Voted by Hippo Readers for Best Chef of Concord!
To Kay and Steve Doyan, their rabbits aren’t bucks and does – they’re guys and gals.
“This guy just produces beautiful litters,” Kay Doyan said of Bart, a 1-year-old Californian rabbit with black ears and a black nose. He sat patiently as Steve Doyan demonstrated his good qualities – a square, stocky body with big shoulders “kind of like a toaster,” Steve Doyan said – and he even submits to having his nails clipped with little fuss.
Bart was just one of the 50 breeding rabbits Kay and Steve have at Song Away Farm in Loudon, where they raise rabbits and chickens for meat production. And while the rabbit meat industry certainly hasn’t been breeding as fast as you might expect, the two say they get plenty of business from people looking to try a different kind of locally raised protein.
The results are in! Throughout February, Hippo readers voted for their favorite things about southern New Hampshire, from their favorite breakfast to their favorite place to take visiting relatives.
After hand-counting the votes, Hippo presented Revival Kitchen & Bar with Three Best of the Best Awards which include:
Chef Corey Fletcher has opened Revival Kitchen & Bar with staff he first met during his days at 55 Degrees in Concord about 12 years ago. In between, he was executive chef at the Colby Hill Inn and Granite Restaurant & Bar at the Centennial Hotel. At Revival, in the former Sunny’s space on Depot Street in Concord, Fletcher is serving up some of his favorite classic dishes that he developed along the way, but now he favors local suppliers. Find local rabbit, cheeses, chicken, pork, beef and lamb, all with carefully balanced flavors. All breads and biscuits are house-made, along with the creative dessert list. The space features a small bar with sophisticated décor, interesting wine list and well-spaced dining in the adjoining high-ceilinged room.
At Lef in Loudon, things are green all year long. Sean McDonald heads inside the high-tech garden that is making it possible to get locally grown lettuce year round.
Sitting at a bronze tabletop last week in the restaurant he plans to open Tuesday – while crews hammered away at its finishing touches – chef Corey Fletcher discussed a pair of motivations that led him to take the “calculated risk” of becoming Concord’s newest restaurateur with Revival Kitchen and Bar.
First, there’s the personal aspect: After his experiences as the head chef at the Granite Restaurant and Bar, the Colby Hill Inn and 55 Degrees, he’s built enough of a reputation locally that he feels confident realizing a longtime goal of opening his own restaurant downtown, he said.