capital Club. The spacious bar area.

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“We just missed the holidays when we opened,” Ouellette remembers. “The warm welcome we got from everyone was great. We heard rumors that Concord was a tough crowd, but we got a warm response. We are still trying to feel out Concord, and Concord is still feeling us out. It’s still a learning process.” Ouellette also owns a Laconia O Steaks and Seafood along with Canoe in Center Harbor and the North End Restaurant in Moultonborough. He describes the capital-city location as more urban than his restaurants to the north—more on the scale of what you would find in Boston, New York, or any other large city. It is an image echoed in the large wraparound bar, open wine cellar, and high-top tables

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in the Tap Room, as well as the dining area with its open kitchen, booth seating along the walls, and white-tablecloth-covered tables in the center. “Definitely an urban, downtown scene,” Ouellette adds. The Tastes of O

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O’s menu has caught the attention of many city foodies and changes slightly with the seasons. Ouellette uses local produce as much as it’s available. The lunch menu features a wide variety of hamburgers, including the Big O Burger with bacon, blue cheese, mushrooms, fried onion strings, and chipotle mayonnaise, and the Wow, That’s Good burger with smoked blue cheese, tomato, and 12-yearold balsamic vinegar. The sandwich selection includes an Oyster Po’ Boy, Grilled Salmon BLT, and something known as the Ultimate Fried Egg Sandwich (a toasted ciabatta roll topped with a fried egg, a slice of Kobe meatloaf, fried onion strings, bacon, cheddar cheese, and mayonnaise). The dinner specialties start with appetizers such as the O Pops (little meatballs of Kobe beef with blue cheese and bacon, served on a stick) and the sweet and sour calamari glazed with a Thai chili paste. Popular dinner selections include the lobster mac and cheese and the Kobe and shiitake mushroom meatloaf. And don’t forget the hand-cut aged steaks, offered in 16-, 24-, and 32-ounce sizes. The restaurant also features an extensive wine list with 30 varieties available by the glass, thanks to a Cruvinet system, which keeps every wine at the perfect temperature and fills each opened bottle with nitrogen so the wine stays fresh for up to six weeks. Ouellette says, “We’re finding out that customers are really enjoying our wine selection and prices. The bar area is a

“Soon we’ll be introducing some theme nights in the bar, as well as wine flight nights and beer tastings.”

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very social place. Soon we’ll be introducing some theme nights in the bar, as well as wine flight nights and beer tastings.” C e l e b r at in g t h e S e as o n

For the holiday season, the restaurant will serve a Thanksgiving buffet and special dinners for both Christmas Eve and New Year’s Eve. Businesses and other large groups may also book their holiday parties in the restaurant. Ouellette notes, “We do a really big business up north for these holidays, so we are hoping for the same in Concord.” The only glitch in the restaurant’s first year has been the confusion between the very public O with the private Capital Club. The restaurant is open to the public, but the Capital Club is a members-only social club catering to business professionals. The Club offers meeting spaces and social areas, and membership provides priority seating in all of Ouellette’s restaurants, private tastings, and wine lockers. (Membership information is available online.) “We feel we are a good mix for the future of downtown Concord,” Ouellette says of his restaurant. “We are very interested in helping promote getting people to come explore downtown. We would like to keep people downtown after work for dinner, a movie, or a performance at the Capitol Center. Keep the local dollars in the local businesses.” V O Steaks and Seafood 11 South Main Street, Concord, NH (603) 856-7925 http://magicfoodsrestaurantgroup.com Hours: Lunch, Monday–Saturday 11:30am–2:30pm; Dinner daily from 5pm; Tap Room opens at 2:30pm daily.

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Celebrate the Holidays

The fine shops and businesses in the area are ready to meet all of your holiday shopping needs. Shop locally and find the perfect gift for everyone on your list!

Amish Country Barn

Amish Country Barn is your one-stop shop for country decor and Amish furniture, from small cabinets to dining sets, curtains, braided rugs, framed prints, candles, and more. If it’s country, it’s at the Barn! 234 South Main Street • Concord, NH • (603) 715-5231 456 Laconia Road • Tilton, NH • (603) 527-8193 Mon–Fri 10am–6pm; Sat 9am–6pm; Sun 11am–4pm

Just Be Boutique

Just Be is a state of mind, a way of life, and a philosophy. It is also a line of

Art Plus

Give your gifts a personal touch this year. Let Art Plus custom frame your favorite photo or art piece. Make your own holiday cards using rubber stamps, or take a class to learn how. Stock up on essential art supplies for all ages, or stash a gift certificate into a stocking. Your gifts will be the hit of the season!

apparel and accessories made right here in Concord. Choose to be free, be a kayaker, be peaceful, be yourself, and much more!

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249 Loudon Road • (Upstairs in the Stove Barn Building) • Concord, NH (603) 225-8080 • www.artplusnh.com • Mon–Fri 11:30am–6pm; Sat 10am–4pm

Imagination Village

Visit the best toy store in Central New Hampshire for award-winning educational and classic toys. Games, puzzles, science kits, creative play, crafts, building, and so much more! The coolest toy store on Main Street! 9 North Main Street • Concord, NH • (603) 225-1060 www.imaginationvillage.com

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Butter’s Fine Food & Wine

Butter’s Fine Food & Wine is a purveyor of specialty foods and boutique wine, craft beer, fine cheeses, dry cured meats, artisan bread, oils and vinegars, custom cheese platters, award-winning cakes and cupcakes, and inspired sandwiches. We also offer gift baskets, gift certificates, weekly wine tastings, and wine classes. 70 North Main Street • Concord, NH • (603) 225-5995 www.ButtersFineFood.com

SPECIAL ADVERTISING SECTION

Hilltop Consignments

This holiday, visit our 5,000-square-foot sunny showroom featuring high-end quality preowned furnishings that are stylish, functional, and affordable. We carry antiques as well as all styles of furniture—old and new, accessories, china, glassware, silverware, collectibles, and more. 716 Riverwood Drive (off Route 106) • Pembroke, NH (603) 856-0110• www.hilltopconsignments.com Tue–Sat 10am–5pm; Sun 11am–4pm Nov 1–Dec 31: Thu 10am–7pm; closed Mon

Cole Gardens

Once you walk into Cole Gardens, the fragrance of fresh balsam will entice your nose. Cole’s huge selection of fresh-cut greens, wreaths, and garland will make your home warm and inviting for the holidays. 430 Loudon Road (Located East of Route 106) Concord, NH • (603) 229-0655 • www.colegardens.com

Simply Birkenstock “The best meat shop in town”

Quality Cash Market

Welcome to your friendly neighborhood store! We’re known around the Concord area for our finest quality meats. We’re now preparing for the holidays: our popular prime rib, sirloin steak roast, and our premium fresh turkeys, hams, pork, and lamb. Don’t forget our holiday meat platters, homemade pies, and pastries. Gift cards are available for holiday giving. 11 Eastman Street (off I-93, exit 16) • East Concord, NH (603) 225-9661 • (603) 226-2818 • www.qualitycashmarket.com Mon–Sat 7am–7pm; Sun 8am–6pm

A full-service Birkenstock specialty store offering sandals, clogs, casual, dress, and professional shoes. Also representing Taos, Haflinger, Scarpa, Sanita, Tilley, Wallaroo, and Sunday Afternoon hats. 8 South Main Street • Concord, NH • (603) 715-2259 www.simplybirkenstock.com

Gondwana & Divine Clothing Co.

New Hampshire’s award-winning boutique. Our diverse collections include your favorites: Click, Simply Silk, Cut Loose, Eileen Fisher, Tianello, Fresh Produce, FLAX, and so much more. We also offer hundreds of scarves and socks, handcrafted jewelry, baby items, handbags, and fair trade gifts. Our gift certificates make the perfect gift! Open seven days. 13 North Main Street • Concord, NH (603) 228-1101 gondwanashop.com facebook.com/divineclothingco

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SPECIAL ADVERTISING SECTION

The Perfect Gift The Lakes Region is festive and beautiful this time of year. Enjoy the holiday season by shopping locally. From a day at the spa to a piece of art or a delicious meal, you’re sure to find a special gift for everyone.

Adornments & Creative Clothing Co.

Baltic amber and turquoise are just one of many displays of art-towear jewelry and clothing you’re going to love at this store! Gift certificates, shipping, and free gift wrapping are available. Historic Mill Building Mill Falls Marketplace Meredith, NH (603) 279-4776 Sun–Thu 10am–6pm; Fri–Sat 10am–9pm

Oglethorpe Fine Arts & Crafts

Where America’s most talented elves have been busy making holiday items for your gift-giving and entertaining needs. Shop at Oglethorpe’s 2,000-square-foot gallery for unique, handcrafted items this holiday season. Jewelry, fiber, woodenware, pottery, wall décor, ornaments, and more!

Mill Falls Marketplace • Meredith, NH (603) 279-9909

Giuseppe’s Pizzeria & Ristorante

Very musical, very Italian, and very good! Enjoy nightly entertainment along with award-winning pizza, pasta, seafood, chicken, steak, veal, vegetarian options, salads, sandwiches, and desserts. Full bar, live bands, and dancing. Reserve your date now for a private holiday party or function in our cozy Grotto.

