Ryan Andreozzi: Upper Valley Hotshot!

Hotshot Ryan AndreozziName: Ryan Andreozzi

Age: 28-ish

Job: Research Laboratory Technologist

Q: Is it hard being a hotshot?

A: For some, yes, but for me it comes naturally.

Q: How did you become a good cook, anyway?

A: I’ve had a passion for cooking ever since I was 16 years old. I would look up complicated recipes and then ruin my future mother-in-law’s kitchen trying things out.

Q: Favorite recipe (prepared with locally grown food, naturally!):

A: Kale Salad with Maple Vinegar Dressing

Q: Best hotshot recipe when you need to impress someone:

A: Coconut Curry

Q: Favorite person to cook for:

A: My family. My parents and my In-Laws, as well as my siblings.

Q: The most important kitchen gear:

A: Enameled cast iron pot. Sized very large.

Q: Name 5 things in your kitchen, without which you cannot live.


  1. Enameled cast iron pot
  2. Sharp 8” Chef’s Knife
  3. Salt
  4. Fish Sauce
  5. Vinegar

Q: If you were a locally grown food, what would you be and why?

A: Apple: I’m sweet and versatile, and I’m available for action year round (with proper handling).

Q: Best websites or blogs for new hotshot ideas?

A: http://www.seriouseats.com/

Q: Where do you buy the locally grown food for your recipes?

A: Sunrise Farms and the Norwich Farmer’s Market

Q: What advice do you have for aspiring chefs?

A: Try anything, and keep an open mind.

Q: Being named one of the Upper Valley’s Men Who Cook Hotshots makes me feel…

A: Honored.

Rory Gawler: Upper Valley Hotshot!


Name: Rory C. Gawler

Age: 34

Job: Assistant Director, Dartmouth Outdoor Programs

Single or Taken: Single

Kids: none so far

Q: Is it hard being a hotshot?

A: It’s a lot of pressure. Once you fire out Lamb Curry for 15 in just under 2 hours once, the expectation is that you can do it any time. You end up doing a lot of prep work to make sure you can seem like a hotshot all the time. I have 4 chest freezers, several pallets of dry goods from the Co-op’s caselot sale and innumerable small appliances and heavy duty cookware items to make it all seem effortless.

Q: How did you become such a hotshot, anyway?

A: Necessity and convenience. Having housemates and guests over for dinner all the time means someone has to put food on the table. Everyone’s busy and eventually I just had to the most practice whipping out gourmet dinner for a dozen. Convenience comes down to my own feeling that I’d rather host than travel. I know for some folks, hosting is stressful, but since I’m well set-up, I’d really rather have folks over than go out.

Q: Favorite hotshot recipe (prepared with locally grown food, naturally!):

A: Given the choice, I would eat nothing but curry and here’s why: It includes all of the things that we like to eat: veggies, meat, starch and spices. It’s easy, makes few cooking-related dirty dishes, and is highly nutritious and healthy. It also makes great leftovers. It can be made with vegetables that are marginal and no one notices.

Thai Curry:

1) Make rice. Use the rice cooker. It’s easier. Basically just under 2:1 ratio of water to rice. The more rice you use, the less water. If you do brown rice, use a little more water, but if you press the brown rice button, recognize that it will take 2-3 hours before it’s done. Brown rice seems to cook just fine on the white rice setting.

2) Sautee vegetables. Hard ones early, soft ones later. Bell peppers are favoured, but anything will do.

3) Combine in bowl: coconut milk, thai curry paste (red and green are
my favs), salt.

4) Mix bowl into pan. Heat.

5) Put on rice.

Q: Best hotshot recipe when you need to impress someone:

A: When I want to impress, I usually go to my chest freezer for some Sweetland Farm porkchops or Clay Hill Beef. Salt the heck out of it and grill. Accompanied with a pilaf of brown rice, wild rice, soft wheat berries and other neat grains made in chicken stock, maybe with some sautéed mushrooms and celery added later. Obviously butter too. Side of salad, or seasonal veg.

I also make literally the best pancakes you’ve ever had.

Also, if you’re not making your own salad dressing, then you haven’t even begun to hotshot. Experiment, but couple notes:

  • Mustard, powdered or from a jar, is a natural emulsifier
  • If you then use your handy-dandy stick blender to mix, it will stay emulsified for quite a while.
  • Put a little glob of hellman’s mayo in there. Delish.

Q: Favorite person to cook for:

A: Can’t pick one, but I love having my friends who’ve all moved out of the area come to visit, and I like to thank them for travelling to see me, so always happy to treat to a nice dinner. Also, my mom’s generally pretty appreciative.

Q: The hotshot’s most important kitchen gear:


  • Rice cooker
  • Immersion blender
  • Giant cutting board, handmade from cherry, walnut and maple scraps from my woodshop
  • Wide-mouth mason jar for drinking out of. Hydration is very important.

