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Jan 23, 2018







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John Tuttle




Mussels

From the menu at The Common Man Concord
 
1 pound mussels, cleaned
2 tablespoons garlic butter
Sprig of basil
¼ cup white wine
1 ounce vidalia onion, julienned
1 ounce bacon, chopped
Pinch of salt and black pepper
1 slice of garlic bread
 
Heat skillet and add butter, add mussels and cover. Cook for one minute. Deglaze with white wine and add the rest of the ingredients. Cover and cook until all the mussels are open. Season with salt and pepper. Serve with garlic bread.




In the Kitchen with John Tuttle


07/31/14



 What is your must-have kitchen item?

A rubber spatula. You can cook a steak, flip fish — you can do anything with them.
 
What would you choose for your last meal?
My last meal would have to be good Texas barbecue.
 
Favorite restaurant besides your own?
Topolobampo or Mirai Sushi [in Chicago].
 
What celebrity would you like to see eating at your restaurant?
Clint Eastwood.
 
What is the biggest food trend in New Hampshire right now?
Local movement I’d have to say. Locavore, sourcing, grass-roots kind of thing. We’re really starting to delve into that quite a bit, too. I push my staff and everybody on their way in, everybody who lives out in the country, stop by the stands, get vegetables, give local farmers a few bucks, get some veggies and bring them in and we’ll make a special out of them.

What is your favorite meal to cook at home?
I have two little girls so anything they like. It sounds funny but I like beer-can chicken, or a nice piece of cedar planked trout. I do [cook] a good amount of Indian food.
 
What is your favorite dish on your restaurant’s menu?
I think one of the latest ones I really like has got to be the Owens’ Truck Farm Salad, because it’s all local farm vegetables. It’s got great flavors — nice fresh, crisp vegetables roasted in the oven, beautiful greens.
— Emelia Attridge 





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