In the kitchen with Donna Tammaro

Donna Tammaro of Derry is the owner and co-founder of Tammaro’s Cucina (469 Charles Bancroft Hwy., Litchfield, 377-7312, tammaroscucina.com), an eatery offering home-cooked Italian meals that she opened last July with her daughter, Lindsey Russo. Tammaro’s Cucina features a diverse menu of of dishes cooked to order, including chicken Parm, meat lasagna, stuffed shells, and chicken broccoli alfredo, plus hot subs, Sicilian pizzas, and a rotating soup of the day with flavors like Italian chicken or pasta fagioli. With 24-hour advance notice, half- or full-sized pasta trays can be ordered that feed about six to eight or 12 to 16 people, respectively — each comes with a loaf of garlic bread featuring a garlic butter Tammaro makes in house. Originally from the Boston area, Tammaro also lived in Manchester for several years.

What is your must-have kitchen item?

My Cuisinart food processor.

What would you have for your last meal?

Lobster, steamed with butter.

What is your favorite local restaurant?

Ignite [Bar & Grille in Manchester]. My sister and her family go there all the time and that was how I started going. … I love to get a lot of different things there. Their steak tips are really good.

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

Adam Sandler.

What is your favorite thing on your menu?

The Tammaro’s tortellini special. It’s a five-cheese tortellini with alfredo, and it’s got pancetta, spinach and mushrooms. It was my own creation.

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

Mexican food. I feel like I’ve seen so many Mexican places opening up lately.

What is your favorite thing to cook at home?

I love to cook hamburgers on the grill. I also really like to make American chop suey.

Italian mac and cheese
From the kitchen of Donna Tammaro of Tammaro’s Cucina in Litchfield

8 ounces fontina cheese, shredded
8 ounces mozzarella cheese, shredded
¾ cup grated Parmesan cheese
¾ cup heavy cream
2 Tablespoons butter (plus extra for greasing)
1 pound cavatappi pasta
¼ cup breadcrumbs
2 Tablespoons fresh basil, minced

Preheat the oven to 400 degrees. Heat a saucepan over low-medium heat. Add fontina, mozzarella, heavy cream, butter and half a cup of Parmesan and stir until combined. Cook for about four minutes, or until the cheese is melted. Bring a pan of water to a boil and cook the pasta. Drain and add to the cheese mixture. Mix well. Grease the dish slightly with butter and dust with the breadcrumbs. Pour the pasta and cheese sauce into the dish. Sprinkle remaining breadcrumbs and Parmesan cheese on top and bake for 30 minutes. Garnish with basil.

Featured photo: Donna Tammaro. Courtesy photo.

On The Job – Louann Gentiluomo

Louann Gentiluomo

Gym owner/trainer

Louann Gentiluomo and her husband Brian co-own and train at CKO Kickboxing Londonderry.

Explain your job and what it entails.

I, with my husband, oversee the business as a whole — the financials, operations, marketing and advertising, sales, everything — and we train as well.

How long have you had this job?

We opened in September 2019.

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

I’ve always loved fitness. We were involved in kickboxing for about 10 or 11 years and just felt like we wanted to do something more. … We loved the sport so much that we really wanted to pay it forward.

What kind of education or training did you need?

We had 11 years of kickboxing background, and we went through a training process … regarding how to put that [kickboxing experience] together with the skill set to be able to own and operate [a kickboxing studio] and teach other individuals how to kickbox safely and correctly with proper form.

What is your typical at-work uniform or attire?

It’s a very casual environment. [The attire] is fitness-focused, so basically gym clothes — shorts or sweatpants, sneakers, and we have CKO branded shirts.

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

When we had to shut down, we very quickly pivoted to everything virtual. We hired a professional coach … to help us. We put our heads together and got very creative with all kinds of challenges and contests through social media. … The most important thing was to make sure that our members saw us every day … and that they could be engaged. We were recording almost every day, and we partnered with a virtual company to set up a YouTube channel and broadcast our videos live throughout the country.

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

I wish I could have started this career sooner in my life. I’m 51 now, and I wish I had recognized and embraced this when I was in my 30s, but then I wouldn’t have had all the experiences that have brought me to where I am today.

What do you wish other people knew about your job?

What I wish people knew that maybe they don’t know is that we’re a super-supportive community. I think sometimes people want to give us a try but are intimidated by the idea of kickboxing. They think everyone here is all fit and buff and in perfect shape, and they think, ‘I don’t know; maybe this isn’t for me.’ That’s truly not the case. We cater to all fitness levels and support everyone and help them reach their goals. It’s a very positive, healthy, welcoming environment.

