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Seasons

Coming Sunday, October 6th, 2013: Chefs Collaborative 4th Annual Rhode Island BBQ

by David Dadekian September 12, 2013

Chef Derek Wagner of Nick’s on Broadway gets the picnic bonfire going

On Sunday, October 6, from 4 – 7 p.m., Chefs Collaborative, the leading nonprofit network of chefs that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions, is assembling some of Rhode Island’s best “farm-to-fork” chefs to promote awareness of local and sustainable ingredients available in the Ocean State. The BBQ is held at one of the most beautiful farm locations in the state—Schartner Farms private picturesque pond in Exeter.

The event Co-Chairs, Chefs Derek Wagner of Nick’s on Broadway in Providence and Jake Rojas of Tallulah on Thames in Newport are teaming up with the following Rhode Island chefs to create a locally sourced, home-style, barbecue-themed menu:

In Providence

Matthew Gennuso of Chez Pascal
Matt & Kate Jennings of Farmstead
James Mark of north
Mike McHugh of The Barstow
David Reynoso of Al Forno
Benjamin Sukle of birch
Matthew Varga of Gracie’s
Beau Vestal of New Rivers

In Newport

Chad Hoffer and Tyler Burnley of Thames Street Kitchen
Chad Hart of One Bellevue at the Hotel Viking

In Bristol

Eli Dunn of The Beehive Café
Champe Speidel of Persimmon

In Westerly

Paul Pearson of Seasons at the Ocean House

Cocktails are to be provided by The Avery in Providence and Berkshire Mountain Distillers with M.S. Walker. Wine will be provided by local vintners Newport Vineyards in Middletown, Jonathan Edwards Winery in North Stonington, Connecticut and via Wine Wizards: Greenvale Vineyards, Stonington Vineyards and Farnum Hill Cider. Revival Brewing Company of Providence and Grey Sail Brewing Company of Westerly will be offering beer selections.

The Rhode Island BBQ is a chance for some of Rhode Island’s most talented chefs to showcase the bounty of the season, from the farms, pastures and coastal waters of Rhode Island. Proceeds from this barbecue help to fund the important work that Chefs Collaborative is doing, both in Rhode Island and across the country, in their mission to make sustainability second nature in the professional kitchen. Additionally, a portion of the proceeds help to fund a scholarship to send Rhode Island chefs to the Chefs Collaborative Sustainable Food Summit.

“The RI Farm BBQ has become one of the premier chef-oriented events in Rhode Island and we are very happy to be a part of it,” said Chefs Collaborate Executive Director Melissa Kogut. “We’re also thrilled that the local community has come out to support this event and the bounty of Rhode Island food and drink each year.”

The event is family-oriented and is held rain or shine. While there is some limited seating, guests are encouraged to bring their own blankets or chairs to sit on. Beer, wine and cocktails are included in the ticket price, but please bring any non-alcoholic beverages that you might need for yourselves or your little ones. The event is $65/adults, $25/children ages 8-18, children under 8 are free. Tickets include all the food and beverage offerings and can be purchased online at http://www.chefscollaborative.org/events/rhode-island-bbq/.

September 12, 2013 0 comment

chefs & restaurants news wine & drinks

News Bites: Gracie’s, The Capital Grille/Share Our Strength, Mama Kim’s Korean BBQ and Temple Downtown

by David Dadekian March 16, 2012

written by David Dadekian

from left to right: Gracie's Director of Special Events Brendan Chipley Roane, Gracie's Owner Ellen Gracyalny and AAA Southern New England Senior Vice President of Public and Government Affairs Lloyd Albert

Gracie’s

Congratulations to Gracie’s restaurant in Providence on receiving the AAA Four Diamond Award. Gracie’s is one of only three restaurants in Rhode Island to earn the award in 2011 and one of only 754 restaurants in the nation to hold the AAA Four Diamond rating. The AAA Four Diamond Award was presented to Gracie’s and other Rhode Island recipients earlier this month at a luncheon hosted by AAA Southern New England at the Ocean House in Westerly. Gracie’s owner Ellen Gracyalny said, “We are thrilled to receive this award and honored to be recognized for the execution of our philosophy. The entire Gracie’s team believes deeply in our mission of educating and enhancing the palate with fresh ingredients inspired by the seasons and to do so with extraordinary service and attention to detail. I am so proud of our incredible team and grateful to all of our loyal guests and dedicated purveyors who helped Gracie’s achieve this wonderful recognition by AAA.”

