6-8 fresh mint leaves
2-3 oz. bourbon
1 tsp. sugar
1 tsp. water
1. Muddle mint leaves, sugar and water in a glass.
2. Fill glass with crushed ice.
3. Pour in bourbon.
4. Garnish with a sprig of mint
Mother’s Day only comes once a year, so make sure to stop by the historic Tiverton Four Corners during their Spring Nestival to snag a perfect gift with surprise deals. During Mother’s Day Weekend, on May 11 and 12, shoppers can pay $1 to receive a prize-filled egg containing a coupon to one of the Four Corners shops. Some of the offers include a coupon for a free item or a percentage off of your purchase.
After the success of their Balloon Bash event back in October of last year, the Four Corners is bringing the event back with a new theme. “We did an event last fall and we had balloons with coupons inside of them. This time we’re doing eggs to go with the spring theme,” says Kristin Silveiraof Sakonnet Farm, located within the Four Corners. Some of the participating retailers are Milk & Honey Bazaar, Tiffany Peay Jewelry, Katherine Lovell Studio & Gallery, Sakonnet Farms, Courtyards and Gallery 4.
The Nestival is the perfect celebration of spring, and a great day to grab a gift for Mom or to enjoy a fun day of shopping with her. “The weather should be nice and people will be able to walk around the village,” says Silveira. “It’s a great opportunity to find a nice gift.” Although the Nestival takes place on Mother’s Day Weekend, the event is open to all shoppers, so feel free to spoil yourself too.
The East Bay Food Pantry is hosting the 5th annual Get Off Your CAN! 5K Run/ Walk to End Hunger on May 11. It is amazing what you can do to help just by walking down the block. Registration is $25, which can buy 250lbs of food for those in need. The race is located at Colt State Park in Bristol and ends at the Bristol Town Beach. Even if you are not able to attend, any donation helps. Early registration at the Bristol Town Beach Pavilion ends on April 25 for $25 or $30 for the day of the run. Join with your family and friends to raise money for this local organization. Sponsors are always a benefit if you wish to raise more money for such an exceptional charity. The race is made possible by the USA Track & Field and medals will be awarded for the top female and male runners.
Bed and breakfasts aren’t just about quaint accommodations – they’re about delicious food, too. Eleonora Rezek of Seekonk’s Jacob Hill Inn shared her famous stuffed French toast recipe with us.
1 tsp butter
1/8 c milk
½ tsp vanilla
6 slices Cinnamon Swirl bread
1/2c cream cheese, room temperature
3 Tbsp orange marmalade
Garnishes: orange slices and parsley
Optional: bacon or sausages cooked, maple syrup
1. Spread three slices of bread with the softened cream cheese.
2. Spread the other three slices of bread with about a tbsp. of orange marmalade each.
3. Put together bread slices: one with cream cheese, and one with marmalade, like a sandwich.
4. Melt a tsp. of butter on a non-stick fry pan or electric griddle set at 300 degrees or medium heat.
5. Break the eggs into your bowl, and add a splash of milk and vanilla. Whisk to combine.
6. Dip the sandwiches in the egg mixture and lay on the griddle or pan. Brown each side, flipping with the spatula.
7. Cut on the diagonal and arrange three pieces on each plate. Sprinkle with powdered sugar and add a garnish. Serve with sausages or bacon and maple syrup if needed.
1 1/2 tbsp dry breadcrumbs
1 bag baby spinach
2/3 c milk
2 tbsp all purpose flour
1/8 tsp nutmeg
1/2 c parmesan cheese, grated
2 large egg yolks (room temperature)
4 large egg whites (room temperature)
1/4 tsp cream of tartar
1. preheat oven to 425F. place baking sheet in oven.
2. Spray six ounce ramekins with spray and coat with
bread crumbs. pour out excess.
3. Heat large nonstick skillet over medium high heat. Coatpan with spray and add spinach. Cook until spinach wilts. Remove from heat. place spinach in colander and let cool. Squeeze excess liquid from spinach and chop.
4. Combine milk, flour and a dash of salt and pepper in small saucepan over medium heat. Whisk to remove lumps. Cook for two minutes until mixture thickens and is bubbly. Spoon into a large bowl and let stand for ten minutes. Stir in spinach, cheese and egg yolks. Set aside.
5. Combine egg whites and cream of tartar in mixing bowl. Beat at high speed until medium peaks form. do not over beat. gently stir 1/4 of egg whites into spinach mixture just to bring together and lighten up mixture. Fold in remaining egg whites.
6. gently spoon mixture into breadcrumb-coated rame- kins. Sharply tap on counter 2-3 times to level. please ramekins in oven on baking sheet. immediately reduce heat to 350F. Bake for 21 minutes, until soufflés are puffed up and golden. do not open the oven door while cooking. Serve immediately.
It’s back! The towns of Bristol and Warren are hosting ART Nights again until the end of October. On the last Thursday of every month from 5-9pm visit the studios of artists and get inspired. The art studios in Bristol and Warren are charming and vibrant so do not pass up this VIP way to experience the work of local artists. There is a free trolley service that will be running between the galleries at the time of the events. If you are in walking distance from these areas we suggest taking a stroll down the streets: the galleries and restaurants will be offering specials. Start at the Bristol Plaza on the corner of Gooding Avenue and Hope Street or from any ART Night venue. The next ART Night will be on May 30, so if you missed the last one head down to this months because it is sure to be exceptional.
