Pink cars and drive-ins

Change of pace for annual breast cancer fundraiser

The Making Strides Against Breast Cancer movement in New Hampshire is taking a different approach to its fundraising efforts this fall. Instead of its usual community walks, Making Strides will host a series of six socially distanced events, including “Drive-in Experiences” in Nashua, Exeter, Concord/Bow and Manchester and “Rolling Pink Car Rallies” in Laconia and North Conway. Chelsea Paradore, senior manager of community development for the American Cancer Society Northeast Region, talked about what the events will look like, how people can get involved and why fundraising for cancer research is important now more than ever.

What will Making Strides Against Breast Cancer events in New Hampshire look like this year?

We have four drive-in experiences. At the largest one, which is in Concord and will be held in the evening, people can donate luminaries in honor or in memory of someone who has been affected by breast cancer or has lost their battle, and we’ll have those luminary bags lit up as people drive in. There will be a movie screen and a stage set up, so we’ll have a video ceremony; we’ll have survivor speakers; we’ll hear from a researcher; we’ll hear from some of our sponsors and different team leaders; and people will share their stories about how they’ve been affected by breast cancer. Then, after inspiring people, we want to kind of lighten things up and have a little fun, so we’ll have a live band that will play. We’re also asking people to deck out their cars in pink, so there will be prizes for the most spirited car, and we’ll have some other fun games going on throughout the evening. … Then, we have a couple car rallies, which are really more about spreading awareness. … People are asked to decorate their cars in pink and have signs on the outside. … So, it’s not going to be the three- to five-mile walk alongside survivors and caregivers that we would normally be doing, but I think we’ve figured out, this year more than ever, that this isn’t just about a walk; it’s about a movement.

How has Covid-19 impacted Making Strides/American Cancer Society?

It has severely impeded our fundraising activity this year. We’re expecting a minimum of a $200 million shortfall, just in 2020. Essentially, we have gone from a $700 million operating budget to $500 million operating budget, which we had to reduce between personnel and non-personnel expenses. We were sadly forced to eliminate approximately 1,000 staff positions nationwide. The remaining staff have had reduced salaries. Our CEO got a 25-percent reduction in salary. … That’s just the immediate impact; who knows what the next couple of years is going to look like? The scariest part is the impact on our mission. Our hallmark is research funding, and right now that’s in jeopardy. [Covid-19] is going to reduce our ability to fund cancer research by 50 percent in 2020, which is the lowest investment this century.

How does the fundraising work?

It’s actually super easy. When someone registers on our website they get a “fundraising dashboard,” and right from that fundraising dashboard they can email their friends and family, and they can start a Facebook fundraiser, which we know is wildly successful. We also have a fundraising app … which connects them right to their fundraising dashboard. They can take donations by credit card, Google Pay and Apple Pay, and they can take checks, which works just like mobile banking.

How do small community events like these help ACS carry out its mission?

Community events are volunteer-led, so we have a group of volunteer committees at each of these [event] locations in New Hampshire, and they pour their heart and soul into planning these events. Volunteer-led events allow us to save money internally on staffing, and therefore more money is going to the cause. … The awareness piece of it is even bigger, in my eyes. It’s really important to reach people in the community on a local level, to let them know what the American Cancer Society can do, should they ever need to call our number; and to make sure they are getting screened properly, talking to their doctors and taking control of their health.

Making Strides Against Breast Cancer
Drive-in Experiences
• Nashua South High School, 36 Riverside St., Nashua, Sunday, Oct. 4, 3 to 5 p.m.
• FieldHouse Sports, 12 Tallwood Drive, Bow, Friday, Oct. 16, 6:30 to 9:30 p.m.
• McDevitt Trucks, 220 Frontage Road, Manchester, Sunday, Oct. 18, 1:30 to 4 p.m.
• Lincoln Street Elementary School, 25 Lincoln St., Exeter, Sunday, Oct. 18, 1 to 4 p.m.
Rolling Pink Car Rallies
• Laconia Middle School, 150 McGrath St., Laconia, Sunday, Oct. 4, 10 a.m. arrival, 10:30 a.m. start
• Stonehurst Manor, 3351 White Mountain Highway, North Conway, Sunday, Oct. 18, 10 a.m. arrival, 10:30 a.m. start
Find registration information for all drive-in and car rally events on Facebook.

