Opening Day: Woonsocket Farmer's Market!

Opening day at the Woonsocket Farmer's Market (Tuesdays from 4pm to 7pm) started off with a bang. 50 + people shopped just in the first hour! Some folks had been eagerly awaiting the opening since 3:15 that afternoon (the market opens at 4pm). Last year the Woonsocket Farmers Market was in held in the parking lot of Precious Blood Church and was not very well atttended. This year Farm Fresh RI found a more central location on busy Cumberland St. in the parking lot of St. Ann Arts and Cultural Center.
Celebrating their 25th year of farming, Moosup River Farm from western Coventry (they also run Knight's Farm stand, cafe and Apple Orchard in Glocester) was there selling beautiful blueberries, potatoes, squash, spinach, chard, green beans and tomatoes!
My friends at Cooks Valley Farm in Wrentham, MA were there selling luscious raspberries red and white baby onions with the tops on, beets with the greens, lovely lettuces, broccoli, potatoes, cucumbers, cabbage and shell peas. Oh and some beautiful big zucchini ripe for stuffing!
The Farm Fresh Table (Rhode Island's Food Stamp Nutrition Program) will be at the Market twice a month teaching people how to use fresh, local produce to cook dishes that are delicious and nutritious! They'll have free recipes, nutrition information and food samples. The recipes they demo and hand out are low cost and very easy to make! On this day the Herb Garbanzo Dip cost less than $2.00 to make!

Herb Garbanzo Dip
1 15-ounce can garbanzo beans (chick peas)
1 clove garlic
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 cup fresh herbs (parsley, cilantro, chives, dill, basil etc.)
Rinse herbs in cool water and dry with a paper towel. Open the garbanzo beans. Drain and save the liquid from the can. In a food processor, combine garbanzos, garlic, oil, lemon, salt and herbs. Blend on low speed, gradually adding bean liquid until dip is thick and creamy.

Serve with pita bread, carrot sticks or other cut up vegetables. Or spread dip on a tortilla and roll it up with cheese and fresh veggies.
Makes 8 servings (3 tablespoons each). Per serving: 60 calories, 2g fiber, 2g protein

Alan Hill of Hill Orchards had not only sweet Ida Red apples for sale, but he also had his own Applesauce (no added sugar! made with naturally sweet Cortland apples) and Apple Butter. Oh and some terrific early tomatoes (so lovely and sweet with a sprinkling of salt!).

The market is managed by Laura Genello. Laura will be manning the table and available to answer any questions you may have regarding Senior Coupons, WIC, EBT and more. Don't have any cash on you but you really want some fresh veggies? Farm Fresh RI accepts credit cards and will turn that into fresh bucks to spend as you wish at any of their markets. The market this week even had some freshly baked dynamite and dinner rolls for sale for $1.50 a bag, from Dupras Baking Co. (Caranci's Bakery).

I will be attending the market every week to put together the fresh from the market report for my radio show (Jen's Dish on WNRI/1380am every Wednesday from 9am-10am - to listen live: www.wnri.com). I look forward to seeing you there!

Screen Doors and Sweet Tea

Last Wednesday I had the privilege of interviewing Martha Hall Foose, author of the delightful new cookbook, Screen Doors and Sweet Tea. We sat on her farmhouse porch, sipping sweet tea and fanning ourselves to keep cool (oh lordy, you know how obstreperous that Mississippi humidity can be don't you?!?) . We enjoyed some Blueberry Muffins using blueberries from Old Mr. Ashcraft, and had some of Martha's famous Sweet Tea Pie! Ah, such is the life of a food show host!!!
Oh, all right, I'll fess up: I was in a hot and stuffy studio in Woonsocket, RI.... and Martha was calling from her Mississippi kitchen! jeez....a girl can dream can't she? Have you ever read Midnight in the Garden of Good and Evil(a terrific mystery set in Savannah) or The Divine Secrets of the Ya-Ya Sisterhood (A classic Southern tale of hilarity set in a sleepy Louisiana parish)? Well, although Screen Doors and Sweet Tea is a cookbook, Martha's writing/storytelling brings alive the the characters, landscape and traditions of the South and it's cuisine. While reading the book I felt as if knew the characters and could taste the food! Martha is currently the Executive Chef of the Viking Cooking School. I love the book, so much so, I can't wait to try out every single recipe! Since the price of gas is so high now and folks are sticking close to home, why not head to your local bookstore (or click on the amazon link below) and pick up a copy or two of this wonderful book and "take a trip down south" and experience some Southern cuisine and hospitality for yourself! ENJOY!
Here are a couple of recipes from Screen Doors and Sweet Tea to enjoy:

Blueberry Muffins
makes 18
2 cups unbleached all-purpose flour 2 large eggs
2/3 cup packed light brown sugar 1 cup buttermilk
1 tablespoon baking powder 1/2 cup (i stick0 unsalted butter, melted
1/2 teaspoon baking soda 1 teaspoon grated lemon
1/2 teaspoon salt 1/4 teaspoon almond extract
Grating of nutmeg 1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries(do not thaw)

Preheat the oven to 350 F (in the book it says 475! Way too high, most of my muffins burned on the outside! but were so tasty inside ) Line 18 muffin cups with paper baking cups.
Ina large bowl with a whisk, combine flour, brown sugar, baking powder, baking soda, salt and nutmeg. Toss the blueberries to coat with the flour and evenly distribute. Ina separate bowl, whisk together the eggs, buttermilk, butter, zest, and almond and vanilla extracts.
Using a rubber spatula, combine the wet ingredients into the dry ingredients. Stir just until everything is moistened. Divide the batter among the muffin cups, filling each two-thirds full.
Bake for 28-30 minutes, or until the tops spring back lightly when touched. Allow to cool for 5 minutes and then turn out of the pan onto a rack to cool.

Three Day Slaw
I made this Slaw on Saturday to take to a Graduation party. After marinating for about 6 hours it was tasty, but not half as good as it was on the second day!!!! Still crunchy, with the perfect TANG! Yummy, yummy.......
1 cup cider vinegar 1 small head green cabbage, shredded
1/4 cup sugar 1 small white onion, halved and thinly sliced
1 teaspoon dry mustard 1 red bell pepper, sliced thinly
1 teaspoon celery seeds 1 cup shredded, peeled carrot
1 1/2 teaspoons salt
1 cup corn or vegetable oil
In a small saucepan over medium heat, combine vinegar, sugar, mustard, celery seeds and salt. Bring to a boil, stirring until the sugar is dissolved. Remove from the heat and add the oil. Cool until just warm to the touch, about 30 minutes.
In a large bowl or resealable food bag, combine cabbage, onion, bell pepper and carrot. Pour the warm dressing over the cabbage mixture. Cover and marinate for 8 hours, refrigerated, or up to three days.
Thank you Miss Martha!

