In the kitchen with Anna Wallace

Anna Wallace and her longtime friend, Susan Werrick, are the owners of PPC Italian Restaurant & Bar (133 Plaistow Road, Plaistow, 819-4320, ppc-restaurant.com), an eatery formerly known as the Plaistow Pizza Co. Since taking it over last September, Wallace and Werrick have introduced all types of menu items, from appetizers like fried pickles, bruschetta and chicken wings to Italian pasta dishes, soups, salads and some seafood options, such as grilled or baked salmon. It also serves pizzas, calzones, burgers, hot and cold sandwiches and subs, and dinner plates like steak tips with rice and sauteed vegetables. A full bar with domestic and craft beers, wines and seasonal cocktails is also available. Wallace, who’s originally from Greece, will occasionally prepare Mediterranean specials like spinach pie and salads.

What is your must-have kitchen item?

I would say a knife.

What would you have for your last meal?

Seafood. I mean, I like all seafood, but salmon and calamari are my favorites. I like my salmon grilled.

What is your favorite local restaurant?

One place I do really like is Tino’s [Kitchen + Bar] in Hampton. The father of a friend of my daughter’s owns it. They have some really great variations of Greek items that I like.

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

J. Lo [Jennifer Lopez].

What is your favorite thing on your menu?

I definitely love our steak tips and I love the chicken picatta, and I’m not a big meat eater.

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

We definitely encounter gluten-free [requests] a lot. Right now, we’re in the process of [adding] more gluten-free and vegetarian options.

What is your favorite thing to cook at home?

I would say roasted vegetables and some type of protein, either chicken or filet mignon.

Featured Image: Anna Wallace and Susan Werrick of PPC Italian Restaurant & Bar in Plaistow. Courtesy photo.

Mediterranean chickpea salad
From the kitchen of Anna Wallace of PPC Italian Restaurant & Bar in Plaistow (mix and toss the following ingredients; quantity dependent on preference)

Cherry tomatoes
Cucumbers
Red onions
Bell peppers
Kalamata olives
Feta cheese
Chickpeas
Greek olive oil vinaigrette

It’s fun to lead at the YMCA

Nashua teen honored with annual Buddy Cup

Every summer, teens from New England and New York who are involved in their local YMCA’s Leaders Club attend a week-long teen conference called Leaders School. At the conference, which was held virtually this year, one teen is awarded the Buddy Cup, which recognizes an outstanding leader and role model who exemplifies the program’s core values. The recipient of the 2020 Buddy Cup is New Hampshire’s 18-year-old Asher Thomas, a 2020 Nashua High School South graduate and member of the Leaders Club at the YMCA of Greater Nashua. Thomas talked about the program, his leadership experiences and his plans for the future.

What activities and leadership opportunities have you been involved in at the Y and in your community?

I was kind of “raised in the Y,” as I like to say. My mom worked there, and I was on the swim team and all that kind of stuff. I joined the Leaders Club when I was in the sixth grade and got much more active in the community through that because we did a lot of volunteering … like at the breast cancer walk, putting on anti-bullying days at the Y and those kinds of different things. Through high school, I was also pretty involved in a lot of different clubs and stuff at my school. I was an active member of a club called Student Voice, where we went to head teacher meetings to make sure that the policies they were creating were good for students all across the board, and we worked side by side with the administration to create structures that were beneficial for everybody that was involved in the school.

What is Leaders School all about?

Leaders Clubs from throughout the region it actually happens across the country, but I’m involved with the Northeast Regional Leader School get together, and it’s kind of our culminating event of the year. The Leaders Club is really about personal and community development, so [at the event,] there’s a lot of self-development, figuring out your own values and that kind of stuff, as well as thinking outside of just yourself, learning how to be a leader in your community and how to create an environment that is supportive for everyone involved.

What was the event like this year, being held virtually?

For the past couple of years, it has taken place at Springfield College in Mass., so it was a lot different this year. There was definitely a much lower turnout with it being virtual, and there weren’t as many people from our Nashua club who participated. … There were a lot of different mediums [used]. There were some live calls and virtual meetings where we would kind of get together and sing songs or have object lessons where the advisor, an adult leader, would basically have an object and use that in order to teach us a life lesson in some way. People who weren’t able to attend the live sessions could still participate in various different activities and challenges on their own time.

How did it feel to be awarded the Buddy Cup?

I was definitely very honored. It was really exciting for me to be able to see that I had made such a large impact. I was also excited because the person who won it last year was actually a good friend of mine and was also from the Nashua Leaders Club, so we were able to do the actual passing of the trophy in person socially distant, obviously.

What have you gained from participating in the Leaders Club and Leaders School?

