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!

The post Happy Thanksgiving! first appeared on Gracie's Providence.

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Lambrusco is like a sculpted eyebrow. All too often, it’s stripped of its natural beauty to be cheaply made into something without expression or, just as tragic, with way too much expression. However, if you do it right and seek out the fine examples, your life will be accented with beauty and elegance.  

These wines are fizzy, refreshing, and structured.  The sweetness varies depending on the specific style but they almost always have some degree of sweetness.  All of these characteristics combine to create an experience that is unique and incredibly versatile when it comes to food pairings. The structure and tannins make it great for fatty foods like cured meats and cheeses.  Think of how beautifully those bubbles will lift the fat off of your palate and refresh your mouth for another bite.  It creates an ever changing experience that brings excitement with every bite and sip.  Those with a subtle sweetness make a great choice for savory dishes that have a touch of sweetness. Remember, if your food is sweeter than your wine, the sugar in the food will make your wine seem nearly flavorless and completely gross. You should also consider the presence of salt in your food and what a lovely contrast that touch of sweetness in the wine will add to salty foods.  

There is no better wine to drink than Lambrusco when faced with the opportunity to devour a plate of charcuterie or antipasto. This wine is a great example of “if it grows together, it goes together.”  Emilia-Romagna, Italy is not only the home of Lambrusco, it is also the home of some of your most treasured epicurean delights.  Do you love Parmigiano-Reggiano, Prosciutto di Parma, balsamic vinegar from Modena, mortadella, and sauce bolognese?  They all come from the same region as Lambrusco.  There is even a variety of the Lambrusco grape named Lambrusco Salamino because the grape clusters are said to resemble hanging salami.

Last month, Chef Matthew Varga featured a ricotta filled ravioli topped with eggplant caponata and shaved parmesan cheese. Caponata is a sweet and sour accompaniment native to Sicily.  Although there are many different recipes, it almost always features eggplant, capers, and sweetened vinegar.  Chef Matt also adds golden raisins and pine nuts to his caponata recipe.  

Narragansett Creamery Ricotta Ravioli : eggplant caponata, pine nuts, golden raisins, parmesan Pairing- Cantine Medici Ermete ‘i Quercioli’ Reggiano Lambrusco secco, Reggio Emilia ITA ‘13

We paired this dish with I Quercioli Lambrusco Secco which is produced by Medici Ermete in the sub-region Reggiano Lambrusco of Emilia-Romagna.  When looking at the label and name, the term “secco” means that the wine is dry.  In this case, there is still some sweetness but it is minimal compared to other styles of Lambrusco.  When you are searching for these wines, know that “secco” is dry, therefore it will probably pair well with savory things which are usually served first in a meal.  Think of “secco” as a good choice for antipasti, pasta dishes, etc.. If the wine is labeled as “dolce”, it will be sweeter and probably better suited for the end of the meal when pairing desserts and cheeses.  

Consider what is going on in the dish.  Creamy ricotta cheese, slightly bitter eggplant, the refreshing zing of vinegar, the sweetness of raisins, and the deliciously nutty parmesan cheese create a powerful combination of flavors.  

The wine should accentuate each and every one of the bold flavors in the dish.  The raisins in the caponata add sweetness to the dish so it’s best matched by a wine that also displays a bit of sweetness.  Rich and creamy ricotta cheese is balanced out by the slight effervescence in the wine which lift the weighty cheese off of the palate and refresh your mouth for another bite.  Tart berry and dried flowers dominate the aroma and flavor of the wine. These flavors provide contrast to the subtle bitterness of the eggplant.  The wine is juicy and mouth watering which balances the bite from the vinegar.  Everything falls into place creating an exciting contrast of flavors and textures.  Your mouth is happy, your belly is happy, and your dinner guests are impressed.  All is well.  

This is a call to everyone.  I implore you to seek out the good stuff! Find beautiful examples of this delicious style of wine, which happens to come from one of the most iconic food regions in the world.  Share these wines with your loved ones, spread the word that great Lambrusco does exist!  Not only does it exist; it is readily available, affordable, and ridiculously food friendly!
One last tip. Do yourself and your loved ones a favor by bringing a few bottles of your favorite Lambrusco to Thanksgiving dinner.  Think about the flavors and textures of Thanksgiving. Sweet potatoes, tart cranberries, rich sauces, and the possibility that not everybody at your dinner table will be a dry wine lover. Shout out to my Sister-in-law.  The wine pairing is crowd pleasing perfection.  Now go forth and enjoy life to its tastiest!