I’ve been writing about food, restaurants and chefs for SO Rhode Island since this magazine made its debut in September 2007, and since 1998 for its parent company which also publishes Providence Monthly and The Bay. I figure I’ve written hundreds of articles and restaurant reviews during my career as a food writer, which began in 1983. During that time I’ve also written several books about Rhode Island, its wonderful restaurant scene and its many talented home cooks.
It has been a dream job, but now it’s time to slow down a bit, and this is my final column for SO Rhode Island. I’m giving up almost all aspects of my career as of this month. The only thing I’ll be doing from now on is writing cookbooks and restaurant guides. That will keep me more than busy.
In 2006 I wrote The Providence and Rhode Island Cookbook, which was published by Globe Pequot Press. Last year, my publisher asked me to update the book, and The Providence and Rhode Island Cookbook, Second Edition came out a few months ago. The 292-page book has been totally updated and now features 30 new recipes from some of the hottest restaurants in the area. The second edition also features new color photography that illustrates how beautiful our state is, and how appealing our delicious food is – from arancini to zeppoles.
The book contains more than 200 recipes that are unique to Rhode Island, especially from the southern part of the state. I write about our beloved johnnycakes, the thin variety from Newport County and the thicker version found in South County. I sing the praises of Allie’s Donuts, Block Island doughnuts, May breakfasts and the breakfast sandwich favored by local sportfishermen.
And then there’s our amazing seafood – real Rhode Island chowder with its clear broth, the red clam chowder we enjoyed at Rocky Point and the creamy scallop chowder from The Mooring Restaurant in Newport. So many of my favorite recipes are in …
On Tuesday, May 14, join DeWolf Tavern’s Chef Sai Viswanath and Sous Chef Jennifer Chapman for a vegetarian cooking class. An assortment of dishes will be paired with wines from Jonathan Edwards Winery and Newport Vineyards, as well as a Blackberry and Cucumber Collins (see recipe below). Class begins at 6:30pm. $55 per person, limited to 25 people. DeWolf Tavern, 259 Thames Street, Bristol. To reserve a spot, call 401-254-2005. For additional information, visit www.dewolftavern.com.
Blackberry and Cucumber Collins
1.5 ounces Sky Ginger Vodka
.5 ounces Fresh lime juice
.5 ounces simple syrup
1 ounce of Gingerbeer
4 thin slices of cucumber
4 Blackberries cut in ½
1. Fill a Shaker with ice ¾ way full. Add first 4 ingredients and shake.
2. In a Collins glass or large tumbler; Add cucumber slices and berries.
3. Pour the drink over the cucumber and berries, add two sip straws and enjoy!
The first EatDrinkRI Festival kicks off April 19-21, showcasing the best and brightest of the local culinary scene. The Sunday morning Grand Brunch features some of the area's best chefs, including James Mark from north, Jonathan Cambra from Tiverton's Boat House and Melissa Denmark and Danielle Lowe from Ellie's Bakery. Here, they share the recipe for their blue cheese and walnut scone.
1. In a large bowl, combine the dry ingredients. Using a pastry cutter or fork work the butter into the dry ingredients until the mixture appears sandy and the pieces of butter are slightly smaller than a pea.
2. Using a rubber spatula or wooden spoon, mix in the blue cheese and walnuts.
3. Slowly add the heavy cream. Fold everything together until the ingredients are almost fully combined. Be careful not to over mix, as this is what causes tough and chewy scones.
4. Remove the mixture from the bowl and place on a floured surface. Roll the dough into a rectangle (about 10” x 20”). Fold the left side into the center, and then fold the right side on top, like folding a letter to fit in an envelope. This is called a tri-fold.
5. Roll the folded dough out again to the same size rectangle and repeat the folding two more times. This technique is what creates flaky layers.
6. Once you have done three tri-folds, roll the dough to the same size rectangle and place onto a sheet pan and put in the freezer for 1 hour.
7. Once the dough is very cold and stiff, you can cut the scones into desired shapes. Use a knife to cut scones into squares or triangles, or use a circle cutter to make round scones.
8. Place onto a parchment lined sheet pan. Brush each scone with egg wash and a small pinch of sea salt. Bake at 350 degrees for about 15 minutes or until golden brown on the bottom.
This scone from Ellie's Bakery, will be served at the EatDrinkRI Festival's Grand Brunch at the on Sunday, April 21.
We have exciting news for girly girls everywhere: Barrington Books is hosting the premiere launch event for My Little Pony: Under The Sparkling Sea. The My Little Pony brand has been a childhood favorite since its inception in the early ‘80s. Little girls everywhere have followed the ponies’ tales through film, television, books and toys. This latest story line follows pony Twilight Sparkle as she visits the underwater city of Aquastria.
Award-winning illustrator and author Mary Jane Begin will be signing books at the premiere. There will also be face painting, My Little Pony prizes, and giveaways. The event is on Saturday, April 27 from 1-4pm.