Melissa’s Post: UNH Students Craft a “Strawberry Frappe” IPA

With the great warm weather we’ve been having, I think a lot of our brains are already springing towards SUMMER!  For this reason, I thought it would be fun to talk about UNH’s new, summery brewery creation!

This past March, UNH students in the university’s Brewing Science Laboratory program put together a new strawberry frappe IPA using strawberries grown as part of the N.H. Agricultural Experiment Station’s organic strawberry breeding program and strawberry season extension research. “Strawberry Milkman” is the third brew that was created thanks to the partnership between the researchers and students at the UNH Brewing Science Lab and the N.H. Agricultural Experiment Station. The new brew also includes strawberries from the TunnelBerries project, a prospective research project that aims to benefit both growers and consumers alike. New Hampshire’s strawberry season traditionally lasts only four to six weeks, during which experiment station researchers harvested strawberries grown in low tunnels for 19 consecutive weeks from mid-July through the week of Thanksgiving. They found that the low tunnels significantly increased the yield of sellable fruit, from an average of about 70% to 83%, a helpful finding for agricultural research.

Strawberry Milkman was developed by undergraduate student Tim Fischer, who says that it contains no bittering hops, but rather New Zealand aroma whirlpool and dry hops, creating more sweetness. “These sweet, cloudy IPAs are quite popular. It is made with a lot of wheat to maximize the protein content of the beer and keep it cloudy. Lactose is added as a sweetness,” states Cheryl Parker, who manages the UNH Brewing Science Lab.

Strawberry Milkman is expected to be available soon locally on-tap at Hop + Grind in Durham. You can also stay current with the newest UNH brews and releases by following the UNH Brewing Science Laboratory on Facebook: https://www.facebook.com/UNHbrewlab.

Beer-lovers rejoice for all of the interesting, fun new brews UNH students are introducing to the area using locally-grown ingredients, and get out one of these gorgeous days to enjoy an ice-cold Strawberry Milkman!

Take a Bite out of Appledore: An Eco-culinary Island Retreat, August 28 – 30

appledore2-420x140The brain child of Chef Evan Mallett of Black Trumpet Bistro and sponsored by the Shoals Marine Laboratory, this weekend getaway is not to be missed! From Friday, August 28th to Sunday, August 30th, Take a Bite out of Appledore: An Eco-culinary Island Retreat will bring together ecologists and chefs to interpret the many natural gifts the Isles of Shoals have to offer:

Take a Bite out of Appledore: An Eco-culinary Island Retreat
Shoals Marine Laboratory
Location: Appledore Island, Isles of Shoals
Friday, August 28 – Sunday, August 30, 2015

Ten miles off the New Hampshire coast, the Isles of Shoals have always embodied both opportunity and sense of place. From the cod fishermen of the early 1600’s to the glamorous Appledore House of the nineteenth century to today’s world-class Shoals Marine Lab, Appledore Island in particular has played host to people with a deep connection to their food and the natural world. In this unique retreat, we bring together ecologists and chefs to interpret the many natural gifts the Isles of Shoals have to offer. Come as an individual or as a group to learn about the importance of sense of place, while also protecting a vital resource. And bring your appetite for food and knowledge!

Total cost: $630/person (double occupancy). Includes room and all meals, snacks and beverages, all program activities, and round-trip boat fare between Portsmouth, NH and Appledore Island. A portion of the proceeds will help support the Chef’s Collaborative of New Hampshire.

For more information: http://www.sml.cornell.edu/sml_culinary.html

4th Annual Farm-a-Q at Coppal House Farm, June 28

Farm-A-Q-2014-5045-696x280It’s that time of year again — the days are longer, the crops are growing and the smell of outdoor cooking lingers in the air. Join Slow Food Seacoast and the Heirloom Harvest Project on Sunday, June 28th for the annual celebration of all things summer, Farm-a-Q 2015 at Coppal House Farm in Lee, New Hampshire.

4th Annual Farm-a-Q
Slow Food Seacoast
Location: Coppal House Farm, 118 North River Road/Rte 155, Lee, NH
Date: Sunday, June 28, 2015
Time: 12 – 4pm

This year we look forward to the culinary creations of our old favorites and some new comers as well. Here’s a short list of who will be grillin’ and baking for you on the 28th: Anju, Anneke Jans, Applecrest, Black Trumpet, Block 6, Casco Bay Butter, Fig Tree Bakery, Franklin Oyster House, Grill 28, Hayseed, Joinery, Louie’s, Moxy, Portsmouth Brewery, Roberts Maine Grill, Row 34, Vida Cantina and Wolf Meadow Farm.

The day will feature tastings, demonstrations of oil-seed pressing, a Slow Fish under-loved fish throw-down, children’s nature-based activities by Community Roots, tabling by numerous local community organizations, a wild walk led by White Pine Programs, and best of all, the amazing locally grown, picnic-style meal prepared by our even more amazing local chefs!