Thanks Dad!

I have been hosting my radio show, Jen's Dish for almost 2 years now and I often share personal food-related stories with my listeners. When sharing a food memory that involves my Mom or Dad, they always seem to be (pleasantly) surprised by the impact the memory has had on my life. Most of the time, they don't even remember the event (ie; foraging for fiddleheads: my Mom doesn't even remember my being there!). They may not realize it, but my parents had a huge influence on my "Culinary point of view", for the better I might add!
So in honor of Father's Day and my up-coming birthday, I thought I would publicly thank Dad for some of these cherished memories I have and food experiences he has shared with me over the years.

• How to cook the perfect STEAK: Hotel Del Coronado style

• Saturdays in Brattleboro: Dump runs, Grossman's and a Quarter Pounder with cheese please!

• Salami and provolone w/Dijon on an onion roll, perched on a rock while watching Kayak Races

• Saturday lunches: Hot Pastrami Sandwiches

• Burritos for 8 HUNGRY Firefighters

• Doug's TACOS

• Sunday Omeletes without the EGG!

• Cross-country FOOD Huntley style

• SOUL FOOD

• Black-eyed Peas and Rice!

• Please pass the Tabasco

• Cheese Quesadillas

• James Beard is the Man

• Black Beans, Rice and Chard

• Macaroni Salad

• Aunt Amanda's Fried Chicken

Thanks Dad, Keep Cooking,
I love you!
Bon Appetit!

Upcoming Rhode Island Food Events

Southside Community Land Trust Rare and Unusual Plant Sale (16th annual)

Saturday May 17, 2008 10 am-2 pm. Sunday May 18, 2008 10am-2pm.
City Farm, Dudley and West Clifford streets, Providence. 273-9419;

More than 14,000 organically raised plants available including culinary and medicinal herbs for kitchen windowsill gardens; vegetables for backyard and container gardens; flowering annuals; assortment of perennials for window boxes, flowerbeds and rooftop gardens. Rare and unusual plants available in limited quantities and are available for sale on a first-come, first-served basis.

SCLT's Youth Garden Clubs will be selling vegetable and herb seeds. Organic compost and fertilizer will also be for sale. Plant experts will be available to answer questions. Last year over 1,400 people came to support SCLT's mission and work in the community through their plant sale purchases. Proceeds benefit SCLT's innovative urban agriculture and education programs.

Plan Ahead and get there early!

Free admission. Benefit for SCLT’s mission to help people grow their own food.

Pre-Season Farmers' Market
Saturday, 9:30am - 12:30pm
Hope High School
Hope & Olney St, Providence

• Hill Orchards apples, cider, applesauce, cider vinegar, potatoes
• Marcia's Chutneys jams, chutneys
• Matunuck Oyster Farm oysters, littlenecks, steamers, lobster
• Narragansett Creamery cheese
• Robin Hollow Farm flowers
• Wishing Stone Farm seedlings

Special during the May pre-season only:

• Cutie Pies pies, tarts
• OceanState Chocolates truffles, chocolate bars, biscotti
• Simmons Farm eggs, meat, greens, asparagus
• Whispering Elms Farm eggs

*Please bring cash! No EBT or credit card transaction this week!*

STARTING WEDNESDAY MAY 21ST AT 8:30 Geppetto's Pizzeria continues it's popular karaoke competition on Wednesdays starting at 8:30 p.m. Every week the two top performers will be given $25 gift certificates to dine at Geppetto's. . The GRAND prizes are as follows; $1000 FIRST PLACE $300 SECOND PLACE $200 THIRD PLACE IT'S NOT TO LATE TO JOIN The competition will continue through the summer with the finals taking place on the Wednesday following labor day. For more information on karaoke at Geppetto's, contact Mark Maginot at by phone at 401-270-3003, or by e-mail at info@geppettospizzeria.com.

Local 121 Celebrates One-Year Anniversary

Local 121, located at 121 Washington Street, Providence, is celebrating it one-year anniversary on Thursday, June 19^th with a reception from 5 – 7 pm featuring a raw bar and a prefixe dinner beginning at 7 pm.

Over the past year, Local 121 has introduced many new concepts and hosted a variety of events such as the popular “Wednesday Night Film Series,” which showcase both local short and independent films, as well as documentaries and feature films. In keeping with the tradition of “All Things Local,” every Sunday the restaurant offers a 50 Mile Meal dinner featuring a special prefixe menu that changes weekly. This spring, the restaurant introduced their “Field to Table Series,” a variety of locally-centered events focused on connecting farmers with the community. The restaurant regularly features local resident DJs that entertain and attracts Providence's young, trendy crowd.

In addition, Local 121 recently debuted their spring seasonal food and beverage menu featuring the creations of their new Executive Chef, Dave Johnson. Known for seasonal, locally grown food, Local 121 has added more dishes to their menu such as the Stuffed Butter-Braised Cavendish Quail, a Spring Arborio Risotto, Grilled Marinated Wolfe’s Neck Farm Bavette Steak Salad, and a Croque Monsieur with Northeast Family Farms Maple Smoked Ham.

Taking seriously their obligation of providing the best each season has to offer, Local 121’s mission is to serve the best locally- raised foods available: vegetables harvested in season by local farmers who care about the health of their land and your food. Meats raised in sunshine on New England pastures, with no inhumane confinement, antibiotics or growth hormones-ever. Their suppliers are small-scale New England farmers, cheese makers, and other food artisans they know by name. It’s our goal to provide warm, gracious service and share our dedication of locally harvested ingredients with our patrons.

Local 121 is located at 121 Washington St. Providence. Reservations strongly recommended. 401.274.2121

Wines of Madrid

I recently attended the first presentation of Wines of Madrid in the U.S. It was held at Rialto Restaurant in Cambridge, MA. I love Harvard Square and this was the perfect excuse to get away from the office for a bit, learn something new and, well, drink some
wine! After not being able to find my keys at the last minute, I raced over (within the speed limit of course!) to the Attleboro train station and made my train with a few minutes to spare. It was a bit nippy that morning, but seeing as it was opening day for the Red Sox (!!) the sun was shining, and I would warm up soon with some wine, I didn't mind the chill at all.

