In the kitchen with Jon Buatti

In December 2019, Jon Buatti of Auburn took over ownership of Michelle’s Gourmet Pastries & Deli in Manchester, bringing with him a culinary education and a specialization in custom cake decorating. With the business now known as the Bearded Baking Co. (819 Union St., Manchester, 647-7150, beardedbaking.com), Buatti has built upon the longtime success of the popular Queen City bakeshop and deli, offering custom cakes with many of his own sponge and buttercream recipes. The bakery and deli also features a selection of breakfast and lunch sandwiches and smaller treats like cookies, cupcakes, cheesecakes, bread pudding, chocolate-covered pretzels and more. A Salem native, Buatti got his start in the industry as a busboy at La Bec Rouge in Hampton Beach before volunteering to work a shift making plated desserts. He graduated from Salem High School’s culinary program, followed by Southern New Hampshire University’s associate’s program in baking and culinary arts and its bachelor’s program in culinary management.

What is your must-have kitchen item?

Either an offset spatula or a bench scraper.

What would you have for your last meal?

Anything with barbecue. Ribs, maybe, or barbecue chicken.

What is your favorite local restaurant?

My fiancée and I love The Crown Tavern [in Manchester]. I get the Pep N’ Honey pizza, and their wings are outrageous.

What celebrity would you like to see ordering from your bakery?

Dwayne “The Rock” Johnson.

What is your personal favorite thing that you have ever baked?

As far as a specific cake that I’ve done, it’s a two-way tie with both of the wedding cakes I did for my two older sisters. Those were fun because being part of the wedding, I worked on it for a week straight for both of them, with a revolving door of friends and family coming in the kitchen to catch up and see how the cake was going.

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

Anything dietary, so gluten-free, vegan and sugar-free. We definitely do a lot more custom orders for those types of desserts.

What is your favorite thing to cook at home?

Our favorite dish to make at home together is zuppa toscana. It’s a kale cream soup with tons of veggies.

Homemade scones
From the kitchen of Jon Buatti of the Bearded Baking Co. in Manchester

4½ cups flour
½ tablespoon + ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks unsalted butter, cubed
1½ cups heavy cream
¾ cup corn syrup

Combine all dry ingredients into a bowl. Cut cold butter into dry ingredients. Create a well with dry ingredients and fold in corn syrup. Add in fillings of choice and form into even disks (makes about 10).

Summer QuaranTEEN

Camp offers creative outlet for teen girls

Tracey Miller, a wellness coach and yoga instructor from Manchester, and her teenage daughter McKenzie have created a new two-week virtual summer camp for teen girls called Camp QuaranTEEN. Miller talked about camp activities, how the first session is going and how teen girls can benefit from a program like this. The next CampQ session starts Aug. 3. Visit traceymiller.co/campq.

What inspired you to create Camp QuaranTEEN?

I have a 14-year-old daughter, and all of her camps were canceled. Then, I started talking to other mothers, who told me their kids’ camps were also canceled, and they felt that their girls were becoming isolated. It’s really easy for girls to get stuck sitting around on their phones all day. My daughter, for example, is really very creative, and I know she loves [doing creative projects], but the older she gets, the more I have to provide a little initiation or inspiration to get her to keep doing it. … I wanted to [create a program] where girls could engage and collaborate safely, be creative and think outside the box so that they don’t get bored at home.

What are some camp activities?

The girls get an e-journal and guide with journaling prompts and art projects for them to do each day. The first art project is actually making a notebook for their journal, which they’ll print out. … Another project we’re doing is a fashion project, where the girls are upcycling a piece of clothing to express something about who they are and what they like. … They do a scavenger hunt, which is my attempt to get them outdoors, because all the things they have to find are around their house. … There are live cooking demos that teach the girls how to cook healthy food, and one of the final projects is a cookbook that the girls put together with their own recipes. … We meet online for an hour to an hour and a half each day to talk about what they’ve been doing, to brainstorm random acts of kindness they can do and other [topics] that get the girls to be more reflective and expressive about who they are and what’s important to them.

How is the first session going?

