JoJo Paquin

Chef JoJo Paquin of New London oversees all kitchen operations at Peter Christian’s Tavern (195 Main St., New London, 526-2964, peterchristiansnh.com), an eatery on the first floor of The Edgewood Inn in New London that has been around for more than four decades. The tavern is open to the public and serves everything from appetizers, burgers and sandwiches to artisan pizzas and plated steak and seafood dishes. Prior to joining Peter Christian’s late last year, Paquin held multiple kitchen jobs, including at The Flying Goose Brew Pub & Grille in New London for more than a decade, as well as at The Copper Fox and the Social House, both in Vermont.

What is your must-have kitchen item?
A marker, because we have to label and date everything. … I always like to have a thermometer on hand too.

What would you have for your last meal?
Probably a burger. It would be medium-rare and would have some Sriracha, cheddar cheese, bacon and peanut butter on it. I used to make my own cashew butter for burgers.

What is your favorite local restaurant?
The Flying Goose [Brew Pub & Grille in New London]. It’s actually my wife’s family’s restaurant.

What celebrity would you like to see eating at your restaurant?
Tech N9ne [rapper and record producer Aaron Yates]. … I’ve already fed Steven Tyler a few times. I’ve cooked for Sully [Erna] from Godsmack too. He’s a super nice guy.

What is your favorite thing on your menu?
I like the steak tips. They are bourbon-marinated with onions and peppers.

What is the biggest food trend in New Hampshire right now?
I would say specialty pizzas, and also chicken sandwiches. We switched the menu over last summer … [and] our chicken sandwich is probably our best-selling item.

What is your favorite thing to cook at home?
I fire up the grill outside. Pork tenderloin with a romesco sauce is probably one of my favorite things that we have at the house.

Peter’s Favorite Fantasy pizza
From the kitchen of JoJo Paquin of Peter Christian’s Tavern

Store bought thin pizza crust of choice
Shredded mozzarella, provolone and cheddar cheese blend
Banana peppers
Diced tomatoes
Pulled beef
Arugula, tossed in 1 Tablespoon of lemon and 1 Tablespoon of olive oil
Balsamic glaze
Grated Parmesan

Homemade Boursin cheese sauce:
1 clove garlic
1 package cream cheese
½ cup butter

Layer pizza with cheese, Boursin, beef, banana peppers, tomatoes and balsamic glaze (amounts dependent on preference). Cook at 450 degrees for 8 to 10 minutes. Remove from the oven and finish with a handful of arugula tossed in lemon oil.

Featured photo: JoJo Paquin. Courtesy photo.

On The Job – Jill Skinner

Jill Skinner

Pet care provider

Jill Skinner is the owner of Blogging Dog Center, a dog walking and pet sitting service based in Nashua.

Explain your job and what it entails?

We provide a service to make it easier for people to get rid of their junk. I’m the one who sets things up with customers, and then I go or someone else [on staff] goes to pick up the junk and bring it to where it needs to go [to be disposed of].

How long have you had this job?

We started the company in January, but I’ve been doing junk removal for 10 years or so.

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

I’ve always had a kind of entrepreneur’s mentality. Last year, my wife and I opened up a food truck, but that didn’t go very well. I had done real estate cleanups in the past, so I figured I’d give it another try. Eight months later, [business] is very good. There are always people buying homes or trying to get rid of stuff, so we’ve been busy.

What kind of education or training did you need?

It’s kind of been learn-as-I-go. I’ve learned a lot through my experience and doing my own research.

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

As a small business owner, I wish I had known that it’s OK to fail. Many times, I’ve done a job and didn’t make money off of it. There were even times when I lost money. In my previous business ventures if that happened I would say, ‘This is not worth it.’ Now I know that it’s not about how you fall; it’s how you get back up, because that’s how you learn and you grow.

What do you wish other people knew about your job?

We don’t just take stuff to the dump; we actually help members of the community. For the average person, it might be easy to move furniture or get rid of something themselves, but there are many other people who can’t do that. We provide that service for them.

What was it like starting this business during the pandemic?