Starting promptly at 11am was a seminar and tasting led by writer-photographer Gerry Dawes, specialist in Spanish gastronomy, wines, culture and travel. In the past decade, he has made more than sixty extensive food and wine trips to Spain and leads gastronomic and wine tours to the country. According to Food Arts magazine, he is known, "for good reasons in wine and periodical circles as 'Mr. Spain.'" Dawes was awarded the prestigious Spanish National Gastronomy Prize in 2003.
He started us off with a brief slide-show/overview of the Madrid wine region. Madrid is the only world capital that lends its name to a wine growing region. The D.O. of Madrid, located one hour outside Spain's cosmopolitan capital, has been producing wines since the 13th century according to ancient documents. It was not until the 1990's that Spain's Ministry of Agriculture officially recognized the area as a protected D.O. Today, there are 44 wine producers in the three sub zones of the D.O. covering more than 10,000 hectares devoted to vineyards. 13% of total production is exported to the U.S.
The Red Wines of Madrid are made using Tempranillo, Garnacha, Cabernet Savignon, Merlot and Syrah grapes, with the first two of these being the main grapes grown in the D.O.
The White Wines of Madrid are made using Malvar, Albillo, Parellada, Torontés, Viura, Airén and Moscatel small grain grapes. The first two of these grape varieties are the main ones grown and are native to the region.
The region has three sub-zones:
Arganda is located on the Jarama River and it's tributaries the Tajuňa and Henares. The area has the lowest rainfall in the region, and has abundant sunshine - over 2,800 hours per year! Key grape varieties are Tempranillo and Malvar.
Navalcarnero is located in the southern zone, dividing north to south by the Guadarrama River. The area is known for it's rosé but is also gaining recognition for it's reds. The predominant grape variety is Garnacha.
San Martĺn, located in the southwest zone near the central mountain system, accounts for 35% of all vines. Temperatures are milder than the other areas since the mountains protect from such strong winds. The predominant grape varieties are Albillo and Garnacha.

In addition to the seminar, we were able to enjoy some Tapas provided by the talented kitchen staff at Rialto while sampling wines from the nine featured producers in attendance:
1.)Bodega Don Alvaro de Luna Quod White: 100% Albillo grape. Aged for 1-2 months. in American oak barrels. An entry level wine, very affordable. Light, light, good with fish.
2.)Bodegas Jesus Diaz Tinto 2007: 85% Tempranillo and 15% Syrah. Light and fruity
3.)Valleyglesias Organic Vineyards: Red, 1st wine out of the bodega under this new demonination. Very little sulfites. A very young wine, mildly rich and spicy. Great with lamb and bean dishes.
4.)Bodegas Orusco Main Crianza 2005: 100% Tempranillo. 4th generation wine maker. A lovely wine that feels great on the tongue.
5.)Vinos Jeromin Grego Crianza 2005: a well balanced red, lovely color. Not a strong bite. 60% Tempranilo, 30% Syrah, and 10% Garnacha(14% alcohol). This wine and the above, would be great paired with lamb, goat or steak.
6.)Bodegas Nueva Valverde "750" 2004: 100% Tempranillo, aged 14 months in French & American oak barrels. This one is popular in most Madrid restaurants. Very nice balance, good right away.
7.)Bodega del Real Cortijo de Carlos 111 - Homet: a deep gorgeous, delicious wine really nice nose, spicy finish, oak and fruit. Do serve this with food!
8.)Bodegas Tagonius Gran Vino 2003: 50% Cabernet, 45% Syrah, 5% Tempranillo. The Syrah really pokes thru on this one. This wine is getting lots of press. It is a high octane, expensive wine with a nice bite and a little pepperiness.

9.)Bodegas Ricardo Benito Divo: A voluptuos expensive wine ($150!)aged for 18 months in new French barrels. Winery is gorgeous and located 2,00 ft. above sea level in the subzone: Navalcarnero. Only 2,000 bottles are produced a year.

The February 29, 2008 issue of Wine Advocate gave five wines form the region ratings of 90 points or higher: Vinos Jeromin Manu 2005 (93 points); Bodegas Tagonius Roble 2005 (90 points); Bodegas Tagonius Crianza 2004 (91 points); Bodegas Tagonius Reserva 2003 (93 points) and Bodegas Tagonius Gran Vino 2003 (95 points).




Wines of Madrid also hosted a dinner party at Hamersley's Bistro in Boston. At the restaurant famed Chef, Gordon Hamersley paired the wines with a custom menu to show their compatability with a range of dishes.




1st Course: Seared Salt Cod with Cherry Tomatoes, Saffron and Olive Oil paired with Vinos Jeromin Grego Crianza 2005












2nd Course: Grilled Quail with Apricots and Toasted Almonds
paired with, Bodegas Nueva Valverde "750" 2004




3rd Course: Lamb Three Ways with White Beans, Garlic and Sherry vinegar paired with:
Bodega Del Real Cortijo De Carlos 111 Homet 2003 note: this winery served many years ago, as the command post of the Republic. The wine caves are made of limestone and are 900 meters long!
4th Course: Spanish cheeses with Quince Paste and Toasts paired with Bodegas Jesús Diaz Tinto 2007 (this is considered the "Beaujolais of Madrid" a delightful young wine sometimes served a little chilled.)
The cod was beautifully crusty on the outside and I loved the saffron sauce, but the cod was wildly over-salted. My dining companions said it is so very important to rinse and rinse and rinse the salt cod to rid it of excess salt. The Quail was so yummy served with a perfect risotto. The Lamb three ways was outrageous, but I was so full by that point sadly, I could hardly finish!

This D.O. is relatively young (1990) and has just recently started to really promote itself within Madrid, Spain and the rest of the world. Wines of Madrid are even finally being noticed by Madrid wine writers. Most of these wines are currently not available in the US, but very soon that will change!

Thank you to chef/owner Gordon Hamersley of Hamersley's Bistro for preparing such a wonderful dinner. It was so terric to finally meet him! A special thank you as well to Melanie Young of M. Young Communications and Nancy Civetta & Colleen Oteri of Civetta Comunicazioni. Thanks as well to Mark Starr of Newsweek Magazine for making sure I got to the train station in one piece to catch the last one out!
It was such a pleasure meeting the wine makers and promoters from Madrid and trying their wonderful wines. I have never been to Spain, but am preparing my passport so I will be ready! In the meantime I will be patiently waiting for these fabulous wines to arrive stateside!

Happy St. Patty's Day!

