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January 2024 | ALONG ROUTE 16 | Page 1
ROUTE 16 Along
& The Scenic Byways of Rtes. 25, 28, 108, 109, 113, 125, 153 & 171
Winter Fun
January | Vol. 10 | No. 1 Published on the 16th of the Month
From the Publisher of
Inside This Issue... Find More
Yesteryear | Page 3 Cook Out | Page 5
What’s Up | Pages 10-12
Page 2 | ALONG ROUTE 16 | January 2024
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January 2024 | ALONG ROUTE 16 | Page 3
Yesteryear Flying with the Nansen Ski Club: Ski Jumping and Winter Carnivals Kathi Caldwell-Hopper Photos courtesy Nansen Ski Club Founded by a group of Norwegian men in the late 1800s, the Nansen Ski Club is thought to be the oldest continuously run ski club in the country. It all started in Berlin, New Hampshire under the name “Skiklubben.” Early historical information about the Nansen Ski Club (www.skinansen.com) credits Olaf (Spike) Oleson with sparking interest in skiing when he came to Berlin many years ago. He made skis for himself and friends and brought together about 10 fellow immigrants to form the new club. Perhaps because many Nansen club members worked in the Berlin mills and were using the land on mill property for their club, they renamed their group The Berlin Mills Ski Club in 1886. Nansen ski jumping relocated to Paine’s Pasture where ski jumping happened for many years. Mr. Paine and his family must have been amenable to the skiing sports, because many jumps were built over time at the site, and each was larger than the last. The jumpers did not seem to fear the heights and dangers of ski jumping, but rather delighted in soaring through the air for a short period of time… while on skis.
Looking down the big jump. Always willing to try new things that increased spectator interest, in 1897 a tower was built by the Nansen club and it must have brought locals to marvel at
Along Route
the jumps there…through a ring of fire. One such tower constructed in 1897, launched the first human known to ski jump through a ring of fire. Club mem-
ber Adolph Oleson was the first to try the new jump through fire and he also was among the first to somersault off a Berlin jump; this was thrilling stuff for a town that barely knew about ski jumping. Equipment at the time for ski jumping is not as sophisticated as we have today so these early jumps were something to be admired. In 1917, skiing became a bit more organized when Alf Halvorson became president of the Nansen Ski Club, according to information at www.skinansen.com. He helped set down rules for ski competitions and helped schedule ski jump events. Under Halvorson’s direction, the club crafted its first winter carnival in 1922 with a ski jump event and an arduous 100-mile cross-country ski relay competition from Portland, Maine to Berlin, New Hampshire. It was quite a race and started in a raging snowstorm. So great was the skill it took to complete the long cross-country trek while battling the weather that national newspapers brought the story to their readers. Winter carnivals have always been part of the cold-weather scene in New Hampshire, full of outdoor events. The
•Winter continued on page 4
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Page 4 | ALONG ROUTE 16 | January 2024 •Winter continued from page 3
Nansen Ski Club of course fit right into that scene and in January of 1939 when the annual Conway Winter carnival took place, the Nansen skiers competed for a ski trophy against the Dartmouth Outing Club, the Abenaki Ski Club of Wolfeboro and the Androscoggin Ski Club from Maine, among many others, according to an article from The Reporter newspaper. The big entertainment for the carnival was the thrilling ski jumping, and Nansen Ski Club members were ready to go. The jumps portion of the carnival got a lot of attention in The Reporter; it took up the entire front page in the February 2, 1922 edition. A headline read that the event had “Thrilling Ski Jumping, Good Horse Racing, Hockey Games, Wonderful Skating and Other Exciting Sports”. People were hungry for some fun and spectators began to arrive a week before carnival began. By Sunday, all available lodgings in the Conway area were full. “The people came to enjoy themselves,” a newspaper article told readers. Some brought their own winter sporting equipment and others bought skates and other gear when they arrived in town. The first annual Conway-area carnival began on Thursday, January 26, 1922, and activities were plentiful. Visitors could take a snowshoe hike, a fun ride on the toboggan chutes, or climb the many area mountains. A skating rink and a ski jump were busy for the duration of the carnival. In the area, sled dog master extraordinaire, Arthur Walden of Tamworth, made an appearance accompanied by his famed sled dog team. The crowds loved Walden and the dogs and appreciated that the team made an appearance each day. By Tuesday, the sporting events were well underway, including over 500 people who came to see the new ski jump at Cathedral Ledge. A Canadian ski jump champion and members of the
Ski joring on Berlin’s main street, circa 1922. Nansen Ski Club tried out the jump. The ski jump was built at the bottom of Cathedral Ledge off West Side Road in Conway to be used for the first winter carnival. Old photos show spectators aplenty for the thrilling jump portion of the weekend carnival events. The big day for the winter carnival happened when the presenters and volunteers pulled out all the stops to create a lot of fun for everyone. Trains brought carnival goers from Bartlett, Glen and Jackson and others arrived from south of the Conway area. An amazing 2,000 people, according to The Reporter, were at Cathedral Ledge to see the ski jumping event. Some competitors made perfect jumps and some did not, but it was an event people talked about long after. Nansen Club members who tried out the jump to thrill the crowd were Engal Anderson, Bobby Reed, Rudolf Christianson, Wendel Murry, Victor Mordeson and of course, Olaf Olsen. It was written in The Reporter that Olsen was well known for jumping 80 or 90 feet with his little son in his arms, but the boy by that time was 10 years of age and had outgrown jumping while being held by his father. Olsen’s son was “taking jumps all by himself”, continuing in the family tradition of ski jumping. As the first winter carnival in the Mount Washington Valley wound down, it was clear the most exciting and popular portion of the many events was the ski jumping. It took spectators into a sport they likely knew little about and the Nansen Club gained a
