Come Home for Old Home Days Come Home for Old Home Days

Transcription

Get to know the Lake Sunapee/Kearsarge area of New Hampshire.
Summer 2013
Come Home
for Old
Home Days
The Winners
of our First
Annual Photo
Contest
Get to know the Lake Sunapee/Kearsarge area of New Hampshire.
In the mood for food?
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DINING GUIDE
$5.00 U.S. www.kearsargemagazine.com
Display until September 1, 2013
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contents
FEATURES
10 Remember Your Roots
Old Home Days are a great reason for people
to come home to New Hampshire — and a
wonderful way for newcomers to get to know
their town. By Laura Jean Whitcomb
32 Get Crafty
Local artists, crafters and jewelry makers
develop their virtual storefronts, market them
through social media, and find an online audience for their creations. By Kristen Senz
40
ON THE COV ER
10
4
Kearsarge Magazine • Summer 2013 • kearsargemagazine.com
Kevin Davis
Carolina Banjo
By Susan Hofstetter
Washington, N.H., resident Susan
Hofstetter snapped this photo at the
Hillsborough Living History event. When
Jane Butler sent a sampling of photographs
from the event for the calendar, we knew
this one was right for the summer cover and
the article on Old Home Days.
Anne Langsdorf
40
Kearsarge Magazine’s First Annual
Photo Contest
It’s not a unique idea; most magazines have
an annual photo contest. But most magazines
wouldn’t have seen these photos — photographs
that are uniquely New Hampshire. Here are
the seven photographs that won, and a few we
liked so much that we just had to include.
By Laura Jean Whitcomb
26
PEOPLE, PL ACE A ND THINGS
16 Let’s Go Calendar
19 Just for Kids: The Lesson of the Pink Bear
The story of the pink bear is a tale that has
been handed down for five generations.
By Laura Jean Whitcomb
20Art: Rembrandt’s Apprentice
Printmaker J.Ann Eldridge is etching original
pictures, one copper plate at a time.
By Amy Makechnie
Alstead Historical Society
A few fun things to do in the Kearsarge/Lake
Sunapee area of New Hampshire this summer.
50
26
SPECIAL SECTION: Dining Guide
50 Better Beef
Star Lake Farm in Springfield, N.H., has longhaired, pasture-raised, calm and contented
cows — making for a better cut of beef.
By Merry Armentrout
Rob Strong
History: Eight Things You Didn’t Know
about Alstead, N.H.
Alstead is celebrating its 250th anniversary
this summer, and you’ll be in the know with
these historical facts. Courtesy of the Alstead
Historical Society
66
52 Eat Like a Local
Is being a localvore (a person interested in
eating food that is locally produced) really
possible? Here in New Hampshire, the answer
is yes. By Laura Jean Whitcomb
Kevin Davis
60Restaurant Directory: A list of local
eateries by town
66Sunapee’s Sweet Spot:
Sanctuary Dairy Farm Ice Cream
Beck Johnson opened his ice cream stand four
years ago right next to his family’s dairy farm.
And this teenager is serving some darn good
homemade ice cream. By Andi Diehn
68
68Cupcakes Take the Cake
Nicole Nadolski
For folks who like dessert once in a while, a
moist cupcake piled high with frosting is a fine
way to put a smile on your face without breaking the bank. Here are a few local places to get
your own cupcake. By Laura Jean Whitcomb
kearsargemagazine.com • Summer 2013 • Kearsarge Magazine
5
editor’s letter
Hello friends,
Wow. You guys are certainly good with your cameras.
We had dozens of entries for Kearsarge Magazine’s First
A Recipe From a local Restaurant
Annual Photography Contest and, what really surprised
Buttermilk Pancakes
me, hundreds of votes. My email, which doesn’t work
that great on the best of days, was bogged down with 572
votes. Thanks to everyone for participating, and we’re
already rolling out bigger and better plans for next year’s
contest, like a category for kids, professionals and maybe
food.
What? Food? Did someone say food? Yes, indeed. You’re
about to read our annual Dining Guide. It’s one of my
favorite issues. And I’ll get you started off with a recipe
from the area’s newest restaurant, Graze Sustainable
Table. You’ll be hearing a lot about the new owner, Jeff
Deuink, and his great menu in the coming months.
courtesy of Wils Dalling,
Graze Sustainable Table
4 cups flour
6 tbsp. sugar
2 tbsp. baking powder
1 tsp. salt
4 cup buttermilk
6 egg yolks (separate and save the whites)
3 tsp. vanilla extract
Mix dry ingredients together. Mix wet ingredients in
another bowl, then combine.
Beat the six egg whites to soft peaks, and fold into batter. Cook on greased griddle until done in the center.
Laura Jean Whitcomb
Editor
Follow us on:
Kearsarge Magazine
@KearsargeMag
Laura Whitcomb Kearsarge Mag
6
Chef Wils Dalling attended the New England Culinary
Institute from 2005-2007. He is a native to the area with
a passion for local delicious food. At Graze Sustainable
Table in New London, N.H., he looks forward to bringing
new, exciting dishes with a classic touch and a dedication
to the community.
Rediscover your hometown with
Kearsarge Magazine™
You may have lived in the big city,
overseas, or maybe you’ve lived here
all your life. Either way, you know
there’s something special about the
Lake Sunapee/Kearsarge/Concord
area of New Hampshire. And every
page of award-winning Kearsarge
Magazine will remind you why you
love it here.
P.O. Box 1482
Grantham, N.H. 03753
Phone: (603) 863-7048
Fax: (603) 863-1508
E-mail: [email protected]
Web: www.kearsargemagazine.com
Editor
Art Director
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Estate Planning, Probate & Elder Law
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Kearsarge Magazine™ is published quarterly in
February, May, August and November. © 2013 by
Kearsarge Magazine, LLC. All photographs and articles
© 2013 by the photographer or writer unless otherwise noted. All rights reserved. Except for one-time
personal use, no part of any online content or issue
may be reproduced by any mechanical, photographic
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7
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9
Kevin Davis
Remember Your Roots
Paul Howe
Springfield
Lempster
10
Kevin Davis
Old home days are a great
reason for people to come
home — and a wonderful
way for newcomers to get
to know their town.
by Laura Jean Whitcomb
photography by Kevin Davis
and Paul Howe
I
Paul Howe
Springfield
Newbury
Paul Howe
t’s a celebration of all things
Springfield, N.H. From family fishing
on Lake Kolelemook at 8:30 a.m.
to a chicken barbeque presented
by the Springfield Fire Department
at 5 p.m., Springfield’s Old Home
Day brings residents — current and
former — together to enjoy their
hometown.
“Our town is filled with wonderful people and a lot of generous hearts,” says Nyla Waddell,
chairperson of the Old Home Day
Committee. “Our day is to celebrate
our town, and hope that even if you
do not live in Springfield, you still
come out and help us celebrate. We
open our Old Home Day to everyone.
It is a wonderful family event.”
Even the pickiest family member will find something to enjoy.
Mom might like the farmer’s market
and craft fair, organized by Emily
Cleveland, with more than 20 vendors. The kids might want to check
out the family games in the early
afternoon, with a stop at the › › › › ›
Celebrations in a
Town Near You
Grantham – Thursday, July 4
Newbury – Saturday, July 13
êSpringfield – Saturday, July 13
êUnity – Saturday, July 27
êLempster – Saturday, Aug. 10
êSutton – Sunday, Aug. 18
êNew London – Saturday, Oct. 5
ê
ê
Lempster
11
that year happened to have been 40
years since the last Old Home Day
was held in 1969,” says Waddell. And
In 2010, the Protectworth
Highland Games were added to
the celebration. Want to see a man
“I wish that in the ear of every son and daughter of New
Hampshire, in the summer days, might be heard whispered
the persuasive words: Come back, come back. Do you not
hear the call? What has become of the old home where you
were born? Do you not remember it – the old farm back
among the hills, with its rambling buildings, its well sweep
casting its long shadows, the row of stiff poplar trees, the
lilacs and the willows?”
— Frank West Rollins, founder of Old Home Days
for the past four years, Old Home
Day has taken place on the second
weekend in July, so people will always know when the event is.
Kevin Davis
dunk tank to see what town “celebrity” is in the hot seat. Dad might
want to test his engineering skills and
make a cardboard boat for the Float
Your Boat Race. Then everyone can
meet for the chicken barbeque and,
later, live music on the field.
“The one thing we’ve always
concentrated on, and find extremely
important to us, is making this event
affordable for everyone. There is no
entrance fee for any of our events,
nor do we charge for the kids to play
games. If we do charge anything, we
keep it as low as possible. This way
everyone can enjoy the day!” says
Waddell, who lives in town with her
husband and three boys.
Springfield started hosting Old
Home Day in 2009. “Coincidentally
carry a rather large portion of a tree
down a field? Or spinning to gain
traction for a one-handed throw of
a 56-pound weight? This is the time
to “definitely see something different you don’t see every day,” says
Waddell. “It has blossomed into a
highly attended game by both spectators and athletes.”
Events — organized by Bill
Waddell and his father, also Bill
Waddell — include the caber and
sheaf tosses, hammer throw and
Braemar stone throw. In 2012, the
Protectworth Highland Games
became the Eddie Kelly Hammer
Championship. “This championship
is named after Bill’s brother, who
passed away last year from cancer.
One of Eddie’s favorite places to
be was in ‘good ol’ Springfield’,”
says Nyla Waddell. “He found our
town to be very quiet and peaceful. Eddie also loved bragging
about Bill and his Highland Game
accomplishments.”
Town reunion
Springfield
12
Old Home Week was created
by New Hampshire Gov. Frank
West Rollins (1860–1915). Born and
raised in Concord, he saw that his
beloved state was changing — people
were leaving their farms for “greater
opportunity,” perhaps better paying
factory jobs in urban areas or the
chance to strike it rich in a mining
town. His idea was to invite everyone
home for a week, with hope that it
would reinvigorate the state’s economy and inspire natives to stay. Rollins
rallied others, including the New
Hampshire Board of Agriculture, and
founded an Old Home Association
in 1899. The first town homecomings were held that year in 44 towns,
including Andover, Weare, Acworth
and Canaan.
According to the Weare
Historical Society, “Weare’s first Old
Home Day in 1900 turned out to
be a very special day. People packed
a seven-car train that ran from
Manchester to Weare for the sole
purpose of ‘going home.’ Featured
that day were a morning parade, a
basket lunch and other activities,
including music by Weare’s own
Cornet Band and Derry’s orchestra of
Hopkinton.”
By 1907 the idea of Old Home
Week had expanded from New
Hampshire to all of the New England
states, New York, Ohio, Alabama,
Virginia, North Carolina, Kentucky,
Pennsylvania, Nova Scotia, Ontario
and even to Australia.
Celebrations for everyone
Newbury, N.H., also hosts an
Old Home Day in July. “Old Home
Day is special to Newbury because
we can spend the day with all of our
friends and neighbors during the daylong festivities,” says Donna S. Long
from the Office of the Selectmen in
Newbury. “Old Home Day features
a triathlon, craft fair, rock climbing
wall, laser tag, motorized boat tours,
food, barbeque dinner, concerts and
fireworks.”
Grantham’s Old Home Day is
held around the Fourth of July. The
parade starts at Yankee Barn Road,
travels down Route 10, turns up
Dunbar Hill Road, and ends at the
Grantham Town Hall. Each year
there’s a different theme, such as
farm and garden or celebrate New
Hampshire. At the Grantham › › › › ›
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More than a pharmacy.
Recreation Park on Shedd Road, kids
will find games (like sack races and
balloon tosses), bouncy houses, live
animals, and a pie eating contest.
Parents will enjoy the music and the
food provided by Grantham organizations, like the fire department and
Blue Mountain Dusters snowmobile
club. Games are run by church members, the parade is led by Grantham
police, and the selectmen have even
volunteered to park cars.
“The best part about Old Home
Day is sharing the day with the
town’s people; your friends, neighbors and family,” says Laurie Field,
coordinator for Grantham Activities.
“Old Home Day isn’t about making
money or bringing in tourists, it’s
about pulling a community together,
enjoying each other’s company,
having fun, and for just one day
appreciating what is right in front of
us, each other.”
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• Summer 2013 • Kearsarge Magazine 15
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Calendar
Let’s Go
A seasonal listing of performances,
events, outdoor gatherings,
fundraisers and other fun activities
Gilsum Rock Swap
and Mineral Show
Saturday, June 22, 8 a.m. to 6 p.m.
Sunday, June 23, 8 a.m. to 4 p.m.
Thousands of people from all over the United States will
attend the Gilsum Rock Swap and Mineral Show. There are
more than 60 dealers, swappers, distributors, wholesalers
and collectors who buy, sell or swap beryl, quartz crystals,
semi-precious stones, and rocks and minerals of all sorts.
Displays range from newly found specimens in the rough
to fossils, prized collector’s pieces and handcrafted jewelry.
Activities include a presentation on prospecting, daily
pancake brunch, bake sale, book sale, a traditional Saturday
night New England ham and bean supper with all you
can eat homemade pies, and a chicken barbeque dinner
Sunday afternoon.
