Pelham - Windham News March 18, 2011 - 19


Tuscan Kitchen Now Open for Lunch


by Doug Robinson The Tuscan Kitchen, 67 Main St., Salem, has expanded their “Authentic Artisan” Italian menu to include a full luncheon menu. Recently, the staff of the Area News Group was offered a “taste testing” introduction to their expanded luncheon menu. I, along with the staff members from the Area News Group was truly inspired and humbled from our dining experience.


Beginning with their signature loaves of bread, followed by a delicious Tuscan Kitchen Caesar salad, then two different pizzas, we continued to sample Lobster Ravioli, specially created chicken sandwich (did I mention the one-of-a-kind truffle fries), and topped off with a plate full of various pastry creations, created by Pastry Chef Lesley Shahbajiean. Months in the making, the luncheon


menu has been designed with the same meticulous care and thought, which has been the tradition of Tuscan Kitchen. “It has taken months to plan our lunch menu. We want our dining patrons to have the same Authentic Artisan Italian cooking experience at lunch, as they have come to expect and enjoy at dinner,” commented owner Joe Faro. Tuscan Kitchen is “the newest culinary venture between Joe Faro, a successful entrepreneur (one generation removed from Sicily) and Jim Rogers, a veteran executive chef and restaurateur.” Together they have created a “menu which features made-from-scratch regional, Italian fare, including fresh made pasta made on-premise using an imported Italian pasta machine, a custom build wood fired over for artisan pizzas and breads, showcase rotisserie for poultry and game, and a wood-fired grill for Dry Aged Porter House steaks and other prime cuts of meats.” When you walk through the beautiful doors of Tuscan Kitchen, your senses come alive as the pleasures of the pallet are teased and tantalized by


the chefs at Tuscan Kitchen, Salem NH. The “Authentic Artisan Italian cooking created from secret family Italian and Sicilian recipes, combined with an environment that gives the guest a “glimpse into truly authentic artisan Italian culinary experience, arouses their senses with the sights aroma, and animation of an Italian kitchen,” states Tuscan Kitchen.


over a thousand years ago in Italy. The making of bread is an art form and comes from a time when there were no refrigerators, and only water, flour and salt from the sea were available. Tuscan Kitchens passion for perfection, attention to artistry, details from design to décor, combined to a commitment to culinary cuisine for their customers captures the hearts and


Roasted vegetables crackle and bake as they are cooked daily in the 700-degree wood oven


Chef Mike Brockmen (right) from Woodstove (maker of the wood oven) in Bellingham, WA, talks with Owner/Food Taster Joe Faro about the bread that Tuscan is making from scratch


The memorable aromas of freshly baked breads, the roaring red and orange fires coming from the traditional 700 degree wood-fired oven, to the open-kitchen dining experience, bring to the Tuscan Kitchen patron a dining experience unmatched by any other Italian cuisine.


“Our sauces, demi-glaces, pasta, and pastry selections are all made from scratch” commented Joe Faro. Within the store room, their racks are filled with multiple varieties of flowers, oils, and seasonings. “Our secret,” continued Faro, “is to keep it simple. Our flours are organic and our breads mirror the same breads made


stomachs for all their customers. And now, their new luncheon menu will only expand their culinary artistry to a wider restaurant patron base. While sipping a glass of wine, or sampling Assaggi from their “farmer’s table for chef sampling or an up close and personal culinary experience,” the distinctive cooking language coming from the cracking of roasted mixed vegetables within the wood-fire, fill the restaurant with feelings of warmth, friendship, and family. Customers who have visited


Tuscan Kitchen have found the menu selections of Polepettoni (with Caramelized Tomato and Barolo Sauce), Crostini Di Burratta E Pomodoro (Wood roasted Toma Tomato-Burratta Cheese-Balsamic Reduction), Salsiccia (Tuscan Kitchen Signature Sausage with Wood Roasted Peppers), list only a few of the delectable delights on Tuscan Kitchen’s menu.


Whether sitting at the wine bar,


A sandwich on wood oven-baked bread with grilled chicken, mozzarella cheese, and grilled vegetables is one of the many being reviewed for lunch


Some of the Pastry Chef Lesley Shahbajien’s desserts. Even the cannoli shells are homemade at ‘the Kitchen’


enjoying the outside piazza, listening to Jazz on Wednesday night, attending a function within Tuscan’s Kitchen’s function room, or simply sitting and watching the activity in the open- spaced kitchen, the experiences created will be personal, unique,


