May 13, 2010

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Shaker Village gets a new restaurant
Communal comfort food is the goal

By Linda A. Thompson-Odum food@hippopress.com

The restaurant at Canterbury Shaker Village has changed its name and ownership.

The new Greenwood’s at Canterbury Shaker Village will offer a Shaker-style dining experience with comfort foods at an affordable price.

“We are trying to keep the menu as close to Shaker true as we can but also make it palatable for today’s diner,” co-owner Robert Adams said.

Adams and his business partner, Chef Adam Olson, have been with the Village and the previous restaurant’s management for the past four years. Adams managed the restaurant while Olson took care of the kitchen. They learned what worked well in the Village setting and what didn’t cut it, and have made two significant changes for Greenwood’s.

First, communal seating has returned. The Shaker dining tradition had villagers called to a meal together where they would sit at long tables to enjoy the repast. Greenwood’s guests will gather together at communal tables like the Shakers of old, except the modern-day diners will be able to share their experiences and travels with their tablemates, whereas the Shakers ate in silence.

“We’re trying to recreate the Shaker dining experience of everyone sitting together. We want people to discuss what they’ve seen or are going to see” at the Village, Adams said.

The second major change is affordability. All the entrees are priced at $9.99, and the soup, salad, and desserts are all $4.99. Diners can enjoy a complete three-course meal for $17.99 and still make it to their Village tour.

The entrée selection is full of Shaker favorites, such as the popular macaroni and cheese made with local cheeses; chicken pot pie with roasted chicken, potatoes and vegetables in an herb gravy topped with a flaky crust; New England pot roast in a savory sour cream herb gravy; and the traditional Shaker fish and eggs, a dish of baked haddock layered with hard boiled eggs, potatoes, and cream. Olson said the dishes are “what people were expecting when they came to visit. We want them to experience Shaker cuisine. They had fantastic food.”

The restaurant serves beer and wine and will only be open for four lunch seatings each day, which have been coordinated with the Village to allow guests to enjoy a meal before or after a tour. It was a system Adams and Olson created to work with the bus tours from all over the world that come to the Village on a near-daily basis throughout the summer season. The restaurant will no longer be open for dinner except for special events such as the traditional candlelight dinners.

Olson is an area native who spent part of his childhood in Canterbury. He graduated from the Culinary Institute of America in Hyde Park, N.Y., and worked for some of the New Hampshire’s best restaurants, including the Carriage House in Rye. His focus is on the use of local products from area farmers and culinary artisans.

Adams has been a front-of-the-house restaurant guy since he was a breakfast server at age 16. Also from the area — Northfield — he is a farmer in “real life,” raising fiber animals such as angora goats and Icelandic sheep. He also grows produce used in the restaurant.

The restaurant gets its name from the last Shaker brother to live in the Village, Irving Greenwood, whose picture hangs in the lobby.


Greenwood’s
Greenwood’s at Canterbury Shaker Village
288 Shaker Road, Canterbury (about a 15-minute drive from Concord via Route 106), 783-4238, greenwoodsatcsv.com
Family-style seatings daily at 11:30 a.m. and 12:30, 1:30 and 2:30 p.m.