Farm-a-Q 2015 is hosted by John and Carol Hutton at Coppal House Farm, a 78 acre mixed power farm best known for their Corn Maze and fall harvest crops. Carol and John also raise grass-fed, hormone free animals and an assortment of vegetables on their beautiful property.

Farm-a-Q runs from 12:00 – 4:00 pm with food served between 1:00 – 3:00. Enjoy workshops, live music and activities all afternoon. Tickets are $25 or $20 for Slow Food members. Youth pay $15 (ages 13 – 20) and children under 12 are $5 (children under 3 are free).

Volunteers get in free! If interested, please contact us at [email protected] or sign up at our volunteer page.

For more information: www.slowfoodseacoast.org

Community Benefit Sunday at 7th Settlement for Seacoast Eat Local’s SNAP/EBT Program, March 22

This Sunday, March 22nd, will be a Community Benefit Sunday for Seacoast Eat Local’s SNAP/EBT Farmers Market Program at 7th Settlement Brewery in Dover, NH. Come enjoy a meal anytime that day and a portion of the proceeds will help make sure our low income community members have access to farm fresh healthy foods!

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Slow Sips at Moxy: Inspirations from Terra Madre, February 25

UnknownSlow Sips at Moxy: Inspirations from Terra Madre
Slow Food Seacoast
Venue: Moxy, 106 Penhallow St, Portsmouth, NN
Date: Wednesday, February 25, 2015
Time: 5:30–7:30pm
Tickets:  $35, $30 for Slow Food members

Join Slow Food Seacoast for Slow Sips at Moxy in Portsmouth.  Slow Sips events rotate between establishments that promote and support the Slow Food values of good clean fair and local food. In February we present Inspirations from Terra Madre, a sampling of foods from the Slow Food USA Ark of Taste program, Wednesday February 25th, 5:30 – 7:30pm at Moxy, 106 Penhallow Street, Portsmouth, NH. Tickets are $35 or $30 for Slow Food members.

Terra Madre is a gathering of world food communities that convenes bi-annually in Italy. Three delegates from the Seacoast – Spencer Montgomery, Amanda Parks and Kathy Gunst – will share stories of their experiences and how they were inspired to help save endangered foods. Chef Matt Louis and his talented kitchen crew will prepare tastings of local seafood, vegetables and beverages.

The focus of the evenings preparations will be on foods from Slow Food USA’s Ark of Taste program and include seafood, Abenaki Flint Corn and a variety of vegetables. The Ark of Taste process involved the nomination and evaluation of traditional foods (heirloom plants and heritage breeds of animals) and subsequent “boarding” onto the Ark. Ark foods are then promoted through the motto “Eat it to Save it”. By creating a market for these foods, farmers are encouraged to produce more and thus save endangered species. Presentations will focus on these ideas and investigate whether the Ark model will work as well for fisheries as it does for agricultural products.

For more information: www.slowfoodseacoast.org

Seacoast Food Swap at Joinery, February 16

10351681_1545517469018612_575454578768916139_nThe next Seacoast Food Swap takes place at Joinery Restaurant on Monday, February 16th (President’s day) at 7pm — come swap, talk, and drink some fine drinks:

Seacoast Food Swap
Venue: Joinery Restaurant, Newmarket, NH
Date: Monday, February 16, 2015
Time: 7–8pm
Fee: Free

A food swap is part silent auction/part village marketplace/part fun-loving open house where your homemade edible creations (breads, preserves, special concoctions, canned goods, etc.) become your own personal currency for use in swapping with other participants. We welcome everyone, as long as you bring something edible that you made, grew, or foraged yourself.

On the day of the swap, please bring your hand crafted goods and arrive promptly at the start time. The first half-hour of the event is dedicated to swapper sign-in and set-up, and we’ll begin swapping once everyone’s settled in. If you have any questions whatsoever, please send a private message or an email to [email protected]

For more information: https://www.facebook.com/events/446105802211905/

Eat It Up! Food Talks Holiday Finale with Chef James Haller, December 15

10471337_465246770285744_6501158126688566809_nThe Eat it Up! Food Talks Season Finale features special guest chef James Haller, co-founder of the legendary Blue Strawbery. On December 15th, Chef Haller and five area chefs will cook dishes that represent the 45 years of dining in the Seacoast area since Chef Haller first came to town in 1970:

Eat It Up! Food Talks Holiday Finale
Seacoast Repertory Theatre, Bow Street, Portsmouth, NH
Monday, December 15, 2014
6 – 8 pm

Eat it Up! Food Talks will be presenting its final event of the season Monday, December 15th, at the Seacoast Repertory Theatre with a special holiday event with guest chef James Haller, co-founder of the legendary Blue Strawbery, and author of the Blue Strawbery Cookbook. Storyteller James “Buddy” Haller will present on the progression of dining in Portsmouth from 1970 to today. All five chefs who spoke this past season will be preparing their own versions of Haller’s dishes for guests to enjoy. All proceeds from the evening’s event will benefit the Chefs Collaborative.

