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Easy Entertaining Thanksgiving
chefs & restaurantscookingnews

News Bites: Easy Entertaining’s Give a Meal / Stoneacre Holiday Brunch at the Mansions / Durk’s Bar-B-Q Gifting

by David Dadekian November 18, 2021
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.


Easy Entertaining’s Give a Meal Program in partnership with Amos House

For most of us, the holidays are all about being with friends and family over a warm meal. The sad reality is that not every Rhode Islander is afforded these basic needs. Your support can help us make the holidays a little better for someone who needs it most.

Last year we partnered with Providence’s Amos House to help supply holiday meals to our city’s in-need community. We asked y’all to purchase single plates (or a bundle of plates) that our team would prepare, package and deliver to Amos House so they could provide a Thanksgiving meal to their guests. Your support B L E W us away, helping us provide 700+ meals.

Based on last year’s success it was an easy decision to continue with this partnership this year. Amos House has asked for our help in providing 400 meals and we’re confident, with your help, we can make that happen. If you’re ordering Thanksgiving from us, we hope you’ll consider adding a plate or a bundle to your order. If you’re not ordering from us, but would still like to take part in the program, you can order a plate or bundle independently via the same online store!

We are accepting orders through 12:00 noon on Thursday November 18th and we truly appreciate your consideration and support in this fundraiser that’s become so important to us.

View Menu and Order Online


Holiday Brunch at The Chinese Tea House Curated by Stoneacre Brasserie

Located on the back lawn of Marble House, overlooking the Atlantic Ocean.

  • Three courses, featuring classics plus new and inspired dishes. Complimentary tea service included. Specialty cocktails and wines additional.

$35 Adult / $16 Child

  • Offered weekends
    Nov. 27 – Dec. 19 and
    Christmas week Dec. 27 – 31
    Not available Dec. 25 & 26

10 a.m. – 3 p.m.

Available to Preservation Society members & ticket holders

Reservations Recommended
401-306-0270
[email protected]


Durk’s Bar-B-Q Smothers It On Thick With Gifting This Holiday Season

Book the ‘Holiday with Friends’ package from now through December 1 to receive a $100 Durk’s gift card 

Durk's Bar-B-Q

Happy holidays don’t just happen on their own. Whether it’s the whole family in tow or a night out with coworkers, Durk’s Bar-B-Q, with its high touch hospitality against a come-as-you-are backdrop, is heating up this festive season. Diners who book a reservation for the ‘Holiday with Friends’ package from now through December 1, 2021 will receive a $100 Durk’s gift card. 

Trying to avoid the hassle and guesswork of ordering for large groups from a prix fixe menu? Durk’s has you covered. With a commitment to serving fresh, locally sourced and seasonal ingredients, the ‘Holiday with Friends’ dining package features fan favorites and festive additions served family styles for parties of 8 to 10 guests. 

‘Holiday with Friends’ Dining Package 

For parties of 8-10, $350 + gratuity 

·         Starter Snacks: Wings, Poutine, Pierogies, Chopped Salad 

·         Platter of Meats: Brisket, Pulled Pork, Pulled Chicken, Ribs, Sausage  

·         Shareable Sides: Corn Bread, Mac, Braised Kale, Beans, Potato Salad, Coleslaw, Pickles 

(No substitutions; items can be added a la carte) 

To reserve, contact [email protected] 

For the BBQ lover in your life or the person who is impossible to shop for, a Durk’s gift card is the perfect gift. Whether it’s a hostess gift, stocking stuffer, or Secret Santa, a gift card for a delicious meal and a night out in Providence can’t be beat.  

‘Tis the season of giving, so Durk’s is offering an additional $25 gift card for every $100 gift card purchased in person or via phone. Stop in and pick up a gift card that gives the ‘gifter’ a treat too. Or call 401-563-8622 for purchase. 