I feel like I have definitely grown as a person through this program. It’s a program that really lets you be yourself, no matter who you are, and over the past few years especially, I feel like it has helped me grow into who I am, and to be comfortable with myself. It has also shown me how to have meaningful interactions with other people, how to be more empathetic in those interactions and how to just be a good person in the world who is helpful to others.

Is there an experience you had through the Leaders Club or community service that was especially impactful or memorable?

A couple of years ago, with the Leaders Club, I went down to New Orleans for a service trip where we were rebuilding houses that were devastated by Hurricane Katrina. Being able to be a part of an organization that is rebuilding houses for those less fortunate who lost their homes in the hurricane was definitely a very impactful experience.

What are your future plans?

This fall, I’m actually taking a gap year and traveling across the country in a van that I’ve been converting. After that, I’ll be attending Lewis and Clark College in Portland, Oregon.

Do you know what you want to pursue, career-wise?

I think I want to go into the medical field.

What words of wisdom do you have for the young leaders you’re passing the torch to?

Never underestimate your power. I think that oftentimes younger people are overlooked, but we have the ability to change the world. If you believe in yourself and have the support of others around you, you can do anything.

Asher Thomas. Courtesy photo.

In the kitchen with Edwin Ward

Edwin Ward of Candia is a manager and cook at the Union Street Takeout (90 Union St., Manchester, 260-7663), a takeout-only eatery that quietly opened in January in the space long occupied by Willie B’s. Union Street Takeout is open Monday through Friday, from 11 a.m. to 5 p.m., offering a menu of burgers, hot dogs and sub options like steak and cheese, ham and cheese and roast beef. Ward said the eatery has also quickly become a spot known for its $5 lunches — the chili dogs, which also have the option of adding cheese and bacon, are among the most popular.

What is your must-have kitchen item?
A loaded spice rack.

What would you have for your last meal?
Spaghetti and meatballs.

What is your favorite local restaurant?
Steve’s [House] Restaurant, or … Athens, both in Manchester.

What celebrity would you like to see ordering from your restaurant?
Martha Stewart and Snoop Dogg! I would like to see what they would order.

What’s your favorite thing on your menu?
The Breakfast Package is a real favorite of mine. It’s two hash browns, two grilled dogs, a nice amount of bacon, chili, a fried egg, cheese and onions.

What is the biggest food trend in New Hampshire right now?
Chili dogs are becoming a huge trend. Sometimes we have a line out the door for them.

What’s your favorite thing to cook at home?
Slow-cooked lamb.

Shepherd’s pie
From the kitchen of Edwin Ward of Union Street Takeout in Manchester

1 pound ground beef (80 percent lean)
½ medium onion
2 cobs corn
4 large potatoes
½ stick butter
Salt and pepper to taste

Cook ground beef and onion in a pan until brown. Husk the two cobs of corn and boil for four minutes (or grill for eight minutes). Boil the potatoes. Mash with butter, salt and pepper. Combine in layers (meat on the bottom, corn in the middle and potatoes on the top). Bake at 350 degrees for 30 minutes. Sprinkle cheese of your choice on top and broil for four minutes. Sprinkle paprika on the top (optional) and serve.

Now hiring

UNH alumni help tech companies find diverse talent with Shtudy

Shtudy (shtudy.co) is a career advancement startup that matches talented tech professionals of color — specifically those who are Black, Latinx and Native American — with leading tech companies looking to increase diversity, equity and inclusion in their workplaces. Founded by UNH alumni Geno Miller and Ravoughn Millings, Shtudy recently moved from Washington, D.C., to Manchester and expanded its services with a new online platform that screens and trains job seekers to provide employers with a selective hiring pool of guaranteed qualified candidates. Miller talked about how Shtudy works, why it’s needed and how job seekers and employers can work toward a more inclusive tech industry in New Hampshire and beyond.

What is the mission of Shtudy?

Everything we do comes back to bridging the racial wealth gap in America, and we feel like the fastest, most efficient way of doing that is through [the] tech [industry]. The average tech employee’s salary is $135K. The average Black family makes $60K a year, and the average Latinx family makes $68K a year, so the average tech worker makes more than both of those families combined. … The current amount of people of color in tech jobs is nine percent. Our mission is to double that to 18 percent.

How was Shtudy born?

I was born and raised in Prince George’s County, Maryland, which is about five minutes away from D.C. Growing up in a city environment and underrepresented community, there are a lot of trials and tribulations, like drugs and guns. I was fortunate enough to overcome those things, but I had a lot of friends who weren’t as fortunate. … When I got a full football scholarship to go to the University of New Hampshire, I saw a world of opportunity open up to me, and I couldn’t help but think, ‘Wow. What if the people I grew up with knew there were opportunities out there for them, as well? How can I help provide opportunities to people who look like me and come from areas similar to where I come from?’ … Then, I met my [Shtudy] co-founder Ravoughn Millings, also a UNH alum, who had a similar experience to me. He was always at the top of his classes, but when it came time to find a job, he was having trouble. That told us there was a huge disconnect between the processes companies use to find top talent, and what job seekers are doing to try to get in front of those employers in a way that they can actually stand out. That’s what led to the development of Shtudy. … We launched toward the end of 2017 … and moved to New Hampshire about a month and a half ago.