It’s been really great. We have eight girls participating, and I’m so inspired at how creative the girls are. Some of them already sew, and many of them like to cook. It’s been really fun, and the girls seem to be really excited about it.

How is your daughter helping with the camp?

She’s helping me come up with ideas for the girls to keep it cool, because when you’re 14 your mom’s not so cool. … She loves to cook, and she inspired some of the recipes that the girls are learning. She’s also helping with the cooking lessons. This morning she taught the girls how to make a poached egg and avocado toast.

How can parents get involved?

I’ve provided parents with a materials list and a shopping list of food they need for the recipes, and I’ve tried to keep it simple with a lot of common ingredients that they probably already have. I’m really encouraging the girls and their parents to be creative and use what they already have around the house so they don’t have to go out and spend $80 on materials and ingredients. … I’m also encouraging the girls to go through their journal with their parents at the end of the week so they can share some of the things that came out in their journaling and show them their art projects.

What would you like girls to take away from their camp experience?

I’m hoping to really provide more tools for them during these teen years that they can carry with them through their whole life. This is such a formative time for girls, and an important time for them to start expressing themselves, become more confident and take care of their bodies. … I want them to learn new cooking skills and be creative [with] and curious about new food. I want them to become more mindful about their uniqueness and to appreciate their uniqueness rather than feeling like they have to be “normal.” I want them to be able to share their feelings so they can understand that they’re not in this alone, and that other girls are going through some of the same things and having some of the same thoughts and feelings.

Do you plan on continuing CampQ, or something like it?

I definitely plan on continuing to do some workshops in the fall that teach girls about how to be more mindful and grounded, how to be more confident and how to deal with things like stress and anxiety.

In the kitchen with Doug Loranger

Doug Loranger of Nashua is the owner of Ranger’s BBQ (rangers-bbq.com, find them on Facebook @rangersbbq17), a food trailer specializing in a variety of styles of barbecue, including North Carolina-style pulled pork and slow cooked Memphis-style ribs. He also offers smoked brisket, pulled chicken and several sides, like homemade macaroni and cheese, coleslaw, cornbread and his smoked baked beans with bacon, which won first place in last year’s New Hampshire Bacon & Beer Festival. A Nashua native, Loranger lived in Texas for more than a decade, working in capital equipment sales, before returning to New Hampshire. After cooking barbecue for a Super Bowl party in 2017, Loranger said the feedback was so positive that it prompted him to begin seeking out potential trailers the following day. Currently you can find Ranger’s BBQ at 324 Daniel Webster Highway in Nashua (near the Tyngsboro, Mass., state line) most Saturdays or Sundays from 11 a.m. to 5 p.m., unless Loranger is catering for a private event that weekend. Follow him on social media for the most up-to-date information.

What is your must-have kitchen item?
A big spatula to get the brisket out of the smoker easily. I have some custom spatulas from Humphrey’s Smokers out of Maine.

What would you have for your last meal?
Probably a good rib-eye or duck breast.

What is your favorite local restaurant?
Giant of Siam [in Nashua]. I just love how fresh their food is, and their service is excellent.

What celebrity would you like to see ordering from your trailer?
Aaron Franklin, because I’d like his take on my food. He owns Franklin Barbecue down in Austin, Texas. People wait in line for hours to eat at his place. They come from all over the world just to have his barbecue, so it would be neat to get a little bit of feedback from him.

What is your favorite thing on your menu?
My ribs. Both the ribs and the brisket tend to sell out very fast.

What is the biggest food trend in New Hampshire right now?
I don’t know that this is a recent trend, but New England is getting more ethnically diverse in its foods. It’s nice to see more … diverse [options] than when I was growing up.

What is your favorite thing to cook at home?
Prime rib, or duck.