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Last week, Chef Matt was serving a dish of pappardelle pasta with braised rabbit, wild mushrooms, provolone picante, and shaved green onions.  This dish is packed with rich, savory flavors accented by little bursts of freshness from herbs and shaved green onions.  The cheese, Mandarone Provolone, is a three year aged provolone cheese made in the mountainous Varese province of Northern Italy.  It’s nothing like the common provolone cheese found in most delis. Mandarone Provolone is much dryer, nuttier, sharper, and way more complex and delicious than any run of the mill deli provolone.

Hand Cut Pappardelle- braised rabbit, mushroom, Provolone Mandarone Pairing- Shinn Estate Vineyards Pinot Blanc, N. Fork NY ‘13 – photo by JWessel Photography

In spite of not wanting to be too “matchy matchy” with the wine pairing, I decided to go against the grain on this one. The wine is Shinn Estate Vineyards Pinot Blanc from the North Fork of Long Island. This is a very cool wine! It’s unique because it is fermented in open barrels. This open exposure allows the juice to oxidize slightly, taking on a nutty flavor similar to that of an oloroso sherry.  

The body is rich and almost unctuous, just like the rich pasta. There is a touch of refreshing acidity to contrast the fat in the dish.  But, rather than pair this dish with something full of tropical notes, like a big new world Chardonnay, thus adding flavor contrasts, we decided to go with something that has just as much savory flavor as the food. And here you have this beautiful, nutty, herbaceous Pinot Blanc.  

There are subtle contrasting flavors in the food and the wine.  But the primary flavors are all very savory.  But what’s not to love about that?  It’s a very “comfort food” approach to food and wine pairing.  Savory flavors remind me of my mother’s cooking.  Salisbury steak, meatloaf, buttered noodles, and lots of gravy; these are all delicious and all very straightforward in their savory flavors.  The same idea works with this food and wine pairing.  

The nutty, savory flavors in the wine give the flavors in the food an added kick of savory deliciousness.  The complexity that comes from the combined food and wine is subtle.  There are faint apricot flavors in the wine that are so subtle and delicate.  These flavors are where the contrast and variation come into play.  The fruit and juiciness in the wine add another dimension to the entire experience.  The overall experience is death by savory. However, if that is to be my fate, then I will surely die happy and satiated.  

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This week’s food and wine pairing focuses on one of summer’s most delicious treasures; the melon. Its succulently sweet flesh and perfumy aroma sets the perfect backdrop for another of the food world’s most delicious offerings; ham! The combination of sweet, juicy melon and salty, fatty ham is truly a magical experience for the mouth. This combination is classic, and for good reason, it’s freaking delicious!

Compressed Melons- whipped ricotta, shiso, salty ham, radish, cucumber, garden herbs Pairing- Heinz Eifel Riesling Spätlese, Mosel, DE ’11

Executive Chef Matt Varga prepared a salad of various melons with salty ham, whipped ricotta, cucumbers, and garden herbs. It’s featured as the first course on the current chef’s tasting menu.

When thinking about wines to pair with specific dishes, there are rules to follow. Are the food and wine balanced in body, acidity, intensity of flavor, and sweetness? If not, something is going to overwhelm the other. Also, are the flavors complementary without being too matchy-matchy? A wine pairing must be refreshing after a bite of food but do so without upsetting the flavors in the food. The food should play off the wine in an equally beautiful way. It’s a balancing act and when it is done right, everything tastes better and everything makes sense.

The flavors in this dish are very straight forward. Salty ham and fruity melon are accented with the subtle flavors of fresh mint and hyssop, refreshing cucumber, and a creamyness from the ricotta. The flavors are so perfect together that the addition of a wine with too much contrast will overcomplicate the whole experience and literally leave an unpleasant taste in your mouth.

Choosing a wine 

What wine has enough sweetness, freshness, fruitiness, and juiciness to refresh the palate after a bite of this already refreshing salad? Well, Riesling, obviously. And not just any riesling, seek out a German Spatlese Riesling. The term “spatlese” denotes the ripeness of the grapes when they are harvested. A German Spatlese Riesling is sweet but not so sweet that you should reserve it exclusively for dessert. They bridge the gap between dry wines and dessert wines. This level of sweetness makes them a perfect pairing for foods that similarly live somewhere between sweet and savory.

