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Past Farmer’s dinner event. Photo by Matthew Lomanno.




“Cheat Day” with The Farmer’s Dinner

When: Sunday, Jan. 7, 7 to 9 p.m.
Where: The Foundry, 50 Commercial St., Manchester
Cost: $65 per person
Visit: thefarmersdinner.com/event/cheat-day




Comfort classics
Farmer’s Dinner chefs kick off 2018 with “Cheat Day”

01/04/18
By Matt Ingersoll listings@hippopress.com



 It’s OK to have a cheat meal once in a while — at least that’s the premise of the newest installment of the Farmer’s Dinner series, which features re-imagined classic comfort meals.

Chefs Chris Viaud and Keith Sarasin will present Cheat Day on Sunday, Jan. 7, at 7 p.m. at The Foundry in Manchester. It’s their first dinner of 2018 and also the first in a series of themed winter pop-up dinners throughout the Granite State with other local chefs.
Sarasin, who started The Farmer’s Dinner in 2012 as an initiative to reconnect people with local farmers and locally grown foods, said he had been throwing around the idea of a “cheat day” meal for some time.
“The concept was simple, sort of like a proverbial jab on the ‘New Year, New Me’ thing, and how people vow to make lifestyle changes for a day which in reality take some time,” he said. “We wanted to do comfort food that was all kind of elevated using 100-percent real ingredients. It’s a lot of really fun and innovative concepts that people are going to love.”
The menu for Cheat Day includes chicken nugget rillettes with twice fried hasselback potatoes and pickled honey mustard and a pizza bagel prepared on a garlic bagel with nduja (spreadable pork salumi), fontina cheese and mushrooms to start with.
Other menu items will borrow from other cuisines like Italian and Chinese, Sarasin said. The baked macaroni and cheese, for example, will be served with Gouda cheese, garlic brioche crumbs, pecorino cheese and guanciale (pork cheek).
“It’s a beautiful twist of cured Italian meat and will have that gooey flavor of cheese that everybody loves,” Sarasin said.
That course will be followed by a lobster rangoon with a General Tso chicken and mangalitsa fried rice.
For dessert, there will be a “molten lava” brownie with candied bacon ice cream and a bacon walnut crumble, as well as fried dough with cardamom sugar.
“It’s 100 percent us working together and creating menu concepts out of the kitchen from beginning to end,” Sarasin said of Viaud and himself. “We’ve never repeated a meal in the five years I’ve been doing this.”
Sarasin said this is also the first year he is introducing a new diversity-themed series of meals called Roots. Each dinner will feature recipes from a different local chef.
“I wanted to bring some chefs and feature each one at a specific event,” he said.
The first dinner, on Jan. 28, will focus on Chris Viaud, who is of Haitian descent, according to Sarasin.
“[The meal] will feature some Haitian dishes and Chris will also tell the story of his family and who he is during the dinner,” he said.
Other upcoming dinners in the series will feature award-winning chef Evan Hennessey at Stages at One Washington in Dover, Lee Frank at Otis in Exeter and Patrick Soucy at Applecrest Farm Bistro in Hampton Falls.





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