Category: Q&A

In the kitchen with Joe Bernier

Joe Bernier of Weare is the owner and pitmaster of Angry Hog Barbecue Co. (angryhogbbq.com, and on Facebook and Instagram), a mobile food trailer specializing in various smoked meats like beef brisket, pulled pork and St. Louis-cut ribs, along with burgers, hot dogs and scratch-made sides, from coleslaw and baked beans to macaroni and cheese and jalapeno cornbread. Other unique options he’s dabbled in have included smoked bologna sandwiches, barbecue “sundaes” in a cup, and “hand grenades,” or bacon-wrapped stuffed jalapeno poppers. Bernier’s barbecue venture started out in 2011 when he was making and selling his own line of specialty sauces and rubs. In 2018, he operated a seasonal barbecue restaurant on Weirs Beach in Laconia before later transitioning into a food trailer after the pandemic hit. Find him at Laconia Harley-Davidson (239 Daniel Webster Hwy., Meredith) on Saturday, May 14, and at TMS Diesel (83 Rockland Road, Weare) on Saturday, May 21, for its second annual Dyno Day. From Memorial Day through Columbus Day, Angry Hog Barbecue Co. will have a permanent location six days a week at Hermit Woods Winery (62 Main St., Meredith).

What is your must-have kitchen item?

My digital thermometer.

What would you have for your last meal?

A really good marinated steak tip, right off the grill.

What is your favorite local restaurant?

The Stark House [Tavern] in Weare. … It’s not a large space, but it’s a cool little vibe with really good food.

What celebrity would you like to see ordering from your food trailer?

Adam Sandler. … I can see him shouting out to somebody, ‘That food is wicked good!’

What is your favorite thing on your menu?

I have a burger called the Sasquatch burger. … It has pickled jalapeno, Swiss cheese, onion and my Hellfire barbecue sauce. It just catches all of the right notes that food should. You get both the savory [flavor] from the beef and the spice from the jalapenos.

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

I think it’s flights and sliders. … Just any small amount of something that’s served on one plate. You’re seeing a lot of that now — burger flights, taco flights, you name it.

What is your favorite thing to cook at home?

A nice huge lasagna. A big batch can feed the family for three days.

Angry Hog “hand grenades” (bacon-wrapped jalapeno poppers)
Courtesy of Joe Bernier of Angry Hog Barbecue Co.

1 cup pulled pork
¼ cup habanero jelly
¼ cup pineapple chunks
jalapeno peppers
applewood bacon
cream cheese
barbecue sauce

In a bowl, combine pulled pork, pineapple chunks and habanero jelly. Place the bowl in the refrigerator to chill. Slice jalapenos the long way and remove the pith and seeds from inside the peppers. Fill the now hollow part of the pepper slices with cream cheese. Place three of these halves in your hand and spoon some of the pulled pork mixture into the middle, then encase the pulled pork with the cream cheese-filled peppers. Wrap with a slice of applewood bacon. Place the jalapenos in the freezer for around 15 minutes to allow them to stiffen up. In a smoker — or on a grill indirectly — cook until the pepper sweats (it should appear wrinkly). Place on direct heat, turning once or twice to crisp up the bacon. Place on a plate and drizzle with your favorite barbecue sauce.

Featured photo: Joe Bernier. Courtesy photo.

On The Job – Nate Preisendorfer

Nate Preisendorfer

Solar energy provider

Nate Preisendorfer is managing partner at Seventh Gen Solar, a solar energy company based in Bow.

Explain your job and what it entails.

I wear many hats. I’m very hands-on with every aspect of the company from bookkeeping to installations.

How long have you had this job?

I started as a solar installer in 2015 and continued in a variety of roles in the solar industry until 2020 when I was presented the opportunity to create Seventh Gen Solar.

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

Throughout my lifetime I’ve been fortunate to work and volunteer with organizations that make a positive impact on our world … like The Nature Conservancy, Appalachian Mountain Club and AmeriCorps. Getting into solar was a way to continue making a positive impact on our world while working with people who shared my same vision.

What kind of education or training did you need?

When I first started in the solar industry, much of the industry was learned through a hands-on approach. As solar has gained traction, many programs have been created to educate people in financing, design, sales, installation and service. Companies we purchase solar products from … also offer great training with their manufacturing partners.

What is your typical at-work attire?

Semi-casual.

