In the kitchen with Kyle Burnett

Kyle Burnett’s passion for cooking developed during his time at Lakes Region Technology Center, where he took culinary classes. Growing up, his mother wasn’t much of a cook, which inspired him to learn for himself. Since April of this year he has been working at Sonny’s Tavern in Dover, where is an executive chef for the first time in his career.

What is your must-have kitchen item?

A comfy pair of shoes. When you’re on your feet for 10-plus hours a day, they are essential.

What would you have for your last meal?

A homemade Hawaiian pizza.

What is your favorite local eatery?

If I had to pick one it would definitely be Hong Asian Noodle Bar in Dover.

Name a celebrity you would like to see eating in your restaurant?

I would definitely enjoy seeing Matthew Lillard eating something I’ve made.

What is your favorite thing on your menu?

My personal favorite is the short rib risotto. It definitely hits the spot on some of the colder nights.

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

The use of micro greens as garnish for food.

What is your favorite thing to cook at home?

Chicken pot pie, mostly because it’s my wife’s favorite and I enjoy cooking for her.

Crab cakes
From the Kitchen of Kyle Burnett

1 pound of crab meat
½ cup of corn
1 red onion
1 cup bread crumbs
1 cup mayonnaise
¼ cup cilantro
1 teaspoon cayenne
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 Tablespoons paprika
1 Tablespoon Dijon mustard
2 Tablespoons lemon juice
2 eggs

Finely chop red onion and cilantro. Mix together mayonnaise, corn, red onion, cilantro, cayenne, garlic powder, onion powder, paprika, Dijon mustard, lemon juice, and egg. Mix until well combined. Gently fold in crab meat. Form into 1½-ounce portions and press into a round coin shape.
Pan sear on medium heat with just enough oil to cover the bottom of the pan until browned on one side, then flip over and cook the other side.

Featured photo: Kyle Burnett, executive chef at Sonny’s Tavern. Courtesy photo.

Still serving

A veteran helping veterans with at-home care

Mark Nalbandian of Bedford is a Navy veteran and caregiver at 360 SHS, a Bedford-based organization that offers home care and pairs senior caregivers with elderly clients in need. He delves into his journey from serving in the military to providing care for fellow veterans and shares his experiences and insights on how this transition has shaped his personal growth and impacted the broader community’s perspective on veteran care.

How has your experience as a Navy Airman shaped your approach to caregiving?

I spent six years in the Navy and during that time I learned quite a few great life skills, such as communication, consistency and the importance of showing up ready to work every day. I have had the privilege to care for three seniors who are Korean conflict veterans. I am currently caring for one of these clients still. It means the world for me to be able to support fellow veterans as they age in place.

What were some challenges you faced transitioning from military service to a caregiving role?

After my time in the Navy, I spent 25 years in commercial concrete, followed by a building contractor and real estate career. I began working with [360 SHS owner] Judy Loubier about five years ago. I got sick in 2008-2009 with stage 4 head and neck cancer. I faced some harsh treatments and needed constant care while I was recovering. Once I recovered, I saw my dad in the hospital. When he was picked up by an ambulance to bring him to the care facility, I inquired about the profession and what an average day looks like and it inspired me to try something new. Now, communication, companionship and everyday chores are a big part of my job. It’s really meaningful to help keep seniors and veterans safe and prevent falls.

What personal significance does caring for fellow veterans hold for you, and how has it influenced your growth since your military service?

I am in my mid to late 60s and the veteran clients like the commonality of and mutual understanding of being veterans. The related experiences are so meaningful and we can converse for hours. I love it. I worked for a few concepts before discovering 360 SHS, and five years later I know this is the last job that I will ever work. I don’t do it for the money. I do it because it is important and I pride myself on being able to support my fellow veterans.

How has your work at 360 SHS impacted the community’s understanding of veteran care?

