Category: Featured Content

Leaders bring the weather

In their book Scaling Leadership, Robert Anderson and William Adams note that “Leaders bring the weather.” They further note that the tone, mood, presence, focus and behavior of the leader is the weather in any organization — a force of nature. And everyone who works there can feel it, see it, experience it and describe how it impacts them and those around them.

All leaders bring the weather — organizational leaders or elected government leaders. In New Hampshire, we have a lot of elected state leaders. There are 400 leaders in the House of Representatives, 24 leaders in the Senate, five leaders on the Executive Council, and then of course, our governor. I wonder if these 430 leaders realize that they bring the “weather” to the state by their statements, actions and behavior?

I am a bit of a political junkie, and I will read just about any publication and any article written covering state and federal issues. Needless to say, I am frequently left scratching my head. As an example, US News & World Report recently picked up this headline, “New Hampshire Lawmaker Apologies for Anti-LGBTQ Language,” a story about Manchester Rep. Dick Marston’s apology after referring to LGBTQ people as having “deviant sexuality” in a Zoom House committee hearing. As InDepthNH and other sources reported, earlier in that same meeting, Manchester Rep. Nicole Klein-Knight appeared to take a gummy from her bottle of medical cannabis (“prescribed medication for arthritis,” she later tweeted), apparently trying to make a point during a discussion of two bills, including one related to fines for the possession of marijuana and therapeutic cannabis. WMUR reported on the House’s use of a University of New Hampshire facility for its sessions last year. House Speaker Steve Shurtleff had to apologize to UNH leadership this past September after some members were drinking beer in the hall and failed to wear masks outside the facility, violating UNH and town ordinances. Did I mention the head-scratching?

Let’s be clear. We have many outstanding, hard-working leaders in Concord who are essentially volunteering their time to serve the citizens of New Hampshire, and they deserve our respect and gratitude. Unfortunately, that behavior is not what typically makes the news. Instead of providing the attention-getting headlines described above, wouldn’t it be better if there were more to report on in terms of bipartisan work being pushed out of the House and Senate? Wouldn’t that be a better weather report from our elected leadership?

Elemental

Ryan Montbleau unveils first of four new EPs

On the first track of his latest record, Ryan Montbleau celebrates imperfection. “If things don’t have to be perfect, it’s a lot easier for them to be right,” Montbleau sings, quoting his therapist.

There’s a lot of self-care on the new EP Wood, the first in a series to be followed by Fire, Water and Air. Montbleau tends to look on the bright side of things, like his upcoming gig at Portsmouth’s Music Hall on March 19. True, social distancing rules will reduce crowd size, but performing in the storied Historic Theatre instead of the smaller Loft space is a big plus.

“I’ve always wanted to play there; all it took was them limiting capacity to 20 percent,” Montbleau said with a laugh in a recent phone interview.

Similarly, the Massachusetts-born singer-songwriter managed to turn his pandemic year into a growth experience.

“It kind of sped up the process of life,’ he said. “It’s weird, but in some ways I’ve almost never been happier.”

Montbleau purchased his first house, in Burlington, Vermont. He took piano lessons, did weekly Facebook Live sets and the odd solo gig, and appeared on a local music talk show.

“I’ve been very lucky through all this; it’s kind of allowed me to stay in one place for once and start to build a home life,” he said.

Spotify and other streaming services provided a cushion as well.

“I’ve been building this thing for 20 years, and I don’t have to tour my face off like I used to,” he said.

One bit of good fortune: He completed the basic tracks for the new music in summer 2019, playing with a rotating cast that included jazz jam legend Martin Medeski. Montbleau worked with producer Adam Landry (Deer Tick, Rayland Baxter) at Guilford Studio in southern Vermont.

“I had just amazing people coming in and out,” he said. “Turning it into a record [is] what’s taken the last year and a half … a lot of tweaking, taking things out and putting them in.”

He divided the collection’s 15 tracks into four themes. Wood is rustic and down to earth, while Fire rocks hard. Water is calm, reflective, with songs inspired by time Montbleau spent doing medicine work in Peru.

