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As the saying goes – “everything in moderation” and this includes alcoholic beverages. We have been continuously seeing a demand for non-boozy drinks for quite some time now. Guests usually settle for soda, other sugar loaded drinks, or for water with lemon when they dine out.  As most cocktail heavy establishments carry an arsenal of non-alcohol based mixers and flavor enhancers, such as bitters, syrups, herb or spiced infused liquids, it lends us to being more capable of being creative so guests don’t have to settle. On a daily basis we present a creation as our seasonal mocktail that uses a variety of ingredients designed to complement your meal and enhance your dining experience. This allows you to enjoy a refreshing alternative to alcohol that doesn't compromise flavor or elegance. Part of what we do in the kitchen and behind the bar is listen to guest requests, follow trends, and be creative with what we have – and this is exactly what we do with our bar program, for both cocktails and mocktails. In short, mocktails are here to stay! We feel that a good balance of sweet and sour and a touch of bitterness along with other seasonal flavors makes a better mocktail that is not cloying.  With “Dry January” long gone we’d like to offer a few recipes for unique mocktails from our Bar Duo of Geoffrey Smith and Moira Kilroy. Cheers! Cider Maple Splash(pictured above) 4 ounces apple Cider ½ ounce lemon juice ¼ oz maple syrup, more if you want it sweeter 1 dash orange bitters 1 dash black walnut bitters Combine apple cider, lemon juice and maple syrup into glass, add ice and stir. Add bitter to top of drink. The Front Porch 2 ounce fresh watermelon juice 1 ounce lime juice 1teaspoon agave ¼ teaspoon sea salt Mint Soda water Muddle mint in rock glass with agave and sea salt, add juices, add ice and top with soda water

Winter menu "Revival" and all the goodness that goes into it As some of us wish for snow to enjoy what new England has to offer on the mountain tops, some of us yearn for comfort food to drag us through the depths of chilly evenings. Enjoying the outdoors, winter is my least favorite season. I only hope for cold weather to allow for some time to go ice fishing on my days away from the kitchen, often supplemented with a thermos of chili or venison stew and a good beer, of course, haha In the kitchen, local ingredients can get depleted as most farms rely on storage crop sales through the winter months – carrots, potatoes, turnips, beets, and cabbage come to mind. These items quickly find a place in our coolers as this menu is full of global flavor, great textures, and of course, comfort. A new small plate is the potato cheddar pierogies. A mixture of Yukon gold potatoes and Brookford Farm cheddar is nuzzled inside a classic dough made of flour, butter, eggs and sour cream. Served with a winter vegetable slaw consisting of cabbage, other root vegetables depending upon supply and is tossed with a citrus dressing. and of course, what are pierogies with out sour cream? What would this menu be without the oh so popular shepherds pie, a staple on the winter and spring menus since day #1 (seven years and counting, wow!!) Braised lamb with seasonal vegetables, braising reduction, whipped potatoes, and truffled potatoes sticks, much better then the childhood favorite canned ones. Jamie from Meadowview Farm stock piles lamb legs for us all fall, and begs us to starting taking them come November. As we searched for worldwide stews to revive I came across a spicy octopus tomato stew from Naples, Italy. First, we make a sofrito of onions, garlic, crushed red pepper flakes, olive oil and fennel seed. Additions of stewed tomatoes and creamy cannellini beans, fruity green skinned Castelvetrano olives and Maine Blue mussels round out the dish. Almost forgot the center piece of the dish, a Grilled octopus tenacle. Poached for several hours to tenderize, it is then marinated with smoked paprika, citrus zest, citrus juices, and olive oil before being grilled, adding TONs of flavor. We’ve done away with our version of Seafood Newburg- if you've had it, please don't be upset. We feel like we boosted this menu slot by replacing it with Shrimp Stuffed Sole The Sole is atop a creamy lobster bisque, served with lemon confit fingerling potatoes, spinach, and buttery herbed bread crumbs. Don’t sleep on the potatoes as they are slow cooked in duck fat with lemon zest. A nod to some of my classic French culinary training, lentil ragout takes center plate beneath a nicely grilled piece of sustainably farmed salmon. The French green lentils are clow cooked with carrots, onions, bay leaf, vegetable stock, herbs and bacon and in true French culinary fashion, fortified with a “tad of butter”  - Cue your best Julia Childs voice For our non meat eating followers (or even our healthy eating January crowd) we have a Sweet Potato Rosti , a Swiss potato cake. Served with hearty greens, spinach, toasted walnuts, roasted Brookford Farm Beets, and a cranberry citrus sauce.(Think cranberry sauce from Thanksgiving with chunks of winter citrus segments and zest all laced with ginger) Finishing off the list of comfort food additions is the Maple and Soy Braised Pork Shank  this pound and a quarter shank is seared and braised for hours to a stage of melt off the bone goodness. Served with mashed sweet potatoes, roasted broccolini, braising jus and a spiced oatmeal streusel that adds a nice texture and pop of warming spice notes to tie the whole dish together. In trial runs we had several clean plate club gold medalists. Thanks for reading and we hope that enjoying some great food is part of your 2024 resolutions! Happy New Year, stay happy and healthy! Cheers, Chef Corey and the entire team at 11 Depot Street

