Quaint N.H. eatery a magical getaway
Pickity Place was setting for ‘Little Red Riding Hood’
MASON, N.H. >> Deep in the New Hampshire woods, Keith and Kim Grimes have created an enchanting destination based on the exciting story about one of the world’s most famous, fictional little girls.
In the 1940s, Simon & Schuster hired illustrator Elizabeth Orton Jones to come up with a setting for their Little Golden Books version of the age-old tale, “Little Red Riding Hood.”
Following an extensive search, she settled on Pickity Place, a quaint 1786 farmhouse at the end of a dirt road, surrounded by a dark forest, just right for fueling her imagination about the Big Bad Wolf.
The story’s origins date back more than 1,000 years, although it was first penned by Frenchman Charles Perrault in the late 1600s. However, the most popular and well-known version is by the Brothers Grimm, Jacob and Wilhelm of Germany, whose collection of folktales also includes “Cinderella”, “Sleeping Beauty” and “Hansel and Gretel.”
The wolf, after devouring Little Red Riding Hood’s grandmother, then put on her clothes and nightcap, jumped in bed and waited for the girl to arrive, leading to the famous exchange:
“Oh, grandmother, what big ears you have.”
“The better to hear you with, my child.”
“But, grandmother, what big eyes you have.”
“The better to see you with, my dear.”
“But, grandmother, what large hands you have.” “The better to hug you with.” “Oh, but, grandmother, what a terrible big mouth you have.” “The better to eat you with.” The wolf sprang out of bed and swallowed up Little Red Riding Hood, too, but soon fell asleep. Fortunately, a huntsman
found the wolf, snipped open its stomach while he was asleep and rescued Little Red Riding Hood and her grandmother.
They filled the wolf’s belly with great stones and when he awoke, he tried to run away, but collapsed from the weight and fell dead, never to bother anyone again.
In 1975, the quaint cottage was converted into a cozy restaurant where Chef Keith Grimes now treats guests to amazing fivecourse dinners. The featured menu changes from month to month.
In April, the fare started with a maple habanero dip, followed by smoky tomato with maple glazed bacon soup. The salad was a classic Caesar with shaved radicchio, accompanied by a Bavarian pretzel with mustard ale dip.
The entrée was a choice of Italian stuffed meatloaf roulade over creamy risotto or crimson fettuccine primavera – all topped off with a dessert of expresso hazelnut mousse cake.
Keith’s wife, Kim, runs an adjoining gift shop filled floor to ceiling with an enticing array of herbs, teas, spices, and unique giftware.
Guests may also meander through the greenhouse or take a leisurely walk to admire a variety of beautiful gardens spread out around the grounds.
But the most fun of all is a visit to the Little Red Riding Hood museum, where the Big Bad Wolf, complete with a nightcap and toothy grin, is seen tucked into bed waiting for the unsuspecting girl to arrive.
Pickity Place makes for an ideal late spring or early summer day trip through New England’s picturesque countryside, or combine it with a weekend jaunt to Boston, the New Hampshire coast or the White Mountains.
This month, dinners begin with chive and garlic dip followed by soup (lemon egg drop with orzo), a vegetable antipasto salad and marble rye bread. Entrees are a choice of slow roasted brisket over cheddar bread pudding or spring basil sauce over cauliflower mash. Dessert is citrus pie.
In June, the menu starts with a spicy jalapeno dip, soup comprised of roasted yellow pepper with saffron and watercress, strawberry and jicama salad, and garlic herb breadstick. Entrees are chicken marsala over asiago risotto and grilled polenta or zucchini ribbon ravioli.
Dessert is chocolate ganache cheesecake with sea salted caramel.