BEYOND THE PLATE WITH CAROL

He wanted to be a Disney animator. Instead, Chef Evan Hennessey became the first chef in New Hampshire history to win the James Beard Award for Best Chef: Northeast -- and this year, he opened his fourth venture in Dover. Carol sits down with Evan right at Stages at One Washington to talk about the whole arc -- from a dishwashing job with no career plan, to staging in some of the country's best kitchens, to building three completely different restaurant concepts and a culinary travel company, all without leaving his hometown. In this episode: • What it actually felt like to hear his name called on that James Beard stage • How he discovered his own foraged ingredient -- a rare "sea truffle" red algae • The full, very sweet story behind his daughter's cookies, served at the end of every tasting menu at Stages • A walkthrough of Stages, The Living Room, and his brand-new Mediterranean spot, Topolino • Why he started "Staging At Stages," a hands-on apprenticeship program for young chefs Stages at One Washington | 1 Washington St, Dover, NH | stages-dining.com Subscribe on YouTube, follow us on Instagram and Facebook, and like, comment, and share this episode. New episodes of Beyond the Plate with Carol drop every Tuesday. This episode is sponsored by Belmont Hall & Restaurant. Manchester, NH -- family-owned for over 90 years. belmonthall.net | Instagram: @belmonthallandcatering | Facebook: @belmonthallandcatering ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson brings nearly 40 years of hospitality experience as the longtime owner of the Red Arrow Diner to Beyond the Plate with Carol, a New Hampshire-based podcast covering food, restaurants, and hospitality all across New England. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24

Andy Day built way more than a bar -- he's the owner and chef behind Cask & Vine in Derry, NH, and the founder of both Doire Distilling and Daydreaming Brewing Company, all under one roof. This week's episode is mixed up a little bit -- we're on location at Cask & Vine in Derry, New Hampshire! Carol sits down with Andy to talk through how a 2010 beer festival turned into an entire craft beverage empire -- and how Andy Day became Chef Andy Day, now in the finals for the Favorite Chef competition hosted by Chef Carla Hall In this episode: How a barrel-aged beer at a film festival changed Andy's whole path Building three completely different concepts under one roof Andy's entry into the Favorite Chef competition presented by Chef Carla Hall, benefiting the James Beard Foundation The story behind the Super Duck Three Way sandwich Keeping his whole team employed through the pandemic Cask & Vine 1 East Broadway, Derry, NH 03038 caskandvine.com facebook.com/CaskandVine If you loved this episode, subscribe to Beyond the Plate on YouTube, follow us on Instagram and Facebook, and like, comment, and share with someone who needs to see it. New episodes every Tuesday, with on-location specials like this one along the way! This episode is brought to you by Belmont Hall & Restaurant. belmonthall.net | Instagram: @belmonthallandcatering ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24

John Milliard ran the toaster at Pappy's Pizza & Subs when he was just 12 years old. Over three decades later, he owns the place -- and he's carrying forward the legacy of the man who mentored him, founder Ron Pappas. In this episode, Carol sits down with John at Pappy's on Elm Street in Manchester to talk about buying back his mentor's restaurant, the three-month renovation that brought it into a new era, and what it means to honor someone who changed the course of his life. They cover: ● The story behind the "Toast Boy" nickname and how it led to ownership ● Ron Pappas's legacy running Pappy's from a wheelchair -- and what it taught John about giving back ● The 2022 purchase and the full-scale renovation that followed ● Pappy's most iconic menu staples, plus the 20-inch pizza eating challenge ● What John thinks Ron would say if he walked through the door today Pappy's Pizza & Subs 1531 Elm St, Manchester, NH 03101 ilovepappys.com Subscribe to Beyond the Plate with Carol on YouTube, follow along on Instagram and Facebook, and like, comment, and share this one. New episodes drop every Tuesday! This episode is sponsored by Belmont Hall & Restaurant -- Carol's family restaurant, now owned by her sister. [Belmont Hall address / website / social -- confirm exact details before publishing] ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24

What's it really like to be 8 years old and growing up outside the walled city of Lucca, Italy -- with a go-kart, a backyard full of chickens, and grandparents who make their own tomato sauce every summer? On this special episode of Beyond the Plate with Carol, Carol sits down with her great-nephew Oliviero -- Oli, as the family calls him -- for a conversation that has nothing to do with restaurants and everything to do with what makes a childhood in Tuscany so special. Oli walks Carol through a day in his world -- go-kart racing (red, obviously), taking care of his chickens, the treehouse he plays in with his brothers Leonardo and Ludo, and Nonna's homemade tomato sauce that gets them through the winter. He explains the history of Lucca's walled city like a local tour guide, shares what he loves most about visiting Popsy and Nonna in New Hampshire, and answers a full round of rapid-fire questions -- pizza or pasta, racetrack or playground, gelato or cake. This one is pure family, pure fun, and a reminder of what "beyond the plate" really means -- the people, the traditions, and the everyday moments that make a place home. 🌍 Lucca, Tuscany, Italy -- just outside the historic walled city This episode is sponsored by Belmont Hall & Restaurant. Manchester, NH -- family-owned for over 90 years. belmonthall.net | Instagram: @belmonthallandcatering | Facebook: @belmonthallandcatering 🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one! Find Beyond the Plate everywhere: linktr.ee/BeyondtheplateNH Carol Erickson ran the Red Arrow Diner for nearly 40 years before turning her attention to Beyond the Plate with Carol, a New Hampshire-based podcast covering food, restaurants, and hospitality all across New England. Every episode, Carol sits down with the chefs, entrepreneurs, content creators, and everyday people with an interesting story to tell -- and once in a while, that means bringing family into the studio too. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond.

What's it really like to be 8 years old and growing up outside the walled city of Lucca, Italy -- with a go-kart, a backyard full of chickens, and grandparents who make their own tomato sauce every summer? On this special episode of Beyond the Plate with Carol, Carol sits down with her great-nephew Oliviero -- Oli, as the family calls him -- for a conversation that has nothing to do with restaurants and everything to do with what makes a childhood in Tuscany so special. Oli walks Carol through a day in his world -- go-kart racing (red, obviously), taking care of his chickens, the treehouse he plays in with his brothers Leonardo and Ludo, and Nonna's homemade tomato sauce that gets them through the winter. He explains the history of Lucca's walled city like a local tour guide, shares what he loves most about visiting Popsy and Nonna in New Hampshire, and answers a full round of rapid-fire questions -- pizza or pasta, racetrack or playground, gelato or cake. This one is pure family, pure fun, and a reminder of what "beyond the plate" really means -- the people, the traditions, and the everyday moments that make a place home. 🌍 Lucca, Tuscany, Italy -- just outside the historic walled city This episode is sponsored by Belmont Hall & Restaurant. Manchester, NH -- family-owned for over 90 years. belmonthall.net | Instagram: @belmonthallandcatering | Facebook: @belmonthallandcatering 🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one! Find Beyond the Plate everywhere: linktr.ee/BeyondtheplateNH Carol Erickson ran the Red Arrow Diner for nearly 40 years before turning her attention to Beyond the Plate with Carol, a New Hampshire-based podcast covering food, restaurants, and hospitality all across New England. Every episode, Carol sits down with the chefs, entrepreneurs, content creators, and everyday people with an interesting story to tell -- and once in a while, that means bringing family into the studio too. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond.

Ryan of Crazy Dreamers never planned any of this. A random line his wife said years ago -- "keep dreaming, you crazy dreamer" -- became the name of the New Hampshire food content account that's now grown to roughly 20-26K followers on Facebook and more than 50,000 on TikTok. Ryan builds all of it around a full-time job at his family's concrete company in New Hampshire and raising his 4-year-old son, also named Ryan. In this episode of Beyond the Plate with Carol, Ryan of Crazy Dreamers sits down with Carol Erickson to talk about the England trip that made his food content explode overnight, his surprisingly strict food rating scale (he has never once given a 10), the real story behind his viral Free Money Fridays series where he hides cash across New Hampshire towns for followers to find, and his personal rule of always paying for his own food at every restaurant, food truck, and NH eatery he reviews so nothing skews his honest opinion. Ryan and Carol also swap notes on food content creation, local NH restaurant recommendations -- including Messy Mike's Barbecue, Sig's Kitchen, Buckley's Burgers and Steaks in Hampton, and Alibi Aftermath in Manchester -- his podcast Lonnie and Ryan, and what it actually takes to keep short-form video viewers hooked in an age of shrinking attention spans. 📍 Crazy Dreamers -- based in New Hampshire, content filmed statewide (search "Crazy Dreamers" on TikTok and Facebook) 🔗 Search "Crazy Dreamers" on TikTok and Facebook to follow along, including Free Money Fridays-- linktr.ee/crazy_dreamers Carol Erickson spent nearly 40 years in the hospitality industry as the longtime owner of the Red Arrow Diner before turning her attention to Beyond the Plate with Carol, a New Hampshire-based podcast covering food, restaurants, and hospitality all across New England. Every episode, Carol sits down with the chefs, entrepreneurs, content creators, and everyday people with an interesting New England story to tell -- from family-owned restaurants and food trucks to rising creators like Ryan of Crazy Dreamers. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. This episode is sponsored by Belmont Hall & Restaurant. Manchester, NH -- family-owned for over 90 years. belmonthall.net | Instagram: @belmonthallandcatering | Facebook: @belmonthallandcatering 🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one! Find Beyond the Plate everywhere: linktr.ee/BeyondtheplateNH 0:00 - Intro 0:10 - Welcome to Ryan of Crazy Dreamers 0:38 - Follower count reveal -- 50K+ on TikTok, 20-26K on Facebook 1:06 - Life before food content -- the Thrift Mind years 2:32 - Becoming a dad changes everything 2:47 - The England trip that changed it all 3:33 - Posting British McDonald's reviews 😂 4:33 - Is Crazy Dreamers still a family project? 5:43 - When Ryan knew Crazy Dreamers was really taking off 7:02 - Guessing Carol's age 😂 9:00 - Strategic content or just having fun? 10:52 - Guest plug -- find Ryan and Crazy Dreamers online 11:04 - The psychology of hooking short-form video viewers early 14:23 - Ryan's rating scale explained -- why nothing is a 10 15:22 - Free Money Fridays -- how it works across New Hampshire 17:12 - The "mhm" bio explainer 22:47 - How Crazy Dreamers got its name 22:54 - Ryan's podcast, Lonnie and Ryan 25:56 - What Ryan loves about podcasting vs. short-form video 28:02 - Why New Hampshire keeps showing up in Crazy Dreamers content 32:38 - Balancing a full-time concrete company job, content, and family 33:19 - Ryan's rule: always pays for his own food 35:50 - Lightning Round -- NH food recommendations 45:52 - Closing thoughts -- what's the dream for Crazy Dreamers? 48:16 - Outro

Jim Varney spent 25 years designing consumer products -- until he saw one of his own designs sitting in a pile of "trash" at a modern art museum, and it changed everything. Now he and his wife Deanna run Wavelength Coffee Roasters out of a solar-powered former rope mill in Shirley, Massachusetts. In this episode, Jim and Deanna talk about the industrial design background that led to their steel-can packaging (no foil bags here), why they use air roasting instead of the 150-year-old drum roasting method, how Deanna's library science background became an unexpected business asset, and what they're calling their "spaghetti year" as they figure out what sticks. Plus, a lightning round covering pancakes vs. waffles, night owls vs. morning people, and the one thing Jim didn't expect people to be surprised about. 📍 Wavelength Coffee Roasters -- Shirley, MA 🔗 wavelengthcoffee.com 🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one! 👇 Follow Beyond the Plate everywhere: Linktree: linktr.ee/BeyondtheplateNH YouTube: youtube.com/@beyondtheplatewithcarol Instagram: @beyondtheplatenh Facebook: Beyond the Plate NH TikTok: @nhbeyondtheplate Spotify: Search "Beyond the Plate with Carol" This episode is sponsored by Belmont Hall & Restaurant. Manchester, NH -- family-owned for over 90 years. belmonthall.net | Instagram: @belmonthallandcatering | Facebook: @belmonthallandcatering ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Carol: Instagram: @carolsew24 0:00 - Intro 1:20 - Meet Jim and Deanna Varney 2:00 - From engineering coffee equipment to running the machines 3:50 - Working retail coffee in college 5:50 - The value of working in food service 7:15 - Getting the itch to leave industrial design 9:00 - The museum moment 😳 11:00 - "Can we do something better?" 14:00 - Founding Wavelength in 2025 15:00 - Falling in love with coffee grower stories 16:10 - Deanna's library science background as a business asset 19:20 - Explaining air roasting vs. drum roasting 23:35 - The solar power story at Phoenix Park 26:30 - Finding a home in an old rope mill 29:00 - The steel can packaging decision 36:20 - Wanting to be part of the local community 38:40 - Manchester's coffee shop density 39:40 - What a coffee "cupping" actually is 1:00:20 - Lightning Round 1:03:45 - Where Wavelength wants to be in 5 years 1:04:00 - Closing thoughts

There is a camp in Bedford, New Hampshire with a 250-person waiting list. And most people in this state have never heard of it. In this episode, Carol Erickson sits down with Mel Gosselin, Executive Director of Camp Allen NH, and Emily DiRusso, Camp Director -- to talk about 95 years of changing lives for people with developmental and physical disabilities. Camp Allen is not just for kids. Their oldest camper is in his 60s and has been coming for 50 years. This place is the best-kept secret in New Hampshire, and it is time for that to change. In this episode: • How a classical guitar major ended up running the New Hampshire Food Bank for 13 years -- and what brought Mel to Camp Allen • The history of Camp Allen: founded in 1931 by a director from Perkins School for the Blind • Carol's personal moment: her son Jesse was greater than legally blind and attended Perkins School • 250 people on the waiting list -- and how camperships and the Harry Allen Gregg Foundation help families access camp • The new kitchen, the sensory building, and the hospital-grade equipment arriving from Germany • What Mel's most unforgettable moment at Camp Allen has been -- and Emily's too • Ways to volunteer, donate, and help right now Camp Allen NH 56 Camp Allen Rd, Bedford, NH 03110 campallennh.org Instagram: @campallennh | Facebook: CampAllenNH Donate: campallennh.org/donate | Volunteer: campallennh.org/volunteer | Camperships: campallennh.org/camperships If this episode moved you, please subscribe to Beyond the Plate with Carol on YouTube, follow us on Instagram and Facebook at @beyondtheplatenh, and share this with someone who needs to know Camp Allen exists. New episodes every Tuesday. ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24 Timestamps: 0:00 -- Intro -- Carol at Camp Allen 0:31 -- The classical guitar degree question 1:16 -- Mel's story: concrete with dad, Keene State, stage fright 2:49 -- What is Camp Allen? Mel explains for first-timers 3:09 -- "The one word is magical" 4:07 -- The origin story: Perkins School for the Blind, 1931 4:52 -- Best-kept secret: it's not just for kids 😂 5:47 -- Red Arrow meets Camp Allen -- Carol's 24/7 weave-in 5:57 -- Carol's Jesse + Perkins connection 6:09 -- How the mission has evolved over 95 years 8:11 -- Hiring staff from around the world 9:35 -- Camper-to-counselor ratio: 1:1 or 2:1 11:11 -- A week at camp: Sunday to Friday 11:51 -- 250-person waiting list every season 15:17 -- The new kitchen -- Karen from Mexico, T-Bones consulting 16:08 -- Camperships + Harry Allen Gregg Foundation: how campers are funded 19:19 -- Staff 24/7: Carol's Red Arrow comparison 21:16 -- The most underrated donation at Camp Allen 22:49 -- Almost at 100 years -- the archive, the history 24:34 -- Carol gets personal: Jesse, Perkins, and this place 26:13 -- "Mom, go home. I'm at camp." 29:52 -- Moments they will never forget 30:00 -- Mel's moment: a camper sobbing at checkout ♥ 33:50 -- "When camp season ended, it was like someone shut the power off" 37:33 -- The sensory building and $50K German equipment 38:07 -- Emily's background: master's in special education 41:22 -- "Salt and pepper -- I'm probably more salty" 😂 41:30 -- LIGHTNING ROUND 42:32 -- What are you ordering at the Red Arrow? 42:44 -- Guitar at the campfire -- "That was a low blow!" 43:49 -- Funniest camper story: Martha the mischief-maker 😂 45:01 -- Something about Camp Allen that would blow people's minds 46:10 -- What Camp Allen needs most right now 46:49 -- Best leadership advice: mindfulness and being present 48:17 -- What's next: adaptive sports, new pool dream 49:26 -- "I'm just here as a conduit for the magic of camp" 49:37 -- Closing + "We knew you'd be jealous"

