Portsmouth, New Hampshire…The Music Hall is bringing to town a food star,  a trend-leader in the inner circles of today’s gourmet world -  Ruth Reichl, the editor-in-chief of Gourmet, former restaurant critic at the New York Times, and the author of three bestselling memoirs related to food, Comfort Me with Apples, Tender at the Bone, and Garlic & Sapphire.
 
If ever one woman held the secret to success in dining in and dining out, it would be Ruth Reichl.   The celebrated critic and editor known for her witty writing and humor is coming to town in support of her new book NOT BECOMING MY MOTHER, which she’ll present Friday, May 1, at the award-winning writers series Writers on a New England Stage at 7:30pm.
 
Following the Friday event, Reichl be on hand for The Music Hall’s biggest fundraiser of the year, its Annual Kitchen Tour.  Reichl will be a special guest on the tour, visiting with tour-goers and personalizing copies of her book from 10am-12pm at one of the nine houses on the tour from 10am-3pm through Rye and North Hampton on Saturday, May 2, 2009.  “If you’re a foodie – a chef, a gourmet eater, a lover of life or you simply a lover of good books, this is your chance to meet this discerning editor and distinguished writer,” said Patricia Lynch, Executive Director of The Music Hall.
 
In between these two special events, visitors can dine at one the many restaurants supporting her visit to the Seacoast including Anneke Jans, Brazo, Black Trumpet Bistro, The Green Monkey, Pesce Blue, Ristorante Massimo, Robert’s Maine Grill, Harbor’s Edge at the Sheraton Harborside Portsmouth Hotel and Wentworth by the Sea.
 
“All of us involved, from our partnering restaurants to our friends at SlowFoods Seacoast are thrilled to welcome to our gourmet city this top food critic,” said Margaret Talcott, Associate Producer of Writers on a New England Stage.  “Reichl crosses so many lines of interest and is rich in experience and insight. Her writing draws fans from far outside the food world. She’s got the humor of an Annie Lamott or even an Erma Bombeck and the insight and self-awareness of someone like Elizabeth Gilbert, author of Eat, Pray, Love.   More important for chefs and fine diners, though, Reichl has the food savvy that sets her at the top rung of critics today.  This is a woman we all want to hear from,” said Talcott.
 
In addition to her work at Gourmet, where she also edited the comprehensive Gourmet Cookbook, Reichl is well known as a reporter. She has been the New York Times’ restaurant critic and the food editor and restaurant critic of the Los Angeles Times.  Ruth Reichl’s perspective on modern culture through dining and food has been heralded not only among diners but among general readers, who appreciate her candor and insight.  Her latest exploration - a clear-eyed and heart-warming, intimate and ultimately inspiring look at what we learn from our mothers - should ring equally true.
 
As part of the Writers on a New England Stage evening, Ruth Reichl will be interviewed by Laura Knoy, NPR veteran newscaster and host of New Hampshire Public Radio’s The Exchange. A question and answer session will follow; live music will be performed by the house band Dreadnaught.
 
On the Saturday Kitchen Tour, Ruth Reichl will meet readers and share insights from her life as she personalizes copies of her book – a special treat for tour-goers. In addition to meeting Reichl, Kitchen Tour-goers will be welcomed into nine kitchens we all dream of - sleek and contemporary, cozy and traditional, packed with innovation and imagination. This year’s tour features many of the beautiful homes of current and past Music Hall board members, including the Lamprey residence in North Hampton. With its expansive ocean view and full of modern amenities, this home is well suited for the family, friends and community gatherings hosted by the homeowner.  Its gracious gathering spaces make it a perfect place to meet Gourmet’s Ruth Reichl. 
 

Ticket purchasing
Writers on a New England Stage: Ruth Reichl will be held at The Music Hall on Friday, May 1, at 7:30pm. Tickets are $13 ($11 for members of The Music Hall and New Hampshire Public Radio) and are available through The Music Hall box office, 28 Chestnut Street, Portsmouth, 603-436-2400, or online. Vouchers for pre-signed copies of Not Becoming My Mother ($19.95) may purchased through The Music Hall box office, online, or at River Run Bookstore on Congress Street, Portsmouth.
 
Tickets to the 18th Annual Kitchen Tour 10 am-3 pm in Rye and North Hampton, New Hampshire, are $20 members; $23 non-members; $25 day of event and can be also purchased at The Music Hall box office and at The Cranberry Bog, The Greater York Region Chamber of Commerce, The Lollipop Tree, Lamprey Brothers.  Day-of-tour-tickets will also be on sale at Abenaqui Country Club in Rye Beach.
 

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In order to really bring in the New Year, Anneke Jans has decided to spice things up a bit and launch a new and improved website! With more information, easier navigation, and an abundance of tantalizing imagery, we hope that you'll be as thrilled as we are with the outcome! We'd like to extend a very big thank you to Ned Savoie of Harbour Light Strategic Marketing for all of his hard work and creativity. We LOVE our new site!!
 
