Category: Q&A

On The Job – Samantha Ross Langlois

Samantha Ross Langlois

Metaphysical shop keeper

Samantha Ross Langlois is the owner of Rock Bottom in Belmont, a shop that sells crystals, stones and other metaphysical items.

Explain your job and what it entails.

Building vendor relationships, shipping and receiving, ordering items, maintenance upkeep, cleaning and inventory control. Then, we have the fun stuff — we work with rocks, crystals and other metaphysical items to help others on their journey of life. Stones hold a lot of energy, and we help our customers who come learn how to use stones to help them with their everyday life. We are beginning to offer services as well.

How long have you had this job?

We have been selling rocks and crystals through Facebook Live for about two or three years now, but we were fortunate to finally be able to find a wonderful location with a fantastic landlord. We started selling at our location in December of this past year, and the pylon signs we received three weeks ago are becoming more noticeable for walk-in traffic.

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

I started collecting as a kid and loved it, but life happens, and I moved away from it. When my former husband started getting sick, I went back to look for natural remedies and crystals to help him, and that is how we continued.

What kind of education or training did you need?

I started with energy work and massage therapy back in 2004. I am a reiki master and teacher and a certified tuning fork practitioner; and I hold a master’s degree in operations and project management, and a bachelor’s in human resources, and an associate’s in marketing.

What is your typical at-work uniform or attire?

Comfortable clothing — no dress code. I want myself and others who work with me to be comfortable being themselves.

How has your job changed over the course of the pandemic?

Before the pandemic hit, we were looking for a location. Then we stopped due to Covid, but, honestly, I think it helped, because it forced me out of my comfort zone and allowed me to learn how to provide Facebook Live [sales]. This is how we began to build our audience. Then, we were able to start doing craft fairs, and that helped as well.

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

How to develop my memory more. So many people want to know the metaphysical properties of all the stones, and I am lucky enough to just be able to remember the names of them, but we love Google, so we use that to help with the properties and the ‘What does this do?’ portion of questions.

What do you wish other people knew about your job?

Google is a great tool to look up the metaphysical properties and uses for stones.

What was the first job you ever had?

I worked at a video store.

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

Take your time, and slow down. Life is a journey, not a race. Enjoy it, look around and remember to breathe for you.

Five favorites

Favorite book: Do It Afraid by Joyce Meyer
Favorite movie: Working Girl
Favorite music: Rock, metal, rap, dance, pop — I like any kind, really.
Favorite food: Thai, Indian and overall spicy food.
Favorite thing about NH: The waterfalls. I love them so much.

Featured photo: Samantha Ross Langlois. Courtesy photo.

Running the rules

State’s first female deputy enforcement, licensing chief

Meet Danielle Ellston, the new deputy chief and deputy director of the New Hampshire Liquor Commission’s Division of Enforcement and Licensing, and the first woman to assume the role.

What does your job as deputy chief and deputy director entail?

Within the Division of Enforcement and Licensing, we have field operations, which [consist of] all of our sworn police officers — their official title is ‘investigators’ — who provide our regulatory function throughout the state, [with] a primary mission of preventing youth access to alcohol and tobacco. We also have our administrative services, which includes our licensing, help desk, auditing and direct shipping units, as well as our training units, which provide training to our licensees and our store employees. I’m second in command to the chief, who runs the whole operation. I’m kind of the middleman; I’m a support for the chief … and I also oversee some of the day-to-day operations of the division, making sure that we’re staying on track with our mission to ensure that we’re complying with our policies, rules and regulations.

What is your background in this kind of work?

I have a bachelor’s degree in criminal justice from Endicott College. I was hired right out of school by Liquor Enforcement in September 2008. … In January 2009, I received my police certification from the New Hampshire Police Academy, representing the [liquor] division at the academy. I’ve been here [in New Hampshire] for my entire adult career, and that’s something that’s important to me. … There’s a lot that has happened in the amount of time I’ve been here. It’s really cool that I got to see and be a part of the agency’s development and progression.

What are some of the biggest challenges you’re up against?