great deal of attention. As time went on, Nansen members continued to hone their skills and jump at the Berlin area. They must have been aware of and admired Norwegian explorer, scientist and diplomat, Fridtjof Wedel-Jarlsberg Nansen. Out of respect for his work, the club changed its name to Skiklubben Fridtjof Nansen around 1905. (Nansen was a ski/ explorer and was awarded the Nobel Peace Prize in 1922.) In 1929 Fritdjof visited Berlin, meeting with members of the club. There was a parade through Berlin in his honor. While the club was made up of just Scandinavians at its inception, it eventually welcomed men of all backgrounds. Because the name of the club, Skiklubben Fridtjof Nansen, was so difficult to pronounce, the name was eventually changed to the Nansen Ski Club and it is known by that name today. In the mid-1930s, club president Halvorson helped create the Big Nansen, a massive ski jump that was the largest in the country for many years. It was located on the Berlin and Milan, New Hampshire border and measured about 170 feet in height. Those who had the skill and daring could ski at 55 mph and fly for up to 270 feet. With such a great jump, it didn’t take long for national competitions to be held at the site. In 1938 the Eastern Elimination Contests were held at the area. This was an event to choose the ski team to go to the 1940 Winter Olympics in Japan. The awareness this event had, with many spectators and a
big broadcast on 80 radio stations all over the country, only increased the use of the Nansen Club’s jump. What had begun some years before so Scandinavian men could enjoy ski jumping had become a big deal in the White Mountains. Times changed over the years, and by 1985, the last competition was held at the Big Nansen jump. Sadly, around 1988 the jump ended its long life and was abandoned for many years. However, recently an effort has been made to restore the jump for competitive use. The site has also been added to the National Register of Historic Places, showing the importance of ski jumping and the old club in the country’s history. Work to restore the Nansen jumps is well underway, with grants and fundraising for this important project. The Nansen Ski Club had its 100th anniversary in 2022 and is continuing to revive the old jumps and keep the sport in the minds of many. The club is all about skiing and sharing its joys with anyone who cares to learn more or try out skiing. It isn’t just about the ski jumping and its long history in the area, but about the joy of being outdoors in winter. To that end, it is hoped the winter of 2025 or 2026 will see the first Big Nansen Ski Jump Competition to be held in over 40 years. This winter, a fun carnival will be held in January, with an Art Sled Rally in Milan on January 20; an Eastern Ski Jumping Meet in Milan on January 21 and a high school jumping event on January 25; among other wintertime events. For information on joining the Nansen Ski Club or to donate to help restore the jumps, visit www.skinansen. com. The recent efforts to keep the Nansen Ski Club’s history of jumping intact would certainly please those who were around at the beginning, such as Olaf Olsen, who loved to strap on his skis and fly.
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Breakfast Bakes By Kelly Ross I have received some great emails from many readers with ideas and feedback over time and lately some have been asking for different ideas for a breakfast bake, so that is our theme for the day. I don’t know anyone who doesn’t appreciate a great breakfast bake, whether for breakfast, lunch/ brunch, or for dinner as there is no bad time for a great breakfast. I think I eat/ enjoy a good breakfast meal for dinner more than I do for breakfast, but that’s me. Like many breakfast bakes, these are meant to be made hours in advance and then pop into the oven the next morning, or prep in the morning and cook for dinner, whichever works best for you. I have a fun potpourri of twists on classic breakfast’s all turned into a delicious casserole. Let’s jump into some yumminess. I’m going to start off with one that I generally make for brunch to go along with a few other items to choose from for side dishes of sorts to fill your plate with this classic strata. Generally speaking, a strata is a layered breakfast bake containing bread, eggs, and cheese in its most common form. From there, you can add proteins or veggies as needed, although this one is somewhat basic and simple with just additions of ham and scallions, but it’s got an elegant touch to it with the addition of sherry to it, which adds an amazing flavor. This has three cheeses in the mix, as well as some Dijon mustard, sour cream and spices. You will be impressed. This is at its best when under refrigeration for a day prior to baking. It’ll take you a half hour to prep, a little
over an hour to cook and will get you a dozen portions. Cheese and Sherry Strata ½ loaf dry French bread, broken into pieces 3 tbsp butter, melted 8 oz shredded Swiss cheese 4 oz shredded Monterey Jack cheese 1 ham steak, ¼ inch thick, 7-8 oz or more, coarsely chopped 1 ¾ cups milk 9 eggs 4 green onions, minced ¼ cup sherry 1 ½ tbsp Dijon mustard ¼ tsp ground black pepper ⅛ tsp cayenne pepper ¾ cup sour cream ½ cup grated Parmesan cheese Grease a 9 x 13-inch baking dish. Arrange bread pieces in the prepared baking dish and drizzle with melted butter. Top with Swiss cheese, Monterey Jack cheese, and ham. Whisk milk, eggs, green onions, sherry, mustard, black pepper, and cayenne pepper together in a bowl until foamy, then pour over bread mixture. Cover dish tightly with aluminum foil and refrigerate for 24 hours. Remove dish from refrigerator 30 minutes before baking. Preheat oven to 325 degrees. Bake the strata in the preheated oven for 1 hour. Remove aluminum foil and top with sour cream and Parmesan cheese. Bake, uncovered, until a knife inserted in the strata comes out clean, about 10 more minutes. This next one is one a chef friend of mine is known for serving on Christmas morning, but this is perfect for any day of the year. This beauty combines
homemade honey buns with ground sausage, with an orange and honey glaze. Since the honey buns are made from scratch, this one is not an overnighter and is more labor-intensive than the others, but worth every minute of it in my culinary opinion. The glaze
goes on the bottom of the pan, then the rolls go on top and are then baked to perfection. Total time on this is about 3 hours, an hour or so for cooking time
• Cook Out continued on page 6
