Graceful Dining

Review: Donna's Restaurant in East Boston

2014-07-04T22:15:00.000-04:00

Donna's Restaurant in East Boston has the best chocolate chip pancakes ever. It's no secret I love all things breakfast, so let's start things out right:

I usually wait until I take a photo to eat. Clearly, I couldn't wait. These bad boys came with my two eggs, bacon, home fries and toast ($9.79) - Breakfast Special 7B.

I love these pancakes because at Donna's they use the small chocolate chips. These are awesome because the chocolate gets a thin crispy crust on the outside but maintains its gooey center. And, the chocolate to pancake ratio is spot on. Best. Pancakes. Ever. #awesome

Here is the rest of my breakfast that day:

Breakfast Special 7B (comes with chocolate chip pancakes above).

Donna's is absolutely one of my favorite breakfast places ever. I will drive 45 minutes from my home in Rhode Island for this place. I can't remember all the prices but everything is basically under $10.

The atmosphere of this place is also amazing. It's a diner geared towards families. Every time I go, the place is packed with families. Plus, there are murals on the walls running the gamut from kids movies to dinosaurs. Check it out:

This place is a family affair. Here is Donna (on the right) with her mother (left):

And this is what the joint looks like from the outside:

Now, let's get back to the food. Everything is very basic, nothing fancy. Just well made comfort food in great atmosphere. The eggs are always on point, the breads are always fresh and everything is made to order. I did find it a bit odd though that the waffles were made with pancake batter. It wasn't bad, just more dense than fluffy - something I look forward to in a waffle.

Same thing with the Eggs Benedict: simple with no frills. Good Benedict sauce, nice thick piece of Canadian bacon, eggs perfectly poached and the English muffin nicely grilled. A bit too much Benedict sauce, but I would rather have more than less.

You know what was really good? The corned beef hash. I love a good hash and I loved this one because it is exactly what you want and expect when having a hash craving. Simple and to the point with exactly the right texture: crispy bits with soft bits mixed in.

I now make sure to give Donna a hug every time I leave. I've been going here for over five years and I can say that every time I eat here, I leave satisfied. I've never had a bad meal. I've never been served by someone with a bad attitude. And every time I come to Donna's, Donna comes to my table, asks me how I am and makes sure that I am taken care of. This is one of my favorite restaurants of all time. I am taken care of in every way I can think of here, and I can't wait to come back.

Me and Donna. I love this woman so hard!

Restaurant Review: T's Restaurant

2014-01-20T18:50:00.003-05:00

I think it's fair to say that breakfast is my favorite meal of the day. I have my usual breakfast spots but I have to share this one with you: T's Restaurant. There are three locations: Cranston, East Greenwich and Narragansett. I've been to Cranston and East Greenwich and I have to say that there is absolute consistency between the two. I am assuming that the Narragansett location also falls in line.

Back to the breakfast, I die for Eggs Benedict. What can I say? It's my Achilles heel. Here is a prime example:

T's Traditional Eggs Benedict

The T's Traditional Eggs Benedict ($9.49) hits the spot for me. It is a bit on the sweet side. The Canadian bacon is very thinly sliced and a tad sweet, which makes me grateful for the savory hollandaise sauce. It is creamy and delicious. It's sprinkled with a bit of paprika - but I can't really taste that. I have to say, every time I have the Eggs Benedict, which is at least ten times, the eggs are perfectly poached to my liking. The whites are cooked through with a nice runny yolk. The home fries are also top notch - crispy on the outside and soft on the inside.

And you can't go wrong with the coffee. There is always some seasonal bean they are brewing hot and fresh.

One awesome thing is how considerate they are of food allergies. I was recently at the East Greenwich location with a friend and they are super considerate of dietary restrictions. I am lactose intolerant and my friend is gluten-free. They had gluten-free toast, used a separate toaster and cleaned down the grill specifically to avoid any cross-contamination. Alright, nice touches. Success is in the details.

Here is my friend's dish with the gluten-free toast (#7 Two Farm Fresh Grade AA Eggs with sausage, an extra egg and the apples with cinnamon, $7.99),

Eggs, sausage, cinnamon apples and gluten-free taost

Now, let's talk about their pancakes:

Seasonal Pumpkin Pancakes

These are the seasonal Pumpkin Pancakes. For the love of God, eat these. They come around but once a year, in the fall, they come with pumpkin butter and are the nectar of the gods. There are no words... just eat them.

Then there are the Buttermilk Pancakes:

Buttermilk pancakes, sausages, home fries and eggs

This is the #1 Two Buttermilk Pancakes with eggs, sausage and home fries ($8.29).

Here's the thing. I ask for my eggs poached, they come perfectly poached. I ask for them over medium, they come to me over medium. My friend wanted them sunny side up... you get the point. You know how hard it is to get good eggs? You'd be surprised. They say you can judge a chef by their eggs. Well, T's... A+.

I've also had lunch here and, of course, it was great. T's is like kicked up diner food that's solid, consistent and just darn tasty.

Restaurant Review: The Wurst Window/Kitchen at Chez Pascal

2014-01-09T19:04:00.002-05:00

Give me your wurst... please. And by wurst, I mean Chez Pascal's house-made sausages, cured meats and other pork delights. The restaurant gets whole pigs from a farm in New Hampshire then does the majority of the butchering in-house.

What is the Wurst Window/Kitchen? It is the outdoor (Window) versus indoor (Kitchen) component to a specialty dining experience at Chez Pascal in Providence. Within the same building lies an upscale French restaurant (Chez Pascal) and a more approachable and low key dining experience (Wurst Window/Kitchen). One walks into the restaurant and past the bar to the Wurst Kitchen where you can be seated at unique high top tables or at the bar where you can watch the chefs with their wurst. Or, if you are dining outside or on the go, stop by the Wurst Window where you can order your wurst right there, street side. Got it?

Now, I hope you can appreciate how difficult it can be for a young woman to write a blog about sausages and pork products with a straight face while attempting to not dip into innuendo sentence after sentence. I will do my best, but I promise nothing.

I've been coming to the Wurst Window/Kitchen for sometime, and it is about time that I shared my love of these sausages with you.

So, to start with, take a look at these sausages, they are the absolute in wurst:

Beer Bratwurst, Jagerwurst and Bacon-wrapped Pork Meatloaf Sandwich

At the top of the photo is the Beer Bratwurst ($3.50) with beer onions, sea salty feta cheese and house mustard. The bottom wurst is the same without the feta, because I am lactose challenged... yay. The sausage is juicy, not fatty; the onions are super tasty and savory and the dijon is just slightly sweet and spicy.

Second from the top is the Jagerwurst ($3.50) with braised red cabbage, pistachios and apple dijon. Pistachios in sausage you say? I do say. What an interesting textural experience. I don't find that it adds much flavor, but it is pretty and fun to eat. Again, the braised red cabbage is nicely and slightly sweet along with the apple dijon.

Another Jagerwurst, close up. Shame you can't see the pistachios in it.

Third one down is actually a Bacon-wrapped Pork Meatloaf sandwich with coleslaw and a spicy fig compote. It's all quality stuff and you can actually taste all of the individual components as they blend together to create the dish. But as you can guess, I find it just a touch sweet, but still good.

Pictured below is an appetizer of house-made wieners with fig compote with cole slaw:

Wurst Kitchen specialty of weiners with fig compote and house-made cole slaw.

I find that the sausages are just a touch on the sweet side, and that doesn't bother me. I also find the dijon a bit on the sweet side and that also doesn't bother me. You know what I love about the experience of these sausages? The meat to bun ratio is spot on. Also, the buns are always lightly grilled with just a hint of butter or oily goodness. Whichever it is, I don't care, because I like it. That's right, I like how the buns and the sausages work together...

One thing I'd like to mention, although many of these sausage dishes stay relatively the same, many of the topping are based on seasonality, in-house creativity and of course availability. What is available one week or month could be slightly or entirely different on your next visit.

Take these for example:

Chorizo sausage and Pickled Green Tomato and Baked Bean sausage

One day, I went with a friend to the Wurst Kitchen and we couldn't decide which sausage we wanted. So, we split two sausages. Just a couple of girls who can't decide on which sausage they want. Anywho, the one on the left is the Chorizo ($3.50) with potatoes and typically comes with feta. But we've gone over this. The chorizo had a nice spice to it and the potatoes added a nice textural and starchy component.

The one on the right, I can't remember the names but it has pickled green tomatoes, feta and baked beans. A nice combination of sweet, tangy and savory from the baked beans.

All of the sausages come with a side of potato salad, which I'm not crazy about to be honest. But it's just not my taste. It's also not what I wanna eat with a sausage. I want beans or French fries with my sausage, on the side, of course.

If you are starting to understand my palate you know that I have insatiable chocolate cravings, and after a nice savory meal I like some sweets. Well, the Wurst Window/Kitchen has some creative and satisfying sweets:

Caramel and Chocolate Pudding with whipped cream

Welcome to the Caramel and Chocolate Pudding with whipped cream ($3.50). The caramel is not overpowering, in fact, it's sugary sweetness seems a bit tamed by some nice heavy cream. The chocolate pudding has a fantastic almost bittersweet chocolate flavor that is very rich and the whipped cream was clearly freshly made. I actually didn't finish it all, which made for a nice mid-afternoon snack.

And:

Salty Chocolate Chip Cookie

Here is the Salty Chocolate Chip Cookie ($1.25), and only half of it. I really do love the salty and sweet combination. I'm not saying that this cookie was the size of my face, but it was close. I just loved it dammit. There were nice big pieces of what I think was semi-sweet chocolate and nice flecks of salt. Yes... just yes.

Honestly, what you get for the price here is insane. You get gourmet ingredients thoughtfully and lovingly prepared for a reasonable price. The Wurst Window/Kitchen is definitely a specific craving I get from time to time, and I plan on satisfying that craving on many return visits.

Chef Series: An Interview with Pastiche's Pastry Chef Scot Stegmann

2014-01-03T13:24:00.000-05:00

As seen in the January 2014 issue of Providence Monthly magazine

From a young age, Scot Stegmann worked in the restaurant business. Influenced by his mother, who is a baker, he went to Johnson & Wales to pursue a degree in Pastry Arts. Before he graduated, he started working at Pastiche. Twenty-six years later, he remains there, where he puts perfection and patience into the pastries.

Photo by Mike Braca.
Pastry chef Scot Stegmann was so passionate about his craft. It gave me a whole new appreciation for some of my favorite sweets at Pastiche.

Can you describe the pastry making process at Pastiche?

There were a lot [of recipes] that were in place when I got here and we’ve created a lot since. They’ve been manipulated over the years as we see fit. We’re constantly tasting each component. Maybe it’s too sweet or needs something. I’ve yet to pick up a recipe where I haven’t seen some change I think it needs.

How long does it take to perfect a new recipe?
From start to finish it takes about 10-20 times to perfect a recipe. And that’s starting with two to three cakes and bumping that recipe up to 15 cakes. Everybody’s got to be able to do the same thing, so you want to have recipes that everyone can do.

What advice can you give to the home baker?
Perfection and patience equals pastry. You have to mix it perfectly and have the patience to allow the tools to do their job. You can’t rush things. You can’t use short cuts. Mistakes will always happen but what’s important is what you take out of it.

Do you use any local ingredients?
We’ve been buying local before there was a movement. Anytime we can, we do. In the summertime we use fresh fruit. We use Christiansen’s Dairy because they have a very high fat content. The cream whips easier and stays thicker longer. We get our eggs from Stamp Farm in Johnston. We’ve been buying from both of these places for over 25 years.

Can you possibly pick a favorite pastry?
Season to season I have different desserts I’m hooked on. In the summer, it’s the Passion Fruit Tart. In the fall and winter it’s the Pumpkin Cheesecake. So many of our items are year round so these are really special.

