In the kitchen with DJ Belanger

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.

On The Job – Jeff Paquin

Jeff Paquin

Decorative lighting installation specialist

Jeff Paquin is the co-owner of The New England Holiday Light Co., a decorative lighting design and installation service based in Hooksett.

Explain your job and what it entails.

We put up lighting all year, but for different things, depending on the season. In the summertime, we do landscape lighting, wedding lighting and overhead lighting for restaurants and businesses. Then, May through October, it’s full-blown weddings. We did around 120 weddings this past year, and that number is growing quickly for next year. Starting in September we do holiday lighting.

How long have you had this job?

This is our fourth year in business.

What led you to this career field and job?

My family is huge into Christmas. When I was growing up our house was fully decked out with lights and artificial snow, and we would get an 8-foot Christmas tree and put a thousand ornaments on it. … A friend of mine, who owned a lighting company, encouraged me to start a tree lighting company. … I started out just lighting trees and bushes, and it evolved into lighting for residential homes, large commercial projects, holiday walkthroughs and experiences and stuff like that … and then, eventually, weddings and landscapes.

What kind of education or training did you need?

It’s on-the-job training and experience. … Licensing isn’t needed, but we did take courses … [that are offered] for lighting installation professionals to learn about lighting safety and regulations and how to install lighting the right way.

What is your typical at-work uniform or attire?

We dress for the elements. In the summertime I just wear shorts and a T-shirt. In the winter you’ll see us in all our snow gear — boots and Carhartts and long johns and hats and gloves.

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

We actually grew considerably during the pandemic. … People were still doing small weddings and gatherings. … Since people were spending more time at home, they started turning their attention to making their home a more comfortable place. A lot of people asked us to do landscape and backyard lighting at their homes.

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

You can’t do it all by yourself. … We used to do all of the work ourselves — sales, installation, trying to wear all of the different hats. … We’ve hired full-time employees now, but I wish we had hired people sooner.

What do you wish other people knew about your job?

How rewarding it is. Putting up lights may sound like a simple thing, but it’s so meaningful when you’re putting up Christmas lights for a mother whose husband passed away and the kids are running around all excited, thinking that elves put the lights up; or when you’re putting up lights at a wedding and making it a magical experience that people will never forget.

What was the first job you ever had?

Pushing carts at Shaw’s.

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

There’s always tomorrow. If something bad happens, treat it as a learning experience and do a better job than you did the day before.

Five favorites

Favorite book:
Think and Grow Rich by Napoleon Hill
Favorite movie: Star Wars series
Favorite music: Christmas music
Favorite food: My grandma’s mashed potatoes, steamed broccoli and meatloaf
Favorite thing about NH: Hiking, mountain biking, rock climbing and skiing in the White Mountains

Featured photo: Jeff Paquin. Courtesy photo.

Knowledge is power

Podcast highlights substance abuse prevention

Christin D’Ovidio is the host of The Power of Prevention, a new podcast series produced by The Partnership@drugFreeNH that explores various facets of substance abuse prevention in New Hampshire and ways in which schools, families and health professionals can bolster prevention efforts. The series is available on Stitcher, Apple Podcasts, Spotify and Google Podcasts.

What is The Power of Prevention about?

The Partnership is an organizing force behind and [in cooperation] with organizations and individuals throughout the state working to prevent substance misuse and other [harmful] mental and behavioral health issues that can be prevented if prevention actions are put into place early on in people’s lives. The podcast talks with these organizations and individuals so that we can learn about how they work with families and within their communities to stop unwanted things from happening. Each episode goes deep into the topic or area that [the featured guest] is working in.

Why was it created?

During the pandemic, people and children [experienced] a lot of additional stressors; the safety nets they had and the ways they were functioning before were put under a huge strain. We know that substance misuse increased during that time. We saw a need to fill, to share what is happening out there with prevention so that [those efforts] can spread; prevention organizations can grow; more prevention organizations [can be established]; and more people can know about how to access prevention resources, because it’s not always evident what resources are available, and sometimes, just knowing that the resources are there is all it takes for people to get help.

How did you end up hosting the podcast?

