Category: Q&A

In the kitchen with Kevin Anctil

Kevin Anctil of Litchfield is the owner and pitmaster of Smokin’ Spank’s Barbecue (smokinspanks.com, and on Facebook and Instagram @smokinspank), a 22-foot food trailer he launched last fall. Anctil, who is affectionately known in his college friend circle as “Spank,” describes his concept as traditional Southern barbecue, but with some New England roots. His brisket, for instance, is smoked Texas-style with salt and pepper in tribute to his own travels, while other items include maple baby back ribs that are finished with maple syrup as a glaze. Anctil grew up on family-owned farmland in Lewiston, Maine, where his late grandfather was revered in the community for his barbecued chicken. He even pays homage to his family’s roots on the trailer, using the same original basting sauce and finishing sauce recipes for his own barbecue chicken, as well as a custom-built pit that implements the same type of sandwich grating techniques his grandfather once employed. Find Smokin’ Spank’s in the parking lot of New England Small Tube Corp. (480 Charles Bancroft Hwy., Litchfield) most Sundays, from 1 to 5 p.m. Online pre-orders are often also available.

What is your must-have kitchen item?

I guess I’d have to say my smokers. That’s really where the magic happens. If I didn’t have my smokers, I’m just another kitchen.

What would you have for your last meal?

A homegrown tomato sandwich. If you’re feeling fancy, you might do it on toast or with a little olive oil, some basil or something like that.

What is your favorite local restaurant?

I want to shout out the entire Litchfield food scene here. There’s a lot of stuff going on locally in town. … We’ve got Tammaro’s Cucina, which is a new Italian place, and Romano’s Pizza who has been around longer. We’ve got Day of the Dead doing fantastic Mexican, and then the Bittersweet Bake Shoppe does some fantastic desserts.

What celebrity would you like to see ordering from your food trailer?

I’m going to date myself a bit, but Ray Bourque. He was the legendary captain of the Boston Bruins when I was growing up. … He was just the pinnacle of an athlete to me, both within his sport and just being a gentleman and a classy guy and role model. … I know he’s a foodie too … so it would be pretty cool to be able to serve him some barbecue.

What is your favorite thing on your menu?

That would be my brisket. … The only things that go on my brisket are salt, pepper and smoke, and I serve it to you sliced fresh to order. You do get some Texas table sauce along with your order, if you choose to use it or not.

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

Poutine seems to be making a comeback, and I’m here for it!

What is your favorite thing to cook at home?

If I’m cooking for myself, then a ridiculously big steakhouse-style steak dinner, [with a] baked potato, a big, thick steak and spinach — the works. If I’m cooking for the family, chicken soup. I do a chicken soup that takes me like two days to cook. It’s phenomenal.

Texas table sauce
From the kitchen of Kevin Anctil of Smokin’ Spank’s Barbecue in Litchfield

2 cups ketchup
1 cup white vinegar
1 lemon (juice and zest of)
½ cup white onions, grated

Combine all of the ingredients in a sauce pan and heat over medium heat, until it just begins to boil around the edges. Reduce the heat and simmer for 15 minutes. For a smoother sauce, use an immersion blender, or allow to cool and transfer to a blender. For the best results, allow it to sit overnight in an airtight container in the refrigerator. Serve at the table, allowing your guests to add to a smoked meat for a tangy counterpunch.


Featured photo: Kevin Anctil, owner and pitmaster of Smokin’ Spank’s Barbecue. Courtesy photo.

On The Job – Tim MacGregor Jr.

Computer and technology professional

Tim MacGregor Jr. of Hudson provides computer repair and other technology services through his business Freelance IT by Tim.

Explain your job and what it entails.

I perform a wide range of IT services, from PC repairs to network wiring, consulting and more. There is a very wide range of services I can provide, so I encourage people to just reach out if they have a specific request.

How long have you had this job?

I have had this business now for two years, but have been in the IT field for over five years, and have taken particular interest in it since I was in middle school

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

My first career choice was the United States Air Force, until I was officially medically disqualified from service. From there, I wanted to be a police officer, before the physical requirements of that career forced me to again rethink what I wanted to do with my life. I decided to pursue my lifelong interest in IT from then on.

What kind of education or training did you need?

I have been working with computers since I was a child, which was huge when I decided to take it on as a career. To succeed in the IT field, you need a combination of private and professional experience, formal education — a degree — and certifications from certifying agencies.

What is your typical at-work uniform or attire?

