The Foundry, owned by inventor and entrepreneur Dean Kamen, opened in the Millyard last week. Manchester native and Executive chef Matt Provencher is bringing his bold style of cooking and commitment to farm to table sourcing to the Queen City. READ MORE
Breakfastarians are defined as those amongst us who would eat breakfast any time of the day, every day, if given the opportunity. Despite a recent sharp rise in the price of eggs, breakfast is still the most popular meal of the day to be eaten outside the home. For many restaurants this means starting to offer breakfast all day. READ MORE
Be prepared: Cupcakes remain a hot trend and perfect for a hybrid s’more. In the Queen City, cupcakes shops tend to be closed on Sundays and Mondays, but offer their full selection on Saturdays. READ MORE
Too hot to cook and searching for a delicious meal under $10 that is something besides a sub, a Chinese takeout combo plate or served from a drive-up window? The Queen City has no shortage of budget friendly dishes, ranging from diner comfort food to seasonal specialties. READ MORE
Of course, in those days we didn’t need passports but it would have been worth getting them just to hear Sydney and MacKenzie screaming with joy as the cold mist blasted them in the face on a hot day and the cacophony from the roiling mega tons of hydro power roared in their ears. A high watermark in our camping legacy, and then? The anticlimax… READ MORE
These animals are doing what they were bred for in the best environment and care. They roam at will to their heart’s content, eat when they want, and without a care. It’s how it should be done, not packed in a concentrated lot eating bad food and where disease thrives. This is what consumers have to demand from the market for themselves and world.” READ MORE
From June 30 through December 22, guests showing their military ID at any T-BONES, Cactus Jack’s or Copper Door Restaurant will be treated to a 25 percent discount off their entire tab for parties up to six every Tuesday.
Mike Holfelder, a chef instructor at MST who oversees the Intro to Culinary Arts program, said the trip to the Copper Door was truly a once-in-a-lifetime opportunity for some of his students. READ MORE