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This trip was not exclusively about wine education. The bonds made with one another, and the memories created, will outlive all of the delicious wine we tasted. This is team building without having to label it as such. Laughter, song, food, wine, and time to relax and enjoy each other’s company proved much more valuable than any obstacle course, marshmallow structure, or ice breaking activity. Real organic relationships were created, strengthened, and nurtured in a most beautiful way.

Many of the teammates joining us had minimal exposure to the winemaking process as experienced from the vineyard. This was the opportunity to fill in the missing links, the same missing links that helped me discover my love for wine so many years ago. Sharing experiences, facilitating learning and growth, and turning people onto new things is what we do best! I am honored to have been part of this very special excursion to a very special place with the most awesome people I know.

Each winery was so different and unique. I could definitely taste the love & hard work of the winemakers in each of the wines we tasted.

My favorite wine has to be the Rose from Shinn Estates Vineyard. Never has a wine transported me into a strapless maxi dress while strutting down the boardwalk near the ocean. The taste and color of it was so beautiful and sexy. I will never forget it!

For me, Sparkling Pointe Winery was the most memorable experience of the trip. Between the sparkling wine production tour and surprising miss Ellen while wearing an authentic Rio de Janeiro Carnival headdress, I have never felt so close to my new Gracie’s family. 

I can’t thank you enough for allowing me to share this once and lifetime experience. Gracie’s truly changed the way i see myself as a server. Gracie’s truly cares about the development and well being of their staff. Thank you soo much!

~Gabriel

Our trip to Long Island was certainly eye-opening. Never before had I thought about the time and money invested in each bottle of wine. According to John at One Woman Wines & Vineyards, it will take owner Claudia Purita at least 15 years to break even. I also had never realized the risk involved in winemaking. One year, One Woman experienced a hail storm and all crop was destroyed.

Purita’s work ethic is beyond inspiring. She has hand-planted many of the vines on her property and tends to them largely on her own. As if her days weren’t consumed enough, the group of us stopped at D’Latte Cafe for breakfast the next morning where I indulged in a muffin, cookie, AND cupcake which I learned were all baked by Ms. Purita!

Aside from being an incredible learning experience, this trip also allowed for bonding with my teammates. I have never before worked with a group of people so witty, knowledgeable, and passionate to learn. Between belly-aching laughter and belting out Disney songs, we formed a bond which was valuable to bring home to Gracie’s. It is important to have trust and comradery when working together to provide the ultimate guest experience.

I feel beyond lucky and privileged to work for professionals who care deeply enough to provide such educational and first-hand experiences to their employees.

~Tanya

Being fortunate enough to return to the North Fork of Long Island for the second time this year, I took it upon myself to notice the little things and often unnoticed details. In my attempt to do so, I found myself more fascinated by the facts that demonstrate how winemaking is truly a labor of love. This was made most apparent with the story of Claudia from One Woman. She has managed to cultivate her once hobby into a fully functioning vineyard with outstanding product. The passion of the winemakers we have been able to meet on Long Island is comparative to our team at Gracie’s and our drive to support our mission. Being able to notice, and appreciate, this love of craft made my experience that much more enjoyable, and more importantly memorable.

~Eric

Originally being from Long Island, NY, I couldn’t believe I had never been to the wineries on the eastern end on the island. I jumped at the opportunity to tour some of the vineyards where we source some of our delicious wines. We visited three vineyards; One Woman, Shinn Estates, and Sparkling Pointe. The vineyards were each very unique and beautiful in their own way, varying in size. Upon arrival, again, the only thought going through my mind was ‘why have you never been out here?’

The entire experience was extremely insightful and educational, while at the same time giving me the opportunity to experience the story of each individual wine we tasted. I look forward to bringing these individual stories back to the restaurant and sharing them with our guests. The camaraderie between co-workers whom I also consider family was amazing. I made bonds with newer teammates and memories that I will never forget. I am extremely grateful for the whole experience.

~Manny

During my trip to the North Fork of Long Island, I experienced a culture shock. We traveled throughout the town, indulging in everything from North Fork Roasting Co. (NO FO RO CO), the duck egg burrito, to the “juice” before it becomes sparkling wine. Visiting the vineyards gave us a first hand look at the production process. This was a life changing experience! Knowing the science behind their processes and even getting the full scope on the history of the vineyards proved to be invaluable. I will forever hold this experience in my heart, thank you team Gracie’s and most importantly thank you, Miss Ellen Slattery.

