Category: Q&A

In the kitchen with Ashley Tardugno

Ashley Tardugno of Derry is the owner of Whisk Chick ([email protected], and on Facebook and Instagram @whiskchickbakes), specializing in charcuterie-style sweet boards and boxes consisting of freshly baked goods, chocolate-dipped items, candies, fresh flowers and seasonal fruits, as well as some pies and cream- or mousse-based cakes. A graduate of New England Culinary Institute, Tardugno oversaw all of the bakery items and sweet treats at Roundabout Diner & Lounge in Portsmouth for around a decade prior to launching Whisk Chick about six months ago. She works out of Creative Chef Kitchens (35 Manchester Road, Derry), a shared commercial kitchen space — a one-week advance notice is recommended for all orders, which include multiple sizes depending on the number of people being served. In addition to owning Whisk Chick, Tardugno also runs the New Hampshire chapter of For Goodness Cakes, a national nonprofit providing underprivileged youth with a birthday or graduation cake.

What is your must-have kitchen item?

For me, I feel like a rubber spatula is so important. I can’t do anything without that thing. It’s multi-purpose — you stir with it, you scrape with it, you do everything with it.

What would you have for your last meal?

Fried chicken. … Other than that, it would be my mom’s soups.

What is your favorite local restaurant?

I’m going to go with Jocelyn’s in Salem. It’s Mediterranean … and everything at that place tastes amazing. I love the kafta and the hummus.

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

Jack Black, because he’s awesome and he makes me laugh, and maybe he’d write an awesome song about it or something.

What is your personal favorite order you’ve fulfilled?

I love doing them all — they are all so individual. But I’m probably going to go with the first one that I did for a customer. … It was just basic stuff, like chocolate chip cookies, brownies, blondies and fruit and all that stuff … [but] I had had this idea for so long, and it was just really nice for me to see it finally come together.

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

Definitely charcuterie, grazing tables and those kinds of things. They are popping up everywhere.

What is your favorite thing to cook at home?

Anything having to do with breakfast. It’s my favorite meal.

Homemade shiny cookie icing
From the kitchen of Ashley Tardugno of Whisk Chick in Derry (makes enough to cover 30 medium-sized cookies)

1½ cups powdered sugar, sifted
1½ to 2 Tablespoons milk
1 Tablespoon light corn syrup
½ teaspoon vanilla

Mix all of the ingredients until combined, using only the 1½ tablespoons of milk. If the icing is too thick, add the remaining ½ tablespoon. Proper consistency will make it drizzle thinly off the back of the spoon. Drizzle icing on the cookies. Allow at least two hours to set before stacking or storing them.

Featured photo: Ashley Tardugno of Whisk Chick, based in Derry. Courtesy photo.

On The Job – Levi Maxwell

Violin seller

Levi Maxwell is a violin seller and owner of Levi Maxwell Violins (400-7149, facebook.com/levimaxwellsviolins), based in Mason.

Explain your job and what it entails.

I buy new violins at a discount by buying them in bulk. I put the strings and bridges on and tune them up. I then sell them to aspiring musicians of all ages. I advertise mostly via Facebook and good old word of mouth.

How long have you had this job?

I have been selling violins on and off for a few years now but have been putting more effort into this growing business in the past few months.

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

I would have to say that when the musician in me met the entrepreneur in me, this business was born.

What kind of education or training did you need?

Humbly, having a good ear comes in handy when tuning a violin as violins are one of the trickiest instruments to tune. I am also learning some basic violin repairs as I go, which I find to be an exciting challenge.

What is your typical at-work uniform or attire?

I am naturally laid back, so the fact that I own my own business is nice when it comes to work attire. I am able to dress comfortably and casually.

What was it like starting a business during the pandemic?

Levi Maxwell’s Violins didn’t really get much momentum until after the pandemic, so I was mostly able to avoid the trouble of a startup business when the world was stopping.

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

I think if I had known in the beginning that the violin business was going to catch traction the way it has, I probably would not have put as much time, effort and money into other ventures. But, hey, learning is part of the whole process, right?

What do you wish other people knew about your job?

One thing I wish people knew about what I do is how fragile a violin is and how delicate you must be with one. Although, when a repair is needed, the challenge helps me grow.

What was the first job you ever had?

The first job I had was working at Dunkin’ Donuts. I definitely have a sweet tooth, but I have to say I prefer handling violins over doughnuts as the temptation is just too strong for me.

What is the best piece of work-related advice you have ever received?

I would have to say that the advice that encourages me the most about my business is simply seeing a satisfied customer.

Five favorites

Favorite book: The Bible
Favorite movie: Ice Age
Favorite music: Christian worship music
Favorite food: Mexican
Favorite thing about NH: The weather is never boring.

