In the kitchen with Rick Carvalho

Rick Carvalho is the owner of OakCraft Pizza (2 Cellu Drive, Suite 111, Nashua, 521-8452, oakcraftpizza.com), a fast-casual eatery specializing in fresh wood-fired pizzas that opened in Nashua’s Amherst Street Village Center last September. A Hollis native, Carvalho said pizza-making started out as a passion project for him a few years ago. In the spring of 2019 he enrolled in an intensive course in Staten Island, New York, where he learned how to make and serve pizzas in a restaurant setting. OakCraft Pizza offers completely customizable options on an assembly line before your pie reaches the end. It’s then ready to be cooked in a wood-fired oven, which came overseas from Italy. There are multiple specialty pizza offerings, or you can choose to build your own — other menu items include cheesy garlic bread, salads, meatballs with red sauce, and hand-filled whoopie pies. Prior to opening OakCraft, Carvalho and his family formerly owned franchises for four Dunkin’ Donuts stores across Nashua.

What is your must-have kitchen item?

Definitely a dough scraper, or a baker’s third hand, as people will call it. … It’s just such a great utility tool that makes my life so much easier.

What would you have for your last meal?

Probably a really nice steak, cooked medium, with mashed potatoes … and then I’d finish it off with creme brulee.

What is your favorite local restaurant?

My wife and I got married at LaBelle Winery in Amherst six years ago. We love going there for brunch.

What celebrity would you like to see eating in your restaurant?

I’d probably go with either Matthew McConaughey, because he seems like a cool guy, or Justin Bieber, because I want him to be my target audience as a business. … If Justin Bieber comes into your restaurant and he throws one Instagram post up there about it, I mean, you’re going to retire.

What is your favorite thing on your menu?

The Vodka Pie. It has a house-made vodka sauce and fresh mozzarella, prosciutto, mushrooms and just a splash of peas … and then we finish it off with grated imported Parmesan and fresh basil. It’s an ode to a traditional Italian penne alla vodka … so it just kind of brings in a little bit of culture, and it’s something you can’t get anywhere else around here that I know of.

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

Definitely vegan options … and then also just a higher-end experience. I think people are starting to finally get that around here, and I think it was a huge push in why we opened and with what we’re doing.

What is your favorite thing to cook at home?

I used to cook a lot at home, actually. … The thing I’ve cooked the most at home would be chicken Parm with just like a simple pasta.

Homemade chicken Parm
From the kitchen of Rick Carvalho of OakCraft Pizza

3 large chicken breasts, halved
1 Tablespoon extra virgin olive oil
2 eggs
1 cup bread crumbs
1 cup marinara sauce
1 cup fresh mozzarella cheese

Preheat the oven to 425 degrees, with the rack in the middle of the oven. Heat a pan to medium-high heat on the stove and coat with olive oil. Dip chicken breasts in egg, then coat in bread crumbs. Place chicken on the pan to brown each side. Remove chicken from the pan and place in an oven-safe baking dish. Layer chicken and marinara sauce throughout the baking dish. Cover with aluminum foil and bake the chicken at 425 degrees for 20 minutes. Remove from the oven and place fresh mozzarella slices on the chicken. FInish cooking until the internal chicken temperature reaches 165 degrees. Enjoy over your choice of pasta.

Featured photo: Rick Carvalho of OakCraft Pizza Courtesy photo.

Brews at the ballpark

Gate City Brewfest returns after three-year hiatus

Unlike most local beer festivals, Gate City Brewfest is unique for welcoming visitors of all ages. That’s because the annual event, returning to Holman Stadium in Nashua for its eighth year on Saturday, Aug. 20, is about more than just pouring beer — attendees are treated to an afternoon filled with games, live music acts, local vendors, food trucks and more.

This is the first time since the pandemic struck that Gate City Brewfest has been able to operate in its traditional format, said Chelsea Dennis, marketing manager of Bellavance Beverage Co., which hosts the event in collaboration with the City of Nashua each year. After taking a year off in 2020, organizers morphed the event into a music festival for 2021. But while they were able to raise funds for the Nashua Police Athletic League, Dennis said it just wasn’t the same.

