upcoming events

Grab a Friend or Make a Friend: RI For GMO Labeling Gathering – Monday, March 2, 5 – 8 p.m. Please join us for a meet and greet to gather support for GMO labeling in Rhode Island. We hope to see you there, feel free to drop by at any point in between or stay for the whole thing! We will be discussing the importance of GMO labeling and we want to hear your opinion! Free food, great bar options and like-minded individuals. You might come home with a new friend or two! Flatbread Company Providence161 E Cushing St., Providence, RI 02906.

Simone’s Cooking Class “My Forno Is Your Forno” – Monday, March 2, 6:30 – 9 p.m. This class will center on our awesome Woodstone oven. Joe will teach you tricks to make your oven cook just like ours. We will make 2 different Pizze, Roasted Spring Vegetables with Almond Romesco, Oven Roasted Cioppino with local Clams and Cod, Baked Polenta with Spicy Eggplant Ragu, and our classic Bread Pudding. Enrollment limited, call 401-247-1200 to reserve. Our $50 per person per class fee includes recipes, wine and tastes of the dishes. Simone’s275 Child St., Warren, RI 02885.

Newport Cooks In the Early Spring Kitchen with Chef Jake Rojas of Tallulah on Thames – Tuesday, March 3, 6 – 8 p.m. Fresh – Modern – Local…it’s how Chef Jake Rojas thinks and is inspired to create Chef Jake Rojas at Newport Cooks the amazing dishes prepared & served at his award winning Newport restaurant, Tallulah on Thames. Nominated by Food & Wine Magazine as one of New England’s top new Chefs, Jake takes cooking to the level of fine art – that tastes as good as it looks. Using locally sourced ingredients that he’ll choose prior to class, Chef Jake will share his ingenious thought process used to create unique and provocative seasonal menus. He’ll share tips, tricks and recipes that he uses in his kitchen and we’ll taste everything he prepares. We’ll also taste wines chosen by Newport Wine Cellar to compliment the menu. Class fee: $65 per student. Register hereThe Newport Cooks Kitchen796 Aquidneck Ave., Middletown, RI 02842.

America’s Test Kitchen Live with Christopher Kimball – Wednesday, March 4, 8 p.m. Join Christopher Kimball for a behind-the-scenes tour of America’s Test Kitchen. Find out the secrets of recipe testing and how we rate equipment, perform taste tests, and investigate the science of cooking. Participants also get a private tour of how we film our two public television shows. You’ll witness some of our most embarrassing TV moments, from the Yule log disaster to the smoking TODAY show segment that almost summoned the fire department. America’s Test Kitchen Live also includes an on-stage chocolate taste test with audience members, two live science experiments, and a live “sniff” test to see if participants can identify what they smell. We introduce—through our public radio show—some of our favorite guests, including Mary Roach (author of Gulp: Adventures on the Alimentary Canal), and a radio tribute to Julia Child featuring personal reminisces from those who knew her best. Audience members are also encouraged to ask questions and we end the evening with a live Q & A session. Purchase tickets here. Veterans Memorial Auditorium, 1 Avenue of the Arts, Providence, RI 02903.

The Mooring Stag’s Leap Wine Dinner – Thursday, March 5, 6 p.m. reception, 6:30 p.m. dinner. Guests are invited to indulge in a five course menu with courses expertly paired by Executive Chef Michael Shkreli. The dinner showcases Stag’s Leap Wine Cellars’ dedication to producing exceptional wines, embodying an unwavering vision to create wines that express the regional character of Napa Valley. View the menu. $89 per person, tax and gratuity are additional. Call 401-846-2260 for reservations. The Mooring Seafood Kitchen & Bar1 Sayers Wharf, Newport, RI 02840.

Mikkeller Tap Takeover – Friday, March 6, 4 p.m. Norey’s will be having 9+ tap Mikkeller takeover. “The story of Mikkeller is the story of two young homebrewers, who in a few years went from hobby brewing at home in the kitchen to national and international recognition.” Norey’s Bar and Grille156 Broadway, Newport, RI 02840.

