A guide to living local in Southern New Hampshire

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Food & Dining

We like to know where our food comes from. Join us and eat local. We profile chefs, restaurants, grocers, growers, and markets.

At Calef’s, Everyone Knows Who Cut the Cheese

Joel Sherburne is the answer to the timeless question, “Who cut the cheese?”

For 60 years, the quick-witted gentleman with the “aw, shucks” manner has been preparing the cheddar at Calef’s Country Store in Barrington, a Granite State institution that has been providing victuals and necessaries to Granite Staters since Ulysses S. Grant was president.

A raconteur, philosopher and sometimes comedian, Sherburne has been working at Calef’s since 1957... Read more >>>

At Laconia’s Local Eatery, the Ingredients Always Come First

Which came first – the chef or the egg? In the case of Kevin Halligan, owner of the Local Eatery in Laconia, definitely the egg.

“When I was younger I had a fresh, local egg,” Halligan said. “It tasted so good, so fresh. I figured if a local egg could taste that good, what about everything else? Meat, cheese, fish – anything. I could never go back to anything else. I wanted to be a chef that cooked with only fresh, local food.”

And that dream came true. Halligan, 36, a New England Culinary Institute-trained chef, opened the aptly named Local Eatery five years ago in a portion of the town’s former train station. The 1891 structure was built in the Romanesque Revival-style, making for an intimate atmosphere with historic gravitas and unique architectural detail: high ceilings, wooden beams and lots of natural light. Read more >>>

 

An Herbal Fairy Tale Awaits at Pickity Place

Eating at Pickity Place in Mason is more than just indulging in a five-course meal based on seasonally fresh herbs. It’s a full-out, fairy tale experience.

The eatery is housed in the 230-year-old red cottage Elizabeth Orton Jones used as the model for her iconic 1948 A Little Golden Book version of “Little Red Riding Hood.” It’s owned by Johnson-and-Wales-trained chef Keith Grimes and his wife, Kim, who bought Pickity from the original owners in 2000. Those original owners – the Walters – opened Pickity Place in 1976.

“They grew herbs for a hobby,” said Keith. “People in the area would show up at their house, and they’d make them sandwiches and snacks, and the restaurant grew out of that.” Read more >>>

Robie’s Grows Roots in Community

Joshua and Amber Enright have stepped in and stepped up to keep one of New Hampshire’s oldest and beloved third places going strong.

Last year the couple opened the door to Robie’s Country Store in Hooksett after it was closed for more than a year; a scary prospect given that the building had been a third place for locals and visitors for nearly 200 years. The Enrights had been looking for a venue to open Roots, a new café/catering business, and found Robie’s – a perfect match.

“We’d never seen it before. We had never been here. But as soon as we saw it we knew it was the right fit,” Read more >>>

All or Nothing Freshness at Republic Hooks Seafood Lovers

Those mad for Mediterranean cuisine with a local spin have a pearl in Manchester’s Republic restaurant – especially those who love fresh seafood.

The Elm Street establishment is the dream of chef and owner Edward Aloise and his wife, Claudia Rippee, the restaurant’s baker and an accomplished art photographer.” Read more >>>

Farmers’ Market listing

Local farmers markets all over the region. Read more >>>

A Kitchen Space for Creative Chefs & Entrepreneurs

Neelima Gogumalla is not in the business of preparing food, but she is in the business of preparing food makers for market. Her Creative Chef Kitchens in Derry has been an incubator for scores of local food businesses.

“I have no background in food or restaurants; I love the entrepreneurial spirit,” she said recently. “And I have a background in that.” Read more >>>

Finding the Magic at The Flying Goose Brew Pub

The Flying Goose Brew Pub & Grille in New London has raised the bar on sustainability.

It claims to be most eco-friendly microbrewery in the state – and its beer and locally sourced pub food has set new standards as well. Read more >>>