tag:blogger.com,1999:blog-34525802075921803692024-03-14T00:01:16.405-04:00Rhode Island is my OysterProvidence, RI: Restaurant Reviewsrhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.comBlogger335125tag:blogger.com,1999:blog-3452580207592180369.post-14816852698847208862016-05-16T12:26:00.000-04:002016-05-16T12:26:05.934-04:00SID WAINER: BIGGER AND BETTER<div dir="ltr" style="text-align: left;" trbidi="on">
Since you are venturing to Massachusetts to stop at <b>Portugalia</b> (<a href="http://www.portugaliamarketplace.com/">www.portugaliamarketplace.com</a>) in <b>Fall River</b>, drive next to <b>Sid Wainer & Son </b>(a/k/a <i>The Gourmet Outlet</i>) in <b>New Bedford</b> (<b>2301 Purchase Street 800-249-0447</b>) and check out this well-known grower and distributor's newly redesigned retail outlet. It's bigger than ever and if there is a place anywhere better for a world-class selection of micro-greens and specialty vegetables I don't know where it is. (Warning though, check out the price of that little container of precious greens before you head to the cash register.) Look for special deals as you enter the cheese room - there's usually a table with great cheeses on the cheap due to close sell-by dates. <i><b>Sid Wainer</b></i>, where you must bring a sweater to survive visits into the cheese and vegetable/fruit rooms, has the balsamic vinegar you need as well as the one you covet.<br />
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<b>Hours are Monday - Saturday 9:00 a.m. - 5:00 p.m.</b><br />
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<b><a href="http://www.sidwainer.com/">www.sidwainer.com</a> </b><br />
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rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com1tag:blogger.com,1999:blog-3452580207592180369.post-24237303839303278852016-05-16T12:09:00.000-04:002016-05-16T12:09:09.189-04:00PORTUGALIA MARKETPLACE IN FALL RIVER<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPgxkgRHwljTKl55jvMtqYvrK03uUdHwalVooB2sC3XI-7_DJfSfE6XD10L8MYS0H2mdXEN_zuafj6lV_ga-ObwfREAQQWcAjRRHW8on2Es_69riI6SSW8yDrkNnsPag7mL3qJ1FLinM/s1600/IMG_3806.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPgxkgRHwljTKl55jvMtqYvrK03uUdHwalVooB2sC3XI-7_DJfSfE6XD10L8MYS0H2mdXEN_zuafj6lV_ga-ObwfREAQQWcAjRRHW8on2Es_69riI6SSW8yDrkNnsPag7mL3qJ1FLinM/s320/IMG_3806.JPG" width="240" /></a><br />
If you haven't been to <b>Portugalia Marketplace</b> in nearby Fall River, MA (489 Bedford Street 508-617-9820) go soon, you won't regret it and you may <i>love</i> it. <b><i>Portugalia</i> </b>is a feast to the soul (that covers eyes <i>and</i> mouth). For serious cooks of Portuguese cuisine it's the local (and not-so-local) go-to place for ingredients. For the basic food lover who is looking only for some olive oil it's a cultural blast of beauty and promise. Naturally, the food lover will leave with the olive oil <i>and</i> bread, and maybe some wine, cheese, chocolate-covered almonds, beautiful tins of sardines ....<br />
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Have lunch in the café - e.g., a grilled Portuguese tuna in oil with cheese. Pastries too. Prices are remarkably low for the sandwiches.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlxppxAGyJ01gapduJg9UnOYOrNrNGJaj798H52fP-_PPwGa3lSnymtKs6wNAiMxhELqptmANXwFSxRPtnwTauN5cM2D7a9uf5u1zfLmrBC0svWh21sHc6HobGf-9LYqkKsy5ZMg0ca8/s1600/IMG_3805.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlxppxAGyJ01gapduJg9UnOYOrNrNGJaj798H52fP-_PPwGa3lSnymtKs6wNAiMxhELqptmANXwFSxRPtnwTauN5cM2D7a9uf5u1zfLmrBC0svWh21sHc6HobGf-9LYqkKsy5ZMg0ca8/s200/IMG_3805.JPG" width="150" /></a>I'm not in the market for fifty pounds of salt cod, or giant quid, or octopus, but it's fun to look at it all. The long windowed "cod" room is very cool, figuratively and literally. <i><b>Portugalia</b></i> is an expansive airy warehouse-style shop which covers all things Portuguese from dishes to port (the cheese department covers much of Europe and some local U.S. too). This is an ideal place to buy components for a perfect antipasto platter.<br />
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There's a beer and wine section. Non-alcoholic Portuguese beer is available.<br />
Cheapest wines near the floor, prices moving upward. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhGr_t2-R_4RDxQM_sedB7hzuOKf534DrQvFIzbdZ2ysMSayPPcSWyhNiMGyuEJ7d7PQcXlK4wokq0U8tenfMZM7XBHfG-FBpf187-ahZaUYYStXfYJiKVB-Dd6NC_A-IhwW1N-_QWaU/s1600/IMG_2959.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhGr_t2-R_4RDxQM_sedB7hzuOKf534DrQvFIzbdZ2ysMSayPPcSWyhNiMGyuEJ7d7PQcXlK4wokq0U8tenfMZM7XBHfG-FBpf187-ahZaUYYStXfYJiKVB-Dd6NC_A-IhwW1N-_QWaU/s320/IMG_2959.jpg" width="240" /></a>You're best bet for relatively peaceful shopping and easy parking is to go on a weekday. Weekends are busy, busy and the parking gets tight - you're in a commercial area and nearby street parking is limited. That said, it's fun to be there on Saturday, in the lively crowd, sampling cheeses and olive oils and buying way more than you need.<br />
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<b>Hours</b> are <b>Monday - Saturday, 8:00 a.m. - 7:00 p.m. Sunday, 9:00 a.m. - 2:00 p.m. </b><br />
