November Food Days + Where To Try Them

Ann & Michael Martini, GoLocalProv Food Editors

November Food Days + Where To Try Them

The month of November boasts lots of "official" food days -- you know, "National Peekytoe Crab Day" and whatnot. These are days that are set aside in honor of a particular food or ingredient. We picked 5 days in November that have tasty foods associated with them and some local spots to experience them.
November 8th: National Cappuccino Day - Pastiche, Providence
One of the capital city's classic spots is Pastiche. Many a wonderful dinner have been finished at this Federal Hill outpost. This is the perfect spot to enjoy a cappuccino and a biscotti. We first found Pastiche years ago as our "go-to" bakery when we needed a dessert for a party. Years later we wandered in after a meal on the hill and had a perfect cappuccino. The froth wasn't simply a topping, it was more a part of the whole drink, as it should be. It maintained the essence of the espresso throughout too, which showed terrific balance. The biscotti made the perfect treat to dip and enjoy. All combined it will do National Cappuccino Day proud! 92 Spruce St. 861-5190, www. pastichefinedesserts.com
 
November 11th: National Ice Cream Sundae Day - Gray's Ice Cream, Tiverton
Count us among the surprised that National Ice Cream Sundae Day finds itself here in the middle of November. There seem so many other--i.e. warmer--months to enjoy a sundae, but whatever gets us to Gray's is a good thing. And seeing as how they are open every day of the year, they seemed perfect. This might be as good as it gets in Rhode Island ice cream. We did classic hot fudge with vanilla ice cream with whipped cream and nuts. The ice cream--which is made on-site--is as fresh and creamy as it gets. The flavors are classic, childhood memory-inducing in the best sense of the words. 16 East Rd. 624-4500, http://www.graysicecream.com/
 
November 13th: National Indian Pudding Day - Local 121, Providence
Rhode Island's location in the heart of both Native American culture and the rum trade made the invention of Indian Pudding a natural. Former Brits recalled "Hasty Pudding" which had hot milk poured over wheat. Colonists had a large amount of corn meal and molasses from the rum trade. So they began pouring the milk over the cornmeal and adding the molasses at the end. We recently had a pretty perfect local version at Local 121. A chef friend agreed that the smoothness of this version was pretty astounding. The flavors are spot-on and the presentation was simple and understated...much like the pudding itself. 121 Washington St. 274-2121, http://www.local121.com/
 
November 20th: National Beaujolais Nouveau Day - Pot au Feu, Providence
There are very few things we can claim that we're the first at here in Rhode Island. One of those things, however, is totally worth it. Every year the venerable bistro, Pot au Feu, and it's charismatic host, Bob Burke, is the first location in North America to uncork France's new crop of wine. And where better to enjoy it than the bistro that Julia Child considered so perfect that she herself would come down and enjoy the flavors or her mother and grandmother. At one second past midnight they tap the wine and continue through Thursday night where, at 6 pm, they form a line of diners filling their glasses one after another until everyone has a glass! 44 Custom House St. 273-8950, www. potaufeu.businesscatalyst.com
 
November 28th: National French Toast Day - Cozy Grill, Warwick
What better way to usher in the cold and craze of December than with the warmth and comfort of French toast. Bravo to whoever made this selection. And bravo to the Cozy Grill for giving us pretty perfect French toast. This is a classic version with no bells and whistles. We tend to be traditionalists when it comes to French toast, eschewing all of the crazy fillings and toppings. This order is just large enough. The custard on the bread is light and flavorful and the classic dust of powdered sugar on top is just right. Top it with some butter and maple syrup and it's comfort food at it's best. 440 Warwick Ave. 941-9088, http://www.thecozygrill.com/

12 Fall Recipes With Classic Rhode Island Ingredients

Johnnycakes

Roasted red pepper, basil and parmesan johnnycakes

with Kenyon’s Johnny Cake Corn Meal

Our local specialty, johnnycakes (or jonnycakes, or johnny cakes, whichever way you spell them) isn’t just for breakfast, though we can’t deny they’re pretty terrific slathered with butter and local maple syrup.  Why not go savory? Serve these Italian-inspired mini cornmeal cakes for an appetizer or halftime snack, with beer or cocktails.

Find the recipe here.

