In the kitchen with Jay and Lori Desmarais

Gerard “Jay” and Lori Desmarais are the owners of Bowlful (1536 Candia Road, Manchester, 232-3923, thebowlful.com, and on Facebook and Instagram @thebowlful), a takeout restaurant that opened inside Nickles Market in Manchester in late 2020. Bowlful specializes in all kinds of made-to-order rice, salad and pasta bowls prepared using fresh ingredients — popular options include a teriyaki bowl with bacon fried rice, broccoli and sesame seeds; a taco salad bowl featuring fresh lettuce, tortilla strips, cilantro rice, Mexican cheese, onions, salsa, avocado crema and jalapenos; and a garlic and spinach pasta bowl that’s finished with Parmigiano Reggiano. Bowls additionally feature the option to add a protein like grilled chicken, ground beef, pork carnitas, sauteed shrimp or grilled tofu.

What is your must-have kitchen item?

Jay: For me, it’s a sharp chef’s knife.

Lori: A spatula.

What would you have for your last meal?

Jay: I would say lamb chops. That’s my once-in-a-year thing that I’ll have.

Lori: I’m Polish, so I love pierogi. The potato and the farmer’s cheese are my favorite.

What is your favorite local restaurant?

Lori: We both love Tucker’s. … I love the Belgian waffles.

Jay: I always get the Sedona skillet. Their lunch is good, but more often than not, we typically find ourselves going there for breakfast.

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

Lori: I would love for Keith Urban to come see me.

Jay: Keanu Reeves. … I’d make him one of everything.

What is your favorite thing on your menu?

Jay: For me, it’s the barbecue bowl. We make our own barbecue sauce, and it’s got some balsamic vinaigrette with tomato and cucumber. It’s like a summer outing in a bowl. It’s very refreshing and good.

Lori: The Cobb salad.

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

Lori: I feel like food trucks are really a thing. I feel like they are popping up everywhere, and so many people have come into the restaurant saying that we’ve got to do them, that what we do with the bowls would be great on a food truck.

What is your favorite thing to cook at home?

Jay: I love to grill a rib-eye. That’s probably one of my favorite things to eat when we can.

Lori: Mine is stuffed shells.

Bowlful’s cucumber tomato salad
From the kitchen of Jay and Lori Desmarais of Bowlful in Manchester

5 medium plum tomatoes, cored and diced into ¼-inch cubes
1 English cucumber, ends removed and diced to ¼-inch cubes
1 Tablespoon Italian seasoning
½ teaspoon lime juice
Pinch of salt to taste

Combine all ingredients and serve as is, or top with your favorite vinaigrette.

Featured photo: Jay and Lori Desmarais. Courtesy photo.

On The Job – Elizabeth Hurst

Elizabeth Hurst

Senior living program director

Elizabeth Hurst is the community program director at Warde Senior Living in Windham.

Explain your job and what it entails. 

I manage the independent living apartments, and I also oversee the life enrichment programs for our entire senior community. Our life enrichment program is resident-driven … and aims to improve the quality of life for the residents in our community. I stay busy coming up with creative and fun programs for our residents and making sure the diverse needs of our residents are being met.

How long have you had this job? 

I’ve been at Warde for nearly nine years.

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

Even when I was a kid, I loved helping others and volunteered in many different settings. I always knew I wanted to have a meaningful career and work with people. After graduating high school, I became a licensed nursing assistant in Warde’s nursing home. I enjoyed working with the seniors, and instantly knew this was the population I was passionate [about working] with. I worked my way up through three different positions, which led me to my current position as the community program director.

What kind of education or training did you need?

I’m certified as an activity director and did the required training, education and practical hours to become certified. I also have a bachelor’s degree in business and health care administration, and I’m currently in graduate school for my MBA in health care management.

What is your typical at-work uniform or attire? 

I always like to look professional. My workplace is our residents’ home, so I keep my attire business casual.