I usually just try to maintain a certain level of professionalism when choosing my attire. No official uniforms, but I stick to clean, neat clothing, usually a collared shirt or polo mixed with khakis or clean, neat jeans.

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

I think that the toughest part about my job is just the vast amount of different issues that you can encounter. It is nearly impossible to know how to deal with every problem right off the bat, but as long as you are willing to learn new things for the rest of your life, this can be a very rewarding challenge to overcome.

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

I wish I had more information about internship opportunities. I missed out on these as a young college student, and it definitely set me back a little ways upon graduation.

What do you wish other people knew about your job?

That although people in the IT industry are very knowledgeable about a broad range of topics, none of us are experts in every single thing IT. However, at the end of the day we want to help our customers, and we try as hard as we can to make sure everyone gets the help that they need from us.

What was the first job you ever had?

My first-ever job was being a summer custodian for a school district in southern New Hampshire. My father was employed there at the time, which helped me get that position before I could even drive a car.

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

That no matter what field within IT you focus in, be prepared and willing to constantly learn new things for as long as you are in that field. If you think you have learned everything you can, then look again, because you’ve definitely missed something.

Five favorites

Favorite book: The Lord of the Rings and everything Tolkien
Favorite movie: Star Wars: The Empire Strikes Back
Favorite music: Rock
Favorite food: Pizza or mac and cheese
Favorite thing about NH: The vast mountains and wilderness in the north

Featured photo: Tim MacGregor Jr. Courtesy photo

Supporting care

The Nashua Center gets a director of development

Meet Marianne Gordineer, the new and first Director of Development for Nashua Center, a nonprofit that serves individuals with disabilities by providing specialized care and support and promoting their growth and independence.

What led you to Nashua Center?

My background is in fundraising and communications. I transplanted from New York about a year ago. When I lived in New York — I grew up in New York and New Jersey — I was actively involved with fundraising in a variety of roles. It started first as a volunteer role, working with my community and my children’s schools, doing fundraising. When I went back to work, I went into the nonprofit sector as a fundraiser, and that became my career. I’ve been working for over a decade in fundraising and communications. When we moved to New Hampshire, I started looking at different director of development opportunities. I really wanted to work with an agency that was aligned with my own personal values and experiences. When I saw the Nashua Center advertising for this position, it really hit home for me. I’m a parent of a young adult who is on the spectrum, and I know firsthand the challenges that are faced by this community. It fuels my passion for working toward positive change … and motivation to make a meaningful impact on the lives of individuals with disabilities and their families. Nashua Center just felt like a match.

What does your job entail?

My primary responsibility is to develop and implement effective fundraising strategies so we can secure the financial resources necessary to support the programs we offer. Fundraising strategies could involve conducting research on donors, developing different campaigns, hosting events and leveraging technology and social media to expand our reach. Part of my fundraising strategy is to cultivate relationships with donors and supporters. I spend a significant amount of time doing that. It’s essential to the success of a fundraising … and to secure ongoing support. The other piece of my job is donor communications … through newsletters, emails and social media updates, collaborating with one of our creative content writers.

What are some of your short-term and or long-term goals? What would you like to accomplish?

[The goal of] my first 90 days in the development world is to really sit back and observe and see what’s going on in the organization, to absorb as much as I can, to learn about the donors and what motivates them to give, and to learn about what makes Nashua Center successful. My long-term goal is to do what I was hired to do — to bring in funding and to continue promoting the Nashua Center in a positive way that’s aligned with our donors and our stakeholders.

What are some of the biggest challenges in fundraising for a nonprofit?

One of the biggest challenges is the competition from other charitable organizations. There are so many worthy causes and limited resources. It’s really difficult to stand out and secure the funding we need to continue providing crucial support and services. Additionally, the fundraising landscape is always evolving; donors and supporters are becoming more discerning and selective in where they donate their money. It can be a challenge to keep up with their changing preferences and expectations.

How do you address those challenges?

We have to stand out with a clear and compelling message about the impact of the Nashua Center and the importance of the work we do. Another way is to collaborate with other organizations and form strategic partnerships, specifically with ones that work with the same community. That helps us to increase our visibility and expand our reach. … With our donors, it’s very important that we remain innovative and adaptable to ensure we’re meeting their needs and desires. Communication is key. … We need to take the time to maintain those relationships, to regularly update the donors on the impact of their contributions and show appreciation for their support.

How would you describe your leadership style?

Collaborative and inclusive. … I love to hear new ideas, new perspectives, I believe that everyone has valuable insights and contributions. I make a conscious effort to ensure that everyone’s voice is heard. By listening to one another, we can make better decisions and really achieve greater success.