I just could not wait to share this -- so here it is early!! At Camp Allen in Bedford, NH, Carol sat down with Executive Director Mel Gosselin and Camp Director Emily DiRusso to talk about everything that makes this place run. But she also got to do something even more special -- she sat down with the campers directly and heard about the Camp Allen experience straight from the people who live it. If you have ever been curious about what Camp Allen really has to offer, you do not want to miss this. The full episode with Mel and Emily drops TOMORROW on this channel and everywhere you listen to podcasts. Learn more about Camp Allen NH: campallennh.org Instagram: @campallennh | Facebook: CampAllenNH Donate: campallennh.org/donate Volunteer: campallennh.org/volunteer Subscribe to Beyond the Plate with Carol for new episodes every Tuesday: linktr.ee/BeyondtheplateNH Follow Carol: @carolsew24

He helps run a Facebook community of 212,000 people who love food in New Hampshire. He is a truck driver by day. He organized the food trucks at Granite State Comic-Con. He flew to New Zealand in 2024 for a budget endurance car race -- and got sent to the penalty box. Jason Hopkins is one of the admins and moderators of New Hampshire Eats, one of the largest food communities in the state. Carol sat down with him at her original Red Arrow Diner on Lowell Street in Manchester -- the first At the Plate episode filmed here -- and they talked for over an hour about food, community, racing, and what it really means to build something that belongs to everybody. In this episode: • Why Jason picked the Red Arrow Diner -- and what he looks for in any restaurant (hint: it's the nose, not the eyes) • The inside story of how Phil Meyer cold-DM'd Jason out of nowhere and NH Eats went from 10K to 212K members • The Halal Kitchen post that brought out the best of the NH Eats community -- and a few of the worst • The New Zealand trip: arriving at 5:30am, a borrowed $500 race car, and a house that was a literal toy museum • What Jason actually does as a moderator -- and why banning someone is always the last resort • The Nourish New England Christmas Market -- 15,000 people, snow, and a box truck full of playhouse pieces • Lightning round: Tucker's, Big Dave's Bagels, Littleton Diner, 581 North Portsmouth, and more Find New Hampshire Eats on Facebook: facebook.com/groups/nheats Find Nourish New England: nourishne.org Find Jason on Facebook: facebook.com/lemons.lounge.guy 📍 Red Arrow Diner -- Original Manchester Location 61 Lowell Street, Manchester, NH Open 24 hours a day, 7 days a week redarrowdiner.com 🔔 New At the Plate episodes drop on Thursdays -- hit SUBSCRIBE and turn on notifications so you never miss one! 👇 Follow Beyond the Plate everywhere: YouTube: youtube.com/@beyondtheplatewithcarol Instagram: @beyondtheplatenh Facebook: Beyond the Plate NH TikTok: @nhbeyondtheplate Spotify: Search "Beyond the Plate with Carol" This episode is sponsored by Red Arrow Diner. 4 NH locations: Manchester, Concord, Londonderry, and Nashua -- open 24/7. redarrowdiner.com | Instagram: @redarrow24diner | Facebook: Red Arrow Diner --- ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. 📍 Red Arrow Diner -- 4 NH locations, open 24/7 🔗 redarrowdiner.com Follow Beyond the Plate: Instagram: @beyondtheplatenh | TikTok: @nhbeyondtheplate | Facebook: Beyond the Plate NH | YouTube: @beyondtheplatewithcarol Follow Carol: Instagram @carolsew24 🔗 linktr.ee/BeyondtheplateNH Follow Red Arrow Diner: Instagram @redarrow24diner | Facebook: Red Arrow Diner TIMESTAMPS • 0:00 -- Intro • [~1:30] -- Why Jason chose the Red Arrow • [~3:00] -- What is New Hampshire Eats? • [~5:00] -- 212K members -- the growth story • [~6:30] -- What makes NH Eats special • [~8:30] -- Carol uses NH Eats when she travels • [~9:30] -- The Halal Kitchen post and community reaction • [~11:30] -- What catches his attention in a restaurant (the nose test) 😂 • [~12:30] -- Sketchier the neighborhood, the better the tacos 😂 • [~13:30] -- Alibaba Aftermath -- Manchester's hidden gem • [~15:00] -- NH overshadowed by Boston -- but the food scene is changing • [~17:00] -- Daily comics -- started during the pandemic • [~18:00] -- Jason orders pork pie at the Red Arrow • [~20:00] -- Robin the longtime Red Arrow server • [~22:00] -- How Phil recruited Jason from Merrimack Valley Eats • [~24:00] -- Dancing Lion -- the foodie awakening in 2012 • [~26:30] -- Day job: truck driver for Nor Eastern Sheet Metal • [~28:00] -- Go-to spots in Gofftown and Concord • [~30:00] -- Granite State Comic-Con and the food truck connection • [~33:00] -- Jason's moderator lane -- banning as a last resort • [~35:00] -- Nourish New England and the Christmas Market • [~37:00] -- Tribute to Scott Rant • [~39:00] -- Lemons Facebook handle explained -- $500 race cars • [~41:00] -- New Zealand trip -- flying for a race • [~43:30] -- New Zealand food culture -- meat pies and Burger Fuel 😂 • [~46:00] -- Jason's foodie origin story -- growing up in Bow • [~48:30] -- Long haul trucking and exposure to food across the country • [~51:00] -- Lightning Round • [~53:00] -- Best NH meal nobody's talking about -- 581 North Portsmouth • [~54:00] -- Penalty box -- first and only race 😂 • [~55:00] -- Who else in NH does breakfast right? • [~57:00] -- Closing

In 2017, Carol Erickson had a heart attack at her home in New Boston, New Hampshire. The firefighters who showed up that morning saved her life. One of them was Bill Mortimer -- and he's our guest today. Bill is a Firefighter and AEMT at Hudson Fire Department in Hudson, NH. You may have seen him on NH Chronicle making smash burgers for his crew. But there's a story behind why Carol really wanted to get him on Beyond the Plate -- and in this episode, we get into all of it. In this episode: • Bill tells his side of Carol's 2017 heart attack call -- the STEMI reading, the IV in her foot, the moment he wouldn't let her say no • What firehouse cooking actually looks like -- crockpots after brutal shifts, the alarm going off mid-stir fry, Deputy Chief O'Brien's smash burger plate trick • Carol and Bill on women's heart attack symptoms -- why they present differently and why "know your normal" could save your life • What readiness really means in the fire service -- and why a fire department with fewer fires doesn't need fewer firefighters • The real story behind the NH Chronicle smash burger segment -- and why things taste better when they're made with love Hudson Fire Department | Hudson, NH hudsonnh.gov | Facebook: Hudson N.H. Fire Department | 603-886-6021 Subscribe to Beyond the Plate with Carol on YouTube so you never miss an episode. New episodes drop every Tuesday. Follow us on Instagram @beyondtheplatenh | Facebook: beyondtheplatenh | TikTok @nhbeyondtheplate Like this video and leave a comment -- it helps more people find the show. All links: linktr.ee/BeyondtheplateNH --- This episode is sponsored by Red Arrow Diner. 4 NH locations: Manchester, Concord, Londonderry, and Nashua -- open 24/7. redarrowdiner.com | Instagram: @redarrow24diner | Facebook: RedArrowDiner --- ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24 0:00 - Intro 0:28 - Carol saw Bill on Chronicle 0:48 - First call response 1:28 - How 911 dispatch works 2:14 - A day in the firehouse 2:35 - AEMT explained 5:40 - Finding balance on shift 6:23 - 12 people per shift 9:13 - The firehouse bond 10:38 - How Bill became the station chef 11:18 - Coming home to a crockpot 🙌 12:21 - Katrina coffee story 14:38 - Root beer pulled pork blizzard story 16:07 - How Chronicle came together 16:59 - "Things taste better when made with love" 19:34 - Alarm goes off mid-cook 😂 20:56 - "We are firefighters, not cooks" 22:24 - Deputy Chief O'Brien's plate trick 26:39 - NH's only two 24/7 kitchens 28:27 - Mental wellness in the fire service 29:45 - Red Arrow Diner sponsorship 29:53 - AEMT vs EMT vs Paramedic 32:20 - Carol reveals she knows Bill 33:17 - The heart attack: that morning 34:08 - Bill takes over the story 36:44 - "I got that IV in your foot" 38:29 - "If Daryl hadn't overslept..." 39:01 - Carol thanks Bill 39:35 - Women's heart attack symptoms 41:17 - "Know your normal" 43:37 - Does the firehouse have a real fire pole? 😂 45:33 - Serving your community 46:05 - Car seat expiration dates 47:43 - Smoke & CO detectors 49:07 - Always call 911 -- never voicemail 55:43 - What people don't hear about first responders 57:39 - Fire prevention = risk reduction 58:43 - Manchester Taco Tour 1:00:28 - Best places to eat in Manchester 1:03:08 - Lightning round 1:05:15 - Most rewarding part of the job 1:06:08 - History of the fire pole 🐴 1:07:00 - Outro

Carol brought At the Plate all the way to Greece for this one -- recorded on the back of a 52-ft sailing yacht named Baron, at the end of a 7-day charter through the Greek islands with Yachtsailing.com. In this episode, Carol sits down with the two people who made the whole trip unforgettable: Chef Dimitri, who left traditional restaurant kitchens behind for life cooking on the water, and Captain Theo, who's been sailing since he was a kid in a sea scout dinghy. We talk about: • Why Dimitri's own father told him becoming a chef was “the worst mistake of your life” • Cooking gourmet meals out of a kitchen the size of a closet • The lemon trade between boats when you run out of an ingredient mid-charter • Dimitri's grandmother's stuffed tomato recipe -- and why he eats it cold from the fridge • Theo's nerve-wracking first charter as captain at 22 • A full Greek-island-themed lightning round This episode is part of our At the Plate series -- Carol experiencing food and hospitality on location, beyond the studio walls. Yachtsailing.com -- Crewed Catamaran Charters in Greece yachtsailing.com | Instagram: @yachtsailing.gr New episodes of Beyond the Plate with Carol every Tuesday -- with At the Plate episodes dropping Thursdays. Subscribe on YouTube, follow us on Instagram and Facebook, and like, comment, and share to help the show grow. This episode is sponsored by Red Arrow Diner. 4 NH locations: Manchester, Concord, Londonderry, and Nashua -- open 24/7. redarrowdiner.com | Instagram: @redarrow24diner | Facebook: Red Arrow Diner ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24 Timestamps • 0:00 - Intro -- At the Plate goes to Greece • 0:26 - Why bring the show to a Greek yacht • 0:51 - How Dimitri became a chef • 1:39 - Arguing with his father that first summer • 2:21 - “The worst mistake of your life” • 3:22 - Finding his footing in the kitchen • 5:17 - A different view every morning at sea • 6:04 - The kitchen is smaller than you think • 8:39 - Most memorable charters • 9:42 - Running out of an ingredient mid-trip • 10:22 - The maple syrup from Vermont surprise • 10:34 - Trading lemons between boats 😄 • 13:08 - The two secrets to his cooking • 14:06 - Grandmother's stuffed tomatoes • 15:33 - Easy tzatziki recipe • 16:18 - What he hopes guests remember • 17:11 - Captain Theo joins • 17:20 - Starting out as a sea scout • 20:00 - His first charter as captain • 23:06 - Cyclades vs. Saronic islands • 24:51 - Most beautiful anchorage of the trip • 26:03 - The chef and captain team dynamic • 28:35 - Lightning Round • 31:09 - Closing Question

He played 8,000 shows in Las Vegas. Won 27 Emmys. Built a kindness empire. And now he's in the burger business -- and he's only 6 months in. In Episode 57 of Beyond the Plate with Carol, Carol Erickson sits down with Justin Spencer -- founder of Recycled Percussion, creator of the Emmy Award-winning Chaos & Kindness TV series, and co-owner of the fast-growing NH smash burger concept BAD BRGR. What starts as a conversation about burgers turns into one of the most raw, funny, and deeply honest episodes we have ever recorded. What you'll hear in this episode: -- How Justin went from a trailer park in Goffstown, NH to the Las Vegas Strip and why he says kindness became his "drug of choice" -- Why he stayed completely incognito as a BAD BRGR owner for 6 months before he would put his name on it -- and what finally convinced him -- What the BAD BRGR experience actually looks like: free candy for kids, free video games, live music stages, and every customer gets Justin's personal phone number -- The brutal honest truth about restaurant margins -- "at the end of the month you go, wow, we made 400 bucks" -- The gratitude alarm that fired live on camera mid-conversation -- and what Justin said he was most thankful for -- Plus: 7 marathons on 7 continents in 7 days, hiding $10,000 somewhere in New Hampshire the day of this recording, and a bathroom mannequin story you will not forget 📍 BAD BRGR -- badbrgr.com Manchester -- 1015 Elm Street Manchester -- Mall of New Hampshire Rochester -- 195 Wakefield Street, Lilac Plaza Nashua -- Pheasant Lane Mall (opening June 2026) Instagram: @bad_brgr | Facebook: BAD BRGR Subscribe to Beyond the Plate with Carol on YouTube -- new episodes every Tuesday. 🔔 Follow us on Instagram and Facebook: @beyondtheplatenh Like, comment, and share if this episode gave you something. Find us everywhere: linktr.ee/BeyondtheplateNH ________________________________________ This episode is sponsored by Red Arrow Diner. 4 NH locations: Manchester, Concord, Londonderry, and Nashua -- open 24/7. redarrowdiner.com | Instagram: @redarrow24diner | Facebook: Red Arrow Diner ________________________________________ ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24 ________________________________________ TIMESTAMPS 0:00 - Intro 0:58 - Who is Justin Spencer? 1:26 - Raised in a trailer park / broken home 2:31 - Recycled Percussion: the origin (1995) 2:52 - America's Got Talent & 10 years in Las Vegas 4:19 - "My drug of choice was kindness" 5:02 - Chaos & Kindness: 150+ episodes, never paid a dime 6:44 - Elliot Tatleman / Jordan's Furniture connection 7:34 - The $100K investment that changed everything 9:05 - At 49 -- what do I want to build next? 11:05 - Ian and the origin of BAD BRGR 12:22 - Walking through the BAD BRGR experience 13:13 - Free candy, video games, and the customer obsession 😄 13:44 - Every customer gets Justin's personal phone number 16:52 - The brutal truth about restaurant margins 😄 18:56 - Carol weave-in: 39 years at the Red Arrow 22:26 - The gratitude alarm goes off LIVE on camera 23:03 - "I'll take love 11 days out of 10 over money" 25:21 - 6 months as a silent investor 26:30 - "What account?" -- The incognito owner moment 😄 32:22 - Rochester out-earns both Manchester locations combined 35:29 - 7 marathons, 7 continents, 7 days 38:20 - Hiding $10,000 somewhere in NH today 😄 42:04 - Jimmy Love and Davin 44:54 - Moe the Mug goes to a wedding 49:48 - Meet Billy Bad Burger: Justin's alter ego 51:12 - ⚡ Lightning Round 55:06 - NH hospitality story: the $100 gift card 58:14 - Closing

