Tag: 230309

bruschetta with drunken figs and ricotta

Bruschetta is a wonderful appetizer for a gathering. You assemble all of the toppings but leave your guests to build their own snacks. This means less work for you, as well as letting your guests choose which toppings and how much of each they want.

For this bruschetta recipe, there are a few ingredient notes. For the dried figs, you can use whatever variety you prefer. Both mission and calimyrna work well. Next, the wine needs to be on the dry side so that you don’t have an appetizer that tastes more like a dessert. Finally, store-bought ricotta is 100 percent fine, but if you’re seeking total indulgence, try homemade. (I have a recipe on the Think Tasty website.)

The most important part of this recipe is the figs. Everything else can be tweaked slightly. Have walnuts on hand? Go ahead and replace the pecans. Craving sourdough? Cut it into smaller slices and forget the baguette! Need to make the figs in advance? That’s totally fine. Add a little extra liquid to the storage container, and they’ll be delightfully moist when it’s time to serve them.

Now, give this recipe a try and see how well dried figs work in an appetizer!

Bruschetta with drunken figs and ricotta
Makes 20

1/2 cup dried figs
1 cup dry red wine
2 Tablespoons granulated sugar
1 sprig rosemary
1/3 cup pecans
1 cup ricotta
20 baguette slices

Remove stems from figs, and cut into quarters.
Combine wine, sugar and rosemary in a small saucepan over high heat.
Once boiling, reduce heat to low, and add quartered figs.
Simmer, uncovered, for 30 minutes, stirring occasionally.
While figs simmer, preheat the oven to 375 degrees.
Chop pecans roughly, and place on a baking sheet.
Bake for 6 to 10 minutes, giving the pan a shake after 4 minutes.
Transfer pecans to a small serving bowl.
Place baguette slices in the oven, and toast for 5 minutes or until golden brown.
When figs are done simmering, remove rosemary.
Transfer all of the figs and some of the liquid to a serving bowl.
To assemble: top 1 baguette slice with a spoonful of ricotta, a few figs and a sprinkle of pecans.

Featured photo: Bruschetta with drunken figs and ricotta. Photo by Michele Pesula Kuegler.

In the kitchen with Tony and Laurie Lomuscio

Tony and Laurie Lomuscio of Goffstown are the owners of TOLA-Rose Italian Eats (704-906-8894, [email protected], and on Facebook @tola1228 and Instagram @tolaeats2018), a food trailer offering authentic Italian options like meatball subs, sausage subs with peppers and onions, chicken or eggplant Parmesan, chocolate chip cannolis and more. The trailer gets its name by combining the couple’s first names along with that of Tony’s mother Rose, whose box of Italian recipes they regularly use in creating menu items. Now through March 30, find them at Pats Peak Ski Area (686 Flanders Road, Henniker) on Fridays from 4 to 8 p.m., and Saturdays and Sundays from 11 a.m. to 3 p.m. More public appearances in New Hampshire are in the works for the spring and summer seasons, including at Monarch Motorsports (208 Rockingham Road, Derry). This interview was mostly conducted with Laurie Lomuscio, who provided us with both her own and her husband’s answers.

What is your must-have kitchen item?

I would say our flat-top grill. Tony came up with a good one: his own two hands to make the meatballs.

What would you have for your last meal?

We both came up with the exact same answer. Lobster and steamers with corn on the cob.

What is your favorite local restaurant?

We have two. The Lobster Boat in Merrimack … and then every Sunday after work we go to the Wa Toy Chinese restaurant here in Goffstown. We always get either the house rice or the house lo mein, and then Tony likes the spare ribs on the bone and I like the Peking dumplings.

What celebrity would you like to see ordering from your food trailer?

The Boston Bruins. [We’re] huge fans [and] season ticket holders. I would say them, and Elton John.

What is your favorite thing on your menu?

The meatball sub. Tony’s mother has the best recipe ever, and the most unique recipe that I’ve ever seen.

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

We said charcuterie [boards] and tapas.

What is your favorite thing to cook at home?

