VOLUME 36, NUMBER 26 DECEMBER 1, 2011 FREE THE WEEKLY NEWS & LIFESTYLE JOURNAL OF MT. WASHINGTON VALLEY What’s Cooking? Dan Fitzpatrick at the Red Parka Steakhouse and Pub fires up comfort food with a French flair A2 Angels and Elves The Grinch Won’t Steal This Christmas A8 Skiing Hither And Yon Upcoming ski season looks promising! A22 A SALMON PRESS PUBLICATION • (603) 447-6336 • PUBLISHED IN CONWAY, NH Page Two What’s Cooking? Dan Fitzpatrick at the Red Parka Steakhouse and Pub fires up comfort food with a French flair By Rachael Brown an Fitzpatrick may have moved to the Mt. Wash-ing- ton Valley for an easier way Dof life but certainly not to work any less. A chef’s life is hard work and dedication. Fitzpatrick who hails from Lowell, MA started cooking when he was 13 years old. By the time he was 23 years of age, he was running high vol- ume restaurants in Newburyport, MA and two years ago found himself at the Red Parka Steakhouse and Pub, a Valley Original and forty year old landmark in “downtown” Glen, where he is now the executive chef. Fitzpatrick talks about his passion, his commitment and his French style influ- ence on the steakhouse’s menu. “I started cooking for a guy in Chef Dan Fitzpatrick at the Red Parka Steakhouse and Pub Photo by Rachael Brown Lowell when I was thirteen, probably illegally, was a prep cook at fifteen, cooking through high school. I went to took molten He college and majored in English and phi- up construction. lava cake, crème brule, cheese cakes and says, a lot of French technique and very losophy. That’s why I cook,” says the But as with any passion he was lured of course the well known Indian pud- comforting. blue-eyed, bearded Fitzpatrick while sit- back to cheffing. “I was laid off [from ding. “As much as we can we locally It is also comforting for Fitzpatrick to ting on the back steps leading to the construction] and came to Terry source foods, we do what we can. I be back to cheffing. He says he is very kitchen of the Red Parka Pub. [O’Brien, co-owner of the Red Parka added a free range chicken, baked happy to be cooking again and offers Before coming to the Valley Pub] and asked her if she wanted some- stuffed Statler style,” he adds. some advice. “Restaurant, restaurant, Fitzpatrick was the chef for Scandia in one to cut meat,” says Fitzpatrick. He also added his French technique but balance, too,” he says. Fitzpatrick Newburyport where he says he learned Fitzpatrick signed on, then worked with to new menu dishes. says passion is number one, but the pas- hands on about fine dining and French O’Brien to mix things up a bit, he says. “My true favorite is American com- sion has to be balanced with your life. techniques. “Scandia was a small, 46 seat The steakhouse and restaurant, well fort food prepared within the guidelines “You need to temper that passion with a restaurant with three seatings and a high known for their aged steaks, pub fare, of classic French technique,” he says. productive life outside work, helping to check average. I was fortunate to work lively entertainment and dancing was Here’s an example: maintain strong relationships and good there. I was there for nine years. The looking to diversify the menu. “Two weeks ago we did duck leg and mental health,” he says. French chef/owner, a graduate of “I threw out some menu ideas and we thigh in the style of confit, which we left Plus you have to love to cook. Cornell, and Italian maitre d’ were a big went from there,” says Fitzpatrick. He on the bone and then crisped at service,” “Paul Delaney the Bar manager here influence. I learned their style of cook- says the salad bar has been changed to explains Fitzpatrick. He adds it was told me that I had to become less ing,” he says. include house made salads like tab- served with a cassis and roasted shallot, obsessed with my job. He said I needed Fitzpatrick and his wife moved to the bouleh, couscous, orzo salad and plum veal demi and oven roasted carrots. “For a hobby. I told him: ‘I have one. When Valley 12 years ago. He says he first tomato with mozzarella. “The only item a starch we made classic savory brioche I’m not working I love to cook,’” say thought about opening a place like out a can is the beets,” says Fitzpatrick, with a dab of Kalamata olive pesto Fitzpatrick. Scandia in the Valley, then had second grinning. All desserts are made on the under the top knot. At service we sliced For more information on Chef Dan’s thoughts, thinking now is not the time. premise. Fitzpatrick says he particularly the brioche and pan-grilled it in duck dishes and the Red Parka Pub visit: He took a break from his culinary likes to make the tiramisu. There are fat, finishing it with a butter wilted www.redparkapub.com or call career, joined the carpenters union and different types of bread puddings, a spinach sauce,” says Fitzpatrick. 