Wine Pairing Dinner at Ella's in Rhode Island on 9-21-16

Ella’s Fine Food & Drink to Host French Wine Dinner 

Chef Jeanie Roland’s Elegant Three-Course Menu Celebrates the Flavors of the Season with a French Influence

Ella’s Fine Food & Drink, a casually-elegant dining hot spot located at 2 Tower Street, in Westerly Rhode Island, will host a French-inspired wine dinner on Wednesday, September 21st.

Seven-time James Beard-nominated chef Jeanie Roland has created a three-course menu that will be paired perfectly with a selection of wines from throughout France.

The cost is $65.00 per person; tax and gratuity are additional.

For more information or to make a reservation, visit www.ellasfoodanddrink.com or call 401-315-0606.

The evening will begin with a reception at 6:30 p.m., featuring a selection of hors d’oeuvres, including Lobster Tartlets, Saigon Skewers with peanut sauce drizzle, and Truffled Pate Puff Bites with pear-ginger compote.

Dinner will begin with grilled and butter-poached Swordfish with a tomato, peach, and apricot confit and paired with the 2014 Domaine Les Chardons Sauvignon Blanc. From the Loire Valley, this Sauvignon Blanc has lovely aromas and flavors that range from crisp cucumbers to lemon drops.

The second course will feature a Trio of Duck: salad of frisée and smoked duck; foie gras fondue; and a crispy duck confit dumpling with berry glacé, complemented by the smoky dark berries, minerals, and candied licorice notes of the 2013 Chateau Montmirail Cuvee de Beauchamp Gigondas, a Rhone red blend rated a ‘90’ by Vinous.

A third course of Boudreaux Risotto with Wild Mushrooms & Grilled Octopus with saba, aged balsamic, and brown butter will follow, paired with the 2011 Chante Perdrix Chateauneuf du Pape, rated a ‘91’ by the International Wine Report for its notes of dark cherries, plums, spices, and roasted herbs; rich, silky texture; and long, velvety finish.

About Ella’s Fine Food & Drink

Ella’s Fine Food & Drink, located at 2 Tower Street in Westerly, RI, opened in 2011 by Chef Jeanie Roland, a seven-time James Beard nominated Chef, and her husband and business manager, James Roland.  A premier dining destination for coastal, southern New England, Ella’s features French-Asian inspired fare imbued with Chef Roland’s passion for cooking with the freshest seasonal ingredients. In her pursuit of perfection, everything is made from scratch, from breads to desserts and everything in between, and menus change frequently in an effort to highlight the best available ingredients and to challenge Chef Roland and her culinary team. She has been quoted as saying that perhaps, "she has yet to create her best dish!"


In addition to being a seven-time James Beard nominee in two regions, Chef Roland is one of a select few contestants to “Beat Bobby Flay” on the Food Network.  In 2016, Ella’s was named in the Top Five restaurants for overall cuisine in all of New England by OpenTable

The Gallery at Ella's Fine Food and Drink

Ella’s Fine Food & Drink Announces 

‘The Gallery at Ella’s’

Featuring Local Artist, David Black, 

at Acclaimed Westerly Restaurant

Ella’s Fine Food & Drink, Westerly’s casually-elegant hot spot located at 2 Tower Street, is pleased to announce that its walls will now be home to artwork from local artists, revolving throughout the year.

The first to show will be renowned painter David Black, a resident of nearby Stonington, Conn., at Ella’s inaugural exhibition. “I am honored that Ella’s chose my work,” Black said. “I love dining at Ella’s! Every meal is a work of art!”

David Black's Paintings
at Ella's Fine Food and Drink

Black’s line drawings were first seen in 1983 by renowned artists Patrick Caulfield and John Hoyland of London’s Royal Academy of Art. As a result of that viewing, Frederick Gore, CBE, head of its exhibition committee, chose 40 paintings for a widely-lauded solo show in London. “David Black is a serious painter and his paintings are fun,” Gore said at the time, adding that Black is "an extraordinary natural talent and a voracious observer of humanity.”