Tony said his mother’s pork chops with vinegar peppers. Mine would be my award-winning chili. … I use bison instead of ground beef, and then I use three kinds of beans, lots of onions, brown sugar, mustard and a lot of spices. And real tomatoes, not tomato sauce.

Italian sausage subs
From the kitchen of Tony and Laurie Lomuscio of TOLA-Rose Italian Eats

4 large-sized sweet Italian sausages
4 8-inch sub rolls
Red and green bell peppers
Onions
Garlic butter

Slice the peppers and onions about 1/4 inch thick. Place on a baking sheet. Place the sausages on top. Bake at 350 degrees for approximately 30 minutes or until the sausages are cooked through. Butter the rolls with garlic butter and grill in a saute pan until golden. Assemble and enjoy.


Featured photo: Tony and Laurie Lomuscio, of TOLA-Rose Italian Eats. Courtesy photo.

Going green

Corned beef and cabbage, Irish desserts and more special eats for St. Patrick’s Day

Ready for St. Patrick’s Day? Whether you’re looking to enjoy that ceremonious corned beef and cabbage dinner or you want to know where all the Guinness is being kept, check out this list of St. Paddy’s Day-related specials and happenings across southern New Hampshire’s bars and restaurants. Some are choosing to celebrate on the day itself — Friday, March 17 — while others are making an entire weekend out of the festivities with live music, comedy shows and more. For those who would rather celebrate at home, we’ve included details on some takeout specials for dinners and sweets being offered by area eateries and bakeries.

• Alpine Grove Banquet Facility (19 S. Depot Road, Hollis, 882-9051, alpinegrove.com) will host a special St. Patrick’s Day dinner and Irish comedy show on Friday, March 17. The doors open at 6 p.m., with a buffet to be served from 6:30 to 7:45 p.m. — items will include corned beef and cabbage quesadillas, Irish nachos and grilled cheese bites, potato skins, Reuben sliders, Irish soda bread, corned beef and cabbage-infused macaroni and cheese, Baileys mint chocolate chip brownies and cupcakes, and more. The comedy show kicks off at 8 p.m., with appearances by Andrew Della Volpe and Al Ghanekar. Tickets are $55 and include dinner and the show.

• Atkinson Resort & Country Club (85 Country Club Drive, Atkinson, 362-8700, atkinsonresort.com) will serve corned beef and cabbage all day on Friday, March 17, at both Merrill’s Tavern and the Stagecoach Grille, beginning at 11 a.m. Call to make a reservation or place a takeout order. A special Irish comedy show will be held at 7:30 p.m. that evening, featuring comedians Steve Sweeney, Ken Rogerson and Rob Steen. Tickets are $35.

• Auburn Pitts (167 Rockingham Road, Auburn, 622-6564, auburnpitts.com) is celebrating St. Patrick’s Day with corned beef dinners on Friday, March 17, and live entertainment from singer-songwriter Crazy Steve at 2 p.m.

• Averill House Vineyard (21 Averill Road, Brookline, 244-3165, averillhousevineyard.com) will serve a special four-course mystery dinner and wine pairing for St. Patrick’s Day on Friday, March 17, from 6:30 to 8:30 p.m. Tickets are $59 (the event is 21+ only) and must be purchased in advance online.

• The Biergarten at Anheuser-Busch Brewery (221 Daniel Webster Hwy., Merrimack, 595-1202, biergartenevents.com) will hold a special St. Patrick’s Day Happy Hour celebration on Friday, March 17, from 3 to 8 p.m. Food will be available for purchase from the Sammich NH food truck, and live music from Dan Fallon will be featured from 4 to 8 p.m.

• Bonfire Country Bar (950 Elm St., Manchester, 217-5600, bonfiremanch.com) is celebrating St. Patrick’s Day all day long, opening early at 1 p.m. with drink specials and live music from Maddi Ryan (at 1 p.m.), Fat Bunny (at 5 p.m.) and the Eric Grant Band (at 9 p.m.).