>>Gilsum Elementary School grounds, Route 10,
Gilsum, N.H.
>>Admission is free, although donations are graciously
accepted. All proceeds go to youth recreation and
community programs.
>>For more information, contact Robert Mitchell
at the Gilsum Recreation Committee, P.O. Box 76,
Gilsum, NH 03448; call (603) 357-9636; or e-mail
[email protected]
16
CarNutz Car Club Cruise Nights
Mondays, May 13 to Sept. 9
6 to 8 p.m.
Want to see some hot rods? Antique trucks? Come check out the
CarNutz Car Club Cruise Nights to see all types of special interest
vehicles and ask questions. There’s also ice cream!
>>Sugar River Bank parking lot, North Main Street, Newport, N.H.
>>www.carnutznh.com
Hedda Gabler
Thursday, May 30, 8 p.m.
Friday, May 31, 8 p.m.
Saturday, June 1, 8 p.m.
Sunday, June 2, 2 p.m.
Thursday, June 6 to Saturday, June 8, 8 p.m.
The Northern New England Repertory Theatre
Company is bringing Ibsen’s Hedda Gabler to the
stage this spring. Katrina Ferguson will play the title
role; directed by Trace Oakley.
>>Colby-Sawyer College, Sawyer Center Theater,
New London, N.H.
>>www.nnertc.org
Mountain Mucker Event
Saturday, June 1
9 a.m. to 5 p.m. (multiple start times throughout the day)
Open House Tours of the Danbury
North Road Schoolhouse Museum
Sunday, June 2, 1 to 3 p.m.
Sunday, Aug. 4, 1 to 3 p.m.
Saturday, Sept. 7, 2 to 4 p.m.
Step into history with a visit to the 1853 one-room Schoolhouse Museum in
Danbury. The Danbury Historical Society has an interesting collection and
seasonal historical displays.
>>Danbury North Road
Schoolhouse Museum, 440
North Road, Danbury, N.H.
>>Free admission
Kearsarge
Magazine is a
sponsor!
Photos courtesy of Capstone Photography
The Mountain Mucker 2013 Course is a 5K obstacle course race that will take
racers up and down (and up and down again at least one more time) the
challenging terrain of Mount Sunapee in Newbury, N.H. Natural as well as
Adrenaline Junkee (owners of local businesses, Keelin Studio and Centergize)
made obstacles will keep you using your strength, stamina, balance, brain
and teammates (or perfect strangers) to
get you through the course. Oh…and yes,
there will be mud — it’s not called “The
Mucker” for nothing. The Mountain Mucker
is one of the only adventure races that
provides multiple age kid’s races and an
adult race.
>> Mount Sunapee, 1398 Route 103,
Newbury, N.H.
>> Adult fee is $83 until April 15; $95 until
May 15; and $105 on race day. A portion of
every race entry gets donated to local nonprofit New England Handicapped Sports
Association (NEHSA).
Schedules may change; call to verify
event information. Like us on Facebook
to get notified of local events (and see
great photos)!
>> www.themountainmucker.com
17
Kearsarge Area Marketplace
PO Box 1127 | 120 Rte 10 South | Sawyer Brook Plaza,Suite 2
Grantham, New Hampshire 03753
Salon: 603.863.1101
Lebanon, New Hampshire
Stop in and see our new location at 223 Mascoma Street Ext
people, places and things
Sunapee
The Lesson of the Pink Bear
It’s okay if you don’t fit in. A story about a fuzzy pink
bear illustrated by a Sunapee, N.H., artist will teach
you that there’s value in being different.
T
he story of the pink bear is a tale
that has been handed down for five
generations. And when it came time
to find an illustrator for her book,
Betsy Knode Newton asked her
friend from junior high school, Lucy
Mueller Young.
Newton had already written
the text; it was her grandmother’s
story about finding your strength
and celebrating diversity. It was up to
Young, a resident of Sunapee, N.H.,
to put a face to the bear.
Young, at the time an art therapist living in Northampton, Mass.,
asked many of her students for input.
“One of my clients, a young teenager
with Asperger’s Syndrome, said very
clearly, ‘Pink Bear would have to be
a boy because being pink for a girl
isn’t a big deal.’ This is a kid who
knows a lot about being bullied,”
says Young.
So Pink Bear became a boy with
“an endearing
cuteness, sparkly
eyes and a fuzzy
face,” says Young.
With pen and
ink, watercolor
from pigmented
inks, permanent
markers, a bit of
acrylic paint and
colored pencils,
she brought the
little hero to life.
When Pink
Bear comes home
from school one
day — upset that
he wasn’t black or
brown or white like the other bears
— his wise mother takes him to the
store to buy seeds to plant a garden.
(Young drew from her childhood;
the community feed store was her
hometown’s local landmark.) Finding
a purpose — his garden — helps give
Pink Bear a new outlook.
Although the story isn’t about
bullying (it was, however, first
told during a time when individualism was a new concept),
it is about appreciating
diversity. The story’s message
— overcoming the feeling of
being different through hard
work and self acceptance —
resonates with both young
and old. It’s also a reminder,
as Newton writes in her author’s
note, “to find what is good in life
even when life seems to yield little to
enjoy.”
And, somewhere on each spread,
there’s a little pink dandelion just
waiting to be found. Young’s illustrations have created a book where readers can participate with her artwork.
“All my artwork is a suggestion,
an impression, that hopefully will
encourage the viewer to see with her
or his own eyes the lusciousness of
the garden, the pain of the tears rolling down a cheek, or the silliness of
playing ball,” Young says.
The hardcover book is available at Morgan Hill Bookstore and
Gourmet Garden in New London,
N.H., and MainStreet BookEnds in
Warner, N.H. Learn more at
www.ourpinkbear.com
19
Bradford
Rembrandt’s Apprentice
Printmaker J. Ann Eldridge is etching original pictures, one copper
plate at a time.
text and photography by
Amy Nelson Makechnie
C
arrots, cabbages and dirt are
among J. Ann Eldridge’s favorite
subjects; she finds them far more
understandable than people.
Working out of a cozy 1800-era
converted horse barn measuring 12by-45 feet, Eldridge is an artist, but
with a more noteworthy title: printmaker. Just as Rembrandt once did,
Eldridge is etching original pictures,
one copper plate at a time.
A dying art? No, she contests,
“an unusual one.”
Making multiples
Printmaking is the art of
creating multiple images by hand
without photographic reproductions.
Wood-cuts, engravings, silkscreen,
intaglio (commonly called etchings)
and lithographs are all printmaking
methods.
Before paper and Gutenberg’s
1400-era printing press, printmaking was one of the few ways to
replicate an image. Eldridge guesses
wood was the earliest printmaking
material, mainly used for religious
illustrations and stories. She also
20
“Blue Tarp,” is printed using two plates — etching and aquatint (an example is below in the lower
left photo).
speaks of the mythology of engraving, of Lancelot and Camelot.
Armored knights
wore breastplates,
swords and shields
bearing the most
intricate of symbols, mascots and
patterns. But without paper, silk was
carefully inked to
remember design.
Eldridge’s use
of classic intaglio (original printmaking) is incredibly time consuming
and technical. First, a copper plate is
heated and covered with melted wax,
then suspended on hooks over a candle. Smoke sticks to the hot wax and
turns it black. When cool, Eldridge
takes a small needle and begins to
draw an image through the wax.
After the image is etched (this
can take days, weeks or months) the
copper plate is soaked in ferric chloride, which corrodes the plate and
exposes the drawing. The wax is removed, leaving the drawing “etched”
in the surface. Ink (basically linseed
oil and dirt) is put into the etching lines, covered with paper and a
heavy wool blanket, and hand-rolled
through the printing press.
“You have to like the process or
it’s not worth it,” Eldridge says.
For every print made, the same
copper plate must go through the
press. And a print with multiple
colors? It’s complex. For Eldridge’s
“Blue Tarp” print, two copper plates
were made: A wood pile inked in
black, and a tarp flung over the wood
pile and inked in blue. The two plates
then go through the press together.
Uniformity is difficult, but important;
if done correctly, each image should
look like every other printed image of
“Blue Tarp.”
As with most printmaking
techniques, the image appears in
reverse. (Eldridge typically checks her
work with a mirror while drawing.)
If etched deeply
enough, a copper plate can go
through the printing press 300 times,
though nowadays
Eldridge often only
feels like printing
50 or 70 pictures.
Each print is “like
reliving your past,”
Eldridge says. “It’s
okay to move on.”
Bugs, grass
and cabbages
J. Ann Eldridge at work in her studio
In college, Eldridge had interests
in art, botany and biology, but eventually earned her bachelor’s degree in
printmaking from the Massachusetts
College of Fine Arts in Boston in
1978. Her focus was lithography,
a stone printing method. But after
graduation, without expensive equipment or space for creating printed
pictures, she wandered a bit.
Luckily, a teacher and mentor
was found, and Eldridge was taught
the craft from start to finish. In
1991, Eldridge became a full-time
printmaker and now uses her mentor’s press; a heavy Swiss piece that
required an extra beam in her studio.
Why not just draw using ink on
paper? “I like the process of printmaking and of multiples,” Eldridge
says.
Given her love of the earth and
her garden, it is curious why she
rarely uses color. “Black and white
feels more immediate — like brain
to hand,” she says. “Color distracts
from the thought.” She draws dirt,
trees, birds and flowers almost always
in black and white detail.
Eldridge’s inspirations are
actually not a visual thing at all.
Titles are important — one titled
print announces, “My Religion Has
Something to Do With Compost”
— and ideas “come from witnessing
stuff that generally has nothing to do
with art — like my cabbages,” she
says. Eldridge views herself as more
of a reporter than an artist. “I record
things. People haven’t entered into the
subject matter much. And anyway,
plants are much more forgiving. A
line here, a line there — it
›››››
Learn More
Purple Cabbage
To view J. Ann Eldridge’s portfolio, visit www.jaeldridge.com
21
J. Ann Eldridge’s print, “Good Dirt” is printed
and inked in black and white; the etching
detail is exquisite and tiny. “The dirt was
actually moving when I was drawing!”
Eldridge says. Indeed, the print is so real, the
dirt does look like it is moving.
doesn’t have to be exact.”
Eldridge participates in many
New England showings, including the annual League of N.H.
Craftsmen Fair in Newbury, N.H.
She sells prints and explains the
etching process to curious passersby.
Given the process and Eldridge’s
incredible craftsmanship, her black
and white “Purple Cabbage” print
is a bargain at $140 unframed and
$200 framed. She also has gallery showings, and ships prints out
of her studio. “I’m a homebody
though. It’s dreadful to be traveling
all over…I’d rather be thinning carrots,” she says.
Blessed with talent, drive and a
unique perspective on art, Eldridge
has created hundreds of gorgeous
and one-of-a-kind prints. She’s
proud of what she’s done; pleased
her hard work can sell and support
her first love: the good earth.
A Landscape Architects Collaborative
17 Dow Road • Bow, NH 03304
603.228.2858 • Fax 603.228.2859
Peter Schiess, ASLA • [email protected]
Land Planning, Landscape Architecture
& Landscape Construction
22
Amy Nelson Makechnie is a
freelance writer and the author of
maisymak.blogspot.com, a blog on
motherhood, running and health.
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23
Great Local Businesses
“Servicing the Lake
Sunapee Region for
over 20 years”
“We go When you can’t”
603-526-4163
www.newlondonsepticservice.com
Residential & Commercial Pumping - Grease Traps - Camera Inspections Leach Field Inspections - High Pressure Jetting - Thaw Frozen lines - Septic
System Repair - 24 Hours Service Year Round - No job is too big or too small
Vessels & Jewels
AMERICAN CRAFT GALLERY
Offering fine art & craft for the home as
well as a unique selection of hand
crafted jewelry!
207 Main Street, New London
Open Daily 10-6/Sunday 10-3/CLOSED Tuesdays
603.526.8902
Bonin Architects & Associates, PLLC
209 Main Street, New London, NH 03257
(603) 526-6200
www.boninarchitects.com
Bonin Architects delivers inspirational design solutions, quality client
service, superior communication and a personalized project approach.
Our available services include:
Architectural Design
Landscape Architecture
Architectural Interior Design
Construction Administration
The greatest opportunity for a well designed home lies in the onset of
the process… call us or visit our website for more information
on the process of designing your dream home.
Become a fan on Facebook!
24
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Rebecca Lozman, DNP, CPNP, MPH provides
personalized pediatric care at Newport Health
Center. Rebecca has a master’s degree in
public health from the Rollins School of Public
Health at Emory University and a bachelor’s and
master’s degree in the science of nursing and
a doctorate in nursing practice, all from Johns
Hopkins University School of Nursing.
Call 863-4100 for an appointment with Rebecca.
