Category: Q&A

In the kitchen with Matt Romano

Matt Romano of Manchester is the owner of Grace’s Kitchen Pizza Truck (find them on Facebook @graceskitchen603), which launched last fall. Named after Romano’s paternal grandmother, a major influence on his life and cooking, Grace’s Kitchen Pizza Truck features a menu of specialty pizzas available in a variety of flavors, as well as other items like hand-breaded chicken tenders, loaded Tater Tots, french fries and fried Oreos. The truck has parked at multiple spots across southern New Hampshire, like J&F Farms in Derry and Over the Moon Farmstead in Pittsfield, as well as in the Merrimack Valley and North Shore areas of Massachusetts. Romano is also booked to appear at several upcoming festivals this spring and summer, including Intown Concord’s annual Market Days Festival this June. Weekly posts on the truck’s whereabouts are updated on its Facebook page. Grace’s Kitchen Pizza Truck is also available to book for private events and parties.

What is your must-have kitchen item?

I would say a ladle. Especially with pizza, a ladle is very important when it comes to spreading on the sauces, and then I also use it for other menu items, whether it’s covering chicken tenders in Buffalo sauce or teriyaki sauce, or covering tater tots in cheese or gravy.

What would you have for your last meal?

My mom’s macaroni pie. It’s a recipe that’s been passed down a couple of generations, starting with my nana, down to my mom, and now I’ve been tweaking it.

What is your favorite local restaurant?

The Crazy Noodle [House] in Londonderry. The food there is awesome, it’s always so fresh, and the service is always great. … I take my niece and nephew there usually about once a month or so, and they love it.

What celebrity would you like to see ordering from your truck?

Jon Favreau. He had that movie, Chef, which revolves around a food truck, and he’s got a great TV show on Netflix too that’s based off of that.

What is your favorite thing on your menu?

That would be one of our specialty pizzas, which is called the Mac 10. It’s a spinoff of a fast food favorite with a little bit of a kick. … We do 19-inch round pizzas and we sell them by the slice.

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

I don’t know if it’s just me being new to the market, but it seems like food trucks are on fire this year. … The reason why I got into them was because I love how they give people a chance to really show off their menu to a large crowd in a small area. You go to a food truck festival and you can choose from 20 to 30 different types of food … and each chef is homing in on whatever they want and making it the best that it can possibly be.

What is your favorite thing to cook at home?

I love making my own Greek marinated chicken and making some sort of kebab or healthy salad with it from scratch.

Easy chicken broccoli alfredo casserole
Courtesy of Matt Romano of Grace’s Kitchen Pizza Truck

1 pound chicken breast, cut into one-inch pieces
2 broccoli crowns, chopped
1 pound penne or similar pasta
3 cups alfredo sauce
2 cups ricotta
2 cups mozzarella
¼ cup grated Parmesan
Salt and pepper to taste

Preheat the oven to 375 degrees. Boil pasta to al dente. Saute chicken in a pan. Combine chicken, pasta, broccoli, alfredo sauce and ricotta in a large bowl and mix thoroughly. Add mixture to a casserole dish. Layer mozzarella and then Parmesan on top of the casserole. Bake for 40 minutes or until the top begins to brown.

Featured photo: Matt Romano. Courtesy photo.

On The Job – Lou Saviano

Lou Saviano

Compost collector

Lou Saviano and his fiance, Meagan Boucher, are the owners of Renewal Garden & Compost, a residential compost pick-up business serving the greater Manchester area.

Explain your job.

Primarily, we collect food scraps from households, businesses and events [and] process the food scraps into compost to be used as a soil additive at farms and for gardening. … We [also] offer backyard raised garden builds and vegetable and meat CSA delivery. Our goal is to divert waste from going into landfills and turn it into nutrient-rich soil … to help support local farms.

How long have you had this job?

We started Renewal one year ago.

What led you to this career field and your current job?

