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Recipes
First Course
Butternut Squash Soup with Sage Beurre Noisette, Pickled Apple & Balsamic Reduction
Purée of Musquee de Provence Squash Soup with Roasted Squash, Golden Raisins and Spiced Pumpkin Seeds
Roasted Purple Cauliflower with Thyme
Strawberry & Great Hill Blue Salad
Cantaloupe Gazpacho
Shaved Mushroom and Shrimp Salad with Pea Tendrils
Schartner Farms Asparagus with Sauce Gribiche
Butternut Squash, Leek and Apple Bisque
Sautéed Polenta with Roasted Autumn Vegetables and Piave Cheese
Warm Rye Berry Salad
Red Watermelon Gazpacho with Caramelized Taylor Bay Scallops and Charred Scallions
Spinach Almond Salad with Local Berries and Blue Cheese
ASPARAGUS & RICE SOUP WITH PANCETTA
Pecorino Toscano and Fava Bean Salad
Khmer Chicken Salad with Noodles
Sautéed Spinach with Toasted Pine Nuts
Sautéed Greens and Fresh Mozzarella Bruschetta
Gnudi with Lemon-Thyme Butter and Breadcrumbs
ROASTED ASPARAGUS WITH PROSCIUTTO
QUAHOG CHILI
MA TUCKER’S QUAHOG CHOWDER
ASPARAGUS SAUTÉ WITH MUSTARD AND SPRING HERB BUTTER
LEMON SCENTED PEA RISOTTO
PROSCIUTTO WRAPPED SCALLOPS WITH PICKLED WATERMELON AND SPICED APPLE CIDER GLAZE
SAKONNET RIVER OYSTERS WITH MANIC ORGANIC CHERRY TOMATO HORSERADISH MIGNONETTE
KIDZ SUMMERTIME SLAW
PUMPKIN SOUP
ITALIAN WEDDING SOUP
PORTUGUESE KALE SOUP
CAMBODIAN SPRING ROLL-NIME CHOW
WOOD GRILLED BAGUETTE WITH COCONUT AND SCALLION DIPPING SAUCE
WARM GOAT CHEESE SALAD
WARM SALAD OF FINGERLING POTATOES
SCALLOP CHOWDER
CREAMED MUSHROOM SOUP WITH SPRING ONIONS AND GOAT CHEESE
RISI E BISI WITH PROSCIUTTO DI PARMA
SQUID SALAD
HEIRLOOM TOMATO SALAD
IMAM BAYILDI
FILET OF STRIPED BASS WITH CITRUS VINAIGRETTE
GRILLED BLUEFISH WITH TOMATO VIERGE
SUMMER VEGETABLE BRUSCHETTA
CALZONE SANTA LUCCIA
MATT’S WILD MUSHROOM, ARUGULA & GOAT CHEESE TURNOVERS
PUMPKIN AND SAGE SOUP
MATT’S PAN-ROASTED WILD MUSHROOMS OVER CREAMY CHEDDAR POLENTA
WEST BAY JOHNNYCAKES
LEEK AND BUTTERNUT SQUASH SOUP
SUGAR PUMPKIN GNOCCHI WITH SAGE CREAM AND TOASTED PUMPKIN SEEDS
LEEK, POTATO AND CHÈVRE TART
EL RANCHO GRANDE AZTEC SALAD
EAST BAY JONNYCAKES
VEGETABLE TART
MIDDLE OF THE BAY - OR JAMESTOWN - JONNYCAKES
EAST OF THE BAY JONNYCAKES
OVEN-DRIED TOMATO AND GOAT CHEESE TRIFLE
FARMERS’ MARKET PIZZA
LOBSTER AND ASPARAGUS AGNOLLOTI
Second Course
Lamb Tagine with Apricots and Prunes
Spaghetti alla Chitarra with Braised Leeks, Thyme and Gorgonzola
Rhode Island Squid Stuffed with Fresh Maine Shrimp
Roasted Pork Tenderloin with Braised Cabbage and Cranberry Mostarda
Crispy Chicken Cutlets
Fennel-Potato Fritatta
Feta-Stuffed Chicken Legs with Honey-Roasted Beets
Eggs Over Sautéed Chard and Lentils
Spanakopita
Striped Bass with Tomato Basil Relish and Sweet Corn Purée