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rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com1tag:blogger.com,1999:blog-3452580207592180369.post-92023249454836218762016-05-12T16:35:00.000-04:002016-05-12T16:35:00.720-04:00WALRUS AND CARPENTER OYSTERS: SUMMER DINNERS ON THE BEACH<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i>The Walrus and the Carpenter, <span class="mw-mmv-title">by <a href="https://commons.wikimedia.org/wiki/Lewis_Carroll" title="Lewis Carroll">Lewis Carroll</a>, drawn by Sir <a href="https://commons.wikimedia.org/wiki/John_Tenniel" title="John Tenniel">John Tenniel</a> in 1871</span></i></span></td></tr>
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<b>Walrus and Carpenter Oysters</b> (Ninigret, RI) is running a 4th year of oyster parties. Here are the dates and the guest chefs:<br />
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<b>Mon, July 18 - Matthew Varga </b>of <i>Gracie's</i> (Prov)<br />
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<b>Tues, July 19 - Jake Rojas</b> of <i>Tallulah on Thames</i> (Newport)<br />
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<b>Wed, July 20 - Meytal Kotik</b> of <i>Blue Hill</i> (NY)<br />
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<b>Thurs, July 21 - Nick Rabar</b> of <i>Avenue N</i> (East Prov)<br />
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<b>Mon, Aug 15</b> <b>- David Reynoso</b> of <i>Al Forno</i> (Prov)<br />
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<b>Tues, Aug 16 - Benjamin Sukle</b> of <i>Birch and Oberlin</i> (Prov)<br />
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<b>Wed, Augt 17 - Champe Speidel</b> of <i>Persimmon</i> (Prov)<br />
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<b>Thurs, Aug 18 - James Mark</b> of <i>North</i> (Prov)<br />
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Wines selections are from <b>Bottles Fine Wine</b> (<a href="http://bottlesfinewine.com/">bottlesfinewine.com</a>), 141 Pitman St, Providence (401-372-2030)<br />
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<i>This is all-inclusive oyster adventure which begins on boats departing from Charlestown between 2:30 and 3:00 in the afternoon. Diners will be wading knee-deep and walking a beach on this oyster farm tour and meal. There's an in-the-water raw bar and later, a multi-course dinner. </i>Bring a change of clothes. Tickets are super pricey - <b>$225 per person</b> - but <b>look at the website right now</b> <b>and you will want to be in that picture</b> (<a href="http://www.walrusandcarpenteroysters.com/">http://www.walrusandcarpenteroysters.com/</a>).<br />
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<b>Tickets go on sale on Monday, May 16 at 9:00 a.m.</b> on the <i>Walrus and Carpenter</i> website.<br />
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rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-37063744268698751552016-03-21T17:04:00.000-04:002016-03-21T17:04:03.722-04:00PIZZA J ON WESTMINSTER STREET<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dPlLSZbdNS7UAaU1S__B-gIKzF3EFPsQX0P282GyenA1N2YG51k6A_SWJAHwaWCL8GOcjtY6QFUSUqOxgWQHBYYVRIxliuM7CV0swRN_g1-22O_DIUFs3XRI_NyRqr8p0jl5Oju1eow/s1600/IMG_3638.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dPlLSZbdNS7UAaU1S__B-gIKzF3EFPsQX0P282GyenA1N2YG51k6A_SWJAHwaWCL8GOcjtY6QFUSUqOxgWQHBYYVRIxliuM7CV0swRN_g1-22O_DIUFs3XRI_NyRqr8p0jl5Oju1eow/s320/IMG_3638.JPG" width="240" /></a><b>Pizza J</b> (967 Westminster St, Providence 401-632-0555) is a venture of Julian Forgue (of <b><i>Julian's</i></b> fame) and co-owners. It's on the near west side of 95, occupying a large airy space in a mini strip center,<i> Pizza J</i> looks like a modern pizza place ought to, relaxed and cool without self-conscious airs. It has an excellent, long wide bar, perfect for sharing a pizza and a couple beers. The pizzas are real, i.e., crusts are actual handmade pizza crusts not the ready-to-load crusts you're seeing everywhere now. And they're squarish. They deliver.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDABVaiAmbPmlvSFZMsYJB14aAQjimFv8d7gDJhu6yz2ckUqmmq1WF7exrgHNwKujsy4KjLCcUl9yUr4MZMaIftjLTuu3Onf07Wk3wYPmWU_WzaTPHAlKX8t_2Cswv5rEqSCxGh_ZXfwc/s1600/IMG_3637.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDABVaiAmbPmlvSFZMsYJB14aAQjimFv8d7gDJhu6yz2ckUqmmq1WF7exrgHNwKujsy4KjLCcUl9yUr4MZMaIftjLTuu3Onf07Wk3wYPmWU_WzaTPHAlKX8t_2Cswv5rEqSCxGh_ZXfwc/s320/IMG_3637.JPG" width="240" /></a>Pizza is the main thing but appetizers abound - most involve a fryer. There are wings and fries, fried mozzarella and vegetable tempura, all the comfort food indulgences. There's also a good sandwich selection, from classic Italian to Vietnamese. For me though, the best thing is skipping all ancillary items and going straight for the pizza. The white pizza with thinly sliced potato, elephant garlic and onion on a thin crispy crust was a thing of beauty and it tasted great. Even the leftover slices were terrific the next day. <br />
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Beer selection is very good, wine is basic and there's a full bar.<br />
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Venture to the west side, worth the trip. <a href="http://pizzajprovidence.com/">http://pizzajprovidence.com/</a><br />
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rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-35445231999683553482015-11-04T16:28:00.000-05:002015-11-04T16:28:01.121-05:00PERSIMMON, BRISTOL RI<div dir="ltr" style="text-align: left;" trbidi="on">