She moderates a 188,000-member food community. She runs the financials for a nonprofit fighting hunger in New Hampshire. She's a CPA who spent years baking custom cakes out of her London apartment and learning everything from YouTube. And she does all of it as a volunteer -- because she loves New Hampshire and the people in it. In Episode 58, Carol Erickson sits down with Michaela Herrholz -- moderator for the New Hampshire Eats Facebook group and volunteer CFO/COO of Nourish New England -- over lunch at 90 Low in Concord. This one is unfiltered, funny, and genuinely surprising. In this episode: -- What it actually takes to moderate a 188,000-person online community (and why it's harder than you think) -- The real story behind NH Eats cracking down on negativity -- and the term "dog piling" you need to know -- How NH Eats has changed the way people discover restaurants in New Hampshire (Carol finds out about an East Side Manchester gem she's never heard of -- after living there her whole life) -- The nonprofit Michaela helped build from scratch: Nourish New England and what food insecurity actually looks like on the ground -- Plus: Carol's own story from 18 years ago that changed how she sees hunger in this state And yes -- Michaela confirmed on camera. NH Eats moderators are not paid. Not one of them. 90 Low 90 Low Ave, Concord, NH 03301 90low.com New Hampshire Eats Search "New Hampshire Eats" on Facebook 188,000+ members | Free to join Nourish New England nourishnewengland.com Fighting food insecurity through food and community events across NH Subscribe to Beyond the Plate with Carol on YouTube so you never miss an episode -- new episodes every Tuesday. 🔔 Follow us on Instagram: @beyondtheplatenh Follow us on Facebook: Beyond the Plate NH Like, comment, and share -- it means everything to this show and helps more people find it. Find us everywhere: linktr.ee/BeyondtheplateNH This episode is sponsored by Red Arrow Diner. 4 NH locations: Manchester, Concord, Londonderry, and Nashua -- open 24/7. redarrowdiner.com | Instagram: @redarrow24diner | Facebook: Red Arrow Diner ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24 Timestamps 0:00 - Intro 0:44 - Welcome to 90 Low, Concord 1:46 - The blackberry mule mocktail 4:01 - Have you always been a food person? 4:21 - Two amazing cooks: mom and stepmom 5:58 - London cottage bakery days 8:46 - Joining NH Eats as a regular member 9:16 - Phil reached out to moderate 10:07 - 188,000 members and counting 10:52 - What moderating actually looks like 12:33 - Cracking down on negativity 13:04 - "Dog piling" explained 😂 14:03 - The hard part: saying goodbye to members 18:31 - East Side Grill -- the Manchester hidden gem 21:07 - Meet the family 22:06 - CPA -- but not the tax kind 😂 24:57 - Nourish New England 30:44 - Carol's Red Arrow and the NH Food Bank 33:54 - Moderating on lunch breaks 38:01 - Using NH Eats to pick where to eat 42:05 - Lightning Round 44:21 - Her Red Arrow order: chicken tenders 46:33 - Botanica Portsmouth -- converted by gin 48:36 - "We are not paid" -- confirmed on camera 49:26 - Closing

She started Manchester Craft Market with 17 cents in her pocket -- literally. Today, Jessica Moores runs a marketplace for 307 local makers inside the Mall of New Hampshire, and on this episode of Beyond the Plate with Carol, she's telling Carol Erickson the whole story. From picking things up off the side of the road to pay for her kids' clothes, to a strict anti-AI policy protecting local artists, to the 2020 story that somehow turned into their first million-dollar year -- this conversation covers all of it. In this episode: • How Manchester Craft Market grew from 20 makers in an empty storefront to 307 New England artisans • Jessica's anti-AI policy and how she protects human-made art in her store • The 2020 pandemic pivot -- waived vendor fees, weekly Facebook Live Sales, and a record year • A walk through all 16 aisles -- including the most unusual thing ever sold there (hint: it involves taxidermy) • Carol shares her own small business story, plus Jessica's lightning round answers about the Red Arrow Location & Links Manchester Craft Market Mall of New Hampshire, Manchester, NH manchestercraftmarket.com Follow Beyond the Plate Subscribe on YouTube, follow us on Instagram and Facebook, and like, comment, and share this episode with someone who loves shopping local. New episodes of Beyond the Plate with Carol drop every Tuesday! Sponsorship This episode is sponsored by Red Arrow Diner. 4 NH locations: Manchester, Concord, Londonderry, and Nashua -- open 24/7. redarrowdiner.com | Instagram: @redarrow24diner | Facebook: Red Arrow Diner About Beyond the Plate with Carol Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24 TIMESTAMPS 0:00 -- Intro 0:00:22 -- Meet Jessica Moores 0:00:51 -- Started with 17 cents 0:01:42 -- The mall walk that started it all 0:02:22 -- From tables to renting shelves 0:03:08 -- The old pet store & Chronicle 0:03:39 -- 20 makers to over 300 0:04:33 -- Building a system, not a store 0:05:51 -- The hardest part: telling makers no 0:06:40 -- 400 customers the next day 0:07:40 -- Sewing, stained glass & crochet classes 😂 0:10:07 -- A walk through the store 0:12:25 -- Her strict anti-AI policy 0:13:59 -- December sales = Jan-Nov combined 0:15:06 -- 2020: crying for two weeks 0:16:33 -- Their first million-dollar year 0:17:25 -- Showing up for Nourish New England 0:19:17 -- From Justice to building her own thing 0:22:24 -- Carol shares her own small business story 0:25:00 -- "Look at me" on small business 0:26:02 -- Fighting 6 months for her spot 0:28:05 -- Shop online -- 15,000 items 0:30:15 -- Weirdest thing ever sold 😂 0:31:09 -- Lightning Round 😂 0:36:04 -- Closing thoughts & what's next

They quit their jobs -- one of them literally two days before we sat down together -- to run a BBQ food truck full time. Nick and Ben of Sigs Kitchen BBQ out of Fremont, New Hampshire are two brothers who turned a pandemic cooking hobby, a gaming username, and a leap of faith taken in memory of their mom into one of the most talked-about food trucks in New Hampshire right now. In this episode, we get into all of it: • Where the name "Sigs" actually comes from -- a gaming alias, a firearms manufacturer near Nick's house, and a skull-and-crossbones Discord logo nobody expected to see on a food truck • How their mom's love of pigs ended up permanently on the back of the truck -- and why BBQ felt like the right way to honor her • The wing competition they entered just to get their name out -- and accidentally won • What it really looks like running a BBQ business with your brother -- the good, the disagreements, and why it took longer to name the truck than to pick out the trailer • The olive potato salad customer who ate two servings of a food he hates, their home base in Methuen Mass, and why their award-winning habanero jerk wings are outselling everything in Massachusetts This is the kind of episode that is Beyond the Plate all the way. FIND SIGS KITCHEN BBQ: • Facebook: Sigs Kitchen (their main platform -- follow for weekly schedule) • Instagram: @sigskitchenllc • TikTok: @sigs.kitchen • Home base: 224 East Street, Methuen, MA -- Thursday through Sunday when not on the road • Events booked April through October 2025 -- check Facebook for weekly locations SUBSCRIBE & FOLLOW BEYOND THE PLATE Find us everywhere: linktr.ee/BeyondtheplateNH New episodes every Tuesday -- hit the bell so you never miss one 🔔 SPONSORSHIP: This episode is sponsored by Red Arrow Diner. 4 NH locations: Manchester, Concord, Londonderry, and Nashua -- open 24/7. redarrowdiner.com | Instagram: @redarrow24diner | Facebook: Red Arrow Diner ABOUT BEYOND THE PLATE WITH CAROL: Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New England's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24 TIMESTAMPS 0:00 - Intro 0:11 - Welcome: two brothers show up in Sigs Kitchen gear 1:13 - Find them on socials 1:29 - Life right now at Sigs Kitchen: chaotic. Good chaotic. 2:00 - Before the truck: 20 years retail, 15 years fabrication 2:27 - A pandemic, a smoker, and a YouTube channel begin 4:45 - Mom passed -- and the leap of faith changed everything 5:09 - Custom trailer built in Georgia -- 8x20 with smoker on the back 6:18 - Officially full-time food truck owners (last day: two days ago) 6:30 - Where does "Sigs" come from? 8:35 - Why BBQ -- and the pig tribute on the back of the truck 10:37 - The wing competition they didn't think they'd win 11:29 - "You guys don't think you're as big as you really are" 14:37 - The smoker IS on the truck -- pellet vs. stick debate 16:42 - Carol's Red Arrow consistency weave-in 17:53 - "We fight a lot -- but that's what brothers do" 😂 18:02 - Half Dominican, half Italian -- two different roads, one truck 19:50 - Real business disagreements: the great name debate 😂 26:22 - Walk up to the truck -- full menu breakdown 28:27 - The brisket melt: their top-selling sandwich by far 32:27 - The olive potato salad customer 😂 34:08 - How a rain-soaked Taco Tour led to NH ComicCon 38:22 - 332,000 Facebook views in 90 days 40:32 - NH vs. Massachusetts: wings sell twice as fast in Mass 44:31 - "We bought a new truck yesterday" 46:51 - Home base: 224 East Street, Methuen MA -- Thu-Sun 55:42 - They sold rubs before they even had the truck 56:54 - $3k in rubs at Christmas -- shipped across the US 58:46 - ⚡ LIGHTNING ROUND 1:01:33 - Booth or counter: Mission Impossible 😂 1:01:45 - Red Arrow at 2am -- three very different answers 1:02:05 - They have an actual theme song 1:02:44 - One word. Sigs Kitchen. Five years from now. 1:03:47 - "We set out in remembrance of our mother"

When Phil Meyer first got online during the COVID lockdowns, he found people trashing New Hampshire food. His response? Prove them wrong. That mission -- plus a conversation that happened right here at Cask and Vine in Derry -- turned into New Hampshire Eats, a Facebook group now 200,000 members strong. Carol sits down with Phil at Cask and Vine for one of our At the Plate episodes -- out of the studio and right inside one of NH's favorite spots. In this episode: • How NH Eats grew from 4,000 to 200,000 members and why the no-negativity rule was everything • The full circle moment: the original founder handed Phil the group right here at Cask & Vine • How Nourish New England was born from COVID conversations and what it is doing for food insecurity in NH • The NH World Christmas Market -- 80 vendors, 12,000 people, all volunteers • "NH Eats is not just for reviews" -- Phil on what it is really for • And yes -- Phil is a HUGE Red Arrow Diner fan 🍳 Find Nourish New England: nourishne.org Find NH Eats: search "New Hampshire Eats" on Facebook Cask & Vine: caskandvine.com | 1 East Broadway, Derry NH NOTE: Carol misstated the website as "nourishnh.org" during the outro. The correct website is nourishne.org -- see pinned comment below. Subscribe to Beyond the Plate with Carol on YouTube 🔔 Follow us on Instagram and Facebook: @beyondtheplatenh New episodes every Tuesday -- find us everywhere: linktr.ee/BeyondtheplateNH This episode is sponsored by Red Arrow Diner. 4 NH locations: Manchester, Concord, Londonderry, and Nashua -- open 24/7. redarrowdiner.com | Instagram: @redarrow24diner | Facebook: Red Arrow Diner ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24 TIMESTAMPS - 0:00 -- Intro + Carol at Cask & Vine 0:57 -- Phil intro + NH Eats hits 200,000 members 1:17 -- The full Eats network (New England Eats, RI Eats, Maine Eats, Vermont Eats) 2:33 -- COVID lockdowns origin story 3:41 -- "I set out to prove people wrong about NH food" 3:58 -- The Cask & Vine handover story -- it happened right here 4:30 -- Why Phil chose this place + Cask & Vine history 5:14 -- Winery, distillery, brewery -- Cask & Vine does it all 5:50 -- Server Zoe + drink orders 😄 6:02 -- Phil's old-fashioned has a story behind it 12:02 -- The no-negativity rule -- why it matters for NH restaurants 15:31 -- Why NH Eats goes hard for small businesses 33:11 -- "This is just volunteers" -- the Nourish New England team 38:02 -- Phil reveals he is a HUGE Red Arrow Diner fan 🍳 38:14 -- How Nourish New England got started 39:17 -- What food insecurity actually looks like in New Hampshire 42:49 -- The NH World Christmas Market origin story 1:07:08 -- Poutine Fest and what's coming up for NNE 1:17:57 -- Lightning round ⚡ 1:35:03 -- Phil is a super taster -- the maple syrup story 😄 1:35:34 -- Anything we didn't cover? 1:36:53 -- "NH Eats is not just for reviews" -- what it's really for 1:37:24 -- "You get more with honey than you do with salt" 1:37:40 -- Phil thanks the Beyond the Plate community 1:38:22 -- Phil wants to come back for more episodes