When I drink the wine with the food, the wine acts as sort of a dressing for the salad. The German Spatlese Riesling is tart and bursting with flavors of grapefruit, yuzu, and a beautiful underlying minerality that balances out the fruit flavor with a clean flinty finish. This minerality adds a subtle extra layer to the flavor profile of the wine taking it from basic and straight forward fruity to dynamic and complex.

That flinty, slate, wet river rock minerality also enhances the melon in the same way it does the fruit flavor in the wine. It does not overwhelm the delicious flavor of the melon, rather, another subtle layer of flavor adds a delicate complexity to the entire experience. The citrus flavors in the wine add an extra burst of freshness to the flavors of the melon. Again, the wine doesn’t overpower the food, instead, the flavors in the dish are enhanced by the wine.

Balancing the German Spatlese Riesling

It is important to keep the sweetness level of the wine balanced with the sugar in the food. Otherwise, one will seem incredibly sweet and the other will seem nearly flavorless. Balance is key.

There is more to this salad than melon so the other components must also be given an opportunity to sing. This is where contrasting flavors come into play. The ham adds a saltiness and savory flavor, while the herbs bring a pop of freshness and complexity. The wine then adds another level of complexity that enhances the flavors in everything.

Compressed Melons- whipped ricotta, shiso, salty ham, radish, cucumber, garden herbs Pairing- Heinz Eifel Riesling Spätlese, Mosel, DE ’11

When you reflect on your favorite flavor combinations, there is a balance of flavors that creates complexity and makes the food interesting and delicious. Bar­b­eque, for example, combines the sweetness and tang of the sauce, the smoke from the fire, and the savory flavor of the meat to create a deliciously complex balancing act of perfection.

Chocolate and sea salt is another example, this time there is bitterness, saltiness, and sweetness. It’s all about contrasting just the right amount to create an end product that is interesting and delicious. The examples are as limitless as delicious foods.

This is a call to everyone to think about what you drink with your food. A little bit of extra thought and planning will enhance your dining experience. It will help you to explore wines and or foods that you might not consider as part of your culinary repertoire. Explore, grow, learn, excite and enjoy.

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This recipe makes a nice appetizer or quick snack for unexpected company. The melted cheese and fresh mushrooms work well together, and it is easy to adapt this to work with ingredients you may already have on hand. 

• Pullman Loaf of Brioche or Pain de Mie – 1/3
• Maitake Mushrooms, Fresh – 1/2 lb
• Fontina Cheese, Shaved – 1/2 cup
• Olive Oil – 1/2 teaspoon
• Scallions, Sliced Thinly on Bias – 1/4 cup
• Butter – 1/4 cup
• Salt – as needed
• Black Pepper, Fresh Ground – as needed

For the brioche

Trim the crust off of the brioche and cut into 12 uniform rectangular pieces. In a non-stick pan melt butter until browned. Add in bread and cook until golden brown on both sides, season with salt and pepper. Lay the toasted brioche onto a dry sheet pan and reserve until needed.

For the mushrooms

Trim bottoms off mushrooms and cut into similar size as brioche. In a sauté pan, sear mushrooms on high heat with a drizzle of olive oil, season with salt and pepper. Cook until they have caramelized. Reserve mushrooms on a dry sheet pan, until needed.

To finish

Layer mushrooms on the toasted brioche. Follow with shaved Fontina cheese. Transfer toast into the oven and pull out once cheese has melted. Finish with shaved scallions and drizzle with olive oil. Enjoy!

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Crème Fraîche Panna Cotta

Serve this Crème Fraîche Panna Cotta with spiced carrot cake, candied walnuts, golden raisin mostarda, and walnut-ginger ice cream to leave even the pickiest of your dinner guests delighted. This recipe is a four in one, so don’t get overwhelmed. Just take it one part at a time. 

Yield: 6 servings

Ingredients

• Gelatin – 3 sheets                      
• Crème fraîche – 1 1/4 cups (260g)          
• Heavy Cream – 1 13 cups (312g)             
• Sugar – 1/2 cup (100g)                      

Method

• Bloom the gelatin in cold water. Once bloomed, squeeze out the excess water from the gelatin, set aside.
• In a small pot, heat the heavy cream and sugar until the sugar has dissolved and the cream begins to steam. Remove from heat.
• Add the gelatin to the hot cream off the heat. Whisk well to incorporate.
• Add the crème fraîche and whisk until smooth.
• Pour into jars, filling halfway.
• Allow the panna cotta to set in the refrigerator for at least 3 hours or overnight.

