St. Patrick’s day is this weekend and you know Providence has your favorite bars, parades and more.
ST. PADDY’S CONCERT & DANCE WITH THE GNOMES
Saturday, Mar 16 7:00p to 11:00p
Roots Cultural Center
St. Paddy’s Celebration on March 16th with The Gnomes performing their world folk fusion with Irish Stepdancers and Special Guests. Gotta bring your dancing shoes!
TRINITY BREWHOUSE BLOCK PARTY
Prepare yourselves for a two-day block party on Saint Patrick’s Day weekend! Find us under the big tent outside of the restaurant.. we won’t have a pot of gold, but we will have kegs of beer.
DJ DOX ELLIS 5pm-7pm
AARON CLEMONS 9:15pm-1am
BORN CASUAL 12pm-4pm
THE SILKS 6pm-8pm
DEVINE’S DINER(traditional Irish music) 9pm-12am
Guinness and Trinity Brewhouse beer on tap, Irish coffee and corned beef and cabbage. Free entry
PROVIDENCE ST. PATRICK’S DAY PARADE
Celebrate the Irish Heritage in our city with the Providence St. Patrick’s Day Parade. Beginning at the RI State House and winds through the Smith Hill neighborhood. The parade follows the St. Patrick’s Day 5K, which begins at 11:15 a.m.
March 17, 2013
Location: Smith Hill
Address: Smith Street, Providence, RI 02903
Times: 11:15 a.m.
If block parties aren’t your style, visit your local favorites. The Eddy has just been nominated for best cocktail bar by the providence phoenix 2013. AS220 is another option. March 16 enjoy Irish Traditional Music at FOO(D) & The Bar at AS220. The folks from Devine’s Diner will host this popular session at AS220 on Saturdays from 4-7 pm. Come downtown for dinner at the cafe or just grab a drink and listen to the tunes.
If you’re planning a private shindig try these cocktails. Eno has all the options you’d ever want and is our top choice for St. Patrick’s Day cheer.
Green Whiskey Smash
1/2 lime, cut into small wedges
1/4 cup diced cucumber
5 sprigs fresh mint, plus more for garnish
2 ounces whiskey
4 ounces cold limeade (I like Newman’s or Simply Limeade)
Combine the lime, cucumber and mint in the bottom of a glass and muddle to release the juices. Fill the glass with ice and pour in whiskey. Top off with limeade. Garnish with fresh mint and a wedge of lime or cucumber wheel. Can also be multiplied and served as a punch.
Irish Coffee Recipe
1.5 ounces Jameson Irish Whiskey
1 ounce brown sugar syrup (one part brown sugar and one part water)
Hot brewed coffee
Unsweetened cream, lightly whipped garnish
Add the whiskey and syrup to an Irish coffee glass and fill two-thirds of the way with coffee. Top with one inch of whipped cream.
The Irish Julep
1.5 ounces of Jameson Irish Whiskey
¼ ounce of Averna Amaro
½ ounce of simple syrup
6 mint leaves
1 mint sprig
1/2 ounce of water
Muddle mint leaves, simple syrup, and water in a highball glass.
Add crushed ice and Jameson Irish Whiskey
Float Averna Amaro on top and garnish with mint sprig.
Have a great time and drink responsibly. Hope your weekend is filled with the luck of the Irish!
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Everyone loves a great meal but what would dinner be without dessert! With Ellie’s in the neighborhood our sweet tooth is going crazy…macarons, pastries, cake…you name it, we’re craving it. So instead of appetizers and drinks, go for wine and dessert this weekend.
Ellie’s & ENO – Get some pastries, a bottle of fine wine and have a cozy night in. Make it a date or have a party. Shop their fab selection of Mendiants, Cookies, Tarts and so much more. If you’re planning a small get together, you can place an order and use this order form.