My favorite dessert is the Torta di Cioccolata. How did that recipe evolve?
This was one of the recipes I had worked on. It used to be a choco- late chestnut flourless cake. But we found that chestnut didn’t sell well. So we took the chestnut purée out and put almond butter in. It’s that dark, smooth, melt-in-your-mouth kind of thing. I use Callebaut chocolate in that; it’s a 64% dark chocolate.

How can two chocolates have the same percentage of chocolate yet taste different?
Dark chocolates with the same percentages will taste different based on where they get their cocoa beans from – South America, Mexico, etc. Each country has different flavor components and each company blends it differently. It’s like coffee beans. They may even blend beans from different places. They’ll also taste different based on what they add to the chocolate base.

Tell me about your vanilla sponge cake.
We use this for our Mascarpone Torte which is basically our version of tiramisu. It’s also used for the Lemon Mousse. It’s not like a pound cake; this is a lot lighter. We think it matches up with the mousse better. We always fold egg whites into the sponge base by hand.

Do you carry any gluten-free items?
We have several gluten-free items such as the Torta di Cioccolata. Another is the Raspberry Bomb, which is a flourless chocolate base, almond mousse in the center with a raspberry mousse around it covered in dark chocolate. We also make a flourless coconut cake with coconut cream cheese frosting.

What’s the newest recipe you’ve come out with?
We just experimented with a new type of caramel dessert. We use caramel nibs, salted caramel and caramel mousse between chocolate cake layers. It took us awhile to figure this one out. How much sugar do we take out because caramel is so sweet. January is the time we experiment.

What’s your secret to remaining passionate about your work?
I always take it to heart when a customer complains. I always wonder if there is something I can change. You can’t take the attitude of “it’s perfect.” You always have to reevaluate, to taste the product and make sure there is consistency. It’s an everyday thing. I like to taste things. You’d be surprised how many things you can catch just by tasting it. I think it’s important to let some criticism flow.

Restaurant Review: Ball Square Cafe in Somerville, MA

2013-12-29T17:17:00.000-05:00

There are a few things you should know about me: Breakfast is my favorite meal of the day, and I am always on the lookout for mouth-watering eggs benedict and chocolate chip pancakes. Let me tell you about Ball Square Cafe in Somerville, MA. They really hit the spot when it comes to my breakfast cravings and the quality is consistent. I've been here twice already, and I foresee many more visits.

Let's start with one of my all-time favorite breakfast items:

Traditional Eggs Benedict ($11.95)

These Traditional Eggs Benedict are done just right. The eggs are poached perfectly - nice runny yolks with the whites cooked through, two slices of thin Canadian bacon and grilled English muffins. And the home fries are done to my liking as well - well done. I love crispy home fries. And like I said earlier, both times I've had these bennys, they've consistently been done to my liking. And to be honest, the touch of paprika on top adds a nice flavor to the hollandaise, which is thick and creamy. A lot of other places where I've had bennys, the paprika seems like more of a garnish than actually adding any flavor. My guess is that these have smoked paprika on them. Like a boss!

I've also had the Florentino Eggs Benedict ($12.95):

Florentino Eggs Benedict

As you may notice in the photo, instead of home fries there is a crispy potato thing in the background. That my friends is Omar's Home Fries (grilledmashed). Imagine your favorite mashed potatoes in a thin layer then grilled on a flat top until both sides have a crispy crust. It's worth a try.

The Florentino is nice and light and a perfect alternative to the savory bomb that is the Traditional benny.

Need something sweeter? You're a human after my own heart. How's this:

Caramelized Apple-Cinnamon French Toast

This my friends is the Caramelized Apple-Cinnamon French Toast ($9.95). All the French toast is made with Challah bread... yum. Notice how that whipped cream looks just a little more decadent than usual? That's because it is homemade. Plus, you can ask for real maple syrup or sugar-free maple syrup. I thoroughly enjoyed ravaging this pile of deliciousness. The apples were the perfect mix of some al dente and some soft. I honestly don't remember adding much, if any, syrup to this. Simply delicious.

Chocolate chip pancakes

Give me chocolate or give me death! That may seem a bit extreme but don't ever get between a woman and her chocolate cravings. You'll lose an appendage or something else you value. These Chocolate Chip Pancakes are made with chocolate morsels mixed right into the batter. They are buttery, eggy and with enough chocolate chips to satisfy my craving. (To be honest it never really is satisfied.)

In the background you can see a side of fruit. That too is nice and fresh and satisfying.

Last but not least:

Mexican Omelet ($12.95)

Holy omelet Batman! This thing is no joke. The Mexican Omelet has avocado, jalapenos, tomatoes, scallions, cilantro and cheddar cheese topped with sour cream. There's even a grilled corn muffin on the side, which I could have used just a tad more grilled, to really bring out more of that natural sweetness in the corn. What's nice about the jalapenos, and the other veggies, is that they are grilled, which also brings out some of the natural sugars and takes some of the heat out. And if you are a wimp like me when it comes to heat, you will appreciate it.

Here are a couple more things about this place. Expect to wait in line on the weekends for sure, and possibly even on weekdays. There is a self-serve coffee bar and I really like this. It really gives it a homey feeling, and a plus: they have soy milk, which is great for me because I am dairy-challenged. Another thing is Mike Moccia, the co-owner. He is constantly walking around, making everyone feel at home and handing out fist bumps. Check this guy out:

Co-owner Mike Moccia and myself

So, come here hungry, and leave happy. That's what I intend to keep doing.

Winter Hikes in South County, RI

2013-12-26T14:41:00.000-05:00

As seen in the January 2013 issue of SO Rhode Island magazine

Winter has set, in but that doesn’t mean we have to settle for cozy afternoons by the fire reading a book and sipping tea. Wait, that’s not exactly a bad thing but let’s just say you want to mix things up a little bit. In an attempt to avoid cabin fever, set out into the wilderness and let the cold wind caress your face. Now, there is really no wilderness in South County. But for those of us city- or suburb-bound, a little open space can seem huge; and in a place as small as Rhode Island, where there is basically a Dunkin' Donuts on every corner, these open spaces are gems. They are places to be enjoyed for their feelings of solitude or with the company of your choice. Whether a novice in need of a gorgeous view, or a seasoned hiker with a want for a bit of a challenge, we’ve got your hiking needs covered.

To begin with, always check the weather and dress appropriately. Personally, I would not go hiking during a rainstorm. I would, however, watch the snow fall over the ocean, but I am a bit of a romantic. A good base layer of thermals always gets me through either a light or more challenging hike. Wearing a windproof jacket also makes life immeasurably more enjoyable while choosing to spend time in the cold.

Speaking of snow, contrary to popular belief, hiking after a snowfall is a great idea for a number of reasons. If you have never had the pleasure of being the first to walk a trail after a snowfall, add it to your bucket list. The quiet serenity of walking in the woods while hearing fresh snow crunching under your boots is something out of a Laura Ingalls Wilder novel. The sight of snow at the tide line is also something that leaves me in awe. Snow on the beach never lasts too long, so it’s always a treat when you finally do see it.

Classic New England

Take in the view at Beavertail

Photograph by Grace Lentini

Sometimes in the cold air, all you can do is take in the view in a gorgeous location. That is what is so great about Beavertail State Park in Jamestown. As you make your way down Conanicut Island, past beautiful farmland, past the historic Jamestown windmill, across Zeke’s Creek and finally winding around to the southern point at Beavertail, this point looks south into the Atlantic and separates the East and West passages. This rocky outcrop is never shy on gorgeous, big crashing waves and, oh did I mention: the Beavertail Lighthouse. It’s only a quintessential New England experience to be sitting on the rocks in front of the lighthouse, hearing the horn blowing and feeling the salt spray on your face. No big deal.

What’s more, we have the luxury of special winter guests that grace our rocky coastlines, Harlequin ducks. These medium sized, northern nesting birds overwinter in our “warmer” waters and dive and dabble for food source. Mollusks, crustaceans, insects, bait fish and roe (found in marine and riverine environments) make up their varied diet.

Male Harlequin ducks are exquisite in their plumage. They exhibit a slate blue base, chestnut sides and vibrant white markings including a white dot on their cheek. Adorable. Whether I am out with my spotting scope or binoculars in hand, I know that I will have a good chance of seeing these ducks if I make the effort to leave the couch.

Walk With the Animals
Trustom Pond offers glimpses of wildlife

Illustrations by Caleigh McGrath

Now, if I actually want to brave the cold and hike it out, I will pick a day where the wind is calm and the sun is shining and head on down to Trustom Pond National Wildlife Refuge. And yes, I will bring my spotting scope, binoculars or camera, or some combination, because there is always something to see at Trustom.

It is a unique place. After you park in the gravel parking lot and leave your car, you walk into trails that are situated in coastal shrubland and mixed forest. Expect to see your typical overwintering birds such as White-crowned sparrows, Dark-eyed juncos, Tufted titmice and Black-capped chickadees as you walk the trails. Also, keep an eye out for the deer trails that are tucked away beneath the shrubs. I always feel like I’ve been let in on some secret the moment I recognize a deer trail or catch a glimpse of a White-tailed deer out of the corner of my eye.

But, when I go to Trustom, my heart is set on getting to the coastal pond. I want to see my overwintering dabbling ducks. I need to see them. I need to see the Buffleheads, the Common Goldeneye, the Ring-necked Ducks. They are so cute. I can’t deal with it. Especially the Buffleheads, they are so little and while they are diving for food it’s always a game to see where they will pop up.

Trustom is multifaceted. Because of the variety of habitats, you will encounter wildlife species like Sharp-shinned hawks and Barred owls. These birds of prey will be hunting all year round, and, because of the open fields that Trustom offers, you will have a birds- eye view of prime hunting opportunities and may even catch a predatorprey interaction in person.

Arcadia Management Area

Thinking springy thoughts

But let’s say you want to head inland. Maybe the thought of being too close to the ocean in the winter is more than you can bear — you’re clearly not from around here. That’s okay, let’s go to Arcadia Management Area, and head to Breakheart Pond (end of Hick's Trail off Frosty Hollow Road).

This is a favorite spot of mine regardless of the time of year. It’s a short hike that gives me my nature fix. It combines a typical New England mixed forest, so even though the deciduous trees are barren at the moment, the white pines are holding down the fort and providing the greenery in these wintry months. This trail can easily be hiked with a good pair of boots or with snow shoes after a snowfall. It’s entirely up to you what you are in the mood for.

This is one of those spots where hiking in the winter time makes me think of the spring and how much places like these come alive with the melting of the snow. I start to think about spring peepers, and wood frogs and turning over rotting logs in the hopes of catching a Red-backed salamander or even a Spotted salamander. I look into the pond and see logs and rocks along the edges. It makes me think about the painted and spotted turtles that will be sunning themselves and resting on these in the not-to-distant future. Winter makes me grateful for the spring and gives me an appreciation for patience and the natural order of things.

I used to live on Wachaug Pond; it was a beautiful and strange moment in my life. When a pond freezes and decides to shift, and furthermore is surrounded by mostly protected land, the effect is incredible. The sound is alien. It brings you back to a time where people were more in touch with their environment. It’s visceral. That is what being outside is the winter is like, a visceral reaction to an environment that you may or may not be entirely in touch with. So go out an enjoy it. Although it may just be for a short amount of time, it’s long enough to get your outdoor fix and explore areas you may not have thought of or see wildlife you never thought you would see.