What do you find rewarding about this work?

The most rewarding aspect is knowing that my efforts directly impact the lives of those we serve. Seeing the positive impact that Nashua Center has on individuals with disabilities and their families and caregivers is incredibly fulfilling … and seeing how the community and people who are passionate about our cause come together to support the organization is really inspiring. — Angie Sykeny

Featured photo: Marianne Gordineer. Courtesy photo.

In the kitchen with Kassandra Santana

Kassandra Santana is the executive chef of Tuscan Kitchen (67 Main St., Salem, 952-4875, tuscanbrands.com), a regionally renowned restaurant known for its artisan Italian cuisine. A native of Lawrence, Mass., Santana joined the company in early 2011 as a busser before ultimately working her way up the ranks at both the Salem restaurant and its accompanying market. She is the first — and, to date, the only — female executive chef of Tuscan Brands, which also has restaurants in downtown Portsmouth and in Burlington and Newburyport, Mass., as well as in Boston’s Seaport District.

What is your must-have kitchen item?

A spoon, because I’m constantly tasting everything.

What would you have for your last meal?

My go-to would be some miso ramen soup.

What is your favorite local restaurant?

That would be Grand India. It’s pretty new in Salem. I love their mango shrimp curry — it’s outstanding.

What celebrity would you like to see trying something on your menu?

I would say Zendaya, the actress. I’ve always loved her, and she seems like a very kind-hearted person, for sure.

What is your favorite thing on your menu?

That would be the tortelli brasato [braised short rib stuffed pasta]. That was the first dish I actually walked to a table when I first got my chef jacket. … I’ve always loved it, and I think it’s because that sauce is the most time-consuming sauce to make. It takes about six hours just to cook the demi to create that sauce, so we put a lot of time and effort into that dish.

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

When it comes to trends in New Hampshire, I feel like it’s comfort food [and] cheesy dishes — the type of food that you take your time cooking all day. … Our wild boar ragu with truffled gnocchi is a good example and checks all of those boxes.

What is your favorite thing to cook at home?

I can’t go wrong with something from my own culture. I like to cook a true traditional Hispanic meal — it would be different types of rice and just a nice braised steak or an oven-roasted chicken.

Oat banana bread
From the kitchen of Kassandra Santana, executive chef of Tuscan Kitchen in Salem

2 large bananas
1 large egg
1 cup rolled oats
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
Walnuts or chocolate chunks (optional)

Preheat the oven to 350 degrees. Combine all ingredients in a mixing bowl or blender. Whisk or blend on high until the texture is smooth. Add chocolate chunks or walnuts to your liking. Pour batter onto a greased loaf pan. Bake for 30 to 45 minutes. Remove from the oven and let it rest for 10 minutes. Slice and enjoy.


Featured photo: Kassandra Santana, executive chef of Tuscan Kitchen in Salem. Courtesy photo.

Celebrating city schools

Meet a new member of the Manchester Proud team

Meet Lauren Boisvert, who recently became the first community communications coordinator for Manchester Proud, a community-based movement committed to celebrating and strengthening the successes of students attending Manchester’s public schools. Visit manchesterproud.org.

What is Manchester Proud?

Manchester Proud is about championing student success [by] celebrating the amazing things that our students are doing, from sports games to band practices to science fairs … and providing opportunities [for student success]. We work very closely with the district and with community partners such as the Boys & Girls Clubs, the YMCA and Gear Up to amplify the things they are doing to help families, community members and students have access to resources. … We also have something called the Compass, which is basically a tool where our community partner organizations can post what resources and opportunities they offer. Then, community members can log into that portal and see who offers day care on a snow day, or who offers mental services, things like that.

What led you to Manchester Proud?

They needed somebody who could be the liaison for communication to make sure that families know about this organization and its resources. … I think my background fits well with the mission of Manchester Proud. I graduated from the New Hampshire Institute of Art, got a degree in education and art, and I taught for a while. Having educational experience in the K-through-12 school setting really helps me understand the different groups of people we’re appealing to — the parents, the students, the teachers — and how to support them.

What does your job as community communications coordinator entail?

I maintain our social media accounts and our website, and I create flyers and send out newsletters. I’m part of meetings and planning committees, and I work with the district staff to execute their communication and strategic plans. There are also random things that pop up; for example, right now we have a student scholarship opportunity that we’re advertising, so I’m working with our community partners to get the word out about that.

