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News Bites: The Sunnyside Daytime Dining in Yankee magazine, Mill’s Tavern Turns Ten and Save Chocolateville at AAA

by David Dadekian March 28, 2012
written by David Dadekian
The Sunnyside Daytime Dining

The Sunnyside Daytime Dining

The Sunnyside Daytime Dining

The March/April 2012 issue of Yankee magazine features “New England’s Best Breakfasts” with one restaurant from each of the six New England states being chosen for the story. Yankee‘s favorite in Rhode Island is The Sunnyside Daytime Dining in Warren. Jocelyn Ruggiero wrote about her experience at Chef Joe Simone’s beautiful breakfast-and-lunch gem calling it “more elegant than most” and describing Simone as “behind the counter, smiling and chatting with customers as he works.” The article features Simone’s recipe for his Dutch Baby with Ham & Cheese. Find it in stores now or read the digital version online. Congratulations to Chef Simone and his staff on being selected. The Sunnyside Daytime Dining is at 267 Water St. in Warren. Their hours are listed on their site.

Mill’s Tavern

Mill’s Tavern released the following news about their tenth anniversary this year:

Celebrating a decade of acclaimed fine dining, Mill’s Tavern is honoring its 10-year milestone with a Spring Anniversary menu featuring signature and favorite dishes from over years. “We are excited to re-introduce these Mill’s Tavern classics which represent our time-honored tradition in culinary excellence,” said Executive Chef Edward Bolus. “The selected dishes focus on the culinary details and fundamental techniques emphasizing flavor, balance and our dedication to using local ingredients.”

Spring Anniversary Menu highlights include: Beef Tartare over Bulgar Wheat Salad and cornichon emulsion with a sunny-side up quail egg, “Mill’s Sandwich” Seared Hudson Valley Foie Gras with black currant buttermilk biscuit and tea braised figs, Open-Faced Braised Rabbit Ravioli with organic wild mushroom truffle cream sauce, Grilled Black Angus Short Ribs in a ruby port with Roquefort Yorkshire pudding and watercress greens. Visit their website to view the full Spring Anniversary menu, available now through June 19th. For reservations or more information, please call 401-272-3331, or visit OpenTable.com.

Eat Drink RI was invited to a Spring Anniversary tasting and recommends the Tartare dish, as well as a Kataifi Wrapped Roulade of Sole with crab, rock shrimp, marscapone, and lemon beurre blanc. Both dishes draw on Chef Bolus’s use of Middle Eastern flavors. Also, don’t miss dessert. The Pastry Chef made an excellent Lavendar-Vanilla Panna Cotta with stewed bluberries, honey sponge cake and crisp meringue.

Save Chocolateville

An update on Mike Ritz’s Cental Falls fundraising gourmet chocolate bar which was first covered on Eat Drink RI. The bar is now available for sale at these AAA locations:

  • AAA Cranston – 1035 Reservoir Ave., Cranston, RI 02910
  • AAA HeadQuarters – 110 Royal Little, Providence, RI 02904
  • AAA Warwick – 501 Centerville Rd., Warwick, RI 02886
  • AAA Hamden – 2276 Whitney Avenue, Hamden CT 06518
  • AAA Boston – 125 High St., Boston, MA 02110

The bars are still for sale at Whole Foods Market University Heights through Easter. If you’re not near any of these places to purchase the chocolate in person, you can also buy the Save Chocolateville bars online directly from chocolatier Andrew Shotts’s Garrison Confections in packs of six.

March 28, 2012 0 comment
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chefs & restaurantsnews

Gracie’s & Miriam Hospital Make Gingerbread Decorating Kits to Help Families in Need

by David Dadekian December 9, 2011
written by David Dadekian
Components of the Gracie's Gingerbread Man Decorating Kit (icing tube not shown)

Components of the Gracie's Gingerbread Man Decorating Kit (icing tube not shown)

Looking for a fun gift, that’s also a craft project for a child (or adult), helps out families in need and is completely delicious? Then you’ll want to get over to The Miriam Hospital in Providence where for the next few weeks you can purchase a deluxe gingerbread man or woman decorating kit, freshly baked from Gracie’s restaurant kitchen, with 100% of the proceeds benefiting families in need.