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Page 6 | ALONG ROUTE 16 | January 2024 • Cook Out continued from page 5 and the rest is prep and waiting for the rolls to proof. This will get you a dozen incredibly yummy late-morning treats. Sausage Stuffed Honey Buns For The Glaze 6 oz butter 1 cup honey 1/3 cup corn syrup 2 tbsp granulated sugar 2 tbsp orange zest plus ½ cup fresh squeezed orange juice 2 thyme sprigs For The Sausage Filling 1 lb ground pork sausage, such as Jimmy Dean ½ cup butter, at room temp ½ cup honey ¼ cup dark brown sugar For The Bun Dough 1 ¼ cups whole milk ¼ cup warm water 1 envelope, ¼ oz, active dry yeast, 2 ¼ tsp 1 ½ tsp salt 5 cups all-purpose flour, divided 2/3 cup plus 1 tbsp granulated sugar, divided ½ cup shortening 2 large eggs To make the glaze, melt butter in a 2- 3-quart saucepan over medium heat. Stir in honey, corn syrup, granulated sugar, orange zest, orange juice, and thyme. Increase heat to medium-high and bring to a boil and cook for 1 minute. Remove from heat and set aside. The glaze may be refrigerated in an airtight container for up to 1 week if you care to make in advance. For the sausage filling, cook sausage
in a 12-inch cast-iron skillet over medium, stirring to crumble, until browned and done. Remove from heat and drain well. Beat butter, honey, and brown sugar with a heavy-duty electric stand mixer fitted with the paddle attachment on medium speed until incorporated. Add sausage and beat until incorporated again. Set it aside. This filling also may be refrigerated in an airtight container for up to 3 days if preferred, just bring to room temp before using. For the dough, heat milk in a 3-quart saucepan over medium until bubbles begin to form around the edge of pan. Remove from heat. Combine warm water and yeast in a 1-cup measuring cup. Let stand 10 minutes. Add yeast
mixture, salt, 2 cups of flour, and 1 tbsp of the granulated sugar to warm milk and stir until relatively smooth. Place mixture in a warm place, ideally in the 85-degree range until bubbly, 10-15 minutes. I usually preheat my oven to 100 degrees and once that temp is reached, turn the oven off, wait a minute or 2, then put the dough in the oven. Meanwhile, beat shortening with a heavy-duty electric stand mixer fitted with the paddle attachment on medium-high speed until fluffy. Add the remaining 2/3 cup granulated sugar and beat until combined. Add eggs, 1 at a time, beating just until blended after each addition. With mixer running on low, gradually add bubbly yeast
mixture to shortening mixture until fully incorporated. Add the remaining 3 cups flour, in 4 batches, beating just until blended after each addition. Replace the paddle attachment with the dough hook and beat dough on medium speed until smooth, 10-12 minutes. Turn dough out onto a floured work surface and knead until very smooth, about 2 minutes. Transfer to a lightly oiled bowl and cover with plastic wrap. Let stand in a warm place, again in the 85-degree range until the dough doubles in size, about 1 hour. Use the same method in the oven as earlier, except where this is for an hour instead of 15 minutes, after 15 minutes, turn oven back to warm for a few minutes and turn it back off. As you check the dough, you may want to try that routine one more time. Come crunch time, place 2 ½ cups of the honey glaze in a 12-inch castiron skillet. Place dough on a lightly floured surface and punch the dough down and divide in half. Roll 1 dough half out into a 10 x 8-inch rectangle. Spread half of the sausage filling over the dough rectangle, leaving a 1-inch border. Starting from one long side, roll dough up to enclose filling. Place dough cylinder seam side down and cut off and discard 2 short ends to create smooth ends. Cut the cylinder crosswise into 4-5 rounds, about 1 ½ inches thick. Starting in the center of skillet and working outward, place rounds, cut side down, on the glaze in the skillet. Repeat with the second dough half of the dough and remaining sausage
• Cook Out continued on page 7
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January 2024 | ALONG ROUTE 16 | Page 7 • Cook Out continued from page 6 filling and add those rounds to the skillet. Place skillet in a warm place at 85 degrees again and let stand until dough rounds have plumped up and press against each other, 20-30 minutes. Preheat oven to 375 degrees. Bake honey buns on middle oven rack until golden brown on top, 55 minutes to 1 hour. If buns are getting too brown, cover with aluminum foil after baking for 30 or more minutes. Carefully invert honey buns onto a serving platter. Serve warm or at room temp, drizzled with remaining glaze. Classic old-school baking at its best! The next one is easily the most kid friendly dish of the day, although I think most of these will fly pretty well with the younger generation. Most kids love peanut butter and jelly, right? Let’s take that idea and turn it into a French toast bake. In essence, you make 7 PB & J sandwiches, put them in a baking dish and add a custard mix and refrigerate and pop them in the oven later. If I am entertaining when I know many young kids are going to be in the mix, I usually make this for them and another one a little more adult friendly for the rest, although I’ve known many adults who are all over this PB & J Version. Prep time is 20 minutes, cook time is close to an hour and will feed 6-8 depending on how you want to cut it and the ages/appetites of the kids. This is almost like a peanut butter and jelly bread pudding of sorts. This is very easy to make. Peanut Butter and Jelly French Toast Casserole For The Mini Sandwiches 14 slices brioche bread 7 tbsp peanut butter 7 tbsp jam. I prefer raspberry preserves or orange marmalade, but there are many options for you For The Custard 1 cup milk 3 large eggs 2 tbsp honey 2 tsp vanilla extract