To learn more and to receive our e-newsletter
Discover Health, visit www.newlondonhospital.org
25
Alstead
Eight Things You Didn’t Know about Alstead
courtesy of the Alstead Historical Society
A
ug. 6, 2013, marks the 250th
anniversary of Alstead, a small New
Hampshire town located between
Gilsum and Goshen. Residents have
been planning activities — to be
held between April and October
— for quite some time. If you’re up
for a drive, Alstead will be offering a militia re-enactment on Millot
Green, an ongoing art display at the
library, driving tours of landmarks,
and a parade, to name a few. But first
you might want to bone up on your
Alstead history with these eight facts.
#1 Alstead is the location of the
state’s first paper mill. It was established in 1793 by Ephraim and Elisha
Kingsbury. At the time, paper was
a rare and expensive product, made
by chopping rags of linen and cotton
cloth into pulp. The mill was destroyed by a fire in 1880.
The dedication of the Shedd-Porter Memorial Library on Aug. 25, 1910, during Old Home Day.
#2 Alstead was one of the towns
that decided to join Vermont in 1781,
but — at George Washington’s insistence — returned to New Hampshire
authority in early 1782.
#3 The town was well loved by its
native sons. John G. Shedd, an associate of Marshall Field’s department
store in Chicago, gifted Alstead with
the Shedd-Porter Memorial Library
in 1910. Philanthropist Charles N.
Vilas, gave a large public recreation
area and school building to the town.
Vilas rose from being a clerk in a
Worcester, Mass., hotel to become
part owner of the Fifth Avenue Hotel
in New York City.
#4 Alstead has the only carillon
in Cheshire County; it was also a
donation from Vilas. A carillon is a
musical instrument that consists of at
least 23 cast bronze cup-shaped bells,
which are played serially to play a
melody, or sounded together to play
a chord.
#5 Whitewater boaters can start be-
Alstead Center logging crew and family members, circa 1910-1911
26
low the gorge in South Acworth and
paddle all the way to the Connecticut
River. There are two portages at
Vilas Pool and Drewsville Gorge.
Vilas Pool, a multiple use recreation
area owned by the town, also provides an opportunity for row boating
during the summer months.
#6 A turbine water mill in East
Alstead is probably the last of its
type anywhere in the region. At the
turn of the 19th century, seven mills
lined a short stretch of a stream
flowing out of Warren Pond. By the
turn of the 20th century, electrical
transmission lines had replaced the
old mechanical mills. Heman Chase
installed a turbine wheel inside his
mill building; the turbine had been
the latest technology in the second
part of the 19th century, invented
just before mills made the transition from mechanical to electrical
power generation. Today the mill is a
private residence.
#7 Rosina Delight Richardson —
Barnum’s famous “fat girl” — was
born in the northeastern part of
Alstead in April 1833, weighing 5
pounds. She reached a weight of 750
pounds by age 19.
Live. Discover. Enjoy.
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Marion Nicholl Rawson
#8 Marion Nicholl Rawson
(1878-1956), chronicler of U.S.
arts and crafts, made her home in
Alstead. She is best known for her
books, New Hampshire Borns a
Town, a history of Alstead, and
Forever the Farm, which describes
the life, culture, tools and architecture of pre-industrial agriculture in
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2013
Craft Beer &
Food Pairing Tour
Saturday, September 14
Strawbery Banke Museum
Portsmouth, NH
Over 20 Special Edition Craft Beers & Spectacular Food Pairings!
Supported by
nhptv.org/passport
Tickets are limited & PASSPORT sells out!
28
a benefit for
Destination New London
qr
Get Crafty
Local artists, crafters and jewelry makers
find an online audience for their creations.
by Kristen Senz R photography by Douglas K. Hill
B
y the time shoppers arrive,
vendors at the region’s many craft
fairs often have already spent hundreds of hours and dollars renting
and setting up booths, traveling to
events, and creating their wares.
Although selling art and other handmade goods on the craft fair circuit
is a fun, personal way to make
money doing what they love, because
of the high overhead, many talented
artists find it nearly impossible to
earn enough to pay the bills.
That’s why so many artists,
locally and across the country, have
turned to Etsy, an online marketplace of handmade and vintage items
Artist Linda Gould of Claremont, N.H., uses Etsy to sell her signature eyeglass loops (left) under her
shop name Lindy’s Loops. Gould sells vintage jewelry in addition to her upcycled designs.
30
that’s open 24 hours a day
to shoppers all over the
world. For artists willing
to spend time developing
their virtual storefronts
and marketing them
through social media and
other online channels,
Etsy provides a powerful
means of earning supplemental income.
Shop local online
Erica Walker of
Walker Silverworks in
North Sutton, N.H.,
learned about silver
smithing from her father,
who always encouraged
her and her two sisters
to pursue their creative
passions. A designer and
maker of sterling silver
jewelry with clean lines
and unpolished beauty,
Walker set up her Etsy
storefront about seven
years ago, when the site
was in its infancy.
“When I first started,
it was a much smaller
community of people who
were really supportive,”
says Walker, a full-time
silversmith for the past
eight years. “It helped me
New London, N.H., artist Laura Chowanski sells gothic, steam punk and fantasy-style jewelry (left)
through her Etsy store, Madame Bijou Beads.
gain the confidence and courage in
building my business.”
Between photographing her
work, listing it for sale, and marketing, Walker, 46, spends several hours
each week maintaining her online
shop. She treats it as a part-time job,
which makes sense, because it’s now
responsible for about one-third of her
annual income.
“It took a couple years to get off
the ground, but now it’s a really successful business, and Etsy has been
a big part of that,” she says. “They
have the built-in customer base, and
it’s grown so much, so that it’s really
a worldwide customer base.”
A global audience
Etsy — a nonsense word the
site’s founders invented
›››››
31
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Serving the Lake Sunapee and Upper Valley regions.
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you in touch with all things local.
Tune into:
• YCU News Hour
Monday-Friday at 6:00 pm & 10:00 pm
• Kearsarge Chronicle
• Upper Valley Chronicle
• Capital Connections
• Game of the Week
• Outside TV
You’ll find YCU on Comcast 20,
TDS 13 and online at www.ycunow.com.
You can also follow us on Facebook,
Twitter and YouTube.
WYCU-LD26
32
— grew by about 70 percent between
2011 and 2012, logging more than
$895 million in sales last year. Artists
and crafters use the Etsy platform to
set up stores with built-in payment
and message functions. The site attracts shoppers who place a premium
on buying handmade items, and the
site’s “Shop Local” feature makes it
easy to find local sellers. Etsy collects
3.5 percent of each sale and a fee of
20 cents per item listed on the site.
The low cost of doing business
on Etsy, combined with the ability
to log in and work on her store at
her convenience, is what drew Linda
Gould of Claremont, N.H., to the site.
Gould, who was chronically misplacing her glasses, started making her
signature eyeglass loops when she was
unable to find holders that appealed
to her sense of style. Soon friends and
acquaintances were requesting them,
and demand started to grow.
A speech language pathologist
with a private practice that spans
most of northern New England,
Gould needs her hobby to fit into
her busy schedule. She tried selling
at local craft fairs, but the cost, time
commitment and limited market made
it difficult to break even, especially
given that she was only able to accept
cash payments. “I was looking for
another way to market my jewelry,
and to be able to do it in the time that
I had available,” Gould says.
Her vintage upcycled designs
found a following on Etsy after she
set up her shop, Lindy’s Loops, in
late 2009. She started buying vintage
jewelry in lots at auctions and using
elements from the pieces she found
to make her eyeglass loops and other
jewelry. In addition to filling dozens
of Etsy orders for her own work, she
started selling her unused vintage
jewelry on the site.
“I love that Etsy has allowed me
to do this,” she says. “There wasn’t
any other venue that would’ve allowed
me to do it and to make money at it.”
she’s now getting a couple of orders
per week. “Once you get going, it’s a
pretty easy process,” she says.
Treasuries of favorites
North Sutton, N.H., artist Erica Walker sells her
sterling silver jewelry, such as these earrings,
on Etsy.
Online, Gould has branched out,
both in terms of the jewelry she’s
making and the audience she’s reaching. “I would say a quarter of all the
sales I do are international, and I
would never have that market otherwise, so that’s a huge piece of it.”
The main challenge for all
“Etsians” — as they often call themselves — is figuring out how to be
found by shoppers awash in a sea of
more than 400,000 shops on the site.
Chowanski recently set up pages on
Facebook and Pinterest with links to
her Etsy storefront, and like many
Etsy sellers, she started blogging as a
way to promote her work.
The staff at Etsy headquarters
in Brooklyn, N.Y., added features to
the site to assist artists in marketing
themselves. Featured and just-listed
items scroll across the home page,
providing visitors with a direct link
to the stores where they are for sale.
Etsy also allows artists and shoppers
to mark an item as a favorite, which
can impact its ratings in the › › › › ›
Dorr Mill Store
Beautiful Blankets & Throws, Wonderful Gifts,
and Apparel for Men & Women
Finding your tribe
Laura Chowanski is a member
of the League of N.H. Craftsmen for
her work with fabrics, which includes
wall hangings, bags and stuffed
animals. But she recently shifted her
focus from fabric arts to beading,
partly in response to the recession.
“I guess I needed a little bit of a
break, and with the way the economy
went, I decided to do something I
could make more reasonably priced,
because it doesn’t take me as long,
and the supplies aren’t as expensive,”
the New London, N.H., resident says.
Chowanski’s Etsy store, Madame
Bijou Beads, sells gothic, steam punk
and fantasy-style jewelry that features
skulls, aviation themes and crystals.
Each piece has its own fictional narrative that explains her inspiration
for it.
“These are not big subcultures
up here,” says Chowanski, a native
of New Jersey who has lived in New
Hampshire for 13 years. “I’m trying
to find my tribe, and so I’m venturing
out on the Internet.”
Chowanski, 45, describes herself
as “computer illiterate” and says it
took “days and tears” to set up her
Etsy shop. But a year and a half later,
A nAtionAl center for rug hooking, brAiding & Applique
Routes 11&103, halfway between newpoRt and sunapee, nh
603-863-1197 800-876-doRR open M-sat. 9-5 www.doRRMillstoRe.coM
located on
33
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149 6,000
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NH
New Items
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Selling:
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Sun. - Mon.• Quality Used Furniture • Antiques • Books • Artwork • Jewelry
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and• China
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ACCEPTING CREDIT CARDS. REASONABLE
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tstreetantiques.com
site’s search engine. And sellers curate
“treasuries” or lists of favorite items
grouped by category or theme, some
of which are showcased on the home
page.
Walker says some Etsy sellers create long titles for the items they list
on the site using keywords to improve
their chances of appearing in search
results. But one of the best marketing
techniques is still good, old-fashioned
word of mouth. When a respected
artist features another Etsy store on
his or her blog, traffic tends to spike.
“I’ve been featured on other Etsy
sellers’ blogs a handful of times, so
that can be really great exposure,”
says Walker. “I feel fortunate any
time I even get a sale and someone
finds my shop.”
Networking for newcomers
Lindsay Newman of Sunapee,
N.H., crochets scarves and other
winter wear to sell in her Etsy store,
Black Wolf Wovens. She incorporates
used clothing, such as a customer’s
favorite worn-out T-shirt, to create a
unique look.
The 27-year-old, who set up the
shop last fall after moving back to
New Hampshire from Colorado, says
she has found a supportive community of crafters on Etsy.
“I haven’t done a lot of big
sales, but I’ve definitely done a lot
of networking,” she says. “I’ve met
some bloggers, and I’ve found past
acquaintances on there, so it’s just a
really good support system for starting a business.”
By bringing the local craft fair
into the virtual sphere, Etsy has made
it possible for artists and crafters,
even those in the most remote areas,
to sell the products of their creative
expression to a global network of
like-minded shoppers, and to do it
all without leaving their homes. All it
takes to start a home-based business
today is a computer, some dedication
and a little bit of tech and marketing
know-how.
34
But for all the benefits of having
an online storefront, where just about
anyone in the world can browse by
day or night, there is one inherent
danger — to your wallet. As someone
who makes and therefore appreciates
creative, beautiful things, Walker has
experience with that risk. “I do as
much shopping, almost, as I do selling on Etsy,” she says.
Kristen Senz is a freelance writer
based in Newbury, N.H. She also
works part time as a development
specialist at West Central Behavioral
Health.
Grantham photographer Douglas
K. Hill has worked as a commercial
photographer for more than 20 years,
specializing in architecture, advertising, and professional portraiture.
To see a sampling of his work, visit
www.doughillphoto.com
Find a Local Artist
Erica Walker, North Sutton, N.H.
Walker Silverworks
handmade fabricated silver
jewelry
www.etsy.com/shop/
WalkerSilverworks
Linda Gould, Claremont, N.H.
Lindy’s Loops
vintage upcycled eyeglass loops
and jewelry
www.etsy.com/shop/lindysloops
Lindsay Newman, Sunapee, N.H.
Black Wolf Wovens
creative scarves, mittens and hats
www.etsy.com/shop/
blackwolfwovens
Laura Chowanski,
New London, N.H.