I studied environmental science at the University of New Hampshire. When workplaces started to shut down … [and] my place of work quickly switched from an office to remote … I gave the work-from-home a chance, which gave me a lot of time to reflect. … I remembered why I had chosen to study environmental science. I wanted to work outdoors, but here I was, sitting at a computer. I realized I needed a change, and we started talking about starting our own business. … There’s a need for compost pick-up in Manchester and surrounding towns; many people don’t have the space to do it themselves. It all seemed like a natural fit to begin this journey.

What kind of education or training did you need?

Although it wasn’t necessary for starting a compost business, [studying at] UNH did provide a foundation for this passion. I was fortunate enough to work on both the organic and conventional dairy farms. What’s required for starting a business is patience and perseverance. I’ve also obtained my certificate in solid waste management in order to process compost, according to New Hampshire DES rules.

What is your typical at-work uniform or attire? 

Wrangler [jeans in] Cowboy Cut, a Renewal T-shirt, good dirt-working boots, Darn Tough socks, a ballcap, sunglasses if it’s hot and a flannel if it’s cold.

What do you wish you’d known at the beginning of your career?

Part of the fun of owning our own business is figuring out how we’re going to solve problems that arise. One thing that has been interesting to troubleshoot is frozen compost in 64-gallon totes. … In extremely cold temperatures, not all of the material can be emptied. At first we tried using hand tools to chip away at the frozen compost but quickly realized it was more efficient to invest in extra containers and switch the frozen ones out for empty ones, then store the frozen containers and wait until a warmer day [to empty them]. [Challenges] like this are what make the job interesting.

What do you wish other people knew about your job? 

Many people have heard about composting but aren’t yet aware that we’ll do the work for them. Our job is to make composting easy for households and businesses. Also, I’d like people to think of food scraps as useful material. If you switch to that mindset, we can divert waste from filling our landfills … and turn it into nutrient-rich material.

What was the first job you ever had?

Market Basket cart collector extraordinaire.

What’s the best piece of work-related advice you’ve ever received? 

No matter what it is [that you do], choose it.

Five favorites

Favorite book: The 7 Habits of Highly Effective People by Stephen Covey
Favorite movie: The Fighter 
Favorite music:  Country, [especially] Toby Keith
Favorite food: Lobster
Favorite thing about NH: The outdoors. We’re so fortunate to have a ton of outdoor activity options with the White Mountains, the Atlantic Ocean and so many lakes, ponds and rivers all right here in the state.

Featured photo: Lou Saviano and fiance Meagan Boucher. Courtesy photo.

Care for carers

SNHMC welcomes new chief nurse

Meet Susan Santana, the new vice president of patient care services and chief nursing officer at Southern New Hampshire Medical Center in Nashua.

What is your background in health care?

I came from Lowell General Hospital, and I’ve been a nurse for over 30 years in various leadership positions. I have extensive experience driving and improving nursing practice. … I have a lot of experience in the Magnet designation program and the American Nurses Credentialing Center’s program, which is a designation for excellence in patient care, and that has really been the footprint that has driven much of what I’ve done as a leader in nursing. … I would say that, as a leader, I’m compassionate, visible, accessible and approachable. I’m focused on the work environment for nurses and also, more broadly, for all health care workers. My No. 1 professional passion is to create an environment that empowers the voices of the nurses so that they can provide quality care for patients, and to create a culture of teamwork and shared decision-making.

What does your job entail?

I oversee all of the nurses and their practice at Southern New Hampshire Health. I’m visible to the frontline nursing department, and I work collaboratively with the non-clinical departments, as well, with the goal of improving care for our patients [at SNHMC], and patients within our community. I’m involved in driving strategy that makes for a very strong Patient Care Services Division and positioning us to be the best place to work and the best place to practice medicine.

What are some of the biggest challenges in the nursing field right now?

I would say that the biggest challenges are staffing and the impact that the pandemic has had on the health care environment as a whole. There is a shortage of nurses. Many people are deciding to leave health care due to the effects of the pandemic. We’re working very closely on recruitment, retention and growing our workforce. Workforce development and professional development of our employees is of great importance, so we’re making sure that we’re partnering with human resources and posting those positions. … Also, because there aren’t enough nurses, the nurses are often working overtime, and they do get tired, so it’s very important that we support those nurses who are working tirelessly to care for our patients.