As we return from our annual summer break, we are doing so with some new menu items that make a switch to early summer - with a focus on light, bright and flavorful! A noteworthy small plate is a play on a summer staple - a BLT! Featuring a confit chicken thigh, cured with salt, sugar and garden herbs and cooked in duck fat. Don't worry it is NOT taking place of BACON (can anything really?) Below the crisp skinned beauty is a chiffonade of local lettuce and North Country smokehouse bacon dressed with a lemon basil dressing,...think thin mayonnaise. The dish is finished with local tomatoes and a savory parmesan streusel. i like to think of it is summer on a plate, hopefully everyone agrees. When I think of summer it is tough to escape the thought without grilled swordfish(thanks to my time on Nantucket) This time it is marinated with lemon zest, lemon juice, olive oil and spices. Underneath the moist ocean steak will be a ragout of white beans, house made Italian sausage and hearty greens such as kale or chard. A compound butter of basil and Mediterranean olives will melt a top the swordfish, What would a good Italian inspired dish be with out something to scarpetta - a bread to soak up all that rich goodness- in this case some grilled pugliese, ciabatta's big brother! A first to land on Revival's menu is Tofu, marinated and seared to develop some crispiness, it will be served with a stir-fry of red quinoa, white quinoa, shallots, garlic, ginger and what ever local veggies we can get. rounding out the dish will be Mama's Kraut, an Asian inspired sauerkraut from Micro Mama's and a Miso Vinaigrette to give a pop of flavor! During the COVID years we had a dish to provide comfort, Hamburger Casserole. Well, its back after we have received many requests. Strozzapreti, a tight spiral shaped pasta, along with local ground beef from Bohanan Farm, zucchini, bell peppers, cream, basil and cheddar. We don't go out to eat to count calories, but this will bring you back to being a kid! With great success we ran a Pork Chop Milanese last month as a special and that will be making an appearance this summer, a breaded and pan fried bone-in pork from Robie Farms will be served with Maple Brook Farm burrata, arugula, tomatoes, pickled onions and a basil balsamic reduction. Summer on a plate! Last mention on the menu will be the black garlic and yuzu glazed chicken breast, talk about a dish that packs flavor. Yakisoba noodles and veggies tossed with a dressing made with house made chili garlic dressing, an added crunch of a sesame cashew brittle rounds out this large plate. Hopefully this got you drooling! Cheers, Corey