Madame Bijou Beads
baubles and jewels
www.etsy.com/shop/
madamebijoubeads
www.incredibleeldergoth.
blogspot.com
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We love our fancy paper stock
but — in case you don’t — did you
know that there’s a digital edition of
Kearsarge Magazine?
View from your Android, iPhone,
iPod, laptop or home computer at
any time, and at a low price:
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35
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2012
Kearsarge Magazine’s
ghijklmnostu
first
annual photo contest
We received hundreds of votes,
and here are the winners.
EFKLMNOPYZ
Laura Jean Whitcomb
å∫ç∂ƒ
by
i
3546
t is not a unique idea; most magazines have an annual photo
contest. But most magazines wouldn’t have seen these photos
— photographs that were uniquely Kearsarge. Readers captured
the personality of the Lake Sunapee/Kearsarge area of New
Hampshire: lovely lake views, animals in their habitats (and on
the farm), sunrises and sunsets, colorful landscapes. Photos that
remind you why you live here (or why you visit year after year);
photos that make you ooh and ahh; photos that make you laugh
out loud. The people’s choice winners were clear cut; the professional judges, well, we had a harder time. Here are the seven
photographs that won, and a few that we liked so much that we
just had to include.
ghijklmnostu
EFKLMNOPYZ
å∫ç∂ƒ
3546
People’s Choice Award
1
#
Title: Harbor House Livery along the Sugar River
Photographer: Charlotte Carlson, Sunapee, N.H.
Readers commented on the balanced reflection, the shapes and
colors, the lighting, the peacefulness of the area, and the history
of the building. “The Harbor House livery building, reflected in
the Sugar River, is a lovely symbol of years gone by and the small
town atmosphere we all still enjoy,” says Avone Thielen of Sunapee.
Donna Nashawaty, Sunapee town manager, agrees, “This is one of
the most iconic photos depicting Sunapee.” Readers did note that
with the new bridge in place, this view will change a bit. › › › › ›
38
39
40
People’s Choice Award
2
#
Title: Rocks, Grasses, Heron
Photographer: Anne Langsdorf, Grantham, N.H.
Everyone agreed: this photo of Eastman Pond in Grantham, N.H.,
would make a great painting. Or jigsaw puzzle. Or, like the photographer suggested, a framed print. “There’s so much color in this photo
— plus the heron — it really summarizes a piece of the Kearsarge area
that ‘outsiders’ (who are here in the white of winter and the green of
summer) may not get to see. Plus, a heron!” says Bridget LeRoy of East
Hampton, N.Y.
3
#
Title: Sunapee Harbor
Photographer: Minette Moore Sweeney, Sunapee, N.H.
You can imagine Minette walking to the beach, camera in hand, in the
quiet hours of the early morning. Slowly, the light begins to brighten
the tranquil waters of Lake Sunapee, and she takes the photo. “It is the
lake I love,” says Traci Dugdale of Fayetteville, NC. “It’s gorgeous,”
says Susie Riley of Newbury, “and it captures the beauty and serenity
of the area.” › › › › ›
41
Judge’s Choice Award
Category: People
Title: Bud Thompson
Photographer: Steve Pitman, Newbury, N.H.
It was a spontaneous moment during the opening day of the Mt. Kearsarge Indian Museum
in May 2012, and Steve captured it perfectly:
Bud Thompson, founder of the Warner museum, sharing a laugh with one of the exhibitors. Judges loved the warmth and connection
between the two people.
We Also Liked
Title: New Mother
Photographer: Jay Fitzpatrick,
East Andover, N.H.
Darlene Ahlman delights in her
daughter, Claire. Judges say: Sharp,
well composed, great story.
Title: Boys on the dock
Photographer: Michael S. Bujnowski,
Bow, N.H.
Judges say: Makes us nostalgic for
a perfect summer day, when you’re
relaxed and tired and happy while
watching the sun go down after a fun
day at the lake.
42
Title: Autumn on Maple Street
East Andover, N.H.
Judges say: The photo makes us
dream of walking down a dirt
road into another time. Love the
warmth and colors of ochre,
maroon and olive.
Category: Places
We Also Liked
Title: Becalmed
Photographer: Maureen
Rosen, Newbury, N.H.
Judges say: Composition balances water, boats, sky with
interest, colors and textures
that complement each element.
Title: Orange Leaves
Photographer: Boyan Moskov,
Contoocook, N.H.
Judges say: Vibrant colors and
soft light make for a dramatic
photo.
43
Category: Things
Title: Fresh Pork
Photographer: Steven Cybulski, Contoocook, N.H.
Judges say: I like this one for the different angle on the subject and
the suggestion of another subject by the diagonal belt line. It is a good
portrait, while inferring an interesting
narrative. And it made Laura Jean laugh
out loud.
We Also Liked
Title: Rough Waters – Lake Sunapee
Photographer: Doug Peel, George’s Mills, N.H.
Judges say: Drama, excitement and great splash.
44
45
Grand Prize
Title: Autumn on Maple Street
East Andover, N.H.
The photo, taken at the top of
Maple Street in East Andover, could
have been taken long ago or just last
fall. It transports the viewer into
another time.
46
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48
ABOUT THE JUDGES
Jim Block photographs the natural
world, people and almost anything
he sees. Jim has enjoyed teaching
digital photography to enthusiastic
photographers for over a dozen
years. He photographs a few
weddings each year and does
individual and family portraits in
natural settings. Many of Jim’s
images can be seen at www.
jimblockphoto.com, a continuously
evolving and expanding website.
Laura Osborn is the art director of
Kearsarge Magazine, Upper Valley
Life and Kid Stuff magazine. Laura
is a working mom who lives in
Norwich, Vt., with her husband
and two kids. She loves seeing the
world in different ways through
photographer’s eyes.
Hanover, N.H., photographer Jon
Gilbert Fox has been photographing
for most of his life and half of it in
New England. His images have
graced the pages of Vermont Life,
the New York Times, the New York
Post, Vogue, Kearsarge and Upper
Valley Life magazines, among many
other publications in the U.S. and
Europe. Of the numerous books of
his photographs, New Hampshire
Patterns, with essays by Ernest
Hebert, is his latest.
Laura Jean Whitcomb is the editor
of Kearsarge Magazine, Upper
Valley Life and Kid Stuff magazine.
She has no photography expertise,
except for a class in seventh grade,
but she knows what she likes
when she sees it. She’s been a
public relations director, marketing
director, marketing and PR
consultant, freelance writer, editor
and publisher.
Restaurant
Directory
Where to
Find Good Food
Kearsarge Magazine’s Annual Food Round Up
Summer 2013
Eat Like a Local
Summer menu with local ingredients
Restaurant Recipes
that you can try at home
Cupcakes!
Sweet treats from
three bakers
2013 Dining Guide
Better Beef
Star Lake Farm has long-haired, pasture-raised, calm
and contented cows — making for a better cut of beef.
by Merry Armentrout
photography by Rob Strong
O
ne glance at the cattle grazing the acres of
grass at Star Lake Farm
in Springfield, N.H.,
and you will be struck
by the cow’s desperate
need for a haircut. That
flowing mane is what
sets Scottish Highland
Cattle apart aesthetically from other cows,
but more importantly, it
plays a role in the richness of the meat’s flavor.
“The long hair coat
prevents them from putting on the back fat that
other breeds do. They
focus more of their fat
into the marbling of
Star Lake Farm co-owner Kathy Richardson gives one of her cows a scratch under the chin. Above: A cow and bull show
the meat so that the
off their shaggy hair.
texture and the quality
of the meat is better than it is in some
quietly and offloaded quietly. It’s also
know where their meat comes from,
of the other breeds,” explains Todd
a part of how the meat is so tender
and someone can come here, walk
Richardson, who has managed the
because we keep them calm and
outside, and see the animals in the
unique breed of cattle at Star Lake
quiet. Keeping them calm keeps the
pasture, knowing they are well cared
Farm for the last 22 years.
adrenaline down, which keeps the
for and they have a great life,” says
meat tasting great,” says Todd.
Kathy.
Know your meat
You might think it would be
Judging from its name, if you asThe way beef used to taste
difficult for the couple to let go of the
sume the cattle originated in Scotland
Beyond the calmness, there’s
herd when it comes time for slaughyou would be correct. Scottish
another reason the meat has such
ter. The two say it’s the hardest part
Highland Cattle are the oldest rega rich flavor. The animals are hung
of their job. But Kathy and Todd
istered breed in the world. Todd and
anywhere from 14 to 21 days at the
know the cattle were well cared for
his wife, Kathy, take care of the herd
Vermont slaughterhouse, whereas in
their entire life and even make sure
of Scottish Highland Cattle, which
a commercial setting, the cows are
the unloading process at the Vermont
consists of 100 head of cattle at any
hung for only a day or two. When
slaughterhouse is stress free for the
time. Kathy says she is the softie,
you buy the meat at the supermarket,
animals.
naming each animal.
you’ll notice water in the package.
“Ours are loaded onto the trailer
“I think a lot of people like to
The beef at Star Lake Farm is dry
50
2013 Dining Guide
aged. As it hangs in the slaughterhouse, the meat shrinks down, the
flavor is concentrated and the meat
becomes more tenderized, giving it
that stronger flavor. A flavor Todd
says is often traced back to one’s
childhood.
“Or as most people say, ‘This is
the way I remembered it as a kid, the
way beef use to taste,’ ” says Todd.
Only at Spring Ledge
cooking the meat,” says Berger.
Depending on the season, Spring
Ledge Farm offers different cuts
of meat. Kathy says in the summer
they give the farm more kabobs and
steaks, and in the winter more hamburger meat and roasts. Todd’s cut of
choice is the rib eye.
“We've heard great feedback
from customers who try Star Lake
Beef. It has real beef taste and texture, and — judging from the sales
this past year — it has gained in
popularity,” says Berger.
Within the last few years there
has been a growing awareness among
the public of conditions at feedlots
and the extras that are added to
commercial meat, like hormones and
antibiotics. Todd says he knows the
locals in this
area appreciate the meat he
produces, and is
glad his passion
is paying off.
“The open
air environment,
pasture raised,
and humanely
raised way in
which the cattle
are raised is
important to us,
and I’m sure to other people,” says
Todd.
Merry Armentrout is a freelance
writer who lives in New London,
N.H. She and her husband
welcomed a son, Beckett, recently
and due to lack of sleep, Merry
apologizes in advance for any
grammatical errors in her writing.
Rob Strong is a freelance photograIn addition to the rich flavor
pher in Grantham, N.H. Portfolios
and humane conditions, the cattle
of his work in documentary,
are free of antibiotics and hormones.
portrait, wedding and landscape
If you’re intrigued, it’s sold excluphotography are available at
sively at Spring Ledge Farm in New
www.robstrong.com
London, N.H.
“We decided to offer Star Lake
Farm beef at the farm stand partly in
response to customer requests. Some
of our most loyal customers were
looking for a local source of pastureraised beef, and the timing worked
out with Todd raising the Star Lake
Farm herd of Scottish Highland
Cattle,” explains Greg Berger, owner
of Spring Ledge Farm.
A new study by the University
of Glasgow finds pure Highland
beef almost 23 percent more tender
than commercial beef, and contains
almost 7 percent more protein, 17
percent more iron, and averages 4
percent less cholesterol.
“Todd was very helpful in
explaining the
different method
for preparing
Star Lake Farm
beef. We try
to educate our
customers about
how to cook the
beef so that it is
not overdone.
Since the beef is
leaner than supermarket cuts,
there are some
tricks to roasting, grilling and Lots of room to roam: Cows and calves enjoy grazing in peaceful pastures. Above: Kathy lets a young calf smell her hand.
51
2013 Dining Guide
Eat Like a Local
There are enough locally grown or
locally made products to keep your
food dollars in New Hampshire.
photography by Douglas K. Hill
Balsamic
Vinaigrette from
Three Acre Kitchen
in Hopkinton
Farmhouse
Cider from Farnum
Hill in Lebanon
Mesclun salad mix
and MicroMix from
Springledge Farm in
New London
Wheat kaiser rolls
made fresh in the bakery
at Violette’s Supermarket
in Newport
52
Ground beef
from Star Lake Farm
in Springfield. Sold at
Spring Ledge Farm in
New London
2013 Dining Guide
It’s not something you typically see at a town
wide event: jars of homemade pickles lined up in the
food tent, ready to be served with hamburgers. But,
then again, not every festival food tent promotes all
local food — unless you visited the 2012 Warner
(N.H.) Fall Foliage Festival’s Food Tent.
The decision to offer local food was not a small
undertaking, and credit goes to volunteer Suzanne
Bohman. For breakfast, there was an egg sandwich
made from fresh eggs from a Warner farm. The burgers at lunch featured New Hampshire beef, Vermont
cheese and buns, veggies from Warner, and mustard
from Contoocook. In the Lobster & Chicken Tent,
the chicken was raised in Bradford, N.H., and served
with homemade pickles and coleslaw made with vegetables from The Vegetable Ranch, Kearsarge Gore
Farm and Courser Farm, all of Warner. You could
even wash it all down with a cup of ice cold milk
from Contoocook Creamery.