Blackstone Caterers Antinori Tuscan Wine Dinner – Friday, March 6, 7 p.m. Join us for the final event of our Culinary Series as we take a tour of Tuscany by way of four perfectly paired courses with world renowned wines from the Marchesi Antinori Winery. The evening will be rich with both flavors and history as you’re educated on each course while the next is prepared before your eyes. Our past Culinary Series events have sold out so be sure to make your reservations early as seating is limited! Tickets are $98, all inclusive. Call 401-848-2030 or email slonczak@blackstonecaterers.com for reservations! Blackstone Caterers224 John Clarke Rd., Middletown, RI 02842.

Persimmon Cooking Class “Braising + Stewing” – Saturday, March 7, 10 a.m. – 12:30 p.m. A perfect anecdote to this winter weather, this class will delve into the comforting cooking processes of braising and stewing. Chef Champe will talk about the best cuts of meat to use, dry and moist heat sources, combination cooking methods, and timing. He’ll demo the techniques that we use at the restaurant and show you how to replicate the same approach at home. Classes are lecture based and include plenty of time to ask questions. Beverages and light snacks will be provided. Class costs $65/person. Please call 401-254-7474 to reserve as space is limited.  Persimmon, 31 State St., Bristol, RI 02809.

Al Forno Cooking Class “Antipasto Abbondanza” – Saturday, March 7, 12 – 3 p.m. Antipasti offer a wide range of variety from small sandwiches, chilled vegetables, cheeses and meats to hot foods such as fried vegetables and fish. Immerse yourself in a feast of tasty Italian-inspired nibbles. Share the warmth of our kitchen and our staff this winter in one of our delightful Saturday afternoon cooking classes. Get behind the scenes at Al Forno with Chefs David Reynoso, Phil Niosi and Neil Temkin! Classes are held in our kitchen and include a scrupmtious four-course meal. $75/per person. Please Call Suzette or Rob to sign up, 401-273-9767. The final menu for each class is formulated as we near closer to the actual date. We cannot accommodate specific menu choices but can honor certain dietary restrictions with ample notice. Our classes are designed to be comfortable and informal. All levels of skill and interest are welcome as we love having a diverse group of enthusiasts to keep it interesting for all. We recommend comfortable shoes and appropriate clothing; it is difficult to predict the temperature in the kitchen on any given day. We serve wine by the glass for an additional charge. Al Forno577 South Main St., Providence, RI 02903.

Jonathan Edwards Winery Music Uncorked: Barrel Room Series – Saturday, March 7, 7 – 9:30 p.m. Join us for the last of three nights through the winter season for wine, music and small bites in the Barrel Room! Ticket includes a glass of your favorite JE wine and a small plate from the night’s featured food vendor. Music and food to be announced shortly! Purchase tickets. $25 in advance (until 5pm January 16th) / $30 at the door. Jonathan Edwards Winery74 Chester Main Rd., N. Stonington, CT 06359.

Newport Cooks In the Kitchen with Chef Sai Viswanath and Sous Chef Jennifer Chapman of DeWolf Tavern  – Wednesday, March 11, 6 – 8 p.m. If you love the foods & flavors of Indian cuisine, you’ll delight in DeWolf Tavern’s unique fusion of New England fresh local ingredients with the essence of India sprinkled in. Nominated for the James Beard Foundation’s Best Chef in the Northeast Award, DeWolf Tavern’s Chef/Owner Sai Viswanath, a native of India will give us a glimpse into the creative inspiration, preparation techniques, spices and seasonings utilized to prepare a sampling of dishes he serves at his delightful Bristol restaurant. This class will be demonstration style and we’ll sample everything the Chefs prepare in class. We’ll also get to taste wines selected by Newport Wine Cellar to compliment the menu. Class fee: $65 per student. Register hereThe Newport Cooks Kitchen796 Aquidneck Ave., Middletown, RI 02842.