It’s very tough for the licensees right now. They were just getting their footing back from everything that happened during Covid. At the end of last year and even last summer, we saw people out and about, feeling comfortable going to public places again. Now, with some of the inflation issues … people are going out less and spending less money … and the industry is starting to feel the impact of that. The industry is also still dealing with staffing issues. Covid created a lot of job opportunities for people to work remotely, which is good, but the industry is feeling the impact of people … moving on to different jobs. We feel that on our end, too, because they’re trying to manage more patrons with less staff. The way we combat that is through our educational platform; education … is a primary function of our investigators. They’re out there educating these licensees, giving them ways to run their business with less staff and ways to be more diligent with checking IDs and over-serving. … We have to look at what’s going on around us and really change the way we [communicate] our goals to the licensees. It’s a partnership where we have to listen to them and hear what their issues are, then educate them on what the best ways to stay in compliance are. It really is a give and take.

What do you hope to accomplish as deputy chief and deputy director, short-term and long-term?

My big goal here is to keep us moving forward and to be progressive … and to really try to streamline everything we do, to work with the industry and to make it a great, very successful relationship. … When I say ‘be progressive,’ it’s [referring to] everything — technology, education, community outreach. How can we make our processes more efficient for the licensees? How can we make our internal procedures more efficient for our employees? … There’s a mentality to say, ‘This is the way we’ve always done things,’ … but there are so many opportunities for us to partner with the industry and our coalition groups to really step forward.

What does being the first woman in this position mean to you?

I’m very honored and grateful. It’s a very cool situation to be in. … Going back to [the idea of] being progressive, we’re seeing … a movement throughout law enforcement of more females getting into the profession. I’m the first female deputy chief, but we have a pretty big group of females working here, and we have some female supervisors. … If I can help show that [women] can be successful in it, then that’s a very cool opportunity.

What do you find rewarding about this work?

The cool thing about our agency is that there are so many people you get to interact with. We’re interacting with licensees who are just trying to have a successful business. We’re interacting with our coalition groups, which have such an outstanding mission they’re trying to achieve, and they like including us in that. We get to work with local law enforcement agencies and help them be successful in establishing their business relationships with their licensees. We get to interact with youth. For me, that’s the best part — getting to interact with all these different people and to really be a part of their mission and bring them in to be a part of our mission.

Featured photo: Danielle Ellston being sworn in. Courtesy photo.

In the kitchen with Kaylon Sweet

Kaylon Sweet — known by many simply as “Sweets” — is the owner of Osteria Poggio (18 Main St., Center Harbor, 250-8007, osteriapoggio.com), a farm-to-table Italian eatery set inside the historic Coe House, which overlooks Lake Winnipesaukee. In late January, he also took over culinary operations of the Mak’n Ends Meat food truck (maknendsmeat.com, and on Facebook and Instagram @maknendsmeat) as part of a collaboration with its owners, the Osgood family of Birch Rise Farm in Sanbornton. Mak’n Ends Meat is unique for utilizing Birch Rise’s own farm-raised proteins on board the truck, giving Sweet the opportunity to dabble in all kinds of menu options, such as pork smash burgers, chicken tacos, ham and cheese “foldies,” and ramen burgers topped with a house Japanese-style barbecue sauce. One of Sweet’s first restaurant jobs was at Cookie’s Chuck Wagon in Hudson, a town where he lived for a few years as a teenager — since then, he has studied Italian cuisine abroad in Florence and, upon returning to the Granite State, has gone on to establish himself as a chef working closely with local farms in sourcing his ingredients. Locally, you can find Mak’n Ends Meat parked at Lithermans Limited Brewery (126B Hall St., Concord) on Friday, March 25, from 4 to 8 p.m. Sweet will then return to Lithermans for its six-year anniversary celebration on April 8 and April 9, and he’s also due to appear at Great North Aleworks (1050 Holt Ave., Manchester) on April 16.

What is your must-have kitchen item?

You’ve got to have a nice flat metal spatula and a towel. … I can make everything else work with those items.

What would you have for your last meal?

My mom makes these pork ribs with a barbecue sauce recipe that my grandmother gave her … [and] they always come out absolutely amazing. I’d want those one last time. She does a chocolate raspberry cheesecake too that I go nuts for. … Then I would also have our Caesar salad with our house hot sauce squirted into it, and some smoked Gouda mac and cheese with honey. It’s your last meal, so you’ve got to make it count, you know?