“I would sit in the jungle in a tent for 10 days and work with different plants,” he said, calling the experience “pretty life-altering. … It points you in a different direction. … I feel like some of those songs were gifts; that’s why they ended up on Water.”

The final chapter, Air, offers a sense of closure and peace. It ends with “The Dust” and Montbleau singing, “just know that you are not alone, and that’s all you get to know now.”

Wood, Fire, Water and Air’s songs reflect a long and sometimes difficult period for Montbleau.

“My old band split up around 2013 and I lost my management at the time; I had a long relationship end and I’d been on the road for 10 years,” he said. “I had a lot of growing to do. Since then, I’ve been searching for who I am, how to heal and how to be better.”

Wood was scheduled to be released on March 12; the others are expected to arrive over the next three to four months.

The just-released EP includes the charming “Ankles,” an autobiographical song that touches upon his first tour, where he suffered a burst appendix and a busted van. Montbleau soldiered on in spite of that nightmare, becoming a festival staple along the way.

“If I could survive this, I could survive anything,” he decided.

“On the road I found my muses, off the road I lost my mind,” he sings, concluding with, “off the road I lost my uses, on the road I found my shine.” For most touring musicians, Montbleau explained, standing still is where the trouble begins.

It’s also where his growth had to start.

“You get so used to being on stage and having people appreciate what you do… when you get home finally and you’re just sitting alone in a room, it’s really daunting,” he said. “What is my purpose? What are my uses? Back on the road, I would find my shine under the lights, and find my purpose again. So I think the years leading up to now have been me digging deep and figuring out who I am, and who I was before I started doing this.”

An Evening With Ryan Montbleau
When: Friday, March 19, 8 p.m.
Where: The Music Hall, 28 Chestnut St., Portsmouth
Tickets: $38 at themusichall.org

Featured photo: Ryan Montbleau. Photo by Shervin Lainez.

Raya and the Last Dragon (PG)

Raya and the Last Dragon (PG)

Awkwafina voices a dragon and Kelly Marie Tran voices a warrior in Raya and the Last Dragon, a beautifully animated Disney movie in theaters and available via Disney+.

Similar to Mulan, this movie is available for an extra fee to Disney+ subscribers: $29.99 to see the movie before it becomes available to all subscribers on May 4. The fee allows you to watch it as many times as you like, something my kids took full advantage of this weekend.

The movie is set in the fictional land Kumandra, which feels like it is to Southeast Asia what Frozen’s Arendelle is to northern Europe. As Raya (voice of Tran) explains, Kumandra was once a land of harmony and dragons. But smoke creatures called the Druun sucked away much of the life from the land and turned people and dragons to stone. Sisu (voice of Awkwafina), the final dragon, used the last of her powers to create a gem that was able to banish the Druun and un-stone the people — but not the dragons.

The people responded to this brush with annihilation by fighting with each other over the gem and breaking into five kingdoms — Fang, Talon, Spine, Tail and Heart. Heart guarded the dragon gem, which caused mistrust in the other four kingdoms, who were constantly at odds with each other.

Thus is the state of things for centuries until Heart’s Chief Benja (voice of Daniel Dae Kim) tries to get all the kingdoms to come together. He has trained his daughter, Raya, to be a warrior who protects the dragon gem but also has tried to convince her that a rebuilding of trust between the five groups is necessary for the long-term survival of all people.

Naturally, Raya’s first attempts at trust — she thinks she’s found a friend in fellow dragon-fan Namaari (voice of Gemma Chan), the daughter of Fang leader Virana (voice of Sandra Oh) — do not go great. The dragon gem is cracked (with each group grabbing a piece) and the Druun are set loose upon the land again (and return to their turning-people-into-stone ways). Raya ends up on her own, out in the wilderness. (Raya and Namaari are maybe tweens or young teens during this flashback and six years older during the movie’s present day.)