“More and more people are trying to eat locally. Last year alone our sales increased by about 45
percent,” says Larry Pletcher, owner of The Vegetable
Ranch. “Those increases were across the board:
retail, wholesale and CSA [community supported
agriculture] sales. We find that customers are looking
for all types of local food, so we are branching out to
include not only vegetables, but also free range eggs
and pasture raised — next year, organic — pork.”
Back to the basics
When farming was the predominant economic
activity in New Hampshire, points out blogger Janice
Brown, all New Hampshire residents ate local food.
“A good deal of their basic meal components came
from their own backyard, or that of their
›››››
Tomatoes,
carrots and onions
from The Vegetable
Ranch in Warner
53
2013 Dining Guide
neighbors,” says Brown, author of
www.cowhampshireblog. “Even
if they weren’t farmers, our New
Hampshire ancestors often grew their
seasoning herbs, raised their own
chickens for eggs, or collected dandelions for salads or to make wine.”
That’s what Louise and Bob
Cook of Gilsum, N.H., do. “We are
largely self-sufficient. Bob is vegetarian and I usually am, too,” says
Louise. They grow a sizeable bed of
asparagus, five kinds of potatoes,
edamame (soy beans), and two kinds
of corn (one sweet and one flint to
dry for corn meal), along with other
traditional crops of tomatoes, peas,
squash, cucumbers, melons, greens,
carrots, beets, peppers and dry shell
beans. They have a small orchard
of apples, pears, plums and some
grapes. They make maple syrup in
the spring. They bake their own
bread.
“We find most of our meals
consist of what we grow here. It’s not
‘what do we want to eat?’ It’s ‘what
do we have to eat?’” says Louise.
“We do supplement with purchased
food but try to eat mostly organics.
We eat better than most anyone we
know, in our opinion.”
It’s the same for Dudley
Laufman and his wife, Jacqueline,
residents of Canterbury, N.H. “We
don’t grow all of our food, but we
grow a lot of it,” he says. They are
vegan/vegetarian most of the time,
eat seasonally, and produce much
of what they eat: potatoes, carrots,
beets, turnips, parsnips, onions, garlic (things that can be kept or stored
over the winter); summer crops like
tomatoes, corn, peas, asparagus; and
they buy things like olive oil, grains
(oatmeal, rice, buckwheat), tofu,
peanut butter, salt, sugar, tea, coffee
and seeds for the garden.
Do what you can
Is being a localvore (a person interested in eating food that is locally
produced) possible for the family
with five children? Or the couple that
works 60-plus hours a week? Is it affordable for seniors to eat local?
Eating
local doesn’t
have to be an
all-or-nothing decision.
Take it from
Greg Berger,
owner of
Spring Ledge
Farm in New
London,
N.H. “I’m
a localvore
to a certain
extent,” he
says. “I don’t
The Concord Co-op uses in store displays to point shoppers to local food.
have a radius
54
of miles, however, it’s just in the
back of my mind to stay local when
I’m shopping. I make an effort to get
things closer to home when I can.”
Yes, some localvores will only
eat foods produced within a 50- or
100-mile radius. Consider the facts:
On the average, produce travels more
than 1,500 miles from the industrial
farm to the plate. Nonlocal food
spends 14 days in transit to reach
consumers. And, when it arrives, it
may not taste that great: industrial
farmers are producing varieties that
are durable for travelling long distances, and not necessarily heirloom
varieties with great flavor. Eating local saves the environment, saves fuel,
and keeps food dollars local.
While it’s admirable to limit the
transportation expense of food, it
isn’t always a possibility. Life without chocolate? Coffee? “It’s a handicap to set yourself up with a radius,”
says Berger. “You’ll get disappointed
fast and end up buying in bulk at
Sam’s Club.”
“We hear from many members
that ‘local’ is the number one factor
in their food choices. They want to
support local farmers, reduce their
carbon footprint, and — perhaps
most importantly — enjoy fresh, delicious food,” says Shane Smith, outreach coordinator for the Concord
Food Co-op, a natural foods grocery
store and café in Concord, N.H.
“However, I think most of our
customers are partial localvores who
balance local choices with organic,
all-natural and fair-trade options to
round out their grocery needs.”
Local food, year round
It’s easy to eat local in the
summer. You can find a farmers’
market any day of the week in New
Hampshire. Spring Ledge Farm’s
shelves and stands are packed
with their home grown produce.
Kearsarge Cooperative Grocer in
New London works with Steve
Paquin, manager of Muster Field
2013 Dining Guide
The Kearsarge Cooperative Grocer (above)
and Spring Ledge Farm in New London
Farm in North Sutton, N.H., to keep
the store stocked with local produce.
But what do you do in the winter?
“A challenge to eating local food
may be rooted in the fact that we’re
accustomed to the convenience of
having a wide array of food available
regardless of the season,” says Laura
French, secretary of the Kearsarge
Area Chamber of Commerce. “Eating
local requires a shift in thinking.”
A volunteer group in Warner
called KAEL (Kearsarge Area Eat
Local) can help. Monthly meetings,
held in a meeting room on the lower
level of the Pillsbury Free Library
in Warner, provide suggestions for
accessing local foods, like bartering
and sharing with neighbors, visiting farm stands, or preserving foods
for use year round. Events include
educational films; a potluck meal
(using local ingredients) at Warner
Town Hall; speakers like authors Ben
Hewitt and John Carroll; cooking
demonstrations (beyond boiled vegetables was one topic) at the Warner
Farmers’ Market; and farm tours
from Hopkinton to Newbury.
KAEL even sponsored the
“Kearsarge Area Eat Local Week”
in September 2010 and June 2011 to
encourage more people to become interested in buying, preparing and eating food that is grown locally. “We
invited people to make a personal/
family challenge to add more local
foods to their everyday diet during
the week in whatever way they chose;
whether it is one local ingredient
or all local every day,” says Susan
Hemingway, membership coordinator for KAEL.
Farmers are doing what they
can to “extend” the New Hampshire
growing season. “There are many
variables to consider when trying to
source food from local producers.
One of the biggest factors in New
Hampshire is climate. Our growing
season is relatively short, limiting
the variety and amount of produce
available, particularly in the colder
months,” says Smith. “Chickens lay
much less in winter because of their
sensitivities to the lack of sunlight.”
The Vegetable Ranch — a certified organic farm for more than 20
years — can grow lettuce, tomatoes
and spinach, even in the winter.
“We have five high tunnels and a
good storage facility, so our winter
markets have increased greatly. This
year we are participating in two winter markets in Concord and Tilton,
N.H. Since they funded a high tunnel
on our farm, we are also continuing to supply root crops and greens
to Concord Food Co-op all winter
long,” says Pletcher.
And if you’ve driven through
Tilton on a Sunday, chances are you
were stuck in traffic, even with the
local police directing traffic in and
out of the former Agway building.
One look at the packed parking lot,
and it’s clear that this winter farmers’ market is extremely popular.
“These markets allow more and
more people to purchase larger share
of their food locally throughout the
year. This gradual approach to buying local will ultimately have more
staying power than ‘all or nothing’
localvorism,” says Smith.
Making healthy food more attainable
The Concord Food Co-op has
also been busy thinking of creative
ways to make good, healthy food
more accessible to the public. › › › › ›
Plan a Localvore Dinner
Want to eat like a local? Here’s
a sample menu, perfect for the
grill and a picnic on the deck.
Beverage options:
•Farnum Hill Farmhouse Cider
(Lebanon, N.H.)
•Haunting Whisper Vineyards
Frontenac Red Wine (Danbury,
N.H.)
•Milk from Contoocook
Creamery (Contoocook, N.H.)
Salad:
•Fresh spring mix greens,
tomatoes and cucumbers from
Spring Ledge Farm (New
London, N.H.)
•Elizabeth’s Eggs (Newbury,
N.H.)
•Raw milk cheese from The
Battles Farm (Bradford, N.H.)
•Three Acre Kitchen balsamic
vinaigrette (Hopkinton, N.H.)
On the grill:
•Yankee Farmers Market
buffalo New York Strip Steak
(Warner, N.H.)
•Star Lake Farm hamburger
patties (Springfield, N.H.)
•Potatoes and onions (grilled
in a little tin foil packet) from
The Vegetable Ranch
(Warner, N.H.)
55
We are much more than hand-tossed
brick oven NY pizza! We are hearty
homemade pastas, artisan sandwiches,
fresh salads of all kinds and local
homemade desserts.
• Daily specials from Black Angus
Burgers to Atlantic Salmon
• 14 local microbrews on tap
• Hand selected wines
• A 30-seat private dining room
over looking the Sugar River
• 5 flat screen TVs for all your sports
• 120 seat dining
See our new catering menu on Facebook
Click “Like Us” @ Ramunto’s Brick
Oven Pizza – Claremont NH
Mon. - Sun. 11:00am - 10:00pm
Friday 11:00am - 11:00pm
71 Broad Street
Claremont, NH 03743
(603) 542-9100
www.ramuntos.com
Open 7 days a week - Delivery and
Take Out or Dine in our 120 seat
restaurant on the Sugar River!
Local Meat
at the Co-op!
Over 135 selections* from 10 Vermont and
New Hampshire Businesses
Co-op meat departments are like traditional butcher
shops. Stop by and have a conversation with one of
our meat cutters. We’re committed to helping you
enjoy the best meat New England has to offer.
The Co-op Has Meat You Can Trust
from Businesses We Know.
* Selection varies by location
www.coopfoodstore.coop
Rte. 120, Centerra Marketplace, Lebanon
45 S. Park St. and 43 Lyme Rd., Hanover
56
209 Maple St., White River Junction
2013 Dining Guide
Two programs — a FLOWER (Fresh, Local & Organic
Within Everyone’s Reach) Membership for low-income
families and a SENIOR (Supporting Elder Nutrition Is
Our Responsibility) Program — provide store discounts
to those who are eligible.
“Our SENIOR Program has just exploded.
Customers age 62 and older can apply to get a SENIOR
card and receive 15 percent off most groceries on
Tuesdays. Tuesday has now replaced Saturday as our
busiest sales day of the week,” says Smith.
Colby-Sawyer College in New London has also made
a commitment to have more local food in the dining hall
for its 1,400 or so students. “In April 2012, students
signed a petition to source at least 20 percent of the food
in the dining hall from within a 100-mile radius by fall
2013,” says Jenisha Shrestha, a third-year student at
Colby-Sawyer and a member of the Kearsarge Valley
Transition Initiative, a community based research project
led by two professors, Jennifer White and Harvey Pine,
and 11 students in Colby-Sawyer’s environmental studies
and science major.
The project has lofty goals — improve the well-being
and resilience of nine towns in the area by developing
“positive localized solutions to address the regional impacts of larger global issues such as economic insecurity,
environmental instabilities and dependence on nonrenewable energy.” After a few community meetings, it was apparent that local food — and access to local food — was
a priority for Kearsarge area residents.
In addition to sourcing local food into the dining
hall, “there are two major local food projects under the
transition town initiative. The first project is the food for
now, with a group working on turning lawns into food
gardens, incorporating the ideas and principles of permaculture,” says Shrestha. “The second project is food for
the future, which is looking at creating a local food hub
for farmers so that there is more access to local food in
the area, even during winter.”
“We’ve hosted a Farm to Institution meeting on
campus,” says Jennifer White, sustainability coordinator and assistant professor of Environmental Studies at
Colby-Sawyer. “In March we hosted a local food matchmaking event and trade show, called Kearsarge Valley
Going Local, where local producers and purchasers
could get connected. The purpose was to have a community celebration where friends and neighbors from
the Kearsarge Valley gather together to develop a greater
reliance on local resources — food, energy and human
resources in particular. We will encourage people to form
‘working groups’ to work toward their shared vision and
have a chance to do something immediate and practical
together.”
Tips from the experts
We’re lucky to live where we do — eating local in
New Hampshire is much easier than eating local › › › › ›
Loved by Locals • “Famous for Lobster Rolls”
Serving Breakfast & Lunch
Wednesday – Sunday, 5am – 3pm
735-5099
Gift certificates available
Gourmet
G arden
A shop filled with
New Hampshire Made gifts,
handcrafted works and delicious
foods. Home of the Kearsarge/
Lake Sunapee Area Ameriscapes
95 Main Street, New London 526-6656 gourmetgardenonline.com
Follow Lilise on Facebook
113 Storrs St. Concord NH
more at lilisedr.com
603 715 2009
Lilise
From $10-$10,000
Women’s Designer ApparelCoach to Chanel
Fine Art
American and European
Antiques
NH Dept. of Corrections
Master Craftsman Furniture
&Drop off Center for
upholstery, refinishing and
caning
57
2013 Dining Guide
Exquisite Rooms
FineDining
Join us
at The Lyme Inn
for a dining experience
that will delight.
Our Tavern is open
Wednesday through Sunday
5 to 10 pm and for
Sunday brunch
11:30 to 2:30 pm.