What is your favorite local restaurant?

The Thompson House Eatery up in Jackson is one. I have a buddy who owns it. He was just up for a [James] Beard [award] and he’s definitely earned it. … I’d also have to say The Wilder in Portsmouth. It’s always fantastic.

What celebrity would you like to see ordering from the truck?

[Chef] Mason Hereford from Turkey and the Wolf, which is a sandwich place in New Orleans. His claim to fame is a fried bologna sandwich. … He’s somebody that I follow religiously on all of the social media platforms. He’s very much a guy that is who he is … [and] I’d like to have him come through because I know I’d get an honest answer out of him.

What is your favorite thing on the truck’s menu?

I really like our pork smash burger. It’s a ground sausage-based burger that we just pound out and fry up. I like to do that with a fried egg, some bacon jam and chipotle aioli. … I’d have to say that the ham and cheese foldy is also something that I really like. It’s basically like a ham and cheese quesadilla, but the ham from Birch Rise Farm is what makes it. It’s an insanely good ham.

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

Tacos and Asian fusion, to be honest. … Every time I see some place trying to start their own thing, that’s where it seems to be that they are gravitating toward.

What is your favorite thing to cook at home?

Usually just a bagel, egg and cheese sandwich and then I’ll dip it in something. … I’ve also been playing around a lot lately with fried rice.

Ramen smash burgers
From the kitchen of Kaylon Sweet of Osteria Poggio and the Mak’n Ends Meat food truck (yields about three burgers)

3 Martin’s potato buns
¾ pound ground pork
1 teaspoon canola oil
2 Tablespoons water
1 bag instant ramen noodles
3 slices American cheese
Japanese barbecue sauce
Any additional toppings of choice (optional)

Heat up your ramen per instructions. Drain and set aside. Save the seasoning packet for the burgers. Heat up a nonstick pan and add canola oil. Divide ground pork into three equally sized balls and semi-flatten. Season with ramen seasoning packet and salt on one side. Place in the pan and leave to get a hard sear (according to Sweet, it should achieve a dark golden brown color, “like good maple syrup”). Season the uncooked side and flip. Smash burgers down and flatten. Add one slice of cheese to each patty. Cook through and set aside. Add ramen into the still hot pan. Add two tablespoons of water to release the sticky bits, then add the Japanese barbecue sauce. Once all of the noodles are coated, set aside and prepare to build. Put a patty on a bun, add ramen on top and place your top bun on. Add any other optional toppings — Sweet’s favorites to use are shredded lettuce, chipotle mayonnaise, pickled onions, pickled ginger and a fried egg.

For the Japanese barbecue sauce:
1 cup soy sauce
1 cup brown sugar
1 cup ketchup
3 Tablespoons rice wine vinegar
2 cloves garlic
¼ cup pickled ginger
¼ cup chopped scallions
1 ripe pear, with cores chopped

Place all ingredients into a blender and puree until smooth. Pour into a saucepan and cook on a low temperature until the mixture has reduced by a third. Cook and store in an airtight container.

Featured photo: Kaylon Sweet. Courtesy photo.

On The Job – Christina McRitchie

Christina McRitchie

Cosmetic tattoo artist

Christina McRitchie is a cosmetic tattoo artist and the owner of Wink & Inked, a permanent cosmetic studio in Londonderry.

Explain your job and what it entails.

I work one-on-one with women to deliver cosmetic tattoo solutions … [like] brows, eyeliner and lip blushing, but what I’m really providing is self-confidence and empowerment; many of my clients suffer from lack of important facial features like eyebrows, often due to medical or hormonal reasons.

How long have you had this job?

I’ve been in the beauty service industry for 30 years and began my cosmetic tattooing journey five years ago.

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

As I child, I played ‘beauty shop’ and charged my mother a quarter to have her hair done. … As a teen, I was well-known in my high school for providing prom hair, and many girls came to my house before school to get styled. I would have to say it was a natural calling.

What kind of education or training did you need?

I’m dual licensed in cosmetology and body art. … Both my licenses required 1,500 hours of training each. What really counts in both fields, particularly tattooing, is the endless hours of practice. I can’t count how many hours I’ve spent tattooing latex skin and even microblading banana peels to get my art good enough to work on actual client faces. This definitely isn’t something you attempt after a two-day certification course. Each year I continue educating myself by attending classes to zone in on specific technical skills. … I attend at least three trainings a year to stay up to date on industry standards.