Homemade macaroni and cheese
From the kitchen of Doug Loranger of Ranger’s BBQ in Nashua

1 pound macaroni or pasta of choice
½ cup (or one stick) butter
½ cup flour
1 teaspoon salt
1½ teaspoons pepper
1 quart milk
1 quart shredded cheese of choice (Loranger likes to use a mix of provolone, cheddar, mozzarella and sometimes Gouda)

Melt the butter and mix in the flour to make a roux. Slowly add the milk so it gets warm as you add it. Mix in the salt and pepper. Add the cheese and stir until the mixture achieves a creamy consistency. Boil the pasta to al dente and add the mix to it.

Theater for kids

The Palace brings back live theater with summer series

After suspending its programming for four months, the Palace Theatre reopened its doors on July 7 with Beauty and the Beast, the first show of the 2020 Bank of New Hampshire Children’s Summer Series, which will continue with kid-friendly live theater performances every week through mid-August. Palace Theatre President and CEO Peter Ramsey discussed why the theater decided to move forward with live performances this summer and how Covid-19 has changed the theater-going experience.

What is the 2020 Bank of New Hampshire Children’s Summer Series?

We’ve done it at the Palace for 20 years now, and it’s become very successful. [The shows are] generally performed by college graduates and college students who are seeking theater degrees. … We generally have between six and 12 [shows], so for eight or nine weeks in the summer, we do a different children’s theater title every week. … We have a list of about 25 shows that we choose from, and they’re generally shows that are popular with people and that have a nice message. They’re typical kinds of shows that kids would like, because this is really for the kids. … It’s generally mothers, grandmothers and young children between [the ages of] 3 and 12 who come.

Why did you decide to move forward with the series, amid everything that’s going on with Covid-19?

The governor of New Hampshire and the CDC created guidelines about a month ago that allowed public theaters to open, so we worked with the City of Manchester and the State of New Hampshire to reopen under these guidelines. We had been closed for four months and lost $1.5 million in ticket sales. We had 70 employees, and now we’re down to 15, so we felt very strongly that this was an opportunity to keep some of our employees employed, and to invite the public back in.

How did your reopening week go?

People loved it. The response has been fabulous. [There was] not one complaint. Everyone brought a mask with them to the theater; we’ll offer a mask to anyone who doesn’t have one, but everyone brought one. … The phones have been ringing a lot this week, and people seem very excited about [the upcoming shows].

How has live theater at the Palace changed as a result of Covid-19?

Everything’s different. We are only selling tickets by phone. When a customer walks up to the front door, we greet them, we ask them to put a mask on and we ask them questions, like ‘Have you been sick?’ and ‘Do you have a fever?’ … There’s actually a list of seven questions that the State asks that we ask everyone who comes into the theater. … We’re at 40-percent [capacity], so we have about 350 seats blocked off where people can’t sit. There is six feet between every seat, so if a mom and daughter sit together, there would be six feet between them and anybody else. … The shows are very short they’re 45 minutes and we keep the doors open so we can keep the air going in the theater. … There are no concessions. … We have very strict rules for the ushers; they have to wear a mask, and they can’t touch anybody. … The actors [on stage] are always 25 feet away from the audience, so there’s a lot of room between them. We’ve always had the [Summer Series] actors come out and meet the kids after the shows, which is very popular the kids would wait an hour to meet Cinderella but we canceled that, so there’s no interaction between the audience and the actors this year, which is very important.

How was the cast able to rehearse safely?

They committed that they would behave themselves and be very careful. We tested some of them [for Covid-19], and others had already been quarantined. They all live at home. We know each actor. We’ve known most of them for four or five years through our children’s theater program; these are our young actors who trained with us, then went off to college. Backstage, they stay six feet apart at all times. They are very careful during rehearsals, and they rehearse with masks on. There’s very little interaction.

Did you need to modify the shows in any way to maintain distance between the actors?

Yes. There’s no hugging or kissing nothing like that. They’re very careful about staying separate. There’s no live music; it’s all tracked, so that helps. There are very few props and not a lot of things [for the actors] to touch. We have this beautiful video wall which is 20 feet high and 30 feet wide, and it looks really cool, so, because of that, we don’t need to use a lot of props.

What does the return of live theater do for the community right now?

It helps bring our community back together again. … It’s not normal to stay at home for months. Stress levels are very high. … Going to the theater allows you to smile. It allows you to do something with your child. These are family shows, and I think [families] can feel that it’s safe.

