We will be hosting this late summer dining experience at Blackbird Farm in Smithfield Rhode Island. The farm is a gorgeous, airy backdrop to this very special dessert and cocktail multi-course experience. 

The evening’s Tiki themed menu will focus on the incredible ingredients that this short and sweet late summer season has to offer, drawing inspiration from the fresh herbs, flowers, and fruits that define us during the summer in Rhode Island. Carefully curated cocktails will complement each course of the dessert tasting, and will also take center stage during the cocktail hour around the farm’s grounds. 

Sucrée was born from the dream of former executive pastry chef Melissa Denmark, who oversaw the pastry development  of Ellie’s as well as Gracie’s. Melissa was with Gracie’s Ventures for eight years, she brought an incredible attention to detail and deep artistic understanding of flavors and pastry aesthetics. When Denmark moved on it was to help tend to the farm her and her wife purchased in Rehoboth, a new home for Moonrose Farm. While Melissa is no longer spearheading the pastry programs for the two locations, her legacy is visible in many facets of Gracie’s Ventures, and Sucrée is a notable one. 

Max: What was your inspiration for Sucreé?

Melissa: I met so many talented pastry chefs through different events, dining out and from working at Gracie’s and Ellie’s that I imagined an epic multi-course dessert experience that featured a rotating cast of creative pastry chefs. I knew I wasn’t the only one who would be thrilled to enjoy a night filled with sweets, and as soon as I started talking about the idea, the interest from guests and participating chefs was great!

Max: I’m sure it would be hard to pinpoint what was your favorite Sucrée, but what was one of the most rewarding experiences hosting Sucrée?

Melissa: One of the most rewarding parts of the experience was how much fun everyone had. Guests dressed up for the different themes and the chefs created extravagant and unique desserts that were specially designed for this event alone. 

Max: What was your favorite dish you served?

Melissa: One of my favorite dishes was Halloween when I made a black and red dessert. The best part was the red plum sherbet that was covered in a black cocoa magic shell.  (The full course was a black sesame pavlova, squid ink caramel, plum sherbet, black cocoa).

This summer’s Sucrée has been reinvented. Historically, community seating has been one of the many treats of the dining format during Sucrée, guests loved sharing the experience together. . In an effort to host this event safely and comfortably, we will be following thorough COVID-19 prevention guidelines to make sure everyone has a fun and healthy experience. We will be able to spread tables out in the beautiful fields at Blackbird Farms and really soak in the experience of being on an incredible farm. While it might be a little different than before, this Sucrée will be exactly what the soul needs after months of being cooped up indoors.

We can’t wait to see you at Blackbird Farm!

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“I just got back from a weekend trip for work” is usually received as a sign of exhaustion from spreadsheets, conference rooms, and stale coffee. Anyone who would listen to me after I returned from a work trip to Long Island was regaled with a bright tale of camaraderie, sunny days, and delicious wines. Embarking on this journey was a venture into somewhat unknown territories. I had never been to Long Island and I had no idea where we were going. However, the promise of wine and cheese is more than enough to get me into a van. We were in good hands with our sommelier/navigator, Alan, who had not only planned which wineries to visit, but where to get the best coffee, sandwiches, and pizza along the way. The amount of thought that he and Ellen, our fearless leader, had put into the weekend was remarkable and gave us a complete experience. The wine was, of course, the main attraction. Being able to visit and see where the wine is grown gives a whole new layer to tasting it. Walking through the vineyard, seeing how it ferments, and talking to the people who make it really provides a different perspective. The kind of passion and dedication that I heard was so genuine that it inspired me to learn more and enjoy the wine with a new appreciation. I hope to express even a fraction of that passion when I present wines as a server. I was particularly impressed by Wölffer Estate, where they had established a sort of outdoor museum designed to inform guests of the various methods of growing grapevines. It was such a useful tool, executed solely out of the desire to educate people in the styles of winemaking. That kind of passion is essential in creating great wine and sharing it with others. The best part of the weekend was that I shared it with a team. Some of the team I work with everyday and some I had barely known prior to this trip, but we formed a bond. We shared an unforgettable experience through van rides, family dinners, and plenty of sparkling rosé.  —Evan Little