~Luke

This was my first time to Long Island as well as my first time doing a winery tour. I don’t have a lot of experience with wine but I now have a better idea of what winemakers go through to produce what they do. It is a huge investment of time and money for the unknown ending product.

It was impressive to see different establishments/wineries produce what they do with what they have. From the winemaker of One Woman Winery producing everything herself and coming from pretty much nothing. Moving on to Shinn Vineyards with a collaboration between two people having trust in each other to produce their products. The experience ended with Sparking Pointe where a huge establishment is in large scale production as well, bottling sparkling wines for other vineyards that do not have the equipment

~Peter

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Wine Crush Wednesday by Stephen Willson

Welcome to Wine Crush Wednesdays, or “WCW” if you’re in a hurry. Each Wednesday we will bring you a different, dreamy wine to crush over. November is here. It’s cold outside. At this point in the season, sweaters, hoodies, and fleece, have become wardrobe staples. Once again, we have come to appreciate all that is warm, soft, and fuzzy, in the world. This week’s wine is equally cozy and comfy.

Pine Ridge “Crimson Creek” Merlot from Napa Valley, CA, is a warm, fuzzy blanket in a bottle. Merlot is just like that. Ripe fruit flavors of plum and berry preserves give a pleasing first impression. The fruit takes center stage while undertones of baking spice, cigar box, and espresso add depth and dimension to this beauty of a wine. The body is rich and soft like your favorite cashmere sweater. The tannins have a most pleasurable velvety texture that wraps your mouth in a luxurious blanket of perfection. The ripe fruit makes for a wine with a little more alcohol to it, thus providing those warming qualities.

A lot of people out there don’t give merlot the recognition and love it deserves. You might know someone who hates on merlot; perhaps they are a close friend, a family member, or even a lover. Their mind has been polluted by experiences with the cheap merlot that comes in big bottles and, all too often, shows up at dinner parties and family holidays. Maybe they have been brainwashed by equally terrible movies in or around 2004 which falsely accuse this noble grape variety of being universally boring and bad. Stop listening to these people, and stop drinking bad merlot!

To me, merlot is soft, delicious, and beautiful. It is also easy to drink. You don’t have to think about why great merlot is special, it’s obvious after the first sip. Break down stereotypes and preconceived notions that merlot isn’t worth your time. This wine is pure pleasure!

Pine Ridge “Crimson Creek” Merlot will pair beautifully with filet mignon, red wine braised chicken thighs, olives, hard cheeses, cold nights, fireplaces, fleece pullovers, cashmere sweaters, rosey cheeks, roasted squash, mild curry dishes, or roasted duck. Fall in love with merlot, the warm fuzzy blanket in a bottle.

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Star Chef Series | The Festivious Feat of Foie with Chef Michael Ginor

There are only a handful of foods that I could eat every single day for the rest of my life. That short list includes corn on the cob, beef tartare, and, last but not least, foie gras. Foie gras is delicious, decadent, always makes for a incredibly memorable dining experience. Working at Gracie’s has spoiled me, as foie gras is always on the menu, and always perfectly prepared. Our talented kitchen staff never fails to impress when it comes to preparing, cooking, and composing the perfect accompaniments for this opulent ingredient. For foie gras lovers like myself, the only thing better than a perfectly prepared plate of foie gras would be an entire meal featuring foie gras.  

On Sunday, November 20th, Gracie’s is hosting its last Star Chef dinner of 2016. This will undoubtedly be our most luxurious Star Chef dinner of the year. Chef Michael Ginor; owner of Hudson Valley Foie Gras, internationally celebrated chef, and long time lover of Gracie’s, will be teaming up with Gracie’s chefs Matthew Varga and Melissa Denmark to create a most fabulous foie fantasy feast! Guests will enjoy an hour long reception with sparkling wine and canapes, all of which feature foie gras. Then, guests will be seated in our main dining room to enjoy five foie featured course, each paired with wine. This is going to be over the top!

This event is filling up fast so make your reservations now. Tickets are $150 per person and may be purchased online. Online ticket prices include sales tax and gratuity. You may also make reservations by calling us at 401-272-7811. Guests making reservations by phone will pay on the night of the event. Be sure to frequent our facebook and twitter pages for previews and teasers.

