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Jan 23, 2018







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The Farmers Dinner presents Vintage 

Where: Nashua Senior Activity Center, 70 Temple St., Nashua 
When: Saturday, Jan. 28, 4:30 to 8 p.m. 
Cost: $79. Purchase tickets online. Proceeds benefit the Nashua Senior Activity Center.
Visit: thefarmersdinner.com/event/vintage




Flashback flavors
Dinner features reimagined traditional childhood dishes

01/26/17
By Angie Sykeny asykeny@hippopress.com



 You’re never too old for Cheez-Its and Fluffernutter — that’s the idea behind The Farmers Dinner’s latest farm-to-table event,  “Vintage,” a multi-course dinner featuring cuisine inspired by traditional childhood dishes. The dinner takes place Saturday, Jan. 28, at the Nashua Senior Activity Center and is presented by chef and owner of The Farmers Dinner Keith Sarasin along with Cabonnay’s Chef Chris Viaud and Pastry Chef Aurelien Blick. 

Vintage is a new and divergent concept for The Farmers Dinner, which typically highlights new American cuisine, Sarasin said.  
“We’re ... pulling inspiration from the traditional foods that we grew up eating,” Viaud said. “We’re taking simple dishes like eggs and bacon, chicken noodle soup and peanut butter and jelly and elevating them to a higher standard.”  
The idea for a throwback to childhood dishes came about when Sarasin and Viaud, who are good friends, were talking over lunch one day. The two come from very different cultural backgrounds — Sarasin’s is French-Canadian and Viaud’s is Haitian — and they were curious to compare the kinds of foods they each grew up with. 
“There are a lot of differences, but we also noticed some similarities,” Sarasin said. “As we found those similarities we started smiling and laughing, and that’s when we decided to throw Vintage as an homage to the vast differences but also to the commonality of good food that overlaps time and culture and binds us in the culinary world.” 
The menu features collaborative dishes inspired by Sarasin’s and Viaud’s childhood cuisines, with a gourmet twist. Dinner starts with a breakfast course: coffee-rubbed bacon, chive scrambled eggs and homemade bread. Then, it’s chicken noodle soup made with chicken bone broth and fresh noodles, followed by “ham and Cheez-Its,” a Cheez-It-crusted tart filled with local cheeses, country shaved ham and mustard. 
“Everyone had ham and cheese sandwiches with Cheez-Its on the side, so we said, ‘How can we recreate this in the culinary scene?’” Sarasin said. “For diners, [the tart] will really elicit the memory of having ham and cheese sandwiches. We’re just doing it on a different level.” 
The next course is a new take on rice and beans that includes cornmeal-crusted cod, beans and puffed rice. Following that is Pep’s Pot Roast, a local grass-fed roast with winter carrots and dug potatoes, based on a recipe passed down from Sarasin’s grandfather. The dessert course is a spin-off from the Fluffernutter, a sandwich traditionally made with peanut butter and marshmallow Fluff on white bread. The Vintage version is a napoleon-style pastry made with layers of rolled-out Wonder bread and Fluffernutter mousse in between, with a grape jelly glaze on top.  
The dinner will also feature a cash bar and discussions with the chefs about how they developed the dishes and about the local farms they sourced the meal ingredients from: Brookford Farm of Canterbury, Miles Smith Farm of Loudon and Oasis Springs Farm of Nashua. 
“I think regardless of if people can’t relate to growing up eating ham and cheese or chicken noodle soup, they will be blown away by how those simple flavors can be accentuated and turned into a culinary dish,” Sarasin said. 
“We hope that when they go home, they’ll be more inspired by the simple ingredients they can find in their cabinets,” Viaud added, “and inspired to keep cooking and recreate their own childhood memories.” 





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