Name: New Year’s Day 2024 – Ocean House
Start: 2024-01-01T08:00:00-05:00
End: 2024-01-01T14:30:00-05:00
Location: Ocean House

Two of my favorite food and wine people in the area have teamed up to entertain and inform you with the video you see above. The Savory Grape owner Jessica Granatiero and Easy Entertaining Inc. owner Chef Kaitlyn Roberts have put together this short video to discuss six summer wines along with foods that can be paired with them. Chef Roberts has even offered recipes for three of her dishes on the Easy Entertaining Inc. site (click the “Savory Grape Demo Recipes” box on the front page). Both Granatiero and Roberts will be appearing at the Providence Food & Wine Festival at the end of the month, to share even more knowledge and experience.

Before that though, on Friday, August 5 from 5 – 8 p.m. The Savory Grape welcomes Raffaele Boscaini of Italy’s Masi Vineyards for a tasting and bottle signing. If you know Italian wines and have had the pleasure of tasting Masi wines, then you know it is known for its Valpolicella wines, Amarone and Campofiorin, both of which we will taste that evening among others. The Boscaini family has been the owners of the Masi vineyards for six generations. They will be featuring Masi’s 2009 Masi Masianco, 2009 Passo Doble, 2007 Masi Campofiorin Valpolicella and 2006 Masi Costasera Amarone Classico. For more information please see the event page on The Savory Grape’s site.

Turned vegetables prepped for the Pork Belly dish

This past November the chefs from Seasons at the Ocean House prepared a six-course meal with wine pairings from local winery Jonathan Edwards as part of their New England Harvest dinner at the James Beard House in New York City. Led by Chef de Cuisine Eric Haugen, several items stood out as testaments to not only the Ocean House’s experienced staff, but also the local New England ingredients they work hard to source. A Duck Liver Mousse Crostini had the perfect amount of richness with a great offset of crunchy texture. The Celery Root Panna Cotta with Watch Hill Honey Glaze, Casteveltrano Olives, Meyer Lemon and Coriander had an incredible combination of flavors. The Vermont Pork Belly with Toasted Farro, Native Winter Root Vegetables and Juniper-Scented Consomme was perfectly cooked—the pork belly prepared sous vide before searing it—and the richness of the belly was greatly tempered by the earthy faro. As much as we all love dessert I rarely clean my final plate after a meal like this, but I actually did eat every bit of Pastry Chef Adam Young’s Local Squash and Dairy Study. The wine pairings from Jonathan Edwards (I was at the dinner as a guest of the winery) were spot on, beginning with an excellent match of their 2009 Napa Valley Sauvignon Blanc with the Panna Cotta and an even more perfect pairing of their 2007 Napatree Point Zinfandel with the Pork Belly dish.