The Lyme Inn
603-795-4824
Accommodations K Libations K Victuals
1 Market Street, Lyme, New Hampshire
www.TheLymeInn.com
Casual Dining – Inside and Out!
Call 526-6040
n
Fine dining and casual fare
n
Club Memberships available
n
Weddings, Reunions, Parties
n
Golf, Pool, and Tennis
n
Lunch & Dinner / 7 days/wk
n
18-hole Donald Ross course
www.LakeSunapeeCC.com
Relaxed, affordable, everyone welcome!
58 Kearsarge Magazine
LSCC3rdSummerB2013.indd
1
Exit 11, I-89 off Rte 11 • New London, NH
• Summer 2013 • kearsargemagazine.com
4/24/13 10:11 AM
in a major metropolitan city. And
despite a tighter food budget, people
know the importance of keeping
their dollars local.
To get started (or keep your family on track), Berger of Spring Ledge
Farm suggests keeping your staples
local. “Nine or ten months out of
the year, there’s enough produce to
be a localvore very easily. You can
get your milk from Contoocook
Creamery or McNamara Dairy.
Meat — beef, lamb, pork, chicken
— is available year round. There are
enough farmers in the area so you
can have fresh spinach for much of
the year,” says Berger.
You can also stop at Spring
Ledge for your basics. “What we
are aiming to do at Spring Ledge is
provide our own grown produce.
If we don’t grow it, we source it as
close to town as possible. Star Lake
beef, McNamara milk, artisan bread
made in New Hampshire — you
can get all your staples by stopping
here once a week. That covers a lot
of your meals. If you’re really strict,
however, you’re never going to eat a
banana; that’s something you can’t
grow locally.”
You can also take a stroll
through a local coop with your eyes
trained to stop at the yellow “Eat
Local” signs on the shelves. At the
Concord Food Co-op, you’ll find
produce from about 30 New England
(mostly New Hampshire) farms.
“Our produce manager Lloyd is
always looking for ways to partner
with farmers to balance how much
produce we get from the specific
farmers. We have also contacted
some local farms for specific produce
supply volumes and the Co-op has
helped buy seed for other farms,”
says Smith. “Beyond produce, the
Co-op also works directly with local
dairy farmers for much of our milk,
cheese, yogurt, meat, poultry and
egg products.”
2013 Dining Guide
Grantham, N.H., photographer
Douglas K. Hill has worked as a
commercial photographer for more
than 20 years, specializing in architecture, advertising, and professional
portraiture. To see a sampling of his
work, visit www.doughillphoto.com
Great Sports Television Live Music
Happy Hours Hub of post-event gatherings
C A S U A L W AT E R F R O N T D I N I N G
Enjoy Lunch, Dinner and Sunday Brunch on our
deck overlooking beautiful Lake Sunapee.
THE
ANCHORAGE RESTAURANT
at S U N A P E E H A R B O R
Chef’s Daily Specials • Thursday Trivia & Prizes
Friday Nights Open Mic • Saturday Live Bands
Open Daily 11:30am Sunday 11:00am (for brunch)
71 Main St., Sunapee 763-3334
Check our website for specials, deals and happenings.
www.theanchorageatsunapeeharbor.com

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
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The Co-op Food Stores, with
four locations in New Hampshire
and Vermont, have a green shelf tag
— the letter L, the word local and
an apple in a circle — denoting local
and regional (within a 100-mile radius of its stores) food producers. The
Co-op’s produce
departments also
feature shelf
tags with photographs showing
local farms.
“More
than 240 local and
regional food producers and farms
deliver close to 4,000 products to
the Co-op Food Stores,” says Allan
Reetz, communications director for
the Co-op Food Stores, a cooperative
business providing fresh local food
since 1936. “Last year alone, the Coop purchased more than $7 million
worth of local and regional foods
and products for our members and
customers. We have by far the widest
array of local and regional foods in
Northern New England.”
Whether you require convenience
or have an inflexible food budget,
you can take baby steps to eat like a
local. One trip to Spring Ledge here,
one meat CSA there, and purchasing
cheese and milk periodically from a
local dairy or co-op, and you’re well
on your way to making a difference.
“We need to constantly reevaluate priorities to make eating
local a reality. I am not an ‘all or
nothing’ type of localvore, but I
think I do a little better each year,”
says Smith.
59
2013 Dining Guide
It’s too hot to cook, so why don’t you hop in the air conditioned car
and check out one of our local eateries? In our 2013 Dining Guide,
we’ve listed all the locally owned restaurants we could find, and we’ve
listed only places that have seating. Then when the heat and humidity
subside, you can try a few of the guide’s recipes — supplied by local
chefs — at home. Bon appetit!
2013
Restaurant
Directory
ANDOVER
Blackwater Junction
Restaurant
730 Main Street
735-5099
Try our own corned beef
hash and our famous lobster rolls. Quick service
and friendly waitstaff.
Gift certificates available.
Loved by locals.
Naughty Nellie’s Café
and Ice Cream Shop
46 Main Street
977-0083
Pizza Chef of Andover
163 Main Street
735-5002
pizzachef.com
BRADFORD
Appleseed Restaurant
& Catering
63 High Street
938-2100
appleseedrestaurant.com
Bradford Junction
Restaurant & Bakery
2370 Route 114
938-2424
Pizza Chef of Bradford
107 East Main Street
938-2600
pizzachef.com
CLAREMONT
Best Subs Known to
Mankind
285 Washington Street
543-0806
BJ Brickers
543-3221
Farro’s Deli
26 Opera House Square
543-6700
Ming Chen
158 Pleasant Street
542-8000
China Delight
38 Opera House Square
(603) 542-0018
Fred’s Family
Restaurant
50 Pleasant Street
543-3800
NeW Socials Bar
and Grill
2 Pleasant Street
287-4416
Imperial Restaurant &
Lounge
542-8833
Out of the
Ordinary Pizza
104 Pleasant Street
542-6686
Crown Garden
543-1228
Joey’s on the River
398 Lower Main Street
542-6701
Elaini’s Greek Cuisine
10 Myrtle Street
542-2970
Kouzoku Japanese
Steak House
542-8866
Ramunto’s Brick
Oven Pizza
71 Broad Street
542-9100
ramuntos.com
Hand tossed pizza, madeto-order pasta dishes and
artisan salads. Homemade
sauces, breads and desserts. Family dining, bar
for sports, private room
for parties and catering
parties.
Common Man Inn
& Restaurant
21 Water Street
542-0647
theCman.com
A Recipe From a local Kitchen
Maple Madness Salad Dressing
courtesy of New Hampshire Bowl and Board
1/3 cup balsamic vinegar
2 tbsp. pure maple syrup
1 tsp. Dijon style mustard
2/3 to 1 cup extra-virgin olive oil
Salt and freshly ground pepper to taste
Chopped chives, parsley or thyme
(optional)
Whisk the vinegar, maple syrup and mustard in a
medium bowl. Slowly add olive oil, then salt and
pepper to taste. Or try shaking the ingredients in
a mason jar or any glass jar with a tight fitting lid.
We always add a few fresh herbs if we have them;
chives, parsley and thyme work with this recipe.
Serve drizzled over baby spinach or romaine topped
with toasted walnuts.
Paul Silberman and Gayle Kimball of New Hampshire Bowl and Board bring made-in-the USA
wooden bowls, boards and utensils to the attention of American shoppers at their retail store in
Webster and online at www.newhampshirebowlandboard.com and www.localmade.com. They
support the efforts of local craftspeople and artisans through their business and charitable activities.
Keen gardeners and cooks, they invite you to stop by and enjoy their view of Mount Kearsage from
their back deck.
60
Scoop City Grill
(seasonal)
542-3034
scoopcitygrill.com
Our 15th season serving
fresh food prepared to
order including seafood,
burgers, paninis, wraps,
sandwiches, salads, fabulous soft serve, 38 scoop
flavors. Open daily 11 a.m.
to 9 p.m.
Simply Comfort
35 Pleasant Street
543-3663
simplycomfort.org
Stone Arch Bakery
39 Main Street
542-3704
stonearchbakery.com
2013 Dining Guide
Sweet Fire Barbeque
116 Mulberry Street
542-9227
sweetfirebbq.com
The Java Cup
37 Pleasant Street
542-2222
thejavacup.net
The Pleasant Restaurant
82 Pleasant Street
542-4600
Time-Out Sports Bar &
Grill
Topstone Mill Building
101 Mulberry Street
504-6693
eatdrinkplaysports.com
Tremont House of Pizza
134 Pleasant Street
542-8017
tremonthouseofpizza.com
GOSHEN
Back Side Inn
1171 Brook Road
863-5161
backsideinn.net
GRANTHAM
Bistro Nouveau
6 Clubhouse Lane
863-8000
bistronouveau.com
Pizza Chef of Grantham
120 Route 10 South
863-5044
pizzachef.com
The Farmer’s Table Café
49 Route 10 North
863-9355
Uncle Joe’s Ice Cream &
Candies
151 Route 10 North
865-5744
HANOVER
Canoe Club
27 South Main Street
643-9660
canoeclub.us
Serving inventive lunch
and dinner with flair
seven days a week.
Acoustic entertain-ment
almost every night. 153
wines – 24 draft beers –
24 single malts.
Newbury Palace Pizza
104 Route 103
938-5050
Dine in or on our beautiful deck. Call ahead for
takeout — delivery to
Newbury, Sutton and
Bradford. Pizza parties.
Gift certificates.
new flavors! Follow us
on Facebook! Summer
nights call for a great
glass of wine and food to
match! Wine Spectator
Award of Excellence.
NEW LONDON
NEWBURY
arctic dreams
394 Main Street
526-9477
Marzelli Deli
889 Route 103
763-2222
Graze Sustainable
Table
207 Main Street
526-2488
Farm owned. Serving
fresh locally produced
foods. USDA Certified
grass-fed beef, humanely
raised pork. Breakfast,
lunch and dinner. Barista
drinks and full bar service. A step beyond farm
to table.
Bubba’s Bar & Grille
Route 103
763-3290
bubbasbarandgrille.com
Delicious cocktails and
ice cold beers. Great
apps, sandwiches, salads,
entrees, thin crust pizzas
and decadent desserts.
We’re having a lot of fun!
Mountain Spirits Tavern
1380 Route 103
763-4600
Mountain Spirits Tavern
is within the Mountain
Edge Resort & Spa. Casual
dining and beverages
Wednesday to Sunday
from 4 p.m. in a rustic
setting. Enjoy a sunset
from our deck or the
game from a leather
couch. Family friendly.
Entrees from $11.
Hole in the Fence Café
420 Main Street
526-6600
holeinthefencecafe.com
Nonni’s Italian Eatery
255 Newport Road
526-2265
nonnisitalianeatery.com
Enjoy Nonni’s outdoor
alfresco dining area. Our
Italian Specialty Shop is
open for all your meals
and catering needs.
Peter Christian’s Tavern
195 Main Street
526-4042
Iconic New Hampshire
restaurant. Cozy and
charming atmosphere,
nestled in the heart of
New London. Great food,
served inside or out, wide
variety of draft beers and
spirits. Cheers!
Pizza Chef of New
London
394 Main Street
526-9201
pizzachef.com
Family-owned and
operated for more than
20 years. Serving pizza,
subs, salads, steak subs
and Coca-Cola products.
Catering available within
the Lake Sunapee area.
The Coach House
Restaurant at The New
London Inn
353 Main Street
526-2791
newlondoninn.us
Located in picturesque
New London, N.H., experience a relaxing stay
in a majestic old New
England Inn. Featuring
our onsite restaurant, The
Coach House. › › › › ›
THE INN AT PLEASANT LAKE
NEW LONDON, NEW HAMPSHIRE
MacKenna’s Restaurant
293 Newport Road
526-9511
MillstOne American
Bistro & Wine Bar
74 Newport Road
526-4201
millstonerestaurant.com
Family run restaurant
for 30 years. American
Gastro Pub Fare. Wine
Spectator Award of
Excellence. Come check
out our new look and
FINE DINING
Gourmet Prix-Fixe Dinner
Lovely, Historic & Scenic Setting
One seating - Reservations required
Restaurant Closed: Mondays & Tuesdays
603-526-6271 800-626-4907
853 Pleasant Street, New London, NH
Rehearsal dinners, weddings, luncheons
business meetings, reunions and retreats
TEN GUEST ROOMS
Full Breakfast & Afternoon Tea
Kayaking, Beach, Hiking & More
innatpleasantlake.com
61
2013 Dining Guide
NEW LONDON
The Flying Goose Brew
Pub & Grille
40 Andover Road
526-6899
flyinggoose.com
First solar powered brewery in NH. 17 Handcrafted
Brews on tap. Family
friendly restaurant. Best
of NH 2012 & 2013 Winner. Panoramic Mount
Kearsarge views. Follow
us on Facebook!
The Inn at
Pleasant Lake
853 Pleasant Street
526-6271
innatpleasantlake.com
Chef owned, awardwinning, fine dining
restaurant overlooking
Pleasant Lake and Mount
Kearsarge. Features a
gourmet, prix-fixe dinner
Wednesday through Sunday evenings. One seating.