Top O' The Afternoon to you! Doesn't flow as well as Top O' The Mornin' does it? Oh well. Couldn't write this morning, Zoe and I were invited to a St. Patrick's Day party at her friend William's house. William's Mommy Anne put out a fantastic spread of Green Shamrock Pancakes (Peanut Free and very yummy!!), Green Fruit (grapes, apples, melon) with some sort of scrumptious dip, Guacamole & Chips, Green Pirate's Booty, Green Limeade, Green Twizzlers, Green Milk, Green Sushi (yes, cucumber & avocado), Green Tortellini with Broccoli & Pesto and Green Jello Shamrocks! Hope I didn't miss anything. It was a nice, sunny day and the kids played so well together. Thank you Anne!
My Corned Beef is on the stove slowly simmering now. You can start now too. It only takes 2 to 3 hours to cook the brisket (which usually comes already prepared with the seasonings in a separate packet. Cover with water and cook away). I am going to cut up my veggies now, so they will be ready.
CityMama's Corned Beef and Cabbage
When buying your brisket, plan on about 1 lb. per person (more if you want leftovers) since there usually is a fair amount of fat to account for and it shrinks quite a bit when cooking.
· 1 prepared corned beef brisket (these come already "corned" or brined and are sold prepackaged at supermarket).
· 3-4 garlic cloves
· 1 bay leaf
· 10 peppercorns
· 4 whole cloves
· peel from half an orange
· 1 savoy or regular cabbage, cut into six wedges
· 1 pound of carrots, scrubbed, ends trimmed, leave whole
· 2 turnips, peeled and quartered
· 4 parsnips, peeled, ends trimmed, leave whole (or if they are particularly large, cut in half lengthwise)
· potatoes, scrubbed (1 medium waxy potato [like white or Yukon Gold] or two new potatoes per person)
· finely chopped flat-leaf parsley to garnish
Condiments for serving: freshly grated horseradish, coarse salt, whole grain mustard
Place brisket fat side up in a dutch over or other heavy bottomed pot and cover with cold water. Add garlic, bay leaf, peppercorns, cloves, and orange peel and bring to a boil. Reduce heat to low and cover. Simmer slowly according to package directions or until fork tender, 2-3 hours. Skim foamy impurities every so often.
Remove brisket to a large platter and tent with foil. Remove orange peel and discard. Raise temperature of liquid to medium, and add veggies to the pot. Simmer until root vegetable are just fork-tender, about 15 minutes.
Slice corned beef on the bias against the grain and return to platter. Arrange vegetables around the meat and sprinkle parsley over all. Serve with condiments on the side.

Guinness anyone? Actually I forgot to pick some up on my way home today. I will have to ask Jim to pick some up. My Mom made some yummy Irish Soda Bread, which will be a nice accompaniment.
Here is a nice Irish Toast to start your meal:
Who through strategy and stealth,
Drove all the snakes form Ireland,
Here's a toasting to his health.
But not too many toastings
Lest you lose yourself and then
Forget the good Saint Patrick
And see those snakes again.
'Beannachtam na Feile Padraig!'
Happy St. Patrick's Day!
Have a great day, I am off to find the elusive four leaf clover! We could all use a wee bit of luck couldn't we?

Spring has Sprung!

Here in New England, the arrival of March, warmer days and slightly freezing temps at night mean the sap is flowing from the Maple Trees! Yes, it is Maple Sugar season! I love to take the girls to visit and observe the process of making Maple Syrup. Unfortunately, now that I live in Rhode Island, there are not as many sugar shacks to visit as there are in NH & Vermont. One of my favorites here in Rhode Island, is
Charlie's Sugar Shack in Coventry. For tour hours and directions give
them a call at: 401-397-7102. For more info about Sugar Shacks near
you go to: North American Maple

The first sign of Daffodils and crocuses have inspired me to bake
something yummy for breakfast. I think I'll pull out my newly acquired
gallon of local maple syrup and whip up some Scones! Enjoy this recipe from one of Ina Garten's Barefoot Contessa cookbook.

Ina’s Maple Scones
Ingredients
Serving: Makes 14
· 3 1/2 Cups all-purpose flour, plus more for dusting
· 1 Cup whole-wheat flour
· 1 Cup quick-cooking oats, such as McCann's quick-cooking Irish oatmeal, plus more for sprinkling (optional)
· 2 Tablespoons baking powder
· 2 Tablespoons granulated sugar
· 2 Teaspoons salt
· 1 Pound (4 sticks) cold unsalted butter, cut into small cubes
· 1/2 Cup cold buttermilk
· 1/2 Cup pure maple syrup
· 4 extra-large eggs, lightly beaten
· 1 extra-large egg, beaten with 1 tablespoon milk or water, for egg wash
· 1 1/4 Cups confectioners' sugar
· 1/2 Cup pure maple syrup
· 1 Teaspoon pure vanilla extract
Directions
1. Preheat the oven to 400 degrees; with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend butter in at the lowest speed, and mix until butter is in pea-size pieces. In a medium bowl, combine buttermilk, maple syrup, and 4 eggs; mix to combine. Add egg mixture to flour mixture. Mix until just blended. The dough may be sticky.
2. Place dough on a well-floured surface. Roll dough out to a 3/4- to 1-inch thickness with a well-floured rolling pin (there will be lumps of butter in dough). Cut into 3-inch rounds with a plain or fluted cutter, and place on a parchment-lined baking sheet.
3. Brush tops of scones with egg wash. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.
4. Make the glaze: Combine confectioners’ sugar, maple syrup, and vanilla. Drizzle each cooled scone with 1 tablespoon glaze (the warmer the scones are when glazed, the thinner the glaze will be). Sprinkle with uncooked oats, if desired, and serve.

Sunday in The Park With: Emma, Zoe, and Jim

A few Sundays ago, Jim suggested we all go ice skating! Ooooh fun, I thought. I used to go all the time when I was growing up. We bundled up and headed over to
The Bank of America City Center in Providence, rented some skates and took to the ice! Emma skated pretty well (read: didn't fall down much!) for someone that has hardly ever skated. Jim spent most of the time holding Zoe's hands, while she let him pull her along. Me? Well, I was shaky at first, pretty sure I was going to fall quite a bit. But then I remembered the times growing up in Vermont when I would go to the skating rink at Living Memorial Park. I was there pretty much every weekend during the winter season. Took some lessons and was pretty sure I was going to become the next Dorothy Hamill (I mean come on, I had the hairstyle!)! Ok, I wasn't that good, but at least I didn't fall down all the time. The awesome music playing that afternoon took me back to my Jr. High & High School days when my friends and I would try to catch the attention of the high school hockey players waiting for ice time. Just as I was getting into the swing of things, feeling very confident on my ice skates, a 4 year old youngster dressed in full hockey regalia, whizzed by, almost knocking me over and brought me back to reality! Alas, no winter Olympic medal for me this year, but we did have fun! The best part was snack time! We enjoyed some yummy Sugar Cookies that Jim and Zoe had made the day before. Soon our legs couldn't keep us up much longer so we packed up, headed home and warmed our insides with cups of hot cocoa. Jim and I enjoyed
Garrison Confections' Spicy Hot Chocolate and the girls drank their steaming cups of Swiss Miss topped with mini marshmallows. A lovely way to end the weekend!