What do you hope to accomplish in your role?

To bring pride and excellence to the nursing division, to continue the good work that’s been started by this organization and to create a work environment that is a magnet for people to want to work in. … My vision is to have an engaged workforce that simply enjoys and loves the work that they do, and a workforce that is driven by the outcomes of their patients and in being involved in making a difference by improving the care of the patients.

What do you find rewarding about your work?

Helping to grow our young nurses and to mentor them as young leaders. Seeing that growth is very rewarding, and you don’t see it everywhere. The culture here at [SNHMC] is very special, and the teamwork and commitment of its employees is really second to none, so being in an environment like that is certainly rewarding, as well.

Why should someone consider a career in nursing?

I would say that nursing is one of the most rewarding fields that you can go into. There are endless opportunities as a nurse in this health care environment. There’s nursing inside of health care organizations, nursing in the community, the business side of nursing — there’s something for everyone in the nursing profession.

Featured photo: Susan Santana. Courtesy photo.

In the kitchen with Matt McCormack

Matt McCormack is the new executive chef of the Granite Restaurant & Bar (The Centennial Hotel, 96 Pleasant St., Concord, 227-9005, graniterestaurant.com), which reopened in late October after an 18-month hiatus. Born and raised in Nashua, McCormack got his start in the industry early as a teenager — he worked his way up the ladder across several local eateries, like MT’s Local Kitchen & Wine Bar in Nashua and the Mile Away Restaurant in Milford. When the Granite Restaurant reopened, McCormack was part of a team that worked under then executive chef Charlie Lavery, serving all new globally inspired and locally sourced dinner, dessert and brunch menus. He took over as executive chef shortly after Lavery’s recent departure and has now introduced his own menu — highlights include lamb Bolognese with handmade pappardelle and house lemon ricotta; red wine-braised short ribs and spaetzle with a black garlic sour cream; and mandilli di seta (“silk handkerchief” pasta) with Genovese pesto sauce and Parmigiano-Reggiano.

What is your must-have kitchen item?

My go-to item, and my favorite thing to have in the kitchen, is definitely the KitchenAid. … It has a very high capability to do a lot of different things.

What would you have for your last meal?

My last meal would be a raw beef salad. They do a raw beef salad at Central Provisions up in Maine, and I’ve gone there and ordered two for myself. It’s to die for.

What is your favorite local restaurant?

Surf in Nashua. Their sushi program over there is fantastic. It’s the best in the city for sure, and it would compete with a lot of others in New Hampshire.

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

Growing up, I always watched Giada De Laurentiis, and I may have a crush on her. … She is amazing, so if I could have anybody come in to eat at my restaurant, it would be her.

What is your favorite thing on your menu?

I would say my favorite item … is the red wine-braised short ribs. It’s a dish that I’ve really kind of homed in on as a chef in the last few years, and it’s one that I know people are going to respond well to.

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

I would say farm-to-table and the locality and seasonality. … Using local farms is so cool because I think it’s a great engaging point for the servers to talk with the customer … so they get to know where their food is coming from, but they also feel like they are putting value into the economy in their area.

What is your favorite thing to make at home?

Making a cheesecake at home is the best. … My mom’s recipe is an Italian cheesecake that has ricotta and sour cream.

Halibut with saffron Israeli couscous
From the kitchen of executive chef Matt McCormack of the Granite Restaurant & Bar in Concord

For the halibut:
Maldon salt and fresh cracked black pepper to taste
2 Tablespoons extra virgin olive oil
Fresh squeezed lemon to finish

Sear halibut filets. Heat a large skillet on high for two minutes, then add extra virgin olive oil. Introduce the fish (in a single layer; do not overlap) and sear for three to four minutes. Gently flip over filets using a spatula and continue to sear for another two to four minutes, until the fish is cooked through. Finish with fresh lemon.

