The Red Blazer Restaurant and Pub:
Chef's Corner in the Peanut Gallery
Chef's Corner
What have you added to your 2008 menu?
A huge new addition to this year's menu is the Coconut Crusted Chicken Tenders. Paring up with a sweet yet spicy Thai Chili Sauce, this is a popular new item. We also incorporate the chicken in specials, including Coconut Chicken Stir Fry and a Coconut Chicken with Black Bean and Corn Mango Salsa Wrap.
We have also added a few new healthy pastas into the mix. Whole Wheat Penne Pasta and Spinach Fettuccini are the newest additions.
Also, if you haven't noticed, we left the poppy seed roll behind and added a new homemade honey wheat roll, which has quickly become a favorite.
Do people call and ask for cooking advice?
Our customers don't necessarily ask for advice about cooking as much as they ask for special recipes of our signature dishes. Our famous Egg Lasana is the most popluar recipe that is requested. We rarely leak the recipe... but stay tuned to New Hampshire Distributor's "Taste of Concord" cookbook being released sometime this year. You will find our famous recipe there to share with your family for years to come.
What are the most popular function menu items?
Our catering and function menus have transformed over the last year. With the addition of Tamra, our new function coordinator, we have tried to listen to the requests of our customers and tailor a menu to suit the needs of the masses while taking advantage of our strengths.
We have a strong catering staff with years of experience. Justin, our catering manager, has been a great help in passing on feedback from all of the offsite events we cater. We try to customize each event to accommodate the customer. We have many repeat customers and are always looking to expand the circle.
On the appetizer side, the Coconut Chicken Tenders and the Filet Canapes have been the most popular. The Filet Canapes are unique to our style here at the Blazer. They offer the tender flavor of the filet along with caramelized onions and gorgonzola cheese in between crispy pate choux.
On the catering side, we have created some new packages. The Huntmaster Backyard BBQ has been the most popular package. We offer marinated Beef, Chicken, and Veggie Kaboobs along with potato and tortellini salad. We also offer rice pilaf and rolls and butter to round it out. At $16.99 per person, you can't beat the price or the spread.
When it comes to hosting a function in-house, our strengths lie in the variety of the buffet menus. We can please any and all tastes. Take a look at our menus. You won't be disappointed!
Do you really handpick all your produce?
We actually go to Boston at least twice a week. As far as handpicking goes, it does not work that way! We start by isolating who has the best looking produce from the dozens of choices in the market. The truck leaves the Blazer at 4am with a dedicated employee who lays out a plan of attack and then isolates, selects, pays for, and loads the best produce available onto our truck. Then we bring it straight to the restaurant instead of to a warehouse for redistribution. It's not uncommon for us to serve that produce the very same day.
What is the big secret of your homemade rolls?
Our big secret is that we make our own dough and fold it by hand. Our butter is then blended with great things like walnuts and cinnamon, triple sec and orange zest, or roasted garlic and vegetables.
What makes your Buffalo Tenders so juicy and tender?
I start with fresh chicken tenders and add a special homemade sauce.
Tell me about your Roasted Ginger and Sesame Seed Crusted Salmon?
It is made with triple sec and heavy cream. Roasting the ginger and sesame seeds also adds a great flavor to the pan-seared salmon.
How old were you when you decided to become a chef?
I was 20 years old at the time. I had grown up in the business. My grandfather started his first restaurant in 1961. My family now has 5 restaurants in Brazil.
What do you like preparing the most?
I like to prepare seafood and sautees.