Beach read

Jill Piscitello discusses her new novel, A Sour Note

Author Jill Piscitello talks about her new mystery novel set in Hampton Beach, A Sour Note.

What is A Sour Note about?

A Sour Note features Maeve Cleary, an unemployed event coordinator, coming to terms with the public end to her engagement with a famous morning news host. Thanks to a social media darling’s corpse turning up behind her mother’s music school, Maeve’s plan to recover in the privacy of her childhood home is upended. As suspicion surrounds her and a few friends, media interest peaks again. While following a trail of clues, she fends off help from a clairvoyant cousin, butts heads with a no-nonsense detective and toys with the idea of allowing a bit of romance back into her life.

What inspired you to set this story in Hampton Beach?

My family has visited Hampton for decades. The Natural Resources Defense Council included Hampton Beach on its list of safest and cleanest beaches in the country several times, and the April 2023 issue of Country Living named it one of the eight “classic beach boardwalks.” … I was walking along a stretch of ocean when the idea for A Sour Note first arose. What better place for a mystery than a beach setting offering more than a scenic view? Sure, the beach is beautiful. However, it’s the people, food and entertainment that create a buzzing hive of activity to fill pages with.

How did you incorporate the unique atmosphere of Hampton Beach into the story? How did you strike a balance between the light, summery setting and the tension and suspense required for a mystery?

Hampton Beach is unique because it offers something for everyone. Arcades and a stretch of playground entertain children for hours, adults have endless choices for food, and live music plays every night. The sun, sand and sights set a carefree background in stark contrast to Maeve’s dangerous search for a murderer.

How did you blend the book’s magical elements with the grounded reality of the murder investigation?

A large percentage of people believe in some aspect of psychic ability. Many claim to experience premonition or déjà vu. Maeve wavers between skepticism of her cousin Calista’s clairvoyance and entertaining the idea she might have a gift. Though I enjoy reading paranormal cozies, I wanted a story that people could relate to. Doesn’t everyone know someone who claims to ‘have a feeling?’

What motivated you to venture into the mystery genre? How did you approach writing a mystery compared to your previous works?

My previous books fell within the sweet holiday romance genre. I love watching couples find their way to happily ever after and am a huge fan of the Hallmark Channel. … I plan to revisit the romance genre as an author, but in my heart, I’ve always wanted to write mysteries. I’m not sure who is more responsible for this aspiration — my mother for introducing me at 12 years old to Mary Higgins Clark, or the author herself for sucking me into each and every word of the books that kept me reading late into the night. Writing the first draft required a significant amount of planning and research. In romance novels, shifting back and forth between the two main characters is easier than balancing a larger cast of voices demanding to tell their own stories.

What do you hope readers will take away from A Sour Note in terms of entertainment and emotional resonance?

I’m hoping readers enjoy an intriguing tale filled with unexpected twists, friendship, strength, love and likable characters they look forward to revisiting time after time.

Can you give us a glimpse into what readers can expect in the next two books of the series?

The second book will be set during the fall after most of the tourist crowd has left for the season. Calista will have a much larger role in the story. The third mystery is still in the outlining stage, but we will see Maeve’s mother pursuing a romantic relationship while her daughter solves another case.

Featured photo: Jill Piscitello. Courtesy photo.

In the kitchen with Adam Donnelly

Adam Donnelly of New Boston is the executive chef of the Riverside Grille (737 River Road, New Boston, 384-2149, riversidegrillenh.com), which opened in January. Known for its eclectic modern-American menu, served alongside a full bar in a family-friendly casual setting, Riverside Grille offers items like burgers, wraps, sandwiches and flatbread pizzas in addition to plated steak and seafood dishes. Donnelly is originally from Goffstown and has several years of local restaurant experience, mostly specializing in classic French and Italian cooking.

What is your must-have kitchen item?

The easy answer is to say a French knife, but it’s because it’s true. You can use it for almost anything.

What would you have for your last meal?

Mac and cheese. Always has been and always will be. … You can always mess with it a little bit and do it how you want.

What is your favorite local restaurant?

It’s Firefly [American Bistro & Bar] in Manchester. They are old friends of mine and great owners. I learned more from Chef David [Becker] when I was younger than anyone else and I attribute a lot of what I’ve done to those relationships.

What celebrity would you like to see eating at the Riverside Grille?