The week on Long Island was definitely a trip to remember. I love the fact that I had the chance to be a part of this amazing team to begin with. Many of the wines we tasted were crafted with love and passion to create an amazing experience. You could taste the terroir of the land. One Woman’s wines had me flabbergasted as I experienced the unique taste, mouthfeel, and minerality that location provides to their grapes. I love the complexity of their merlots and even purchased a bottle to remind myself of how the land plays a dramatic part in their productions. I couldn’t have asked for a better team to work with. The amount of confidence and passion that our team provides is something inspiring in its own. Working with this team has brought so many learning experiences and I am grateful to be a part of such a conscious and amazing team. —Nick Sivo

Long Island, for me, was an eye-opening experience to say the least. As someone who has focused their time and attention on learning about coffee, I’ve found that the production and culture surrounding wine is even more complex. Seeing the vines, and now understanding how much time, money and work goes into making one singular bottle made me feel so inspired by what we do at Gracie’s. Additionally, learning about the stigma behind Long Island wine being lesser than in any way was a shock to me. Not only were the wines incredible but the service, knowledge of the experts, and aesthetic quality of each winery we were able to visit were outstanding. If you have a bad perception about Long Island wine, give it a shot! You will not be disappointed, I guarantee. —Matthew Williams

As a pastry chef and Long Island native, I have always loved wine. Flavor pairings and tasting notes have always intrigued and inspired me, but I never actually learned how to taste wine properly using the right descriptors. Until the Long Island trip, I was never confident about talking about wine. This experience not only helped me grow as a pastry chef, but as a Gracie’s team member. I, along with so many great coworkers including baristas, managers, cooks, and servers, all got to learn and grow together. We even got to do a paired wine and chocolate tasting and teach everyone a little bit about the pastry side of things! I think it was a wonderful opportunity to experience so many beautiful wineries and stories and confidently enter the world of wine. Every winery we went to inspired us all in different and unique ways, and I use those inspirations every day in the pastry field. —Karissa Bednarz

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Let’s start with dessert!

We are so excited to announce the next installment in our newest dinner series, Sucree: A Sticky Sweet Tasting Soiree! Join us on Monday August 28th, 2017 for our second ever dessert-focused dining event, which will take place at the Rotunda Ballroom at Easton’s Beach in beautiful Newport, RI.

The evening will bring together three of Rhode Island’s most promising local pastry chefs: Lori Kettelle of PVDonuts, Jennifer Luxmoore of Sin, and our own Executive Pastry Chef Melissa Denmark of GraciesProv and Ellie’s Bakery. Throughout the course of the evening, each chef will present her own signature dessert course, along with savory hors d’œuvres that will be featured at a cocktail hour preceding the seated dessert tastings. The evening’s garden party-themed menu will focus on the best of New England’s seasonal bounty, drawing inspiration from the fresh herbs, flowers, and fruits that define summer in Rhode Island.

Carefully curated cocktails will complement each course of the dessert tasting, and will also take center stage during the outdoor cocktail hour on the wraparound deck. Guests will enjoy breathtaking ocean views and full use of the beach’s historic carousel during this time.

For further details, tickets, and reservations, please visit the Sucree ticket page or contact 401-272-7811 or ellen@graciesprov.com. Space is limited to 100 guests.

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Gracie’s will participate in this Summer’s restaurant week starting Tuesday, July 11th through Saturday, July 29th. Throughout the entire month of July, we will offer our three course pre fixe menu for $34.95.  We are also offering wine pairings with each course for an additional $28. It’s a steal!

Gracie’s has been participating in Restaurant Week for the last 8 years. We take great pleasure in welcoming back so many of our loyal Restaurant Week patrons. This is the opportunity to dine at Gracie’s just because.