For the couscous:
1 Tablespoon extra virgin olive oil
⅓ cup minced shallot
⅓ red bell pepper, diced in small pieces
2 Tablespoons minced garlic
⅛ teaspoon saffron
1½ cup Israeli couscous
2 cups vegetable broth (more if needed)
1 Tablespoon lemon zest, finely grated
2 Tablespoons fresh lemon juice
¼ cup basil
Salt and freshly ground black pepper to taste

Heat extra virgin olive oil in a medium saucepan over medium heat. Introduce shallot, red pepper, garlic and saffron. Cook while stirring gently for two to three minutes, until the onions and garlic are translucent (not brown). Stir in couscous and stir for one minute longer, until evenly coated with oil. Add broth and bring to a boil. Cover, decrease heat to low and simmer for 12 minutes, until tender.

Combine zest, lemon juice, basil and extra virgin olive oil with the couscous, and season with salt and pepper. Continue cooking for two minutes while stirring — couscous should be tender and fluffy, not brothy and wet. If it is too dry, add two tablespoons of butter or broth.

Featured photo: Matt McCormack. Courtesy photo.

On The Job – Dave Gambaccini

Dave Gambaccini

Commercial real estate advisor

Dave Gambaccini is a Certified Commercial Investment Member and the senior advisor at Colliers Financial Services in Manchester, a commercial real estate brokerage firm and investment management company.

Explain your job.

I secure commercial loans for commercial real estate owners, investors and developers. I structure and underwrite loans … evaluate development or redevelopment budgets and … source loan proposals from multiple lenders at once, saving time and maximizing lending options for my clients.

How long have you had this job? 

I [was previously] managing my own local firm, securing private equity and debt for commercial developments. I joined Colliers last year.

What led you to this career field and your current job? 

I began investing in real estate in 2006, creating my own portfolio of properties. Eventually, it became a career. … I started on the brokerage side of the business … and moved into capital markets, helping [clients] to secure private investor money and lender debt.

What kind of education or training did you need?

I have earned the Certified Commercial Investment Member Designation … [which] represents proven expertise in financial, market, user, and investment analysis, as well as negotiations. … CCIMs complete a rigorous program of advanced coursework and training in financial and market analysis and demonstrate extensive experience in the commercial real estate industry. Less than 10 percent of commercial real estate professionals are CCIMs.

How has your job changed over the course of the pandemic?

When the pandemic really set in, real estate developments came to a screeching halt. There was too much uncertainty, which created less demand for private equity and debt. As Covid restrictions and market fluctuations stabilized … the demand for private equity started coming back; however, investor confidence was still low, which brought an increased demand for debt. Now, with the looming threat of increasing interest rates, we are … helping our clients secure cash out refinancing to take advantage of the low cost to borrow capital.

What do you wish you had known at the beginning of your career?

It took a while before I found my path. … I have a science degree [and] spent nearly 15 years in corporate America before turning personal investments into a career. … Finding industry mentors helped guide my path, and finding them sooner may have helped.

What do you wish other people knew about your job? 

I secure purchase loans, refinancing, cash out refinancing, permanent and construction loans and even bridge or mezzanine loans. Working directly with a lender is common; however, I can source multiple lenders at the same time [so that] you are getting the most competitive offer from multiple sources.

What was the first job you ever had?

I started working for my father when I was 12 … [at his] landscape [and] construction company.

What is the best piece of work-related advice you have ever received? 

Always conduct yourself as if your name is on the door. Who you are is more important than what you do. Your reputation and how you treat people and conduct business is what gets you through life.

Five favorites

Favorite book: Oh, the Places You’ll Go! by Dr. Seuss. The kids love it.
Favorite movie: Any Pixar movie — full of adult humor, yet kid-friendly.
Favorite music: All the music I grew up listening to while working with my dad — Dean Martin, Sinatra, Johnny Cash, Jerry Reed, outlaw country and, of course, ’90s hair bands.
Favorite food: Italian, specifically our authentic family recipes.
Favorite thing about NH: Easy access to mountains, lakes, beaches, oceans and my family in Massachusetts.