Castle Hill Inn Pre-Spring Cooking Class – Friday, March 13 through Sunday, March 15. The first of two cooking weekends this year, this session will focus on getting your cooking skills ready for the local bounty that lies just ahead. The weekend will feature classes by Chef Karsten, Pastry Chef Christina Mercado, as well as wine education from Beverage Director Anthony Boi. Choose to extend your weekend with a two-night stay at the Inn, including a daily gourmet breakfast and afternoon tea, a welcome reception and more. View details and itinerary. Culinary school without overnight stay is $225 per person, plus tax; Overnight escape including culinary school starting at $560 per night, plus tax – learn more.  Call 888-466-1355 for reservations. Castle Hill Inn, 590 Ocean Dr., Newport, RI 02840.

Al Forno Cooking Class “Where the Wild Things Are” – Saturday, March 14, 12 – 3 p.m. Learn to conquer the wild beast! This class offers insight into less common types of meat and what to do with them. Tired of the routine of beef, chicken and lamb? This is the class for you! Share the warmth of our kitchen and our staff this winter in one of our delightful Saturday afternoon cooking classes. Get behind the scenes at Al Forno with Chefs David Reynoso, Phil Niosi and Neil Temkin! Classes are held in our kitchen and include a scrupmtious four-course meal. $75/per person. Please Call Suzette or Rob to sign up, 401-273-9767. The final menu for each class is formulated as we near closer to the actual date. We cannot accommodate specific menu choices but can honor certain dietary restrictions with ample notice. Our classes are designed to be comfortable and informal. All levels of skill and interest are welcome as we love having a diverse group of enthusiasts to keep it interesting for all. We recommend comfortable shoes and appropriate clothing; it is difficult to predict the temperature in the kitchen on any given day. We serve wine by the glass for an additional charge. Al Forno577 South Main St., Providence, RI 02903.

Trinity Rep’s Red, White and Brew –  Saturday, March 14, 7 – 11 p.m. Join us for our 4th annual food, wine and beer tasting party with music and dancing to DJ Ty Jesso. Featuring: Food by The Grange, Nick’s on Broadway and north; Beer from Bucket Brewery, Foolproof Brewing Co., Revival Brewing Co. and Trinity Brewhouse; Wine from around the world; VIP bourbon tastings. Tickets: $60 general access; $85 includes special access to bourbon tasting. Sponsored by Bottles, co-chaired by Gil MacLean & Michelle Collie. Buy tickets online or call Trinity Rep’s box office at 401-351-4242. Trinity Rep Pell Chafee Performance Center87 Empire St., Providence, RI 02903.

Ham Jam – Sunday, March 15, 5 p.m. Ham Jam was formed after a gathering of food dedicated individuals discovered they happened to share the same passion for music as they did for cooking; and thus, emerging from some of the great kitchens in Rhode Island, a music event was born. This 2nd Annual Ham Jam will bring together four bands for one night of delicious music.  Joining us on the culinary side, Tallulah’s Tacos will be selling some fantastic food from the Met kitchen. Doors Open at 4:30 p.m., music starts at 5. More details and purchase tickets hereThe Met1005 Main St., Pawtucket, RI 02860.

2015 Compost Conference & Trade Show – Monday March 16, 9 a.m. – 3 p.m. The day will begin with a morning plenary highlighted by a talk from Scott Woods, founder and CEO of Sustainable Generation, on Lessons Learned from Small and Large-Scale Food Waste & Biosolids Composting Facilities in the US. In addition, there will be 2 workshop sessions with 4 workshops each, a Trade Show during an extended lunch break, and an afternoon plenary covering the new compost law, new regulations, and where we go from there. Something for everyone. Registration and more details here. $35 per person. URI Center for Biotechnology and Life Sciences120 Flagg Rd., Kingston, RI 02881.

Gracie’s Star Chef Dinner Series with Chef Michael Ginor of Hudson Valley Foie Gras – Monday, March 16, 6 p.m. Throughout the year, Gracie’s invites celebrated chefs from around the country to collaborate with Executive Chef Matthew Varga & Pastry Chef Melissa Denmark. These innovative dining experiences begin with a cocktail reception & passed canapes, followed by a seated five course tasting, paired with wine. For reservations and more information, please contact: tenneal@graciesprov.com or call 401-272-7811. Gracie’s194 Washington St., Providence, RI 02903.