He built three of Manchester's most talked-about spots from scratch -- and now he's opening a fourth. Dan Haggerty, co-owner of Industry East, Stashbox, and Moka Pot, sits down with Carol Erickson to talk about how a dishwasher at 14 ended up building one of the most creative small business empires in downtown Manchester. In this episode: • The traveling mixology business that became Industry East -- and how it almost looked completely different • The hot dog that saved the liquor license (and became their most iconic menu item) • Why a cocktail guy decided to open Manchester's first dry bar -- and what the sober-curious movement actually looks like from inside the industry • The Moka Pot expansion and what Dan says makes Manchester's small business community unlike anywhere else • Running multiple concepts within 2,000 square feet -- and what it takes to hold it all together FIND DAN & HIS SPOTS: Industry East -- 28 Hanover St, Manchester NH | industryeastbar.com | @industry.east.bar Stashbox -- 866 Elm St, Manchester NH | stashboxnh.com | @stashboxnh Without -- coming soon to 8 Hanover St, Manchester NH (Manchester's first dry bar) Moka Pot -- 8 Hanover St, Manchester NH Subscribe to Beyond the Plate on YouTube so you never miss a conversation like this one. New episodes every Tuesday. Follow us on Instagram and Facebook: @beyondtheplatenh Find us everywhere: linktr.ee/BeyondtheplateNH --- This episode is sponsored by Red Arrow Diner. 4 NH locations: Manchester, Concord, Londonderry, and Nashua -- open 24/7. redarrowdiner.com | Instagram: @redarrow24diner | Facebook: Red Arrow Diner --- ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24 0:00 -- Intro 0:20 -- From dishwasher to front of house at 15 1:44 -- What kept pulling him back to the industry 2:57 -- Guest plug: Industry East, Stashbox, Without, Moka Pot 3:32 -- The traveling mixology business origin 5:28 -- When the traveling business became a real place 6:15 -- Meeting Jeremy Hart and building Birch on Elm 7:22 -- The decision to become an owner 9:10 -- Building Industry East during COVID 10:38 -- The 18-seat design and what makes it work 11:09 -- Mixologist vs. bartender (Dan has thoughts) 😄 12:24 -- Dan and Jeremy's roles: "He's the cocktail guru, I'm the loud one" 13:03 -- How the Industry East menu came together 15:45 -- The hot dog that saved the liquor license 16:49 -- Carol's eggs benedict hot dog visit 19:03 -- Over 300 wieners of the week 23:25 -- The charcuterie board and the quality philosophy 28:03 -- Why Stashbox happened 29:01 -- Finding the "cursed" Elm Street building 31:38 -- Red Arrow sponsorship 32:07 -- The Without dry bar -- how it started 32:29 -- Is Dan alcohol-free himself? 😄 33:07 -- Why the NA movement is real and not a trend 37:38 -- "It's cool to be sober now" 38:04 -- The real reason Without will work 38:34 -- How close is Without to opening? 39:07 -- The Without menu: Hawaiian chef, Polynesian fusion 41:50 -- Moka Pot: the expansion and the vision 45:07 -- Running multiple concepts across 2,000 square feet 47:26 -- Baby Penelope and balancing family with the industry 49:29 -- The wiener of the week right now (Banh Mi) 50:26 -- Supporting local restaurants right now 51:01 -- Lightning Round 54:54 -- Closing: what Dan is most proud of 56:34 -- Outro

Jakob Norris built Wicked Tasty from a single food truck into a multi-divisional hospitality company -- food truck, corporate café, full-service catering, a licensed bar program called Wicked Thirsty, and a seasonal mountain kitchen at Dartmouth Skiway. He did it in four years. And he did it with almost ten years clean and sober. This is one of the most honest conversations we've had on Beyond the Plate. Jakob opens up about losing his dad at 12, how kitchens became his anchor, what it felt like the day he chose recovery, and why second chances are at the core of everything he builds. In this episode: • How a real estate agent with a truck and a dream launched Wicked Tasty • What "New England Classics with a twist" actually means -- and the food behind it • The Dartmouth Skiway partnership and what it takes to run food and beverage on a mountain • Building Northman F&B Co. as a parent company -- and what comes next • Why Jakob hires the way he does, and the 19-year-old who became his full operations manager • The NHLRA Roaming Kitchen of the Year nomination -- and the moment with Dante from Dead Proof Pizza FIND WICKED TASTY & NORTHMAN F&B CO. Wicked Tasty Food Truck -- wickedtastytrucks.com Northman F&B Co. -- northmanhospitality.com Follow on Facebook: WickedTastyTruck for their weekly schedule Instagram: @wickedtastytruck If this conversation hit you -- subscribe to Beyond the Plate on YouTube, follow us on Instagram and Facebook @beyondtheplatenh, and share this episode with someone who needs to hear it. New episodes drop every Tuesday at 7am. 🔔 -- This episode is sponsored by Red Arrow Diner. 4 NH locations: Manchester, Concord, Londonderry, and Nashua -- open 24/7. redarrowdiner.com | Instagram: @redarrow24diner | Facebook: Red Arrow Diner -- ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24 Timestamps: • 0:00 -- Intro • 0:18 -- Carol's food truck visit -- the fluffernutter story • 1:21 -- What is Northman Food and Beverage Co.? • 2:34 -- Growing up in Plymouth, MA and Salem, NH • 3:10 -- Clam digging with dad, foraging, and the kitchen that raised him • 4:25 -- Losing his dad at 12 and how food became the anchor • 5:05 -- First kitchen job at Murphy's Tap Room, Manchester • 6:15 -- How Wicked Tasty started -- a real estate agent with a truck • 7:03 -- "Just something in me told me to say yes" • 8:36 -- Carol weave-in: 39 years, 4 locations, what consistency really means • 9:14 -- "New England Classics with a twist" -- the Wicked Tasty philosophy • 10:09 -- The Dartmouth Skiway partnership -- how it came together • 13:26 -- The NHLRA Roaming Kitchen of the Year nomination • 14:35 -- "Real recognize real" -- the Dante moment 😄 • 15:12 -- What "Northman" really means • 16:04 -- Choosing recovery -- almost 10 years clean and sober • 16:15 -- "Everybody's worth something" -- second chances philosophy • 17:14 -- Carol's halfway house story at the Red Arrow • 20:08 -- "I knew that if I didn't, I was going to die" • 20:59 -- Sponsorship: Red Arrow Diner • 21:06 -- Building a team that grows -- transparency, patience, investing in people • 23:38 -- The 19-year-old who became full operations manager • 24:31 -- Walking up to the truck -- what to expect • 25:18 -- The menu: 603 Burger, spicy chicken, short rib poutine, specialty grilled cheeses • 29:15 -- The deep-fried fluffernutter -- how it's made • 29:54 -- What success looks like for Northman F&B • 31:36 -- The stabilization phase -- building slow and smart • 31:40 -- Why New Hampshire • 32:41 -- Wicked Thirsty -- the bar company with a caterer's liquor license • 34:01 -- Running multiple concepts -- staffing, strategy, and the on-call team • 36:03 -- How the commissary kitchen happened • 37:30 -- The ice machine moment 😄 • 38:00 -- What keeps him going when it's hard • 39:26 -- "If you don't quit, that's how things change" • 40:27 -- The Passport Giveaway -- Black Friday prizes • 41:14 -- Lightning Round • 43:38 -- You're at the Red Arrow -- what are you ordering? 😄 • 43:46 -- Closing question -- what are you most proud of? • 44:22 -- Outro -- go find Wicked Tasty and Northman F&B

She produced an Emmy-nominated food show, visited hundreds of restaurants across New England, and then -- at 65 -- did something nobody saw coming. Helen Ryba is the founder of Green Envy Wellness on Elm Street in Manchester, NH -- part art shop, part craft classroom, part community gathering space. Carol sat down with her right inside the shop for one of the most fun, warm, and surprising conversations Beyond the Plate has ever had. In this episode: • How a gnome tree class went viral -- 512 people, 32 sold-out classes in two months • The $10,000 American Express grant that built the Green Room • Why Helen charges local artists only 20% commission -- and what that means for Manchester's creative community • The bracelet that says "I love me" on one wrist and something else entirely on the other • What Helen and Carol have in common -- two women who built community spaces and never slowed down Find Green Envy Wellness: • 377 Elm Street, Manchester, NH 03101 • greenenvywellness.com • Instagram: @greenenvywellness • Facebook: @greenenvymanchester New episodes of Beyond the Plate with Carol drop every Tuesday -- subscribe on YouTube so you never miss one. 🔔 Follow us on Instagram and Facebook @beyondtheplatenh and share this episode with someone who needs to hear it. Find everything at linktr.ee/BeyondtheplateNH -- This episode is sponsored by Red Arrow Diner. 4 NH locations: Manchester, Concord, Londonderry, and Nashua -- open 24/7. redarrowdiner.com | Instagram: @redarrow24diner | Facebook: Red Arrow Diner -- ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24 TIMESTAMPS • 0:00 -- Intro • 0:22 -- Starting fresh at 65 • 1:21 -- The Chef's Plate years • 3:10 -- Helen was Carol's very first guest • 3:53 -- Red Brick Publishing and Ryographics • 4:11 -- How Green Envy was born • 5:16 -- Why women need this space • 5:37 -- The shy ones make the best art • 6:18 -- Cheerleader for older women • 7:08 -- Carol's Angels Sewing store 😄 • 8:05 -- Walk me through the front door • 8:32 -- Voted best of the best by the Hippo • 10:47 -- Art Institute of Boston grad • 11:03 -- What surprises her most • 12:31 -- The gnome tree class goes viral • 13:03 -- The $10,000 grant and the Green Room • 14:37 -- The bracelet reveal 😄 • 19:47 -- How she finds local artists • 26:24 -- Is everyone creative? • 27:08 -- The Moth Man dragonfly 😂 • 29:14 -- Two rules of every class • 29:38 -- The ice breaker question 😂 • 31:35 -- Classes that surprised her • 33:02 -- Candle pouring and the bead bar • 34:09 -- The intention spell jar • 34:54 -- The love spell that worked too well 😂 • 36:27 -- Censy Box origin story • 41:43 -- Lightning Round • 51:47 -- Closing

New Hampshire's hospitality industry sends $340 million to state coffers every year -- and most legislators still don't give it enough credit. Mike Somers has spent 17 years making sure that changes. In this episode of Beyond the Plate with Carol, Carol Erickson sits down with Mike Somers, President & CEO of the New Hampshire Lodging & Restaurant Association (NHLRA) -- the 106-year-old organization that fights for every restaurant, hotel, bar, and hospitality business in the state. Mike started as a busboy in Central Florida, worked his way up through every job in a restaurant except owning one, spent years as General Manager at the iconic CR Sparks in Bedford, and walked into the NHLRA CEO role in November 2008 -- right into the Great Recession. He's been fighting for the industry ever since. In this conversation, Carol and Mike cover: • The cocktails-to-go bill that just passed -- and what it actually means for NH restaurants • The quiet battle that saved NH restaurant owners millions of dollars (most don't even know it happened) • Why restaurant margins are only 3-5% -- and what the public still doesn't get • ProStart: high school students cooking three-course menus on two butane burners -- and NH's team at nationals right now • The workforce shortage, AI, automation, and what NH hospitality looks like in 10 years NEW HAMPSHIRE LODGING & RESTAURANT ASSOCIATION 16 Centre Street, Concord, NH | nhlra.com | (603) 228-9585 Subscribe to Beyond the Plate with Carol on YouTube so you never miss an episode. New episodes every Tuesday. 🔔 Follow us on Instagram and Facebook: @beyondtheplatenh Like, comment, and share -- every single one helps us keep bringing you conversations like this one. This episode is sponsored by Red Arrow Diner. 4 NH locations: Manchester, Concord, Londonderry, and Nashua -- open 24/7. redarrowdiner.com | Instagram: @redarrow24diner | Facebook: Red Arrow Diner ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24 8. TIMESTAMPS • 0:00 - Intro • 0:46 - Welcome Mike Somers • 1:52 - From busboy in Florida to NH restaurant GM • 3:10 - CR Sparks Bedford -- and the Craig Anderson connection 😂 • 3:53 - Joining NHLRA in 2008 -- straight into the Great Recession • 4:18 - For-profit to nonprofit: selling a concept vs. a meal • 5:06 - NHLRA founded 1919: "A little older than the Red Arrow" • 5:47 - What the NHLRA actually does day to day • 7:31 - 1,000+ members, staff of four -- how do you hold that together? • 8:21 - Mid-show guest plug: find them at nhlra.com • 9:04 - Cocktails to go: what just passed and what it means • 12:00 - COVID and the NH hospitality industry survival story • 14:31 - Carol: "We had to close our third shift" • 15:00 - The Rally for NH Restaurants campaign • 16:20 - What drives Mike after 17+ years • 18:58 - Red Arrow Diner sponsorship • 19:02 - Is there real camaraderie among NH competitors? • 19:45 - Stars of the Industry -- Carol's favorite NHLRA event • 21:02 - "There's no money in it" -- the 3-5% margin reality • 22:09 - ProStart: building the next generation of NH hospitality • 24:06 - Pinkerton Academy at nationals in Baltimore right now • 25:32 - The workforce trajectory: housing, culture, messaging • 27:11 - What surprised Mike most: working with 27 board members and legislators • 29:06 - AI, automation, and the future of NH hospitality • 29:53 - The best restaurant/hotel in NH right now (Crown Tavern shoutout) • 30:36 - Carol weave-in: 39 years, 4 locations, NHLRA membership value • 31:04 - "I'm available 24/7" -- Mike's cell is open to every NH operator • 32:39 - Before the lightning round: anything else people should know? • 33:52 - ⚡ Lightning Round • 39:12 - Outro + where to find the NHLRA

Tom Boucher turned down a full scholarship to Villanova to wait tables. He never looked back. In this episode, Carol Erickson sits down with Tom Boucher -- CEO and majority owner of Great NH Restaurants, the family behind T-BONES, Copper Door, and Cactus Jack's. Forty years. Nine restaurants. Over $1.5 million donated back to New Hampshire communities through FEEDNH.org. And on this episode -- a brand new concept he's never talked about publicly. We get into: • The Villanova scholarship he turned down to stay in restaurants • How the Copper Door got its name -- drawn on a cocktail napkin at Shorties in Bedford • March 13, 2020 -- the day Governor Sununu called and Tom furloughed 600 people • Losing his business partner Mark Fenske after 40 years together • FEEDNH.org -- $1.5 million given back to NH nonprofits and counting • The I-95 Granite Counter bid and the Plump Tomato -- a concept revealed here first CONNECT WITH TOM & GREAT NH RESTAURANTS Website: GreatNHRestaurants.com FEEDNH: feednh.org Instagram: @tbonesnh | @copperdoornh | @cactusjacksnh Tom personal: @tombouchernh SUBSCRIBE & FOLLOW BEYOND THE PLATE Subscribe on YouTube: youtube.com/@beyondtheplatewithcarol Follow on Instagram: @beyondtheplatenh Follow on Facebook: beyondtheplatenh Find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: @carolsew24 New episodes every Tuesday. Like, comment, share -- every one helps us keep bringing you conversations like this. 🔔 --- SPONSORED BY --- This episode is sponsored by Red Arrow Diner. 4 NH locations: Manchester, Concord, Londonderry, and Nashua -- open 24/7. redarrowdiner.com | Instagram: @redarrow24diner | Facebook: Red Arrow Diner --- ABOUT BEYOND THE PLATE WITH CAROL --- Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24 TIMESTAMPS 0:00 - Intro 0:41 - "Did you say Boucher?" 😂 1:07 - Great NH Restaurants overview 1:31 - Turned down Villanova for restaurants 2:58 - Server to GM -- how fast it happened 4:05 - Getting bit by the hospitality bug 4:38 - "Everything is figureoutable" 4:58 - Been on Carol's old radio show -- why come back 6:38 - Buying out the founders New Year's Eve 2007 7:32 - Borrowed $3M, economy tanked in 2008 7:54 - The Copper Door concept is born 9:09 - New Hudson T-Bones up 75% year-over-year 9:33 - The formula: big restaurants on highway exits 11:32 - The cocktail napkin that became Copper Door 12:59 - "Pull with passion" and the original napkin 13:33 - Building Copper Door -- the design story 15:56 - Opening T-Bones Concord during COVID 16:04 - March 13, 2020 -- the call from the governor 17:45 - Testifying before the state legislature 19:10 - Building T-Bones Concord with the steel up 20:18 - Ribbon cutting with photoshopped politicians 😂 21:15 - Losing Mark Fenske 22:24 - Buy-sell agreements -- a lesson for small business owners 23:26 - Introducing FEEDNH.org 24:53 - $1.5 million given back to NH nonprofits 25:26 - How FEEDNH vets nonprofits 26:23 - What drives the commitment to give back 27:18 - Carol: proud as a fellow NH business owner 28:35 - Emma Fraser: hostess to running FEEDNH 29:22 - "Made from scratch" -- the people too 30:29 - Chef Nicole: made from scratch 30:53 - Inside the Great NH Restaurants home office 32:42 - How decisions flow across three different brands 33:17 - The three-legged stool (borrowed from Disney) 34:32 - Closing for holidays -- giving managers their lives back 37:23 - "I'm 61... your dad is 85 and ain't going nowhere" 😂 38:38 - The Granite Counter -- the I-95 bid reveal 40:06 - Copper Door Nashua: LOI in the pipeline 40:33 - Reinvesting in mature brands 41:48 - Lightning Round 42:17 - The CBC: $4.95 since 1986 😂 44:28 - Best advice: tell the harsh truth, not harshly 45:17 - At the Red Arrow -- what are you ordering? 45:36 - One word: made from scratch 47:44 - Unreasonable Hospitality book recommendation 48:00 - "The people of NH have trusted T-Bones for 40 years" 48:27 - Outro