Check out the <b>Persimmon</b> (31 State Street, Bristol RI <span style="font-size: 14px;">401-254-7474 </span>) website for restaurant week info.The <b>Newport and Bristol County Restaurant Week </b>runs <b>Friday, November 6 through Sunday, November 15</b>. Menu looks inviting. <a href="http://www.persimmonbristol.com/">www.persimmonbristol.com/</a><br />
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rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-22613214036840544622015-11-04T16:20:00.001-05:002015-11-04T16:20:48.863-05:00R.I. CHURCH BAZAARS: NOVEMBER 6 - 8, 2015<div dir="ltr" style="text-align: left;" trbidi="on">
<b>St Mary's 35th Annual Holiday Bazaar </b>- look for Middle Eastern foods, pastries, take-out and bulk food purchases. <b>Friday (Nov. 6) 5:00 p.m. to 8:00 p.m. Saturday (Nov. 7), 10:00 a.m. to 8:00 p.m. Sunday (Nov. 8), 11:00 a.m. to 4:00 p.m.</b><br />
<b>Parish Center One Saint Mary Way Pawtucket </b><br />
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<b>Sts Sahag and Mesrob Armenian Church</b> - 85th annual food fair and bazaar<br />
Look for Armenia foods, pastries and take-out. Saturday (Nov. 7), 11:30 a.m. to 9:00 p.m.<br />
Sunday (Nov. 8), noon to 6:00 p.m.<br />
<b>Egavian Cultural Center 70 Jefferson Street Providence</b><br />
<a href="http://armenianfoodfairri.com/">armenianfoodfairri.com</a><br />
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rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-12064724735277032015-10-14T15:21:00.001-04:002015-10-14T15:21:33.309-04:00AVIARY RESTAURANT, SWANSEA<div dir="ltr" style="text-align: left;" trbidi="on">
The Seekonk to Fall River path is short on good dining options so when <b>Aviary</b> (2229 Grand Army, Swansea, MA 508-379-6007) was suggested as a new option it seemed worth a try. Hmmm. <b>The</b> <b>Aviary </b>is a seven-day-a-week lunch and dinner place with brunch on Sunday. It's not in a mall but that's the atmosphere, inside and out. Everything is perfect and the place appears to have been designed and decorated by people who design restaurants at fancy conference centers. It looks like a restaurant at a resort except it's on Route 6. There is not a thing intimate or individual about it. Cocktail too sweet, duck wings not notable, and the fish tacos poor. <a href="http://www.theaviaryrestaurant.com/">http://www.theaviaryrestaurant.com/</a><br />
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rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-86538485323559593032015-10-14T15:03:00.001-04:002015-10-14T15:04:26.002-04:00DOLLAR OYSTER UPDATE - OCTOBER 2015; $3 OYSTERS AT MILL'S TAVERN<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>The Providence Journal</b> provided a public service a few weeks ago by listing dollar oyster locations in Rhode Island.(<a href="http://www.providencejournal.com/article/20150916/ENTERTAINMENTLIFE/150919533">http://www.providencejournal.com/article/20150916/ENTERTAINMENTLIFE/150919533</a>). I copied the article and put it on the wall. Long a fan of Tuesday night oysters at <b>New Rivers</b> (7 Steeple Street, Providence 401-751-0350) I thought we should branch out. So, in that spirit of good will I decided to meet my friend at <b>Mill's Tavern</b> (101 North Main, Providence 401-272-3331) which has dollar oysters <i>Monday through Saturday from 5:00 to 8:00 p.m. and Sundays 4:00 to 7:00.</i> Friend was to arrive at 7:45, in time to put in the order. This plan was a big deal as my oyster-loving friend has been at odds with <i>Mill's Tavern</i> for at least seven years (starting during the recession when our haughty waiter neglected to present the special $30 set menu and after he finally produced it kept referring to our dinner choices as being from the "value" selections.) Anyway, this time my friend sat at the bar and asked about the dollar oysters; the barman said, just order them by 8:00 and you're all set. I arrived and soon we had a plate of twelve, three each of four varieties. Three were terrific and the the fourth type (<i>Beavertail</i> from Jamestown) was not so pleasing, but for $12 we were not complaining. Time passed - more eating and baseball-watching followed before the bill arrived. The charge for the oysters was $30. Friend said to barman, what's this?, we were here for dollar oysters. Oh, says the barman, only the Beavertail are $1. A lot of things wrong with this picture. So, <i>Mill's Tavern</i>, maybe this is why your place is half empty most nights.</div>
rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-87367212358913043512015-10-14T14:09:00.000-04:002015-10-14T14:09:08.796-04:00WINE DINNER AT SIMONE'S MONDAY OCTOBER 19<div dir="ltr" style="text-align: left;" trbidi="on">
Okay, another wine dinner you say. But this one promises a rich and savory presentation. And the price is right. It's a <b>Louis Latour</b> night at <b>Simone's</b> (<i>275 Child Street, Warren 401-247-1200</i>). Here are the wines: <i>2013 St. Veran</i>, <i>2013 Marsannay,</i> <i>2012 Pommard vs 2012 Volnay</i>. And ever important, the menu: oyster and leek stew, house-made mushroom and mascarpone ravioli, and braised beef in burgundy. For these dishes crank your Fitbit goal for the day up to a new high and do serious atoning<i> before</i> dinner. <b>Simone's</b> is an inviting, modern venue (if he removes those ersatz flowers I'll like it even better). <a href="http://simonesri.com/">simonesri.com/</a><br />
