Heirloom Harvest Week Sneak Peek

This post comes to us from Anne Obelnicki at Chefs Collaborative – in case you haven’t made up your mind about which restaurant you’ll be visiting during these last days of the Heirloom Harvest Week, Anne provides us a sneak peek at what’s being served up.

It’s Heirloom Harvest Week in Providence, Boston and Portsmouth (October 12-18), a time when we asked all the participating chefs to have one or more items on their menu highlighting and honoring locally grown vegetables from the RAFT Grow-Out project. The chefs in Providence have outdone themselves, using RAFT veggies in creative and delicious ways, and making some of the most beautiful food I’ve seen. The dishes speak for themselves, so here they are. All I have to say is: Providence, I will be back!

Chez Pascal

Matt Gennuso, Chef/Owner

Pike’s Peak Squash Dumplings with Blue Cheese and Walnuts

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Marfax Bean Ragout with Molasses, Bacon and Seared Pork Head Roulade with Pickled Gilfeather Turnips

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New York State Tasting of Lamb with Long Pie Pumpkin Gateaux de Riz, Gilfeather Turnips, Student Parsnips & Red Wine

Long Pie Pumpkin Custard Tart with Graham Cracker Crust and Student Parsnip Ice Cream

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Gracie’s

Joseph Hafner, Executive Chef

Slow Poached Heritage Farm Duck Egg
Long Pie pumpkin, marrow squash, Jimmy nardello’
s peppers, duck confit, duck crackling

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Julian’s

Mike Nice, Chef

Roasted Long Pie pumpkin flan with hazelnut graham wafer cookie, tarragon granita and Mexican chocolate sauce

Julian’s will be running various RAFT-inspired specials throughout the week


La Laiterie at Farmstead

Matt Jennings, Chef/Owner

Sformato of Long Pie Pumpkin
Wild Arugula, Gilfeather Turnips, Marfax Beans, Parmigiano Stravecchio, Jimmy Nardello Pepper ‘Agrodolce’

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Local 121

David Johnson, Chef

Long Pie Pumpkin Pumpkin Pie with Molasses Ice cream

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Jimmy Nardello Peppernadda with prima pasta and Narraganset creamery fresh ricotta

Other RAFT-inspired specials throughout the week

New Rivers

Bruce Tillinghast, Chef/Owner

Beau Vestal, Chef de Cuisine

House-cured Sopresatta with Jimmy Nardello Pepper Jam, Molasses Mustard and Baguette

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Confit of Belly of Pork with Gilfeather Turnips, Green Apple and Cider/Vanilla Sauce

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Grilled Tartine Wethersfield Onion and Bacon marmalade, Long Pie Pumpkin and Gruyere


Nick’s On Broadway

Derek Wagner, Chef/Owner

Skillet roasted wild Rhode Island Striped Bass with local heirloom vegetable ragout, white wine and garden herbs

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Waterman Grille

Michael Conetta, Chef

Wood Fired Apple Napoleon: Pippin Orchard Apples, Simmons Farm Pork Sausage, Hannah Bell Cheese, and a mulled apple Cider Reduction

Georges Bank Scallops with Tiverton pumpkin puree, Jeffries Baby Greens and pickled beet salad



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