How does it work?

[Job seekers] sign up and select their desired career path. Then, they take a quiz to prove they can do the thing they say they can do. These quizzes are verified by companies like Google, Facebook and Amazon and are what they use to hire their engineers. Once they pass those quizzes, we introduce them to our “Soft Skills Training Library,” where they can watch videos teaching them what they need to know for interviews and how to handle issues that often arise for people of color in a workplace. The next step is to do a one-on-one mock interview with a corporate recruiter. Then, we enter them into the hiring pool so they can be viewed by employers interested in hiring them.

Is it effective?

Definitely. We’ve gotten two [hundred] to three hundred signups [from job seekers] in the last two weeks, alone … and in the time we’ve been doing this, somewhere between 30 and 50 [job seekers] have been successfully placed [in tech companies].

Why is the number of people of color in the tech industry so low?

Based on the research we conducted … employers want to hire people of color, but they’re looking in the wrong places … and candidates who want to work for these companies don’t have the tools in their toolbox to get directly in front of employers in a way that they’ll get noticed. There are a multitude of different reasons for that. Implicit bias is definitely a thing. There’s also a huge communication barrier to overcome between employers and people who come from different backgrounds than them.

Why is Shtudy needed now, and in New Hampshire?

There’s a lot of social injustice right now, especially racial injustice. In addition to that, we have Covid-19, [which has resulted in] a lot of employers having to change their traditional hiring process of conducting on-site, in-person interviews. Shtudy helps with both of those things. We’re providing opportunities for people of color who need them, and we’re making it easy for employers to tap into a reliable pool of candidates, specifically in New Hampshire, because the goal is always to bring more diverse young talent to the state.

What would you like tech companies to know about hiring people of color?

This isn’t a one-off thing where employers can just check a box and expect the full benefits of hiring people of color who actually enjoy their experience at the company. There has to be a mental shift. The entire company has to buy in, from the executive board down to the junior and associate-level workers. That’s what it takes to transform a company and bring people of color into an environment where they can thrive.

What advice do you have for young people of color who are interested in pursuing a career in tech? How can they set themselves up for success?

The first thing I’d say is that they can do it. I feel like that’s something young people of color don’t hear enough, especially in the tech world. … In regards to advancing their careers, I’d say, dress up your LinkedIn [profile], revamp your resumes and build internal networks. Look at the resources out there that can help you get better grades and stand out in competitive workplaces. And, of course, use Shtudy. That’s what we’re here for.

Featured Photo: Geno Miller

In the kitchen with Ashley Reisdorf

Ashley Reisdorf of Raymond is the owner of Ashley’s Eats & Sweets (find them on Facebook), a homestead business specializing in custom cakes and baked goods. A self-taught baker, she accepts custom cake orders for all types of events, including birthday parties, graduations, baby showers and weddings. She’ll also dabble in cookies, cupcakes, whoopie pies and other smaller goodies. Order inquiries can be placed via phone or online, with at least a one-week advance notice requested and free contactless delivery within a 30-minute drive of Raymond.

What is your must-have kitchen item?

An offset spatula or a silicone scraper.

What would you have for your last meal?

Vegetarian barbecue nachos.

What is your favorite local restaurant?

Gordo’s Burritos & Tacos in Raymond. My husband and I love to eat out from there.

What celebrity would you like to bake a cake for?

Mark Wahlberg.

What is your favorite thing you’ve ever baked for someone?

I guess my personal favorite cake that I’ve made … was a pina colada-flavored dirt bike helmet cake that I did for my older brother’s birthday in January. We have a typical brother-sister relationship. He likes to tease me and tell me my stuff is no good, [but] he raved about that cake to everyone.

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

Unicorn cakes seem to be the running theme with little girls lately. I think I’ve done like eight of them in the last couple of months.

What is your favorite thing to cook at home?

Cooking-wise, I think my specialty is loaded mashed potatoes and fall-off-the-bone ribs.

Featured Photo: Ashley Reisdorf of Ashley’s Eats & Sweets in Raymond.