What was the first job you ever had?

I worked at an ice cream shop.

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

Take time for yourself. You need a balance between work and family. You need to be able to relax and get away from the stress and unwind.

Five favorites

Favorite book:
The Pursuit of Happyness
Favorite movie: The same as my favorite book — The Pursuit of Happyness.
Favorite music: An eclectic mix … of ’80s music, rock, today’s top hits, hip-hop — anything that has a good beat.
Favorite food: Brownies
Favorite thing about NH: The diversity … of activities. You can go to the city, or the mountains, or the beach, whatever you want.

Featured photo: Louann Gentiluomo. Courtesy photo.

Taking care of business

Meet Entrepreneur of the Year Kyle York

The New Hampshire Tech Alliance has named Kyle York, co-founder and CEO of the Manchester-based strategic growth and investment firm York IE, its Entrepreneur of the Year. York discussed his work, the award and his approach to business and entrepreneurship.

What entrepreneurial work have you done in New Hampshire?

My entrepreneurial work began as a young man working at my parents’ store in Manchester called Indian Head Athletics. In college I got my first internship at … WhippleHill [in Bedford]. I later went on to become the head of West Coast sales for WhippleHill. … I became the Chief Revenue Officer of Dyn … [and] helped lead the sale of Dyn to Oracle. For three years I was VP [of] product strategy for Oracle Cloud Infrastructure and general manager of Oracle Dyn. In 2019 I co-founded York IE. … I’ve invested in nearly 100 startups over the past decade, which have created thousands of jobs. … I also own a real estate portfolio [with] more than 100,000 square feet in Manchester … focused on innovators, community organizations and nonprofits.

What are you working on now?

York IE … [is] committed to supporting the startup ecosystem globally. We’ve invested in over 30 scaling companies that have created hundreds of jobs, with hundreds if not thousands more to come in the future. … We work with hundreds of companies … helping them to grow responsibly … [and are] incubating a few additional New Hampshire-based startups as part of our York IE labs efforts.

What is the Entrepreneur of the Year award?

The Entrepreneur of the Year is an award given out by the New Hampshire Tech Alliance. It was first given 33 years ago to … Dean Kamen. Since then, it’s been awarded to some truly outstanding business leaders and visionaries, so it’s a true honor to be included in such esteemed ranks.

How did it feel being named Entrepreneur of the Year?

It felt great. I’ve worked very hard over the years to make an impact, but … so many people have helped me along the way, starting with my wife, Katie, my children, my parents and brothers and everyone I’ve been blessed to work with in all of my various roles.

What is the secret to your success?

My parents preached and … [demonstrated] in their daily actions the importance of an incredible work ethic and commitment to family. Those … characteristics fuel my life to this day. From the beginning of my career, I’ve operated under … two principles: be loyal [and] play the long game. These are … [how] I view everything and [are] the parameters I use to keep myself guided. If I do something that contradicts either of these principles, an internal warning alarm goes off in my gut. If there’s a great outcome but it comes at the expense of my principles, I don’t pursue it; the end doesn’t justify the means.

What is your business philosophy?

We don’t operate with management fees or a traditional fund of any kind. … We work with entrepreneurs in so many different ways because we want to do what’s best for the entrepreneur and what will help their company grow. We never want to make decisions simply because we have capital to deploy. That’s not normal or natural. … I’ve never believed in the win-at-all-cost method. I think, in most markets, there’s room for many winners [because] success is relative to ambition [and] goals. … If there can only be one winner in a market, then the market is too small.

What do you enjoy most about helping startups?

I truly enjoy sharing my knowledge and mentoring entrepreneurs. [There are] so many wonderful people with bright ideas who simply need someone or a firm, like York IE they can call when faced with a new problem. I always want to be that phone call, because passion and integrity are contagious, and, honestly, I learn as much from these entrepreneurs as they learn from me. Making an impact and always learning is what fuels me.

Do you have any advice for aspiring entrepreneurs in New Hampshire?

One of the key lessons I like to share is to not be passive. Don’t sit back and let things happen to you. Take charge and ownership of your career. Think of your career as a company … [and] be the CEO. Lead your ‘company’ to success.

Featured photo: Kyle York. Courtesy photo.

