The Hippo

HOME| ADVERTISING| CONTACT US|

 
Oct 19, 2018







NEWS & FEATURES

POLITICAL

FOOD & DRINK

ARTS

MUSIC & NIGHTLIFE

POP CULTURE



BEST OF
CLASSIFIEDS
ADVERTISING
CONTACT US
PAST ISSUES
ABOUT US
MOBILE UPDATES
LIST MY CALENDAR ITEM






 Jalapeno pepper dip

Courtesy of Mike Jacovino of Heritage Restaurant in Derry
 
2 chopped jalapenos
16 ounces cream cheese
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1 cup mozzarella cheese
2 cups crushed Ritz crackers, crushed
1 stick butter
1 cup cooked chopped bacon
 
Preheat the oven at 425 degrees. Mix cream cheese, mayonnaise and cheeses. Chop jalapenos and add to the mixture, then add the bacon. Put mix into a casserole dish. Add Ritz crackers and melted butter for topping. Bake until bubbly and serve with pita chips.




With Mike Jacovino
In The Kitchen

01/25/18



 Mike Jacovino is the owner and chef of Heritage Restaurant (91 W. Broadway, Derry, 260-6756, find them on Facebook), which had its soft opening in June and grand opening on Oct. 20. The Belfast, Maine, native has decades of culinary experience, working in restaurants since the age of 16. His resume includes a stint as the executive chef at the Birch Heights retirement community in Derry and he spent a few years cooking at restaurants in south Florida. Though his background in mainly in seafood, a wide palate of other dishes is available at Heritage. Popular menu items that have been added since the restaurant’s opening include Mediterranean chicken pesto, grilled blackened mahi over Parmesan risotto, baked stuffed scallops with crab meat, and personal pan-sized grilled pizzas cooked on the charbroiler, with flavors like barbecue chicken, pesto chicken and vegetarian. Jacovino chose the name “Heritage” for the restaurant to be reflective of several styles of cuisine.

 
What is your must-have kitchen item?
A nice sharp knife. Usually it’s a chef’s knife, but one that’s pretty versatile that often gets overlooked is a paring knife. You can do just about anything with one of those.
 
What would you choose to have for your last meal?
Without giving it too much thought, I’d have to say beef Wellington with a Maker’s Mark on the rocks.
 
What is your favorite local restaurant?
I really actually don’t go out to eat all that often, but I’ve been to Cask & Vine [in Derry] once. They had a beef tenderloin dish that I got that was really good.
 
What celebrity would you like to see eating in your restaurant?
Jimmy Page or Robert Plant. That would be really awesome to be able to talk to them and just hear their stories.
 
What is your favorite thing on your menu?
I always recommend the pistachio-encrusted chicken.
 
What is the biggest food trend in New Hampshire right now?
I think people are appreciating fresh ingredients and the whole farm-to-table approach more so now than they were even 10 years ago. Dishes can always come and go, but I think that [farm-to-table] is a trend that is going to stick around long-term.
 
What is your favorite thing to cook at home?
It’s got to be chicken Marsala. I like to serve it with a fresh pasta, usually angel hair.
 
— Matt Ingersoll 





®2018 Hippo Press. site by wedu