At Revival, we believe that food should be both comforting and exciting, which is why we offer a menu that balances classic New England flavors with creative twists. Our menu changes with the seasons to ensure that we are always featuring the freshest ingredients available. We work closely with local farmers and producers to source high-quality ingredients, including produce, meats, and cheeses. "The chefs source their ingredients directly from local New England farmers, focusing on fresh, healthy ingredients. Some highlights from the menu include classic New England dishes like sea scallops or seafood Newbury, but also some twists such as lobster poutine (a Canadian gravy based dish)." - Your Guide to Wandering Blog. In addition to our food, we also take great pride in our extensive wine list and craft cocktail menu. Our experienced bartenders are always happy to make recommendations and help you find the perfect drink to complement your meal. At Revival, we believe that dining out should be an experience, and we are committed to creating a welcoming and memorable atmosphere for our guests. We are grateful to Your Guide to Wandering for including us on their list of the best restaurants in Concord, NH, and we look forward to continuing to serve our community with delicious food, drinks, and hospitality.

Corey Fletcher, Executive Chef at The Centennial Hotel and Granite Restaurant & Bar was named Best Chef – Best of Concord by The Hippo in their 12th Annual Readers Poll Best of 2013 which was just released. The Hippo provides Southern New Hampshire's active adults the only dedicated food, music, movie and arts coverage and its state's largest listings section of things to do. “We’re very proud of Corey and it’s an honor for him to be recognized for his culinary talents,” said Norman MacLeod, Founder and CEO of Hay Creek Hotels which owns and operates the and The Centennial Hotel and Granite Restaurant & Bar. “Our corporate mandate is to surprise and delight our guests. Corey takes this to heart and does this ever day with his cooking. It’s no surprise that the community selected him as the Best Chef in Concord!” Recently featured in the Chef Spotlight column in The Hippo, Chef Corey has also won numerous awards since arriving on the scene at Granite Restaurant & Bar, including Best Menu of Small Plates in the 2010/2011 Hippo Best of; the 2010 Best Shellfish Appetizer in New Hampshire Magazine’s Best of New Hampshire; 2011 The Hippo Best Fine Dining Restaurant in Concord; 2011 TV Diner Gold Plate award; 2012 Best Breakfast, New Hampshire Magazine; and the 2012 Wine Spectator Award of Excellence for the fourth consecutive year, among other awards. With a passion for New England cuisine, Fletcher brings local and regional products to New American dishes with splashes of French, Mediterranean and Asian styles to the restaurant’s seasonal menus. His cuisine favors simplicity that permits two or three flavors to heighten, not mask the core item in each dish. In addition to his responsibilities at Granite Restaurant & Bar and The Centennial Hotel, Chef Corey is also lending his expertise to off-site catering offered by the hotel, bringing his culinary talent to off-site events for groups up to 300 people. A native of New Hampshire, Chef Corey has followed his passion for cooking throughout New England. Prior to joining The Centennial team in 2010, Chef Corey was at the Colby Hill Inn and prior to that served as the opening Chef at 55 Degrees in Concord. He is a graduate of Southern New Hampshire University.