Fall River Dining: A bite-by-bite guide to the city's culinary scene

2013-12-22T17:20:00.001-05:00

As seen in the December 2013 issue of The Bay magazine

I’m so hungry. Let’s go to Fall River. Say what now? Has that ever been said? Well, maybe it should. Fall River is 210 years old, holds down one end of the longest bridge in the world (it connects Somerset to Little Portugal), has the largest collection of WWII naval vessels at Battleship Cove, contains the mystery surrounding Lizzie Borden, is home to signs reading “the next time you cut through my yard, you go around” and the birthplace of Emeril Lagasse – the chef who lets the rest of Food Network watchers know that Fall River even exists.

From landmark Portuguese restaurants to classic diners and comfort food, the Fah Reeve dining scene has more than meets the eye and is worth a second glance. Here’s your guide to navigating this far off land.

Keeping It Simple
Let’s start with one of the establishments that has made Fall River what it is today. Head on down to Hartley’s Original Pork Pies. They make traditional British pork pies - the most popular being the original Pork Pie - with a recipe that is 113 years. It’s simple goodness: a flaky crust filled with 98% lean pork, salt and pepper. It proves that the simple joys in life are the ones that people come back for time and time again. 1729 S Main Street, Fall River. 508-676-8605.

Next stop is Patty’s Pierogis, one of the two remaining diners open for business in Fall River. You might remember this place when Guy Fieri featured it on Diners, Drive-Ins and Dives. The first thing you must try is (duh) a pierogi. For those of you who aren’t quite sure what that is, think of it as Polish ravioli. The most popular pierogi – among the 40 or so varieties offered on a daily basis – is Potato and Cheese, tradition at its finest. And who doesn’t love cheese and mashed potatoes? But for a well-rounded experience, try the Polish Plate. It comes with two pierogis, one golumpki (a stuffed cabbage roll filled with hamburger, rice and onion then baked with tomato sauce), a link of kielbasa and polish rye bread with a choice of kapusta soup or house salad. The soup is a family recipe made with cabbage, sauerkraut, potatoes and onion in a chicken broth. 1019 South Main Street, Fall River. 508-679-4001.

The second of two diners left in operation is Al Mac’s Diner. Under new ownership but keeping with tradition, the 100-year-plus diner continues to bring home cooking to the masses. Their signature item is the corned beef, which you can have as a Reuben or for breakfast with eggs, home fries and toast. The beef is house-brined for four days then slow roasted for eight hours. From there it’s cooked to order. All I can say is, yes please. 135 President Avenue, Fall River. 508-567-5727.

Portuguese Restaurants
It’s no secret. Fall River has a lot of Portuguese restaurants. Although there is no official consensus, Sagres has unofficially held the top position as best Portuguese restaurant for years. Unfortunately, it burned and is currently closed. It was where I had the best Alentejana of my life. This dish includes pork medallions, little neck clams and potatoes in a to-die-for sauce. I’m keeping my fingers crossed that it will reopen soon.

In the meantime, there are many other Portuguese restaurants worth their weight in chourico and eggs. And speaking of eggs, no steak at a Portuguese restaurant would be complete without an egg on top of it. At Caldeiras Restaurant, their Bifea Portuguesa (Portuguese steak) hits the mark. It’s a 10oz choice sirloin seared with garlic, hot sauce, beer and olive oil served with a fried egg on top with rice and fries. 990 Pleasant Street, Fall River. 508-673-0026.

If egg on your steak isn’t your thing, don’t worry there are options. How does Tiger Shrimp with Linguini and Little Necks sound? At Cinderella Restaurant they grill the shrimp then sautée them with linguini and a Grand Marnier sauce. With a little bit of heat, it’s the perfect way to kick up date night. 85 Columbia Street, Fall River. 508-675-0002.

And, let’s be honest, no trip to Little Portugal would be complete without a warm bowl of Portuguese Kale Soup. Now, let’s get this straight right away, every family makes kale soup differently. There are some basics - kale, red beans, beef and chourico – but to each their own. But if you eat kale soup at one place, check out St. John’s Club. It was featured in The Best Thing I Ever Ate, when Emeril Lagasse said that their recipe was indeed the best thing he ever ate. Alright Emeril, that’s good enough for me. 1365 Rodman Street, Fall River. 508-675-4914.

Hot Dog Joints
It’s becoming pretty apparent that comfort food reigns supreme in Fall River. Showcasing yet even more comfort food are the slew on hot dog joints, and they all have one thing in common – their most popular dog is the plain Coney Island hot dog with the works, which includes mustard, onions and Coney Island sauce on a steamed bun. Here are some places where to get one of these simple joys in life:

Nick’s Coney Island Hot Dogs. 534 S Main Street, Fall River. 508-677-3890.
Faneek’s Coney Island. 269 Rhode Island Avenue, Fall River. 508-678-8261.
JJ’s Coney Island Hot Dogs. 571 S Main Street, Fall River. 508-679-7944.

Pubs and Grub
So far we’ve covered some of the basic food bases Fall River offers but let’s get real. Sometimes we all just a need a good brew or cocktail at the end of a long (or short) day. Check out the newest sports bar in town Jerry Remy’s Sports Bar and Grill. Right now they have a craft cocktail menu with about eight thoughtfully created beverages. Try the Apple Press. It is a plum-infused white whiskey served with a rosemary and thyme cider. It is served cold but will definitely warm you up. Pair that with Kobe Beef Sliders topped with brie, prosciutto and red onion marmalade and you’ve got yourself one tasty meal. And if cocktails aren’t your thing, they’ve got a full bar with plenty of options. 1082 Davol Street, Fall River. 508-676-7369.

Other times you just want a burger and a pint. St. James Irish Pub has you covered. Try one of their handmade burgers such as their Juicy Lucy. It’s a pepper jack cheese stuffed creation topped with sautéed onions in a Boom Boom sauce (I’d tell you what was in it but I’ve have to kill you). Suffice it to say that it’s similar to a horseradish mayo. Pair it with a Guinness and you are good to go. Not in the mood for a burger? Try their 50-cent wings. 91 Purchase Street, Fall River. 508-672-6951.

Need a nightcap or another place to hit on your barhop? The Tipsy Toboggan will not disappoint. Try their Hot Chocolate Martini. It has chilled hot chocolate, dark creme de cacao, Godiva white chocolate and Absolut Vanilia topped with mini marshmallows. It’s the perfect end to a warm or cold night. 75 Ferry Street, Fall River. 508-567-0550.

About Me

2013-12-16T19:10:00.002-05:00

Food Writer
Photographer
Editor
Wildlife Biologist
Blogger
Lover of all things awesome

Photo by Mike Braca

This blog was born out of a need to write. I did not set out to be a writer in life yet here I am. I love to share my experiences of the world around me, mostly focusing on food and nature. From recipes, reviews, hiking day trips, chef interviews and other food writings, I am always hungry for the adventures along this food journey.

I've written for Providence Monthly, The Bay, SO Rhode Island, East Side Monthly and am currently an editor at these magazines.

Chef Series: An Interview with Pho Horn's Executive Chef Teven Tran

2013-12-15T20:51:00.000-05:00

As seen in the December 2013 issue of Providence Monthly magazine

Teven Tran is the Executive Chef and co-owner of Pho Horn’s – a little hole in the wall who’s big flavors shine bright especially in the cold winter months. The pho, or beef noodle soup, and other traditional Vietnamese dishes are family recipes that have been handed down through the generations.

Photo by Mike Braca.
Teven Tran is serving me some delicious Vietnamese dishes that I'm trying for the first time.

How did your family come to be in Providence?

My father came here from Vietnam in 1987 with my brother and sister. Then my mom and I came over in 1992, to Woonsocket, my first hometown. We had planned to open the restaurant for a few years before we actually purchased it. It was my mom’s idea. We bought it in 2006 and has been family owned and operated ever since.

So your mom had a huge hand in opening this place?
My mom would say, “Why should we go all the way to Boston to have pho?” The original recipe of our pho was from my mom and we’ve since made improvements. I’ve also hired two chefs– one from New York and one locally.

How do you get so much flavor into your pho beef broth?
We cook it with a beef bone. To start the broth out we put beef bone, beef brisket and beef flank into boiling water. After a few hours we take out the brisket and flank so that they don’t overcook. After the bone has cooked for 24 hours, we throw away the bone and strain the broth. We take the strained liquid, transfer it to a pot where we add sugar, salt, white onions, cinnamon, star anise, ground black pepper, whole ginger, shallot and the white part of scallions. We grill the shallot and ginger and mash it before adding them. We cook that for another two hours and then strain that mixture. That is the base of our pho.

Is the pho you serve here much different than what you ate growing up in Vietnam?
We eat it pretty much the same way. The cut of meat is different based on where you eat it (restaurant versus street food). If you are at a more high-end restaurant you might get filet mignon. But the cuts Executive Chef and co-owner Teven Tran prepares a bowl of pho of meat you get here are the same that you would get in Vietnam. The bigger difference is the use of beef bones. In Vietnam everyone uses beef bones because we use the entire cow. In America, no one really uses it. It is actually pretty cheap. I use about 50-60 pounds in each 100-quart pot.

What type of pho do you recommend to someone who has never tried it before?
Have the pho with either chicken or just the steak.

What is your background?
I went to URI and majored in Electrical Engineering. I didn’t learn to cook pho until after I graduated. I started cook- ing here because my family bought this place. I learned how to cook pho from my mother and learned all the other recipes from my uncle. All the other recipes are from his restaurant in Vietnam from before the war.

Aside from the pho, what are some other must-try items on the menu?
The Clay Pot is very traditional in Vietnam. It has salmon, catfish or pork cut into small pieces and simmered in fish sauce, soy sauce, sugar, salt, garlic – it looks like a caramel but instead is a little salty. Back in my country we would eat this with the Hot Sweet and Sour Soup. Traditionally we would eat these together. The soup has salmon, catfish or shrimp with bean sprouts, pineapple chunks, celery, fresh tomatoes and thai basil in an aromatic spicy broth. The soup is sweet and sour and the Clay Pot is salty. When you eat these two together they balance each other out.

Do you adjust any dishes according to the season?
In the winter I slightly increase the pepper and the ginger in the pho. In the winter when you eat my soup, I want you to feel good. I want to build up your immune system and other systems. My mom cooked this way. She would say, “In the winter, the human body catches cold easily.” So, we increase the pepper and the ginger to keep the body warm. We decrease it in the summer.

Chef Series: An Interview with The ROI's Executive Chef Travis Lawton

2013-11-17T15:42:00.000-05:00

As seen in the October 2013 issue of Providence Monthly magazine

Travis Lawton is the new executive chef at The ROI. He started as a dishwasher and was taken under the wing of his friend John Walsh. Twenty years and many restaurants later, he's graduated from the school of hard knocks and is ready to tell his story through his food.

Photo by Mike Braca

What story are you trying to tell through your menu?
I wanted to tell my story as a cook, cooking in Providence. My friends and family are reflected in my menu.

How is the menu going to be different from what we've previously seen at The ROI?
It's going to reflect the seasons. Fall is my favorite time of year. I'm really excited to put more hearty, homey and earthy stuff on it. Give me some root vegetables and pot pie! That's the best thing about New England. We have four distinct seasons; why not make the best of it?

If I wanted one last blast of summer, what should I eat?
Get the Grilled Watermelon Salad before the watermelon is gone. The watermelon is hot and the tomatoes are roasted and served cold. It's served with some feta, a hint of mint and a balsamic reduction.

How do you support locally sourced products?
I try to hit the farmers' market as much as I can. Providence is such a close-knit community. I go see my friend's band on the weekends. It's the same with local products. Supporting your local farmer is the same as supporting your local music scene. Its people who love what they're doing and just want to do their thing.

Tell me about one dish that really stands out on your menu.

