In the kitchen with Carlos Dorado

Carlos Dorado of Hollis is the chef and owner of Effin Sauces Co. (effinsauces.com, and on Facebook and Instagram @effinsauces), a producer of an organic apple cider-based vinegar hot sauce made with bell and habañero peppers known as Sweet Lava. Originally from Spain, Dorado graduated from Johnson & Wales University with a culinary degree and would later go on to run a brick-and-mortar restaurant in Miami, Florida, called The Lunchbox — it was there, he said, that he started offering bottles of his sauce on each of the tables. After living in Florida for about a decade, Dorado relocated to the Granite State, where his wife Kaleigh was born and raised and where the family has resided since 2018. Bottles of Sweet Lava are produced in a local licensed commercial kitchen and sold at nearly two dozen farm stands, country stores and other businesses across southern New Hampshire. The Dorados are also working toward opening their own commercial facility, where they plan to expand the Effin Sauces product line.

What is your must-have kitchen item?

I have one knife that I only use for making the sauce. It’s a 10-inch Shun that I sharpen with a whetstone every time I’m going to start a batch. … I feel like a chef is as good as the sharpness of his knife.

What would you have for your last meal?

A few years ago I ate at this restaurant in Sicily, and [I had] a homemade pasta where they emulsified sea urchin with egg yolks. … That has been the best meal of my life, and so if I can ever have it again, it will be a dream come true.

What is your favorite local restaurant?

I have a few. … The first one is Yoshimama on Amherst Street [in Nashua]. … Any time you go there, you will eat well. The fish is always fresh and they are very polite and very nice. The second one is Greenleaf in Milford, because I really admire what [owner and chef] Chris Viaud is doing. He’s doing a great job and getting the recognition that he deserves. … Then the third one is the Michael Timothy [Dining] Group, because I really feel that that guy is the Midas around here. Everything that he touches turns into gold.

What celebrity would you like to see trying your Sweet Lava sauce?

Adam Sandler. I grew up watching his movies … and now I live in his home state, which I’ve always thought was so cool. I’ve always dreamed of him trying the sauce.

What is your favorite thing to make with your Sweet Lava sauce?

I love to make a very rich stir-fry … with anything that I can find, a fried egg on top and then the Effin Sauce on it. Delicious.

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

One thing that I really love about New Hampshire, which is really hard to find in the rest of the United States, is the culture of enjoying things that are locally produced.

What is your favorite thing to cook at home?

Every once in a while, I get a little nostalgic about Spain. I like to do what I call Spanish nights at home. … I’ll buy some shosito peppers, rub some tomato on toasted bread, [or] make a Spanish tortilla with potatoes. … Sometimes I manage to get lucky and find some octopus. We boil it and then serve it with olive oil, paprika and sea salt. Very simple, but delicious.

Shrimp taquitos
From the kitchen of Carlos Dorado of Effin Sauces Co.

3 small flour tortillas
8 ounces peeled and deveined shrimp
1 avocado
1 mango
Lime juice
White vinegar
Salt and pepper
Effin Sauces Sweet Lava hot sauce

Bring a pot of water to a boil, then add one tablespoon of white vinegar. Add the shrimp and turn down to simmer. Cook for around six minutes, depending on the size of the shrimp pieces. Transfer the shrimp to an ice bath to cool them down, then roughly chop them. Cut the mango and avocado into small-diced pieces. Combine the shrimp, avocado and mango in a bowl, then toss them with the lime juice, salt, pepper and Sweet Lava. Distribute the mix evenly on the tortillas and enjoy.

Featured photo: Carlos Dorado. Courtesy photo.

On The Job – Dan Auditore

Wood floor refinisher

Dan Auditore is a wood floor refinisher and owner of Renaissance Hardwood Floors, based in Manchester.

Explain your job and what it entails.

My job is to take a customer’s hardwood floor and make it look brand new again or give them an entirely different-looking wood floor, depending on what they want. I go in with my machinery, sand the floors down to bare wood, then sand twice more to make it smooth. After that I hand scrape the areas the machines can’t reach. I vacuum the floor and apply a coat of sealer or stain depending on the job, and then apply two or three coats of finish on top, again, depending on what the customer needs.

How long have you had this job?