He took over a neighborhood dive bar on Wilson Street in Manchester just a few months ago -- and he's running the whole thing solo. One man, one kitchen, and food that's stopping people in their tracks. Mike Ivas grew up in Salem, NH, learned to cook from his grandfather who handed him a chef's knife before first grade, and spent seven years in the kitchen at the Cheesecake Factory in San Diego before coming home to New Hampshire. When he took over The Alibi Aftermath, he had one goal: prove that a neighborhood bar could serve food worth driving across town for. In this episode we talk about what it actually looks like to run a bar completely solo -- Detroit-style pizza, a French onion pizza that already has a cult following, smoked chicken chili that won a competition at Pat's Peak, hand-cut fries he takes very seriously, and the off-menu burrito moment that says everything about how Mike runs this place. We also get into where he learned to cook, why he came home to New Hampshire after years in California, and what he hopes The Alibi Aftermath becomes for the Wilson Street neighborhood. 📍 The Alibi Aftermath 137 Wilson Street (corner of Wilson & Somerville), Manchester, NH Find them on Facebook and Instagram -- search: The Alibi Aftermath 🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one! If this episode hit different, share it with a friend and leave us a comment below. --- This episode is sponsored by Red Arrow Diner. 4 NH locations: Manchester, Concord, Londonderry, and Nashua -- open 24/7. redarrowdiner.com | Instagram: @redarrow24diner | Facebook: Red Arrow Diner --- ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate -- find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol: Instagram @carolsew24 --- 0:00 - Intro 0:26 - How Mike ended up at The Alibi 1:31 - "I had to pull the trigger" 😂 2:07 - Running the kitchen solo 3:59 - What ownership means to him 5:32 - Peeking out the window for new faces 6:39 - Turning the page on the Alibi's past 7:11 - Karaoke, music bingo, Patriots games 8:00 - Mid-show intro 8:31 - Keeping Mark's onion rings on the menu 10:14 - Potato skins and what makes them different 11:18 - Carol's Alibi dinner story 13:13 - The French onion pizza explained 17:21 - "People come for the food or the vibe -- they come back for both" 17:47 - The off-menu burrito moment 😂 19:17 - What it means to be a neighborhood bar on Wilson Street 20:27 - Earning the regulars' trust 21:26 - Full menu breakdown 22:41 - The chili that won at Pat's Peak 🏆 23:51 - Red Arrow Diner sponsor read 24:11 - Where Mike's cooking really started 24:53 - His grandfather, a chef's knife, and why food stuck 26:22 - First job at Canoby Lake Park 27:15 - Seven years at Cheesecake Factory in San Diego 30:03 - What brought him back to New Hampshire 31:37 - Manchester Country Club and the road to The Alibi 32:01 - Where he sees The Alibi in 2-3 years 36:13 - What he wants people to know about him 37:03 - Building a team, making people feel seen 40:01 - What surprised him most about owning a bar 😂 43:12 - Lightning Round 46:00 - Last meal on earth: pizza 🍕 46:51 - Closing

She grew up along the Mexican border, learned to cook by watching her mom, and has been feeding her New Hampshire community for over 30 years. In this special Cinco de Mayo episode, Carol invites her friend of 15+ years, Silvia Boissonneault, into her personal kitchen to cook together -- and the result is one of the most real, warm, and delicious episodes of Beyond the Plate yet. Silvia walks Carol through making pastel -- a layered Mexican lasagna made with corn tortillas, chile verde chicken, homemade salsa verde, poblano peppers, and Oaxacan cheese. Along the way, they talk about what Cinco de Mayo actually means (hint: most of Mexico doesn't celebrate it the way we do), the foods Silvia grew up with along the Texas border, what it was like finding Mexican ingredients in New Hampshire 34 years ago, and the beautiful, unexpected life she has built here with her husband John, her three daughters, and her grandchildren -- including her daughter Sarah, who keeps her heart full every single day. This is a new format for Beyond the Plate -- and Carol's kitchen has never smelled better. In this episode: • Silvia's journey from the Mexican border to Manchester, NH • How she learned to cook -- calling her mom for every recipe after she got married • What pastel (Mexican lasagna) is and how to make it from scratch • The real history of Cinco de Mayo -- and why most of Mexico doesn't celebrate it • The truth about birria, menudo, and the foods Americans are just now discovering • Her daughter Sarah, Special Olympics, and the family that fills her kitchen with love 📍 Beyond the Plate with Carol -- Carol's Kitchen, Manchester, NH 🔗 Find us everywhere: linktr.ee/BeyondtheplateNH 🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one! 👇 Follow Beyond the Plate everywhere: linktr.ee/BeyondtheplateNH --- ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. 📍 Red Arrow Diner -- 4 NH locations, open 24/7 🔗 redarrowdiner.com Follow Carol: Instagram: @carolsew24 Follow Red Arrow Diner: Instagram: @redarrow24diner Facebook: Red Arrow Diner TIMESTAMPS 0:00 - Intro & welcome to Carol's kitchen 0:38 - What are we making? Pastel -- Mexican lasagna 0:56 - Silvia's story: growing up along the Mexican border 2:09 - Who taught Silvia to cook? 2:49 - "When I got married, I didn't even know how to cook eggs" 😂 3:05 - Making the salsa verde from scratch 5:39 - Charleston the dog crashes the episode 😂 9:11 - Finding Mexican ingredients in NH 34 years ago 11:22 - How Carol and Silvia met 16:56 - Mexican food traditions by season -- Christmas, Cinco de Mayo, September 16th 20:33 - The birria conversation -- why it's suddenly everywhere 24:48 - Assembling the pastel layer by layer 28:22 - Meet the family -- three daughters, three grandkids 30:51 - Sarah and the Special Olympics 37:46 - The REAL history of Cinco de Mayo 46:00 - What Silvia wants people to know about Mexican culture 49:56 - Lightning Round 54:45 - Cutting into the pastel -- the reveal 55:19 - "Provecho!" -- Carol takes her first bite 54:45 - Cutting into the pastel -- the reveal 55:12 - "Provecho" -- the Mexican word for enjoy 55:34 - Carol tastes it -- "That is delicious"

Sue Pappalardo came back -- and she came back with a lot to say. Sue is the owner of Aunty's Italian Kitchen, an Italian food truck based in Salem, NH, and she was first on Beyond the Plate back in Episode 19. A year later she's got a full season under her belt, a bigger event calendar, new menu items, and an idea so good Carol was ready to place an order on the spot -- a jar of her dad's slow-simmered sauce... with a meatball hiding inside. In this episode: the jarred sauce update and the secret meatball idea, what year two feels like vs. year one, how the team has grown (husband Paul, brother, nephews Luca and Domenic), what happened when she cooked for a room full of Italian women at the ladies lodge, new menu items including rice balls, chicken cutlet tenders, and meat pie as a permanent staple, why she started a food truck at 65 while everyone else was talking about retirement, and a detour through the North End, Modern Pastry, and the man who holds the Prince Spaghetti recipe. First time finding Sue? Start with Episode 19 -- that's where the story begins. 📍 Aunty's Italian Kitchen -- Salem, NH & surrounding areas 🔗 auntysitaliankitchen.com Instagram & Facebook: Aunty's Italian Kitchen | TikTok: @auntys_italian_kitchen This episode is sponsored by Red Arrow Diner. All 4 locations open around the clock -- swing by Manchester, Nashua, Concord, or Londonderry whenever hunger hits. From pancakes at 2am to fries and gravy for breakfast, they've got your cravings covered. Red Arrow Diner -- New Hampshire's favorite 24-hour diner tradition. Follow Red Arrow Diner: Instagram: @redarrow24diner | Facebook: Red Arrow Diner | redarrowdiner.com 🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one! 👇 Follow Beyond the Plate everywhere: https://linktr.ee/BeyondtheplateNH --- ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Carol: Instagram: @carolsew24 | linktr.ee/BeyondtheplateNH --- 0:00 - Intro 0:11 - Sue is back -- the repeat guest welcome 0:53 - Year one to year two: what changed 1:29 - The first job that doesn't feel like a job 2:07 - The family crew: nephews, husband, brother 2:44 - Luca: Those women are just like you, auntie 3:10 - The season starts -- first event of year two 3:42 - Cooking for the Italian ladies lodge 4:01 - They all ordered the eggplant parm -- because who wants to make it 5:44 - Peter's Farm update -- fill-in vs. mainstay 6:06 - Booked out: bigger calendar, new events for year two 6:56 - First weekend of May: VFW North Andover, Salem car show, youth soccer 8:06 - Why food trucks are having a moment 9:34 - THE JARRED SAUCE UPDATE -- and the secret meatball idea 10:17 - I freaking love that -- Carol's reaction 11:02 - New menu items: rice balls and meat pie as a staple 12:26 - What is meat pie (sketcha) -- the full breakdown 13:16 - Eggplant parm: Italian ladies approved, now permanent 13:38 - Italian chop still the favorite? Almost 15:33 - Walk me up to ordering at Aunty's truck 16:52 - Where do you see Aunty's after year two? 17:03 - The brick and mortar dream: catering and takeout, not a restaurant 20:05 - Luca vs. Domenic: who does what and why it works 21:25 - I'm auntie but I'm the boss right now 22:54 - Red Arrow Diner sponsor break 23:13 - Chicken cutlet tenders for kids and Thanksgiving catering story 24:33 - How catering grew through the fall 26:18 - Sunday dinners at Peter's Farm: the new plan 28:44 - The hardest part: going from worker to owner 29:37 - Starting a food truck at 65 while everyone else is retiring 30:20 - Her dad visits a diner every single day at 85 31:14 - Carol: selling the sewing store and finding her way back 31:20 - Do you and Paul go out to eat? North End hidden gems 32:41 - Modern Pastry -- the real answer 33:16 - Pagluca's on Palmer Street -- the hidden gem 33:56 - The friend who holds the Prince Spaghetti recipe 35:35 - Lightning Round 35:47 - Biggest mistake year one: overcooking -- cryovac is the answer 36:04 - Booth or counter? Counter, always at the window 36:39 - Most requested item: meatballs and chicken cutlets neck and neck 39:06 - One word for year two: EXCITING 39:54 - Add one thing tomorrow: broccoli sausage white pizza 41:00 - Go-to Red Arrow order: chocolate cream pie with coconut 41:43 - Food truck next to you smells amazing -- barbecue 41:57 - Dead Proof Pizza shoutout 42:31 - Closing: what do you want people to feel in year two? 43:09 - Outro

She spent 25 years as a Director of Engineering in tech. Then chronic illness nearly took her out -- and a plant-based diet changed everything. Kelley-Sue LeBlanc didn't just get better. She built The Sleazy Vegan, one of New Hampshire's most recognized food businesses, four years running. In this episode, Carol sits down with KSL -- as she's known -- to talk about the real origin story behind The Sleazy Vegan: the years of chronic pain, the desperation that led to a plant-based diet, and the moment she laughed herself to tears over a business name that made her daughter cringe. They get into what it means to run a vegan business that actually welcomes everyone (85% of customers aren't vegan), why "better is better" is the philosophy that drives everything, the $80k-to-$150k food truck disaster that led to a ghost kitchen pivot, the Pembroke City Limits chapter, and why she's now setting her sights on national events in 2026. 📍 The Sleazy Vegan Cafe -- 205 N. State Street, Concord, NH Open: Thu-Sat 8am-8pm | Sun 9am-3pm 🔗 thesleazyvegan.com 🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one! 👇 Follow Beyond the Plate: Find us everywhere: linktr.ee/BeyondtheplateNH --- ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Find us everywhere: linktr.ee/BeyondtheplateNH Follow Carol on Instagram: @carolsew24  This episode is powered by Red Arrow Diner. All four locations open around the clock -- Manchester, Nashua, Concord, and Londonderry. Whether it's pancakes at 2am or fries and gravy for breakfast, Red Arrow has your cravings covered. New Hampshire's favorite 24-hour diner tradition. redarrowdiner.com 📍 Red Arrow Diner -- 4 NH locations, open 24/7 🔗 redarrowdiner.com Follow Red Arrow: @redarrow24diner | Red Arrow Diner on Facebook TIMESTAMPS • 0:00 - Intro • 0:29 - 25 years in tech -- then what? • 1:53 - "Once you do something that makes you afraid for your life, you aren't afraid of anything anymore" • 3:04 - The chronic pain years -- reading the New England Medical Journal for answers • 3:26 - Going keto for 100 days (her Apple Watch said she might die) • 4:04 - The last resort: going fully plant-based • 6:42 - Learning to cook plant-based -- and why plants are never the same experience twice • 9:07 - The Happy Pear brothers from Ireland and the cooking classes that changed everything • 11:17 - The one grocery trip = five completely different meals system explained • 14:09 - "Diversity is strength. It is resilience." • 15:23 - Two weeks in and already feeling better 😂 • 17:11 - The business name origin -- and why her daughter was mortified • 20:37 - Wearing Italian boots to an upscale vegan restaurant (and what happened) • 21:19 - Why "Sleazy" was the perfect response • 22:52 - "Having any kind of judgment or shame associated to it is just not happening on my watch" • 23:04 - "Better is better" -- the perfectly imperfect philosophy • 25:45 - Launching the LLC in 2021 -- and the ghost kitchen that wasn't on purpose • 26:19 - The food truck that went from $80k to $150k overnight (supply chain chaos) • 29:17 - Aggie hits the road -- and Pembroke City Limits comes into the picture • 31:49 - Conquering the skeptics at Pembroke: "On the third bite they're looking at you like you're a witch" • 33:22 - Losing the kitchen space and the bar partnership at the same time • 35:14 - Finding State Street Kitchen -- and opening the Concord Cafe • 37:01 - "I'd love to work myself out of the Concord spot so Traf and I can test drive this brand outside of New Hampshire" • 37:14 - They sold Aggie 😢 • 38:04 - What drives the constant menu creation: "Give me the celery problem" • 38:29 - The six-course seated dinners -- "Vegans of 20 years eating something they'd never had" • 40:18 - Local sourcing: standing up against Big Agra, one seasonal ingredient at a time • 42:00 - "Food as Medicine: Secrets and Lies" -- the monthly wellness series • 44:44 - Four years of awards -- and why it still makes her blush • 45:38 - "Cooking is where you share your heart" • 47:05 - 85% of customers aren't vegan -- and that's by design • 50:36 - Walk us through the front door of The Sleazy Vegan • 52:30 - Secret vegan catering: "You don't have to tell anybody" • 53:50 - This Sunday's menu: berry berry French toast and eggplant steak • 54:39 - Lightning Round ⚡ • 57:46 - "Relief. That's really all we're looking for." • 58:34 - Closing: "I'm doing the black diamond here in New Hampshire"