Cook & Brown Public House Five-Year Anniversary & St. Patrick’s Day – Tuesday, March 17, 5:30 p.m. – close. We’re celebrating St. Patrick’s day & the 5 year anniversary of Cook & Brown by eating food and drinking beer with you, our friends. Instead of a normal dinner service we’ll be having a social, of sorts. We want the night to be an informal celebration. We’ll be passing around small plates of food to pair with the awesome beers from Bucket Brewery and we’ll be hanging out all night long. Stop in to grab some food, have a beer or two, catch up with old friends, or just to say hi. It’s gonna be a good time. Cool? Cool. See you there. Cook & Brown Public House959 Hope St., Providence, RI 02906.

“Mathematics of Cooking”: an ICERM/JWU Public Lecture – Tuesday, March 17, 6:30 – 7:30 p.m. Please join us for an exciting evening of culinary and scientific experiments! Members of the community are invited to attend a public lecture that will explore how cooking can illuminate some basic mathematical principles. Michael Brenner, Glover Professor of Applied Mathematics and Applied Physics, Harvard University, and eminent researcher in materials and modeling, will explain and demonstrate the scientific principles that form the foundation of cooking: from the everyday to haute cuisine.  The lecture will feature Mark Ladner, a 1990 graduate of Johnson & Wales University College of Culinary Arts who is now Executive Chef of the award-winning Del Posto Restaurant in New York City.  Professor Brenner and Chef Ladner will illustrate these mathematical principles through a fun and diverse tour of cooking demonstrations – from making fresh ricotta to blowing up marshmallows. This event is free and open to the public but reservations are required. Reserve your seat today! Doors open at 6pm. Show ticket at door. Salomon Center, Brown University, Providence RI 02912.

Waterman Grille Catena Wine Dinner – Wednesday, March 18, 6 p.m. reception, 6:30 p.m. dinner. Join us for an amazing evening of creatively paired cuisine by Chef Tim and his talented culinary team with wines from Catena, a renowned Argentinian winery. Pablo Piccolo, US Export Manager for Bodega Catena Zapata, will be on hand to discuss the winery and each of the wine pairings. View the Menu. $89 per person, call 401-521-9229 to make reservations. Waterman Grille4 Richmond Sq., Providence, RI 02906.

Blaze East Side Wines of Spain Tasting – Wednesday, March 18, 6 p.m. Martin Codax Albarino, Ergo Tempranillo Rioja and Las Rocas Garnacha will be paired with turkey-bacon sopa (chowder),  tuna confit and brie crostini and paella with shrimp, chicken and chourico. Dark chocolate cake with passionfruit mousse and raspberry coulis paired with a tropical fruit sparkler. Price is $30 per person plus tax and gratuity. Reservations may be made by calling 401-277-2529. Blaze East Side, 776 Hope St., Providence, RI 02906.

Newport Restaurant Week 2015 – Friday, March 20 through Sunday, March 29. Savor three-course meals from some of the finest area restaurants without breaking the bank! From a steaming cup of chowder overlooking the harbor to fine dining in romantic restaurants, Newport & Bristol County restaurants offer an array of creative menus. $16 for a three-course lunch and $35 for a three-course dinner. Beverages, gratuities and taxes are not included. View details and participating restaurants.

Persimmon Cooking Class “Sauces + Soups” – Saturday, March 7, 10 a.m. – 12:30 p.m. A properly made sauce is one of the quickest ways to elevate your home cooking game. This class will discuss the signature sauces we use at Persimmon (from Bordelaise and shellfish sauces to classic butter sauces, cold sauces and the ever-classic vinaigrette). Chef Champe will also talk about one of the most popular appetizers here at Persimmon: our soups. He’ll cover chowders, creamy soups and broths, and explore various soup bases from vegetable to shellfish. Classes are lecture based and include plenty of time to ask questions. Beverages and light snacks will be provided. Class costs $65/person. Please call 401-254-7474 to reserve as space is limited.  Persimmon31 State St., Bristol, RI 02809.