What are the Palace’s other plans moving forward?

We hope to open the Rex Theatre in two weeks and [accommodate] 100 people in there, safely spaced and wearing face masks. We hope to bring Bob Marley he’s a big, famous comedian to the Palace in August, and we hope to open up for our regular theater season in September … with Nunsense.

2020 Bank of New Hampshire Children’s Summer Series
The lineup for the rest of the summer includes The Wizard of Oz on Thursday, July 16; The Little Mermaid Tuesday, July 21 through Thursday, July 23; Aladdin Tuesday, July 28 through Thursday, July 30; Alice in Wonderland Tuesday, Aug. 4 through Thursday, Aug. 6; Peter Pan Tuesday, Aug. 11 through Thursday, Aug. 13; and Cinderella on Tuesday, Aug. 18 and Wednesday, Aug. 19. Showtimes are at 10 a.m. and 6:30 p.m. Tickets cost $10. The Palace Theatre is located at 80 Hanover St., Manchester. Call 668-5588 or visit palacetheatre.org.

In the kitchen with Ed Ellis & Kim Ricard

Ed “Monkey” Ellis of Candia and Kim Ricard of Concord are the owners and founders of Monkey Time Bakery (177 Deerfield Road, Candia, 483-0220, find them on Facebook), a gift shop and homestead bakery offering a variety of specialty treats by order, like lemon bars, cinnamon rolls and carrot cakes. Originally from Newark, Delaware, Ellis has been in the Granite State for a decade. The bakery is housed in the front of his Candia home, in the former space of a general store. Requests for special orders are accepted through Monkey Time Bakery’s Facebook page, with pickups by appointment.

What is your must-have kitchen item?
EE: I just got a Bosch Universal Plus mixer that is phenomenal.
KR: My KitchenAid stand mixer. It makes cooking from scratch fast and easy.

What would you have for your last meal?
EE: Lasagna.
KR: Chicken Parmesan, fettuccine alfredo style.

What is your favorite local restaurant?
EE: In Candia, Cello’s [Farmhouse Italian] or Town Cabin [Deli & Pub]. I also like Tuckaway [Tavern & Butchery] in Raymond and Umami [Farm Fresh Cafe] in Northwood.
KR: The [Franklin] Oyster House in Portsmouth, Umami [Farm Fresh Cafe] in Northwood and Cello’s [Farmhouse Italian] in Candia.

What celebrity would you like to see ordering from your bakery?
EE: Puddles the Clown [entertainer and singer Mike Geier] of Puddles Pity Party.
KR: Rachael Ray.

What is your personal favorite thing that you’ve ever baked?
EE: I really like apple dumplings. They are easy and the reward you get with the flavors is phenomenal.
KR: That is a tough one. I would say Texas sheet cake or carrot cake. I love chocolate and the frosting on the Texas sheet cake is divine.

What is the biggest food trend in New Hampshire right now?
KR: Gourmet burgers.

What is your favorite thing to cook at home?
EE: Steak tips, either on the grill or broiled.
KR: Pizza, hands down, with [the] crust and sauce made from scratch.

Classic peanut butter cookies
From the kitchen of Ed “Monkey” Ellis and Kim Ricard of Monkey Time Bakery in Candia

1 cup firmly packed brown sugar
1 stick butter, softened
½ cup peanut butter, any kind
1 egg
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Preheat the oven to 350 degrees. Cream butter, sugar and peanut butter until light and fluffy. Beat egg and add to butter mixture. Mix in vanilla extract. Combine flour, baking powder, baking soda and salt in a separate bowl. Slowly add flour mixture to butter mixture until just combined. Grease a cookie sheet with butter or line with parchment paper. Roll dough into balls, about a tablespoon each, and place on the cookie sheet. You should be able to get a dozen cookies onto one cookie sheet. With a fork that’s been dipped in flour, gently press on the cookies and make a crisscross pattern. Bake cookies for eight to 10 minutes, then remove from the oven and let cool.

