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Executive pastry chef Elaine Speer shows off a pile of holiday goodies. Courtesy photo.




Snowflake Social

When: Thursday, Dec. 11, from 4 to 6 p.m.
Where: Concord Food Co-op, 24 S. Main St., Concord
See: concordfoodcoop.coop/snowflake
Hot bar items and prime rib are $8.99/pound; hot chocolate bar and all samples are free




Holiday sweets and treats
Co-op’s social showcases meal ideas for holiday dining

12/11/14
By Allie Ginwala aginwala@hippopress.com



From a hot food bar to a hot chocolate bar, find inspiration for all of your holiday party meals at the Concord Food Co-op’s Snowflake Social on Thursday, Dec. 11. 

“It’s going to be a sampling extravaganza,” said Jaimie Jusczyk, marketing specialist for the co-op, in a phone interview. 
Try a free sample from Center Ossipee’s Sap House Meadery and Londonderry’s 603 Brewery. Other samples up for grabs are a selection of eggnog, wine, sushi, holiday drizzle popcorn and cheese and crackers. 
The co-op will have a free hot chocolate bar with dairy and non-dairy options for chocolate lovers of all persuasions. The bar will be open for this night only for guests to pick from a pile of toppings like whipped cream, crushed candy canes, syrups, cinnamon, chocolate chips, marshmallows and pretty much any sweet, Christmas-y topping you could ever want to put in a cup of hot chocolate. 
While you’re sipping hot cocoa, peruse the bakery box and look for possible party favors. Jusczyk said executive chef Elaine Speer will have it chock full of festive desserts such as flourless chocolate roulade with white chocolate peppermint mousse, meringues, chocolate-filled cream puffs and mini snowflake cupcakes.
The idea for hosting a holiday-themed food showcase came after a positive response to other seasonal events held at the co-op this fall, Jusczyk said. It gives people the chance to sample seasonal items and also to speak with the chefs who crafted them. 
“Our members love it,” Jusczyk said. “They love to chat with our chef and our bakers.”
Executive Chef Scott Jones will set up and run a prime rib carving station. He’ll be available to answer any questions guests have about preparing or ordering meals from the co-op this season. 
The co-op’s regular hot bar will feature entree and side dish ideas, including roasted duck, honey glazed ham, seafood alfredo, garlic shrimp, steak tips, roasted fingerling potatoes and garlic herb rice. Sample some or all to see if you might want to serve them at your home for the holidays.
 
As seen in the December 11, 2014 issue of the Hippo.  





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