Humble Pie Company Presents Providence Pi(e) Day Pairs and Kids Pie-Eating Contests – Saturday, March 14, 11:30 a.m. Now it’s a tradition. The Humble Pie Company is super excited to announce our 2nd Annual Providence Pi(e) Eating Competition. We’re celebrating Pi Day the only way we know how: stuffing face for a good cause. Nerds and pie lovers unite for a day with lots of pie and little to no math. Do you think you have what it take to best your fellow Rhode Islanders with one of our massive pies? Of course you do. Sign up to test your mettle or come by to watch the spectacle and show your support! $20/pair or $5/kid to enter. BreakTime Bowl and Bar, 999 Main St., Pawtucket, RI 02860.

Easy Entertaining Pop-up Pizzeria – Thursday, March 19, 6 – 9 p.m. We’re turning our Cafe into a Pop-up Pizzeria! Our house grilled crusts, pick your own toppings, and great pizza wines! Reservations Recommended – Walk-ins Welcome. Call 401-437-6090 or email info@EasyEntertainingRI.com for reservations. The Cafe at Easy Entertaining166 Valley St., Building 10, Providence, RI 02909.

Al Forno Cooking Class “Pasta Three Ways” – Saturday, March 21, 12 – 3 p.m. If you’ve eaten at Al Forno or read George and Johanne’s cookbook, On Top of Spaghetti, you know that pasta has always been on the menu. Join the chefs for some of the Al Forno classics as well as some new favorites. Share the warmth of our kitchen and our staff this winter in one of our delightful Saturday afternoon cooking classes. Get behind the scenes at Al Forno with Chefs David Reynoso, Phil Niosi and Neil Temkin! Classes are held in our kitchen and include a scrupmtious four-course meal. $75/per person. Please Call Suzette or Rob to sign up, 401-273-9767. The final menu for each class is formulated as we near closer to the actual date. We cannot accommodate specific menu choices but can honor certain dietary restrictions with ample notice. Our classes are designed to be comfortable and informal. All levels of skill and interest are welcome as we love having a diverse group of enthusiasts to keep it interesting for all. We recommend comfortable shoes and appropriate clothing; it is difficult to predict the temperature in the kitchen on any given day. We serve wine by the glass for an additional charge. Al Forno577 South Main St., Providence, RI 02903.

Humble Pie Company Presents Providence Pi(e) Day Dudes and Ladies Pie-Eating Contests – Saturday, March 14, 7:30 p.m. Now it’s a tradition. The Humble Pie Company is super excited to announce our 2nd Annual Providence Pi(e) Eating Competition. We’re celebrating Pi Day the only way we know how: stuffing face for a good cause. Nerds and pie lovers unite for a day with lots of pie and little to no math. Do you think you have what it take to best your fellow Rhode Islanders with one of our massive pies? Of course you do. Sign up to test your mettle or come by to watch the spectacle and show your support! $10/person to enter. New Harvest Coffee and Spirits, 130 Westminster St., Providence, RI 02903.

Simone’s Cooking Class “Pasta Boot Camp 1—Dried Pasta” – Monday, March 23, 6:30 – 9 p.m. This class has been one of our favorites. Joe will share is knowledge of pasta and teach you how to make awesome pasta at home. We will focus on 4 sauces: Simple Tomato Sauce, Pesto, Amatriciana and Arrabiata and finish with a basic recipe for baked pasta. N.B.—we will happily accommodate Gluten Free people! Enrollment limited, call 401-247-1200 to reserve. Our $50 per person per class fee includes recipes, wine and tastes of the dishes. Simone’s275 Child St., Warren, RI 02885.