360 SHS was doing a great job of caring for veterans before I was brought on five years ago. However, I can bring a different perspective, being a veteran myself, and have been able to build great relationships with senior veterans throughout the community. 360 SHS understands the importance of matching veteran caregivers with veteran clients as they are able to create meaningful relationships. It feels good to help veterans — and other seniors — age in place without having to get dragged out to a nursing home. I feel better knowing that they get to stay in their home and not have to leave their life behind after bravely serving our country.

What advice would you give to veterans considering a caregiving career post-service?

Do it! It is a lot more meaningful than when I was building bridges in my previous career. I never saw myself doing this job, but I love it and know I will do this until the day I retire. 360 SHS helps hire active reservists, knowing they might have to up and leave. They provide services for veterans who can get paired with 360 SHS through the VA. 360 SHS offers a lot of recognition and appreciation during Veterans Day and outreach to all veteran clients and caregivers.

Featured photo: Mark Nalbandian. Courtesy photo.

In the kitchen with Sam Slattery

Sam Slattery’s earliest memory of cooking is of standing on a chair in his kitchen while his father taught him to make eggs. At Alvirne High School he was a member of the culinary arts program, and he furthered his studies at Lakes Region Community College, where he earned an associate degree in culinary arts. Today he is the lead line cook at Stella Blu in Nashua, where he runs the weekly dessert specials and prepares charcuterie roll sushi and shucks oysters at the raw bar station on the weekends.

What is your must-have kitchen item?

KitchenAid mixer.

What would you have for your last meal?

Fried clams.

What is your favorite local eatery?

My favorite local eatery is probably a tie between the Himalayan Curry House in Nashua or the Tuckaway Tavern in Raymond.

Name a celebrity you would like to see eating in your restaurant?

Billy Strings, considering I’m a huge fan and if I’m not working at Stella on a Saturday night chances are I’m traveling to see my favorite band.

What is your favorite thing on your menu?

The pan-seared duck breast with sweet chili glaze.

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

One food trend I’ve noticed across New England is birria tacos or burritos, both in food trucks and restaurant special sheets.

What is your favorite thing to cook at home?

French onion soup.

Corn flake fish tacos
From the kitchen of Sam Slattery

Haddock cut into 3-inch pieces
Corn tortillas

Breading:
3 cups corn flakes
1 cup sesame seeds
1 Tablespoon sugar
2 Tablespoons red pepper flakes

Coleslaw:
1 head red cabbage shredded
3 carrots shredded
2 cups frozen mango
2 jalapenos
1 cup rice wine vinegar

Cilantro lime crema:
1 lime zested and juiced
1 bunch of cilantro
1 cup sour cream
2 Tablespoons garlic powder
1 Tablespoon cumin
1 Tablespoon coriander
salt and pepper
Simmer mango, jalapeno and rice wine vinegar together until soft, blend on high until smooth, fold over shredded cabbage.

Bread haddock using a flour batter and the corn flake mix, then fry until 165 degrees internal temperature.
Blend all cilantro lime crema ingredients until smooth.

Toast tortillas in a pan or on a hot grill and assemble the tortilla with coleslaw, then fish, and top with crema.

Featured photo: Sam Slattery, lead line cook at Stella Blu. Courtesy photo.

On The Job – Heather Hamel

Public information officer

Heather Hamel is the public information officer for the Manchester Police Department.

Explain your job and what it entails.

I handle all inquiries from the media, write press releases, conduct interviews and organize press conferences. I also manage the police department’s social media pages both with print and video content that I gather. I highlight all of the positive things police officers do every day that the general public may not even realize.

How long have you had this job?

Four-and-a-half years.

What led you to this career field and your current job?

I was a television news reporter for close to two decades. I understand what the media is looking for and feel comfortable speaking with reporters. Working at the local television station, I was already well-acquainted with the Manchester Police Department, having visited the station on numerous occasions to do interviews with officers. It was a natural fit.

What kind of education or training did you need?

I have a bachelor of science degree in mass communications. I also completed several internships during my college career and went on to work in both radio and television news.

What is your typical at-work uniform or attire?

I don’t have a uniform, but I am expected to dress nicely: dress pants and a nice top or a dress.

