In the kitchen with Jake Norris

Jake Norris of Nashua runs the Wicked Tasty Food Truck (wickedtastytrucks.com, and on Facebook and Instagram) with his business partner, Oliver Beauchemin. Originally from Salem, Norris got his start in the industry working as a line cook for Murphy’s Taproom in Manchester about 15 years ago, eventually working his way up the ranks and cooking at other restaurants in different parts of the country. Wicked Tasty’s concept, he said, is centered around paying homage to New England classics with a modern twist — items include a smash burger with a house-made maple bacon onion jam, as well as a deep fried Fluffernutter that’s rolled in Corn Flakes and served with a strawberry and banana icing. The truck’s whereabouts are regularly updated on its website and social media pages. Locally, you can find Wicked Tasty next at Intown Concord’s annual Winter Festival on Saturday, Jan. 28.

What is your must-have kitchen item?

I’m going to have to say some nice metal tongs. My hand becomes like a heat-resistant tool when I have those.

What would you have for your last meal?

I like to keep it simple. I’m a steak and potatoes kind of guy, so a nice tender juicy medium-rare rib-eye with mashed potatoes and grilled asparagus would do me just well. And a Mountain Dew.

What is your favorite local restaurant?

I actually would like to give a shoutout to another food truck, Rico’s Burritos. … They have great burritos, and they do a couple of twists on things. They had a steak and cheese fajita egg roll over the summer that was really great.

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

I’m going to say Adam Sandler, because I think he would appreciate our concept the most, being another New Hampshire boy.

What is your favorite thing on your menu?

That would have to be our 617 Hot Dog. It’s a quarter-pound all-beef hot dog with a cheddar jack cheese crisp that I do and then our maple onion bacon jam. It’s underrated and super good, much like New England.

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

Honestly, I think Mexican food is really making a stamp here. … It’s a cuisine that I’ve seen pop up pretty hard recently, and it’s really sticking, which I think is great.

What is your favorite thing to cook at home?

If not a nice steak with mashed potatoes, then it’s going to be a chicken pot pie. I do a nice sweet potato and sage pie crust … and then some nice roasted chicken and vegetables.

Roasted garlic aioli
From the kitchen of Jake Norris of the Wicked Tasty Food Truck

2 cups mayonnaise
1 sprig fresh thyme, off the stem
½ cup parsley
1 teaspoon chives
¼ cup roasted garlic
1 clove raw garlic
¼ teaspoon Dijon mustard
Salt and pepper to taste

Mince the parsley, chives and garlic until they’re super small. Avoid the knife work by placing all of the ingredients in a blender and pulsing until smooth and mixed well. Place all of the ingredients in a bowl and whisk until mixed well. Store in an airtight container and refrigerate for up to two weeks.


Featured photo: Jake Norris, chef and owner of the Wicked Tasty Food Truck. Courtesy photo.

On The Job – Brooke Tilton

Dog treat baker

Brooke Tilton is the owner of Buff Cake Barkery, a Nashua-based all-natural dog treat business.

Explain your job and what it entails.

I’m the owner and baker for Buff Cake Barkery, which is a gourmet, all-natural treat and custom cookie barkery for dogs. It’s predominantly an online business, with a variety of pop-ups, but we just recently expanded into several retail stores.

How long have you had this job?

I’ve been in business since January 2021.

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

I started making treats and food for our rescue dog after we learned that he has a sensitive stomach. I love to bake, so it was a fun new endeavor. After I was making treats and food for a couple of years, we decided to see if it could turn into a business, and it has.

What kind of education or training did you need?

Degrees are not required for this line of work because it is something that can be self-taught. However, you do need to know the laws surrounding pet feed, distribution and what ingredients are dog-safe. Treats need to be lab-tested, and labels need to be approved by the DOA. All of that aside, I actually do have the formal education, a degree in Baking and Pastry Arts and a Servsafe certification.

What is your typical at-work uniform or attire?

When I’m in the kitchen, it’s whatever is comfortable — with an apron.

What was it like starting during the pandemic?

Starting the business was both fun and scary. There was a level of uncertainty, but also a “no time like the present” mentality. It’s been a wild ride, to say the least. Each new opportunity has inevitably opened the door to something else. I wish I had started it sooner, but I’m grateful for the opportunities, and I think it has panned out exactly how it was meant to.

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

Not everyone will understand or appreciate what you do, and that’s OK, because there are still plenty of people who do.

What do you wish other people knew about your job?

I’m not a mass-production operation. Every ingredient is carefully sourced and picked. Every treat is rolled and cut by hand. Every bag is labeled, filled and sealed by hand. Every order is packed with a handwritten note. There are so many steps to the process, and the prices reflect that.

