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News Bites: Aquidneck Honey, Easy Entertaining and Thee Red Fez

by David Dadekian January 7, 2012
written by David Dadekian

Aquidneck Honey

Aquidneck Honey, supplier of pure, raw, local, chemical-free honey, launched an online storefront over the holidays. In addition to some of the best honey I’ve tasted delivered in 1 pound and large quart containers, Aquidneck Honey sells cut honey comb, a number lip balms in assorted flavors and honey straws, which are an excellent treat. Aquidneck Honey also makes up gift baskets with an assortment of their products and other local goods. For a limited time when you make a purchase totalling $50 or more and enter the promo code “hat” you will receive a free Aquidneck Honey baseball cap. If you can’t buy direct from Jeff the Bee Man at several farmers markets and local supermarkets, you can still get your Aquidneck Honey fix at http://aquidneckhoney.com/store.html

Easy Entertaining Inc.

Easy Entertaining Inc., a full-service catering company dedicated to preparing local and fresh food, is launching a Grab and Go Lunch service from their new location inside the Hope Artiste Village at 1005 Main Street in Pawtucket (home to the Pawtucket / Wintertime Farmers’ Market). Take out lunch will be prepared Wednesday through Friday from 10 a.m. – 2:30 p.m. each week and the menu will change weekly. To sign up for a weekly emailed menu, email info@easyentertainingri.com and ask to be added to their weekly lunch menu distribution. For this upcoming first week the offerings include: Roasted Root Vegetable Soup ($3.95), Baffoni Chicken & Rice Soup ($4.95), The Locavore’s Garden salad ($4.95) and The California Skinny Chicken Salad ($6.95). You can view their menu here on Eat Drink RI.

Thee Red Fez

On Friday evening, January 6, Thee Red Fez on Peck St. in Providence turned over their kitchen to James Mark, one of the cooks at Nick’s on Broadway and formerly a cook at Fez and Momofuku Ko in New York, for a late night menu that had been hyped during the days leading up to it with Twitter hashtags of #fezlatenite, #americaisethnic and #DumplingHaus. As you can see from the menu below Mark, along with Fez cook Tim Shulga, prepared a number of dumplings as well as bao, steamed buns that the much-lauded Momofuku Chef David Chang made into one of the hottest food items in New York a few years back. To say Mark nailed it would be an understatement. Everything on the menu was very well done with the standouts for me being the natang dumplings and the two buns.

Not to get all misty, but things like this is why food in our area is leaps and bounds ahead of other U.S. regions. We have talented chefs who make creative, interesting—let’s just say delicious—food, and a population who is willing to support it. Thee Fez sold out of all the late night menu items last night and Mark is doing it again tonight. Plus he told me he’ll be serving ramen this evening as well. If you like great eats and you think you have to go to New York or San Francisco for them, you’re wrong. Get yourself over to Thee Red Fez tonight. A special thanks should be given to Thee Red Fez owner Chef Ed Reposa for aiding and abetting Mark’s menu.

Thee Red Fez late nite menu from guest crook James E. Mark

January 7, 2012 0 comment
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chefs & restaurantscookingfarmsnews

A Local Thanksgiving: Purchasing a Turkey or the Whole Meal

by David Dadekian November 9, 2011
written by David Dadekian

turkeysWhether you cook a big Thanksgiving dinner yourself or purchase a complete meal, there are several options for locally raised and produced dinners. This isn’t a comprehensive list of everyone in the area doing turkeys and Thanksgiving meals, but a select group for truly local eats. Here’s to a southern New England Thanksgiving! Raise a glass of local wine or local beer.

Turkeys

If you’re cooking Thanksgiving dinner, locally farm-raised turkeys are definitely the way to go. They’re  more flavorful with better skin than mass-produced turkeys and, since they’re available fresh they’re usually much more moist than frozen birds. Broad-breasted whites, your typical meat turkey, are well raised on pasture with no hormones or other chemicals. The turkeys I’ve had from local turkey farms have been so juicy that I don’t brine them, something I had been doing to grocery store turkeys for years.

There are several farms in the area raising pastured turkeys so please look around your home. I mention these two farms because I’ve had their turkeys. The first is Ekonk Hill Turkey Farm near my home in Sterling, Connecticut (the farm is about 4 miles over the R.I. border). They’re well into their reservation period right now, but because they raise so many still have turkeys available, though I would advise calling now to get the size you’d like. We regularly buy Ekonk Hill turkeys and they’re some of the best birds I’ve ever cooked.

The other turkey I recommend is from the farm I work with, Blackbird Farm. I cooked last year’s turkey from Blackbird Farm on my charcoal grill and everyone raved about it. Unfortunately, our turkeys are already all reserved at the farm stand, but I’m happy to pass along the inside scoop that Persimmon Provisions, a marvelous butcher shop in Barrington, has purchased 30 of the birds to sell at the store. I have no idea what their reservations are like, so I would recommend calling.

Catering

So you want to have a big family dinner at home but aren’t able to cook? You’re going to want to look into one of these options:

Easy Entertaining, Inc. is offering a number of complete dinner packages or a la carte choices. From their order form, “Easy Entertaining Inc. prides itself on sourcing over 70% of products from a 250 mile radius, year-round. Serving a Thanksgiving package from Easy Entertaining Inc. is serving locally raised vegetables from Schartner Farms, Confreda Farms, Cooks Valley, Barden Family Orchards and many more. Feasting with Easy Entertaining is roasting a humanely raised, hormone and antibiotic free, grain fed, happy bird from Baffoni Poultry Farms. Thanksgiving with Easy Entertaining is serving a homemade cranberry-apple sauce, with cranberries grown in bogs less than 30 miles away.” Easy Entertaining’s form with directions can be found here. The deadline for ordering is November 17.

Tastings Wine Bar & Bistro‘s Chef Ben Lacy is putting together a Thanksgiving dinner to be picked up, based around an organically raised farm fresh turkey from Misty Knoll Farms, which you can also purchase uncooked if you want to prepare the bird but not the rest of the meal. Tastings is offering several soups, salads, pies, rolls and 11 different side dishes. Their deadline is November 18 and the order form can be found here.

Tallulah on Thames in Newport is offering a “Farm to Table” Thanksgiving to Go for the second year in a row. The meal includes a heritage breed turkey from Brambly Farms along with many sides made from locally farmed produce. More information can be found on their “To Go” page. The deadline is November 19 and the order form can be found here.

Ripe Hospitality is offering a Thanksgiving meal that not only feeds your family but also gives back to feed others as well. “Ripe Hospitality is donating a portion of all of the proceeds from Thanksgiving meals to several Rhode Island and Boston based non-profits including the Rhode Island Food Bank, the Genesis Center, and Kids Can Cook! As always, we’ve created a menu using organic, all natural products that come from the finest farms, local producers, and specialty suppliers New England has to offer!” Ripe Hospitality’s deadline is November 19, though they recommend reserving sooner if you’re interested in the unique in-home preparation option. Their menu and contact information can be found here.

November 9, 2011 0 comment
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