“We’re excited to bring the event back to a true brewfest form. It’s been three years since then,” Dennis said. “So much has changed in that time, and we just feel like we really have the best year yet on deck. It is going to be a little different, but we think it makes the most sense.”

Since the first event in 2013, the scale of Gate City Brewfest’s offerings has grown considerably — this year, there are expected to be more than 150 individual beers, ciders and seltzers from dozens of local and regional craft breweries to choose from, all in a wide variety of styles.

“They usually decide what they’ll bring like the week before, because it depends on what inventory they have, and if anything new or seasonal is coming out,” Dennis said. “So if they have fall beers, they will try to bring them if they are ready. … I think a safe estimate would be that they each bring three to four options, so all the different kinds of beers are covered.”

Dennis added that a special VIP ticket rate grants attendees access into the ballpark an hour earlier, when a series of exclusive limited beer releases will be served.

Ready-to-drink canned cocktails will also have a larger-than-before presence at this year’s event.

“If you don’t like beer, there are so many options for you,” Dennis said. “Obviously there’s hard cider, which we’ve had every year … but more than that, we have different wine options and vodka-based and tequila-based cocktails that will be there too.”

One of the most notable changes to this year’s Gate City Brewfest is the elimination of the chicken wing competition. While it had remained a big draw over the years, Dennis said the rising costs of product and a lack of staff among restaurant participants were the major factors in the event committee’s decision not to bring the competition back. Instead, the festival is planning to welcome additional food trucks — the Seacoast Pretzel Co., which offers freshly baked Bavarian-style soft pretzels, and The Puddle Jumper, a mobile food trailer brought to you by the owners of The Flight Center Beer Cafe in Nashua, are among this year’s vendors.

A full schedule of live local music acts is planned, courtesy of Evolvement Music. Brother Seamus will kick things off at 1 p.m., followed by Slack Tide at 2:10 p.m. and the Faith Ann Band at 3:30 p.m., Dennis said. A cornhole competition is also going to be open for spectators to watch, but to participate, players must win one of the qualifier rounds at an event leading up to the festival. Upcoming rounds are scheduled for Thursday, Aug. 11, at 6 p.m. at The Flight Center Beer Cafe in Nashua; Saturday, Aug. 13, at 1 p.m., at Game Changer Sports Bar & Grill in Londonderry; and Sunday, Aug. 14, at 3 p.m., at Boston Billiard Club & Casino in Nashua.

The winner of the competition receives a pair of tickets to the Boston Red Sox game on Sept. 17, along with an overnight hotel stay at The Lenox in Boston and an all-expenses paid trip to Cisco Brewery’s pop-up beer garden in Boston’s Seaport District.

8th annual Gate City Brewfest
When: Saturday, Aug. 20, 1 to 5 p.m. (VIP admittance begins at noon)
Where: Holman Stadium, 67 Amherst St., Nashua
Cost: $35 in advance (through Aug. 18), $50 at the door, $15 for designated drivers and visitors under 21, and free for kids ages 12 and under. VIP tickets are $70 and include early access and an exclusive beer selection. A kickoff party is also scheduled for Thursday, Aug. 18, from 6 to 8 p.m., at The Thirsty Moose Taphouse (360 Daniel Webster Hwy., Merrimack)
Visit: gatecitybrewfestnh.com
Event is rain or shine. No re-entry or pets allowed. Free shuttle buses will make several stops across Nashua from noon to 5:45 p.m., including at the Elm Street garage, the High Street garage, Main Street and Pearson Avenue, Holman Stadium, and the Main Street bridge after Franklin Street.

Featured photo: Photo courtesy of Gate City Brewfest.

Barbecue takeover

Great New England BBQ & Food Truck Festival returns

Smoked meats and cold brews take center stage at the Great New England BBQ & Food Truck Festival, returning to Milford’s Hampshire Dome on Saturday, Aug. 13. With eats from more than a dozen local food trucks, the fifth annual event will feature one of the largest showings of food options in its history, along with a beer tent, live local music and artisan vendors.

