Chef at Honey Cup Tea Room in Manchester. Spooner is also a caterer and personal trainer. “I was raised in the restaurants with my dad. I was busing tables at 6, 7 years old and then, around 12, was doing catering with my aunt’s company, Sunshine Catering. … My first job out of high school was at the Black Brimmer as a hostess, then as a server and a bartender. Then I went to La Carreta and was a bartender over there, and then I had my first baby. At that time I took a different [path]. I started catering, but I also was intrigued with health and wellness so I ended up getting my certification to be a personal trainer. I’ve been in that industry, maintaining my certification for about 20 years now. My husband and I ended up opening up Big Kahuna’s Cafe and Grill out of Merrimack. I operated that for about 10 years. When Mara [Honey Cup owner Mara Witt] started thinking about the concept of having her own place, she came to me and asked if I would be up for helping her out. … I had full artistic, creative freedom with this. The only thing I had to really do was home in on how she wanted to see everything, how she wanted to feel. And from that point I was able to curate a menu.”
What is your must-have item in the kitchen?
All I need is fire. If I have fire, I can cook anything. We’ve done open pit cooking. I’ve done rustic-style cooking, open flame. An oven’s great, but I can cook anywhere with anything. And that’s probably my strongest suit as a chef. Also love. Love is what makes food great.
What is your favorite thing on your menu?
I think the “Chaffle” is really cool — the loaded potato waffle with cheddar, egg and potato. But our turkey sandwiches are the bomb, with herb cream cheese. I love the fresh herbs. I add in sage, basil, and thyme, garlic, and just emulsify that all together. It’s magical.
What is a trend you are seeing in food in New Hampshire?
I think we’re seeing a lot more of the cultural foods — things like African cooking, things that are becoming trendy on TikTok. There’s more of an interest in the flavors from around the world, which I admire.
What would you have for your last meal?
Lobster. All the lobster I could stuff in my face.
What is your favorite thing to cook at home?
In the summertime, I love cooking over fire. Then in the fall with the harvest, the harvest vegetables, the produce is just so beautiful … I love making stews with bones and bone marrow; it’s just rich, hearty, nourishing quality food.
1940s Recession Chocolate Cake
This cake was popular during the Great Depression and World War II because it uses no eggs, butter, or milk—ingredients that were often rationed, so it’s also vegan!
Servings: 8-10
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Ingredients:
1 ½ cups all-purpose flour
1 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
5 tablespoons vegetable oil (or melted shortening)
1 teaspoon vanilla extract
1 tablespoon white or apple cider vinegar
1 cup water
Instructions:
1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan lightly with oil or non-stick spray.
2. Mix dry ingredients: In the baking pan (or a mixing bowl), whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Make wells: Using a spoon, make three small wells in the dry mixture—one for oil, one for vinegar, and one for vanilla.
4. Add liquids: Pour the oil, vinegar, and vanilla into their respective wells, then pour the water over everything.
5. Mix gently: Stir the ingredients until well combined, making sure there are no dry spots, but don’t overmix.
6. Bake: Place in the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Let the cake cool in the pan before slicing. You can dust it with powdered sugar or top it with a simple icing if desired.
Featured Image: Amanda Spooner. Photo by John Fladd.