What’s your typical at-work uniform or attire?

I’m moving all around my client to … tattoo, so comfort is important to me, but I do work in the world of style and fashion, so I like to spice it up with a touch of bohemian flair. Shoes are my obsession.

How has your job changed over the course of the pandemic?

In the permanent makeup industry, it’s quite normal to wear a mask, and gloves are essential to good sanitation practices. … The biggest change was ditching the in-person consultations and moving to virtual consultations. It has worked out fantastically.

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

To value myself more, and that validation comes in the form of demand, not [from] what coworkers or others think. … There is a lot of time, money and overhead that goes into what we do. … We train hard and work hard … in a very personal service, and charging appropriately for your time is important not only for your livelihood but also for your mental well-being, so don’t bargain with anybody; set your prices and stick to them.

What do you wish other people knew about your job?

We truly do our job with a sincere heart and deeply want our clients to love their service. … I really do want to help women feel confident. It means so much to me to see my clients walk out the door with a little swagger in their step. … If I can help other women feel empowered and confident to step out into the world and make their own impact, then I’m happy.

What was the first job you ever had?

A dressing room attendant in a clothing boutique. I’ve always loved fashion.

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

Consultation is absolutely key in providing a successful service. By listening to my client, I’m able to provide the best professional advice and the best solution for them.

Five favorites

Favorite book: The Clan of the Cave Bear by Jean Auel
Favorite movie: Inception. It makes you think so hard at the end.
Favorite music: Anything by my daughter, Carleigh Mack. I’m also a huge Stevie Nicks fan.
Favorite food: Mexican food is the best, and chocolate.
Favorite thing about NH: The wildlife.

Featured photo: Christina McRitchie. Courtesy photo.

Crowning achievement

Meet Miss New Hampshire Volunteer, Grace Orfao

Grace Orfao, 23, of Manchester, has been crowned the first Miss New Hampshire Volunteer. The new pageant program provides scholarship and growth opportunities for young women across the country who actively volunteer in their communities. Orfao talked about the program and how she’s preparing to represent New Hampshire at the Inaugural Miss Volunteer America Pageant in Jackson, Tennessee, in May.

How did you become Miss New Hampshire Volunteer?

I grew up dancing, starting at 4 years old. … I’ve been doing pageants since I was a junior in high school. I started in the Miss America program. … My dance teacher introduced me to the program because her daughter was the state title holder for the teen program, and she thought it would be a great opportunity. … I competed in my first state pageant when I was 16 and was the first runner-up, which was super exciting. … Then, I was a teen title holder and the Miss title holder for a few years. … Eventually, I was approached by a few people, including my director, who introduced me to the Miss Volunteer America program. I was given the opportunity to do some interviews and perform my talent and show my gown, and I ended up [being chosen] as Miss New Hampshire Volunteer.

How are you preparing for the national pageant?

I’m taking care of my body, being super active and maintaining a good skin care routine so that I can put my best self forward. … I’m also volunteering a lot and have a lot of [visits] set up with [schools in] the Manchester school district … to talk about my platform and to talk about the [Miss Volunteer America] program to see if any girls would be interested.

What is your community service platform?

The first few years I did pageantry, my platform was autism awareness. Once I was out of high school I wanted to change my platform to something that could really connect with many different people on many different levels, so I thought, ‘What’s something that people do every day?’ I did some research and found that texting while driving is unfortunately a big problem that a lot of people have right now, so my platform now is ‘Stay Alive; Don’t Text and Drive.’ I’m very passionate about it. I’ve created my own little emblem, and I’ve made stickers and handouts teaching people about the issue. There’s also a pledge that I [organized], where people can pledge to turn on the ‘do not disturb’ [feature] on their phone while driving. I’m just really trying to spread awareness and help make the roads a safer place.

What talent will you perform?

I’m doing a lyrical dance. … I’ve trained in all forms of dance, but my favorite style is lyrical, because you can really tell a story with lyrical dance, and people can relate to it. … I love being able to connect with the audience in that way. … It’s just a beautiful form of dance, and I’m just so excited to share that with everybody.

