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Loyal 9 Cocktails: Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade
chefs & restaurantsnewswine & drinks

News Bites: Sons of Liberty Beer & Spirits Co. Loyal 9 Cocktails / Lark Opens 3rd Newport Hotel / Evelyn’s Drive In Turns 50

by David Dadekian May 9, 2019
written by David Dadekian

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



Loyal 9 Cocktails Raises the Bar with 9% Alcohol Canned Cocktails

Sons of Liberty’s Loyal 9 Cocktail Line is Disrupting the Ready-To-Drink Category and is Set to be the Hit of the Summer

Loyal 9 Cocktails: Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade
Loyal 9 Cocktails: Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade

Loyal 9 Cocktails, produced in Rhode Island by Sons of Liberty Beer & Spirits Co., are vodka-based craft cocktails canned at 9% alcohol by volume. The three core flavors – Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade are all gluten-free and produced with real fruit. First introduced in March of 2018, Loyal 9 Cocktails saw monumental success its first year and now boasts a fresh new look, new flavors and greater distribution.

The Ready-To-Drink (RTD) category has been on an upward trend in recent years, most notably with the influx of many spiked seltzer brands. Loyal 9 Cocktails, however, differ from most of the popular RTDs in the market. “All of our cocktails are being packaged at 9% alcohol. You’re really getting a drink and a half per can,” said Mike Reppucci, President of Loyal 9 Cocktails. “Most seltzers, hard lemonades and teas are at 5% abv. We want to give our customers way more bang for their buck.”

If you’re worried about them tasting too strong or too sweet, don’t be. The team at Loyal 9 Cocktails uses all real fruit and zero artificial flavors. “We’re literally peeling thousands of lemons for these cocktails,” said head distiller Chris Guillette. “It definitely makes a difference. We focused on making them balanced, extremely refreshing and very drinkable.”

The Rhode Island based cocktails land in the middle of the spectrum for the RTD category. “You have the light and fizzy seltzers on one end, then the sugary hard lemonades and teas on the other end,” Mike explained. “Our cocktails are loaded with refreshing flavors, not bubbles, and you don’t feel like your teeth are coated in sugar afterwards. And the cherry on top…they’re 9% alcohol.” 

The sleek, 12-ounce cans are sold in 4-packs for $11.99. They can be purchased at liquor stores throughout Rhode Island, Connecticut and Massachusetts or at Sons of Liberty’s tasting room in South Kingstown, Rhode Island. Distribution plans for Maine and New Hampshire are in the works. Customers can use the product locator on their website to find the closest availability: https://www.loyal9cocktails.com/find-cans.


Lark Hotels Opens Third Newport Property, The Cliffside Inn

Preserved Features Meet Modern Design in this Enchanting Victorian Destination

Cliffside Inn, photo credit: Read McKendree
Cliffside Inn, photo credit: Read McKendree

Lark Hotels, the boutique hotel company with more than 20 properties in New England and beyond, will open the doors to its third Newport, Rhode Island property, The Cliffside Inn, on May 1st. Originally a 1876 Victorian manor that housed former Maryland Governor Thomas Swann and artist Beatrice Turner, The Cliffside Inn’s interior melds historic elements with modern touches. The year-round hotel is just steps from Newport’s scenic Cliff Walk, renowned coastline, and ornate mansions. In addition to The Cliffside Inn, Lark Hotels operates sister Newport properties The Attwater and Gilded.

The Cliffside Inn’s many preserved historical elements harken back to the home’s former identity as “Swann Villa,” so named by former Governor Swann, who first built the stately property as a residence. Redesigned in 2019 by Boston-based Rachel Reider Interiors, a rich palette of jewel tones, rich textures, and eclectic patterns pair old with new and traditional with bold to a charming effect. The quirky, eccentric spirit of artist Turner, who lived onsite for more than 40 years, is also captured in The Cliffside’s design.

The newly updated Cliffside Inn features traditional motifs mixed with modern touches to blend the property’s historic charm with contemporary style and amenities. Reider created a sophisticated design aesthetic that hints at Turner’s eclectic and mysterious persona while keeping with the time period. Dark details and a deep color scheme were inspired by Turner’s unusual choice to paint the home black during her residence there in an effort to deter onlookers. Original early 20th century furnishings range from four-post beds to armoires and ornate side tables, while modern touches give the hotel a contemporary feel of its own. Deep green, blue, and eggplant hues contrast the property’s gold accents and appeal to both history buffs and modern travelers.