Leftover Roast Chicken

"Honey make sure you do something with the Blog-Worthy Roast Chicken in the fridge! Lot's of good meat still left on the bone. Don't let it go to waste!" Goodness gracious.. "OK, Dear!"
Such an easy thing really, picking the meat off the bone. Therapuetic actually. Pick, pick, nibble, nibble... Of course when my hubby gave me the little reminder this morning he didn't really have any suggestions of what to do with the meat. It isn't that I couldn't think of anything, but I wanted to make something other than chicken soup (a popular standby in our house). Actually, he did suggest Chicken Enchiladas. Yummm.... Still having made them many times before I wanted to switch things up a bit. So, I went off to Whole Foods and spied a jar of Frontera Red Chili & Roasted Garlic (with tomatillo and sweet onion) Mexican cooking sauce. I figured, I could get creative with this sauce, and it was a good price at 2 for $6.00 for a 12oz. jar. On the way home I stopped into Sanchez Market on Atwells Ave. here in Providence. They make wonderful corn tortillas fresh everyday and at $1.00 for 3 dozen a true bargain!!! Joy of joys, on this day they had made some blue-corn tortillas! Haven't had any since my last trip to New Mexico! I splurged on these :$1.50 for 3 dozen :) When I got home, I decided to make New Mexican style free-form Chicken Enchiladas. I invited my Mom over and the girls and I devoured our servings! We left some for Jim (lucky for him) who was late getting home. I am shocked there are leftovers! (The recipe is something i just put together, so you can be lax on the measurements.) Give this easy breezy recipe a try (sorry I didn't take a picture!):
New Mexican style Free-form Chicken Enchiladas
1 16oz (plus another half a jar) jar of Frontera Red Chili & Roasted Garlic cooking sauce
1 cup Half-N-Half
1 4oz. can of Diced and Peeled Mild Green Chilis
1 Cup Frozen Corn
1 Cup frozen sliced peppers (I used Trader Joe's Tri-Color pack)
1 Medium Onion, cut in half and thinly sliced
About 3-4 cups leftover cooked-Chicken cut or shredded
12oz. shredded Colby Jack cheese
12-16 corn tortillas
garnish with: shredded lettuce, sour cream, diced avocado and salsa.
Saute the onion in a skillet with a tablespoon of olive oil.
Add frozen corn and peppers saute for about 5 minutes.
Add Chicken and one 16 oz. jar of sauce.
Add the half-n-half and cook till heated through, about 5-7 minutes on medium heat.
In the meantime, lightly spray a 13x9" pan with cooking oil.
Pour a ladle full of sauce to coat the bottom.
Cover with 6 corn tortillas (they will overlap a bit)I dip my corn tortillas in the sauce mixture to soften them up.
Add some more sauce and sprinle with cheese.
Repeat procedure for another layer or two as if you making lasagna.
The final layer should have remaining (half jar of sauce) and shredded cheese on top.
Bake in a preheated oven at 375 for about 30 minutes or until cheese is bubbly.
Serve with rice and shredded lettuce.
ENJOY!
This is a relatively mild dish, so feel free to sprinkle on the hot sauce afterwards.

1st Annual Jen's Dish Event!

The first ever Jen's Dish event was held the Saturday before the Super Bowl :(, at Washington Hill Liquors in Lincoln, RI. The afternoon was made all the more festive by the addition of Mike Murray and his Saugy Hot Dog cart! Who can resist free Saugy Frankfurts? A big THANK YOU to Kent & Gregg for putting together a terrific list of Super Bowl pairings accompanied by special Super Bowl prices! Another big THANK YOU to Mary O'Brien of Saugy,Inc. for supplying the frankfurts and Mike Murray for bringing his cart along and making up some yummy dogs! Inside my Mom and I (thanks Mom!)gave out samples of False Alarm Chili. 5 Alarm was more like it! A hearty, vegetarian chili packed with heat!

When making the chili the night before, I was reading over the recipe and measuring out my herbs and spices. The recipe called for 1/3 cup of chili powder. Seeing as i was doubling the recipe, I scooped away! Well, you'd think i would take a dose of my advice and taste first before adding too much heat. But Noooo, I just plopped the second 1/3 cup in! Oh my goodness, have you ever stuck your nose in chili powder? No, probably not. Well, I couldn't breathe! I had to put on the ceiling fan to get the air circulating. I realized quickly that this was going to be way too much heat, so luckily I was able to scoop out some of the chili powder that was sitting at the top of the liquid, having not yet dissolved. Still, even after I did that it was almost inedible - except for the most daring of palates! Mmmm, 9pm what to do???? Call MOM!
My Mom suggested I split the chili in half, and add more tomatoes (28oz. can diced in juice) to each pot and let it sit overnight. The next morning, well, it still had heat but much more bearable! By the time we set up the table at Washington Hill, the chili had mellowed out nicely and was: PERFECT! Certainly woke up the hung over University students that came in to try it.
Here is the recipe I adapted from Martha Stewart
You will not miss the meat in this one!!
Five Alarm Chili (otherwise known as False Alarm chili!)
Ingredients
Serves 10.
· 2 tablespoons olive oil
· 1 medium onion, chopped
· 1 green bell pepper, seeded and cut into 1/2-inch pieces
· 1 red bell pepper, seeded and cut into 1/2-inch pieces
· 1 large carrot, chopped medium
· 2 cloves garlic, minced
· 1 pound dried lentils, rinsed
· 1/3 cup tomato paste
· 1 (15-ounce) red kidney beans, drained and rinsed
· 1 (15-ounce) pinto beans, drained and rinsed
· 1 28-ounce can diced tomatoes
· 2 Tablespoons (or more to taste) chili powder
· 4 teaspoons ground cumin
· 1/4 teaspoon crushed red-pepper flakes
· 1/4 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
Directions
1. In a large soup pot, heat olive oil over medium heat. Add onion, green and red peppers, carrot, and garlic. Cook until the vegetables soften, about 5 minutes. Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding diced tomatoes, chili powder, cumin, and crushed red-pepper flakes.
2. Bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 45 minutes. If the chili starts to dry out, add hot water as needed. Season with salt and pepper, and serve immediately.
Adapted from a MSL recipe.
Will certainly let you know when and where the next Jen's Dish event will be!