Tranquility Springs Wellness Spa at Lake Opechee Inn and Spa

People throughout New England have discovered the gift of relaxation. At Tranquility Springs we offer something for everyone: massage, body treatments, facials, pedicures, and manicures. At our “Season Sparkles” Open House on November 26, gift certificates purchased will include a 10 percent discount. Give the gift of health and wellness. 62 Doris Ray Court • Laconia, NH • (603) 528-7759 www.OpecheeInn.com • Sun–Tue 9am–3pm; Wed–Sat 9am–7pm

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Marklin Candle b y k at h e r i n e p . c o x

p h o to s b y i a n r ay m o n d

n this season of light and festivities, The Marketplace in Contoocook, an offshoot of Marklin Candle Design, offers something for everyone: specialty gift items, sacred art, childrenâ&#x20AC;&#x2122;s books and toys, fun host and hostess gifts, and more. But the signature items that have put owners Martin and Christine Marklin on the map are the unique, engraved pillar candles made by hand in the large building just behind the boutique store. These candles are not merely decorated but inlaid with artwork, personalized with names and dates, ornamented with gold, and inscribed with words and sayings meaningful to each recipient of a one-of-a-kind Marklin Candle. }

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Clockwise from top left: Hand-dipped beeswax candles. The Offcutâ&#x201E;˘ Candle, a byproduct of the hand-dipped candles. Candles; Design by Tomie dePaola. Mark Anewâ&#x201E;˘ personalized candles to mark the birth of a child or other special occasions. Imported and locally made Christmas Decorations. Beeswax and paraffin taper candles. Owners Christine and Martin Marklin. winter 2011/2012 | ar ound concord 5 3

Clockwise from top left: Unique gifts from the world over. Pottery by local artist Boyan. Hand-decorated “Love” candles. Colorful scarves and jackets. Unique clothing and jewelry.

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Candles for All Occasions Set along the Contoocook River, the 50,000-square-foot manufacturing space behind The Marketplace is where Marklin Candles are molded, hand-dipped, carved, brushed with wax, and finished before being shipped to churches or commercial customers to commemorate events and mark special occasions. Corporations and colleges have commissioned Marklin Candle to engrave their logos and emblems in candles to give to employees and donors, for example. On a smaller scale, candles can be customized to commemorate celebrations such as graduations, weddings, and births, or given as gifts for these and other occasions. Likewise, memorial candles for funerals can be engraved to honor a loved one. “We can customize things quickly,” says Christine Marklin of their MomentMark line. “For any moment in one’s life worth marking,” adds her husband, Martin. “We already mark events with candles,” notes Martin. “There’s a tradition of lighting candles at life-changing moments. We’re just elaborating on that. Americans love personalization, and we offer them what they want—customized and quick.” They also sell nonpersonalized candles with their own innovative designs and a line of Christmas candles to light up the holidays, and they make pillars designed by Tomie dePaola through an exclusive collaboration between the Marklins and the renowned children’s author and illustrator. These are among the featured items for sale at The Marketplace, which carries merchandise from all over the world as well as work from local artisans. Manager and buyer Renate Salamone says she looks for “unique things—what you don’t find at every gift store.” And the exceptional Marklin Candles certainly fit the bill. Everything is done by

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Right, from top: Glass Menorah. Hand-decorating a beeswax candle. A plethora of small, unique gift items. Candles; Design by Tomie dePaola. Center: One of five rooms within The Marketplace.

hand in a process that Martin notes has not been duplicated. The beeswax candles are molded and then carved by artists using an original template. Another artist then infuses hot, colored wax into the candles or applies layers of textured wax, depending on the style that is being created. “We developed these techniques,” Martin said, “and our palette of colors is expansive.”

A Niche Market First established in the liturgical-candle market, Martin says he provides candles large and small for more than half the cathedrals in the United States and has created candles for Pope Benedict and the late Pope John Paul II. “There are only seven companies that do what we do. We are the smallest, the youngest, and the best. Now we want to parlay our expertise into the retail setting.” 5 6 w w w. a r o u n d c o n c o r d n h . c o m

What sets Marklin Candle apart is the distinctive process that Martin began working on when he was an altar boy in St. Louis, Missouri. A woman in the parish would decorate the Easter candle every year with an inlaid pattern that intrigued young Martin. When she died, no one knew how to make the inlaid candle, so he tried his hand at it. In time he perfected the process and provided the Easter candle for the parish. By the time he was in college, a friend suggested he start a business. He went from church door to church door selling candles but was not able to support himself at the craft yet. On a visit to his brother in New Hampshire, Martin made the decision to work in a print shop before teaching for two years at Londonderry High School where he met his wife, Christine, a science teacher. Candle making was still a side

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business, but in 1990, Martin decided to make it his full-time occupation, and the following year he and Christine were married. In 1992, Christine left the classroom to join the business full time. As the demand for their novel candles grew, the business developed rapidly, and four years ago the Marklins decided to dip into the retail market and create candles for a broader audience. “It’s a natural extension of doing custom candles for churches,” Martin says. Their custom, commemorative threeby-nine-inch paraffin pillars come in a gift package topped with a loop and a wax seal that makes them recognizable as Marklin Candle. It’s their guarantee of quality—“this candle is hand-dipped.” “We want to stand out,” Martin summarizes. “We want to make sure the gift is appreciated and unique.” With a Marklin Candle, the gift giver can rest assured that it will be. V Marklin Candle Design • 28 Riverside Drive Contoocook, NH • (603) 746-2211 www.marklincandledesign.com The Marketplace • (603) 746-5442 www.marklincandle.com

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common ground |

by mike morin

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Come sample America’s favorite comfort food “SO, WHAT ARE YOU MAKING THIS YEAR?” It’s a question I’ve been asked repeatedly after winning a macaroni-and-cheese baking competition last January. “I’m not sure, and if I did know and I told you, then I’d have to kill you,” has become my standard response. No joke. Food contests are deadly serious. And seriously fun. My first competitive cooking experience was anything but successful. I entered a chili cook-off in Toledo in 1980. I erroneously interpreted a clove of garlic to mean a bulb of garlic. My cauldron of chili reeked with three bulbs of garlic. Even though I did not win a coveted blue ribbon, I was heralded as a hero for driving every vampire out of the state of Ohio that summer afternoon. Fortunately, not many recipes for mac and cheese call for garlic. And, luckily for the hundreds who attended the first Macaroni and Cheese Bake-Off sponsored by Granite State Dairy Promotion, the cheesy recipes were a welcome mid January treat on a cold afternoon in Concord. A N I M P R E SS I V E T U R N O U T

“The moment I knew it was successful was when someone told me, ‘There’s a line out the door and it doesn’t stop.’ I had tears in my eyes. I went through every emotion [for this event]. It was a fantastic experience,” says Amy Hall, director of Granite State Dairy Promotion. For Hall, they were most likely tears of relief. For a first-time event, no one was sure anybody would show up. Are you kidding me? Mac and cheese is America’s favorite comfort food. “I was in a bit of a panic as our deadline to enter was December 15,” she sighs. “I had only five or six entries at that time. But during the next two weeks we got swamped. We had 40 entries all told. For a first year, that’s huge.” Because of the stunning turnout, Hall says this year’s

Mike an d Barb ara w ith thei r prize ribbon s.

bake-off will occupy a lot more space at the Concord Holiday Inn on Saturday afternoon, January 14. “We’ve booked the same location, including every conference room they have and the lobby. We’ll have different categories in every room. In addition, we’re opening it up to sponsors this year,” she says. FROM TRADITIONAL TO EXOTIC

Last year, mac and cheese fans snaked their way through the packed Holiday Inn ballroom, sampling as many recipes as they could. The tasters also included three judges, who suddenly found how filling the pasta and cheese favorite could be. Judge Charlie Burke of Sanborton is a retired surgeon, food writer, and president of the New Hampshire Farm to Restaurant Connection. “We all started together, but Jeff Paige [owner of Cotton Restaurant] and I soon discovered there were too many for us to each taste them all. We divided them among the three of us, and then we all tasted those each of us thought made the cut. Jeff said he didn’t eat for the next 24 hours,” Burke says. My Dessert First Mac and Cheese recipe, which contains chopped apples and a sweet crumb topping, caught Burke and many others by surprise. “I did not read anything before tasting your dish and was totally surprised, like when you pick up a cup of coffee with sugar in it, expecting your unsweetened cup. I told Jeff he’d better check it out. 

Mac And Cheese Pop Culture 101

“Macaroni and cheese and Jell-O.” —Drew Barrymore, when asked about her sexiest meal.

President Ronald Reagan loved macaroni and cheese. He ate it aboard Air Force One. He had it for his 84th birthday party, where he thanked everyone for their good wishes “on the 45th anniversary of my 39th birthday.” A former Denver Broncos quarterback believed the right meal was critical to his game performance. The night before every home game, he stayed in the same room at the same hotel outside Denver and had the same meal—macaroni and cheese. In 1993, Crayola added the color “Macaroni and Cheese” to their crayon box. When the musical group Barenaked Ladies sings, “If I Had a Million Dollars,” fans regularly pelt them with macaroni and cheese. The song is about a get-rich fantasy life where boxed mac and cheese is still on the menu. Bass player Jim Creeggan complained, “I get too much cheese inside my bass. It’s not very easy to clear that out of it.” Source: More Please! Macaroni & Cheese by Deanna Keahey and Steve Kilner, Plexcentric Publishing, 2004.