Gift Cards 

·         Buy $100 Gift Card, receive an additional $25 Gift Card 

·         Valid on physical gift cards purchased at Durk’s or via phone 

November 18, 2021 0 comment
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chefs & restaurantscooking

2012 Gift Guides: Recommended Reading (and some truffles)

by David Dadekian December 17, 2012
written by David Dadekian

Michael Natkin's HerbivoraciousWhen I’m nestled all snug in my bed visions of, well, it depends on what I’m reading, dance in my head. I, like many of you out there, read cookbooks like novels, carefully looking over every page and detail like a major plot point or character development, deciding what’s worthy of making and hopefully finding something new to try. I’ve got six books here for you to throw on a kerchief or cap and read while waiting for St. Nick, or any other time of year. I’m also a little late in the game for Amazon ordering, so I hope you make your way to your favorite local bookstore and find them all.

First up, two vegetarian books that I’ve fallen in love with. Anyone who knows me or reads this site regularly knows that it’d be a pretty mean feat for me love a book not about meat (and there are two below that are almost all meat). If you’re looking to get a little healthier in the coming year, and maybe help the planet too, I highly recommend Michael Natkin’s Herbivoracious and Kim O’Donnel’s The Meat Lover’s Meatless Celebrations.

The subtitle on Herbivoracious is “a flavor revolution” and that’s no understatement. Natkin’s book came out earlier this year and I’ve cooked many items out of it, especially during the summer and fall, but that’s not to say there aren’t plenty of year-round vegetarian dishes in it. Even if you’re already a regular reader of his Herbivoracious site the book has many dishes not on the site. Natkin does one of the best jobs of giving the home cook vegetarian dishes that aren’t elaborate, but definitely step up the game from sides to entrées.

Kim O'Donnel's The Meat Lover's Meatless Celebrations

Speaking of sides and entrées, The Meat Lover’s Meatless Celebrations has the best of both worlds when putting together full-on vegetarian dinner parties for holidays, special events and just plain big meals with family and friends.  When I got the book I tried O’Donnel’s Eggplant Timpano and while mine didn’t look quite as beautiful as hers (it’s almost a pie in it’s appearance), it was fantastic. Pairing that up with the rest of the meal dishes would be a great feast.

Many of the dishes in both these vegetarian books are gluten-free and vegan too and are labelled as such. I had the pleasure of meeting both these authors recently and of course they’re both very passionate about their subject. I got to sample a couple of O’Donnel’s dishes including a Quinoa-Walnut Brownie that you would’ve never known was gluten-free. Natkin and I met over a cup of coffee and we recorded a brief interview.

The Fisherman's Table by Laura Blackwell

While we’re talking vegetarian and big, bold flavors I want to share some news that my friend at the local Whole Foods Market passed along. It’s not a local product, but it supposed to be available only in the New England area: fresh truffles. Whole Foods Market “is now offering fresh Italian truffles (black, burgundy and white), by special order only. These rare, highly prized fresh seasonal truffles are flown in overnight from Italy, by request only. This offer is valid in New England area stores only. Customers will have the option to order White Alba Truffles, Black Perigord, or Black Burgundy.” If you’re looking for something extra special for that holiday meal, truffles definitely fit that bill.

Before we get to meat (and one of my favorite books of the year, if not of all time—I mean it!) I want to make sure Rhode Islanders know about a very cool locally produced book The Fisherman’s Table by Laura Blackwell. Blackwell has put together a book revolving around seafood caught in the waters around Newport and has contributions from the Fisherman of Newport in her book. It’s a great general seafood manual as well as a book of recipes and if you’re buying local seafood—as you should definitely be doing—it’s a wonderful resource, drawing on some Rhode Island seafood traditions as well as exploring some out-of-area flavors. Make sure you check out www.FishermansTable.com where you can buy the book if you can’t find it in a store.

Fire In My Belly by Kevin Gillespie with David JoachimAlso near and dear to my heart is southern cooking, it’s some of the first food that I learned to make when I became interested in cooking and it’s where I learned a lot of what I do today. I have a lot of southern cookbooks, probably more than any other general topic and I love to just grab one every now and then to remind me of something I’m missing. Fire In My Belly by Kevin Gillespie with David Joachim has become one of those books on my shelf. Any book that gives me a new idea for grits, a mainstay and staple of our home, will be a beloved book by me. So here’s to Gillespie’s Overnight Grits and so many of my other favorite things to eat. I look forward to trying his One-Pot Hog Supper that caught my eye as I flipped through. Buy the book and see what I’m talking about.

