November 26th, 2009 | Published in What's Cookin'
Planning a trip to Hanover? We were pleased to see that the Oct 2009 issue of BOSTON Magazine mentioned Lou’s as the place to go for breakfast!
Click on the article to open a larger image.
You can also read the article on the BOSTON Magazine website.
November 19th, 2009 | Published in What's Cookin'
One year ago this month we set out to become an official “green restaurant.” The requirements established by the Green Restaurant Association seemed daunting. We were required to show proof of 10 initial steps and then complete additional steps which were determined by the GRA (Green Restaurant Association). These guys weren’t kidding around. Finding biodegradeable take out containers became one of our first accomplishments. This was followed by replacing equipment with energy star ratings. For Lou’s is was our dishwasher and copier/printer. That was 3 things to check off our list. We seemed to be on our way — our cooking oil became biofuel, energy efficient windows were installed, light bulbs were all switched out for the energy efficient type, water flows were adjusted. A busy year. GRA wanted us to implement a recycling program and install sensor lights where ever possible. We are proud to be the first independent restaurant in New Hampshire to receive this certification. In order to stay certified we will need to continue making additional steps. Solar panels to heat our water is on our to do list. Stay posted…….
November 19th, 2009 | Published in What's Cookin'
24 years ago Toby started making a delicious cheesecake. The difference between this cheesecake and others was in the crust. Made with crushed nuts and yes, lots of butter. It was like eating pralines. Always eager to create new products for the bakery, Toby set out to create a seasonal cheesecake. His creation, a pumpkin cheesecake flavored with ginger. Once again the crust is the difference. This one is gingersnaps and butter. The cheesecake is amazingly light. A modern twist to the dessert table! I am certain this will be a hit!
November 11th, 2009 | Published in What's Cookin'
Lou’s is ready to help you make Thanksgiving dessert one to remember! Our pies, cakes and cheesecakes are perfect for your holiday festivities this time of year, so we hope that you have a chance to order and enjoy them!
We also have special Snowflake Dinner Rolls available for order/pick up on Wednesday before Thanksgiving, for $5.95 per dozen (1 dozen minimum).
We have:
Click here for our complete list of specials for Thanksgiving!
November 3rd, 2009 | Published in What's Cookin'
Our family always has Thanksgiving at my grandmother’s farm. We have lodged as many as 40 extended family throughout the house. Preparations for the big day involved cleaning and filling the kerosene lamps, trimming wicks, filling the woodbox, filling the water reservoir on the Glenwood stove for the first round of dishes.Extra tables were set up in the woodshed to serve as the auxiliary refrigerator. Family who travel show up with pies, breads, trifles, cheesecakes, vegetables, salads, fixings for country breakfast, and extra coffee. Those who live closer have the 2-3 turkeys ready to go: one for bread stuffing, one for quinoa stuffing, and a spare for sandwiches. Mom and Dad had the stuffing bread grated into an enormous bowl, surrounded by mysterious containers, each labeled with post-a-notes such as “giblets” “Broth” “Onions and Celery”. All this was arranged in the woodshed for the 4am. ritual of stuffing the bird.
Prior to that, however, and always in the dead of night, Gram could be heard shoveling coal into the two coal stoves, and wood into the cook stove in the kitchen. Being woken by Gram usually triggered the need to visit the necessary room at the end of the woodshed, guided by the tightly clutched flashlight. Brr! No lingering.That accomplished, back to bed until the first one up made the coffee.
The day would not be complete without her suet pudding. The hard sauce contained one wicked teaspoon of rum, the only time alcohol ever passed her lips. When the song: Over The River and Through The Woods…Hurrah for the fun, is the pudding done? is intoned, this is the pudding they mean. The food was blessed, the plates were passed, and an indescribable sense of family and place enveloped us. We were together again.
First came the telephone in the 1970′s, followed by electricity in the 1990′s. The new millennium eventually brought water piped into the kitchen sink, thereby replacing pumping numerous buckets from the well just outside the woodshed. Wet, frozen mittens sizzled on the wood stove to thaw out afterward. We always boiled water on the stove to wash Thanksgiving dishes-and every other meal! Turning on a faucet drew onlookers to see if it was really true. While the guys snoozed off their meal, the rest embarked on the annual Thanksgiving trek up the dirt road. Typically some measure of time needed to elapse before there was tummy room for what was to come.
Such desserts! And so many choices! One year we counted twenty one. Custards, puddings, sugared dates stuffed with nuts, occasionally mangoes with fresh lime juice from the Florida contingent. And of course the pies: pumpkin, apple, pecan for Robert, Key Lime for Dad. Cakes of every type.
Some places are empty now, and some new ones are full. Much has changed, but we still gather there each year. We gather to celebrate, to share our blessings and our hardships. We gather. And for this I give thanks. Marcy Bartlett
April 9th, 2009 | Published in What's Cookin'
My name is Shawn Nelson and I am the chef at Lou’s Restaurant and am excited to communicate with our customers electronically about suggestions and comments that can improve our service and menu. I take great pride in our variety of menu offerings and daily specials and love to get feedback (good and bad) about your experience in our restaurant. In our weekly specials, I try to keep items diverse and strive to provide a balance for vegetarians with Kim’s specials,for penny-pinchers with the Bailout specials, and for everyone a blend of wraps, sandwiches, omelets,and pancakes that are fresh and creative to add a little variety to your dining experience. Our catering options are numerous and are sure to please with our comfort food choices, appetizers, wraps, sandwiches, soups, fruit bowls and trays, and breakfast items. I am happy to have this forum to improve our service and look forward to future posts.
Shawn
April 3rd, 2009 | Published in What's Cookin'
Let Lou’s baker make your Wedding special! We use only the finest ingredients and make your cake to your exact specifications. To see some of the beautiful cakes we have made for weddings in the past, click on any of the photos below for a larger image.
March 17th, 2009 | Published in What's Cookin'
Find reviews and information about Lou’s Restaurant at:
March 15th, 2009 | Published in What's Cookin' | 1 Comment
Lou’s is ready for spring! Join us for a meal and top it off with one of our Easter cupcakes!
January 4th, 2009 | Published in What's Cookin'
We wanted to show you a few of our tasty catering dishes!
| Breakfast | Lunch | Bakery | |
|---|---|---|---|
| Mon - Fri | 6:00am - 3:00pm | 11:00am - 3:00pm | 6:00am - 5:00pm |
| Saturday | 7:00am - 3:00pm | 11:30am - 3:00pm | 7:00am - 5:00pm |
| Sunday | 7:00am - 3:00pm | 7:00am - 3:00pm | |