“Ras el Hanout”–Crusted Swordfish with Arugula Pesto Couscous
Grilled Country Style Ribs
Pasture-Raised Beef with Mushrooms and English Peas
Pan-Seared Black Sea Bass with Spring Vegetable Ragout
Caramelized Leek and Lemon-Chive Carbonara
Sautéed Chicken Livers with Smoked Bacon and Roasted Grapes
Pan-Seared Pork Chops over Cheese Grits with Macomber Turnip, Brussels Sprouts and Pickled Cranberry
seafood chowder with poblano chilis and coconut milk
Stuffed Gloucester Calamari in Black Ink Sauce
Raw Butternut Squash Collard Wraps with Apple Salad
Baked Eggs with Spinach, “Truffled” Mushrooms and Narragansett Creamery Ricotta
South County Littlenecks Over Linguine
Glocester Brodetto di Pesce
Eben’s Basic Fish Chowder
Seared Scallops with Parsnip Purée and Caramelized Brussels Sprouts
Mussels with Stout, Sweet Corn, Heirloom Tomatoes and Garlic Bread
Sriracha-Glazed Bacon-Wrapped Blackbird Farm Meatloaf
Summertime St. Louis Ribs, Grilled Corn and Peaches
Roasted Sea Bass
Marinated Flank Steak with Grilled Rosemary Potatoes and Tomato Vierge
Seared Flounder over White Bean Ragout with Baby Spinach
Pan-Roasted Lamb Loin with Braised Swiss Chard and Parsnip Purée
Wood-Grilled Pork Tenderloin over Shaved Mushroom Crudo with Aceto Balsamico di Modena
Pan-Roasted Winter Squash Risotto with Seared Scallops and Cider Reduction
BRAISED AQUIDNECK FARMS BEEF SHORT RIBS
VINTNER’S SPAGHETTI
LITTLENECKS STEAMED WITH GARLIC, FENNEL AND FIRE-ROASTED TOMATOES
SWORDFISH WITH TOMATO, OLIVE, CAPER SAUCE
CHILI AND GARLIC BAVETTE STEAK WITH HEIRLOOM TOMATO STACK AND BAYLEY HAZEN BLUE CHEESE
LINGUINE WITH LOBSTER SAUCE
GRILLED NATIVE STRIPED BASS WITH JEFFERY’S GREENS, MANIC ORGANIC HEIRLOOM TOMATO RELISH AND BASIL OIL
PUMPKIN POLENTA WITH CHORIZO
SLOW-ROASTED COD WITH TOMATO, CORN AND BASIL SALAD
COCONUT CURRIED VEGETABLE AND TOFU STEW
MUSSELS, POINT JUDITH SQUID AND STEAMERS WITH SAFFRON-BRAISED FENNEL AND EVA’S MUSTARD GREENS
FRESHLY GRILLED STRIPED BASS
LEMONGRASS MARINATED SKIRT STEAK
BOEUF BOURGUIGNON
SEARED POLLOCK WITH A RAGOUT OF MUSSELS AND BRUSSELS SPROUTS LEAVES
PISTEWALA MURGH (PISTACHIO CHICKEN)
ESTHER’S FRENCH STYLE MEAT PIE
GALINHA GUESADA
CRISPY MARINATED TUNA WITH SOY DIPPING SAUCE
HERB-ROASTED DUCK BREAST WITH CHIVE BUTTER AND GOLDEN CARROT-POTATO MASH
BRAISED RED DEVON SHORT RIBS
MONKFISH STEW
PAN-ROASTED CHICKEN BREAST WITH SWEET POTATOES AND BRUSSELS SPROUTS
UP RIVER CAFÉ PROSCUITTO-WRAPPED COD LOIN
TAWA FRIED MACKEREL
ROASTED ACORN SQUASH WITH PORK AND VEAL STUFFING OVER COLLARD GREENS
CHEZ PASCAL’S BOMSTER SCALLOPS WITH CHERRY TOMATOES AND OLIVE TAPENADE
SEARED SALMON WITH MASHED PEAS AND RED PEPPER COULIS
Dessert
Pom Bomb Pomegranate Cheesecake
David’s Mexican Wedding Cookies
Spicy Pumpkin Mousse
Caramel Cranberry Almond Tart
