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Nov 15, 2018







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Mushroom Pate
From the kitchen of Jes Monroe at Sonny’s Tavern, Dover.
 
3 whole portabella mushrooms
1 dozen shitake mushrooms
4 shallots (peeled)
5 cloves of garlic
1⁄4 cup fresh thyme with stems
1⁄2 cup olive oil
1⁄4 cup vegetable oil
Sea salt & black pepper to taste
 
Coarsely chop portabellas, shitake, and shallots. Sauté with remaining ingredients on medium heat for 10 minutes. Remove from heat and let cool. Blend in food processor until smooth and refrigerate. Pate will keep for about 10 days.
 




In the Kitchen with Jes Monroe


08/28/14



Jes Monroe has been the executive chef at Sonny’s Tavern (328 Central Ave., Dover, 343-4332, sonnystaverndover.com) since May. She’s originally from the Adirondacks in New York. Monroe went to school to become a holistic doctor before deciding she wanted to become a chef. She began working at City Beer Hall in Albany, New York, after approaching the chef there, and has only been cooking professionally for about a year and a half. “Moving here from Albany was a nice change of pace,” Monroe said. “I love using local ingredients.”
 
What is your must-have kitchen item?
Music. You want to feel good while you’re cooking so that people feel good when they’re eating.
 
What would you choose for your last meal?
I’m a vegetarian, actually, but I would absolutely have my grandmother’s fried chicken. It’s not really fried — I guess it is more grilled than it is fried. She cooks it out over a wood fire all day long for like six hours and bastes it in this homemade Italian dressing. It’s just so amazing.
 
Favorite restaurant besides your own?
In this area, I would definitely have to say Black Birch [in Kittery, Maine] — those guys are great. I always feel that Ben, the owner, is amazing, and so friendly. They come in here and support us, and their food is just so good.
 
What celebrity would you like to see eating at your restaurant?
Bill Murray.
 
What is the biggest food trend in New Hampshire right now?
I’m new to the area, but what I’m seeing is a lot of use of local food, farmers markets — Portsmouth has a fantastic farmers market that I was really excited to visit for the first time. Everywhere I see, ‘This is from this farm or this farm.’
 
What is your favorite meal to cook at home?
I’m usually really tired when I get home, but ... on my days off I’ll get some veggies, some nice cheese, I’ll make some hummus. I like to eat really light. Maybe some wine. I love snacking.
 
What is your favorite dish on your restaurant’s menu?
I really like our vegetable roast. I use whatever vegetables are available, try to incorporate that, and then there’s a tangy chevre on it. And underneath on the bottom of the plate I make a sesame ash, which is just charred black sesame seeds, which I crush up in a little mortar and pestle and I mix with a little bit of olive oil. It’s such a deep, dark, rich flavor to complement the vegetables and the tangy goat cheese. But then it’s served with a baguette toast point with spruce butter. It’s just a whole lot of flavors.
 
— Emelia Attridge  

 






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