“To me, Newport represents the essence of year-round New England travel,“ said Rob Blood, CEO of Lark Hotels. “We’ve celebrated its nautical history and the star-studded Gilded Age at our first two Newport properties, and with Cliffside, we really wanted to embrace this iconic building’s historic roots and prime location To me, this thoughtful redesign communicates the best of Newport – both old and new.”

Each of The Cliffside Inn’s 16 guest rooms and cottages feature unique designs, furnishings, and amenities. All rooms offer whirlpool tubs and/or spa showers, gas fireplaces, and unique architectural details original to the building. Rooms range from the petite, 210-square-foot Swann Room inspired by the property’s former persona as “Swann Villa,” to the 675-square-foot signature Cliff Suite where king and twin beds allow for three guests, while a private entrance and semi-private deck and seating area provide a peaceful, quiet getaway. Rates at The Cliffside Inn range from $180 to $650 for double occupancy depending on room type and time of stay.

From gourmet breakfast to plush beds, fine linens, and fireplaces in every room, The Cliffside Inn provides all the luxurious amenities desired from a large hotel in a personalized, boutique setting. Amenities include a gas fireplace in every room, small plates breakfast included with each stay, evening turndown service, wrap-around front porch, outdoor fire pit, onsite library and more.


Evelyn’s Drive In: 50 Years of Serving Summer Fun

Evelyn's Drive In
Evelyn’s Drive In

Evelyn’s Drive In (http://www.evelynsdrivein.com), founded in the “summer of ’69,” is marking its 50th year as Rhode Island’s first stop for delicious summer fun with nightly food specials and the same dedication to community and good cheer that has made the restaurant a landmark on the East Bay.

“We’re excited to be open for the 2019 season and sharing this amazing milestone with our loyal customers and newcomers alike,” says Jane Bitto, who owns Evelyn’s along with her husband, Dom. “Evelyn’s is all about family and good times, and we look forward to celebrating with old friends and new.”

To make its anniversary year even more special, Evelyn’s is offering great midweek deals that include $10.99 fish and chips on Mondays, $10 fish tacos on Tuesdays, $10 cheeseburgers and fries on Wednesdays, and $6 chowder and clam cakes Mondays through Thursdays.

Famous for fresh seafood, including Rhode Island clear clam chowder, fish and chips, lobster rolls, and its unique lobster chow mein, Evelyn’s was opened in 1969 by Evelyn DuPont, who began with a simple menu and takeout service catering to families heading to the beach. 

As business grew, the original clam shack was expanded by moving a building from further down Main Road in Tiverton and attaching it to create a dining room. (Today’s visitors can still see the original address on a sign hanging on the building.)

Working at the restaurant seven days a week, Evelyn built a strong following thanks to her fresh, affordably priced, and meticulously prepared food. (“If you’re in a hurry, you’re in the wrong place,” another sign once read.) 

After nearly 18 years, however, Evelyn was ready to move on and put her namesake restaurant up for sale. The Bittos showed up at just the right time. “We took a wrong turn and stopped for lunch, and heard the owner say the restaurant was for sale,” Jane remembers. Evelyn gave the Bittos her recipes and helped them take over the operation in 1987. 

Over the decades, Evelyn’s has survived a fire and changing dining habits by staying true to quality ingredients and classic recipes while adding new menu items like fish tacos and an expansive drink menu, a waterfront patio and dock, and — after a devastating fire in 2005 — an expanded dining room.

What hasn’t changed, however, is the Bittos’ commitment to the community and the family like atmosphere at Evelyn’s, where generations of East Bay residents have grown up with the restaurant’s food or working at summer jobs in the kitchen, dining room, and takeout window. 

Evelyn’s also hosts a series of Singing Out Against Hunger concerts on Friday nights to raise money for charity. This summer, the free shows will take place on Aug 9. and Sept. 6; both shows will be from 5 p.m. to 9 p.m., performers to be announced.