• Buckley’s Market & Cafe (9 Market Place, Hollis, 465-5522, buckleysbakerycafe.com) is taking orders for St. Patrick’s Day dinner boxes for two, featuring slow-braised corned beef with potatoes, cabbage, turnip and carrots, whole-grain mustard and horseradish sauces, Irish soda bread and chocolate Guinness cupcakes with Baileys frosting for dessert. Order by March 10. Pickups will be on Friday, March 17.

• Casey Magee’s Irish Pub & Music Hall (8 Temple St., Nashua, 484-7400, caseymagees.com) is hosting a St. Patrick’s Day celebration on Saturday, March 18, featuring food and drink specials and live music from the Workin’ Stiffs Band from 8 to 11 p.m.

• City Hall Pub (8 Hanover St., Manchester, 232-3751, cityhallpub.com) will open at 11 a.m. on Friday, March 17, and celebrate St. Patrick’s Day all day long with a special Irish Reuben.

• Cruzin Cakes Shop (150 Broad St., Nashua, 882-1666, cruzincakesshop.com) is taking orders for “Kiss Me, I’m Irish” cake pop boxes, as well as other themed sweets and treats, like platters of green velvet whoopie pies, brownies, sugar cookies and chocolates. Order for pickup on Friday, March 17.

• The Derryfield Restaurant (625 Mammoth Road, Manchester, 623-2880, thederryfield.com) will open at 11 a.m. on Friday, March 17, celebrating St. Patrick’s Day all day long with corned beef and cabbage dinners, Reuben sandwiches and other Irish-themed food and drink specials. Live music will be featured by D-Comp at 5 p.m. and Last Kid Picked at 9 p.m.

• Elm House of Pizza (102 Elm St., Manchester, 232-5522, elmhop.com) will open at its normal time on Friday, March 17, at 11 a.m., celebrating St. Patrick’s Day all day long with a special corned beef and cabbage plate.

• Fody’s Great American Tavern (9 Clinton St., Nashua, 577-9015; 187 ½ Rockingham Road, Derry, 404-6946; fodystavern.com) will open at noon on Friday, March 17, celebrating St. Patrick’s Day all day long with traditional corned beef and cabbage dinners, Reuben sandwiches and Reuben fries, in addition to drink specials, giveaways and a full schedule of live music throughout the afternoon and evening. The restaurant’s Derry location, meanwhile, is opening at 8 a.m. with an Irish breakfast and will also have live music, boiled dinners, drink specials and more.

• Frederick’s Pastries (109 Route 101A, Amherst, 882-7725; 25 S. River Road, Bedford, 647-2253; pastry.net) is celebrating St. Patrick’s Day with all kinds of seasonally inspired sweets and treats, like Guinness cupcakes and tortes, mint chocolate chip cupcakes, Irish flag shamrock cookies, Baileys Irish cream tortes, pot-of-gold cakes and — new this year — cookie kits with shamrock-shaped butter cookies.

• The Goat Bar and Grill (50 Old Granite St., Manchester, 844-603-4628, goatnh.com) is celebrating St. Patrick’s Day all weekend long, with featured brunch specials from Friday, March 17, through Sunday, March 19, plus Irish coffee, green beer, live music, and a chance to win a trip to Ireland, sponsored by 97.5 WOKQ Radio (registrants must enter by 11 a.m. on Friday, March 17).

• Great North Aleworks (1050 Holt Ave., Unit 14, Manchester, 858-5789, greatnorthaleworks.com) will host a special post-St. Patrick’s Day celebration on Sunday, March 19, from 12:30 to 5 p.m., featuring live music from The Pop Farmers and a kitchen pop-up from The Potato Concept, serving their loaded twice-baked potatoes in a variety of seasonal flavors. The brewery is set to release its Nitro Dry Irish stout on tap that day.

• Holy Grail Food & Spirits (64 Main St., Epping, 679-9559, holygrailrestaurantandpub.com) is celebrating St. Patrick’s Day all day long on Friday, March 17, with live music from Max Sullivan (from 11 a.m. to 2 p.m.) and Penhallow (from 3 to 6 p.m.), in addition to a kitchen party with Irish-inspired food and drink specials from 7 to 10 p.m.

