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New state liquor store opens in New Hampton

NEW HAMPTON — The New Hampshire Liquor Commission opened a new store Wednesday at 325 on NH Route 104, near Exit 23 on I-93, in the space next to the Dunkin' Donuts that formerly housed the Tedeschi Food Shop.
Joseph Mollica, chairman of the commission, said that the store replaces the outlet on Lake Street in Bristol, which closed the same day. The store, one of 21 the commission has relocated or renovated in the last four years, is expected to generate more than $2.5 million in annual sales.
With 12,000 square feet of space, the store will offer an expansive inventory of of more than 4,000 wines and spirits, including premium products, among them wines stored in temperature and humidity controlled vaults. It will also feature iPad kiosks to enable patrons to browse the inventory or match wines with foods.
The commission is also building a new 9,000-square-foot store at the Riverside Landing on Ridge View Lane in Plymouth that will replace the store on Tenney Mountain Highway.

– Michael Kitch

04-29 NH Liquor Outlet New Hampton

The New Hampshire Liquor Commission opened a new Liquor & Wine Outlet on Route 104 in New Hampton on Thursday. The new 12,000-square-foot store features state-of-the-art upgrades and more than 4,000 varieties and sizes of wines and spirits. This new Liquor & Wine Outlet replaces the existing Liquor & Wine Outlet (#44) on Lake Street in Bristol. Since 2012, the state has  relocated or renovated 21 New Hampshire Liquor & Wine Outlets across the state. (Courtesy photo)

Grilling 2.0 – upgrade your grill game this spring

DSC 0298 DSFish fillets at Moulton Farm in Meredith.


A sunny spring weekend is a great time to fire up the grill, whether this is the first time this year or if you're the type who grills in a parka and with a headlamp in January. In either case, there's probably room on your grill for foods that you've never tried grilling before.
Joyce Keyser, of Shepherd's Hut Market at Ramblin' Vewe Farm in Gilford, married a shepherd 19 years ago. "I've been learning to cook lamb for a long, long time," she said. Five years ago, she opened Shepherd's Hut Market and started attending farmers' markets.
"I started selling lamb right off the bat, but I never got so much call for it as I do now." Grass-fed and locally-raised, only the curious and adventurous would try her lamb at first, but now she has built a following.
Shepherd's Hut has many cuts of lamb, including kebabs and chops, which are ideal for grilling. She also has recipes and instructions on hand for the uninitiated.
When it's time for Keyser to grill some lamb, she starts the night before by adding olive oil to a spice blend that contains rosemary, mustard seeds and mint, and marinates the meat overnight. "And follow the grilling instructions very carefully," she said, because lamb shouldn't be overcooked.
Already converted to the gospel of lamb? How about duck or quail, both among the animals raised and sold at Stone Labyrinth Farm in Belmont. Glenn Crawford also has beef and pork, perennial grill partners, as well as rabbit, which could be grilled at a low temperature and indirect heat.
If Crawford had to pick one of his products to grill this weekend, though, he'd grab a quail for each of the people he'd be serving and treat it to a maple-honey brine. Tasty, and likely an unusual treat for his guests.
"It is unique," he said. His quails are of the Coturnix heritage breed, which he selected for its flavor. Crawford sells his products to restaurants and from his farm. To make an appointment to buy from Crawford, email him at This email address is being protected from spambots. You need JavaScript enabled to view it..
Is quail still too ... terrestrial? Sal Bramante, kitchen and bakery manager at Moulton Farm, suggests that seafood is a great option for grilling. The fish case at Moulton Farm has swordfish, sea bass and red snapper, all great on the grill. He didn't have a preferred preparation, because he said there are countless ways to grill fish. He suggests that customers do a Google search and pick their favorite technique.
"A lot of people don't know you can grill seafood," he said, though it's starting to change. "There's a lot of great recipes, a lot of good things out there ... People are grilling more and more and they're not afraid to try something new."
Janice Bramante, fish manager at Moulton Farm, said one of her favorite fishes to grill whole is Bronzini, a sea bass.