What are your future plans?

I’ve been teaching dance since the age of 17, and I choreograph dances for competitive dancers. … I’m taking classes online through Southern New Hampshire University and working toward my bachelor’s degree in business management. … I would love to open and own and operate my own competitive dance studio; that’s my dream.

What advice do you have for other young people in New Hampshire who want to get involved in volunteering?

The biggest thing I want to do is spread the word about this program, because [it offers] so many opportunities. Not only is it a great way to get involved in volunteering, but the scholarships are amazing; Miss Volunteer America gives out over $100,000 in scholarships to the girls who are competing. … You also make a lot of connections in the program and build relationships that you’ll have forever. It’s just such a rare opportunity, and I don’t think people take advantage of it enough. … I know pageants can be a little intimidating for some people, so if people are just looking to get involved in volunteering they can go to volunteernh.org, [which has] a huge list of volunteer opportunities that people can sign up for across New Hampshire. … Once you start [volunteering], you can’t stop, and once you find your passion in helping others, it’s a feeling you’ll never forget.

Miss Volunteer America
The Inaugural Miss Volunteer America Pageant will take place in Jackson, Tennessee, from May 1 through May 7, and will be streamed on the Miss Volunteer America website, missvolunteeramerica.net. Follow Orfao’s pageant journey and volunteer work on Instagram at @missnhvol and @grace_orfao_volunteer.

Featured photo: Grace Orfao. Courtesy photo.

In the kitchen with Megan Kurs

Megan Kurs is the owner of The Yolk Grill (116 Bridge St., Pelham, 635-0992, theyolkgrill.com), a family restaurant that opened in the fall of 2019, offering breakfast and lunch seven days a week. Originally known as Alicia’s Diner, the eatery was first owned by Kurs’s stepsister’s dad, Roger Chagnon, and she worked there when she was younger. Benedicts, omelets, burgers and sandwiches are all part of the menu, while other items have their own unique twist, from Oreo cookie-filled pancakes and Captain Crunch French toast to Tater Tot nachos and Buffalo chicken and waffles. The Yolk Grill is also known for its monthly rotating freakshakes: flavored milkshakes stacked with all types of candies and baked goods.

What is your must-have kitchen item?

Definitely a spatula, no matter what position on the line I am in.

What would you have for your last meal?

It would be a filet with asparagus and mac and cheese. That’s my favorite meal, and it’s my go-to when we go out to eat.

What is your favorite local restaurant?

We enjoy going to the Old School Bar & Grill in Windham. It just has a really good atmosphere.

What is your favorite thing to cook at home?

We like to cook chicken Parm. Just a regular ziti with some hand-breaded chicken.

What is your favorite thing on your menu?

If I’m looking for something sweet, then it’s the Captain Crunch French toast, but if I’m really hungry I’ll have the rib-eye and eggs with loaded home fries.

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

Sandra Bullock or Ryan Reynolds. Either one of them. My favorite movie is The Proposal, which they are both in, but I love watching any of their other movies.

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

I feel like right now what’s super trendy are the sampler-style [items]. Right now, we have four different alcohol flights, like a mimosa or bloody mary flight, and then I’ve seen a couple of other places do food flights. … People like to have different things they can take pictures for and post them on social media and tag us and things like that.

Homemade brown gravy
From the kitchen of Megan Kurs of The Yolk Grill in Pelham

1 pound unsalted butter
2 cups white all-purpose flour
1 container beef base
1 can beef broth
Kitchen Bouquet browning and seasoning sauce (optional)

Melt butter in a pot. Once melted, whisk in flour to make a roux. Cook roux on low heat until simmering. Whisk frequently. Add beef broth and bring to a boil. Add two tablespoons of beef bask and whisk frequently. Continue cooking on low heat while your gravy thickens. For a darker color, add a splash or two of Kitchen Bouquet.

Featured photo: Megan Kurs. Courtesy photo.

On The Job – Melissa Gove

Melissa Gove

Weatherization specialist

Melissa Gove is the owner of Chase Hill Insulation, a weatherization business based in Weare that serves families in residential homes throughout the state.

Explain your job and what it entails.