• Jamison’s (472 Route 111, Hampstead, 489-1565, jamisonsrestaurant.com) will offer several seasonally themed specials for St. Patrick’s Day on Friday, March 17, including boiled corned beef and cabbage dinners, Guinness beef stew, Irish nachos with corned beef, sauerkraut and Thousand Island dressing, Reuben egg rolls and shepherd’s pie.

• LaBelle Winery Amherst (345 Route 101, Amherst, 672-9898, labellewinery.com) is celebrating St. Patrick’s Day with a special five-course whiskey pairing dinner in its Great Room on Friday, March 17, from 6:30 to 9:30 p.m., featuring cocktails made with Roe & Coe Irish whiskey. Courses will include mini duck “Reubens,” deconstructed Scotch eggs, crushed luxardo and orange-sweetened sorbet, beef Wellington with a potato and chive puree, roasted Brussels sprouts and a dark cherry demi glaze, and chocolate stout cheesecake for dessert. LaBelle’s chef and staff will also be on hand to provide insights into each course and the cocktails they are paired with throughout the dinner. Tickets are $110 per person (event is 21+ only) and registration is required.

• LaBelle Winery Derry (14 Route 111, Derry, 672-9898, labellewinery.com) has a Cooking With Wine class on Wednesday, March 15, at 6 p.m. that will dabble in Irish recipes, just in time for St. Patrick’s Day. Attendees will learn how to make everything from Reuben-inspired hot dip appetizers to Guinness-braised short ribs, Irish soda bread and Guinness chocolate desserts. The class is $35 per person and registration is required. The following evening, on Thursday, March 16, LaBelle Winery’s Derry location will host a special St. Patrick’s Day concert featuring the Jordan Tirrell-Wysocki Trio, performing traditional Celtic music — doors open at 7 p.m. and the performance begins at 8 p.m. Tickets are $35.

• McGarvey’s Saloon (1097 Elm St., Manchester, 627-2721, mcgarveysnh.com) will open early at 10 a.m. for St. Patrick’s Day, celebrating all day long with a corned beef plate and other food and beverage specials.

• Milano’s House of Pizza (1 Broad St., Nashua, 883-6610, milanospizzanashua.com) will open at 10 a.m. on Friday, March 17, celebrating St. Patrick’s Day all day long with corned beef and cabbage, shepherd’s pie egg rolls and $3.17 priced drinks.

• New England’s Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, taphousenh.com) is celebrating St. Patrick’s Day all weekend long with several food specials, available from Friday, March 17, through Sunday, March 19. In addition to traditional boiled dinners of corned beef and cabbage with carrots, turnips and red bliss potatoes, other specials will include panko-crusted Reuben balls, Guinness stew, beer-battered fish and chips, house-made Guinness cake and Baileys Irish cream cheesecake. The eatery’s Burger of the Month for March is a Reuben burger, featuring a four-ounce Angus beef patty topped with sliced corned beef, sauerkraut, Swiss cheese and Thousand Island dressing on a fresh pretzel roll.

• North Side Grille (323 Derry Road, Hudson, 886-3663, hudsonnorthsidegrille.com) is celebrating St. Patrick’s Day all weekend long with an Irish-themed menu, along with family-sized meals of corned beef and cabbage, from Tuesday, March 14, through Friday, March 17. Dine-in meals and takeout orders are available.

• The Peddler’s Daughter (48 Main St., Nashua, 821-7535, thepeddlersdaughter.com) will open at 8 a.m. on Friday, March 17, celebrating St. Patrick’s Day with a special kegs and eggs Irish breakfast, along with a variety of other food and drink specials available throughout the day. A full schedule of live music is also planned, including performances by the Ramblin’ Rogues band (from 10 a.m. to 2 p.m.), the Jim Coyle and Joe Kessler band (from 3 to 7 p.m.) and The Pop Farmers (from 7 p.m. into the night). The Peddler’s Daughter keeps the festivities going with a “hangover” brunch on Saturday, March 18, at 11 a.m., and a “Sunday Funday” brunch on Sunday, March 19, featuring house mimosas and bloody marys.