I have a Master of Fine Arts in Acting and Production, and I was one of the people [The Partnership] asked to do it. That was super exciting for me, because I really enjoy learning about these prevention programs and getting to talk in depth with people about what they’re doing and help them share what they’re doing.

How do you define prevention in the podcast?

Prevention is an evidence-based set of messages, programs and services that lay a foundation for people so that when they encounter adversity they have the skills, support and knowledge to move past it in a positive way rather than turning to coping mechanisms that could harm their health.

Who is your target audience?

Our audience is primarily people working in prevention, so that they can [connect with] others … and families, caregivers, schools and other people who work with children, youth and young adults, because they play a very important role in prevention.

How many episodes have you done so far, and what are they about?

We’ve produced and released two episodes so far. The first one is with Kim Haley, who is a coordinator for one of the School Assistance Programs in the state, and she talks about what SAP programs are and how they provide support for families and schools. The second one is with Traci Fowler, who is a senior programs officer at the New Hampshire Charitable Foundation and has been working in the prevention field and [serving as] a prevention advocate for a very long time. She talks about how nonprofits in the state and the prevention community came together during the pandemic. … We’ve done a few other interviews that are still in the editing [process]. There’s one about self-managing chronic pain, because chronic pain, if unmanaged, can lead to misuse of prescribed medication … and depression. I also talked with two women working in prevention for young adults. There are a lot of changes in life on that bridge between high school, college and the workforce, and sometimes those young adults don’t know where [to access] the support that they need.

How many episodes do you have planned?

We have 27 episodes planned … and our intention is to release them monthly, though we’d like to release two a month, if we can. … Topics [will include] supporting families with skills and resources [in order to] prevent child abuse; the juvenile court diversion program … which [works to] keep [juveniles] who have committed a non-violent offense out of the system … so that they don’t end up with a mark on their record that they can’t get rid of that could take away from their future; vaping prevention; youth mental health efforts and social-emotional learning in schools; and how issues of equity, diversity and inclusion overlap with substance abuse and prevention.

Featured photo: Christin D’Ovidio. Courtesy photo.

In the kitchen with Phil Mastroianni

Phil Mastroianni is the co-owner and founder of Fabrizia Spirits (fabriziaspirits.com), a Salem-based producer of all-natural limoncello that he launched in 2008 with his younger brother, Nick. Fabrizia Spirits has become a leading purveyor of limoncello in the United States and has since expanded its product line to include a variety of ready-to-drink cocktails, like its Italian margarita and Italian-style lemonade; multiple flavors of vodka sodas, like Sicilian lemon, blood orange and raspberry; and liqueurs, the newest of which is the Crema di Pistacchio. In November 2020 the Mastroiannis launched the Fabrizia Lemon Baking Co. (fabrizialemonbakingcompany.com, and on Facebook and Instagram @fabrizialemonbakingco), which now offers its own line of limoncello-infused baked goods including cookies, whoopie pies, biscotti, blondies, loaves and white chocolate-dipped truffles. Each item is baked fresh on site at Fabrizia’s Salem headquarters. Orders can be placed online and can be shipped anywhere in the country within three business days.

What is your must-have kitchen item?

The mixer at our bakery is hands down the No. 1 important tool, besides the oven, obviously.

What would you have for your last meal?

Spaghetti and meatballs with a fresh tomato sauce, made by my mother.

What is your favorite local restaurant?

The Copper Door. I love their service, and the quality of their food is amazing. Everything that they make is delicious. … I used to go to the one in Bedford a lot, but the Salem one that opened is right down the street from our facility, so it’s very convenient.

What celebrity would you like to see trying one of your baked products?

Giada De Laurentiis. If I had a wishlist of people, she would be on it. … I would send her our cookies and our limoncello loaf and I would love to get her thoughts on them.

What is your favorite baked product that you offer?

A warm limoncello cookie coming right out of the oven is still hands down my favorite item. … It’s also my kryptonite. … I had to cut myself off of them. I would find myself eating a cookie at 11 o’clock in the morning and then I wouldn’t eat lunch and I’d be hungry by the afternoon.