My workday starts at 6:30 a.m., when my crew arrives at my shop. The job … is for a customer of the weatherization program, and the work … is based on an energy audit of the home. I have a work order that I follow that gives me specific details about the home and the measures my crew is supposed to install. My crew chief and I go over the work that needs to be done for that particular job and talk about any issues of concern for the job that either of us might have. The work truck is loaded with material, and my crew heads out. … Once they arrive at the job, they start the process of weatherizing the home, [which] may include insulating the basement, the walls and the attic.

How long have you had this job?

I’ve been weatherizing homes in New Hampshire for 16 years.

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

Before starting my business, I lived in Rhode Island, but I would spend all my free time at my family’s camp in Deering. It was always so sad to leave the camp, and I desperately wanted to move to New Hampshire, but I needed a career to support that dream. I did hours of research online and found that there was a need in New Hampshire for insulation contractors for weatherization assistance programs. I built my business plan around that need with the help of my ex-husband, who was an experienced insulator.

What kind of education or training did you need?

I worked as a bookkeeper at a wire mill in Rhode Island for seven years, but in 2003 the mill burned to the ground. I was given an opportunity to go back to school, and in 2005 I received my degree in business management. I also have a good friend that’s an expert in the weatherization field that’s been a mentor to me over the years of building my business.

What is your typical at-work uniform or attire?

Chase Hill Insulation long-sleeve shirts, sweatshirts, hats, jeans and work boots are our everyday work gear.

How has your job changed over the course of the pandemic?

It’s really hard to ask people to let you come into their homes when they’re afraid of getting sick. I have had to reassure all of my customers that my crew and I will take every precaution to work safely while working at their home, and we will wear all necessary PPE.

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

I wish I had known that business doesn’t always work out according to your plan. I had to learn to problem-solve, and I had to surround myself with good people. That’s how I continue to stay in business.

What do you wish other people knew about your job?

People aren’t always aware that their home is lacking insulation. Adding insulation to your home is something you can do right now to lower your heating bills for the rest of this winter and cooling costs for this upcoming summer. There are utility-funded programs available to help with these costs. People can reach out to their local utility company to see if they qualify.

What was the first job you ever had?

My first job was at my favorite pizza and sandwich shop in my hometown.

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

Take the time to listen to your customer’s needs and give them the attention they deserve.

Five favorites

Favorite book: Dracula
Favorite movie: The Shawshank Redemption
Favorite music: Classic rock
Favorite food: Italian
Favorite thing about NH: That I never have to leave, because I’m finally home.

Featured photo: Melissa Gove. Courtesy photo.

Going green

Meet Manchester’s official leprechaun

The Manchester St. Patrick’s Parade returns on Sunday, March 27, with Matt Casey, owner and operator of Casey Magee’s Irish Pub & Music Hall in Nashua, as its new “official Leprechaun.”

How did you land this official leprechaun gig?

I opened up an Irish pub, Casey Magee’s, in the middle of the pandemic, in June of 2020. … The logo for the pub is actually [an image of] me as a leprechaun. … I reached out to the organizers of the Manchester [St. Patrick’s] Parade and explained to them that I wanted to participate. They accepted me and are going to allow me to promote my pub in the parade. The plan is for me to march in the parade every year as the official leprechaun.

What will you be doing in the parade?

I’ll be walking. I try not to bring a cane or anything, because I like to have my hands free so that I can wave and shake everybody’s hand. People like to put their arm around me and take a picture with me. … This year it’ll be just me, but eventually I’d like to have my pub staff join me with a banner.

How do you prepare?

I started growing a beard — a big, red beard — out in the fall. … I bought a new hat [on which] I’m going to either sew or glue white letters that say ‘Casey Magee’s.’ I also have a green corduroy jacket that I got four or five years ago, which is vintage from the ’60s. I’m going to put ‘Casey Magee’s’ on the jacket also, somehow. Then I have all the lapel pins to put on. I have at least 30, and about half of them I actually purchased myself in Ireland. … [The night before the parade,] after I close the pub, I’m going to drive to Manchester. I rented a hotel room downtown. I’ll check in at around 3 a.m., and get everything for my outfit laid out so that I know I’m not missing anything. I’ll go to bed, wake up, put on my outfit and walk out the front door of the hotel as the leprechaun.