I’ve been professionally refinishing hardwood floors since January 2007 in Boston and surrounding areas as a member of the Floor Coverers Union Local 2168, but started Renaissance Hardwood Floors back in June of this year.

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

Destiny. My great-grandfather, grandfather, father, stepfather, three of my uncles and a cousin all have had or currently have a wood flooring company. Ever since childhood I was always helping out on the jobs and started working full-time in the summers doing it at age 13.

What kind of education or training did you need?

Onsite training. You learn this trade by getting your hands on the machinery, getting a feel for it all, learning what to look for and how to fix errors and by getting a sore back and sore knees. You could read it in a book, but to really know what you’re doing, it takes hands-on, lots of time doing it and lots of body ache.

What is your typical at-work uniform or attire?

Typically I wear a short-sleeve shirt, and then shorts or jeans, depending on the time of year, with some light, comfortable sneakers since I’m on my feet all day and doing lots of walking. I definitely make sure to have my earplugs and a dust mask since it’s usually very noisy and gets dusty.

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

It seemed like when Covid was still fresh, work began to slow down a little bit. I think some people were uncomfortable with others coming into their homes unless it was completely necessary, and on occasion a homeowner would ask that I wear a mask. I was usually wearing one all day anyway due to the dust. As Covid became a part of everyday life, work seemed to pick back up.

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

To work smarter, not harder, and to actively practice self-care on my body.

What do you wish other people knew about your job?

I wish people knew how involved refinishing a floor is, how physically taxing it is, how expensive materials and equipment are and that whether they want a small room refinished or a whole house, the same amount of equipment is required.

What was the first job you ever had?

The first job I ever had was sanding and refinishing with my family. My first real job on the books was as a kennel assistant at Handle With Care Veterinary Hospital in Derry.

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

To fix whatever errors I see in the floor before the finish starts going down. If you don’t, it becomes much more difficult and time-consuming to fix after. That, and to just do what I know how to do and don’t overthink it.

Five favorites

Favorite book:
Meditations by Marcus Aurelius
Favorite movie: Dumb and Dumber
Favorite music: I’m big on electronic, but also enjoy classical and country.
Favorite food: Venezuelan, Italian and Chinese
Favorite thing about NH: Scenery. I’ve always loved forests, mountains and countryside.

Featured photo: Dan Auditore. Courtesy photo.

Toys, coats and food

What people need most now — and how to help

Sara Ceaser, Director of Volunteer and Community Engagement for United Way of Greater Nashua.

What have you noticed about the community’s needs right now and over the last year?

More people have been contacting us needing assistance this year, and the number of families that we’re serving has definitely increased. … Winter coats are a consistent need, but we have definitely had more people asking about coats than in previous years. … I feel like the donations we’ve been receiving at the food drives have been a little slimmer this year, which could be because of the cost of groceries.

What items can people give?

Right now, during the winter season, there’s a need for coats and boots and hats and gloves. People can donate those to the Salvation Army, because a lot of organizations direct their clients to the Salvation Army to pick up warm clothing if they need. Those can be new, or used items are always welcome if they’re still in good condition.

Food is always needed. United Way of Greater Nashua does weekly food drives at various stores around the greater Nashua area. We usually announce where those will be on our Facebook page. Food can be donated directly at our food drives, at our local Hannaford stores or to food pantries around the area,like the Nashua Soup Kitchen & Shelter, Corpus Christi Food Pantry, the Tolles Street Mission, the Southern New Hampshire Rescue Mission, SHARE Outreach, and there are various food pantries at churches, as well. They’re mostly looking for non-perishable items, like pasta, rice, pasta sauce, canned meats, canned beans, that type of thing.

The Santa Fund collects gifts for children, teenagers and children. They’re collecting new items — toys and gifts that people purchase — which are donated to organizations like The Front Door Agency, the Salvation Army and SHARE Outreach, and those organizations distribute the holiday gifts to children. A lot of things are donated for younger kids, but not a lot of things that are appropriate for older kids, so when people are making donations of physical items, they should definitely keep the older kids in mind. Gifts cards are excellent for teens, as well. Those items can be dropped off at the United Way of Greater Nashua, and there’s also a drop-off location beside Trader Joe’s in Nashua on the Daniel Webster Highway.

We’re always collecting school supplies donations for teachers to use in their classrooms. That’s a project we’ve been doing quite a bit over the past couple of years, and we have a school supplies pantry in our lower level that teachers and other educators can access. With it being the middle of the year, supplies are running a little bit low right now, so we would love some donations.