Jambalaya with Jarvis

On January 5th I had the privilege of cooking with and interviewing Jarvis Green, #97 Defensive Lineman for the New England Patriots! What a great experience that was. Jarvis is a kind, humble, talented athlete and generous individual. He also loves to cook! Jarvis is an entrepreneur at heart and will soon be opening up a restaurant in his home state of Louisiana and has spent some off season time learning the ropes from the terrific folks at Prime Steakhouse and The Oyster Bar in Providence's Federal Hill. At the time of the interview the Patriots were undefeated at 16-0, so with thoughts of The Super Bowl looming ahead, I thought we would cook up something yummy and easy to serve at any Super Bowl Party! Seeing as Jarvis is from the New Orleans area, I thought maybe a hearty one pot meal like Jambalaya would be perfect. I found an easy recipe on Martha Stewart's site and adapted it a bit.

Firehouse Jambalaya

Ingredients
Serves 8 to 10.
· 1 whole chicken, (3 to 4 pound), rinsed and patted dry
· 1/2 medium onion, plus 2 chopped medium onions
· 3 whole garlic clove, plus 3 minced garlic clove
· 1/4 cup coarse salt
· 1 28oz. can whole peeled tomatoes
· 1 tablespoon ground allspice
· 1 tablespoon dried thyme
· 1 teaspoon dried basil
· 1 teaspoon dried oregano
· 1 tablespoon hot sauce
· 1/4 cup vegetable oil
· 1 1/2 cups chopped celery
· 1 green bell pepper, ribs and seeds removed, chopped
· 1 red bell pepper, ribs and seeds removed, chopped
· 1 pound andouille sausage or kielbasa, sliced into 1/2-inch-thick pieces
· 2 cups long-grain white rice
· 1 pound medium shrimp, (about 30), peeled, deveined, and tails removed

Directions
1. In a large stockpot, combine chicken and enough cold water to just cover the chicken. Add 1/2 onion, 3 whole garlic cloves, and 2 tablespoons salt. Bring to a boil over high heat; reduce heat to medium, and cook for about 1 hour. Allow to cool. Remove chicken from pot; remove meat, discarding skin, and shred. Set aside. Strain broth, discarding solids. Set aside.
2. In a large Dutch-oven, combine 3 cups of the chicken broth, tomatoes, allspice, thyme, basil, oregano, and hot sauce over medium heat. Bring to a simmer, breaking up the tomatoes with the back of a wooden spoon.
3. Meanwhile, heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add celery, chopped onions, bell peppers, and minced garlic. Cook until softened, 5 to 7 minutes; add to Dutch-oven.
4. In the same skillet, heat remaining 1 tablespoon oil over high heat; add sausage, and cook until heated through, about 5 minutes. Transfer to Dutch-oven. Add shredded chicken, rice, and remaining 2 tablespoons salt; simmer, covered, for 15 minutes. Add shrimp, and simmer, covered, until rice is tender, about 5 minutes. Remove from heat; let stand for a few minutes, and serve.
First published MSL September 2005

We paired the Jambalaya with a 2005 X Winery Syrahtica
An ample,but not overbearing red with hints of blackberry and plum and a bit of toasted oak.

Something almost as important to Jarvis as his family and football is his Foundation: "The mission of the Jarvis Green Foundation, a non-for-profit 501(c)3 organization, is to provide support to single working mothers in disadvantaged, low-income areas", especially those mothers affected by Hurricane Katrina.
You could win a lunch with Jarvis Green! enter to win tickets to his Fundraiser at Capital Grill on Feb. 11, 2008.

I want to thank some folks for making this interview & videos possible!
Eric Eisenberg
Wendy Hanson of The Sassy Ladies Coaching Group
Mike Ritz of The Genesis Center
Mike Degnan, Chef Emily and Mimi of Providence Prime
Michelle Girasole of Precision Web
Arty Goldstein and the gang at A Gold Production
and of Jarvis Green himself!
I hope you enjoy the videos! This will be the start of a new venture for "Jen's Dish" stay tuned.......

This Wednesday on "Jen's Dish" radio show

It’s a Pep Rally for the Patriots on “Jen’s Dish”!!!
Joining Jen this Wednesday Jan. 30th will be Mike Murray of Saugy’s Frankfurts, Derek Archambault, writer of the Blog: Hot-n-Saucy Wings, and don’t miss Jen’s interview and cooking segment with Jarvis Green, #97 / Defensive Lineman for the NE Patriots!

Jen’s Dish can be heard every Wednesday from 9am-10am on WNRI/1380am or you can listen live online: www.wnri.com
For more information please e-mail Jen: jensdish@cox.net

Snow Day!

I think I have formed my ideal Monday routine, Clean, Bake, Play & Cook...Yesterday was a Snow Day here in RI. Not that we were hit with an enormous amount of snow or anything. I think the City didn't want any school buses stuck in the snow for hours again (don't even get me started!).

The girls ended up staying in their PJ's all day (wouldn't that be nice?!). They played, read and watched TV while I cleaned a little and baked some really yummy Chocolate White Chocolate Chip Cookies. Check out the recipe on the back of the Nestle Toll House White Chocolate Chip Bag. Watch out, they are slightly addictive and oh so chewy! In the fridge I had some Italian Sweet Sausages purchased the day before from Venda Ravioli. I was inspired by a recipe I saw in Jamie Oliver's book, "Jamie's Dinners". In olive oil I sauteed 3 chopped cloves of garlic and some dried oregano. I then added some Tomato puree I had just pulled from the freezer (fresh from my garden roasted, pureed and frozen this summer), sprinkled with a little Salt and pepper and warmed up. I put some of the warmed up sauce in a baking dish, added a 14 oz. can of (drained) cannellini beans, and added the sausage that i had cut up into chunks. Placed into my oven which was preheated to 45o and baked for 30 minutes. In the meantime, I made some polenta:

• 3 cups of milk
  
• 1 Tablespoon unsalted butter
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 cup stone ground cornmeal (give Kenyon's a try)

1. Combine the milk, butter, sugar and salt in a heavy saucepan and heat to simmer.
2. Slowly add cornmeal in a thin stream, whisking constantly. Lower the heat and continue stirring with a wooden spoon until the mixture has thickened and leaves the sides of the pan, about 10 minutes.