After years of questing, Raya finds Sisu, who reawakens and admits that while she may be the “last” dragon she wasn’t really the “best” dragon, skills-wise. Raya and Sisu decide to undertake another quest: to find the pieces of the dragon gem, each of which contains a magical power from Sisu’s more powerful siblings, and bring them together to give Sisu the power to defeat the Druun (and bring back the people and dragons turned to stone and just generally save the world). Along the way, Raya gathers a crew: kid chef Boun (voice of Izaac Wang), baby pickpocket Noi (voice of Thalia Tran) and her hench-monkeys, and Spine warrior Tong (voice of Benedict Wong). Trailing this group are Namaari and her army. Fang is very determined to pursue a dragon-gem-as-deterrent-weapon policy and seeks to control more of the gem pieces.

Raya and the Last Dragon is absolutely beautiful to look at with some lovely world-establishing in its creatures (the colorful dragons, Raya’s armadillo-y pet), in its landscapes (which vary by kingdom), and in its mythology. Disney animation continues to wow with how it executes little details, such as how it renders water (which here behaves in all sorts of magical ways around dragons and their power). There is also something very Marvel-esque in the way it presents some of the action and the establishing shots, and in how the team came together (I got some serious Guardians of the Galaxy vibes at times).

The score is also very beautiful with melodies that really add some extra oomph to more emotional moments. This movie just missed this 2020’s Oscar contention cutoff (extended until Feb. 28 for the April awards) but I fully expect both this movie and its score to be in serious awards consideration next year.

I saw this movie several times throughout the weekend and while my initial reaction was to wonder if all the questing and history of Kumandra crowded the characters and their emotional arcs, I found that I appreciated this movie’s story-telling and rich world-building more with each viewing. These are solid characters; Raya, Sisu (who is sometimes a dragon and sometimes an Awkwafina-esque human) and Namaari all get interesting arcs that help examine the movie’s themes of trust and how a society at odds can find a way to work for the greater good and the difficulties of doing so. (Add this movie to the list of movies bringing me back to The Good Place and its “what we owe to each other” ruminations.) Even the supporting players (the con-artist baby and her monkeys, the Drax-like Tong, the cautious Virana) get enough space to add something to the emotional fabric of the story. It’s sophisticated stuff — delivered with visuals that look great no matter the size of the screen you’re seeing them on and in a kid-friendly way with the right amount of funny baby and animal antics. A

Featured photo: Raya and the Last Dragon (PG)

Three random beers

March is unpredictable; so are these selections

Nobody knows what the month of March is going to throw at us. Exhibit A? March 2020 brought us essentially a nationwide lockdown.

On March 1, 2020, you had no doubt heard of Covid-19 but you can’t look me in the eye and say you had an inkling that in a matter of days you were headed for a full year of working from home. You could try to tell me you saw it coming but I promise you I won’t believe you. OK, OK, maybe I’d believe you if you are a medical professional. But most likely you are not.

March brings us bizarre, varied and often extreme weather. It brings us one of the biggest drinking holidays of the year. It also brings us a huge college basketball tournament. Sometimes, it brings us Easter. And fun fact: The Eiffel Tower opened on March 31, 1889.

What will March 2021 bring us?

With a month that’s this all-over-the-place, your beer choices are probably going to be equally random. Sometimes you get an 80-degree day in March, and that’s when you cue something light and refreshing. This March opened with bitterly cold temperatures, and, in turn, I stuck with big stouts and porters. Anything and everything in between is on the table.

Here are three random beers to enjoy this March.

Lighten Up by Lithermans Limited (Concord)

This double dry hopped pale ale is bursting with citrus aroma and fresh hop flavors in, as you might expect, a pretty light package — perfect at any time. Sometimes, I find that with all the super-hoppy IPAs available now, just enjoying a straight pale ale can be an enlightening and delicious experience. This is basically a toned down IPA but you’d be hard-pressed to find a more pleasing hoppy beer — juicy, crisp and tasty.

Fun side note: You can download the Lithermans Limited playlist right on its website (lithermans.beer) with Spotify or iTunes and “experience the musical stylings of Lithermans from the comfort of your own home.” Maybe other breweries do this too? I don’t know. But in a time where we’re all still finding ways to adapt, this is just another thoughtful way to recreate “normal” for your own sanity and beer-drinking enjoyment.

