Around_Concord_Summer_2011

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concordAround

community • culture• lifestyle

summer 2011 volume 4, no. 3 $4.95

New HampsHire Boat museum

Go FisHiNG!

summer tHirst QueNcHers

The Joy of Ice cream

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For over 169 years, we’ve offered award-winning service at a great value.Stop by our branch in Concord to learn how we can help you with yourcommercial lending and business services needs:

Make People’s United Bankpart of your business plan.We’re ready to put our experience and comprehensivebusiness products to work for you.

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©2011 People’s United Bank Member FDIC. Equal Opportunity Lender.

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Mary StuartFinancial Services Manager AVP197 Loudon [email protected]

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winter 2007/2008 | ar ound concord 00

features14 Grow It Romantic

by Matthew MeadIdeas for easy-care, abundant blooms.

30 Angling on the Ammonoosuc by Lisa DensmoreA beautiful day in a perfect spot.

36 Sylvia Larsen’s Gardens by Mike MorinRelaxing at home with the senator.

48 Ice Creamby Susan NyeEveryone’s favorite summertime treat.

contents summer 2011 volume 4, no. 3

2 www.ar oundconcordnh.com

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www.concordeyecare.com

7 Editor’s Note

8 Contributors

10 Online Exclusives

12 Around Town

21 Out & Aboutby Ian Raymond New Hampshire Boat Museum.

27 Wine Watchby Linda A. Thompson Summer thirst quenchers.

42 Business Senseby Lori Ferguson Cheryl Tufts of 3W design, inc.

58 Common Groundby Linda A. Thompson Organic farming in New Hampshire.

64 Season’s Bestby Susan Nye Recipes from farm to table.

departments 71 Local Flavors

by Lori Ferguson Hanover Street Chop House.

76 Travel Logby Debbie Johnson Small-group touring.

83 Next-Door Neighborsby Rena-Marie Rockwell Concord Regional Visiting Nurse Association.

87 Smart Moneyby Amy K. Kanyuk Take care of your 401(k).

90 Calendar of Events

100 Concord Chatby Mike Morin Jerry Gappens of New Hampshire Motor Speedway.

21


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Land Planning, Landscape Architecture & Landscape Construction

A Landscape Architects Collaborative17 Dow Road • Bow, NH 03304603.228.2858 • Fax 603.228.2859

D E S I G N • F O R M • F U N C T I O N

Peter Schiess, ASLA • [email protected]


concordAround


Aftermath Publishing, llc8 Old coach Road, Bow, NH 03304

[email protected](603) 344-3456

www.aroundconcordnh.com

_Publishers

Brit Johnson Bob Frisch

cheryl Frisch

_Executive Editor

Deborah Thompson

_Associate EditorKristy Erickson

_Proofreader

Elaine Ambrose

_creative Direction

Ellen Klempner-Béguin

_Design

Vois communication/design

_Web DesignRyan Frisch

_AdvertisingBrit Johnson

Dawn Beauchesne Donna DutremblePatricia Sweeney

Amy Bairstow

_Graphic Design

c S Design

_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: [email protected]. Advertising inquires may be made by e-mail to [email protected]. Around Concord is published quarterly by After-math Publishing, llc© 2011. All rights reserved. Reproduction in whole or part is strictly prohib-ited. Around Concord accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

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CLOCKWISE FROM UPPER LEFT:Sharon Chase, Paul Provost, Paul Leavitt, Diana Osgood, Matthew Macrae-Hawkins,Keith Burbank, Cindy Motta, Clayton “Skip” Poole.

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3 summer 2011 | ar ound concord 7

e d i t o r ’ s n o t e

d e b o r a h t h o m p s o n

Executive Editor [email protected]

Welcome Summer

photo by ian raymond

Creating & ManagingWealth Since 1984

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Once again it’s time to head out to the

beach, the lake, or the mountains for

some summertime fun. In this issue we’re

saluting the best of the season, and we’re

paying tribute to everyone’s favorite cool,

creamy concoction—ice cream. Susan

Nye has researched ice cream’s history,

interviewed local ice cream experts, and

sampled her way through the ice cream

universe. Join the fun by reading her

feature beginning on page 48.

While you’re in the Lakes Region this

summer, stop by the New Hampshire

Boat Museum in Wolfeboro, where you’ll

find historic boats and interesting displays

relating to the state’s rich history of boating

(page 21). The museum offers a variety of classes, including boat building, so be sure to

check their website (www.nhbm.org) for the schedule.

Nothing says summer more than beautiful blooms, and lifestyle and decorating guru

Matthew Mead greets the season with ideas for lush flower boxes and containers (page 14).

Linda Thompson explores the trend toward organic farming in the state (page 58), and we’re

also bringing you some great recipes for all those fresh, local veggies on page 64.

In this issue we’re dropping in to visit Cheryl Tufts of 3W design in Concord (page 42),

the Hanover Street Chop House in Manchester (page 71), and the good people of Concord

Regional Visiting Nurse Association (page 83).

Although you may travel out of the area for part of your vacation, we hope you’ll realize

the importance of supporting local businesses while you are home. The rest of the magazine

staff and I wish you a fun-filled, safe summer. Enjoy!

What are your favorite days of summer? Send us your photos and we’ll select our favorites to publish in the magazine and on our website.

E-mail them to [email protected].

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www.chartertrust.com

fall 2009 | ar ound concord 7

C O N T R I B U T O R S

photo by ian raymond


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Lori FergusonAn art historian by training, Lori pursues her love of the visual arts and the written word through various channels. She serves as the executive director of the New Hampshire Furniture Masters; runs a small writing and public relations business; and writes for Bookpx, a publisher of environmentally conscious eBooks for children. When she isn’t working, Lori enjoys travel and the visual arts.

Debbie JohnsonDebbie has worked as a full-service 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.

Lisa DensmoreA three-time Emmy-winning television producer and host, Lisa Densmore has been a familiar face around New England for her work on PBS and for various sports and outdoor networks. An accomplished writer and photographer, she contributes regularly to over 30 regional and national magazines on various adventure travel, nature, and wildlife topics. She has written seven books, including Hiking the White Mountains.

Rena-Marie RockwellRena is a writer, artist, and teacher who shares her love of the arts with others. She was formerly the director of Hillsboro-Deering Community Education, including a small branch of New Hampshire Technical Institute. She teaches art and writing through Concord Community Education, continuing her belief that one never stops learning. Rena enjoys painting outdoors and fi shing with her sons and husband at the coast.

Matthew MeadCelebrity lifestyle and entertaining expert Matthew Mead specializes in styling, production, photography, food styling, and craft how-to. He has authored numerous books including Entertaining Simple and Matthew Mead’s Halloween. Besides contributing to publications including Better Homes and Gardens, Real Simple, In Style Weddings, Victoria, and Country Living, he frequently contributes to the Discovery Channel and HGTV.

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Scandinavian Imports • www.vikinghouse.com19 North Main Street • Downtown Concord

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Explore a unique mix of fi ne Scandinavian and European items along

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And much more!

Online Exclusives only at www.aroundconcordnh.com

Log on to see our new digital edition and join us on Facebook!

Gifts for College GradsFind several ideas for practical gifts that today’s college graduates will appreciate.

Self Made in New HampshireForty people who have made a difference have been narrowed to ten semifinalists. Who is this year’s award winner?

Teach Your Kids to SwimLearn gentle and fun ways to teach your child to love the water.


A&B LumberA Day To RememberAlan’s of Boscawen

B&E StoneworksBetter Hearing Center

Bishop Brady High SchoolBow Dentistry

Bow Plumbing and HeatingBlack Diamond Kitchens

Brown’s FloormastersBruce Cronhardt, DMDCaring Family Dentistry

CareNet Pregnancy Center of Greater Concord

Cindy Ann CleanersCountry Spirit RestaurantConcord Antique Gallery

Concord CameraEastern Propane

Epsom Tool RentalExperience Travel

Green Source Energy SolutionsGregg Hillery, DMD

HR Clough CompaniesHilltop Consignments

Ichiban Japanese RestaurantInfinite Health ChiropracticIvory Rose Florist and Gifts

Jeffery Forgosh, DMDLady of the Lake

Laurie Rosato, DMDMarshall’s Florist

Mostafa El-Sherif, DMD, MSCD, PhDNew Yard Landscaping

Nicole’s GreenhouseOptiVan – The Vision Center

Quality Cash MarketQuick William Digital Graphics

Rumford StoneRJH Builders

Shaker Road SchoolShowcase Consignments

Summit Dental, PLLCStone Gate Vineyard

Swenson Granite WorksTasker LandscapingThe Barley HouseThe Granite Group

Total Climate ControlVista Curbing

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and view OUR BUSINESS DIRECTORY FOR THESE FINE SERVICES & PRODUCTS.

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Want to see photos of your event? E-mail them to [email protected].

People enjoy networking at a recent Business After Hours gathering sponsored by the Concord Chamber of Commerce. An area business hosts the event each month. Photos are courtesy of the Chamber and are from the meeting hosted by The Duprey Companies and the Residence Inn.

1. Donna Hennessey and Caleb Wolfe.2. Chuck Sink, Diane Canton,

and Paul Canton.3. Jennifer Kretovic and Mark

Ciborowski.4. Joya Clark and Will Clark.5. Pam Patoine, Joyce Bresciani,

and Jessica Fogg.6. Rick Cibiotti and Steve Sawyer.

Concord Hospital’s 22nd Annual Theme Benefit, “A Night at the Renaissance Faire,” was held recently at NH National Guard Armory.

7. Concord Hospital Trust, Office of Philanthropy staff.

8. Chuck and Debra Douglas, event committee members, and Dr. Mostafa H. El-Sherif.

9. Nancy Vinje, Concord Hospital Trust.

10. Lori Myers, Len Bomba, and Paula Harris.

11. Ashley Chapman, Megan Serafin, and Emma Stewart.

12. Michael Green, Concord Hospital president/CEO.

13. Rolf Gesen, event co-chair; Steve Fritch, event co-chair; Katie McGrath, Steven Burns, and Deborah Burns, event committee members.

a r o u n d t o w n

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grow it RomanticBillowy abundant blooms are stunning eye candy that need little care for the best results.


Photos and text by Matthew Mead, www.matthewmeadstyle.com

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summer 2011 | ar ound concord 1 5

A recycled straw bag holds a riot of pink blossoms (opposite). Use items you have to contain plants in stylish ways. An urn planter holds variegated petunias that look elegant and abundant atop a pedestal, perfect for an entryway or near a garden gate.

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Verbena in pink thrives in a shabby chic wire planter. Romantic pink petunias teamed with white allysum billow over the edge of a pink painted window box. Fertilizing once a week and regular watering are small investments for summer-long beauty.


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Mixed hanging planters brighten overhangs and walkways as well as porches and patios. A mixed planter can be wrapped in floral fabric to create an instant center-piece for any party, planned or impromptu.

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Visit the public test garden at Pleasant View Gardens in Loudon, New Hampshire. Peak is mid July right into September.

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photo courtesy of new hampshire boat museum

Cruise up Route 28 about an hour north of Concord, and you’ll find a village known as “America’s Oldest

Summer Resort”—Wolfeboro. Situated between Lake Winnipe-

saukee and Lake Wentworth, this traditional New England town is

home to many fine restaurants and a variety of charming shops, making

it a perfect weekend destination.

o u t & a b o u t | s to ry a n d p h o to s b y i a n r ay m o n d

This historic and scenic community has been a New Hampshire resort since Colonial Governor John Wentworth built his summer home on Lake Wentworth in 1763. Wolfe-boro gained popularity as a vacation destination in 1872, when the Wolfeboro Railroad was constructed and Boston & Maine Railroad built and launched the S.S. Mount Washington. These convenient new modes of travel transformed the Lakes Region, bringing tourists from Boston and points south to Weirs Beach and Alton Bay. Upon their arrival, steamboats provided a shuttle service to other villages surrounding the lake. For as long as tourists have been vacationing here, they have enjoyed recreational boating, whether in steamships, sailboats, canoes, or motorboats.

New Hampshire Boat MuseumExpEriEncE thE rich history of thE LakEs rEgion

Executive Director Ann Sprague and Chairman of the Board Hank Why gave a personalized tour and engaging discussion of New Hampshire Boat Museum’s exotic displays and packed schedule of exciting summer events.


The sleek lines, rich tones of mahogany, and red leather upholstery classify this Chris-Craft as “one sweet ride.”

A 12-cylinder powerboat engine is impressive but can’t steal the limelight from the trophy case commemorating racing from days gone by.

The museum prides itself on providing a family-friendly experience and offers an incredible variety of displays to pique the interest of folks of every age.

One exhibit, tucked in the back corner of the museum, is a nostal-gic replica of a shipwright’s workshop complete with workbench, custom woodworking tools, antique lathe, and nautical artifacts. Below: Beautiful wooden canoes and kayaks.


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To celebrate this rich history of boat-ing on the lakes, the New Hampshire Boat Museum moved to Wolfeboro in 2000 and opened its doors at what was once the Allen A Resort, built in 1933 by Allen H. Albee. The custom-built Quonset hut sits on an expansive 12-acre lot on the shore of Lake Wentworth and features an open-span construction that was designed for use as a dance hall and movie theater. It has an interesting history of its own, which one learns during a visit.

Today, with a slight modification to permit access for the boats, this space func-tions perfectly as the museum’s exhibit hall and gift shop, and its proximity to the lakes provides the opportunity for on-the-water

programs the museum offers including boater safety and sailing classes. Additional outbuildings offer space for storing rotat-ing exhibits and work space for museum craftsmen to construct the parts for the boat-building kits provided to summer workshop attendees.

So Much to SeeUpon entering the main building, one is struck by the unintentional irony that the New Hampshire Boat Museum is in a building whose structure mimics an inverted boat hull. The 5,000-square-foot space is packed full of vintage posters, nostalgic prints, antique maps, interactive displays, model ships, nautical artifacts,

Attention to detail is a hallmark of the exhibits at the New Hampshire Boat Museum.

The curved lines, chrome and brushed steel details, and period color palette of these antique boat motors express a strong classic design, making it no surprise that retro-styling plays such a key role in many of today’s consumer products.