¼ tsp salt Toppings Confectioners’ sugar Maple syrup or honey or a combo Spray an 8 x 12-inch to 9 x 13-inch baking dish with nonstick cooking spray and set it aside. Spread half of the bread slices with peanut butter, and the other half with jelly, 1 tbsp of each per slice. Make 7 sandwiches by combining a peanut butter bread slice with a jelly bread slice. The brioche is usually square in shape, so quarter each sandwich, making a total of 28 mini sandwiches. If your bread is a different shape, you may want to consider cutting the mini sandwiches differently. Place the mini sandwiches in rows, cut sides up, in the prepared baking dish, arranging the rows right next to each other. Whisk milk, eggs, honey, vanilla, and salt in a bowl. Drizzle custard over sandwiches, making sure each is well coated. Don’t worry if custard pools at the bottom of the dish as the bread will soak it up. Cover casserole with foil and refrigerate for at least 8 hours or overnight. Preheat the oven to 350 degrees. Bake casserole in the preheated oven, covered, for 30 minutes. Remove foil and bake until sandwiches start to crisp and turn golden brown, 20-30 minutes more. Sprinkle with confectioners’ sugar and drizzle with maple syrup and/or honey. If you really want to be a rock star with the kids, occasionally I can find chocolate chip brioche bread which is always a popular addition. If you can’t find any brioche bread, I suggest sourdough. This next one is the most traditional breakfast bake/strata in today’s wild mix of recipes. Bread, Canadian bacon, cheddar, onions and peppers, and a bunch of smaller ingredients make for an ideal casserole with all 4 of the major food groups. Again, prep is about 20 minutes, cooking time is in the 1-hour range, and is an overnighter. This will feed 8 of you. Country Breakfast Strata 16 slices of sturdy bread, crusts removed
16 slices Canadian bacon 16 slices sharp Cheddar cheese 6 large eggs ½ tsp salt ½ tsp ground black pepper 1 tsp dry mustard ¼ cup minced onion 2-3 tbsp diced green bell pepper 2-3 tbsp diced red bell pepper 2 tsp Worcestershire sauce 1 dash hot sauce 3 cups whole milk ½ cup butter, melted 1 cup crushed corn flakes cereal Butter a 9 x 13-inch baking dish. Cut and fit 8 slices of bread to fit over the entire bottom of dish. Cover bread with slices of Canadian bacon and sharp Cheddar cheese. Cut and fit the remaining 8 slices of bread to completely cover bacon and cheese. Whisk eggs with salt and black pepper in a bowl. Whisk dry mustard, onion, diced green and red bell pepper, Worcestershire sauce, and hot sauce into eggs. Whisk in milk until egg mixture is smoothly combined. Pour egg mixture evenly over the casserole. Cover the dish and refrigerate overnight. Preheat oven to 350 degrees. Pour melted butter evenly over the casserole and sprinkle corn flake crumbs over the top. Bake in the preheated oven until set and lightly browned, about 1 hour. Let the casserole stand for 10 minutes before digging in. Lastly, here is strata with the style of the classic breakfast, Eggs Benedict. This contains all the usual suspects found in a Benedict such as English muffins, Canadian bacon, eggs and Hollandaise sauce. Of course, as usual, it has a few other ingredients to make this and it’s all very worthwhile. Like most of these today, this is very easy to make, and the process will sound extremely familiar as well. Prep is 20-25 minutes, cooking time is 45 minutes, and this is also an overnighter. This feeds 8-10. Eggs Benedict Casserole For The Casserole 2 cups milk 8 large eggs
3 stalks green onions, chopped 1 tsp onion powder 1 tsp salt ¾ lb Canadian bacon, cut into ½-inch dice 6 English muffins, cut into ½ inch dice ½ tsp ground paprika For The Hollandaise Sauce 1 cup milk 1 package Hollandaise sauce mix, .9 oz ¼ cup butter Grease a 9 x 13-inch baking dish with cooking spray. For the casserole, whisk together milk, eggs, green onions, onion powder, and salt in a large bowl until well combined. Set it aside. Layer ½ of the Canadian bacon in the prepared baking dish. Cover with English muffins. Top with remaining Canadian bacon, then pour egg mixture over everything. Cover the baking dish with plastic wrap and refrigerate, for 8 hours to overnight. Preheat the oven to 375 degrees. Remove plastic wrap from the baking dish. Sprinkle casserole with paprika and cover the baking dish with aluminum foil. Bake in the preheated oven until eggs are nearly set, about 30 minutes. Remove the foil and continue baking until eggs are completely set, about 15 minutes more. When casserole is almost finished baking, make the sauce by whisking together remaining milk and Hollandaise sauce mix in a saucepan over medium heat. Add butter and cook, stirring frequently, until boiling. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 1-2 minutes. Slice casserole into 10 pieces. Drizzle warm sauce over each piece. It’s delicious and a very fun dish! That’s it for today my Valley friends. Keep doing your snow dance to keep the mountains covered in white and keep sending the emails. You all make this more fun for me. Until next time, keep your taste buds happy and smiling and if you do want to touch base with any feedback or questions, please reach out to fenwaysox10@gmail.com.
SAME SPACE. NEW POSSIBILITIES. Dreaming of comfortable spaces and lower home energy bills? It’s probably time to think about replacing your windows and doors. Not sure where to start? We’re here to help you understand each step of the process and find everything you need to achieve your replacement vision. Schedule a visit at your local Belletetes, Marvin replacement specialist, today.
Page 8 | ALONG ROUTE 16 | January 2024
Ski Areas Offering Options for the Slopes
By Lee Caldwell Photos courtesy of Gunstock Mountain Resort New Hampshire and Maine ski areas offer a plethora of options for those hardy souls who enjoy the snowy rush and dazzle of winter sports. Celebrating its 60th year, King Pine Ski Area in Madison NH has 45 acres of terrain ranging from Bunny Hills to Black Diamonds. They have knowledgeable instructors that offer lessons to adults and children, including lessons in adaptive skiing. Ski rentals and ski tuning are available. Another special perk is twilight skiing. They also offer snow-tubing, snowshoeing, cross-country skiing, and ice skating. Attitash Mountain Resort in Bartlett NH offers two mountains for skiing: Attitash and Bear Peak. They have three high-speed quad lifts and 67 trails. Skiing or snowboarding lessons for adults or children are available. If traveling from North Conway to reach the Attitash Mountain Resort, the Conway Scenic Railroad offers the option to take a ride on their scenic Snow Train. This season, the Snow Train will run weekends through February 2024, plus Martin Luther King weekend in January and President’s week in February. Snow Train boards at the North Conway Station at 10:30 a.m., noon, 2 p.m., and 3:30 p.m. and disembarks at The Whistle Stop Platform in Attitash. The train is equipped to handle winter sporting equipment, including skis. Passengers can get off the train to ski and return at a later time.
All three vista dome coaches have been assigned to the Snow Train service. Tickets may be purchased in advance from the Conway Scenic Railroad
website or by calling 603-356-5251. Wildcat Mountain in Gorham NH is located in pristine Pinkham Notch in the White Mountain National Forest.