Boy when the sausage mixture came out, the sauce was so sweet and the sausages were a perfect texture. I sliced them and put dollops of the mixture on top of the polenta and grated some Parmesan cheese to put on top. Jim and Emma loved it , but alas Zoe said, "Ewe, YUCKY" and pushed it away! Don't listen to a three year old. Give it a try, I know you will say YUMMM!

Blog-Worthy Roast Chicken

In the midst of all of this inevitable Holiday chaos, I yearn for comfort food. One of my favorites is Roast Chicken. Emma's Fourth grade teacher (last year), visits family in Greece every summer. When she got back back this Fall, she brought me Greek Oregano & Bay Leaves from her Mother's garden & a beautiful wooden Mortar & Pestle (which I look forward to christening as soon as the kitchen renovation is complete!). Along with the oregano came a recipe for her famous Roast Chicken. I thought I would share it with you. Be forewarned: if there is any leftover, you will find yourself tearing off bite-size pieces and dipping them into the juice! Yummmmmm....................

Holly's Greek Chicken
Wash and dry a whole chicken. Place it in a baking pan and generously lather it with olive oil. completely cover the chicken with oregano. Mix half a cup of water, half a cup of olive oil and the juice of two fresh lemons. Pour the mixture around the chicken in the baking pan. You may add peeled and quartered potatoes around the chicken for a real treat. Bake at 425 degrees for about 1 1/2 hours or until the juices from the thigh run clear!
NOTE: I served my chicken this evening with steamed broccoli and mashed potatoes I made with local potatoes purchased from the Winter Farmers Market in downtown Providence.
ENJOY!!!

How 'bout them Apples?

A few weeks ago, I purchased a bushel of apples at a Farm that was closing for the season that week. We ate some of the Apples, but seeing as most of them were a bit blemished, I decided the rest were going to be "saved" for cooking. Well, they sat and sat, till one day My husband said, "Honey you need to do something with those apples, they are getting mushy!!!" "I know I know, don't worry I'll be using them soon...." I was keeping them in a bag at the top of the cellar stairs where it was nice and chilly. Figuring of course that they would, oh I don't know, keep through the winter?! The smell was just too much. Jim and Zoe picked a bunch out and pulled out the Apple- Peeler-Corer-Slicer I had purchased last year (and hadn't even used yet!). While Emma and I were at rehearsal for the play we are in together, they baked a yummy apple pie! Jim said Zoe went to town with the contraption. Peeling and coring those apples in 5 minutes. Truth be told I had avoided the Apple Peeler-Corer-Slicer. I am just not that technically inclined. Oh I love appliances like my Kitchen-aid Mixer, but sometimes I would just as soon peel and core things like apples by hand!
Even after they baked the pie, I still had a ton of apples left, and I did NOT want them going bad! I made a pie to take to NH for Thanksgiving, but peeled and cored the apples by hand!
"Honey, just use it, it will take 5 minutes! Heck, even a 3 year old can do it!"
So,,, today Zoe and I put on our aprons and got busy. I set up the Apple Peeler-Corer-Slicer, and put Zoe to work! You should have seen her, grunting as she cranked the handle round and round. I'll be darn, it WAS easy. I plopped the Apple slices (about15 apples in all) in a big pot, added 1/2 cup sugar, 1/4 cup brown sugar, dash of cinnamon and 1 cup of water. There you have it, easy yummy Applesauce!

DYNAMITES!

The beauty of having a radio show all about Food is, the food! Sometimes it's guests bringing breakfast, like Maria from El Rancho Grande in Providence. Last Wednesday she brought me the most amazing Tamales! Perfect with my morning cup of coffee. Other perks of the job? Getting to judge, emcee and attend Cook-Offs & Galas! This Fall has proven to be especially busy! I used to think I couldn't wait to start judging cook-offs, but it is so hard!

At the Dynamite (a spicy Sloppy Joe) Cook-Off held recently in Woonsocket, RI, there were 50 competitors vying for the top prize of King or Queen of the Dynamite. Luckily, I was an emcee and didn't have to try and judge 50 different Dynamite Sandwiches. It was great fun getting to know the contestants and hearing their stories about the origins of their secret Dynamite recipes that have been passed down through the generations. The youngest competitor was just 4 years old. The oldest was 83!
Third place winners were Lynne Leroux And Michelle Marcotte of The Friendly Home, Second Place was GiGi Therien. Michelle Shiavo took top honors, winning Queen of the Dynamite! She got to ride in the coolest car in the Autumnfest Parade held this past Columbus Day. Her winning recipe will be mass-produced and sold on supermarket shelves, with Michelle being credited by name on every label! The proceeds from the sale of what will be called "Dynamite Sauce" will serve as a permanent fundraiser for the nonprofit Blackstone Valley Tourism Council. For more pictures and information about the cook-off and the history of Dynamites, go to www.tourblackstone.com and click on Dynamite Highlights.

Judging the event were: State Sen. Marc Cote of Woonsocket; GianCarlo Iannuccilli, of GianCarlo’s Ristorante in Woonsocket; Larry Lovejoy, of Vintage restaurant in Woonsocket; local entertainer Noel Pincince; Ron St. Pierre, host of WPRO radio talk show; Sue Tessier-McKenzie, of The Call in Woonsocket; and Tom Ward, publisher of The Valley Breeze.

Sponsors besides the tourism council were: Narragansett Beer, Northern Rhode Island Council for the Arts, Jen’s Dish, Calise Bakery, Li’l General Stores, The Woonsocket Call, City of Woonsocket, Lions Club of Woonsocket, Government of Canada, Blackstone River Valley National Corridor Commission.

Organizing your Kitchen!

Ever try to produce a favorite recipe, only to find halfway thru you didn’t have the next ingredient on the list? Or perhaps you thought you did have the ingredient, but items in your fridge were jam-packed and pantry staples were hidden behind big boxes of cereal, so you ended up repurchasing the ingredients? That happened to me recently while attempting to make skillet lasagna! I decided to: Become more organized in the kitchen! So to start, I enlisted the help of a professional: Kathleen Madden of “Get Organized, LLC”.

We started off with the Pantry:

1.1.) Create a Space

2.) Purge: We pulled everything out of the Pantry. Gave it a fresh coat of paint, and threw away any expired items. I then donated canned & dry goods I knew I wasn’t going to consume.

