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Greg Makris
In The Kitchen

12/07/17



What is your must-have kitchen item?

Tongs, [but] we used to use the big chef’s forks.
 
What would you choose to have for your last meal?
Prime rib and fried scallops, and to drink, it’d have to be a Michelob Ultra.
 
What is your favorite local restaurant?
Probably the Gas Lighter Restaurant [in Concord]. I’d go for the pork souvlaki.
 
What celebrity would you like to see eating in your restaurant?
I’m a huge football and Nascar fan. I would love to meet Bill Belichick. … He’s one of the smartest coaches and I just love his mannerism. I would like to just be able to talk to him for an hour and hear his history.
 
What is your favorite thing on your menu?
We do a shellfish stew that is drop-dead excellent. It’s half a lobster, with New England scallops, clams, mussels and Jonah crab, and it’s done in a tomato trinity with white wine. It’s a nice variety of everything and it’s delightful [to eat] during cold weather.
 
What is the biggest food trend in New Hampshire right now?
A lot of restaurants today are doing smaller versions of meals to a variety of appetizers, and it seems to be that the shorter the menu, the more volume and variety there is. … Like here, people used to just get a clam plate, but now they like to get ribs with fried clams and a small cup of chowder. … I think people being able to assemble a menu on their own is the trend of the future.
 
What is your favorite thing to cook at home?
I’m a pretty big pasta guy. I love anything that’s quick and easy-cooking, so it can be scampi or it can be mac and cheese
 
— Matt Ingersoll 





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