They have 2,100 vertical feet for skiers and snowboarders and offer both skiing and snowboarding lessons. Bretton Woods in Bretton Woods NH is New Hampshire’s largest ski resort with 464 acres of downhill skiing/snowboarding with 63 trails, 10 lifts, and 35 glades. Lessons are available. In addition to downhill and cross-country skiing, the resort offers scenic rides on the Bretton Woods Skyway, an eight-passenger gondola, year-round dual-line system canopy tours; snow-tubing; and the opportunity to use winter fat bikes (a bike with big balloon tires) to cycle on the snow; snowshoeing; and an indoor climbing wall. When asked what makes Bretton Woods special, Craig Clemmer, Director of Sales and Marketing at Omni White Mountain Resort, emphatically stated, “The basics. Location. Location. Location. The vistas. The jewels being Mount Washington and the Grand Hotel.” Cranmore Mountain Resort in North Conway NH has been operating for six decades and is considered a classic. Hannes Schneider, Austrian skimeister and father of modern skiing, first opened his ski school here. The resort has 1200 feet of vertical drop. Among its amenities is a Darkside Freestyle Terrain Park for freestyle sliders. Waterville Valley in Waterville
• Ski Areas continued on page 13
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Please call ahead for event listing updates. Information and schedules subject to change. Thru-Feb. 27, Nordic Meisters, 10 a.m. - 4 p.m., each Tues., Great Glen Trails, 1 Mount Washington Auto Rd., Gorham, 603-466-3988, www.greatglentrails.com. Jan. 18, Kevin Dolan & Simon Crawford, Majestic Café, 34 Main St., Conway, 603-447-4737, www.conwaymajestic.com. Jan. 18, What Makes a Moose a Moose? 7 – 8 p.m., join N.H. Fish & Game’s Moose Project Leader, Henry Jones, update on the state of the state’s moose population. He will also discuss the state’s management strategies and research efforts. Nature Learning Center, Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, registration/info.: 603-447-6991, www.tinmountain.org. Jan. 18-28, Eddie & Dave, M&D Playhouse, at Eastern Slope Inn Playhouse, 2760 White Mountain Highway, N. Conway, 603-733-5275, www.mdplayhouse.com. Jan. 19, Ossipee Parks & Recreation, Parents Night Out, grades 1-6, drop off your kids for games and pizza, pre-registration required: 603-539-1307, www.ossipee.org., 55 Main St., Ossipee. Jan. 19, Ryan St. Onge, free après ski music in Wildcat Pub, Pub, 2 – 5 p.m., Wildcat Mountain, 462 Rt. 16, Jackson, www.skiwildcat.com. Jan. 19, Sound Remedy/Sound Meditation, 6:30 – 7:45 p.m., The Studio at Atwell Acupuncture, Wolfeboro, 808-226-5868, www.supernovaenergetics. com. Jan. 19, Tim Dion performs, 3:30 – 5:30 p.m., Lostbo Pub, Black Mountain, 373 Black Mountain Rd., Jackson, 603-383-4490, www.blackmt.com. Jan. 19-Feb. 24, The Mystery of the Murder at the Murder Mystery: Tantrum at the Opera, 6:30 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-948-1099, www.rochesteroperahouse.com.
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Jan. 20, Coastal Birding Field Trip, Biddeford Pool, 8 a.m. – 4 p.m., search of harlequins, scoters, eiders, long-tailed ducks, and mergansers on excursion to Biddeford Pool in southern Maine, led by Will Broussard, to look for various ducks and shorebirds, Nature Learning Center, Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, registration/info.: 603-447-6991, www.tinmountain.org.
a r k et to Ta ble
Far
For Super
Jan. 20, Chris Schalick performs, 3:30 – 5:30 p.m., Lostbo Pub, Black Mountain, 373 Black Mountain Rd., Jackson, 603-383-4490, www.blackmt. com.
a r k et
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Jan. 20, Cranapalooza, 2:30 - 4:30 p.m., music, games, s’mores, Ci-more the Penguin visits, Schneider Park, Cranmore Mountain Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com. Jan. 20, Live Music in Koessler’s Bar with Candie Allen, 4 - 7 p.m., Fairbanks Lodge, Cranmore Mountain Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com. Jan. 20, Pat Foley, free apres ski music in Wildcat Pub, Pub, 2:30 – 5:30 p.m., Wildcat Mountain, 462 Rt. 16, Jackson, www.skiwildcat.com. Jan. 20, Winter Carnival Art Sled Rally 5!, Nansen Ski Club, sled builder competition begins at noon, 83 Milan Rd., Milan, www.skinansen.com, 603787-3097. Jan. 20-21, Mixing a Chromatic Color Palette with David Lussier, 10 a.m. – 4 p.m., Jackson Art Gallery, 155 Ridge Rd., Jackson, 603-387-3463, www. jacksonartnh.com. Jan. 21, Mitch Alden performs, 3:30 – 5:30 p.m., Lostbo Pub, Black Mountain, 373 Black Mountain Rd., Jackson, 603-383-4490, www.blackmt.com. Jan. 21, Winter Carnival Eastern Ski Jump Meeting, 10:30 a.m., Nansen Ski Club, 83 Milan Rd., Milan, www.skinansen.com, 603-787-3097. Jan. 24, Mountain Meisters Race Series, 9 a.m. - 6 p.m., Cranmore Mountain Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com. Jan. 25, Children’s Craft Program: Friends Finger Puppets, 10 a.m. – noon, for ages 6-12, Nature Learning Center, Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, registration/info.: 603-447-6991, www. tinmountain.org. Jan. 25, On a Winter’s Night, 8 p.m., featuring Patty Larkin, John Gorka, Lucy Kaplansky and Cliff Everhardt, Stone Mountain Arts Center, 695 Dugway Rd., Brownfield, ME, 207-935-7292, www.stonemountainartscenter. com. Jan. 25, Kevin Dolan & Simon Crawford, 6:30 p.m., Majestic Café, 34 Main St., Conway, 603-447-4737, www.conwaymajestic.com. Jan. 26, Friday Night Jazz Series: Michael Beling with Carl Dimow and Eric Laperna, 7 p.m., Majestic Café, 34 Main St., Conway, 603-447-4737, www.conwaymajestic.com. Jan. 26, Planning Your 2024 Vegetable Growing Season, 2 - 4 p.m., Whitney Community Center, 16 Black Mountain Rd., Jackson, 603-383-6861.
January 2024 | ALONG ROUTE 16 | Page 11
What’s UP
Start Your Day Off Over Easy BREAKFAST & LUNCH - MADE FRESH DAILY
Grab breakfast or lunch at The Farmer’s Kitchen. We use only the freshest ingredients for our homemade creations. Come by today to try our:
Jan. 26, Ryan St. Onge, free apres ski music in Wildcat Pub, Pub, 2 – 5 p.m., Wildcat Mountain, 462 Rt. 16, Jackson, www.skiwildcat.com. Jan. 26, Steve H. Deviant Music performs, 3:30 – 5:30 p.m., Lostbo Pub, Black Mountain, 373 Black Mountain Rd., Jackson, 603-383-4490, www.blackmt.com.
100% Colombian Coffee freshly ground from whole beans Farm fresh eggs | Specialty Omelets Eggs Benedict - topped with homemade hollandaise, made fresh to order Buttermilk Pancakes | French Toast served on thick Texas toast Sandwiches & Burgers | Don't forget to check out our daily breakfast & lunch specials!
Jan. 26-27, 2024 FIS World Cup, 9 a.m., Waterville Valley Resort, 1-800-9933149, www.waterville.com. Jan. 26-28, Snow Sculpting Competition, 7 a.m. start, Great Glen Trails Outdoor Center, 1 Mount Washington Auto Rd., Gorham, 603-466-3988, www. greatglentrails.com. Jan. 27, Billie Thibodeau Trio, 7 p.m., Majestic Café, 34 Main St., Conway, 603-447-4737, www.conwaymajestic.com.
