Category: Q&A

In the kitchen with Emilee Viaud

Emilee Viaud of Milford is the owner of Sweet Treats by Emilee ([email protected], and on Facebook and Instagram @sweettreatsbyemilee_), specializing in cakes, decorative cookies, doughnuts, scones, croissants and a variety of handcrafted chocolate items. She started the business in October 2020 at the height of the hot cocoa bomb trend, soon becoming a regular vendor at the Manchester Craft Market inside the Mall of New Hampshire (1500 S. Willow St., Manchester) and branching out to all kinds of bomb flavors, from milk, dark and white chocolate to salted caramel, cookies and cream and peanut butter. She now has a whole lineup of sweet treats stocked there, as well as at Junction 71 (707 Milford Road, Merrimack) — items include chocolate-covered Oreos, chocolate-covered pretzel rods, Rice Krispie treats and jumbo peanut butter cups. Viaud also sells an assortment of fresh baked goods at the Milford Farmers Market (300 Elm St.) on Saturdays, from 10 a.m. to 1 p.m., from doughnuts and croissants to scones, cupcakes and rotating flavors of hand pies. The final outdoor date of the market is Oct. 8 before it moves indoors at the Town Hall Auditorium starting next month. Viaud’s first participating date of the indoor market will be Nov. 19.

What is your must-have kitchen item?

The utensil that I use the most is definitely a whisk.

What would you have for your last meal?

I grew up eating a lot of pasta with meatballs and garlic bread. That’s kind of always been like a childhood meal that I enjoy.

What is your favorite local restaurant?

Revival [Kitchen & Bar in Concord] because, of course, it’s farm-to-table and their menu changes seasonally. One thing that always stays consistent is their meat and cheese platter, and so I’ll always go for that as an appetizer.

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

I would choose a lot of people, but I kind of lean toward Duff Goldman, just because I watched a lot of his shows growing up. … I really like him specifically because he’s more on the decorating side, and that’s what I enjoy the most out of baking. So, I know that he would give me an honest opinion on whether he liked it or not.

What is your favorite item that you offer?

I would say probably the doughnuts, because I have not been doing them for a long time. I’m honestly still learning — I’ve changed the recipe multiple times ever since making them, so it’s something that kind of challenges me a little bit, and I also get to change the flavors seasonally.

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

I was thinking, maybe, like cultural food. … You’re starting to see, I guess more on the side of pop-ups, more restaurants displaying their heritage and their food.

What is your favorite thing to make at home?

Something that I always try to do is fresh bread … because I feel like it really completes a meal. I just love fresh bread and butter — there’s nothing better.

Brown butter Rice Krispie treats
From the kitchen of Emilee Viaud of Sweet Treats by Emilee (makes a 9-by-13-inch pan)

1½ sticks butter
2 10-ounce bags mini marshmallows, plus 1 cup
12 cups Rice Krispies cereal

Place the butter in a pot. Let it melt until bubbles form on the top, then start stirring, lifting the browned butter from the bottom of the pan. Once the butter has burned brown, add the two bags of marshmallows. Once the marshmallows are melted, add your cereal. Mix until fully coated, then add an extra cup of marshmallows for extra gooey treats.

Featured photo: Emilee Viaud. Courtesy photo.

On The Job – Christine Arlit

Quilt shop owner

Christine Arlit is the owner of The Sewing Diva Quilt Shop, a full-service quilt shop in North Salem Village.

Explain your job and what it entails.

As the owner, I wear many hats [including] purchasing inventory, entering it in the system, getting it onto the sales floor, scheduling classes, making samples, cooking for events in the store, teaching, long arm quilting customer quilts, bookkeeping and cleaning.

How long have you had this job?

I have been in business since 2009, briefly closing in 2017 to care for my mom.

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

I took a quilting class and just fell in love with quilting. I was out shopping for fabric one day and was in need of help and I couldn’t get the help I was looking for so I decided to be that person who would be there to help new quilters pick out fabrics for their projects.

What kind of education or training did you need?

I wouldn’t say it was training, but my passion about what I was doing and wanting to help and educate new quilters was my goal. I learned a lot on my own and hired teachers to help in the process of educating new quilters.

What is your typical at-work uniform or attire?

I am business casual most of the time. I am on my feet most of the day, so you will find me with black polka dot slippers on in the store the majority of the day.

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

The pandemic changed us in the fact that we were limited on the number of people in our classroom, people were masked in the store, inventory was delayed, and we would need to monitor how many people we had in the store.

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

I wish I knew that sometimes salespeople are just that — salespeople. You need to listen to your gut and buy what’s good for your store and customers. More is not always better.