3.) Reinstall: Kathleen went to The Container Store and purchased bins, shelving, liners & the like, to see which items would best maximize the space. Kathleen recommends purchasing more than you think you are going to need. You can always return what you don’t use. If you stick with the same brands the bins and what not will nestle together and stack easier. Plus, it looks neater and more streamlined. After spending an hour or so with various configurations, we settled on the following:

· Clear plastic shoe bins: used to gather snacks, pastas, beans & sauce packets.

· Large plastic bin: used to corralle extra juice, soda water & paper towels on the bottom of the pantry.

· Expand-A-Shelf: terrific for organizing your canned goods! It has an expanding tiered design, which elevates contents exposing items and labels.

· Stackable shelving: to maximize space towards the ceiling.

· Three-drawer organizer: for breads & baking ingredients.

Some excellent tips when reinstalling: clean & wipe down items before putting them back. Group like items together (i.e.; spices, canned goods, snacks). Have what you access the most, where you can reach it the easiest. Kathleen says, “The pantry system should be family friendly & SIMPLE. If you don’t make the system simple, it won’t be maintained.”

After Kathleen left I was inspired to tackle the Fridge & Freezer!

When organizing your refrigerator & freezer, apply the same organizational steps that you used with your pantry:

· Purge & clean! Throw any “science experiments” or items you can’t identify. If you aren’t sure when you first stored that leftover “Chicken ala King”, it’s probably best to throw it away!

· Wipe down all of the shelves and wash the fruit and vegetable drawers with hot soapy water.

· Purchase a refrigerator thermometer (available for about $2) & place in the middle of the unit. The temperature should be around 38 degrees and never over 40 degrees. Check it at least once a week.

· Don’t cram items in your freezer and fridge. Make sure there are spaces between products.

· Label your leftovers so you know how long to keep them before tossing.

· Don’t keep perishable foods on the door shelves. That is the warmest area of your fridge. The shelves are designed for dressings & condiments.

· Keep eggs in their original container on the main shelf.

· Use clips and zip lock bags to keep items like frozen vegetables sealed and fresh.

· Use a Sharpie to label frozen items so they will be easy to identify.

Now that I have an organized & clean freezer, refrigerator & pantry, I am a happy, inspired and stress-free cook!

Kathleen & I did consult with the folks at Closet & Storage Concepts in Franklin, MA. After taking measurements they came up with a plan that includes the installation of all new adjustable shelves. The cost starts with a base price and goes up depending on any components you might want to add on. You certainly could spend thousands for a custom-made deluxe pantry. Perhaps the next house!

To have a professional organizer such as Kathleen, come to your house: preview, assess, shop and install an organized pantry, can cost anywhere from a few hundred dollars to thousands. Depending on the size and scope of the project.

Kathleen is a member of NAPO (National Association of Professional Organizers). To find a member near you or for more information, go to:

www.napo.net

Many thanks to my sources: Closet & Storage Concepts

(508) 553-3550

1-800-THE-CLOSET

http://www.closetandstorageconcepts.com/

Get Organized, LLC

Kathleen Madden

(508) 528-6158

GetOrganzd@aol.com

Happy Organizing!

March 7th's show

Pictured at left is my guest from March 7th, Sanjiv Dhar, the owner and Executive Chef of Rasoi. A terrific new restaurant in Pawtucket, RI. Rasoi, Hindi for kitchen is the fruition of a dream by Chef Sanjiv Dhar and his team to balance healthy food, personalized service and Indian culture. The menu is traditional and creative and features diverse regions of India.
For example:
Rasoi features coastal cuisine of India where boiling and steaming are preferred to frying and where people can specify just how spicy their meals are to be.
In the west of India, fish is considered to be an essential component of every meal so get ready for plenty of seafood choices you have probably never tried before.
In nearby Gujrat, most of the population is Vegetarian so dishes are simpler, healthier and nutritional, accompanied by a range of breads.
In Northern India meat is popular and the Kashmiri and Punjabi cuisine features hearty and wholesome meat dishes.
He brought a trio of dishes for me to try; Chicken Tikka Lababdar, which my 9 year old devoured and now asks for every night! Lamb Saag, cubes of lamb cooked in a Punjabi style spinach puree (smooth and heavenly), and Gujarati Mango Curry, fresh vegetables stewed in a mango curry infused with jaggery and gujarati garam masala, a delicious combination of sweet and spicy! All were served with a light basmati rice.
If you would like to know more about Indian Cuisine and you live in the Rhode Island area, you can take a cooking class at Rasoi! The next class will be held on March 31st and will feature regional cuisines of the Northern and Southern parts of India. If I have wetted your appetite for Indian Food and you would like more information about Rasoi, check out their website:
www.rasoi-restaurant.com

Last week's Encore Awards were so much fun! I got to meet some folks I have always wanted to, and say hi to some friends and former guests. The food was fabulous as was the entertainment.


Tina Wright of Wright Martini Media








Heather and Tom Toupin of White Electric Coffee in Providence.
Terrific Coffee!!!!!!







Gail Hulbert, Marketing Director, Gamm Theatre and Jan Faust, writer of eat. shop. rhode island.

Maria Evans, Executive Sous Chef, Castle Hill Inn & Resort, Newport.
She made some amazing scallops!










Joe Hafner, Executive Chef, GRACIE'S, Providence.


Looking forward to tomorrow's show. Sanjiv Dhar, Executive Chef & Owner of Rasoi Restaurant in Pawtucket, RI will be my guest. We will learn all about Indian Cuisine & how varied it can be. I'll be sipping some hot chai and hoping for a yummy samosa to eat!

Encore Awards

On Thursday March 1, 2007, a newly refurbished factory space in Olneyville sang with a fusion of art, music, food and dance as The Arts and Business Council of RI presented the 17th annual Encore Awards. 10 area chefs from celebrated restaurants around the state, prepared special menus for the night in original spaces created by different area designers using elements as diverse as neon, paintings and floral displays.







Special Guest Ruth Reichl, Editor-in-Chief, Gourmet Magazine








Arts and Business Council of Rhode Island Executive Director Peter Bramante and Jessica Wall










Chocolatier Extraordinaire, Andrew Schotts, of Garrison Confections










Matt Foley, Sous-Chef, Citron, making delightful hand-rolled Purple Peruvian Potato Gnocchi.









Brian Counihan, Executive Chef, Vintage Restaurant, Woonsocket