Steamships like the S.S. Mt. Washington, along with the arrival of the railroad, played an important role in New Hampshire, trans-forming the Lakes Region into a vacation destination where recreational boating became a popular summer pastime. A new exhibit at the museum will focus on the history of steamboats.

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and classic wooden boats. The museum prides itself on providing a family-friendly experience and offers an incred-ible variety of displays to pique the interest of folks of every age. With so much to see, it’s difficult to know where to start—but for boating enthusiasts it’s nearly impossible to resist drifting over and dropping anchor at the exhibits of antique, wooden-hull Chris-Craft boats with their high-gloss finishes, exquisite mahogany wood grain, clean lines, sexy chrome details, and classic style—remi-niscent of fine British sports cars. These are not just boats—they’re works of art!

Speaking of art, the museum also exhibits many works of nautical art by painter Peter Ferber, who in addition to creating paintings that depict antique boat regattas helped in the restoration of the original mural painting on the building’s façade.

MeMbership & WorkshopsThe museum is a nonprofit organization supported by memberships, tax-deduct-ible donations, and corporate spon-sors, as well as the dedicated work of a 16-member “hands-on” board of direc-tors, an energetic executive director, and more than 200 volunteers who assist in its daily operation, special events, a lecture series, and workshops.

Members enjoy free admission to the museum, a free subscription to the quarterly newsletter, Boat House News, and they may advertise boats and ac-cessories they wish to sell in either the newsletter or on the museum website’s “trading dock.” In addition, members receive discounts on museum events and a 10 percent discount on items in the gift shop. Most importantly, mem-bers can feel proud that they are helping to perpetuate New Hampshire’s boating heritage.

The New Hampshire Boat Museum offers an impressive lineup of boat-building workshops for youths or adults eager to hit the open waters. Or bring the entire family to a workshop and get them involved in building a canoe, kayak, Bevin’s skiff, or Passagemaker. Amateur boat builders need not have any previous experience, as instructors are on hand to offer expert assistance in constructing a lake-worthy craft. According to executive director Ann Sprague, “All you have to do is wear work clothes and bring a lunch. We’ll provide all the rest!”

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New Hampshire Boat Museum399 Center Street

Wolfeboro Falls, NH(603) 569-4554www.nhbm.org


their desire to keep their feet planted on terra firma and still satisfy their nautical spirit with one of the museum’s workshops in model yacht building. Then they can participate in the weekly radio-controlled model sailboat regattas, held on Tuesdays. Be sure to sign up for these workshops early; their popularity ensures that they fill quickly.

Exciting EvEntsOne of the most exciting events of the season is the Vintage Race Boat Regatta, featuring over 70 vintage race boats speed-ing through laps on a one-mile course. Visitors are invited to meet the crews and get a close-up view of these magnificent machines in the pit area during the two-day event. Thrill seekers with strong hearts and adventurous spirits can book a ride on one of these race boats and experience this extreme sport for themselves.

The museum hosts a website (www.nhbm.org) with all sorts of valu-able information for boating enthusiasts, including a schedule of events, programs, lectures, and workshops; an online gift shop; membership benefits; and volunteer opportunities. Or connect with the museum on Facebook.

When contemplating how to spend your summer, add the New Hampshire Boat Museum to your list of things to do. Come check out the exhibits, attend a lecture, watch a race, and become part of the Lakes Region’s boating heritage by setting sail in a boat that you built yourself. Life doesn’t get any better than this. V

Log on to www.aroundconcordnh.com for details about this summer’s boat building classes.

One of the most exciting events of the season is the Vintage Race Boat Regatta,

featuring over 70 vintage race boats speeding through laps

on a one-mile course. —Fri. & Sat., Sept. 16 & 17

WolFeBoro ViNtage raCe Boat regatta

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w i n e wat c h | b y l i n d a a . t h o m p s o n

cocktails and wines to beat the hottest summer days

summer thirst quenchers

As the temperature rises, so does the craving for an icy cold beverage with a kick. Summer is a great time to experiment with different li-quors and “additions” to cre-

ate new and unusual drinks to beat the summer heat.

Rick Gerrish, spirits buyer for the New Hampshire Liquor Commission, says, “What’s hot in spirits right now are fla-vored spirits, like sweet tea, pomegran-ate, lemonade, and raspberry vodkas; lime, mango, banana, and coconut rums; and blackberry, caramel, cherry, and honey whiskeys. This explosion in the number of offerings has led to a whole new world of interesting cocktails that bartenders and consumers are coming up with.”

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InspIred ConCoCtIonsEarl Saley is one of those innovative bar-tenders. He mans his post at the Granite Restaurant in the Centennial Hotel, and each summer creates a unique cocktail to entice his customers’ taste buds. This year’s offering is called The Break, a refreshing cocktail made with Cara Cara oranges (simi-lar to a cross between a navel and a blood orange), mint, lime, gin, and ginger beer. He also makes his own herb-infused vodkas with thyme, rosemary, basil, and pink pep-percorns to use in martinis. Saley says a summer drink should be “fresh and crisp—the biggest trend is bartenders putting more passion in the drinks they create rather than serving just a regular martini.”

Another new trend in cocktails is the use of unique ingredients—think pickles, mushrooms, bell peppers. Saley infuses olives with vodka and herbs like thyme, rosemary, peppercorns, and roasted garlic to add to martinis.

If the unusual isn’t your style, Gerrish suggests a step back in time. He notes, “We’re seeing that classic pre-Prohibition cocktails like punches, juleps, sours, slings, and toddies are being rediscovered.”

the breakFrom bartender Earl Saley of the Granite Restaurant

at the Centennial Hotel in Concord.

A segment of Cara Cara orange (a navel or blood orange can be substituted)

Mint Lime juice 1–2 oz Bombay Sapphire, to taste Ginger beer

Muddle (mash together) the orange, mint, and lime juice. Fill the glass with ice and add the gin. Shake well, pour into a glass, and top off with ginger beer.

whipped cream pieFrom Rick Gerrish, New Hampshire Liquor

Commission spirits buyer.

2 oz Pinnacle Whipped Cream Flavored Vodka

1 oz Coconut Jack Rum 1 oz cream Whipped cream

Add first three ingredients to a cocktail shaker; shake. Pour into a chilled martini glass and top with a dollop of whipped cream.

the pravda cosmoFrom Rick Gerrish, New Hampshire Liquor


1-1/2 oz Pravda Vodka 1/2 oz triple sec 1 oz cranberry juice Lime wedge

Shake the vodka, triple sec, and cranberry juice with ice. Strain into a martini glass. Garnish with a lime wedge on the rim.

pallini peachiniFrom Rick Gerrish, New Hampshire Liquor


1 oz Pallini Peachcello 3 oz champagne or prosecco

Pour Peachcello into a champagne flute and top with your favorite champagne or sparkling white wine.

Cooling Cocktails Try these drinks to cool off this summer.

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the home BarFor a well-stocked summer bar at home, Gerrish suggests a supply of basic spirits for mixed drinks. He says, “In the summertime, people generally prefer lighter and sweeter drinks made with vodka, gin, rum, whiskey, and tequila. Another easy entertaining idea is to have on hand some ready-to-drink cocktails. Spirit makers like Bacardi, Captain Morgan, and Smirnoff offer several ready-to-pour summer cocktails such as mojitos, margaritas, and Long Island iced tea.”

Gerrish also recommends three new spirits that recently came on the market:

Pinnacle Whipped Cream Flavored Vodka is a light, sweet combination of vanilla and cream.

Three Olives Dude Vodka is a blend of imported English vodka and the refreshing taste of lemon and lime.

Pallini Peachcello is an Italian fruit liqueur made from Italy’s finest white peaches.

don’ t Forget the WIneWine lovers need not feel left out of the summer fun. Saley suggests wines that are light and crisp. “South Ameri-can wines have been great summer selections the last couple of years. And Albariño from Spain is a light, refreshing wine.”

Picks for this summer from Gordon Heins, wine merchandising specialist for the New Hampshire Liquor Commission, include:

Chateau Ste. Michelle Eroica Ries-ling: Notes Heins, “This is possibly the finest Riesling from the northwest wine region [Washington state] available to our market. German style, racy, and bright with an amazing complexity, it will pair nicely with most local seafood (particularly shellfish) and will make an impressive gift.”

Pieropan Soave: An Italian wine made with the Garganega grape, which is indigenous to Italy. Heins’ description says the wine “yields aromatic delights and is very complex, yet lightish to drink—a perfect, special summer wine.”

To liven up a hot summer day, check out these cocktail recipes from Saley and Gerrish. Perhaps you’ll find a new reason to enjoy this season. V

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www.breatheesthetics.com

Casting a fly line on the Ammonoosuc River by Base Road. Opposite: The Ammonoosuc River flows from Lakes of the Clouds on Mount Washington past the Mount Washington Hotel.


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Story by LiSa DenSmorePhotograPhy by LiSa DenSmore anD Jack baLLarD

If the human brain weighs three pounds, then my brain is three times the size of the entire rainbow trout that I’m trying to hook. One would think I could outsmart

a fish, yet the trout plays it cool. It fins with its friends at the bottom of a clear, emerald pool in the

Ammonoosuc River about halfway between the Mount Washington Hotel and the base of the Cog Railway.

Cast AwayI don’t buy into the belief that trout get smarter the more they are fished. Their brains are miniscule, one-fifteenth the mass of a similar-sized bird or animal such as the red-tailed hawk that greeted me at the pullout on Base Road near where I’m now wading. At this point, the Ammonoosuc River is more a bustling brook, rushing around boulders as it squeezes through a rocky canyon, than a wide, deep waterway. The river begins 5,000 feet above me at tiny Lakes of the Clouds on a high shoulder

angling on the AmmonoosucA b e A u t i f u l dAy i n A p e r f e c t s p ot

of Mount Washington. It tumbles down its namesake ravine and begins to act more like a river just about where I wade, casting carefully toward highly suspecting trout . . . at least in late August. In May, it is the power-ful torrent that carved the smooth ledges and walls that surround me and the granite pool that shelters the fish 10 feet from my toes.

I place a hopper perfectly upstream, flip the line to prevent slack, then watch it drift over the stubborn fish. I’m persistent, casting two dozen more times, trying to

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tempt the pink-flanked salmonid to the surface. While many fish hunt by smell or by sensing their prey through move-ment, rainbows hunt with their eyes. In theory, I need merely float lunch into their line of sight, and they’ll grab it. Trout are notoriously opportunistic when it comes to snacking. I serve up another half-dozen opportunities before taking a break to change my fly and contemplate my beauti-ful surroundings.

A Historic Fishing HoleThe Ammonoosuc is considered one of the healthiest rivers in New Hampshire. It touches few towns along its 55-mile route from its source on Mount Washington to its confluence with the Connecticut River at Woodsville, New Hampshire. Ammo-noosuc is Abenaki for “small, narrow fish-ing place.” The lushly forested canyon is certainly narrow, dramatically so. It’s been a well-known fishing place since before Abel Crawford and his family settled where Fabyan’s Station is now, at the junction of Base Road and US Route 302 on the west side of Crawford Notch. Generations of Abenaki fished and camped along the

river, as evidenced by the six archeological sites along its banks.

Before 1936, when the spelling of its name became official, it was sometimes called “Amminoo Suck River.” Staring at the uncooperative trout calmly hovering above the bottom of the pool, the irony of this moniker is not lost on me. Confound-ed by a fish! Yet fishing here is hardly a hardship. I refuse to give up. Only an hour earlier, my sweetheart, Jack, hooked two healthy rainbow trout in the shallows near the entrance to the Mount Washington Hotel, one of the most scenic fishing spots in New Hampshire. The river flowed like a blue ribbon from the Presidential Range. Mount Washington and its towering bald brethren crowned the end of the valley, dwarfing the palace-like hotel. Only a puff of smoke from the Cog Railway and a few high cirrus clouds marred the otherwise clear sky.

Jack waded into the river, turned over a rock, and then plucked a small caddis nymph from his fly box and tied it onto his tippet. After a few false casts to let out some line, he gingerly laid the nymph above a line of rock rubble. I watched the

Opposite: Stalking trout from a shallow ledge. Top: Wading among the boulders. Center: A scenic canyon carved by the river over the millenia. Bottom: The rocky river bottom, clear cool water, and deep pools create a perfect haven for trout.

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It takes precise casting around the Ammonoosuc’s rocks and riffles, and sometimes from on top of them, to catch a fish.

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Eagles, fox, hawks, and osprey are just a few of the many wild creatures that an angler might

see while fishing on the Ammonoosuc River.

strike indicator bump over the miniature rapids in anticipation of a hit. Nothing. But four casts later, a healthy one-pound rainbow wriggled and squirmed, trying to shake the false caddis from its lip. Jack’s rod bent in a graceful arc as he played the fish, which even-tually tired. After a few obligatory photos, he let it go, only to hook another one moments later.

A Diverse HabitatThe State of New Hampshire stocks rainbow trout and brown trout in the Ammonoosuc River, which also contains self-sustaining brook trout. Atlantic salmon and 11 other species of fish are also in the Ammonoosuc, but closer to the Connecticut River.

The Ammonoosuc River supports a diverse, precious habitat above its banks too. The for-ests, wetlands, and open fields through which it flows contain three of New Hampshire’s threatened or endangered avian species, including bald eagles, peregrine falcons, and upland sandpipers. The rare White Moun-tain fritillary butterfly flutters near its source. Eight plants on New Hampshire’s endangered

species list—Garber’s sedge, chestnut sedge, Bosc’s pigweed, green dragon, Kalm’s brome-grass, prickly rose, hidden sedge, and hairy rock cress—and 30 threatened plants are also part of the Ammonoosuc’s ecosystem.

Perhaps the trout at the bottom of the pool where I stand is overly cautious because it doesn’t want to become endangered. I whisper promises to let it go as soon as I land it, but it doesn’t listen. Jack chuckles at my attempt to coerce a trout through persuasive speaking. He explains that the trout aren’t feeding at the moment, so they’re unlikely to rise to the surface for my hopper.

