Beyond the Plate with Carol

08/31/2026

🙌Met up with some like- minded people!
Check out this crew🥰
🔥What do you think we are up to???

08/31/2026

John Milliard doesn't just talk about high standards — he lives them. Sweeping the floor, pulling weeds, picking up cigarette butts in the parking lot. "It's a casual pizzeria, but I treat it like a five-star white tablecloth restaurant," he says. His philosophy: when the team sees the owner doing it, it builds a shared sense of respect — and nothing gets left broken.
Catch this moment and the full conversation in today's episode of Beyond the Plate.

08/31/2026

"I don't call my employees employees. They're family." That's how John Milliard sees the people who work for him at Pappy's — people providing for their own children, dedicated and appreciative of the opportunity. I couldn't agree more. Protecting the business is really about protecting the people who show up for it every day.
Catch this moment and the full conversation in today's episode of Beyond the Plate.

08/31/2026

Carol asked Chef Evan Hennessey what out-of-the-box ingredient has leveled up his cooking lately, and his answer took us all the way back to ancient Rome.
Garum — a fermented ingredient with roots in Roman cuisine that later became credited to Asian cooking as trade routes carried it eastward — is a staple in the Stages kitchen. Evan explained how they make their own version using koji rice and scraps from whole-animal butchery, like sheep, fermented at a precise temperature until it becomes an intensely savory, almost stock-like liquid. From there, the team builds house-made "soy sauces" using ingredients like mushrooms, oysters, scallops, and lamb.
It's a perfect example of the kind of nose-to-tail, waste-nothing thinking that makes a tasting menu at Stages so different from anywhere else in NH.
Catch the full conversation with Chef Evan Hennessey on this week's episode of Beyond the Plate with Carol. 🎙️
#603

08/31/2026

Twenty-five years in hospitality gives you a lot of stories — but this one stuck with us. A guest's first date. Then their engagement photo shoot. Then their wedding. Then, years later, walking in with their toddler, dropping Cheerios all over the floor and apologizing for the mess. This is the kind of moment that makes the long nights worth it. Watch the full episode of Beyond the Plate with Carol, filmed inside Without before it opened its doors. Link in comments

08/30/2026

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08/27/2026

Some of the best ideas come from just sitting around at the end of a shift, talking with the team. That's exactly how "Beach Week" was born for Andy Day, owner of Cask & Vine in Derry.
What started as a "how do we get people in here at the end of summer" conversation turned into an actual plan to bring sand — real, walk-on-it, take-your-shoes-off sand — into the restaurant. Andy kept it under wraps, looping in only the one or two people who helped make it happen.
The result? A dining room that genuinely didn't look like a dining room anymore.

08/27/2026

Corey Fletcher still doesn't love thinking back to March 2020. Revival Kitchen and Bar had only been open about two years, and he remembers sitting on his couch on a Sunday night, hearing about restaurant after restaurant closing in Boston, and just feeling the weight of it.
When New Hampshire shut down that Monday, Corey brought his whole team in the next day and told them what mattered most: he wanted everyone to have a job, and whatever that looked like moving forward, they'd figure it out together.
He and his sous chef Joel came up with a takeout deal — a super salad, a choice of entrees, and a chef's dessert, $55 for two people. It sold out their walk-in cooler completely. Over and over. What started as a survival plan became a signature offering they carried through the entire takeout stretch.
Hear more about how Revival Kitchen and Bar made it through on this week's episode of Beyond the Plate with Carol. Link in bio.

08/27/2026

"It's either they get along and they do really well, or we're doing a little bit of couples therapy."

Pam owns Granite State Escape on Elm Street in Manchester, New Hampshire -- the first escape room north of Boston, and literally across the street from our studio!!

Families, friend groups, teenagers and their parents in the same room actually talking to each other. That part got me.

Book your escape at EscapeNH.com!!

08/26/2026

"You are either a wind on the sail, or an anchor on the tail." That's a phrase Ron Pappas once shared with John Milliard — and it still shapes the culture at Pappy's today. John's philosophy is simple: nurture a work family that comes in happy and leaves happier, and deliver that same joy to every customer who walks through the door.
Catch this moment and the full conversation in today's episode of Beyond the Plate.