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.

In the kitchen with Paige Melanson

Paige Melanson is the owner of Crumb to Mama (find her on Instagram @crumbtomama), serving as the in-house baker for The Brothers’ Cortado (3 Bicentennial Square, Concord, 856-7924, brotherscortado.com). A Concord native, Melanson is a longtime family friend of the shop’s owners, having worked together with founder Chuck Nemiccolo at Starbucks nearly a decade ago. The Brothers’ Cortado opened in November, with Melanson joining the team in mid-February — currently you can find her there every Monday, Friday and Saturday, with a rotating offering of freshly baked treats like vegan strudels, gluten-free buttermilk blueberry muffins, apple loaves, protein egg bites and cinnamon rolls. The goal, Melanson said, is for her to eventually take over the kitchen space adjacent to the coffee shop full time.

What is your must-have kitchen item?

My bench scraper. It’s very versatile because it’s great for baking but also for cleanup.

What would you have for your last meal?

It would be a double smash patty on a brioche bun with extra pickles.

What is your favorite local restaurant?

One that I’ve been going to a lot more recently is Sun Shui in Bedford. … I love the dan dan noodles and the basil chicken.

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

Action Bronson [rapper Ariyan Arslani]. He’s a musician but also a trained chef. He loves good food and sharing it with people, so I’m a fan of [his] music and also a fan of his food.

What is your favorite baked treat that you offer?

I know the crowd favorite is the strudel, but [recently] I made these cheese Danishes with a triple berry jam. It’s a really awesome combination of a nice fluffy dough with a slightly sweet cheesecake filling and a really good homemade jam. I think I’m going to be trying to make it as often as I can and probably rotate out the flavor.

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

Those loaded Korean corn dogs. … The Hop and Grind over in Durham has them on their menu and I’ve been dying to get over there to try one because they look so good.

What is your favorite thing to cook at home?

My favorite meal to make is anything that I can just do totally from scratch. … I love having pasta nights, doing homemade pasta and some sort of sauce that you can just put a little effort into and let simmer for a while. … Vodka sauce is delicious, and it’s a nice quick one that you can make in about 20 minutes.

Homemade vodka pasta sauce
From the kitchen of Paige Melanson of Crumb to Mama

3 Tablespoons butter, divided
2 shallots, finely diced
3 cloves garlic, finely diced and grated
4 Tablespoons tomato paste
⅓ cup vodka
1 cup heavy cream

Saute shallots and garlic in one tablespoon of butter until soft. Add tomato paste and cook for two minutes while stirring. Add vodka and let simmer lightly for two minutes. Stir in cream and bring to a simmer. Add salt and pepper to taste, and stir in the last two tablespoons of butter. Toss in a half pound of cooked pasta of choice with ¼ cup of pasta cooking in water. Top with grated Parmesan cheese and fresh basil (optional).

Featured photo: Paige Melanson. Courtesy photo.

On The Job – Samantha Ross Langlois

Samantha Ross Langlois

Metaphysical shop keeper

Samantha Ross Langlois is the owner of Rock Bottom in Belmont, a shop that sells crystals, stones and other metaphysical items.

Explain your job and what it entails.

Building vendor relationships, shipping and receiving, ordering items, maintenance upkeep, cleaning and inventory control. Then, we have the fun stuff we work with rocks, crystals and other metaphysical items to help others on their journey of life. Stones hold a lot of energy, and we help our customers who come learn how to use stones to help them with their everyday life. We are beginning to offer services as well.

How long have you had this job?

We have been selling rocks and crystals through Facebook Live for about two or three years now, but we were fortunate to finally be able to find a wonderful location with a fantastic landlord. We started selling at our location in December of this past year, and the pylon signs we received three weeks ago are becoming more noticeable for walk-in traffic.

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

I started collecting as a kid and loved it, but life happens, and I moved away from it. When my former husband started getting sick, I went back to look for natural remedies and crystals to help him, and that is how we continued.

What kind of education or training did you need?

I started with energy work and massage therapy back in 2004. I am a reiki master and teacher and a certified tuning fork practitioner; and I hold a master’s degree in operations and project management, and a bachelor’s in human resources, and an associate’s in marketing.

What is your typical at-work uniform or attire?

Comfortable clothing no dress code. I want myself and others who work with me to be comfortable being themselves.

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

Before the pandemic hit, we were looking for a location. Then we stopped due to Covid, but, honestly, I think it helped, because it forced me out of my comfort zone and allowed me to learn how to provide Facebook Live [sales]. This is how we began to build our audience. Then, we were able to start doing craft fairs, and that helped as well.