The duck - it brings out a lot of my past and present together. I learned to make duck confit at a restaurant in Philadelphia. The blackberry demi-glace is a summering-up of a not-so-summery ingredient – the demi-glace. The späetzle is my girlfriend's mom's recipe. It's straight from Germany. I had to translate it from metric.

What goodness can we expect from your upcoming fall menu?
I like turnips and parsnips. I'm sure there will be a pot pie and lasagna. My mom used to make me lasagna every year on my birthday. I liked that.

What is your approach to cooking?
One of the things I like to do is take things that are familiar and tweak it in a di!erent way. Food is supposed to be fun. When it is a little bit surprising, it is fun. When I look at raw ingredients, I know they know what they want to taste like. I'm here to guide them to get there. I'm just a helper with good skills and a great crew. A chef without an ass-kicking crew is like James Brown without the Famous Flames.

Can you give me an example?
Take an egg. It doesn't get any simpler than an egg. They want to be so many di!erent things. Some eggs want to be breakfast and some want to be späetzle. I'm here to help them out. If they hang out with me they won't be plain for long. They'll rocket up the food chain quickly!

I've got a sweet tooth. What's the pre-scription?
I have to give a huge shoutout to James Bjurman, my sous chef. He's my dessert guy. When I started working here, I immediately called Jimmy, told him to quit his job and start this thing. He makes a mean cheesecake. Everything else is made in-house. The beignets are pretty slammin' too.

The Mecca of Buffets: The Buffet at the Bellagio, Las Vegas

2013-08-31T14:50:00.001-04:00

What's happens in Vegas, stays in Vegas. But I think that phrase is really designed for the amount of debauchery that occurs. People go to Vegas for many reasons, bachelor and bachelorette parties, business expos, shows, clubs. I don't think any of you would be surprised to know that I was extremely excited to see what the food scene had to offer. Maybe it makes me sound like a 45-year-old man but I was really looking forward to trying one of their famous buffets. I'm not normally one for buffets, but these were supposed to be different, especially the one at the Bellagio. I love to travel; luckily I had a good excuse to be in Vegas - a romantic rendezvous never hurt the soul or the heart. I came, I ate, I conquered. Needless to say I spent three hours at the buffet. If I'm going to do something, I am going to do it right. In fact, we beat out three sets of seatings around us.

To start with, this is an appropriate plate to arrange for yourself at the buffet. It was my last plate of food, but this is how you do it right:

You know how you do it wrong?! And I saw soooooooooooo many people doing this? Get a giant plate of fruit or a salad. You know what I have to say to that? F*** you. You come to the Buffet at the Bellagio and you eat fruit?! Normally I'm not so judgemental (okay who am I kidding?) but seriously. You have a ridiculous amount of good food options and you decide to eat like a bunny?! I was so disappointed in so many people. It got to a point where I was looking at people's plates, judging them for their selections and shaking my head. I couldn't stand it. Here are some of the stations you should avoid. And it is not because they are bad. Oh no. It is very fresh don't get me wrong. But seriously! Salad and fruit?!?! STOP IT!

If you come back to your table with these options you should be ashamed of yourself. Here are some options you should consider. And as a note, I went for brunch. So, unfortunately, the giant crab legs I had heard so much about were only available during dinner service. Oh well, guess I'll have to go back.

Griddle full of pancakes

Fluffy, delicious pancakes, perfect French toast, mini belgian waffles and red velevet waffles

Raspberry cheesecake and carrot cake

Spicy tuna wrap

Cheesecake with blueberries

Chocolate walnut brownies

Eclairs with chocolate filling and chocolate ganache glaze

Some other kind of pretty cheesecake (I guess cheesecake is a crowd pleaser considering how many different kinds there are)

Shrimp cocktail - fresh shrimp, cocktail sauce could use more zing

Breakfast sausage, apple blintzes and fruit sauces

Big ole pile of croissants

Chocolate croissants

Napoleans

Pork buns

Ponzu chicken with pineapple sauce

Chinese broccoli, tofu pad thai and fried rice (all pretty bland)

Bagel and shmear station

Now, let me show you all the plates me and my man created over the course of three hours.

Plate 1:

Eggs benedict, apple blintz, chocolate croissant, breakfast sausage, thick-cut bacon

Sesame bagel with lox, tomato, dill tartar sauce, capers, lemon, two types of squid salad

The eggs benedict, like most of the food, was good. Nothing really stood out as stellar but everything was adequate. Think about the volume of food that is put out. Some things are going to shine while others, although perfectly fine, are just, well, you know, nothing entirely exciting. The apple blitz's pastry shell was soft and sweet as well as it's interior. The apple filling was very sweet. One was enough. The chocolate croissant was more croissant than chocolate and I could not really taste the chocolate. The best things on this plate were really the breakfast sausage and thick cut bacon. The sausage was very juicy and well cooked and the bacon was everything I wanted in pork fat deliciousness.

The second plate had highs and lows as well. After assembling the bagel and lox, we really thought that the lox were made in house. They were absolutely delicious and on par with some really great lox I've had in both Boston and New York. Both squid salads were underwhelming, fresh, but boring.

Onto the next plates:

Pork gyuza, ponzu chicken skewer, tofu pad Thai and red velvet waffles with vanilla cream sauce

Man plate of meat and more protein

First round of bottomless champagne

I have to say, my Asian-inspired plate was pretty disappointing. The pork bun was very soft. I think they typically have a little bit more of a crust on them. And the filling was okay. The skewer had a gelatinous texture to the sauce and the pork gyoza was a little too pink in the center for my liking. And to be honest, the pad Thai was dry and I could not find a single piece of tofu in it. Normally I would have to explain why I was eating a red velvet waffle alongside Asian-inspired food but I'm at a buffet. Anything goes. The waffle was very good. A little dense and cakey; I could see where they were going. The vanilla cream sauce really brought it together.

On my man's man plate of meat, meat and protein, I think he got everything he wanted in that plate. Crispy bacon, two fresh eggs made at the omelette station (perfectly over medium), an amazing piece of prime rib from a carving station, a breakfast sausage and a biscuit. I think this plate really highlights what was done really well at brunch. It also says a little something about the stations. Go to the stations. Get food from the chefs who make items ready to order. Some items just don't hold that well under the heat lamps, and that is something to keep in mind. Perhaps the fattier items hold better, like the bacon and sausage. Eggs and items prone to drying out, not so much.

Now, let's talk about the bottomless champagne. Get the champagne (it's actually prosecco). It's an extra $10 a person and so worth it. I definitely had at least five glasses. Do it!

Plate 3:

Seafood-inspired plate with lox, shrimp cocktail, bluefin tuna, smoked trout, and another white fish from Hawaii

Hearty bread, dill tartar sauce, red onion and lox

More prime rib, eggs, pesto mashed potatoes, fresh bread

This round of seafood had highs and lows as well. As I made my way through the food I am definitely learning that it is probably a good idea to avoid things that can dry out under a heat lamp. For example, the bluefin tuna and other white fish were were very dry. I discovered that I do not enjoy smoked trout, although I believe this is just a personal preference, and the lox was again really delicious. I could eat the lox all day. The shrimp cocktail was also very fresh and the cocktail sauce could use some horseradish to kick it up a notch.

The next plate had more prime rib (as you are seeing we went back for things we really enjoyed). Also, the pesto mashed potatoes were kind of ridiculously good. A good concept executed really well.

Plate 4:

No holds barred throwdown of flan, coffee tiramisu, chocolate walnut brownies, chocolate eclair, strawberries, carrot cake and more prosecco

Blueberry muffin, waffle, pancake, cheese blintz, French toast

This is how you end a buffet sitting. The flan was really my favorite dessert item. I've had a lot of flan and this was just wonderful. It tasted like someone's grandmother was making it in the back. Truly delicious. The coffee tiramisu was really nice too. I wasn't a huge fan of the brownie, I don't like nuts in my chocolate. The eclair was a nice surprise seeing as it had a chocolate filling and the carrot cake was nice too. See the strawberries on my plate? This is the only acceptable way, in my opinion, to be eating fruit at a buffet. It cleanses the palate and adds something to the experience. I'm not at a buffet to eat healthy. Please.

It may seem strange to be ending the meal with a plate full of breakfast but it really is just a different take on sweets. I preferred to get traditional desserts while my man dove head first into the realm of breakfast sweets. It was a beautiful plate I must say. The muffin was gone before I even got to try it and to be honest, there isn't much either of us could complain about on this plate. Sweet, fluffy and fresh. The perfect end to a well spaced meal-a-thon.

I would absolutely recommend this buffet to anyone wanting to experience a Vegas buffet. Aside from the food, our server was incredible. Our glasses were always filled with prosecco or coffee and he was very attentive to all our needs. I am definitely going to return to the Bellagio Buffet, but next time, for dinner. Those crab legs have my name all over them!

Winter Hikes in the East Bay, RI and Southeastern, MA

2013-02-09T10:45:00.001-05:00

As seen in the January 2013 issue of The Bay magazine

Illustrations by Caleigh McGrath (cmcgrath88@gmail.com)

Winter is settling in, but that doesn’t mean we have to settle for cozy afternoons by the fire reading a book and sipping tea. (Wait, this isn’t a bad thing!) But let’s just say you want to mix things up a little bit. In an attempt to avoid cabin fever, set out into the wilderness and let the cold wind caress your face. Now, there is really no wilderness in southeastern New England. But for those of us city or suburb bound, a little open space can seem huge; and in a place as small as Rhode Island, where there is basically a Dunkin Donuts on every corner, these open spaces are gems. They are places to be enjoyed for their feelings of solitude or with the company of your choice. Whether a novice in need of a gorgeous view, or a seasoned hiker with a want for a bit of a challenge, we’ve got your hiking needs covered.

To begin with, always check the weather and dress appropriately. Personally, I would not go hiking during a rainstorm. I would, however, watch the snow fall over the ocean, but I am a bit of a romantic. A good base layer of thermals always gets me through either a light or more challenging hike. Wearing a windproof jacket also makes life immeasurably more enjoyable while choosing to spend time in the cold.

Speaking of snow, contrary to popular belief, hiking after a snowfall is a great idea for a number of reasons. If you have never had the pleasure of being the first to walk a trail after a snowfall, add it to your bucket list. The quiet serenity of walking in the woods while hearing fresh snow crunching under your boots is something out of a Laura Ingalls Wilder novel. The sight of snow at the tide line is also something that leaves me in awe. Snow on the beach never lasts too long, so it’s always a treat when you finally do see it.

Fort Phoenix

A kid-friendly adventure

For a view of the ocean and a family-friendly place to bring the kids, Fort Phoenix is the place for you. Nestled on a peninsula in Fairhaven, it is a Civil War-era fort, complete with cannons. Not only can the kids, and adults, climb all over the cannons, but it’s a great place to view a variety of gulls. Here, you can view Great Black-backed gulls (the largest of the gull family), Herring gulls and Ring-billed gulls. In the summer the piping plover and American oystercatcher may make an appearance but, for now, gulls will do nicely. Common loons or double-crested cormorants may also make appearances. And, because this is a major port to the fishing community in New Bedford, don’t be surprised if a seal or two shows its head while eating discarded bycatch from fishing vessels.

Fort Phoenix is also the perfect place for the beginner hiker. It’s an easy introduction to the outdoors that’ll challenge you a little bit but will also give you an easy, level walk if you like. The canons are positioned on a rocky outcrop where one can easily scramble up and down the granite ledges positioned at various angles. Of course, this wouldn’t be recommended after, let’s say, a freezing night when ice has formed. But on a mild winter day with a pair of warm gloves, traversing these gentle slopes is just plain fun. I remember climbing these as a child and imagining that I was climbing Mount Everest. I would reach the top and suddenly, I was on top of the world, overlooking Buzzards Bay and hearing the gulls call in the distance.

