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In the kitchen with Beau Gamache

Beau Gamache of Manchester is the owner and founder of Ray Street Pizza (raystreetpizza.com, and on Facebook and Instagram @raystreetpizza), which offers a variety of fresh cooked pizzas available for private events. As Gamache explains, pizza-making started as a hobby back in 2011, when his now-wife Maddie returned home from studying abroad in Italy and raved about the traditional margherita pizza there. After several years of trial and error mastering the basics of making a good-quality pizza dough and sauce, Gamache started an Instagram account in 2017 that was then known as “ThePizzaGram” before renaming it Ray Street Pizza. He’s dabbled in all kinds of pizzas, including plain cheese but also sweet pepperoni with a honey drizzle, a white pizza with balsamic reduction and arugula, and a sausage ricotta pizza, and has dairy-free, gluten-free and vegan options. He’s also made his own spin on a dessert pizza, featuring a cannoli filling base, Bananas Foster, a Nutella drizzle and a sprinkle of powdered sugar. Eventually, Gamache said, he’d like to open his own brick-and-mortar gourmet pizza restaurant.

What is your must-have kitchen item?

It would probably have to be a pizza peel. In my opinion, the best pizza is cooked directly on stone, or on the surface of whatever oven you’re using.

Would what you have for your last meal?

Either my own cheese pizza or some Indian food. I really like paneer masala.

What is your favorite local restaurant?

Republic [Cafe] and Campo [Enoteca in Manchester], a hundred percent. They’re called The Republic of Campo now, because they’re in the same building. The spicy whipped feta is really good. I also recently had the butternut squash ravioli there and it was one of the best dishes I’ve ever had.

What celebrity would you like to see trying one of your pizzas?

Anthony Bourdain, if he was still alive, or [Food Network host] Alton Brown.

What is your favorite pizza topping that you’ve made?

A nice crispy thick-cut pepperoni. … I like the crust super thin, but not too crunchy.

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

I feel like there has been a lot of fusion going on, which is awesome.

What is your favorite thing to make at home?

I love to make guacamole, with a little bit of lime juice, fresh minced garlic, salt and pepper

Basil and kale pesto
Courtesy of Beau Gamache of Ray Street Pizza (can be used for white pizzas, fresh bread, pasta or any antipasti dish)
2 cups chopped kale
3 cups fresh basis
½ cup raw cashews, walnuts or pine nuts
½ cup olive oil
3 cloves minced garlic
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
½ teaspoon sea salt
A few pinches of pepper
Pinch of crushed red pepper (optional)
Combine kale, basil, cashews, olive oil, garlic, lemon juice, salt and vinegar in a food processor or immersion blender until smooth. Season with pepper and crushed red pepper to taste.

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