>> NEWMARKET, NEW HAMPSHIRE HAS A MAGNETIC QUALITY, DRAWING PEOPLE FROM AS FAR AS CALIFORNIA TO LIVE AND WORK THERE.
PERHAPS THE SMALL AND MANAGEABLE SIZE IS PART OF IT.
>> COULD BE, BUT, FIRST LET’S GET SOME BREAKFAST.
IN HER TRAVEL BLOG "SEACOAST LATELY," MAGGIE SUTHERLAND DESCRIBES NEWMARKET AS A SMALLER, MORE AFFORDABLE PORTSMOUTH.
>> IT IS EXCITING TO SEE NEW TOWNS POP UP, PEOPLE ABLE TO START YOUNG BUSINESSES AND DRIVE HERE.
ANOTHER ALTERNATIVE OF PLACES TO GO.
>> WHEN SUTHERLAND FIRST VISITED NEWMARKET, SHE BEGAN AT THE BIG BEAN.
WHEN OWNER JACK O SULLIVAN AND HIS BUSINESS PARTNER SARAH DECIDED TO OPEN A RESTAURANT, THIS IS WHERE THEY WANTED TO BE.
>> IN NEWMARKET, IT WAS AN UP-AND-COMING TOWN.
WE LOVED IT HERE.
WE LIVED HERE DURING COLLEGE.
IT WAS JUST THE RIGHT FIT.
>> THE BREAKFAST AND LUNCH SPOT IS A FAVORITE OF HIPPIES, PARENTS AND KIDS YOU KNOW THE BIG BEAN HAS STANDARDS.
>> WE DON’T GET UP IN THE EARLY MORNING TO MAKE ANYTHING BADM SO WE WORK ON EVERY ASPECT HER.
>> THE BREAD IS HOMEMADE, FOOD LOCAL AND FRESH, COMING TOGETHER AS FAMILIAR DISHES WITH A TWIST.
>> THERE IS OUR HIPPIE, A VERY POPULAR MEAL.
THAT IS YOUR GOOD AND GRANOLA AND FRUIT.
OUR WOULDN’T IT BE NICE, A FALAFEL AND EGG BURRITO.
A BREAKFAST QUESADILLA.
THEN THE SCRAMBLE WITH PEPPERS, SAUSAGE, ONION, HOLLANDAISE AND CHEDDAR.
>> ONE BLOCK DOWN THE STREET, INKWELL FLOWERS.
THE SPACE IS SMALL, BUT OWNER JEAN CALLACHI PERFECTLY ARRANGES FLOWERS BOTH CULTIVATED AND WILD.
>> THE FORAGE IN THE WOODS, CUT BRANCHES AND WHILE THINGS THAT GROW THERE.
A NICE LOOK THAT IS A LITTLE LESS TRADITIONAL.
I LIKE PLANTS.
I COME FROM BEING A GARDENER.
I AM AN ARTIST AND A GARDENER.
I LIKE THINGS THAT HEARKEN BACK TO TRADITIONAL PAINTING, WHERE YOU MIGHT SEE PLANTS IN DIFFERENT STAGES, MIGHT SEE THINGS THAT ARE BUDDING, ALSO THINGS DROPPING A COUPLE PETALS.
YOU HAVE SOME DIFFERENT SHAPE AND MOVEMENT GOING ON.
>> SHE MOVE FROM BERKELEY, CALIFORNIA TO NEW HAMPSHIRE OVER A DECADE AGO.
>> WE WANTED TO LOOK IN NEW ENGLAND, SO HE MOVED AROUND, DECIDED THIS WAS THE PLACE.
>> WHEN SHE DECIDED TO OPEN TWO YEARS AGO, MAIN STREET WAS THE OBVIOUS CHOICE.
THE PEOPLE AND SCENERY, A BLEND OF HER WEST COAST FIVE AND EAST COAST BLOOMS.
>> IT IS MORE BERKELEY THAN THE OTHER PLACES AROUND HERE.
[LAUGHTER] IT IS FUNKY, IT IS ARTY.
ALL KINDS OF GREAT STUFF HERE.
A IS PLACE TO HANG OUT.
>> IT SEEMS ALMOST WRONG TO SPEND THE DAY IN THE GREAT BAY AREA WITHOUT INDULGING IN OYSTERS.
SO WE LEAVE NEWMARKET AND GO TO FRANKLIN OYSTER HOUSE IN PORTSMOUTH.
>> WE DO OYSTERS REALLY WELL.
WE LIKE TO FOCUS ON NEW HAMPSHIRE GREAT BAY OYSTERS, COLD OYSTERS OFF THE ROB R AND DIFFERENT HOT PREPARATIONS.
>> CHEF AND OWNER MATT LEWIS IS A NEW HAMPSHIRE NATIVE AND FOUR-TIME JAMES BEARD NOMINEE.
>> I WENT TO THE CALIFORNIA INSTITUTE -- CULINARY INSTITUTE OF AMERICA, THEN WORKED IN CALIFORNIA AND NEW YORK CITY.
I DIDN’T HAVE INTENTIONS OF COMING BACK HERE, BUT IT FELT LIKE HOME.
I STARTED MEETING FOOD PEOPLE IN THE AREA, OYSTER FARMERS.
THERE IS A WEALTH OF PRODUCT HERE.
THIS IS THE FRANKLIN OYSTER, RIGHT HERE.
THE BEST OYSTER OUT OF THE GREAT BAY.
I FIND THEM VERY WELL-BALANCED, GOOD SALT BUT ALSO GOOD SWEETNESS.
>> HERE WE GO.
CHEERS.
THAT IS SO FRESH AND .
>-- AND DELICIOUS.
>> SO CLEAN.
>> BACK TO NEWMARKET.
A LOT OF THE BUSINESS OWNERS ATTRIBUTE THE REVITALIZATION OF DOWNTOWN TO THE REDESIGN OF MAIN STREET.
>> THE SIDEWALKS ARE WIDER, THE POWER LINES ARE UNDERGROUND, MAKING THE AREA MORE WALKABLE FOR BROWSING AND ENJOYING THE AREA FOR RESIDENTS AND VISITORS.
>> WEDNESDAY IS PICKUP DAY FOR GREAT BAY.
>> VOLUNTEERS HAVE COLLECTED THOUSANDS OF SHELLS OVER THE YEARS, AND THE B