Chef Dennis “DJ” Belanger of Nashua is the new owner of Culture (75 Mont Vernon St., Milford, 249-5011, culturenh.com), a locally sourced artisan sandwich shop also offering baked goods, pastries and fresh breads out of a scratch kitchen. A native of Hudson, Belanger got his start in the industry as a dishwasher at the age of 15 and went on to graduate from Le Cordon Bleu College of Culinary Arts in Cambridge, Mass. For nearly a decade he worked his way up the ranks at Burtons Grill of Nashua, eventually becoming the eatery’s executive chef for a time. He has been with Culture since the shop opened in August 2020, assuming the role of owner earlier this month.
What is your must-have kitchen item?
There are two. One of them is what I call a bottom feeder, but it’s really just a wooden spatula that I use to scrape and mix everything. … Other than that, I would say my Vitamix blender.
What would you have for your last meal?
It would probably be just roasted chicken with rice and vegetables. It’s one of my go-tos if I don’t know what I want to eat, and it’s one of those things that I can eat every day and wouldn’t even think twice about.
What is your favorite local restaurant?
La Santa [Tacos & Tequilas], which is literally right over the line in Tyngsboro, [Mass.]. My fiancée and I go there probably at least once a month.
What celebrity would you like to see eating at your restaurant?
Matty Matheson. He’s a chef out of Canada, and he’s pretty big in the States now, too. I feel like he and I have a lot of similarities in our styles and philosophies of food, and I just really respect him as a chef and an entrepreneur. I would love to be able to pick his brain.
What is your favorite thing on your menu?
Either the La Capra, which is our Italian sub, or the roast beef.
What is the biggest food trend in New Hampshire right now?
It’s definitely farm stuff, and just keeping things as local as possible. There’s a lot of focus on foods made from scratch and not anything that’s processed or mass produced, and that’s something that we definitely want to continue.
What is your favorite thing to cook at home?
My go-to at home is fried rice. Especially if I’ve got any leftover rice from the night before, it’s just a really good, fast dish.
Cranberry vinaigrette dressing
From the kitchen of Chef DJ Belanger of Culture in Milford
12 ounces frozen cranberries, thawed
1½ cups whole-grain or Dijon mustard
1 cup red wine vinegar
3 cups oil (half extra virgin olive oil and half canola oil)
¼ cup finely chopped chives
Salt and pepper to taste
Add cranberries to the cup of a blender and puree on high, making sure there are no chunks of berry left over. Add mustard, vinegar and salt and blend until fully combined. With the blender on medium-high, slowly add the oil into the mixture (should take about 30 to 45 seconds). Mix in chives to emulsified dressing (do not blend). Taste for seasoning and adjust if necessary. Transfer to a squeeze bottle or mason jar for storage. (Note: When blending cranberries, you may need to add a little water to help get everything blended together. You shouldn’t need much more than ¼ to ½ cup. You can also substitute almost any type of frozen berry or fruit to make this dressing).
Featured photo: DJ Belanger. Courtesy photo.