Reservations required.
Lil’ Red Baron
8 Airport Road
863-1302
lilredbaron.com
Traditions Restaurant
100 Country Club Lane
526-0260
lakesunapeecc.com
Ming China
3 South Main Street
863-7730
NEWPORT
Country Kitchen
Restaurant & Catering
339 Sunapee Street
863-7881
Fabulous 50’s Car Hop
Drive-In (seasonal)
308 Sunapee Street
863-5171
King of Cupcakes
29 Main Street
454-4499
Rocky Cannoli's Bakery
72 Sand Hill Road
865-9841
RockyCannoli.com
Salt hill Pub
58 Main Street
863-7774
salthillpub.com
The Old Courthouse
Restaurant
30 Main Street
863-8360
eatatthecourthouse.com
Village Pizza of Newport
7 South Main Street
863-3400
villagepizza.net
A Recipe From a local bakery
Anise Almond Biscotti
courtesy of of Rocky Cannoli’s Bakery
2 cups sugar
2 cups sliced almonds
1 cup butter, melted
4 tbsp. whole anise seeds
2 tbsp. anise extract
2 tbsp. water
2 tsp. vanilla extract
6 eggs
5 ½ cups flour
1 tbsp. baking powder
In a large bowl, combine sugar, almonds,
butter, anise seeds, anise extract, water
and vanilla extract. Beat in eggs, one at
a time. In a medium bowl, combine flour
and baking powder. Stir into anise mixture. Cover and refrigerate for 3 hours.
Shape into flattened logs (width of log
will be length of cookie) and bake at 375
degrees for 20 minutes. Cool for 5 minutes on rack. Slice into individual biscotti
and continue baking for 15 minutes. Cool
on rack completely. Makes 72 biscotti.
Rocky Cannoli’s Bakery (www.rockycannoli.com) is a gourmet, custom
bakery that provides wedding cakes, pies, cookies, pastries, breads and
Italian delicacies to customers and stores in the Lake Sunapee/Dartmouth
region. We use King Arthur flour, locally raised/grown eggs and produce,
Belgian chocolate made from sustainably grown cocoa beans, and no
mixes or artificial ingredients. Stop by and taste the difference at 72 Sand
Hill Road, Newport, N.H. Like us on Facebook at facebook.com/rockycannoli to get our latest specials!
62
Watts’ New? Bakery
63-1 Main Street
865-5294
ZuZu's Sandwich & Gift
Shop
239 Sunapee Street
865-1800
zpharmacynewport.com
NORTH SUTTON
Vernondale Store
1526 Route 114
927-4256
vernondalestore.com
PLAINFIELD
Home Hill Inn &
Restaurant
703 River Road
675-6165
homehillinn.com
The stately Federal-style
Inn provides cozy and
elegant accommodations.
Dining options feature
two intimate fine dining
rooms, our large banquet
room, as well as a tavern
room. All boast gourmet
farm-to-table cuisine with
seasonal boutique wine
lists.
SUNAPEE
Anchorage Restaurant
71 Main Street
763-3334
theanchorageatsunapeeharbor.com
Marzelli’s Sweet Shop
& Café
72 Main Street
763-0072
One Mile West
6 Brook Road
863-7500
onemilewest.com
Pizza Chef of Sunapee
498 Route 11
763-2515
pizzachef.com
Pizza Market
474 NH Route 11
763-3400
pizzamarket.net
Wildwood Smokehouse
45 Main Street #2
763-1178
WARNER
Charlie Mac’s Pizzeria
17 East Main Street
456-2828
charliemacs.com
The Foothills of Warner
15 East Main Street
456-2140
foothillsrestaurant.com
The Foothills of Warner
offers great, home-cooked
meals. Hours 6 a.m. to 2
p.m., seven days a week.
The Local
2 East Main Street
456-6066
Café Andre
699 Route 103
863-1842
cafeandre.net
The School House Café
787 Route 103 East
746-3850
Dexter’s Inn
258 Stagecoach Road
763-5571
dextersnh.com
Voted “Best for Groups”.
Weddings, reunions,
meetings, private parties,
public dining. Event
space, catering, lodging
and activities in a private,
award-winning location.
La Meridiana
6 Old Winslow Road
526-2033
WILMOT
Home Hill
Inn & Restaurant
Exceptional food,
relaxed atmosphere
We pride ourselves on providing exceptional service
and food in a comfortable and relaxed Inn atmosphere.
Located along the edges of the Connecticut River, between
New Hampshire and Vermont, we are a quick 10 minutes
from I-89 and 20 minutes from I-91.
The stately Federal-style Inn provides cozy and elegant accommodations. Our
dining options feature 2 intimate fine dining rooms, our large banquet room, as well
as our popular Tavern room. All boast gourmet farm to table cuisine with seasonal
boutique wine lists.
Our beautifully landscaped property is the quintessential venue for weddings,
events, and corporate and family retreats. The expansive flagstone patio bordering
the pool area and clay tennis courts allow for inviting summer outdoor activites and
musical events. View our Packages and Events page to see what’s on the horizon.
703 River Road, Plainfield, NH 03781
603-675-6165 • [email protected]
special advertising section
Dine Locally This Summer
Welcome to GRAZE Sustainable Table. GRAZE offers an
exceptional dining experience in a warm, community focused,
bistro setting. Our offerings are prepared from the freshest
locally produced foods, raised in a humane and sustainable
environment. We know because we own the farm. Three J
Farms is a local USDA Certified grass fed beef and humanely
raised pork producer.
Starting May 20, 2013 GRAZE Sustainable Table will be open 7
days a week, serving a great breakfast, lunch, and dinner, with
traditional Barista drinks and full bar service. GRAZE is a step
beyond farm to table. . . GRAZE is the Farm Table.
Located in the center of New London at
207 Main Street, (formerly Ellies Cafe).
603-526-2488 • www.grazethreej.com
3jf-001-DA ad .indd 1
Iconic NH restaurant. Cozy & charming
atmosphere, nestled in the heart of New
London. Great food, served inside or out,
wide variety of draft beers and spirits.
Cheers!
195 Main Street, New London, NH
(603) 526-4042
www.peterchristianstavernllc.com
4/19/13 9:35 AM
Authentic New York Style Nonni’s New York Style
Italian Cuisine all made to order Italian Deli Serves Up Fresh
using the freshest Ingredients Home-Made Italian Specialities
Fettuccini Alfredo
Penne Vodka
Linguine with mussels & clams
Shrimp Fra Diavolo
We Deliver
on
to Bradford, Sutt
& Newbury
603-938-5050
104 Route 103, Newbury, NH
Special Pricing For Pizza
Parties or Birthday Parties
Gift Certificates Available
64
Hours
Sunday to Thursday
10 am to 9 pm
Friday & Saturday
10 am to 10 pm
Veal Marsala
Chicken Florentine
Chicken Parmesean
Lasagna
Eggplant Parmesean
Hand stretched mozzarella
Homemade sausages
Daily Pasta Salads
Imported Olives
Nonni’s Meatballs
Gluten Free Entrees
Individual Heat & Serve Entrees
Cannolis Filled to Order
NY Cheesecake
Tiramisu * Cannolis * Tiramisu
NY Cheesecake * Lemon Mascarpone Cake
Party Trays Are Our Specialty
247 Newport Rd #4, New London, NH
603-526-2265
Sunapee Cruises
MV Kearsarge restaurant ship
There is no better view of the lake than
from one of our tables! Enjoy a relaxing
dinner or stroll the outer deck while
enjoying a cocktail.
Sailing weekends
Memorial Day to Fathers’ Day at 6:30p.m.
Fathers’ Day through Labor Day
Tuesdays-Sundays at 6:30p.m.
Labor Day through Columbus Day
Offering Foliage Dinner Cruises!
Sailing weekends at various times.
Call our office or visit our online
calendar for details.
MV Mt sunapee ii tour Boat
Open deck for sun and relaxing;
enclosed lower deck for liquid
sunshine. one of our captains will be
your guide as you cruise the lake... fish
stories included!
Memorial Day through Fathers’ Day
Weekends only at 2p.m.
Fathers’ Day through Labor Day
Sailing Daily at 2p.m.
Check our website for additional cruise
times.
Labor Day through Columbus Day
Saturday and Sunday at 2p.m.
Adults $20 • Children 12 and under $10
AAA, Senior Citizen, Military and Family Discounts
www.mvkearsarge.com • 603.938.6465
Family owned and
operated for 23 years
by the John Souliotis
Family.
www.sunapeecruises.com • 603.938.6465
Both boats available for charter for your special occasion
Offering freshest pizza, salads & subs.
Beer and wine! Families welcome!
Call us for your next catered event
or stop in for food on the go.
Located in New London across from the town green
Hours: 7 days a week, 10:30 a.m. to close Call: 526-9201
Check our menu out www.pizzachef.com
“like” us on Facebook, too!
free W
Come see our newly
iFi
renovated Bradford location.
BRADFORD PIZZA CHEF
Corners of 103 and Main Street, Bradford
938-2600
Retail StoRe / Special oRdeRS
603-454-4499
29 Main StReet newpoRt, nH 03773
ars.
r 20 ye
rated fo
e
p
o
d
an
owned
Family-
We deliver
• delicious pizza •
your choice of subs •
• salads • Italian dinners •
• Beer & Wine! •
• Families welcome! •
•
Good Service & Great Food
will keep bringing you back
WARNER PIZZA CHEF
23 Route 103, Warner
456-3600
65
2013 Dining Guide
Sunapee’s Sweet Spot:
by Andi Diehn
photography by Kevin Davis
“T
his is the best day of my life!”
says a little girl dressed in a polka
dot bikini. “First we get to go to the
beach and now we get to go here!”
“Here” is Sanctuary Dairy Farm
Ice Cream in Sunapee, N.H. It’s
easy to see why coming here is such
a thrill. Not only is there ice cream
with flavors like maple cream, coconut and rum raisin, but there’s also
the chance to play badminton, pat a
few donkeys, swing on a tire swing
that looks like a horse, play in the
sandbox, climb into a tree fort, hike
miles of beautiful trails, and take a
ride on a small pedal-powered tractor. Life is good in this sweet spot.
A young entrepreneur
There wouldn’t be a Sanctuary
Dairy Farm Ice Cream shop if it
wasn’t for Beck Johnson. When his
mother calls him to the phone for
an interview she has to remind him
to turn down the television. Why?
Because Beck is 13, and 13 year olds
tend to forget about things like turning down televisions when you answer a phone call. But then again, 13
year olds don’t tend to be the owner
and manager of their own thriving
business.
“I started with a lemonade
stand and just kept upgrading,” he
explains.
Beck opened his ice cream shop
four years ago right next to his
family’s farmhouse and dairy farm,
where they keep nearly 100 head of
cattle. It’s obvious by the spread of
toys that this is a place for children
of all ages. “It was already all set up
66
for our own kids,
so it seemed easier
to leave it that
way,” says Beck’s
mother, Susan
Johnson. “Having
the shop so close
makes it easier to
multitask.”
“Last summer about three
quarters of our ice
cream was made
here,” says Beck.
“This summer I
think that will be
90 percent.” They
supplement their
own ice cream
with Walpole
Creamery and
Gifford’s ice
cream and frozen
yogurt.
In addition to
ice cream, there’s
also a farm stand,
run by Beck’s
sister, Maranda,
18, where you can
buy fresh produce, Beck Johnson, entrepreneur
local honey and
jams, baked goods, the Taste of
last winter.
Sunapee Cookbook, and old-style
“I’ve always been interested in
root beer and other drinks from
sustainable energy,” says Beck. “So
Squamscot Beverages.
we decided to have the shop run
solely on alternative energy.”
The green generation
A nearby stand of solar panels
Owning his own business before
has worked even better than the
his ninth birthday wasn’t innovation
family had hoped for. “We expected
enough for Beck. He also had to up
we’d still have an electric bill this
the ante by switching to solar energy
2013 Dining Guide
summer,” says Susan. “The system
is supposed to store energy during
the winter when the shop is closed to
compensate for the summer. We only
turned it on last April, so we thought
we’d have some catching up to do,
but it’s been fine.”
Susan mentions that Beck has
always been a “go green kid” and
that his original idea for sustainable
energy in the shop was to get the
employees to ride stationary bicycles
to produce the energy needed to keep
the store going. Needless to say, he
was voted down, and the family decided to go with solar.
Family driven
“He always wanted to own his
own business,” Susan says of her
youngest son. “He’s been something
of an entrepreneur.” Beck, with
his mother and sister, oversees six
seasonal employees and manages to
fit the ice cream business around his
schoolwork when the two overlap;
Sanctuary Dairy Farm Ice Cream is
open from May to October.
When Susan talks about multitasking, it’s an understatement.
Beck’s father, Jolyon Johnson, is a
veterinarian with a large animal
practice and small animal clinic.
Susan assists with the veterinarian
business and the farming, plus helps
Beck handle the ice cream shop.