Fisher Cats Announce Lipman, Lutsk as 2011 Radio Broadcasters


submitted by Matt Leite, NH Fisher Cats The New Hampshire Fisher Cats, Double-A affiliate of the Toronto Blue Jays, today announce that long-time play-by-play voice Bob Lipman and former Red Sox pre- and post-game host Dick Lutsk will serve as the 2011 radio broadcast crew. In addition, the Fisher Cats announce that Clear Channel Radio Manchester’s WGIR-AM 610 will remain the flagship station of the Fisher Cats Radio Network, joined by affiliates from Great Eastern Radio and Absolute Broadcasting. Lipman, a two-time New Hampshire Sportscaster of the Year, enters his eighth consecutive season as a Fisher Cats announcer, having served as a play-by-play man for the team since its 2004 inaugural season. Lipman, who can also be heard on the airwaves of WTPL “The Pulse” as a co-host on The Bob Lobel Show, also serves as the operations manager for Great Eastern Radio. “This is going to be such an exciting season for the team. There’s no question that the Blue Jays have many solid Major League prospects who will play this season for the Fisher Cats,” said Lipman. “I’m also looking forward to welcoming in the top players in our league—what a great opportunity it is to host the Eastern League All-Star game again at Northeast Delta Dental Stadium. Radio listeners are sure to be impressed with the arrival of Dick Lutsk to the broadcast booth on a regular basis as we travel around the league.” Lutsk, who will split time with Lipman throughout the season, is a marketing specialist at the Manchester Radio Group and brings with him over 40 years of local and regional radio broadcasting experience. From 1990-1995, Lutsk served as the Red Sox pre- and post-game host at Boston’s WRKO/WEEI. Lutsk has also broadcast University of New Hampshire and Boston College football and basketball, the Beanpot hockey tournament, and Manchester Wolves arena football, among others. He is currently part of the basketball broadcast team for The College of the Holy Cross in Worcester, MA. “Baseball is my first love and I look forward to


working with such an outstanding organization that has come so far in such a short time,” said Lutsk. “Working with Bob Lipman will also be a real treat. I have known Bob for many years and I will certainly tap into his encyclopedic knowledge of the Eastern League. I can’t wait for the season to begin.” Fans can listen to the live play-by-play of


every Fisher Cats game on the Fisher Cats Radio Network, which will be comprised of six separate AM and FM radio signals spread throughout the


state of New Hampshire. Fisher Cats games can be heard on the


following stations: • Clear Channel Radio: WGIR-AM 610 (Manchester; Flagship Station), WGIN 930-AM (Rochester)


• Great Eastern Radio: WTSL-1400 AM/94.3-FM “The Pulse” (Hanover), WEEY 93.5-FM (Keene)


• Absolute Broadcasting: WSMN-1590 AM (Nashua)


“Clear Channel Radio and WGIR have been tremendous partners in serving the local community and offering our fans outstanding radio coverage as our flagship station,” said Fisher Cats President Rick Brenner. “Great Eastern Radio and ‘The Pulse’ give our fans in the Upper Valley a true connection to the team while WEEY provides our fans in and around Keene with the same great access. With Absolute Broadcasting’s WSMN providing Nashua the excitement of Fisher Cats baseball on its high-quality airwaves, the Fisher Cats Broadcast Network will provide our fans with excellent coverage.” “At WGIR-AM 610, we believe strongly in our local community and what better way to show that than to be the flagship station for our local team,” said Jeff Pierce, Clear Channel NH Operations Manager. “We feel that both on air and at the ball park, the New Hampshire Fisher Cats provide a superior product. We are proud to support the team and the entire organization.” “We have seen a great response from our partnership with the Fisher Cats,” said Courtney Galluzzo, owner of Great Eastern Radio. “WTSL- AM/FM has a long tradition of covering local sports in the Upper Valley, and the Fisher Cats fit perfectly with our all-sports WEEI-FM station in Keene.” “The Fisher Cats are a great organization and Absolute Broadcasting is proud to once again team up with them to bring all of their games to Nashua on 1590AM/WSMN,” said General Manager of Absolute Broadcasting Mike Winn. Opening Day for the 2011 Fisher Cats All-Star season at Northeast Delta Dental Stadium is on Thursday, April 7, against the Trenton Thunder, Double-A affiliate of the New York Yankees, at 6:35 p.m. The Fisher Cats will host the Northeast Delta Dental Eastern League All-Star Game on July 13 at 7:05 p.m. Individual game tickets, season tickets, and mini-ticket plans are available now at the Fisher Cats Ticket Office at 1 Line Drive, Manchester, NH 03101, online at www. nhfishercats.com, or by calling the Fisher Cats at 641-2005.


