Category: Q&A

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.

Weekend scientist

Meet Aspire Intern Vick Mahindru

Over the last five months, Manchester High School West sophomore Vick Mahindru has had the unique opportunity of working with staff at the SEE Science Center in Manchester to develop and test the museum’s hands-on STEM exhibits. The Aspire Internship, offered at SEE in partnership with Sunrise Labs, a medical device engineering company in Bedford, is awarded each year to a local student of color who is interested in pursuing a career in science or education.

How did you discover this internship, and what made you want to apply for it?

What made me apply for this internship was that I always wanted to learn more about engineering, since it is one of my career interests, and evaluate and design different prototypes and then see the finished product at the end. I became aware of the internship [through] another opportunity, the Health Career Quest weekly class. In that class, every week [the organizers] would bring in guests to the meetings who were [in] health-, medical- and science-related [fields]. One day the guests were [from] the SEE Science Center, and they were telling us about their engineering feats such as the iBOT electric wheelchair, which interested me a lot in applying for this internship. I then officially wrote my cover letter and resume and submitted it and made sure to explain what this internship in particular meant to me.

What does it involve? What kinds of things do you do when you’re at the museum?

This internship involves learning about engineering, working with kids [and] collaborating with others…. The kinds of things I do when I’m at the museum are: I get to collaborate with the exhibit team and outside contractors to create exhibit prototypes; help to design evaluation tools … such as prototypes for Social Science Research [an academic journal]; and conduct research for exhibit topics such as the Amoskeag Mills.

Do you have any ideas about what you would like to study or pursue as a career in the future?
Yes, after my experience at this internship [and] with multiple extracurricular [activities], I am trying to narrow it down, [based on] my interests and skills, to a couple of career fields, such as engineering, medical, software engineering, orthodontics, real estate, nanotechnology engineering, Lego design, [a field that’s] music-related and the CIA.

What are some skills you’re learning at the museum that you think could be applicable to your future education and career?

I am learning in this internship … [about] how to build and test prototypes; resume-building; collaborating with others; workflow pacing [and] time management; and [how] to help design evaluation tools for social science research.


What is your favorite part of doing this internship?

My favorite part of this internship was every week, going on Sundays and working toward my goals, such as learning more about engineering, how to build and test prototypes and how to be more efficient and productive, and then seeing all those goals come to reality nearing the end of my internship.

What has been the most challenging part?

There weren’t really any challenging parts of this internship besides [having to] work individually on projects I was assigned and then give updates to my supervisor, which I was hesitant [to do] at first, but then [the projects] came out great.

Would you recommend this internship to other students? What kind of student do you think would be a good fit for it?

Yes, I definitely would recommend this internship to other students. The kinds of students that I would think would be a good fit for this internship are students who can give 100 percent commitment and reliability to this internship.

Featured photo: Manchester High School West sophomore Vick Mahindru. Courtesy photo.

In the kitchen with Matt Romano

Matt Romano of Manchester is the owner of Grace’s Kitchen Pizza Truck (find them on Facebook @graceskitchen603), which launched last fall. Named after Romano’s paternal grandmother, a major influence on his life and cooking, Grace’s Kitchen Pizza Truck features a menu of specialty pizzas available in a variety of flavors, as well as other items like hand-breaded chicken tenders, loaded Tater Tots, french fries and fried Oreos. The truck has parked at multiple spots across southern New Hampshire, like J&F Farms in Derry and Over the Moon Farmstead in Pittsfield, as well as in the Merrimack Valley and North Shore areas of Massachusetts. Romano is also booked to appear at several upcoming festivals this spring and summer, including Intown Concord’s annual Market Days Festival this June. Weekly posts on the truck’s whereabouts are updated on its Facebook page. Grace’s Kitchen Pizza Truck is also available to book for private events and parties.

What is your must-have kitchen item?

I would say a ladle. Especially with pizza, a ladle is very important when it comes to spreading on the sauces, and then I also use it for other menu items, whether it’s covering chicken tenders in Buffalo sauce or teriyaki sauce, or covering tater tots in cheese or gravy.