Farmhouse Noir with Raspberries by Stoneface Brewing Co. (Newington)

This is a complicated, unpredictable beer, making it perfect for March. This saison is quite dark on the pour and definitely brings some richer maltiness. But at the same time it’s also super bright and tart and just oozes raspberry flavor. It’s a little funky, a little sweet, maybe even a little chocolatey? This beer is going to keep you on your toes. Be ready for anything.

Beamish Irish Stout by Beamish & Crawford (Cork, Ireland)

Guinness gets all the attention in the United States on Saint Patrick’s Day and that’s just fine with me, but there are other traditional Irish stouts that deserve your attention. The Beamish Irish Stout is a little more decadent than a Guinness with a bit more chocolate and coffee character. Yes, drink this on Saint Patrick’s Day, but don’t limit yourself to that single holiday. This brew is incredibly pleasing and at 4.1 ABV it is exceedingly easy to drink for even the most stout-averse beer drinkers.

What’s in My Fridge
Sam Adams Gameday Beers by Boston Beer Co. (Boston) I love a good mixed pack and Sam Adams is the first company I think of when it comes to variety packs. The Sam Adams Gameday Beers pack features four lighter brews: Boston Lager, Cold Snap White Ale, Alpine Lager, which is new, and a Golden Ale. First, I think this variety pack would be perfect for summer, as these are all lighter, easy-drinking options. All of these brews are just “beers,” and I mean that in the best kind of way. They are flavorful, crisp and refreshing, and yes, agreed, these are perfect for gameday. Cheers.

Featured photo: Photo courtesy of Jeff Mucciarone.

Bryan Leary

Bryan Leary has been the executive chef of the Oak & Grain Restaurant (Inn at Pleasant Lake, 853 Pleasant St., New London, 873-4833, innatpleasantlake.com) since early 2016. In addition to indoor dining open to the public, the Oak & Grain is now offering seasonally inspired a la carte takeout meals. Its menu options change every two to three weeks but often include locally sourced steaks, seafood, soups and appetizers. Three-course brunches are served on Sundays. A New Hampshire native, Leary has amassed experience in all kinds of cooking styles over the course of his career. He graduated from Johnson & Wales University in Rhode Island and later accepted a culinary position at the Scottsdale Fairmont Resort in Arizona. Before coming to the Inn at Pleasant Lake, he worked as a chef at The Grill Room in Portland, Maine.

What is your must-have kitchen item?

Either [a pair of] tongs, or my two-pound meat cleaver.

What would you have for your last meal?

My wife’s enchiladas with charred grilled chicken, and a Coke slurpee.

What is your favorite local restaurant?

I like The Coach House in New London. I also love The Black Trumpet [Bistro in Portsmouth]. Evan [Mallett] is an incredible chef there.

What celebrity would you like to see eating at your restaurant?

Probably [New York chef] Dan Barber. He’s one of my favorites. He’s incredibly smart in terms of food and expanding our horizons into what we should be eating.

What is your favorite thing that you’ve ever featured on your menu?

I really like being able to use product to create something that’s multi-faceted and just unique and different. … So, for example, we’ve done our own Tahitian buttermilk panna cotta from butter we make from local cream.

What is the biggest food trend in New Hampshire right now?

Switching to more of a family-friendly aspect in fine dining. We were strictly French service my first year here … [but] now the atmosphere is more easygoing and approachable.

What is your favorite thing to cook at home?

Barbecue food, because there’s a lot of complexity that goes into it. I love ribs especially.

Seared Canadian sea scallops and citrus-braised pork belly, with yellow curry yogurt, burnt leek puree, herbs and chicken kombu grains

From the kitchen of Bryan Leary of the Oak & Grain Restaurant, at the Inn at Pleasant Lake in New London

For the burnt leek puree:

Split a full leek down the middle. Rub with oil and burn on the grill or saute pan until black. Chop each side into quarters and place on a sheet tray. Bake at 350 degrees for 15 minutes. Remove leek from the oven. Place it in a blender and puree with olive oil just until it is a smooth paste. Season with salt and a little bit of lemon juice. Set aside for plating.