Featured photo: Chelsea Paradore. Courtesy photo.

In the kitchen with Beau Gamache

Beau Gamache of Manchester is the owner and founder of Ray Street Pizza (raystreetpizza.com, and on Facebook and Instagram @raystreetpizza), which offers a variety of fresh cooked pizzas available for private events. As Gamache explains, pizza-making started as a hobby back in 2011, when his now-wife Maddie returned home from studying abroad in Italy and raved about the traditional margherita pizza there. After several years of trial and error mastering the basics of making a good-quality pizza dough and sauce, Gamache started an Instagram account in 2017 that was then known as “ThePizzaGram” before renaming it Ray Street Pizza. He’s dabbled in all kinds of pizzas, including plain cheese but also sweet pepperoni with a honey drizzle, a white pizza with balsamic reduction and arugula, and a sausage ricotta pizza, and has dairy-free, gluten-free and vegan options. He’s also made his own spin on a dessert pizza, featuring a cannoli filling base, Bananas Foster, a Nutella drizzle and a sprinkle of powdered sugar. Eventually, Gamache said, he’d like to open his own brick-and-mortar gourmet pizza restaurant.

What is your must-have kitchen item?

It would probably have to be a pizza peel. In my opinion, the best pizza is cooked directly on stone, or on the surface of whatever oven you’re using.

Would what you have for your last meal?

Either my own cheese pizza or some Indian food. I really like paneer masala.

What is your favorite local restaurant?

Republic [Cafe] and Campo [Enoteca in Manchester], a hundred percent. They’re called The Republic of Campo now, because they’re in the same building. The spicy whipped feta is really good. I also recently had the butternut squash ravioli there and it was one of the best dishes I’ve ever had.

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

Anthony Bourdain, if he was still alive, or [Food Network host] Alton Brown.

What is your favorite pizza topping that you’ve made?

A nice crispy thick-cut pepperoni. … I like the crust super thin, but not too crunchy.

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

I feel like there has been a lot of fusion going on, which is awesome.

What is your favorite thing to make at home?

I love to make guacamole, with a little bit of lime juice, fresh minced garlic, salt and pepper

Basil and kale pesto
Courtesy of Beau Gamache of Ray Street Pizza (can be used for white pizzas, fresh bread, pasta or any antipasti dish)
2 cups chopped kale
3 cups fresh basis
½ cup raw cashews, walnuts or pine nuts
½ cup olive oil
3 cloves minced garlic
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
½ teaspoon sea salt
A few pinches of pepper
Pinch of crushed red pepper (optional)
Combine kale, basil, cashews, olive oil, garlic, lemon juice, salt and vinegar in a food processor or immersion blender until smooth. Season with pepper and crushed red pepper to taste.

Diploma + degree

Career Academy’s inaugural class gets underway

The New Hampshire Department of Education and the Community College System of New Hampshire have created a program that allows high school seniors to earn their diploma and work toward an associate’s degree or certificate simultaneously over the course of two years at no cost to the student. The first New Hampshire Career Academy class, consisting of 12 students in pursuit of degrees in criminal justice, finance and accounting, culinary arts, cyber security and other fields, will begin courses at community colleges around the state on Sept. 12. Nathaniel Greene, bureau administrator for the Bureau of Educational Opportunities and department liaison for the Career Academy, talked about the new educational opportunity.

How does Career Academy work?

It functions kind of like a dual enrollment program, except, rather than the student getting their high school diploma with some college credit, they’ll be enrolled in a full community college program. They’ll do an additional year [of high school] — they’ll be a fifth-year senior — and at the end of the program, they’ll come out with both a high school diploma and a certificate or associate’s degree from a community college.

How is this being funded?

We set it up through one of our charter schools, because the state makes payments to a charter school, as opposed to traditional public schools, which receive the bulk of their revenue from local property taxes, so we don’t have control over what they do with that money. By having a student enrolled in a charter school while taking courses at community college, the state can give the money that it would normally give to the charter school to the community college system instead, to cover the cost of tuition. It’s actually the same amount of money that the state would pay for a student to attend a charter school … so, in effect, there’s no cost to the student. … I think that’s the biggest benefit of this program, by far; it gives our low-income students across the state an opportunity to get their associate’s degree, which will open up more doors for them when they get out into the workforce.

