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Fall Farm Dinner at the Boat House Restaurant

Crafted in partnership with our friends at Newport Restaurant Group, this special evening at the Boat House in Tiverton highlights the flavors of autumn. Each course of Chef Rolando Robredo’s five-course menu features foods raised and caught in Rhode Island. The local farmers and purveyors providing the local bounty will be there to mingle and educate us while the sun sets over the Bay. Each course will be paired with wine.

This will be an evening to remember!

Wednesday, September 23
$85 per person, plus tax & gratuity

Call 401-624-6300 to make your RESERVATION.

Click Here for the MENU

(Partial proceeds benefiting the Tiverton Land Trust.)

Farmers and Purveyors:
Wishing Stone Farm
Pat’s Pastured
The Local Catch
Sweet & Salty Farm
Young Family Farm


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Newport Folk Festival Restaurant 2


By Phoebe Gallo

There is something magical about the Newport Folk Festival. Every year, thousands of people pack their lawn chairs, wide-brimmed hats and Birkenstocks, and make the trek to Fort Adams State Park for three days of fabulous folk music. There is so much focus on the Fest itself—and rightfully so. We are tried and true fans of the best music festival of the summer, but we are also tried and true fans of Newport, particularly its delicious options for pre- and post-Fest food.

Here are seven picks for dining in Newport—these local spots will keep you coming back for more.

Empire Tea & Coffee

Empire Tea & Coffee is a Newport favorite, and its swanky newer location on William Street is hard to miss (adjacent to the corner of Bellevue and Memorial Boulevard). It sports a large open space with plenty of seating (indoor and out), a relaxed atmosphere and a super friendly staff. Stop by before the Fest for some morning coffee and baked goods (special shout out to the iced chai—it’s spicy and refreshing, an ideal way to start the morning), and follow up your morning treats by ordering up some salads and sandwiches to pack … Read More

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Island Commons4

Island Commons Gathers For A Better Future of Food on Aquidneck Island

By Liza Burkin

Last Tuesday, June 30th, a seed on Aquidneck Island was planted. No ordinary green bean or tomato—but rather the seed of an idea for a cohesive, equitable, forward-thinking food community with a comprehensive plan to get more islanders thinking about, eating, buying and growing local food.

Island Commons—a new organization born of many years of scheming and dreaming by numerous island stakeholders—launched with a two-hour program at Newport Vineyards. Over 75 people were in attendance, sampling hors d’oeuvres prepared by local chefs and communicating a shared vision for a better future of food.

Led by Aquidneck Growers Market Manager Bevan Linsley as Project Director and Aquidneck Land Trust Executive Director Chuck Allott as Fiscal Sponsor, the Island Commons partners include Sustainable Aquidneck and St. Mary’s Episcopal Church, with representatives from: Newport Tree Society, Newport Open Space, Newport Public Schools, The Compost Plant, Emmanuel Church, Interfaith Power & Light, Martin Luther King, Jr. Center, Rhode Island Food Policy Council, and Aquidneck Island Planning Commission participating in the planning conversation.

According to their website, the mission of Island Commons is “to create a vibrant hub of community activity on Aquidneck Island to foster awareness and understanding of … Read More

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Ice Cream Throwdown Cover

2015 Ice Cream Throwdown!

Why I Love Rhode Island 

In my mind, this is the best day of the summer: the Rhode Island Food Fight’s fourth annual Ice Cream Throwdown! The Throwdown has been hosted just off of Wayland Square in Providence for the past four years and for a mere $20 attendees get to sample ice cream from 12 different ice cream vendors from across Rhode Island. Other businesses also show up to quench thirst or add some savory snacks to the mix (shout out to Yacht Club Soda, New Harvest Coffee and Mijo’s Tacos!). Once again, the Throwdown held up RI Food Fight’s promise: “Pretty much everyone leaves stuffed and happy.”

Beyond the delicious ice cream (I personally sampled Freedom of Espresso, Crazy Vanilla, Moose Tracks and Peanut Butter Oreo, to name just a few), the Throwdown showed me why the unfairly maligned state of Rhode Island is the actually the most amazing little state in the Union. The Ice Cream Throwdown! incorporated everything I hold near and dear about Li’l Rhody.

First, the size of the event: not too big, not too small. 12 vendors was the perfect manageable number for us attendees to efficiently tackle all the samples available. Sure, … Read More

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Sergeant Peppers with Peppered Reposado

Red at Night, Sailors Delight

A spike of spice and an exuberant shade of orange distinguish bartender Jeff Wolf’s spirited summer highball at the Boat House in Tiverton. The Sergeant Peppers cocktail is a clever play on the flavor profile of the margarita, a cocktail rooted in Mexico in the 1930s, popularized by American tourists. Wolf swaps reposado tequila aged in new oak barrels for the traditional silver tequila base, tangy red bell pepper juice for lime, and sweetens with a drizzle of agave nectar. Reposado tequila imparts notes of grilled pineapple and caramel constituting the buttery vanilla backbone of the cocktail. The clean heat of Bittermens Hellfire Habanero Shrub (a hot sauce specifically designed for cocktails) piques the rich floral acidity of the red bell pepper juice and the bold citrus tones of the garnish, a feathery stalk of cilantro. Sip one at sunset over the Bay to experience a sublime summer combination.

Willa Van Nostrand is an award-winning mixologist and beverage consultant. She owns Little Bitte Artisanal Cocktails. Visit her at

Sergeant Peppers

Jeff Wolf, Bartender, Boat House, Tiverton

Try juicing red, orange, yellow and green bell pepper varieties for psychedelic summertime hues.

2 ounces reposado tequila … Read More

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Freeze Pops

Frozen Fruit Pops

Depending on size of mold, makes 6 ice pops

1/4 cup diced kiwi

1/4 cup diced peaches

1/4 cup blueberries, cut in halves

1/4 cup raspberries

1/4 cup diced strawberries

1/4 cup fresh pineapple juice or orange juice

Toss cut fruit together in a bowl and then spoon into popsicle molds. Pour enough juice so it comes slightly below each rim. (Pops will expand a little as they freeze.) If you’re using paper cups, cover with aluminum foil (to hold sticks in place). Insert Popsicle sticks. Place on a tray in the freezer for 5 hours or overnight. Run under warm water for a few seconds to release pops from their molds. Enjoy!

Ice Pop Molds

When making ice pops at home, you will need a container or mold to hold the liquid while it freezes and a stick to hold your frozen treat while you eat it!

  • Homemade Molds: Freeze liquid in a small paper cup with a wood popsicle stick.
  • Store Bought Molds: Many shapes and sizes to choose from including rocket ships!

Some store bought molds (like Zoku) even come with their own storage container.

Shop Local: Stock on Hope Street in Providence carries a variety of … Read More

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Lemonade Drinks

Edible Landscape

Summer’s Rose

The Rugosa rose (Rosa rugosa) also known as salt spray rose or beach rose, grows by the ocean and produces intoxicatingly fragrant pink and white blossoms in early summer. Vodka infused with pink beach roses transforms a humble vodka lemonade into an aromatic jewel. As always, take care when foraging native flora. Make sure not to trespass on private property and to identify the correct species before you harvest or ingest any wild plants. You can substitute with the garden variety but be sure they have not been sprayed with chemical fertilizers or bug repellant.

Willa Van Nostrand is an award-winning mixologist and beverage consultant. She owns Little Bitte Artisanal Cocktails. Visit her at

Rosa Rugosa Lemonade

Willa Van Nostrand, Little Bitte Artisanal Cocktails,

2 ounces beach rose–infused vodka*

2 ounces fresh lemonade**

1 lemon wheel

Garnish with rose petals and lemon wheels

Combine infused vodka and fresh lemonade over ice and shake for 10 seconds. Pour over fresh ice. Garnish with rose petals and a lemon wheel. For a full pitcher of Rosa Rugosa lemonade, fill a pitcher with ice and add equal parts infused vodka and lemonade and stir with a long … Read More

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Dandy Shandy

Dandy Shandy

Beer Cocktails with a Bite

A well-crafted beer cocktail is a deceivingly delicate creature. A typical shandy recipe is equal parts beer and fresh lemonade or ginger ale; a light, effervescent solution to a warm weather thirst. Consider the tart overtones of the citrus you choose in order to balance the malt and booze just right. Fresh grapefruit juice intensifies the robust hoppy tones of ale, while fresh lemonade complements lighter styles of lager and beers with a higher rice or barley content.

Revival Brewing Company’s expert brewmaster, Sean Larkin, points out that when building a shandy with hefeweizen, “it’s a game about balancing the bitterness of the hops. If lemon is too acidic to add to a brew, think about sweetening with pomegranate, mango or passion fruit juice.”

If you’re looking for some heat, season hefeweizen with jalapeño simple syrup to give the natural spices in the beer, like coriander and orange peel, a leg up. The most divine iterations of a shandy are dry to semi-sweet, where you can taste the characteristics of both the beer and the juice. But relax: If you don’t achieve that perfect mélange the first time, there’s always a second chance.

Willa Van Read More

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Patty pan


Jonathan Dille, Executive Chef, The Grange, Providence

The mushrooms that the Rhode Island Mushroom Company are producing are some of the best quality I have seen, and they are right down the street in West Kingston! What a treat it is to have them join the culinary scene here in Little Rhody. The small stems of the Pattypan squash are edible and look pretty if you leave them on.

Salsa Verde:

1/2 pound tomatillos, papery skin removed

1 medium red onion, peeled and sliced 1/2-inch thick

1 medium jalapeño pepper

2 cloves garlic

1 cup cilantro, chopped, including stems

Juice of 1 lime

Pinch of salt

Roasted Vegetables:

2 pounds Pattypan squash, halved and quartered into 1/2-to 1/4-inch-thick slices

1 pound R.I. Mushroom Company oyster

mushrooms, tough stems removed

1 teaspoon sunflower oil

Pinch of salt

Smoked Paprika Aioli:

1/2 cup mayonnaise

1/2 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon salt

Prepare coals or preheat grill. Place tomatillos, red onion and jalapeño directly on grill (without any oil). Salt them as they begin to char. Cook until charred so that black spots speckle the surface of the pepper, the tomatillos begin to burst and the onion slices begin … Read More

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2015 Summer Farmers’ and Growers’ Markets


Haines State Park Farmers’ Market *B

Haines Memorial State Park

Haines Park Rd., Barrington

W, 2–6 pm, to Oct 28

Mount Hope Farmers’ Market * ■ B

Mount Hope Farm

250 Metacom Ave., Bristol

Sa, 9 am–1 pm, year-round

Schoolyard Farmers’ Market * ■

Hope & Main, 691 Main St., Warren

Su, 11 am–3 pm, to Sep 27


East Greenwich Farmers’ Market

Eldredge Elementary School

101 First Ave., East Greenwich

M, 2–6 pm, to Oct 5

Goddard State Park Farmers’ Market * ■ B

345 Ives Rd., Warwick

F, 9 am–1 pm, to Oct 30

Greene Farmers’ Market

Greene Public Library

179 Hopkins Hollow Rd., Greene

Tu, 4–7 pm, to Oct 6

West Warwick Farmers’ Market * ■ B

Thundermist Health Center

186 Providence St., West Warwick

Th, 3–6 pm, Jul 9 to Oct 29


Aquidneck Growers’ Saturday Market * ■ B

Newport Vineyards & Winery

909 E. Main Rd., Middletown

Sa, 9 am–1 pm, to Oct 31

Aquidneck Growers’ Wednesday Market * ■ B

Along the shaded walk

Memorial Boulevard and Chapel Street,


W, 2–6 pm, to Oct 28

Jamestown Farmers’ Market

Fort Getty Pavillion

913 Fort Getty Rd., Jamestown… Read More

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