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

Senior communities have faced many challenges throughout the course of the pandemic. It was really hard in the beginning of the pandemic when all the senior communities were closed to visitors and to the public. I had to learn to be flexible and how to adapt quickly. As the coordinator for life enrichment and activities, I needed to be very creative in order to keep our residents engaged during the different restrictions.

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

Everyone is on their own timeline. A lot of young professionals are in a hurry to figure out career choices quickly and compare themselves to other professionals, but everyone is on their own speed in life, so take your time and achieve your goals when it feels right.

What do you wish other people knew about your job? 

That it’s more than bingo. When people hear about activities and life enrichment in a nursing home, bingo is usually the first thing that pops in their mind. Life enrichment is so much more than just bingo and games. All of our residents are unique, and I’m here to make sure there are meaningful activities keeping their lives enriched every day.

What was the first job you ever had?

My first job was when I was in high school, working at a small family-owned restaurant.

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

My parents always told me to do something I’m going to enjoy, and I’m glad I listened to them. It doesn’t feel like work when you enjoy what you’re doing, and I can honestly say I love what I do.

Five favorites

Favorite book:
Harry Potter
Favorite movie: I don’t have one favorite. Chances are, if it makes me laugh, it’s in my top five.
Favorite music: Folk and classic rock. Neil Young is my favorite.
Favorite food: Homemade mac and cheese!
Favorite thing about NH: I love how I’m within driving distance to the beaches, mountains and the city.

Featured photo: Elizabeth Hurst. Courtesy photo.

Completing the story

NH author edits posthumous memoir of addiction

Seacoast-based author, editor and writing coach Jeff Deck discussed his latest project, We Got This, Kids: A real-time and raw glimpse of alcoholism, depression, and loss during a search for more sunrises.

What is your literary background?

I collaborate with writers to help them get their books done. Though my new service is focused on fantasy novels, I’ve worked with authors of both fiction and nonfiction. My own works include several novels, a nonfiction book called The Great Typo Hunt that I co-wrote with Benjamin D. Herson and holiday romances under a pen name.

What is We Got This, Kids about?

We Got This, Kids is the story of one ordinary person, Andy Marsjanik, and his lifelong struggle with addiction, recovery and depression. It’s based on the half-finished memoir that Andy left behind when he died by suicide and filled in with the voices of those closest to him, his family and friends. Andy wanted to live —he makes that very clear in his writing — but he lived and worked alone and undertook his struggles alone, and, during a temporary low point, he made a decision he couldn’t take back.

How did you first hear of Andy’s story?

A friend connected me with Andy’s sister, Amy Marsjanik Law, just a couple of months after Andy died. Amy was living in Newmarket at the time, and we were able to meet in person; this was shortly before the pandemic. She was intensely grieving, but had a powerful determination to carry on her brother’s story, as well as his mission to help people going through similar struggles.

What compelled you to take on this project?

Normally, fiction projects call to me the strongest, both in terms of collaboration with clients and for my own work, but when I started reading the document that Andy had left behind, I could immediately see two things that drew me in: first, his sharp, acidly humorous voice reminded me of George Carlin or Dennis Miller in his prime and absolutely needed to be shared with the world, and, second, this was someone describing his mental health and addiction battles in real time, which I thought could be of immense help to others.

What was the process like?

Collaborating with Amy to honor Andy’s words was the heart of the process for this book. Amy saw her brother’s original vision and knew how to bring it to fruition, as well as whose other voices would be necessary to bring into the story. I did my best to preserve what Andy had written, tweaking only for clarity and organization, moving fragments around to best convey the picture that Andy had originally intended. To minimize my intrusion into this family and their story, I saw my primary role as an editor rather than a co-author or ghostwriter. That also literally became my ‘character’ in the book — ‘The Editor,’ who steps into the footnotes to explain and elucidate the many obscure references that Andy included. The Editor also comments on any significant additions, deletions or rearrangements of the text in the footnotes to make the process we went through as transparent as possible. I interviewed Amy and other family members and friends not just to fill in the pieces that Andy never got to write, but to show the resonance of his life on the people around him. Everyone speaks in the first person, as close to their original words when I talked with them as possible, and mirroring Andy’s intimate narrative.