• Rambling House Food & Gathering (57 Factory St., Nashua, 318-3220, ramblingtale.com) will host “Tales from the Seanchai,” an Irish storytelling dinner with humorist and author Simon Brooks, on Sunday, March 12, from 5 to 7:30 p.m. Featured entrees during the dinner will include lamb stout stew, fish and chips and vegetable hand pie and potato leek soup, along with apple cake for dessert, specialty event cocktails and full beer and wine lists on tap. Brooks will be the event’s seanchai (pronounced shan-a-key), or a storyteller tasked with keeping Irish myths, folklore and legends alive. Tickets are $70 per person and include dinner and dessert (due to adult themes, the event is not suitable for children). Reservations are required.

• The Shaskeen Pub and Restaurant (909 Elm St., Manchester, 625-0246, shaskeenirishpub.com) will open its doors at 5:30 a.m. on Friday, March 17, for St. Patrick’s Day, serving its first pints at 6 a.m. and breakfast until 11 a.m. Other Irish-inspired food and drink specials will be offered throughout the day, and live music from several local artists will be held from 3 p.m. until closing time.

• Sky Meadow Country Club (6 Mountain Laurels Drive, Nashua, 888-9000, skymeadow.com) is throwing a St. Patrick’s Day Bash on Friday, March 17 — doors open at 5 p.m., with an optional buffet to be served beginning at 6 p.m. and live entertainment until 11 p.m., including from DJ Chip and Irish step dancers from the McGonagle School of Irish Dance. Admission is free and the cost of the optional buffet is $50. Book your spot by filling out the attendance form online.

• Strange Brew Tavern (88 Market St., Manchester, 666-4292, strangebrewtavern.net) will open the doors early at 9 a.m. on Friday, March 17, celebrating St. Patrick’s Day all day long with food and drink specials and a full schedule of live entertainment, including music from David Rousseau (from 9 a.m. to noon) and Jake Pardee (from 2 to 5 p.m.), as well as Irish step dancing from the McGonagle School of Irish Dance (from 4 to 4:45 p.m.) and music from Waking Finnegan (8 p.m. to midnight). Strange Brew Tavern will also open early at 10 a.m. on Sunday, March 26, ahead of the annual Manchester St. Patrick’s Day parade.

• The Wild Rover Pub & Restaurant (21 Kosciuszko St., Manchester, 669-7722, wildroverpub.com) is opening early at 6 a.m. on Friday, March 17, celebrating St. Patrick’s Day all day long with a special Irish breakfast, followed by corned beef and cabbage plates and other seasonally inspired food specials.

Featured photo: Corned beef and cabbage from The Shaskeen Pub and Restaurant in Manchester. Courtesy photo.

Fire and ice

Amherst chili cook-off and ice cream social returns

Although initially postponed a month due to pandemic concerns, last year’s Amherst Fire & Ice was able to return in person to resounding success, drawing more than 200 attendees to taste scratch-cooked chilis from local restaurateurs and home cooks. Now the friendly chili cook-off and tasting — which also features live entertainment, a kids’ coloring contest and a table of make-your-own ice cream sundaes — is back for a seventh year, returning to Amherst Middle School on Friday, March 10.

The Amherst Lions Club organizes the competition as a fundraiser for local charity organizations. Following a pre-recorded “virtual” cook-off that took place in 2021, in which viewers could purchase chili recipes from each entrant, last year’s event marked the return to its traditional format.

“You get to taste a lot of different varieties of chilis, and then you also get to make your own ice cream sundae if you want one,” Amherst Lion and cook-off publicity coordinator Shirley Flowers said. “All of that is included in one entry price.”