What was the first job you ever had?

I was a coffee maker and doughnut filler at Dunkin’ Donuts.

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

Just be yourself and the right people will find you.

Five favorites

Favorite book:
You Are a Badass: How to Stop Doubting Your Greatness and Start Living an Awesome Life by Jen Sincero
Favorite movie: Pretty Woman
Favorite music: Everything from classical to heavy metal, and almost everything in between
Favorite food: Chocolate
Favorite thing about NH: Its beauty

Featured photo: Brooke Tilton. Courtesy photo.

Graphic history

Marek Bennett continues Freeman Colby’s story

Henniker comic artist and educator Marek Bennett discussed the third volume of his historical graphic novel series, The Civil War Diary of Freeman Colby, due out on Jan. 25. The book is available to preorder now at marekbennett.com.

How did you start this series?

In December 2012 … I realized I knew very little about local history here in New Hampshire, where I grew up. I started poking around in the local historical society, just curious about the photographs and old documents and things there. I came across this diary written by a guy from Henniker, Freeman Colby. It covered his service in the Civil War. I thought it would be fun to doodle a little stick figure comic to see what this [story] looks like when it’s drawn out. … That’s how I got started. I said, ‘I’ll just draw a little eight-page mini comic using the story and then put it down and let people read the diary themselves.’ Instead, I got hooked on it and kept drawing it.

What is Volume 3 about?

In each book, I try to unfold the story and find a new dimension to the story. Volume 1 is basically Freeman Colby’s diary verbatim, but in a comics format … For Volume 2, I started finding other people’s stories and weaving them in to help flesh out the narrative and figure out what was really going on. … That’s when the series really started taking its shape. … The next level is orchestrating all of those stories; that’s Volume 3. I realized it’s not enough just to have a lot of these other people … pop in and tell a short story and then disappear. I need to bring them in and let them be in conversation with each other. It was really a fun challenge to … see how they can all fit together on the page in a way that I can draw it. … It’s pulling together all these little puzzle pieces that haven’t been put together in quite this way before.

So is Freeman Colby still the main character?

Freeman Colby is still the throughline — he’s in the background of the scenes — but 90 percent of the book [consists of] materials taken from other storytellers who can flesh out his story. … For example … Freeman Colby ends up teaching a literacy class for freed people who had been enslaved … and I realized I could have a couple of his students tell their stories, too, in a way that is culturally relevant.

How do you choose which stories to include?

I’ve realized that history, in some ways, has very little to do with the past and a whole lot to do with the present, because we’re finding this information in the present. We’re putting these pieces together and crafting this new narrative in the present. … As I worked on this book, I tried to … choose stories and weave them together in such a way that it casts more light on the things [of the present] that connect us to that time period. … I just couldn’t help but notice that as I’m drawing people debating and acting and struggling to confront armed rebellion in the United States, there’s an armed rebellion — people marching on the Capitol — happening on the news.

Was it always your plan to create multiple volumes?

When I did the first book, I thought that would be it. … Then it was selected as a great graphic novel for teens by the American Librarians Association. That got my attention and I thought maybe there’s an audience for this. … Right around that same time, I heard from some descendants of the Colby family, and they mailed me a packet of 80 pages of letters that Freeman Colby had written home that I hadn’t seen before. … I thought, well, that’s a sign, then, that people are interested in the book, and they want to see more.

Was your research or creative process for Volume 3 different in any way?

Yes, partly because of Covid. … The pandemic was so disorienting, it took me almost a year of false starts and multiple drafts of a short section. It just wasn’t working. Then, at a certain point, I realized I just needed to get this book done. … I gave myself a daily deadline: I have to draw two pages a day. Even if they’re not the finished version, it doesn’t matter if they’re good or bad, I just have to have those pages done. … That was really helpful.

What now?

I’m going to get right to work on the next volume, on the most important parts, and just see how it fills out. … I have a New Year’s resolution where I’m blocking out a couple of weeks a month to be focused on Volume 4. … [While] I bring Volume 3 around to people, I want to keep working on Volume 4 … and keep it moving forward.

Featured photo: The Civil War Diary of Freeman Colby.