If people have leftover women’s hygiene products, we do accept those, as well. We donate those to schools, and we have a women’s hygiene supply pantry at Girls Inc. that the public can access.

There’s also been a need for bus passes; the Nashua Soup Kitchen & Shelter collects donations of those.

Any local organization that’s close to your heart would love a donation of physical items, but if you’re not sure what they need, you should call to find out if there’s something specific that they need.

What can monetary gifts be used for?

For this time of year, I would definitely recommend the Santa Fund. They’re accepting cash donations to use to purchase other gifts [in addition to] the physical gifts that are donated.

United Way also has a lot of different projects that we can accept donations for. … One of our projects is a pop-up pantry where we provide fresh fruits and vegetables to people around the community in a different location each day.

Food pantries always accept cash donations to buy food and sometimes other items, like personal hygiene items, and for operational costs. Some of these places also run shelters and provide other services to their clients, like assisting them with finding jobs and finding other resources in the community to help them with housing and that type of thing, so cash donations could help with that, as well.

Where are volunteers needed most?

Winter is a great time to start volunteering and continue volunteering. A lot of our food pantries are looking for volunteers, and United Way of Greater Nashua is looking for volunteers for our food drives. We’re specifically holding food drives the day before Christmas and the day before New Year’s, and we would love to have some volunteers for those. They would basically be sitting at a table outside a store and encouraging shoppers to purchase extra items and passing out fliers to shoppers with suggested items.

We’re also looking for volunteer tutors to do elementary-age tutoring.

How can people find the right volunteering opportunity?

If people are interested in volunteering and don’t know where to volunteer, they should think about if they have specific skills, and if they don’t see a call for that specific skill, they should ask local nonprofits. Having a conversation and telling them what your skills and interests are is really the best way to find your place as a volunteer.

Area food pantries

Corpus Christi Food Pantry
3 Crown St., Nashua, 882-6372, corpuschristifoodpantry.org
• Families in Transition Food Pantry
176 Lake Ave., Manchester, 641-9441, fitnh.org/services/food-programs
• Goffstown Network Food Pantry
7 N. Mast Road, Goffstown, 497-3433, goffstownnetwork.org
• Hooksett Community Food Pantry
35 Main St., Hooksett, 485-7222, hooksettkiwanis.org
• Nashua Soup Kitchen & Shelter
2 Quincy St., Nashua, 889-7770, nsks.org
• Sacred Heart Food Pantry
247 S. Main St., Manchester, 668-4004, sacredheartchurch-nh.com
• SHARE Outreach
1 Columbus Ave., Milford, 673-9898, sharenh.org
• Shepherd’s Pantry
1 Church St., Windham, 432-2150, shepherdspantry.net
• Southern NH Rescue Mission
40 Chestnut St., Nashua, 889-3421, hope4nashua.org
• Tolles St. Mission Food Pantry
52 Whitney St., Nashua, 880-4984, thetollesstreetmission.org
• The Upper Room Food Pantry
36 Tsienneto Road, Derry, 437-8477, urteachers.org

NH Food Bank distributes food to more than 400 partner agencies across the state. Visit nhfoodbank.org/find-food/food-map to find more local organizations accepting food donations.

Featured photo: Sara Ceaser. Courtesy photo.

In the kitchen with Christina Wormell

Christina Wormell of Hillsborough is the owner of Queen of Tarts Pâtisserie (find her on Facebook and Instagram @queenoftartspatisserie), specializing in French cookies, breads, éclairs and other pastries and baked goods in a variety of rotating seasonal flavors. Originally from Maine, Wormell attended New England College in Henniker, and left her job at the beginning of 2021 to pursue her childhood dream of becoming a baker. Her passion started at an early age, when she and her Memere would bake and watch cooking shows together every weekend. Wormell regularly participates in area farmers markets during the summer months, as well as fairs and craft shows, and she also accepts custom orders through social media for local pickup.

What is your must-have kitchen item?

I definitely would have to have a whisk, because it’s so versatile.

What would you have for your last meal?

I would definitely have a Maine lobster roll. I mean, I don’t eat meat anymore, but if it was my last meal, I’d make an exception for that. … It has to be with mayonnaise and on a toasted roll.