AAA’s rating process system is aimed at providing restaurant-goers with guidance on good, basic food or an extraordinary dining experience. The AAA Four Diamond Award is presented to restaurants focused on a menu marked by a high degree of creativity and complexity and delivered upon by an executive chef and accomplished staff who use imaginative presentations to enhance high quality, market-fresh ingredients. The award also reflects a proficient service staff that demonstrates a strong desire to meet or exceed guest expectations, a wine steward who provides menu-specific knowledge on wine selection and a highly refined, comfortable and well-coordinated ambiance.

Seasons at the Ocean House and the Spiced Pear at The Chanler at Cliff Walk were the two other Rhode Island restaurants who received the AAA Four Diamond rating.

Gracie’s, 194 Washington St., Providence, RI 02903. 401-272-7811

The Capital Grille Artist Series Wine with winning artwork by Julie Agee

The Capital Grille

The Capital Grille Artist Series Wine Event is returning for its third year beginning March 19. This annual event gives guests at The Capital Grille the opportunity to purchase an exclusive, limited allocation wine adorned with a unique piece of original artwork as its label, while supporting Share Our Strength and their mission to end childhood hunger in America. The restaurant will once again donate $25 to Share Our Strength for every limited-edition bottle sold.

This year’s Artist Series wine is a Cabernet Sauvignon hand-selected by The Capital Grille’s own Master Sommelier, George Miliotes.”We are extremely pleased to bring back the Artist Series Wine Event for a third consecutive year. As always, we are thrilled to support a worthy cause like Share Our Strength, which helps feed hungry children in America. The Capital Grille has donated nearly $1 million to Share Our Strength over the past four years, and we look forward to reaching and exceeding that milestone this year,” said John Martin, President of The Capital Grille. The Capital Grille Artist Series Cabernet was hand-crafted at Napa Valley’s Freemark Abbey Winery by Ted Edwards, in collaboration with George Miliotes. Fewer than 1,000 cases of the wine, blended solely for The Capital Grille, were produced. To match the work of art inside the bottle, The Capital Grille invited artists and wine lovers to submit original art for the bottle’s label, during a competition held last fall. The winning painting, Complexity, by Missouri-based artist Julie Agee, was chosen for the way the vibrant colors and abstract lines perfectly complement the robust flavors and subtle undertones of the wine. The artwork will appear on every individually numbered bottle of The Capital Grille Artist Series Cabernet Sauvignon.

The Capital Grille, 1 Union Station, Providence, RI 02903. 401-521-5600

Mama Kim's Korean BBQ Banchan Menu

Mama Kim’s Korean BBQ

Mama Kim’s Korean BBQ truck has opened their extensive banchan (“side dish”) menu to the public, twice-a-week, via pre-order only. Each banchan will be cooked fresh and packaged individually, and comes with Mama Kim’s Five-Grain Rice, which uses premium mochi rice. You can order either in person at the truck—follow Mama Kim’s Twitter feed or Facebook page to find where the trucks are located—or by email at [email protected]. Order by Wednesday, and they’ll have it ready for pick-up Friday; order by Friday, they’ll have it ready for pick-up Wednesday. Click the menu to the right for a large version of the full menu.

Temple Downtown Restaurant and Lounge

Temple Downtown Restaurant and Lounge now offers $5 flatbreads in the lounge every day from 3 to 6 p.m.. The 10-inch thin-crust flatbreads include three toppings. Additional toppings will cost 25 cents each. The flatbreads feature a variety of sauces—white, oil and garlic, tomato and pesto. The cheeses include feta, taleggio, Gorgonzola dolce, fresh mozzarella, manchego, reggiano and ricotta. The possible toppings are extensive—sausage, pepperoni, chorizo, bacon, Serrano ham, anchovies, calamari, littleneck clams, shrimp, basil, sliced tomatoes, kalamata olives, asparagus, sliced red onions, roasted peppers, mushrooms, arugula, spinach, garlic, oregano and fines herbes.

Temple Downtown Restaurant and Lounge, 120 Francis St., Providence, RI 02903. 401-919-5050

March 16, 2012 0 comment

chefs & restaurants

Valentine’s Day Dining Out 2012

by David Dadekian February 8, 2012

written by David Dadekian

Many of Rhode Island’s best places to dine out are offering specials for this coming weekend before Valentine’s Day, and some that are usually closed on Mondays are open February 13th.

Centro Restaurant and Lounge – This Valentine’s Day, you and your sweetie can enjoy an amazing dinner, a bottle of wine and not break the bank! Chef Ryan Escudé has put together a fabulous 3 course dinner for two…and it’s only $69 per couple. Yes, per couple! Would you like to add a bottle of Banfi Centine Rosso or Bianco? $89 per couple for 3 courses and a bottle of wine. You can make reservations here. You can see the full menu here. 401-228-6802.