Crème Caramel
Lemon Biscuit with Homemade Lemon Curd and Local Berry Compote
Sweet Berry Farm Peach Tartlets
Strawberry & Cream Parfait
Pumpkin Cheesecake with Narragansett Creamery Ricotta
Apple Snow
Sweet Potato Crème Brûlée with Caramelized Pecans and Whipped Cream
Raspberry & Cheese Babka Bread Pudding
Gingery Rhubarb Granita
Strawberry Celery Tart
Pumpkin Panna Cotta
RHUBARB AND STRAWBERRY COMPOTE WITH RED WINE
ORANGE BUTTER CAKE
OLD FASHIONED SUGAR COOKIES
CASTLE HILL CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH
PAVLOVA WITH NECTARINE GRANITA, SUMMER BERRIES AND FRESH WHIPPED CREAM
SAKONNET RIVER APPLE PIE
PUMPKIN OATMEAL SANDWICH COOKIES
BLACKBERRY SORBET
CITRUS POUND CAKE
FRENCH DOUGHNUTS
FROZEN MEYER LEMON PARFAIT WITH SPICED MILK BROTH AND ALMOND PRALINE
CRÊPES WITH CHOCOLATE MOUSSE AND ORANGE SAUCE
PEAR CLAFOUTIS
MEYER LEMON TART
STRAWBERRY COBBLER WITH SHORTCAKE TOPPING
STEWED RHUBARB
NATIVE RASPBERRIES WITH VANILLA CRÈME FRAÎCHE, PICKLED RHUBARB AND RASPBERRY COULIS
CARAMELIZED BANANA, BLUEBERRY AND MASCARPONE CRÊPES
KATE’S PUMPKIN SPICE CAKE
APPLE CRISP
KATE’S PUMPKIN BREAD PUDDING
STAR ANISE SHORTBREAD
POT AU FEU CRÊPES WITH ROASTED APPLE AND CINNAMON CARAMEL SAUCE
CREAM CHEESE CHERRY BROWNIES
ALMOND POT DE CRÈME
EL RANCHO GRANDE FLAN
CRANBERRY SORBET WITH JAGGERY WALNUTS
MAPLE ALMOND FIG TART
PEACH AND BLACKBERRY CROSTATA
CHEF MATT GENNUSO'S TOMATO PRESERVE BREAD PUDDING
FRESH STRAWBERRY RHUBARB PIE
Side Dishes and Beverages and Other
Spiced Hot Chocolate
Dug Parsnip Purée with Cranberry Brown Butter and Sage
Kenyon’s Cornmeal Cornbread and Chouriço Stuffing
Rosemary Roasted Beets
Wishing Stone Farm Cauliflower with Two Cheeses
Shrub
Infused Vinegar Recipe
Infused Spirit Recipe
Cucurbit Salsa
Stone Fruit Salsa
The Boiling Water Canning Method
Heirloom Tomato Salad
Whiskey Smash
Evergreen Ghost
Bee’s Nose
Roasted Celeriac Mash
Blackstone Smash
Cranberry Punch
Oyster Accompaniments
Drunken Cranberries
Pan-Roasted Brussels Sprouts with Bacon and Warm Cider Vinaigrette
Glazed Cippolini Onions
Strawberry and White Chocolate Pancakes with Lavender Cream
Grilled Peaches with Blue Cheese
Mixed Chili Barbecue Sauce
Tom & Jerry
The Flighty Zeus
FRESH PUMPKIN PURÉE
JAGACIDA-RICE AND BEANS
PICKLED RHUBARB
JOLLOF RICE
SWEET POTATO GREENS
FORK-SMASHED FEROLBINK FARMS FINGERLINGS WITH PAN-ROASTED GARLIC AND FRESH ROSEMARY
SAUTÉED BRUSSELS SPROUTS WITH PECANS
EL RANCHO GRANDE MEXICAN RICE
BEAU VESTAL’S WILD ONION PESTO
TOASTED CORN BREAD HASH WITH BRUSSELS SPROUTS
PIPPIN’S PEAR OF ACES
APPLE AND SAGE OLD FASHIONED
OLIVE TAPENADE
RUBY RED SANGRIA
LE BIKINI VERDE
WARM SPRING VEGETABLE SALAD
Holiday Recipes
Holiday Recipes
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