For the yellow curry yogurt:
½ cup Greek yogurt
½ tablespoon curry powder
1 tablespoon yellow curry
juice of half a lemon

Mix all ingredients together until incorporated. Set aside for plating.

For the chicken kombu:
1 quart chicken stock (pre-bought or homemade)
2 tablespoons tamari (wheat-free soy sauce)
1 sheet kombu seaweed
1 cup mixed grains (quinoa, sorghum, millet or other grain of choice)

Pour chicken stock, soy sauce and kombu seaweed into a saucepan and simmer for 30 minutes.

For the pork cure:
Juice and zest of 1 lime, 1 orange, 2 lemons and 1 grapefruit
½ cup salt
¾ cup sugar
¼ cup bourbon
Pork belly

Mix ingredients together and rub on both sides of the pork belly. Place in a hotel pan, wrap and refrigerate for two days. After removing the cure, line the same hotel pan with foil and parchment paper and bake at 350 degrees for an hour and 45 minutes. Let it rest for 20 minutes, then cut up into 1-by-1-inch cubes. Set aside for plating. (Optional: For quicker time, you can use a few strips of bacon and bake at the same temperature for 17 minutes.)

Clean scallops under cold water, then pat dry. In a small mixing bowl, add a little oil and seasoning. Let the scallops sit at room temperature for at least 20 minutes. Add ½ tablespoon of oil to the pan. Carefully place scallops into the pan until golden brown, then flip and remove pan from heat. Let them sit in the pan for two minutes.

Add a small pile of the kombu chicken stock grains in the center of the plate, followed by a few dollops of burnt leeks puree. Place a few pieces of pork belly on top of the puree. Scatter the scallops around the plate, adding a dollop of curry yogurt on top of each. Sprinkle with fresh herbs.

Featured photo: Bryan Leary of Oak & Grain Restaurant in New London

Soup it up

Order now for outdoor SouperFest

Roasted Red Pepper & Butternut Squash Bisque from O Steaks & Seafood, Hungarian Mushroom Ale from the Concord Food Co-op, Smoked Brisket Chili from Georgia’s Northside — those are some of the soups on the menu for the 12th annual SouperFest, and you can only get them if you order ahead.
The event, hosted by the Concord Coalition to End Homelessness, will be held Saturday, March 20, at White Park in Concord.
In the past, Souperfest was held inside a school and brought in 800 to 1,000 attendees. Thirty-five soups were prepared mostly by home chefs and served to hungry patrons.
“People just had as much soup as they wanted,” said Greg Lessard, board vice chair of the Concord Coalition to End Homelessness.
This year, eight local restaurants will be preparing the soup, which must be pre-ordered on the Concord Coalition to End Homelessness’s website, concordhomeless.org. Anyone placing an order will select a half-hour window of time to pick up their soup.
With last year’s SouperFest getting canceled in March, Lessard said, soup orders are already pouring in for this year. The other five options are Pumpkin Apple Bisque from The Barley House, Clam Chowder from The Common Man, Vegetarian Chili from Hermanos Cocina Mexicana, Lentil Soup from The Works Cafe and Miso Noodle Soup from Col’s Kitchen.
“It’s a wonderful selection. You’re hard pressed to say ‘I’m only taking two of these,’” Lessard said. “The choices are so great you just can’t say no.”
Col’s Kitchen is a new face in Concord’s restaurant scene, having just opened in August. O Steaks & Seafood, meanwhile, has been participating in SouperFest since home chefs made up the bulk of the competition.
All proceeds from SouperFest will benefit the Concord Coalition to End Homelessness.
“[The Coalition] has a number of different programs that support people that are experiencing homelessness,” Lessard said.
These programs include an emergency winter shelter, a resource center and more.

SouperFest: Hosted by Concord Coalition to End Homelessness
When: March 20, 3 to 5:30 p.m.
Where: White Park, 1 White St, Concord
More info: concordhomeless.org/souperfest-2021

Featured photo: Hungarian Mushroom Soup from the Concord Food Co-op. Courtesy photo.

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