1 pint fresh blackberries
1 inch section of fresh ginger root, skinned and diced
Juice of 3 lemons
Honey syrup (recipe below)
Sparkling water (or soda siphon)
Yields: 8 servings
Honey syrup: Bring 1 cup water and 1/2 cup honey to a boil, stir and remove from heat. Let cool completely and set aside.
In a blender, puree blackberries, lemon juice and fresh ginger, and strain through a fine mesh strainer. Stir in honey syrup and funnel into a soda siphon for direct carbonation and pour over ice. If you don’t have a soda siphon, pour the batch over ice and top with sparkling water, then stir and garnish with fresh blackberries and sunflower petals that have not been treated with pesticides.
Indowncity celebrates Design Week at Grant’s Block with Little Bitte
When: This Saturday, 9/24 from 3-6pm Where: Grant’s Block, 260 Westminster St, Providence, Rhode Island 02903
Grant’s Block will be converted into an outdoor lounge by Greycork, with tunes by DJ Analog Underground, a pop-up Print shop w/ DWRI Letterpress (sponsored by Craftland), and plenty of craft-oriented vendors from the Providence Flea so you can see the latest in Providence’s creative exploits.
Grab yourself a cocktail and mingle with some of the best minds in design!
Thank you all for coming out to the Ocean State Oyster Festival – what a day! We tasted dozens of local of oyster varieties, sipped delightful wine from the Loire & beyond, toasted the day with stellar cocktails, enjoyed the sun, salty sea breeze & the crisp change of season. We’re so glad to call the Ocean State home!
Every great host needs a perfect vodka cocktail recipe up her sleeve. Vodka is the great equalizer. As a relatively neutral canvas, it makes for cocktails that appease the masses. And so we bring you the Dandy Lion, an enviable sour made with vodka (I used Snow Leopard – more on that below), fresh pressed lime, triple sec, and fresh watermelon juice, since September is when the finest melons hit farm stands. Top all this with bubbles, and sparkling pink satisfaction is yours…
I recently caught up with bon vivant Stephen Sparrow, creator of Snow Leopard vodka, at the the Chandler at Cliff Walk in Newport. We tested out the Dandy Lion recipe and – voila! – angels sang and seagulls cried, all with a salty breeze at our backs…
In fact, we’re SO EXCITED that we’ll be setting up shop @ The PVD Flea this Sunday and every Sunday through the last weekend of October! We’re calling this our ‘Little Bitte Brunch Residency.’ Sounds good, right?
We’ve been tweaking our Bloody Mary to unfathomable dimensions, sourcing bountiful, beautiful citrus for mimosas and picking a few new fabulous garnishes with our lovely pals at Sidewalk Ends Farm.
Oyster lovers, get ready to pack on the pounds in shellfish. Providence is gearing up for its second annual Ocean State Oyster Festival at Riverwalk Park on South Water Street on Sept. 17 from 11 a.m. to 9 p.m. The day includes all the briny bivalves you can eat, food trucks and other food vendors, live music, local libations and a shucking contest. The day will be divided into early and later sessions from 11 a.m.−4 p.m. and from 4−9 p.m., to help spread out the crowds.
Eighteen oyster farms from all over Rhode Island are participating, and you get to sample from as many (or as few) as you wish. The $25 tickets (or $30 on the day of) include six oysters and one free beverage (wine, beer, a cocktail or non-alcoholic drink). You can purchase additional oyster tickets for $2 each, alcoholic drinks for $5 each and non-alcoholic drinks for $2 each.
Last year’s festival was very successful and the group of organizers, including Don Nguyen, Frank Mullin, Kaitlyn Frolich and Dave Roebuck, plans to keep the momentum going. “Part of the emphasis on what we did last year was paying attention to the flow of the place and the layout of it,” says Frank Mullin, the Ocean State Oyster Festival’s event programming and communications manager. “We like how we had the tent set up, and the spine model of the farms down the middle worked out really well. We realized it was the best spot for it and the weather was perfect.”
Photo by Stephanie Ewens.
While sunny skies and warm temperatures greeted guests last year, just in case, everything is located under a tent, so the event is on, rain or shine.
There will also be other food options available for those who are just not that into shellfish. “The Shuckin’ Truck will be there with lobster rolls and such, but there will also be Citizen Wing, Flatbread Company is going to do their wood-fired grill pizza trailer and Laughing Gorilla catering will also be there, so it won’t be just all oysters,” Mullin says.
Celebrating Rhode Island aquaculture is important to this group of event planners. “Oyster Farms are representative of the state and the health of the bay. Food tourism and ecotourism in Rhode Island is key,” Mullin says. “It all goes hand-in-hand with a cleaner bay. The bay is still not in the condition it was back in the old days – before the industrial revolution – but it’s working its way back, which is a fantastic sign.” oysterfestri.com