What kind of student would be a good fit for this program?

It’s a great option for kids who have already figured out what they want to do and want to fast-track to that next step of getting a certificate or associate’s degree. … I think the kinds of kids who are going to be attracted to a program like this and going to be successful are kids who are interested in academics, self-motivated and responsible … and understand that this is going to be a challenge.

What will a student’s day look like?

They’ll be enrolled just like any other adult community college student. They’ll attend all of their courses at the community college … including the high school courses they need to get their diploma. … They’ll move through the [degree] program just like the other community college students do.

Would they be missing out on their high school experience?

We set up the program so that students can still take part in the normal things they would do as a senior in high school. If they want to attend their senior prom or participate in extracurricular activities at the school, they can do that. … They wouldn’t necessarily be graduating with their [senior] friends since they have to do that fifth year, but we have suggested that schools let that student participate in the ceremony and walk with their friends. They’ll just be given a blank diploma and will receive their real diploma after their fifth year.

What are some of the challenges students should be prepared for?

One of the things we stress to students and parents is that they’re entering an environment that is not the same as their high school environment. They’re entering the adult world. They’re going to be taking courses with adults, some [of whom] are in their 30s, 40s or 50s. … Things aren’t as structured, so there’s going to be more personal responsibility placed on the student. … There will be some guidance resources, but it’s not the same as the guidance counselor at their high school, and there won’t be access to the same kinds of social and emotional support and services that exist for students within a high school.

How does Career Academy set students up for success?

I think one of the biggest ways is the partnerships we’re creating with the businesses and industries that the students are going into. … We’re working with the [Health Care] Administrators Association for students coming out with nursing and medical degrees. We’re working with a couple different manufacturing companies for students getting degrees and certificates in mechanical engineering, engineering technology, advanced manufacturing and robotics. We’re reaching out to accounting associations for students who want to go into the financial field. … The intent is not only to get kids into the programs, but also to connect them with New Hampshire [employers] who want to hire them and keep them here in the state.

Featured Photo: Nathaniel Greene. Courtesy photo.

In the kitchen with Debbie Burritt

Debbie Burritt of Pembroke is the owner of the Sweet Crunch Bakeshop & Catering Co. (sweetcrunchbakeshop.com, find her on Facebook @sweetcrunchbakeshop), a mobile food trailer offering fresh-baked cookies, cookie ice cream sandwiches and other treats. The trailer appears at events across New Hampshire, usually featuring around a dozen flavors of cookies that Burritt bakes on site, from traditional favorites like chocolate chip cookies, snickerdoodles and coconut macaroons to more unique options like maple cream and s’mores. Vanilla is the most common ice cream flavor that Burritt uses in her cookie sandwiches, but other flavors are available depending on the event and the time of year. Prior to launching the trailer, Burritt graduated from Newbury College in Brookline, Mass., with a degree in culinary arts before holding multiple chef jobs in Vermont, Virginia and the Boston area. The Sweet Crunch Bakeshop & Catering Co. will be a featured vendor at the Queen City Pride Festival at Arms Park (10 Arms St., Manchester) on Saturday, Sept. 12, from 2 to 8 p.m.

What is your must-have kitchen item?

It’s always either side towels or oven mitts, because I’m constantly pulling cookies out of the oven and rotating flavors out.

What would you have for your last meal?

I’d love gnocchi with wild mushrooms and roasted vegetables in a nice cream sauce.

What is your favorite local restaurant?

The Foundry in Manchester has really impressed me the most.

What celebrity would you like to have seen trying one of your cookies?

Julia Child would’ve been one for the books! In my off season I do cookie gift baskets and I have some celebrity clients, like [Shark Tank investor] Daymond John.

What is your favorite thing on your menu?

My favorite is what I refer to as the Cowboy Cookie, which is basically everything and the kitchen sink thrown into a cookie. My version is an oatmeal cinnamon cookie with raisins, pecans and chocolate chips. Cowboy cookies are a big deal out west.