For 35 years, Ray Duhaime has been quietly helping New Hampshire restaurants stop advertising for other people's brands -- and start owning their own. As founder of Private Label Specialties in Goffstown, NH, Ray created the Arrow Root Beer you order at the Red Arrow Diner, the Moe Java mug sitting on your counter, and the T-shirt with the dictionary definition of "diner" on the back. Most people have no idea who he is. That changes today. In this episode, Carol and Ray go back 35+ years -- from the early days of delivering cases of root beer out of his ex-wife's car, to beating Coke and Pepsi in blind taste tests, to the moment a Red Arrow regular named Moe Couturier grabbed a Sharpie and drew a face on a plain diner mug -- and Ray figured out how to put it into production. They also get into what it actually means to private label your beverages (the FedEx van analogy alone is worth watching), how his daughter Caitlyn now designs all the labels, why his general manager Paul's secret sauce is doing things customers never even see, and Ray's advice from a mentor that stopped him in his tracks: "You can work 24 hours a day if you want to. I don't want to." Oh -- and Carol goes off script at the end to talk restaurants, and they both end up planning a trip to Moo in Boston. You'll want to stay for that. Private Label Specialties -- plspecialties.com | 11 Lance Lane, Goffstown, NH | (603) 669-6632 Follow Ray: Instagram @privatelabelspecialties | Facebook: facebook.com/PLspecialties 🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one! 👇 Follow Beyond the Plate everywhere: linktr.ee/BeyondtheplateNH?  YouTube: youtube.com/@beyondtheplatewithcarol Instagram: @beyondtheplatenh Facebook: Beyond the Plate NH TikTok: @nhbeyondtheplate Spotify: Search "Beyond the Plate with Carol" --- ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Carol: Instagram: @carolsew24 | Linktree: linktr.ee/BeyondtheplateNH Proudly sponsored by: Red Arrow Diner -- 4 NH locations, open 24/7 | redarrowdiner.com Follow Red Arrow Diner: Instagram: @redarrow24diner | Facebook: Red Arrow Diner

Rick Broussard spent nearly 30 years as the editor of New Hampshire Magazine. Ask him how he wants to be introduced these days and he'll tell you: Grandfather of Eight. In this episode, Carol sits down with one of the most quietly influential people in New Hampshire media and culture. They cover the night a teenage Taylor Swift played the Best of NH Party because Rick said yes (her guitar was bigger than she was), what it actually took to build NH Magazine from scratch, and Granite Orpheus -- a no-budget feature film 10 years in the making that finally premiered in January 2026. They also get into: the garlic cheese grits recipe people ask Rick to bring to things, what a food renaissance in Concord actually looks like, Dead Proof Pizza's Drama Queen (spicy vodka sauce, ricotta, hot honey, cup-and-char pepperoni), why 603 BBQ has people waiting in line for two hours outside, and what Rick thinks outsiders never understand about New Hampshire. Carol shares a story in this episode about Daniel, a student at Perkins School for the Blind, who made a film about his best friend, Carol's son Jesse. If you'd like to watch it, click here: ⁠vimeo.com/23440370? Granite Orpheus is entering the Mill City Film Festival in Manchester NH this spring. Keep your fingers crossed -- and your eyes open. 📍 Granite Orpheus / Resurrection Films 🔗 resurrectionfilms.org 📍 Mill City Film Festival -- Manchester, NH 🔗 filmfreeway.com/MillCityFilmFestival 📍 Dead Proof Pizza -- Clam Shack Derry, NH (Thu-Sun) 📍 603 BBQ -- Concord, NH (moving to Pit Road -- check their Facebook for hours) 🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one! 👇 Follow Beyond the Plate everywhere: https://linktr.ee/BeyondtheplateNH --- ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Carol on Instagram: @carolsew24 📍 Red Arrow Diner -- 4 NH locations, open 24/7 🔗 redarrowdiner.com Follow Red Arrow Diner: Instagram: @redarrow24diner | Facebook: Red Arrow Diner TIMESTAMPS 0:00 - Intro 0:12 - Welcome to the Beacon -- Rick's back 0:43 - "Grandfather of Eight" -- how he wants to be introduced now 0:54 - Grandfather Rick -- tricking the grandkids into using all the syllables 😂 1:35 - The Bow Times & how Rick got into journalism 2:21 - Building NH Magazine from New Hampshire Editions 3:57 - The Best of NH Party -- dueling Elvises and the early wild years 😂 5:10 - The Taylor Swift story 7:18 - "You never know" -- Carol and Rick's shared NH orbit 7:40 - What retirement actually looks like with 8 grandkids 8:51 - Carol's own experience stepping back from the sewing store 9:24 - Pizza Wednesdays and the new baby in Mississippi 10:15 - Age range: one month to nine years old 10:15 - Let's talk about this movie 10:32 - Granite Orpheus -- how a 3-day experiment became a 10-year film 13:31 - John's parents, COVID, corrupted files -- life got in the way 14:20 - Fiber optic cable finally saves the movie 😂 14:47 - The Orpheus myth explained 16:09 - Penuche's dive bar, Market Days, and chasing Eurydice through Concord 17:41 - Premiering the film -- 107 tickets, the nerves, the payoff 19:44 - Film festivals and what it actually takes to get in 21:57 - The Kevin Bright / Perkins School for the Blind story 26:47 - Kevin Bright texts Carol for Red Arrow desserts 😂 27:15 - What's next for Granite Orpheus 27:31 - Rocking Horse Studio, Alex Preston (American Idol runner-up), and the music video 30:04 - Becoming the house cook: garlic cheese grits & the famous roast 33:18 - Southern roots -- born in Kentucky, raised in northwest Florida 34:16 - Eating out in retirement -- why Rick mostly stays home now 35:33 - Red Arrow Diner sponsorship 35:57 - The NH restaurant renaissance -- a brave industry 37:05 - Dead Proof Pizza -- the Drama Queen and Carol's chicken tender revelation 39:03 - 603 BBQ, the Pit Road move, and the next Granite Orpheus movie location 😂 41:11 - Open till they sell out -- the new restaurant model 42:58 - The Johnny Cupcakes line story -- waited for a t-shirt not food 😂 43:33 - Why making a local film with local talent is enough 45:38 - AI, film, and Rick's alien conspiracy theory 😂 48:44 - Lightning Round 54:04 - Booth or counter at the Red Arrow? 54:17 - Proudest moment: writing his first editor's note for his mom 56:17 - Carol thanks Rick for the NH Magazine editor's pick on the sewing store 58:25 - Best thing about being a grandparent 59:25 - Coconut cream pie at the Red Arrow 1:00:47 - Closing -- watch for Granite Orpheus at Mill City Film Festival

He was Episode 6. Now he's back for Episode 41 -- and a lot has changed. Dante Marino, owner of DeadProof Pizza, was one of the very first guests on Beyond the Plate -- back when he was running pop-ups, grinding it out at Torch, and dreaming of a permanent spot. Since then: Best Pizza in New Hampshire from WUR, Best Food Truck and Pop-Up from NH Magazine, and a Restaurant of the Year win at the NH Hospitality Leadership Awards -- where Bobby Marotte introduced him to the room and Dante gave a speech straight from the heart. In this episode, Carol sits back down with Dante to cover everything: the four-week run at Torch that built serious momentum, the Bonfire flood that forced them out, and how "Mama Lee" Lisa from RigaTony's handed him the keys to Clam Haven during one of the coldest winters NH has seen in years. People lined up in negative 10-degree weather down Island Pond Road. 400 pounds of chicken tendies a week. Open 22 hours. Sold out every time. And then -- the big announcement. Clam Haven in Derry is becoming the permanent home of DeadProof Pizza. A kid from Derry, taking over a local institution, and building it exactly the way he imagined it.T hey also get into online reviews and why they're quietly crushing small businesses, collaboration over competition in the Manchester food scene, the tendies and scratch sauce R&D process, what the new DeadProof space is going to look and feel like -- and what Dante would tell any small business owner going through a setback right now. 📍 DeadProof Pizza -- Clam Haven, Derry NH 🔗 deadproofpizzaco.com 📱 @deadproofpizzaco🎙️ Haven't heard Episode 6 -- Carol Meets DeadProof? That's where it all started. Watch it here first 👇 youtu.be/tlDDL1P0ohw?si=wU-Yjtyu5Cn_NgzN🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one! 👇 Find everything Beyond the Plate: linktr.ee/BeyondtheplateNH ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond.📍 Red Arrow Diner -- 4 NH locations, open 24/7 | redarrowdiner.comFollow Carol: @carolsew24 on Instagram Follow Red Arrow Diner: @redarrow24diner on Instagram | Red Arrow Diner on Facebook TIMESTAMPS0:00 - Intro 0:10 - Welcome back, Dante -- Carol's first return guest 0:31 - Episode 6 to Episode 40: a lot has changed 1:08 - The Torch run: what it was like finally having a home 2:37 - The neon signs, skateboard menus & the vibe that clicked 5:21 - The Bonfire flood -- and why Dante stepped away graciously 7:47 - Taran, Fresh AF Bake Shop & being opposite schedules 😂 8:13 - The awards -- Best Pizza in NH, NH Magazine, and the big one 10:26 - Moving home with mom to keep his team paid 12:10 - Bobby Marott calling his name at the NHL Awards -- surreal 14:48 - "I had every reason for this not to work. You can do it." 15:10 - Mid-conversation plug: find DeadProof at deadproofpizzaco.com 15:35 - Carol's Red Arrow weave-in: what real recognition feels like 17:16 - Online reviews & the 3 people who didn't show up because of one comment 19:27 - How does Clam Haven enter the picture? 20:25 - "Mama Lee" Lisa opens her doors -- and cleans the whole place 23:36 - Lines in negative 10° weather down Island Pond Road 24:08 - 150 lbs of chicken tendies to 400 lbs a week -- in January 26:00 - From the trailer to inside Clam Haven -- and pizza finally arrives 26:49 - THE ANNOUNCEMENT: Clam Haven is becoming the new home of DeadProof 🎙️ 30:43 - The vision: neon signs, community art board, after-dark menu & ice cream 32:00 - Surprise nods to Clam Haven planned for the new space 32:58 - Enter: the chicken tendies 34:25 - Gold Fever Dream, Bandit Ranch & all-scratch sauces 36:37 - The Nines Fries: the secret menu item that refused to stay secret 39:11 - Hospitality first -- protecting the people culture through chaos 43:00 - Moving home, six souls on payroll, gas pedal all the way down 45:14 - Before the lightning round: what to say to a small business in a setback 45:17 - "Keep going. Leverage your people." -- Dante's advice 47:27 - Lightning Round: Drama Queen pizza, booth or counter, banana pepperoni 🔥 48:15 - Pancakes or waffles? 51:42 - Stratam Hill Park -- Dead Proof's surprise favorite spot 52:11 - Date night in NH & the Chili's first date story 😂 54:43 - What are you most proud of? 55:26 - "Unreasonable hospitality" -- and Wera Buffett following Dante 56:17 - Closing

Episode 40 of Beyond the Plate with Carol is a little different -- we took the podcast to lunch. 🎙️ Carol Erickson sits down at Firefly Bistro in Manchester, NH with Pamela Provencher, owner of Granite State Escape, and Michelle Chretien from Milestone Mortgage for an afternoon of great food and even better conversation. Go-go bread that will ruin you for bread forever, sourdough French onion grilled cheese with onion jam, beer battered onion rings the size of your face, butternut squash soup, parmesan fries, martinis -- and a whole lot of laughs in between. This is Beyond the Plate "At the Plate" -- no studio, no agenda, just good food and good people.📍 Firefly Bistro – 22 Concord Street, Manchester, NH 🔗 fireflybistro.com🔔 New episodes drop every Tuesday -- hit SUBSCRIBE and turn on notifications so you never miss one! Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food -- it's about the journeys, the community, and what drives people to go beyond. Follow Beyond the Plate: linktr.ee/BeyondtheplateNHFollow Follow Carol: Instagram: @carolsew24 This Episode is sponsored by the Red Arrow Diner 📍 Red Arrow Diner -- 4 NH locations, open 24/7 🔗 redarrowdiner.com Follow The Red Arrow Diner: Instagram: @redarrow24diner Facebook: Red Arrow Diner