How does Andy’s writing connect with you personally?

I could feel his heart directly communicating with mine through his words. He’s blunt and funny and painfully self-aware. That’s the power of his writing and why it’s an incredible loss that we won’t get to see any more books from him. Andy is speaking in minute detail about his own experience as one individual working as a real-estate appraiser in upstate New York, but his struggles are universal. I’ve felt the darkness of depression, too, though, thankfully, to a much lesser degree, and my own life has been affected by a close relative in the grip of alcoholism.

In what way do you believe this book could help people?

It’s hard to find someone who hasn’t had to deal with mental health issues or addiction, either themselves or in the case of a loved one. Unfortunately, these struggles are nearly universal now, but most of the memoirs about these issues that are published today are from a celebrity’s point of view. I think people need the opportunity to see themselves reflected in a story of addiction, recovery and profound mental trials. Andy wasn’t famous or wealthy; he was an extraordinary person, but he was living an ordinary life much like so many other Americans, so when an average person picks up We Got This, Kids and recognizes themselves in Andy, my hope and Amy’s hope is that they immediately seek out the help they need. Remember that Andy’s action during that terrible night came from temporary desperation, but its consequences were irreversible. We Got This, Kids urges its readers to hold on for the next sunrise, and the one after that too.

Angie Sykeny

We Got This, Kids is currently available on Amazon in paperback and Kindle.

Featured photo: We Got This, Kids. Courtesy photo.

In the kitchen with Christian Davolio

Christian Davolio of Hudson runs The Rollin’ Grille (therollingrille.com, and on Facebook @therollingrille), a mobile food trailer specializing in scratch-cooked comfort items like double smash cheeseburgers, loaded pulled pork fries and smoked chicken wings. Originally from Tewksbury, Mass., Davolio has lived in Hudson for about four years. He previously worked in the IT field before deciding to pursue his passion of cooking. The Rollin’ Grille held its first public event in February at White Birch Brewing (460 Amherst St., Nashua), where Davolio has set up over the past several weekends. Find him there next on Sunday, April 10, from 10 a.m. to 2 p.m.

What is your must-have kitchen item?

[I have] a super-nimble light spatula that is great for getting those smash burgers off the griddle and keeping that crust on there. I’d say that’s in my hand 90 percent of the time I’m on that trailer.

What would you have for your last meal?

A three-way super roast beef sandwich, so [with] cheese, mayo and sauce. Growing up, that was something my father and I would always do together — we’d go out and get super beefs. … If it was my last meal, I’d want to have something with some really good memories behind it.

What is your favorite local restaurant?

It’s tough because there are a lot of great options out there, but two places I find myself at a lot when I’m eating out … are usually either T-Bones or California Burrito.

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

I think I’m going to go with Roy Choi. He started off with a food truck, and he’s just a great chef with a great personality. I think I’d really like to have him come and try my food and just see what I have going on.

What is your favorite thing on your menu?

I’m going to go with the signature smash burger. In my opinion, it’s just a perfect blend of flavors and of what I like on a burger. … It’s two patties, usually with cheese on both, and then grilled onions, bacon and barbecue sauce. … When the day’s over and I’m cooking something by myself, that’s what I’m making.

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

Over the past few years we’ve seen an explosion in outdoor dining … and that was a big thing that I was thinking about when I was trying to get into this industry, because the food trailer is perfect for that. … The smash burger is also something that I’ve seen popping up at more and more places.

What is your favorite thing to cook at home?

The thing that I could cook every single day, if it was a healthier option, is a nice bone-in rib-eye steak.