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

I’ve noticed an uptick in gourmet doughnut places. Plant-based eating is huge now too.

What is your favorite thing to cook at home?

I like to make pizzas with all kinds of veggies, always with onions and garlic but also sometimes with mushrooms, zucchini, peppers and sun-dried tomatoes. During the cooler seasons I love to make soup at home.

Maple carrot cake with maple cream cheese icing
From the kitchen of Debbie Burritt of the Sweet Crunch Bakeshop & Catering Co.

3 cups shredded carrots
4 eggs
½ cup oil
1 cup sugar
1 cup real maple syrup
1 teaspoon salt
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon cinnamon
¼ teaspoon ginger
⅛ teaspoon nutmeg

For the icing:
8 ounces cream cheese, softened
1 pound butter, softened
3 cups 10X sugar
2 teaspoons maple extract
⅛ cup maple syrup

Combine carrots, eggs, oil, sugar and maple syrup, then add salt, flour, baking powder, baking soda, cinnamon, ginger and nutmeg. Grease and flour an eight-inch round cake pan. Bake at 350 degrees for about 45 to 60 minutes. Mix together cream cheese icing ingredients and spread between layers and outside of cake. Keep refrigerated.

Walk this way

Deerfield man walks for Ronald McDonald House Charities

On Aug. 17, Dwight Barnes, a Deerfield resident and retired McDonald’s restaurant owner and operator, set out on a 56-day, 1,000-mile walk to visit six Ronald McDonald Houses across New England and raise awareness and funds for Ronald McDonald House Charities, which provides lodging and support for families with critically ill children who are receiving treatment at hospitals away from home. On his ninth day on the road, with nearly 160 miles behind him, Barnes spoke over the phone while walking from Portland to Freeport, Maine.

Why is this cause important to you?

I was in the McDonald’s business for almost 40 years, most of [that time] as a [restaurant] owner-operator. I got involved early on in fundraising. … Owner-operators would have the opportunity to meet some of the families that stayed at the Ronald McDonald Houses, and sometimes we would get video messages from them, thanking us for what we do and for supporting the charity. Their stories were incredibly tough stories to listen to. Hearing all of the things that the families and the kids are going through really tugs at your heartstrings.

What inspired you to do this walk?

It was originally designed to be the kickoff for a capital campaign [to build] new facilities in the Boston hospital area, but with Covid this year, the two major fundraisers for that were canceled, so this project was first and foremost to fill that hole on the revenue side. … I also just love the charity and wanted to shed a light on the Houses and the Care Mobiles and what they do. I thought a walk would be fun, something a little different, and I realized I could do it and do it for long distances; I guess all the time standing behind the counter at the McDonald’s restaurants has built up my lower body.

How’s it going so far?

So far, it’s been great. I’ve visited a couple [McDonald’s] restaurants I’ll be visiting 65 along the way and I had my first House visit today in Portland, and that was a really nice time. They gave me a wonderful tour of the facility. … I got to meet the staff members, some of the board members, some [McDonald’s restaurants] owner-operators from the area, and I even had some friends from my hometown drop by.

What’s life like on the road? How are you taking care of yourself?

I laid out the route late last year based on [the locations of] the Ronald McDonald Houses. … I’m mainly staying in hotels and motels … and the team has been working hard to secure the reservations and attempt to get me complimentary nights for the benefit of charity, and they’ve been extremely successful with that. … I’m walking mostly on the side of the road … and on sidewalks. I’ve had the opportunity to go on a couple of trails one in New Hampshire, from Derry to Epping, and one from Saco to Scarborough, Maine and that’s been very nice. … I carry a backpack that’s probably between 25 and 30 pounds at the moment. I’ve got water, extra clothes I do my laundry in the sink every night toiletries, rain gear … and blister repair items. … I typically have Pandora on while I’m walking. I’m an old guy, so I like the oldies. … Some of the stretches are a little long and lonely, but I was blessed to have some walking buddies with me on four of the days. It sure is nice when I have company. It makes the day go by.

Have you had any crazy or memorable moments during your first nine days?