May 9, 2019 0 comment
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News Bites: north bakery Opening, Kickstart JWU Alumnus’ Pasta Flyer, Julians Names New Chefs

by David Dadekian June 11, 2014
written by David Dadekian

Pasta Flyer at Johnson & Wales University

Pasta Flyer at Johnson & Wales University

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

north bakery Opens

Announced on February 5th, north bakery is opening on Friday, June 13th, at 70 Battey St. on the West Side of Providence. With assorted pastries and baked goods from baker Kelly Dull, north bakery is described as “a non-traditional American bakery, in the spirit of north.” Co-owner James Mark added, “We will be baking up an assortment of cookies, hand pies, cakes, bars, and breakfast goods, and pulling & brewing Counterculture espresso and coffee.”

The north bakery will open at 8 a.m. on Friday, June 13th, with plans to be open regularly from 7 a.m. – 6 p.m. Below is a sample menu for opening day.

Crunchy Stuff (All Day)
Sweet and Savory Granola
Oats, Cranberry
w/yoghurt
Nut & Seed Bar
things and such

Scones (All Day)
Cheddar – Scallion, Roasted Jalepeno
Sweet Lemon – Rosemary
Garlic – Basil/Parmesan/Pinenut

Muffins (All Day)
Corn – Cotija/Black Pepper
Earl Grey – Chocolate
Coffee Coffee – Almond Streusel/Cinnamon

Bars (All Day)
Lemon Curd – Rosemary Crust
Dark Chocolate Brownie – Dutch Cocoa
Raspberry – Dark Chocolate/Almond Cake

Cookies (All Day)
Chocolate Chip
Coconut Macaroon
Dark Chocolate Meringue
Faux-reos
Snickerdoodles

Tarts (From 10am)
Intense Dark Chocolate – Chocolate, Chocolate, Chocolate
Goat Cheesecake – Honey’d Strawberry/Grahm
Lemon – Whole Wheat Crust/Toasted Egg White

Cakes (From 11am)
Carrot Carrot – Walnut Brittle/Warm Spices/Citrus C.C Frosting
Red Velvet – Chocolate Dacquoise/Whipped C.C Frosting
Lemon – Coffee Curd/Crispies Cocoa’d/Lemon Curd B.C

Handpies (From 11am)
DanDan – Goat/Dried Chile/Black Pepper/Napa/Chive
Potato Gratin – Caramelized Onion/Thyme/Swiss

Coffee
Coffee Coffee
Iced Coffee
Americano
Cappuccino
Latte
Cortado

Tea
Green
Black
Herbal

Mineragua
Kombucha


Pasta Flyer

Pasta Flyer

Kickstarter for JWU Alumnus Chef Mark Ladner’s “Pasta Flyer”

Want a chance to get world-class Batali & Bastianich Hospitality Group Executive Chef Mark Ladner‘s newest project, Pasta Flyer, “A nourishing, gluten-free pasta bowl that takes the warmth of Grandma’s cooking into a family-friendly, ramen-shop setting,” here in Rhode Island? Help fund the Pasta Flyer Kickstarter campaign and Providence could get a Pasta Flyer pop-up satellite!

Ladner, a graduate of Johnson & Wales University’s culinary school, visited Providence as recently as March when he joined Rhode Island chefs James Mark of north, Champe Speidel of Persimmon, Matthew Varga of Gracie’s and Derek Wagner of Nick’s on Broadway in a class at their alma mater. The Pasta Flyer Kickstarter campaign has flagged the JWU Harborside Campus as a potential spot for a Pasta Flyer satellite (see photo at top) depending on the number of backers from the area, “we’re going to pop-up where we have the highest concentration of backers, not the most financial support.”

So click on over to the Pasta Flyer Kickstarter campaign and give whatever you can. The more people giving, the more chance there is to get dishes like the below to enjoy here in R.I.

Pasta Flyer Pasta Bowls


Julians Head Chef Colin Sepko

Julians Head Chef Colin Sepko

Julians names new Head Chef, Sous Chefs

We’re happy to announce that we were able to promote some fine people from within our kitchen. We have named Colin Sepko as Head Chef, Jason Myers Sous Chef, and Hank Remenapp Sous Chef. We’re confident that this team will grow with us into the foreseeable future. Congratulations to them all!

Colin Sepko – Head Chef

Colin grew up in the quaint historic New England town of Southington, Connecticut. At 14 years old he took his first Summer job cooking. It came naturally to him and he felt the spark of a new found talent. He knew his inner chef had been awoken.

After graduating high school he was driven to pursue his passion and was accepted at Cambridge Culinary

School in Massachusetts. In 2004, he graduated with an Associate Degree in Culinary Arts and took a position in the Banquet Department at Mohegan Sun Resort and Casino. Here he gained real life culinary knowledge and true understanding of how a kitchen is run.