Chili makers compete in three categories: individuals, restaurants and Lions Club members. Winners of the individuals category will be determined by cook-off attendees, while a panel of judges deliberates on those in the restaurant and Lions Club categories. They’ll rate each entry on a scale of 1 to 5 on criteria such as taste, smell and heat. Dan DeCourcey, pitmaster of the Merrimack-based Up In Your Grill barbecue food truck, is returning as a judge, as is David Mielke of Smokehaus Barbecue, himself a 2019 Amherst Fire & Ice champion.

This year’s restaurant contenders include Moulton’s Kitchen & Market of Amherst as well as Union Street Grill and Cafe On the Oval, both of Milford. Flowers noted that there is a greater than normal number of participants in the individuals category.

“When we first started Fire & Ice, it was just [Lions] Club members, and then we started inviting community members to come in,” she said. “So that’s one thing that’s different this year.”

While it’s usually a surprise to see what types of chilis the entrants come up with, Flowers said attendees can expect a diverse showing of traditional and non-traditional options. Moulton’s, for instance, took home last year’s restaurant award for its tri-tip steak and portobello mushroom chili, while Bill Swift, a multi-year champion in the individuals category, made a Cincinnati-style chili, with spaghetti as an added option. Flowers said at least one meatless chili is also available, one that she usually makes herself, in addition to hot dogs for non-chili eaters.

Judging will be completed by 6:30 p.m., with the winners announced around 6:45 p.m. Entrants with the most points in each of the three categories receive bragging rights for a year, in addition to a special traveling trophy.

After sampling chilis, attendees can head to the make-your-own ice cream sundae table, choosing from vanilla, chocolate or cookies and cream-flavored ice creams. Additional toppings like strawberries, chocolate sauce, whipped cream, cherries and sprinkles will also be available.

Other ongoing happenings during the evening will include live performances from members of Amherst Middle School’s music department, animal balloon demonstrations from Amherst’s Krickey the Clown, and free eye screenings offered by the Amherst Lions Club. A kids’ coloring contest is also returning, with prizes awarded to winners in three brackets: ages 11 to 15, 6 to 10 and 5 and under. Flowers said the coloring pages can be downloaded in advance online and entered into the contest on the night of the event, or kids can color them onsite.

Seventh annual Amherst Fire & Ice
When: Friday, March 10, 5 to 7 p.m.
Where: Amherst Middle School, 14 Cross Road, Amherst
Cost: $8 per person or $25 per family of four. Children under 5 receive free admission. Tickets can be purchased in advance online or at the door. Cash, credit or debit payments are accepted.
Visit: e-clubhouse.org/sites/amherstnh

Featured photo: Contestants from last year’s Amherst Fire & Ice. Courtesy photo.

The Weekly Dish 23/03/09

News from the local food scene

• Mixing it up: Join Tuscan Market (9 Via Toscana, Salem) as it debuts a new four-week mixology and food pairing series, starting on Thursday, March 9, from 6 to 8 p.m., and continuing with class installments on March 23, March 30 and April 6. The first class will cover the world of syrups and how to create them from scratch, as well as which flavors and herbs pair well together. Participants will make their own cocktails using their syrups and have the opportunity to taste them with Tuscan Market’s chef-inspired artisan Italian food. The second class, on March 23, will cover how to infuse and smoke different ingredients from fruits to juices in your drinks, while classes on March 30 and April 6, respectively, will go over how to mix their cocktails and put the final touches on them with garnishes. The cost is $280 per person and includes access to all four classes in addition to food pairings, a bartender’s kit and a technique manual. Visit tuscanbrands.com.

• Bunny campaign: The Salvation Army Women’s Auxiliary is selling chocolate Easter bunnies made by Granite State Candy Shoppe now through March 31 as part of its Bite Out of Hunger Campaign. The cost is $8.50 for an eight-ounce solid milk, white or dark chocolate bunny. Proceeds benefit The Salvation Army’s Kids’ Café program, which offers evening meals and recreation activities to local children and teens four days a week. Call Sylvia Crete at 490-4107 to order a bunny, or visit nne.salvationarmy.org/manchester to download the bunny order form. Bunnies may be picked up at The Salvation Army’s Manchester Corps (121 Cedar St.) during their business hours, any Monday through Friday between 9 a.m. and 3 p.m.