Honey lemon lavender shortbread cookies
From the kitchen of Ashley Reisdorf of Ashley’s Eats & Sweets in Raymond

1 cup unsalted butter, softened
½ cup granulated sugar
3 tablespoons honey
2 cups all-purpose flour (can be replaced with gluten-free one-to-one flour)
Pinch of salt
3 to 5 lemon lavender tea bags (to taste)

In a stand mixer, cream together softened butter, sugar and honey until light and fluffy. Add in flour, salt and loose tea leaves. Mix until just combined. Be careful not to overmix. Lay dough out on a piece of plastic wrap. Form dough into a log and then shape into a rectangle. Wrap dough in plastic and freeze for 30 minutes, or refrigerate for two hours or until firm. Preheat the oven to 325 degrees. While the oven is heating, cut the dough into 1/4-inch slices and place one to two inches apart on a parchment-lined cookie sheet. Bake for 15 to 20 minutes or until golden brown. The cookies will still be soft but will firm up when cooled.

Laugh out loud

Town Hall Theatre hosts Silent Film Comedy Week

The Town Hall Theatre in Wilton restarted its silent film series in July, featuring live music by accompanist (and Hippo co-founder and associate publisher) Jeff Rapsis. After attracting more of a crowd than its first-run movies had, theater owner and operator Dennis Markaverich decided to forgo new movies until the fall and host a Silent Film Comedy Week at the theater from Aug. 10 through Aug. 14. Rapsis talked about the event and what viewers can expect.

How did this week of silent films come about?

It was an invention born of necessity. … Dennis … programmed [first-run films], but nobody was coming to them. … He was sitting there some nights with only one person in his two theaters. … I’ve done two silent film screenings there since the theater reopened, and we were surprised that the silent films actually attracted the largest audiences since reopening. … We thought … why not take some of the great comedies from the 1920s, which are always crowd-pleasers, and run them instead of first-run films?

Why do you think the silent film screenings are so popular?

There are people who really love this art form and come from far and wide to see these films. … We’ve been running silent films with live music at the Town Hall Theatre regularly every month for 13 years … so we’ve sort of developed a loyal audience for it, and a momentum.

Why comedies?

Comedies are really special because during the silent film era a comedy was not about telling jokes or stories; there was no sound, so the humor was all visual, not verbal … and an accident of that type of humor is that it still holds up really well today. If [comedians] were doing standup in the 1920s … we wouldn’t understand any of the jokes today … but visual humor is timeless … and works in different cultural contexts. … Anyone, no matter where they were in the world, could follow the story and enjoy it.

When and how did you start doing this?

I’ve been doing it regularly since about 2007. … The Palace Theatre in Manchester didn’t have anything planned for Halloween, so I volunteered to do the music for a screening of the silent film Phantom of the Opera. … I really enjoyed doing it and kept doing it … and now I do about 100 shows a year, generally two shows a week in New Hampshire or Boston. Sometimes, I travel across the country … and I’ve played in London a couple times. It’s been interesting … to go around the world, trying to bring silent films from a century ago to life for today’s audience.

How does the live musical accompaniment work?

I use a keyboard. It’s a digital synthesizer, so it’s not just piano. … One of the stereotypes about silent films is that they had some kind of rinky-dink piano accompaniment on an out-of-tune piano, but that isn’t how it was for these films. Nobody would have accepted that at the time, because the music was always such an important part of the experience. … With the synthesizer, I can create a score with everything from strings and woodwinds to bass drums, cymbals and percussion. It can recreate the texture of a full orchestra remarkably well.

How does live music enhance the experience?

Music plays quite a different role between [silent] films and contemporary film. In contemporary film, the music is all written out [by] one person. … For [silent] films, there was no official score. Most of the films were released by the studios to local theaters, and it was up to local musicians to come up with the right music for their audience. … In most cases, [the musician] would improvise the score on the spot. It was a skill that you can develop, which I have done, to create music in real time that responds not just to the film but to the audience’s reaction to the film, so every screening is a unique experience.

Why go?

It’s a great chance for people to experience something that they can’t get anywhere else. You can watch these films at home on video, but it’s not the same, because the nature of [silent films] is the idea of showing them in a theater with an audience and live music, and [the screenings] really recreate those conditions that these films were intended to be shown in. … I encourage people to give it a try. It’s unlike anything you may have experienced at a theater before.

Silent Film Comedy Week
Where:
Town Hall Theatre, 40 Main St., Wilton
Schedule:
Monday, Aug. 10, 7:30 p.m. – The General (1926), starring Buster Keaton
Tuesday, Aug. 11, 7:30 p.m. – Tramp, Tramp, Tramp (1926), starring Harry Langdon
Wednesday, Aug. 12, 7:30 p.m. – The Kid (1921), starring Charlie Chaplin and Jackie Coogan
Thursday, Aug. 13, 7:30 p.m. – Grandma’s Boy (1922), starring Harold Lloyd
Friday, Aug. 14, 7:30 p.m. – Steamboat Bill Jr. (1928), starring Buster Keaton and Ernest Torrence
Cost: $10 per person|
More info: Call 654-3456 or visit wiltontownhalltheatre.com

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!