Featured photo: Levi Maxwell. Courtesy photo.

Ensuring you’re insured

Meet the navigators of NH’s Health Market Connect

The U.S. Department of Health and Human Services recently renewed the Covid public health emergency for another 90 days. For those currently enrolled in Medicaid, the extension secures uninterrupted health care coverage through at least Jan. 11. When the emergency declaration ends, however, some may discover that they no longer meet the eligibility requirements for Medicaid. Health Market Connect is a community-based organization that oversees a federally funded program created to provide no-cost health insurance assistance to New Hampshire residents. HMC president Keith Ballingal talked about how HMC is working to ensure that residents are prepared for how their health care coverage may change once Covid emergency waivers and flexibilities are no longer in effect.

What is Health Market Connect?

We’re a solely New Hampshire-based organization that helps citizens of the state enroll in the Marketplace and Medicaid insurances. We’re funded by a grant from the federal government. We have 11 people on the team — we’re known as Navigators — and our goal is to do outreach and to do those enrollments. The team is situated in the unique areas of the state of New Hampshire — so, like, North Country and Monadnock and Seacoast regions — to make sure they understand the unique pieces of those communities.

What does the health insurance assistance that HMC provides look like?

We get an understanding of who they are. If they qualify [for Medicaid or Marketplace], we’ll help them to apply … and to understand the insurance companies they’ll be placed with and how they work. Sometimes there’s also [a need for a] follow-up when the system can’t quite confirm a person’s income — maybe there was a change in the household — and anytime there’s follow-up documentation, we can help the consumer with that as well, for both Medicaid and Marketplace.

Why is it important that HMC is community-based?

In one sense, my team does what healthcare.gov does over the computer or over the phone — we put somebody into insurance — but the team is also community-focused, which means they’ll be in a library or in a local store; they’ll be in those places so that, if somebody really wants to have that face-to-face interaction, they can have that. It’s also our job to know how different places here in New Hampshire work together.

How will the end of the public health emergency affect health coverage, and who will be affected?

A good majority of people on Medicaid. Because of the public health emergency, no one can lose Medicaid, so [people haven’t made] as much of an effort to make sure their information is up to date with Medicaid. … The state has sent out what they call “pink letters” — pink letters in the mail to get the attention of everybody who needs to make sure their information is up to date. … [Qualifying for] Medicaid and Marketplace depends on the number of people in the household and the income. [Consumers with] lower incomes will [qualify for] Medicaid. … Anybody who truly should have Medicaid, who qualifies, needs to make sure their information is up to date so they don’t lose it.

What concerns or confusion have people expressed about that?

The concern from a number of people is that, because they got the pink letter, maybe they’re going to lose their coverage very soon. We need to alleviate that [concern] and say, ‘Listen, we’ll help you get your information in, but because the public health emergency is continuing, you are not, under any circumstances, going to lose coverage yet.’ … I also want to make sure it’s known that there’s an insurance program for everybody. A lot of times, we have people say, ‘Oh, I won’t qualify for [Medicaid or the Marketplace],’ but the reality is there’s an answer for everyone. If somebody gets stuck, it’s just a matter of reaching out, and we’ll be glad to give [their case] a second look to make sure they understand that if they didn’t qualify for one thing, that just means there’s a different solution for them.

Will changes in health coverage brought about by the end of the public health emergency result in people having to change doctors or medications?

Potentially. If there’s a household that’s making a little more income [and wouldn’t] qualify for Medicaid, they’re going to go from Medicaid into the Marketplace. Medicaid has three particular insurance companies, and the Marketplace has three different insurance companies, so in those cases, we want to make sure that as they make that change … they’ll be placed for coverage that will work for them depending on the doctors they need to see … and that the medications they need to take are still covered, hopefully at a reasonable cost.

Are we any closer to knowing when the public health emergency will end?

We always know when it’s going to end — until they move [the end date] again. … We’ve been getting ready in earnest since the summer … to try to make sure we’re ready for those people who have Medicaid but no longer qualify for it.

Featured photo: Keith Ballingal. Courtesy photo.

In the kitchen with Danilo and Amanda Portillo

Danilo Portillo and his wife, Amanda, of Plaistow are the owners of Rico’s Burritos (ricosburritosfoodtruck.com, and on Facebook and Instagram @ricosburritosfoodtruck), a food truck specializing in street tacos, burritos, burrito bowls and other authentic Mexican options with a Central American twist. The truck launched this past June, but both Danilo and Amanda Portillo have worked in the restaurant industry since they were teenagers. They met at a local Mexican restaurant just over a decade ago and, according to Amanda Portillo, had talked about launching a food truck for a few years before jumping in. Rico’s Burritos gets its name both in inspiration from the couple’s son, Ricardo, and for the Spanish word meaning “tasty” or “delicious.” The truck has a regular presence at venues across northern Massachusetts and southern New Hampshire, including at Griffin Park (101 Range Road, Windham) and Peters’ Farm (3 Cross St., Salem). The Portillos will also be at Plaistow’s annual Pumpkin Lighting Festival on Saturday, Oct. 29, from 2 to 6 p.m. on the Town Green.