To be honest, I would much rather see the members of my community enjoying themselves. We have been missing a gathering point for our communities and I love that people can do that here. Especially in a small town like this, I think it’s really important.

What is your favorite thing on your menu?

I would love to say it’s the new app sampler or the Mixed Grille, but it is definitely the grilled stuffed chicken. [It has] fresh spinach and feta cheese, topped with roasted tomatoes and a garlic cream sauce. It’s got everything you want in a dish.

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

I have really enjoyed that people are getting back to basic homestyle dishes — classic Americana. The culinary world got pretty pretentious for a while and I think it’s kind of returning to its roots now.

What is your favorite thing to cook at home?

I really like to cook breakfast for my kids [ages 9, 8 and 7] in the morning. They have been picky up until now, but they’re really opening up to new things. Cheese omelets are their newest favorite.

Tasha’s pan sauce
From the kitchen of Adam Donnelly of the Riverside Grille in New Boston

Any cut of steak to your liking
Red wine
Pinch of garlic
Pinch of rosemary
Pinch of thyme
1 cup beef stock
1 to 2 Tablespoons butter

Sear the steak in a cast iron pan and finish it in the oven. Remove the steak and deglaze the pan with red wine. Add the garlic, rosemary and thyme and simmer for a minute. Add the beef stock and reduce by half. Take off the heat and add a couple of tablespoons of butter. Swirl until melted. Stir it up and serve.


Featured photo: Adam Donnelly, executive chef of the Riverside Grille in New Boston. Courtesy photo.

On The Job – Brian Callnan

Power coalition CEO

Brian Callnan is the newly appointed CEO of The Community Power Coalition of New Hampshire, based in Concord, which empowers local communities to choose their energy sources, collaborate with utilities to upgrade energy infrastructure and provide inclusive electricity supply rates and services to all program participants.

Explain your job and what it entails.

I’m lucky enough to help spread nonprofit power opportunities for communities throughout New Hampshire.

How long have you had this job?

I just started and couldn’t be more thrilled with everyone I’ve met at CPCNH so far. It’s a great organization.

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

I’ve been dedicated to the public, nonprofit model of delivering electricity for 20 years. I started out in Vermont with a focus on energy efficiency and quickly found myself working on securing renewable power options for municipal utilities and cooperatives.

What kind of education or training did you need?

I focused on resource economics in college and found that it really helped with my choice of work. Continuous training has kept me energized in this ever-changing industry. Training has helped me learn about the many different ways to meet the needs of distributed energy resources like solar PV and electric vehicles as more and more folks adopt these technologies.

What is your typical at-work uniform or attire?

I should probably wear a tie more often, but somehow they went missing.

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

We have so many opportunities to provide great service to our communities, and finding that we need to focus on the ones with the greatest benefits first has become a challenge.

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

Try to find the smartest people you can to work with, even if they don’t have the exact skill set you need.

What do you wish other people knew about your job?

That you get to work with some really great people. We have some excellent minds in the industry that are working hard to make long-lasting change that focuses on the clean, efficient use of electricity. It’s a lot of fun to work with them.

What was the first job you ever had?

I started working at 13 for a sawmill right across our road. I moved a lot of lumber with my best friend that summer.

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

Always include an idea you at first don’t like; it may end up being the best for everyone.

Five favorites

Favorite book:
I love the Foundation series by Isaac Asimov
Favorite movie: Polar Express around Christmas
Favorite music: The In Sound from Way Out! Beastie Boys album is often playing.
Favorite food: My wife’s chicken paprikash
Favorite thing about NH: Our skiing in the winter and our lakes in the summer

Featured photo: Brian Callnan. Courtesy photo.

Woman directed

Filmmaker takes her movie on the road

New Hampshire filmmaker Laina Barakat is taking her award-winning feature film Light Attaching to a Girl on a New England screening tour. She discussed the inspiration behind the film, her unique filmmaking style and what audiences can look forward to at the screenings.

Tell us about the film.

It’s called Light Attaching to a Girl. It’s just over an hour. It’s a narrative drama set in Iceland and Keene, New Hampshire. It’s about an 18-year-old girl traveling alone for the first time, processing childhood trauma, and experiencing independence in an unknown country. … A lot of people are really excited about the score; we had a really beautiful orchestra that played on it. They did the music for Parasite and Squid Game and a bunch of other really phenomenal, much larger works.

What inspired it?