Chefs featured this year:

• Evan Hennessey (Stages at One Washington)
• Matt Louis (Moxy)
• Evan Mallett (Black Trumpet Bistro)
• Mark Segal (Tinios Pro Hospitality Group)
• Gregg Sessler (Cava)

Tickets include access to the special two hour event, five different dish samples from our guest chefs, beer tasting from Smuttynose, sparkling and still wine, and recipes from each of the chefs. $50 General Admission / $25 Industry discount.

For more information: www.chefscollaborative.org/connect/locals/nh-seacoast-local/

Eat it Up: Food Talks with Mark Segal, October 27

26C4C95DE-FD95-0292-3993C787F55E564C.jpg.pagespeed.ce.qwcUxJsXtNEat It Up: Food Talks! will be taking stage for its monthly talk, now the fourth in its ongoing Chef Series at the Seacoast Repertory Theatre, with Mark Segal of Tinios Hospitality group presenting on Monday, October 27th:

Eat it Up: Food Talks with Mark Segal
Seacoast Repertory, Bow St, Portsmouth, NH
Monday, October 27, 2014
7:30 pm

The goal of the series is to provide the Seacoast community with a view into local and national food culture with a focus on sustainability, artistry, and innovation. Eat It Up aims to provide a space for food enthusiasts and professionals to have a dialogue with some of the drivers of our local food culture.

Mark Segal has a long history on the Seacoast, having most recently worked as Chef at the 100 Club and Demeter’s Steak House before joining Tinios Pro Hospitality Group this summer. During his long career he has worked in kitchens with many of the more prominent chefs on the Seacoast.

Eat It Up: Food Talks is co-produced by Evan Mallett of Black Trumpet, Brian Kelly and Kathleen Cavalaro of eight/one productions, and Knate Higgins of the Seacoast Repertory Theatre. They have two more talks scheduled, the next being with Gregg Sessler of Cava in November.

Seacoast Repertory Theater and Eat It Up donate a portion of all ticket sales to The Chefs Collaborative’s Culinary Sponsorship Program, a non-profit network of chefs dedicated to changing the sustainable food landscape using the power of connections, education and responsible buying decisions.

There will be a reception at 6:30pm for VIP ticketholders which include an exclusive meet and greet and hors d’oeuvres created by Segal with ingredients provided by Dole & Bailey, and a beer pairing generously donated by Smuttynose Brewery. VIP tickets are $40 and also include priority seating. General Admission tickets are $12 and include the Smuttynose pairing as well.

All Industry Workers who provide proof of employment in the industry or an “industry ticket” will be allowed to name their price for tickets. Industry tickets are available day of show only and are subject to availability. VIP Tickets are limited to 60, seating is limited and due to high demand, advance purchase is recommended.

Tickets may be purchased online at www.seacoastrep.org, in person at 125 Bow Street Portsmouth, NH 03801, or over the phone at 603.433.4472.

Eat It Up: Food Talks! is an ongoing series of talks at the Seacoast Repertory Theatre featuring chefs, farmers, sommeliers, cooks, foragers, brewers and more from the Seacoast and beyond.

For more information: www.seacoastrep.com

Eat it Up: Food Talks with Evan Hennessey, September 29

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Eat it Up: Food Talks with Evan Hennessey
Seacoast Repertory Theatre, Bow Street, Portsmouth, NH
Monday, September 29, 2014
7:30pm

Eat It Up: Food Talks! will be taking stage for the third talk in its Chef Series at the Seacoast Repertory Theatre, this time with Evan Hennessey of Stages at One Washington and Flavor Concepts.

The goal of the series is to provide the Seacoast community with a view into local and national food culture with a focus on sustainability, artistry, and innovation. Eat It Up aims to provide a space for food enthusiasts and professionals to have a dialogue with some of the drivers of our local food culture. Hennessey will present a food-focused talk and talk-back on topics of his choosing, with discussion moderated by host Brian Kelly.

Seacoast Repertory Theater and Eat It Up will donate a portion of all ticket sales to The Chefs Collaborative’s Culinary Sponsorship Program, a non-profit network of chefs dedicated to changing the sustainable food landscape using the power of connections, education and responsible buying decisions.

There will be a reception at 6:30pm for VIP ticketholders which include an exclusive meet and greet and hor d’oeuvres catered by Chef Evan Hennessey with ingredients provided by Dole & Bailey, and a beer pairing generously donated by Smuttynose Brewery.

VIP tickets are $40 and also include priority seating. General Admission tickets are $12 and include the Smuttynose pairing as well. All Industry Workers who provide proof of employment in the industry or an “industry ticket” will be allowed to name their price for tickets. Industry tickets are available day of show only and are subject to availability. VIP Tickets are limited to 60, seating is limited and due to high demand, advance purchase is recommended.

For more information: www.seacoastrep.org