Do you have prior leprechaun experience?

Yes. I’ve been marching in St. Patrick’s Day parades for roughly 20 years. … I started in the Providence, Rhode Island, one. … I was a Las Vegas leprechaun for about six years years while I lived out there. I used to do the [St. Patrick’s Day] toasts on the Las Vegas strip at midnight, and that was really fun. Then I was the leprechaun in the South Boston St. Patrick’s Day Parade from 2017 to 2019.

How did you get your start?

I’ve always tried to [wear] everything-green on Saint Patrick’s Day. When I was in college, I purchased a green coat, a hat, a bow tie and a vest, and I went to the local Irish pub. The Providence St. Patrick’s Day parade was that weekend. The lady that [organized the parade] ran into me at the pub and said, ‘Hey, we don’t have a leprechaun; how would you like to be our leprechaun?’ and I said, ‘Of course, I will.’

What do you enjoy most about it?

It’s so much fun to see everybody smile and wave … and to see the looks on the kids’ faces when I shake their hand, or I give them a high five, or I give them a little plastic gold coin. Honestly, it’s the funnest day of the year for me, because I get to make everybody happy, and I get a lot of joy in doing that. I’ll continue to do it for as long as I can and for as long as they’ll let me do it. Somebody has to do it, right?

What does this opportunity mean to you, as someone with Irish heritage?

Celebrating my family’s heritage and the history of Ireland is part of why I do it. … New Hampshire has a large Irish population, so there’s a lot of excitement for the parade, and I love to share that with everybody.

Featured photo: Matt Casey. Courtesy photo.

In the kitchen with Bradley Labarre

Bradley Labarre of Manchester is the new executive chef and program manager of the Recipe for Success culinary job training program at the New Hampshire Food Bank (700 E. Industrial Park Drive, Manchester, 669-9725, nhfoodbank.org), having assumed the role in early January. The free eight-week program helps people suffering financial hardships gain work in the food service industry in the state — students learn various skills such as nutrition, proper use of kitchen instruments and equipment, safe food handling and meal presentation. Labarre’s role with the Food Bank also involves coordinating food donations and managing its regular inventory of products, and he’s currently working on getting the Recipe for Success program accredited through the American Culinary Federation. A Queen City native, he’s been involved with the Food Bank as a volunteer for more than eight years, including as a participant in its annual Steel Chef Challenge.

What is your must-have kitchen item?

A very sharp knife.

What would you have for your last meal?

A perfect bowl of mushroom risotto, topped with an unctuous slab of nicely seared foie gras. … Of course, it would have to be followed by something sweet, so perhaps a nice slice of wild blueberry cheesecake or Blake’s brand Moose Tracks ice cream.

What is your favorite local restaurant?

At the top of my list right now is Greenleaf in Milford, with chef Chris Viaud. They are totally killing it over there. Every time we go there, our heads are exploding. … We love that place, and we love Chris too. He’s a super, super nice guy.

What celebrity would you like to cook for?

[Chefs] Alice Waters, Peter Hoffman or Dan Barber. I’ve been inspired by their farm-to-fork approach with food for years. … Cooking for any one of them would not only be an honor, but it would teach me so much about my deep-seated approach to cooking.

What is your favorite thing that you’ve ever cooked for the NH Food Bank?

One that really sticks out to me was the first meal we ever made for the Steel Chef challenge back in 2016, which was a beef tenderloin. Although it wasn’t the most difficult thing I ever made, it was one of the most memorable. Not only did I get to do this with my then future wife and a few friends, but this plate of food made such a difference in so many people’s lives.

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

Plant-based cooking. I’m noticing that more and more chefs are focusing more of their energy on plant-based foods made with care.

What is your favorite thing to cook at home?

Anything in my outdoor wood-fired oven. Specifically, though, I love a crisp, airy pizza topped with a few slices of fresh mozzarella, some spicy arugula and thinly sliced prosciutto. You can’t beat it. … [The oven] is handmade in Portugal and it weighs 1,300 pounds. I actually had to have a crane put it in my yard.