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

The pandemic and other global issues have created some major hurdles with the supply chain. We’ve been able to have some control over supply chain issues by purchasing solar panels in bulk instead of ordering on a per-job basis, so we can confidently quote and install products that we already have on hand.

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

Having a background in business administration is extremely helpful. Not having a business administration background, I had a plethora of new knowledge to learn. At times it was daunting. The assistance of the Small Business Administration and other business owners and doing my own hours of research was critical in gaining the understanding of state and federal requirements.

What do you wish other people knew about your job?

We provide a service that we stand behind. The meaning behind Seventh Gen Solar is that everything we do will have a direct positive impact on the seven generations to come. Being able to provide a service we believe in is what makes working seven days a week worth it.

What was the first job you ever had?

At 16, I worked on an apple orchard, assisting with orchard operations. My second job was working for the Appalachian Mountain Club as a professional trail builder.

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

Maintain a balance of work life and home life. Running a small business can be extremely mentally and physically taxing. Making sure that you schedule time to unplug to mitigate burning out is critical.

Five favorites

Favorite book: The Count of Monte Cristo
Favorite movie: Cool Hand Luke
Favorite music: Chris Stapleton
Favorite food: Mexican
Favorite thing about NH: What it offers for personal, economic and health safety … and its abundance of outdoor recreational opportunities and community support.

Featured photo: Nate Preisendorfer. Courtesy photo.

Living boldly

Samuel Habib discusses new disability documentary

Transitioning to adulthood comes with some unique challenges for Samuel Habib, 21, of Concord, who lives with cerebral palsy and epilepsy. In My Disability Roadmap, a documentary he co-directed with his father, local filmmaker Dan Habib, the two set out on a journey around the country to interview disability activists about how to live boldly as an adult with a disability.

What is it like being a young adult living with a disability?

I don’t like that sometimes people talk to me like I’m a 3-year-old. My genetic disorder has made it more difficult to drive my chair by myself and use my communication device. The biggest challenge for me is getting into the homes of my friends and family members. Sometimes, I also get too tired to stay up late, so I miss out on going to bars, parties and dates at night. But I’m proud to be a part of the disability community, and I have an awesome team of support people with me every day.

What is your goal for the film?

My goal for the film is that people won’t talk down to people with disabilities. I want everyone to know that people with disabilities demand respect and rights, and I want other young adults with disabilities to have the same opportunities that I’ve had for health care, inclusive education, college, assistive technology, jobs, making friends and independent living. I want people to learn from disability role models. I want to help people learn how to live a full life with a disability as they transition to an adult by focusing on all the possibilities of relationships, work, education and disability rights.

How did you choose your interviewees?

They were people I looked up to. They are good advocates and role models for kids and young adults with disabilities. I wanted to ask them about their transition to adulthood to help me and others be successful. Success can be defined in many ways. These are just people I wanted to have as mentors.

What was the most challenging part of creating this film?

Setting up and getting all of the interviews done. We had to fly or drive a long way for the interviews. On our flight to Indianapolis, they turned my power wheelchair on its side both ways, and it got damaged both ways. On our trip to D.C., we had a six-hour flight delay, and another passenger talked down to me like I was a 3-year-old. On our NYC trip I had a seizure. But we still got the filming done on all the trips.

What advice did you receive during your interviews that had an impact on you?

Maysoon Zayid, one of my mentors in the film, told me, ‘You are not alone. Find your community.’ That was powerful advice because I’ve always had a strong community, starting with elementary school. I’m continuing to find my community at college, in the disability rights community, at work and in my hometown of Concord.

What are you up to now? What are your plans for the future?

I am in college at NHTI, the local community college in Concord, working on getting my liberal arts Associate’s degree. I have been taking one class a semester and have a 3.0 GPA. This semester I’m taking English Comp Mindful Communication, and I also joined the Environmental Action club at school. I am thinking about transferring to a four-year college in the future. I have enjoyed meeting new people. I look forward to making more friends and maybe finding a girlfriend. I dream about getting married and having kids, making more films, and traveling around the country and the world. I want to go to the Football Hall of Fame, Mount St. Helens, a Florida Gators game with my cousins, London and Europe.

Featured photo: Samuel Habib.