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by Stephen Willson, Gracie’s Front of House Manager

Gracie’s has some very special dinners for the month of October. This is the month where we celebrate the harvest, hoodies, falling leaves, and fire pits. Join us at Gracie’s to experience the most beautiful flavors of autumn… and know that we’re bringing in some incredibly talented friends to help us out.

First up, join us on Monday, October 3rd, for another magical Star Chef dinner. This time, there won’t just be three Star Chefs; there will be five! Our favorite chefs from New Hampshire will be in the house to share their autumn inspirations in the form of a five-course harvest dinner with wine pairings and passed hors d’oeuvres. Gracie’s is beyond excited about this incredible culinary lineup.

Chef Evan Mallett will be joining us for his fifth year as a visiting Star Chef. Chef Mallett is Executive Chef and Owner of The Black Trumpet Bistro and Stock + Spice Market in Portsmouth, NH. In 2011, 2013, and 2014 Evan was named as a James Beard semi-finalist for Best Chef, Northeast. He sits on the boards of Chef’s Collaborative, Slow Food Seacoast, and the Heirloom Harvest Project, an initiative to join farmers, chefs, and educators to identify and restore a food system native to the greater NH Seacoast. This is a chef who walks the walk and talks the talk. This is a man who has devoted his culinary career to sustainability and a mission to educate and elevate awareness for the real native foods of New England.

We are also honored to have Chef Patrick Soucy, Hampton Falls, NH, joining the culinary team. Chef Soucy’s knowledge and talents extend far beyond the kitchen. He is not only a celebrated chef but a serious farmer as well. As Executive Chef of New England’s largest and oldest apple orchard, Soucy is proficient in the what, where, why, and how of New England agriculture. He tends his own garden. His intimate connection between earth and plate perpetuates a genuine understanding of place and season, and food that tells a story.

Be excited about Chef Matt Louis of Moxy and The Franklin Oyster House in Portsmouth, NH! This James Beard Award finalist and Per Se pioneer combines New England flavors with culinary techniques refined at some of the top restaurants in the world. Chef Louis is a New Hampshire native, who, after years of refining his skills on all ends of the country, has returned to his home, much to the excitement of the food scene.

These three chefs will collaborate with Gracie’s chefs Melissa Denmark and Matthew Varga for a celebration of New England and the harvest time. Tickets for the dinner can be purchased here: http://bit.ly/OctStarChef.

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As some of our discerning customers may have noticed, on Thursdays, Fridays, and Saturdays Ellie’s pulls double duty as a flower shop. On those days, our baked goods are complemented by a display of resplendent bouquets, adding welcome splashes of pink, purple, orange, and other vibrant and exotic colors to your day. Since the start of 2016, Ellie’s Bakery has been honored to be an exclusive vendor for Flowers by Semia, a boutique floral studio based out of the Providence Steel Yard. Specializing in flowers for weddings, private events, and workshops and classes on floral arrangement, Flowers by Semia has been lauded by such regional and national publications as Bliss Celebration Guide and Martha Stewart Weddings.

Flowers by Semia, as its name suggests, is founded and headed by the incomparable Semia. Although a lifelong gardener, Semia recalls one particular cut flower garden that she grew with her mother in the summer of 1994 that would go on, in her own words, to “touch and transform her life in the most amazing way.” The astonishing, spectacular blooms from this garden inspired her to try her hand at arranging, and what began as a passing hobby blossomed into a full-on calling. Since its founding in 2000, Flowers by Semia has grown into a true Rhode Island treasure, yet one with global roots: along with a 20-acre family farm in Lincoln, Semia procures her gorgeous blooms from talented growers all over the country—and even the globe! (Ask her about the Hydrangea farm in Holland!) From her studio at Sims Avenue in Providence, Semia and her team of talented artists meticulously curate and arrange their magnificent floral productions, where they end up the toast of every wedding, banquet, celebration, and humble local bakery that they adorn.

Thanks to the team at Flowers by Semia, Ellie’s is proud to be the only venue in downtown Providence where you can purchase fresh-cut flowers, let alone ones of such matchless beauty and elegance. Whether you’re looking to surprise a loved one, celebrate a special event, add a pop of color to your home, or simply enjoy a side of flowers with your coffee, don’t forget to check out our selection of exclusive bouquets every Thursday through Saturday. It’s only one of the many simple pleasures and sensory delights that we here at Ellie’s are all about!

