Matunuck Oyster Bar

Ohhhh I am so selfish in saving this post! But now the seasons have changed... so fine, I'll share:)

I love this restaurant and also love Chef/Owner Perry Raso! Go anytime, if they are open Perry is there. Hard at work. I am so drawn to the commitment to local farmers and purveyors. With a shellfish nursery near the premises you know the product you enjoy, is local, fresh and delicious. You can even take a tour from the restaurant!

First up...Steamed Mussels Appetizer. Delicious, rich white wine herb butter sauce. Perfect sweet and tender mussels a delicious way to start the meal. My friends and I loved them!

Outstanding bread and herbed olive oil
My dish...The evening special, House smoke salmon, fingerling potatoes, haricot vert, and a delicious cream sauce. I am a stickler about properly cooked salmon. Cooked perfectly and FILLED with flavor! Best part of this dish, delicious the next day!

Victoria chose the Duck Confit Salad - Crispy Duck Confit, Mixed Greens, Sweet Potato, Gorgonzola, Dried Cherries & Pecans with a Pomegranate Vinaigrette. Very rich flavors, and very delicious, she did find that the addition of balsamic vinaigrette really brightened up the dish!
Joe chose a special also and it was this delicious cassoulet. Cooked perfectly with duck and venison and navy beans. This is actually a real cassoulet.

Open 365 days a year.

Check it out, say "hi" to Perry for me! ENJOY! www.rhodyoysters.com

RI - Chefs Collaborative Farm Dinner

It pleases me so much to share my experiences from this dinner. Culinary delights from really the best restaurants Rhode Island has to offer, live music, fire pit, breathtaking views, drinks and something of a family atmosphere by the time the night had dwindled to the small group that remained. Wonderful company, wonderful food, eating, drinking and merriment on a perfect fall Sunday afternoon at Schartner Farms! What more could one ask for? :) An introduction AND photo opp with my FAVORITE CHEF Derek Wagner!

I had the great pleasure of meeting Tallulah herself, Kelly Ann,of Tallulah on Thames. Pictured above was my favorite dish of the entire evening! I had two portions and nearly died at the end of the evening when the last tamale was thrown into the fire by Tallulah's husband & Executive Chef Jake Rojas. Tamale with Queso Cotija, I asked Chef Jake what was in it and his response was pretty ambiguous. I will be in to the restaurant soon to do some better detective work...stand by...
The AMAZING Chef Wagner

Of course Nick's on Broadway did not disappoint! It's no secret I love this place and the chef (See Previous Post). Barbecue, slaw salad and buttermilk biscuit. An outstanding array of flavors, colors and textures. Even served on a paper plate it was outstanding:)

The Red Fez was a restaurant that was there who I am not extremely familiar with BUT this clam dish was DELICIOUS! The best compliment you can pay to a clam dish? They were cooked PERFECTLY! My date who is not much of a clam guy said it was delicious and ate the whole thing:)

New Rivers - Pulled Buffoni's Farm Chicken, Malt Vinegar Mayo and Bread & Butter Pickles with Sweet and Smokey Beans! So yummy and PACKED with flavor! This dish was right out of a summer catalog or your favorite summer memory:) Imagine how full I was by now... Lucky for YOU, I persevered!

I have to say the Beehive Cafe was the most surprising treat of the night! Surprising because of the Kale Salad. I have never had Kale in this fashion and I love the way it was firm and crunchy. The Grilled Potato Pizzeta was absolutely AMAZING and delicious. As I took my first bite I was truly amazed at the amount of flavors coming at me! My date LOVED the mini apple pies too!

Julians - Known for its eclectic crowd and amazing menu, maybe more so known for the eclectic staff (you should've seen the earrings this cook had on)...WILD. This bluefish cake with a light but spicy salsa and seasoned creme fraiche was outstanding. They cooked the bluefish confit style and then formed them into cakes. I imagine when the cooks are in the kitchen and the bluefish confit comes out of the oven that EVERYONE is having some! This dish had perfect texture great flavor and was not greasy at all!

Last but certainly not least, Thames Street Kitchen. Looking at the picture you may say, ribs...pffft anybody can do ribs...This friends is a LAMB spare rib! Fall off the bone lamb seasoned perfectly with a light and crunchy salad to compliment it! I am eager to get to this restaurant and try it out!

So, it was an evening of fun, laughter and food and one I won't soon forget. Please always remember to support local sustainable ingredients...No farms, No Food

chefscollaborative.org

ediblerhody.com

Peace :)