“You need a wet fly and some weight to get it down quickly to the fish,” he coaches, but I don’t have anything heavier than a bead-head wooly bugger. After a few more casts, I reel in, peering ruefully at the beautiful trout finning casually at the bottom of the pool. It’s time to go. This isn’t the only time I’ve been skunked by a trout, but it is the first time that I’ve had trouble leaving. A rainbow trout might not have a huge brain, but it’s smart enough to know a perfect spot when it swims there. I’ll return soon to the Ammonoosuc. V

A rainbow trout might not have a huge brain, but it’s smart enough to know a perfect spot when it swims there.

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“We loved New Hampshire. We moved here because I loved the ocean and the open spaces, and my husband loved to ski, so there was the perfect mix for us.”

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by Mike Morin • Photos by ian rayMond

gardensSylviaLarsen’s

Relaxing at home with the senator

N o one welcomes the warm sun and fragrant breezes of spring more than Sylvia Larsen, who served as New Hampshire’s Senate President from 2006 to 2010 and is now

the Senate’s Democratic leader. She has served the 15th District since 1994, and her demanding days in Concord are spent legislating and leading. Her escape is just minutes away in the backyard of the Concord home she shares with husband Bob. With the gold dome behind her, every other color lies before her in a paradise that she and artist Bob have nurtured for almost 11 years. After all, it is summer and color is king.

“We loved New Hampshire. We moved here because I loved the ocean and the open spaces, and my husband loved to ski, so there was the perfect mix for us.”



Their shared love of human history is evident in an imposing, two-ton carved slab sculpture that stands guard on the stone patio.



Flowers, plants, and lush ground cover frame their pool, stone patio, and compel-ling outdoor art pieces. Though they didn’t know it at the time, destiny would lead these one-time college sweethearts from the Midwest to a permanent nest in New Hampshire, according to the Ohio native.

The Perfect Location“We loved New Hampshire,” says Larsen. “We came out here on vacations. My husband’s father was a visiting professor in the summers at UNH. He was a professor at the University of Wisconsin, but he was a visiting professor with his family for a good number of years in the summer. So we moved here because I loved the ocean and the open spaces, and my husband loved to ski, so there was the perfect mix for us. We were idealistic 20-year-olds picking the per-fect place to live.” Their college encounters could hardly have predicted the couple’s eventual career paths.

“He was in the graduate program of an-thropology and I was an undergraduate in anthropology. We met in a human biology course. I’d say it’s the study of monkey busi-ness,” Larsen says with a gentle laugh. Their shared love of human history is evident in an imposing, two-ton carved slab sculpture that stands guard on the stone patio.

“I wanted to put French doors in the living room so that there was a better flow to the backyard,” Larsen says. “My husband said we needed a sculpture, and we are good friends with Chance Anderson, who works in stone.” So instead of just buying a little sculpture to look at, they decided they were going to bring in hand-hewn stones from the old tannery. When the Larsens decided to expand the terrace and patio, Chance and Bob went up to Pier-mont where Chance knew of a quarry that sold schist. “They picked out this curving piece of schist, something like 35 million years old, from the bottom of a sea bed and trucked it down here, and then they took it

Their shared love of human history is evident in an imposing, two-ton carved slab sculpture that stands guard on the stone patio.



up to Canterbury and carved it. Chance likes to work in stone, but he wanted the advice of someone who had a good design and artistic sense, so he got Bob to do a design. He and Bob matted it onto the rock, and then spent several months carving it,” she explains. The theme of the impressive carving is global climate change.

“It reflects a trip Bob took to the Ant-arctic. One side shows smokestacks and a giant albatross and whales with babies and penguins because Bob saw all these things on a National Geographic trip he took to the Antarctic, so it’s layers of these with the over-arching wings of an albatross,” Larsen says. While her husband took the lead on creating the sculpture, Larsen is the prime caretaker of the flowers and plants.

Adding & Experimenting“When we moved here I wanted to put in a traditional kind of garden that had roses in the center, then the boxwood hedge that keeps it together, so we had a Hopkinton landscaper help us do that. I actually saw this landscaper’s work at Governor Lynch’s old house, so I hired him to help me put in that garden with the sundial center. We moved to this house because of the sun and the garden space since our old house was under the oak



trees, and I was having trouble gardening,” she says. Even though mature plantings were in place when the Larsens took the keys, over a decade ago, much has been added since.

“She [the previous owner] had a nice little garden beyond the swimming pool and a side garden at the end of the living room that you really can’t see unless you walk out there. We developed the terrace garden above the patio and the sculp-ture, and we developed the rose garden and moved the crab tree into its location from another site in the yard. There were some nice gardens when we moved here, but we’ve really made a lot of changes.” Larsen has even tried her hand at growing kiwifruit.

“If the summers were just a little lon-ger, we’d be able to harvest them,” she chuckles. “They actually bloom with this wonderful, tiny, white waxy flower that looks like what you see if you slice the center of a kiwifruit—it has those seeds in the middle—and it forms very small fruit, but because the season is too short we’ve never been able to harvest an edible kiwi-fruit.” Fuzzy fruit isn’t the only challenge facing Larsen.

“I’m continually disappointed by the in-ability to grow masses of daffodils. In Ohio you could have masses and they would naturalize; here it’s harder to get that, but over time we’ve found new varieties of hydrangea that tolerate this climate well, and in some of the new plantings we did include lilies.”

It’s late spring that seems to make Larsen the happiest in the yard. “I love the promise of summer, so I think June is my favorite,” she confesses. “In May I still have some wonderful spring flowers. In early June it’s just very lush and the roses are all opening and everything is just in full blast. It’s wonderful.”

While summer paints a color swatch of every hue in their backyard, the Larsens will share many calming moments with family, friends, and their trusty springer spaniel, Oliver, who has his job in the backyard as well. “He does enjoy it. He likes to hide balls under the bushes, and he keeps track of the chipmunks and squirrels for me.” V

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This Amherst house dates back to 1775, so the homeowners wanted to maintain a sense of antiquity in the renovation.

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designerknows bestCheryl Tufts of 3W design, inc.

When asked to define what makes 3W design, inc. different, owner and president Cheryl Tufts doesn’t miss a beat. “We have the personal experience as

well as the vendor and subcontractor network to see a project

through to completion,” she asserts. “We don’t just specify

products and then send the client out to find them.” Instead,

Tufts and her team help their clients find the products that best

suit their needs and budgets, and then stay on the job to ensure

that the project is executed with uncompromising skill.

Questions, Answers, solutions“Our job is really all about listening,” observes Tufts. From the moment a client sets foot in the firm, Tufts and her team are asking questions, LOTS of questions. “The information we gather at this stage is critical,” notes Tufts. By listening carefully to what the client is saying, she explains, her team can design exactly what the client needs, even if he doesn’t realize it at that mo-ment. This is where Tufts and her team really shine. Many years of experience with the building process in its entirety—from designing to decorating— allow the pros at 3W to bridge the gap between functionality and aesthetics seamlessly. “We do not want a client coming back in six months and saying ‘I wish I had listened’ or ‘If only we had done ‘x,’” says Tufts. “We know how the process works when building a home or small commercial space, and we’re able to bring that knowledge and experience to bear for our clients.” As a result, 3W can save clients time, money, and aggravation while at the same time helping them to realize the space they envisioned.

The value of the service that 3W provides is considerable, as anyone who’s been involved in a building or remodeling project can attest. The choices

b u s i n e s s s e n s e | b y l o r i f e r g u s o n

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available at every stage of the process—from shingles and siding to countertops and commodes—are virtually limitless. And the Internet has made the task exponentially more complex. “One of the biggest challenges we struggle with is the online purchasing that people can do,” confesses Tufts. “It’s very easy, for instance, for someone to sit down on their couch, do a little research, and find a sink that they absolutely love. What they don’t realize, unfortu-nately, is that they could well be getting an inferior quality version of the product or perhaps only a portion of the parts needed to complete the job, i.e., the basin but none of the connecting pipes.”

By working closely with the client and utilizing proven vendors and subcontractors, Tufts and her team can save clients hours of aggravation and possibly a tough financial hit. Many years of experience enable them to anticipate where problems can arise and

By working closely with the client and utilizing proven vendors and subcontractors, Tufts and her team can save clients hours of aggravation and possibly a tough financial hit.

Cherry cabinets, Black Galaxy granite, and a tumbled marble backsplash add final touches to this remodel to enhance the homeowner’s love of colorful art and glassware.

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}

to react quickly and effectively when the inevitable problems do crop up. Charac-terizing herself as organized, detailed, and calm, Tufts sees her role as helping clients achieve their goals with as little hassle as possible. “I’m a problem solver,” she notes. “I can always figure out a way to make things work.”

Rewards—and AwardsIt’s little surprise, then, that some of Tufts’ favorite jobs are remodeling projects. “It’s always a challenge,” she says, “and I love that. Clients will come to us and easily enumerate all of the things that they don’t like about their current environment; then, it’s up to us to pull out what they do like.” Tufts cites a recently completed kitchen remodel for Tom and Lisa Rogers of Bow, New Hampshire, as a favorite.


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“Tom and Lisa were an incredibly delightful couple to work with,” says Tufts. “We did a dramatic rehab of their kitchen and everything just fell into place—it was a really reward-ing project.”

Another of Tufts’ favorites was a building addition for the corporate offices of JBI Helicopter Services in Pem-broke, New Hampshire. “This was a large, fun, off-the-wall project, and quite involved as the business continued to operate throughout the building and interior decorating phases,” says Tufts. “The owners are super people and they stayed excited throughout the process,” she continues, “and the whole thing turned out beautifully.”

3W’s unwavering commitment to quality and customer satisfaction has paid off handsomely over the years—the firm has earned not only many happy clients but also industry recognition. Over the years, 3W design has won a host of SAM and Cornerstone Awards from the Home Builders & Remodelers Association of New Hampshire (HBRANH, www.hbranh.com) for excellence in the build-ing industry. In fact, Tufts recently learned that 3W design has been awarded two Cornerstone Awards this year, one for each of the projects mentioned above.

“One of the things that has helped us weather this tough economy for the past couple of years is that we do a little bit of everything,” notes Tufts, “from window treatments to kitchen renovations. I don’t do the same thing day after day.” That variety is what keeps the business both fresh and vital after 22 years in existence, she says. “I learned an important lesson a long time ago,” she concludes. “No job is too small—you never know where it will lead!” V

Right: A Hopkinton remodel took a traditional,

tired cape and transformed it into

an open concept contemporary home, more in

keeping with the client’s style.

Center: JBI Helicopter Services.

Bottom: Creative use of a nook

in a Nashua family room.

3W design, inc.7 Henniker Street Concord, NH (603) 226-3399www.3wdesigninc.com

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i scream! you scream!


AC_0511_48_56_icecream.indd 1 6/20/11 8:30 PM

Legends, Myths & HistorySome suggest that the infamous emperor Nero was slurping Ital-ian ices while he fiddled and Rome burned. The Romans carried snow and ice down from the mountains and stored it in caves for cool sum-mer treats. While various ancient sources write about fruity ices and iced cream, Nero’s indulgence was probably not the gelato or Italian ices we crave today. Although he may have enjoyed a frosty snow cone or two, his cool summer treats were most likely honeyed fruit juices with a few chunks of ice.

The frozen confections we love today evolved slowly. The earliest ices were made in tins filled with honey-sweetened fruit juices. The tins were submerged in ice baths and then shaken and stirred to icy perfection. By the mid 1700s, recipes for ice creams, gelato, and sorbet were popping up in cook-books in Italy, France, and England. Ice cream became a favorite des-sert of the rich and powerful in both


By SuSAN NyE

we all scream for ice creami scream! you scream!

W hen temperatures soar, is there anything better than a cool and creamy ice cream cone? I inherited my love of ice

cream from my dad. On hot summer evenings throughout my childhood, he would shout, “Who wants ice cream?” Like a herd of water buffalo, kids and dogs thundered out of the house and into our big blue station wagon. Off we would go to the Gray House for homemade ice cream. Their chocolate chip ice creams were the best, packed

with tiny nuggets of real chocolaty goodness. Except for my little brother (he stuck with “choooc-lat”), we all had one or more scoops of chocolate chip, mocha chip, mint chip, and/or black raspberry chip. Our two dogs always got to finish my mom’s cone and steal licks from inattentive children.

Europe and the American colonies. Thomas Jefferson served ice cream in the White House, and Dolly Madi-son made sure it was served at her husband’s inaugural ball.

Ice Cream for AllThanks to the invention of the hand-cranked ice cream churn in 1843, anyone and everyone with a backyard could make the once labor-intensive treat in less than an hour. Housewife Nancy Johnson developed this wonderful gadget. Lacking the resources to bring it to market, Mrs. Johnson sold her patent to a Philadelphia kitchen wholesaler for $200. Families across America bought the machine, and ice cream quickly became a summer sensation.

A few years later, dairyman Jacob Fussell made it even easier to enjoy ice cream. He used industrial-sized versions of Mrs. Johnson’s churn to make ice cream and sold it by the quart for 25 cents. A new industry was born.



you say gelatoFrom ice cream to frozen yogurt to gelato and sorbet, there are a lot of options to keep you cool in the sum-mer. Creamy and oh so decadent, today’s premium and super-premium ice creams are very similar to the ones your parents and grandparents enjoyed as kids. In contrast, many large manufac-turers and chains slowly but surely reduced their ice creams’ fat con-tent and increased the amount of air whipped into their products. They may be cold and sweet, but they lack the luxurious taste and texture of old-fashioned ice cream.

If you have tasted Italian gelato, chances are pretty good that it was love at first bite. Gelato has a lower fat content than American ice creams, has a lot less air whipped into it, and is served at a slightly warmer temper-ature. Together, these three factors combine to create wonderful, intense flavors. The chocolate is more choc-olaty, the strawberry more strawberry-y, and well, you get the picture.

To most Americans, it’s soft-serve ice cream —but to Vermonters, it’s known as a creemee. A summertime favorite, creemees were invent-ed by the father and son team who founded Dairy Queen. While they have a fair amount of air whipped into them, creemees, like gelato, have a lower fat content and are served at a slightly warmer temperature.

The United States is the ice cream

capital of the world. The

average American consumes around

24 quarts of ice cream each year.

Sunday is the busiest day for

ice cream sales.

Ice creAm STory: A couple of years ago we had a power outage. As soon as it got dark, we figured we would have to close because we couldn’t see to scoop. A bunch of people from all over town brought lanterns and flashlights, plus everyone turned their cars so their headlights would shine into the store. We were busy all night. The town refused to let us close.