Spiced Carrot Cake

• Eggs, room temperature          2
• Vegetable Oil – 2/3 cup (150g)                                  
• vanilla extract – 1 teaspoon                      
• All purpose flour – 1 cup (125g)                   
• baking powder – 1 teaspoon     
• baking soda – ½ teaspoon
• cinnamon – 1 teaspoon
• ground ginger – ½ teaspoon
• clove – ¼ teaspoon
• carrot, grated – 1 cup (165g)                          

Method

• Add the grated carrot and fold to combine.
• Sift together the dry ingredients. By hand, fold in the sifted dry ingredients with a rubber spatula until combined.
• Stream in oil and vanilla extract on low speed.
• Using a mixer, whip the eggs and sugar to full volume, about 5 minutes on high speed.
• Preheat the oven to 350 degrees. Line a quarter sheet pan with parchment and grease with butter to prevent sticking.
• Pour into prepared sheet pan.
• Bake at 350 degrees for about 25 minutes.
• Once cool, cut into desired shapes or tear into organically shaped pieces. Store in an airtight container until ready to serve.

Golden Raisin Mostarda

• Golden Raisins – 1 cup
• White Wine – ¼ cup
• sugar – 1 cup
• mustard seeds – 1 teaspoon
• salt – ¼ teaspoon

Method

• Bring the white wine, sugar, mustard seeds, and salt to a boil.
• Add the golden raisins, reduce to a simmer, and cook for 2-3 minutes until raisins begin to plump.
• Transfer into a bowl and allow raisins to cool in the liquid.

Candied Walnuts

• Walnuts – 1/2 cup (100g)                     
• Vanilla extract – 1 teaspoon
• Light brown sugar – 1/4 cup (50g)     
• Sea salt – ¼ teaspoon

Method

• Preheat the oven to 350 degrees.
• Toss everything together until the walnuts are fully coated in brown sugar.
• Bake for 15 minutes, stirring the nuts every 5 minutes to ensure even baking.

Assembly

• Place two pieces of spiced carrot cake onto chilled panna cotta.
• Add a spoonful of golden raisin mostarda.
• Scatter several candied walnuts over the top. Enjoy!

The post Crème Fraîche Panna Cotta first appeared on Gracie's Providence.

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Grapefruit Pudding Cake

Yield: 9 servings

This dessert can be enjoyed year round, but is a personal favorite in the winter. Served warm, these pudding cakes are a creamy yet light, and pair wonderfully with Hachiya persimmon. The grapefruit can be easily substituted for lemon or lime, as well.

Ingredients:

Eggs, separated – 2

Sugar – 1/2 cup plus 1 Tablespoon (114g)

Buttermilk – 1/4 cup (56g)

Grapefruit Zest – 1 grapefruit

Grapefruit Juice – 2/3 cup (140g)

All-purpose Flour – 1/3 cup plus 1 Tablespoon (56g)

Salt – 1/4 teaspoon

Directions:

• Preheat the oven to 325°F. Coat 9 aluminum ramekins with melted butter and sugar and place in a baking pan.
• Whip the egg whites and half the sugar to stiff peaks.
• In a small bowl, whisk together the remaining ingredients until smooth.
• Carefully fold the whites into the grapefruit mixture in 3 additions. Careful not to over mix.
• Pour the batter evenly, filling each ramekin ¾ full. Batter will be thick but pour-able.
• Fill the baking pan ½ inch high with hot water. Cover with foil and bake for 20 minutes.
• Uncover and bake for another 10 minutes.
• Remove from the water bath and cool for 5 minutes. Invert to unmold the cakes from the ramekins, and serve warm.

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It is a rare occasion, however, when we get to host the maker of “the best riesling in the world.” This wine tasting dinner will be hosted by none other than Stu Smith, of Smith-Madrone Vineyards and Winery. 

Courtesy of Smith-Madrone Vineyards and Winery

The winery, located in St. Helena, California, in the Napa Valley region, was founded in 1971 by brothers Stu and Charles Smith. As it turns out, though, there is evidence of vineyards on the property dating back to the late 1880s, when George W. Cook received the land from the United States Land Office. 

The vineyard is situated on rocky, volcanic-based soil, with steep slopes, groves of olive trees, and an array of wildlife. 