“We sold out of barbecue last year, so we’re definitely adding more barbecue options,” festival organizer Jody Donohue said. “We’ll have lots of specialty foods this year, [from] different spices, seasonings and dips [to] hand-filled cannolis and fresh-squeezed lemonade on site.”

As during previous years, food trucks will be set up around the perimeter of the dome’s parking lot, with all kinds of offerings both local to New Hampshire and neighboring New England states. Prime Time Grilled Cheese, an attendee favorite since the festival’s inception for its specialty grilled cheeses, is back once again this year, as is Sweet Crunch Bakeshop & Catering Co., which will have its freshly baked cookies. Carla’s Coffee, a mobile trailer formerly known as Jayrard’s Java Cafe, is also carrying on its predecessor’s festival appearance with its Costa Rican coffees and espresso-based drinks, in addition to some smoothies and lemonades.

hands holding a mac and cheese sandwich
Photos courtesy of the Great New England BBQ & Food Truck Festival.

Newcomers to this year’s festival include The Big Bad Food Truck, which hails from the Seacoast and serves up an always changing menu of scratch-made barbecue comfort items, like beef brisket, pork shoulder, burgers, hand-cut fries and vegan alternatives like jackfruit. Grace’s Kitchen Pizza Truck — known for its specialty pizzas and smaller bites like hand-breaded chicken tenders and loaded Tater Tots — and Friends 4 OBA, which offers various Asian fusion street food options, are also joining the festival’s truck lineup for the first time. Piggy Sue’s Steakin’ Bacon, another new vendor, will be there with its signature “bacon steak” skewers, as well as poutine and fried ice cream.

A “libations tent” will feature a variety of signature craft cocktails, along with local beers from Frogg Brewing of Marlborough and Martha’s Exchange of Nashua, Donohue said. Dozens of vendors will be selling their wares both inside and outside the dome, including everything from handmade baskets, candles and jewelry to soaps, lotions and other personal care products.

Live music will be featured all day long, starting with Matt Bergeron from 11 a.m. to 1:30 p.m., followed by Brian Weeks from 1:45 to 4 p.m. and Peter Pappas from 4:15 p.m. through the end of the event. The “Kidz Zone” is also returning, with various activities available for the younger crowd, like free bounce houses, face-painting, bubbles and henna tattoos.

One activity brand new to this year’s festival, Donohue said, is a mobile ax throwing trailer — it’s brought to you by Axes on the Go, owned by Manchester’s RelAxe Throwing. There will also be indoor cornhole games available to play, and caricature artists are expected to attend.

“We try to incorporate fun for everybody and make it an event where you want to come and stay for a bit,” Donohue said.

Great New England BBQ & Food Truck Festival
When: Saturday, Aug. 13, 11 a.m. to 6 p.m.
Where: The Hampshire Dome, 34 Emerson Road, Milford
Cost: General admission tickets are $5 in advance and $10 at the gate (free for attendees ages 14 and under). Food and crafts are priced per item.
Visit: gne.ticketleap.com/greatnewenglandfoodtruckmilford to purchase advance tickets online
Free parking and an ATM are available on site. Seating will be provided, but attendees are welcome to bring their own chairs or blankets. No pets are allowed.

Featured photo: Photos courtesy of the Great New England BBQ & Food Truck Festival.

The Weekly Dish 22/08/11

News from the local food scene

Greek eats return: Join Holy Trinity Greek Orthodox Church (68 N. State St., Concord) for its next boxed Greek dinner to go event on Sunday, Aug. 21, from noon to 1 p.m. Now through Aug. 16, orders are being accepted for boxed meals, featuring a Greek chicken kabob salad with pita bread and a Greek cookie for $20 per person. The event is drive-thru and takeout only — email ordermygreekfood@gmail.com or call 953-3051 to place your order. The church also has similar upcoming takeout events planned — a roast pork dinner will be served on Sept. 11, followed by a Greek meatball dinner on Oct. 9 and a stuffed peppers dinner on Nov. 3. Visit holytrinitynh.org.