What do you wish other people knew about your job?

I think most people know as a small business owner you do everything. You never stop working. Even when I am home, I am always on the computer looking at new patterns and fabrics for the store.

What was the first job you ever had?

My first job was being a cashier at Marlin Mills in Methuen, Mass. I remember we had to wear striped aprons over our clothes and you were to always look busy.

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

The best advice I received is do what you love and love what you do; the rest will fall into place.

Five favorites

Favorite book: Anything by Danielle Steel
Favorite movie: Dirty Dancing
Favorite music: Country and ’80s music
Favorite food: Chinese
Favorite thing about NH: I love camping, hiking and the mountains.

Featured photo: Christine Arlit. Courtesy photo.

In the kitchen with Rocky Burpee

George “Rocky” Burpee of Loudon is the owner of Shaker Road Provisions (89 Fort Eddy Road, Suite 2, Concord, shakerroadprovisions.com), which opened April 16 in the former Smokeshow Barbeque space. Scratch-made bacon is the heart of the operation at the shop, which offers everything from flavored slices and bits to all kinds of bacon-incorporated prepared foods, like burgers, macaroni and cheese and even bacon chocolate bars. Shaker Road Provisions regularly sells its bacon at the Concord Farmers Market on Saturdays, from 8:30 a.m. to noon, and at the Salem Farmers Market on Sundays, from 10 a.m. to 2 p.m. — both markets will continue to run outdoors through the end of October. The shop also carries a selection of various locally sourced products, and recently received approval to sell its bacon to restaurants.

What is your must-have kitchen item?

The most important thing to me, for bacon specifically, is my slicer. I spent the money on a really nice slicer and it’s made all the difference from when I first started.

What would you have for your last meal?

I’d have to say … a surf and turf. Just an amazing aged rib-eye and a nice fat lobster tail, or something like that.

What is your favorite local restaurant?

Without a doubt, Industry East [in Manchester]. [Chef] Jeff Martin is a genius, especially with what he has to work with in that kitchen. And, [owners] Jeremy [Hart] and Dan [Haggerty] are just amazing guys. … My wife and I, we try to go there at least a couple times a month. … I always try to get the specials, but you can’t go wrong with the Goon Glizzy, their crab rangoon hot dog, and also the steak and cheese tacos.

What celebrity would you like to see trying your bacon?

I’m a die-hard Gordon Ramsay fan, but I also know that he doesn’t pull any punches, so I’d be really nervous for him to try it. … The only other person that comes to mind immediately would be Alton Brown. He taught me a lot when his show came out, just because he’s so analytical and the way he breaks things down is great.

What is your favorite thing you make that incorporates your bacon?

I think the bacon burgers are just out of this world … and you also can’t go wrong with our sweet and spicy bacon bits in a scrambled egg dish. They are just fantastic. That was actually my wife’s idea.

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

The trend is not to be trendy. It’s innovation and it’s trying new things. It’s like, more [about] who can outdo the next person and who can get crazy and put stuff together that hasn’t been put together before.

What is your favorite thing to cook at home?

I love prime rib. My prime rib is slathered in my bacon fat, covered in my spice mix and then I sous vide it for 10 hours. … Serve that with a side of potatoes any way you like it, and it’s just like upscale meat and potatoes.

Baked potato soup with bacon
From the kitchen of George “Rocky” Burpee of Shaker Road Provisions in Concord

1½ pounds baked potatoes
½ cup flour
6 cups milk
1 cup shredded cheddar cheese
1 bunch green onions, chopped
6 to 8 ounces Shaker Road Provisions bacon (maple or peppered), cooked and roughly chopped (substitute sweet and spicy bacon bits for an extra punch of flavor)
Salt and pepper to taste

Bake potatoes in a 400-degree oven for one hour or until fork tender. Once cool, peel and cut into small chunks, or lightly mash. While the potatoes cool, in a large Dutch oven over medium heat, add the flour and slowly stir in the milk, whisking continuously until the flour is fully incorporated. Continue stirring often until the milk is bubbling and thickened (about 10 minutes). Add the potatoes to the pot and blend with an immersion blender, or transfer to a blender in batches and blend until smooth. If you prefer more texture, you can also fully mash the potatoes prior to adding them to the milk and skip blending them. Return the blended soup to low heat. Add the cheese, sour cream, green onion and bacon or bacon bits (reserve some bacon for a garnish if you want to make it look extra pretty). Season to taste with salt and fresh cracked black pepper. (Optional: As a gluten-free option, use 4 cups of milk and skip the flour).