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

How to develop my memory more. So many people want to know the metaphysical properties of all the stones, and I am lucky enough to just be able to remember the names of them, but we love Google, so we use that to help with the properties and the ‘What does this do?’ portion of questions.

What do you wish other people knew about your job?

Google is a great tool to look up the metaphysical properties and uses for stones.

What was the first job you ever had?

I worked at a video store.

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

Take your time, and slow down. Life is a journey, not a race. Enjoy it, look around and remember to breathe for you.

Five favorites

Favorite book:
Do It Afraid by Joyce Meyer
Favorite movie: Working Girl
Favorite music: Rock, metal, rap, dance, pop I like any kind, really.
Favorite food: Thai, Indian and overall spicy food.
Favorite thing about NH: The waterfalls. I love them so much.

Featured photo: Samantha Ross Langlois. Courtesy photo.

Running the rules

State’s first female deputy enforcement, licensing chief

Meet Danielle Ellston, the new deputy chief and deputy director of the New Hampshire Liquor Commission’s Division of Enforcement and Licensing, and the first woman to assume the role.

What does your job as deputy chief and deputy director entail?

Within the Division of Enforcement and Licensing, we have field operations, which [consist of] all of our sworn police officers — their official title is ‘investigators’ — who provide our regulatory function throughout the state, [with] a primary mission of preventing youth access to alcohol and tobacco. We also have our administrative services, which includes our licensing, help desk, auditing and direct shipping units, as well as our training units, which provide training to our licensees and our store employees. I’m second in command to the chief, who runs the whole operation. I’m kind of the middleman; I’m a support for the chief … and I also oversee some of the day-to-day operations of the division, making sure that we’re staying on track with our mission to ensure that we’re complying with our policies, rules and regulations.

What is your background in this kind of work?

I have a bachelor’s degree in criminal justice from Endicott College. I was hired right out of school by Liquor Enforcement in September 2008. … In January 2009, I received my police certification from the New Hampshire Police Academy, representing the [liquor] division at the academy. I’ve been here [in New Hampshire] for my entire adult career, and that’s something that’s important to me. … There’s a lot that has happened in the amount of time I’ve been here. It’s really cool that I got to see and be a part of the agency’s development and progression.

What are some of the biggest challenges you’re up against?

It’s very tough for the licensees right now. They were just getting their footing back from everything that happened during Covid. At the end of last year and even last summer, we saw people out and about, feeling comfortable going to public places again. Now, with some of the inflation issues … people are going out less and spending less money … and the industry is starting to feel the impact of that. The industry is also still dealing with staffing issues. Covid created a lot of job opportunities for people to work remotely, which is good, but the industry is feeling the impact of people … moving on to different jobs. We feel that on our end, too, because they’re trying to manage more patrons with less staff. The way we combat that is through our educational platform; education … is a primary function of our investigators. They’re out there educating these licensees, giving them ways to run their business with less staff and ways to be more diligent with checking IDs and over-serving. … We have to look at what’s going on around us and really change the way we [communicate] our goals to the licensees. It’s a partnership where we have to listen to them and hear what their issues are, then educate them on what the best ways to stay in compliance are. It really is a give and take.

What do you hope to accomplish as deputy chief and deputy director, short-term and long-term?

My big goal here is to keep us moving forward and to be progressive … and to really try to streamline everything we do, to work with the industry and to make it a great, very successful relationship. … When I say ‘be progressive,’ it’s [referring to] everything — technology, education, community outreach. How can we make our processes more efficient for the licensees? How can we make our internal procedures more efficient for our employees? … There’s a mentality to say, ‘This is the way we’ve always done things,’ … but there are so many opportunities for us to partner with the industry and our coalition groups to really step forward.

What does being the first woman in this position mean to you?

I’m very honored and grateful. It’s a very cool situation to be in. … Going back to [the idea of] being progressive, we’re seeing … a movement throughout law enforcement of more females getting into the profession. I’m the first female deputy chief, but we have a pretty big group of females working here, and we have some female supervisors. … If I can help show that [women] can be successful in it, then that’s a very cool opportunity.

What do you find rewarding about this work?

The cool thing about our agency is that there are so many people you get to interact with. We’re interacting with licensees who are just trying to have a successful business. We’re interacting with our coalition groups, which have such an outstanding mission they’re trying to achieve, and they like including us in that. We get to work with local law enforcement agencies and help them be successful in establishing their business relationships with their licensees. We get to interact with youth. For me, that’s the best part — getting to interact with all these different people and to really be a part of their mission and bring them in to be a part of our mission.

Featured photo: Danielle Ellston being sworn in. Courtesy photo.

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