The film actually stars my sister. She’s a non-actor; she’s never been on camera before, but I knew she had talent. She wanted to go to Iceland, and I convinced her to let me bring a film crew. We filmed the trip in a documentary style and later wrote a narrative to complement it. We blended the two in New Hampshire.

What’s your background in filmmaking?

I’ve been a filmmaker for about 18 years. I started with Either/Or Films, a film company in New Hampshire. I continued producing, and about six years ago I started my own film company called Wayward Ark Productions so that I could start directing. I’ve directed seven short films. I have some feature-length films as a producer under my belt, but this is my first as a writer-director.

The film blends documentary elements with narrative structure. How did you accomplish that?

My shooting style is very under-the-radar, with a very small crew. When it comes to lighting, I like to work with documentary-style filmmakers, so that I don’t have big lighting packages. … With the narrative piece, I used a lot of local actors and non-actors. We used local locations to pick up bits of naturalism and things that are already there, so we get a sense of truth and reality in what we’re making.

What is it like working with non-actors?

I love to work with non-actors. It’s what I do most of the time, actually. When you live in a rural area like this and you don’t have a lot of talented actors around you, I’d rather work with non-actors than poorly trained ones. I get a sense of realism by putting it into the writing. For my sister, there are bits of my own story and other bits of her story in it. For the rest of the actors in the film, I took pieces from their normal lives. It’s not autobiographical at all, but the more of their personal stories that I can put into the narrative, the easier it is for them to seamlessly act.

The film tour also features women-directed short films. Why is it important to you to highlight other female filmmakers?

It’s super important for women in any industry, especially in the film industry, to hype each other and to support each other. … We are a real minority, not only in paid positions but also in awards and representation in film festivals. For me, when I made the film, it was really important that most of my cast and crew were women.

What does it mean for you to be present at the screenings, do Q&A sessions and engage with your audience?

It makes it a more enriching and meaningful experience. For me as a filmmaker, it’s really great to hear interpretations of my work that maybe weren’t my own, but are valid and important. …I love any opportunity to hear how something hits someone else and why.

Tickets cost $15 for general admission and $12 for seniors, students and children. Visit waywardarkproductions.com.

Light Attaching to a Girl screenings
Friday, June 2, 6:30 p.m. at Studio Lab, 11 A St., Derry
Saturday, June 10, 2 p.m. at Wilton Town Hall Theatre, 40 Main St., Wilton
Saturday, June 10, 7 p.m. at Scriven Arts Center, 452 Route 140, Gilmanton
Sunday, June 11, 6:30 p.m. at The Park Theatre, 19 Main St., Jaffrey

Featured photo: Laina Barakat. Courtesy photo.

In the kitchen with Adam & Laura Rexford

Husband-and-wife team Adam and Laura Rexford of Manchester are the in-house bakers at Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com), regularly experimenting with different seasonally inspired flavors of baked goods and treats like scones, cookies and whoopie pies. A baker at Angela’s since 1998, Laura Rexford met her husband while completing an internship as a culinary student in the bakery of the Omni Mount Washington Resort in Bretton Woods. Adam Rexford, who received a baking degree from Johnson & Wales University, would join the Angela’s team a couple of years later.

What is your must-have kitchen item?

Laura: Mine is a rubber spatula, for savory [items] and for baking.

Adam: Mine is a bowl scraper.

What would you have for your last meal?

Laura: Definitely a turkey club, with rice with peas in it. And a Painkiller.

Adam: A rare burger … and an Old-Fashioned.

What is your favorite local restaurant?

Adam: River Road Tavern [in Bedford]. … When I order a burger there I order it rare and 98 percent of the time it comes out perfect.

Laura: My favorite local spot is Shorty’s Mexican Roadhouse. We go there every week after our bake! They have the best bartenders and the menu is easily adapted for my dairy allergy.

What celebrity would you like to see trying something that you’ve baked?

Adam: That’s such a hard question because I’m kind of cynical toward the whole celebrity life anyway. I don’t know.

Laura: Yeah, I would say, just like a regular everyday person. We want everyone to enjoy our stuff.

What is your favorite thing that you offer at the shop?

Laura: I’m not a breakfast kind of person — like, I’d rather have a sandwich. … My favorite thing to eat, though, would be one of Adam’s quick breads. Right now we have a lemon glazed poppy seed bread that’s delicious.

