While in Rhode Island, Brown visited several local restaurants and produced videos with Eater at PPAC, Bolt Coffee Company, The Shop and Olneyville NY System where Brown repeatedly proclaimed his love for coffee milk.
There are no upcoming dates for this event.
Celebrated Austin, Texas Chef Sonya Coté of Eden East is returning to Rhode Island this summer for the second annual Rhode Island Round-Up dinner series produced by Eat Drink RI on August 12th and 13th. Coté, a Rhode Island native, will partner with Chef Chris Kleyla of Bristol’s newest restaurant, the Statesman Tavern, to prepare the dinners. The culinary experiences will be held at Horseshoe Farm, a private estate surrounded by miles of fences along the coastal countryside in Westerly, RI.
Coté brings her acclaimed bold Texas flavors easterly, merging with Kleyla’s passion for showcasing the bounty of summer in New England—locally landed seafood, beef & pork from Blackbird Farm, and the best ingredients from Rhode Island farmers and purveyors, such as Moonrose Farm and Four Town Farm. Dinner will be paired with seasonal cocktails, including Texas-based Deep Eddy Vodka.
Produced by Eat Drink RI, the “Rhode Island Round-Up” will recreate the unequaled dining experience that Eden East provides guests each weekend on the grounds of Austin’s Springdale Farm. “Eden East defies description,” wrote TRIBEZA magazine. “It’s like a high-end picnic—and there’s truly nothing like it in Austin right now.”
Second Annual Rhode Island Round-Up Menu
lobster memela | smoked pork belly crema, cilantro, red onion
beef tartare | fried leeks, radish, pickled mustard seed, crostini
smoked bluefish | potato chip, capers, crème fraîche
pimento cheese | roasted red peppers, pickled radish, baguette
1st Clams & Mussels | smoked pork shoulder, charred corn, wilted greens, ancho-miso broth, grilled bread
2nd Lettuces | bacon bits, tomatoes, pecorino, tarragon, cucumber
3rd Monkfish | grilled summer squashes, confit potato, carrot beurre monté
Intermezzo Fluke Crudo | lemon oil, serrano pepper, melon, basil
4th Smoked Brisket | escabèche cabbage slaw, RI sweet corn, BBQ sauce
5th Peach Pie | whipped cream, raspberries
menu subject to change
Each evening begins with drinks and hors d’oeuvres at 6 p.m., followed by a seated dinner paired with cocktails. All-inclusive tickets are $135 per guest and are non-refundable, but are transferable. The event is tented and will be held rain or shine.
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