What would you like to accomplish?

The biggest challenge for Manchester Proud — and the whole reason they brought me on board — is to make sure people know about us and to get more community involvement. … My goal is for Manchester Proud to be more active on social media, because that’s the best way to reach the most people. Previously we only had a Facebook and a Twitter page. I created an Instagram and LinkedIn page, because I want to make sure we’re on all of the platforms so that we can appeal to the community members’ different preferred platforms. I’m also making sure that we’re posting consistently. … Finally, I’m talking with students, families and community members directly to find out what are the best ways to reach them and get them involved.

What would you like people to know about Manchester Proud?

That we want to give as many opportunities as possible to as many different students as possible. … The scholarship opportunity that I mentioned, for example, is not just for students who are going to college; it’s also for students who may be going into the armed forces or students who are taking a gap year.

What do you enjoy most about this work?

The biggest thing for me is making a difference by bringing a positive to the district; helping out the students by making sure they know [about] and have access to all these resources and tools; and making sure that the students and all the amazing things that are happening in the district are celebrated.

Featured photo: Lauren Boisvert. Courtesy photo.

In the kitchen with Mike McDade

Mike McDade of Hollis is the owner and founder of Saucehound (saucehoundbbq.com, amazon.com/saucehound and on Facebook and Instagram), offering two craft barbecue sauces and spice rubs each. A native of Billerica, Mass., and an award-winning competitive barbecuer, McDade got his start in the world of barbecue sauces and rubs originally as a side business before deciding to jump in full-time after the start of the pandemic. The company’s name and logo, he said, are inspired by his pet bulldog, Chunk. “He was the face of the barbecue team,” McDade said. “He would just sit there next to me for hours on end, while I cooked barbecue, and stare at the smoker.” Saucehound’s products — which include the Original Recipe competition barbecue sauce and rub, and the “Naughty Dog” sauce and rub, featuring habanero and jalapeno peppers — are available in several locations across New Hampshire and Massachusetts. See saucehoundbbq.com/findus for a full list of stores.

What is your must-have kitchen item?

I would say my cast iron pan. … Whatever you’re cooking, it’s just such a great tool to have.

What would you have for your last meal?

Really good pizza, and a side of burnt ends.

What is your favorite local restaurant?

Hollis Country Kitchen. They have a corned beef hash eggs Benedict, and it is unbelievable.

What celebrity would you like to see trying one of your products?

It’s got to be Guy Fieri — he’s the mayor of Flavortown! A lot of people pay attention to him and I would just love to see him taste my sauce and then see that spiky blonde hair get blown back. … I actually met him once. He’s a super nice guy. He was at the 2011 Jack Daniel’s world barbecue championship.

What is your favorite product that you offer?

I love my sauces, but in my own cooking in my house the rubs are what I use the most. … My favorite, because I like a little bit of heat, is the Naughty Dog rub. What I like it on the most is a BLT. … I’ll usually just fry bacon in a pan the way you normally would, and then as soon as I take it out of the grease, I’ll sprinkle the rub on there and then let it sit and kind of melt in for a minute or so. The extra flavor on the bacon with a good classic BLT is awesome.

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

I do think the explosion of mobile options is interesting. I’m sure Covid had something to do with that, but there was a big trend in food trucks and stuff like that even before Covid hit.

What is your favorite thing to cook at home?

Pizza. I make my own sauce, and I usually make my own dough but in a pinch I’ll go pick up a dough from the supermarket. … I love pizza in general, but my kids absolutely love mine, and both of them like to help out with me in the kitchen.

Saucehound BLT
Courtesy of Mike McDade of Saucehound

2 slices of bread of choice
Romaine or iceberg lettuce
Tomato slices
Mayonnaise
Bacon
Saucehound BBQ rub (“Naughty Dog” rub recommended for an extra zip)

For the bacon: Fry bacon in a pan as normal. As soon as it comes out of the pan, while still hot, sprinkle both sides with the Saucehound barbecue rub and cover with tin foil to let the spices soak in. Alternatively, line a cookie sheet with parchment paper, season both sides of the bacon with the rub and bake at 425 degrees or until the desired crispiness is reached.

Very lightly toast the bread so that it’s warm but still soft. Apply a generous amount of mayonnaise to both bread slices. Put down a layer of lettuce on one slice, then cut enough slices of tomato to form your second layer. Place the bacon on top of the tomato slices. Top with your second slice of bread and cut diagonally.


Featured photo: Mike McDade, owner and founder of Saucehound. Courtesy photo.

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