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Temple

News Bites: Gracie’s, Farmstead Inc. and Temple Restaurant & Lounge

by David Dadekian November 19, 2012

Farmstead, Inc.

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

Gracie’s

Allan Industries hosts 2nd annual Thanksgiving Dinner for Re-Focus clients at Gracie’s

For the second Thanksgiving in a row, Allan Industries will join Gracie’s to proudly welcome approximately 60 clients and staff of Re-Focus, Inc., a Providence-based nonprofit human service agency that serves Rhode Island adults with varying physical and developmental needs.

Since 1972, Re-Focus has enabled persons with developmental disabilities to pursue productive and healthy lives.

“On behalf of the entire Gracie’s team, we’re so honored to spend our Thanksgiving with the wonderful people from Re-Focus,” said Ellen Gracyalny, owner of Gracie’s. “It creates the most meaningful holiday for everyone involved.”

Allan Industries, sponsor of the dinner, is a national cleaning and maintenance company founded and run by Gracyalny’s parents Paul and Eleanor Gracyalny. The two businesses share an on-going dedication to community engagement.

“We value to opportunity to once again partner with Gracie’s for this special Thanksgiving celebration,” said Paul Gracyalny, founder of Allan Industries, whose regional New England office is located in the Ocean State. “It’s a day of sharing and gratitude which creates lasting memories.”

Again this year, Gracie’s will feature recording artist and performer Stephen Roane of Madison, Connecticut who will donate his time to play solo guitar for the guests while they dine.

“We have boundless gratitude to Gracie’s and for the support provided by Allan Industries,” said Re-Focus Executive Director Christine M. Kavanagh, RSM. “Our clients are able to spend Thanksgiving enjoying the most delicious dinner in the best restaurant in Rhode Island.”

Looking back at last year’s Thanksgiving dinner, Sister Kavanagh recalls one particular Re-Focus client who delighted in the dining experience at the restaurant.

“Sadly, she passed away this April. It means everything to know her last Thanksgiving was spent at Gracie’s,” said Sister Kavanagh.

Farmstead Inc.

Gourmet Gifts from Farmstead, Inc.
Stock Up on Culinary Treats for the Foodie on Your List

WHAT: With products ranging from seasonally-driven packages filled to the brim with the shop’s best cheeses, charcuterie and preserves to local artisanal treats fit to stuff the stockings of a gourmand’s dreams, Farmstead, Inc. is the go-to destination for thoughtful gourmet gifts during the holidays.

Artisanal Gift Packages:

Meat Club
Outrageously delicious meats and the condiments that love them, delivered to your door six times a year with tasting notes from Farmstead, Inc. Chef and Charcutier Matthew Jennings.
Price: $275.00 (plus tax and shipping if applicable) for a full-year membership at Farmstead, Inc. or www.farmsteadinc.com.

The ‘Rhody Samplah
This Ocean State-themed basket contains an assortment of little Rhody’s best provisions, including Atwell’s Gold Cheese, Pascoag’s Daniele Sopresseta and Garrison Confections Chocolate, plus local jam and Kate’s biscotti made in-house at Farmstead, Inc.
Price: $50.00 starting December 11 at Farmstead, Inc. or www.farmsteadinc.com.

Fantastic Four
A selection of four of Farmstead’s most popular housemade preserves, including one jam, one mostarda, one pickled item and one fermented preserve, each jarred at the peak of freshness.
Price: $35.00 at Farmstead, Inc. or www.farmsteadinc.com.

The Nor’Easter
Named after wintery storms that sweep from south to north, this basket holds a selection of cheeses produced across the country from Tennessee to Maine, plus locally sourced jam, oatcakes and one of Pastry Chef Kate Jennings’ housemade sweets to keep you warm in even the most blustery of weather.
Price: $65.00 at Farmstead, Inc. or www.farmsteadinc.com.

Spectacular For Sparkling
Kick off the New Year with three of the shop’s favorite cheeses to pair with sparkling wines. With a trio of 1/3 pound servings of cheese, oatcakes, local jam and one of Kate’s specialty baked goods, you’ll be clinking glasses to 2013 in style.
Price: $65.00 at Farmstead, Inc. or www.farmsteadinc.com.

