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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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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I know what you are thinking: “What does a restaurant know about building an effective corporate team? Business strategy is not the same in the _______ industry as it is for restaurants.” Is that really the case, though? Let’s look at the similarities.

Do you work with clients? Are you selling a service? Are you selling a product? Do you have colleagues that you need to work with in an effective and amenable manner? Does your team need to support one another to complete projects, achieve goals, or make your company stand out? I am guessing you said “yes” to at least some of this. And I am guessing that part of your business strategy is having a team that excels in these areas.

These skills are essential in the hospitality industry. Some team building ideas from service industry professionals might not be a bad idea after all?

At Gracie’s, this is our way of life. A successful restaurant is selling a service AND a product, and needs a team that communicates, that supports each other, that wants to set and achieve goals, and that can work together to create an experience for each guest. Some of these skills come naturally, and others seem to be a secret that no one wants to give away. Sometimes, you get lucky, and it all falls into place, but even then, it takes work to keep the momentum going. In truth, though, these skills are not secrets; they can be learned just like any business strategy. 

Re-energize Your Team and Outshine the Competition

I know, team building ideas and events are a dime a dozen. Why would you go to a restaurant? What can we offer you that you can’t get somewhere else? This isn’t a fill-in-the-blanks approach; we’ve been working on this for years.

Each day, before we open, our entire team sits down and talks about what we are doing well, what we are not doing well, and how to improve in both of those areas. Not surprisingly, this demands an ongoing critical awareness of a dynamic environment, and attention to details; what works tonight may not work next week. But a team that trusts and respects one another is equipped to handle the unknown while giving guests the “Wow” factor -making each guest feel special with an unforgettable experience.

That’s the secret. Our award-winning approach to hospitality is based in building a good team. Get in touch to find out how we can share this with you and your team over a great meal. 

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Come support Rhode Island in the 2015 Culinary Showdown at Jonathan Edwards Winery. Let’s show Connecticut who has the best food in New England! 

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Yes, the title is a bit misleading. “What’s your favorite Providence restaurant?” is probably the wrong question to ask this group if you want a succinct answer. We really can’t pin down one favorite Providence Restaurant. This little city has one of the top culinary arts schools in the country, and is regularly ranked as a food destination. Wether you are eating at one of the great food trucks, or enjoying some of the best Central American food in New England, Providence is a dream location for adventurous palates. 

Enough Already! Tell me about the best Providence Restaurants! 

Just like the first post on this subject, these listings are in no particular order. In fact, they are not even geographically grouped. Why not? Because Providence is small enough that if you just look for downtown restaurants, you might miss out on some great eats close by. Besides, isn’t an adventure part of the joy of a good meal?

The Favorite Providence Restaurant List

Chez Pascal, at 960 Hope Street, is known for being the wurst. The Wurst Kitchen serves house made sausages and cured meats at their walk-up window. The indoor section of Chez Pascal features seasonal and local ingredients to create dishes cooked in the style of a classic French restaurant.

Kitchen, at 94 Carpenter St. is small, cozy, and a staff favorite “for their amazing corned beef hash and perfectly poached eggs.” Kitchen is only open for brunch, and has about a dozen seats, so plan accordingly. 

Abyssinia Restaurant, at 333 Wickenden Street, is unique in Providence; as far as we know, this is the only Ethiopian restaurant until you get to Boston. If you haven’t experienced the fun of eating Ethiopian food, you really should give Abysinnia a try. Instead of forks or spoons, Ethiopian cuisine is eaten with a spongy, sour bread called injera. Don’t wear your fancy dress clothes. 

Tallulah’s Taqueria, at 146 Ives St, in Fox Point is one of our go to spots for a casual summer evening outdoor dinner.  The Tallulah’s menu is simple, but delicious. 

Mi Ranchito, at 1516 Westminster St. is “super small, but the food is out of this world. I highly recommend the garnachas.”