What is your favorite local restaurant?

Ichiban [Japanese Steakhouse & Sushi Bar] in Concord. … They have a vegetarian roll that has seaweed, avocado and cucumber, and that’s my go-to.

What celebrity would you like to see ordering from you?

It would have to be chef Gordon Ramsay. He’s my favorite. I’d be pretty confident he’d like my stuff.

What is your favorite thing on any one of your menus?

I really like to make éclairs. My personal favorite flavor that I made was a lemon poppy seed éclair. I do that one around June or July.

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

I think the trend right now is because of the TV show Is It Cake? You’ll see a scene where, say, there’s a laptop, a phone and a piece of paper, and one of those things is [made of] cake, but it’s so realistic that you don’t [know which one] until they cut into it. That’s something that I see everywhere and I think it’s because of that show.

What is your favorite thing to make at home?

I love to make homemade bread. … I like to do herbed French breads and just plain French breads.

Homemade banana bread
From the kitchen of Christina Wormell of Queen of Tarts Pâtisserie
¾ cup packed brown sugar
1 stick butter
2 eggs
1 teaspoon vanilla extract
4 overripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon

Preheat the oven to 350 degrees. Grease and flour a 9-by-5-inch pan. In a separate bowl, mash three of the four bananas and set aside. In another separate bowl, combine the flour, baking soda, salt and cinnamon and set aside. Using your mixer, start by creaming the butter and sugar together. Add in the eggs one at a time. Add in the vanilla and mashed bananas and mix until incorporated. Add your flour mixture into the batter and fold until just combined. Pour the batter into the prepared pan. Take your remaining banana, peel it and cut it down the middle vertically. Place the two halves of the banana facing up on top of the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean (about 45 to 60 minutes). Let the bread cool in a pan for 10 minutes before putting it on your wire rack.

Featured photo: Christina Wormell. Photo by Selena Massie, selenamassiephotography.com.

On The Job – Sarah Smith

Music therapist

Sarah Smith is a licensed mental health counselor and board-certified music therapist at C.R.E.A.T.E., the Center for Expressive Arts, Therapy and Education, in Manchester.

Explain your job and what it entails.

I primarily work with children. That’s my specialization. They have a variety of diagnoses. A lot of the clients I work with have experienced some sort of trauma. There’s also anxiety, depression and ADHD. We use music as therapy as part of the healing process. We do a lot of music-making, some improvisation, either making up a song or playing together on a variety of instruments. We listen to familiar music or sing familiar songs and engage in lyric analysis to help with emotional expressions.

How long have you had this job?

I started working at C.R.E.A.T.E. in 2017 as a music therapist while also earning my hours for my mental health licensure.

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

I’ve had my own experiences with mental health issues. As I was going through my own healing process, I was using music often as a way to heal, and I was also in therapy for myself. I made a connection between the two. I was aware that counseling was really helpful, and I also knew that music was a really big part of my healing process.

What kind of education or training did you need?

My bachelor’s degree is in music performance and private teaching. For several years after, before I went to get my master’s degree, I was a violinist. I was performing throughout New Hampshire with a variety of symphonies. I did play with the Trans-Siberian Orchestra; that’s probably the coolest thing I’ve done. I was also teaching at a performing arts school in Bedford. Then, in 2014, I decided to get my master’s degree in mental health counseling, with a specialization in music therapy.

What is your typical at-work uniform or attire?

Business casual. I try to wear clothing that is easy to move around in since I am with kids a lot of the day.

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

It was very interesting being a counselor during the pandemic, because everybody was scared and going through this collective anxiety together. I was also having a lot of the same experiences that my clients were. … It was figuring out ways to be creative and maintain connections online, and also trying to come up with new ways of using music therapy online, using programs like GarageBand to still be able to create music with clients.

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

I went into this career solely with the idea of wanting to help people. I didn’t really know how fulfilling it would be to actually work with people and to hear their stories and to just be there with somebody as they’re going through a really difficult time.

What do you wish other people knew about your job?

First of all, that music therapy is definitely an evidence-based practice. It’s a real thing. It exists. It’s just such an impactful way of providing therapy to people.

What was the first job you ever had?

I was a cashier at a clothing store next to Toys R Us.

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

It’s something that comes up often in this line of work: Always trust the process.