Blaze East Side Vegan Tapas and  Wine Tasting – Wednesday, March 25, 6 p.m.  Will include from Spain Alamos Torrontes and Malbec and Candoni Pinot Grigio to pair with kale salad, orange, toasted coconut, pomegranate and prickly pear dressing; a New Delhi sandwich filled with curried potato with chickpea batter served with tamarind chutney; vegan “chourico” jambalaya with rice cake and Creole remoulade; and black bean chocolate brownie, coconut crema and toasted almonds paired with a Prickly Pear Sparkler. Price is $30 per person plus tax and gratuity. Reservations may be made by calling 401-277-2529. Blaze East Side776 Hope St., Providence, RI 02906.

Rhode Island Community Food Bank Empty Bowls 2015 – Friday, March 27, 5:30 – 8:30 p.m. Join us in this celebration and choose your own handcrafted bowl. Enjoy the local flavor of some of the most talented chefs in Rhode Island.Your participation will assist the Rhode Island Community Food Bank in feeding 63,000 Rhode Islanders each month. $35 General Admission: Includes a handmade artisan bowl and tastings of soup, salad, bread and dessert from over 30 local restaurants, caterers and food vendors. Cash bar. $150 Patron Admission: Includes a handmade artisan bowl from the VIP bowl selection, a free drink from the cash bar, tastings of soup, salad, bread and dessert from over 30 local restaurants, caterers and food vendors and our gratitude for your generous donation to support this event. Tickets on sale February 13th. Rhodes on the Pawtuxet, 60 Rhodes Pl., Cranston, RI 02905.

Northeast Organic Farmers Association of Rhode Island’s Winter Conference – Sunday, March 29, 8:30 a.m. – 4:30 p.m. Farmers, gardeners and food producers alike are invited to join the annual Northeast Organic Farming Association of Rhode Island (NOFA-RI) Winter Conference hosted by Hope & Main. The conference serves as a platform where devotees of organic agriculture can share practices and experiences, and help drive more attention to the movement to create healthy soils, nourishing food and viable ecosystems through organic growing. Exhibitor tables are available to vendors or nonprofit organizations. A potluck luncheon will be served. The event is open to the public; attendees must register in advance. Early-bird registration ends on February 15. Click for additional information and registration. Hope & Main, 691 Main St., Warren, RI 02885.

Easy Entertaining Burger Night – Monday, March 30, 6 – 9 p.m. #BurgerNight with more mouthwatering seasonal burgers and build your own toppings! Don’t miss it! Reservations Recommended – Walk-ins Welcome. Call 401-437-6090 or email info@EasyEntertainingRI.com for reservations. The Cafe at Easy Entertaining, 166 Valley St., Building 10, Providence, RI 02909.

Pasta Making at Jonathan Edwards Vineyards – Sunday, April 12. Please join us for a wonderful spring day of pasta making, wine pairing, lunch and vineyard tours with Gracie’s Chef Matt Varga, Ellie’s Bakery and The Savory Grape at Jonathan Edwards Vineyard. Brochure with complete details hereJonathan Edwards Winery74 Chester Main Rd., N. Stonington, CT 06359..

Simone’s Cooking Class “Pasta Boot Camp 2—Fresh Pasta” – Monday, April 13, 6:30 – 9 p.m. Joe will demonstrate and teach how to make Fresh Pasta. Learn to make Tagliatelle alla Bolognese, Pasta with Melting Asparagus and Parmigiano, Pappardalle with Jonah Crabmeat, Lemon and Crème Fraiche, and Spinach Gnocchi baked with Simple Tomato Sauce. Dessert will be served. Enrollment limited, call 401-247-1200 to reserve. Our $50 per person per class fee includes recipes, wine and tastes of the dishes. Simone’s275 Child St., Warren, RI 02885.