What is the most challenging thing about your work, and how do you deal with it?

At a police department you never know when something may happen. I am responsible for getting pertinent information out to the media, who then disseminate it to the public. This can happen at any time of day or night. I have my phone with me at all times and respond as quickly as possible whether I am on or off the clock.

What do you wish you’d known at the beginning of your career?

You are always learning and growing. There are constant changes in the industry, and you need to be adaptable. Don’t stagnate.

What do you wish other people knew about your job?

What a great group of people work here. The people who work at this police department genuinely care about the community and it is an honor to showcase their hard work and talents.

What was the first job you ever had?

Grocery store cashier.

What’s the best piece of work-related advice you’ve ever received?

Keep it clear and concise. Talk in sound bites.

Five favorites
Favorite book: Anything by Harlan Coben or Linwood Barclay. I love mysteries.
Favorite movie: Grease
Favorite music: Pop/rock or most anything from the ’80s
Favorite food: Pizza, sushi, lobster
Favorite thing about NH: The Lakes Region

Featured photo: Lacey Brown. Courtesy photo.

In the market?

A real estate attorney discusses homebuying

Matthew W. Neuman, Esq., real estate attorney of Bedford-based Absolute Title, discusses crucial home buying steps, the impact of fluctuating interest rates and his innovative approach to the closing process.

What are the crucial steps a New Hampshire homebuyer should follow before diving into the market?

It’s vital any buyer thinking of … using mortgage financing first reach out to a mortgage lender to verify their mortgage eligibility. With rates higher than the historic lows from a couple of years ago, it’s vital they identify their budget and focus on a realistic purchase price point. … Once you establish that price, they need to seek out a Realtor who will help guide them to only properties in their price range.

How are fluctuating interest rates impacting the average New Hampshire homebuyer?

Interest rates have fluctuated from all-time lows a couple years ago to where they are currently, hovering around 8 percent. These current rates are being characterized as very high when in reality they’re almost exactly equal to the historic average rate since 1971 of 7.75 percent, but as rates increase the consumer’s buying power decreases and prices them out of houses they may have been able to afford two years ago. Unfortunately most consumers are holding onto the memory of the historic rates. … It will be another 12 to 24 months before we see much relief in the area of interest rates, so people need to reset their expectations.

What are some common corners buyers are cutting in the current market, and what potential pitfalls should they be wary of?

If a buyer waives their right to perform a home inspection prior to closing, they run the risk of missing significant structural and mechanical defects in the property that could be addressed and negotiated with the seller. Buying “as is” is just that, and any issues go right along with it and more than likely will have no recourse against the seller. Buyers who waive their rights of due diligence for easements, restriction, covenants, etc., will miss the opportunity to verify there are no restrictions on the property that could potentially impair their intended use of the property, such as ‘no livestock’ for people looking to have chickens.

You’ve been credited with creating proprietary software to aid in the closing process. Can you explain how this technology helps the average buyer?

Historically, buyers were limited to one of two ways to bring their funds to closing: either a wire transfer sent from their bank, or bringing a bank certified check to closing. Both of those options are inconvenient, often costly and highly susceptible to fraud. In 2018 we released AbsolutePay, our proprietary and patented payment platform that allows buyers, sellers, Realtors and lenders to transfer the funds required for a closing from their account to ours easily, safely, securely and for free. They can initiate it in a few minutes from their desktop, laptop, tablet or phone.

How does fraud intersect with real estate, and what are some simple steps buyers can take to protect themselves?

Fraud has become quite rampant in the real estate world. The reliance on email as the preferred form of communication has opened the door for fraudsters to interject themselves into a conversation between the parties of a transaction and then steer the parties to make a fatal mistake, such as providing fraudulent wire instructions, which can then result in the loss of these funds. Wire instructions should never be provided through ‘unsecure’ email and should always be verified over the phone. Picking up the phone and having conversations will help to minimize the risk of fraud. Another fraud situation that has recently grown in popularity is the sale of ‘vacant’ land by someone purporting to be the owner but in reality is a fraudster. They will reach out to a Realtor, usually through email, explaining they live out of state or are on vacation and would like to list their property for sale but they don’t want their neighbors to know they’re selling so they instruct the Realtor to not place a ‘for sale’ sign at the property. Once the property goes under agreement, all correspondence with the seller occurs through email, and if not caught in time, the transaction is completed, resulting in funds being wired to the fraudsters. These situations can be avoided by choosing to work with experienced Realtors and title professionals.

