THAI SPICE GOES LOCAL
With the American public’s ever-grow- ing craving for Asian cuisines, espe- cially Thai, Steve Siravo of Poblano Farm in South Kingstown has come up with a Sriracha sauce that will kick any- one’s taste buds into high gear. As he did with his homegrown salsas (roasted poblano, chipotle and mild) and his tomato/basil pasta sauce, Siravo has focused his efforts on creating a condi- ment with a “very clean, very simple flavor—no sugar and no powdered spice.” Indeed, a producer for famed TV chef Ming Tsai contacted Siravo to develop an Asian salsa, something without sugar, for her boss. Siravo
came up with a sambal (a chili-based Asian mix) for him; in the process he developed a more fiery plum Sriracha and decided to market it because “I fell in love with it, and so did my cus- tomers.” Its primary ingredient, plum purée, lends the necessary sweetness, to which he adds two kinds of chili peppers, rice vinegar, sunflower oil, fresh garlic and sea salt to finish. Eye- popping, brow-sweating tasty!
Available at Whole Foods Markets, the Pawtucket Wintertime Farmers’ Market (and soon, stores around Rhode Island). PoblanoFarm.com
POP FROM A PIPING BAG
If you never thought you’d see PSY dancing Gangnam Style, President Obama, a “Free Mr. Bates” plea or Obelix (as in Asterix) on a sugar cookie, you haven’t seen Katrin Snip-
pering’s Eye Cookies. Her imaginative twists on shaping a basic sugar-cookie dough, in vanilla or chocolate, and using a royal icing with almond flavor- ing to paint/frost the cookies are seemingly boundless. From an ordi- nary fried egg to the extraordinary
Star Wars characters; from sea crea-
tures—squid, jellyfish, mermaids—to seasonal motifs such as brilliant au- tumn leaves or grumpy gingerbread men; from special-occasion platters (baptisms to bachelorette parties) or special requests (a cheeky blood- spurting foot and knife for someone who had a kitchen accident)—these cookies are splashed with cartoon color, infused with humor and quite delicious in the bargain! Barrington- based Snippering used to be a painter but “no one really appreciated those.” She finds the cookies easier: “You can just gobble them up and they are
gone!”—though many customers have a tendency to hang on to these de- lightful mini pop arts.
Order online at EyeCookies.com.
WILD ABOUT FRESH FOOD
Ben and Jess Wood are so crazy for food projects that they now have three eateries in the Kingston Emporium near the University of Rhode Island:
the 8-year-old Caliente, serving fresh veggies and handmade Mexican-style food; the 5-year-old Burger Shack— self-evident menu; and the recently opened UMelt, grilled-cheese sand- wiches. But another new venture, Wildwood Catering (with partner Jonathan Kaufman), is Jess’s favorite. Wanting all of the food they present to be farm-to-table, they consider Wild- wood a “boutique” catering company, taking on smaller party functions. “Lo- cally grown is a more expensive prod- uct, and we won’t take on anything
that will compromise the quality of the food,” Jess emphasizes. For example, they get bacon and steak from Black- bird Farm, ice cream and fruit from Su- sanna’s Ice Cream and Sweet Berry Farm, oysters from Watch Hill, lamb sausage from a farm in Peace Dale and some of the fresh veggies from their Wakefield patio garden. Jess even started a small garden on the edge of the Emporium, where they grow and freeze the peppers for Caliente, as well as summer tomatoes. She’s one “wild” Wood herself!
Call the Woods at 401.925.WILD or visit WildwoodCaterers.com.