Eric Jordan, Owner Jordan’s Ice Creamery, Belmont

FAvorITe combInATIonS: My latest craze is an Almond Joy sundae. It’s vanilla ice cream with hot fudge, almonds, coconut, and whipped cream.Juston McKinney, Standup Comedian Visit Juston’s website (www.justonmckinney.com) for his national tour schedule and links to his Live Free or Die monologue.

Strawberry Gelato

With strawberries in season, this berry, berry delicious gelato is the perfect summer treat. You can substitute

blueberries or make a batch of each! Add a scoop of vanilla for a star-spangled-banner dessert.

Serves 6–8

1 lb fresh strawberries, hulled and roughly chopped

3/4 cup brown sugar 1- 1/2 cups half & half 1 tsp pure vanilla extract 1 tbsp Framboise* (optional) 1/8 tsp sea salt Fresh berries for garnish

1. In a blender combine the strawberries, sugar, half & half, vanilla, Framboise, and salt. Puree until smooth.

2. Strain the mixture through a fine-mesh sieve into a large measuring cup. Cover and refrigerate for at least 4 hours.

3. Give the mixture a final whisk and transfer it to an ice cream machine and freeze according to the manufacturer’s instructions. transfer to a plastic container and freeze for up to one month.

If the gelato comes out of the freezer rock hard, put it in the refrigerator for 20 to 30 minutes. It will soften a little and be easier to scoop. Garnish with fresh berries and serve.

*Framboise is a French raspberry liqueur.



Favorites to sprinkle on or smoosh in!

Jimmies, of course!

rainbow sprinkles (if you insist)

Crushed oreo cookies

Crushed chocolate-covered pretzels

Bits of homemade brownie

toasted coconut

m&m’s (the minis if you can find them!)

mini chocolate chips

Chopped up heath Bars

Chopped up reese’s peanut Butter Cups

toasted and chopped nuts of all kinds: walnuts, almonds, pecans, macadamias

the list goes on and on!

Dressing it up . . . SprinkleS and Much MoreSome might call them sprinkles, but New Englanders know better. Those lovely little chocolate pieces are jimmies. A candy maker in Brooklyn claims credit for their invention, but if you grew up in New England, especially Boston, an ice cream cone wasn’t an ice cream cone without jimmies. And only real chocolate would do, never the waxy imitation stuff.

Steve Herrell took ice cream and jimmies (sprinkles if you must) to a whole new level when he opened an ice cream shop in Somerville, Massachusetts, in the early 1970s. Steve’s Ice Cream served super-rich premium ice cream and customized each and every dish or cone with a variety of yummy add-ins. Heath Bars, M&M’s, Oreo cookies, and lots of other good stuff were chopped up and smooshed into the ice cream.

Boyhood friends Ben Cohen and Jerry Greenfield took this idea one step further when they began making Ben & Jerry’s ice cream and opened their first shop in an old garage in Burlington, Vermont. Instead of smooshing bits of cookies, candies, and nuts into their frozen treats one customer at a time, they swirled sauces and yummy treats into their ice creams during production. While most were pretty de-scriptive, the names for some were as fun and fanciful as the flavors. Cherry Garcia, Chunky Monkey, and Imagine Whirled Peace come to mind.

FAvorITe FlAvor: Maybe it’s because we used to make our own maple syrup, but I really like Maple Walnut.

Donna Kimball, Beech Hill Farm, Hopkinton (www.beechhillfarm.com)

Ice creAm STory: My dad was the manager

at the first Friendly’s down in Massachusetts

so I grew up in the ice cream business. I love

it—it’s a lot of fun.Tom Arnold

Arnie’s Place (www.arniesplace.com)


drink it DownAn old-fashioned favorite, the first ice cream soda was a happy accident. An enter-prising soda salesman ran out of ice at a fair and borrowed some ice cream from the tent next door. The new concoction was an instant hit. If you haven’t had one in a while, ice cream sodas are terrific thirst quenchers on a hot day.


The classic ice cream soda

A scoop or two of ice cream, a dollop of syrup, and club soda are all you need for this traditional summer treat. Mix it up with different flavors of ice cream and syrups. Serve your sodas in those heavy, old-fashioned soda fountain glasses. They’ll be almost too pretty to drink . . . almost.

Black Cow you might know it as a root beer float. Add a scoop or two of vanilla ice cream to a glass of root beer and enjoy a treat straight from a 1950s carhop.

Purple Cow See above but with grape soda! In fact, the variations are endless. Try one with cola, orange soda, ginger ale, or lemon-lime soda.

Thick and Creamy Frappes The rest of the country calls them milk-shakes or malteds but not New Englanders. Throw a few scoops of your favorite ice cream in the blender; add a little syrup and a splash of milk. It will take you right back to junior high (but without the pimples).

For more grown-up tastes, add a scoop of lemon or lime sorbet to your next daiquiri or cool down your margarita with a little strawberry sorbet.

Ice creAm STory: You can never be in a bad mood eating ice cream. Have you ever seen a fight break out at an ice cream place? I didn’t think so.

Juston McKinney, Standup Comedian Visit Juston’s website (www.justonmckinney.com)

for his national tour schedule and links to his Live Free or Die monologue.

Brown Cow

Frappes

FAvorITe combInATIonS:

Definitely a hot fudge sundae, then again I’d like a brownie sundae even more. The extra

chocolate is always good. Eric Jordan, Owner

Jordan’s Ice Creamery, Belmont

FAvorITe FlAvor: I’m partial to things with caramel and chocolate swirled through or a really good maple walnut.

Susan Reid, Baker King Arthur Flour

(www.kingarthurflour.com)


Hot Fudge Hands-down everyone’s favorite is hot fudge. Mix it up with a dollop of espresso, amaretto, or orange li-queur. Or spice it up with a pinch of cinnamon, cardamom, or cayenne pepper.

Warm Caramel Sweet and buttery, a real con-tender, especially if you add a touch of bourbon or a few toasted pecans.

Root ’n Tutti Summer Fruity Fresh, local fruit is wonderful on ice cream. Add a touch of honey and raspberry or orange liqueur to strawberries, blueberries, or raspber-ries. Or toss chunks of ripe peaches with a little sugar and raspberry purée.

And just for grown-ups, liqueurs are lovely over ice cream. Drizzle

hazelnut liqueur on chocolate ice cream, cof-fee liqueur on coffee ice cream, or Irish cream on vanilla.

It’s called a café glacé in France or an affogato in Italy. Either way, pour a shot of hot espresso (de-caf is okay) over vanilla ice cream for a not-too-sweet, creamy coffee treat.


get SaucyIn the late 1800s, ice cream sodas were quite popular, but most states banned the sale of fizzy sodas on Sunday. unwilling to forgo Sunday trade, clever soda fountain owners concocted an alternative treat with ice cream and syrup, but no soda. The sundae was born.

ice cream pairs beauTifully wiTh a dollop of sauce!

Easy Vanilla icE crEamThis vanilla ice cream recipe from Amy

Huyffer at strafford Organic creamery is not as rich as Strafford’s ice creams but is quick to

make and ideal for a brownie sundae.

makes about 1-1/2 pints

1 pint half & half 1/3 cup sugar splash of vanilla

1. Whisking constantly, slowly add the sugar to the half & half. Whisk in the vanilla. cover and refrigerate until the mixture is very cold.

2. Give the mixture one last whisk and pour it into an ice cream machine. Freeze according to the manufacturer’s instructions.

3. Transfer to a plastic container and store in the freezer until it sets and you’re ready to serve. if the ice cream is rock hard when it comes out of the freezer, put it in the refrigerator for 20 to 30 minutes. it will soften a little and be easier to scoop.

the PerFeCt, tradItIonal, real ICe Cream Soda

Michael Thoma at arctic dreams in New London has been scooping ice cream since he was a soda jerk in high school.

Here is his recipe for a real ice cream soda.

2+ oz heavy cream 10+ oz seltzer or soda water 1+ oz syrup (your favorite flavor) 1-1/2 scoops ice cream

(your favorite flavor)

1. Put the cream, seltzer, and syrup in a large glass and stir vigorously with a long soda spoon until mixed and frothy.

2. Carefully add one scoop of ice cream. Set the half scoop on the rim of the glass for an artistic effect.

Cuisinart ice cream maker.

Kitchenaid pro 5 speed stand mixer with ice cream maker attachment.

FAvorITe combInATIonS: I like it pretty simple; I’m not a sauce person. My mom always makes me an ice cream pie for my birthday—

Coffee ice cream in an Oreo cookie crust with chopped Oreos on top. Hannah Kearney, Mogul Skier, Olympic Gold Medalist & Dartmouth College student

u.S. Ski Team (www.usskiteam.com)


for some old-fashioned fun, Try a banana spliT.Split a banana down the middle and put each half into a banana-split glass. Add a scoop each of vanilla, chocolate, and strawberry ice cream. Top each scoop with a spoonful of sauce, typically chocolate on vanilla, caramel on choc-olate, and strawberry on strawberry. Add a dollop of whipped cream, a sprinkling of chopped peanuts, and a bright red maraschino cherry.

FAvorITe FlAvor: I’m a big fan of Mocha Chip—have been since I was a kid. It’s my mom’s favorite

flavor. I guess I’m a creature of habit; when I find something

I like, I stick to it.Christian Wisecarver,

Rapper and FilmmakerThe Super Secret Project–Creators of the youTube sensation Granite State of Mind

(www.thessp.ning.com)

Mix it upThe combinations are endless.

Knickerbocker Glory


a fesTive desserT for a crowd—make your own sundaes!If you’ve got a big group com-ing over for a summer cookout, make dessert easy. Buy some great ice creams, make or buy some wonderful sauces, put out bowls of crushed cookies and candies, and whip up some cream. Then let your guests build their own individual and magnificent sundaes.



With all the wonderful ice creams, gelatos, and sorbets available, you might wonder why on earth you would want to do it yourself—es-pecially if you have a bunch of funny but maybe not-so-delicious memories of working a hand-cranked machine and salty, not-quite-cold-enough ice cream.

When you make your own ice cream, you can stay plain and simple or experiment with exotic combinations. Can’t find kiwi chocolate chip sorbet or double espresso latte gelato at

the supermarket? Not a problem when you make your own.

Or maybe you want to recapture some of those fun and funny moments when you made ice cream with your grandfather. you can still find old-fash-ioned, hand-cranked bucket freezers. They are a bit of a produc-tion with ice and rock salt, but they’re great for making big batches of frozen confections and family memories.

A simpler answer to homemade ice cream is one of the new ice

cream makers that use a super-cold canister to freeze your icy treat. They come in both hand-crank and electric versions. There are even models that make cree-mees soft serve. With little fuss or bother, you can make ice cream or sorbet in about 20 minutes, and cleanup is a snap.

Whether you make it yourself or buy your favorite flavor by the cone, cup, pint, or quart, there is no such thing as too much ice cream. Especially in the summer!

d.i.y.

What’s a brain Freeze?Also known as an ice cream headache, a brain freeze hap-pens when something very cold hits a nerve center on the roof of your mouth. The nerves signal the blood vessels in your head, telling them to expand, which gives you a headache for a minute or two. To avoid brain freeze, savor your ice cream and eat it slowly. you’ll enjoy it more and avoid the headache.

Ice cream novelties such as ice cream on sticks and ice cream bars were introduced in the 1920s.Adults consume nearly one-half

of all ice cream novelties.

FAvorITe combInATIonS: When making ice cream and sauces all natural ingredients taste much better. For my Butterscotch Sauce I always use McNamara

heavy cream because it is not ultra-pasteurized and has a much fresher flavor. I also find organic

dark brown sugar is far superior in color and taste. The color is darker and the flavor richer.

Helen Brody New Hampshire Farms Network (www.newhampshirefarms.net)

butterSCotCh SauCe

Helen Brody, the driving force behind the New Hampshire Farms Network, adapted this recipe from one in the 1945 edition of the boston Cooking School Cookbook

by Fannie Merritt Farmer.

makes about 1 quart

1/2 cup butter 1 lb dark brown sugar

(3 cups packed) 2 tbsp lemon juice 1-1/3 cups heavy cream 1/8 tsp salt

Combine all ingredients and cook in a double boiler for 1 hour, stirring occasionally.

as long as it is kept refrigerated, this sauce more or less lasts forever. Stored in a canning jar, it can be warmed in a pot of hot water over low heat. Stir often to dissolve the sugar crystals that have developed during refrigeration.

ThE rizzi Fizzi

The Bart brothers at Granite state candy have fun developing new flavors and com-binations every summer. Jeff Bart suggests

you give The Rizzi Fizzi a try. Named for Merrimack County Savings Bank President

Paul Rizzi, it’s been a big hit.

1 big scoop black raspberry ice cream

1 bottle all-natural Boylan’s black cherry soda

Place the ice cream in a tall glass. Pour half the soda over the ice cream. as you drink the soda and enjoy the ice cream, continue to add soda until you have eaten all of the ice cream.

Drink slowly to avoid brain freeze.



Freelance writer Susan Nye lives in New Hampshire. You can find more of her stories and lots of recipes on her blog at www.susannye.wordpress.com.

a cup or a cone?The question did not exist until the late 1890s, when a Wall Street pushcart vendor realized his ice cream profits were dwindling because customers kept breaking or wandering off with his dishes. He solved the problem with edible pastry cups. Today most ice cream parlors and stands offer customers the choice of a waffle or cake cone, but is there really any question?

As the name implies, frozen yogurt is made with yogurt, usually in combination with milk and cream. It’s wonder-ful, with a bit of tang, but if you are looking for health food, throw

some nonfat yogurt in the blender with fro-zen fruit and whip up a smoothie. It won’t taste like frozen yogurt, but it is yummy and a nice way to start your day. Sorbet on the other

hand is made without any cream or milk. Instead, sorbets com-bine sweetened fruit purées and juices and are sometimes made with wine, champagne, or a liqueur.

Top 10 FlavorsVanilla, by a long shot, followed bychocolateButter pecanstrawberryNeapolitanchocolate chipFrench vanillacookies & creamVanilla fudge rippleand finally, Praline pecan.