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   The relationships that we create with fellow chefs, farmers, fishermen, winemakers, distillers, and brewers allow us to grow in ways that would never have been possible. We learn from them; we are inspired by them.  It truly takes a village to do what we do, and we are eternally grateful for all of the people who keep us inspired, engaged, and enlightened.  

   Now, 7 years later, we are still broadening our horizons through collaborations with both first-time visiting Star Chefs as well as those chefs who return to Gracie’s each year. Chefs like Maria Sinskey, Evan Mallet, and Michael Ginor have been returning to Gracie’s year after year, much to the anticipation of our loyal and loving dinner guests who also return year after year. At this point, we, the Gracie’s staff, our returning Star Chefs, and our returning guests have grown into one big happy family.

   If you are not familiar with our Star Chef Series, it goes something like this. The visiting chef and our Executive Chef, Matthew Varga, collaborate on a menu that highlights favorite techniques, ingredients, and dishes that give you, the diners, a literal taste of their styles of cooking as well as inspirations that fuel their passion for the culinary arts. Each dinner starts with a reception featuring passed hors d’oeuvres and sparkling wine. This, however, is just the tip of the iceberg.  

   After the reception, guests are seated in our main dining room to enjoy 5 courses of outrageously delicious dishes paired with wines hand selected by our sommelier, Alan Freudeman. Upon being seated, guests are greeted by the collaborating chefs who take time to connect with the diners to tell of the stories and inspirations behind each dish.

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Anat Sagi – Front Server

   I used to think that the best wines (those worth serving with a great meal and sharing with friends) are produced by passionate winemakers in far away lands beyond my scope. Then I met Long Island… 

   During this visit, I came to realize that passionate winemakers are everywhere, and have been producing fantastic wines here on the East Coast for over 40 years. Although each winemaker has their own story and style, all were down to earth, authentic, and committed to quality within their craft.

   At One Woman Winery, a very rustic and quaint vineyard, it is only Claudia Purita herself, and one full-time assistant who work to make the wine. It appears that her connection to the land is innate as she draws on her childhood experiences, growing up on the family farm in Italy, to now cultivate the land and to grow grapevines.  All the wines she produces are from grapes grown on her vineyard; some are even hand picked with tweezers! These wines are a true labor of love. OneWomanWines.com

   Another such example is Anthony Nappa at the Winemaker’s Studio. I really appreciate Anthony’s avant-garde methods of creating wines. While playing around with different grapes—perhaps treating white grapes like red grapes, producing an orangey deliciousness such as “Giallo” made from 100% semillon grape—or making a white pinot noir from red grapes, he takes into account the terroir first. The grapes he uses are all from local vineyards. His wines have no additives, so picking the grapes at the proper place and precise time is imperative so that no adjustments have to be made.  In this method, it is just a matter of how long the grapes will ferment and what type of barrel to use as a “seasoning.” While making wines for the Winemaker’s Studio, it’s all about quality over quantity.

   Visiting Shinn Estate Vineyards and meeting both Barbara and David, the winemakers, was a true highlight. I had the pleasure of tasting their Merlot at Gracie’s and knew that they used biodynamic farming methods, I was intrigued from the start.  As you enter, a very tall windmill captivates; moving into the greeting area, the walls are garnished with different painted wood plaques reading such things as “star guided,” “wild,” and “love struck.” As both David and Barbara spoke to us, it became clearer to me why the Golden Rules of the Vineyard are so intricate, beginning with “The vineyard is sacred. It is a place of beauty. It is to be honored and respected.”

   When the couple bought the land and turned a potato farm into a vineyard, they chose to do so in a way that works with the land in accordance with natural instinct. Among their practices is to use “good bugs,” and allow beneficial animals such as rabbits and different birds to live on their land. This system assists in providing natural soil nutrients.

   Their continued practice of developing the land has resulted in being mostly self-sufficient, thereby creating a vineyard that meets its needs from the living dynamics of the farm itself. At Shinn, they believe in minimal handling of grapes. They use naturally occurring yeasts from their vineyards to ferment the wines, creating a product that demonstrates who they are from start to finish.

   When we tasted the Shinn Merlot a few months back, we described it as “a warm hug.” Now I understand why!

Kristi Dukoff – Bar Manager

   The best way to sum up my main takeaway from this memorable trip would be “uniqueness.” I was completely blown away by how diverse each of these vineyards’ and winemakers’ outlook on their craft is.