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<b>Time is 6:30 Cost is $85 inclusive Call 401-247-1200 to reserve</b><br />
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rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-78996381750901824302015-08-21T10:42:00.001-04:002015-08-21T10:42:57.478-04:00SAVE THE BAY HARVEST DINNER SEPTEMBER 16<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxuA2X_rR1aajCTrFNjyMzZEmnbqut_KmZKCOYLs_5q0qDxRUdtx_x1TqXMdJmEf3FARTssk9Sl3wacKCnPPn0kvlhqXg_V7Fe3ZZpyLmRWkoZIRX5oMDan4-DRs6pp2rTJCBYf-rTVw/s1600/DSC01469.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxuA2X_rR1aajCTrFNjyMzZEmnbqut_KmZKCOYLs_5q0qDxRUdtx_x1TqXMdJmEf3FARTssk9Sl3wacKCnPPn0kvlhqXg_V7Fe3ZZpyLmRWkoZIRX5oMDan4-DRs6pp2rTJCBYf-rTVw/s200/DSC01469.JPG" width="200" /></a></div>
Good cause and good dinner.<b> </b>This<b> Save the Bay</b> (<a href="http://www.savebay.org/contact">http://www.savebay.org/contact</a>) event is at <b>Hemenway's</b> (<a href="http://www.hemenwaysrestaurant.com/">www.hemenwaysrestaurant.com/</a>) and <u>all proceeds</u> go to <i>Save the Bay</i>.<br />
Cocktail time is at<b> 6:00 p.m. </b>and<b> </b>features oysters on the half shell, mussels, etc. Dinner is a four-course affair with bouillabaisse, Point Judith squid, and a surf and turf combo.<br />
<br />
<b>Cost is $85.00 before tax and tip</b>. <i>Call Hemenway's to reserve</i>: <b>401-351-8570</b><br />
<br /></div>
rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-63278877373706459862015-08-21T09:56:00.001-04:002015-08-21T09:56:53.337-04:00TONIGHT - AUGUST 21 - EAT A GYRO IN PAWTUCKET <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihKVpthUCIvj7g8reHnKXCdTfCF9N0O7-Rb513MR8ydd5o_Zc3qeP1BMWJiMs66boVeD6Z221wiNvU2qscHFjcFBKl5lp6jNctHceUlZUXbgxSS93oyKPK-T7dwO8KkEJv_qIG7MZ8k0/s1600/512px-Gyro_roll-up.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihKVpthUCIvj7g8reHnKXCdTfCF9N0O7-Rb513MR8ydd5o_Zc3qeP1BMWJiMs66boVeD6Z221wiNvU2qscHFjcFBKl5lp6jNctHceUlZUXbgxSS93oyKPK-T7dwO8KkEJv_qIG7MZ8k0/s320/512px-Gyro_roll-up.jpg" width="320" /></a></div>
<b>The</b> <b>Assumption of the Virgin Mary Greek Orthodox Church</b> (97 Walcott St., Pawtucket 401-725-3127) starts its annual fair tonight. There's Greek music, dancing and the agora but what do we really want? The gyros, the pastries, (and the winter memory of eating the gyro on a late summer's night). It's rain or shine, <b>tonight from 5:00 to 10:00</b>, <b>Saturday from noon until 10:00</b> and <b>Sunday noon until 9:00</b>. Free admission & free parking.<br />
<br />
<a href="http://www.assumptionri.org/GreekFestRI/index.htm">http://www.assumptionri.org/GreekFestRI/index.htm</a><br />
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rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-63044949446651779702015-07-31T13:16:00.003-04:002015-07-31T13:16:54.415-04:00OYSTERS & WINE: CAMPUS FINE WINES AT BROADWAY BISTRO MONDAY AUGUST 3<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<b>Campus Fine Wines</b> (<a href="http://campusfinewines.com/">campusfinewines.com/</a>) at <i>127 Brook Street in Providence</i> is a great store and has an especially good event on Monday:<br />
<br />
<span style="font-size: large;"><i><b>OysterFest/Campus Pop-up at Broadway Bistro</b></i></span><br />Directly from the Campus newsletter:<br />
<br />
"Can't get enough oysters? Neither can we! We'll be at Broadway Bistro with Ocean State Oyster Festival for a casual meal inspired by the sea. There will be a raw bar for the 1st hour, with wines from the Wine Traditions portfolio paired with small plates throughout the evening. <br /><br />In addition to the tasty food and beverages, there will be much food for thought regarding the past, present and future of oysters in Rhode Island."<br />
<br /><b>Monday, August 3 6:30 - 8:30</b><br />
<b> </b><br /><b>$40 + tax & tip</b><br />
<br />Call<b> Broadway Bistro</b> (<a href="http://broadwaybistrori.com/">broadwaybistrori.com/</a>) to reserve a spot: 401-331-2450<br />
<br />
</div>
rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-5509154523387201232015-05-01T10:04:00.000-04:002015-05-01T10:04:16.845-04:00ELLIE'S BAKERY: MOTHER'S DAY IN PROVIDENCE<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ellie's Bakery</b> (61 Washington Street 401-228-8118) is open <b>7:00 a.m. to 5:00 p.m. Monday through Saturday</b> BUT <i>not Sunday</i>. If you're wise and thinking ahead about <b>Mother's Day</b>, decide now, put an order in and pick up the goods on Saturday. Trust me, the cake and cookies will still be good a day later.<br />
<br />
This is what I think someone should order me: a box of <i>ginger sandwich cookies</i> with lemon cream cheese frosting. These are for me to hide and parcel out (to myself). To share with you? I'll have the <i>Bon Anniversaire</i>, a vanilla multi-layered cake with milk chocolate sour cream frosting and an adornment of croquembouche.<br />
<br />
Just sayin ...<br />
<br />
<a href="http://elliesbakery.com/">elliesbakery.com</a><br />
<br /></div>
rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-2562656045847619632015-04-29T18:58:00.002-04:002015-04-29T18:58:55.719-04:00CHEZ PASCAL SUNDAY SUPPER: MAY 3<div dir="ltr" style="text-align: left;" trbidi="on">