Aside from the rocky outcrops, there is plenty of level hiking area if you are more interested in an easy stroll. For a very flat surface and one that does not compromise the gorgeous view, take a stroll on the hurricane barrier. It’s just over one half mile round trip, and on a winter day near the water, maybe that’s enough. End of Green Street, Fairhaven, MA. 508-992-4524

Horseneck Beach

For a wild time

Let’s say that you are more interested in cool wildlife viewing opportunities than just a pretty view. Head on over to Horseneck Beach in Westport and you just might catch a North American Snowy Owl. Although this Arctic raptor typically overwinters farther north, various factors have influenced North America’s heaviest owl to expand south. These factors range from lack of food supply to a successful breeding season with the juveniles forced to migrate to find suitable habitat elsewhere. Whatever the reason, I’m glad that they are here. Simply put, they are gorgeous. With black bills and yellow eyes, the males are typically pure white while the females and juveniles tend to have some dark scalloping splashed along their plumage. Bring your spotting scope or zoom lens camera and enjoy the thrill of trying to spot one. Unlike other owl species, Snowy Owls are diurnal, meaning that they hunt during the daytime and are most active at dawn and dusk. They are typically found on or near the ground, so don’t go looking up in trees to find them. Another thing to consider with Snowy Owls is that they are long-distance migrants. The juvenile that we may see on our shores has been bred in the Arctic. Observing this species at a distance is best; the less we bother them, the better.

And just because you are shore bound doesn’t mean that catching glimpses of diving ducks is out of the question. Some typical species that could make an appearance are common Eider or Long-tailed Ducks. Both species tend to group themselves into rafts and either chill out on top of the water, take a break on offshore rocks or constantly be in motion as they dive for bait fish, or anything larger if they’re lucky. I find that on beautifully sunny winter days, when I’m dressed in about three to four layers, just getting outside and into nature, whether I see something or not, is utter zen. Now, I may not exactly be outside for a long time, but there is still something special about being outside this time of year. Also, if I know I’m going to be hiking along the beach, I’ll try to choose a day that will not be too windy. On the other hand, if you do brave the beach on a windy day, expect to see a spectacular display of wave action. There is nothing more New England than watching the waves crash while dressed in your finest L.L. Bean gear or in your favorite Carhartt jacket. 5 John Reed Road, Westport, MA. 508-636-8816

Fort Barton

Living history

Now let’s go to the other end of the spectrum. Let’s go inland and do something more challenging. I’m talking about Fort Barton in Tiverton. This is a Revolutionary War fort. The most challenging part of this hike is the very beginning, a somewhat steep climb that immediately rewards with impressive views of the Sakonnet River. And this is just the beginning.

After you’ve caught your breath, start to wind your way around the watch tower and you’ll encounter a series of somewhat steep wooden stairs. Good hiking footwear is essential for this trail. Personally, I enjoy the steep series of stairs; it’s a good workout and feels like the adult version of the granite outcrops at Fort Phoenix. At the top of the final climb to the trailhead take a moment to relish your accomplishment, then head off into the woods and see what you find. If you think hiking in general is serene, try it in the winter. It is just so much quieter. Every sound in the woods seems amplified; the twigs snap louder, the birds tweet sweeter and the soft steps on the dirt trail seems more poignant. Off in the distance you will hear the soft bubbling of a stream that runs through the property, welcome to serenity.

I have a soft spot for wooden bridges, and this place has a few. I always feel like I’ve found some hidden treasure every time I walk over one. This time of year I would expect to find White-crowned Sparrows and Dark-eyed Juncos flitting about the woods. I always feel like I’ve been let in on some secret the moment I recognize a deer trail or catch a glimpse of a White-tailed Deer out of the corner of my eye. Fort Barton has so much to offer: it’s a nexus of land and sea, a place where the river flows from the land, into the bay and then to the sea. It’s quite poetic. 99 Lawton Avenue, Tiverton. 401-624-6114

Just because it’s winter, that doesn’t mean you have to resign yourself to staying indoors. Although it may just be for a short amount of time, it’s long enough to get your outdoor fix and explore areas you may not have thought of or see wildlife you never thought you would see.

Pasta Carbonara, because we all need comfort food

2012-10-19T21:20:00.001-04:00

One of my favorite foods of all time is bacon and eggs. So is a great pasta dish. Thank god for Italians, they've combined them.

As I continue along my cooking and baking journey, I am always trying to grow. And as with most things in life, as I continue to learn, things don't always turn out as you expected to do. Let's talk in "recipes"..... so there was this one "recipe" that I really wanted to turn out one way, but it did not turn out that way, and I had to deal with the fallout of it not turning out the way that I had expected. I had planned to be on a journey with this recipe for a long time, and now I am on a journey with a different recipe. This different recipe is scary and unpredictable and nothing at all what I had planned. So then I keep trying new recipes and other new recipes and as it turns out many of these recipes I try turn into other recipes in disguise.

As I continue on this path of "cooking", I am discovering that I am not at all following the path I sought after. I am not following the path that I had planned on and I'm not following the path that I had wanted to grow with. On the other hand I am on a completely new path, and I am growing with a new set of "skills" as I continue. I did not imagine growing with these skills, and I am unsure of my abilities. But I will be damned if I do not learn to enjoy this new path. I am so grateful for this new set of skills that I have come upon and I am growing in a way I never imagined. Who knows what is yet to come? All I know is that along the way I'll keep developing new "skills" and keep growing in a way that I never imagined.

Sometimes you don't choose the path less traveled. Sometimes, or maybe most of the time, where you end up isn't a choice. Maybe the only thing you do choose is how you deal with it. I suppose our outlook has more to do with what is inside us then what is beyond us. Now where is my bacon? This is what we're making.....

Buckle up. This is real life.

Pasta Carbonara

Ingredients

For one hungry person.... double, triple or quadruple as needed

3 strips of thick cut bacon
1 red bell pepper
2 Cups of your favorite pasta
1 Tablespoon of minced garlic (fresh or pre-cut)
1 Tablespoon of Pesto
1/4 Tablespoon of Red Pepper Flakes
2 eggs, whisked in a separate bowl

In a large pot, fill at least half way with water, cover and put on a high heat. You want to begin with this because it will take the longest.

Next, take the red pepper and place it directly on top of the burner on a low heat.

Keep rotating the red pepper every couple of minutes or so. The goal is to blacken, burn, the outside of the pepper. Not only will this give you a fantastic flavor, but it will also help to remove the skin. Once the entire pepper is blackened, use tongs, place pepper into a ziploc bag and seal. Allowing the pepper to steam inside the bag will make it easier to remove the blackened skin. Leave in bag for 5 minutes. After 5 minutes use a paper towel or dish towel and gently rub the pepper. The skin should easily peel away. You don't have to remove every piece of blackened skin, in fact, I prefer to leave a bit on for the color.

After the skin is removed, cut the top off the pepper and remove the seeds. I use about half of the pepper for this dish, but you can use what you would like. Cut the pepper in half. Dice one of the halves into 1 inch by 1 inch squares. The other half of the pepper you can use in sandwiches or in scrambled eggs.

At this point, if not earlier, the water should be boiled. Salt the water, no oil - it'll just sit on top of the water and not do anything, and add the two cups of dry pasta. I personally found a pasta at the Christmas Tree Shop called Calamarata, which is pasta in the shape of calamari.... pretty awesome. Cook the pasta a little under al dente, so that it has a little bit more of a bite than traditionally cooked al dente. You are doing this because it will be cooked twice.

Heat up a large non-stick skillet. Slice the bacon into 1/2 inch pieces, throw straight into the pan and lower the heat to a medium flame. I find using some sort of serrated knife helps to cut the bacon easier.

The goal is to render all of the fat out of the bacon. Once the bacon is nice and crispy, about 10 minutes, remove all the bits of bacon and keep the bacon grease in the pan. The pasta should also be cooked by now. Strain the pasta but reserve about a cup of the pasta water, you'll be using it.

In the non-stick skillet with the reserved bacon grease, maintain the medium heat and add the garlic, chili flakes and pesto.

After two minutes, don't let the garlic burn, add the pasta, reserved water and let the water heat through until it is steaming.

Now here is the tricky part. Take the pan off of the burner, keep the heat on, move the pan to a different burner and add the raw, whisked eggs. Immediately stir the mixture and do not let the eggs scramble. Keep stirring, stirring, stirring. The goal is to create a sauce out of the eggs. By constantly mixing the eggs, they will not scramble and they will heat through. If you see that the mixture has lost its heat, put it back on the heat for 30 seconds and then remove again. I find a good balance is 2 minutes off the heat, 30 seconds on, 2 minutes off the heat, 30 seconds on, etc. As long as you keep stirring the eggs will not scramble. Do this for about 5 minutes. Once the eggs are heated through, pour contents directly onto whatever plate you like. I sprinkle a little salt on top, I don't prefer pepper with this dish, and eat your heart out. Serve with some nice ciabatta bread and butter and then you'll be able to sop up all that delicious sauce.

Stay hungry my friends.

Stuffed Red Peppers & Baked Arancini (Dairy-free)

2012-10-03T18:21:00.000-04:00

I'm back from my road trip, summer is becoming a distant memory, and I am slowly embracing the fall. The air is getting crisp and I need to use up the last of the bounty from my garden. Lucky for me, I also have some friends that are in dire need of using up the bounty from their gardens also. I get six gorgeous red peppers that need to be used. Let's make stuffed peppers. Lucky for me again, I make just a little too much stuffing and like any good cook, I will not waste what is in front of me. Challenge accepted food! I will make you into dairy-free Arancini (rice balls)! Prepare to be inundated with deliciousness......

Stuffed Peppers

2 Tablespoons olive oil
3 Tablespoons chopped chives (from the garden)
1 Tablespoon of minced garlic
1.5 Cups of long-grain rice
1 Can of vegetable broth
2 Cups water

1 Tablespoon olive oil
1 Pound sweet Italian sausage

6 medium red bell peppers (sliced in half lengthwise & seeded)
1/4 Cup of fresh basil (from the garden)
2 Cups tomato sauce (I prefer Pastene ground peeled tomatoes none of that Ragu bull****)
2 Tablespoons of Italian breadcrumbs
3 Tablespoons of olive oil

1/4 Cup of Italian Breadcrumbs for the Arancini.

Preheat the oven to 375. We're going to make the rice first, it will take the longest. It a heavy-bottomed pot over medium-low heat, coat the bottom with 2 T olive oil and add the chives and garlic. Saute these for about 5 minutes, then add the rice. Stir the rice until it is coated in oil and we are also toasted the rice a bit to get additional flavor. After a few minutes, add the vegetable broth and water (we want the liquid to rice ratio to be about 3:1). Turn up the heat to bring it to a boil, then lower the heat to a simmering boil. That basically means to keep the water boiling but at a gentle, lower heat. Cover this pot and let it continue to boil for 20 minutes, at that point all of the water will be absorbed. And don't be tempted to stir it occassionally or check it every five minutes. Leave the lid on and leave the rice alone!

Let's get the sausage cooked! By the way, this meal can remain meat-free if you leave this component out. An alternative to sausage is firm tofu for you vegetarians or ground turkey meat for a lower fat option. You would prepare any of these options the same way. I use a non-stick skillet on medium heat with a Tablespoon of olive oil, put the meat in, and break it into bite-size pieces. If the sweet sausage is in casings, just remove them before putting the meat in the pan. It will take about 15 minutes. Once cooked and broken into bite-size pieces, put into a mixing bowl to cool.