On to the meat and first up is a book from last year that I didn’t get a copy of until this summer after I met Joshua and Jessica Applestone, owners of Fleisher’s Grass-Fed & Organic Meats in Kingston, New York. Their book, The Butcher’s Guide to Well-Raised Meat by the Applestones and Alexandra Zissu, is an excellent resource guide, memoir and reference book. It’s very to-the-point while at the same time taking some space to explain what it is they do at Fleisher’s butcher shop and, more importantly, why.

The Butcher's Guide to Well-Raised Meat by Joshua and Jessica Applestone and Alexandra ZissuThe great majority of the meat I eat, if not all of it in the case of beef, comes from Blackbird Farm in Smithfield, R.I., a farm that perfectly matches the list in the book of what the Applestones expect from their farmers. So naturally I agree with their writing. The book is a great educational tool and it’s written in a very consumer friendly, approachable style. I’ll be recommending it in my cooking classes to people who want to learn more. Also, while the black+white photos are very nice to make it a concise and price-friendly book, the color inserts of Jennifer May’s photographs are beautiful.

Finally, my favorite book this year and I was serious when I said one of my favorites of all time, Wicked Good Barbecue by Andy Husbands and Chris Hart with Andrea Pyenson. I’ve got a lot of barbecue books, almost as many as southern cuisine books–they overlap a lot as well. When I got this book my first reaction was not dissimilar from the press release that came with it, how good can a barbecue book by two guys from Boston be? Then I started to read through it and almost every page piqued my curiosity. Everything sounded amazing. But, unlike a lot of other more forgiving cooking methods, barbecue recipes and technique may sound good on paper, but fall apart in practice. That may sound odd, isn’t a slow cooking, heavy seasoning cooking method pretty forgiving? Not if you want to achieve perfect barbecue.

Wicked Good Barbecue by Andy Husbands and Chris Hart with Andrea PyensonI’ve now cooked my way through a good chunk of Wicked Good Barbecue. This book contains some darn perfect barbecue. Some of these recipes and processes are challenging. Not impossible at home by any means, but very time-consuming and having multiple-components. They’re all worth it. There are techniques in here that mirror some of my own that I know took me years to perfect. Husbands and Hart lay it all out for you. A recipe may take four days, but it’s worth it and I can only imagine the number of days it took them to get it there. Husbands and Hart were the 2009 Grand Champions of the Jack Daniel’s World Championship Invitational Barbecue, along with winners of many other barbecue competition awards, and they’ve included that pork spare rib recipe here.

I love my cookbooks. I keep them in relatively great condition, especially considering how often I read through many of them. Wicked Good Barbecue is one of the few books that is completely beat up, and I’ve only had it for about eight months. There’s even sauce and spice rub on some of the pages, which kind of bums me out because some of it is on Ken Goodman’s gorgeous photography. But that’s my testimony. This book is not for the casual weekend barbecue, though there are certainly quick and easy recipes in it. This book is deep and wonderful and I may never find another barbecue book I love as much. Get this book and you may feel the same.

December 17, 2012 0 comment
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newswine & drinks

2012 Gift Guides: Wine, Oysters and a Book

by David Dadekian December 11, 2012
written by David Dadekian

90+ Cellars Holiday Wine Essentials, photo credit: Michael Diskin

90+ Cellars Holiday Wine Essentials, photo credit: Michael Diskin

It’s that time of year again: gift giving season. Holidays abound, everyone’s going somewhere where they want to bring something. Heck, sometimes when you’re buying things for others you feel like buying something extra for yourself. There wil be a series of posts this week and next based around a number of items that either we were sent as gifts and enjoyed or picked up ourselves and have to tell you about them.