Johnson family members have also
served on various town committees
and regularly opened their farm up to
school groups in the hopes of teaching young people about dairy farming
and sustainable energy.
Beck’s family is the 10th generation to farm that particular 750 acres
or so. Apparently, determination runs
strong in their genes.
Even the best ideas can run
aground, though, and an ice cream
stand is only successful if people
want to go there. Here’s what a
panel of experts has to say about the
experience:
“I like being able to sit
at a picnic table and eat my
cone and watch the kids run
around the yard and play,”
says Anne Verre, a grandmother from Plymouth,
Mass. “I don’t have to
worry about making them
sit and eat and behave —
they can just be kids in a
place made for kids.”
Ten-year-old Tallis
Diehn of Enfield says, “This
is very good ice cream. And
they have a lot of choices
for flavors, but I prefer
vanilla. And I like the tree
house.”
Tallis’ brother, 4-yearold Barnaby, sums up his
experience. “Another ice
cream cone, please.”
Andi Diehn lives in Enfield,
N.H., with her family.
They found the ice cream
at Sanctuary Dairy Farm to be some
of the best they’ve ever had. And
they’ve sampled lots of ice cream.
Photographer Kevin Davis lives in
Grantham, N.H., with his lovely
wife and two great kids. To view
more of his work, visit his website
www.kevindavisphotos.com
Kylie Hershey serves up a cool treat.
Learn More
is located on 209 Route 103
in Sunapee. Learn more at
www.farmicecream.com
67
2013 Dining Guide
Cupcakes Take the Cake
photography by Nicole Nadolski
It is portable. It’s a single serving. You don’t have to share it,
unless you really want to. It can be a
healthier dessert option (depending
on the ingredients). You can even
get one at an ATM-like machine
in California. What am I talking
about? Cupcakes.
According to market research
firm NPD, more than 669.4 million
cupcakes were consumed between
October 2010 and October 2011.
Now, I ate my fair share, but that’s
a lot of cupcakes. It’s a trend that
doesn’t seem to be going anywhere,
partly because recession-worried
folks don’t have to begrudge the
expense: it’s an affordable treat.
For those of us who like dessert
once in a while, a moist cupcake
piled high with frosting, and perhaps topped with a small candy, is
a fine way to put a smile on your face
without breaking the bank.
If you’re looking for a little baked
happy in a paper liner, here are a few
local places to check out.
Heaven on Main Street
“You’re evil,” customers say to
Chris Kelly. But how can this smiling, friendly guy be evil? Well,
when he’s the King of Cupcakes
and you’re trying to stick to a diet,
I guess you could consider him a
bad influence. But not evil — Kelly
loves what he does, and his customers do, too.
Kelly bakes cupcakes five days
a week from his retail storefront
on 29 Main Street in Newport,
N.H. He has a repertoire of 40plus flavors, but you can find 6 to
10 varieties in the shop every day.
He’ll always have a basic cupcake,
like vanilla with chocolate frosting
or chocolate with vanilla frosting,
but then he’ll have creative flavors
like key lime, cranberry chai,
King of Cupcakes flavors: Rolo, chocolate mint and Almond Joy. Above: a chocolate peanut butter cupcake.
68
2013 Dining Guide
Rocky Saccento
hazelnut crème brulee and snickerdoodle. “I’m never short of taste
testers,” he laughs. “I made peanut
butter cupcakes this morning. I had a
jar of Fluff, and some chocolate frosting, so I made Fluffernutter cupcakes.
I brought them next door to try, and
it was a hit.”
King of Cupcakes is tucked away
on Main Street in Newport; it is
located in the little building between
MJ Harrington and Newport Fitness.
Kelly shares space with 31 Mane
Street, a salon owned by his girlfriend, Sarah LaPointe. They, in fact,
live in one of the two apartments
upstairs, making the travel time to
work, oh, about 0.2 seconds.
Kelly opened King of Cupcakes
in October 2012. His cupcakes —
and now cake pops — have developed a solid fan base. (Many of the
comments on his Facebook page
include variations of OMG and have
at least three exclamation points.)
People even request flavors, like
Boston cream, Mexican hot chocolate
(chocolate with a sprinkle of cayenne)
and maple bacon. He’s added gluten
free, cinnamon buns and coffee for
the morning crowd, and dog cookies
for canine friends. And this summer
he plans on adding a few tables in the
new garden in front of the building,
creating a small outdoor seating area.
So if you’re in the mood for a
Rocky Cannoli’s pina colada cupcake with toasted coconut on top.
cupcake, take a chance and stop in.
If you want to know what the flavor
of the day is, check Facebook. If you
want a dozen, call ahead and order
because the King of Cupcakes has
been known to sell out.
“I have a lot of repeat customers,” he says. “I’m only evil because
they like the product.”
Stop by the King of Cupcakes
at 29 Main Street, follow them on
Facebook, or give Chris Kelly a call at
(603) 454-4499.
For adults only
Happy hour for Rocky Saccento
starts early. That’s only because he
starts baking at the crack of dawn,
and by 9 a.m. he’s testing frosting for
his new line of drunken cupcakes.
Drunken cupcakes are cupcakes that
taste — and pack a punch — like
your favorite evening cocktail.
How did Saccento, owner of
Rocky Cannoli’s Bakery in Newport,
start making drunken cupcakes?
“That’s a funny story,” he says. “I’m
glad you asked.” Two years ago, Matt
Maki, the owner of Lil’ Red Baron in
Newport, called and wanted something different for St. Patrick’s Day:
an Irish car bomb dessert. Saccento,
a former New York bartender,
developed a recipe for a chocolate
Guinness cake and made cupcakes
filled with German chocolate ganache
and topped with Bailey’s Irish Cream
buttercream frosting. Not surprisingly, the cupcakes were a big hit.
Maki, who usually orders margarita cheesecakes from the › › › › ›
69
2013 Dining Guide
Newport-based bakery, decided that
his customers might like a margarita
cupcake. (Saccento tints the margarita frosting green, then uses sanding
sugar around the edges to mimic salt
on a glass rim.) These cupcakes sold
out quickly as well. “Now I knew
we were on to something,” Saccento
says.
Then Saccento was off and
running, combining his bartending
experience with his 30-plus years of
restaurant and catering experience. “I
turned all the drinks I used to make
into cupcakes,” he says. “It took a
while to figure out the alcohol-toliquid ratio — all the liquid in the
cupcake batter is alcohol — because
alcohol doesn’t react the same as milk
or water.”
Saccento has 15 or so flavors developed (and written down), including pina colada (pineapple coconut
cake with Meyer’s Rum and Malibu
buttercream), tequila sunrise (orange
cake with grenadine and tequila
grenadine buttercream), Mexican
coffee (chocolate mocha cake with
tequila Kahlua buttercream), espresso
martini (chocolate mocha cake with
espresso and vodka buttercream) and
between the sheets (yellow cake with
brandy and lemon topped with rum
and triple sec buttercream).
The alcohol cooks out of the
cake, and the flavor is left behind.
That’s not true for the frosting, says
Rocky, so the cupcakes are only for
adults. “The frosting has a wee bit
of a kick,” he says. And his frosting
recipes are not recorded as of yet, so
he tastes as he goes. “It’s re-e-e-al fun
making them!”
During the farmers’ market
season, the flavors change every
week. Between October and May (off
season for farmers’ markets), you can
call to order them by the dozen. Or
by the two or three dozen, if you’re
having a party for adults.
Learn more at www.rockycannolibakerynh.com
70
A Lakes Region Cupcakes creation: The Elvis, a banana cupcake with peanut butter frosting
Life is sweet
Shelli Shumway is a graphic
artist. She’s also the co-owner of
Lakes Region Cupcakes with her
sister, Stephanie McKim. Every day
Shumway uses her design expertise
to help create some truly gorgeous
cupcakes: frosting so high you’re
looking for a toothpick or some
prop; delicate candy sprinkles placed
just so; or an artful drizzle of fresh
raspberries. Even the pink bakery
boxes and fun sticker with the Lakes
Region Cupcakes logo (four colorful cupcakes viewed from above) are
designed to be cheerful.
The corner shop, called Lakes
Region Cupcakes, opened on Main
Street in Tilton in September 2012.
Shumway started the cupcake business as a home business two years
ago as a side job, “but soon realized
I didn’t have enough space and found
working at home was more challenging than I expected,” she says. She
left her longtime graphic arts job,
2013 Dining Guide
Also from Lakes Region Cupcakes: The Almond Joy and Strawberry Shortcake. Below: Owners Shelli Shumway and Stephanie McKim
took a few courses in bakery production, and asked her sister to be a
partner in her new venture.
Opening in late fall (with winter
around the corner) seems risky, but
the sisters have been successful so
far. They bake hundreds of cupcakes
a week. “We also plan on adding
baking classes in the future,” says
Shumway. “I believe that staying
involved and helping out with the
community is important.”
It’s not just the community
involvement that is making this
family-owned business a Main Street
mainstay; it’s the product. Every
day, the sisters bake six or seven
flavors, such as The Elvis, a banana
cupcake with peanut butter frosting
(Shumway’s favorite); Almond Joy, an
almond cake topped with a coconut
buttercream frosting sprinkled with
coconut and crushed almonds and
drizzled with Callebaut chocolate
ganache (a best seller); or Strawberry
Shortcake, a vanilla cupcake topped
with fresh strawberries and whipped
mascarpone cream cheese frosting.
The shop is only open Thursday to
Sunday, so you need to be diligent,
checking Facebook
for the flavor that
might satisfy your
sweet tooth.
“Some weeks
it seems like the
cupcakes never
stop coming from
the oven, and we
still can’t keep up
with the demand!
We have the best
customers in the
world!” says McKim.
Learn the daily flavors at www.
facebook.com/LakesRegionCupcakes
or www.lakesregioncupcakes.com
Nicole Nadolski resides in
Canterbury, N.H., with her husband and two young daughters.
Nicole specializes in family, food and
portrait photography. Please find
her on Facebook, Nicole Nadolski
Photography, or send her an email at
[email protected]
71
Great Local restaurants
Find us on Facebook!
Rebirth, Rejuvenate,
Reinvent
NH’s 1st Solar Powered Brewery
The Flying Goose Brew Pub & Grille is a family run restaurant
that carries over 15 handcrafted brews on tap as well as an
extensive menu offering many options to satisfy the whole
family! Take in the panoramic views of Mt. Kearsarge while
enjoying a quick lunch, refreshing beer, or nice dinner out.
Check out our website for more information about us and
what we have to offer!
Come in and see the new look at The Millstone American
Bistro and Bar. Known the past 30 years for it’s extensive
wine selection and extraordinary food, and The Millstone
is now adding gastro-pub to its resume with new and
exciting flavors to experience. Featuring an extended pub
area with flatscreen TV’s and a formal dining room with
garden views, The Millstone is perfect for any occasion!
40 Andover Rd New London, NH 03257
(603) 526-6899 | www.flyinggoose.com
74 Newport Road, New London, NH
(603) 526-4201
millstonerestaurant.com
Take out or dine in
Come check out our great
menu and wood-fired oven!
Hours
Local and fresh, from farm to table
Soups - Salads- Sandwiches
Pasta - Burgers - Wings
ribs - Wood Fired Pizza
Homemade Desserts
Meet your family and friends
at the table
249 Route 10 North, Grantham, NH
Rum Brook Place
863-9355
WWW.FarMerSTaBleCaFe.CoM
Dexter’s Inn,Trails & Restaurant is a country
estate near Lake Sunapee and Mount Sunapee
that combines the charm and hospitality of a bed &
breakfast with the
services and on-site
activities of a small
resort. Dexter’s
ability to provide
lodging, dining, and
attractive indoor & outdoor gathering spaces in one
convenient idyllic location makes it a popular spot
for weddings, reunions, meetings, and retreats.
258 Stagecoach Road, Sunapee, NH 03782
800-232-5571 www.dextersnh.com
72
Tuesday, Wednesday & Thursday
11am – 9pm
Friday & Saturday 7am – 9pm
Sunday 7am – 2pm
Closed Monday
Breakfast served
Friday - Sunday
And always remember to
keep your sunny side up!!!
Life remodeled begins with windows and doors that are just right. Bring the
outside in. And vice versa. With expertly crafted, impeccably finished Marvin® Patio Doors.
Create the ultimate combination of aesthetics and energy efficiency. It’s all part of
four generations of innovation and craftsmanship backed by an unwavering commitment
to service and support from local retailers. Choose and design windows and doors for
your project with our new Product Finder and Designer tools. Only at myMarvin.com/tools
Contact us today to find the perfect solution for your space.
R.P. Johnson & Son
Marvin Window and Door Showcase
24 Ten Penny Lane
Andover, NH
800-526-0110
www.rpjohnsons.com
©201 3 Marvin Windows and Doors. All rights reserved. ®Registered trademark of Marvin Windows and Doors.
ENERGY STAR and the ENERGY STAR certification mark are registered U.S. marks.
®
P.O. Box 1482
Grantham, NH 03753

Come Home for Old Home Days Come Home for Old Home Days

Transcription

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