sample the Seacoast dining scene

Get a taste of all the Seacoast menu has to offer during Restaurant Week from March 22 to 29.

The bi-annual culinary event will feature special three-course prix fixe menus at participating restaurants in Portsmouth and elsewhere in the Seacoast of New Hampshire and Southern Maine. Restaurant Week highlights the area as a culinary destination with a vibrant arts and cultural scene and a wealth of historic attractions.

The recession didn’t seem to impact participation in the fall Restaurant Week, said Tom Cocchiaro, communications manager for the Greater Portsmouth Chamber of Commerce. “Owners who participated were thrilled at the number of people who patronized their establishments, especially since the week fell in at a time considered a dead spot between the tourism and holiday seasons,” Cocchiaro said in an email. 
 
The number of participating restaurants has doubled since the first event, from 18 to more than 30, Cocchiaro said. The geographical area has expanded beyond Portsmouth to include communities as far north as York, Maine, and as far south as Rye.

The menus are $16.95 per person for lunch and $29.95 per person for dinner, not including beverages, taxes or gratuity. Reservations are recommended and diners must contact the restaurant of their choice. Some area hotels and inns are also offering special rates and packages during the week.

A kickoff party is planned for Saturday, March 21, from 5 to 8 p.m. at the Portsmouth Gas Light’s third floor nightclub. Admission is $15, which includes hors d’oeuvres provided by at least five local restaurants.
 
The next Restaurant Week in Portsmouth is planned for Nov. 8 through 15. For a full list of participating restaurants, visit www.portsmouthchamber.org/restaurantweek.cfm.

new cooking and wellness classes focus on eating local

Most people in the United States have poor diets, but dropping bad eating habits is a serious challenge. An upcoming series of cooking and wellness classes in Brentwood is aimed at helping people improve their diets while stressing the benefits of local and organic foods. 

Health and wellness counselor Tracey Miller and organic vegetable farmer Kate Donald will host three two-hour cooking classes, beginning on Monday, March 23. The first class, called “Are You Too Refined?” will educate guests about the effects of sugars and processed foods on their bodies and offer tips for preparing healthy snacks.

The second class, titled “Slow Foods, Fast Dinner,” takes place on Monday, April 20. The class will teach guests to prepare quick and easy nutrient-rich meals and find local sources of high-quality meat and poultry. The third and final class takes place on Monday, May 18. Called “Super Nourishing Spring Greens,” the class will focus on the advantages of fresh, organic green vegetables and teach about local farming techniques and organic standards.

According to Miller and Donald, local farmers offer the freshest and most nutritious food available. Eating local also has environmental benefits, as it eliminates the need to transport packaged foods long distances. Eating organic also has health and environmental benefits, as harmful emissions from pesticides and fertilizers contribute to global warming. 

All classes take place from 7 to 9 p.m. at 8 Wendell Drive in Brentwood. The cost is $40 per class or $100 for the full series. RSVP to This e-mail address is being protected from spam bots, you need JavaScript enabled to view it , 603-380-1080, or This e-mail address is being protected from spam bots, you need JavaScript enabled to view it , 603-580-5364.