Yeah, a couple. On Route 28 in Andover, Mass., I had a fella who made a U-turn and came back toward me and yelled out his window, ‘Hey, are you the McDonald’s guy?’ He jumped out, ran around the side of his van, threw the door open, and there were two kids in the back. He said, ‘Would you mind standing next to the door here so I can get a picture of you with my kids?’ He was quite a character. I had another situation where a lady drove by, slowed down right in the middle of the road, took a turn right in front of oncoming traffic, pulled over on the other side of the road, jumped out and said, ‘I want to get your picture!’ People have been pretty nice. However, many people think I’m some sort of a nutcase with the way I dress. I’ve got the Ronald McDonald socks on and a backpack and flashing lights, so they think I’m a little strange.

What do you hope to accomplish by the end of this journey?

To raise as much money as we can for the capital campaign … and to shine a spotlight on the folks out there in the Ronald McDonald charities who are doing this wonderful work to help families and children. … I want to make sure that people recognize what they do. Sometimes life gets busy and you don’t know about some of the good things that are going on out there. … At the same time I want to encourage people to do something for someone else. … Even after you turn 65, if there’s still some gas in the tank, you can get out there and do some good.

Featured Photo: Dwight Barnes. Courtesy photo.

In the kitchen with Steve Chase

Steve Chase of Belmont is the owner and founder of Steve’s Original Sauces (stevesoriginalsauces.com, find them on Facebook @stevesoriginalsauces), a small-batch producer of fresh barbecue sauces he launched in April 2018. The company was born out of the positive feedback Chase from friends and family for his Kentucky Barbecue sauce, which he’s been making for about 15 years. Along with that, Chase’s product line includes a New Hampshire maple syrup barbecue sauce, a honey Sriracha sauce and a teriyaki barbecue sauce. He also makes and bottles his own barbecue rub and seasoning. Chase participates in several farmers markets, like the Concord Farmers Market (Capitol Street) on Saturdays and the Canterbury Community Farmers Market (9 Center Road) twice a month on Wednesdays. You can find Chase’s products in dozens of specialty stores, like The Wine’ing Butcher (16 Sheep Davis Road, Pembroke), Mike’s Meat Shoppe (1009 Upper City Road, Pittsfield), the River Hill Market (189 Carter Hill Road, Concord) and the Temple Food Mart (121 Baker St., Manchester).

What is your must-have kitchen item?
I would say the things I mostly have in my hands are tasting spoons.

What would you have for your last meal?
A really nice thick Wagyu beef steak, with a baked potato and lots of sour cream and butter.

What is your favorite local restaurant?
The Beefside in Concord has really good roast beef. I love the ‘Super’ roast beef sandwich.

What celebrity would you like to see trying one of your sauces?
[TV chef and cookbook author] Emeril Lagasse.

What is your favorite sauce that you make?
It would have to be the Kentucky Barbecue. It’s a sweet sauce that I made up to almost mimic a mint julep. It’s got a nice oaky flavor to it with brown sugar and a hint of mint at the end.

What is the biggest food trend in New Hampshire right now?
The whole plant-based food trend is still going strong.

What is your favorite thing to cook at home?
I actually do a lot more baking when I’m at home. I like to do a lot of pies, or I’ll make some breakfast pastries for my wife to take to work.

New Hampshire maple-roasted chicken dinner
From the kitchen of Steve Chase of Steve’s Original Sauces

1 whole roast chicken
Steve’s Original Sauces New Hampshire maple syrup barbecue sauce
Salt
Pepper
Chili powder
Red tomatoes
Dried thyme
Granulated garlic
Olive oil

Preheat the oven to 425 degrees. Rinse and clean chicken, patting dry with a paper towel. Brush with oil and season with salt, pepper and chili powder. Place in the oven and set the timer for 30 minutes. After 30 minutes, lower the oven temperature to 375 degrees. Coat chicken with barbecue sauce and return to the oven for 60 minutes. Cut the potatoes into cubes and coat with oil. Season with thyme, salt, pepper and garlic and place on a sheet pan. Roast in the oven for 45 minutes. Remove chicken from the oven and allow it to rest for about 10 minutes. Slice chicken and serve with roasted potatoes and vegetable of choice.

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