Athanasios Sioras

Athanasios Sioras is the owner of Ya Mas Greek Taverna & Bar (125 Bridge St., Pelham, 635-4230, yamasgreektaverna.com), which opened in late August in the former space of Dimitriou’s, an eatery that was owned and operated by Sioras’s uncle. Ya Mas, which means “cheers,” according Sioras, features an authentic Greek menu split by classic and modernized dishes, including more than two dozen types of small plates; entrees, like pastichio, moussaka and slow-braised lamb shank; and desserts, like kataifi, rice pudding brulee and baklava sundaes. Around 30 percent of all of the restaurant’s products are imported directly from Greece, Sioras said, while others are sourced from local farms, like Brookside Farms on the Pelham and Dracut, Mass., state line. Prior to opening Ya Mas, Sioras worked as a food and beverage program supervisor at the Revere Hotel Boston Common and at the Boston Harbor Hotel.

What is your must-have kitchen item?
Just a regular chef’s knife.

What would you have for your last meal?
I would have a grilled whole fish, a branzino, and a nice bottle of wine.

What is your favorite local restaurant?
I do really like Surf, in Nashua.

What celebrity would you like to see eating at your restaurant?
Jennifer Aniston.

What is your favorite thing on your menu?
My personal favorite thing is the spinach pie, which we hand-roll our own phyllo dough for. It’s a huge serving in its own individual pan. Some people will get it as an entree, because it is quite big, and they’ll take half of it home.

What is the biggest food trend in New Hampshire right now?
Gluten-free and vegan. We have a lot of vegan and gluten-free items here.

What is your favorite thing to cook at home?
Junk food, or honestly I’ll just order a pizza rather than cook at home.

Gigantes
From the kitchen of Athanasios Sioras of Ya Mas Greek Taverna & Bar in Pelham

2 cups dried lima beans
½ cup diced carrot
½ cup diced celery
½ cup diced white onion
¼ cup freshly chopped mint
¼ cup freshly chopped parsley
½ cup tomato paste
3 cups water
1 tablespoon Greek honey
¼ cup Greek extra virgin olive oil
½ teaspoon black pepper
1½ tablespoons sea salt

Soak lima beans overnight in a bowl. Strain lima beans and place in a baking dish. Add carrot, celery, onion, parsley, mint, salt and pepper. In a bowl, mix honey, tomato paste, water and olive oil. Add liquid mixture to baking dish and mix ingredients well. Wrap with foil and bake at 375 degrees for 90 minutes.

Featured photo: Athanasios Sioras

Finding a way home

An update on homelessness in NH

The New Hampshire Coalition to End Homelessness released its annual State of Homelessness in New Hampshire report Dec. 17. It includes data generated between 2019 and early 2020, pre-pandemic, as well as a special report on The Intersection of Unsheltered Homelessness and Covid-19 in NH, based on semi-structured interviews with homelessness services across the state. Stephanie Allain Savard, LICSW, director of the New Hampshire Coalition to End Homelessness, discussed some of the key points in the report.

What immediate effects has the pandemic had on homelessness in New Hampshire?

The report showed that even pre-pandemic the homeless population had risen since last year. The pandemic layered on top of that has really exacerbated the issue. … Many people who were living in shelters decided to leave because they were concerned about social distancing and didn’t feel that it was safe to be in a congregate setting. Then, there are people who were couch-surfing, jumping from one place to the next at the graces of family and friends who were willing to let them stay with them temporarily; now, they have nowhere to go because people need to isolate.

What long-term effects might it have?

When the eviction moratorium is lifted and rental assistance is no longer granted, there is going to be a wave of mass evictions. We may be able to work around the evictions if we can come up with a solution to get rental assistance … for property owners and tenants so that they can get back on track, but there are so many other aspects of the pandemic that have impacted folks, too, especially those who were already living in poverty. Stress, mental health, physical health, [challenges with] students’ academic success these are all ripple effects for families and individuals that are going to be lingering for a long time.

There has been a lot of concern about homeless camps, a.k.a. ‘tent cities,’ popping up in New Hampshire cities. What’s happening with those?

Because the pandemic limited [homeless people’s] options for affordable housing and shelters, it was a solution they came up with to keep themselves safe. … Many people in those camps experience mental health and substance use disorders which can affect their cognitive thinking and judgment. … It’s been a bit of a tug of war, because there’s pressure from the community on law enforcement to [eliminate] these camps, and [law enforcement] understands the community’s concerns, but they also understand the situation for those who are homeless. … They’re trying to figure out what should be enforced with a humanitarian understanding that we need to support [homeless people] where they are the best that we can.