Rasoi is technically in Pawtucket, but it’s just over the line, so we’re calling that close enough. Rasoi is refined and flavorful Indian food. They regularly host cooking classes, as well. The menu is consistent, as is the food, and they are able to accommodate vegetarian, vegan, and gluten-free diets. 

Birch is Gracie’s neighbor on Washington St. in downtown (200 Washington to be exact). Heidi Sukle and Chef Benjamin Sukle run this 18 seat restaurant known for seasonal ingredients and exacting preparations. They are also one of the few high-end restaurants that are open on Sunday and Monday. 

Figidini Wood Fire Eatery is Ellie’s neighbor, at 67 Washington St. Figidini has the distinction of being the only restaurant in Rhode Island to cook exclusively with wood fire. They serve a traditional Neapolitan pizza, as well as a variety of local and seasonal dishes that are grilled in the open kitchen. 

Do you have a favorite Providence Restaurant that we missed?

Certainly, this is an incomplete list, but if you are looking for a new place to eat in Providence, we can offer these suggestions as great places to eat. What would you add to this list? Tell us in the comments. 

The post Our Favorite Providence Restaurant: Part 2 first appeared on Gracie's Providence.

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Star Chef Evan Mallett

Editors Note: This Event is postponed due to a schedule conflict. We will keep you posted on a new date as soon as we can confirm. 

Chef Evan Mallett and Chef Matt Varga – Photo by JWessel Photography

Star Chef Evan Mallett – Photo by JWessel Photography

Join Us and Star Chef Evan Mallett On April 20

Star Chef events 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.

Passed Canapes – Photo by JWessel Photography

Planning – Photo by JWessel Photography

Photo by JWessel Photography

Photo by JWessel Photography

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We work with food. A lot. We are pulling weeds from the rooftop garden in June, harvesting mushrooms in September, curing bacon weekly, and scaling fresh fish nightly. Putting energy into this is what we love, and we hope to share that love with every dish and every treat that leaves our kitchen. We also love to visit other restaurants, and enjoy the creativity and passion that our colleagues share with their guests.

Sharing the joy of food, and guiding people to great restaurants is one of the benefits of our work. There is such a great feeling when someone has thoroughly enjoyed a restaurant you suggested to them. The Providence restaurant community is filled with wonderful and delicious destinations, but which Providence restaurant is our favorite?

Is there a Providence restaurant that I MUST try?

We put this question to our staff at Ellie’s Bakery, and at Gracie’s. Everyone named at least two restaurants, and a few of us had trouble slowing down even after naming five or six. To quote Ellie’s manager Ashley, “Can I go on forever?” 

This is hardly an exhaustive list of many of the great places to eat, and the food trucks are absent from this list – we’ll have that in a later post. This sample “favorite Providence restaurant” list is in no particular order, but almost every place listed was mentioned by several people. 

The Favorite Providence Restaurant List:

El Rancho Grande, located at 311 Plainfield St. is renowned for their mole sauce, and for Chef Maria’s “amazing, authentic, from the soul meals…and tequila. Their margarita is the best ever, made with fresh lime juice.” El Rancho Grande is small, intimate, and delicious. 

Los Andes, at 903 Chalkstone Ave, is the place to go for Peruvian food. “I love the ceviche appetizer and the paella! And the beef heart! And the Pisco Sours! The service is amazing, the portions are huge, and the prices are good.” They also have a few outdoor tables, which make for a lovely summer evening of a slow meal, and watching the neighborhood go by. 

Apsara is easy to miss. It is at 716 Public St., just off Elmwood Ave. in South Providence. It is tiny, and tucked into a triangular, corner lot, but well worth the search. “I love that the menu covers northern thai/lao homestyle cooking.” “The menu is filled with gems, and it’s BYOB.” This is the kind of place where you can talk to your neighbors at the next table, and enjoy a social dinner. 

Andino’s Italian Restaurant in the heart of Federal Hill, at 171 Atwells Ave. has “awesome Italian food. Their sauce is almost as good as mine. I love their veal parmesan and seasonal squash flowers. They have a great, friendly staff – especially the bartender, Stephanie.” (ed. note – we love Andino’s, but we’ve never met an Italian cook who will admit that any restaurant is better than their home cooking. I think “almost as good as mine” is the highest compliment possible under these circumstances.) 