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Dessert First Mac & Cheese

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He came back and said, ‘Try it again, it’s very good,’ which I found to be the case when I wasn’t expecting a savory flavor.” The inspiration for Dessert First was that many New Englanders put cheddar cheese on their apple pie, so why not make it a mac and cheese dish? “My grandparents always served cheddar with apple pie,” adds Burke. Recipes ranged from traditional, nofrills macaroni and cheese to mac and cheese in baked potatoes to ethnic variations. “Neelima Gogumalla of Windham won the New Hampshire-made category with her Creamy Crab with Swiss and Goat Cheese concoction. We’re hoping to grow that category more, as we had five or six entries last year,” Hall says. Supporting N ew Hamp sh ire Dairie s

Contestants were required to use New Hampshire-sourced dairy ingredients for the New Hampshire-made category. Granite State Dairy Promotion is funded by state dairy producers who hope to increase awareness and sales of milk products. “We’re trying to support and enhance the dairy industry,” says Hall. “We’ve lost 699 dairy farms in New Hampshire since 1970, which is an 84 percent loss. Ninety-nine percent had been family owned for generations. We want people to recognize what’s happening to local agriculture.” Following the mac and cheese bake-off, it appears local dairy farmers got that message across in a delicious way. “The proudest piece for me is that this event promotes New Hampshire’s dairy farmers, embracing them and bringing them to life,” Hall adds. The farmers seemed to agree. “They loved it and were so pleased to see people come together to see what’s going on. Plus it was a source of pride for them.” V If You Go

Macaroni & Cheese Bake-Off WHEN: Saturday, January 14 WHERE: Holiday Inn, 172 N. Main Street, Concord, NH ADMISSION: $10 INFORMATION: http://nhdairypromo.org On Facebook: http://www.facebook.com/ granitestatedairypromo 6 0 w w w. a r o u n d c o n c o r d n h . c o m

By Mike Morin and Barbara Baker First Place: “Creative and Exotic” Second Place: “People’s Choice”

6 oz dried elbow pasta 2 Tbsp butter (unsalted) 2 Tbsp flour 1K cups whole milk 1K cups shredded Cabot Seriously Sharp Cheddar 1 cup shredded fontina cheese (farmer’s cheese works too) 1N tsp Worcestershire sauce V tsp cayenne pepper or nutmeg 2–3 Granny Smith apples, peeled, cored, and cut into small pieces (coat lightly with lemon juice to keep them from turning brown). This is the SECRET ingredient! Salt and pepper to taste 1. Preheat oven to 350°. 2. Cook elbow pasta in boiling water according to package directions. 3. In a saucepan, melt butter over mediumlow heat. When butter has melted, stir in flour to make a roux, whisking constantly for 3 minutes. Add milk slowly, in a stream, while whisking. Cook the sauce, continuing to whisk, until thickened slightly. Stir both cheeses into sauce until thoroughly melted. 4. Stir Worcestershire and cayenne or nutmeg into sauce until fully combined. Stir cooked, drained pasta into sauce. Add apples, and season to taste with salt and pepper. Spray baking dish with nonstick spray. 5. Transfer pasta and cheese sauce to baking dish, spreading evenly. Set aside while you prepare Crumb Crisp Dessert Topping.

Crumb Crisp Dessert Topping N cup granulated sugar N cup light brown sugar, packed N tsp ground nutmeg N tsp cinnamon Pinch of salt L cup flour K stick butter (unsalted), cut into small pieces N cup chopped walnuts 1. Mix sugars, spices, salt, and flour in a

bowl. Add butter to sugar mixture and work it in with a pastry cutter or your fingers until the mixture resembles a coarse meal. Stir walnuts into the mixture. 2. Spread mixture over the top of the mac and cheese, gently patting it down evenly. 3. Cover baking dish with foil and bake 30 minutes. Remove foil and bake 30 minutes more until topping is light brown. Prepare to be worshipped for your greatness.

S M A RT M O N E Y |

BY AMY K. KANYUK

working hard for the money USING INCENTIVE TRUSTS TO MOTIVATE BENEFICIARIES

espite the struggling economy, Americans are at the beginning of a 41-trilliondollar intergenerational transfer of wealth that will continue for another four decades. Most of us like to think that the loved ones to whom this wealth passes—our children and grandchildren—will be able to handle the pressures and responsibilities of an inheritance. But many winter 2011/2012

heirs will not, due to immaturity, financial inexperience or irresponsibility, substance abuse, mental health problems, or some combination of those factors. Although inherited wealth can provide desirable financial security, it also can reduce or eliminate a beneficiary’s incentive to work and be productive. How do you pass on wealth to future generations without spoiling your heirs?  | ar ound concord 61

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Establish Eligibilit y Crit eria

An “incentive” trust may provide some answers. Incentive trusts are traditional trusts in which a trustee holds and manages assets for the benefit of another person or group of people (the “beneficiaries”), but have the added twist of establishing criteria for when and if a beneficiary will be entitled to or eligible for a distribution. The criteria, which are unique to each trust, are intended to motivate the beneficiaries to engage in or refrain from some type of behavior and to provide a financial reward for those beneficiaries whose behavior complies with the criteria. As long as the incentives don’t violate public policy (such as requiring a beneficiary to divorce in order to receive funds), they can be included in the trust. For example, a trust might authorize the trustee to distribute property from the incentive trust to a child if certain educational goals are met, such as being a fulltime student at an accredited institution, maintaining a certain GPA, and progressing toward the completion of an undergraduate or other degree at the rate of a full-time student. It would be unwise for the trust to require payment to a beneficiary simply for staying in school, since that could produce a professional student, rather than an educated member of the workforce. The trust also could reward full-time, socially productive employment. Although some trusts match beneficiaries’ earned income dollar for dollar, this type of plan can penalize those beneficiaries who are stay-athome parents or who choose careers, such as teaching or the arts, that benefit society but aren’t lucrative. For this reason, the incentives should be linked to productivity and social contribution, rather than the number on a beneficiary’s W-2. Incentive trusts are also very useful for addressing the special challenges presented by beneficiaries with substance abuse problems or a history of criminal behavior. Distributions should be structured to reward positive behavior—such as being drug free or staying out of jail—rather than punishing negative behavior. However, the trust should empower the trustee to not make outright distributions to a beneficiary with self-destructive behavior, since money usually makes the situation worse. Incentive trusts can encourage philanthropy as well. Requiring the trust to match a beneficiary’s charitable donations may help the beneficiary develop an appreciation for community involvement and other charitable habits. If the family has established a donor-advised fund or a foundation, distri-

butions from the incentive trust could be tied to participation in the fund or foundation. Flexibility is Key

When structuring an incentive trust, it’s very important to give the trustee flexibility to adapt to circumstances as they develop over time, not just as they exist at the time the trust is created. Requirements for distributions, especially those tied to education and employment, should not be so rigid that they penalize those beneficiaries who simply cannot comply with them. Not everyone is cut out for the Ivy League or for heading up the family business. One way to achieve flexibility is to make the incentive trust a “discretionary” trust. This means that if the beneficiary meets the requirements stated in the trust, he or she becomes eligible for, but not entitled to, a distribution. This provides the trustee with a “second look” at whether a distribution is advisable at the time the beneficiary meets the requirement and protects the trust property from the beneficiary’s creditors, including the beneficiary’s spouse in the event of a divorce. Flexibility can be enhanced by authorizing the trustee to make distributions either outright to a beneficiary or for his or her benefit. For example, a trustee who is wary of making an outright distribution of cash to a beneficiary with a history of substance abuse may be more inclined to pay that beneficiary’s basic living expenses, such as rent or utilities, directly to the service provider. P o s i t i v e M ot i vat i o n

The key to the success of an incentive trust is good communication. The trustee needs to understand clearly your goals and intentions. Writing these down in a family mission statement can help you crystallize your objectives and provide the trustee with a valuable reference for making decisions after you’re gone. If appropriate, discussing the structure of the trust (but not necessarily the dollar amount) with your heirs will help manage their expectations about their inheritance. Many people think that passing on their values and a strong work ethic is as important as passing on their money. An incentive trust can help promote success within a family and reinforce values by using wealth as a positive motivator. V Amy Kanyuk speaks and writes frequently about tax and estate planning topics and has been selected numerous times by her peers for inclusion in Best Lawyers in America in the fields of tax law and trusts and estates.

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Grappone Toyota 514 State Route 3A Bow, NH Sales: (888) 343-8970 Service: (800) 528-8993 http://toyota.grappone.com

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A NEW HOLISTIC

PHILOSOPHY Grappone Toyota renovates with a focus on the future STORY AND PHOTOS BY IAN RAYMOND

As I walked into the showroom at Grappone Toyota, I realized this was no ordinary dealership. Chief Operating Officer Amanda Grappone Osmer greeted me warmly at the door. She had taken time from her increasingly busy schedule for an interview regarding the exciting 77,000-square-foot renovation project under way at the Bow location. Amanda jumped right in, enthusiastically describing the project as we headed toward her office. This wasn’t just a new-coat-of-paint, cosmetic upgrade. It was an innovatively designed, fromthe-ground-up makeover based on a forward-thinking, holistic philosophy promoting efficiency, sustainability, and service.

Innovating & Investing in the Future Although it would cost more than a traditional renovation, Amanda and her team decided to implement the latest energy efficient technologies (e.g., geothermal heat pumps) and work toward certification with the US Green Building Council’s Leadership in Energy and Environmental Design (LEED). 

Geothermal well field before and after installation of 32 closed-loop geothermal wells.

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Circulation pumps for the geothermal wells.

Above: Glass-front offices give team members a scenic view of the Merrimack River and allow natural lighting to filter in from the windows on the front wall. Right: Drive-in service department lets customers stay warm and dry. Exterior wall surrounding service door is insulated with closed-cell urethane foam, which also prevents air infiltration.

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Jewett Construction has divided the project into two phases: phase one (left side) is nearing completion. Once itâ&#x20AC;&#x2122;s finished, phase two (right side) will begin, allowing the dealership to stay open during the renovation. In front is the fuelefficient Toyota Prius Hybrid. A plug-in model will be available next year.

eft egin, uel-

Project leaders (left to right): Jim McCullough, Larry Haynes, Amanda Schuette, Steve Savoy, Amanda Grappone Osmer, Paul Leveille, and Craig Jewett. Not pictured: Greg Grappone. Drilling 400-foot-deep wells.