Colin’s next step was landing a position at Frank’s Gourmet Grille, a local fine dining restaurant in East Lime, CT. After honing his skills there for a couple of years there, he relocated to Philladelphia, PA and was hired at some of the areas top restaurants, notably Braddocks Tavern and Birches Restaurant.

Four years later Colin moved back to SouthEastern New England to be closer to family and became employed at Julians as a Line Cook. We’re happy to say that Colin’s dedication to everything culinary and general great attitude has since led us to depend on him as our Head Chef and the rest is the future.

June 11, 2014 0 comment
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News Bites: Tallulah’s Tacos, Homestead Hard Cider and Sundays at Farmstead

by David Dadekian May 27, 2013
written by David Dadekian

Homestead Hard Cider

Homestead Hard Cider

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

Tallulah’s Tacos

Tallulah’s Tacos Is Happy To Announce The Grand Opening Of The Shack at Dutch Harbor!

Tallulah’s Tacos brings fresh, traditional Mexican style tacos and burritos that embrace the flavors reminiscent of the West Coast. Homemade Horchata, Melon de Agua, and Basil Lime Lemonade quench the thirst; while Tacos, Burritos or Burrito Bowls can satisfy even the hungriest of patrons.

There are even breakfast options for the early birds! Come and try the breakfast burritos and tacos offered Friday, Saturday and Sunday from 8am to 11am.

Gluten free? That is never a problem for Tallulah’s Tacos, as the tacos, burrito bowls and sweet desserts such as Horchata Panna Cotta are gluten free. There are also vegetarian options such as a black bean taco/burrito, Mexican shrimp cocktail and black bean burrito bowl.

The menus are located on the website tallulahonthames.com/tacos as a PDF file and can be downloaded and printed for convenience.

The Shack is committed to using the freshest of ingredients within the menu and therefore could possibly run out of popular items daily. Some of the ingredients are grown, sourced, and created from local neighboring farms.

Contact Information and Address:
The Shack @ Dutch Harbor
252 Narragansett Ave.
Jamestown, Rhode Island 02835
Dutchharborboatyard.com
Twitter: @tallulahstacos
tallulahonthames.com/tacos

Farmers Market Summer Taco Cart Schedule

Wednesday
June 5th through October 30th
Aquidneck Farmers Market
2pm-6pm
Memorial Blvd, Newport, RI
www.aquidneckgrowersmarket.com

Saturday
May 18th through October 26th
Coastal Growers Market Summer
9am-12noon
Casey’s Farm, Saunderstown, RI
www.coastalmarket.org

Saturday
May 18th through October 26th
Hope Street Market
9am-1pm
Lippett Park, Providence, RI
www.hopestreetmarket.com

In conjunction to local farmers markets and festivals throughout Rhode Island, Tallulah’s Tacos will also be available for private events using the taco cart. Please go to tallulahonthames.com/tacos to learn more about what is offered and pricing details.
Carts are sold out on Saturdays, 2013 through October

Festivals & Events to visit Tallulah’s Tacos at:

Newport Film
www.newportfilm.com

Green Market Festival
www.rinla.org

Folk Festival
www.newportfolkfest.net

Jazz Festival
www.newportjazzfest.net

Newport Wine & Food Festival
www.newportmansions.org


Homestead Hard Cider

The following is from the Kickstarter campaign for Homestead Hard Cider. Please consider donating to help launch locally brewed hard cider.

We have the recipes, the cider house, and the local apples for our 100% natural apple cider, now we need your help!!! #HomesteadCider

Our names are Jeremy Quaglia and Kyle Schmitt and we are Homestead Hard Cider.

When it comes to quality care and expert craftsmanship, the term “home brewed” couldn’t hit any closer to… well, home. New England has always been our home. We grew up in Attleboro just forty minutes south of Boston, went to college in Massachusetts, and have remained friends since we were children. We both live in the same houses we grew up in, and it was in our homes that a little over a year ago we began Homestead Hard Cider on none other than Homestead Lane. Since then we have worked tirelessly to build Homestead Hard Cider into the nano-cidery it is today. We have perfected the recipes, garnered fan support, and moved production out of our homes into a more permanent location in Attleboro where production can be streamlined.