What would you have for your last meal?

My mom’s macaroni pie. It’s a recipe that’s been passed down a couple of generations, starting with my nana, down to my mom, and now I’ve been tweaking it.

What is your favorite local restaurant?

The Crazy Noodle [House] in Londonderry. The food there is awesome, it’s always so fresh, and the service is always great. … I take my niece and nephew there usually about once a month or so, and they love it.

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

Jon Favreau. He had that movie, Chef, which revolves around a food truck, and he’s got a great TV show on Netflix too that’s based off of that.

What is your favorite thing on your menu?

That would be one of our specialty pizzas, which is called the Mac 10. It’s a spinoff of a fast food favorite with a little bit of a kick. … We do 19-inch round pizzas and we sell them by the slice.

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

I don’t know if it’s just me being new to the market, but it seems like food trucks are on fire this year. … The reason why I got into them was because I love how they give people a chance to really show off their menu to a large crowd in a small area. You go to a food truck festival and you can choose from 20 to 30 different types of food … and each chef is homing in on whatever they want and making it the best that it can possibly be.

What is your favorite thing to cook at home?

I love making my own Greek marinated chicken and making some sort of kebab or healthy salad with it from scratch.

Easy chicken broccoli alfredo casserole
Courtesy of Matt Romano of Grace’s Kitchen Pizza Truck

1 pound chicken breast, cut into one-inch pieces
2 broccoli crowns, chopped
1 pound penne or similar pasta
3 cups alfredo sauce
2 cups ricotta
2 cups mozzarella
¼ cup grated Parmesan
Salt and pepper to taste

Preheat the oven to 375 degrees. Boil pasta to al dente. Saute chicken in a pan. Combine chicken, pasta, broccoli, alfredo sauce and ricotta in a large bowl and mix thoroughly. Add mixture to a casserole dish. Layer mozzarella and then Parmesan on top of the casserole. Bake for 40 minutes or until the top begins to brown.

Featured photo: Matt Romano. Courtesy photo.

On The Job – Lou Saviano

Lou Saviano

Compost collector

Lou Saviano and his fiance, Meagan Boucher, are the owners of Renewal Garden & Compost, a residential compost pick-up business serving the greater Manchester area.

Explain your job.

Primarily, we collect food scraps from households, businesses and events [and] process the food scraps into compost to be used as a soil additive at farms and for gardening. … We [also] offer backyard raised garden builds and vegetable and meat CSA delivery. Our goal is to divert waste from going into landfills and turn it into nutrient-rich soil … to help support local farms.

How long have you had this job?

We started Renewal one year ago.

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

I studied environmental science at the University of New Hampshire. When workplaces started to shut down … [and] my place of work quickly switched from an office to remote … I gave the work-from-home a chance, which gave me a lot of time to reflect. … I remembered why I had chosen to study environmental science. I wanted to work outdoors, but here I was, sitting at a computer. I realized I needed a change, and we started talking about starting our own business. … There’s a need for compost pick-up in Manchester and surrounding towns; many people don’t have the space to do it themselves. It all seemed like a natural fit to begin this journey.

What kind of education or training did you need?

Although it wasn’t necessary for starting a compost business, [studying at] UNH did provide a foundation for this passion. I was fortunate enough to work on both the organic and conventional dairy farms. What’s required for starting a business is patience and perseverance. I’ve also obtained my certificate in solid waste management in order to process compost, according to New Hampshire DES rules.

What is your typical at-work uniform or attire? 

Wrangler [jeans in] Cowboy Cut, a Renewal T-shirt, good dirt-working boots, Darn Tough socks, a ballcap, sunglasses if it’s hot and a flannel if it’s cold.