• Cheers to 100 years: Due to inclement weather on Feb. 23, Gibson’s Bookstore’s (45 S. Main St., Concord) author event featuring longtime New Hampshire radio personality Mike Morin has been postponed to Tuesday, March 14, at 6:30 p.m. Morin will present his newest book, If These Walls Could Talk: Celebrating 100 Years of the Red Arrow, America’s Most Beloved Diner, which details various stories and anecdotes that contribute to the original Red Arrow’s lasting legacy in Manchester’s culinary scene, from connections to celebrities like Adam Sandler and Kevin Costner to its reputation as a spot for presidential hopefuls over the past four decades. No admission to the event is required, and for those who can’t make it, signed copies of If These Walls Could Talk may be ordered online at gibsonsbookstore.com. For additional details on the Red Arrow’s 100th anniversary, check out our cover story that appeared in the Sept. 29, 2022, issue — go to issuu.com/hippopress.com to find the e-edition. The story starts on page 10.

• When life gives you lemons: Salem limoncello producer Fabrizia Spirits has established its own lemon grove in Sicily, Italy, according to a press release. “Considering our humble beginnings, peeling lemons in the garage of our parents’ home, this is a monumental achievement for the company,” Fabrizia Spirits co-owner and co-founder Phil Mastroianni said in a statement. “These lemons are grown in a perfect microclimate in southeastern Sicily near Europe’s largest active volcano, Mt. Etna. … We now control the fruit from orchard to bottle, and can ensure the highest-quality finished product.” According to the release, the lemons are hand-picked, cleaned and shipped directly to Fabrizia’s Salem facility before they are processed. The zest from the lemons are then infused in pure alcohol, while the remainder of the fruit is juiced to form the foundation of Fabrizia’s canned cocktails. Launched in 2008, Fabrizia Spirits has grown to become a leading purveyor of limoncello in the United States. Visit fabriziaspirits.com.

On The Job – Katelyn Ryan

Tractor dealer

Katelyn Ryan works as a managing partner at Concord Tractor (164 Dover Road, Chichester, 798-0101, concordtractornh.com), a family-owned tractor dealership that sells KIOTI tractors and tractor attachments and implements.

Explain your job and what it entails.

I am a managing partner at Concord Tractor. I oversee the daily operations of all the departments of the dealership, including parts, sales and service, as well as finances and marketing.

How long have you had this job?

Around five years.

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

I am a second-generation tractor dealer; I came by it honestly.

What kind of education or training did you need?

I have been around the tractor industry for my entire life. There is no better education for this field than growing up in it. I learned all of it from my dad.

What is your typical at-work uniform or attire?

I wear jeans and a Concord Tractor or KIOTI Tractor logoed top. We are very casual, yet always ready for the dirty work.

What is the most challenging thing about your work, and how do you deal with it?

The most challenging thing is having the right equipment at the right time [to make a sale]. You can’t sell a customer what you have; you have to sell a customer what they need. That is why ensuring that you have the best possible selection of equipment to match a variety of applications is key. Having a good working relationship with the manufacturers is what makes that possible.

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

That it is OK to be the only one in the room with a different idea.

What do you wish other people knew about your job?

I wish folks knew that they do not have to be intimidated. Tractors are for everyone. With the right training and support, anyone can successfully operate and enjoy farm machinery.

What was the first job you ever had?

I was a hostess at Hart’s Turkey Farm Restaurant in Meredith, New Hampshire.

What is the best piece of work-related advice you have ever received?

Listen. And listen to understand, not to reply.

Five favorites

Favorite book: The Picture of Dorian Gray by Oscar Wilde
Favorite movie: Tombstone
Favorite music: Old-school hip-hop
Favorite food: Sushi
Favorite thing about NH: Our beautiful land

Featured photo: Katelyn Ryan. Courtesy photo.

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