I figured it would be a good business to get into at this time, and it was. A lot of people are spending more time at home, so they have more time to clean and clear out their homes and get rid of stuff that they don’t want or need.

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

Do whatever it takes to make a good name for yourself. It takes a lot of time and determination, and it can be slow, but it’s worth it.

What was the first job you ever had?

My dad did event photography, so I would go with him on the weekends to events to hold equipment and be a helping hand.

Five favorites

Favorite book:
The 10X Rule by Grant Cardone
Favorite movie: Happy Gilmore
Favorite music: Alternative rock
Favorite food: Chunky peanut butter
Favorite thing about NH: Well, I don’t like the winters, but I do like the other three seasons.

Featured photo: Jill Skinner

Back in town

Market Days Festival returns to Concord

Intown Concord executive director Jessica Martin talked about the 47th annual Market Days, a three-day street festival in Concord happening Thursday, Aug. 19, through Saturday, Aug. 21.

How is Intown approaching Market Days this year?

Now that things are back open after being closed for more than a year, this is kind of like our ‘welcome back’ to downtown. … We’ve decided to go back to the basics and keep it classic with things that have worked and been successful in the past. Good food, good music and fun activities — that’s what we’re really trying to focus on.

What’s on the agenda?

We have over 120 different types of vendors attending, with a mix of food, retail and nonprofits … as well as the Concord Arts Market, and the farmers market on Saturday morning as normal. … For kids and families, we have a KidZone, which will be directly in front of the Statehouse stairs. … The library is doing a storytime for kids. … We have a great kids musician, Mr. Aaron, coming. … We have free activities all three days, including workout classes [like] yoga, Zumba and jazzercise; dance demonstrations; all kinds of arts and crafts; face painting; … a touch-a-truck; … and a beer garden. We have a dog training show and a splash zone for dogs. … There are three stages with more than 30 hours of music and entertainment: the Binnie Media Performance Stage, which is the main stage, on South Main Street near Red River; the Homegrown Stage in Bicentennial Square, which features all local talent and musicians; and a variety of different performances happening in Eagle Square, including Tandy’s Idol, which is a singing competition similar to American Idol. … Also on the main stage on Friday, we have our outdoor movie, which is American Graffiti.

What safety precautions are being put in place?

Market Days is usually held in June, and we plan to go back to having it in June. That is, overwhelmingly, the month that people like to have it … but we moved it to August this year because we thought that would allow more time for people to get vaccinated and feel more comfortable being in a larger group. Obviously, the new delta variant has posed some questions for us, but the city hasn’t decided to put a mask mandate back in place or anything, so we’re just encouraging people who attend, especially those who aren’t vaccinated, to protect themselves by wearing a mask, and to social distance whenever possible. We’ll have quite a few hand sanitizer stations around for people as well.

What kind of turnout are you expecting?

We’re thinking it could be anywhere from 30,000 to 50,000 people. Everyone we’ve talked to is really excited for it. We think it’s probably going to be one of the highest turnouts ever for Market Days, especially if the weather is good, because people are so anxious to get out and resume going to events.

Why did Intown feel it was important to only postpone rather than skip the event this year?

… After how much small businesses have struggled through this last year, we think [Market Days] is really important … as a revenue-driver and [it] really helps to boost our local economy, especially for downtown businesses, but also for the greater Concord area. … It’s also about morale [for the community]. Market Days has been a part of the community going on its 47th year. People have memories about coming to Market Days from when they were little kids. It really makes things start to feel like there’s some sense of normalcy again.

What’s the best way for people to plan out their day?

This is our first year having a Market Days website — we wanted to make sure that people are really clear about what’s going on and when it’s going on, so they can find a map of activities and all of the entertainment schedules there.

Market Days Festival

Where: Various locations on and off Main Street in downtown Concord
When: Thursday, Aug. 19, through Saturday, Aug. 21, with festivities from 10 a.m. to 10 p.m. each day
Cost: Admission and most activities are free
Covid protocol: Masks are not required but are strongly encouraged, especially for attendees who have not been vaccinated. Social distancing should be practiced as much as possible. Hand sanitizing stations will be available.
More info: Visit marketdaysfestival.com for a map of activities and schedule of entertainment and special events. See facebook.com/intownconcord for updates. For all other questions, call Intown at 226-2150.

