Chef Robert Sisca
Mortar and Pestle at Coggeshall Farm Museum
Rhode Island Round-Up
Eden East, photo by D. Gentile

Rhode Island Round-Up: Farm Dinner with Austin’s Eden East

  • Wednesday, August 19
    August 19, 2015
    5:00 pm - 9:00 pm
  • Thursday, August 20
    August 20, 2015
    5:00 pm - 9:00 pm
  • Friday, August 21
    August 21, 2015
    5:00 pm - 9:00 pm
  • Saturday, August 22
    August 22, 2015
    5:00 pm - 9:00 pm

Eden East, photo by D. Gentile

Eden East, photo by D. Gentile

Celebrated Austin, Texas farm-to-table restaurant Eden East, led by Owner and Executive Chef Sonya Coté—a Rhode Island native—is traveling to the east coast for this exclusive dinner series hosted by Horseshoe Farm, a private estate surrounded by miles of fences along the coastal countryside in Westerly, RI.

The acclaimed Austin eatery brings its exquisite dining experience easterly, merging its bold Texas flavors and ingredients with local products from New England farmers and purveyors, including Blackbird FarmWalrus and Carpenter OystersJonathan Edwards WineryRevival Brewing Company and more.

Rhode Island Round-Up Menu

The Rhode Island 3-Way
Walrus and Carpenter Oyster Raw | grapefruit & cucumber mignonette
Oysters “Bootlegged” | cornmeal, dry cured sausage aioli, garlic chives
Grilled Oysters on the Half Shell | holy trinity, filé, chocolate roux
paired with a cocktail from Texas-based Deep Eddy Vodka

Lobster Tacos | summer slaw, Texas corn tortillas, avocado creme fraiche
paired with Jonathan Edwards Winery Lodi Zinfandel

Chipotle Clam & Mussel Chowder | seafood fumet, glen’s smoked chili flake, red potato, carrot, ancho tomato, zucchini clam cakes
paired with Revival Brewing Company beer

Grilled Red Shrimp & Grits | red eye gravy, pork belly, melted leeks
paired with Jonathan Edwards Winery Estate Connecticut Chardonnay

Texas BBQ Smoked Briskets | escabeche, whole grilled green onions, house made BBQ sauce
Corn in the Husk | jalapeno & cilantro compound butter, queso cotija
paired with Revival Brewing Company beer

Texas Toast French Toast | Sweet Corn & Chili Gelato, lime zest
paired with Jonathan Edwards Winery Estate Connecticut Gewürztraminer

menu subject to change

Produced by Eat Drink RI and sponsored by The Haversham Restaurant, the Eden East “Rhode Island Round-Up” will recreate the unequaled dining experience that the restaurant provides guests each weekend on the grounds of Austin’s Springdale Farm. Eden East will donate a percentage of sales from the dinners to Colors for a Cause RI, a non-profit organization that supports families with children suffering from cancer.

Read the full release for more details about Eden East and Chef Sonya Coté.

Each evening begins with a reception at 6 p.m. followed by a seated dinner paired with wine & beer. Tickets are $150.00 per guest, all-inclusive, and are non-refundable, but are transferable. The event is tented and will be held rain or shine.

Rhode Island Round-Up

Dinner table and kitchen set up in Ninigret Pond from Nicks on Broadway 2014 event, photo by David S. Dadekian
Dinner table and kitchen set up in Ninigret Pond from Nicks on Broadway 2014 event, photo by David S. Dadekian

Walrus and Carpenter Oysters Farm Dinner with Gracie’s

  • August 17, 2015
    2:00 pm - 6:30 pm

Each of the six dinner experiences begin at 3 p.m. with a boat ride and tour of the 6-acre offshore oyster farm, with discussion and time for questions about the local ecosystem and environmental benefits of oyster farming. Following the tour, guests will enjoy an in-the-water raw bar featuring freshly harvested oysters. After the raw bar, take a walk on stunning East Beach with a view of the open Atlantic Ocean, followed by the seated multi-course dinner paired with wine. Boats will return to the marina around 7:30 p.m.

Monday, August 17th | Chef Matthew Varga of Gracie’s

Chef Matthew Varga of Gracie's, photo by Jason Wessel

Chef Matthew Varga of Gracie’s, photo by Jason Wessel

Varga is a graduate of Johnson & Wales University, and began working at Gracie’s in 2007. He was promoted to Executive Chef in 2010. Since then, Gracie’s has won the AAA four-diamond award four years in a row for their seasonally-inspired cuisine and impeccable service. Varga has been featured in Art Culinaire and as a guest chef for the Democratic Governors Association Taste of America gala.

Please be aware that each dinner experience involves wading in ankle to knee-deep water, and a 15-minute walk to the beach, so dress accordingly. Boats will begin to depart from Charlestown, RI at 2:30 p.m., with the final boat departing at 3 p.m. Tickets are $185.00 per guest, all-inclusive and are non-refundable, but are transferable. In case of inclement weather the rain date for this dinner is Monday, August 31.

Download “What to Expect” details here.

If you have any questions about this experience, or if the dinner has sold out and you’d like to be added to a waiting list, please fill out the form below.