Archive for the ‘East Greenwich’ Category

Chickens roam free and eat grass at Pat's...

Chickens roam free and eat grass at Pat’s Pastured on Briggs-Boesch Farm.

For the past several years, we have been purchasing Pat’s Pastured products at our local farmers’ markets. From their farm in East Greenwich, RI, they raise pigs, sheep, chickens and cows to produce grass-fed beef and lamb, free-range eggs, pastured-raised pork, and, of course, sausage and bacon.

They currently have a week left to raise money through a Kickstarter campaign (http://kck.st/1ieZOIZ) to bring the pasture to plate with a food truck and cart to sell hot breakfasts, lunches, and snacks this summer. We have already backed the project. We thought you might too…

Support their Kickstarter at http://kck.st/1ieZOIZ

Pat’s Pastured
Briggs-Boesch Farm
830 South Rd
East Greenwich, RI.
www.patspastured.com

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We’ve now lived in Providence for over four years, and it would be hard to fit in one blog post all my thoughts about that. So instead, I thought I’d describe an eventful, but fairly typical Saturday, which as it turns out, might be a perfect way to highlight our life in Providence.

8:28 am – We woke up “late” for us, which meant we had to rush to get the girls ready for gymnastics and ballet at Aim High Academy, where dozens of gymnasts were already hard at work.

10:00 am – We head to Allie’s Donuts–an institution for good reason. A donut cake (exactly what it sounds like) has been ordered for one of our daughter’s birthday this month.

11:15 am – We make our way to the Pawtucket Wintertime Farmers’ Market opening day. This year’s market has more than doubled, and it is every bit better. We all sit in the courtyard and have Tallulah’s Tacos for lunch. The girls make a basket at ACKpack Basket Studio. Michele buys a giant stalk of brussels sprouts, freshly dug potatoes, onions, and parsnips from the market, along with apples from Barden Family Orchard. Our daughter insists we buy more pickles from Harmony Hill Farm. We get dessert–an almond croissant and an apricot financier–from the French Tarte. On our way out, we discover a new store, Sassy Mama Cuisine, that has rows upon rows of hot sauces. I’m looking for one made with Bhut jolokia, and pick from more than a dozen.

2:00 pm – I nap.

3:30 pm – I take my six-year-old daughter to Cirque Éloize, one of the first shows in this year’s FirstWorks Festival at the Providence Performing Arts Center, while Michele takes our two-year old to the Providence Children’s Museum.

6:00 pm – At home,  I make the kids a pizza with dough from Olga’s and cheese from Narragansett Creamery.

7:30 pm – Michele and I walk downtown to the Brown University/Trinity Repertory Theatre, to see a production of Twelfth Night, or What You Will. Since we didn’t buy tickets in advance, we wait standby and luckily get seats from a few no-shows. Even after four years of shows, it’s my first time in the Pell Chafee Performance Center.

9:30 pm – We get drinks and appetizers at Gracie’s, which turned out to be a meal that would rival the best in recent memory: a sherry-roasted beet salad with Cloumage cheese, pistachio nougatine, wild rice crispies, sour apple, and Aquidneck honey; Hudson Valley foie gras with fennel dusted brioche donuts, roasted peach, pistachio, raspberry gelee; russet potato gnocchi with house cured ham, broccoli, cauliflower, cheddar, buttery herb crumb; and crispy veal sweetbreads with sunny side quail’s egg, parmesan spinach, potato fondue, pickled ramps (this one was a standout).

10:30 pm – Our babysitter needs to leave early tonight, so Michele grabs a cab home. I stay on, for a show at AS220.

12:00 am – The band Melt Banana plays in AS220’s tiny venue, where you can get up close and mingle with the bands.