Check out <b>Chez Pascal's</b> (960 Hope Street, Providence) <i>Secret Sunday Supper</i> being served this weekend, <b>Sunday May 3</b>, <b>between 4:00 and 8:00 p.m.</b> They are cooking a four-course (with choices) all-Italian dinner. The complete menu isn't posted but a pair of the contemplated dishes: cannelloni with rabbit and roasted clams with sausage. Nice timing for a Sunday supper.<br />
<br />
Call to reserve: <b>401-421-4422</b><br />
<br />
Cost is <b>$68</b> before tax, tip and drinks<br />
<br />
<a href="http://www.chez-pascal.com/">www.chez-pascal.com</a><br />
<br /></div>
rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-61862427673342932015-04-23T10:29:00.000-04:002015-04-23T10:29:26.771-04:00GLENDORN CHEF AT OCEAN HOUSE MAY 6<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Joseph Schafer</b> has cooked at a number of posh resorts and now presides at <b>Glendorn</b> (<a href="http://www.glendorn.com/">www.glendorn.com</a>), a tony spot in northwest Pennsylvania. On <b>Wednesday, May 6</b> he'll be in Watch Hill at the <b>Ocean House</b> (<a href="http://www.oceanhouseri.com/">www.oceanhouseri.com</a>) kitchen presiding over a farm and vine dinner - four courses paired with wines from <b>Hourglass Vineyards</b> (<a href="http://www.hourglasswines.com/">www.hourglasswines.com</a>) in California.<br />
<br />
Time is <b>7:00 - 10.30 p.m.</b> Cost is <b>$95 for dinner only; $135 for dinner with wine pairing</b>. <i>Tax and tip additional</i>.<br />
<br />
<b>Call to reserve: 888-552-2588</b><br />
<br /></div>
rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-11959376576832264112015-04-22T09:26:00.000-04:002015-04-22T09:26:03.633-04:00MEXICAN COOKING CLASS AT OCEAN HOUSE<div dir="ltr" style="text-align: left;" trbidi="on">
"<b>Exploring Mexican Cuisine</b>" is next up in the demonstration kitchen at <b>Ocean House</b> (1 Bluff Avenue, Watch Hill 401-584-7000). <b>May 2, 9:00 a.m. to noon. $95</b> (before tax and tip) gets you the class, recipes and an <i>Ocean House</i> apron (hmm, as good as my <i>Cordon Bleu</i> apron?). <b>Call to reserve</b>: 401-584-7000<br />
<br />
<a href="http://oceanhouseevents.com/">oceanhouseevents.com</a></div>
rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-68245130156409050872015-04-22T09:18:00.001-04:002015-04-22T09:18:27.421-04:00SEVEN STARS DEMO AND SALE: APRIL 25, 2015<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Seven Stars Bakery</b> (<a href="http://sevenstarsbakery.com/">sevenstarsbakery.com</a>), locally famous for its olive bread and great bread in general, is opening its flour mill at <i>Hope Artiste Village</i> (<b>1005 Main Street, Pawtucket</b>) for a milling demonstration and fresh-flour and whole-grain bread sale. <b>Saturday, April 25</b> during the <i>Wintertime Farmers' Market</i>, <b>9:00 a.m. to 1:00 p.m.</b></div>
rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-16401006000896226332015-04-12T14:42:00.001-04:002015-04-12T14:42:35.592-04:00LOS ANDES ON CHALKSTONE AVENUE: MAKE THE TRIP<div dir="ltr" style="text-align: left;" trbidi="on">
It's fun being at <b>Los Andes</b> (<b>903 Chalkstone Avenue 401-649-4911</b>) even before you eat. Why? Because it's alive. It reminds you of dinners out in New York or any other big city where waiting in line is part of the drill. If you want prime-time reservations at <b>Los Andes</b>,
call days ahead but if you are flexible on either end just show up
early or arrive at 8:30 when the turnover pace is fast and the line
starts to disappear (on weekdays at least).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshZA3yD1cWzF2HBzFLRlEq6vFhS3T1x45Wc_GOxdz0BOPm-QcrO7CJO0eY2Lr0gMEB8JSNxJ3uUi8Y2lOLFIY9cCOBH9km_mS_KYoCVMOK_iyvGzEaFJYRAHdMUNjG9gyFlpfmyzMUsg/s1600/IMG_2526.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshZA3yD1cWzF2HBzFLRlEq6vFhS3T1x45Wc_GOxdz0BOPm-QcrO7CJO0eY2Lr0gMEB8JSNxJ3uUi8Y2lOLFIY9cCOBH9km_mS_KYoCVMOK_iyvGzEaFJYRAHdMUNjG9gyFlpfmyzMUsg/s1600/IMG_2526.JPG" height="320" width="240" /></a></div>
<br />
We
couldn't get the time we wanted the other night but we showed up (per
the advice of the man who answered my call) and were immediately lucky,
getting just enough seats at the bar. For two or three people sitting at
the bar can be the best time. We watched the super hard-working (and
friendly) bartender and the crazy fish in the giant tank. And I savored a
chicken empanada dipped in spicy sauce. What could be better, really?<br />
<br />
The
menu has every manner of Bolivian and other Andean specialties. There
are multiple ceviche choices and a standard appetizer is the "ceviche
martini" - mixed seafood in a martini glass. If you're a ceviche fan,
try it. A special the other night was tuna ceviche with a crown of
crispy calamari, all healthy benefits of the tuna cancelled out but a
good treat. There are saltenas (Bolivian chicken pies) and empanadas
(chicken and queso and a special yucca and cheese in a banana leaf) and
other popular Bolivian fare. Here's where you can order grilled
garlic-marinated beef hearts on skewers.<br />
<br />
The main menu
is roughly divided among ceviche, other fish, beef and chicken. There
are popular low-cost low-cut beef dishes with posole, fried eggs, etc.,
South American comfort food. Many of the tastes are not familiar flavors
of the northeast U.S. More familiar are the expensive beef offerings, steaks of all types. Ceviche as a main course is popular and <i>Los Andes</i>