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

If I could foray a bit into the spirits world, I would definitely say the proliferation of the spritz. … I think you’re starting to see all kinds of restaurants start to offer them. Aperol kind of started it, but it’s bloomed into others as well.

What is your favorite thing to cook at home?

I like to make pizzas as often as my wife will let me, because it always makes a mess. I have a nearly three-year-old mother dough I’ve kept alive that I love to do homemade pizzas with.

Fabrizia limoncello scallops
From the kitchen of Phil Mastroianni of Fabrizia Spirits in Salem

1 Tablespoon olive oil
1 clove garlic, minced
1 teaspoon lemon zest
1 teaspoon salt
1 pound scallops
½ cup Fabrizia limoncello
2 teaspoons unsalted butter
1 Tablespoon heavy cream

In a pan over medium-high heat, add the oil, garlic, lemon zest and salt and cook for less than a minute, stirring throughout. Add the scallops, cooking for about three to four minutes and flipping about halfway through. Remove the scallops from the pan and set aside. Carefully wipe out the pan and return to the stovetop. Add the limoncello and cook over medium-high heat until it is reduced by half. Remove from heat and whisk in the butter and cream. Pour over the previously cooked scallops.

Featured photo: Phil Mastroianni. Courtesy photo.

On The Job – Brooke Danforth

Brooke Danforth

Dog groomer

Brooke Danforth is a dog groomer and owner of The Dirty Dog in Amherst.

Explain your job.

Anything that goes into grooming dogs: bath, blow dry, brush them out, do a haircut or trimming if it’s required, clip their nails and clean their ears. Then, I always take a picture of the dog at the end.

How long have you had this job?

I’ve been grooming for seven years, and I just opened my own business at the beginning of October.

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

I’ve always wanted to work with animals. … When I was 17 I got a job grooming, and due to unfortunate circumstances, [the business] lost a groomer, so I was kind of thrown right into it. I picked it up really fast. I was grooming completely by myself after about six months of working there. … Going into business on my own has always been something I’ve wanted to do. … I felt like it was finally the right time, so I did it.

What kind of education or training did you need?

There are no [training] requirements, but the company I used to work for would [participate in] grooming education classes, where we learned a lot about the different types of skin and coats that different dogs have and how shampoos affect them and things like that.

What is your typical at-work uniform or attire?

I wear scrub pants and a grooming smock. For shoes, I have tried, like, 15 different types of shoes, and waterproof sneakers are the best.

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

Not much changed as far as the actual grooming [process], but we did stop allowing people who weren’t employees to come inside the building; we’d go out to their cars to get their dogs and take their payment. … The pandemic was actually good for us business-wise, because a lot of people were getting dogs. We were overwhelmed with the amount of clients we had.

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

When you’re starting out in grooming, it can get very discouraging. You’re watching another groomer who has been doing it for years, and they make it look super easy, but then you go to do it and you’re like, ‘Ah! I just made a giant line in the dog.’ But you do get better. That’s why I always take pictures [of the dogs]; you can look back and see how much you’ve grown.

What do you wish other people knew about your job?

When you say you’re a groomer, people instantly say, ‘Oh, you get to play with puppies all day long,’ and that’s only somewhat true. Yes, you get some really cute, really friendly dogs, but you also get dogs that hate you and just want to eat you. I’ve had really aggressive dogs that try to attack the clippers, and dogs that have bit me several times, but I actually enjoy grooming the difficult dogs; we just work through each issue and try to figure out what their triggers are.

What was the first job you ever had?

I’ve only ever worked with dogs. When I was 15 and a half, I started a job working as a kennel attendant, cleaning up after the dogs and feeding and watering the dogs.

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

Some weeks will be amazing, business-wise, and some weeks will be slow. The first week I opened, I had 20-something dogs, which is insane. Then another week I only had 13. You just have to keep pushing through it, and it will always get busy again.

Five favorites

Favorite book:
Marley and Me
Favorite movie: Bridesmaids
Favorite music: Country
Favorite food: Chocolate, brownies, cookies, cakes all desserts
Favorite thing about NH: I love the constant change of the seasons, and I love that all of my family is here.