In the kitchen with Greg LaFontaine

Greg LaFontaine is the executive chef and co-owner of Smoke Shack Cafe (226 Rockingham Road, Londonderry, 404-2178, smokeshackcafe.com), an eatery known for serving “barbecue with a twist,” with all kinds of uniquely inspired items, like the habanero brisket melt and the maple mustard cornflake chicken sandwich. LaFontaine took over the space formerly housing Gabi’s Smoke Shack in May 2020 — previously, he served as the executive chef of Owen & Ollie’s Restaurant in Dracut, Mass., for more than a decade. In addition to its smoked meats, many of which are available as combo plates or sandwiches, Smoke Shack Cafe offers everything from fresh salads and sides to sliders, tacos and flatbread pizzas, as well as a lineup of specialty whoopie pies in a variety of flavors.

What is your must-have kitchen item?

If you’re talking in relation to the restaurant, I can’t do what I’m doing without the smoker. … If you’re talking a tool or a utensil, I like a good chef’s knife.

What would you have for your last meal?

I’d like a good sushi. There aren’t really any flavors that I don’t like.

What is your favorite local restaurant?

My wife and I, if and when we ever get to go out, we like a place in downtown Nashua called San Francisco Kitchen. … There’s nothing I’ve ever tried there that I didn’t like. They do a great job.

What celebrity would you like to see eating in your restaurant?

If I could ever get him here, [comedian and actor] Hal Sparks.

What is your favorite thing on your menu?

Obviously, our No. 1 thing is the smoked brisket. I’ve been here two years and I still eat it every day. … I think we make a very unique chili, and I also really like the smoked meatloaf that we do. I’m only using it in sandwiches at the moment, but come fall that’s going to be highlighted as an item, because it’s just got a really unique flavor.

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

I believe that the next big trends are going to be big companies eliminating the waitstaff format. … I just think that it’s a cost saver to their business, because it’s getting very, very hard to find help in this industry right now.

What is your favorite thing to cook at home?

If I get time, especially this time of year, I love to cook something on the grill. … I love steak tips, [and] as simple as it sounds, hot dogs are always great on the grill.

Homemade potato salad
From the kitchen of Greg LaFontaine of Smoke Shack Cafe in Londonderry (makes six to eight side servings)

1½ pounds fingerling potatoes
3 Tablespoons mustard
2 Tablespoons chopped scallions
3 Tablespoons chopped parsley
¼ cup chopped celery
2 teaspoons extra virgin olive oil
1 cup mayonnaise
salt and pepper to taste

Boil potatoes for 10 to 12 minutes, or until tender. Drain and cool. Add remaining ingredients and mix well to coat potatoes. Serve chilled.

Featured photo: Greg LaFontaine. Courtesy photo.

On The Job – Emily Shellenberger

Emily Shellenberger

Flower farmer and florist

Emily Shellenberger works as a farmer and florist at Live Bee, or Die Farm, a fresh cut flower farm and apiary in New Boston.

Explain your job and what it entails.

My job is a bit unusual, and I wear a few different hats. I’m what is referred to as a farmer/florist. I currently farm about two acres of cut flowers in New Boston, [where] I personally grow about 90 percent of the seedlings every year on site. I use these flowers to design for everyday occasions, weddings and events. This year we officially have been given approval to start hosting weddings on the farm, so, on top of my duties in the field, I’ll be helping to design and manage events held on site.

How long have you had this job?

I’ve been farming for the past five years and designing for four years.

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

My family and I started a pollinator project on their business land. From there, I fell in love with growing flowers and decided to expand into farming. I took a flower farming course online, but have mostly been a self-taught farmer. As time went on, I kept growing and adapting the business, which led me to take floral design courses. I now very purposely grow varieties of cut flowers that I can use for wedding and event design, which gives me the ability to provide fresh and unique offerings to my clients.

What kind of education or training did you need?

I graduated with a degree in environmental geology with the intention of working on reclamation projects. My degree has helped with the farming side of things, but, minus the flower farming course and a few floral design courses, I’ve mostly been self-taught. I’ve spent hours and hours researching farming and design, and, as it’s ever adapting, I’ve learned a lot by taking calculated risks and trying new things.

What is your typical at-work uniform or attire?

If I’m working on the farm, it’s pretty informal. As you can imagine, I’m covered in dirt most days. I’ll dress more professionally if I’m meeting with clients or designing for weddings, though.

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

There has been a huge influx of people wanting to get married or moving their weddings forward over the past few years. I’ve had to work with my brides to reschedule their dates, and have also had to scale a few weddings back to accommodate Covid restrictions.

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

How to manage time more wisely. During my season, it can get a bit overwhelming juggling all of my different duties. This year, I’ve made a better effort to try and come up with a more secure schedule so I don’t suffer from burnout.

