by Suzanne | May 5, 2022 | Food
Chef Nate Varney loves to get out of the kitchen and into the fields where many of his ingredients are grown. A down-to-earth chef guided by his own farm-to-table philosophy, Nate has been working closely with farmer Rick Greenlaw of Greenlaw Gardens in Kittery,...
by Suzanne | May 5, 2022 | Food
Meet Rachel and Chef Nate — and imagine holding a memorable gathering in this one-of-a-kind space When you take a peek inside Jimmy’s, it is easy to imagine a lavish soiree at this spectacularly restored 1905 downtown Portsmouth landmark. Or an important corporate...
by Britt Ryan | Jan 13, 2021 | Food
Most people walk into the new kitchen and think, “Uhh Nate, that’s a small kitchen- how will you feed 500 people at once?” The way we’ve designed the kitchen is compact but efficient. When we’re on the line, we won’t have to move and can reach everything. We also have...
by Britt Ryan | Dec 11, 2020 | Food
During a recent culinary exploration in our kitchen, we bought all of the “seconds”- you know, the apples that aren’t perfectly shaped for your grocery store display…but it’s the same damn apple. So anyway, we bought all of these seconds from Three River...
by Britt Ryan | Oct 30, 2020 | Food
When I first started at The Atlantic Grill, I was told I had an office off of the kitchen. Well, I don’t believe in chefs having an office. Laptops are moveable. If I need an office moment, I set it up on a stainless steel table that way I’m still in the kitchen....
by Britt Ryan | Oct 12, 2020 | Food
My main focus as Executive Chef of The Labrie Group is trying to develop relationships with local farms. It’s interesting, because I assumed moving to the Seacoast, in the economic hub of New Hampshire, that it would be far easier than it was up North for me during my...