shared, and always a feeling of warmth. “We are moving slowly as we expand other services at Tuscan Kitchen. We have specifically waited to open our luncheon menu so that we could perfect what we do. Our function room is now open as well as our wine bar. While other restaurants cater to the function first and dining second, we are committed to the cuisine creation first, while we remain consistent to culture. As a result, Tuscan Kitchen is now expanding their dining hours to include a lunch menu.” Tuscan Kitchen has also created the Sunday Pranzo, whereby their restaurant patrons “experience Sunday Italian Family Dining.” The Sunday Pranzo features Aggagi selections , Primi (Braised chicken, sausage and Tuscan Kitchen Meatballs, simmered for hours in San Marzano Tomato Sauce, tossed with handmade Fusilli Pasta), Secondi (spit roasted sirloin with rosemary, garlic and extra virgin rubbed certified angus beef, with wood-fired vegetables), and Dolci (house-made cannoli). For the younger fare, Tuscan Kitchen offers the Tuscan Kitchen Bambini menu. The menu is designed to not only attract their appetites, but to also provide them with an activities with word games, coloring, “Fun Italian Facts” and connect the dots. “We do it the old way,” continues


Faro. “We want to have a family gathering, with warm talk, drink, and sample and offer our customers an environment of the ways of old. The limestone walls surrounding our wood oven was imported from Italy. When I make bread, I finish the bread as my grandmother did. We do things the old way from our oils, to our spices, to all


of our ingredients, we know that our restaurant patrons can be unforgiving, and we hold ourselves to that and we hold ourselves to higher expectations.” Tuscan Kitchen’s passion for excellence and tradition creates a dining experience much like the


Partner/Chef Jim Rogers explains the ingredients in two of the several pizzas to be offered at lunch


ancient history of native Italy and Sicily, where family and friends come together to celebrate one another while celebrating the meal as well. “Their vision is to fill a void in the restaurant industry that truly respects, celebrates, and honors the varied culinary traditions of Italy’s uniquely different regions.”


Executive Director of CART Speaks at Greater Salem Rotary Club Meeting


Lee Maloney, Executive Director of CART, with Rotarian Laura Scott, Windham Economic Development Director


submitted by Peter Rayno The Greater Salem Rotary Club was pleased to welcome as its guest speaker at a recent meeting,


Ms. Lee Maloney, Executive Director of CART, the Cooperative Alliance for Regional Transportation. CART provides curb-to-curb transportation to residents of seven communities in Southern New Hampshire, including Salem and Windham. Maloney shared with Rotarians the exciting news of the proposed fixed route service that CART is seeking to offer residents of its local communities beginning in early summer, an overdue and much- needed service for local residents. The Greater Salem Rotary Club is a community service organization dedicated to giving back to the Salem community by following the Rotary International Motto of “Service Above Self.” Meetings are held each Friday at 7:30 a.m. at the Lou Smith Dining Room at Rockingham Park. Those wishing to obtain more information on the Greater Salem Rotary Club are welcome to contact Club President Maria Bertolone at TD Bank in Salem or Club Vice President Peter Rayno at Enterprise Bank in Salem.


NH Police Cadet Training Academy Applications Available


The New Hampshire Police Cadet Training Academy is currently accepting applications for the 2011 session. Sponsored for the past 38 years by the New Hampshire Police Association and the New Hampshire Association of Chiefs of Police, along with the Exploring Division of the Daniel Webster Council, the New Hampshire Police Cadet Training Academy offers young men and women ages 14 to 20 the opportunity to experience life as a police recruit. This year, the week-long Academy will take place at the Hesser College campus in Manchester from June 25 to July 1. There are three academy sessions held during the same week. The Academy starts with the Basic Class, designed for the first-time Cadet, and is limited to 100 applicants. The Cadet who returns for the second year attends the Advanced Academy. This is limited to 36 applicants. The third-year Cadets are usually very serious about a pursuing a career in law enforcement and attend the Leadership Academy. This is limited to 20 applicants. The Academy staff is all police officers from New Hampshire, whose time is generously donated by the Chiefs, Directors, and Selectmen. Training for all three class levels is conducted by the most prestigious law enforcement officials in local, county, state, and federal law enforcement,


as well as professionals from business, media, and academia. The training has both physical and educational demands, the classroom topics are fascinating, and the discipline is motivating. Registration deadline is June 10, but applications are considered on a first-come, first-serve basis. At the conclusion of the Academy, the staff


awards two scholarships worth a total of $1,500 to students continuing their education in the law enforcement or criminal justice fields. Also, Hesser College awards a $1,000 per semester scholarship to any Cadet Academy graduate who is accepted into the Hesser College Criminal Justice program. There is funding offered by the Dunbarton Police Association, Sean Powers Memorial Fund, and anonymous providers for assistance for applicants who may not be able to fully afford the tuition fee. Applications may be found on our Website at www.nhchiefsofpolice.com; once there, click on Cadet Training Academy. On the Website, you will also find a link to a segment from NH Chronicle from WMUR Channel 9, Manchester. Further information can be obtained from Chief Steven Marshall, Washington, NH Police Department, 495-3294 or nhpcta@nhchiefsofpolice.com, or your local Chief of Police.


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