Featured photo: Matthew W. Neuman. Courtesy photo.

In the kitchen with Justin Bernatchez

Nashua native Justin Bernatchez is the executive chef at LaBelle Winery. Growing up with his father in the industry, he was exposed at a young age to the kitchen environment, one that he found thrilling, and he decided to follow in his father’s footsteps. He started cooking in local restaurants when he was 15 and later attended Atlantic Culinary Academy’s Le Cordon Bleu program, where he graduated at the top of his class.

What is your must-have kitchen item?

A must-have in the kitchen for me would be passionate cooks who are willing to work really hard, listen and learn. … Becoming a chef takes time … It takes years, and having cooks that are passionate and devoted to the craft really helps build a strong team and makes things really fun.

What would you have for your last meal?

I’m a sucker for comfort food and … greasy fatty, cheesy and gooey … I would start with fried mozzarella sticks and some buffalo wings with tons of blue cheese dressing, then probably a really nice burger and finish it off with something chocolatey for dessert.

What is your favorite local eatery?

I live in Manchester and love exploring the ever-changing food scene. From Mexican to Thai to the dives and sandwich shops — they all have such great and interesting things to try, so to pick one would be impossible, but my favorite thing is that you can pretty much [try] food from any culture you are craving…

Name a celebrity you would like to see eating in your restaurant?

The late, great Anthony Bourdain. He was just so influential in my career, and his books and shows really inspired me to branch out and explore what the world had to offer through food…

What is your favorite thing on your menu?

My favorite thing on the menu right now at The Bistro in Amherst would be the salted caramel chicken wings …. [It’s] crispy chicken coated in a white wine caramel with fresh Granny Smith apples and smoked sea salt. … I would say that the classic steak frites would be my favorite at Americus.

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

I would say that the biggest food trend … would be the fusion of ingredients from other countries and other parts of the world into American-style foods to make them more approachable.

What is your favorite thing to cook at home?

[P]robably be anything that I can grill. I love to use my flat-top grill to make meals for my wife and kids that they are going to love.

LaBelle Winery Guinness Braised Short Ribs

½ cup all-purpose flour
½ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
4 pounds beef short ribs
2 Tablespoons olive oil
1 large onion rough-chopped
1 large carrot rough-chopped
2 stalks celery rough-chopped
6 cloves garlic
2 Tablespoons tomato paste
15 ounces (or more) Guinness
15 ounces (or more) beef stock

In a shallow plate whisk together the flour, salt and pepper. Dredge the short ribs in the flour mixture, making sure all sides are covered in flour. In a large pan, heat the olive oil over medium-high heat. Once the pan is heated up, add the ribs, only half of them at a time (do not overcrowd), and sear them on all sides, about 3 to 4 minutes per side until browned. Repeat with remaining ribs. Once they are all seared, set them aside. Preheat your oven at 350 degrees in the meantime. In the same pot over medium-high heat, add the onions, carrot, celery, garlic and sauté for about 3 to 4 minutes or until the onion has softened and the garlic is aromatic. Next, stir in the tomato paste and pour in the Guinness and beef broth (amount needed is dependent on your pan size — the short ribs need to be covered with the liquid). Then, add the rosemary and thyme and bring the pot to a boil. Season with salt and pepper, if needed. Add the short ribs back to the pan and cover with a lid. Transfer the pan to the oven and braise for 2½ to 3 hours, or until they are tender enough to fall apart with a fork. Remove the rosemary and thyme from the pot, then garnish with parsley and serve.

Featured photo: Justin Bernatchez. Courtesy photo.

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