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Welcoming Chef Brian Stuart to the Jimmy’s Team

Welcoming Chef Brian Stuart to the Jimmy’s Team

We are so excited to promote Chef Brian Stuart to the role of Executive Sous Chef at Jimmy’s. Brian has been a member of our River House team, and we look forward to what’s in store at the new venue! We sat down to talk with him about his background, and...
Choreographing A Kitchen

Choreographing A Kitchen

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...
How About Them Apples?

How About Them Apples?

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...
The Not-So-Secret Secret Culinary Lab

The Not-So-Secret Secret Culinary Lab

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....
The Farming Long Game

The Farming Long Game

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...
NOLA in New Hampshire

NOLA in New Hampshire

Gumbo in New Orleans. Once you start talking about it, everyone’s mom or grandma always has a better recipe. They all have their local spots and go-to’s, but no matter what…it doesn’t compare. I think the classical recipes and regional dishes like that really...