What is your must-have kitchen item?
Danilo: A knife … because I cut everything — the meat, the parsley, the lettuce, the onions and cilantro.
Amanda: He mostly works on the flat top and I help put together all the burritos and bowls and everything, so I guess a must-have for me would be a pen to take down the orders. If I didn’t have a pen, that would be really bad.

What would you have for your last meal?
Danilo: A sushi boat … loaded with everything, pretty much.
Amanda: I think I would have to go with chicken tikka masala.

What is your favorite local restaurant?
Amanda: I guess I’m just going to roll right with my chicken tikka masala and go with Kashmir [Indian Cuisine in Salem], because that’s where I’d get it.
Danilo: The Common Man. I do love the fresh bread that they have with butter, and the steak is good, with baked potatoes and veggies.

What celebrity would you like to see ordering from your food truck?
Danilo: John Cena.
Amanda: I’m going to go with Adam Sandler, just because he’s a New Hampshire native and he’s always been one of my favorite actors. … I wouldn’t be super intimidated with him because he seems like he’s just so low-key.

What is your favorite thing on your menu?
Amanda: I’m definitely going with the pork carnitas street tacos. … It’s [on] our grilled corn tortillas, with melted cheese, diced onion, fresh cilantro and our house sauce. They’re so good.
Danilo: I like the California burrito that we did as a special [with] mango pico [de gallo], avocado, cheese, rice and beans.

What is the biggest food trend in New Hampshire right now?
Amanda: I feel like food trucks are trending in New Hampshire, more than they were before. When we first started talking about it a couple of years ago, there weren’t even half as many food trucks around, I feel like, as there are now.

What is your favorite thing to cook at home?
Danilo: I like when we do baked haddock with fresh salad, and some veggies and some rice.
Amanda: I’m going to go with a steak dinner with salad and broccoli, and rice pilaf as well.

Shrimp ceviche
From the kitchen of Danilo and Amanda Portillo of Rico’s Burritos

1 pound extra-large shrimp
½ of a large red onion
1 bunch of cilantro
1 cucumber
1 large tomato
2 jalapenos
1 avocado
5 limes
½ cup ketchup
1½ cup Clamato juice
2 teaspoons Tapatio hot sauce
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste

Boil the shrimp for three minutes and season with salt. Place in an ice bath for about five minutes. Dice up all of the vegetables and place in a large mixing bowl. Squeeze in the juice from all five of the limes. Add the ketchup, Clamato juice, Tapatio hot sauce, garlic powder and onion powder. Cut each shrimp into three pieces and add to the bowl. Mix everything together and chill for 30 minutes or more. Enjoy with fresh tortilla chips.

Featured photo: Danilo Portillo (left) and his wife, Amanda, of Rico’s Burritos.

On The Job – Chris Cote

Exterior and garage door specialist

Chris Cote is the owner and operator of C & W Doors, an exterior and garage door repair, maintenance and installation service based in Warner.


Explain your job and what it entails.
I do installs in the morning and service later in the day, while also juggling sales. … For a typical install, first, I usually remove the old door and existing tracks and springs. It only takes 10 to 15 minutes to remove the old door. Then I prep the new panels with the hinges and rollers, and then I set my tracks to about a half inch of spacing from the side of the end hinge to the side of the roller, so that when the door starts rolling with the electric operator, it stays in a nice straight line and there’s no bouncing or clunking. Once the tracks are set and the door is stacked off, I move to the torsion spring assembly, which is the assembly that lifts the door. The torsion spring is calibrated for the height and weight of the door. … Then I go back to hang the horizontal track with the half-inch spacing again so that no rollers can ever fall out onto you or your car.

How long have you had this job?
I’ve been installing garage doors for 13 years now, and I started my own business doing so in June 2022.

What led you to this career field and your current job?
I was working second shift at a building supplier, and my wife told me she was pregnant, so I had to find a regular day job.

What kind of education or training did you need?
I got onsite training for 30 days, then was thrown to the wolves.

What is your typical at-work uniform or attire?
Casual attire, with safety boots.

How has your job changed over the course of the pandemic?
The garage door business took a 300-percent increase in the first six months of the pandemic. Once the dust settled, companies saw how people were still able to afford new garage doors, so now a lot of companies [charge] a 100- to 200-percent increase just [because they can].

What do you wish other people knew about your job?
It’s physically demanding and [requires] long days. We door guys are always saying, ‘It should have been done last week.’