Stocking Stuffers for Epicures:

Farmstead’s Candied Nuts
Quickly gaining a cult following, these house-candied nuts are a sublime mix of almonds, pistachios and walnuts, tossed with honey and proprietary ingredients and perfect to serve alongside cheeses, meats and pates, or to sprinkled into a salad.
Price: $20.00 at Farmstead, Inc. or www.farmsteadinc.com.

SlantShack Beef Jerky
Grass-fed, humanely raised and made in Brooklyn, this craft jerky comes in a variety of unique marinades, spice rubs and glazes – the perfect treat for any carnivorous foodie.
Price: $9.50 at Farmstead, Inc.

Suss caramels
Made to order in New Hampshire, these quarter-pound cylindrical caramels are hand-poured, cut and wrapped, ready to be sliced into bite-sized servings.
Price: $10 at Farmstead, Inc.

Garrison’s Chocolates
These Rhody-made indulgences are more comparable to works of art than the chocolate treats in most supermarket isles. The small-batch sweets range from luxury chocolates and truffles, to European tablets in unusual flavors like chocolate-lime and sesame milk.
Price: Available for a variety of prices at Farmstead, Inc.

Q-Tee Cut-Up
For cheese-lovers, nothing’s cuter than a tiny 50s-style cutting board, the perfect hard rock sugar maple surface to slice up a single piece of Farmstead cheese.
Price: $9.00 at Farmstead, Inc.

Waxed Plymouth Cheese
The sharp, full-bodied cheese from this Vermont-based company is produced with raw cow’s milk from a single local herd, treated humanely and continuously monitored for quality.
Price: $12.95 at Farmstead, Inc.

WHEN: Retail hours:
Tuesday – Saturday
11:00 AM – 8:00 PM

WHERE: Farmstead, Inc.
186 Wayland Avenue,
Providence, RI 02906

CONTACT: Telephone: 401-274-7177
Web: www.farmsteadinc.com
FB: Farmstead, Inc.
Twitter: @MatthewJennings

Temple Restaurant & Lounge

Temple Restaurant & Lounge Adds New Fall Specialties to Dinner and Cocktail Menus
Cider Glazed Atlantic Salmon, Roasted Pumpkin Brick Oven Pizza and Cucumber Mash Martini Highlight Local Ingredients

For many Rhode Islanders, fall is an incomparable season; complete with some of the region’s most beautiful foliage, cool, comfortable weather, New England Patriots victories, and delicious seasonal foods. To celebrate the season, Temple Restaurant & Lounge has revamped its dinner and cocktail menus to offer guests a variety of appetizing options with a focus on local ingredients.

In addition to its traditional favorites, Temple’s new fall dinner menu features several new scrumptious dishes. Offered as a small plate, the Pumpkin Bisque is garnished with pancetta cracklings and crisp sage. For large plates and entrees, new dishes include Long Island Duck Breast with butternut squash and cranberry orange agrodolce relish; Cider Glazed Atlantic Salmon with beluga lentils and roasted root vegetables; and Temple Dark Braised Short Ribs with parsnip potato puree and local carrots.

For pasta lovers, Temple introduces its Pasta N’ Meatballs plate with roasted tomato sauce, house made veal meatballs and capellini. Highlighting the brick oven pizza offerings is a delectable Roasted Pumpkin Pizza with local pumpkin, house cured pancetta, taleggio and sage.

New to the restaurant’s mixologist-driven list of specialty cocktails are the Barrel Aged Manhattan featuring Rhode Island whiskey and made perfect, dry or sweet; The Mason’s Jar with Russian Standard Vodka, ginger puree, fresh lime, and ginger beer; and the Cucumber Mash featuring Local 9 Cucumber Mint Vodka, mashed cucumbers and mint, and lemon. Also added to the drink menu are two beer cocktails – the Perfect Storm featuring Sam Adams Angry Orchard and Bacardi Oakheart garnished with cinnamon and sugar; and the Michelada, a concoction of Peroni, Agave Loco Tequila, lime juice, and bloody mary mix.