Featured photo: George “Rocky” Burpee, owner of Shaker Road Provisions in Concord. Courtesy photo.

On The Job – Kara Webster

Floral decor designer

Kara Webster of Pelham designs and sells handcrafted seasonal wreaths and floral decor from her online shop, Enchanted Vines, and hosts virtual and in-person wreath-making workshops.

Explain your job and what it entails.

I work with high-quality florals to create wreaths and floral arrangements that appear lifelike. These pieces are designed to create a warm and welcoming home. … In addition to selling, I’ve … created seasonal workshops where I teach others how to design … their wreath or centerpiece so that it lasts for seasons to come.

How long have you had this job?

Enchanted Vines was created on Valentine’s Day of 2018 on the Etsy platform. I ran my shop as my side hustle for over four years. I worked my 9-to-5 job in HR and dedicated nights and weekends to my shop. In the summer of 2021, I reduced my hours at my full-time job to test the waters, and by fall of 2021 I made the leap to pursue my passion full-time

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

In my late teen years, I had two jobs I loved. The first was an all-female landscaping company where we did garden installations and maintenance. The second was working at a florist. Both jobs laid the foundation for learning about flowers, color and design.

What kind of education or training did you need?

I’ve been a sponge with online resources over the last five or six years. I utilize YouTube tutorials and am a member of an online-based group that focuses on online selling and wreath making. … I have an amazing mentor named Wendy through the SCORE Business Mentoring Program. Wendy has a family-owned limo company, and even though we’re in completely different fields, she’s provided me with invaluable advice.

What is your typical at-work uniform or attire?

When I’m working at home, my go-to is comfort, so you can usually find me in Cozy Earth loungewear. When I’m running a workshop, I’m in jeans, comfy shoes and my Enchanted Vines apron that my coworkers gave as part of my goodbye gift.

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

With stores being closed, online sales were boosted, but in-person events were put on hold. I made the decision to pivot my business model and created virtual workshops as well as DIY floral kits. I continue to offer virtual workshops, which allow me to connect with clients from all over the country.

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

When something seems scary or outside your comfort zone, do it anyway. That discomfort is a sign that you’re … improving on your skillset.

What do you wish other people knew about your job?

Being in business for yourself can make you feel vulnerable. You have to completely put yourself out there, believe in yourself and invest in yourself. Being a small business owner can be risky, scary, draining, but also so rewarding.

What was the first job you ever had?

My first job was at Dunkin’ Donuts at the age of 15.

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

Don’t ever get complacent. There’s always room for growth.

Five favorites

Favorite book: It Ends with Us by Colleen Hoover.
Favorite movie: The Notebook.
Favorite music: Adele and Lizzo never disappoint.
Favorite food: Apple crisp is my favorite right now.
Favorite thing about NH: When the seasons change. I always say my favorite season is the “next” season because I love seeing the transformation.

Featured photo: Kara Webster. Courtesy photo.

A stretch assist

Helping get muscles back in condition

Nate Lavallee is the owner and operator of the new FlexABLE Assisted Stretching & Wellness studio in Manchester, where he specializes in one-on-one Proprioceptive Neuromuscular Facilitation, also known as PNF Assisted Stretching. The studio, located at 679 Mast Road, has an open house planned for Saturday, Oct. 1, from 10 a.m. to 4 p.m. Visit flexable.biz.

What is your background in this kind of work?

For most of my life, I did construction. As of a few years ago, I decided I didn’t want to do that anymore. I decided to go back to school … for health and fitness. I was 34. It was a leap of faith to do this. I was making a decent living doing construction, but I wasn’t happy. I was treating my body terribly … and had some pain, physically and mentally. I went back … and got my Associate of Science. I’m a certified personal trainer, and I have training in PNF stretch. That’s my main focus, the assisted stretching. I had a year-long course in school about it … and I did more research on it and got even more training on it.

What is PNF assisted stretching?

It’s a contract-release method that’s just really effective for anything muscular. For anything skeletal, you go to a chiropractor. For joint pain or injuries, you go to PT. But for anything that’s muscular, this is the solution — stretching and mobility training. I have quite a few clients who have been going to PT for years and say the stretching actually helps them more. A lot of people prefer it over massage and other forms of bodywork. … It’s also about finding the root of the problem and using corrective exercise to fix any imbalances and mobility issues so that the problem doesn’t continue or come back.

What made you decide to start this business?

I started working for a place in Londonderry as a personal trainer for a little over a year, and I got passionate about this assisted stretching idea. I’d do assisted stretching with some of my clients, and they loved it. A few of them were even going to this [assisted stretching] place down in Massachusetts that’s like an hour away. That’s when a light bulb went on for me that I could open a place around here. An opportunity came up with a property for lease, and I started renovating in July.