Sir Michael Petrigno has built one of the most loyal followings in New England food content — nearly 100,000 people on Instagram and 98,000 on Facebook — but here's the thing: he didn't start doing videos until 2023. Before that? Just pictures and captions. When he finally hit record, everything changed. He went from 6,000 followers to nearly 200,000 combined. In this episode, filmed LIVE at Red Arrow Diner in Concord, we talk about how he turned daily eating into a full-time operation while still working a full-time job, why he champions hole-in-the-wall spots over trendy restaurants (if a place already has a line out the door, they don't need his help), and what it really takes to post every single day. We also get into the Big Frank partnership (his coworker-turned-video-sidekick), his brutally honest review philosophy, and why he's most proud of changing how people see other cultures — turning "that food looks gross" into "wow, this culture is beautiful." Plus: the grind of making content (2 hours per video, voiceovers recorded in his car with a reflector), how he never watched Anthony Bourdain until last year, why 95% of Boston's North End is overrated, his flexible pricing model ($300 for small businesses, $1000 for corporate), what makes a great diner, and his dream collaboration with Larry David. You'll even catch two Red Arrow Virgin ceremonies. 🔔 New episodes drop every Tuesday — hit SUBSCRIBE and turn on notifications so you never miss one! 👇 Follow Beyond the Plate: linktr.ee/BeyondtheplateNH 📍 What Did You Eat Today, Sir? Instagram: @whatdidyoueattodaysir TikTok: @whatdidyoueattodaysir Facebook: What Did You Eat Today, Sir? --- ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food – it's about the journeys, the community, and what drives people to go beyond. 📍 Red Arrow Diner – 4 NH locations, open 24/7 🔗 redarrowdiner.com Follow Beyond the Plate: Instagram: @beyondtheplatenh TikTok: @nhbeyondtheplate Facebook: Beyond the Plate NH YouTube: @beyondtheplatewithcarol Follow Carol: Instagram: @carolsew24 🔗 linktr.ee/BeyondtheplateNH Follow Red Arrow Diner: Instagram: @redarrow24diner Facebook: Red Arrow Diner TIMESTAMPS 0:00 - Intro 0:12 - Red Arrow Virgin Ceremony #1 0:43 - Meet Sir Michael: 99.5K followers 1:29 - Where to find What Did You Eat Today, Sir? 1:41 - How it all started (January 15, 2019) 2:34 - Started posting EVERY DAY in 2025 2:47 - Not influenced by Bourdain or Guy Fieri 3:20 - Never watched Anthony Bourdain until last year 3:39 - When did it click? Mid-2023 4:04 - From pictures to videos: 6K to 200K followers 4:22 - Facebook explosion: Started September 9th 5:22 - The grind: 2 hours per video 6:30 - Three videos in a day / Felicia's healthy cooking 7:27 - "I want to set the trend, not follow it" 8:40 - Championing small businesses 9:10 - Honest reviews philosophy 10:05 - Big Frank partnership origin story 11:36 - "I'm the low talker, Frank's loud" 12:00 - Balancing entertainment and food focus 14:36 - Pricing model: $300 small biz, $1000 corporate 19:00 - Red Arrow Diner sponsorship 19:25 - What makes a great diner 20:20 - Unreasonable Hospitality book recommendation 21:26 - Lightning Round 22:12 - Gnocchi snob 23:22 - Most overrated: 95% of Boston's North End 23:50 - Most underrated city: Beverly 24:10 - Go-to diner order: Corned beef hash 26:10 - Roast beef three-way (regional New England food) 27:18 - One restaurant for life? Carmelina's 28:03 - Dream collaboration: Larry David 28:23 - Red Arrow Virgin Ceremony #2 (Brazil) 28:54 - 3 more years until he can leave full-time job 29:30 - Most proud: Changing how people see other cultures 30:02 - Championing restaurants outside Boston 31:51 - George Pazito: "Best guy in hospitality I know" 32:27 - Closing

Bob Singer's dad started with 38 used cars after his chicken plant burned down. 60 years later, they sold Merchants Fleet as the 4th largest fleet management company in America — 70,000 vehicles on lease. Now at 74, Bob says he's "in his embryonic stages." He just opened Bravo restaurant, bought the New Hampshire Union Leader, and is being honored as the 2026 Greater Manchester Chamber Citizen of the Year on March 6th. Carol sits down with Manchester's biggest deal maker to talk about losing his son Jordan to cancer at 28, creating Jordan's Dream Fund to help young sarcoma patients afford clinical trials, the Gail Singer Memorial Blood Drive (40+ years running), and how he met Chef Daniel Henry at a bar. Oh, and Carol used to be his nanny!! 📍 Bravo Restaurant – 73 Hanover Street, Manchester, NH 📍 Café at Bravo – 85 Hanover Street, Manchester, NH 🔗 bravonh.com | cafeatbravo.com 🔗 Jordan's Dream Fund: curesarcoma.org 🔔 New episodes drop every Tuesday — hit SUBSCRIBE and turn on notifications so you never miss one! 👇 Follow Beyond the Plate everywhere: YouTube: youtube.com/@beyondtheplatewithcarol Instagram: @beyondtheplatenh Facebook: Beyond the Plate NH TikTok: @nhbeyondtheplate Spotify: Search "Beyond the Plate with Carol" ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food – it's about the journeys, the community, and what drives people to go beyond. 📍 Red Arrow Diner – 4 NH locations, open 24/7 🔗 redarrowdiner.com Follow Beyond the Plate: Instagram: @beyondtheplatenh TikTok: @nhbeyondtheplate Facebook: Beyond the Plate NH YouTube: @beyondtheplatewithcarol Follow Carol: Instagram: @carolsew24 🔗 Carol's Linktree: linktr.ee/BeyondtheplateNH Follow Red Arrow Diner: Instagram: @redarrow24diner Facebook: Red Arrow Diner TIMESTAMPS 0:00 - Intro 1:07 - Where can people find Bravo 2:14 - Growing up in Manchester's North End 2:48 - Irving Singer starts with 38 cars (not 50!) 4:03 - "I despise school" - Bob's honest confession 5:00 - Dad bringing home college students for hot meals 5:41 - 38 cars to 4th largest fleet company in America 7:21 - "I was the worst CEO in history" 😂 7:47 - Running a family business with 7 siblings 8:52 - "I'll go warm up the car" - his dad's joke 😂 9:56 - The decision to sell Merchants in 2022 11:17 - "I never wanted to sell" 12:02 - "I'm in my embryonic stages at 74" 13:17 - Losing Jordan at 28 15:52 - Stuart Scott quote: "You beat cancer by how you live" 16:27 - Creating Jordan's Dream Fund 18:44 - Boys & Girls Club - Jordan Singer Youth Enrichment Center 19:02 - Singer Center for the Arts at Palace Theatre 20:17 - "Manchester people are different and special" 21:43 - Let's talk about Bravo 22:19 - Meeting Chef Daniel at the bar 23:07 - "I bought two industries with the highest fatality rate" 😂 24:32 - Walking through Bravo's front door 26:18 - The menu: Chilean sea bass, short rib on a foot-long bone 27:05 - Carol's favorite: the duck duck potato 28:04 - Café at Bravo - bread delivered fresh at 4:30am 29:56 - Sunday brunch coming in April! 32:00 - Carol reveals: "I was your nanny" 32:51 - Shopping on Newbury Street with baby Amanda 33:43 - Advice for family businesses: "Load up on meds" 😂 35:04 - Lightning Round 36:04 - "What would Jordan say?" 36:15 - Closing: "The future seems bright"

50+ years in broadcasting. 700 newspaper columns. Three published books. And he literally wrote the book on the Red Arrow Diner. Carol sits down with Mike Morin — radio legend, Nashua Telegraph columnist, and author of "If These Walls Could Talk." They talk about his wild career journey from Detroit to New Hampshire, the famous Tall Ships prank that got national coverage, being buried alive THREE times for charity, interviewing President Obama, what drew him to write about the Red Arrow's 100-year history, and why candlepin bowling became his unexpected passion. Plus — Mike's book is on sale at Red Arrow Diners through the end of March for just $9.99! 📍 Pick up "If These Walls Could Talk" at any Red Arrow Diner location 🔗 https://redarrowdiner.com/product/if-these-walls-could-talk/ 🔔 New episodes drop every Tuesday — hit SUBSCRIBE and turn on notifications so you never miss one! 👇 Follow Beyond the Plate everywhere: 🔗 linktr.ee/BeyondtheplateNH ABOUT BEYOND THE PLATE WITH CAROL Carol Erickson, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food – it's about the journeys, the community, and what drives people to go beyond. 📍 Red Arrow Diner – 4 NH locations, open 24/7 🔗 redarrowdiner.com 🔗 All Links: linktr.ee/BeyondtheplateNH

George Kokkinos has been feeding Manchester for over 15 years – but Margie's Dream Diner has been a neighborhood staple since 1975. That's 50 years of breakfast, lunch, and community packed into a tiny diner with just 8 booths and 5 counter seats. In this episode, Carol sits down with her longtime friend George to talk about taking over Margie's after being a regular customer for nearly 20 years, the advice Carol's father gave him before he got into the business ("You gotta be a people person, and you gotta sell a lot of eggs to make money"), his mom's spanakopita recipe that flies out the door, the secret ingredient in those legendary potato pancakes (hint: there's bacon in there), and naming Charlie's Homestyle Diner after his late father – a Manchester schoolteacher who just loved going out to breakfast. 📍 Margie's Dream Diner – 172 Hayward St, Manchester, NH 📍 Charlie's Homestyle Diner – 600 Daniel Webster Hwy, Merrimack, NH 🔗 margiesdreamdinernh.com 🔗 charlieshomestylediner.com ABOUT BEYOND THE PLATE WITH CAROL Carol Lawrence, owner of Red Arrow Diner since 1987, sits down with the people behind New Hampshire's food and hospitality scene. It's not just about the food – it's about the journeys, the community, and what drives people to go beyond. 📍 Red Arrow Diner – 5 NH locations, open 24/7 🔗 redarrowdiner.com Follow Beyond the Plate: Instagram: @beyondtheplatenh TikTok: @nhbeyondtheplate Facebook: Beyond the Plate NH YouTube: @beyondtheplatewithcarol Follow Carol Erickson: Instagram: @CarolSew24 Follow Red Arrow Diner: Instagram: @redarrow24diner Facebook: Red Arrow Diner 0:00 - Intro 0:47 - George & Carol's 40-year friendship 1:23 - Where to find Margie's & Charlie's 2:18 - The story behind Margie's Dream (since 1975) 3:07 - Margie & Paul – the original owners 4:46 - Paul smoking cigarettes at the grill 😂 5:32 - How George went from electrician to diner owner 6:55 - "You gotta sell a lot of eggs to make money" – advice from Carol's dad 7:50 - Learning to cook from every cook that came through 8:26 - "I have this dream to open a restaurant" – why we're all crazy 9:55 - Manchester's best-kept secret 10:32 - How Charlie's came about (a random phone call) 12:06 - Why it's named Charlie's (after George's late father) 13:05 - George is a breakfast person, Carol is not 14:08 - Running two diners – keeping consistency 15:38 - Greek heritage on the menu – his mom's spanakopita recipe 17:21 - The legendary potato pancakes – what's the secret? 18:26 - Fresh Fish Fridays – Marge would kick you out if you ordered a burger 😂 19:23 - Walk through Margie's front door (8 booths from the Mount Washington boat!) 21:08 - Walk through Charlie's – the grill is right in the dining room 22:08 - Knowing regulars by what they order ("two dropped eggs died") 24:18 - George's father – schoolteacher, breakfast lover 27:36 - Staffing challenges & loyalty 30:01 - What small diners bring to a community 32:12 - Lightning Round 35:50 - Proudest moment – becoming a really good cook 37:56 - Closing thoughts – "Jump in and make it wor

Welcome to AT THE PLATE - a new format where it's just food conversation. Carol Lawrence- Erickson sat down with Brent Marshall (Bikes & Bites) at Granite Tapas & Cocktail Lounge in Hooksett, NH, and they did what they do best: talked about food for 90 minutes straight. No formal interview structure. No script. Just two members of the New Hampshire Eats community connecting over salted caramel wings, dirty martinis, and a shared love of great food. This episode is different. It's casual. It's real. It's just two foodies geeking out about what they love. IN THIS EPISODE: How Brent started Bikes & Bites (motorcycles + Italian sandwiches + Rangeley) Carol's first time meeting Bobby Marcotte from Tuckaway Tavern Why they're both "bar people" and how to skip the wait at popular spots The salted caramel wings at Granite Tapas (and why you need to try them) Italian sandwiches and the "real Italian" from Amato's in Portland, Maine Their favorite NH spots: Tuckaway Tavern, Ignite, Crown, Bravo, Industry East, Amphora, Dante's, Dead Proof, Messy Mike's, and more Carol's Italy trip and why pasta tastes different there The New Hampshire Eats community and discovering new restaurants What it means to be a true foodie Underrated bar snacks (spoiler: it's wings) FEATURED: 🍽️ Granite Tapas & Cocktail Lounge, Hooksett NH 🏍️ Bikes & Bites - Follow Brent Marshall 🥞 Red Arrow Diner - 4 locations across NH FIND BEYOND THE PLATE: 🌐 Website: redarrowdiner.com 📘 Facebook: facebook.com/beyondtheplatenh 📸 Instagram: @beyondtheplatenh 🎵 TikTok: @nhbeyondtheplate 🎧 Spotify: Beyond the Plate with Carol 🎥 YouTube: youtube.com/@beyondtheplatewithcarol Carol Personal: 📸 Instagram: @CarolSew Red Arrow Diner: 📸 Instagram: @redarrow24diner 📘 Facebook: RedArrowDiner 🌐 Website: redarrowdiner.com 💬 What did you think of this format? Should we do more "At the Plate" episodes with other NH foodies? Let us know in the comments! #BeyondThePlate #AtThePlate #BikesAndBites #GraniteTapas #NewHampshireEats #NHFood #RedArrowDiner #NewHampshireRestaurants #Foodies #NHFoodie #LocalFood #TuckawayTavern #BobbyMarcotte

From corporate attorney to NH Winery of the Year — Amy LaBelle's 4,083-day journey to building one of New Hampshire's most beloved hospitality destinations. In this episode, Amy gets real about what it takes to build something that goes way beyond wine — two award-winning restaurants, a golf course, a holiday light show that draws 80,000 visitors, and a luxury guest house in the works. We talk about: → The moment she knew wine alone wouldn't survive in New England → Why hospitality is "like a theater performance every single day" → Building an all-women winemaking team (only 2% of wineries globally are founded by women) → The fresh fruit initiative feeding hungry kids through End 68 Hours of Hunger → Why you don't have to be a "trust fund baby" to start a business 🔔 BREAKING NEWS: Amy announces LaBelle is launching a DISTILLERY in 2026! Plus: Her best advice for entrepreneurs, 8 proposals at LaBelle Lights this winter, and what she's most proud of (hint: it's not the awards). 📍 LaBelle Winery: LaBelleWinery.com 📍 Amy's personal brand: AmyLaBelle.com 📱 Instagram: @labellewinery | @amylabellewinemaker 🔺@AmyLaBelleWinemaker — ⏱️ TIMESTAMPS: 0:00 — Intro: Who is Amy LaBelle? 1:00 — Where to find LaBelle Winery online 1:55 — When did this stop being just a winery? 3:55 — The early days: Making wine in a barn 5:34 — 4,083 days from dream to doors 7:24 — "Unreasonable Hospitality" & the theater of it all 8:36 — Harvest House update (and the town delay) 9:28 — The vision: Wake up in a winery 11:01 — DiRōNA Award & OpenTable's 100 Best Brunch 13:32 — A day in the life of Amy LaBelle 13:45 — Meet Melanie: The winemaker running the cellar 17:00 — Working with Caesar: Staying in your lane 20:50 — Caesar's immigration story & "Frankie the Ghost Train" 22:18 — Empowering Angels: Only 2% of wineries are founded by women 23:04 — 🚨 BREAKING: Distillery coming 2026! 24:00 — End 68 Hours of Hunger: Fresh fruit for kids 27:01 — 2025 Woman of Distinction 27:47 — "You don't have to be a trust fund baby" 29:07 — Cooking classes & Start a Business from Scratch 33:44 — What NH hospitality gets right 35:10 — Inside Americus: The moody, sexy restaurant 37:07 — LaBelle Lights: 8 proposals this winter 40:24 — Lightning Round 🔥 44:53 — What she's most proud of (this one hits) 46:26 — Outro — BEYOND THE PLATE WITH CAROL Hosted by Carol Lawrence — owner of Red Arrow Diner and 35+ year veteran of the New Hampshire hospitality industry. Each week, Carol sits down with the people behind NH's restaurants, bars, and food businesses to hear what drives them beyond the plate. 🎙️ New episodes every Tuesday CONNECT WITH CAROL & BEYOND THE PLATE: 📺 YouTube: @beyondtheplatewithcarol 📸 Instagram: @beyondtheplatenh | @CarolSew 📘 Facebook: Beyond the Plate NH 🎵 TikTok: @nhbeyondtheplate RED ARROW DINER Four locations across New Hampshire — Manchester, Concord, Nashua & Londonderry. Open 24/7, serving scratch-made food since 1922. 🌐 redarrowdiner.com 📸 Instagram: @redarrow24diner 📘 Facebook: Red Arrow Diner #BeyondThePlate #LaBelleWinery #AmyLaBelle #NewHampshire #NHWinery #WomenInWine #Hospitality #Entrepreneur #NHFood #RedArrowDiner