444 NH Route 11 Farmington | 603-755-9900
Jan. 27, Chris Shalick performs, 3:30 – 5:30 p.m., Lostbo Pub, Black Mountain, 373 Black Mountain Rd., Jackson, 603-383-4490, www.blackmt.com. Jan. 27, Cranapalooza, 2:30 - 4:30 p.m., music, games, s’mores, Ci-more the Penguin visits, Schneider Park, Cranmore Mountain Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com. Jan. 27, Golden Gala, fundraiser for Loon Mt. Area Community Fund, music, Loon Mountain, 60 Loon Mt. Rd., Lincoln, info: 603-745-8111, www.loonmtn. com Jan. 27, Imagination Movers, 2 p.m., Flying Monkey, 39 S. Main St., Plymouth, 603-536-2551, www.flyingmonkeynh.com.
www.Farmerskitchen-NH.com
Cast Iron Cookin’
We are a small batch, local, eco-friendly cast iron skillet café. Strong Community & Small Footprint! Breakfast & Lunch, with an occasional dinner event. Find us on FB, search: bucky’s skillet milton nh
Jan. 27, Live Music in Koessler’s Bar with Greg Walsch, 4 - 7 p.m., Fairbanks Lodge, Cranmore Mountain Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com. Jan. 27, M.W. Otto Rhode Memorial Skin & Ski, fundraiser for Granite Backcountry Alliance, Great Glen Trails Outdoor Center, 1 Mount Washington Auto Rd., Gorham, 603-466-3988, www.greatglentrails.com. Jan. 27, Shark Martin, free apres ski music in Wildcat Pub, Pub, 2:30 – 5:30 p.m., Wildcat Mountain, 462 Rt. 16, Jackson, www.skiwildcat.com. Jan. 28, Steve H. Deviant Music performs, 3:30 – 5:30 p.m., Lostbo Pub, Black Mountain, 373 Black Mountain Rd., Jackson, 603-383-4490, www.blackmt.com.
Come rediscover Milton, NH
~ a little hard to find, impossible to forget ~ 584 White Mountain Highway, Milton • RTE 125 2.5 Miles north of Exit 17 (Milton/Farmington) or 4.8 Miles South of Exit 18 (Union/Milton) Lakeside dining with a view to Maine. The former Ray’s Marina building - we are cash only Wednesday-Saturday: 7:00 AM - 2:00 PM Sunday: 8:00 AM - Noon • Monday & Tuesday: CLOSED
Jan. 28, The Deviant Music: The Deviant at Black Mountain Resort, 3:307:30 p.m., Black Mt. Ski Area, 373 Black Mt. Rd., Jackson, 603-383-4490, www.blackmt.com
Woodman’s
Jan. 28-29, DaCapo Concert, Whitney Community Center, 16 Black Mountain Rd., Jackson, 603-383-6861. Jan. 31, Mountain Meisters Race Series, 9 a.m. - 6 p.m., Cranmore Mountain Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore. com. Jan. 31, The Potboilers, 7 p.m., Majestic Café, 34 Main St., Conway, 603-4474737, www.conwaymajestic.com. Feb. 1, Kevin Dolan & Mike Crawford, 7 p.m., Majestic Café, 34 Main St., Conway, 603-447-4737, www.conwaymajestic.com.
When you’re ready for something different
Forge & Fireplace
WHERE THE LARGEST SELECTION...
Feb. 2, Friday Night Jazz, 7 p.m., Majestic Café, 34 Main St., Conway, 603447-4737, www.conwaymajestic.com. Feb. 2, Gibson Brothers, 8 p.m., Stone Mountain Arts Center, 695 Dugway Rd., Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com. Feb. 3, Cranapalooza, 2:30 - 4:30 p.m., music, games, s’mores, Ci-more the Penguin visits, Schneider Park, Cranmore Mountain Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com. Feb. 3, Dennis O’Neil & Davey Armstrong, 7 p.m., Majestic Café, 34 Main St., Conway, 603-447-4737, www.conwaymajestic.com. Feb. 8-11, Mt. Washington Backcountry Ski Festival, N. Conway, workshops, clinics, info: www.skimtwashington.com, festival@skimtwashington.com Feb. 10, Live Music in Koessler’s Bar with Joe Winslow, 4 - 7 p.m., Fairbanks Lodge, Cranmore Mountain Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.
MEETS THE BEST VALUE! HARMAN JOTUL VERMONT CASTINGS RINNAI MENDOTA
BLAZE KING MAJESTIC FIREPLACE X RSF TRUE NORTH
Experience a vast selection of over 88 models on display and 36 plus burning models in our 5,000 square foot showroom.
Feb. 10, Nansen Dinner/Dance, 7 p.m., White Mt. Chalet, Berlin, presented by Nansen Ski Club, www.skinansen.com, 603-787-3097 Feb. 12, Are Electric Cars for You?, 7 – 8:30 p.m., Whitney Community Center, 16 Black Mountain Rd., Jackson, 603-383-6861. Feb. 13, Mardi Gras with the Heather Pierson Band, Majestic Café, 34 Main St., Conway, 603-447-4737, www.conwaymajestic.com.
Pick-Up & Delivery Available Commercial Accounts Available • Financing Available
Feb. 17, Friends Book Sale, 9 a.m. – noon, Madison Public Library, 1895 Village Rd., Madison, 603-367-8545, www.madisonlibrary-nh.org. Feb. 17, Glen Phillips and Shawn Mullins, 8 p.m., Stone Mountain Arts Center, 695 Dugway Rd., Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.
REGENCY HEARTHSTONE LOPI REALFYRE HITZER MORSO
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woodmansforgefireplace.com
579 Pine River Pond, East Wakefield, NH • 603-522-3028 Hours: Closed Sunday & Monday. Open 9-5 Tuesday to Saturday.
Page 12 | ALONG ROUTE 16 | January 2024
NOT JUST A GRAIN STORE...
What’s UP
Feb. 17-18, Capturing Light in the Interior with Amy Brnger, 10 a.m. – 4 p.m., Jackson Art Gallery, 155 Ridge Rd., Jackson, 603-387-3463, www.jacksonartnh.com.