North, at 3 Luongo Memorial Square, is a favorite for the “inventive, personable, and fun” food, plus you can eat with chopsticks. The dining area is tiny, and the wait on a weekend night can be pretty long. This isn’t as bad as you might think, though. Once you put your name on the waiting list, they give you a beeper, and you can head across the street to The Avery for a drink. The staff at North, will page you when your table is ready. 

Broadway Bistro is at 205 Broadway. Gracie’s bartender Kristi loves their “Ribs & Grits!! Small, local/seasonal menu, they have Crabbies ginger beer, dim lighting, Ribs & Grits, friendly, west side, and outside seating. The garlic oil they give you with bread (this is one of the places I will actually eat bread before dinner) and did I mention the Ribs & Grits?!?! One of my go to spots on my off time.” 

Thee Red Fez, in downtown Providence, is part bar, part restaurant, and completely delicious. Their menu changes regularly, but the Old Bay seasoned fries with spiced aioli, are a mainstay, and with good reason. The beer list is reasonably sized and reasonably priced, they don’t skimp on the mixed drinks, and their menu is vegetarian friendly. There is nothing fancy about the Fez, but that pub comfort food and a good pint is good for the soul. They also play some great music. The Fez is located at 

AS220(food) is also downtown, on Empire St. Like the Fez, this is a multi-faceted space. It is part eatery, part bar, part art space, and part performance space. “I love AS220(food) because of the atmosphere, and the healthy options on their menu.” You won’t here any commercial music in this bar/art/food space, but there is no shortage of local and small touring bands on the playlist. Come for dinner, stay for a drink, then enjoy a show in the performance space. 

What is your favorite Providence Restaurant?

These are some of our favorites, and we will have more in the next blog post. Have you eaten at any of these restaurants? Do you have a favorite that we didn’t mention here? Let us know in the comments. Now if you’ll excuse me, I think I need to go get some lunch! 

The post Which Providence Restaurant Is Our Favorite? Part 1 first appeared on Gracie's Providence.

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Kendal: Private Events Coordinator – photo by JWessel Photography

Hi. Will you tell us who you are and what is your position at Gracie’s? 

My name is Kendal. I am the Private Events Coordinator at Gracie’s and I started in September 2014.

What do you like the most about working here?

I think it says a lot when you wake up genuinely excited to go to work every day. I truly enjoy every part of working at Gracie’s, but I cannot say enough about the team. From the moment I started, there was this overwhelming sense of welcome. The eagerness to teach me every aspect, from our mission to properly aligning a simple place setting, gave me insight into the passion they possess for creating a memorable dining experience for every guest that walks through the door. As an event planner, executing details to perfection is what I strive for, so to have a team that takes such pride in all that they do sets us up for success.

Is there a favorite item or tool that is essential to your job?

Detail sheets. Planning hundreds of events throughout the year, staying organized is crucial to ensure that all of them run smoothly. Each client has a unique vision and this tool allows me to keep all of the information compiled in one place. No matter how small it may seem, having every detail is imperative to provide flawless service for all of our events.

What do you like to do outside of work?

I am a social butterfly. When I’m not working, I am most likely out and about spending time with my wonderful family, friends, and boyfriend. Specifically, I enjoy trying new foods, exploring new places and can never pass up a night out dancing. I love sports and currently play soccer in a coed indoor league.

If it’s football season, you can find me at a sports pub cheering on the Patriots. During the summer, I am usually soaking up rays on my deck or at the beach. I also engage in marathon cuddle sessions with my cat, Ciadeaux (pronounced shadow). 

What is your favorite food?

Lobster. Simply boiled with melted butter and fresh lemon wedges on the side. Give me some lobster crackers and I am ready to attack! I am proud to say that I have consumed a four pound lobster in one sitting.