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. “A lot of restaurant owners are sometimes something other than restaurant people before opening up a restaurant. Sometimes they’re really successful and sometimes they’re not,” he said. “I think having close to 12 years of history in Concord, or the Concord area, as a chef is definitely extremely helpful, knowing that I have a following and a good reputation for what I do.” Then, there’s an aspect that’s outside his control: the momentum he sees in the city. He plans to capitalize on the revitalized downtown and the increasing demand for good, local food that restaurants are enjoying. “My wife has actually helped push me to do this a little bit – she’s been great support – and she’s always saying if it wasn’t me doing something like this, someone else would be,” Fletcher said. “I wanted it to be me to get that next new restaurant and be on the uphill swing of downtown.” After 20 years in the restaurant industry – rising from dishwasher to executive chef – Fletcher, 36, said this was the time and place to launch Revival Kitchen and Bar, where he’ll be the chef and owner. The 11 Depot St. restaurant will take the place of the shuttered Sunny’s Table. Fletcher said he hopes to offer something new to the Concord restaurant scene by featuring local ingredients in a “casual-upscale” atmosphere. He said he’ll combine elements of the former 55 Degrees, which he helped launch, and the Centennial Hotel’s upscale Granite Restaurant and Bar, where he was recently the top chef. “It’s not casual like the Barley House or Cheers. It’s not fine dining like Granite was. It’s kind of in between, to make it a little more approachable,” he said. Fletcher, who has lived in Concord for the past 12 years, is a Milford native and graduate of Southern New Hampshire University. He lives in the city with his wife and 2-year-old daughter. He said he plans to source as many of his ingredients as possible from New Hampshire, branching into the rest of New England as necessary. All the proteins on the opening menu come from New Hampshire and Vermont, he said. “I don’t know of any other restaurant that is sourcing the amount of local food in Concord that I plan to be,” he said, except maybe the Granite Restaurant and Bar. The word “revival” in the restaurant’s name refers to his plans to take New England and Old World classics, he said, “and kind of revive those classic dishes using local meats, produce, dairy, et cetera.” He explained: “One of the dishes is a play on a classic shepherd’s pie that everyone knows, but it’s using lamb from Meadowview Farm (in Gilmanton) and root vegetables from Brookford Farm (in Canterbury), and kind of presented in a way where it’s still shepherd’s pie like everyone knows it to be, but instead of browned beef it’s braised lamb,” he said. Entrees range between $18 and $28, he said. Fletcher said he held three days of an invite-only soft opening last week to prepare for the Tuesday launch. The restaurant will be open from 4 to 9 p.m. Tuesday through Thursday and 4 to 10 p.m. on Friday and Saturday, he said, noting that he might expand the hours in the future if there’s enough of a demand. “If this becomes the next new hip late-night hangout, then that’s what I’ll provide Concord,” he said. “I definitely want it to be a place that people come to relax and enjoy and forget about the daily stresses. Everyone needs to eat, but choosing to eat good food is even better.”

If you're a fan of fresh, locally grown produce, you're likely familiar with the frustration of waiting for the summer months to enjoy garden-fresh greens. But what if we told you there's a way to get locally grown lettuce year-round? At Lef in Loudon, New Hampshire, that's exactly what's happening. Lef is a high-tech garden that uses innovative farming techniques to produce fresh, locally grown lettuce all year long. And it's not just any lettuce – Lef's greens are carefully cultivated to be flavorful, nutrient-dense, and free from harmful chemicals and pesticides. To learn more about this unique operation, local news anchor Sean McDonald recently paid a visit to Lef. The result was an eye-opening look at the cutting-edge technology that's making it possible to grow fresh produce indoors, even in the dead of winter. The heart of Lef's operation is a series of high-tech vertical gardens that use LED lights and hydroponic systems to grow a variety of lettuce and other greens. By carefully controlling factors like light, temperature, and nutrient delivery, Lef is able to grow greens that are of consistent quality year-round. But it's not just the technology that sets Lef apart. The team behind the operation is dedicated to sustainability and reducing their environmental impact. That means using renewable energy sources like solar panels to power the gardens and minimizing waste through careful water management and recycling efforts. The result is a truly impressive operation that's changing the way we think about locally grown produce. With Lef's innovative approach to indoor farming, we can enjoy fresh, flavorful greens all year long, no matter the weather outside. So the next time you're craving a salad in the dead of winter, consider checking out Lef in Loudon. Not only will you be supporting a local business, but you'll also be able to enjoy some of the freshest, most flavorful lettuce you've ever tasted – all while reducing your carbon footprint and supporting sustainable farming practices.

