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Taste of Concord

When: Thursday, Oct. 13, from 5:30 to 8:30 p.m.
Where: Grappone Conference Center, 70 Constitution Ave., Concord
Tickets: Tickets cost $30 ($250 for 10) at tasteofconcord.com or 224-1061

Participating restaurants include Angelinas Ristorante Italiano, Alan’s of Boscawen, Arnie’s Place, Barley House Tavern, Beaver Meadow Bar & Grille, Blake’s All Natural Foods, Blasers Fireside Restaurant, Boars Tavern, Capital Deli, CC Tomatoes, Celery Stick Cafe & Concord Cooperative Market, Cheers Grille & Bar, Cimo’s South End Deli, Common Man Restaurant, Constantly Pizza, Edible Arrangements, Granite Restaurant & Bar, Granite State Candy, Hermanos Cocina Mexicana, Ichiban Japanese Steakhouse & Sushi Bar, Madeleines Elegance Defined, Margaritas Mexican Restaurant, Makris Lobster & Steak, Mitchell’s Fresh Salsa, Newicks, O Steaks and Seafood, Pats Peak Ski Area, The Draft, Tandy’s Top Shelf, Slice of Heaven Catering, The Meat House, The Red Blazer and Washington Street Café & Catering.





Throwdown at the Taste of Concord
Sample the food of the capital city, watch chefs compete

10/06/11



To prepare for the plethora of samples that will be doled out at this year’s Taste of Concord, Chris Brown recommends ticket- holders forgo eating full meals on the day of event and wear a pair of roomy pants. The 2011 Taste of Concord will be held at the Grappone Conference Center on Thursday, Oct. 13, from 5:30 to 8:30 p.m.

The Capital City food event was first organized six years ago by New Hampshire Distributors, of which Brown is president and chief operating officer, and serves as a fundraiser for the Concord Boys & Girls Club. Last year’s event raised more than $30,000 for the organization, bringing the six-year total to an estimated $150,000 raised for the cause.

“My favorite part of [Taste of Concord] is that is has been successful,” Brown said, adding that his family has always supported the Boys & Girls Club and took on the task of leading the charge for one of the organization’s largest fundraisers as an opportunity to give back in a big way. Brown said his company decided on using food as a vehicle to raise money for the Boys & Girls Club, which he noted as a great asset to the city, as being in the beer business does not allow him many opportunities to simultaneously raise money for children and showcase his products.

“We also wanted … our independent restaurants in the Concord area to have an event where they could participate and give back as well … since the first year they have all embraced it and say as they’re leaving [the event] to let them know about next year,” Brown said. More than 30 independent restaurants from the greater Concord area are slated to take part in this year’s Taste.

Brown said New Hampshire Distributors will give out samples of a variety of beers to the 21-plus crowd during the event and noted new offerings as Shocktop Pumpkin Ale and Wells & Young Banana Bread Beer and Double Chocolate Stout.

“We will have some really different things,” he said, adding that Harvest and Octoberfest beers will also be served, as well as wine samples.

For a fourth year, two local chefs will be pitted against each other in the Granite State Throwdown, a cook-off held during the event. This year Corey Fletcher, executive chef of Granite Restaurant at the Centennial Hotel, and Scott Ouelette, chef and owner of O Steaks and Seafood, have been tapped for the competition.

“They will prepare some of their signature dishes,” Brown said.

The Red Blazer in Concord is gearing up to hand out some signature dishes of its own during the event, including the artichoke dip pastry, which Blazer function manager Tamra Burke likened to a bruschetta “but with that nice, warm feeling and that bite of the dip.” The Red Blazer will also be serving chocolate fudge, cake pops and white chocolate pumpkin cheesecake. This year will mark the Blazer’s fourth year of participation in the Taste of Concord.

“It’s a great way to bring everybody together for the community and it benefits the Boys & Girls Club, which we are a big supporter of … and there are a lot of tastings so you can try a little piece of all of the area restaurants and see what they have to offer,” Burke said.

Carol Morse, development director at the Concord Boys & Girls Club, said money raised from the event is put toward scholarships that allow for more area children to access programs offered by the organization.
“[Taste of Concord] is a win-win for the restaurants and us …as the beneficiary it is an excellent opportunity to see people support us and thank them for being there,” she said.






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