Ben Normandeau was an electrician when the pandemic hit. Bored, he picked up a Weber kettle and started smoking meat. Then he cold-called over 50 of the best barbecue joints in Texas — only Joseph at Zavala’s BBQ in Grand Prairie responded. Ben flew down, showed up at 2 in the morning, and trained. He came home, built a food truck, parked it in his mom’s driveway, and 603 BBQ was born. Now he and pitmaster Andrew Moran run one of the most talked-about barbecue spots in New England. Lines out the door every day. Sold out every day. People driving from Maine, Vermont, Massachusetts, Pennsylvania, and Connecticut just to get in line. In this episode we cover the full journey: training in Texas, the 13-hour smoking process, what it’s like selling out daily, the craziest customer stories, the menu, their dream collaborations, and a charity dinner with Tuckaway Tavern coming April 18th. This episode is proudly sponsored by Red Arrow Diner — four locations across New Hampshire, open 24/7. redarrowdiner.com FIND 603 BBQ: • Location: 126 Hall Street, Unit A, Concord, NH • Hours: Thu–Sat, 12pm–6pm (or sold out) • Website: bbqnh.com • Facebook: https://www.facebook.com/people/603bbq/100075863953612/ • Instagram: https://www.instagram.com/603bbq • Phone: (603) 333-5387 BEYOND THE PLATE WITH CAROL: Real stories. Real people. Real conversations. Carol Lawrence- Erickson is the owner of the iconic Red Arrow Diners — open 24/7 in Manchester, Londonderry, Concord, and Nashua. Each episode, she sits down with entrepreneurs, chefs, and community leaders for honest conversations about food, business, and everything in between. 📺 YouTube: youtube.com/@beyondtheplatewithcarol 📘 Facebook: facebook.com/beyondtheplatenh 📸 Instagram: instagram.com/beyondtheplatenh/ 🔗 Red Arrow Diner: redarrowdiner.com TIMESTAMPS 0:00 — Intro & Teaser 1:35 — Welcome & Red Arrow Diner Sponsor 2:08 — Where to Find 603 BBQ 2:49 — Ben’s Journey: Electrician to BBQ 4:22 — How Andrew Got Involved (Smoke Show Roots) 6:10 — What the Families Thought 7:35 — Cold-Calling Zavala’s BBQ in Texas 9:22 — Training in Texas at 2AM 12:24 — Going Back to Texas & Opening Day 13:35 — What Joseph Taught Him: “Just Let It Ride” 15:25 — Sharing Recipes & the Brisket Class 17:29 — Andrew’s Typical Day: Life on the Smokers 21:45 — The 8-Hour Cook Just to Open at Noon 24:00 — Working in the Elements 27:38 — Walk-Through: What to Expect at 603 BBQ 29:40 — First Sold-Out Day (Day One) 31:15 — The New Ordering System & Wait Times 33:08 — The Menu: Sausages, Texas Twinkies & More 37:20 — Texas Twinkies: 75 Lbs of Jalapeños by Hand 39:00 — People Driving from All Over the Map 39:52 — Pittsburgh Guys: 9-Hour Drive Story 40:32 — Ray from Connecticut: Slept in His Car Story 42:15 — Selling Out Every Day: Stress or Motivation? 43:42 — Guy Fieri Dream & Bobby Marcotte Connection 44:48 — April 18th Charity Dinner with Tuckaway Tavern 47:09 — What’s Next for 603 BBQ 50:17 — Concord Roots: Born & Raised 51:58 — Shout Out to the Team 53:14 — Lightning Round 54:26 — Advice for Starting a Food Business 57:03 — Favorite Spots to Eat in Concord 59:01 — Dream Collaborations: Guy Fieri & Dave Portnoy 1:00:47 — Closing & Thank You

What does it take to leave a corporate kitchen and build something of your own for 25 years? In this episode of Beyond the Plate with Carol, I sit down with Lisa DeSisto, owner of Rig A' Tony's Italian Takeout & Catering in Derry, NH and Clam Haven. Lisa left Bertucci's in 2000 to start Rig A' Tony's — and she's been a Derry staple ever since. In 2020, she bought the 70-year-old Clam Haven to preserve its legacy and keep the tradition alive. If you've seen her on WMUR Chronicle, you already know — she's hilarious, she's passionate, and she's the real deal. This is her very first podcast ever. WE TALK ABOUT: Leaving Bertucci's to start Rig A' Tony's in 2000 25 years of feeding families in Derry Buying Clam Haven to save a 70-year tradition Her son Anthony and carrying on the legacy All those Chronicle appearances (and the famous bloopers 😂) What it really takes to survive in the restaurant business Family recipes and doing things the right way TIMESTAMPS: 0:00 - Intro CONNECT WITH LISA & RIG A' TONY'S: 🔗 Website: rigatonysitalian.com 📍 Location: 38 W Broadway, Derry, NH 📘 Facebook: Rig A' Tony's Italian Takeout & Catering 📸 Instagram: @rigatonysitalian CLAM HAVEN: 📍 Derry, NH 📘 Facebook: facebook.com/clamhaven BEYOND THE PLATE WITH CAROL: Real stories. Real people. Real conversations. Carol Lawrence- Erikson is the owner of the iconic Red Arrow Diners — open 24/7 in Manchester, Londonderry, Concord, and Nashua. Each episode, she sits down with entrepreneurs, chefs, and community leaders for honest conversations about food, business, and hospitality. 📺 YouTube: youtube.com/@beyondtheplatewithcarol 📘 Facebook: facebook.com/beyondtheplatenh 📸 Instagram: @beyondtheplatenh 🔗 Red Arrow Diner: redarrowdiner.com — #LisaDeSisto #RigATonys #ClamHaven #DerryNH #NewHampshire #ItalianFood #Chronicle #WMUR #BeyondThePlate #CarolLawrence #RedArrowDiner #NHRestaurants #NHEats #FamilyRecipes #NewEngland #SmallBusiness

What does it take to run a restaurant for 25 years? Chef Jeffrey Paige and his wife Peaches have the answer. In this episode of Beyond the Plate with Carol, I sit down with the couple behind Cotton in Manchester's Millyard. Jeffrey started washing dishes at 13 and was an executive chef by 21. He cooked for Julia Child, got featured on Good Morning America, wrote a cookbook that sold over 300,000 copies, and pioneered farm-to-table in New Hampshire back in 1991 — long before it was trendy. Peaches runs the front of house and is the mastermind behind Cotton's award-winning cocktail program. Together, they've built one of Manchester's most beloved restaurants — and they just signed a new 10-year lease. WE TALK ABOUT: Jeffrey's journey from dishwasher at 13 to executive chef at 21 Cooking for Julia Child (multiple times!) Getting on Good Morning America Farm-to-table before it was a trend The CIA and being named a Top 100 alumni Peaches' cocktail philosophy and best martinis in NH 25 years of Cotton and what's next The famous popcorn shrimp and buttermilk fried chicken Why they've never eaten together at their own restaurant CONNECT WITH COTTON: 🔗 Website: cottonfood.com 📍 Location: 75 Arms Street, Manchester NH (Millyard) 📘 Facebook: Cotton Restaurant- facebook.com/profile.php?id=100064358671810 📸 Instagram: @cottonrestaurant

How do you spend 20 years building relationships in one city — and then find an even better way to give back? In this episode of Beyond the Plate with Carol, I sit down with Erik Lesniak, Business Liaison for the City of Manchester's Economic Development Office. Erik spent nearly two decades with the New Hampshire Fisher Cats before stepping into a brand-new role helping small businesses navigate and thrive in Manchester. WE TALK ABOUT: 20 years with the Fisher Cats and why he made the jump What a Business Liaison actually does (hint: it's all about relationships) The Salvation Army and ringing bells since 2005 His son Jaden's miracle story — 47 days in the NICU Being named 2025 St. Patrick's Parade Grand Marshal Why walking Manchester every day matters Dave's Hot Chicken and recruiting businesses to the city His favorite lunch spot: Dun Thai — CONNECT WITH MANCHESTER ECONOMIC DEVELOPMENT: 🔗 Website: manchesternh.gov 📘 Facebook: Manchester Economic Development Office MENTIONED IN THIS EPISODE: 🍗 Dave's Hot Chicken 🍜 Dun Thai (South Maple Street) ⚾ New Hampshire Fisher Cats 🔔 Salvation Army of Manchester 🛍️ Mall of New Hampshire — BEYOND THE PLATE WITH CAROL: Real stories. Real people. Real conversations. Carol Lawrence is the owner of the iconic Red Arrow Diners — open 24/7 in Manchester, Londonderry, Concord, and Nashua. Each episode, she sits down with entrepreneurs, chefs, and community leaders for honest conversations about food, business, and everything in between. 📺 YouTube: youtube.com/@beyondtheplatewithcarol 📘 Facebook: facebook.com/beyondtheplatenh 🔗 Red Arrow Diner: redarrowdiner.com — #ErikLesniak #ManchesterNH #QueenCity #NewHampshire #FisherCats #SalvationArmy #GrandMarshal #BeyondThePlate #CarolLawrence #RedArrowDiner #NHBusiness #EconomicDevelopment #SmallBusiness #CommunityLeaders #NewEngland

How do restaurant menus actually get made? In this episode of Beyond the Plate with Carol, Chef Nicole Barrera — Director of Marketing & Menus at Great NH Restaurants — shares how she went from busing tables at 14 to writing the menus for T-Bones, Cactus Jack's, and Copper Door in New Hampshire. We talk about: -How restaurant menus are developed -The story behind her famous pink chef jacket -FEED NH and giving back over $1M to New Hampshire communities -Why CTE culinary programs matter -Work ethic, women in culinary leadership, and building a career in hospitality TIMESTAMPS: 0:00 - Intro 0:00 - Nicole's culinary journey starts at 14 0:00 - The pager story 0:00 - Annie V's and early restaurant jobs 0:00 - SNHU culinary program 0:00 - Getting hired at T-Bones 0:00 - The pink chef jacket story 0:00 - How menus actually get made 0:00 - FEED NH and giving back 0:00 - Advice for young people in hospitality CONNECT WITH CHEF NICOLE & GREAT NH RESTAURANTS: 🔗 Website: https://greatnhrestaurants.com 🔗 T-Bones: https://t-bones.com 🔗 FEED NH: https://feednh.org 📘 Facebook: https://facebook.com/chef.tbones 📸 Instagram: @greatnhrestaurants BEYOND THE PLATE WITH CAROL: Beyond the Plate is a New Hampshire podcast hosted by Carol Lawrence, owner of Red Arrow Diner. Each episode features real conversations with chefs, restaurant owners, and community leaders about food, business, and hospitality in New Hampshire. 📺 Subscribe: https://youtube.com/@beyondtheplatewithcarol 📘 Facebook: https://facebook.com/beyondtheplatenh 🔗 Red Arrow Diner: https://redarrowdiner.com — #ChefNicoleBarrera #TBones #CopperDoor #CactusJacks #GreatNHRestaurants #FEEDNH #NewHampshire #NHEats #BeyondThePlate #CarolLawrence #RedArrowDiner #WomenInCulinary #ChefLife #RestaurantLife #HospitalityPodcast #NHPodcast #NewHampshireFood

Shelby Rossetti didn't plan on a restaurant career when she walked into a Ground Round at 18 to pay for college—but she met her husband there, made great money, and never looked back. Thirty years later, after managing TGI Fridays locations across New England (including opening AND closing the South Willow location) and running her own weighted blanket business, she's now the General Manager at Evviva Trattoria in Bedford, bringing her decades of hospitality experience to this family-owned modern Italian concept. From signature Italian Street Fries to creating a team culture that "feels like home," Shelby shares what makes Evviva special, how her journey brought her full circle in New England's restaurant industry, and why she'd be an electrician if she wasn't running restaurants. Visit Evviva Trattoria Bedford: 📍 Website: www.evvivatrattoria.com/bedford 📱 Instagram: @evvivatrattoria 👍 Facebook: www.facebook.com/evvivatrattoria About Carol Lawrence: Carol Lawrence is the owner of the iconic Red Arrow Diners and host of Beyond the Plate, a podcast celebrating the people, stories, and passion behind New England's hospitality industry. Follow Beyond the Plate: Instagram: @beyondtheplatenh Facebook: @beyondtheplatenh Listen on Spotify, Apple Podcasts, and wherever you get your podcasts #RestaurantManagement #NewEnglandRestaurants #HospitalityIndustry #EvvivaTrattoria #BedfordNH #ItalianRestaurant #CareerJourney #RedArrowDiner #BeyondThePlate #WomenInHospitality

Episode 27 is all about the heart and hustle behind La Carreta S. Willow Manchester NH! Jefferson Moreno Rivera shares how this spot keeps evolving, and Krystal jumps in with the kind of behind‑the‑bar magic that keeps the place glowing. Food, vibes, stories — this one has it all.

Big flavor, big personality, and big achievements — Episode 26 brings Bobby Marcotte to the table! The chef behind Tuckaway Tavern, Hop & Grind, Rise & Grind, and The Barn at Merry Hill, whose work has caught national eyes far beyond New Hampshire. We dive into creativity, hustle, and what it takes to stand out. You don’t want to miss this one!

I sat down with Judi Window of Diz’s Cafe—a true Manchester NH pillar. We talk front-of-house hospitality, Gary running the back, a crew full of family, and why you might literally be eating off your great-grandmother’s plate. Eclectic, funky, warm… this is what “supper” feels like downtown.

Ken Sheldon, better known as Fred Marple of Frost Heaves, joins me for a conversation filled with laughter, storytelling, and pure New Hampshire charm. From small-town humor to big-hearted lessons, this episode celebrates community, kindness, and his newest book, “Utter Nonsense.”

Sip Woodod joins me to share the journey from washing dishes to leading three local favorites: USA Chicken & Biscuit, The Halal Spot, and Rumi Kabob House. We talk resilience, family, faith, flavors, and what it really takes to keep guests coming back!

For the first time ever, I took Beyond the Plate with Carol on the road to the Hampton Beach Seafood Festival and I got to chat with Nicki Courtois, owner of Lupe’s 55 Cantina! Nicki brings big energy, bold flavors, and serious heart to everything at Lupe’s. With creative dishes like her street tacos - she’s built a place that locals and tourist can’t stop talking about!! This episode is all about passion for food, building community, and what it takes to keep things cooking on Hampton Beach.

Step inside 815 Cocktails & Provisions with co-owners Sarah Maillet and Ryan McCabe. They’ve built more than a restaurant — it’s a space where great food, creative drinks, and genuine hospitality come together beautifully.