Adam: Probably just new flavor ideas for ricotta cookies and whoopie pies. … The mini whoopie pies have been going like crazy.

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

Adam: Laura and I have kind of talked about this, and I think it’s just small bites.

Laura: Yeah, like, with the whoopie pies, it seems like that’s something that someone would buy to maybe share, whereas [with] the 12-pack you can have one with lunch and then save the rest of the pack for another time, and you’re not feeling guilty about it because it’s so tiny.

What is your favorite thing to cook at home?

Laura: I really don’t care to bake or cook at home, so Adam does it all.

Adam: Yeah, I literally do almost 95 percent of the cooking at home. Probably one of my favorite things is doing beer can chicken on the grill.

Anise ricotta cookies
From the kitchen of Adam and Laura Rexford of Angela’s Pasta & Cheese Shop

1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 15-ounce container whole-milk ricotta cheese
3 Tablespoons light cream
2 teaspoons anise extract
2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
For the glaze (stir until combined):
1½ cups powdered sugar
3 Tablespoons water (more for a thinner glaze, less for a thicker glaze)

Cream together butter and sugar until light and fluffy. Add and beat in the eggs, ricotta cheese, light cream and anise extract until smooth. Add the flour, baking powder and salt to the wet mixture and mix until smooth. Preheat the oven to 375 degrees. Scoop the dough (about 2 tablespoons each) onto parchment-lined cookie sheets, leaving about 2 inches between scoops. Bake for 15 minutes, until the edges are slightly golden. Let the cookies cool completely. Dip cookie top into the glaze and sprinkle with nonpareils.


Featured photo: Adam and Laura Rexford, in-house bakers at Angela’s Pasta & Cheese Shop in Manchester. Courtesy photo.

On The Job – Daniel Horan

Auctioneer

Daniel Horan is an auctioneer and appraiser and owner of Schmitt Horan & Co., an auction house in Candia.

Explain your job and what it entails.

We are auctioneers and appraisers specializing in selling antiques at auction. We travel the country and the world collecting consignments for sale at several of our auctions throughout the year, hosted at our gallery in Candia. Every lot is assessed and photographed by experts and then presented to a live audience in attendance at our gallery and across four different online auction sites that span a global audience. We are truly an international operation.

How long have you had this job?

I have been in the auction business for almost 25 years. In 1999 I started work for a small auction firm owned by a family member while I was attending UNH and studying chemical engineering. In 2009, I assumed a role as partner in R.O. Schmitt Fine Arts in cooperation with its founder, Bob Schmitt. In 2017, when I assumed full control of the company, we became Schmitt Horan & Co.

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

While working at my first auction firm, I got bit by the entrepreneurial bug and forsook refining petroleum in Houston or fracking the oil fields of North Dakota for the thrill of running a small business. I have never looked back and went straight into auctioneering full-time after college.

What kind of education or training did you need?

Auctioneers in New Hampshire must be licensed by the Secretary of State. My license number is 5060. To be granted a license, auctioneers must either attend auctioneer’s school or apprentice and have two licensed auctioneers attest to their competency, and also pass a written test. In addition, I have specialized knowledge about the history and value of antiques, specifically watches and clocks, which is our specialty.

What is your typical at-work uniform or attire?

Overalls and comfortable shoes, except on auction weekends, when I wear a three-piece suit and a pocket watch with chain.

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

Being on the road picking up consignments is very challenging. Being away from the home, family and the office, potentially for weeks at a time, can be grueling. Oftentimes, I will try to do a little sightseeing to break up the monotony. I have been to over 35 U.S. and Canadian national parks, many of them while enroute for consignments.

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

How valuable a resource the Small Business Administration can be for companies like ours.

What do you wish other people knew about your job?

How fulfilling running a small business can be. It is oftentimes more work and responsibility, but I believe more reward is the result. We also hope more young people get involved in learning about antiques.

What was the first job you ever had?

I was a clerk running a register at Best Drug on Elm Street in the early 1990s as a teenager. Like many independent pharmacies, Best Drug has been closed for many years now.

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

Your ultimate success is a long-term commitment.

Five favorites

Favorite book:
Don Quixote
Favorite movie: Braveheart
Favorite music: Pink Floyd
Favorite food: Aged cheese
Favorite thing about NH: Proximity of natural beauty and culture

Featured photo: Daniel Horan. Courtesy photo.

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