Q: Name 5 things in your kitchen, without which you cannot live.


  • Gas range, as high powered as possible.
  • Cast iron skillet
  • Sharp Knives
  • Quality ingredients
  • Your brain

Q: If you were a locally grown food, what would you be and why?

A: Huge fan of the Beet. Grows anywhere, super nutritious, delicious, you can eat the whole plant and it turns your whole insides red. What more could you ask?

Q: Best websites or blogs for new hotshot ideas?

A: No idea. If I need help, I use the Joy of Cooking. Reading Michael Pollan was also a major source of inspiration.

Q: Where do you buy the locally grown food for your hotshot recipes?

A: Sweetland Farm in Norwich is my source for meats and veggies in season. The pork and lamb from here is out of this world. I can never go back to factory farmed meats. Off season, I do all my shopping at the Co-op Food Stores. When I can get a gallon of Co-op branded McNamara whole milk for the same price as a gallon of Hood, I don’t see why I should shop anywhere else. It’s substantially, noticeably more delicious.image1

Q: What advice do you have for aspiring hotshots?

A: Think ab
out what you like to eat, and make that. Pick a project – for a while, I was experimenting with hashbrowns until I discovered that grating in some parsnips made them caramelize beautifully. So Good! Also, neither fat nor salt is bad for you anymore. Use it!

Q: Being named one of the Upper Valley’s Men Who Cook Hotshots makes me feel…

A: Quite pleased. One of the best things about living in this area is the access we have to wonderful, locally grown food. It’s a major boost to quality of life. It’s also so simple, I think everyone should cook all the time!

MWC: Recommended Recipes & Blogs

The Beeroness: Baking and Cooking with Beer


From TheBeeroness.com:

Jackie Dodd’s beer infused recipes earned her a spot as a finalist for Saveur Magazines Best Original Recipes, 2014 as well as crowned winner for Best Beer Coverage in 2015. The Beeroness was also a finalist for Better Homes and Gardens Best Food Blogs, 2015. She has been seen on The Today Show, Lifetime Network, CBS News, as well as interviewed in print publications such as Imbibe, Bite and The San Francisco Chronicle. She also writes for Parade MagazineDraft Magazine and Whisk Magazine. She is also the author of The Craft Beer Cookbook and the newly released Craft Beer Bites Cookbook.

Smitten Kitchen: Fearless cooking from a tiny kitchen in New York


From SmittenKitchen.com:

What you’ll see here is: A lot of comfort foods stepped up a bit, things like bread and birthday cakes made entirely from scratch and tutorials on everything from how to poach an eggto how to make tart doughs that don’t shrink up on you, but also a favorite side dish (zucchini and almonds) that takes less than five minutes to make.

What I’m wary of is: Excessively fussy foods and/or pretentious ingredients. I don’t do truffle oil, Himalayan pink salt at $10 per quarter-ounce or single-origin chocolate that can only be found through Posh Nosh-approved purveyors. I think food should be accessible, and am certain that you don’t need any of these things to cook fantastically.

Food Republic


From FoodRepublic.com:

Food Republic was founded in 2010 by chef Marcus Samuelsson and the Samuelsson Group, and launched in April 2011 under the direction of Editorial Director Richard Martin. In a short time, it has become one of the foremost sources for news and commentary on food, drink, design, travel and more, published to a wide audience in the United States and abroad.

The site features a daily lineup of interviews with prominent chefs and personalities, stories about the lifestyle around food and drink, and recipes drawn from the Food Republic Test Kitchen, as well as from acclaimed chefs and cookbook authors. Most of the content is original and produced exclusively for the website by its staff and contributors around the world.

Fit Men Cook


From FitMenCook.com:

Fitness is a lifelong journey and I could not imagine a life of eating boring, bland food just to be healthy.  Now more than ever, I firmly believe that healthier food options do not have to be boring. Ever. In fact, they are pretty tasty.  And even better, the lifestyle changed worked. As I saw my physique begin to change, I was motivated to push harder and set more aggressive goals.  Not only did I learn how to lose weight, but also I learned how to gain muscle, with small tweaks in both my diet and training.

The Kitchn


From TheKitchn.com:

Helping everyone live happier, healthier lives at home through their kitchen. The Kitchn is a daily food magazine on the Web celebrating life in the kitchen through home cooking and kitchen intelligence. This is a site for people who like to get their hands dirty while they cook. It is for those who care about the quality of their food, and how it affects the health of themselves and the planet. It is for cooks who care about design and want to create a beautiful kitchen. It’s a place to dive in deep, and embrace the joy of one of our basic needs: Food, cooked at home, nourishing ourselves and our households.