In the kitchen with Pete Parenti

Pete Parenti of Milford is the owner and founder of Troubadour Spice Blends ( troubadourspiceblends.co, and on Instagram @troubadour.spice.blends), offering a lineup of two dozen handcrafted spice blends, from beef, chicken and rib rubs to an espresso steak blend, a Jamaican jerk blend, a hickory maple blend and several others. An Air Force veteran and musician, Parenti initially got into crafting his own spice blends as a side hustle, passing them out mostly to friends, family members and co-workers. When the pandemic hit, he decided to jump into it full-time, choosing the name “Troubadour” in reference to the song by country music legend George Strait. Each one of Parenti’s spice blends is inspired by his travels around the world, both personally and while in the military — in addition to ordering them online, you can find many of his selected flavors at Grasshoppers Garden Center (728 River Road, New Boston), Artisans Boutique by Recycled Creations (25 Main St., Wilton) and Sweet Beet Market (11 W. Main St., Bradford). Sweet Beet Market’s in-house cafe also offers the Troubadour Tempeh on its breakfast menu, seasoned with Parenti’s Jamaican jerk blend.

What is your must-have kitchen item?

It would be my stainless steel mixing bowl … because without that, I’m back to making one jar at a time. That big mixing bowl gives me the ability to make large batches.

What would you have for your last meal?

A bacon double cheeseburger, seasoned fries and an ice cold beer, preferably an IPA from maybe Smuttynose or Great North Aleworks. It’s got to be a New Hampshire IPA.

What is your favorite local restaurant?

Taco Time in Milford. … Great atmosphere over there, and great food.

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

The Zac Brown Band. … I remember seeing that they do this thing called an Eat and Greet with their fans before a concert, and supposedly the food is fantastic.

What is your favorite spice blend that you offer? What is your favorite thing to use it in?

I like them all … but I think the one I find myself grabbing the most is my Lone Star chili and fajitas blend. It basically just reminds me of all the time I spent in Texas while I was in the Air Force and eating the food down there. … My favorite thing to put it in is something I call my Mexican casserole, and it’s kind of like a lasagna. I’ll layer flour tortillas, beef, refried beans, taco sauce, cilantro and then plenty of that seasoning.

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

This might have been going on for a long time, but I just kind of became aware of it. … It seems to me that in New Hampshire, people are really on the lookout for high-quality all-natural ingredients. Either they’re cooking with them or they’re going to find them at a restaurant. … That kind of relates to what I’m doing too, because I definitely look for that when I make my spice blends. There’s no fillers, no MSGs [and] no anti-caking agents like silicon dioxide.

What is your favorite thing to cook at home?

Definitely pasta. It’s simple, easy, it makes a lot of servings and it’s delicious.

Homemade pasta carbonara
From the kitchen of Pete Parenti of Troubadour Spice Blends

1 pounds angel hair pasta, cooked al dente
2 sticks butter
1 cup heavy cream
1 shaker Parmesan cheese
8 eggs
1 to 2 packages bacon, cooked and chopped
Parsley, chopped
Troubadour Spice Blends Pig Dust seasoning
Black pepper

Boil the pasta until it is cooked al dente, then drain and place the pasta back into the pot (save a ladleful of pasta water for later). While the pasta is cooking, cook and chop the bacon, then set aside. Chop the parsley and set aside. In a large bowl, place the eggs, heavy cream, Parmesan cheese and the saved ladleful of pasta water. Whisk together and set aside. Finish the pasta by first adding in the sticks of butter. Slowly pour in the egg-cream-Parmesan mixture and stir everything together until the pasta absorbs all of the liquids. Add lots of Pig Dust seasoning, chopped bacon and parsley and a bit more Parmesan cheese. If desired, sprinkle on some cracked black pepper. Serve and enjoy.



On The Job – Michael Teixeira

Personal transportation provider

Michael Teixeira is a non-emergency medical and personal transportation provider and owner of MFT Transportation Services based in Pelham.

Explain your job and what it entails.

My job is to bring clients to and from doctor’s offices. People always say I’m different because when we’re going out to their doctor’s offices, I’ll make stops along the way for them, if they want McDonald’s or they need to stop at CVS for a prescription or whatever. I’ll do whatever I can to help them out, because for some people this is the only time they’re leaving their house all month.

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

We also have a home care business, and one of our clients needed a ride to the doctor’s office. I just decided to go out and buy a van and give her rides. I realized that there was a need for it, and that there were a lot of people who couldn’t get around because of Covid and stuff. It started as just helping somebody out, and then I just fell in love with it. I love being around people.

How long have you had this job?

August 2020.

What kind of education or training did you need?

I’m a driver by trade. I’ve worked on cars for 19 years, and in 2017 I got a class A driver’s license, and I drove an 18-wheeler. But what I’m doing now is non-emergency medical transportation, so I don’t need a special license for it or anything. All I had to do was buy the van and register my business with the state.

What is your typical at-work uniform or attire?

I just wear jeans and a nice shirt.