The integrity to do what’s best at every opportunity is an attitude that applies not only to the construction project but also to every aspect of this business. As an investment, the project’s higher up-front costs for state-ofthe-art technologies make sense over the long term. Using a process known as life-cycle cost analysis, project decisions are based on the total cost, instead of just the initial cost of construction and installation. This process combines these initial costs with the projected operating and maintenance costs (of which energy efficiency and fuel source play a major role), plus the often ignored and undervalued environmental-impact costs over the lifetime of the equipment and the buildings. This analysis provides a much more accurate assessment of a project’s true cost and allows for better, more-informed decision making during the planning phase, when available options are being explored. It’s a philosophy that will result in significant long-term savings and address environmental concerns too.

The Toyota Way The integrity to do what’s best at every opportunity is an attitude that applies not only to the construction project but also to every aspect of this business. The Grappone philosophy dovetails perfectly with “The Toyota Way,” an in-depth set of underlying principles that guide the car manufacturer’s operations, which, to paraphrase, consist of: • The right process produces the right results • Taking a long-term view, even at the expense of short-term financial goals • A genuine respect for people that stimulates personal and professional growth and promotes exceptional performance

• Efficiency through elimination of waste • Striving to constantly improve by working to solve problems as they are encountered. Describing the improvement under way at the dealership, Amanda mentions a favorite line by Heraclitus, as quoted by Plato in Cratylus: “Everything flows and nothing stays.” But one thing that has stayed and led to this dealership’s continuing success is its commitment to customers, to community, and to team members (a term that more accurately describes the employees who are integral to the company’s success).

A Brief History Grappone Auto Group has been serving the Concord, New Hampshire, area since 1924. It began as a filling station opened by Rocco Grappone and his wife, Emanuella. During the war, the company expanded to accommodate tire retreading, and over time it evolved into a car dealership. From the beginning the couple’s children were active in the business. I had the pleasure of meeting their son, John Grappone, and his wife Ruth, both in their nineties—they still visit the dealership every day. Grandson Robert and his wife Beverly are currently the dealership’s majority owners. Amanda Grappone Osmer (COO) is their great-granddaughter, and great-grandson Greg Grappone serves as chief information officer. The dealership now sells close to 10,000 new and pre-owned automobiles each year, performs approximately 80,000 repairs annually, and employs 300 team members. The little family business begun by a husband and wife team has grown exponentially, but it still maintains an winter 2011/2012 | ar ound concord 67

atmosphere of mutual respect and dedication among all team members who are part of the current Grappone family (a third of whom have been team members for over a decade).

The Project It began when Toyota requested that to better serve customers the dealership install a drive-in service department. In keeping with the Grappone philosophy, this seemed like a perfect opportunity to have the contractor, Jewett Construction, install energy efficient upgrades and other amenities to provide an improved customer experience and a safer, healthier, more productive workplace. While attempting to accomplish all of this, it was important to the Grappone family that the renovation result in a building that â&#x20AC;&#x153;had as little impact on the environment as possible.â&#x20AC;? The centerpiece of this project is the installation of a geothermal system consisting of 32 closed-loop wells that provide for energy extraction/energy rejection. In laymanâ&#x20AC;&#x2122;s terms, liquid is pumped through a closedloop system of pipes down into the earth. In the winter, this liquid absorbs energy from the earth in the form of heat and transfers it to the building to warm its occupants. Inversely, during the summer the system will absorb energy in the form of heat from the building and transfer it to the earth, keeping those inside comfortably cool. The energy (in the form of heat) that is transferred to and from the earth is amplified by a heat pump

Top: Lavatory sink with motion-sensing water-saving faucet. Countertop is made from recycled glass, portland cement, and pigment. Center: Solatubes provide natural daylight in service bays. Bottom: One of seven recycling stations located throughout the facility for customer and employee convenience. Right: 85 percent of the construction waste was recycled, thereby diverting it from landfill disposal.

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that moves heat via a vapor-compression refrigeration cycle, working like an air conditioner or a refrigerator. The Jordan Institute, based in Concord, was hired as Green Building Consultant and LEED Commissioning Agent. In this role, they are providing guidance to help the project achieve Silver LEED Certification. As stated on the US Green Building Council’s website, “LEED promotes sustainable building and development practices through a suite of rating systems that recognize projects that implement strategies for better environmental and health performance. LEED provides building owners and operators with a framework for identifying and implementing practical and measurable green building design, construction, operations, and maintenance solutions.” A life-cycle cost analysis based on computer modeling done by the Jordan Institute projected that these upgrades will have an energy-cost savings of 40 percent relative to the same project built to standard building code (the baseline of the minimum energy efficiency permitted by law, to which most construction projects are designed and built). If you take into account the 40 percent energy-cost savings year after year, the responsible decision to invest in an energy efficient, environmentally friendly project actually turns out to be less expensive in the long term, with an impressive return

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on investment. As an added benefit, it is also projected to reduce carbon dioxide emissions by 39 percent. Recycling the majority of the demolition/construction debris will further reduce environmental impacts.

Outstanding Features The new space will include 35 water-source heat pumps with individual controls. Three high-efficiency, natural gas-fired boilers supply heat to areas without heat pumps. A centralized energy recovery ventilator (ERV) and dedicated outside air unit allow fresh air to enter the building while minimizing energy loss. During the heating season, incoming fresh air passes through a heat exchanger where it is heated by the exhaust air. In the summer, fresh air passes through the heat exchanger where it is cooled by the conditioned exhaust air. The ERV can also help regulate humidity. The building features high-efficiency, gasfired hot-water heaters. Water-conserving features include dual flush toilets (1.0 and 1.6 gallons per flush), low-flow showerheads (1.5 gallons per minute), and low-flow lava-

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tory faucets with motion sensors (.25 gallons per cycle, 1.5 gallons per minute). A facilities management control system monitors HVAC and plumbing systems. In addition to energy efficient window glazing and high-efficiency (exceeding 85 percent) lighting fixtures, the building features occupancy sensors that control lighting in most offices and private areas, saving energy by shutting off lights in unoccupied spaces. Solatubes let natural daylight into the service area, and sensors automatically maintain desired lighting levels while saving energy by shutting off artificial lighting as ambient light levels from Solatubes and windows increase. A lighting control system allows the operator to program an on/off lighting schedule.

A Better Experience for Both Customers & Team Members Team members are part of the conservation effort as well; 14 dedicated carpool-parking spaces encourage ride sharing, while 14 bicycle and two kayak racks promote a healthy lifestyle, recreation, and appreciation for the

facilityâ&#x20AC;&#x2122;s unique site. A dock will be installed on the Turkey River, which abuts the Grappone property, to allow access to the Merrimack River. Team members are encouraged to bike, jog, walk, or kayak to and from work or during breaks. A meditation room provides a stress-free area for team members to unwind. Service bays are fitted with insulated-panel overhead doors with a double row of windows for natural lighting, and pneumatic door openers open and close bay doors quickly to minimize heat loss. To minimize tripping hazards, the service area is outfitted with overhead delivery systems for fluid fill, pneumatic tools, and centralized vacuum. With the drivein service department, customers and team members enjoy a warm, dry service experience, no matter what the weather. The spacious sales area was designed with the customer in mind. The two-story showroom features expanded glass to bring natural light deeper into the facility and open up views of the Merrimack River to the secondfloor occupants. The customer lounge has free wireless access and coffee service, plus a play area with a glass wall so parents can

keep an eye on their children. The renovated facility features 50 percent more service capacity and offers more parking.

An Environmentally Friendly Building Eighty-five percent of the building’s construction waste will be recycled, diverting it from landfill disposal. Twenty-five percent of the construction materials come from pre/post-consumer recycled sources, reducing the environmental impacts of extracting and manufacturing new materials. Forty percent of the construction materials originated and were manufactured within 500 miles of the project, reducing the impact of transportation on the environment and helping the local economy whenever possible. Seven recycling stations throughout the facility for customer and employee convenience reduce waste. Grappone Toyota is a nonsmoking facility, ensuring clean air inside and around the building. Carbon dioxide monitors throughout the building adjust the amount of fresh air brought into

the facility, creating a healthier workplace. The reduction of volatile organic compounds (VOCs) and harmful airborne pollutants, typically found in adhesives, sealants, paints, coatings, and carpeting, helps to maximize indoor air quality. All materials used in the building project were analyzed rigorously to ensure they achieved the low- or no-VOC designation. No ozonedepleting chlorofluorocarbon-based refrigerants were used in the building’s cooling system. And the addition of a “green wall” with tips and information helps customers save energy and money, and complements other customer benefit programs.

The Community The Grappone philosophy has led to 87 years of success. Perhaps not so obvious is how their philosophy of service has extended far beyond the dealership to benefit the community. The long list of charitable works performed by the leadership and team members at the Grappone Automobile Group is overwhelming. Active participation in volunteer work in the community is

encouraged and promoted. For example, in 2010, Grappone Automotive Group created and launched a program called “Grappone in the Community” that uses advertising dollars to benefit Grappone team members and the nonprofit organizations they support. The program allows team members to spend a day volunteering their time and skills to deserving organizations without giving up a day’s pay. At the end of the day, the Grappone team member presents the organization with a $500 check from Grappone Automotive Group. In the last year, Grappone team members have volunteered at 24 different organizations, and $12,000 has been donated on their behalf to organizations such as the Boys and Girls Clubs, Concord-Merrimack County SPCA, Meals on Wheels, New Hampshire Lakes Association, the MakeA-Wish Foundation, and many others. For more photos and information about the renovation, please visit http://toyota. grappone.com/renovation.htm. Or stop by and see this impressive project. V

winter 2011/2012 | ar ound concord 7 1

w h at â&#x20AC;&#x2122; s c o o k i n g

by Susan W. Nye

delectable G r e at f o r n i b b l i n g & g i f t i n g !

7 2 w w w. a r o u n d c o n c o r d n h . c o m

olives

The olive tree is surely the richest gift of heaven. —Thomas Jefferson

t’s the holidays—that time of year when your already busy life goes into overdrive. With dinners and cocktail parties to host and attend, the office party to survive, and a long list of gifts to track down, you might wonder if there are enough hours in the day. It’s time to find a shortcut or two to help you through the holidays. Whether for nibbling or gifting, make sure you have plenty of olives on hand throughout the busy holiday season.

