Dining in Action – August 2016

(Above: Coppal House Farm lamb terrine)

Each month, Demeters Steakhouse presents a new four-course menu featuring a variety of local vendors, New England spirits and sustainable ingredients. It’s called Dining in Action, and it’s our way of celebrating the Seacoast’s unique food culture. Here’s a look at Dining in Action for August 2016.



This Month’s Vendors


(Above: Owner Carol Hutton tends to the sheep at Coppal House Farm.)

This August, we’re featuring lamb from Coppal House Farm in Lee, New Hampshire. Dating back to the 1740’s, Coppal House Farm is best known for its award-winning sunflower oils and seasonal corn mazes. It’s also home to some of the finest lamb in the Granite State. Coppal House lambs are pasture raised and fed with grains primarily grown on the farm, keeping livestock happy and healthy without the use of hormones.


(Above: Coppal House Farm lamb meatballs in a harissa tomato sauce)

For beverage pairings, we’re featuring bourbon and vodka cocktails from Wiggly Bridge Distillery in York, Maine. Wiggly Bridge is the result of a hardworking father-and-son duo, whose small batch recipes are made in their own 60-gallon homemade copper stills. The bourbon is aged 10 months in traditional barrels and boasts the rustic flavors that only a small family-owned distillery can deliver.


(Above: Wiggly Bridge founder David Woods gives the Demeters staff a tour of the distillery.)


The Menu ($45)

This month’s four-course Dining in Action menu starts with a take on a classic shrimp cocktail, served amuse bouche style with a horseradish tomato gel, lemon purée and fresh cucumber and a Wiggly Bridge vodka Bloody Mary.

Our second course is a Coppal House Farm lamb terrine cured with garlic, red pepper flake, parsley and thyme, served with roasted baguette and stone ground mustard. This is paired with a Wiggly Bridge bourbon Old-Fashioned with sage infused honey and orange zest.

Coppal House Farm lamb meatballs comprise the third course, stewed in a harissa tomato sauce and sprinkled with ricotta salata. This is served with a summery cocktail called the Fountain of Youth, made with Wiggly Bridge vodka, St. Germain elderflower liqueur, muddled mint, lemon juice and prosecco.

The night finishes with Demeters housemade baklava and an Aztec Manhattan, made with Wiggly Bridge bourbon, Carpano Antica Formula vermouth and Aztec chocolate bitters.


Reservations & More

Make your reservations for August’s Dining in Action now by calling 603.766.0001 or visiting us on Reserve. To receive the latest Dining in Action menu straight to your inbox, be sure to sign up for our e-mail newsletter at the bottom of the page.

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