serves it several ways - tuna, calamari, sashimi-cut tilapia. There's
plenty of cooked fish including a simple, aromatic dish of steamed
potatoes with tilapia and soft sauteed red onions on rice. Cheap,
perfect. Next time around we'll do some serious chicken ordering.<br />
<br />
A
busy place where people are obviously happy to be, a Pisco sour, an
empanada dipped in spicy sauce and a menu which allows you to spend
freely or frugally. East Siders, go west.<br />
<br />
<b>Los Andes</b> is open <b>seven days a week for lunch and dinner</b>, serving straight through on Saturdays and Sundays.<br />
<br />
<a href="http://losandesri.com/">losandesri.com</a><br />
<br />
</div>
rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-74722878092751121202015-04-09T15:07:00.000-04:002015-04-09T15:07:05.900-04:00CLAUDINE PÉPIN AT PERSIMMON APRIL 22<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtXbZd0Q1TDAFkcsyn4F1dTZER1s8IqaiUko2w_Aky8TGirZGffjk9-igQ1RxcVPhj50f-4EjJudwIE8DQda3zQbZ-Kg3pbuTAdm_EoBXMI2zP6Xz_G6RtDYc_JN9BiuW1zo52pkeAUI/s1600/6a00e55011241d8833014e8ad4a16a970d-320wi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtXbZd0Q1TDAFkcsyn4F1dTZER1s8IqaiUko2w_Aky8TGirZGffjk9-igQ1RxcVPhj50f-4EjJudwIE8DQda3zQbZ-Kg3pbuTAdm_EoBXMI2zP6Xz_G6RtDYc_JN9BiuW1zo52pkeAUI/s1600/6a00e55011241d8833014e8ad4a16a970d-320wi.jpg" height="154" width="200" /></a><b> Claudine Pépin</b> will discuss food, family and her new book, <b>Kids Cook French</b>, at a special <i>Champe Speidel</i> dinner on <b>April 22</b> at <b>Persimmon</b> (31 State Street, Bristol <b>401-254-7474</b>). <i>Speidel</i> will use recipes from the book as part of his four-course dinner with French wine pairings. The party starts at <b>6:30 p.m.</b><br />
<br />
<b>Tickets are $100</b> and include dinner, wine and a signed book. Tax and tip are extra. <b>Call to reserve.</b><br />
<br />
<a href="http://www.persimmonbristol.com/">www.persimmonbristol.com</a><br />
<br /></div>
rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-65602994946044675922015-02-18T15:35:00.000-05:002015-02-18T15:35:07.236-05:00AL FORNO WINEMAKER DINNER FEB. 25, 2015<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Al Forno</b> (577 South Main St, Providence 401-273-9767) has a winemaker event coming up. Andrea Sottimano's Italian wines (<a href="http://www.skurnikwines.com/prospects.cgi?rm=view_prospect_detail&prospect_id=392">http://www.skurnikwines.com/prospects.cgi?rm=view_prospect_detail&prospect_id=392</a>) will be featured at a special dinner <b>Wednesday, February 25 at 6:30 p.m.</b><br />
<br />
Here's the menu (as of now, these things can change) with the wine pairings per the <b>Al Forno</b> website (<a href="http://alforno.com/">alforno.com</a>):<br />
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<div align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<strong><span style="color: #303030; font-family: Calibri, sans-serif; font-size: 11pt;"> </span></strong><strong><span style="color: #303030; font-family: Calibri, sans-serif; font-size: 11pt;"><strong></strong></span></strong><span style="color: #303030; font-family: Calibri, sans-serif; font-size: 11pt;"> </span><span style="font-size: small;"><em><span style="color: #4c4c4c; font-family: Calibri,sans-serif;">Mixed crostini</span></em></span>
</div>
<span style="font-size: small;"></span><div align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<span style="font-size: small;"><em><span style="color: #4c4c4c; font-family: Calibri,sans-serif;">Grilled Pizza Bianca</span></em></span></div>
<span style="font-size: small;">
</span><div align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<span style="font-size: small;"><strong><span style="color: #a20000; font-family: Calibri,sans-serif;">Sottimano, Dolcetto d'Alba, Bric Del Salto, 2013</span></strong></span></div>
<span style="font-size: small;">
</span><div align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<br /></div>
<span style="font-size: small;">
</span><div align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<span style="font-size: small;"><em><span style="color: #4c4c4c; font-family: Calibri,sans-serif;">Grilled Endive "Bagna Cauda"</span></em></span></div>
<span style="font-size: small;">
</span><div align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<span style="font-size: small;"><strong><span style="color: #a20000; font-family: Calibri,sans-serif;">Sottimano, Barbera d'Alba, Pairolero Superiore, 2012 </span></strong></span></div>
<span style="font-size: small;">
</span><div align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<br /></div>
<span style="font-size: small;">
</span><div align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<span style="font-size: small;"><em><span style="color: #4c4c4c; font-family: Calibri,sans-serif;">David's Amazing Agnollotti</span></em></span></div>
<span style="font-size: small;">
</span><div align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<span style="font-size: small;"><strong><span style="color: #a20000; font-family: Calibri,sans-serif;">Sottimano, Nebbiolo, Langhe, 2012</span></strong></span></div>
<span style="font-size: small;">
</span><div align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<br /></div>
<span style="font-size: small;">