We also think it's important to mention that, like many people associated with Anneke Jans, Ned was not just a name we plucked out of the phone book. He and his wife Shannon have been loyal customers over the last few years, even including us in their recent wedding festivities…
 
"When we decided to get married in a secret ceremony just after midnight on New Year's Eve, we couldn't think of a better place to have our pre-wedding celebration dinner--the thought honestly didn't cross our minds to go anywhere else!  The crew at Anneke Jans were some of the only people who knew, and they made our night fantastic. We were so happy to have everyone there be a part of our night. We wouldn't have wanted it any other way."
 
Thank you so much for the kind words and amazing design work Ned!
 
If your business is looking to change up their marketing approach or needs a few new design ideas, Harbour Light can be reached at 603.427.2821, or on the web at www.harbourlight.com.
 

A Special Thank You…
 to YOU!
Thank you to all of our Open Table restaurant raters who recently dined with us and posted their reviews on opentable.com.  Of the 200+ restaurants in the “Boston/New England” category, Anneke Jans has made it into the top 10 for Best Overall Experience!
 
We couldn’t have done it without our friends and loyal customers! Thank you for all of your support over the years!

Speaking of Local Art
 
We are very excited to announce that there’s a new art gallery in town! The Buoy, which is located at 2 Government Street (where The Space used to be), has now opened its doors to independent music and art enthusiast alike.   On April 10, Anneke Jans’ very own Josh Baker, will be showcasing his own project, Offset Needle Radius.  Josh refers to Buoy as a “visual arts and performance venue that focuses on marginalized contemporary local artists that, otherwise, might not have the opportunity to take place in the local arts scene.”
 
Offset Needle Radius is Josh’s “solo experimental improvised music experience” that is sure to impress, especially those who are looking for more than your standard microphone and guitar set found in bars across the country. Josh says his performances are “a constant flux” and that he tries to never repeat a set. And what does he use for instruments? Picture rubber bands, a Sabian ride cymbal, an ebow, and an electric guitar for starters.
Sound like something you have to see to believe? Check out Offset Needle Radius on April 10 at Buoy, or head over to the website at www.myspace.com.
 
For more information on Buoy or to see a schedule of upcoming events, please check them out at www.myspace.com.
 
 
 
From our Kitchen to Yours:
Familiar recipes you can make at home!
 
Chef Charlie’s
Sauteed Mussels with Chorizo
 
Ingredients:
Mussels (this recipe feeds four)
A large pot or dutch oven
1 pkg of chorizo (chopped in 1/2 and sliced so they look like half moons)
3  garlic cloves (crushed)
2 cups white wine
1/2 a beach pea baguette (sliced about 1" thick, grilled then chopped into crouton size)
1 small can whole peeled tomatoes (crushed by hand)
1/2 Spanish onion (medium dice)
1 tea spoon crushed red chilies
1 Table spoon olive oil
Directions:
1. Heat olive oil in a pan (med-high heat)
2. Add onions, sauté about 2 minutes
3. Add garlic and chorizo
4. Continue to cook for 1 more minute
5. Add white wine and reduce by 1/2
6. Add chilies, crushed tomatoes, and tomato juice
7. Allow to cook for another minute
8. Finally, add mussels, cover, and cook until mussels open
9. Serve hot with your favorite baguette and mix through
Enjoy!

And when you’re ready for dessert…
You better hang on to your bananas when you try this house favorite!
 
“A good friend of Chef Charlie’s gave us this recipe and I love it because it holds up so well. The pastry cream is also wonderful to use with other desserts.”
~ Deb Chag, Pastry Chef
 
 
Banana Cream Trifle
 

PART I: Crust
 
Ingredients:


1 bag of Nilla Wafers  (got to use Nilla!)
1/3 cup of white sugar
3/4 tsp cinnamon
2 oz melted butter
1/2 banana mashed


Driections:
1. “Whirl” in a blender/grinder the Nilla Wafers, sugar, and cinnamon.
2. Add melted butter and banana.  
3. Don't process too finely- keep it a bit chunky.

PART II: Cream

Ingredients:


1/2 cup white sugar
1/3 cup corn starch
1/2 tsp salt
1 1/2 cup milk
1 1/2 cup heavy cream
3 egg yolks


Directions Continued:
4. Mix all together, bring to a slow boil, whisking constantly.
5. Be careful not to burn the bottom as it could put brown specks in your cream sauce.
6. The cream is done cooking when the mixture softly thickens and becomes glossy.
7. Remove sauce from heat and add 2 tsp vanilla extract and 1 oz butter.
8. Strain sauce over a bowl to remove any brown specks you may have.
9. Wrap bowl with plastic wrap to prevent skin from forming and then chill in fridge.
10. Using a trifle bowl, pour layers into your crust in the following order: cream, banana slices, cream, banana slices, cream.
11. Dollop with fresh (real!) whipped cream and serve!