Fritters

Baked clam and corn cake “fritters”

with Iggy’s Chopped Clams, Kenyon’s Clam & Fritter Mix, and Rhode Island Red Hot Sauce

Even though summer’s gone, you can enjoy the taste of the beach in your kitchen year-round. Make these packed-with-clams fritters with canned chopped clams and frozen corn, Kenyon’s Clam Cake & Fritter Mix and a splash of zingy hot sauce.

Find the recipe here.

Nachos

Slow cooker sweet coffee flank steak nachos

with Dave’s All-Natural Coffee Syrup

We know what you’re thinking: my goodness, these look great, but what about the caffeine? We have the answer! Dave’s All-Natural Decaf Coffee Syrup, made right here in Rhode Island, is perfect in the slow cooker. These unusual nachos will wake up your taste buds and delight your friends.

Find the recipe here.

Meatball sandwiches

Rhode Island weiner spice meatball sandwiches (slow cooker)

with Olneyville NY System spice mix

Imagine our glee when we first discovered Olneyville NY System’s “secret” spice mix, packaged and sold in our local supermarket! In Rhode Island Recipes, we made appetizer meatballs dunked in salsa. Here, we used the slow cooker to make turkey meatballs, and topped them with onions and mustard.

Find the recipe here.

Apple cider coffee pork

Sweet and sassy slow cooker apple cider coffee pork

with Dave’s All-Natural Coffee Syrup

Easy enough for every day, fancy enough for company, this pork loin cooks low and slow in your Crock Pot. Coffee syrup is the magic ingredient.

Find the recipe here.

Pulled chicken roll-ups

Slow cooker coffee-chipotle pulled chicken roll-ups

with Dave’s All Natural Coffee Syrup and Rhode Island Red Hot Sauce

There’s a lot of Rhode Island goodness wrapped up in these sandwiches! You can make the chicken ahead (get your kids to help with the “pulling”), then stuff it together with your favorite cole slaw, or sliced apples, or avocado. Pack these roll-ups for tailgating or lunch on the go.

Find the recipe here.

Pot roast stew

Slow cooker root vegetable and beer pot roast stew

with Wicked Natural Caramel Mustard and Newport Storm beer

A cook-all-day recipe, this beef stew combines meat and potatoes, root vegetables and beer. Start this in the morning with just a few minutes of prep, and it will be ready when your pick-up football game ends in the afternoon.

Find the recipe here.

Vegetable lasagna

Triple-herb vegetable lasagna

with patty pan squash and carrots, with Mayor’s Own Marinara Sauce and Narragansett Creamery cheeses

Wednesday might be Prince Spaghetti Day, but any day can be lasagna day. This veggie lasagna, packed with herbs and vegetables and our great local cheeses, uses Buddy Cianci’s marinara sauce, which we love because it’s all-natural. Substitute your own homemade sauce, if you prefer. It’s a stick-to-your-ribs family-friendly pasta dish that won’t weigh you down.

Find the recipe here.

Linguini

with vegetables topped with romaine and feta, with Narragansett Creamery Salty Feta

If pasta is a staple in your kitchen, try this dish of pasta topped with salad. Think of it as your entire meal in one bowl! You can use any vegetables of the season, and a good, fresh feta cheese to add some tang.

Find the recipe here.

White clam chowder

Quick and easy white clam chowder

with Iggy’s clams

White, red, or clear -- where you come from probably determines your loyalty to one chowder or another. So what's a girl who was born in Manhattan (the home of red chowder), lived for decades in Boston (white chowder), and now spends most of her time in Rhode Island (clear chowder) to do? She’d create her own chowder, the quick and easy kind. I'm partial to white chowders, made with the addition of milk or cream. To enjoy this chowder year-round, we've used canned clams (our local favorites, from Iggy's, the clams we used in Rhode Island Recipes), and bottled clam juice.

Find the recipe here.

Maple syrup doughnuts

Maple syrup whole wheat doughnuts

with Chepachet Farms maple syrup

In Apple Valley, where one half of the Rhode Island Recipes team lives, you can smell cider doughnuts baking as you drive from one pick-your-own farm to the next. These baked doughnuts, with apple cider and maple syrup, might just be the best you’ve ever tasted.

Find the recipe here.

RI Hot chocolate

Rhode Island Hot Chocolate

with faux fluff, with Dave’s, Autocrat or Eclipse coffee syrup

After a day of raking leaves, nothing tastes better than hot chocolate. Kick yours up a bit with some (decaf) coffee syrup and homemade marshmallow fluff. Is it healthy? Well, no, not really. But it’s good for the soul.

Find the recipe here.

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