</span><div align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<span style="font-size: small;"><em><span style="color: #4c4c4c; font-family: Calibri,sans-serif;">Slow-cooked Pork "Brasato"</span></em></span></div>
<span style="font-size: small;">
</span><div align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<span style="font-size: small;"><strong><span style="color: #a20000; font-family: Calibri,sans-serif;">Sottimano, Barbaresco, Currá 2010</span></strong></span></div>
<span style="font-size: small;">
</span><div align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<br /></div>
<span style="font-size: small;">
</span><div align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<span style="font-size: small;"><em><span style="color: #4c4c4c; font-family: Calibri,sans-serif;">Vanilla Affogatto "Corretto"</span></em></span></div>
<span style="font-size: small;">
</span><div align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<span style="font-size: small;"><strong><span style="color: #a20000; font-family: Calibri,sans-serif;">Moscato d'Asti, Saracco </span></strong></span><span style="color: #303030;"><span style="font-size: small;"> </span></span></div>
<br />
Check the website for details. Cost is <b>$125 per person</b>, <i>inclusive</i>. Call Suzette or Rob to reserve. <b> 401-273-9767</b><br />
<br />
<br /></div>
rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-53464413966544699702015-02-12T15:29:00.001-05:002015-02-12T15:29:46.639-05:00STUDY WHISKEY AT OCEAN HOUSE IN WATCH HILL<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYI8ZhUNpBg6K5IoyaPk8qCU59zY7OkFwl7owBH_Yat7WkD5OV5D9dTG-ZV3gr94mWdJv0wK0-NwTzI2f0MY_b8wH8xFbINsfFahrYk39q40TSlCEbbNkEDW8qJzFpDIERZJtaGHrIXsU/s1600/Whiskey_bottling_plant.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYI8ZhUNpBg6K5IoyaPk8qCU59zY7OkFwl7owBH_Yat7WkD5OV5D9dTG-ZV3gr94mWdJv0wK0-NwTzI2f0MY_b8wH8xFbINsfFahrYk39q40TSlCEbbNkEDW8qJzFpDIERZJtaGHrIXsU/s1600/Whiskey_bottling_plant.jpg" height="142" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;"><b>Naomi Ibuki</b></span></i></td><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;"><b><br /></b></span></i></td><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;"><b><br /></b></span></i></td><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;"><b><br /></b></span></i></td><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;"><b><br /></b></span></i></td></tr>
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They call their monthly events <i>Vine to Wine</i> seminars but on <b>Friday and Saturday, February 27th & 28th</b>, <b>Ocean House</b> (1 Bluff Avenue, Watch Hill) abandons the grape (well, partly) to consider <b>Whiskeys of the World</b>. There's a reception <b>Friday from 6:00 to 7:00 p.m.</b> and a class, with tastings, from <b>11:00 a.m. through 1:00 p.m. Saturday</b>.<br />
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Cost is $50. Register on line at <a href="http://oceanhouseevents.com/">oceanhouseevents.com</a> or call 401-584-7000<br />
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rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-61948123681054988312015-02-04T10:59:00.003-05:002015-02-04T10:59:55.808-05:00BUY VALENTINE CHOCOLATE AT GARRISON FACTORY STORE<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnn3PqnaD0S0PmUvhiK9GvAanBKeLVYV3__lA1Qrtx4k-yrpWmVb5IB_AXRPDt40nb7Az7r5qjT4AYkB27evMepoi3pis_FwKjF44tnG4ilp7n2YtA0-sObgon_aAaxS6CfgDeC-8lreE/s1600/Saint-Valentine.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnn3PqnaD0S0PmUvhiK9GvAanBKeLVYV3__lA1Qrtx4k-yrpWmVb5IB_AXRPDt40nb7Az7r5qjT4AYkB27evMepoi3pis_FwKjF44tnG4ilp7n2YtA0-sObgon_aAaxS6CfgDeC-8lreE/s1600/Saint-Valentine.jpg" height="200" width="156" /></a><b> </b><br />
<b>Garrison Confections</b> (72 Ledge Street, Central Falls 401-725-0790) is open through February 14 (except Sunday) for <i>Valentine</i> buying.<br />
<br />
Check out the collection at <a href="http://garrisonconfections.com/">garrisonconfections.com </a><br />
Delicious tiny chocolates and macarons are what I want.<br />
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Hours are 11:00 a.m. to 6:00 p.m.</div>
rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-59505432713859339242015-01-29T12:34:00.000-05:002015-01-29T12:34:35.680-05:00FOOD NOTES: SIMONE'S IN WARREN; SALTED SLATE IN PROVIDENCE<div dir="ltr" style="text-align: left;" trbidi="on">
• Remember<b> Sunnyside</b>, the Warren waterside breakfast and lunch place run by <i>Joe Simone</i>? Well <i>Mr. Simone</i> is back and his new home, <b>Simone's Restaurant</b> (275 Child Street, Warren), may not be on the water but it <i>is</i> picturesque. <i>Simone</i>
paid attention to every detail and the result is a cleanly- designed
airy space with a great-looking bar and a view to the kitchen. It's
light-hearted, vibrant, modern without being self-conscious. I like
the menu. You can mix it up with starters and small plates (maybe
roasted marrow bones with shiitakes, oysters, and a small bowl of
Linguine alle Vongola made with Narragansett clams). Over four visits,
with different groups, we tried a lot, and liked a lot. The selection is
broad without being overly inclusive. Below is a list of entrees, or
large plates, as listed on the website today. Note, though, that the
menu changes. We've eaten excellent roast chicken, a beautiful cod
roast, grilled salmon and lobster and an excellent pork chop (a daring