   The towns are charming and beautiful, as was the gem we stumbled across before starting our vineyard tours. The warm, inviting atmosphere of North Fork Roasting Co. was the perfect way to enjoy breakfast and kick off our trip after the drive to and ferry ride from New London.

   Our first stop on the vineyard list was One Woman Winery. This winery has so much character. I recommend seeing it in person to really capture its charm. The tasting room is set up in a shed in the middle of the vineyard. I couldn’t help but take a memory from this majestic and unforgettable venture in the form of a  handmade sign made from an old red wine barrel. It reads: “When it rains, we pour,” and is now displayed in my dining room.

   Shinn Estate Vineyard was warm and welcoming. Their quaint wooden tasting room displays handpainted barrel signs covering the walls. These signs are painted with words that define their winemaking mantra. They encouraged us to pick a word that best described ourselves and take a photo with it. Even now, I get a rush of calmness as I relive this moment. This created a connection between my outlook on life and that of the winemakers. They believe everything is from a bigger belief and that nature will take care of its own.

   Although there were many stops, these were the main highlights of our vineyard tours. However, my one true love in life is cheese! On Love Lane, the cute, welcoming Village Cheese Shop hosted us to the fullest as we tasted and purchased many delights. They had a fantastic selection of local jams and cheeses from all over the world. The shop and cafe was another big highlight on our trip! Memories of beautiful vineyards, ocean views, charming shops, and passionate people who source locally to show off all the colors that the North Fork of Long Island wine country has to offer!

Liz Smith – Front Server

   Even though I grew up in New York, I had never been anywhere near Long Island, nor did I know anything about wine. When I learned about the Long Island wine region in school, all of my teachers spoke about how beautiful the area was and how great the wines were, as well. When I started working at Gracie’s, I was excited to see a few different Long Island wines on the wine list. I was thrilled when given the opportunity to go on this trip because I’ve always wanted to visit the region and it was an amazing opportunity to see where the wines we serve come from.

   I was not disappointed one bit. Everything was beautiful! I am a lover of all things bubbly, so visiting Sparkling Pointe and drinking some delicious bubbles that could compete with those from Champagne was awesome. http://sparklingpointe.com/

   However, I have to say my favorite vineyard was Shinn Estates. ShinnEstateVineyards.com The owners, Barbara and David, who work with winemaker Patrick Caserta to produce their phenomenal wines, are both so knowledgeable and down to earth. Learning more about how a biodynamic vineyard works was definitely a highlight for me. I’ve heard and read plenty about biodynamics, but to actually be able to talk to someone who practices it everyday was really special. The way they make wine is similar to how we view food at Gracie’s.

   To them, it was more important what they weren’t doing to the vines as opposed to what they were doing. Through experimenting, they had discovered the best temperature with which to ferment their sauvignon blanc, which is different than that which other winemakers would ferment their sauvignon blanc. They use only French oak barrels because American oak barrels just didn’t go well with their grapes. Learning those things out from trial and error is amazing to me. I also love that they are just about making wine that really expresses their vineyard and the terroir of Long Island.

   The highlight of my entire trip was 100% getting to meet and eat dinner with Regan Meador from Southold cellars. Southoldfarmandcellars.com His wines are all so different and out there. Getting to meet and talk to the man behind it was special. Regan brought with him some of his newest releases. One of those was a sparkling lagrein. I asked him how he decided that this native grape to Northern Italy would do well in Long Island. He simply told me that the he felt the climates were similar. The way the island had its different elevations and cooling winds from the ocean reminded him of the valleys in Northern Italy. I find that so amazing to go out and plant a grape that is rarely found outside of remote regions of Northern Italy and say “yeah, I’m gonna plant this in Long Island.” Of course I asked him why he made it into a sparkling and he very casually said, “why not? I just thought it would be delicious that way.” My favorite thing he said was how the wine made sommeliers in New York angry because it was different and they’re so used to having classic styles that they just can’t figure out what do with it. I love that because it was like he was sticking it to the man.

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This year our Holiday Collection is inspired by some of our favorite heritage recipes! The holidays are a time to come together, to gather with friends and loved ones and give thanks to the people who touch us, and the lessons they teach us. Our heritage collection is all about time-honored family inspired recipes, handed down by tradition and made with love.

Heritage is a warm term that can be used to reference ;
– History, as in contextualizing events or processes that have meaning in group memory.
– Culture, as in legacy of physical artifacts and intangible attributes of a group: man-made heritage.
– Nature, as in an inheritance of fauna and flora, geology, landscape and other natural resources in a geographical area.
– or Heredity, as in the biological inheritance of physical characteristics
and/or Kinship.
And so we are building our heritage every day!