Gracie’s Pastry Chef Melissa Denmark oversees the baking and kit building process and I visited the kitchen during cookie kit production for all the gingerbread information. Denmark told me they’re making 150 pounds of cookie dough to produce 1,000 cookies this year, up from 700 cookies sold last year. Gracie’s has also purchased 36 pounds of decorating candy which includes red & green sprinkles, gumdrops, mini-chocolate chips and more. Then there’s also 1000 packages of icing (which wasn’t in yet when these photos were made) which will come in easy-to-squeeze tubes.

eat drink RI: This is the second year for the gingerbread decorating kit project. How did it come about and who does it benefit?

Melissa Denmark: Our good friend Joe Conlan, Co-Director of Men’s Health at Miriam Hospital, approached Ellen [Gracyalny, Gracie’s owner] with the idea last year. The proceeds go to families in the local community. Joe works with a liaison in the community who matches this project with families in need. They come up with a list of goods that are needed. At the end of the project we take all the funds and go to Target and Kohl’s and have a big shopping spree to present to these families, which is such a nice, warm feeling.

edRI: How does the process work?

MD: Production is divided into three realms. We have the cookie production, which starts with Danielle [Lowe] and I making a big batch of gingerbread cookies over and over again. We roll those out and stamp them out and we bake them in waves depending on Joe’s sales at the hospital. Then we get the staff here at Gracie’s involved. They are helping us package all the little goodies, all the candies, all the icing—we have a variety of six different candies and icing that we tuck away into packages.

Then it all gets picked up by Joe. This year, the actual box assembly with tissue paper and ribbon is happening over at Miriam Hospital. Joe is the conductor of this project and has invited all of his elves over at the hospital to help with the packaging. He has about 10-15 people involved. [The kits] are sold in the cafeteria to gain buzz from the staff at the hospital and they’re also selling them at the entrance of the hospital.

edRI: What’s included in each kit?

MD: You get one giant gingerbread cookie, two ounces of icing and six bags of candies for $8. It’s a really fun project to do. It’s a lot of work, but it’s exciting because it gets a lot of different people involved, and it’s during the season when everybody has all this spirit and it’s good to give back.

from left to right: Danielle Lowe, Pat Philbin, Melissa Denmark and Jordan Goldsmith, volunteering time to roll out and cut gingerbread men and women

from left to right: Danielle Lowe, Pat Philbin, Melissa Denmark and Jordan Goldsmith, volunteering time to roll out and cut gingerbread men and women

The completed Gingerbread Men or Women Decorating Kits, available at Miriam Hospital

The completed Gingerbread Men or Women Decorating Kits, available at Miriam Hospital

Gracie's Pastry Chef Melissa Denmark working with the gingerbread dough

Gracie's Pastry Chef Melissa Denmark working with the gingerbread dough

Rolling out the gingerbread cookie dough

Rolling out the gingerbread cookie dough

Danielle Lowe cutting the gingerbread dough into men

Danielle Lowe cutting the gingerbread dough into men

Jordan Goldsmith (left) and Melissa Denmark (right) working with the gingerbread dough

Jordan Goldsmith (left) and Melissa Denmark (right) working with the gingerbread dough

Jordan Goldsmith cutting the rolled dough into men

Jordan Goldsmith cutting the rolled dough into men

Pat Philbin moves the cut out shapes to cookie sheets for baking

Pat Philbin moves the cut out shapes to cookie sheets for baking

Cut out gingerbread women

Cut out gingerbread women

Close-ups on the supplied candy components of the decorating kits

Close-ups on the supplied candy components of the decorating kits

A completed kit

A completed kit

Gingerbread cookies, nicknamed Ginger and Fred, at Gracie's

Gingerbread cookies, nicknamed Ginger and Fred, at Gracie's

December 9, 2011 0 comment
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    • The Rhode to Recovery: RI Food and Drink, Part 1 of 4
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