Chez Pascal – Valentine’s Day, Tuesday, February 14th. Join us as we celebrate Cupid’s Fine Aim! We will be offering a Special Menu that evening. Our regular menu will not be available. 3 love filled courses, $69 per person, not including tax, gratuity or beverages. A Few Heart Warming Highlights from the Menu: Spicy Chilled Seafood Salad with Frisee, Endive & Blood Orange Vinaigrette; Pork Loin Pastrami “Carpaccio” with a Warm Salad of Charred Green Cabbage, Pickled Onions & Grated Thistle Hill Tarentaise Cheese; Crispy Chicken Croquettes with Maine Grown Jacob’s Cattle Beans, Spicy Pepper Jelly & Bib Lettuce; Cream of Porcini Mushroom Soup with Potato & Celery Root Salad and a Mushroom Flan; Grilled Sirloin of Beef with Winter Squash Gateaux de Riz, Roasted Rutabaga, Pearl Onions & Blue Cheese Cream; Local Cod Filet with Crispy Potato Terrine, Braised Red Cabbage, Crispy Sunchokes & Truffle Vinaigrette; and more to come. Please call us for reservations, 401-421-4422.

Cook & Brown Public House – Chef Nemo has outdone himself for this years’ Valentine’s Day! Alas! After weeks of preparation, the menu is finished! Join us Tuesday, February 14th to spend quality time with us and your loved one(s). Valentine’s Day comes every year, but this menu will only be around once. Two menus will be available to chose from. $55 pp, with an optional beverage pairing for $25. Call for Reservations 401-273-7275.

Ebisu – Valentine’s Day Special 5-Course Menu From February 11 to 18, 2012, $45 per person, $15 additional to include 3 Sake Pairing

EJ League Valentine’s Day Dinner Fundraiser Bring your sweetheart, your friends, or just yourself for a Valentine’s Day Fundraiser Dinner hosted by the Environmental Justice League and ECO Youth! Enjoy a delicious 4-course meal prepared by youth and guest chefs featuring locally-grown, seasonal foods. Guest musicians will serenade you, and you’ll have a chance to win raffle prizes that will make a perfect gift for your valentine. Childcare will be provided. You can pay online at www.ejlri.wordpress.com, send us a check at 1192 Westminster St, Providence, RI 02909, or pay at the door. Contact 401-383-7441 or [email protected] with any questions. Fertile Underground, 1577 Westminster St., Providence, RI 02909.

Gracie’s will open its doors on both Monday, February 13 and Tuesday, February 14 to cater to the busy schedules of those aiming to celebrate the holiday of love. Already known for its romantic ambiance, Gracie’s is “sweetening the pot” to make Valentine’s Day an extra special occasion for guests. While Executive Chef Matthew Varga prepares culinary delights from the restaurant’s new winter menu, Wine & Spirits Director Jason Wessel will tempt guests at the opening of the meal with “Mon Cheri,” a winter-flavored sparkler with a medley of citrus and berry tastes concocted especially for Valentine’s Day. And to cap off the evening in a memorable way, Pastry Chef Melissa Denmark used Cupid as her inspiration to create the most delectable of desserts. Gracie’s Valentine’s Day “Dessert for Two” will feature Chocolate Cake Doughnuts made from hazelnut nougatine, blood orange ganache and cardamom, and topped with spiked whipped cream. To compliment the dessert, Wessel crafted a sweet and smooth “Berries & Spice” cocktail. Additionally – on Valentine’s Day only – Gracie’s will offer complimentary “For the Love of it” photos taken in front of a romantically themed backdrop to capture the special evening. 401-272-7811.

New Rivers is offering a four course prix fixe menu on Valentine’s Day. $58 per person excluding tax, gratuity, and beverages. Call for reservations 401-751-0350.

Nick’s on Broadway Prix fixe tasting menu—view online here. Meat, seafood & vegetarian options are available. Please call in advance for any allergies, restrictions or special needs, otherwise, no substitutions please. $50 per person (exclusive of beverage, tax & gratuity). Wine pairings will be available per course or for the entire menu. Doors open at 5:30 pm. Call 401-421-0286 for reservations.

Persimmon – Don’t leave love to luck — win over your Valentine’s heart by celebrating at Persimmon. To mark the occasion, Champe will be preparing a special, romantic three-course menu (with a treat or two thrown in along the way). There will be plenty of choices offered within each course, as well as an optional wine pairing. Three seatings are available, and the cost is $65 per person, excluding tax, gratuity, and beverages. Please call 401-254-7474 soon to reserve a spot.