Featured photo: Dave Gambaccini. Courtesy photo.

Sweet spots

’Tis the season for Girl Scout cookies

Carrie Green Loszewski, vice president of engagement for the Girl Scouts of the Green and White Mountains, talked about Girl Scout cookie season and how customers can buy cookies and support their local Girl Scouts.

What challenges are Girl Scouts facing with cookie-selling this year?

Like so many industries over the last two years, we’ve been hit in the Girl Scout cookie industry the past few months with shortages and delays. The bakers we contract with have experienced some staffing shortages and ingredient delays and, now, some transportation issues that have resulted in us not receiving the full order of cookies we placed. We were able to fill all the orders the girls took for the first part of the sale in January — that’s when they go door to door and ask their neighbors and friends and family [to buy cookies], and they collect orders on their order card or through our digital app. Those orders get placed in what we call the ‘initial order,’ and those were all delivered last weekend. Our ‘covered orders,’ which are a smaller portion of our sale and are the cases you see the girls selling outside Walmart and the grocery stores on the weekends — for those, we didn’t receive the full amount of different varieties of cookies we ordered.

What are the different ways people can buy cookies?

We have a cookie locator on our website where people can enter their zip code and see all the booths … happening within 20 or 30 miles. … The girls also have the ability [to sell through] our online platform called Digital Cookie. They set up their own electronic cookie store, upload a video, their goals and set all the parameters. Then, they can share that link with friends and family, who can purchase cookies using a credit card. If they’d like, they can select to still have their cookies [hand] delivered by the Girl Scout. … [People who don’t know a Girl Scout personally] can go to that cookie locator on the website and select a troop’s digital link … to purchase cookies online to be shipped to their house. The cookies often come within two to three days. … We also have DoorDash available in the Manchester area, so people who live in that vicinity can order their cookies through DoorDash.

How are troops keeping themselves and customers safe while selling in the community?

They have to follow all the safety protocols; they’re expected to wear masks and follow any requirements by the store [where they’re selling]. Some troops got really creative last year and this year with large chutes [to distribute] the cookies or used a Plexiglas display as part of their booths to make sure everyone stays safe.

Which cookies are available and which are in short supply?

Some booths won’t have all the varieties customers are used to seeing. The shortages are mainly with the Tagalongs, Trefoils and the new cookie the Adventurefuls. We’ve still got plenty of Thin Mints, which are the No. 1 selling cookie … and the Do-si-dos, Lemon-ups and S’mores should all be available at the booths. There are fewer cases of Samoas, but most booths should have some. … [For online orders,] we have some varieties [labeled unavailable] because … we aren’t sure what we’re going to be receiving for reorders, and we don’t want people to purchase them online and then not [receive what they ordered] … but we’re hoping we’ll be able to [make] more varieties [available] once we know what we’re going to be receiving for reorders, which will hopefully be in the next few weeks.

How can a customer support Girl Scouts if the cookies they want aren’t in stock?

We’re encouraging customers to try a different variety that maybe they haven’t tried before, or to stock up on [other cookies that are in stock]. … Customers can also choose to donate a box if they don’t see a variety they want to eat. [Donated boxes] will be given by the troop to local fire departments or hospitals or military veterans.

What are the proceeds from cookie sales used for?

The cookie program is the main money-earner for our troops. They’re using these funds to go camping in the summer, to go on trips, to do service projects in their community and to help them earn badges.

What kinds of skills are the girls learning from selling cookies?

The cookie program has always been a great way for girls to learn business skills. … [With the shortages], they’re learning firsthand how to help customers who might be disappointed and how to sell some of the different varieties we have available. … The skills they’re learning have also stayed really up to date. Twenty or 30 years ago, when I was selling cookies, it was all about building your confidence to knock on someone’s door or make a phone call. Now, they definitely still build those types of skills, but they’re also learning about what information to share on a video [online] … so that it makes a good sales pitch and how to share a store link to get the most customers to see it.

Featured photo: Carrie Green Loszewski. Courtesy photo.

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