Has anything good come out of the pandemic in regards to homelessness?

It’s been wonderful to see so many partnerships get stronger or new partnerships form. Suddenly, city welfare departments, substance abuse [services], homelessness services, community mental health organizations and fire departments were all collaborating to respond to the crisis in the best way possible.

What’s the report’s Call to Action?

We’re always looking at how we can increase the production of affordable housing, and one way to continue doing that is to maintain and increase investment in the New Hampshire Affordable Housing Fund. There’s the New Hampshire Governor’s Council on Housing Stability that was just established … as a short-term action plan, and we’re working to make sure that any policies, legislations and other recommendations that come out of that are supported. [And we’re advocating for] the New Hampshire Department of Health and Human Services Bureau of Housing Support’s request for an additional $9 million a year to support emergency shelters across the state.

What can people who have stable housing do to help those who don’t?

You can volunteer. There are plenty of homeless services that could use the hands-on support, or you can find out what items they need donated, like hats and mittens and food, or make a monetary donation. … You can advocate for your legislators to address homelessness. … Also, just talking about it is really important. The more we talk about homelessness and educate ourselves about what’s happening with the homeless population, the more we can break the stigma and the cycle that we’re currently in.

State of Homelessness in New Hampshire
The state’s most recent stats, pre-pandemic. To read the full report, visit nhceh.org.
• The number of people experiencing homelessness increased 21 percent.
• The number of chronically homeless people (who have been homeless for a significant length of time) increased by 112 percent.
• Homelessness among students decreased by 19 percent.
• Sixty percent of the state’s homeless population resides outside of Manchester, and 43.5 percent resides in rural communities.
• Black/African-American and multi-racial people make up only 2.7 percent of the state’s general population but 10.2 percent of the homeless population. Hispanic/Latinx people make up 2.8 percent of the general population, 10.6 percent of the homeless population.

Featured photo: Stephanie Allain Savard, LICSW

Courtney Parker

Courtney Parker of Nashua is the owner of Simple Sweets Bakery (simplesweetsbakery0.wixsite.com, or on Facebook @simplesweetsbakery11), a homestead business specializing in gluten-free baked goods made fresh daily, like cupcakes, cookies, muffins, doughnuts, brownies, whoopie pies and oatmeal cream pies. Orders are accepted via phone, text, email or Facebook messages, with deliveries within a 20-mile radius of Nashua. Dairy-free and soy-free options are also available. Now through Dec. 21, Parker is offering specialty Christmas orders for items like chocolate cream or pumpkin pies, peppermint brownies and gingerbread doughnuts.

What is your must-have kitchen item?
Definitely a silicone spatula.

What would you have for your last meal?
Chicken tenders and Jojo potatoes from Chicken ‘n’ Chips [in Nashua].

What is your favorite local restaurant?
Bistro 603 [in Nashua].

What celebrity would you like to see ordering something from you?
Obviously Carrie Underwood.

What is your favorite thing that you offer?
Snickerdoodles! They are my absolute favorite and are so easy to make!

What is the biggest food trend in New Hampshire right now?
Apple cider doughnuts.

What is your favorite thing to cook or bake at home?
I love to bake and will try just about any recipe, but I’d have to say my favorite thing to bake is anything that contains apples. The aroma from [them] reminds me of Christmas.

Simple sugar cookies
From the kitchen of Courtney Parker of Simple Sweets Bakery in Nashua
6 tablespoons butter, softened
¾ cup sugar
1 large egg
¾ teaspoon vanilla extract
Pinch of salt
½ teaspoon baking powder
½ teaspoon baking soda
1½ cup flour (Parker uses Cup4Cup brand gluten-free flour, or you can use regular flour)

Preheat the oven to 350 degrees. Line a baking pan with parchment paper. Cream butter and sugar together. Add in egg and mix until smooth. Add vanilla, salt, baking powder, baking soda and flour and mix. Using a cookie scoop, place a teaspoon-sized scoop onto the cookie sheet. Bake for eight to 10 minutes.

Featured photo: Courtney Parker

Jump $tart on finances

Hillsboro man helping kids learn money management

Dan Hebert of Hillsboro has been named a winner of the 2020 Myra Kraft Community MVP Award, presented each year by the New England Patriots Foundation and Kraft Family to recognize exemplary community volunteers throughout New England. Hebert is the founder and president of NH Jump$tart, a state chapter of the national nonprofit organization Jump$tart Coalition for Personal Financial Literacy, where he has volunteered for the last 20 years. NH Jump$tart was one of 25 organizations to receive a $10,000 donation in honor of its MVP volunteer.