What is your favorite drink?

My go to cocktail is an extra dirty martini with blue cheese stuffed olives.

What is your favorite Ice Cream Flavor?

Ben & Jerry’s “Half Baked”. Chocolate chip cookie dough AND brownie batter? This should be illegal!

What is your hidden talent?

Let’s just say, I have been called a pool shark on more than one occasion.

What are you afraid of?

Elevators. It’s not an “I can’t use them phobia”, but they freak me out. The idea of a small confined box that’s maneuvered by cables just doesn’t feel safe whatsoever. I think I may have developed this fear from going on the Tower of Terror ride at Disney too many times as a kid!

What 3 things would you bring to a desert island?

1. Survival Kit – I would need all the essentials (knife, fire starter, etc.)
2. Bear Grylls – He knows everything about survival. Who better to be stranded with?
3. My Pillow – I will always value a good night’s rest, desert island or not.

To inquire about, or schedule private events at Gracie’s, contact kendal@graciesprov.com. 

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If you have looked at the menus or websites for many high end restaurants, you have probably noticed that most of them offer a tasting menu. For the adventurous, ordering dinner without regard to what might arrive to your table could be great. Even for the less curious, most restaurants can accommodate allergies or a dietary preference and still offer a tasting menu. However, ordering dinner at a restaurant, and not knowing in advance what you might be eating, is taking a big leap of faith. This is especially true if you have never dined at a restaurant. Hopefully, we can shed some light on the question, “What is a tasting menu?”

As the name implies, a tasting menu is a selection of several dishes, usually in a series of 5, 7, or up to 10 courses. At Gracie’s, we offer a 5 and 7-course tasting menu. These courses change weekly, and are often based on seasonality, and what is available from our local vendors. The portions of each dish are smaller than a regular entree, but are quite filling when you consider that the tasting menu is, in essence, several smaller portioned entrees, and also includes complimentary bread.

Focaccia and Honey Beer Bread – photo by JWessel Photography

What is a Tasting Menu AND What Does It Look Like?

You’ve made the decision to try the tasting menu. Great! Now what? Assuming you have ordered the 7-course tasting menu, your dinner will start with a cold dish – usually a salad, though this can vary quite a bit. This week, our starter is a dish of Nantucket Bay Scallops, with persimmon, breakfast radish, orange, watercress, and sorrel.

photo by JWessel photography

The second course is a pasta or soup. Pictured here is Parsnip soup, with marcona almond angolotti, whipped maple, asian pear, and pancetta.

photo by JWessel Photography

Photo by JWessel Photography

Photo by JWessel Photography

The third course in the 7-course tasting is Foie Gras. Here we have Hudson Valley Foie Gras, with sesame crust, soy glazed carrot, beet pickled ginger, rice crackers, and trumpet mushrooms. In the 5-course tasting, this course is omitted, and your next dish would be a fish entree.

Photo by JWessel Photography

For the fourth course in the 7-course tasting menu, fish is served. Here we have local Monkfish, with  house-cured bacon, sweet potato, braised red cabbage, and cabbage sprouts.

Photo by JWessel Photography

Following your fish entree, a meat dish will arrive at your table. Pictured here is venison, with juniper, salsify, apple, crispy wild rice, squash, and brussel sprouts.

Photo by JWessel Photography

In the 7-course tasting menu, the meat is followed by a cheese plate, then dessert. In a 5-course tasting menu, you go from meat, straight to dessert. Here we have Angelito Mousse with sunflower seed crust, molasses candied black currants, carrot cake, and carrot sherbet.

Photo by JWessel Photography

The tasting menu can also be paired with wines that are chosen to complement the flavors on your plate. At Gracie’s, we also offer a vegetarian tasting menu, and can work with you to accommodate allergies or dietary preferences. So if someone asks, what is a tasting menu? Now you know, and I don’t know about you, but I am feeling a bit hungry. Join us at Gracie’s for dinner Tuesdays through Saturdays by calling 401.272.7811 to reserve your seat at the table.

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