Let's check on that rice. After about 18 minutes I peek under the lid of the pan and see that all of the water has been absorbed. Turn off the heat, cover the pan again so that no steam escapes and let sit for about 5 minutes. What this does is give the rice a fluffy consistency once the water is absorbed. After 5 minutes, take off the lid, use an ordinary fork, and "fork" the rice. This means to roughly rake the rice from the bottom as you would leaves on the ground. Put the fork in between the edge of the rice and the pan, with the tangs all the way to the bottom of the pan. Move the fork towards the center of the pan but as you get closer to the center slowly lift the fork upwards. Almost as if you are creating air in between the rice grains. Go gently and try not to break the rice grains.

Hopefully that is descriptive enough. Once the rice has been "forked", add it to the sausage mixture. At this point, also add the basil, salt and pepper to taste, and 2 Cups of tomato sauce. Mix well and set aside.

To the red peppers! Slice lengthwise and remove all seeds (the picture below still shows the peppers with the seeds but I wanted to show how I sliced them).

In a baking dish, pour 2 T of olive oil in the bottom and spread evenly. With a spoon, fill the halved peppers with the sausage and rice mixture. I like to fill every crevice and tightly pack the mixture. I'll have the mixture rounded over the top of the pepper as well, don't be shy, fill those babies up! Once they are filled and neatly arranged in the baking dish, sprinkle the tops with breadcrumbs and then drizzle olive oil over the tops. The olive oil will help the tops to develop a crunchy, thin crust.

Place the baking dish, covered with aluminum foil, in the oven for 30 minutes.

Now, I have about 2 cups of leftover sausage and rice mixture. This will make a delicious snack or side dish in the form of Arancini. All we need now is that 1/4 cup of Italian breadcrumbs.

Take a small handful, about 2 T, of the rice mixture and roll into a tight ball. It will be about the size of a small traditional meatball. Once tightly made, roll the ball into the breadcrumbs. It will be a light coating and that is just fine! Line a cookie tray with foil or parchment, place the Arancini's on the pan and drizzle with olive oil. By the time you are finished preparing the Arancini's, the peppers should have been in the oven for about 15 minutes, this is perfect timing. Put the sheet of Arancini in the oven with the peppers and allow to bake for 15 minutes on one side.

Once the peppers have been cooking for 30 minutes, remove the foil from the pan and let bake for an additional 20 minutes. Once the Arancini have been baking on one side for 15 minutes, turn over and allow the other side to bake for 15 minutes, or until both sides have a slight crust.

If the peppers, after an additional 20 minutes do not have a slight crust formed on the rice mixture, allow it to bake at 5 minute intervals until it reaches the desired color. When the peppers and Arancini have reached the desired color and texture, remove from the oven, sprinkle with Kosher salt and allow to cool for a few minutes. Traditionally Arancini are served with marinara, but you could always just gobble them up as soon as they are ready to eat.... just like I did.....

The Red Iguana - A Mexican Tradition in Salt Lake City, Utah

2012-09-12T19:19:00.003-04:00

So I'm in the midst of a road trip. I started in Rhode Island, flew to Colorado, made multiple trips along the way to San Francisco and now I'm eating my way back east across the country with my best friend. Life. Is. Awesome.

So after driving 12 hours from the foggy city by the bay, finally finding gas under $4 a gallon, and having an impromptu photo shoot at sunset complete with mountains, desert and salt flats, needless to say we were ready to fill our bellies with something besides peanut butter and jelly road sandwiches. Where to go? We were in a strange city with strange preconceived notions of strange religious-heavy undertones. Would we be feasting on manna or would there be something more? An app would come to our rescue. Mytvmaps saves the day. The Red Iguana was featured on Diners, Drive-ins and Dives. If its good enough for Guy Fieri it's good enough for me.

Opened in 1985 by the Cardenas family, and owned and operated by the family ever since, this place is famous for its homemade mole sauce and boy, there are plenty to choose from. In our starving and road-weary state it is next to impossible to decide. Thank god for our knowledgeable waiter who brings us a sampler plate of all the moles so we can try them with our tortilla chips he had brought out earlier with accompanying homemade salsa.

They range from sweet, fruity with fiery-heat to smoky, rich and chocolaty. Some have distinct nutty notes and others a pleasant pumpkin seed flavor. We decide on the mole negra and mole amarillo both served over chicken. We also get three tacos filled with carne asada and homemade pork chourizo (tacos con ramon).

Let's talk about these corn tacos. Nice and crispy yet still soft, just enough meat filling, and savory with the right amount of smoky. Plus they have a nice hint of just-right salty cheese, wonderful fresh salsa and this lime-ish sauce that rounds out the flavors. The mole-covered chicken is served with fresh corn or flour tortillas and rice and beans.

Everything is spot on. The flavors are bright, flavorful, smooth, savory and sweet. Everything is distinct. Everything is well made. Everything is hitting the spot. Thank god. I've had dinner and two lovely drinks.

This one is fantastic. It even has a sugared flower in it and is one of their specialty margaritas. I'm ready for dessert and I see that they serve fried ice cream.

This was the only thing I wasn't particularly impressed with. They took about a 2-scoop size of vanilla ice cream and rolled it in loose coconut. They then placed it in a flour tortilla, deep-fried it and sprinkled it with cinnamon and sugar. I could have done without with loose coconut. In fact, I could have done without the flour tortilla too. Definitely not my favorite fried ice cream. At least the fruit on the side, strawberries and blueberries, were super fresh.

All in all, I would absolutely come back to this joint anytime I revisited Salt Lake City. The waitstaff is friendly, accommodating, and you can tell that this place takes pride in what they serve. I felt like I was treated as well as any family member. Although they may not remember me, I won't be forgetting this place anytime soon.

Cooking The Catch: Fish Tacos & Crabmeat Stuffed Flounder

2012-07-18T14:01:00.003-04:00

So, we've caught our fish and filleted them up! Now, we need to cook these bad boys. How about some flounder fillets with crabmeat stuffing and beyond fresh fish tacos ? Cool? Let's do it!

Flounder with Crab Seafood Stuffing

Ingredients

4 Flounder Fillets

1 package of store-bought crabmeat stuffing - about 1lb

1/4 Cup of Butter Crackers (Ritz)

4 Tablespoons Salted Butter - Melted

Salt & Pepper to taste

Olive Oil

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Preheat oven to 375 degrees. On a cookie sheet or other oven safe large pan, cover with aluminum foil and drizzle a few tablespoons of olive oil across. Rinse flounder fillets and pat dry with a paper towel. Lay all four fillets on pan, sprinkle with salt and pepper and add a nice thick layer of crab stuffing across each fillet.

For two of the fillets I am going to roll them and the other two I leave flat. The ones I roll, I use a few toothpicks to keep from unrolling. To be honest, there's no need to roll them. I think that the flat ones have a larger surface area for the buttery crumbly butter crackers that I will immediately cover these in and then douse with butter. Cook for 15 minutes until you can see the fish is firm and white.

Before After

Let it cool for about 10 minutes. In the meantime, let's make some fish tacos!

Fish Tacos with Peach Salsa

Ingredients

- Fish

4 Scup Fillets

1 Lime, Juiced

1 Quart Sized Plastic Ziploc Bag

- Peach Salsa

2 Ripe Peaches

1 Medium White Onion

Big Handful of fresh Cilantro

1 Lime, Juiced

8 Corn Tortillas

Vegetable Oil

Prep Time: 30 Minutes

Cooking Time: 15 Minutes

Whether you buy a piece of meat from the supermarket and catch your own super-fresh fish, always rinse for a few seconds to get any little something something off. Then, put the fillets in the quart-sized ziploc bag. Slice a lime in half, and I recommend using a juicer to juice the lime.

Juice the lime straight into the bag.

Refrigerate for 30 minutes. In the meantime, let's make the peach salsa. Slice the peaches in half, remove the pit, then dice into roughly 1/4 inch pieces.

Put in a large bowl, dice the white onion into the same 1/4 inch pieces and also add to the bowl.

Take that handful of cilantro and chop roughly chop into tiny pieces and add it to the peaches and onion. Then juice 1 lime straight into the mixture, mix, and voila!

After the Scup fillets have marinated, turn on the broiler in your oven to high, put aluminum foil over a cookie pan or other flat pan, and drizzle a few tablespoons of olive oil over the foil and put the fillets on the pan. Broil fillets for 7 minutes, 4 minutes one side, 3 minutes the other side. You want the fillets to be light and flaky.

Before After

While the fillets are in the oven, fill a small cast-iron skillet with vegetable oil to a depth of about 1/4 inch. It will not take too long to heat up. Prepare a plate with a few paper towels to absorb the oil after the corn tortillas are cooked. Once the oil has heated up, a few minutes at a medium high heat, add one corn tortilla and let cook for about 30 seconds. If the oil at the edge of the corn tortillas isn't bubbling then the oil isn't hot enough. After 30 seconds turn over with some tongs. The tortilla should be lightly crispy but still pliable enough to fold gently in half.

I like to use 2 corn tortillas and 1 fillet for each taco. Let the tortillas cool for a few minutes. Then place one tortilla inside the other, add the fillet and peach salsa.

The only thing I would recommend is to marinate the Scup fillets at the beginning if you plan on cooking both of these. That way they will be finished around the same time.

Now eat your heart out, you've earned it.

Fishing the West Passage & Filleting the Catch

2012-07-03T11:32:00.001-04:00

Every June in Rhode Island, there is an event that defines the summer....for some. It is an assemblage, a gathering, an extravaganza. In a word, it is a BioBlitz. An opportunity for those with a passion for the natural world to come together and explore. Put on by the Rhode Island Natural History Survey and attended by scientists and those interested in our surroundings, this year almost 300 people attended this 24-hour event. During this event, participants are broken up into teams, e.g. plant team, bird teams, mammal team, and marine team, to name a few. I participated on the marine team. Why? Because I like boats, and I like water, and I have found that I like to haul things out of the ocean. It probably stems from the Portuguese and Italian heritage.

The goal of the marine team was to catch as many different marine species as possible. And this is how we began:

We began by fishing for fluke (aka Summer Flounder). I think the other thing I love about fishing is the opportunity to emulate prey. The bait on the pink squid on the right is shiny and attracts fish. I'm not entirely sure why the pink attracts fish but it does. As we drift in the ocean, lightly bobbing our bait along the bottom, I feel a pull. I'm not entirely sure that I have something, then my line bends, and our Captain points and nonchalantly says, "you've got something." So I reel and reel and reel. Much to my great pleasure I pull this out of the ocean:

So awesome. And it didn't even eat the bait! Over the course of the event our marine team kept three Fluke and five Scup. We also caught and released three black sea bass and a little skate.

And you can't beat the view:

And after 24 hours of blitzing we are ready to depart but not without our fish. I thought I would take this opportunity to share how to filet fish. I, of course, did not partake, but our trusty Captain has many years of filleting under his belt and provided great direction.

Let's start with the Fluke, and remember, everyone has a different way to do it. But this makes a lot of sense:

Step 1) Make sure the fish is dead. Sever the spinal cord by putting your knife through the gill and down through the spine.

Step 2) I think the pictures may be more helpful than trying to explain it....

Run the knife down the lateral line

Run the knife along the bones separating the filets from the ribs. There is a thin bit of connective tissue that separates easily with a sharp knife.

Again, run the knife down the center of the fluke to separate the filet.

Now let's get that skin off

Needless to say, a very sharp filet is essential for this process. And stay tuned to see how I cook these bad boys up!

The Mighty Sliders

2012-06-04T20:09:00.000-04:00

Chew....Chew...Chew....Chew.....CHEW....CHEW CHEW CHEW CHEW Gooooooooooooo Sliders! A bit too cheezy? Well so were some of the sliders! Here is a simple and easy recipe to curb your burger cravings as well as try something a little different from a traditional burger.