First up, the 90+ Cellars Holiday Wine Essentials. From the New England-based 90+ Cellars comes this curated selection of six wines for celebrating the season from a Prosecco to a Cabernet Sauvignon, wrapped in a convenient festive gift box. I’ve seen 90+ Cellars wines over the past year since they launched, but I’ll be honest, I was a little leery of buying wine, even well-priced wine, where I knew nothing about the wine other than where it came from and the varietal. Here’s how 90+ Cellars describes what they do.

“90+ Cellars is a limited collection of wine sourced from elite vineyards all over the world with a history of producing wines with 90-point ratings, gold medals, and best buy awards. The 90+ Cellars team tastes several wine samples each month, selects the best of the best for the 90+ Cellars label, and offers them at up to 50% less than the original brand’s price so savvy wine consumers can enjoy great wine anytime.”

As I tasted the six wines in the Holiday Wine Essentials box I realized, of course there’s value in finding a producer who’s wine you know and trust, but I have also come to trust certain importers of wine. For instance, I know I enjoy wines produced by Marchesi di Barolo, but at the same time, I’m more willing to blindly try a wine that Frederick Wildman imports. So perhaps I could put that same trust in the wines that 90+ Cellars is curating. 90+ Cellars is maintaining a form of producer individuality in their Lot number labeling. For example, their Lot 66 Riesling which was included in this Holiday Wine Essentials box is a 2011 vintage from Mosel, Germany, while they also sell a Lot 19 Riesling, which is a 2008 vintage from Columbia Valley. So we are getting specific wines, we just don’t know the producer’s names.

The 90+ Cellars Holiday Wine Essentials includes, with my notes in italics:

Lot 50 Prosecco, Veneto, Italy, NV: Possibly the best Prosecco I’ve ever had. Seriously. We opened it on Thanksgiving before dinner and as our guests took tastes the bottle quickly disappeared. Everyone wanted more of Lot 50.

šLot 64 Sauvignon Blanc, Lake County, CA, 2011: The weakest wine in the box, but drinkable. It seemed more like a New Zealand Sauvignon Blanc with a lot of grapefruit up front. But it was a little too sharp and would be overpowering some foods you might have considered to be a good pairing.

Lot 66 Riesling, Mosel, Germany, 2011: This was excellent, very typical of a Riesling from Mosel, off-dry but not overly sweet. I rarely have met a Riesling I didn’t like and this was love.

Lot 68 Pinot Noir, Central Coast, CA, 2010: Also typical of a Central Coast Pinot Noir. It was very juicy, not particularly exciting, but good, and a nice, light red for all kinds of food.

Lot 21 French Fusion Red, Languedoc, France, 2009: Here’s where we saw some depth. This wine shouted Languedoc. It was a bit heavy and needed to open up a bit. This is a good wine for slow drinking over the course of a meal and seeing how it develops. Great spiciness and fruit as it opened.

Lot 72 Cabernet Sauvignon, Paso Robles, CA, 2010: This was very enjoyable, and at it’s suggest price point on the 90+ Cellars site, a very good value. An easy drinking Cabernet Sauvignon with lots of cocoa and warm spices. It was very silky and of course went well with a steak.

The Holiday Wine Essentials is available for purchase at these Rhode Island retailers:

  • Madeira Liquors, Providence
  • Nocera’s Liquors, Providence
  • Haxton’s Kent Liquors, Warwick
  • Bobby Gasbarro’s Oaklawn Discount Liquors, Cranston
  • Bristol Wine & Spirits, Bristol

Suggested retail is $60, but you may find it on sale. It’s a great value for some very good wines. Plus, as I’ve found in person and read on Twitter, the whole 90+ Cellars concept is a great conversation starter, and isn’t that a large part of what holiday gatherings is all about?