In the kitchen with Jenn Bongiorno

Jenn Bongiorno of Londonderry is a certified personal chef and the owner of Doors Locked; Fridge Loaded (doorslockedfridgeloaded.com, find her on Facebook), a homestyle meal preparation and delivery service she launched last year with busy families in mind. New menus serving four people, usually including three meals and one dessert option, are posted to her group page on Facebook every Tuesday. Items change based on their accessibility and seasonality — during the winter months, one meal will typically consist of a soup or stew, while most weeks also feature one vegetarian meal. Ordering is available through 8 p.m. that Thursday. Bongiorno prepares and cooks each meal at Creative Chef Kitchens in Derry that weekend, and local deliveries in the Derry and Londonderry areas are made by Sunday evening.

What is your must-have kitchen item?

Second to a knife, obviously, it would be my vegetable peeler. I pride myself on the fact that I’m using veggies all the time, and if I can help it I’m never buying frozen ingredients. … I’m buying fresh ingredients the day that I’m prepping, and I’m always washing and peeling those vegetables.

What would you have for your last meal?

Pulled pork macaroni and cheese from Mr. Mac’s. If it’s my last meal, that’s definitely what I’m going for.

What is your favorite local restaurant?

Chez Vachon in Manchester. … Lots of people I know go there for the poutine, but I love their crepes. They have wonderful, delicious crepes that are thin and crusty on the outside and buttery on the inside.

What celebrity would you like to prepare a meal for?

Alton Brown. I love watching all of his shows on Food Network. … He strikes me as a meat and potatoes kind of guy, so I would totally make him something vegetarian just to challenge myself and to have the chance to really wow him.

What is your favorite meal that you’ve made?

I think it would be the grilled chicken and vegetable pasta salad. … It’s my go-to in the summer, but honestly, you’ll find me cooking it year-round because it’s just super easy and it’s a nice protein-packed meal.

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

I would say keto. I’ve had lots of people reaching out to me and asking if I do keto [meals], but actually I’m kind of the opposite. Keto is very low on veggies, and I’m always packing in veggies whenever and wherever I can.

What is your favorite thing to cook at home?

One of my weekly or bi-weekly meals that I never ever get sick of is my Mexican lasagna. … I’ll layer ground sirloin that’s mixed with corn, onions, peppers, roasted diced tomatoes and garlic, and sometimes I’ll put shredded carrots in there too for a little bit of sweetness. … You smother a tortilla with refried beans, put the mixture on top with cheese and you just keep layering it so that when you cut it, it looks like lasagna. It’s so delicious.

Grilled chicken and vegetable pasta salad
From the kitchen of Jenn Bongiorno of Doors Locked; Fridge Loaded

1 to 1¼ pounds chicken (or sirloin tips or pork cutlets), cut into 2-inch chunks
2 zucchinis, sliced in 1½-inch rounds
2 red peppers, cored, seeded and cut into 2-inch pieces
1 large red onion, chopped into 2-inch pieces
1 pound box of tri-colored rotini or cheese tortellini, cooked al dente
1 bottle Ken’s Caesar vinaigrette dressing (oil-based, not creamy)

Throw meat and vegetables in a large lidded container. Pour enough of the dressing on it to cover the ingredients, making sure everything is coated. You’ll use about two-thirds of the bottle, saving the rest for a step further. Marinate for 12 to 24 hours. Cook, drain and set pasta aside in the refrigerator. Fire up the grill or broiler. Remove and grill the marinated ingredients over medium-high heat until the chicken registers 165 degrees and the veggies have a nice char on them. If broiling, broil on high but lower the shelf to the second-highest setting in the oven and watch closely. Dispose of any marinade the meat was sitting in. Mix all of the veggies, meat and pasta in a large bowl. Add the remainder of the vinaigrette from the bottle and toss well. Add some shredded cheese, if desired. Store in the refrigerator until ready to eat.

Featured photo: Jenn Bongiorno. Courtesy photo.

On The Job – Katie White

Katie White

Bookkeeper

Katie White is a bookkeeper and owner of Cents and Balance, a virtual bookkeeping service based in Bow.

Explain your job.

We provide virtual bookkeeping services to small-business owners. We manage the day-to-day financial activity in a business to provide the business owner freedom to stay in their wheelhouse and do what they do best. We also can manage accounts payable [and] accounts receivable and can provide support with documentation management.

How long have you had this job?

Cents and Balance was born in 2018.

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

I have a love for numbers and puzzles. I worked in the health care industry for years, and my favorite part always revolved around the revenue cycle, reconciling our billing process and making sure we had good workflows in place to make sure nothing fell through the cracks. An opportunity to work in a bookkeeping and accounting firm opened up when my children were very young, and I knew that this industry was where I was meant to be. I opened Cents and Balance … so I could have the freedom to spend more time with my young kids and family.

What kind of education or training did you need?