If you're a foodie on the hunt for a new dining experience, look no further than Revival Kitchen & Bar in Concord, New Hampshire. This new restaurant is the brainchild of Chef Corey Fletcher, who has brought together a team of staff that he first met over a decade ago at 55 Degrees in Concord. Fletcher has had an impressive culinary career, serving as the executive chef at both the Colby Hill Inn and Granite Restaurant & Bar at the Centennial Hotel before opening Revival. At his new venture, Fletcher is putting a fresh spin on classic dishes that he developed over the years. However, he now favors local suppliers, offering an impressive selection of locally sourced rabbit, cheeses, chicken, pork, beef, and lamb, all prepared with carefully balanced flavors. But the local focus doesn't stop there. Revival's breads and biscuits are all made in-house, and the creative dessert list features local ingredients as well. To wash it all down, the small bar boasts an interesting wine list and sophisticated décor, making it the perfect spot for a post-dinner drink. The dining area itself is equally impressive, featuring a high-ceilinged room with well-spaced tables that allow for comfortable dining. The overall ambiance is both welcoming and refined, making it an ideal spot for a special occasion or a memorable night out. Revival Kitchen & Bar is a testament to Chef Corey Fletcher's culinary skills and dedication to the local food movement. Whether you're a local or a visitor to Concord, this restaurant is not to be missed. See the NH Magazine feature here.

Cheese lovers, rejoice! The cheese plate is back and better than ever. As reported by Culture Cheese Mag, we are in the midst of a "cheese plate renaissance," where restaurants and home chefs alike are taking this classic appetizer to new heights. Gone are the days of a few sad slices of cheddar and a handful of crackers. Today's cheese plates are carefully curated, with a variety of cheeses, accompaniments, and garnishes that come together to create a true culinary experience. One of the reasons for the cheese plate's resurgence is the growing interest in artisanal cheeses. People are looking for unique, high-quality cheeses that they can't find at their local grocery store. This has led to an increase in cheese shops and cheesemongers, who are able to source and sell a wide range of artisanal cheeses. In addition to artisanal cheeses, the cheese plate renaissance has also brought a renewed focus on the art of pairing cheese with other foods and beverages. Today's cheese plates may include a variety of fruits, nuts, cured meats, and spreads, as well as wine, beer, or cocktails that complement the flavors of the cheese. Another trend in cheese plate presentation is the use of unique serving vessels and garnishes. Cheese may be arranged on rustic wooden boards, sleek marble slabs, or even slate tiles. Garnishes like edible flowers, honeycomb, and flavored salts add an extra touch of elegance and flavor. The cheese plate renaissance is not just limited to restaurants and cheese shops. Home chefs are also getting in on the trend, creating their own beautiful and delicious cheese plates for entertaining or even just a simple night in. Overall, the cheese plate renaissance is a celebration of the diversity and complexity of cheese, as well as the art of presentation and pairing. So next time you're dining out or hosting a gathering, be sure to indulge in a cheese plate and experience the delicious and artistic possibilities that this classic appetizer has to offer.

The trend of farm-to-table dining has been on the rise for several years, and it is expected to gain even more popularity in 2023. In this article, we will discuss the reasons why this trend is growing. One of the primary reasons for the popularity of farm-to-table dining is the increasing awareness of environmental impact. People are looking for ways to reduce their carbon footprint and make sustainable choices. By sourcing ingredients locally, farm-to-table restaurants can support small-scale, sustainable agriculture, and reduce transportation emissions. Another reason for the popularity of this trend is the growing interest in health and nutrition. Farm-to-table restaurants prioritize the use of fresh, seasonal ingredients that are often more nutritious than processed foods. By sourcing from local farmers, these restaurants can ensure that their ingredients are free from harmful chemicals and pesticides. Furthermore, the farm-to-table movement offers a unique opportunity for consumers to connect with their food and the people who produce it. Many people are interested in learning about where their food comes from and how it's grown. Farm-to-table restaurants often partner directly with local farms, allowing customers to see the source of their food and meet the farmers who grow it. Lastly, the importance of local food systems and the need for resilience in our food supply have been highlighted due to recent events. Supporting local farmers and businesses has become increasingly important, and farm-to-table restaurants offer a way to do just that. The popularity of farm-to-table dining is expected to continue to grow in 2023 and beyond. By focusing on sustainability, health, and community, these restaurants offer a unique and enjoyable dining experience while supporting local agriculture.