Temple Downtown Providence Restaurant & Lounge is located at 120 Francis Street on Providence’s Capitol Hill. Dinner reservations may be made by calling (401) 919-5050 or online at www.Temple-Downtown.com. Complimentary valet parking is available for all restaurant guests.

November 19, 2012 0 comment

chefs & restaurants news

March of Dimes Rhode Island 11th Annual Signature Chefs Auction

by David Dadekian September 28, 2012

written by David Dadekian

From left to right, in the alternating back row: Johnson & Wales Executive Director of Alumni Relations Steven Shipley, Edward Bolus of Mill’s Tavern, Rizwan Ahmed of Hourglass Brasserie, Raymond Montaquilla of the Coast Guard House, Ryan Escudé of Centro, Jules Ramos of 1149, Tim Shook of Gracie’s, Ben Lacy of Tastings Wine Bar & Bistro, Champe Speidel of Persimmon, Benjamin Sukle of The Dorrance, Mike McHugh of Julian’s, Reddick Vaughan of Julian’s, David Cardell of Temple, Joe Simone of The Sunnyside and David Lieberman of Tastings Wine Bar & Bistro. In front from left to right: Danielle Lowe of Gracie’s, Matthew Varga of Gracie’s, Melissa Denmark of Gracie’s, Michael Hervieux of Belle Mer, Jennifer Luxmoore of Sin, unnamed from Temple, Kevin Gaudreau from Trio and Jonathan Cambra from the Boat House. Not pictured: Matt Gennuso of Chez Pascal, Karsten Hart of Castle Hill Inn and Kevin Thiele of One Bellevue.

In what has become the best annual culinary event in Rhode Island, on Thursday, September 20th, twenty-two of Rhode Island’s best chefs assembled at Belle Mer in Newport for the 11th Annual March of Dimes Rhode Island Signature Chefs Auction. This year’s honoree was Jonathan Cambra of the Boat House in Tiverton. A proud husband and father of two, Cambra has been involved with the March of Dimes event since it’s inception, has have many of the chefs pictured above and in the below photo selections. For the full set of 95 photos from this year’s event, please see this Eat Drink RI Facebook album.

Every year in the United States, more than half a million babies are born too soon, over 1,300 of them right here in Rhode Island. With your help, we work to improve the health of babies and support families if something does go wrong. – March of Dimes Rhode Island site.

Duck croquette with rosemary apple cider bourbon by 1149’s Chef Jules Ramos

Lobster corn custard by Gracie’s Chef Matthew Varga

Ceviche by The Dorrance’s Chef Benjamin Sukle

Terrine of Ratatouille by Hourglass Brasserie’s Rizwan Ahmed

Centro’s table with Chef Ryan Escudé’s Citrus Braised Pork Belly Crostini with Apple Calvados Chutney

MC and auctioneer Sir Jeremy Bell presenting the 2012 Signature Chef Jonathan Cambra with his honorary kilt

March of Dimes Director, New England Collaborative Betsy Akin in center with Chef Jonathan Cambra at right

Johnson & Wales University volunteer group

September 28, 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 news wine & drinks

News Bites: Hemenway’s, Temple Downtown and Tastings Wine Bar & Bistro

by David Dadekian October 26, 2011

written by David Dadekian

Three restaurants in the Providence area have released news updates. Below is information direct from Hemenway’s Seafood Grill & Oyster Bar, Temple Downtown and Tastings Wine Bar & Bistro.

Pictured left to right: Front Row: Elser Ramirez, Sous Chef, Hemenway’s; Katie McBride, Sales Manager, Hemenway’s; Dean Pacheo, Manager, Hemenway’s; Tobey Sanborn, Senior General Manager, Hemenway’s; Michael Fantom, Chief Executive Officer, Ronald McDonald House of Providence; Back Row: Mark Smith, Raw Bar Attendant, Hemenway’s and Steve Long, Executive Chef, Hemenway’s

Hemenway’s Seafood Grill & Oyster Bar

Corresponding with the photo to the right:

Hemenway’s Seafood Grill & Oyster Bar recently donated $7,268.00 to the Ronald McDonald House of Providence. The donation represents 100% of the proceeds of the 7th Annual Oyster Festival held in Providence. “We are so thankful to our loyal guests who supported our annual oyster festival, and as a result, are supporting such a wonderful organization as the Ronald McDonald House of Providence,” said Tobey Sanborn, Hemenway’s General Manager. “The Ronald McDonald House is not just a place of shelter, but a place that fosters opportunities for families to gain support from one another while doing all that they can to help their child become well again,” said Michael Fantom, Executive Director of the Ronald McDonald House of Providence. “The support of local businesses like Hemenway’s, and all of Newport Restaurant Group, allows us to continue offering that support until every child is healthy again.”