What is Jump$tart all about?

We have one singular mission, and that is to teach kids how to manage their money. … We all need to be financially capable, right? Consumer behavior and financial capability is key to your success; it’s key to my success; it’s just what we have to do. We’re in a country of free will where we can make our own choices about money, so my hope is that we give kids the tools and the knowledge to help them make those choices in an informed way.

In the big picture, why is increasing financial literacy important?

The conversation across the country now is all about the different levels of inequality. Financial education provides knowledge knowing what’s available, and knowing how to use it in a proper way and that knowledge can definitely help bridge that gap between different wealth inequalities and different communities.

What kinds of programs and activities does NH Jump$tart run?

We have a second-grade program called “I Can Save” where our volunteers go into the classroom and do a short presentation with the kids. At that age, we’re really focusing on needs versus wants. We leave them with what we call “Centsables” money boxes, which are essentially piggy banks separated by three sections: one for saving, one for spending and one for sharing. We also do a high school student tournament in April where all the topics are based on the national Jump$tart standards for personal finance. The kids compete online for a period of time, and then we invite the six highest-scoring teams to come perform in a face-to-face competition for the state championship. It’s pretty much like Jeopardy! — lights and buzzers and that sort of thing. Finally, we hold an annual teacher conference or workshop where we introduce teachers who teach personal finance to different resources, and I bring them speakers. It gives them a chance to network and to have opportunities for professional development.

How did you get involved?

I founded New Hampshire Jump$tart when I was still in banking. My banking background is in consumer lending and collections, so, particularly in collections, I saw all the consequences of poor credit and all the opportunities of good credit. Back then, New Hampshire was leading the country for the highest percentage increase in bankruptcy filing … and the financial landscape had become very complex. I got my heartstrings wrapped around this [issue] when I was asked to speak at a teacher conference about credit cards. … It surprised me how little the teachers themselves knew about how credit cards work. More importantly, it wasn’t being taught in the schools. … I discovered this national nonprofit called Jump$tart and saw that they operate independent state coalitions, and we didn’t have one here in New Hampshire. … I said, “When my banking career comes to an end, this is what I’m going to do for my next chapter.”

What has been the most fulfilling thing about this work for you?

Lately, it’s been working with the teachers. In order for them to help the kids, we have to help them improve their own knowledge and their own confidence in personal finance, and doing that just gives me a really good feeling.

How will Jump$tart use the donation money?

We’re planning on putting the funds away in an investment account. We’re not even going to touch it; we’re just going to let it grow. I guess you could say we’re letting our actions match our words [about money management].

With NH Jump$tart school programs on pause right now, how can parents help their kids be financially literate?

I would encourage parents to go on our website and the national organization’s clearinghouse [jumpstartclearinghouse.org], which has teaching resources for all different levels, languages and concepts, and most of them can be downloaded for free. There are coloring books and reading books for younger kids and games and simulations for teenagers. … The national organization also has an initiative called Check Your School; we know the power rests with the parents and that superintendents and school boards listen to parents, so we need parents to contact their local school leadership and ask them to teach personal finance and money management concepts.

What’s next for you, personally?

I’m at the retirement point, but I have no desire to take that hook. I just want to keep going. It’s great to get up in the morning and come up with new ideas and new approaches [for Jump$tart]. I’m sticking to it.

Featured photo: Dan Hebert

Theresa Zwart

Theresa Zwart of Derry is the owner of 603 Charcuterie (603charcuterie.com, find them on Facebook and Instagram), a new business specializing in customizable charcuterie to-go platters, featuring a variety of cheeses, meats, crackers, jams and other items. She currently operates on Fridays, Saturdays and Sundays as well as most holidays, accepting orders via phone, email or social media messages. Charcuterie platters are available in several sizes. 603 Charcuterie is currently offering a special antipasto charcuterie wreath for the holidays.

What is your must-have kitchen item?

The only utensil I use — a knife!

What would you have for your last meal?

Fancy cheeses. Manchego is my favorite. It’s a very dry cheese, similar to Parmesan.

What is your favorite local restaurant?

Gauchos Churrascaria Brazilian Steakhouse [in Manchester]. I love all of the yummy meat and fish choices brought around to you by the waiters. Probably why I love charcuterie boards so much.

