Erica Ceravolo of Wilton is the kitchen manager and chef of Riley’s Place (29 Mont Vernon St., Milford, 325-2177, rileysplacellc.com), a comfort food restaurant and music hall that opened in the tavern space adjoining Milford’s historic Colonel Shepard House in April. A native of New Jersey, Ceravolo grew up working in her grandmother’s bakery in Bloomfield, just outside of Newark. She was recruited by Riley’s Place owner Kimberley King to design and oversee a menu of home-cooked comfort foods with Southern nods, all to complement the music hall’s weekly schedule of live blues, rock and country acts. You’ll find everything here from scratch-cooked jambalaya and macaroni and cheese to pulled pork grilled cheese sandwiches, shrimp po’ boys, ribs, Cajun rice and beans, ice cream and more. Prior to joining the staff of Riley’s Place, Ceravolo worked in the kitchen and oversaw cooking programs at the Boys & Girls Club of Souhegan Valley for several years.
What is your must-have kitchen item?
Always in my hand or always by my side is a sharp knife, which for me is multi-purpose.
What would you have for your last meal?
It would be my grandmother’s chicken and dumplings. That was my comfort food growing up, that’s what she made when I was sick, and what she made on my birthday every year. … It just reminds me of home.
What is your favorite local restaurant?
I work a lot, so obviously I don’t get out much, but my go-to is Riverhouse Cafe in Milford, right on the Oval. I love that place, so if I had the choice right now to go anywhere, I’d go there. … [I get] either a burger or some kind of breakfast food. They have this thing called the Bird’s Nest that I crave sometimes. It’s got all the breakfast foods in it but it looks like a little bird’s nest.
What celebrity would you like to see eating at Riley’s Place?
It would be a toss-up between Stanley Tucci, whose show about Italy I’m obsessed with, and Guy Fieri.
What is your favorite thing on your menu?
My personal favorite thing on the menu right now would probably be the pulled pork nachos. I’m a huge nachos fan. … I really wanted to create nachos that were very layered, so that with every bite you’re getting pulled pork, salsa and cheese. It’s simple but it’s so flavorful.
What is the biggest food trend in New Hampshire right now?
I think it’s two things — one is either gluten-free or non-meat options. Then, I think the other thing is that, especially during Covid, it’s really all about sticking with [buying] local and not always going to the big guys to get stuff from.
What is your favorite thing to cook at home?
I actually talked to my kids about this one, because a lot of my cooking is based on what they ask for. … One of our favorite things to cook is grilled cheese, and we like to experiment, so we’ll try different breads, different cheeses … [and] we’ll put different meats on it, different spices and sauces and things to dip it in. We’re always elevating our grilled cheeses. … I like a good mild cheddar, like the Hoffman cheddar. That’s probably my go-to for grilled cheese, because it’s not bland but it doesn’t overpower anything else I put in it either, so you can taste all those flavors.
Homemade barbecue sauce
From the kitchen of Erica Ceravolo of Riley’s Place in Milford
1½ cups ketchup
3 Tablespoons apple cider vinegar
2 Tablespoons Worcestershire sauce
¼ cup brown sugar
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon salt
3 Tablespoons molasses
2 teaspoons mustard
Whisk together all the ingredients in a medium saucepan. Bring to a boil, then reduce to a simmer, cover and cook for 15 minutes, stirring occasionally. As the sauce simmers, feel free to add a few tablespoons of water to thin the sauce to desired consistency. Sauce may be served immediately but if you have some extra time, cover and chill for at least one hour for the best flavor.
Featured photo: Erica Ceravolo. Courtesy photo.