Wild mushroom risotto
From the kitchen of Executive Chef Bradley Labarre of the New Hampshire Food Bank

1 pound wild mushrooms
8 Tablespoons butter
2 small shallots, minced
4 garlic cloves, minced
2 fresh thyme sprigs
½ teaspoon salt
½ teaspoon freshly ground pepper
¾ cup dry white wine
1 Tablespoon lemon juice
5 cups chicken or vegetable stock
1½ cups arborio rice
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Fresh parsley, minced (optional)

Warm broth over low heat in a small saucepan. In a heavy skillet, melt half of the butter over medium heat. Add mushrooms and shallots and saute until tender, about eight minutes. Add garlic, thyme sprigs, salt and pepper and stir for an additional minute. Remove mushroom mixture from pan and set aside. Add remaining butter to pan over medium heat. Once melted, add rice and stir until rice begins to look translucent. Add dry white wine and lemon juice and bring to a simmer, stirring constantly until the liquid is absorbed. Add mushroom stock or one cup of vegetable broth and stir until almost all of the broth is absorbed. Continue adding the broth one cup at a time and stir until the liquid is almost absorbed. Add mushroom mixture into the rice and stir to combine. Gently stir in the heavy cream and Parmesan cheese and cook for an additional five minutes on low heat. Transfer risotto to a serving bowl and top with freshly ground pepper, shaved Parmesan and fresh parsley if desired.

Featured photo: Bradley Labarre. Photo by Bruce Luetters of 3Sixty Photography.

On The Job – Bill Butts

Bill Butts

Client relations, commercial landscape and snow maintenance

Bill Butts is the vice president of client relations and sales at Outdoor Pride, a landscape and snow management company headquartered in Manchester that serves commercial clients throughout New Hampshire and Massachusetts.

Explain your job and what it entails.

My job is to work with our clients and connect with them to make sure they understand the appreciation we have for their partnership. … I also oversee new business development and sales for our company, and I help our business developers and account managers to procure new work and add work to existing contracts.

How long have you had this job?

This is my 35th year working in sales … and my whole career has been [sales in] commercial landscape and snow management. This is my fourth year working at Outdoor Pride.

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

Where I grew up, there was a golf course that was down the street from our property … and they gave me a chance to work there part-time. … That’s when I started to appreciate grounds and the maintenance of grounds, and I just kind of stayed with it.

What kind of education or training did you need?

I studied business management in college and really felt like my hands-on knowledge [from working at] the golf course and my business knowledge from college was a good combination to stay in the landscaping industry. … There’s a lot of hands-on training that goes with this industry … that you get not from school, but just from being around and in the outdoors.

What is your typical at-work uniform or attire?

I try to match my clients’ dress, and, over the years, my clients have started to put away the sport coat and tie and go more casual, like khakis and a polo. … It also has to be something that’s comfortable and allows us to do our job, which a lot of times [involves] having to walk around the properties on hot summer days or be out in the winter during a snow event.

How has your job changed over the course of the pandemic?

I’ve always been a face-to-face, handshake person, and the pandemic took that physical presentation piece away for a bit. It seems to be coming back now, but for a couple of years we were entirely remote. … That’s difficult in my business, because a lot of what I’m selling is trust and confidence, so not being able to … deliver my company pitch face-to-face may leave a little bit of a gap.

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

I wish I knew the [large] number of opportunities this industry has to offer. … I don’t think I really knew, when I started my career, that I could be what I am today. … That might have given me a little bit of a different perspective.

What do you wish other people knew about your job?

A lot of people see me as someone who plays a lot of golf and has a lot of free time, but that piece of the business — the networking — is what I consider to be one of my strengths. It’s the ability to talk to somebody in a non-work setting and learn about their business and their needs and wants and how you can provide for them. … Also, I still have to get my [office] work done, so spending that casual time with clients during [the work day] means I have to work a lot of long hours

What was the first job you ever had?

Working at the golf course, raking sand traps. I would get a dollar a trap.

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

Treat your customers and your employees like family, and you’ll never really have any issues with growing your business or growing your team.

Five favorites

Favorite book: The Dynasty by Jeff Benedict
Favorite movie: Lone Survivor
Favorite music:  I lean toward country.
Favorite food: Marinated steak tips
Favorite thing about NH: The people are laid back.

Featured photo: Bill Butts. Courtesy photo.

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