603-383-4344. On the Cover Inside Index First Tracks Jennifer Callahan, her brother Brian, North Country Notebook Valley Folks & Focus ............................Page 6-7 of Ludlow, MA, enjoyed some cross country skiing, An interrupted journey, and a Out & About...........................................Page 11 at Jackson XC, in Jackson, NH, on November 26th, reminder of history Valley News...................................Page 8-10, 27 2011. Page 27 Rockpile...................................................Page 15 Photograph by Dennis Coughlin On the Rockpile Roundups..........................................pages 16-18 November is often a Calendar ..................................................Page 20 finicky month! Page 14 Skiing Hither And Yon ..........................Page 22 Nordic Tracks .........................................Page 24 Page 2 - The Mountain Ear, Thursday, December 1, 2011 Valley Feature Photos by Dick Pollock Annual Geo Bee he Annual Geo Bee was held on November 22, 2011 at the Molly Ockett Middle School in Fryeburg. The school is one of about one hundred eighty schools in Maine participating in the event. Conducted with a format similar to a Tspelling bee, students are asked geography questions. Tony Charboneau of was the overall winner from a field of twen- ty five students. He will try to qualify for a statewide Geo Bee to be held later in the school year. Chase Carus answers promptly Jordan Krueger concentrates ! Clara Neidlinger makes the right choice Francis Rowlan awaits the question Eiligh Orff - Let me think about it ! Emery O'Connell - I'll pass, thank you Francis Rowlan awaits the question Eiligh Orff - Let me think about it ! Emery O'Connell - I'll pass, thank you The Mountain Ear, Thursday, December 1, 2011 - Page 3 Valley Feature Photos by Dick Pollock Established 1976 PRESIDENT & PUBLISHER Frank G. Chilinski Tux & Tails FOUNDING EDITORS he Animal Rescue League of NH-North held its Annual Black Tie Auction known R. Stephen Eastman as Tux and Tails at the Grand Summit Hotel at Attitash, Saturday, November 19, Jane Golden Reilly 2011. Nearly $35,000 was raised to support the services of the local shelter. One hundred and fifty attendees bid on a wide range of items from an African Safari and MARKETING an Alaskan Cruise to having your pet become a character in Lisa Gardner’s next COMMUNICATIONS & mystery ! A light moment during the Auction was the Heads or Tails game that had the crowd in DIRECTOR OF SALES T Daphne LeMay stitches. Michael Kline took home the I Pad prize. CONTRIBUTING WRITERS Rachael Brown Steve Caming John Harrigan Darron Laughland Cynthia Watkins Melendy Peter Minnich Steven D. Smith Joshua Spaulding CONTRIBUTING PHOTOGRAPHERS Rachael Brown Carrie Hale, Lori Badger, Kathleen Badger, Scott Hale Laura Jawitz, Gordon Cormack, Megan Croce Dennis Coughlin Dick Pollock Steven D. Smith Kori Sandman Joshua Spaulding EDITORIAL DESIGN Marcy Greene DISTRIBUTION Bill Collins John Myers Darlene Westfall Tina Lamy Sal Martignetti, Gino Marchetti, Michael Kline Scott and Event Co Chair Kim McKinnon The Mt. Washington Valley MOUN- TAIN EAR is published on Thursdays as an independent newspaper by Salmon Press. The publication is printed 51 weeks each year and is distributed from Ossipee to Gorham, New Hampshire, and also in Fryeburg and western Oxford County, Maine. The MOUNTAIN EAR office us locat- ed at 24 Reporter Court in North Conway,, New Hampshire. Please direct all correspondence to: the Mountain Ear, P.O. Box 1890, North Conway, N.H. 03860 The telephone number to call for gen- eral information and display advertising is 603-447-6336. Classified advertising call 877-766-6891. The Fax number is 603-447-5474. Auctioneers Stephen Schofield and Deirdre Byers Ear on Web: Virginia Moore, Development Director, was presented with the newhampshirelakesandmountains.com “Homeless Animal Advocate Award” E-mail: for news earnews@salmonpr- ess.com or earsales@salmonpress. com for ad material The yearly bulk mail subscription rate is $35 and is payable in advance. ADVERTISING DEADLINES Advertising insertion orders must be placed one week in advance of publication date, and advertising copy must be received in our office by Monday at 5 p.m. LETTERS POLICY The Mountain Ear welcomes Letters to the Editor pertaining to local community issues. All correspondence should be signed, include a return address, and be addressed to P.O. Box 1890, North Conway, N.H. 03860. faxed to (603) 447- 5474 or e-mailed to [email protected]. All letters should be received prior to publication and be no longer than 300 words. The Mountain Ear reserves the right to edit let- ters for length and clarity and to not pub- –“A Shelter Dog Song” written by Virginia Moore and Kevin Les Schoof, Tux and Tails Co lish letters deemed unsuitable.