Complete Pet Care
Feb. 17 & 18, Cranapalooza, 2:30 - 4:30 p.m., music, games, s’mores, Ci-more the Penguin visits, Schneider Park, Cranmore Mountain Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.
Whether farmer, pet owner, backyard gardener or wildlife enthusiast you will find almost everything you need in our stores.
www.clarksgrain.com
271 Suncook Valley Rd. (Rte. 28) Chichester • 603-435-8388
1010 White Mountain Highway (Rte.16) Ossipee • 603-539-4006
YOUR LOCALLY OWNED & OPERATED GRAIN STORE FOR OVER 80 YEARS
DAVE’S MOTORBOAT SHOPPE
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Feb. 22-March 10, 13 A New Musical, M&D Playhouse, at Eastern Slope Inn Playhouse, 2760 White Mountain Highway, N. Conway, 603-733-5275, www. mdplayhouse.com. Feb. 24, Cranapalooza, 2:30 - 4:30 p.m., music, games, s’mores, Ci-more the Penguin visits, Schneider Park, Cranmore Mountain Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI www.cranmore.com. ONGOING ArtWorks Gallery & Fine Crafts/CCAC, art, shows, workshops and events, open year-round with seasonal hours, 603-323-8041, 132 Rte. 16, Chocorua, www.chocoruaartworks.com. Believe in Books Literacy Foundation/Theatre in the Wood, Intervale, programs for children, 603-356-9980, www.believeinbooks.org. Cog Railway, 3168 Base Station Rd., Mount Washington, 800-922-8825, www. thecog.com. Conway Historical Society, historical info., 603-447-5551, www.conwayhistoricalsociety.org. Conway Public Library, 15 Greenwood Avenue, Conway, many learning experiences, 603-447-5552, www.conwaypubliclibrary.org.
Motors by
FOUR-STROKE CLEAN, QUIET OPERATION AND HIGHER FUEL ECONOMY
603-293-8847 • ROUTE 11B, 229 INTERVALE RD., GILFORD, NH www.davesmotorboatshoppe.com
Conway Scenic Railroad, train rides to White Mt. areas, reservations: 630-3565251, station located at 38 Norcross Circle, N. Conway, www.conwayscenic. com. Freedom Gallery, artwork/exhibits by area artists, 8 Elm St., Freedom, 610762-2493. Friday Painters, 12:30 - 3 p.m., meet weekly, Mt. Washington Valley Arts Assoc., Gibson Center, 14 Grove St., N. Conway, ken@gibsoncenter.org. Great Glen Trails, outdoor center/activities, Mt. Washington Auto Rd., Gorham, 603-466-3988, www.greatglentrails.com. Guided Snowshoe Tours, Jackson Ski Touring Foundation, call for hours, 603383-9355, 153 Main St., Jackson, www.jacksonxc.org. Lakes Region Curling Association, winter leagues, matches at Pop Whalen Ice & Arts Center, Wolfeboro, Sundays 4:30 – 6:30 p.m., 84 S. Main St., 603-5695639. Majestic Café, jazz, blues, and more, 32 Main St., Conway, 603-447-4737, www.mountaintopmusic.org. Making Strides, 8 – 9 a.m., indoor walking for exercise at Ossipee Town Hall, Mon.-Fri., 55 Main St., Ossipee, info: 603-539-1307, www.ossipee.org.
Pizza • Ribs • Beef • Pork Chicken • Seafood • Burgers • Salads Kid’s Menu • Great Desserts ★ Check Out the Pig Pals Pub ★
Dine-In or Pig-Out
Call for Take-Out or Curbside Pick-Up Call Ahead for Inside Seating
603-539-7427 Catering Available Visit our Website for Details!
Corner of Routes 16 & 25W, West Ossipee, NH
www.yankeesmokehouse.com
Mount Washington Valley Curling Club, meets through April, Ham Area, 87 West Main St., Conway, curl@mwvcurlingclub.org. Mount Washington Valley Square Dancers, meets on Wednesdays through May at N. Conway Community Center, 78 Norcross Circle, N. Conway, 508269-8963. Naturalist Led Hikes, Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, space limited, registration/info.: 603-447-6991, www.tinmountain.org. NE Ski Museum, ski exhibits, 2628 White Mt. Highway, N. Conway, www. newenglandskimuseum.org. Outdoor Nature Based Storytime for Young Children, Tuesdays, 10:30 a.m. - 1:30 p.m., Cook Memorial Library, 93 Main St., Tamworth, 603-323-8510, www.tamworthlibrary.org. Quilting Group, 1 - 4 p.m., meets every 2 weeks, Ossipee Public Library, 74 Main St., Ossipee, schedule/info: 603-539-6390. Roller Skating Night, 5 p.m., Mondays, bring your own skates, for age 18 and up, Ossipee Town Hall, 55 Main St., Ossipee, info: 603-539-1307, www.ossipee. org. Tamworth History Center, 25 Great Hill Rd., Tamworth, info: www.tamworthhistorycenter.org. Thursday Night Book Club, meets fourth Thursday of every month for discussion of books; Mystery Book Club meets second Thursday of the month, White Birch Books, 2568 White Mt. Highway, N. Conway, 603-356-3200, www. whitebirchbooks.com. Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, programs, hikes, nature learning center, 603-447-6991, www.tinmountain.org. Ukulele Club, second & fourth Tuesdays of each month, 6 p.m., 2718 Wakefield Rd., Wakefield Corner, 603-522-3189.