ChoColate PIzzelle ConeS

Make your own waffle cones with this chocolate pizzelle recipe

from the bakers at King arthur Flour.

makes about 2 dozen cones

3 large eggs 1 cup sugar 1 tsp vanilla 1/2 tsp espresso powder 3/8 tsp salt 1/4 cup double-dutch dark

Cocoa or dutch-process cocoa

2 tsp baking powder 1-2/3 cups King arthur

unbleached all-Purpose Flour

1/2 cup melted butter

1. beat together the eggs, sugar, vanilla, espresso powder, and salt until smooth.

2. add the cocoa and baking pow-der, beating again until smooth.

3. add the flour, mixing until well combined. add the melted butter, again mixing until well combined.

4. bake the pizzelles according to your pizzelle iron instructions. (a tablespoon cookie scoop works well for scooping the batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.)

5. while the pizzelles are still warm, work quickly and gently wrap each pizzelle around a wooden or metal cone.

Ice creAm STory: My brother and I are the third

generation at Granite State Candy. My grandfather started

the shop in 1927. I remember a family trip to Lake Sunapee

when I was about three years old. Papou (that’s what

we called my grandfather) disappeared for the longest time. Finally he came back

loaded down with ice cream cones, enough for everyone.

It was great.Jeff Bart, Co-owner Granite State Candy

(www.nhchocolates.com)


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SUPPORT LOCAL FARMS Check out these local

farmers’ markets this summer

Concord, Capitol Street (next to the Capitol), Saturdays, June–October, 8:30am to 12pm.

Canterbury, Elkins Public Library on Center Road,

Wednesdays, June 8–October 5, plus November 16 and

December 14, 4pm to 6:30pm.

Henniker Route 114 and Flanders Road,

Wednesday afternoons, July–October.

Hooksett1292 Hooksett Road, Wednesdays

4pm–7pm, June–Sept.

Manchester, Concord Street (next to Victory Park), Thursdays,

June 16–October 20, 3pm to 6:30pm (6pm in October).

Warner, Town Hall Lawn, Saturdays, July–October,

9am to 12pm.

Weare, at the Gazebo, June 17–October 73:30pm to 6:30pm.

To fi nd more, go to www.nhfma.org.

King’s Grant Farm. Red Fox Farm.


on theFARMRolling green pastures full of grazing cows. Fields of lush produce—lettuce, tomatoes, corn, potatoes. Chickens pecking and

scratching around the barnyard. Orchards of fruit-fi lled trees. These are the images

most people have when they picture a New Hampshire farm. Thanks to organic

practices, it is one that will continue.

Red Fox Farm.

Organic: What It MeansDirector Gail McWilliam Jellie of the Division of Agricultural Development at the New Hamp-shire Department of Agriculture, Markets and Food, has the statistics. “According to the U. S. Department of Agriculture’s Census of Agricul-ture, conducted every fi ve years, the number of New Hampshire farms reporting organic product sales increased from 57 in 2002 to 148 in 2007 [the most recent census],” she notes.

NHDAMF agriculture inspector Vickie Smith, who certifi es farms in New Hampshire as organic through the USDA’s National Organic Program (NOP), says there are 130 crop and livestock producers in the state certifi ed organic by her department.

What makes organic farms different from con-ventional ones? Organic practices require:• No chemical fertilizers, herbicides, or fun-

gicides. Organic farmers develop healthy soil through the use of compost, manure, crop rotation, and other soil-building practices.

• No synthetic pesticides. Only those from natural sources may be used. Jellie notes, “FYI, most New Hampshire conventional agricultur-al producers follow a process called integrated

pest management (IPM), which teaches people to monitor for pest presence and determine damage levels before applying pesticides. All pesticides, organic or inorganic, are expensive inputs and farmers don’t want to use them unless they absolutely have to.”

• No genetic engineering. Organic practices prohibit the use of genetically modifi ed organ-isms for seeds or livestock.

• No antibiotics. Many commercial farmers give their stock antibiotics on a regular basis, not to treat disease, but to prevent it in the often-overcrowded conditions in which the animals are kept. On organic farms, antibiotics are given only to sick animals when necessary. Then that animal is no longer marketed as organic.

• No growth hormones, which are given to conventional farm animals to speed up growth or increase milk production.

• No sewage sludge as fertilizer. Instead, organic farmers use manure, crop residues, cover crops, crop rotation, and natural mineral supplements.

• No ionizing radiation (known as irradiation and cold pasteurization) to preserve food.

Organic farming in New Hampshire

Red Fox Farm.Red Fox Farm.

C O M M O N G R O U N D | B Y L I N D A A . T H O M P S O N


• Organic livestock must be fed only organi-cally grown feed and given access to the out-doors and ample room to graze and exercise.The organic certification process can be

quite extensive. Smith explains that applicants must complete a detailed application, submit supporting documentation, and go through a two- to four-hour on-site inspection visit. “The main complaint we get is the amount of paper-work which applicants must complete and the records which they must maintain in order to verify compliance with the NOP,” she explains.

The Face of Organic in NHLarry Pletcher’s farm, the Vegetable Ranch in Warner, has been certified organic since 1988. He is a member of the Northeast Or-ganic Farming Association of New Hampshire (NOFA-NH) and he served as a member of the board for a time. The association currently

has more than 800 active members, which include farmers, gardeners, land care providers, homesteaders, businesses, families, individuals, and students. It is a resource for farmers where they can network with others with an interest in community-based local and organic food systems. Farmers benefit from membership through the group’s workshops and education-al events. The NOFA-NH Winter Conference is the largest organic agriculture event in New Hampshire, with seminars, workshops, and a Green Market Fair of eco-friendly vendors, community information, farm stands, hand-crafted products, and organic food. There is also a Summer Conference and two Herbal Conferences that provide education and sup-port for those interested in growing herbs, herbal products, culinary herbal uses, and herbal medicine.

Pletcher says the association is beneficial for

New Hampshire Department of Agriculture, Markets & Food

25 Capitol StreetConcord, NH

(mail: PO Box 2042, Concord, NH 03302-2042)

(603) 271-3788www.agriculture.nh.gov

NOFA-NH (Northeast Organic Farming Association of NH)

4 Park Street, Suite 208Concord, NH

(603) 224-5022www.nofanh.org

Joan’s Famous Composting WormsP.O. Box 387 Henniker, NH

www.joansworms.com

Vegetable Ranch443 Kearsarge Mountain Road

Warner, NH(603) 456-3628

www.vegetableranch.com

Top left and center: Winter greenhouse production. Photos courtesy of Larry Pletcher. Top right: Izzy and friend. Photo courtesy of Red Fox Farm. Bottom left: A milking Devon. Photo courtesy of Larry Pletcher. Bottom center and right: Family time sometimes involves chickens. A little helper. Photos courtesy of Red Fox Farm by Judith Howcroft.


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“networking, getting to know other growers, and reaching out to more established grow-ers for help and to see what they are doing and how they do it.” Pletcher grows more than 40 different types of vegetables on 18 acres, including acreage at St. Paul’s School in Concord. A plan is in the works to have some of the students help out in the fields, and Food Services at the school use some of the produce.

Pletcher sells his produce through two Community Supported Agriculture (CSA) programs, the Concord Farmers’ Market, his own farm stand, and at the Concord Coop-erative Market. In fact, the Co-op has pur-chased a greenhouse for the farm specifically so Pletcher and his staff can grow produce for the market. “Organic was the only way I knew how to grow things,” Pletcher says. “It never made sense to me to do it any other

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way. The environmental aspect was important to me at first, but now the human health aspect has become equally important.”

Human health is also a key reason why Chef Mario Capozzoli of King’s Grant Farm in Sunapee follows organic practices. He says, “If I can’t grow it myself, I will buy organic food at Walmart, which a lot of organic buyers won’t do because it’s not local. To me, it’s not just the local component to or-ganic. It’s the pesticides. I do not want synthetic, toxic poisons in my system.”

Capozzoli’s farm isn’t certified organic since his produce is grown only for his personal consumption—and he gives some to his neighbors. Besides farming, he teaches workshops on creating community food systems (community gardens, barter and trade, etc.), operates a consulting business for nonprofit organizations, and works as a private chef. His website, www.greatgrandmother.org, is full of information on sustainable living and eating locally. He grew up in a Southern California restaurant family, and then received his formal chef’s training through the Marriott hotel chain and in Burgundy, France. “In Southern California, we always had gardens that were organic, though we didn’t know what it was called at the time,” Capozzoli remembers.

Like Capozzoli, not every member of NOFA-NH is certified organic. A number went through the certification process and are allowed to use the cer-tified organic label from the United States Department of Agriculture. Other growers have not gone through the time and expense of certification, but guarantee that they are following organic practices. All NOFA-NH members, both farmers and businesses, support organic growing practices.

Director Jellie says, “New Hampshire benefits by having a farm base to

Left, top to bottom: Members of NOFA-NH at the organization’s Winter Conference. Board member Leon C. Malan, NOFA members share a smile, Lisa Aquizap (left) and board member Joan O’Connor, board members Jack Mastrianni (back) with Paul Mercier and business manager Barbara Sullivan. Above: Tomato harvest at King’s Grant Farm.

produce local foods, organic or not. There has been a tremendous increase in demand for local foods of all types. Increasing local food supplies increases the availability of fresh foods, makes it possible for the buyer to potentially know the producer and his or her practices, and reduces travel and fuel use for foods coming from far away.”

Another NOFA-NH member support-ing organic practices is board member Joan O’Connor, also known as “The Worm Lady.” She owns Joan’s Famous Composting Worms and sells her worms at area farmers’ markets and online. The worms are raised in a plastic container and fed kitchen scraps. The worm castings, also known as vermicast or worm manure, are harvested and added to gar-dens, container plants, window boxes, and houseplants.

O’Connor also started the Concord Winter Farmers’ Market, which began in 2010 with one market in January, February, and March in Cole Gardens’ greenhouse, and expanded to seven dates in 2011. She says, “There was an average of 30 vendors. The crowds averaged 1,100 every market day. And the weather cooperated—no snowstorms on market day.”

“I’ve had small gardens since 1974,” O’Connor adds. “Now I work for organic farmers as a site manager and I manage farmers’ markets. By serving on the Board of NOFA-NH, I am surrounded by agriculture. I couldn’t be happier.”

Worth the ChallengesDirector Gail McWilliam Jellie notes there are a number of obstacles to organic production. It can be difficult to get organic fertilizers, pesticides, and animal feed, and the products cost more than their conventional counter-parts. Plus the transition from conventional to certified organic can be a lengthy process and may keep the farmer in limbo for a couple of years.

“However,” agriculture inspector Smith says, “I have been working with the NHDAMF organic program since 1988, when we certified only eight producers. The next year we had 33. Now we are up over 130 certified crop/livestock producers, and 18 organic food processors. There has been a continued interest in farmers going organic. I had three telephone inquiries just today in my office.” V


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AC_0511_64_69-recipes.indd 1 6/20/11 8:35 PM


More than a bumper sticker, eating locally is both a healthy and delicious way to live. Forget about food that has been raised clear across the country or on the

other side of the world. There is growing demand for food pro-duced right here in New Hampshire. Not just home cooks, but more and more New Hampshire restaurants are taking notice and taking action. Many chefs are stocking their kitchens with wonderful ingredients from local farms.

s u p p o r t y o u r l o c a l f a r m e r

!farm table

from to

s e a s o n’s b e s t | by SuSan W. nye


6 6 www.aroundconcordnh.com

ArugulA SAlAd with goAt CheeSe And wAlnutS

From Charlie burke, President, new Hampshire Farm

to Restaurant Connection (www.nhfarmtorestaurant.com) and Owner, Weather Hill Farm

Serves 4

1 shallot, finely chopped 1-1/2 tsp Dijon mustard 2–3 Tbsp lemon juice or white wine

vinegar Kosher or sea salt and coarsely

ground black pepper 1/4 cup extra-virgin olive oil 1 cup walnuts, coarsely chopped 8 cups young arugula 6 oz fresh goat cheese, crumbled

1. Prepare the vinaigrette: Place the shallot in a small bowl, add mustard and lemon juice or vinegar. add a generous pinch of salt and a few grinds of pepper. Mix and then add olive oil, whisking until emulsified. Taste and adjust salt and pepper; you may want to add a small amount of oil or acid to balance the vinaigrette.

2. Heat a dry frying pan over medium heat and toast the walnuts for a few minutes until they begin to brown. Put the arugula in a salad bowl, add enough vinaigrette to lightly coat, and toss. Check seasoning again, adding more salt, pepper, oil, or vinegar as needed. add the walnuts and goat cheese, gently toss, and serve.

Keep It LocalWhen it comes to fruits and vegeta-bles, New Hampshire is climatically challenged. Thankfully, summer is here and we’re able to indulge in local sweet peas, delicious asparagus, and ripe, red strawberries. Food writer and driving force behind the New Hampshire Farms Network, Helen Brody knows, “Local products just taste better and are better for you. Vegetables start to lose their flavor and nutrients as soon as they are picked. If your beans were shipped from one of the big industrial farms in the Midwest, they take days, not hours, to get to you.” She continues, “Our local farmers work so hard to grow these beautiful vegetables. It’s almost an insult to mess with them. There is no need to add anything. Either raw or cooked quickly, the taste is out of this world.”

Eating locally means more than fruits and vegetables. The interest in and demand for humanely raised, hormone- and antibiotic-free meats and dairy products is steadily grow-ing. Fresh, locally raised beef, pork, and chicken as well as cheeses, butter, milk, and eggs are available year-round. And barring nor’easters, the Atlantic offers up its bounty every day of the year.

Working TogetherGetting local farmers and restaurants together has not been an easy task. It has taken the commitment of farm-ers like Charlie Burke and chefs like Jeffrey Paige to get it started and keep it moving. Charlie Burke, president of the Farm to Restaurant Connec-tion, admits, “Everyone is interested in eating locally. It’s become a great marketing message, but it takes a lot of education and effort to make it happen.” He elaborates, “Farmers must understand the needs and de-mands of chefs. It can be as simple as understanding a chef’s schedule and not showing up at the restaurant with a crate of vegetables in the middle of dinner.”

Early in his career Chef Jeffrey Paige was interested in learning more about local food sources. He was intrigued

from Farm to Table recipesSample these recipes inspired by

the freshest ingredients you’ll find locally this summer.