I'm of the mindset of go hard and go home. And if I had these bad boys waiting for me when I got home, I would be one happy duck. They are super easy to make and just as delicious as their larger counterparts.

Ingredients:

1 lb of 80/20 Ground Beef (Could also substitute ground turkey for a healthier option)

1 package of slider buns (Available at most grocery stores)

1 medium yellow onion sliced thin

2 Tbsp Olive Oil

Salt & Pepper to taste

Cheddar Cheese

Whatever condiments/ sides you like for your burger

Begin by slicing the onion thinly and adding it to a non-stick skillet with two tablespoons of olive oil. Saute, covered on low heat, for 10-15 minutes stirring every few minutes. Cook the onions first because they will take the longest.

Then, shape ground beef into patties. Each patty is about 1/4 cup if you need a basis for measurement. I find that using 80/20 ground beef is the way to go for burgers. It means 80% beef and 20% fat. You need fat for burgers!

Salt and pepper both sides of the sliders.

In our house we have a broiler, a flame that heats the oven from beneath, so this is the closest thing to a grill and meat being flame kissed as we can get. I use a cookie sheet lined with aluminum foil for ease of cleanup. For burgers to be cooked "medium", it takes about 3 minutes per side. If you want cheese on your burger, about 1 minute before the last side is cooked, add the cheese and put back under the broiler.

After a minute they will be done and oogey gooey delicious. Place on a plate and let rest for a few minutes before you devour them.

Toast slider buns under the broiler or in a toaster oven for a few minutes to warm them through.

Now it's time to stack our burgers. Something that I have found works very well is placing all the fixings at the bottom and putting the burger on top, it tips less. For my burgers, I choose one with sauteed onions, dill pickles, burger, mustard and ketchup. The other is sauteed onions, bacon (left over from breakfast), burger, and barbecue sauce. Here are the stacked awesomes:

Now here is the final step..... devour the crap out of these. Pretend like no one is looking and have no shame.

There you go. Go take a coma if you need to, then go back and have some more.

West Side Story: Hudson Street Delicatessen

2012-05-30T17:58:00.001-04:00

As much as one can appreciate all the pop up delis across the state, it's a breath of fresh air to know that some neighborhood establishments are here to stay. I'm talking about the Hudson Street Delicatessen. This retail space has served the West Side of Providence in one way shape or form since 1922; it was the Hudson Street Market before it was the Hudson Street Deli. Currently, the Hudson Street Deli offers an array of delectable treats suitable for any taste. Here was my first taste, it's called The Staten:

Don't even start with me. This is the perfect meal I want to have on a Saturday morning, or really any morning for that matter. What makes me so stupid happy is the fact that they use real eggs and bacon to complete this satiable dream. They even offer pork roll for our New Jersey transplants. What's even better? They have so much more to choose from. How about their classic Grinder?

With fresh, pillowy bread from Palmieri's bakery and meats from Boar's Head, this sandwich is heaven. The bit of Italian salsa at the bottom is a welcomed addition. I should also mention that this is the half portion, the full portion is an entire loaf of Italian bread.

Let me take a moment to explain this establishment beyond its food. While I was waiting for my grinder I saw a local woman come into the deli with a pint glass. She had brought it from home, filled it with iced coffee and then left. The woman was within walking distance from the deli and has such a rapport with the deli that she brings her own dishware. This is the epitome of a neighborhood deli. I'm pretty sure the majority of folks streaming in and out were on a first name basis with one another.

Here's more food:

This is The Dexter. As you may be noticing, many of these sandwich names are unique. The Dexter, for example, is named after Dexter Street and Dexter Park; another homage to the West End. Comprised of sliced turkey, cheddar cheese, crisp romaine lettuce, juicy tomatoes, perfectly ripe avocado, lemon-basil mayo all "sandwiched" between a fresh Calise Bakery roll.

Next:

This little piece of art is the R.I.'s Best Reuben. Out of all the sandwiches I ate here, this is the one that stuck out in my mind the most. It has the great foundation that any reuben is built on - marbled rye, corned beef, russian dressing, and swiss cheese. It's the little touches that make this reuben stellar. The sauerkraut is made with purple cabbage as opposed to green which provides for this pop of color one would reserve for Mardi Gras! Then to top it off the whole thing is toasted in a panini maker to add a subtle crunch. I highly, highly recommend all reuben lovers to try this twist on a classic.

As is you needed more to eat after all the sandwich choices, there are still more choices. In an utter display of the Act Locally mentality, Hudson Street Deli showcases local talent in many forms. The display case in the photo below is filled with treats from a one-woman operation called Top Shelf Bakery. Not just any treats, many items are gluten-free, vegan as well as traditional.

Another local product they carry are the jams and jellies from Garden of Eatin.

Hudson Street Deli also carries Rhody Fresh milk, yogurt parfaits in the morning from Narragansett Creamery, Yacht Club Soda, and Empire Soda; their coffee is from Equal Exchange, which works with small-scale coffee growers and their co-operatives for over 25 years; and a local freelancing graphic designer, Casey Spencer, designed the menu boards.

Owner Rebecca Rossi-Baruzzi, who lives above the deli with her husband and almost 1year old, hated seeing the old Hudson Street Market gone. She knew that this retail space was important to the neighborhood so she reopened in 2009 and has been going strong ever since. It also has a very loyal following, including this gal, who will be returning for more!

The First Del's Of the Season

2012-04-30T14:27:00.000-04:00

Even after a mild winter, there is one thing that everyone looks forward to on a hot day; the thirst quenching, body cooling first sip/ bite of a Del's Lemonade. It has the perfect size ice crush and real pieces of lemon. Okay, you have waited long enough. Here you go ..... just watch out for the brain freeze!

But one first has to work up a sweat to truly appreciate the cooling effects that a Del's has to offer. I offer the perfect location to get a good sweat on first and then have it answered immediately by proximity to a Del's stand: The bike path in Warren. Park behind the Del's Lemonade stand located at 65 Child Street, Warren, RI in the municipal lot; it has free parking.

Let's talk about the bike path. To begin with, it's gorgeous. I just bought a new pair of rollerblades, that's right rollerblades, and needed to break them in. With a friend in tow, we took off.

Within a mile or so we came upon this sight:

This Save the Bay spot is great for a few reasons. Let's say that you are with your kids and they need a break. Not only do you have a beautiful view but you have an educational opportunity. Further down the path, just over the Warren line and into Bristol, is another gorgeous spot next to a small wetland.

This small wetland protected by the Audubon Society of Rhode Island is host to a variety of wildlife. Just in the short time I spent listening, I could hear red-winged blackbirds, red-bellied woodpeckers, black-capped chickadees, common grackles, and two pairs of ospreys. I also saw a few frogs jumping around and some tadpoles. Just listen to these two pairs of osprey go at it:

All along the path you'll find families, friends, couples and a few people going solo to enjoy the beautiful weather and scenery.

It's free, it's fun, and its right in our backyard. Twenty minutes from Providence and an opportunity for some wholesome together time in the sun or some plain old exercise, the Bike Path delivers. By the time you get back to your car in the municipal lot, I highly doubt you'll need a reminder to quench your thirst with the Del's that is so perfectly located you would have to be blind to miss it. The Bike Path and Del's Lemonade, how much easier could it get?

Hearty & Healthy Breakfast: Good Old Fashioned Oatmeal

2012-04-11T12:53:00.002-04:00

Delicious and nutritious can absolutely go hand in hand. Whoever said that to have one is to go without the other is out of their mind. Point in fact:

Serves 1 hungry person

1 cup of Old Fashioned Oats (not the instant stuff)
2.5 cups of water
2 Tablespoons of dark brown sugar
1 Tablespoon of butter (optional)
1/4 cup whole walnuts
1/3 cup frozen berries (can use the real stuff if you have it)

In a small saucepan, bring the water to a boil on high heat. Once boiled, add the Old Fashioned Oats and reduce heat to medium, if you continue to boil on high heat it will boil over. The most important part of this cooking process is that you constantly stir the oats.

After 10 minutes of constant stirring, add the brown sugar and butter. The butter adds a creamy texture to the oatmeal but is not necessary especially if you are counting calories. It will take about 15 minutes of constant stirring until the oats are broken down and they release their starches. It will look like this when it is ready:

Pour into your serving bowl and let cool while we add the last touches.

First we will toast the walnuts. I prefer to toast them on medium heat in a small cast iron skillet but use what you have. First I break the nuts into bite size pieces then add them straight into the pan without anything else. The walnuts will begin to release their oils and darken in color as they toast. Toss occasionally so that any one side does not burn. It only takes 2-3 minutes for the desired result.

Once the walnuts are done pour on top of the oatmeal, they will be very hot, so let them cool just a bit before eating. Then, take the frozen berries and microwave in a microwave safe container for 1 minute.

The end result will be warmed berries in a sauce. Pour right on top of the oatmeal and toasted walnuts and voila! By the end of the meal, if you can finish it all, you'll be satisfied and ready to start your day.

The other thing to consider is that you can make multiple batches of this at once and heat it up during the week. Double or triple the recipe and you can ensure that you will have a heart healthy meal multiple days a week. If its been awhile since you've given oatmeal a chance, now is the time to try it. Plus its just so dam pretty, and who doesn't like to eat pretty food?

Go Take a Hike: Fort Barton Woods, Tiverton, RI then eat at The Black Goose!

2012-04-03T15:59:00.000-04:00

It was a lazy Sunday afternoon where the chill of winter was finally starting to wear off. I've got cabin fever, and the only prescription, is sunshine and a walk in the woods. I chose Fort Barton.

This is why you must go to Fort Barton. It is has fabulous views of Narragansett Bay including the Sakonnet River, which isn't actually a river but a tidal strait, and Mount Hope Bay. You can also see the Mount Hope Bridge in the background.

Here's another representation of what you are seeing:

The video was taken from the top of the observation tower at the very beginning of the hike. A few logistical things first: Parking is on the street across the Town Hall and is free. The location is a bit confusing so aim for the Town Hall. The hardest part of the trail is the steep incline going from the street to the trails.

After the initial steep incline from the street, the hiker will face a series of up and down inclines, with steps, as you make your way to the trails. I find the ups and downs interesting and a good workout. The novice will find it a safe challenge. Once you reach the trailhead you have a few options of where you would like to hike. For trail map click here. With my brother and sister-in-law in tow, we decided to hike the entirety of the Red Trail. Fort Barton has a total 3 miles of trails so I think that the Red Trail takes up about 2.5 miles of that.

We start by walking over a few wooden bridges with streams gently flowing underneath. Hiking in the woods is my zen moment. Its also the perfect time of year to appreciate the little buds starting to form on the trees and shrubs. Everything is about to wake up and you are there just as its about to happen.

Beautiful rock formations, moss, and blue sky.

Lovely stream flowing near the Red Trail.

Speaking of waking up, as we are hiking I hear the call of wood frogs in the distance. Wood frogs, along with other frogs, congregate at vernal pools this time of year and produce a beautiful chorus of calls. I found such a pool and here is what it sounds like:

Throughout the hike we see a few families, obviously kid friendly, a few dogs and a few solo hikers. Personally I have hiked this place many times and have always felt safe. My only suggestion is for the eastern most end of the red trail, the signs get a bit confusing to the point where we went off trail. Luckily though, and this is the scientist in me, we found an owl pellet. An owl pellet is the remains of the food an owl eats that cannot be digested. When found, you can dissect them and get a "birds eye" view of an owl's diet.

Roughly dissected owl pellet with a rodent skull, various other bones and fur.

While I was dissecting the pellet a few kids walked by with their father who were already well aware of what an owl pellet was. Now those are some educated kids!