Featured photo: Jessica Martin. Courtesy photo.

Lynne Donnelly

Lynne Donnelly of Litchfield is the owner of Bittersweet Bake Shoppe (272 Derry Road, Litchfield, 978-649-2253, bittersweetbakeshoppe.com), a small-batch bakery offering a wide selection of sweet and savory items. A longtime Litchfield resident, Donnelly moved her operations to a new storefront last December after being in Tyngsboro, Mass., for about 16 years. You’ll find everything at Bittersweet Bake Shoppe from cookies, cake pops, pies and cakes to quiches, stuffed croissants and soups and stews in the fall and winter. The shop also carries various retail items, such as sauces, jams, mustards and chocolates, and accepts custom cake orders with a preferred advance notice of a week to 10 days.

What is your must-have kitchen item?

A spatula, specifically a frosting spatula.

What would you have for your last meal?

It would have to be something with ketchup.

What is your favorite local restaurant?

The Bedford Village Inn. I usually look at the chef’s specials. I always try to venture out from something that I couldn’t cook at home.

What celebrity would you like to see visiting your shop?

Steven Tyler. He probably doesn’t even eat sweets, but I’ve just always been a big fan of his.

What is your personal favorite thing that you offer?

If I had to narrow it down, I would have to say all of the celebration cakes, with the crazy artwork. Little kids’ birthday cakes are always fun. They are stacked like wedding cakes with all these different characters sticking out of them.

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

My savory baked croissants are really popular right now. I would say those, and also whoopie pies.

What is your favorite thing to cook at home?

Anything Italian. I like to do different forms of from-scratch pasta with sauces from tomatoes in my garden.

Apple cheddar squares
From the kitchen of Lynne Donnelly of Bittersweet Bake Shoppe in Litchfield

1½ cups flour
1½ cups graham cracker crumbs
1 cup brown sugar
½ teaspoon baking soda
¾ cup soft butter
6 ounces cheese
2½ cups sliced apples (about 3 medium apples)
¾ cup sugar
½ cup nuts, chopped

Mix together flour, graham cracker crumbs, brown sugar, baking soda and butter. Press half of the mixture into a 13×9-inch pan. Layer the cheese, sliced apples (tossed in the sugar) and nuts. Top with the other half of the mixture. Bake at 350 degrees for 35 to 40 minutes.

Featured photo: Lynne Donnelly

On The Job – Ricardo Perez

Ricardo Perez

Junk removal specialist

Ricardo Perez is the owner of RIDOF Junk Removal in Nashua, which provides services that include removal of household junk, construction debris and appliances; real estate cleanouts; and small demolition projects.

Explain your job and what it entails?

We provide a service to make it easier for people to get rid of their junk. I’m the one who sets things up with customers, and then I go or someone else [on staff] goes to pick up the junk and bring it to where it needs to go [to be disposed of].

How long have you had this job?

We started the company in January, but I’ve been doing junk removal for 10 years or so.

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

I’ve always had a kind of entrepreneur’s mentality. Last year, my wife and I opened up a food truck, but that didn’t go very well. I had done real estate cleanups in the past, so I figured I’d give it another try. Eight months later, [business] is very good. There are always people buying homes or trying to get rid of stuff, so we’ve been busy.

What kind of education or training did you need?

It’s kind of been learn-as-I-go. I’ve learned a lot through my experience and doing my own research.

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

As a small business owner, I wish I had known that it’s OK to fail. Many times, I’ve done a job and didn’t make money off of it. There were even times when I lost money. In my previous business ventures if that happened I would say, ‘This is not worth it.’ Now I know that it’s not about how you fall; it’s how you get back up, because that’s how you learn and you grow.

What do you wish other people knew about your job?

We don’t just take stuff to the dump; we actually help members of the community. For the average person, it might be easy to move furniture or get rid of something themselves, but there are many other people who can’t do that. We provide that service for them.

What was it like starting this business during the pandemic?

I figured it would be a good business to get into at this time, and it was. A lot of people are spending more time at home, so they have more time to clean and clear out their homes and get rid of stuff that they don’t want or need.