Arugula Salad with Goat Cheese and Walnuts

Pork Shoulder

Fish and Eggs

Rhubarb-Maple Toasted Bread Pudding

x


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Pork Shoulder

From Chef Matt Provencher, Richard’s bistro in Manchester (www.richardsbistro.com)

1 bunch rosemary 1/4 cup chopped garlic 4 Tbsp whole-grain mustard 1 cup blended oil 1 boneless pork shoulder, 6–8 oz

per person 1. In advance: Remove the rosemary leaves from the stems. Place the rose-mary leaves, garlic, mustard, and oil in a food processor and process until smooth.

2. Rub the mixture all over the pork (be sure to rub inside the roast where the bone was). Tie the roast up tight with butcher’s string and let sit overnight in the refrigerator.

3. Preheat the oven to 350°.

4. Place the pork in an ovenproof pan and bake at 350° for 4 to 5 hours or until the roast is soft and tender. When the meat is cooked, remove from oven and cover with foil. Let stand for at least 20 minutes in a warm spot before slicing. Slice in 1/2-inch pieces and serve.

FiSh And eggS

an adaptation of a traditional Shaker recipe from Chef adam Olsen,

Greenwoods Restaurant at Canterbury Shaker Village (www.shakers.org)

Serves 6–8

1/2 stick butter plus more to butter the pan

1 small onion, minced 1/4 cup flour 1/2 cup dry white wine 1 cup heavy cream 1 cup milk 1 tsp kosher salt 1 tsp fresh ground black pepper 6 hard-cooked eggs, sliced 8 red potatoes, boiled and sliced 2 lb haddock or cod

1. Preheat oven to 325°. butter a large casserole dish.

2. Melt the butter in a medium saucepan over medium-high heat. add minced onion and sauté until translucent, about 5 to 8 minutes. add flour and stir well. The consistency should be that of chunky peanut butter. add the wine and stir well.

3. add cream, milk, salt, and pepper. Reduce heat to medium and whisk well, making sure there are no lumps. Let sim-mer, stirring often until it thickens.

4. Layer the eggs and potatoes on the bottom of the casserole dish. add some of the cream sauce to cover. Layer the fish on top of the eggs and potatoes and pour remaining sauce over the fish.

5. bake for about 25 minutes, until the fish is cooked through and the potatoes are piping hot.


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aC_0209_30


by the Shakers and their philosophy of self-reliance. Working with Chef James Haller at Canterbury Shaker Village, Jeff developed a network of local farm-ers, cheese makers, smokehouses, and fishermen. Now the owner of Cotton in Manchester, Jeff continues to focus on local products and encourages other chefs to do the same. It may take more effort to use local sources, but Jeff believes it is worth it. He says, “I love cooking in New England with the change of seasons. I get excited when farmers bring me spring-dug parsnips, the first true spring vegetable. It’s wonderful when the first heirloom tomatoes arrive in summer and squash in the fall.”

The current chef at Greenwoods Restaurant at Canterbury Shaker Vil-lage shares Jeff’s interest in the Shakers. Chef Adam Olsen’s menu focuses on what’s fresh today. Adam gets about 30 percent of his produce from the Village garden and the remainder from local farms. “We want the restaurant to reflect the spirit of the Shakers,” he says. “Diners enjoy lunch at communal tables, the menu is inspired by tradi-tional Shaker cooking, and our daily specials are straight from the garden.”

rhubArb-MAPle toASted breAd Pudding

From Helen brody, new Hampshire Farms network (www.newhampshirefarms.net)

4 slices sturdy white bread broken into 1-inch pieces

3/4 cup whole milk 2 Tbsp heavy cream

(optional, but the cream will add richness to the pudding)

3 Tbsp butter 2 eggs 1/4 cup maple syrup 1/4 cup sugar (plus one Tbsp

for the topping) 1 pinch salt 1 cup rhubarb, about 4 stalks

cut into 1/2-inch pieces

1. Preheat oven to 325°.

2. butter a 1-quart casserole dish and add the bread cubes.

3. Microwave the milk with the cream and butter until the butter melts. Pour the milk mixture over the bread and let sit for about 15 minutes, allowing the bread to fully absorb the milk.

4. In a medium bowl, whisk the eggs together and stir in the maple syrup, sugar, and salt. Stir in the rhubarb and pour the mixture over the bread and milk. Gently stir to distribute the rhu-barb. Sprinkle one tablespoon of sugar over the top and bake for 40 to 50 minutes. The pudding should be firm and the top crust crisp. Serve warm or at room temperature with ice cream or whipped cream.

From Farm To Your TabLeyou can follow the lead of some of new Hampshire’s best chefs. Summer is a great time to look at your options and plan your strategy to eat locally.

become a kitchen gardener: For the first time since World War II, there is a vegetable patch and a beehive for honey on the White House’s south lawn. Mrs. Obama and the White House chefs began the project as part of the First Lady’s healthy children initiative. Getting your hands in the dirt with a garden, even a small one, is a great way for you and your children to connect with your food. and while you might not have room for cows in your backyard, many new Hampshire families are raising chickens.

Join a CSA: Many farmers team up with families and individuals with a community supported agriculture group or CSa. you re-ceive a steady stream of wonderful vegetables and develop a relationship with a farmer. CSa memberships or shares are sold in the spring and members receive a weekly basket of fresh flowers, fruits, and vegetables throughout the summer. Some CSas add eggs, milk, and


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meats and run year-round. Shareholders generally pay for an entire season upfront. Some farmers ask for a few hours of help on the farm once or twice during the sum-mer. you can learn more about community supported agriculture in the Concord area at www.localharvestnh.com, the Local Harvest website.

buy local at the Farmers’ Markets: Maybe you don’t have the time, space, or energy for a kitchen garden or backyard chicken coop. Maybe you want or need more flex-ibility than a CSa provides. not a problem. you can still find lots of wonderful local products at the farmers’ market. you’ll find a variety of locally grown, often organic, produce as well as artisanal cheeses and baked goods, eggs, meats, and even home-made ice cream. Some markets sell crafts and have entertainment. It is a fun way to enjoy a few hours, shopping and visiting with farmers, artisans, and your neighbors. The Concord farmers’ summer market starts up in June and runs through October. you can find a full list of markets on the new Hampshire Farmer’s Market associa-tion website at www.nhfma.org.

Fresh & SeasonalChefs concentrating on local products need to look at menus and planning differently. Restaurants like Republic in Manchester are doing just that. The menu changes daily, sometimes twice a day, in order to serve what’s fresh and available. Charlie understands that, “not all chefs and restaurants can change their menus so frequently. We’re happy to see small steps; a couple of daily specials with local ingredients is a great start.”

Matt Provencher, executive chef at Richard’s Bistro, changes the menu with the seasons and offers daily specials to reflect what’s available locally. Matt says, “Quality and consistency are huge concerns for chefs. I’m able to get won-derful products from local farmers but unfortunately, they cannot always deliver consistent quantities.” For example, Matt was impressed with the quality of Kelly Brook Farm’s pork, veal, and poultry but couldn’t list a specific dish on the menu because of availability. He has solved the problem by offering a Kelly Brook Farm cut of the day. Matt admits, “It does take a bit more planning, but I really don’t mind the extra effort. We make it work because eating locally is all about what’s fresh and delicious today.” V


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for a stellar dining experience

“We want to be the first place people think of for special occasions,” asserts owner Chuck Rolecek during a conversation about this downtown dining gem. “Our goal is to exceed our clients’ expectations at every turn—whether by providing them with their preferred server or table or creating a customized dessert to end the evening on just the right note.”

l o c a l f l av o r s | b y l o r i f e r g u s o n

Hanover Street Chophouse

“One cannot think well, love well, sleep well, if one has not dined well.” —Virginia Woolf

The RighT AmbienceRolecek’s dedication to de-livering a stellar experience encompasses every aspect of dining at the Hanover Street Chophouse, as guests discover the moment they cross the threshold. The restaurant’s décor, designed by Peter Niemitz of the Bos-ton-based Niemitz Design Group, is warm and inviting. Dark, polished woods and rich, tufted leathers glow in the soft, ambient light that suffuses the space. The din-ing room is further adorned

Discover an extraordinary dining experience with impeccable service in an elegant and relaxed setting.


by a series of four murals depicting 1930s Manchester landmarks, created specially for the space by the Brooklyn-based artist Wynne Evans (www.wynne-evans.com). “Ambience is extremely important,” notes Rolecek. “We put a lot of thought into the décor—I was seeking a rich, urban steak house feel and Peter really delivered.”

Rolecek and the designer know each other well; years ago, Niemitz transformed

Rolecek’s former Bedford restaurant, C.R. Sparks, from a warehouse lumberyard into a delightful restaurant, bar, and conference center that enjoyed a popular following in the area for nearly two decades. “Peter is simply a genius,” asserts Rolecek. “He’s very well-known in the restaurant design arena; he’s designed restaurants for Legal Sea Foods, Capital Grille, and Walt Disney. He’s gifted and has an incredible eye for detail.”

KEY LIME CHEESECAKE

From Elaine Speer, Hanover Street Chophouse

1 recipe graham cracker crust 2 lb cream cheese 1-1/4 cup granulated sugar 7 large eggs 1/2 lb white chocolate 1 cup sour cream (room

temperature) 3 oz key lime juice (fresh) 1 tsp key lime zest, minced (optional) 1 tsp vanilla extract 1 pinch sea salt

Topping (optional): 8 oz crème fraîche 2 Tbsp powdered sugar

1. Prepare one graham cracker crust recipe (not given) and press onto the bottom and up the sides of a greased 10-inch spring-form pan. Bake and let cool on a wire rack.

2. In a mixer, whip cream cheese until smooth but not airy. Gradually mix in sugar. Stop, scrape down the sides of the mixer bowl, and mix again.

3. Slowly add eggs until all are incorporated. Stop, scrape down, and mix again. Remove cream cheese from mixer.

4. In double boiler, melt white chocolate.

5. In mixing bowl, whisk melted chocolate into sour cream until smooth. Add lime juice, zest, vanilla, and salt.

6. Fold sour cream mixture into cream cheese batter until smooth. Pour into crust. Bake at 350° for 55 to 65 minutes until center is almost set.

7. Cool on wire rack for 10 minutes. Care-fully run knife around edge of pan to loosen. Chill for 3 to 4 hours or overnight for best results.

8. Before serving, mix crème fraîche and powdered sugar until creamy. Spread on top of cheesecake, drizzling down the edges. Cut and serve.

HANOVER STREET BLUES MARTINIFrom Stuart Cameron,

Hanover Street Chophouse

3-1/2 oz Belvedere Vodka Dash dry vermouth Olives stuffed with Bayley Hazen

blue cheese

Combine the fi rst two ingredients in a shaker. Stir gently. Strain and serve in an ice-cold martini glass. Garnish with three giant green olives stuffed with Vermont Bayley Hazen blue cheese.

KEY LIME CHEESECAKE


Top left: Enjoy live piano bar every Friday and Saturday night. Top right: Nestled in the heart of downtown Manchester. Left: Dining with an open-style kitchen concept featuring the finest creative cuisine. Above: Urban-style bar offering an award-winning wine list and signature cocktails.

An InspIred MenuOnce settled into these opulent surround-ings, diners can turn their attention to the Chophouse’s raison d’être: the food. Patrons can expect a wonderful blend of offerings that owe their inspiration to both an old-world steak house and a fine-dining experi-ence. As one might expect, the menu fea-tures plenty of steaks, chops, and shellfish, but these are accompanied by a seasonal vegetable and the potato of the day, rather than the entire menu being presented a la

carte, as is the case in a traditional steak house. The menu offers diners a host of additional sides should they wish to in-dulge, including “Truffled” Tater Tots, Lob-ster Mac & Cheese, and Portobello Fries.

“Our Executive Chef Stuart Cameron does a fantastic job,” says Rolecek. “He’s worked in a number of great restaurants from San Francisco to Chicago to Boston and is really skilled at combining classic French techniques with traditional Ameri-can influences. The customer experience

From top: Tuna Tartare, Cedar Planked Atlantic Salmon, Rum Raisin Bread Pudding, Dry Aged Cowboy Steak.


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is his primary focus and that commitment shines through in his cooking.” Pastry Chef Elaine Speer is another prized member of the staff, presenting steak house standards such as cheesecake and chocolate mousse with a distinctively modern twist. The Chophouse’s Key Lime Cheesecake, for example, is accompanied by crème fraîche, candied kumquat, and pistachio brittle, while the Chocolate Mousse appears as a duo of Chocolate-Armagnac pot au crème and bittersweet chocolate mousse with espresso tuile.

Attention Wine LoversThe Chophouse also prides itself as a destination for oenophiles. The restaurant hosts a series of wine dinners throughout the year that have proved very popular, Rolecek notes, and for those wishing to enjoy their own wines with dinner, the restaurant offers a wine club. For an annual fee, participants can reserve an on-site wine locker where personal bottles may be stored for special occasions. Those ordering from the menu, however, need not worry. The restaurant holds the Wine Spectator Award of Excellence, received for offering, in the magazine’s words, “a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style.” The Chophouse has received the award for five years running and is currently the only restaurant in Manchester to enjoy this distinction.

The Chophouse has been in business for six years now and Rolecek cheerfully antici-pates many more. “I’m in the restaurant and on the floor regularly, making sure that our clientele has the best experience possible. No one puts the level of detail into restau-rants in southern New Hampshire that we do,” Rolecek concludes. “Our guests have a lot to look forward to when they decide to dine at the Chophouse!” V

Hanover Street Chophouse149 Hanover StreetManchester, NH(603) 644-2467www.hanoverstreetchophouse.com

The Hanover Street Chophouse is open for lunch Monday through Friday, 11:30am–2:30pm, and for dinner Monday through Thursday, 5–9:30pm, Friday and Saturday, 5–10pm. The bar is open Mon-day through Saturday, 4:30–10:30pm.

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t r av e l l o g | b y d e b b i e j o h n s o n

small-group touringno backpack needed

Based on today’s demographics, with baby boomers being the largest population group traveling, “small-group touring” has come onto the scene. We’re living much longer,

with a whole life after children—and before assisted

living! We’re traveling with kids, grandkids, and

parents in tow. We’re taking trips with friends,

old and new, who share the same interests.