Over the past few years, the market for cider has grown exponentially. Sales have been driven by corporate owned and operated companies. Their expensive marketing campaigns allow them to claim to be hand crafted when really they are sacrificing quality and taste in favor of mass quantities. At Homestead Hard Cider, the cider we produce is the direct result of our dedication and hard work. We get out of it what we put into it – something of genuine quality and unique taste. Oh, and did we forget to mention the alcohol content?

Like many people, we like to drink, so you better believe we aim high. Our original brew provides drinkers with an offering of 9.5% ABV and our newest brew boasts a delightfully high ABV% that we’re willing to bet you’re going to love.

We love cider, we love our community, and we love the notion that Homestead Hard Cider’s presence can prove that two 23 year olds can run a thriving business. We hope our success will give other aspiring entrepreneurs the confidence that they can be successful too. Not only are you funding our operation, but we truly believe you are funding a movement. A movement not to take Attleboro and surrounding communities back to what they were, but instead to what they can be. Revitalizing our economy starts with small grassroot businesses.

This is the next step for Homestead Hard Cider. We are on the cusp of something big and your help will be the extra push we need to get there. We believe that what we have created is not just something special, but something worth trying for yourself. This is where the Kickstarter community comes in. We have seen what you have been able to do for others and it is impressive. The age of social media is a crazy thing that allows us to connect with people we never would have been able to otherwise. By contributing you can forever call yourself part of the Homestead Hard Cider family. When you’re able to buy Homestead in your hometown, you’ll be glad you did. To show our appreciation you will obviously get some pretty cool merchandise in return for your generosity.

Kickstarter campaign for Homestead Hard Cider.


Farmstead

Spicing Up Sundays at Farmstead, Inc.
Summer Brings Sunday Suppers & Hearty Brunches to Wayland Square

WHAT: So long, Sunday slumps! The crew at Farmstead, Inc. is shaking up your typical laundry and takeout routine with family-style suppers and monthly brunches, complete with all the house-cured meaty, artisan cheesy fare you dig from Farmstead.

Weekend happenings include:

Sunday Suppers
Every Sunday night, excluding May 26 and June 2
5:00 PM – 10:00 PM
$29.00 per person; $39.00 per person with beverage pairing

Beginning this spring, Matt & Kate Jennings and the Farmstead team share age-old family recipes in a weekly Sunday Supper series. Diners are welcomed for three-course family-style feasts of homespun classics with a Farmstead twist, served communally with an optional beverage pairing (two hand-selected wines from the restaurant’s cellar, one cocktail or a beer-and-shot combo, depending on the menu). The full bistro menu will also be available during Sunday-night dinner starting June 9. Reservations accepted but not required.

Inspired by mom’s greatest hits, upcoming menus include (subject to adjustments):

June 9th
Melville Rangoon and “Duck Sauce”
Orange Beef and Broccoli with Steamed Rice
Pineapple Upside-Down Cake with Maraschino Cherry Ice Cream
Singapore Slings

June 16th
Fried Pickles with Garlic Ranch
BBQ Ribs, Coleslaw and Mom’s Buttermilk Biscuits
Strawberry Rhubarb Pie with Vanilla Ice Cream
Bourbon Slush Punch

June 23rd
Antipasto All’Italiana
Nanny’s Spaghetti and Meatballs
Affogato with Biscotti
Nero D’Avola

Monthly Brunches
First Sunday of every month; next occurrence June 2
10:00 AM – 2:00 PM

Round off your weekends Jennings-style with once-a-month Sunday-morning brunches done up the Farmstead way. Midday meals include playful takes on brunch standards featuring monthly changing options like Sweet Pea Waffles with Smoked Salmon, Fried Mortadella & Pancake Sandwiches, Papas Gordas and House-Made Cider Doughnuts. Reservations suggested but not required.

WHERE: Farmstead, Inc.
186 Wayland Avenue, Providence RI
401.274.7177
www.farmsteadinc.com

HOURS: Retail:
Tuesday – Thursday 11:00 AM – 6:30 PM
Friday – Saturday 10:00 AM – 8:00 PM

Brunch:
First Sunday of every month 10:00 AM – 2:00 PM

Lunch:
Tuesday – Saturday 11:00 AM – 3:00 PM

Dinner:
Tuesday – Saturday 5:00 PM – 10:00 PM
Sunday Suppers 5:00 PM – 10:00 PM

May 27, 2013 0 comment
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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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