Five favorites

Favorite book:
The Help by Kathryn Stockett
Favorite movie: I’m not much of a movie person.
Favorite music: I’m mostly drawn toward ’70s rock. That’s what I grew up with.
Favorite food: I love Chinese food.
Favorite thing about NH: Definitely the seasons, and fall in particular. Nothing beats fall in New England.

Featured photo: Sarah Smith. Courtesy photo.

The shopping experience

Families in Transition has revamped its food pantry

Families in Transition, in partnership with Hannaford Supermarkets, launched a newly remodeled Families in Transition Food Pantry in Manchester last month, reimagined to resemble the look and feel of a traditional grocery store. Stephanie Savard, chief external relations officer at FIT, talked about the pantry’s unique concept.

How does the newly remodeled Families in Transition Food Pantry work?

It’s literally like a mini grocery store. When folks come in, there’s shopping carts and baskets. They check in at the check-in station, and then they can shop through the store. … There are two sort-of aisles — one for our breads and our desserts and bakery items, and then the next aisle is all of the pantry items, like pastas and canned foods. Then, as you move down the aisles, you come across the dairy section, a meat section and a produce section. Hannaford helped us with the purchasing of refrigerated fans so that it looks just like the produce department at a grocery store. It’s displayed beautifully, and folks can just walk up and pick the produce that they want. … People can either bring their own reusable bags, or we can put [the food] in boxes. As they’re leaving, they check out like you would with a cashier. … Hannaford even helped us with getting a huge food scale so that we can weigh the food and know how many pounds of food is donated on a regular basis. … People put their food on the scale and weigh it before they leave. Then, they bring all that good food home to their family.

How did this idea come about?

The Families in Transition Food Pantry was moved to a new location in December 2020. Because it was during Covid, we had to do it quickly. It did the job to get food in the hands of those who needed it, but it had a very warehouse-like feel to it. We really wanted to improve the customer service of the pantry. … We’ve had a long-standing relationship with Hannaford. They are the primary sponsor and donor of all of the fresh produce that we receive. We’ve continued to talk with them about how we can bring better services and better quality to the food pantry. They knew we wanted to do something different, and they really rose to the occasion when we talked about wanting to make it like a shopping experience and wanting to do a better job of inventorying the food that we receive from them. … This amazing donation by Hannaford allowed us to renovate the front portion of the food pantry to look like a mini grocery store.

How many families does the pantry serve?

Before the renovation, we were averaging about 400 unique households a month. Since the renovation, we’ve more than doubled, and we’re averaging about 900 a month. It used to be that people could come in daily or weekly, but we’ve seen such an increase that we had to switch to once a month because we were concerned that our food quantity couldn’t keep up with the pace. It’s hard to say whether the demand went up because of inflation — food, utility and gas prices are higher — or because people are feeling more comfortable coming to our pantry. I’d like to say it’s a combination of both.

What has the response been from families who have used the pantry so far?

The response has been so positive. It’s really bringing dignity and choice for those who are food-insecure. They can choose their own food as opposed to waiting in a line with a big box and just taking whatever is given to them. It’s an opportunity to respect that they know what’s best for their family and know how to meet their family’s needs.

Are other food pantries doing this?

We did some research, and there are definitely some facilities across the country that are doing this, but it’s not common. We’ve had some other shelters and food pantries in New Hampshire and in Maine reach out to us to ask if they could come tour our pantry because they’re interested in mimicking the model.

Is there anything you want to expand or improve on for the pantry in the future?

One thing is making sure that we have culturally diverse foods in our inventory. We serve a diverse population, and we want to make sure we’re getting the food that they want on their table. That can be tricky when you rely on donations, but we can do that through community food drives where we ask for a variety of ethnic foods, and by collaborating with local food stores and markets that serve different populations.

How can people help?

We always need volunteers to pick up the fresh produce from the grocery stores, sort it, and help in the pantry, checking in customers or helping customers with their shopping. People can learn about how to volunteer and sign up on our website, fitnh.org. Then, there’s donating — whether it’s cleaning out your own pantry at home or getting your friends or business or organization together to do a drive. We also have a “high needs” list on our website so that people can do drives specifically for those types of foods. If people would like to do an ethnic food-specific drive, we can get them a list of things we’d love to get for that.

Featured photo: Families in Transition Food Pantry. Courtesy photo.

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