Once we trecked back to the trail is was smooth sailing back to the beginning. The Red Trail is a loop so its pretty clear where you will end up. We crossed a few more bridges, and voila, back to where we started.

We're so proud!

Always check yourself for ticks!!!

Now by the end of the hike we were starving. The perfect place to go for a hearty, decently priced meal that overlooks the water is the The Black Goose Cafe. I got the Godfather panini while my hiking buddies both got the Et tu Brute sandwich.

The Godfather Panini

Ham, Genoa salami, pepperoni, provolone, roasted red peppers, baby spinach with a spicy mayo sauce

Et Tu Brute

Grilled chicken breast, bacon, fresh romaine lettuce and shaved parmesan with a stab of Caesar dressing on country white bread

Obviously fresh ingredients, freshly prepared with no skimping on anything. Both were served with a side of potato salad and a pickle. The panini did not leave me wanting anything and I left very satisfied. The potato salad was adequate and the pickle was fresh and crunchy. The view of Nannaquaket Pond isn't a bad way to spend a meal either.

So on the way out we notice all of the homemade pastries and utter deliciousness mocking us as we try to leave without one of them. They win:

Needless to say, from the hike to the cafe, I've had nearly every sense awakened and fulfilled. The zen from the walk, the camaraderie with my family, and a refuel for my tired muscles. I do believe that this is a perfect day trip. Its 30 minutes from Providence and an excellent way to see the beauty that is our own backyard. So get out there, and take a hike!!!

Fine Dining Review: Eating With The Ecosystem

2012-03-26T18:41:00.002-04:00

Who says going green can't be fabulous? That the mere idea of making conscious positive environmental choices would somehow mean that you would be losing or missing out on something. I'm going to prove to you that that does not have to be the case. In fact, I am going to show just how delicious it can be.

Point in fact:

Freshly picked and shucked oysters with a surprisingly delicious addition of fresh pink grapefruit and orange with a few slices of local radishes and garlic.

First things first. This is a seafood driven dining experience. If you don't like seafood, that's okay. What will appeal to you is where everything is sourced. ALL LOCAL. That is the entire point of this particular event and the following ones throughout the year. Eating with the Ecosystem is an initiative about redesigning seafood menus to reflect the variety of life found in our local waters. The mission of this project is to raise awareness about New England's marine ecosystems through creative, localized dining inspired by science; basically a traveling dining adventure. Here are the dates and locations of the events:

3/20/2012 - Nicks on Broadway, Providence, RI
4/2/2012 - Julians, Providence, RI
4/30/2012 - The Dorrance, Providence, RI
9/10/2012 - Cook & Brown Public House, Providence, RI
10/9/2012 - Hourglass Brasserie, Bristol, RI
11/5/2012 - Tallulah on Thames, Newport, RI

I participated in the first event of sustainable dining at Nick's on Broadway. Sustainability can mean a lot of things to a lot of different people. In this case it specifically refers to the food on our plates, where it is coming from and how it is obtained. This initiative takes into account both the fishermen and the chefs preparing the meals. Brilliant.

Now let's get to the food. It was a four course meal of lovingly prepared and beautifully executed dishes with perfect wine pairings. The reception began in the bar area where hors d'oeuvres were passed around.

Hors d'oeuvres:

~ Pickled Salt Pond mussels with house mustard aioli & pickled mustard seeds (served in a shot glass)
~ Crystal Brook Farm early spring goat cheese crostini with Aquidneck honey & sea salt
~ Choux pastry with Narragansett Creamery ricotta & herbs

First Course:
Wild Narragansett Bay oysters with early spring radishes, parsley, citrus fruits and lettuces.
Wine Pairing - 2010 Geografico Vernaccia di San Gimignano, Chianti, Italy

I love oysters on the half shell. This surprisingly textural combination is divine. The soft oysters paired with the crunchy radish and fresh citrus is truly a wonderful concept.

Second Course:

Butter roasted Point Judith sea scallop, cripsy skin red hake with young potato, celery, lemon and thyme broth.

Wine Pairing - 2010 Bonny Doon Vin Gris de Cigare, Santa Cruz, CA

In between courses there were short talks from the folks who had collaborated to make this event possible. Introducing the second course was Chris Brown, the captain of the F/V Proud Mary, President of the Rhode Island Commercial Fisherman's Association and the Executive Director of the Rhode Island Fluke Conservation Cooperative. He and fellow fisherman Steve Arnold created Wild Rhody.

The beauty of this dish is in the purposeful design because of the life history of these two species of marine life. The sea scallop and red hake have a symbiotic relationship, meaning that the two species are interwoven into each others lives at some point. More often then not, when you shuck a sea scallop, juvenile red hake can be found inside.

Freshly shucked sea scallop with two juvenile red hake inside.

Third Course:

Geer Farm black corn crusted Point Judith skate wing with pea greens, cabbage, chili, basil and crispy sage (the best part!).

Wine Pairing - 2009 L'Argentier Cinsault, Languedoc, France

What struck me about this dish was the inherent sweetness in the ground corn crust. The skate's texture was pleasant and sort of reminded me or crab. The cabbage was not overcooked and every bite was flavorful.

Fourth Course:

Dulse seaweed, vanilla bean ice cream with cranberry port wine compote, dulse seaweed-vanilla bean chiffon with fresh mint.

Wine Pairing - Bunratty Honey Mead

A feast for the senses. The cranberry was the highlight of the dessert for me. It was not so overcooked that you could no longer recognize it. Conversely it was not too raw that the tartness was overwhelming. Having a bit of mint in every bite brought all of the flavors together and melded into a earthy, savory yet sweet sensation.

Chef Derek Wagner is clearly talented and innovative and has an obvious appreciation for his staff. His passion was showcased in every course making the diner yearn for the next.

Nicks on Braodway was the perfect venue for this experience proving that sustainably sourced food can be appealing, delicious, and fabulous. Its just one more way to make an environmentally conscious decision, and if that means I have to eat some amazing food along the way, so be it.

Bakery Review: Scialo Bros Bakery - Zeppole di San Giuseppe

2012-03-19T17:19:00.000-04:00

Since I can remember being in Rhode Island, I can remember these wonderful little pastries only available once a year just as winter is turning into spring. I am talking about the zeppole.

All throughout my childhood my mother worked right off of Federal Hill and every year she would bring home zeppoles from Scialo Bros Bakery. The significance of the zeppole stems from the St. Joseph's Day celebrations in Italy. St. Joseph's Day is a big Feast for Italians because in the Middle Ages, God, through St. Joseph's intercessions, saved the Sicilians from a very serious drought. So in his honor, the custom is for all to wear red, in the same way that green is worn on St. Patrick's Day and to prepare a feast. In Rome, Naples and Sicily and Malta, these little pastries are sold on many streets and are sometimes gifts on this day. St. Joseph's Day always falls on March 19 and it is also Father's Day in Italy. Joseph is also the patron saint of pastry chefs.

All in all, whatever the reason is to consume delicious treats is good enough for me. Let me explain my experience today at Scialo (pronounced "shallow") Bros Bakery. As always, I am warmly greeted with cases filled with all sorts of pastries.

As I patiently wait my turn, the line is out the door and a fantastic sign that I am not the only who has unearthed the secret to where to find the BEST zeppoles, I look at the specials to determine which zeppoles I will get.

My personal favorites are the Baked pastry cream inside and on top and the Baked Ricotta cream with orange zest inside and on top. I am always greeted by a smiling face and quick service. What I particularly enjoy is that you can see straight into the back room from where you order. You can see everyone working hard and using clean and safe practices. I ask if I can snap a few pictures and amazingly enough I am given a tour of the backroom by the one of the owners.

First things first, I need to see a tray of all of the beautiful zeppoles.

Freshly made and ready to go! Then I am taken to the baking room where I am shown the wood oven where everything is baked fresh on site. The oven is original and dates back to the 1920's.

Simply incredible. Not only is there original equipment but the business is still in the family. The original owner Luigi Scialo opened the bakery in 1916 with his brother.

He ran the bakery for seven generations with the help of his family until he died in 1993 at the age of 103. It is now run by his two daughters, Lois (Scialo) Ellis and Carol (Scialo) Gaeta.

Carol is pictured here with one of the employees.

Just look at how efficient these guys are:

My tour has finished and now I can eat! Both zeppoles are incredible and different in their own ways. The one with the ricotta filing with orange zest is light, bright and fluffy while the one with the pastry cream is rich and decadent.

Ricotta cream on left and pastry cream on right.

I do not like one better than the other. They are both so delicious that I think it would be a shame to choose one over the other. Also, this gives me a reason to eat both of them which I find completely satisfying. One more thing, look at the filling in the ricotta cream zeppole:

You can actually see the real pieces of orange zest in the cream. This is no joke. And this is the real deal.

Stuff your face full of these and be part of the celebration, I couldn't think of a nicer thing to do on an almost spring day.

Restaurant Review: Iggy's Doughboys and Chowder House

2012-03-12T13:07:00.001-04:00

This is a tough review for many reasons. If you know anything about Rhode Islanders, then you'll understand where I am coming from. Let me explain something to you, Iggy's is a landmark, a tradition and a state of mind. If you visit Rhode Island, you are coming to Iggy's. If you live in Rhode Island, you are going to Iggy's. This place has been around since 1989 and its not going anywhere anytime soon.

I think the best way to describe Iggy's is that it is simple and consistent. After undergoing a renovation some years ago, you can see that the indoor dining area is sleek and cozy with fantastic views of Narragansett Bay.

What's nice about this "clam shack" is that the location in Oakland Beach, Warwick, is open year round 7 days a week. Another thing to note, growing up my mom always said that wherever the older people are, that is where you will find good food. Don't get me wrong, Iggy's has all walks of life going through its doors at all times of the year. In the summertime the line is out the door and around the corner. However, as I wisely choose to visit here in March with the strong winds gusting around the bay, I have ensured that I will have little wait time. Also in the summertime there is outdoor seating available.

Now the food! Whenever I come to Iggy's I have to get chowder & clam cakes ($7.49), and a stuffie ($2.59). These are my favorites and the chowder and clam cakes are what Iggy's is famous for. The clam cakes are mostly doughy with a few pieces of clams. I prefer to dunk them into the chowder seeing as they are more like a side of dense fried bread than anything else. I get the Rhode Island clam chowder mostly because I can't have dairy. The broth is simple with potatoes and small pieces of clams. My mom got the New England clam chowder. The main difference is the very thick cream based broth with noticeable thickening agents. The stuffie has all the right components, just needed to be cooked a bit longer, the stuffing was on the wet side.

Now, my mom's way to judge local seafood is by ordering the Fisherman's Platter, coming in at $17. Now let me tell you! My mother grew up in New Bedford, one of the if not the biggest fishing hubs around! My mother knows good seafood! Oh and she's Portuguese. Don't mess with her tastebuds.

Like I said before, everything is always fresh, simple and consistent. The Fisherman's Platter has Bay scallops, clam strips and whole bellies (very sandy that day), shrimp (you can tell they were frozen and not whole), onion rings, french fries, clam cakes and a good portion of fish fillet (looked to be cod and the batter could have been cooked just a touch more). It also came with cole slaw and a cup of your choice of chowder. Oh and lest I forget that Rhode Island's own Yacht Club sodas were available, I prefer the lemon lime I think mostly for its insanely bright green color. Mom opted for cream soda. Very very good soda.

All in all a Rhode Island experience. Views of the bay while you eat and enjoying each others company. Food is not fancy or perfect, everything comes in styrofoam containers with plastic utensils, but you know what you are getting when you go. I'll avoid the lines in the summer and take advantage of the scenery when the crowds die down or when I feel like braving the line for a chance to enjoy the summer in Rhode Island.

Iggy's is a tradition for a reason. Come find out why :-)