So many of our valued guests know us, exclusively, as a destination to celebrate special occasions. Restaurant week gives everyone the opportunity to dine with us, simply for the pleasure of enjoying great food and drink.

We are proud to say that over the years, a regular clientele has been cultivated specifically during Restaurant Weeks. We are delighted to see the same faces over and over again year after year. Our entire staff gets excited. We look forward to bringing you all the things that make Gracie’s special for the occasion of no occasion.

In addition to welcoming back our loyal repeat patrons, we also take pleasure in all of the first time guests walking through our doors. The staff is dedicated to making sure every guest, old and new, has an above and beyond experience. We deliver Gracie’s quality, from start to finish, at a discounted price. The cost is less but the experience will uncompromised in quality and grace. We look forward to seeing everyone for this year’s summer Restaurant Week.

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Our team is our family. We spend more time with our teammates than we do anyone else in our outside lives. We rely on and learn from one another. We leap at the opportunity to lift each other up and help out one of our fellow teammates. We are mentors, role models, and leaders; each and every one of us. Together, we achieve greatness!

This award is a reminder that none of the little details go unnoticed. It lets us know our hard work is appreciated. We are all so proud to be part of this beautiful venture. To work in a place that allows us to be ourselves, to do what we love, to be innovative, and to push ourselves to achieve the very best possible outcomes, is constantly gratifying. This award reminds us how much you care that we care.

Finally, a most grateful thank you to all of our guests! Thank you to every compliment you ever gave us. Know that when you say, “please let the kitchen know how much we enjoyed our meals”, we do; and the kitchen staff loves this. Thank you to everyone taking time to provide us with constructive feedback. We care about your experience. Your feedback, both positive and negative, lets us know what our guests expect and how we can constantly evolve into something better than we are.

In the wise words of a famous cartoon candélabre; “Why, we only live to serve”. Hospitality runs through our veins. Making people feel special makes us feel special. Thank you for supporting us and allowing us to do what we love to do!

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Mother’s Day is just around the corner on Sunday, May 14th! Treat the wonderful woman in your life to a Mother’s Day experience as magnificent as she is. Gracie’s will open our doors for dinner service starting at 4:00pm, and will offer our full array of dining options including prix fixe, à la carte, 3-course dessert tasting, and special 5, 7, or 9-course tasting menus inspired by the mothers of the Gracie’s kitchen staff. As is customary, all menus will have the option to be paired with wine. Mom deserves the very best on this special day, and we look forward to celebrating her with a lavish dining experience that she won’t soon forget! For reservations, please visit our OpenTable page or call us at 401-272-7811.

Down on the other end of Washington Street, the team at Ellie’s Bakery will be hosting a Mother’s Day MEM Tea Tasting and Scone Baking class starting at 11:00am. This class makes a most unique gift for Mom, offering a wonderful way to create special memories by learning,  creating, and tasting together! Participants in this class will make perfect, buttery rhubarb scones from scratch, which you’ll then enjoy with an an assortment of jams and butters while learning about MEM Tea Import’s selection of rare teas. The class will run until 2:00pm and tickets are $100 per person. Space is limited to six people. To reserve your spot, please visit our website here or email alyssa@elliesbakery.com.

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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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Sweet, sweet memories were made recently at the first in a new series of dessert pop-ups hosted by GraciesProv: Sucrée! The evening brought together Gracie’s own Executive Pastry Chef Melissa Denmark along with Caitlyn McGuire of Ellie’s Bakery, Lori Kettelle of PVDonuts, and Adam Young of SIFT Bake Shop Mystic. Together, the four chefs worked their collective magic to bring guests four courses of decadent honey-themed desserts paired with inventive cocktails by our lead bartender, Sam Royds. We’d like to extend a huge, heartfelt thank you to PVDonuts, SIFT, and our talented team here at Gracie’s for all their hard work and dedication in making this evening such a smashing success! We’re already planning our next Sucrée event and invite you to check back soon for all the delicious details!

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