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

Do whatever it takes to make a good name for yourself. It takes a lot of time and determination, and it can be slow, but it’s worth it.

What was the first job you ever had?

My dad did event photography, so I would go with him on the weekends to events to hold equipment and be a helping hand.

Five favorites

Favorite book:
Think and Grow Rich
Favorite movie: The Sandlot
Favorite music: Darius Rucker
Favorite food: My mom’s food. She owns a Mexican restaurant in Brookline.
Favorite thing about NH: The four seasons.

Featured photo: Ricardo Perez

Come one, come all

Nature Conservancy builds universally accessible trail

Construction is now underway to make the trails at the Cedar Swamp Preserve in Manchester universally accessible. Mark Zankel, state director of The Nature Conservancy in New Hampshire, which is overseeing the project, talked about the changes that are being made to the property.

Why did you choose the Cedar Swamp Preserve for this project?

We want people to be able to experience the joy of spending time in nature, and that’s not necessarily easy to do when you live in the most densely populated part of the state … so Manchester was an obvious choice … and the Cedar Swamp Preserve [was chosen] because it’s in such close proximity to downtown.

How did you determine what barriers needed to be addressed?

Manchester is the largest city … and the most diverse population in our state, so we realized we had work to do to understand what barriers people faced to access nature. We’ve spent the better part of the past year doing a number of listening sessions and engagement events with groups that haven’t always had a table with us … [like] NAACP of Greater Manchester, the Disability Rights Center in New Hampshire, a number of LGBTQ+ groups and AARP, to ask them what would make this place more welcoming and inclusive and accessible. … What we learned is that the barriers are not just physical; they can also be geographical, cultural and psychological.

How are you addressing those barriers to make the trail universally accessible?

We have well-defined guidance on how to build a trail that’s accessible to individuals with physical disabilities … in compliance with the Americans with Disabilities Act. … We’re doing a crushed stone surface … with a topcoat of more finely packed crushed stone, which creates a surface that wheelchairs can go on without sinking too deep or getting stuck. … We’re widening the trail to allow [space] for two wheelchairs and for people who may have a support animal. Then, there’s the topography; the trail system … has rocks and roots and inclines at various degrees, so we’re working on winding the trail around that hilly topography so that [no part of the trail] is too steep. … We’ve gone from having only one or two benches to six benches … and are making them visible so that people can see how far it is to the next resting spot. … A lot of people in Manchester don’t have cars, so we’ve been working with the city to put a bus stop there to help break down that transportation barrier. … We’ve also translated out interpretive materials into Spanish … which is the second most spoken language in the Manchester area.

Where are you in the construction process right now?

We’ve done the trail plan … and initial expansion. Now, [the construction crew] is out there, literally going foot by foot with their heavy equipment, moving dirt and rocks and laying down the base of the trail. … We’re hoping and planning to open the trail by mid- to late October, with some kind of ribbon-cutting ceremony.

How do you find a balance between altering nature to make it more accessible and your greater mission of preserving it?

The Nature Conservancy has a lot of background and experience in managing conservation land in a way that allows for human uses and activities but is still compatible with conservation values … and [conscious of] the reasons why we’re protecting the property in the first place. … We’re charting a pathway [that requires] as little digging and moving things around as possible. … We’re also being really careful with the fill we’re bringing in to make sure that it doesn’t have the seeds of invasive species in it. … You can’t do this with no impact, but this is a small part of the overall cedar swamp system — 100 or so acres out of 640 acres — so there’s still a vast amount of property that doesn’t have any built infrastructure, where nature can really thrive. … We feel like it’s an acceptable level of impact for the benefit of getting people out there.

Will there be more of these?

I think there’s a strong interest in making conservation areas more accessible. … The New Hampshire conservation community has been thinking hard about this and trying to take action … so I think we will see more of these going forward. We’d love to do more, but we’re going to live into this one first. … These are big projects and not easy to do … so we really want to learn more about how the property gets used and how we can ensure that the people we’re building it for are able to use it.

Featured photo: Mark Zankel. Courtesy photo.

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