African flavors: Building on the success of its bi-monthly Taste of Africa dinners, Nashua’s Mola Foods (9 Simon St.) will launch Taste of Africa Lunch, a weekly series every Thursday from 11 a.m. to 3 p.m., beginning Aug. 11. According to a press release, the lunches will include your choice of one of two dishes from Africa — each from a different country — and an African dessert. “It provides more opportunities for people to experience African food, and it allows me to focus my takeout business primarily on Taste of Africa,” LaFortune Jeannette Djabea, a native of Cameroon who founded Mola Foods in 2016 and expanded into her current space in early 2021, said in a statement. Lunches, which can be pre-ordered online to enjoy inside Djabea’s space or for pickup, can also be customized for businesses. “I want to reveal the diversity, deliciousness and versatility of African food in a modern context,” she said. Meals are priced at $25 per person. Purchase tickets in advance at molafoods.com/africalunch.

Food truck frenzy: The Town of Windham’s Recreation Department is holding a food truck festival at Windham High School (64 London Bridge Road, Windham) on Sunday, Aug. 14, from 11:30 a.m. to 4:30 p.m. In addition to a diverse showing of eats from local food trucks, the event will feature a craft and vendor fair, a cornhole tournament, raffle opportunities and live music by the local cover group All Day Fire. Admission to the festival is free, with all foods and drinks from the trucks priced per item. Contact the Windham Recreation Department at recreation@windhamnh.gov or at 965-1208 for more details.

Scrumdiddlyumptious: Get your tickets now to a Willy Wonka kitchen takeover dinner party happening at Chunky’s Cinema Pub (707 Huse Road, Manchester) on Sunday, Aug. 21, at 7 p.m. The event will feature a screening of the 1971 film Willy Wonka & the Chocolate Factory starring Gene Wilder, with a total of five special themed courses to be served throughout the movie. The menu is presented by chef Keith Sarasin of The Farmers Dinner. Tickets are $75 per person and include the movie viewing. There’s also a VIP wine pairing option for $110 that includes access to an early cocktail hour in the lobby bar. Visit chunkys.com to purchase tickets.

A bee walks into a bar…

“Hey, Susan.”

“Evenin’, Alice. The usual?”

“Please. Busy night?”

“Well, you know how it goes; everyone’s busy — kinda part of the job description — but they’re not busy here at the moment. What about you? Looks like you’ve had a rough one.”

“Ugh. You wouldn’t believe the day I’ve had. You know Sylvia? The worker on Level Three? Yeah, anyway, she came in with a story about a case of strawberries that fell off the back of a truck and got smashed all over the highway. It sounded like a sweet gig — all the sugar, half the flying — so I shot out of here and went to find it.”

“Sounds like a plan.”

“Yeah, but I’m such a freakin’ genius that I didn’t wait around and watch her whole dance. It turns out she’s got a bit of an accent on account of she’s missing part of her left foreleg and I got the directions muddled. I ended up downtown at a dumpster behind a burger joint.”

“Oof! Sorry.”

“Well, it wasn’t so bad. It turns out there was a library about a block away with a window box full of geraniums, so I ended up meeting my quota.”

“That’s our girl! You always come through for us in the clutch.”

“Yeah, thanks, but it’s not getting any easier. I’m not two weeks old anymore.”

“Her Imperial Majesty should be pleased.”

“The Queen? Yeah, I hope so. You know, I met her once.”

“Really?”

“Yeah, she’s really nice. Turns out her name is Betty. She likes showtunes.”

“Really? I’d’ve figured her for classical.”

“Nah! Our Betty’s real down-to-earth.”

“She’d kinda have to be, though; she doesn’t fly anymore — not since her mating flight. Wow! That was somethin’, huh?”

“I’ll have to take your word for it; a bit before my time, I’m afraid. Hey, set me up with another one, would ya, please?”