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

Part of the fun of owning our own business is figuring out how we’re going to solve problems that arise. One thing that has been interesting to troubleshoot is frozen compost in 64-gallon totes. … In extremely cold temperatures, not all of the material can be emptied. At first we tried using hand tools to chip away at the frozen compost but quickly realized it was more efficient to invest in extra containers and switch the frozen ones out for empty ones, then store the frozen containers and wait until a warmer day [to empty them]. [Challenges] like this are what make the job interesting.

What do you wish other people knew about your job? 

Many people have heard about composting but aren’t yet aware that we’ll do the work for them. Our job is to make composting easy for households and businesses. Also, I’d like people to think of food scraps as useful material. If you switch to that mindset, we can divert waste from filling our landfills … and turn it into nutrient-rich material.

What was the first job you ever had?

Market Basket cart collector extraordinaire.

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

No matter what it is [that you do], choose it.

Five favorites

Favorite book: The 7 Habits of Highly Effective People by Stephen Covey
Favorite movie: The Fighter 
Favorite music:  Country, [especially] Toby Keith
Favorite food: Lobster
Favorite thing about NH: The outdoors. We’re so fortunate to have a ton of outdoor activity options with the White Mountains, the Atlantic Ocean and so many lakes, ponds and rivers all right here in the state.

Featured photo: Lou Saviano and fiance Meagan Boucher. Courtesy photo.

Care for carers

SNHMC welcomes new chief nurse

Meet Susan Santana, the new vice president of patient care services and chief nursing officer at Southern New Hampshire Medical Center in Nashua.

What is your background in health care?

I came from Lowell General Hospital, and I’ve been a nurse for over 30 years in various leadership positions. I have extensive experience driving and improving nursing practice. … I have a lot of experience in the Magnet designation program and the American Nurses Credentialing Center’s program, which is a designation for excellence in patient care, and that has really been the footprint that has driven much of what I’ve done as a leader in nursing. … I would say that, as a leader, I’m compassionate, visible, accessible and approachable. I’m focused on the work environment for nurses and also, more broadly, for all health care workers. My No. 1 professional passion is to create an environment that empowers the voices of the nurses so that they can provide quality care for patients, and to create a culture of teamwork and shared decision-making.

What does your job entail?

I oversee all of the nurses and their practice at Southern New Hampshire Health. I’m visible to the frontline nursing department, and I work collaboratively with the non-clinical departments, as well, with the goal of improving care for our patients [at SNHMC], and patients within our community. I’m involved in driving strategy that makes for a very strong Patient Care Services Division and positioning us to be the best place to work and the best place to practice medicine.

What are some of the biggest challenges in the nursing field right now?

I would say that the biggest challenges are staffing and the impact that the pandemic has had on the health care environment as a whole. There is a shortage of nurses. Many people are deciding to leave health care due to the effects of the pandemic. We’re working very closely on recruitment, retention and growing our workforce. Workforce development and professional development of our employees is of great importance, so we’re making sure that we’re partnering with human resources and posting those positions. … Also, because there aren’t enough nurses, the nurses are often working overtime, and they do get tired, so it’s very important that we support those nurses who are working tirelessly to care for our patients.

What do you hope to accomplish in your role?

To bring pride and excellence to the nursing division, to continue the good work that’s been started by this organization and to create a work environment that is a magnet for people to want to work in. … My vision is to have an engaged workforce that simply enjoys and loves the work that they do, and a workforce that is driven by the outcomes of their patients and in being involved in making a difference by improving the care of the patients.

What do you find rewarding about your work?

Helping to grow our young nurses and to mentor them as young leaders. Seeing that growth is very rewarding, and you don’t see it everywhere. The culture here at [SNHMC] is very special, and the teamwork and commitment of its employees is really second to none, so being in an environment like that is certainly rewarding, as well.

Why should someone consider a career in nursing?

I would say that nursing is one of the most rewarding fields that you can go into. There are endless opportunities as a nurse in this health care environment. There’s nursing inside of health care organizations, nursing in the community, the business side of nursing — there’s something for everyone in the nursing profession.

Featured photo: Susan Santana. Courtesy photo.