Bacon burnt ends
From the kitchen of Christian Davolio of The Rollin’ Grille (recipe calls for a smoker, but can also be done in an oven if a smoker is not available)

1 full slab pork belly (with the rind removed)
¾ stick butter
Yellow mustard
Salt
Pepper
Brown sugar
Barbecue sauce

Cut pork belly into 1-inch cubes. Coat with yellow mustard as a binder. Season liberally with salt and pepper. Put on smoker at 250 degrees. Remove from smoker after about two hours or an internal temperature of 190 degrees. Put them in a foil baking pan and put slices of butter over them, then lightly coat in brown sugar. Wrap tightly in foil and put back on the smoker for about 45 minutes. After 45 minutes, remove from the smoker and increase the heat to 325 degrees. Drain juice, then sauce the cubes with your choice of barbecue sauce. Place back on the smoker, uncovered, for 25 minutes at 325 degrees. Remove from the smoker and enjoy.

Featured photo: Christian Davolio. Courtesy photo.

On The Job – Dina Akel

Dina Akel

Fashion director

Dina Akel is the fashion director and owner of Preowned Gowns, a boutique in Nashua selling overstock, discontinued and gently used designer dresses.

Explain your job and what it entails.

We sell overstock and discontinued luxury dresses for a discount. My job is to make sure that every client who comes through our doors finds the perfect dress for whatever their occasion is. As a stylist, I get to gauge clients by asking about their preferred silhouette, fabrics, colors and budget so that I can properly recommend dresses for them. I make sure to provide a fun and comfortable experience to make sure everyone feels extremely special and taken care of.

How long have you had this job?

The business was started in 2020, solely online. We just opened up our [brick and mortar] store in mid-November 2021.

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

I was actually in the bridal industry for about five years prior. … Most [wedding gown] shops have to carry all the newest fashion trends, and rarely do they sell 100 percent of what they purchase every year. I noticed that, over time, discontinued dresses would pile up in storage. … The longer dresses stay in storage, the more likely they are to yellow and become completely unwearable. I thought that was a waste. … I knew there had to be a more sustainable process for the formal-wear industry to turn over their stock.

What kind of education or training did you need?

I’ve always had a knack for project management, research and event planning. … I learned a lot while working at the bridal boutique; I would ask the brides questions to find out what was important to them when looking for a dress. … I took part in an entrepreneurship foundation to help me understand the ins and outs of running a business. … I even worked as a wedding planner for two years; I told myself that, in order to be the best at my job [selling gowns], I needed to fully immerse myself in the wedding industry so that I could understand all perspectives.

What is your typical at-work uniform or attire?

Not super-formal, but not casual; I like to dress fashionable and wear trendy clothes.

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

The pandemic didn’t affect us negatively. A lot of [weddings] weren’t being held during the pandemic, but a lot of brides started planning during that time … so the wedding industry started moving forward more quickly and growing after [the height of] the pandemic had passed.

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

Having a work-life balance and taking time for yourself. I’m a very ambitious soul, and sometimes I need to remember to slow down a bit.

What do you wish other people knew about your job?

[The store] is a safe and fun space to find a dress. … We’re not pushy salespeople. We always say that, even if you don’t find a gown with us, you’ll leave here learning something new about your style or what you’re in search of.

What was the first job you ever had?

I worked at the Nashua Public Library as a page.

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

Something my band teacher in high school would say at practices … was, ‘When you walk through these doors, you leave all your troubles and worries behind you. Focus, and be present.’ That really stuck with me for a long time and has made me so productive and focused in whatever I’m doing.

Five favorites

Favorite book:
Robert B. Parker books.
Favorite movie: The Mummy and Shrek
Favorite music: Jazz and house
Favorite food: Kafta, which is a meat dish, and bacalhau, which is a Portuguese cod dish
Favorite thing about NH: The mix of city and suburban life

Featured photo: Dina Akel. Courtesy photo.

Home coming

New youth shelter to open in Manchester

Borja Alvarez de Toledo, president and CEO of Waypoint, talked about the social service agency’s latest expansion project, which includes the state’s first shelter specifically for youth experiencing homelessness.