The ROI at 150 Chestnut Street in Providence will offer a special three-course dinner menu on Tuesday, February 14, at $25 per person. For reservations, call 401-272-2161. Valentine’s Day Menu: 3 Courses for $25/person. Appetizer Choices: Oysters Rockefeller: Local oysters baked with panko, organic spinach, garlic, shallots, and parmesan cheese; Lobster Bisque: Rich lobster broth with heavy cream, chives and finished with sherry wine; Baby Arugula Salad: Organic baby arugula, saga blue cheese, mandarin oranges, and slivered almonds. Entrée Choices: Peppercorn Crusted Choice Filet of Beef served with foie gras, on a puff of pastry, with a creamy potato puree and a port wine demi glaze; Semi-Boneless Half Duck with a preserved cherry glaze, fingerling potatoes roasted with garlic and fresh herbs, and special vegetables; Lobster and Potato Crusted Chilean Sea Bass, served with corn and lobster succotash and fresh vegetables. Dessert Choices: Special Homemade Desserts to be announced.

Seasons at the Ocean House – Still need plans for Valentine’s Day? Not to worry, we have reservations available for a Romantic Dinner. Seasons will be open on February 14th from 5:00 p.m. to 8:00 p.m. with a special five-course dinner inspired by love and the freshest ingredients
from local farms. Click here for more the menu and reservations.

Tastings Wine Bar & Bistro – Friday, February 10th – Sunday, February 12th, We are offering a 3 & 5 course prix fixe tasting menu in addition to our regular menu. Tuesday, February 14th, We are offering a special Valentine’s Day 3 & 5 course prix fixe menu. We will also be featuring the classical guitar sounds of Steve Marchena live from 6 – 9 p.m. Make your reservations today! Call 508-203-9463.

Temple Downtown Restaurant & Lounge, 120 Francis Street, will celebrate Valentine’s Day from Friday, February 10, through Tuesday, February 14, with a special menu in addition to the regular dinner menu. The special menu includes an Italian cheese fondue for two, a choice of oysters or salads, a choice of entrees, and a trio of desserts from Executive Chef David Cardell. Guests can select Oysters Rockefeller, a spinach salad with spiced almonds, mission figs and Serrano ham, or a pink grapefruit and avocado salad with Boston Bibb lettuce and roasted Meyer lemon vinaigrette. The entrée options are rack of lamb with rosemary-roasted garlic couscous, champagne-poached halibut with saffron rice, butter-poached Maine lobster risotto with pea tendrils and roasted corn, and Persian-style chicken tagine with pomegranate rice pilaf. The cost for the five-course dinner is $65 per person. Free valet parking is offered to restaurant customers. For reservations, call 401-919-5050.

XO Cafe – Valentine’s Day six course tasting menu available February 10 – 14. $50 per person. Regular menu offered as well. Now accepting reservations 401-273-9090.

February 8, 2012 0 comment

chefs & restaurants

Ocean House Farm + Vine Dinner featuring Chef Derek Wagner

by David Dadekian May 27, 2011

written by David Dadekian

Chef Derek Wagner of Nick's on Broadway with Chef Eric Haugen of Seasons at the Ocean House

Once a month, though not during the summer busy season, the Ocean House in Westerly invites a notable local chef to prepare a three-course dinner paired with wine. As you would imagine from the “Farm” part of the dinner series title, a serious attempt is made to use all local ingredients. In May the guest chef was Derek Wagner chef/owner of Nick’s on Broadway in Providence, Qupé Winery was chosen for the evening’s pairings and Arcadian Fields’ farmer Diana Kushner provided a wonderful bounty of ingredients, as well as humbly serving as a guest of honor. I was an invited guest to the dinner and made a series of photographs with the two chefs in the kitchen beforehand.

Chef Haugen prepared four passed hors d’oeuvres: Truffle Glazed Berkshire Pork Belly, Free Range Rabbit Loin, Stonington Lobster Boudin and Hot and Sour Foie Gras Consomme, all of which was served alongside the 2009 Qupé Bien Nacido Cuvée. Chef Wagner created the three courses for dinner which were: Butter-Roasted Native Bomster Sea Scallops with Lardo, Peas, Lemon-Chive Cream and Fresh Herbs paired with the 2009 Qupé Marsanne “Santa Ynez Valley,” Peppered Stoney Hill Farm Pork with Dandelion Greens, Lovage, Charred-Radish-Potato Puree and Red Wine Jus paired with the 2008 Los Olivos Cuvée and a Dark Chocolate with Lavender, Honey and Mint dessert paired with the 2008 Syrah Bien Nacido Vineyard.

On Wednesday, June 1, Chef Brian Kingsford from Bacaro in Providence is the guest chef. Some ingredients are to be provided by Farm Fresh RI and featured wines are from Testamatta Winery. For more information and to make a reservation see the complete listing on the Upcoming Events page. Persimmon Chef Champe Speidel and New Rivers‘ Chef Beau Vestal are scheduled for Farm + Vine dinners in the fall. Watch the Events page for updates.