Gracie’s uses only the best ingredients that make each dish amazing…
caramelized pecan tuile, red currants, salted caramel ice cream
Gracie’s Crème Brûlée
madagascar vanilla bean
Tasting Of Ice Creams And Sorbets
chef’s preparation, inspired daily
Artisan Cheese Plate
chef’s selection of cheese with accoutrements
English Sticky Toffee Pudding
roasted cranberries, candied ginger, sweet cream
Valrhona Chocolate Fallen Torte
toasted almond ice cream, cherry gastrique, cocoa nib brittle
Ice Cream Terrine
pumpkin, chai, & salted caramel ice cream, pumpkin ganache, roasted pumpkin seeds, gingersnap brittle
Spiced Pear Brioche Bread Pudding
smoked maple & golden raisin compote, walnut cream
Warm Chocolate Cake
with a molten raspberry chocolate center, malt ice cream
Hidden Honey Crème Brulee
local comb honey is baked into the bottom of these custards
Fresh Berry Crostata
assorted berries are tossed with orange zest and rum and baked into a tart shell, sweet basil chantilly cream
hot espresso poured over house made espresso gelato and
chocolate sauce served with a shortbread cookie
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What sounds better on a lazy weekend than a nice batch of pancakes. Do brunch the traditional way, sit down at your favorite restaurant or maybe get it to go. Snuggling up on the couch and enjoying a repurposed “bed & breakfast” in your own home sounds great. Especially with this cold weather setting in. Go to Tazza Cafe or Aspire at Hotel Providence, have a seat and enjoy something savory or sweet. Try takeout or the traditional sit down, either way it will definitely be delicious.
Saturday & Sunday 8:00am – 4:00pm
Shrimp and Grits
classic cheddar grits with grilled shrimp a poached egg and scallions $10
2 Eggs any style
with toast and homefries and your choice of hash, ham, chourico, sausage or bacon $7
Steak and Eggs
grilled hanger steak with 2 eggs any style, toast and homefries $10
2 poached eggs with hollandaise on english muffins with homefries and your choice of glazed ham, smoked salmon or spinach and mushrooms $10
Crunchy French Toast
tazza’s brioche, cointreau crème anglaise, sweet strawberries $7
with maple syrup (add bananas, blueberries or chocolate) $6
with brown sugar or maple add raisins or bananas $5
See the full menu here.
Saturdays & Sundays – 10:30am – 2:00pm
PANCAKES & FRENCH TOAST
With sweet Cabot butter &
Vermont pure maple syrup
Toasted or grilled
Today’s Fresh Baked Muffins
Toast: Wheat, White, Sourdough, Rye or
New York Bagels: Plain, Everything or Sesame Seed
Three farm fresh eggs folded into chorizo, red onion,tomato, spinach & Provolone cheese.
Served with Yukon Gold and sweet potato home fries
and your choice of toast
Three egg white omelette with mozzarella, tomato,
spinach, onion and bell peppers.
Served with your choice of toast and a fresh fruit cup
Two poached eggs and smoked salmon served atop
a toasted English muffin, finished with hollandaise sauce. Served with Yukon Gold and sweet potato home fries
Click here to see more delicious options to pick.
Visit your favorite spot for great Coffee and get something to eat while you’re at it. Get a bagel, pastry or a breakfast sandwich to go. The best part, you can grab a hot latte and a breakfast sandwich all day.
Breakfast is served all day
Egg White Veggie Omelette
3 Eggs, Bacon, Sasuage, Cheddar Cheese, and Grinder
Spinach, Tomato and Feta
Bagels and more. Click here to see their menu.
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Bring in the new year with family, friends and a day filled with great events. This year is the 10th Bright Night event and there are so many artists contributing. There are great family-friendly activities during the day and night life for the adults starting at 6pm. From noon to 5pm, bring the kids to see a magic show or go to the RIAFAS Antique Firetruck exhibit.
Tickets are on sale and are $15 in advance for adults or $20 the day-of the festival. Kid Tickets: $10 any time and if you buy 3 you get the 4th free!
Here are a few events that the kids will love:
Bruce James The Comedian Hypnotist (+ evening show!)
Bruce Kalver’s Magic Show
Creative Chica Face-Painting
Laughletics: Competitive Improv
Marvelous Marvin’s Circus Workshop
RIAFAS Antique Firetruck Display Exhibit
RI Museum of Science & Art Activity Tables
Click here to see all the day-event listings.
Then for the adults, grab your friends to enjoy the night-life events. Get drinks, dance and get ready to count down to 2013.
AS 220 Criss Cross Orchestra
Black & White Band
Family Friendly Improv (BYOI)
The Rice Cakes
and so many more..
Bright Night ticket-holders also have access to:
The Coffee Cup – Indoor Auto Racing at the Dunkin’ Donuts Center (Tickets are only $10 with your Bright Night Bracelet)
RI New Year’s Eve 3rd Annual World Masquerade Ball
New Years’ Eve at The Roots with Joshua2 & The Dark Horses
New Years’ Eve at AS220 with The Viennagram, Atlantic Thrills and The Kid & The Wolf (FREE admission with your Bright Night Bracelet)
Ice Skating at the Bank of America Skating Center ($1 off admission and $1 off rentals with your Bright Night Bracelet)
Food Trucks & Fun in Kennedy Plaza
For the whole list of artists and evening events click here… If you want to volunteer it isn’t too late! In exchange for four hours of your time, you will receive a VIP pass to the entire event, good all day and at every location. The event runs from 12pm to Midnight on New Years Eve. Please contact Kellie Donovan, the volunteer coordinator or visit their website if you have any questions.
And don’t forget to stop by your favorite bars and grab some drinks too…
The Salon – All out with DJ No Go Go and Nick Bishop. 10pm. 21+, No cover. The boys ALWAYS throw a good great party.
Aspire – 5-course menu with Live entertainment. Chef Krol has made a special NYE menu. Wine pairing available. Call 401.521.3333 to make reservations.
Gracie’s – “Midnight in Spain – New Year’s Eve 2013″. Call 401.272.7811 to make reservations. Gracie’s is going to pull out all the stops for tonight.
Tazza Caffe – New Years Eve with Tazza. All Weekend Long. Yes! New Years Eve Specials. Call 401.421.3300 to make reservations.
The Dorrance – The Dorrance & Chifferobe Present James Bond 007 New Year’s Eve Bash. Bond Girl, villain, and black tie attire is encouraged. 10pm.
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The Providence Holiday Market is back and it’s outdoors in Grant’s Block at the corner of Union and Westminster Streets. Enjoy your Saturdays shopping unique artisans, farmers and food vendors will be there. Starting November 24 to December 22 between 11AM and 4PM. Take a break from the malls and shop Westminster Street. They’ll have everything from vintage, one-of-a-kind jewelry, hand made cards, textiles, art prints, christmas decorations and wreaths to purchase. While you shop you can fill your belly with authentic wood-fired pizzas and the amazing taco’s from Tallulah’s.
To find out more about specific vendors and what to look forward to, click here…
Doesn’t that granola look so delicious and be sure to stop by for Tallulah’s Taco cart. Here’s the latest list of vendors that will be there :
Botanical Beauties and Beasties
Bravo Wood Fired Pizza
Community Ayurvedic Herbalist
Fraggles and Friggles
Jewelry From The Heart
Light Forge Studio
The Reynolds Barn
Robin Hollow Farm
Seven Acre Toys
Willywaw household textiles
Zuernermade Cutting Boards
Be sure to keep an eye out for new ones added, here.
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As winter settles in, you can’t help but gravitate towards warm stews and tons of comfort food. Nothing sounds better than a hot chicken pot pie on a cold day. We browsed the local menus and decided to create a shopping guide for your stomach.
Street Cafe – 6:30am Monday – Friday / 8am on Weekends
Breakfast: Monday – Friday 8am
Lunch : Monday – Friday 11:30am – 4pm
Dinner : Nightly 5pm
Brunch : Saturday & Sunday 11:30am – 4pm
Tazza’s Benedict – two poached eggs with hollandaise on english muffins with homefries and your choice of glazed ham, smoked salmon or spinach and mushrooms.
Crunchy French Toast – Tazza’s brioche, cointreau creme anglaise, sweet strawberries
Malted Belgian Waffle – chantilly cream, bacon almond brittle and marinated cherries
Tuesday – Saturday: 5pm – closing
Starting November, A La Carte prix-fixe begins at $40, and they also serve a 5 course tasting for $75 and a 7 course tasting for $90.
Crescent Farms Duck – Roasted baby fennel, cippolini onions, Haruki turnips, honey glazed peaches.
Tasting of Autumn Vegetables – Chef’s preparation inspired daily
Gracie’s Rigatoni Campanaro – Sweet & spicy sausage, plum tomato, ricotta salata
Monday – Thursday: 11:30am – 10pm
Friday: 11:30am – 11pm
Saturday: 12pm – 11pm
Sunday: 12pm – 9pm
Kimchee Jjigae – Traditional Korean style stew. Made with kimchee, pork and tofu in a hot pot served with rice.
Dumpling Stew – Homemade dumpling soup with sliced beef, scallions and egg
Yuk Gae Jang – Spicy shredded beef soup with scallions and vermicelli noodles in a hot pot served with rice.
Brunch: Sunday 10am – 3pm
Lunch: Tuesday – Saturday 12pm – 3pm
Dinner: Nightly 5pm – 10pm, until 11pm Friday and Saturday, until 9pm on Sunday
Seasonal Soup of the Day
Baffoni’s Farm Chicken Confit Pot Pie – Baby carrots, turnips, potatoes, lemon-thyme biscuit
…and for something warm & sweet for desert
Baked Rhode Island – Coffee Caramel ice cream, meringue, almond graham crust, mocha drizzle, toasted almonds, baked to order
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This weekend Westminster St. will be a buzz celebrating an amazing 6 year birthday bash at Queen of Hearts (Six Years!!) and the grand opening party across the street at Civil. We couldn’t be happier that the two businesses are joining forces! Both of these shops are amazing, unique, and offer some of the best product and customer service in town. Ladies, bring the guys…while you shop Queen of Hearts and the Thunderwing truck show, the guys can go score some new dig’s at Civil. And come hungry, because Civil has made special arrangements to have the Rocket Street Food truck at Grant’s Block. This is shaping up to be a fantastic day to visit on Westminster St, shops will be open all day, but the festivities run from 7p-10p.
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Eno is hands down the best place to buy wine, and they even have a whole wall filled with $11 and under fine wines. They taste amazing and the price is even better. Stop in to shop around and join their wine tastings. Find out more about when and what they serve for the tastings here.
1. Balnea – Imported from Spain and pair it with Asturian beans with clams 2. Petite Crau – Goes great with Beef Stew 3. Adega De Pegoes – Pairs well with Salmon Wellington 4. Flying Solo – a blend of Grenache Blanc and Viognier 5. Lechuza Garnacha 6. Follies – Works well with Salmon Crochet 7. Les Heretiques
Enjoy these great finds and so many more at Eno.
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Have you ever had a great meal and wondered who was behind that tasty creation? We decided to take all that guesswork out and show you the mind behind the dish. Our first interview was with Executive Chef Dave Johnson, of Local 121. It was so awesome to get to know his background, cooking process and all the fun that goes into working there.
If you haven’t tried Local 121 yet, you need to! It’s a must for those who are enthusiastic about organic, fresh and locally grown dishes. Their menu is fantastic and there’s always something delicious to try.
Where did you learn to cook?
I never went to culinary school, I learned in the kitchen. I’m a very hands on learner, so it was the easiest for me. To come up through all these different kitchens and really pick the Chef’s brains and learn different techniques.
You said you’ve worked through different kitchens, what’s the most valuable lesson you’ve learned in that process?
I’ve always gone by the value of keeping it simple. Just the idea of keeping food simple. All these farmers produce the most amazing vegetables, herbs, greens all that stuff. It’s really tough as a chef to take an ingredient like that and fuss with it too much. What we try to do at here Local 121, is showcase what all the farmers are doing. So you don’t want to overplay it, you don’t want to overdo it.
Would you say that the main difference from Local 121 and other restaurants, is the local, fresh, farmer’s market vibe?
Yeah I would say there is that difference to a lot of restaurants, but there are a lot of other restaurants that are doing similar things to what we’re doing. We just have the title Local 121.
Do you like to listen to music while you cook?
Yeah the radio is always on here. Anything rock or folk, it all depends on the mood that you’re in. I was talking to my wife about being really tired and working your 6th or 7th day in a row and putting something really obscure on, like free jazz, or something that has a lot of different movements. Something that you normally wouldn’t listen to on an everyday basis but you really get into it because you’re mind is so tired that you zone into it. It helps you get through the day.
Salty or Sweet?
I’m a big advocate of salty and sweet. I do tend to go towards those flavors. You start with that one particular ingredient and grow from there. There’s so many aspects that go into it. There’s got to be a crunch to it, there’s got to be some acid to it, there has to be visual appearance to it. There are so many different elements that go into it.
If you were a dish, what would you be?
I think it would be like pork belly, or bacon. We were doing this whole thing, and playing around with the menu. It’s a play on oysters, pork and beer. We’ve always joked in the Kitchen that we would name a band Oysters, Pork and Beer. We just thought that the idea of all those ingredients going together was kind of fun. We’ve been doing this dish where we have a beer battered oyster and we added pickles. Oysters, pork, pickles and beer. Because we all love pickles. So it’s beer battered, fried oyster on top of dill pickles with bacon lardons.
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The best part about living in a city, there’s always something fun to do after work. Getting together with friends and going out for a few drinks is always the best way to end the day.
Doesn’t that sound like an awesome week. $1 tacos? Add a sangria to that and I’m sold. So mark your calendars, grab your friends, and open up a tab.
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