In the kitchen with Matt McCormack

Matt McCormack is the new executive chef of the Granite Restaurant & Bar (The Centennial Hotel, 96 Pleasant St., Concord, 227-9005, graniterestaurant.com), which reopened in late October after an 18-month hiatus. Born and raised in Nashua, McCormack got his start in the industry early as a teenager — he worked his way up the ladder across several local eateries, like MT’s Local Kitchen & Wine Bar in Nashua and the Mile Away Restaurant in Milford. When the Granite Restaurant reopened, McCormack was part of a team that worked under then executive chef Charlie Lavery, serving all new globally inspired and locally sourced dinner, dessert and brunch menus. He took over as executive chef shortly after Lavery’s recent departure and has now introduced his own menu — highlights include lamb Bolognese with handmade pappardelle and house lemon ricotta; red wine-braised short ribs and spaetzle with a black garlic sour cream; and mandilli di seta (“silk handkerchief” pasta) with Genovese pesto sauce and Parmigiano-Reggiano.

What is your must-have kitchen item?

My go-to item, and my favorite thing to have in the kitchen, is definitely the KitchenAid. … It has a very high capability to do a lot of different things.

What would you have for your last meal?

My last meal would be a raw beef salad. They do a raw beef salad at Central Provisions up in Maine, and I’ve gone there and ordered two for myself. It’s to die for.

What is your favorite local restaurant?

Surf in Nashua. Their sushi program over there is fantastic. It’s the best in the city for sure, and it would compete with a lot of others in New Hampshire.

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

Growing up, I always watched Giada De Laurentiis, and I may have a crush on her. … She is amazing, so if I could have anybody come in to eat at my restaurant, it would be her.

What is your favorite thing on your menu?

I would say my favorite item … is the red wine-braised short ribs. It’s a dish that I’ve really kind of homed in on as a chef in the last few years, and it’s one that I know people are going to respond well to.

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

I would say farm-to-table and the locality and seasonality. … Using local farms is so cool because I think it’s a great engaging point for the servers to talk with the customer … so they get to know where their food is coming from, but they also feel like they are putting value into the economy in their area.

What is your favorite thing to make at home?

Making a cheesecake at home is the best. … My mom’s recipe is an Italian cheesecake that has ricotta and sour cream.

Halibut with saffron Israeli couscous
From the kitchen of executive chef Matt McCormack of the Granite Restaurant & Bar in Concord

For the halibut:
Maldon salt and fresh cracked black pepper to taste
2 Tablespoons extra virgin olive oil
Fresh squeezed lemon to finish

Sear halibut filets. Heat a large skillet on high for two minutes, then add extra virgin olive oil. Introduce the fish (in a single layer; do not overlap) and sear for three to four minutes. Gently flip over filets using a spatula and continue to sear for another two to four minutes, until the fish is cooked through. Finish with fresh lemon.

For the couscous:
1 Tablespoon extra virgin olive oil
⅓ cup minced shallot
⅓ red bell pepper, diced in small pieces
2 Tablespoons minced garlic
⅛ teaspoon saffron
1½ cup Israeli couscous
2 cups vegetable broth (more if needed)
1 Tablespoon lemon zest, finely grated
2 Tablespoons fresh lemon juice
¼ cup basil
Salt and freshly ground black pepper to taste

Heat extra virgin olive oil in a medium saucepan over medium heat. Introduce shallot, red pepper, garlic and saffron. Cook while stirring gently for two to three minutes, until the onions and garlic are translucent (not brown). Stir in couscous and stir for one minute longer, until evenly coated with oil. Add broth and bring to a boil. Cover, decrease heat to low and simmer for 12 minutes, until tender.

Combine zest, lemon juice, basil and extra virgin olive oil with the couscous, and season with salt and pepper. Continue cooking for two minutes while stirring — couscous should be tender and fluffy, not brothy and wet. If it is too dry, add two tablespoons of butter or broth.

Featured photo: Matt McCormack. Courtesy photo.

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