January 2024 | ALONG ROUTE 16 | Page 13 • Ski Areas continued from page 8 Valley NH is known as the home of freestyle skiing, hosting both the 2024 United Waterville Freestyle Cup by ID One in Moguls and Dual Moguls on January 26 and 27 and the Freestyle National Championships on March 23 and 24. Covering 265 acres with 2,020 vertical feet, it has 12 lifts and 62 trails. They do have night skiing. In addition, Waterville Valley has an adaptive skiing program, offers ski and snowboard rentals and ski and ride lessons. Surrounded by the White Mountain National Forest, the resort has been described as a “true mountain oasis boasting an abundance of natural beauty and pristine wilderness.” In addition to downhill skiing, they offer nordic skiing, snowshoeing, and Fat Biking on selected trails. Gunstock Mountain Resort in Gilford NH has been described by Director of Marketing Bonnie MacPherson as capturing “the classic feel of the resort experience. While Gunstock offers every modern convenience imaginable, including RFID lift access cards that can be re-loaded online and new EV charging stations for guests arriving in electric cars, Gunstock offers guests an authentic New England ski and ride experience. The historic lodge, built in the 1930s as a WPA project, was constructed from stone and timbers harvested onsite. A massive granite hearth with a welcoming fire in the great hall sets the tone for all who enter. And, since many of Gunstock’s ski trails were created in the early days of skiing’s establishment in American culture, these old-school Eastern trails were designed to be meandering treelined cruisers with winding turns that allow skiers and riders to enjoy the natural contours of the mountain and the sweeping views.” Bonnie continues, “The first thing that comes to my mind regarding what makes Gunstock special/individual is the view across Lake Winnipesaukee and beyond. It is simply breathtaking. And unlike many other mountains with lake views from the summit or specific overlooks, the views at Gunstock are ever-present as you make your way
down the slopes. … Bluebird days are a gift on any winter day in New England, but at Gunstock the added bonus of a snowcapped Mount Washington serving as the focal point against a blue sky is a sight to behold.” Gunstock offers night skiing and snowboarding on 22 of its 49 trails on Tuesdays through Saturdays. There is also lift-served snow tubing on specially designed lanes during the day and at night. Lessons including adaptive skiing and snowboarding are available, as are guided snowshoe tours, sunset snowshoe tours and cross-country trails. Loon Mountain Resort in Lincoln NH covers 160 acres across three peaks, with 61 trails, and a 2,100-foot vertical drop. In addition to skiing and snowboarding, they offer snow-tubing and tot-tubing, and unique SNO-GO rentals (a cross between a bicycle and skis) on Saturdays, Sundays, and holidays (which must be reserved online). According to Communications Manager Taylor Siewierski, Loon Mountain’s greatest asset is its accessibility. She also excited about the new high-speed quad lift expansion, calling it a “major milestone,” the third quad-lift being brought online this past December. Sugarloaf in Carrabasset Valley, Maine (Rangeley area) is Maine’s largest ski resort. At 4,237 feet, it is the second-highest mountain in Maine. It is one of the few ski resorts that has snowfields that are lift-serviced for above-treeline skiing. In addition, a snowcat (Burnt Mountain Cat) has the ability to transport adventurous skiers
Along
to the top of Burnt Mountain, offering 100 acres and 1,500 vertical feet of powder. Other amenities include cross-country skiing, snowshoeing, an NHL skating rink, and Fat Bike trails. Sunday River in Newry, Maine, has
eight peaks spread over 884 acres with 2,340 vertical feet of skiing and snowboarding and the most open terrain in New England. On select Fridays, Saturdays, and holidays, they offer twilight skiing. Lessons are available. Fireworks are scheduled on selected evenings at 7 p.m. According to Ellen Wainwright, Communications Manager, “Throughout the years, Sunday River has remained a cherished destination for skiers and riders. It is a place where families and friends connect with nature and create lifelong memories.” Whether it is freestyling, snow-tubing, fat-biking, or SNO-GOing, it is important to always check the snow report/conditions (as conditions can change rapidly) before you go and to make reservations for lessons and any rentals.
Help the Brown Church Recover The Conway Village Congregational Church, “Brown Church,” experienced devastating flooding on December 18th, 2023. The lower level of the church received flooding that damaged the heating system, boiler, and Food Pantry/Dinner Bell storage areas. Freezers and refrigerators are no longer operable due to the 2 to 3 feet of water in the Food Pantry storage area. Church offices and meeting rooms were all flooded requiring all carpeting to be removed and drying equipment to be rented to dry the floors and walls. The line to the oil tanks that were housed in the crawl space broke releasing 650 gallons of heating oil. The oil flow was contained to the church crawlspace and the quick actions of the Conway Fire Department and the Department of Environmental Services were able to recapture most of the oil and prevent a potential environmental calamity. The entire building is currently closed and will remain so for the foreseeable future. Due to the flooding and fumes from the fuel oil, the church is
unable to hold worship services or provide Food Pantry or Dinner Bell services to their clientele. Decisions were made to discard food, books, church records other equipment that was not able to be salvaged. Assessments continue to determine the complete scope of work required to reopen the building. The entire heating and fuel system must be replaced and relocated to meet code requirements. Replacement of carpeting, possible subflooring and portions of walls is necessary. Eight refrigeration/freezer units need to be replaced for the Food Pantry and Dinner Bell. Additional structural work may be required in the crawlspace. All damaged equipment and oil tanks will need to be removed. We expect the initial costs for ongoing emergency actions, cleanup, assessments and temporary fixes to be $100,000. Go to the Church website to learn how you can help: www.thebrownchurch.org
DO WE TOW IT?
RO U T E 16 & The Scenic Byways of Rtes. 25, 28, 108, 109, 113, 125, 153 & 171
www.facebook.com/Along-Route-16
Tuesday
Sports Tavern & Restaurant
ANY BURGER ON THE MENU
YOU KNOW IT! No Job Too Big or Too Small - We Tow Them All!
$10.49
DINE IN ONLY
Thursday
24 Hour Emergency Service
Where Life is Good!
Drawings Every Five Minutes 11:30 to Close
Open Daily at 11:30 am
603-447-2325
FISH AND 1000 Yards south of the Kancamagus 2 on Rt. 16 in Albany. Along side Snowmobile Corridor 19 CHIPS For (Haddock)
$21.99
With the purchase of any 2 beverages DINE IN ONLY
Three Rte. 16 Locations For The Fastest Response Times Wakefield: 603-522-6631 • West Ossipee: 603-539-9099
Page 14 | ALONG ROUTE 16 | January 2024
T O Y B O X
Condo Accomodations Climate | Security
Nicole Watkins C: 603-707-7575
O: 603-253-7766 nicole@nicolewatkins.com nicolewatkins.com
Verani Realty
Toy Box Luxury Without Compromise
24 Years of Excellence
January 2024 | ALONG ROUTE 16 | Page 15
New, Pre-Owned & Brokerage Boat Sales • Service & Parts Department Fuel Dock & Ship Store • Boat Registrations • NH Temporary Boat Licenses • Boat Rentals
www.melvinvillagemarina.com
On Lake Winnipesaukee: 463 Governor Wentowrth Highway Melvin Village, NH 03850 603-544-3583
In Ossipee: 801 B Route 16 Ossipee, NH 03864 603-651-1001
Page 16 | ALONG ROUTE 16 | January 2024