Educational equity

Derry teacher earns sabbatical for Promoting Just Schools

The New Hampshire Charitable Foundation has awarded its 2020 Christa McAuliffe Sabbatical to Misty Crompton, a social studies teacher at West Running Brook Middle School in Derry. The sabbatical gives a New Hampshire teacher a year off with pay and a budget to work on a project focused on improving education in the state. Crompton discussed her project, Promoting Just Schools, and the need for educational equity.

What’s your background in education and equity work in schools?

I’m a Grade 7 social studies teacher in Derry. I’ve been a teacher there for 20 years. I’ve been on the executive board of my education association in Derry for over a decade. I belong to an organization called Leaders for Just Schools, and to a New Hampshire Human Civil Rights Committee. I also recently [became] an advisor with the nonprofit group Rise of Peace. I work with these organizations as well as my local school district right now in this equity work.

Why did you apply for the sabbatical?

It was the Just Schools program that really motivated and inspired me to [apply] for the sabbatical. … My heart was really invested in doing this work, but my realities made it difficult to dive in the way I wanted to. There are a lot of time commitments that come with my career, and I’m very busy with a million committees and clubs and volunteer organizations. … I’m also a mom of two active boys, an 11-year-old who has autism and an 8-year-old.

Why did you decide to focus your work on Just Schools and equity in schools?

I was asked to go to San Diego last summer for the Just Schools program. There were 100 educators there for four days, examining issues of equity and racial and social justice, and it was incredibly powerful and emotional. … So much fear and frustration had set in [because of] these huge divisions in our country right now, and we were all motivated by the fact that we didn’t want our students to feel hopeless about their future. … Education is complex and affects and influences many areas of our society. We have a great deal of power in education, and I feel like now is as good a time as ever to use our power as educators [to create] a more just and equitable society.

What’s on your sabbatical to-do list?

I’ll be working with my social studies department this summer … to examine the curriculum and see if there’s anything we can do to make it more inclusive, maybe a little less Eurocentric, and make sure we’re truly representing a diverse spectrum of people. … The pedagogy is important, but I think forming relationships with students and finding out [how] they feel … is a really simple and honest way to get started, so I’m also working with the Human Civil Rights Committee to collect student voices about whether or not they think school is a place where people are treated fairly and equally. … I’ll be working with my school and district [on] an opportunity audit … to make sure [our] schools are concerned with equity, growth and social justice and are really modeling that in their own policies and interactions. … [It’s] a really awesome opportunity to have meaningful conversations about … restorative practices, how we discipline students, how we view justice, and how we can better represent a diverse spectrum of people. … I’ll be working with educators, examining personal policy management and practices to help them better understand the impact of equity and bias, while learning it myself at the same time. … I’ll also be building a website and blog to guide educators to some specific resources … on how to examine equity in their field.

Why is this work something that’s needed now, and in New Hampshire?

We’re not exempt from this work. … We do have diversity in New Hampshire, and we definitely have some systemic issues that need to be examined. … We’ve seen things evolve with equity in special education over the years … but when it comes to certain other obstacles that are more socially related … there are still some issues of equity. … We have to show some commitment to change, to examine the status quo, and to admit some groups still have a vast amount of privilege over other groups. As difficult as this conversation can be, it’s an important one. … I feel like people are getting a little more serious about tackling that work right now. The conversation is ripe.

What sustainable changes do you hope to see in the school system after your sabbatical is over?

I would love to see a commitment to equity work become self-sustaining and contagious in society … and I want to push and swing the pendulum toward that as much as I can during the sabbatical. … For me, it’s not about any one specific [goal]; it’s about sparking a movement and getting back to reexamining priorities within our schools that have been shuffled aside over the years. … We can’t keep pretending schools are a place where you walk in, get your basic skills served up, take a standardized test and go home. I think we all know the realities of school and the impact it has on our lives and personal development is greater than that. … There are people in New Hampshire who would … feel a real sense of hope knowing educators are committed to understanding [what these] equity issues are … and my hope is teachers will take action, and students will really know and believe their schools are advocating for them.

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