There are no credentials you need in order to be a bookkeeper, but I do have a Master’s in Business Administration, and, in 2020 I became an Enrolled Agent, [which] means I can represent taxpayers before the IRS. Although we provide very little tax services, I became an EA so I could be a better bookkeeper and provide more insight for my clients.

What is your typical at-work uniform or attire?

We are 100 percent virtual, so I go for comfort. However, I do love it when I have the occasional in-person meeting or networking event so I can get a little more dressed up.

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

We’ve always been virtual, so our practices didn’t change when the pandemic hit.

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

As a business owner, I wish I had really hammered down my own policies and procedures when I was just starting out. It’s a lot harder to play catch-up when you’re so busy.

What do you wish other people knew about your job?

Bookkeeping isn’t just data entry, and it’s not just for tax preparation; bookkeeping is really about helping a business owner know their numbers so that they can make better business decisions.

What was the first job you ever had?

Canad Cinemas, which is now Regal Cinemas, in Concord, New Hampshire, when it first opened.

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

Show up. If you say you’re going to do something, then do it. If you can no longer do it, own it and be honest.

Five favorites

Favorite book:
The Count of Monte Cristo
Favorite movie: Elf
Favorite music: Anything — alternative, indie, hip-hop, pop, country — I love it all.
Favorite food: Italian, specifically chicken parm.
Favorite thing about NH: There’s so much to do — mountains, lakes, camping — and it’s so close to other states for quick trips.

Featured photo: Katie White. Courtesy photo.

Strengthening minds

UNH opens Children’s Behavioral Health Resource Center

The University of New Hampshire’s Institute on Disability is developing a new Children’s Behavioral Health Resource Center, funded by the New Hampshire Executive Council, set to open this spring. UNH research associate professor JoAnne Malloy, who co-directs the center with UNH Institute on Disability director Kelly Nye-Lengerman, discussed the center’s mission and operations.

What is the Children’s Behavioral Health Research Center?

Our center will form around a lot of work we’ve already been doing with the state. … In 2019 the state legislature and the governor signed Senate Bill 14, which established funding for a Children’s Mental Health System of Care, which is a national model. It’s necessary because families who have a child with a mental health issue often find that the services are fragmented; they could have a mental health counselor and a school counselor and a DCYF worker. It’s really hard for parents, because they’re already dealing with a very stressful situation, and then they have all these services coming at them. The System of Care is designed to help families … find the services and support they need. …This center is part of that bigger work. Our job will be to help identify practices that have good research evidence … and are shown to be effective.

How did you get involved?

I started working here at the university in the mid ’90s. I’ve always specialized in working with adolescents with emotional and behavioral challenges. … I started working with the state to build a System of Care … and develop a model to help that population [of youth] … and to help the people working in the field get good quality training and education and to give them the support they need.

What needs will the center address?

A lot of children and young people have been going to the emergency room in a mental health crisis. It’s been really exacerbated by the pandemic, with children not being able to go to school consistently and not being able to see their friends and trying to learn online. … The problems we’ll be addressing are for those children and youth who are really stressed and have a mental health concern. Perhaps they’re acting out in the community or attempting self-harm or suicide. Perhaps they’re going out into the community and breaking laws. They’re not going to school. They may have emotional disorders such as severe anxiety or depression. It’s a wide variety of issues [affecting] children and youth that we’re looking at.

What will some of the center’s main day-to-day operations be?

We have 10 community mental health centers across the state, so we’ll be training providers … and some of their staff in how to work with children who have significant trauma backgrounds and use cognitive behavioral therapy, which is an evidence-based practice. … We also do consultations. Once somebody goes to the training, they often need guidance … so we’ll be observing them in treatment sessions and providing them feedback to make sure that what they’re doing is good practice. … We also bring [mental health care] partners together and gather information about what they need. Some of our staff will be doing interviews and focus groups [to find out] where we need to fill in the gaps.

Is there anything else like this in the state?

There are currently no other centers in New Hampshire that focus on children’s mental health and evidence-based practices … but there are smaller groups, and this [center] is bringing everybody together. … There are centers like this in other states, and I’ve been looking at those and [their] models.

What are the center’s goals, short-term and long-term?

Short-term, we want to do three trainings by the end of June to train and provide consultation to 80 people. … Long-term — the contract [for the center] is for three years and potentially renewable — I’d like to see the center become a permanent fixture in the state, and something that changes with the needs of people in the field. Most of all, I want it to make an impact, because at the end of the day, if we’re not actually helping children and families, we might as well all pack up and go home.

Featured photo: JoAnne Malloy. Courtesy photo.

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