The Seasonally Inspired Local Eatery in Laconia

The Local Eatery offers exactly what the name implies - local food from New Hampshire that changes with the seasons.

Chef Kevin Halligan at Local Eatery in Laconia has earned his locally sourced stripes for his seasonally driven menu. The Farm to Restaurant Connection gave him Certified Local several years ago. Eighty percent of his menu is local, coming from PT Farm in North Haverhill, Brookford Farm in Canterbury, Murray Farms Greenhouse in Concord and many more. Even the drink list at Local Eatery is locally inspired from Sea Hagg rum to Sap House Meadery in Center Harbor to 603 Brewery in Londonderry.

The menu changes every two weeks but you can always find the Local Burger topped with a fried egg ($11) on a locally baked brioche bun on the menu year-round. Every Thursday is date night with a special three-course, prix-fixe menu ($35) that includes a drink. On Tuesdays and Wednesdays appetizers, beer and wine are half price. Look for a special menu on Valentine’s Day.

The lovely setting inside a Victorian train station is augmented in the summer with patio seating.

Local Eatery Chocolate Goat Cheesecake

Chef Kevin Halligan of Local Eatery made this not-too-sweet cheesecake one evening as the finale of a dinner to showcase wines from Hermit Woods Winery. It was paired with Hermit Woods Melange, a melomel made with local honey, blueberries, blackberries and black currants.

10 ounces local fresh chèvre
8 ounces cream cheese
8 ounces sour cream
3 local whole eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup sugar
8 ounces semi-sweet chocolate (melted over double boiler or in a microwave)
2 tablespoons corn starch

Crust
2 large chocolate cookies
2 tablespoons butter
1/4 cup sugar

Combine crust ingredients with the melted butter and pat into the bottom of a 8 3/4" springform pan. Bake at 350 for 15 minutes. Take out to cool. Butter insides.

Mix cheeses and sugar in mixer with paddle attachment for 5 minutes. Add eggs one at a time, then continue to mix for an additional 3 minutes, mix in corn starch and vanilla. Stir in melted chocolate until blended then put into baked crust. Bake at 325 degrees for 50 to 60 minutes or still fairly giggly. Let it cool in the oven for another 2 hours, then chill for 4 hours or overnight. It will continue to firm up while cooling.

Garnish with fresh whipped cream, fresh raspberries or blackberries and a sprig of mint.