What celebrity would you like to see ordering a charcuterie platter from you?

Jennifer Lawrence. I feel like she would aggressively and wholeheartedly love these cheeses and meats.

What is your personal favorite type of platter you’ve made for someone since starting this business?

My first one. I brought it in as a gift for my co-workers … and they all encouraged me to sell these. … It was basically similar to my extra-large order, so it had seven different cheeses, five different meats and a couple of different jams. It was a pretty big variety.

What’s the biggest food trend in New Hampshire right now?

I’m going with breweries. They’re popping up all over the place and almost everyone I know of goes to them. I personally love them as well.

What is your favorite thing to cook at home?

Anything on the grill! Steak tips, turkey tips, any vegetable, chicken, pizza, all of it.

Caramelized onion and fig jam baked brie

From the kitchen of Theresa Zwart of 603 Charcuterie (603charcuterie.com)

1 wheel of brie cheese (4 to 5 inches in diameter)
½ large sweet yellow onion
1 tablespoon light brown sugar
2 tablespoons olive oil
Pinch of salt and pepper
3 tablespoons fig jam
1 container/tube store-bought puff pastry
1 tablespoon flour
1 egg
Choice of dipping items (such as apple slices, crackers or baguettes)

Slice onion, then heat in a skillet on medium-high heat with olive oil. After five minutes, turn on low to medium heat, then add brown sugar, salt and pepper. Keep stirring occasionally for 15 to 20 minutes, until onions are nice and caramelized. Preheat the oven at 400 degrees. Roll pastry dough out with the flour, big enough to cover the whole wheel of brie. Place brie in the center of the dough. Top with fig jam and caramelized onions. Wrap the dough all the way on top of the brie, overlapping the edges of dough for full coverage. Paint an egg wash on the outside of the dough. Bake for 30 to 35 minutes, until the dough is golden brown. Let it sit for 15 minutes and serve with dipping choices.

Featured Photo: Theresa Zwart

In the kitchen with Carrie Williams

Carrie Williams of Contoocook is the owner and chef of the Flannel Tavern (345 Suncook Valley Road, Chichester, 406-1196, flanneltavern.com), a casual eatery on Route 28 that opened in April and offers scratch-made comfort foods. The menu features everything from burgers and sandwiches to appetizers, fresh salads, and plated entrees, like fish and chips, baked haddock, chicken fingers, lasagna rolls and macaroni and cheese. Beer and wine selections include both domestic and local options, with craft cocktails also available. Williams, who worked as a caterer for more than a decade, said the restaurant’s concept is based on many different types of comfort foods she grew up eating.

What is your must-have kitchen item?

I would be lost withoaut aluminum foil, and then obviously a chef’s knife. I have one that I use all the time, with an orange handle.

What would you have for your last meal?

Prime rib and mashed potatoes.

What is your favorite local restaurant?

I would have to say the Lakehouse Tavern in Hopkinton. They are really good. A lot of times, I’ll get The Bird Man, which is a huge sandwich.

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

Someone I’ve always wanted to meet is Van Morrison. We listen to him in the kitchen all the time.

What is your favorite thing on your menu?

The chicken bacon ranch sandwich. It [has] chicken tenders with mozzarella sticks, bacon and our homemade buttermilk ranch on a kaiser roll. It’s our No. 1 sandwich.

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

What I’m seeing across the board, especially with so many restaurants that have been closing, is that people are more going back to home-cooked meals and things that are just really comforting during such a stressful time.

What is your favorite thing to cook at home?

Thanksgiving dinner is one of my favorite things to put on. It’s always been a big deal in my family. We do turkey, boiled onions, sweet potatoes, my grandma’s cranberry relish and an apple sausage stuffing.

Carrie’s coconut cream pie
From the kitchen of Carrie Williams of the Flannel Tavern in Chichester
9-inch pie shell, baked and set aside
1 cup shredded coconut, toasted to golden brown (1 to 2 minutes at 450 degrees)
3 cups heavy whipping cream
½ cup flour
¾ cup sugar
2 eggs, beaten
1 teaspoon vanilla
Add heavy whipping cream, flour, sugar and eggs to a saucepan, turning on to medium heat and stirring constantly until thickened. Remove from heat and add ¾ cup of the toasted coconut and vanilla. Add mixture from cream, flour, sugar and eggs to the pie shell and cool for two hours. Top with whipped cream and the last ¼ cup of coconut.

Featured Photo: Carrie Williams

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!