The "Ditch the Fruitcake and Get 'Shucked'" Holiday Package

The “Ditch the Fruitcake and Get ‘Shucked'” Holiday Package

This next gift I haven’t received, but it was suggested to me and does seem like a perfect item on many levels. One, I love oysters and Island Creek Oysters from Duxbury, Massachusetts are excellent. Two, I’ve been reading Erin Byers Murray’s Shucked and very much enjoy it. Three, my good friend Jacqueline Church created the Oyster Century Club© this year and it’s a phenomenal way to get into eating the delicious bivalve. So I give you:

The “Ditch the Fruitcake and Get Shucked” Holiday Package

From Island Creek Oysters:

Island Creek Oysters has grown into one of the largest and most reputable aquaculture businesses in the US, selling nearly five million oysters a year around the world. Intense care is given to every step of the farming process, from hatchery to harvesting. Because of Island Creek’s commitment to excellence, the National Shellfish Association named Island Creek Oysters the best oyster in America. Today, diners can find Island Creek Oysters on the menu at restaurants across the country including Per Se, The French Laundry, Le Bernardin and even The White House.

Offering all the accouterments for bivalve novices or long-time fans, the “Ditch the Fruitcake and Get Shucked” Holiday Package package is almost too good to give away. For $100 it includes:

  • Erin Byers Murray’s memoir Shucked
  • Three dozen Island Creek Oysters
  • Shucking knife
  • Island Creek Oysters short sleeve t-shirt

Shucked chronicles Erin’s experience when in March of 2009 she decided to ditch her pampered city girl lifestyle and convince the rowdy and mostly male crew at Island Creek Oysters in Duxbury, Massachusetts, to let her learn the business of oysters for a year. Shucked is a lively narrative of oyster farming from a true farm-to-table perspective. Her book is part love letter, part memoir and part documentary about the world’s most beloved bivalves.

Again, another gift item that seems like a complete steal at that price and another brilliant gift for a holiday gathering because how do you not have a party when a group of people are shucking and slurping oysters?

December 11, 2012 0 comment
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chefs & restaurantscookingnews

Recommended Reading

by David Dadekian December 17, 2011
written by David Dadekian

It’s that time of year when food writers take a look at that shelf of books we’ve been sent review copies of, or purchased ourselves, and suggest people give some of them as gifts. In an effort to not be a list you’ve already read—yes, The Art of Living According to Joe Beef is amazing, Ruhlman’s Twenty is excellent, I completely covet Eleven Madison Park and I hope to soon own Mark Vetri’s Rustic Italian Food and Andrew Carmellini’s American Flavor—I’m going to offer up a few things that I’ve enjoyed using and cooking from this year, including two iPad-only items, one of which may be my favorite “book” of the year and is first up in the list.

Next Restaurant - Paris: 1906 by Grant Achatz, Nick Kokonas, Dave Beran & Christian SeelNext Restaurant – Paris: 1906 by Grant Achatz, Nick Kokonas, Dave Beran & Christian Seel

This iBook blew my mind. Not simply for the content, which is gorgeous and fascinating, but for what it represents in publishing, selling and reading a cookbook. If you know who the authors are and what Next restaurant is then you’ve already correctly assumed Next Restaurant – Paris: 1906 is a supremely complex cookbook. For those who don’t know, briefly, Next is a restaurant in Chicago that becomes a completely new restaurant every three months. I would imagine that task would require meticulous planning and, thankfully for the many of us who couldn’t get tickets to the restaurant, the planning is captured by Christian Seel, essentially an on-staff documentarian.

While it would certainly be possible to publish an entire cookbook of this visual quality every three months, the costs and production time may prove prohibitive. But as an iPad-only iBook there are no print costs (or shipping and storage for that matter) and there’s some video embedded in it as well. At $4.99 this was the easiest no-brainer purchase I’ve made in ages, and it’s also easily worth so much more. You can buy it for the iPhone or iPod, but I’m not sure I would enjoy it at that smaller size. The authors have said other ebook formats may follow. Next Restaurant – Paris: 1906 isn’t perfect, but the potential it shows is fantastic. Plus it’s a very cool book, no matter the format. Skip a couple of coffees or a beer and buy this iBook now.

Fire It Up: More Than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim with photographs by Alison MikschFire It Up: More Than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim with photographs by Alison Miksch.