"I would stuff it with your favorite herbs, and put it right on the grill," she said.
Grills are great for cooking the flora as well as the fauna. Whether as a side for meat or fish, or as a meatless main course, fresh vegetables are often at home on the grill. Romaine lettuce is growing in notoriety among the grilling crowd – often featured in recipes where the head of lettuce is trimmed but leaving the stem intact, then brushed with a vinaigrette or just oil. The grilling brings out a buttery, nutty flavor of the lettuce.
Sometime in May, Moulton Farm will have its own asparagus, which is just now starting to poke through the soil surface, underneath a blanket of mulch straw. Jonathan Diola, Moulton Farm chef, said he would give the asparagus a simple treatment of olive oil, salt and pepper.
At Beans & Greens Farm, in Gilford, Martina Howe takes a similarly minimalist approach to grilled vegetables. She is open to grilling many vegetables. Grilled corn is becoming commonplace, Howe's favorite is grilled beets. Like any fresh vegetable, she said they don't need much adulteration.
"Just olive oil, that's it. I really love the flavors of vegetables, I'm not one to put a lot of flavor on everything. When they're fresh, they just taste the way they're supposed to," she said. "The less you put on, the more you taste what the vegetable actually taste like."

To dramatically change your grilling experience, consider upgrading the grill itself. Bobby Gardner, at Fireside Living on Union Avenue in Laconia, said the store has just this spring added the Saber line of infrared grills, which start at about $1,000 and function differently than conventional propane or charcoal grills.

"This is not stuff you're going to find at the big box stores," Gardner said. Standard gas grills burn below the food grates, sending hot air up to and around the food. Saber grills run on propane, but unlike most gas grills, the fuel heats a metal element that rests over the flame, and radiates the heat toward the food. Because the food and flame are separated by the metal element, there's no chance for flare-ups when fat or grease drips from the food.

Infrared grills, said Gardner, heat up faster, are more accurate, and cook without drying the food out, even when cooked to well-done. Because the flame doesn't directly heat the air in the grill, he said it's possible to control dramatically different cooking zones simultaneously.

"You can cook asparagus next to something that you're searing," he said, adding that they can do everything a conventional grill does. "You can do anything, absolutely anything, and it's going to be better," he said.

"If you're looking for something different than at the big box stores, hit the specialty stores, they've got the good stuff," he said.


Wine'ing Butcher & O chef running grill recipe contest

BEDFORD — The month of May has been designated as National Barbecue Month, and in celebration of this love of backyard grilling, the Wine'ing Butcher and chef Scott Ouellette have announced their search to find the best grilling recipes in New Hampshire.

"There's just something about cooking over an open fire that brings people together and sets the mood for fun," said David Moulton, general manager of the Wine'ing Butcher.

The recipe search is open to all amateur and home cooks who can easily submit their recipe online at Recipes can be submitted from May 1 through 31. Wine'ing Butcher chefs and well-known chef and owner of Canoe and O Steaks and Seafood, Scott Ouellette, will judge the recipes to determine a first-place winner and two runners-up, with prizes valued over $750.

More important than the prizes will be the opportunity for the winner to have their recipe featured in Ouellette's premier restaurants. The recipes that are gathered from the contest will be featured on Wine' Each recipe entered will receive a $5 off Wine'ing Butcher coupon that can be printed out and used at any of the four Wine'ing Butcher locations.

The formal definition of barbecue is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood or hot coals of charcoal and may include applications of a marinade, spice rub or basting sauce to the meat. Barbecue is a unique way of cooking and can differ depending on the culture, ingredients and method. Moulton said, "We can't wait to see the recipes that come in and plan to have lots of fun trying and sharing them with New Hampshire!"

The Wine'ing Butcher Gourmet Market has four locations in New Hampshire: Bedford, Pembroke, Meredith and Gilford. For information, visit or call 488-5519.