We’re learning new things, always reinventing

ourselves and looking for new experiences.

Our parents, the WWII generation, took large

bus tours through the U.S. and Europe, if they

traveled at all. They visited 16 cities in 16 days,

getting just a glimpse of the highlights. We are

more adventurous. Heck, we backpacked through

Europe! We still want that same sense of cultural

immersion and excitement—but with the comfort

and ease we have grown accustomed to.


Photos courtesy of Back-Roads Touring Co. Ltd.

AC_0511_76_80_travel.indd 1 6/20/11 8:37 PM


Far left: Beautiful English countryside. Left: A quaint, tiny village in the heart of England. Below: A unique and comfortable B&B and pub.

The Back-Roads scheduled tours are designed to be a balance between visiting well-known sites and locations and taking you to lesser-known gems via their 7- or 16-seater Mercedes mini coaches.

AC_0511_76_80_travel.indd 2 6/20/11 8:37 PM


Left: Relax and dine with new friends after a day of touring. Above: Eilean Donan Castle, Scotland, was built in the 13th century. Below left: Taking a break in the Loire Valley. Below right: The Mote in Port Isaac, Cornwall, England.

AC_0511_76_80_travel.indd 3 6/20/11 8:37 PM


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Error rates are for tax season 2010. Fees apply if you have us prepare a corrected or amended return. If H&R Block makes an error on your return, we’ll pay resulting penalties and interest. If you are audited, we’ll explain your audit notice and the document on you should provide to the auditor. Participating locations only. Expires March 31, 2011.

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FROM SMALL TOWNS TO BIG CITIES – WE’RE HELPING PEOPLE ACROSS THE COUNTRY FIND MONEY BACK THAT WAS MISSED BY OTHERS.

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Error rates are for tax season 2010. Fees apply if you have us prepare a corrected or amended return. If H&R Block makes an error on your return, we’ll pay resulting penalties and interest. If you are audited, we’ll explain your audit notice and the document on you should provide to the auditor. Participating locations only. Expires March 31, 2011.

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A Complete experienCe

Small-group touring through Europe with Back-Roads Touring Company Ltd. is about experienc-ing new destinations rather than just passing through them. They believe that groups should be small and personable, where each person is treated as an individual, and that meeting locals and relaxing over delicious meals are important components of your trip. Their philosophy is to take you behind the tourist façade, down back roads through country lanes and cobbled streets, away from the masses.

The Back-Roads scheduled tours are designed to be a balance be-tween visiting well-known sites and locations and taking you to lesser-known gems via their 7- or 16- seater Mercedes mini coaches. Their drivers and guides boast a wide range of backgrounds, including photographers, botanists, authors,

Their philosophy is to take you behind the tourist façade, down back roads through country lanes and cobbled streets, away from the masses.

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exCiting possibilities

You can take part in a small-group tour, or if you have your own small group, you can plan your own tour! I can meet with you to determine your desires and work with Back-Roads Touring to put together an itinerary to your specifications. Some ideas that might appeal to you could be genealogy tours; spectacu-lar garden tours; rock and rolllegends; musical Britain; food, wine,and whiskey; or golf or fly-fishing tours in Scotland, to name just a few. Rest assured that with a small-group tour you don’t have to dig out your old backpack or obtain your youth hostel card to enjoy the same excitement of experiencing new things and immersing yourself in the local culture! V

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CONCORD REGIONAL VISITING NURSE ASSOCIATION

More than 60 years ago, my mother-in-law had a visiting nurse come to her home to as-sist in and teach her about the care of her newborn daughter, which was a help to her as a new mother. Nurse Bailey was a household name in homes in the region at that time. She was well loved and respected.

N E X T-D O O R N E I G H B O R S | B Y R E N A - M A R I E R O C K W E L L P H O TO S B Y N E A L S C O T T

Back to the Future

Discover an extraordinary dining experience with impeccable service in an elegant and relaxed setting.

Today regional visiting nurses continue to play a vital role in home health care for patients and their families. The nurses’ roles are many and as varied as the patients they care for. Since the Concord Regional Visit-ing Nurse Association began in 1899, it

Discover an extraordinary dining experience with

Back to the Future


has become the link between doctor and patient when patients are released from the hospital and need instruction about how to take care of themselves at home. It helps patients with recovery from surgery, acute or chronic illness, cancer, bereavement, baby’s homecoming, and elder care. The staff treats more than 1,000 patients of all ages and teaches their families or caregivers how to care for them.

LENDING A HAND & EXPERTISEA patient must be somewhat independent or have a support system caring for him 24 hours a day for the VNA to come in. “It’s a different relationship that we have with patients,” says Mary DeVeau, president of CRVNA. “We are guests in their homes. We have an opportunity to teach, listen to, and assist them. It’s a very one-on-one relation-ship. When you’re in their homes, you get a better picture of their living environ-ments, their health care needs, and possible health education needs. We have more of an opportunity to teach.”

An example of this is a baby’s fi rst homecoming. The visiting nurse works with the hospital to ensure that mother and baby have a successful experience. The nurse assists in the health assessment of the baby and mother, gives instruction on feeding and other care for both baby and

mother, watches for postpartum depression and stressors such as lack of sleep, and does anything else that mother and baby might need to get off to a good start.

SERVING THE COMMUNIT YThe home health care fi eld is strong in com-parison to most sectors of the job market, in spite of the current recession. There are 60 nurses in the CRVNA and a total staff of 320. Other staff members assist the nurses by performing physical, occupational, and speech therapy; social work; homemaking; and personal care services.

The CRVNA works with people from all economic backgrounds. Services are covered by third-party medical insurances, Medicare, and Medicaid. For those without insurance, there is a form that may be fi lled out through Concord Hospital to provide free or subsi-dized care. The program helps keep patients in their own homes whenever possible.

For the community at large, the CRVNA offers blood pressure, immunization, and seasonal fl u clinics, as well as children’s den-tal clinics, the “Heads Up” head lice program, grief support, bereavement services, and the Parent Friend Program, which helps parents build stronger families and become self-suffi cient.

Mary DeVeau points out that “the board has been proactive in planning and respond-

Mary DeVeau, president of CRVNA.

Judy Dufi eld and Julie Conn, RN.

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“It’s a different relationship that we have with patients,” says Mary DeVeau, president of CRVNA. “We are guests in their homes. We have an opportunity to teach, listen to, and assist them. It’s a very one-on-one relationship.

Joan Collins and Sue Robinson, OT.


ing to the needs of the community. We opened this state’s fi rst hospice house in Concord in 1994.” It is a 10-bed facility, where support and care is given to dying patients and bereavement support is offered to their families. CRVNA’s Hospice House holds a memorial service twice a year to honor those who have spent their last days with them.

TECHNOLOGY IN HEALTH CAREThe CRVNA is cost effective because it doesn’t require brick-and-mortar build-ings to provide services. Visiting nurses provide care in homes where patients want to be. Nurses and patients benefi t from an increased use of technology, monitoring patients in their homes with a user-friendly device called Telehealth, in use since 2006. This advanced home-monitoring technol-ogy gathers and transmits information about the patient over a secure site so that a nurse can evaluate the patient’s status. Telehealth is individualized for the patient’s particular health issues and can be used to monitor the chronically ill. The information gathered identifi es at-risk patients before

their illnesses become worse. The device also has a blood pressure cuff and a scale, and can monitor blood sugar; it has been instrumen-tal in accurate monitoring of patients.

Communication and information devices such as Telehealth demonstrate how effective health care for the aging may be achieved in the coming years, as more baby boomers age and fewer young people are available to care for them. “The CRVNA board has always been supportive in looking forward to the future,” says DeVeau.

If you or someone you know is in need of the Concord Regional Visiting Nurse Associa-tion’s assistance, you may call them directly from home without a doctor’s referral. A nurse will then call the physician to receive the order for care. V

Concord Regional Visiting Nurse Association30 Pillsbury Street

Concord, NH(603) 224-4093 or

(800) 924-8620www.crvna.org

Judy Dufi eld and Julie Conn, RN.

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About half of the workforce participates in a 401(k) or similar type of employer-sponsored retirement plan. In today’s mobile society and fragile economy, however, many employees find themselves leaving a job before they retire or have reached the age at which they must withdraw funds from their retirement account. If you’ve recently retired, or lost or left your job where you had a 401(k), you can do what you want with those funds. Knowing your distribution options and how they will affect your retirement savings can make a big difference in the size of your nest egg.

Assess the ChoiCesYou generally have four options for your 401(k) funds with your old employer: you can leave them in the 401(k), trans-fer them to your new employer’s 401(k), transfer them to an IRA, or take an outright distribution of the funds. For most people, rolling over the old 401(k) assets to a new 401(k) or IRA is the best tax-saving and financial-planning strategy, since it provides the opportunity for continued tax-sheltered growth.

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job, the 10 percent penalty applies if you’re under age 59½.) Your former employer will withhold 20 percent of the total fund for taxes, and you’ll lose the tax deferral on any future growth of the assets. If you don’t need the money for a dire emergency, you should consider one of the other options.

If you transfer retirement assets directly from your old employer’s 401(k) to your new employer’s 401(k), you won’t pay any income taxes on the amount transferred, no income taxes will be withheld, and you won’t pay the 10 percent penalty on early distribu-tions. If you leave the money in your former employer’s 401(k), you can move it later to an IRA or to another employer’s 401(k).

Before rolling over your 401(k) funds to an IRA, you should compare the fees charged by the 401(k) and the IRA. Some companies, especially larger ones, negotiate institution-ally priced investments with lower fees than you would pay on an IRA you set up on your own. However, a 401(k) may pay plan administration costs that an IRA does not.

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ments for income taxes. You then will have 60 days to put the remaining funds (plus your own money, equal to the 20 percent withheld) into a new 401(k) or IRA. Note that the deadline is “60 days” and not “two months.” You need to calculate the due date carefully, because the IRS is pretty unforgiv-ing about missing the deadline. In addition, you must contribute to the new 401(k) or IRA the same property you received from the old 401(k)—you can’t use a rollover to “swap” property out of a retirement ac-count.

If your old 401(k) holds stock of your former employer, the tax treatment of that stock when it’s distributed from the 401(k) differs from the treatment of any other investment in the account. In general, you must take out all of your 401(k) assets and invest all of them in another retire-ment account in order to continue to defer taxation on those assets. However, a special rule allows taxpayers to receive all of the assets from the old 401(k), but transfer only the nonemployer stock into a new IRA and keep the employer stock outside of any retirement plan. Unlike other invest-ment assets, rolling employer stock into a new IRA may actually produce worse tax consequences than keeping it outside of a retirement account.

Finally, give some thought to who will inherit your retirement assets when you die. Ideally, your beneficiary will be able to continue to hold the assets in an account that is tax-deferred and not be required to withdraw and pay taxes on the retirement assets right away. Historically, many 401(k) plans required a beneficiary to take all of the assets in a lump sum shortly after the account owner’s death, which eliminated the tax deferral advantages of the retirement account. However, special favorable rules apply to spouses who inherit retirement funds, and new rules allowing nonspouse beneficiaries to roll over assets into an IRA recently went into effect.

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june 2011Through July 03 Sun Pamela R. Tarbell’s Salon Exhibit: New PaintingsIntroducing new clay artist Liz Corrigan.The Mill Brook Gallery & Sculpture Garden

Through August 29 Mon(every Monday)Walks and TalksInfo: www.castleintheclouds.orgCastle in the Clouds

Through September 15 Thu (every Thursday night)Jazz at SunsetInfo: www.castleintheclouds.orgCastle in the Clouds

(Calendar of Events

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John LaPrade, June 21–July 29McGowan Fine Art


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Through July 29 FriExhibit: John LaPrade, Marisa Dilorio Peters & Wendy PrellwitzReception: July 24, 5–7pmMcGowan Fine Art

Blues Summit featuring the Robert Cray Band and special guests Ronnie Earl and The BroadcastersFive-time Grammy Award-winning Robert Cray leads the Blues Hall of Fame Class of 2011! His talent and vision have been credited with successfully ushering the blues genre into the 21st century.Capitol Center for the Arts, 7pm

Late Night at the Spotlight: Jen Kearney and the Lost Onion & DonKilo! Afro Funk OrkestraWith a pungent mix of soul, Latin, funk, reggae, and rock, Jen Kearney and the Lost Onion will take you into the kitchen to fi nd that sweetness in the soul food you crave.Capitol Center for the Arts, 9pm

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Robert Cray Band, June 22Capitol Center for the Arts

Pamela R. Tarbell, through July 03The Mill Brook Gallery & Sculpture Garden

Kimball Jenkins Estate


Capitol Center for the Arts44 South Main Street, Concord, NHBox Office: (603) 225-1111www.ccanh.com

Concord City Auditorium2 Prince Street, Concord, NH(603) 228-2793www.concordcityauditorium.org

McGowan Fine Art10 Hills Avenue, Concord, NHHours: Tues–Fri 10–6, Sat 10–2, and by appointment. (603) 225–2515www.mcgowanfineart.com

The Mill Brook Gallery & Sculpture Garden36 Hopkinton Road Concord, NH (603) 226-2046www.themillbrookgallery.com

LOCAL VENUES

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Gallery Reception: Paintings “From the Lakes to the White Mountains”Info: www.castleintheclouds.orgCastle in the Clouds

The Little Smiles Children’s Summer Series: The Secret GardenA young girl discovers that a garden has special powers to help her change for the better. She invites others to visit the garden and experience the enchantment with her.Capitol Center for the Arts, 11am & 2:30pm

And August 01–05Little Astronaut Camp: Space, the Final FrontierStudents will discover what it is like to travel through space and will engage in creative take-home projects that teach them about space. For ages 5–7.Info and to reserve a spot: (603) 271-7827McAuliffe-Shepard Discovery Center, July 9–11:30am; August 9–11am

Writers in the Spotlight Series: Roy Blount Jr.Roy Blount Jr. offers a second helping of dexterous wordplay and linguistic legerdemain in Alphabetter Juice. Blount unearths a slew of factoids, fripperies, and fl abbergasting phenomena that will change the way you speak—or misspeak.Capitol Center for the Arts, 7:30pm