What was the first job you ever had?
I worked at a dairy farm as a farmhand. That’s where I learned my mechanical skills and how to use heavy equipment.

What is the best piece of work-related advice you have ever received?
Owning a small business is like a wheelbarrow — you get out of it what you put into it.

Five favorites

Favorite book: White Fang by Jack London
Favorite movie: The Other Guys
Favorite music: ’90s rock
Favorite food: Lasagna
Favorite thing about NH: Fishing and hunting seasons

Featured photo: Chris Cote. Courtesy photo.

In the kitchen with Krystal Hudon

Krystal Hudon and her husband, Chris, of Nashua are the co-owners of Comfort Spice Co. (comfortspiceco.com, and on Facebook), now offering nearly two dozen homemade premium spice blends and several fruit jams since their launch two years ago. The couple started their company with an authentic Mexican spice blend that Krystal Hudon, who grew up in southern California, learned how to make from her neighbors at the time. Since then, their product lineup has grown to include everything from a roasted chicken rub, a steak and beef rub, a lamb seasoning and a pork seasoning to a house curry blend, a pumpkin pie spice and an apple pie spice. Comfort Spice Co.’s blends can be found at Trombly Gardens (150 N. River Road, Milford) and at Gigi’s Country Store (10 Main St., Wilton), as well as at Creative Vibes, inside the Pheasant Lane Mall (310 Daniel Webster Hwy., Nashua) — four-ounce bottles are available inside each of the stores, or you can contact them directly via email or Facebook Messenger to inquire about eight- or 12-ounce bottles. As for the jams, those come in eight-ounce jars and are available at Creative Vibes only.

What is your must-have kitchen item?

Normally, I would say a sturdy stirring spoon or a type of wooden paddle. … But no matter what you use in the kitchen tool-wise, nothing is going to come out well unless you have good, quality ingredients.

What would you have for your last meal?

For me, it’s cheesecake. I don’t even care what kind. … For [my husband] Chris, he said tacos and tequila.

What is your favorite local restaurant?

We love the Copper Door. It’s a scratch kitchen. They source most of their ingredients locally … and the food is always excellent.

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

We picked Jason Mraz, for an interesting reason. … He has a farm in California where he grows all of his own vegetables, and his wife is also a chef. … I would have to talk to him and find out what he likes, because our spice blends are all very, very different.

What is your favorite spice blend that you make?

Chris says his favorite is the Cajun blackening mix, and he likes to put it on everything. … Mine is the roasted chicken rub. I think my favorite thing to use that on is pan-seared chicken legs and thighs with roasted vegetables and a nice pan gravy.

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

A lot of people seem to be into … locally sourced [foods], but it definitely should not be a trend.

What is your favorite thing to cook at home?

Any comfort food or anything that feels cozy. Things like beef stew and chicken soup. … I love making a Lancashire hotpot, which is so good. … It has fall-apart beef on the bottom, [with] carrots, peas and onions, all roasted, and then you layer potatoes on top that are sliced in discs and you bake it.

Homemade Lancashire hotpot
From the kitchen of Krystal Hudon of Comfort Spice Co. in Nashua

2 pounds shoulder roast, diced, or stewed beef, cut into slightly smaller chunks
1 ½ large onions, roughly chopped
4 cloves garlic, roughly chopped
4 carrots, chopped into ¾-inch pieces
1 cup frozen peas
½ cup Marsala
¼ cup Worcestershire sauce
4 cups beef stock
4 to 5 potatoes, sliced into ¼-inch thick slices
2½ Tablespoons Comfort Spice Co. steak and beef rub
¼ cup melted butter
1 Tablespoon canola oil
1 to 2 Tablespoons cornstarch

Massage the steak and beef rub into your beef. Heat the oil in a Dutch oven, then add onions and garlic and saute on medium heat until soft. Turn the heat up and add the beef. Brown the beef, stirring often so that the onions and garlic don’t burn. Cook until most of the liquid is gone, then add the Marsala and the Worcestershire sauce — this will loosen any bits from the bottom of the pan. Cook for about three minutes. Add the beef stock. Simmer, covered on low, for about an hour and stir occasionally. Preheat the oven to 375 degrees. Mix your cornstarch with equal parts cold water and pour into your beef, stirring until thickened. Turn off the heat. Add the frozen peas and the chopped carrots and mix well. Layer your potatoes on top and brush them evenly with the melted butter. Sprinkle a little more of the steak and beef rub evenly on top. Bake covered for 30 minutes. Uncover, turn up the heat to 400 degrees and continue to cook for 30 more minutes to brown the potatoes. Remove from the oven, let it cool for five minutes and enjoy.

Featured photo: Krystal Hudon. Courtesy photo.

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