The Bee’s Knees

This is a classic cocktail from the 1920s. “The bee’s knees” was a catchy slang term of the time, describing something that was truly excellent, like “the cat’s pajamas” or “the elephant’s instep.” Not surprisingly, this is honey-based.

This is a type of drink I call a Basic Utility Cocktail. Margaritas, gimlets and classic daiquiris all follow a very similar recipe: roughly two ounces of a basic alcohol (blanco tequila, rum, gin, vodka, etc.), an ounce or so of syrup or sweet liqueur (this is where the triple sec or Grand Marnier would come into play in a margarita), and an ounce or so of a sour fruit juice (usually lemon or lime juice, but I’ve used cranberry juice, too). If you find yourself with too much fruit, it’s really easy to make it into a syrup to use in a seasonal drink. (Cucumbers work surprisingly well.)

Ingredients:

  • 2 ounces very cold gin – depending on what type of honey you use, you might want to use something a little bracing and not too expensive. I’ve been enjoying Wiggly Bridge lately.
  • ¾ ounce honey syrup (see below)
  • ¾ ounce fresh squeezed lemon juice

Combine all ingredients over ice in a shaker.

Shake ever so hard, long enough for your hands to start hurting from the cold.

Strain into a small, stemmed glass — a coupé glass, maybe.

This is a seductive cocktail. The sweetness of the honey syrup contrasts with the acidity of the lemon juice. The gin adds a slight harshness to the background that keeps this drink from becoming frivolous. It is absolutely delicious, and the colder it is the more you find yourself wondering where your drink went, then making another. Appropriately for a bee-themed drink, this is a social cocktail; it facilitates conversation.

Honey Syrup

Bring equal parts honey and water to a boil over medium heat.

Let the mixture boil for a few seconds, to make sure that the honey is completely dissolved.

Cool and bottle. Store indefinitely in your refrigerator.

Featured photo. Courtesy photo.

Peanut butter truffles

Hello, August! Today I have a slightly messy, lightly chilled treat for you. In full disclosure, the messiness is part of the making and possibly part of the eating, but they are oh so worth it.

These peanut butter truffles are a delicious combination of creamy and crunchy, as well as sweet and salty. They are also the easiest truffles to make but sound and taste like they are much more complicated.

When making these truffles, there are a few key notes. The cream cheese should be the whole-fat version. You want the truffles to be creamy, and regular cream cheese is just what this recipe needs. Also, I prefer milk chocolate for my truffles, but you could use semi-sweet chocolate for the coating, if you like. For the preparation, forming the peanut butter mixture into spheres can be a little messy. The cream cheese actually helps the peanut butter be less sticky, but you could coat your hands with some nonstick cooking spray to help. Finally, when dipping the peanut butter balls into the chocolate, you want to move quickly to prevent melting. However, be sure to take the time to remove excess chocolate, so you (1) have enough chocolate for the entire batch and (2) don’t have ill-formed truffles.

When eating these truffles, the coating will soften with heat. So, if it is a hot August day, I highly recommend eating them indoors with a napkin nearby. I am pretty sure you are going to find them to be worthy of the sticky fingers!

Peanut butter truffles
Makes 20

1½ ounces cream cheese, softened
⅓ cup creamy peanut butter
½ cup powdered sugar
2 Tablespoons chopped salted peanuts
1 4-ounce milk chocolate baking bar

Combine peanut butter and cream cheese in a medium bowl, beating until fully combined.
Add sugar and stir to combine.
Add peanuts, stirring until well blended.
Shape batter into 1-inch balls; place on a waxed paper-lined plate.
Freeze for 15 minutes.
Place chocolate in a small bowl and microwave in 15-second increments, stirring after each, until fully melted.
Line another plate with waxed paper.
Place one peanut butter ball in melted chocolate.
Using a fork, flip to coat all sides.
Scrape tines against the edge of the bowl to remove excess chocolate, and transfer the truffle to the new plate.
When all truffles are coated, refrigerate for 10 minutes to allow chocolate to harden.
Refrigerate in a covered container until ready to serve.

Featured Photo: Peanut butter truffle. Photo by Michele Pesula Kuegler.

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