James Beard Foundation American Comfort Food Redefined – Thursday, April 23, 7 p.m. A powerhouse group of cutting-edge chefs has assembled to reconfigure the landscape of American comfort food. Join us for a thrilling, innovative feast that simultaneously indulges in nostalgia while pushing the envelope through exquisite culinary techniques aimed to inject local, seasonal flavors into our nation’s edible zeitgeist. With Eric Gabrynowicz of Restaurant North, Armonk, NY; Richard Kuo of Pearl & Ash, NYC; Sammy Monsour; Michael Scelfo of Alden & Harlow, Cambridge, MA; Derek Wagner of Nick’s on Broadway, Providence, RI; Pastry Chef Brian Mercury of Harvest, Cambridge, MA. Members $130 / General Public $170. Call 212-627-2308 or Book Online. The Beard House167 West 12th St., New York, NY 10011.

Gracie’s Star Chef Dinner Series with Chef Evan Mallett of Black Trumpet Bistro – Monday, April 27, 6 p.m. Throughout the year, Gracie’s invites celebrated chefs from around the country to collaborate with Executive Chef Matthew Varga & Pastry Chef Melissa Denmark. These innovative dining experiences begin with a cocktail reception & passed canapes, followed by a seated five course tasting, paired with wine. For reservations and more information, please contact: tenneal@graciesprov.com or call 401-272-7811. Gracie’s194 Washington St., Providence, RI 02903.

Eat Drink RI Festival – Thursday, April 30 through Sunday, May 3. Presenting farmers, chefs, bartenders and food & drink artisans from across the state, the Festival offers special dining & cocktail opportunities, charitable events, an All-Local Tasting featuring farmer & chef cooking demonstrations and culminates in the Grand Brunch with the best restaurants in Rhode Island. Watch this site for details coming soon.

AIDS Project Rhode Island 11th Annual Dining Out For Life – Thursday, April 30. Restaurants across the Rhode Island area will be donating a portion of their day’s receipts to fight HIV and AIDS. Check aidsprojectri.org for more details and participating restaurants.

Simone’s Cooking Class “Cinco de Mayo Celebration!” – Monday, May 5, 6:30 – 9 p.m. Let’s have a fiesta. Begin with a fancy Tequila and tuck into a Ceviche with Avocado Cream as well as Queso Fundido. Learn to make our famous pickled vegetables and salsas and the fix-ins for a fresh, delicious and fun taco bar featuring our Fish Tacos, Steak Tacos, and Chile Verde Pork. We will surprise you with dessert. Ole! Enrollment limited, call 401-247-1200 to reserve. Our $50 per person per class fee includes recipes, wine and tastes of the dishes. Simone’s275 Child St., Warren, RI 02885.

Gracie’s Star Chef Dinner Series with Chef Maria Sinskey of Robert Sinskey Vineyards – Monday, June 8, 6 p.m. Throughout the year, Gracie’s invites celebrated chefs from around the country to collaborate with Executive Chef Matthew Varga & Pastry Chef Melissa Denmark. These innovative dining experiences begin with a cocktail reception & passed canapes, followed by a seated five course tasting, paired with wine. For reservations and more information, please contact: tenneal@graciesprov.com or call 401-272-7811. Gracie’s194 Washington St., Providence, RI 02903.

Gracie’s Star Chef Dinner Series with Chef Neath Pal of Johnson & Wales University – Monday, August 3, 6 p.m. Throughout the year, Gracie’s invites celebrated chefs from around the country to collaborate with Executive Chef Matthew Varga & Pastry Chef Melissa Denmark. These innovative dining experiences begin with a cocktail reception & passed canapes, followed by a seated five course tasting, paired with wine. For reservations and more information, please contact: tenneal@graciesprov.com or call 401-272-7811. Gracie’s194 Washington St., Providence, RI 02903.

Gracie’s Star Chef Dinner Series with Chef Patrick Soucy of Applecrest Farm Orchards – Monday, November 2, 6 p.m. Throughout the year, Gracie’s invites celebrated chefs from around the country to collaborate with Executive Chef Matthew Varga & Pastry Chef Melissa Denmark. These innovative dining experiences begin with a cocktail reception & passed canapes, followed by a seated five course tasting, paired with wine. For reservations and more information, please contact: tenneal@graciesprov.com or call 401-272-7811. Gracie’s194 Washington St., Providence, RI 02903.

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