1:00 am – I take an UberX ride home! Just 2 minutes after calling…

I’ve always thought that a perfect city is one that you can “use” to its fullest regularly. And with that as my definition, I’m in the right place for now…

For more information:

Aim High Academy
3355 S County Trail
East Greenwich, RI
http://www.aimhighacademy.com/

Allie’s Donuts
3661 Quaker Lane
North Kingstown, RI
https://www.facebook.com/AlliesDonuts

Pawtucket Wintertime Farmers’ Market (Saturdays 9 am-1pm and Wednesdays 4-7pm through May 17, 2014)
at Hope Artiste Village
1005 Main St.
Pawtucket, RI
http://www.farmfresh.org/winter

Tallulah on Thames
464 Thames Street
Newport, RI
http://www.tallulahonthames.com/

Sassy Mama Cuisine
at Hope Artiste Village
1005 Main St.
Pawtucket, RI

The French Tarte
at Hope Artiste Village
1005 Main St.
Pawtucket, RI
http://www.frenchtarte.com/

ACKpack Basket Studio
at Hope Artiste Village
1005 Main St.
Pawtucket, RI
https://www.facebook.com/pages/ACKpack-Basket-Studio/467747816608744

Barden Family Orchard
56 Elmdale Rd
North Scituate, RI
http://www.bardenfamilyorchard.com/

Harmony Hill Farm
Barrington, RI
http://harmonyhill-farm.com/

Providence Performing Arts Center
220 Weybosset Street
Providence, RI
http://www.ppacri.org/

FirstWorks
http://first-works.org/

Providence Children’s Museum
100 South Street
Providence, RI
www.childrenmuseum.org

Olga’s Cup & Saucer
103 Point Street
Providence, RI
www.olgascupandsaucer.com

Narragansett Creamery
www.richeeses.com

Brown University/Trinity Repertory Theatre
www.browntrinity.com

Gracie’s
194 Washington Street
Providence, RI
graciesprovidence.com

AS220
115 Empire Street
Providence, RI
www.as220.org

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Polpette Grande, the Giant Meatball, at Siena Restaurant on Atwells Ave.

As a pisan, I love Federal Hill.  I love the little start-up espresso shops, the abundance of Italian grocery items at Venda Ravioli, and the tasty treats at Pastiche. But perhaps most of all, I love the giant meatball, or as they say in Italian “Polpette Grande.” This appetizer at Siena Restaurant on Atwells Ave consists of an enormous meatball made from ground sirloin, veal and pork, topped with San Marzano marinara and a large scoop of a homemade ricotta cheese. My phone camera photo truly doesn’t do it justice — you’ll have to go and see (and taste) for yourself. Overall, the food at Siena is quite good. But it’s that giant meatball that keeps me coming back.

Siena Restaurant
238 Atwells Avenue
Providence, RI
(401) 521-3311
or
5600 Post Road
East Greenwich, RI
(401) 885-8850
www.sienari.com

Venda Ravioli
265 Atwells Avenue
Providence RI 02903
401-421-9105
www.vendaravioli.com

Pastiche Fine Desserts
92 Spruce Street
Providence, RI
(401) 861-5190
www.pastichefinedesserts.com‎

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The Gold Standard: My beloved pancakes from the Deluxe Town Diner in Watertown, Massachusetts. Photo by möca.


Why is it that I’m always reading blog posts and newspaper articles about great breakfast places that turn out to be subpar? Surely, I am not the only pancake purist in Rhode Island. After having eagerly gone from diner to hotspot and back again in my quest for Rhode Island’s best pancakes, I’ve decided I am going about this all wrong. When I discovered the best pancakes near Boston, I discovered them not through a blog (if those even existed then) nor through a magazine or newspaper article, but through an accountant friend who happened to live in the area and really liked pancakes.

Here I am with my Deluxe Town Diner pancakes.

Here’s how I know that the Deluxe Town Diner in Watertown, Massachusetts has amazing pancakes: it is the only thing I order there. That’s not to say I haven’t been tempted by tuna melts, homemade stews with fresh (not frozen) vegetables, and burgers with sweet potato fries. But the pancakes made with sour cream and buttermilk are just too good: they rise to thick height and remain fluffy, perfectly browned, made the size of your plate in a stack of three (or two if you so choose, but you’ll be sorry), and smeared with butter with a side of real maple syrup.

I know Rhode Island is the smallest state, but I refuse to shrink my expectations accordingly. So, fellow citizens, I beg of you: show me the (amazingly good) pancakes. Post a comment with your local favorite, and I promise to go, eat and report back.

Surely Not Rhode Island’s Best Pancakes List
(or the places I’ve tried so far)

Note: My criteria for the perfect pancake includes: 1) fluffy texture; 2) neither too wet nor too dry; 3) excellent flavor, more specifically a well-orchestrated recipe of ingredients that culminate in a caramelized flavor balancing salty and sweet; 4) made and served with real butter; and 5) served with real maple syrup.