Entertaining & Gift Giving – Great Recipes with Olives Dirty Martini The perfect accessory to go with that little black dress. Serves 1

2 oz gin or vodka 1 Tbsp dry vermouth 1 Tbsp olive brine 1–2 olives Combine the vodka or gin, vermouth, and olive brine in a cocktail shaker. Add ice and give it a good shake. Pour into a chilled cocktail or martini glass. Garnish with one or two olives.

Spicy Marinated Olives Double or triple the recipe, and pop the olives into old-fashioned Mason jars. Bring a jar along to holiday parties; they make great gifts.

From the Balmy Mediterranean to Frosty New Hampshire Olives? Yes, olives. Found throughout the hot, dry, windblown coast of the Mediterranean, olives will bring a bit of warmth and sunshine—and a smile—to a chilly New Hampshire evening. From pale, golden green to midnight black, olives come in a variety of colors, shapes, and sizes. Chef John Riccelli at Concord Cooperative Market loves olives. “I use olives a lot; they add a nice kick to many dishes. I toss them into salads, add them to pasta or polenta, and use them in toppings. My favorite is a mix of artichokes, feta, and olives. I serve it on crostini and it’s great with fish.” 

Makes about 1 quart

The olives will keep for a month or more in the refrigerator.

About 4 cups olives, a nice mix of your favorite varieties, drained Zest and juice of 1 lemon 2 Tbsp dry white wine 4 cloves garlic, slivered K tsp dried thyme 1 bay leaf N tsp red pepper flakes (or to taste) Freshly ground pepper to taste Extra-virgin olive oil 1. Combine all the ingredients except the olive oil in a medium-sized bowl and toss to combine. Transfer the olives to a clean, wide-mouth jar. Add enough olive oil to cover the olives. 2. Store in the refrigerator, turning occasionally, for at least 24 hours before serving. Use a slotted spoon to remove the olives from the jar. winter 2011/2012 | ar ound concord 7 3

w h at ’ s c o o k i n g

Olives will brighten up your cocktail hour with a little color and zing. They are perfect when the neighbors stop by for just a minute and end up staying for a glass of wine. A bowl of marinated olives or a tasty tapenade and a chunk of Parmigiano-Reggiano are all you need to create a warm welcome. For a more elaborate appetizer, Marilyn McGuire, owner of The Cracker Barrel Store in Hopkinton, recommends a Brie en Croûte with tapenade.

“It’s very easy. Simply slather the brie with a little tapenade, wrap it in puff pastry, and bake until golden. The combination of the buttery brie and salty tapenade is wonderful. It’s lovely with a nice German Riesling.” Then again, why not stir things up with a pitcher of Dirty Martinis? They’ll make a great addition to your annual holiday bash. James Bond may have taken his shaken-not-stirred martinis with a twist, but olive aficionados

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know there is nothing like a Dirty Martini. Finally, when you need yet another small token or gift of appreciation, look no further than olives or maybe a gorgeous olive oil. They won’t solve all your gift-giving problems, but a jar of spicy marinated olives comes in handy when you need a last-minute host or hostess gift. Need something for the Yankee Swap? Homemade tapenade or a beautiful bottle of extra-virgin olive oil is just the thing.

A Gift of Good Health Long touted by nutritionists as a hearthealthy choice, olive oil is a great addition to any kitchen and a welcome gift. It comes in three basic grades: extra-virgin, virgin, and pure. Both extra-virgin and virgin olive oils are from the olives’ first pressing and come in many variations like fine and very fine. An artisanal extravirgin olive oil is a wonderful gift and a great alternative to the tried-and-true but hardly original bottle of wine that many guests bring to a party, especially if your host is an avid cook! While you’re at it, you might want to pair the olive oil with a really good vinegar. You can find wonderful, aged balsamic vinegars from the north of Italy, or turn to France for artisanal champagne or herb-infused vinegars. Kristy Ammann, the chef and owner of Butter’s Fine Food and Wine in Concord, knows that olive oils and vinegars make great gifts. Kristy says, “My go-to hostess gift is a lovely bottle of Castelas Extra-Virgin Olive Oil. It has a wonderful flavor, a little like a tapenade. A good, aged balsamic vinegar like Castello D’Este also makes a great gift.” She adds, “For adventurous cooks, it’s fun to give something a bit unusual. Saba or mosto cotto makes a wonderful gift. It’s made from unfermented grape juice that is cooked very slowly until it is syrupy and mildly sweet. You can mix it with olive oil for salads or drizzle it on soups, stews, or desserts.” As we head into the holiday season, make sure you stock up on plenty of olives, oils, and vinegars. Bon appétit and joyeuses fêtes! }

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The tapenade will keep for a month or more in the refrigerator.

Tapenade

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Traditionally made with Niçoise olives, keep a jar of tapenade on hand throughout the holidays. It’s great for parties, planned and impromptu. Make up a big batch and pack it into four-ounce jelly jars for host and hostess gifts and stocking stuffers. Makes about 1 cup

1. Put all ingredients in a small food processor. Process until the ingredients are well combined and form a fine paste. 2. Transfer to a container and store in the refrigerator for at least 4 hours or overnight to mix and meld the flavors before using. 3. Serve with crackers, bread, or raw vegetables. It also makes a great spread for sandwiches, or dab small spoonfuls on pizza.

5932

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8 oz Niçoise olives or your favorite oil-cured black olives, pitted Grated zest and juice of K lemon 1 Tbsp extra-virgin olive oil 2–3 Tbsp dry white wine 3 cloves garlic 1 tsp anchovy paste 1 Tbsp capers K tsp dried herbes de Provence or thyme K tsp hot pepper flakes (or to taste)

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It wouldn’t be the Holidays without Things Are Cooking

W H AT ’ S C O O K I N G

So Many Varieties . . . What to Choose? Arbequina: These small, darkbrown Spanish olives have a unique nuttiness. Marinate them in olive oil with a touch of citrus for a great snack. Castelvetrano: A bestseller at Butter’s, their bright green color is so vivid it almost seems unnatural. These Italian olives have a mild, buttery flavor.

74 North Main Street Downtown Concord 225-8377 www.thingsarecooking.com

Cerignola: Large Italian olives, cerignolas come in green and black. The ripe black olives are softer, sweeter, and easier to pit. Gaeta: These small brown olives can be hard to pit, but their nutty flavor is worth the effort. Kalamata: Add them to salads, pastas, pizzas, or any recipe calling for black olives. These plump, purple Greek olives are a popular choice. Niçoise: You’ll find them in tapenade and salad Niçoise. Grown in southern France, these small purple olives are chewy and flavorful. Oil-Cured: These wrinkled black olives have a meaty, chewy texture and are often very salty. They make a wonderfully rich and dark tapenade. Queen: These oversized green olives from Spain are often pitted and stuffed with pimento, almonds, or garlic. Their tart flavor is excellent in martinis.

7 6 w w w. a r o u n d c o n c o r d n h . c o m

You can find wonderful olives, olive oils, and vinegars at: Butter’s Fine Food and Wine 70 North Main Street Concord, NH (603) 225-5995 www.buttersfinefood.com Concord Cooperative Market 24 South Main Street Concord, NH (603) 225-6840 www.concordfoodcoop.coop

The Cracker Barrel Store 377 Main Street Contoocook, NH (603) 746-7777 Find more information on olives at www.aroundconcordnh.com.

Writer and chef Susan Nye lives in New Hampshire. She writes for magazines and newspapers throughout New England and shares stories and recipes on her blog, Around the Table, at www.susannye.wordpress.com.

Home loans from a name you already know and trust National lender MetLife Home Loans is a division of MetLife Bank, a MetLife company. Our reputation is built on serving people with integrity and honesty while helping them build real financial freedom through home ownership.

Sicilian: These green olives are wonderful in a marinade of herbs and spices. They have a tart flavor and make a great snack. Sicilian olives are a good choice for recipes calling for green olives. Manzanilla: You can find these mild Spanish olives in every supermarket (and in many a martini).

When you choose MetLife Home Loans, you’ll be working with people who know you’re making a major life investment and understand your concerns. For more information, or to apply for financing, contact:

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Picholine: These tiny olives from the south of France have a tangy, fruity flavor. All loans subject to approval. Certain conditions and fees apply. Mortgage financing provided by MetLife Home Loans, a division of MetLife Bank, N.A. Equal Housing Lender. 1108-2788 © 2011 METLIFE, INC. L1010135001(exp1011)(All States)(DC) PEANUTS © 2011 Peanuts Worldwide

winter 2011/2012 | ar ound concord 7 7

T R AV E L L O G |

BY DEBBIE JOHNSON

Above: Azul Beach Hotel Left: Chil Restaurant, Azul Beach Hotel

7 8 w w w. a r o u n d c o n c o r d n h . c o m

v iva la M ex i co !