First up is a book I wrote about earlier this year for Jacqueline Church’s BBQ Bonanza 2011. I got this book and I thought, “eh, it’s a grilling cookbook.” But my lack of enthusiasm quickly dissolved as I flipped through the book. First of all, there’s a lot of great grilling information in it. Sure, there’s a lot of great grilling information all over the place now, but that’s the point, this book has just about all of the information you could need in one place.  Secondly, the flavor combinations in the recipes, while not hugely unique, are still very interesting and, as with the grilling info, the recipes are very well organized. There’s a seriously huge amount of recipes in one resource. The other thing I love about the book is it really is, as the title says, about grilling everything, and I mean everything. The chapters include: Beef, Veal, Pork, Lamb, Goat, Bison & Other Game Meat, Chicken & Turkey, Duck, Goose & Game Birds, Fish, Crustaceans & Mollusks, Vegetables, Fruit, Cheese, Other Dairy Foods & Eggs and Breads, Sandwiches, Cakes & Cookies.

The Art of Beef Cutting: A Meat Professional’s Guide to Cutting and Merchandizing Techniques by Kari UnderlyThe Art of Beef Cutting: A Meat Professionals Guide to Butchering and Merchandising by Kari Underly

I loved this book before I even got it, having seen Kari Underly’s videos online. This book covers everything to do with a side of beef. Having worked with Blackbird Farm for a few years now, I know a good amount about beef from raising the animal to cooking it, and when I say the book covers everything, I do mean everything. It’s beautiful, thoughtfully laid out and very educational. Sure it may be more manual-like and in-depth than some people may need, but if you really care about beef and want to study butchery, this is the book. I would imagine it’s already being used as a classroom textbook.

Pat LaFrieda’s Big App for Meat by Zero Point Zero

Want to learn more about meat, but perhaps through something more general and not as super in-depth as Underly’s book? If you have an iPad you’re in luck. The Big App for Meat just came out last week and I’ve already spent a ton of time reading it, watching some videos and showing it off to friends. It covers just about every cut of meat from beef, lamb, veal, pork and poultry. There’s 360 degree spinning  images of cuts, technique videos and a Meat Quiz game. At $6.99, I truly believe it’s a steal. You can go buy it right now.

Heartland The Cookbook by Judith FertigHeartland The Cookbook by Judith Fertig

Heartland kind of snuck up on me over the course of 2011. As the year went by and the growing season turned into harvest season, I found myself grabbing recipe ideas and cooking more from the book. When I did, I couldn’t help but sit down and read more of it too. There’s a lot of great material in this book. It really feels like it covers the entire vast space that is the American Midwest. As much as I appreciate the farm-to-table movement, I’ve never much cared for the term because I’ve felt that’s always been the way real food should always work, not be a labeled movement. Heartland shows that, yes indeed, that is the way food has been thought of for almost a couple hundred years in the Midwest.

The I Love Trader Joe’s  Around the World Cookbook by Cherie Mercer TwohyThe I Love Trader Joe’s Around the World Cookbook by Cherie Mercer Twohy

Here’s something a little different, but again, a book that snuck up on me as I flipped through it. I am a Trader Joe’s regular. It’s not a perfect grocery store by any means, but to feed my family of four I can’t always count on getting everything at the farmers’ markets and I don’t like navigating the supermarket wasteland. Also, as The I Love Trader Joe’s Around the World Cookbook shows best, there’s a lot of interesting international ingredients at Trader Joe’s. Sure, it’s not a fully-stocked Asian or Middle Eastern grocery (we’re fortunate enough to have several of those in the Rhode Island area) but when I need a couple of gallons of milk for the kids and they want taco shells (organic even!), it’s nice that I can also get quinoa and dried apricots in one stop. Trader Joe’s makes cooking for your family more convenient, Cherie Mercer Twohy’s book adds to the convenience, and that’s a big help to working families.

The publisher of The I Love Trader Joe’s Around the World Cookbook was kind enough to share an excerpt from the book.

[amd-zlrecipe-recipe:1]

December 17, 2011 0 comment
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