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bacon

Loie Fuller's, photos by George Evans Marley

chefs & restaurants farms wine & drinks

The Blogetarian’s Review: Loie Fuller’s

by George Evans Marley September 7, 2017

written by George Evans Marley

Loie Fuller’s, photos by George Evans Marley

I’ve been told over and over and over and over and over again that I should try brunch at Loie Fuller’s. I was not disappointed by all of the recommendations! In fact I was lucky enough to sit next to my dear friend Dustin who has worked with the staff of Loie Fuller’s for years now both in the restaurant and on their farm. I was so honored to be able to sit next to him and have him be my guide through the best breakfast I’ve had in a very long time!

It wouldn’t be brunch if I didn’t start off with a coffee, a mimosa, a water and a variety of other beverages to rehydrate myself from all the gallivanting I had done the night before.

The menu was written in chalk on beautiful slabs of slate and filled with all sorts of magical items.

Dustin suggested the scones to start with. They were (I hate using this word) moist, buttery and not too heavy! You can tell they took the time to make sure they kneaded in ice cold butter and milk to make them just right.

Our server asked me how I wanted my bacon done, which was a good sign. I like mine well done, not burnt and not floppy. I do NOT like floppy bacon. I want my bacon to shatter upon impact.

For the main course, eggs Benedict with tender duck breast and hollandaise that actually tasted like tarragon! What more could you ask for!? The hash browns were weird!!! Not like anything I’ve ever had before. They were small cakes of shredded potato that was cooked perfectly, all the way through, not like a pre frozen hash brown that winds up either under cooked or worse, still frozen in the middle. I would definitely order those again, and more of them!

For breakfast dessert, yes, breakfast dessert, the mini waffles with cinnamon sugar butter and REAL maple syrup were amazing and a perfect ending to an amazing meal!

I’ve joined the cult, TRY THEM! GO THERE! BRUNCH! BRUNCH! BRUNCH!

To learn more about Loie Fuller’s and their farm and dedication to using fresh and local products, check out their documentary on WGBH

Loie Fuller’s is located at 1455 Westminster St, Providence, RI 02909 and is open for Dinner 7 days 5-10pm & Brunch Sundays 10am-2pm

See you there!

Loie Fuller's, photos by George Evans Marley

September 7, 2017 0 comment

cooking news

Win a Year of Bacon from Whole Foods Market

by David Dadekian December 9, 2020

written by David Dadekian

Whole Foods Market is holding a bacon contest through the end of July. You can enter by submitting your best recipe or creative use for bacon via their Meat Department Facebook page where you can also vote for your favorite entries (and tell your friends to vote for yours!). The complete details are here:

Win A Year of Bacon! To celebrate our sizzling hot bacon, we’re holding an online contest on Facebook to find the next big bacon idea. Bacon chocolates, cocktails and salt have been hits. What’s next? Share your idea and be entered to win a Year of Bacon. (Yes, a Year of Bacon!) Enter and vote for your favorites in the Bacon Smackdown going on between now and July 31 at facebook.com/wholefoodsmeat.
The grand prize winner chosen by Whole Foods Market receives a Year of Bacon, and the top 10 ideas as “liked” by the Facebook community receive $50 Whole Foods Market gift cards. Winners will be announced August 10, 2012. We expect the competition to be smokin’ hot, so good luck to all!

Theo Weening, Global Meat Coordinator for Whole Foods Market, had this to add about the bacon they sell at Whole Foods Market, “Bacon is one of the most versatile meats out there. I love it with blue cheese on a grass-fed beef burger. My daughter loves to dip it in maple syrup with pancakes. It’s tasty no matter how you slice it. Plus, all of the bacon we sell at Whole Foods Market comes from approved producers who raise the animals without antibiotics and cure the bacon with naturally-occurring salts, rather than synthetic nitrates or nitrites. So it’s naturally delicious.”

Berkshire pork belly after curing for bacon, prior to roasting (reverse view)

Regular readers of this site may recall last year’s Charcutepalooza posts, one of which involved curing your own bacon from pork belly (see above photo).

So to say I’m a bacon fan is a bit of an understatement. One of my favorite uses for bacon (actually two very similar ones) involves putting it in a sandwich, specifically a BLT or a grilled cheese with bacon and tomato. We’re coming up on the prime time of year for both those sandwiches and I cannot wait. For this Whole Foods Market bacon contest I would offer up something a little more indulgent and very local.