Featured photo: Brooke Danforth. Courtesy photo.

Welcome to the stage

Meet the Capitol Center’s new executive director

The Capitol Center for the Arts in Concord will welcome its new executive director, Salvatore Prizio, on Monday, Nov. 29. Prizio talked about what he brings to the position and his short- and long-term goals for the performing arts venue.

What is your background in this kind of work?

I went to Northeastern University as a music industry major. I spent the better part of 10 years in New York City, working in the record business and touring and playing with my own bands. Then I moved to upstate New York with my wife and we opened a place called Bread and Jam, a 100- to 150-person coffee house where we had live music four nights a week. I had that for about two years, but it was during the Great Recession and business wasn’t as good as I hoped. … I went to [work at] the College of Saint Rose for about six years, running the Massry Center for the Arts, a 400-seat recital hall and performing arts center venue. I loved it there, and we did fantastic things with that space, but I couldn’t grow anymore. I started … doing programming for Proctor’s Collaborative, which has venues all over the Capital Region [of the U.S.] and a contract with Rivers Casino, booking their talent. … I was also able to expand my skills and do some work on the logistical side of things, like getting venues up and running, doing support work for the board, supporting fundraising teams, that sort of stuff. After five years there, I really wanted to take the next step to become an executive director. When the search firm [informed] me about the opportunity at the Capitol Center, I thought it was the right-sized organization and right time for me to step into that role.

What will your job entail?

At an organization of this size, the executive director does a bit of everything. I’ll be working with our programming person to make sure our programming is meeting our goals and objectives from a mission standpoint, while also making sure we’re being fiscally responsible. I’ll oversee budgets; implement or make changes to the strategic plan that’s in place; work with the board on a daily basis; check in with our ops team and make sure we have proper staffing.

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

One of the major issues CCA and all performing arts centers are facing now is getting back on their feet [financially]. They have a lot of fiscal issues from being shut down for months. … How do you balance expanding [programming] … while making sure you’re not being irresponsible from a budgetary standpoint? … The other piece of that is, like most businesses, the Capitol Center had to lay off a lot of staff, and now getting qualified staff back is a huge challenge. … Then, there’s people’s reticence to get back [out]. We have to help alleviate that through safety measures, making sure people feel comfortable again. … Once I get to understand the organization more, I’m going to develop strategies for the best practices moving forward.

What are some of your immediate goals?

Coming from upstate New York to a city like Concord, there are going to be differences — not major differences, but nuances — so my first goal is to really understand those differences. Then there are some nuts-and-bolts things … like updating the website … and getting our staffing back up to where it needs to be.

What are some of your long-term goals?

Most people think of a performing arts center as a place with four walls, seats and a stage, where you go to experience art, whether it’s comedy, music, theater or whatever. What I really want to do is break down those barriers of what a typical performing arts center is … and start thinking about CCA as more of a presenter/promoter. If there are communities that can’t get into our space, whether it’s because of mobility issues or economic challenges or anything like that, we want to be able to present [programming for them] outside of our buildings — things like street fairs, block parties and festivals and [events] at their community centers. … While researching this position, I found out New Hampshire is home to many new Americans, so I’m excited to find out who those communities are and have conversations with them about what types of art would resonate best within their communities. … During the pandemic, many performing arts centers were able to pivot to digital media so they could still reach their patrons, and that’s going to be a long-term component of performing arts centers. I can see the Capitol Center having more multimedia-kind of presentations; that’s going to be critical for us down the road. It’s a way we can reach a wider audience and allow people who might not have the opportunity to get to our physical space, like some of the folks living in senior centers, for example, to experience art from the comfort of their own home.

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

I bring enthusiasm, openness, acceptance and a willingness to stretch the boundaries of what people think about art. Inclusiveness is a huge thing I want to emphasize; I want everyone to know there’s a seat for them here. In this world where everything has become so polarized, I feel art is something that can always bring us together. I take that responsibility very seriously, but with a sense of joy.

Featured photo: Salvatore Prizio. Courtesy photo.

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