Also from Hemenway’s is the announcement of their 50% discount on over 100 wines by the bottle with the purchase of an entrée on Sunday evenings. “Guests who dine at Hemenway’s from 12:00 pm – 9:00 pm can enjoy any of the award-winning restaurant’s more than 100 bottled wines at a 50-percent discount with the purchase of an entrée. For more information or to make a reservation, please call 401-351-8570.”

Temple Downtown

Temple Downtown has launched a new fall menu and held a wine dinner at the restaurant on Wednesday, October 26 to unveil it.

A new fall menu has been unveiled at Temple Downtown Restaurant & Lounge, 120 Francis Street, by Executive Chef David Cardell. New appetizers include Steamed Prince Edward Island Mussels Mariniere, Charcuteria & Cheese Board, and Clams Casino. Soups now include Celery Root and Fennel Soup and Portuguese-Style Caldo Verde. Salad options feature a Roasted Yellow and Red Beet Salad. Joining the lineup of flatbreads is the Pumpkin and Pancetta Flatbread. Butternut Squash and Mascarpone Ravioli has been added to the pasta section of the menu. New entrees include Bouillabaisse with half a lobster in a tomato-saffron broth, Chermoula Spiced Yellowfin Tuna with rock shrimp risotto, Pumpkin and Lentil Tagine with couscous, Ossobuco Milanese with late-harvest vegetables, Pan-Seared Salmon with fennel pollen and roasted orzo, and Braised Short Rib with creamy polenta. The dessert menu features pumpkin crème brulee, tiramisu served with a chocolate spoon, apple crostata with vanilla bean gelato, Greek-style doughnuts with honey glaze and walnuts, house-made cannoli, and chocolate lava cake with caramel ice cream and sea salt.

: Chef David Cardell of Temple carving his suckling pig

Not to be outdone by creating new menu items, Chef Cardell also roasts a whole suckling pig every Friday evening at Temple Downtown. It is served from 5 – 7 p.m. in complimentary samples to bar patrons. Yes, anyone who stops in for a drink in the lounge can get a bit of pork along with various condiments: mustards, chutneys, roasted garlic or sweet chili sauce, all made in house by Cardell. Temple obtains “all-natural suckling pigs . . . from local purveyors.”

Tastings Wine Bar & Bistro

Last but not least is news from Tastings Wine Bar & Bistro at Patriot Place in Foxboro. The restaurant placed in the top 50 in the country for best restaurant wine lists in the OpenTable Diners’ Choice Awards.

Tastings Wine Bar & Bistro announced today that it has been named a winner of OpenTable Diners’ Choice Awards for Top Wine Lists in the United States. The list of winners is derived from more than ten million reviews submitted by OpenTable diners for more than 12,000 restaurants in all 50 states and the District of Columbia.
“We are thrilled and humbled by this acknowledgment from OpenTable diners,” said Mike Cicciarella, Tastings’ General Manager & Wine Director. “We are proud to know that these diners thoroughly enjoyed their overall experience at Tastings and gave us such high marks. We take great pride in putting together an eclectic list that includes over 250 selections, with over 70 wines available by the glass, making it very approachable for our guests. We also want to congratulate the one other restaurant in Massachusetts which was also part of the list, Left Bank at Stonehedge Inn & Spa in Tyngsboro, MA.”
Based on feedback collected from OpenTable diners between October 2010 and September 2011, the 50 award-winning restaurants received the highest scores. For more information about all of the restaurants on this list, please visit http://www.opentable.com/wine.

October 26, 2011 0 comment

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