BEYOND THE PLATE WITH CAROL

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 car...

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 abo...

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...

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...

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 c...

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...

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 -F...

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 Ev...

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...

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.

This week’s episode is with Jeff Hastings — a true storyteller behind the lens! His eye for detail and heart for people are what make his work so special. We talked about what keeps him inspired, the power of community, and the importance of capturing life as it happens. Such a thoughtful, inspiring chat!

I sat down with Sue Pappalardo, the heartbeat of Aunty’s Italian Kitchen. We talk growing up in an Italian home, learning to cook from her dad, and why she insists on scratch sauce, hand-pounded cutlets, and doing things the right way. If you love stories about grit, family, and food that sells out because it’s made with care—this one’s for you.

This episode features Chelsea Stoddard, the creative force behind Queen City Cupcakes. We talk about how her shop came to life, the joy of dreaming up new flavors, and the everyday fun that comes with running a business. It’s lighthearted, it’s inspiring, and it’s guaranteed to make you smile.

It all starts with KC’s Rib Shack: a barbecue joint born from weekend cookouts that became a true New Hampshire landmark. Over the years, the space has grown and transformed, adding unique touches like a tiki bar, beautiful Barn, and a thriving catering arm. And now, the latest chapter unfolds with Rock N Roll Meatballs — a bold new take mixing music, meatball flights, and plenty of flavor!

Join me for a conversation with Chef Chris Noble as we look back on how he got started, the lessons learned along the way, and what it means to cook from the heart. We also talk about his latest chapter at Figaro’s and how he’s bringing his own style and passion to the menu.

In this episode, I chatted with Phil Pelletier, the flavor mastermind behind Smokin’ Tin Roof. We talked about the leap from IT to food entrepreneur, the art of creating sauces that wow your taste buds, and the joy of seeing customers come back for more. A fun, flavorful journey that goes well BEYOND the plate.

Hospitality, history, and heart — that’s what The Crown Tavern is all about. I had the pleasure of sitting down with Zach Graham to hear how he grew with the Crown, why customer service drives everything they do, and what guests can expect when they walk through those iconic doors. Plus, a fun reveal at the end!

Pizza, people, and passion — Episode 13 had it all! My guest, Eliot Lawrence of Alley Cat Pizzeria, joined me in the Glenn Room for a conversation that was as fun as it was flavorful. This one goes BEYOND the dough, BEYOND the toppings…and straight into what keeps the Alley Cat clawing its way to the top.

Pam Provencher walks us through her creative process at Granite State Escape – from dreaming up new worlds to watching players celebrate that big win. These rooms are more than games… they’re experiences.

Episode 11 is a deep dive into Manchester’s dining scene with Justin Clutter, the driving force behind three incredible restaurants. We talk about what it takes to keep guests coming back and the exciting plans for the future. Click below to watch!