Courtesy of Smith-Madrone Vineyards and Winery

As for the wines, T.J. Jones, in the Bach to Bacchus blog calls them “totally genuine, the real thing, if you will. Honest, no pretensions, devoted to truth in a down to earth way that is not just admirable but inspiring.” He went on to say, “I think of Smith-Madrone as a triumph of the human spirit. Meeting people like this and tasting wine like this are part of what makes life worthwhile.”

If that isn’t enough, The Daily Meal awarded Smith-Madrone the 2014 Winery of the Year, noting the “quality of the wines and the winery’s industry leadership.”

The Smith brothers describe their process on their website, stating: 

all wines [are] made entirely from the winery’s dry-farmed estate vineyards surrounding the winery on top of Spring Mountain in the Napa Valley. Stuart Smith chose specific slopes with different exposures for specific varietals when planting the vineyards: eastern exposure for Riesling, southern and western exposures across flat stretches for the Cabernet Sauvignon and the coolest north-facing slopes for the Chardonnay.

Courtesy of Smith-Madrone Vineyards and Winery

Now, thanks to Sage Cellars, in Warren, Rhode Island, and The Savory Grape, in East Greenwich, Rhode Island, Stu Smith will be at Gracie’s for an exclusive wine tasting dinner on Tuesday, June 23. 

This four-course paired wine tasting dinner begins at 6 p.m. with complimentary drinks and passed canapes. Tickets are $95, exclusive of tax and gratuity. For reservations, call us at 401.272.7811, or email tenneal@graciesprov.com. 

You won’t want to miss this!

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One of my favorite things to serve after a meal is a block of blue cheese, some crackers, and a bottle of delicious dessert wine. Serve your loved ones a sweet wine and blue cheese dessert; if they aren’t blown away, then you should probably check their pulse.

This is such a simple course to execute and it’s sure to be the talk of the dinner table.  If you love to hear your guests talk about how awesome you are, please try this immediately if not sooner.  

A Hannabells, Tarentaise, and Middlebury blue cheese dessert

The Why, the What, and the How of a Blue Cheese Dessert

My circle of friends is mostly comprised of judgemental food snobs, Food Network wannabes, “Chopped” enthusiasts, frequent fine diners, and ride or die hospitality professionals. That being said, if I bring a B-lister dish to an A-lister supper, I will be ridiculed and scoffed at for months. There are rules that should be considered in order to avoid boring and or gross wine and food pairings.

One of those rules states that matching the intensity of flavor of the wine with the intensity of the flavor of the food will result in fabulousness and delight. Not doing so will cause one to overwhelm the other. Blue cheese and dessert wine are equally intensely flavored.  

Contrasting different flavors creates surprise and complexity in your mouth.  The salty, pungent, and sometimes barnyard-esque flavor of blue cheese creates a contrast to the richly fruity characteristics of dessert wines. The stars are aligning.   

Have you considered acid and richness? Acidity in a wine will help cleanse the palate of rich, fatty, mouth-coating food. The refreshing wine washes away the cloying fattiness of the food and, once again, a dimension of contrast is created. Elation ensues!   

With so many different options for a wine and blue cheese dessert, how do you know which will go together?

Different varieties of blue cheese have different levels of flavor intensity. To me, Valdeon from the Spanish Pyrenees and Roquefort from France are two of the most pungent blue cheeses available. On the other end of the spectrum, Gorgonzola Dolce from Piedmont and Lombardia in Italy represents a much milder style of blue cheese. 

The same can be said for dessert wines. They range from slightly off dry and subtle to syrupy sweet and intense. Match the intensity of flavors in the wine with that of the cheese. Also, pairing a blue cheese with a dessert wine from the same region will almost always be a magical choice.  

An experienced, good wine shop should also be able to help you with pairing ideas. Likewise, you could join us and try our paired tasting menu. 

Wine and Blue Cheese Dessert Pairing Suggestions

Gorgonzola Dolce with Moscato d’Asti

Roquefort with Sauternes, Lupiac and/or Barsac

Valdeon or Cabrales with Pedro Ximenez Sherry

Bayley Hazen Blue with late harvest Riesling or Gewurtztraminer

Dessert doesn’t have to involve baking. Make life easy on yourself and blow the minds of your dinner guests. Feed your family and friends blue cheese and dessert wine after dinner.

You’re welcome.  

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