What do you wish other people knew about your job?

Farming is not easy and depends on so many variables. I’ve learned over the years to find backup supplies in case I suffer a crop failure or something doesn’t bloom on time. It can be a bit stressful, but there are ways to make it work, and my clients have been very understanding.

What was the first job you ever had?

I started working at my family business at a young age, but my first job outside of that was as a farm hand on a horse farm.

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

Dedication and persistence are the key to success.

Five favorites

Favorite book: I’m currently reading Discovering Dahlias by Floret Farm.
Favorite movie: Inception
Favorite music: I tend to gravitate toward alternative and folk.
Favorite food: I’ve been getting into sushi, which I never thought would be something I actually would like.
Favorite thing about NH: New Hampshire is such a gem of a state. There’s so much to do here, and even though I’ve lived here my whole life I’m still discovering new things.

Featured photo: Emily Shellenberger. Courtesy photo.

Starting on a high note

Concord Community Music School welcomes new director

Meet Daniel Acsadi, who will begin his tenure as executive director of Concord Community Music School — and the second permanent executive director in the school’s history — on Monday, May 9.

What is your background in this kind of work?

I have almost 20 years of experience in music, performance, education and nonprofits. My education is from Cornell University, where I did my bachelor’s — a double degree — in music and economics. I did my graduate studies — my master’s and my doctorate — at the New England Conservatory of Music, and I’m a classical guitarist by training. Recently, I was employed as a faculty member at Tufts University, Longy School of Music of Bard College and Bridgewater State University in Massachusetts. I was the director of The Boston Classical Guitar Society for seven years, ending a few years ago. Most recently, I served as the director of education and community programs at Powers Music School in Belmont, Massachusetts.

How did you come into this position at Concord Community Music School?

I was familiar with the Concord Community Music School through the National Guild for Community Arts Education, which is an overarching group that has been around for a while. There’s a lot of activity going on through that as part of its northeast chapter, and Powers Music School and Concord Community Music School are both part of that. I became especially interested in the school after I heard that the visionary founder of the school, Peggy Senter, retired about a year ago, and that they were pursuing a search [for a new director]. The more I learned about the school, I was just intrigued, and it was just really clear what a special community it is, and what a special organization it is.

What will your job as executive director entail?

As executive director, I’m going to be managing the day-to-day operations of the school, supervising staff and faculty and just overall being a good steward to the school’s programs and initiatives.

What do you expect to be some of the biggest challenges?

My first task will be to learn as much as possible about the school, and that’s going to take a little bit of time at the beginning, for sure. Every institution has dealt with things over the last few years both similarly and differently, but It’s encouraging to know that the community remains as vibrant as ever. Obviously, as we resume activities and hopefully turn a corner after the pandemic, we’re able to recapture a lot of the energy and a lot of the programming that stems from being together in person. Ensembles and programming where we’re making music together in groups is, of course, the best kind of music-making.

What do you hope to accomplish?

I want to support the wonderful things that are already going on at Concord Community Music School. It has an absolutely fantastic faculty, which I’m getting to know every day now as I’m preparing to start a great collection of lessons, classes and events, and this incredibly strong community that has been built around the school over almost 40 years. Some of the immediate goals are to creatively grow the programming of the school to ensure that we can best serve the region’s needs and interests musically and artistically. I also want to work on increasing the marketing reach of the school to ensure that, of course, everyone in the community knows about everything that we offer. … It’s really just ensuring that this school is a vibrant center of music making and arts and remains a pillar of the Concord artistic community.

What unique qualities or perspectives do you bring to this position?

I feel like I’m able to bring a lot of different perspectives because of my experience. I’ve been a performer, as a guitarist and chamber musician. I’ve been teaching for a long time at all sorts of levels, from beginner students to graduate students at conservatory level. I’m also a parent, so I understand the goals of parents as they try to educate their children. I’m continuing to play and learn, so I also understand the needs, goals and the love of music that adults experience and the need for music throughout our lifetimes. Finally, with my experience working in the nonprofit sector, I’m able to bring all of these perspectives. I hope that I’m able to really tie all of this together to help the school to continue to improve and flourish.

What are you looking forward to most?

I’ve heard this word repeatedly over the course of getting to know some of the people in Concord and at the school, and that is that the school is truly a ‘gem.’ I’ve gotten some glimpses at that, and I’m really looking forward to exploring and getting to know everyone in this amazing community.

Featured photo: Daniel Acsadi.

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