What is Waypoint and who does it serve?

Waypoint is a social service agency … with more than 20 programs across the state. We basically serve [people through] the whole lifespan, from early childhood all the way to seniors. Waypoint has been the main provider of services for runaway and homeless youth for the last 25 years. We’ve had a program in Manchester on Lincoln Street, [which was] a youth drop-in center … where youth can actually come, take a shower, work on their resume on a computer, get food, get clothing, engage with case management. … We’ve also had a mobile team that works on the Seacoast, which is basically a van driving around to the different towns, and some housing and transitional living programs where youth can stay.

How many youth are experiencing homelessness in New Hampshire?

There was research done by Chapin Hall at the University of Chicago that was the first real national study on the issue of youth homelessness. It became clear that, across the United States — and it’s the same in urban settings and in more rural settings in parts of New Hampshire — that one in 15 young adults ages 18 to 25, and one in 30 ages 14 to 17, experienced some level of homelessness every single year. … When you extrapolate that and look at how many youth of those ages are living in New Hampshire, we’re talking about 15,000 youths.

How has the pandemic affected youth homelessness?

‘Homelessness’ doesn’t always mean sleeping on the streets every day. It may mean housing instability. Sometimes, [the youth] are couchsurfing and are able to get a [place to stay] for a couple of weeks at a friend’s house or by staying with a family member. The pandemic made things much more complicated, because those houses that were hosting those youths closed [their doors] because of the fear and risk of Covid. We’ve found that, now, there are more youths who are sleeping in cars, in tents, in abandoned buildings.

What is involved in Waypoint’s expansion project?

Two years ago we had some internal focus meetings … and we realized that there was an increasing [number of] youth experiencing homelessness in Concord; that we really wanted to build a center in Rochester that was similar to the one we have in Manchester; and that we were the only state in New England without a shelter [exclusively] for youth. We decided to expand our services … and buy two buildings: one for a center in Rochester, and one on Hanover Street in Manchester, where we can actually have that first shelter for youth experiencing homelessness in New Hampshire. It’s a huge expansion. … Those three centers won’t cover the whole need — there are also homeless youth in the North Country and in more rural areas of the state — but we felt like we needed to continue to grow our services in these three areas for now.

What will the youth shelter be like?

The shelter is what’s really going to make a difference. The youth we have engaged in Manchester keep asking us every day, ‘When is that [shelter] going to be open?’ … It’s going to be housed in the same place where we’re going to have our youth resource drop-in center. It’s very possible that a youth is going to be receiving services during the day on one floor of the building, engaging with case management or groups or other activities, and then, [at the end of the day] when it’s time to transition, they’ll just go down to the floor where the shelter is and sleep there. There’s more continuity of services that way.

Why is it important for youth to have a youth-specific shelter?

Research has indicated that it’s not appropriate for youth to be actually housed in shelters for adults, especially shelters where there are some chronically homeless adults. The minute [the youth] walk into those spaces, there’s a sense of, ‘This is going to be the rest of my life. This is going to be me when I’m 50 or 60.’ They see that right in front of them, and it almost shatters any sense of hope or sense that [their circumstances] can change. There are also sometimes very rigid rules at those shelters that don’t always apply to the youth; it’s more complicated for youth.

What is the current status of the expansion project?

We’re in the process of renovating the buildings … and we are continuing to fundraise, because the cost to renovate these buildings is about three and a half million dollars. We’ve had a lot of support already for this specific project, from the city through HUD — Housing and Urban Development — funding and through congressionally directed funding by Sen. Shaheen. Many foundations and individual donors have contributed money. If people want to donate to help us get to the finish line on this project, that would be incredible. … My hope is that by the end of the summer [the facilities] will be ready to open and start [offering] services and serving youth.

Featured photo: Borja Alvarez de Toledo. Courtesy photo.

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