Despite a wonderful old-fashioned diner atmosphere amidst the strip malls, you won't find the best pancakes at Star Diner.

Atlantic Grille
Middletown, RI
Why not? One of the RI Monthly reader’s choices for best breakfasts, this is truthfully the only place I can stand to eat pancakes on Aquidneck Island. Yet they are no match for the perfect pancake (decent flavor, but not fluffy enough) and fail to provide real maple syrup.

Corner Café
Newport, RI
Why not? Such a cute little spot, but they use margarine — a deal-breaker in my opinion.

Eddie & Sons Diner
Providence, RI
Why not? Here you’ll find decent pancakes (although too light indicated not enough caramelizing butter, sugar, salt), but nothing spectacular, and the diner lacks real maple syrup.

Gary’s Handy Lunch
Newport, RI
Why not? Although I love this place for its atmosphere and enjoy their thin old-fashioned french toast, their pancakes are thin and mealy.

IHOP (The International House of Pancakes)
Middletown, RI
Why not? There is no better option when you absolutely need pancakes at 1 am and are too lazy to make them (yes, it’s happened to me). But, let’s face it, as good as they may taste at that moment, we all know that IHOP is not the real deal.

Louie’s
Providence, RI
Why not? Generally their pancakes have fairly good flavor, although they are always too flat and light. Plus they lack consistency: a few times, the pancakes were metallic, which Geoff says is an indicator of too much baking powder. They serve them with real butter but artificial maple syrup.

Mel’s Diner
East Providence, RI
Why not? According to Providence Journal’s food writer Gail Ciampa, these are “some of the best pancakes around.” No way. Slathered with margarine, these pancakes were bound to lose. They were the right color and thickness, but ultimately too gummy with the wrong flavor.

Modern Diner
Pawtucket, RI
Why not? Their pancakes had great texture (just a tad wet) and were quite fluffy, yet the flavor was wrong — not sweet nor salty enough.

Nick’s on Broadway
Providence, RI
Why not? In general, breakfast here was terrific, but the pancakes sadly not so. Cinnamon in the batter definitely doesn’t fit the bill.

Oatley’s Restaurant
North Kingston, RI
Why not? I had high hopes here with the homemade breads and muffins, but ultimately the pancakes missed on both flavor and fluffiness.

Star Diner
Rumford, RI
Why not? Pancakes were greasy and burnt. By the taste, I highly doubt they were made with butter in the batter or on the griddle. And they don’t serve maple syrup.

T’s Restaurant
Why not? Pancakes were dense and dry with lousy flavor. They’re also served with a butter ‘blend’ (aka margarine), blanketed with powdered sugar, and a side of phony syrup — need I say more?

Top Photo Credit: möca

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Homemade pizza with dough from Olga's Cup + Saucer.

Homemade pizza with dough from Olga's Cup + Saucer.

Olga’s Cup + Saucer began in 1988 as a seasonal bakery on a farm in Little Compton.  Over 20 years later, their popular Providence bakery makes delicious homemade breads,  scones, bagels, and other pastries using ‘traditional Artisinal techniques’.  Open for breakfast and lunch, their dishes like french toast, pulled pork sandwiches, and black forest ham pizzas all feature their homemade breads and doughs.   With their seeded bagels (more of a bready texture and covered with sunflower and other seeds) and their blueberry muffins (one covered with almond slices), you really can’t go wrong.

You can also find a selection of Olga’s pastries, breads and pizzas (as well as the ready-made dough) at a variety of farmers markets throughout the summer — Coastal Growers Farmers Market in Saunderstown, RI on Saturdays; East Greenwich Farmers Market on Mondays; and Aquidneck Growers’ Market in Newport, RI on Wednesdays and Portmouth, RI on Saturdays.  Yesterday we made a few pizzas with Olga’s thin pre-rolled dough — Geoff took the dough out of the freezer; added market tomatoes, local basil, fresh mozzarella from Narragansett Creamery, and some grilled mushrooms; and set them directly on the grill for a quick, smoky, and delicious pizza.

Olga’s Cup & Saucer
103 Point Street
Providence, RI
www.olgascupandsaucer.com

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