menu option in my view since it goes wrong so easily).<br />
<br />
<b>Lemon-Fennel Roast </b><b>Nantucket Bay Scallops</b>, Spinach-Mushroom Gratin, Tomato Vinaigrete<b> </b><i>29</i><br />
<b>Grilled Salmon Fillet</b> with Braised Artichokes and Caramelized Lemons <i>25</i><br />
<b>Jumbo Shrimp <i>a la </i></b><b><i>Plancha</i></b> wrapped in Pancetta, melting Onions, <i>Polenta Bianca</i> <i>27 </i><br />
<b>Wood Grilled Lobster</b>, “Spiked Olive Oil,” Mushrooms, roasted Peppers, wilted Escarole, Quinoa <i>27 </i><br />
<b>Native Cod Roast</b> White Beans, Kale and Chorizo <i>26 </i><br />
<b>Quinoa</b> with Tomato Coulis, and organic Vegetables (vegan) <i>25 </i><br />
<b>Long Island Duck Breast</b> Roasted Brussels Sprouts, Bacon, Tamarind Leeks, Grilled Focaccia <i>28</i><br />
<b>Wood Grilled Flank Steak</b>, Roasted Potatoes, Mushroom, Charred Onion and Arugula Salad 27<br />
<b>Roast Baffoni Farms ½ </b><b>Chicken,</b> Lemon, Rosemary, roast Farm Vegetables and Potatoes <i>25</i><br />
<b>Hand Cut Blackbird Farm </b><b>Berkshire Pork Chop</b>, Chorizo-Potato Cake, Braised Cabbage<i> 26 </i><br />
<br />
We had to share desserts. I can endorse the butterscotch pudding, lovely. And a spongecake with strawberries too.<br />
<br />
<a href="http://simonesri.com/">simonesri.com</a><b> </b><br />
<br />
<b>275 Child Street</b> (use your maps app), <b>Warren 401-247-1200</b><br />
<br />
• <b>Hourglass Brasserie</b>
(382 Thames Street, Bristol) closed in September. It was maybe a little
too cute in its presentations for me but, that said, I certainly ate
there often enough and enjoyed most of it. It's a tough business. In its
exact place is the recently opened <b>Christian's Wood Fired Grille</b> (401-396-9811)(<a href="http://christiansri.com/">christiansri.com</a>). Here's hoping.<br />
<br />
• Another replacement restaurant is <b>The Salted Slate</b> (186 Wayland Avenue, Providence 401-270-3737) which moved into the space vacated by <b>Farmstead</b> when the <i>Jennings</i>
moved back to Boston. The cheese shop now holds the main bar (long,
deep, good size) and elevated tables; the old dining room is all
tables. After one brunch/lunch and two dinners I'm not smitten but I'm
hoping for refinements so I can be smitten, because I like the location
and want Wayland Square to thrive as a foodie neighborhood. Anyway,
brunch/lunch was good, both food (especially the home-made doughnuts)
and service. Dinner was the fall-off. Too much dubious sauce (think the
brown stuff a country club will try to put on a New York sirloin or the
too-much-soy coating on salmon). And, alas, service was very very slow
so we all had time to think about food flaws. Desserts did not atone.<br />
<br />
• What's with the<b> Chow Fun Food Group</b>? <b>Rick's Road House</b> (370 Richmond Street, Providence 401-272-7675), serves possibly the worst barbecue. And<b> XO</b> (125 North Main, Providence 401-273-9090) is limping along giving almost nobody a reason to return.<br />
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rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-28199564419338355192015-01-28T14:23:00.001-05:002015-01-28T14:23:35.998-05:00R.I.'s 52nd ANNUAL ROBERT BURNS SUPPER AND DANCE<div dir="ltr" style="text-align: left;" trbidi="on">
Email <a href="mailto:burnssupper@cox.net">burnssupper@cox.net</a> by tomorrow, January 29, to reserve your place at the February 7th (Saturday) celebration of Scotland's beloved 18th century poet, <b>Robert Burns</b>, at <i>Rhodes on the Pawtuxet</i> (60 Rhodes Place, Cranston). There is a traditional haggis ceremony, dinner (your choice, prime ribs or vegetarian), and music by the <b>Rhode Island Highlanders Pipe Band</b> and <b>Sean Connors and the Irish Express</b> (which Ireland are we talking about here?).<br />
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A Burns supper (usually near or on the poet's birthday, January 25) is not a random event. The ceremony includes <i>The Selkirk Grace</i>, a piping-in of the haggis (savory pudding which people tend to love or loathe), recitation of Burns' <i>Address to a Haggis</i>, scotch, dinner, a talk about the poet, salutations to the "lassies", and replies to the "laddies". Read more at <a href="http://en.wikipedia.org/wiki/Burns_supper#Address_To_a_Haggis">http://en.wikipedia.org/wiki/Burns_supper#Address_To_a_Haggis</a><br />
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<b>The tickets are $55 for adults and $25 for children under 12. Email the above address to see what's included. Reserve by tomorrow.</b><br />
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rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0tag:blogger.com,1999:blog-3452580207592180369.post-61833941506183599922015-01-18T17:41:00.006-05:002015-01-18T17:41:56.580-05:00RHODE ISLAND COOKING: CHOCOLATE WORKSHOP AT OCEAN HOUSE<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Bill Collins</b>, author of <b>How to Make Chocolate Candies</b>, gives a hands-on lesson at the <b>Ocean House</b> in Watch Hill, <b>Saturday, February 7</b>, <b>9:00 a.m. to noon</b>. <b>$95</b> price <i>includes his book</i>. Call 401-584-7000 to reserve. <a href="http://oceanhouseevents.com/">oceanhouseevents.com</a><br />
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rhody on the roadhttp://www.blogger.com/profile/07690655813099479371noreply@blogger.com0