A beautiful vacation destination

All photographs courtesy of Karisma Resorts

ur neighbor to the south has gotten a bad rap over the past several years. First Mexico was affected by hurricane damage. The swine flu epidemic followed. Now, drug-related gang violence makes the nightly news. Shame on the media for sensationalizing events that happen in many countries. The result has been to deter tourists from visiting this lovely country and enjoying all it has to offer. How many times have you headed to the supermarket and hardware store prior to a predicted storm to stockpile food, water, batteries, and more because the media said to? Certainly we all need to heed warnings and be prepared and educated about the world around us, but we should use common sense. Often, situations are blown out of proportion for the sake of media ratings. Such is the case with Mexicoâ&#x20AC;&#x2122;s strife and its effects on tourism in this beautiful part of North America. }

winter 2011/2012 | ar ound concord 7 9

AC_1109_66

El Dorado Seaside Suites

Azul Sensatori Hotel

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PERCEPTION VERSUS REALIT Y

It’s true that certain parts of Mexico can be likened to a war zone. However, drug-related violence affects only 5 percent of Mexico’s municipalities; the remaining 95 percent are at least as safe as any American tourist’s hometown. In fact, our own capital of Washington, DC, has a higher murder rate than that of Mexico City, Mexico’s capital. That’s one statistic you probably haven’t heard from the news media here. Admittedly, locations along the US border such as Tijuana and Ciudad Juarez, as well as parts of the Southern Mexican states, are not recommended tourist destinations. But many other locations, among them Los Cabos, Riviera Maya, and Puerto Vallarta, are great places to visit. To add a little

8 0 w w w. a r o u n d c o n c o r d n h . c o m

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perspective, Mexico is three times the size of Texas. Los Cabos is 650 miles from Ciudad Juarez—about the same distance from Atlanta to Miami. Puerto Vallarta is 1,000 miles from Tijuana, similar to the distance between New York and Orlando. And Cancun and the Riviera Maya are over 1,700 miles from Tijuana—the distance between Los Angeles and New York. Would you cancel a trip to Disney World because of an outbreak of violence in New York City? In the past year, I visited Mexico twice. In March I escorted our annual “girls’ getaway” to Cabo San Lucas,

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T R AV E L L O G Whether you prefer a quiet afternoon lunch or an exhilarating hibachi show with your dinner, we have what you are looking for! Welcome to Ichiban. From the moment you walk in, the Japanese culture encompasses your senses. The refreshing ambiance will make you think you’ve travelled to another world. This Holiday Season make it a special destination to come to Ichiban Japanese Steak House. You’ll be glad you did!

A New Dining Destination for the Holidays Azul Beach Hotel

A genuine Japanese Sushi Bar where you can sit and enjoy firsthand or order Sushi from your table. The Koi Lounge with HD TVs, it’s more than beautiful. A fun and comfortable place to meet and enjoy with friends.

603-223-3301 118 Manchester Street • Concord Open 7 days • www.ichibanconcord.com 12 Habachi Grills,, in a large private room, your personal chef prepares your meal right in front of you.

Function Room with reservations for up to 70, plus Private Hibachi Room Mon–Thurs 11:00 am–10:00 pm Friday & Saturday 11:00 am–11:00 pm Sunday 11:00 am–10:00 pm

To order, please call or visit the location nearest you: Concord • 1 Capital Plaza, Suite 2 (North Main Street) 603-223-2555 Manchester • Hampshire Plaza 1000 Elm Street 603-625-1010

More fun than a holiday sweater! 8 2 w w w. a r o u n d c o n c o r d n h . c o m

and in August I attended a Destination Wedding Travel Symposium on the Riviera Maya. Not once did any of us feel unsafe or uncomfortable, and neither did the bride and groom or their 40 guests who celebrated with them there in May. Countless families and friends whose vacations, honeymoons, and special occasions I have helped plan to various, all-inclusive resorts throughout Mexico agree. SO MUCH TO OFFER

I have always found the Mexican people to be well educated, warm, and hospitable. These traits are reflected in the topnotch operation and management of their beautiful resorts and hotels. Bordered by the blue waters of the Pacific and Caribbean, Mexico offers something for everyone. Eco-tourist properties, small luxury hotels, large resorts, and all-inclusive vacation destinations cater to families, couples, singles, and groups. Each region has its own distinct personality and caters to its clientele. Mexico is rich in history and boasts numerous sites with extraordinary remains of advanced civilizations that date back to the Mayans and Aztecs. Stunning beaches and spectacular sunsets, water sports including fishing, parasailing, jet- and water-skiing, golf, cultural excursions, upscale shopping, gourmet dining, and vibrant nightlife make Mexico the vacation destination of your dreams. So be smart, use your common sense, and enjoy all that Mexico has to offer. V

AC_1108_21 SPECIAL ADVERTISING SECTION

Where the classics become new again! Chef and owner Scott Ouellette redefines the classic steakhouse by using only the freshest ingredients and complementing the hand-cut steaks with inventive seafood dishes, like the signature Lobster Mac & Cheese. The wine list for O Steaks & Seafood locations has been selected by Scott and offers over 20 wines by the glass. As if that weren’t enough, save room for the desserts—all created on-site. Reserve your date for a special holiday party or private dinner when nothing but the best will do. $$$ Lunch, Mon–Sat 11:30am–2:30pm Tap Room, beginning at 2:30pm daily Dinner, beginning at 5pm nightly

11 South Main Street Concord, NH (603) 856-7925 www.magicfoodsnh.com

62 Doris Ray Court Lakeport, NH (603) 524-9373

Dining & Entertainment Guide

Enjoy dining out at these

great places to eat in and around Concord.

winter 2011/2012 | ar ound concord

AC_1108_22

SPECIAL ADVERTISING SECTION W I N E WAT C H

Beyond the Menu

The Barley House

132 North Main Street, Concord, NH (603) 228-6363 The Barley House Restaurant & Tavern is Concord’s choice for top-notch food, microbrews, and Irish whiskey. The Barley House features upscale tavern food in a comfortable upbeat atmosphere. Located in historic downtown Concord. $$ Open daily; closed Sunday. www.barleyhouse.com

Hanover Street Chophouse 149 Hanover Street, Manchester, NH (603) 644-2467 Enjoy fine dining at this exquisite downtown Manchester steakhouse featuring an urban-style bar, award-winning wine list, steaks, chops, fresh fish, and a variety of seafood. $$$ www.hanoverstreetchophouse.com

Cheers

17 Depot Street, Concord, NH (603) 228-0180 A landmark on the corner of Storrs and Depot Street for over 25 years. Enjoy a salad or a cheeseburger smothered in Swiss, bacon, and sautéed mushrooms and peppers. Steak, seafood, chicken, and pasta dishes too. $$ www.cheersnh.com Visit us on Facebook: cheersnh

8 4 w w w. a r o u n d c o n c o r d n h . c o m

ENTERTAINMENT AND DINING GUIDE FOR CONCORD AND THE SURROUNDING AREA

Tandy’s Top Shelf

One Eagle Square (opposite the State House), Concord, NH (603) 856-7614 Tandy’s Top Shelf is the home of the longest and best Happy Hour in town! Tandy’s is all about great food, drinks, deals, entertainment, events, and atmosphere. See you soon. $$ www.top-shelf.biz

Alan’s of Boscawen

133 North Main Street, Boscawen, NH (603) 753-6631 A local favorite for over 25 years. Fine food, elegant dining, and professional catering service. Saturday breakfast 7–11:30am; Sunday breakfast buffet 8am–12pm. Open seven days a week. $$ www.alansofboscawen.com

Country Spirit

Route 114, just off Route 9W, Henniker, NH (603) 428-7007 Savor a menu that includes seafood favorites and a raw bar, or try the special certified Angus beef. Join us on theme nights, when the tavern crowd is lively. $$ www.countryspirithenniker.com

Capital Deli

2 Capital Plaza, Concord, NH (603) 228-2299 With their home-style cooking, Capital Deli offers a full breakfast as well as a variety of homemade soups, sandwiches, quiche, salads, and much more. Capital Deli also offers catering throughout Concord. $ Mon–Fri 7am–3pm www.capitaldelillc.com

Colby Hill Inn

33 The Oaks Street, Henniker, NH (603) 428-3281 An intimate country inn celebrating over 50 years and featuring acclaimed dining. Pair favorite wines with fresh, creative cuisine using locally grown ingredients. The place for weddings, receptions, meetings, cocktail parties, and evening cooking classes. $$ www.colbyhillinn.com

Granite Restaurant & Bar

96 Pleasant Street, Concord NH (603) 227-9000 Ext. 608 Concord’s creative and exciting dining alternative, offering off-site catering. Open for breakfast, lunch, dinner, and Sunday brunch. Superb food and exquisite service put the “special” in your special occasion. $$$ www.graniterestaurant.com

AC_1108_22 SPECIAL ADVERTISING SECTION

True Brew Barista

CC Tomatoes

3 Bicentennial Square, Concord, NH (603) 225-2776 Concord’s Caffeination Destination, offering regular coffee with espressobased drinks as our specialty. Enjoy music, a latte, beer, wine, or cordial. Nestled off Main Street in a beautiful park setting. $ www.truebrewbarista.com

Eat Well, Stay Healthy & Enjoy the Arts Locally

discover

Kimball-Jenkins Estate and School of Art 266 North Main Street, Concord, NH (603) 225-3932

Bring your next celebration, meeting, or event to Kimball-Jenkins. There are several indoor gathering places and break-out rooms in the Mansion as well as the Carriage House. Ample off-street parking and more than four acres of lawn and gardens provide an ideal setting for a tented wedding, family celebration, or corporate outing. www.kimballjenkins.com

KEY TO SYMBOLS $ most entrées under $10 $$ most entrées $10 to $25 $$$ most entrées over $25

To advertise your venue in our Spring Dining & Entertainment Guide, contact Brit Johnson at aftermathpub@aol.com or call (603) 344-3456.

209 Fisherville Road, Penacook, NH (603) 753-4450 An area favorite for Italian cuisine, CC Tomatoes’ brick oven works culinary wonders, adding its touch of fire and flavor to everything from handmade pizzas and calzones to oven-roasted chicken and seafood. $$ Sun–Thu 11am–10pm Fri–Sat 11am–11pm www.cctomatoes.com

Around Concord wishes you and your family a wonderful holiday season

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trend watch

Coming in our Spring 2012 issue

TEXT BY MARY GOW

BUILD, REMODEL & DECORATE

Don’t miss out! Showcase your products and services in our special Trend Watch section. We’ll feature the latest in home construction and improvement, landscaping, kitchens, baths, interior design, energy-efficient heating systems and appliances, furniture, best new materials, and more.

|landscaping & outdoor spaces|

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S P E C I A L A DV E RT I S I N G S E C T I O N

special advertising section

TIPS FROM LOCAL EXPERTS

GREAT

ADDITIONS

TRanquiliTy

FOR THE OUTDOORS

create

spring 2011 | ar ound concord 4 3

THE GREAT OUTDOORS “Overall, people are enlarging their outdoor living spaces as they are spending more time eating, lounging, and entertaining outdoors.”