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4/8/2010 A taste of Boston on the West Side
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3/25/2010 Taste brings the towns to Nashua
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3/4/2010 Tedy J's is a family endeavor
2/25/2010 New chef for the Granite
2/18/2010 Choose what pig you want to eat
2/11/2010 A whole lotta love
2/4/2010 European experience, local ingredients
1/28/2010 Warm your tummy and your soul
1/21/2010 Veano's Italian Kitchen returns
1/14/2010 The co-op movement grows
1/7/2010 A new Leaf
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12/24/2009 Feast your way into the New Year
12/17/2009 Foodie gifts for 2009
12/10/2009 Microbrew heaven in the east
12/3/2009 Key ingredient: New Hampshire wine
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11/19/2009 Barbecue all year
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11/05/2009 Hops in Hooksett
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10/22/2009 Hops in Hooksett
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10/8/2009 30 restaurants, one stop
10/1/2009 T-Bones: 22 new dishes for 25 years
9/24/2009 Sausage seller settles in
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9/10/2009 Sunny Side Up in Concord
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8/20/2009 Feast Day for all
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8/6/2009 Cooling off with a cone
7/30/2009 And the sippin is easy ...
7/23/2009 South of the border west of the river
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7/9/2009 Today Pittsfiled, tomorrow the world
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6/25/2009 Kitchens then and now
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6/11/2009 Newly minted
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5/21/2009 Nibbling through downtown
5/14/2009 Gyro, pastichio or spanakopeta?
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4/30/2009 A Taste of old favorites, new dishes
4/23/2009 A week of eats in Manchester
4/16/2009 So happy together
4/9/2009 After candy, brunch and diner
4/2/2009 All made right here
3/26/2009 A sappy story
3/19/2009 Five-course trip to Lebanon
3/12/2009 Irish meals
3/5/2009 Get a peice of the farm
2/26/2009 Before late night eats,an evening at the pub
2/19/2009 Drinks with Dan Akroyd
2/12/2009 Crooked Birch branches out
2/5/2009 Dinner with your sweetheart
1/29/2009 Food for the 50-yard line
1/22/2009 Artisan bread at The Good Loaf
1/15/2009 "Fold, mush, turn"
1/8/2009 Once upon a time at a bistro...
1/1/2009 Zacky's to go
12/25/2008 2008 in small bites
12/18/2008 Manchestert brewing opens in Concord
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12/4/2008 New chef at UnWine'd
11/27/2008 Corks pops at BVI
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11/6/2008 You want it? He'll bring it.
10/30/2008 Cooking up a mystery
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10/16/2008 Like grandma made it
10/9/2008 The flavor of Concord
10/2/2008 Indie donuts rising
9/25/2008 Buy a bowl, feed the hungry
9/18/2008 Oktoberfest — for a cause
9/11/2008 A slice ofGreece, Asia, France...
9/4/2008 Flavors of Manchester
8/28/2008 D.I.Y. sausage
8/21/2008 Summertime and the living is chilli
8/14/2008 Weekend of festivals
8/7/2008 Going for pizza gold
7/31/2008 Red and juicy, from vine to table
7/24/2008 Meet the Manch-vegans
7/17/2008 Meet the winemaker
7/10/2008 Pupusas, cervesa y batidos
7/03/2008 3C's Cafe opens in Highlander Inn
6/26/2008 Oh, tartar sauce!
6/19/2008 From farm to grill
6/12/2008 450 pounds of lamb
6/5/2008 Travel the culinary world at BVI
5/29/2008 Chocolate throwdown
5/22/2008 Hit the road for some Yum-Yum
5/15/2008 Local, gluten-free and ready made
5/8/2008 The return of brownies and pasta
5/1/2008 Have a fiesta
4/24/2008 Noshing and shopping
4/17/2008 Celebrating with Greek eats
4/10/2008 Drive-ins open for the season
4/3/2008 Noshing for a cause
3/20/2008 The Easter Bunny brings dinner
3/13/2008 The Irish Spirit
3/6/2008 The sweet season
2/28/2008 Cambodian (or Italian) made easy
2/21/2008 Fresh fish comes to Nashua
2/14/2008 Hearts and fibers
2/7/2008 A romantic dinner for two
1/31/2008 Celebrate Mardi Gras
1/24/2008 Morroccan in Milford
1/17/2008 The chef is inn
1/10/2008 Italian street food in NH
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1/3/2008 Like Disneyland for foodies
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11/8/2007 Italian eats, bistro style
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10/25/2007 Trick or treat, the grown-up version
10/18/2007 Shop where the pros go
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10/04/2007 Tradition on the menu
9/27/2007 Meet your pig
9/20/2007 In search of the right meat
9/20/2007 Vegan blogger branches out
9/13/2007 Get ready to eat
9/6/2007 Fifty years of fair
8/30/2007 The buzz about peach fuzz
8/23/2007 Enjoy the Caribbean, sans hurricanes
8/16/2007 Festival weekend
8/9/2007 Still time to scream
8/2/2007 Perfecting a pound of pasta
7/26/2007 Gourmet Concord?
7/19/2007 Tart treats of a New Hampshire summer
7/12/2007 Reintroducing ratatouille
7/5/2007 Time to hit the grill
6/28/2007 Peanutty dinner delight
6/21/2007 Spicy meat, grilled meat and saucy meat
6/14/2007 Holy Barbecue
6/07/2007 A wine for Red Sox
5/31/2007 Pinot noir romance
5/24/2007 Josh Logan eats (not before shows)
5/17/2007 Baklava, spanakopita and souvlaki ó a.k.a. dinner
5/10/2007 Cremeland celebrates 60 years of burgers and shakes
5/3/2007 New eats in bloom
4/26/2007 Pho sure
4/19/2007 Cakes, cow-free
4/12/2007 Serving up the first square
4/5/2007 More than just a chocolate bunny
3/29/2007 New 'nuches
3/22/2007 A taste of genuine sweetness
3/15/2007 From homemade to home business
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3/1/2007 Feeding Mama Kicks
2/22/2007 Keepers of the vino
2/15/2007 Noodly comfort food
2/8/2007 The luxury of osso bucco
2/1/2007 Super platters for the Super Bowl
1/25/2007 It's a wrap
1/18/2007 The writing foodie
1/11/2007 Where the beef is, piled high and hot
1/04/2007 The healthy foodie
12/28/2006 The return of pasta and fall of the diet: the year in eats
12/21/2006 Organic on the ice
12/14/2006 French but not fussy
12/07/2006 Southeast U.S. culture, in sandwich form
11/30/2006 Bites of comfort with chips of happiness
11/23/2006 Cityside adds class to conveniece
11/16/2006 Easier-to-enjoy Thanksgiving feasts
11/9/2006 The new classic
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10/19/2006 A new way to crepe
10/12/2006 Comfort food for blokes and birds
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09/28/2006 The crunchier, lighter, healthier wrap
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09/07/2006 Eat your way down the block
08/31/2006 New flavors for an old summer dish
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08/17/2006 Frappe vs. milkshake
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02/16/2006 She sells sushi by the sea shore
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02/02/2006 Forget formal dining, head to the bar
01/26/2006 Goodbye rooster, hello year of the dog
01/19/2006 The secret lives of chefs
01/12/2006 Cooking up a pot of delayed gratification
01/05/2006 A sunny Italian side dish
A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
abel
A picnic ó itís romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Empanadas
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead ó run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
Itís not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken ó no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: itís whatís for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch