Wednesday, October 30th
Lure’s 1-Year Anniversary - special menu & tasting + pairing menu
November Events & Classes
Wednesday, November 6th
Thursday, November 7th - Saturday, November 16th
Wednesday, November 21st
Wednesday, November 28th
- MORE INFORMATION AND TICKET LINKS TO EACH EVENT BELOW -
Community Partner Event
Wednesday, November 6th
Blue Ocean Society Fundraiser @ Lure
Wednesday, 11/6 | 5:30 – 7:30 pm
Come support Blue Ocean Society’s local efforts to protect marine life.
Eat, drink, and learn more about Blue Ocean Society, including recent whale sightings and interesting beach finds. Lure will be putting out a nice spread along with select wine, beer, and a signature Blue Ocean Society Cocktail.
We will be donating 30% of all ticket sales to this great cause.
Limited to 40 tickets - $40 per person all-inclusive
- Get your Tickets HERE
Blue Ocean Society for Marine Conservation, Portsmouth, NH
Blue Ocean’s Society’s Mission is to protect marine life in the Gulf of Maine through research, education and inspiring action.
They achieve that mission through the following major programs:
Researching the behavior and populations of Gulf of Maine fin, humpback and minke whales.
Educating people about marine life and human impacts through hands-on experiences, including beach cleanups, whale watches, school programs and our Blue Ocean Discovery Center in Hampton Beach.
Inspiring and taking action through marine debris cleanups, pollution prevention campaigns and introducing simple behavior changes anyone can take to benefit Gulf of Maine marine life.
Cocktails, Cheese & Crackers
Wednesday, 11/20 & Wednesday 11,27
Cocktails, Cheese & Crackers | Classes
We are getting into the holiday season, so we figured a little cocktail and cheese board class could be useful, but really learning how to make cocktails and a kick-a** cheese board doesn't need a holiday = )
In a 2-part class occurring on two consecutive Wednesdays:
Part 1 - Wednesday, 11/20 | 6-8 pm
Cocktails: we'll talk about the basic tools and spirits to stock your bar, classic cocktails, what is a balanced cocktail, home-made infusions, bitters & liqueurs, and how to start thinking about creating your own cocktail.
Cheese & Crackers: we'll talk about all about cheese - different types, how to choose which ones you want, and where to source locally.
Part 2 - Wednesday, 11/27 | 6-8 pm
Cocktails: in this class we build upon the basics, we’ll walk through creating your own cocktail from scratch and actually create a cocktail together ideally using some of the recommendations from Part 1.
Cheese & Crackers: now that you have decided what type of cheese you want and where to get it from, we'll put together a kick-a** cheese board and talk about all the goodies you can add.
Snacks, Dinner & Drinks included in ticket price and will be provided at both classes. Small classes of no more than 10-12 people, gives you the chance to meaningfully interact with Lure staff and other attendees.
$100 ticket price is for both classes. If you would like to attend only one class please reach out to the General Manager, Meredith directly at email@example.com. The price of a single class is $55.00.
Lure + Barr Hill
5-Course Dinner & Cocktail Pairing
Wednesday, October 23rd @ Lure | 6:00 - 9:00 pm
Lure Bar & Kitchen was excited to welcome Barr Hill/Caledonia Spirits, a local distillery located in Montpelier, Vermont for a private, pairing dinner at our intimate restaurant. The restaurant was closed to the public and to keep the event small we are sold 15 tickets.
Ticket included a special 5-course menu created by our Executive Chef, Brendan Levin, using local ingredients that highlighted the qualities and uniqueness of these locally produced spirits. Each dish will be paired with a cocktail made with Barr Hill's craft spirits.
Guests were seated around our large 15-seat horseshoe bar, giving them the opportunity to interact with Brendan, Lure staff, the other attendees, and Kim form Barr Hill team who joined us to chat about these awesome and unique spirits.
All of Barr Hill's Spirits are crafted using local honey at some point in the distillation process. This makes these spirits particularly smooth and delicious. They can be enjoyed straight or as an excellent foundation of a well-balanced and flavored cocktail, both of which pairs wonderfully with food. We featured their Barr Hill Gin, Tom Cat Barrel-Aged Gin, and Barr Hill Vodka.
Guests also received treats from Barr Hill to take home with them.
- The Distillery -
Caledonia Spirits was founded on a vision to support working landscapes and local agriculture by making Barr Hill craft spirits from regional raw materials.
Their mindful approach to distilling is influenced by Vermont’s working landscape and the four seasons that so strongly define their place. Their fermentation process captures the natural variation of wild yeast. With custom built stills that reflect their do-it-yourself ethos, our distillers skillfully select the heart of each batch. Raw honey is the distinguishing ingredient in each of their spirits, imparting a soft and subtle essence of wildflower nectars. To sip their spirits is to be transported to a wild place on the fringe of field and forest – this is Landcrafted.
During October's monthly cooking class you will learn from Lure's Executive Chef, Brendan Levin, how to preserve fruits & veggies and turn them into delicious chutneys, jams, relishes, pickles, and hot sauces.
- Dinner & Drinks Included -
Small classes of no more than 12 people gives you the opportunity to directly interact with the Chef, GM, & other attendees, as well as for us to learn more about what you want to learn.
- $10 from each ticket will be donated to the Moffatt-Ladd House & Garden -
The Moffatt-Ladd House & Garden is a valued partner and in honor of the garden space they have graciously shared with Lure we are happy to donate $10 to help the continued preservation of this beautiful, historic house and garden.
$75 includes the class, dinner, drinks, and the donation!
Get your Tickets HERE
Oxbow Pairing Party @ Lure
Wednesday, October 9th | 6:00 - 9:00 pm
We couldn't be happier to have Oxbow Beer in NH and we celebrated by throwing an Oxbow party!
We Featured: 6 Oxbow beers, exclusive bottle-pours & 1 hell of a spread - We will be pairing each beer w/a special food board + some extra treats
We got to hang so with some of the Oxbow crew and our friends from Vacationland Distributors!
Tickets Included: All 6 Beers - Food - & a promotional Oxbow Glass
Oxbow Brewing Company - New Castle & Portland, Maine
Oxbow is a small farmhouse brewery located in rural Newcastle, Maine. The brewery is nestled in an enchanted forest amongst rolling farmlands and winding tidal rivers, of which the ebb and flow provide a constant reminder that the coast is near. The name Oxbow is inspired by the bends in these rivers, the Dyer in particular, which features stunning horseshoe-shaped oxbows where the river covers tremendous ground to travel what could otherwise be a very short linear distance. They employ a similar approach when crafting thier beers, taking months or years to create a beverage that is commonly produced in a matter of days.
The brewery is in a converted barn and has been dedicated to the pursuit of crafting unique farmhouse ales of distinctively European influence. All Oxbow beers are brewed there and utilize the soft spring water that is drawn from an artesian well that sits adjacent to the brewery. The tasting room next door has a rotating selection of the brewery’s finest offerings, both on tap and in bottle, as well as light snacks and merchandise.
Fifty miles southwest of the brewery, right in the middle of Portland, Maine’s largest city, lies Oxbow Blending & Bottling. The bar features an extensive selection of Oxbow and guest brewery drafts and bottles, as well as an eclectic selection of wine and Amaro. Outside of Oxbow Blending & Bottling is a small beer garden that is shared with our friends from Duckfat restaurant and is the source of some of the best food in the city. This James Beard award-winning restaurant team has a focus on European-inspired foods that pair wonderfully with our dry, rustic beer offerings.
“All About the Fish” A 3-Part Class Series
In a 3-part class, that began on Wednesday, 9/4 and continued every other Wednesday over the course of 5 weeks, participants learned about selecting, sourcing, storing, prepping and preparing your fish.
Small classes of no more than 12 people gave attendees the opportunity to meaningfully interact with the Executive Chef, GM and other attendees, as well as ask all the questions.
There were snacks and dinner, as well as beer, wine, & cocktails.
Each class was two hours long and ran from 6:00 - 8:00 pm
Part 1 - Wed, 9/4 - Getting to Know Your Fish Part 2 - Wed, 9/18 - Prepping & Preparing - Raw Part 3 - Wed, 10/2 - Prepping & Preparing - Cooked
- Selecting & Sourcing your fish - Prep and prepare your fish to serve & eat raw - Prep and prepare your fish to serve & eat cooked
- Storing your fish - Includes curing, cutting, cooking and presentation - Includes cutting, cooking, and presentation
- Basic butchery - Learn about flavors and other foods that pair well - Learn about flavors and other foods that pair well
Bee’s Knees Week + Off-Menu Wednesday the “Bee-List”
Tuesday, September 24th - Saturday, September 28th @ Lure
September 23 - 29 is Bee’s Knees Week and Lure was happy to support raising funds to help save the bees. All week we served up a Lure version of the Bees Knees cocktail featuring Barr Hill gin and donated $1 of every cocktail served to the bees via the Bee Cause Project.
So come on it, enjoy a great cocktail and help save the bees!!
Wednesday, September 25th @ Lure
In addition, on 9/25 from 5 - 9 pm, we went off-menu and served up a “sweet” line-up completely different from our regular menu. We partnered partnering with some of our awesome local purveyors like Sap House Meadery and donated an addition $1 for every person that ordered food.
Passport - Craft Beer & Food Pairing Fundraiser for
Saturday, September 14th @ Strawbery Banke Museum
Lure was excited to support and raise funds for NH PBS at this awesome annual craft beer and food pairing event.
Lure had a booth and served up a chickpea curry dish paired with one of NH’s local craft awesome breweries, Northwoods Brewing Company!
“Savor local flavor at PASSPORT, New England’s premere craft beer and food pairing event – an unforgettable evening of local brews and delectable treats from your favorite area chefs at beautiful Strawbery Banke Museum. Once again, the event will be entertained by crowd favorite, local band Martin England and the Reconstructed.”
Vintage & Vine
Strawbery Banke Museum Fundraiser
Saturday, September 7th @ Strawbery Banke Museum
Lure was proud to support this annual fundraiser for our partner and community institution, Strawbery Banke Museum.
Vintage & Vine, the fine wine and food festival and silent auction, is the main annual fund-raiser for Strawbery Banke Museum. Scheduled for 5:00 -7:30 pm (4:00 pm admission for VIP) on Saturday, September 7th.
Lure had a booth and be served up some awesome bites to pair with some great wine!
We Went Off-Menu & Grilled “Out”
Wednesday, 8/14, from 4:00 – 8:00 pm – we went off-menu with some favorite grilled eats. Pork & lamb ribs, sausages, pulled pork, veggies, and of course some darn good sides.
It was a first-come, first-serve, no reservations, and no tickets required Wednesday.
Pick-up was also available - great for picnicking at Prescott Park during their Wednesday concert.
Strawbery Banke + Lure
Monthly Community Event - Wednesday, August 7th 6:00 pm @ Strawbery Banke and Lure
Lure Bar & Kitchen was very excited to partner with Strawbery Banke Museum. The event began at Strawbery Banke with a tour of their historic herb garden and Pitt Tavern, as well as their new Horticulture Learning Center. Guests enjoyed Strawbery Banke garden herb-inspired food and infused refreshments, created and provided by Lure.
Afterwards, all guests were invited back to Lure for a special Strawbery Banke garden herb craft cocktail included in the ticket price. The restaurant was closed to the public and attendees stayed and tried some of Lure’s food and other craft cocktails a la carte.
This was a private limited ticket event.
Strawbery Banke Museum, Portsmouth, NH
In the heart of historic downtown Portsmouth, New Hampshire, is an authentic 10-acre outdoor history museum dedicated to bringing 300+ years of American history in the same waterfront neighborhood to life. The Museum is a place for children, adults, multigenerational families and groups to gather to explore eight heritage gardens, 32 historic buildings and traditional crafts, preservation programs, hands-on activities, the stories told by costumed role-players and the changing exhibits that offer hours of fun and discovery. The Museum's restored buildings and open space invite visitors to immerse themselves in the past, using objects from the museum's collection of 30,000 artifacts, and the histories of the families who lived and worked in the Puddle Dock neighborhood to engage, educate and entertain.
5-Course Dinner & Wine Pairing
Private Pairing Event - Wednesday, July 31st at 6:00 pm
Lure Bar & Kitchen is excited to welcome Shelburne Vineyards, a local winery located in Shelburne, Vermont for a private, pairing dinner at our intimate restaurant. We will be closed to the public and only selling 25 tickets to the event.
Your ticket includes a special 5-course menu created by our Executive Chef, Brendan Levin, using local ingredients that will highlight the qualities and uniqueness of these locally produced wines. Samuel Rheaume, from Shelburne will also be there to chat with you about these unique wines.
All the wines are made from grapes grown in Vermont. Four of the five wines, known as their Iapetus wines, are produced naturally, spontaneously fermented, unrefined, and unfiltered. These wines include both sparkling, orange, and red wines. In addition, you will have the opportunity to taste an ice wine.
Click HERE to buy tickets!
- The Winery -
Shelburne Vineyards, Shelburne, Vermont
It all started 35 years ago when Ken Albert planted grapes in his backyard while working as an engineer at IBM. Inspired by the new wine industry he discovered on trips for IBM to Quebec, he leased 3 acres of land from Shelburne farms and began his commercial vineyard venture believing that viticulture and winemaking could be a success in Vermont. Scott Prom a Shelburne neighbor (still working at his “day job” as a mechanical engineer) joined as a partner early on. Aided by decades of Ken’s backyard grape growing experience, Scott’s home winemaking experience and seminars at Cornell University, trade conferences, professional journals, and books, the first commercial vintage was released in 2000.
When Ken, his wife Gail, his brother Bill, and Scott tasted the wine from the new cold-hardy Minnesotan hybrid Marquette, they made the decision to purchase the land that is now their customer friendly flagship site. Their LEED-designed winery, opened in Feb 2008 surrounded by Marquette vines now stands welcoming the public seven days a week. Sam Coppola, an attorney by profession, joined the partnership in 2013. The operation now includes of 17 acres of grapes, mostly the super hardy Minnesota hybrids, with a small planting of Riesling.
Augmented by a talented young staff led by winemaker Ethan Joseph, and tasting room managers Samuel Rheaume and Tory Walters, the winery is producing reds, whites, rosés’ and ice wines, many of which have earned “Best in Category” gold medals in International competitions, and is now venturing into sparkling, orange, and naturally fermented styles of wine.
Slowfood Seacoast & The Heirloom Project Farm-a-Q
Lure will be participating in this wonderful fundraising event - Sunday, July 14, 12:00 - 4:00 at Tuckaway Farm in Lee, NH
Celebrate the deliciousness of summer at Farm-a-Q. A joint effort of Slow Food Seacoast and the Heirloom Harvest Project, Farm-a-Q is a picnic-style event featuring a bounty of heirloom and heritage foods grown on local farms and prepared by some of the area’s best chefs. It doesn’t get any better than this!
The day will feature a farm tour, tastings, a wild edibles walk, live music, children’s nature-based activities, tabling by numerous local community organizations, and best of all, the amazing locally grown, picnic-style meal prepared by our even more amazing local chefs!
Farm-a-Q runs from 12:00 – 4:00 pm with food served between 1:00 – 3:00. Enjoy workshops, live music and activities all afternoon. We ask that you BYO Dining Kit to ensure a low-impact green event.
Click HERE to buy tickets!
Tuesday, July 2nd at 6:00 pm
Lure Bar & Kitchen was thrilled to welcome Modernist Pantry and guest chefs Scott Guerin and Derek Bissonnette for a private, pop-up dinner at our intimate restaurant on Tuesday, July 2nd. We closed the restaurant to the public for a limited ticket event.
Guests had the opportunity to enjoy 5 courses using local ingredients highlighted by techniques and tools that blended the art and science of cooking and used by Chefs Scott and Derek at Modernist Pantry. They had the chance to meet the founders and chefs and learned a little about how your meal was prepared.
The ticket also included an aperitif, dinner cocktail, and digestif designed by Lure.
- The Pop-up -
Modernist Pantry, Eliot, ME
Modernist Pantry was founded by food lovers just like you. Who share a passion for kitchen experimentation and have everything needed to make culinary magic happen in your kitchen. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. They make it easy to get the ingredients and gadgets you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and magical culinary experiences.
- The Chefs -
Derek Bissonnette - most recently, Derek was the Executive Chef at The White Barn Inn in Kennebunk, Maine. He stepped out of the kitchen to focus on his passion for food photography. Prior to the White Barn Inn, he graduated from the Culinary Institute of America and worked at Several Relais Chateaux’s in North America and Europe, one being the 3 Michelin Starred, Inn at Little Washington. He is the author and photographer for Soups, the ultimate book of soups and stews. He is the owner of www.dbmainephotography.com and often combines his two passions of cooking and photography to create stunning imagery.
Scott Guerin – a Chef of 15 years, after attending the Atlantic Culinary Academy he worked for numerous Chefs around New England. Eventually he landed a job as a Chef instructor at Le Cordon Bleu College of Culinary Arts Boston where he earned his American Culinary Federation Title of Certified Executive Chef. Most recently he has been the research and development Chef at Modernist Pantry in Eliot, ME.
Blue Ocean Fundraiser
@ Liar’s Bench
June 5th at 4:00 pm @ Liar’s Bench Beer Co.
On Wednesday, June 5 at Liar’s Bench Beer Co. we got to have a great time and to support ocean research, education and conservation!
World Oceans Week kicks off the first week in June, and includes fun activities that celebrate the ocean. Lure is proud to be a Blue Ocean supporter and is excited to show our continued support of this great organization and protecting our oceans! We were at Liar’s Bench Beer Co. on Islington Street in Portsmouth for Blue Ocean’s 2nd Annual party featuring The Drift Collective. We also got to try some awesome hot sauces from The Spicy Shark!
There was the best local craft beer (Liar’s Bench donated a portion of beer sales to Blue Ocean Society) both inside Liar’s Bench and out in their biergarten. Drift showcased their upcycled clothing, including their Plastic Killz line. And we popped up and served some of our food, which included some of our regular menu items, but also some items you were only able to get at this special event.
There were special pint glasses available for donation that allowed you to get a couple extra ounces of beer, use reusable glassware that helped support Blue Ocean’s work!
We had such a great time supporting this awesome event, we will continue to support Blue Ocean Society and look forward to future collaborations with them and our great partners!
Satya + Lure
Wednesday, May 15th, 5:30 – 7:30 pm
We welcomed SAYTA at Lure as we celebrated a shared commitment to our community. As part of our monthly nonprofit dining series, we donated donating 30% of all ticket sales directly to SAYTA to support their mission.
SATYA is a non-profit on a mission to increase access to therapeutic yoga for at-risk and vulnerable populations in and beyond the Seacoast community. More info @www.seacoastsatya.com
Passed sized and shared selections from our locally sourced menu were provided as well as a SAYTA signature cocktail, select wine and draft beer, included in the ticket price.
Thank you to everyone who came!
Chef Gary Kim took
Sunday, April 28th
We had a blast opeing up our restaurant and handinf over our kitchen to Chef Gary. He served up delicious Asian Inspired Tapas.
Our full bar was also be available including our craft cocktails, wine, and local beers.
We wish him the best opening up his new restaurant Mr. Kim’s at 107 State Street, Portsmouth - we can’t wait to come eat at his place!!
Wednesday, April 17th, 5:30 - 7:30 pm
Lure kicked off our monthly local nonprofit event series by partnering with Soul Models. Tickets included passed and shared selections from our menu, as well as drink specials including a signature Soul Models cocktail.
50% of all ticket sales went directly to Soul Models. These funds will help cover the operational costs and support scholarship needs as Soul Models continues to expand.