COURTESY OF CYNTHIA KNAUF LANDSCAPE

George Pellettieri, President, ASLA Pellettieri Associates, Inc. Warner, NH

Opposite: Residential pool with plants to add color and texture. Top: Natural stone patio and pool with water feature. Top right: A relaxing backyard pool. Below: Relax outdoors with furniture by Telescope Casual Furniture.

hether it’s due to the economic challenges of the past few years or it’s simply a nod toward comfort and convenience, families are staying home more than they used to. This nationwide trend means homeowners are investing to make their living spaces more functional, more beautiful, and—quite simply— more fun.

Indoor living is moving out as boundaries between indoor and outdoor spaces are changing. Well-appointed outdoor kitchens bring alfresco meal preparation and dining together. Beyond fabulous grills, outdoor kitchens feature refrigerators, sinks, even espresso machines and pizza ovens. From a morning cup of coffee to a gracious dinner party, outdoor meals are becoming part of daily life.

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Must-have outdoor items include (clockwise from top) Weber’s Summit Grill Center with Social Area, patio heater, mahogany bench, French garden urn, settee and fabrics from Telescope Casual Furniture, ebony fire pit. Patio Heater with Anti-tilt Switch and Automatic Shut-off Device

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spring 2011 | ar ound concord 4 5

For advertising information, contact Brit Johnson at (603) 344-3456, or e-mail him at aftermathpub@aol.com.

entertainment theater

music

dance

lectures

art

Enjoy a wealth of cultural offerings in Concord and the surrounding areas. If your organization has a March, April, or May event that you’d like to submit for our Spring 2012 issue, please e-mail details to editor@aroundconcordnh.com by December 15, 2011. For more events, visit www.aroundconcordnh.com.

Concord City Auditorium 2 Prince Street Concord, NH (603) 228-2793 www.concordcityauditorium.org McGowan Fine Art 10 Hills Avenue Concord, NH Hours: Tues–Fri 10–6, Sat 10–2, and by appointment. (603) 225–2515 www.mcgowanfineart.com

local venues

arts &

Capitol Center for the Arts 44 South Main Street Concord, NH Box Office: (603) 225-1111 www.ccanh.com

The Mill Brook Gallery & Sculpture Garden 36 Hopkinton Road Concord, NH  (603) 226-2046 www.themillbrookgallery.com

December 6 Big Bad Voodoo Daddy This group forged a massively successful fusion of classic American sounds from jazz, swing, Dixieland, and big band music, building their own songbook of original dance tunes. Big Bad Voodoo Daddy is a veteran force that to this day adds new fans every time they play. Capitol Center for the Arts, 8pm winter 2011/2012 | ar ound concord 8 7

november Through 11 Lakes Region Camera Club Photography Exhibit Info: 524-8813, information@belknapmill. org, www.belknapmill.org Historic Belknap Mill, Laconia, NH

lights, beautiful windows, historic buildings, and old-fashioned hospitality throughout the downtown. Info: www.mainstreetconcord.com 5:30pm–midnight

3 The Met Live in HD: Handel’s Rodelinda Capitol Center for the Arts, 12:30pm

december Through 16 Exhibit: Together Again Sally Ladd Cole, Ellen Davis, Kate Miller, Catherine Tuttle, and Clifford Smith. McGowan Fine Art

Through 24 Artful Giving for the Holidays Paintings, pottery, jewelry, and sculpture. The Mill Brook Gallery

Through 24 Exhibit: Visions and Reflections: Diverse Journeys The Mill Brook Gallery

2–4 Christmas at the Castle Info: www.castleintheclouds.org Castle in the Clouds

2 Midnight Merriment Shoppers delight in dozens of unique locally owned businesses, sparkling white

3 Headliners Comedy Club Presents This night of comedy features Paul Nardizzi, Jim Colliton, and Kyle Crawford. Capitol Center for the Arts, 8pm

3–January 16 Historic Belknap Mill’s Trees for the Holidays View beautiful and uniquely decorated trees sponsored by various organizations, businesses, classrooms, and individuals. Info: 524-8813, information@belknapmill.org, www.belknapmill.org Historic Belknap Mill, Laconia, NH

4 Concord Dance Academy Holiday Spectacular The sixth annual sparkling show of holiday music and dance that shares the spirit of the season with the Salvation Army Food Pantry, Toys for Tots, and upgrades to the City Auditorium. Tickets and info: 226-0200, www.concorddanceacademy.com Audi, 1pm

headliners comedy club Presents December 3 Paul Nardizzi, Jim Colliton, and Kyle Crawford. Capitol Center for the Arts, 8pm

4 Friends of the Audi Holiday Open House A community meet and greet with a potluck supper, a short meeting, and special entertainment. Everyone is welcome! Info: 225-7474, www.theaudi.org Audi, 6pm

5 Dark Star Orchestra Dark Star Orchestra continues the Grateful Dead concert experience. Capitol Center for the Arts, 7:30pm

8 Sweet, Hot & Sassy With their eloquent delivery of swing and folk songs performed in tight, three-part vocal harmonies, Sweet, Hot & Sassy has gained a large following. Capitol Center for the Arts, 7:30pm

9 New Hampshire School of Ballet: The Nutcracker Tickets: $15 at Gibson’s Bookstore and at the door. Info and reservations: 668-5330, beau4@comcast.net Audi, 7pm

10 All Saints Anglican Church: A Dickens Christmas

Exhibit: Together Again Through December 16 Sally Ladd Cole, Ellen Davis, Kate Miller, Catherine Tuttle, and Clifford Smith. McGowan Fine Art 8 8 w w w. a r o u n d c o n c o r d n h . c o m

A Victorian Christmas comes to life complete with songs, costumes, readings, and the spirit of Christmas. Free. Info: 781-5698, www.justlovetosing.com Audi, 7:30pm

Propane is Green & Clean

Exhibit: Visions and Reflections Through December 24 Visions and Reflections: Diverse Journeys is about the many choices we face in our lives, the roads we walk down, and our reflections on those decisions. Being an artist is not an easy choice; one has to continually turn on the creative juices by producing new work. An artist is driven by creative improvement: never quite satisfied, making new challenges, and rising to another level. The Mill Brook Gallery

10 The Met Live in HD: Gounod’s Faust Capitol Center for the Arts, 1pm

11 Granite State Symphony Orchestra Holiday Pops Concert Tickets and info: $20 at Pompanoosuc Mills, 226-4776, www.gsso.org Audi, 3pm

17 Twelve Days of Christmas Students of Eastern Ballet Institute and singers from Concord Community Music School’s Purple Finches children’s chorus present a festive collaboration. Capitol Center for the Arts, 1pm

18 The Merrimack Holiday Pops

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GO GREEN – Make AMERIGAS PROPANE Your FUEL of CHOICE Visit www.amerigas.com for a local representative near you! Concord/Laconia 603-524-2292 Londonderry 603-432-2521 Portsmouth 603-431-7771 Conway 603-447-4242 Claremont 603-542-5901

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Capitol Center for the Arts, 3pm

18 Turning Pointe Center of Dance: The Nutcracker Tickets, info, and reservations: $15, 485-8710, tpcd@comcast.net Audi, 2pm

20 It’s a Wonderful Life: Live from WVL Radio Theater This adaptation, exquisitely performed in the style of a live studio broadcast in 1946, lovingly honors America’s collective gratitude to Frank Capra, Jimmy Stewart, Donna Reed, and everyone who originally brought the story to life. Capitol Center for the Arts, 7pm

GET CONNECTED

Get listed on the aroundconcordnh.com BUSINESS DIRECTORY and you will also be included on our printed list in every issue of AROUND CONCORD.

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mamma mia! January 10 A mother. A daughter. Three possible dads. And a trip down the aisle you’ll never forget!

20–January 13 Exhibit: Ralph Stone Jacobs: A Little Holiday Show McGowan Fine Art

31 Ring in the New Year at Historic Belknap Mill The Historic Holbrook Bell in the Mill’s tower will be rung at midnight to welcome in 2012. Info: 524-8813, information@belknapmill. org, www.belknapmill.org Historic Belknap Mill, Laconia, NH

january 6 Big Bad Voodoo Daddy This group forged a massively successful fusion of classic American sounds from jazz, swing, Dixieland, and big band music. Capitol Center for the Arts, 8pm

7 The Intergalactic Nemesis

Exquisite Selection Fine Wines and Beers • Cheeses • Whole Foods Natural and Organic Meat, Poultry, and Produce Fresh Baked Goods • Boar’s Head Deli Meats • Subs & Pizza Hours: Monday–Saturday 8–7 • Sunday 8–5 Only 7 miles from Downtown Concord • Exit 4 off I-89 north Hopkinton Village • 746-7777 9 0 w w w. a r o u n d c o n c o r d n h . c o m

This sci-fi-horror-suspense-comedyromance is presented in a whole new format: while three actors, one Foley artist, and one keyboardist perform all the voices, sound effects, and music, more than 1,000 hand-drawn, full-color, blow-your-mind, comic-book images blast from the screen, all performed live. Capitol Center for the Arts, 7:30pm

10 Mamma Mia! Capitol Center for the Arts, 7:30pm

ds. get!