BAMT

Serves: 1

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Seven Stars Bakery baguette OR Olga’s Cup + Saucer foccacia
4-6 strips of cooked bacon
2 thick slices of a freshly picked RI tomato
kosher salt
2-3 slices of Narragansett Creamery mozzarella
fresh ground black pepper
handful of RI arugula
extra virgin olive oil

Instructions

Slice in half either an 8" length of baguette from Seven Stars Bakery or a square of focaccia from Olga’s Cup + Saucer. Layer bacon, tomato, a sprinkling of salt, mozzarella, ground black pepper and arugula tossed in a tiny bit of the olive oil, in between the slices, adjusting the salt, pepper and oil depending on the saltiness of the bacon and the strength of the arugula. Eat!

December 9, 2020 0 comment

chefs & restaurants news

Sin Desserts in Providence opens retail store and café

by David Dadekian March 28, 2012

written by David Dadekian

One of the pastry display cases at Sin Desserts new shop

Sin, an award-winning dessert bakery based in Providence, owned and operated by pastry chef Jennifer Luxmoore, has expanded into a storefront café and retail operation on the ground floor of their 200 Allens Avenue location. The shop is now open with a grand opening celebration planned for Saturday, April 14. In addition to cakes, the store sells an assortment of cookies, cupcakes, muffins, scones and what Luxmoore calls “cupcake shots”—mini versions of her cupcakes for 75¢. There is hot coffee and cold-brewed iced coffee for sale as well.

I’ve had the opportunity to sample many of Luxmoore’s desserts at various culinary events and a couple of weddings over the last few years. Her work has often jumped out at me as very flavorful and always a great dessert, while not being overly sweet. This past November I was a judge for the City of Providence‘s 375th birthday cake competition, which Luxmoore won, a decision I was happy to take part in. Her cake was beautiful and was also my favorite bite of the evening (the competitors served the judges cupcake samples of their larger creations to evaluate taste). That cake is on display in the retail space and you can find some photos of it on Facebook.

Sin Desserts menu board

I stopped in to the store on it’s second day of being open. Luxmoore treated me to a Cheddar Bacon Scone and iced coffee while we talked about her opening this new part of her business. “We’d been having a bunch of people stop in over the course of the last year, thinking that we were a traditional bakery,” Luxmoore said. “Since we were only custom order, we didn’t have anything to give them. I hate to send people away without treats! So we started looking for a retail space, but didn’t find the right space. Everything was too big, too small or too expensive. Then late in [2011], I learned that the gallery space next to me was going to be open.”

After a remodel—which included the display cases, coffee preparation stand, a bookshelf of great pastry cookbooks and other reading materials, and seating for sixteen—the store was ready to open. “We’re starting out small—a few items and a few flavors of each item—and we’ll expand as we get busier. We have a great Cheddar and Bacon Scone and Blueberry Muffin, Chocolate Chip Cookies baked fresh every morning, plus a different cookie every week. We started out with our favorite Chipotle Peanut Butter! Plus we have Whoopie Pies, cupcakes and brownies, and of course Coffee and Iced Coffee,” Luxmoore said.

The Sin Desserts shop will be open Monday – Friday from 7 a.m. to 4 p.m. and Saturdays from 10 a.m. to 4 p.m. at 200 Allens Avenue in Providence. You can find Sin on Facebook and at eatwicked.com.

Sin Desserts new space

March 28, 2012 0 comment

news

Top Five on eat drink RI in 2011

by David Dadekian January 3, 2012

written by David Dadekian

It was a couple of days shy of a year ago that eat drink RI launched and it’s been a fantastic year. I thought it would be interesting to see what was the most read parts of the site in 2011 and thought maybe readers would find it interesting as well.

After the front page, the most viewed page is the Upcoming Events page. It’s no surprise to me why. It was the first page I created because it was the first thing I wanted to see–a single, permanent page of chronologically listed food and drink events for the area. I’m very proud to provide it and I’ve had so much positive feedback from diners, restaurants and event managers. If social media stats are to be believed, the Events page has been shared many hundreds of times across Facebook, Twitter, LinkedIn, Pinterest, etc.

So other than the permanent Events page, what were the Top Five items read the most in 2011?