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

I think I’m learning every day as I go along. One of the things I’m always learning about is the finances. I wasn’t charging that much at first, and I’m starting to realize that I have to raise the price a little bit because the price of everything is up right now. But you live and learn, and you have to keep moving forward.

What do you wish other people knew about your job?

Nobody sees the things I do behind the scenes. If you have a doctor’s appointment at 12 o’clock, I’m starting my day at 10 o’clock so I can stop at the car wash and make sure everything is clean, and then I’ve got to drive the 45 minutes or whatever to your house to pick you up.

What was the first job you ever had?

Market Basket.

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

Always do your best. People notice what you’re doing, and everything always comes back to you the way you should be rewarded.

Five favorites

Favorite book:
There’s a book based on Rocky that I’ve always loved.
Favorite movie: Well, it’s Rocky, of course.
Favorite music: Biggie Smalls, Dr. Dre, Tupac and Guns N’ Roses
Favorite food: I’m Portuguese, so my favorite is Portuguese food.
Favorite thing about NH: I like the snow in the winter and the colors of fall — basically, the seasons.

Featured photo: Michael Teixeira. Courtesy photo.

Future plans

Project to bring connections, improved walkability to Manch

RAISE Manchester is a $30 million transportation infrastructure project in Manchester funded in part by a $25 million federal RAISE grant. Kristen Clarke, project manager and Manchester Department of Public Works traffic engineer, discussed the project following a public informational meeting held for residents and business owners. Visit raisemanchester.org.

How long has RAISE Manchester been in the works?

The first time we applied for the grant was in 2019. There were some planning efforts that happened leading up to that as well. We applied for the grant in 2019 and 2020 and were not successful and then won the grant in 2021.

What are RAISE grants awarded for?

The grant is [awarded] through the U.S. DOT. RAISE stands for Rebuilding American Infrastructure with Sustainability and Equity. There are several key items that they’re looking for, which are how we’re improving mobility and congestion and how we’re creating new development opportunities using infrastructure.

What are the elements of the project?

There are four different elements of the grant that are all semi-interconnected. First, there’s the Granite Street and Commercial Street intersection, where we’re going to be building a pedestrian bridge over Granite Street. Then, where South Commercial Street currently dead-ends by the Fisher Cats ballpark, we’re going to be building a bridge over the active rail line that will connect over to Elm Street at Gas Street. Then we’re going to be building a rail trail on the abandoned rail trail corridor from Queen City Avenue up to that Elm and Gas Street intersection. The last piece is the reconfiguration of the South Willow Street and Queen City Avenue intersection from a signalized intersection into a peanut-shaped roundabout.

What are some of the problems that RAISE Manchester aims to address?

The biggest things are we’re looking at how to reconnect the south Millyard area back over to Elm Street across the rail line in hopes that it’ll help spur some redevelopment and extend downtown south of Granite Street. We’re also looking at [improving] safety and traffic congestion by providing alternative ways in and out of downtown.

How are you able to predict what changes will make the biggest impact?

Part of it is looking at where the bottlenecks are happening today. We know that, getting into the city on the Granite Street quarter, there’s a lot of congestion, especially if there’s a ballgame or an event at the SNHU Arena or if a train is coming through there. So that’s where we started looking at where we could create more options.

How much of this plan is confirmed and how much is still developing?

The four elements as presented in the grant application are required to be complete; they have to be done in some fashion based on the stipulations of the grant. The width of the road or the exact alignment of it can change, and that part is still not set in stone. We are in the preliminary design phase right now, which we’re hoping to wrap up over the next couple of months. Then, the final design phase will go on for about another year.

What does that design process look like?

There are three bridges that are part of this project, so a big piece of the design is actually doing all the structural analysis to design the bridges. That’s what takes the longest of all of it.

What is the timeline?

All in all, we have to be ready for all the design to be done by September 2024, and all construction must be completed by September 2029. We’re not sure about the [order of the] stages and which would happen first. A contractor might choose to do multiple of them at the same time. We can’t know yet.

What was the response at the public meeting?

Overall, the response was positive, and people were excited. They wondered how we’ve gone this long without a lot of these projects in place. We did get some great comments from the bike and pedestrian communities on different things that we should explore to see if there were better ways to accommodate bikes and pedestrians. … We’re really excited about it. If people have ideas, we’re happy for them to share their comments through our website, raisemanchester.org, or get in touch with us. We want to make sure that if there’s something someone wants to see, and there’s a way that we can accommodate it, we look into it.

Featured photo: The biggest part of RAISE Manchester will be a new South Commercial Street Extension. Courtesy photo.

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!