The storytelling magic of ABBA’s timeless songs propels this tale of love, laughter, and friendship. Capitol Center for the Arts, 7:30pm

15 A Moment in Time: A Tribute to Paul Whiteman, “King of Jazz” Capitol Center for the Arts, 4pm

17 National Theatre Live: Collaborators Moscow, 1938. A dangerous place to have a sense of humor—even more so a sense of freedom. Mikhail Bulgakov, living among dissidents, stalked by secret police, has both. Capitol Center for the Arts, 7pm

Are you local?

21 The Met Live in HD: The Enchanted Island In The Enchanted Island, the lovers from Shakespeare’s A Midsummer Night’s Dream are shipwrecked on his otherworldly island of The Tempest. Capitol Center for the Arts, 1pm

22 The Rhythm of the Night This 21st annual showcase will feature the area’s top dancers, from ballet to hip-hop, lyrical to tap. Tickets: Available January 1, $6 at Gibson’s Bookstore. Info: 225-7474 Audi, 7pm

28 Everett Dance Theatre: Brain Storm The critically acclaimed Everett Dance Theatre takes audiences on a journey into the universe’s most complex structure: the human brain, in all its

www.BeLocalConcord.com

www.MainStreetConcord.com

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B OOT U P FOR WINTER AT JOE K ING’S

mystery and beauty. Capitol Center for the Arts, 8pm 6 St y 0 Year Com le & Co s of e C m fo D L o t e c e m e l e b ra r t s of ber S p e 16 – t e c i a l 18 Sal es !

31 Stinky Cheese Man Poor Jack. He’s got to use his wits to save himself from the terrible Giant, but a host of familiar fairytale characters keep messing up his plans—and then there’s that annoying Stinky Cheese Man! Capitol Center for the Arts, 10am & 12pm

february 1 The Classical Theatre Project: Twelfth Night ight Midn ment i M e r r i d ay Fr nd ! Dec 2

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Capitol Center for the Arts, 7:30pm

2 Romeo and Juliet Capitol Center for the Arts, 10am

10–12 The Community Players of Concord: The Philadelphia Story Info: 224-4905 Audi, 10 & 11, 8pm; 12, 2pm

11 The Met Live in HD: Wagner’s Götterdämmerung Capitol Center for the Arts, 12pm

11 Gilbert & Sullivan Players: I’ve Got a Little Twist Tickets for this free Gile Series performance will be available approximately 30 days prior to the performance. Capitol Center for the Arts, 8pm

15 Warriors Don’t Cry Warriors Don’t Cry is based on the searing, civil rights memoir of the same name by Dr. Melba Pattillo Beals. Capitol Center for the Arts, 10am & 7:30pm

16 Black Violin Kev Marcus and Wil B are Black Violin, two classically trained musicians who, along with their DJ, have created the ultimate synergy between classical and hip-hop music. Capitol Center for the Arts, 10am & 7:30pm

18 Comedy XXtravaganza Starring Mike McDonald and friends. Info: richard@cuzinrichard.com Audi, 8pm

For more events, go to www.aroundconcordnh.com. 9 2 w w w. a r o u n d c o n c o r d n h . c o m

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Concord farmers’ market has several purveyors with pick-your-own bouquets. I picked a mix of zinnias which last for days on end. Concord Farmers’ Market, Capitol St. June-Oct., Saturdays, 8:30-12pm

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WHAT’S THE FORECAST? JOSH JUDGE KNOWS

A lazy springtime brunch

r e l a x a n d e n j 0 y yo u r w e e k e n d

Springtime Brunch

This menu offers up a great feast for Easter, Mother’s Day, or any special Sunday.

Asparagus & Chevre Tart Potato Latkes with Smoked Salmon and Caviar Blueberry Muffins Fresh Fruit with Citrus and Mint

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FAVORITES AROUND CONCORD

SHAQUILLE O’NEAL & LITTLE HORSE EINSTEIN

“By eliminating the need to get up early on Sunday, brunch would make life brighter…Brunch is cheerful, sociable, and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.” — from Guy Beringer’s “Brunch: A Plea,” 1895

nd so a weekend tradition began. It started as one man’s plea for a little extra Sunday morning shut-eye and a little extra fun. The idea took off and the rest is history. Sunday brunch is a great 5 0 w w w. a r o u n d c o n c o r d n h . c o m way to relax and wind down the weekend with friends and family. Mr. Beringer believed every Sunday was a good Sunday for brunch, while today wespread 2.indd   1 are more likely to save it for special occasions. Spring is the perfect time for a relaxing brunch, especially in New Hampshire, where spring is divided into two equal parts—mud season and black fly season. Brunch is a wonderful way to enjoy a little cheerful time with friends and family and celebrate Easter or Mother’s Day, or both. When we were little girls, my sister Brenda and I always served our mom breakfast in bed on Mother’s Day. We weren’t allowed to use the stove, so our menu was limited. We brought Mom orange juice and an English muffin, usually singed and generally cold by the time it was delivered. Giggling and whispering loudly, we staggered up the stairs with a tray. Without fail we spilled the juice, soaking the singed muffin, but Mom still proclaimed her breakfast delicious, the best ever. Eventually, my dad took pity on her and initiated a new tradition: Mother’s Day Brunch. My dad was not much of a cook, so he took us all out. But you don’t need to go out to have a wonderful brunch. Entertain your family and friends at home with a delicious meal packed with bright spring flavor. Whether it’s Easter or Mother’s Day, why not let Mom sleep in? Your children will love cooking with Dad. They can help in a variety of ways, from setting the table to measuring and mixing. Now a word of warning may be in order: Cooking with little ones is great fun but requires patience—lots of patience. When small helpers join you in the kitchen, preparations tend to

spring 2009 | ar ound concord 2 9 5/1/10 4:49 PM

Summer in Concord offers a plethora of fresh flavors and finds to help you savor the season. Here, are a review of my five very favorite summertime treats.

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Share the wonder of our beautiful area and the latest news all year long with an Around Concord gift subscription. Friends and family who have moved away from the area will be especially appreciative. Be sure to order a subscription for yourself, too! Marshall’s Pumpkin Stand Kenneth Marshall 169 North Main Street Boscawen, NH (603) 753-4269

Send a check for $19.95 for one year (4 issues) to Around Concord, 8 Old Coach Road, Bow, NH 03304. Or conveniently pay online using PayPal at www.aroundconcordnh.com.

winter 2011/2012 | ar ound concord 93

Art & Bloom KE MORIN

he Concord Garden Club announces its 10th annual Art and Bloom event for January 26, 2012. Members of the Garden Club and area florists will create floral interpretations of artwork by local artist

Melissa Miller as well as other New Hampshire artists. This year’s event will be held at the McGowan Fine Art Gallery, 10 Hills Avenue, in Concord.

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its tradition of offering a wonderful and colorful respite to the winter with an exhibit of fine artwork and flowers,” says Gretchen Coughlin, Concord Garden Club president. The exhibit will open with an evening reception on January 26 from 5 to 7:30pm. Come meet the artists and floral designers as you explore the gallery. Hors d’oeuvres and wine will be served, and the event is open to the public. V About the Concord Garden Club The Concord Garden Club is a nonprofit organization of more than 40 members who are interested in all aspects of gardening. The group meets throughout the season for informational and social events focused on garden topics. In addition to 2012 Art and Bloom, the 2011–12 public event offerings are:

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Holiday Traditions: A Designer Showcase featuring a live auction of floral arrangements on November 17 at 1pm, Pleasant View Retirement Home. English Country Gardens with Paula Kovecses of TWIG on February 16 at 12:30pm, Bow Baker Library. What’s the Buzz on Honeybees? on March 15 at 7pm, McLane Center, New Hampshire Audubon Society.

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C O N C O R D C H AT |

BY MIKE MORIN

Valerie P. Blake Taking care of business

The opening sentence on the Chamber’s website reads, “The Greater Concord Chamber of Commerce welcomes you to one of New England’s best-loved communities.” We are home to the world-class New Hampshire Motor Speedway, the McAuliffe-Shepard Discovery Center, and the Museum of New Hampshire History. Concord’s creative economy is in full bloom with the Concord Arts Market, Art Concord Gallery Tours, buskers (street performers) downtown, Capitol Center for the Arts, Red River Theatre, Concord Community Music School, Kimball Jenkins School of Art, and—of course—let’s not forget how much fun it is to browse in all the wonderful shops downtown. What is the Chamber’s main function in working with the 900-plus-member business community? The Chamber’s mission is to develop economic opportunities for our members, build a strong business climate, and enhance the quality of life for our community. The Chamber is an advocate for business, assuring business interests are represented at all levels of government. The Chamber acts as an information clearinghouse, making hundreds of referrals weekly to residents and tourists alike, referring our member businesses. How does the Chamber advocate for members, especially in light of recent historic state budget cuts? The Chamber’s State Government Affairs Committee is charged with keeping the business community informed on relevant issues at the state level. The committee meets regularly throughout the session and carefully tracks any legislation affecting Chamber members. This is a great way for our members to stay informed. How does the Chamber facilitate face-to-face conversation among Chamber members? In addition to the Business After Hours, the Chamber also hosts monthly Member Briefings, breakfast forums, workshops as well as the annual meeting, the Business Showcase, and the summer favorite, the Funds for Education Golf Tournament. There are many volunteer opportunities on our various committees as well. On a personal note, how did it go when you took part in Dancing with the Concord Stars? I was never so scared in my entire life! Luckily our dance instructor, Michelle Johnson, kept Byron Champlin, my dance partner, and me focused and on task. We practiced for weeks prior to the big night and won the “Hottest Couple” category! It was a great experience, good fun, and a wonderful way to support NHTI, Concord’s Community College. V

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Valerie is vice president of the Greater Concord Chamber of Commerce. She lives in Bow. photo by geoff forester

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