Our roots are here in Rhode Island, and we are beyond grateful to call a state that has so many cool community project spaces, home. We have recently begun production, at one such place, Hope & Main! Hope & Main provides space and tools for local business looking to ramp up production. It’s a wonderful service for our community and economy, but for us it really means an opportunity to laminate and proof more dough!

We are thrilled to work with and at Hope & Main, and to be able to introduce more labor intensive pastries, like Kuogin Amman!
Kouign-amann (QUEEN-ah-mahn) are made of laminated dough—croissant dough—that’s about 50% butter and 50% yeasted dough. They’re dusted with sugar and salt right before baking, so they develop a thick, caramelized crust outside. These sweet salty, buttery pastries hail from the coastal region of Brittany, in the northwest corner of France. The region is best-known for its salt flats where they harvest the coveted finishing salt, fleur de sel.

We’re gonna be honest: they’re hard to make, but so worth it! The Breton specialty isn’t new or singularly contrived; it’s lodged firmly in the patisserie tradition of northwestern France.

At first glance, you might mistake kouign amann for a crusty golden muffin. Look a little closer and you’ll see that the little bronzed cake wears a crown with four points, or a four-leaf clover design. When you tear into one, there are layers upon layers of buttery dough.
Kouign amann, from the words cake (kouign) and butter (amann), look innocent enough, but one bite is all it takes to fall unabashedly in love with the pastry’s crispy, caramelized sugar coating and soft, buttery dough.

Kouign amann is made with a yeasted laminated dough, lamination being the process of incorporating a slab of butter into dough, with successive rolling, folding, and rotating (the three-step process is called a “turn”) to create dozens of layers. This is what gives croissants, puff pastry, and some Danish pastries their characteristic flaky texture. With the Breton specialty, the final two turns include a generous sprinkling of sugar. These small, individual cakes are sometimes called kouignettes. Traditional Breton kouign amann are cake-size disks, cut into wedges and typically served with fruit.

We are thrilled to bring back Kouign amann now that we are working with Hope & Main! It’s one of our favorite heritage recipes, and a lovely treat year-round. Heritage is a twist on ‘knowing where your food comes from’, so whether you’re ordering your special holiday treats from us, making them at home with trusted family recipes, or ordering pizza (because that’s your personal tradition), celebrate the ‘why’ this season! This Holiday season we wish you and yours the chance to celebrate your roots, reconnect with tradition, and maybe even start a new one!

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We consider all of these chefs our friends. But on Monday, June 8, we are thrilled to invite one of our oldest friends into our kitchen: Chef Maria Helm Sinskey. 

Chef Maria Helm Sinskey – photo courtesy of Robert Sinskey Vineyards

Chef Sinskey is a culinary force to be reckoned with. Her resume includes attending pastry school in Denmark, working in Michelin starred restaurants in France, and being named a 1996 Food and Wine Best New Chef while working at Plumpjack Cafe, in San Francisco. 

She has appeared on The Food Network, and has published two cookbooks. The Vineyard Kitchen: Meals Inspired By the Seasons was published in 2003, and Family Meals: Creating Traditions in the Kitchen was published in 2009. 

Since 1999, Chef Sinskey has served as the culinary director of Robert Sinskey Vineyards, in Napa, CA. In this role, she is able to share the freshest food and wine directly from the grounds of the vineyard. 

Gracie’s Executive Chef Matt Varga and Chef Sinskey are hard at work finalizing the menu for the Star Chefs Dinner, but we did manage to ask her a few short questions. 

 Do you have a favorite cookbook?

Richard Olnay – Lulu’s Provencal Table

 Who or what do you look to for inspiration in the kitchen?

The garden

 What is your favorite kitchen tool?

My Japanese knives

What is your guilty pleasure food?

Iceberg Lettuce

What can we expect when you come to Gracie’s in June?

All hell to break loose

Is there anything else you want the world to know?

Happiness is found at the bottom of the pot.

All of our Star Chef Dinners include a cocktail reception with passed canapes, a five-course seated tasting menu, and wine pairings. Reservations are required, as seating is limited. Tickets for this very special dinner are $125 per person, exclusive of tax and gratuity. Contact tenneal@graciesprov.com or call 401.272.7811 to reserve your seat at the table.

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