Through September 04 SunChildren’s Book Illustrators: Illustrations and Other Art WorkSarah Brannen, Robin Brickman, Tomie dePaola, Vicky Enright, Jennifer P. Goldfi nger, Will Harney, Erick Ingraham, Judith Moffatt, Denise Ortakales, and Ilene Richard.Opening reception: July 7, 7pmThe Mill Brook Gallery & Sculpture Garden

Outdoor Living TourJoin in a self-guided tour of some of the most beautiful private outdoor spaces in the area. Proceeds to benefi t the Kimball Jenkins School of Art. Rain date 6/26.For details and to buy tickets: (603) 225-3932, www.kimballjenkins.comKimball Jenkins Estate, 10am–2pm

Through October 1614th Annual Outdoor Sculpture ExhibitOpening: June 26, 2–4pmThe Mill Brook Gallery & Sculpture Garden

Met Summer Encore: Don PasqualeAnna Netrebko reprises her sensational turn in this sophisticated bel canto comedy.Capitol Center for the Arts, 4pm

The Little Smiles Children’s Summer Series: The Frog PrinceIn a quest to fi nd her true love, a princess befriends a frog. Her kiss transforms the frog into her real prince.Capitol Center for the Arts, 11am & 2:30pm

Met Summer Encore: Simon BoccanegraFour decades into a legendary Met career, tenor Plácido Domingo makes history singing the title role in Verdi’s gripping political thriller.Capitol Center for the Arts, 6:30pm

Artist Couples Talk: Frida and DiegoTalk by Gail Smuda. Dessert and coffee will be served.The Mill Brook Gallery & Sculpture Garden, 7pm

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Marisa Dilorio Peters, June 21–July 29McGowan Fine Art

Under Glow #1 by Wendy Prellwitz, June 21–July 29McGowan Fine Art


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RENTRB Productions’ Summer Musical Theatre Camp presents RENT (school edition). The Broadway musical based loosely on Puccini’s opera La Bohème follows a year in the lives of seven friends living the Bohemian lifestyle in NYC’s East Village. Note: the show contains mature themes.Ticket info: www.rbproductions.orgAudi, 8, 7pm; 9, 2 & 7pm

Annual Meeting of The Friends of The Concord City AuditoriumStarts with a true potluck supper. Everyone is welcome.Audi, 6pm

Optimizing Your Adrenal PrescriptionsHerbalists have incredible tools to support adrenal gland function, but most of us are not using those tools to their full potential. Join Dr. Jaclyn Chasse, ND, for a discussion on how to improve your clinical outcomes by learning how to differentiate which herbs, nutrients, and other supplements will be most helpful. $35.Info and to register: http://www.nofanh.org/herbworkshopsNortheast Center for Holistic Medicine, Bedford, NH, 6:30–8:30pm

Space Adventure Camp: Living in SpaceParticipants discover what it is like to be an astronaut by making and eating space food, performing experiments, and exploring what it is like to live in space. For ages 8–12.Info and to reserve a spot: (603) 271-7827McAuliffe-Shepard Discovery Center, 9am–3pm

Teen Night ClubParticipants will enjoy evenings under the stars and use the Discovery Center’s observatory to observe the night sky and take pictures of distant celestial objects. For ages 13–17.Info and to reserve a spot: (603) 271-7827McAuliffe-Shepard Discovery Center, 8–11pm

The Little Smiles Children’s Summer Series: The Ugly DucklingA homely little bird born in a barnyard matures into a beautiful swan. Enjoy the story that is beloved throughout the world!Capitol Center for the Arts, 11am & 2:30pm

Met Summer Encore: La Fille du RegimentLaurent Pelly’s hilarious production stars Natalie Dessay as the tomboy Marie, who has been brought up as the “daughter of the regiment,” and Juan Diego Flórez as the young man in love with her.Capitol Center for the Arts, 6:30pm

Ilene RichardChildren’s book illustrator reading and book signing.The Mill Brook Gallery & Sculpture Garden, 1pm

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Artist Couples talk: Jackson Pollock and his wife, Lee Krasnertalk by Gail Smuda. dessert and coffee will be served.the Mill Brook Gallery & Sculpture Garden, 7pm

Heifetz Concertinfo: www.castleintheclouds.orgCastle in the Clouds

Lunar explorers CampStudents will delve into earth and space science with demonstrations and hands-on activities that bring these realms to life. for ages 10–14.info and to reserve a spot: (603) 271-7827McAuliffe-Shepard discovery Center, 9am–3pm

the Little Smiles Children’s Summer Series: The Princess and the PeaA prince wants to marry a princess, but is having difficulty finding a suitable wife. One night a stranger arrives at the castle claiming to be a princess. She is put to the test to determine if she is indeed a real princess.Capitol Center for the Arts, 11am & 2:30pm

Met Summer encore: ToscaLuc Bondy’s dramatic production of Puccini’s operatic thriller, which Le Monde called “a perfect night at the opera,” stars Karita Mattila in the title role.Capitol Center for the Arts, 6:30pm

will Harney, Book illustratorthe Mill Brook Gallery & Sculpture Garden, 1pm

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Mary Magdaleneall saints anglican Church sponsors the performance of the opera by J. Massenet. Performed in English with a chamber orchestra and featuring the 2008 and 2009 NH Opera Idol winners angela szpak, soprano, as Mary and Nelson Ebo, tenor, as Jesus.tickets and info: www.justlovetosing.comaudi, 7:30pm

spotlight Café: Jeff Dearborn and the Contoocook Blues societyJeff Dearborn, his slick harp licks, and his band return to the spotlight Café for a night of hard-driving blues.Capitol Center for the arts, 8pm

NOFa-NH seaweed Weekend in MaineJoin Larch Hanson and Nina Crocker for a special weekend as they welcome visitors to stuben, Maine. the weekend will include some time in the water and hikes along the rocky shoreline. Learn how to identify, harvest, dry, and utilize seaweed as food, medicine, fertilizer, and animal supplementation. there is no charge for an overnight or weekend stay, but be sure to bring a sleeping bag. sliding scale donation (suggested $75–$250).Info and to register: http://www.nofanh.org/herbworkshopsMaine seaweed, LLC, stuben, ME

Rocket adventure CampRocketeers will build and launch rockets and discover how they fly in this five-day hands-on camp. Participants can take home their own rockets at the end of camp. For ages 8 and up.Info and to reserve a spot: (603) 271-7827Mcauliffe-shepard Discovery Center, 9am–12pm

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The Little Smiles Children’s Summer Series: Arabian NightsThe king was betrayed and seeks vengeance. The young bride of the sultan distracts him with exotic stories that change the king and the history of the kingdom. The Capitol Center for the Arts, 11am & 2:30pm

Met Summer Encore: Don CarloAn epic drama of love and politics.Capitol Center for the Arts, 6:30pm

Denise Ortakales, Book IllustratorThe Mill Brook Gallery & Sculpture Garden, 1pm

Artist Couples Talk: Elaine and Willem deKooningTalk by Gail Smuda. Dessert and coffee will be served.The Mill Brook Gallery & Sculpture Garden, 7pm

Heifetz ConcertInfo: www.castleintheclouds.orgCastle in the Clouds

Arabian Nights, July 26, Capitol Center for the Arts

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nOFA-nH Herbal Garden tourDenise stasz’s Home in Goffstown. suggested $10 donation for tours.For directions and to RsVP: [email protected] and to register: http://www.nofanh.org/herbworkshops5–7pm

the Little smiles Children’s summer series: Beauty and the BeastA merchant encounters a beast who takes his daughter Belle into his castle as a prisoner. Belle discovers the real identity of the beast and realizes that appearances are only skin deep.Capitol Center for the Arts, 11am & 2:30pm

Weeks Celebration: “the northern Pass Controversy”Info: www.castleintheclouds.orgCastle in the Clouds

Knowing Our native Plants & their MedicinesJoin Wendy snow Fogg to discover the wild plants that bring us food and medicine. You’ll also gather information on how to introduce wild plants into your garden for easier access and future propagation. Bring an old telephone book, a pen or marker, scissors or pruning shears, a water bottle, snacks, and a basket to carry it all. $35.Info and to register: http://www.nofanh.org/herbworkshopsMisty Meadows Farm and Herbal Center, Lee, nH, 10am–1pm

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Steve Earle and the Dukes & Duchesses featuring

Allison Moorer, August 07, Capitol Center for the Arts

Steve Earle and the Dukes (and Duchesses) featuring Allison MoorerIn the strictest sense, Steve Earle isn’t a country artist; he’s a roots rocker. Earle emerged in the mid ’80s, and his unwillingness to conform to the rules of Nashville or to rock and roll meant that he cultivated a dedicated cult following from both rock and country audiences.Capitol Center for the Arts, 7:30pm

Aviation Adventure CampParticipants will use fl ight simulators, topographical maps, and airplane models to learn about the mechanics of fl ying airplanes in this hands-on camp that includes a fi eld trip to a local airport. The fi fth day will feature a short actual fl ight (weather permitting). For ages 10–14.Info and to reserve a spot: (603) 271-7827McAuliffe-Shepard Discovery Center, 9am–3pm

The Little Smiles Children’s Summer Series: The Pied PiperA town has a rat problem and asks the Pied Piper to help lead the pests out of town. But when the townspeople refuse to pay the Pied Piper, he must use his special talents to get his fair share.Capitol Center for the Arts, 11am & 2:30pm

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For more events, go to www.aroundconcordnh.com.

Let us know about your events for September, October, and November for our Fall 2011

issue. E-mail details to [email protected]

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IChildren’s Book Illustrator EventThe Mill Brook Gallery & Sculpture Garden, 1pm

Artist Couples Talk: Alfred Steiglitz and Georgia O’KeefeThe Mill Brook Gallery & Sculpture Garden, 7pm

Furniture MastersInfo: www.castleintheclouds.orgCastle in the Clouds

The Little Smiles Children’s Summer Series: CinderellaThe chores are never done for Cinderella, who lives with her wicked stepmother. With a little help, she cleans her stepmother’s house in time to attend the ball, where she meets the prince. When the clock strikes midnight, she must return to her house. One night she loses her glass slipper and the prince searches to fi nd Cinderella—his true love.Capitol Center for the Arts, 11am & 2:30pm

Lian Quan Zhen Watercolor WorkshopInfo: www.castleintheclouds.orgCastle in the Clouds

Vicky Enright, Children’s Book Illustrator The Mill Brook Gallery & Sculpture Garden, 1pm

Weeks Celebration: Brush and Pen: Artists and Writers of the White Mountains documentary fi lmInfo: www.castleintheclouds.orgCastle in the Clouds

Lunch at the DumpA core repertoire of traditional bluegrass and old-time instrumentals blends with versions of contemporary folk tunes by writers like Gordon Lightfoot, Bob Dylan, and John Prine.Capitol Center for the Arts, 8pm

ChicagoFormed in their namesake city in 1967, Chicago’s music mixes rock, pop, and jazz. In a career both infl uential and extensive, Chicago has sold more than 100 million records and continues to tour every year to standing room only audiences.Info: www.meadowbrook.netMeadowbrook U.S. Cellular Pavilion, Gilford, NH

Artists Networking EventAn event for artists, curators, art administrators, and collectors.The Mill Brook Gallery & Sculpture Garden, 1:30pm

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www.ranspell.com

1 0 0 www.ar oundconcordnh.com

C O N C O R D C H AT | B Y M I K E M O R I N

Jerry Gappens became executive vice president and general manager of New Hampshire Motor Speedway in 2008. NHMS is the largest sports and entertainment venue in New England.

Let’s go back to your childhood in Kokomo, Indi-ana, where you and your dad loved motor sports racing.My dad raced a short track, and I remember going to the Kokomo Speedway. I watched him race a little back then, when I was 16. I had a quarter midget when I was 9 years old and then bought a sprint car when I was 16 or 17.

Your mom, however, wasn’t so keen about you get-ting behind the wheel, was she?My mother said, “Look, you’re getting ready to go to college, and I’m not paying to put you through college just to see something bad happen to you in a race car, so you just need to give that up, get your education, and fi gure out what you’re going to do in life because nobody can make money as a race car driver.”

Mom isn’t always right . . .I come back now and remind her how much money Jeff Gordon and Dale Earnhardt Jr. and all these guys make, and tell her I could have been one of them. I had to retire as a driver at the ripe old age of 18.

Is it true you wanted to be an undertaker?I did. Actually, when I was going to college I looked at a couple of universities, and one had a program for becoming a funeral director. You know, you’re 18 years old and trying to fi gure out what you want to do, and I thought it would probably be okay in some situations. But I went ahead and studied communications and PR, and then later in life I was able to go back and work for a funeral home chain in New Jersey. I drove the hearse, picked up the corpses, greeted families. I joke about this at the speedway—that a bad day at the speedway is still much better than a good day at the funeral home.

What did you take away from your time in the funeral business?It’s the ultimate service business. You’re dealing with people in one of their greatest times of need.

It’s kind of a great conversation piece to have on your resume. V

a moment with

Jerry GappensVP and GM of New Hampshire Motor Speedway

Is it true you wanted to be an undertaker?I did. Actually, when I was going to college I looked at a couple of universities, and one had a program for becoming a funeral director. You know, you’re 18 years old and trying to fi gure out what you want to do, and I thought it would probably be okay in some situations. But I went ahead and studied communications and PR, and then later in life I was able to go back and work for a funeral home chain in New Jersey. I drove the hearse, picked up the corpses, greeted families. I joke about

your resume. NASCAR returns July 17 with the Lenox Industrial Tools 301. For tickets call (603) 783-4931, or buy online at www.nhms.com.

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Around Concord8 Old Coach RoadBow, NH 03304

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PAIDPermit No. 60HANOVER, NH

LUMBER BARNSBarn Sales

Charles Noyes III - Jeff Smith - Bob Austin - Bob Lambert

Pembroke (Main Office)129 Sheep Davis Rd., Rte 106 So.Pembroke, NH 03275800.267.0506 Fax: 603.225.7585

MoultonboroughRoute 25, 121 Whittier Hwy. Moultonborough, NH 03254603.253.4404 Fax: 603.253.4384

Portsmouth70 Heritage Ave. Portsmouth, NH 03801603.430.5477

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