Vegetarians, beware: this post is not for you. In September, Jimmy Kimmel set the record for the world’s largest meatball, after seeing Sony Pictures’ 109 pounder in August, in honor of the upcoming film “Cloudy with a Chance of Meatballs.” Kimmel’s ball of meat weighed in at 198 pounds. But now, someone is challenging Kimmel: Nonni’s Italian Eatery, inside the Holiday Inn in Concord. Nonni’s goal is to create a 200 pound meatball on Sunday, November 1st, and is making the record-breaker an all day event with their first annual Family Day. The event will include plenty of free food, as well as a meatball eating contest, and even someone from the Guinness Book of World Records will be on hand for the final weigh in. Can the folks at Nonni’s do it??

Last night, I was invited to the N.H. Grower’s Dinner at the Capitol Center for the Arts in Concord by Edible White Mountains Magazine. The dinner, which started with a cash bar and appetizers at 6 p.m., was a four course dinner of seasonally and locally produced foods prepared and served by the students of N.H. Food Bank’s Recipe for Success Culinary Program. Each ticket was $50, and went straight to benefiting the N.H. Food Bank. The sit-down dinner, which was also part of N.H. Eat Local Month, started promptly at 7, with a few speeches by prominent folks at the Food Bank, as well as Governor John Lynch and his wife, Susan Lynch. The dinner itself was a masterpiece, with ingredients for the four courses provided by local farms such as Apple Hill Farm in Concord and Sherman Farm in Conway. The soup, which started the four course meal, was a puree of beets with a swirl of spicy horseradish cream, followed by a salad of spring greens, summer squash, zucchini and caramelized onions. For the entree, the culinary students served the moistest braised pork shoulder I’ve ever had in my life, that came with a hint of coffee and spiced rum flavor. On the side was a spicy corn salad with peppers, as well as mashed potato marbled with pureed winter squash. For dessert, we had a homemade blueberry cornbread with lemon custard and whipped cream. Despite the fact that some of my table mates’ blueberry cornbread muffins were missing their tops, the taste was spot on, and the dish acted as the perfect ending to a seasonal, fresh-picked meal.