How is it different from physical therapy?

Most physical therapists will do a few things with the clients, then give them some exercises to do on their own. The problem with that is a lot of people won’t do the exercises that their physical therapist tells them to do. They’ll say they don’t have time or they’ll just forget. Even people who get regular exercise and movement don’t usually stretch, but stretching is the most important part. It helps you stay mobile, it helps your muscles stay pliable and it helps prevent injury that you might get from making a sudden movement if you aren’t very mobile. … Also, some people don’t necessarily need physical therapy. Maybe they work a desk job or are mostly sedentary and they’re tight and in pain. All they need is to stretch and move, and that’s where I come in.

What do you find rewarding about this work?

When I’m in pain and not able to do the things that I love to do, it affects me in all ways — physically, but also mentally, spiritually, emotionally. My hope is for people to be able to continue doing the things they love to do — play with their kids and grandkids, go fishing, go hiking. A lot of guys want to play golf until the day they die. My goal is to help them be able to do that for the rest of their life rather than just sitting around for their last 10 to 20 years, not able to move very well and not enjoying life.

Where do you see this going in the future?

I definitely want to bring in a couple more health-fitness professionals. … I want people who have a positive attitude. I can teach them the skills, or they can learn skills, but they need to have a positive outlook on life, because a lot of [clients] come in and this is the only hour a week that they spend with other people, and they’re looking forward to having a positive time. … If it makes sense to, and if the demand is there, I definitely would want to open another [studio] somewhere else.

Featured photo: Nate Lavallee. Courtesy photo.

In the kitchen with Jenn Spelas

Jenn Spelas and her husband, Troy Waterman, regularly appear across the Granite State with two food trailers — Monster’s Tacos (find them on Facebook @monsterstacos) specializes in made-to-order street tacos, while Let’s Get Loaded (find them on Facebook @letsgetloadedfries) features a menu of french fries and hot dogs loaded with all kinds of ingredients, as well as fried dough. The pair took over ownership of the two trailers back in April, and since then have held pop-ups in several local spots. Find them next at the Contoocook Chamber of Commerce’s inaugural fall festival on Saturday, Sept. 24, at Elm Brook Park in Hopkinton, where Spelas and Waterman will be with both food trailers. Then on Thursday, Oct. 6, Monster’s Tacos will hold a pop-up at Lithermans Limited Brewery (126B Hall St., Concord). Both trailers are also available to hire for private catering. This winter, Spelas said she and Waterman plan to change the Monster’s Tacos and Let’s Get Loaded trailer names to Truck Off Tacos and Fork Up Ahead, respectively.

What is your must-have kitchen item?

A good knife is really important … but there’s also nothing more frustrating than a can opener that won’t open the can. So a good can opener. And I also have to have my personal favorite spatula.

What would you have for your last meal?

It would have to be steak and potatoes.

What is your favorite local restaurant?

The Flying Goose [Brew Pub & Grille in New London]. That is my favorite date-night place to go. … They do a really solid fish, and they have a really good spinach dip. And I love their daily seasonal soups.

What celebrity would you like to see ordering from one of your trailers?

I would like to see Matthew McConaughey.

What is your favorite thing on your menu from each trailer?

On the taco truck, I love the carnitas pork, and then I add black beans. … Then for Let’s Get Loaded, I can make my own fried dough every day of the week if I want to, which is pretty awesome. But I also definitely dig the pulled pork sundae. You cannot go wrong.

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

I think non-alcoholic beverages are becoming a thing. … The other thing we’ve gotten a lot of calls for are vegan and vegetarian options.

What is your favorite thing to cook at home?

We’ve started doing some of those meal subscription boxes, and those have been a really big hit. It’s been really fun to try out different things that we wouldn’t normally do … and the kids have really gotten into helping us out with those. … We made pork flautas, and those were super yummy.

Homemade lime crema
From the kitchen of Jenn Spelas and Troy Waterman of the Monster’s Tacos and Let’s Get Loaded food trailers

8 ounces sour cream
1 lime
1 clove garlic, finely chopped (or 1 teaspoon garlic powder)
Salt and pepper to taste

Zest the lime and set aside (you may not need all of the zest). Squeeze the lime juice into a small bowl. Add the sour cream and the garlic. Add in your desired amount of lime zest, then add the salt and pepper to taste. (Optional: If using the crema as a drizzle, add small amounts of milk or cold water until you’ve reached the desired consistency).

Featured photo: Jenn Spelas with her husband, Troy Waterman.

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!