What a great partnership this is!

Chef Jeanie Roland, owner of Ella's Fine Food and Drink says, “Ella’s is a true community restaurant and we are passionate about supporting those who make our corner of the world as special as it is, from local farmers and fishermen to artists and craftsmen,”  She continues on to say, “Creating a program to feature outstanding area artists allows us to enhance what we hope is an already unparalleled dining experience.”

A celebration of Black’s artwork will be held at Ella’s on Thursday, September 8th from 4 p.m. to 6 p.m., featuring cocktails and hors d’oeuvres from Chef Jeanie Roland and the opportunity to meet the artist. Yes! Come meet David Black!

For more information, please call 401-315-0606 or visit www.ellasfinefoodanddrink.com.


The following works by David Black are among those on display and available for purchase at Ella’s. For more information about the paintings, please visit www.davidblacknyc.com or call 212-620-0078.

About Ella’s Fine Food & Drink

Ella’s Fine Food & Drink, located at 2 Tower Street in Westerly, RI, was opened in 2011 by Chef Jeanie Roland, a seven-time James Beard-nominated chef, and her husband and business manager, James Roland.  A premier dining destination for coastal, southern New England, Ella’s features French-Asian inspired fare imbued with Chef Roland’s passion for cooking with the freshest seasonal ingredients. In her pursuit of perfection, everything is made from scratch, from breads to desserts and everything in between, and menus change frequently in an effort to highlight the best available ingredients and to challenge Chef Roland and her culinary team. She has been quoted as saying that perhaps, "she has yet to create her best dish!"

In addition to being a James Beard nominee in two regions, Chef Roland is one of a select few contestants to “Beat Bobby Flay” on the Food Network.  In 2016, Ella’s was named in the Top Five restaurants for overall cuisine in all of New England by OpenTable diners.  Chef Roland and James also own and operate The Perfect Caper restaurant in Punta Gorda, FL. For more information, visit www.ellasfinefoodanddrink.com.

More on Artist David Black

After his London debut, Black’s career as an artist took off. The National Arts Club in New York published a book of Black’s line drawings that the Guggenheim Museum acquired for its permanent collection. The DFN Gallery in SoHo exhibited his works. The New Yorker devoted an entire page to his self-portrait. 

Black’s work also was chosen for the U.S. State Department’s Art in Embassies program, which led to a Fulbright Travel Grant from the American Embassy in Tunis, to meet with a group of emerging artists practicing a new art form. (Black’s paintings had been hanging in the residence of the U.S. ambassador to Tunisia.)  

He later brought the new art form, Tunisian Collaborative Painting, to the United States, prompting then-Secretary of State Hillary Clinton to name Black an honorary diplomat. “By introducing this unique art form to the United States at a time when the Tunisian artists who pioneered it could not travel, you built a bridge that artists from both countries are now able to cross,” she stated.

Before his artistic career, Black was a Tony-Award winning producer of 18 Broadway shows, presenting many of the theater world’s brightest stars. He also has authored three books: The Actor’s Audition, considered a “bible” for aspiring actors, The Magic of Theater; and most recently, his memoir, Falling Off Broadway. 

For more information about the paintings, please visit www.davidblacknyc.com or call 212-620-0078. 

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Lobster Life Cooking Class at Ella's Fine Food in Westerly RI

Social Media Promotion : Sponsored   

Chef Jeanie Roland's Lobster Cooking Class   

A few weeks back we received an invite to travel up to scenic Westerly, Rhode Island to participate in the first of Chef Jeanie Roland, Owner, Operator, and Executive Chef of Ella's Fine Food and Drinks' summer/fall 2016 cooking classes,  this one titled ... 

Lobster Life!!!

Ah, such is MY life! A weekend trip to coastal Rhode Island - and the chance to eat some lobster! Ummm, okay!

Lobster Life Cooking Class at Ella's Fine Food & Drink
 in Westerly Rhode Island.

But this was more than just eating lobster, this was the ability to learn some fabulous tips and tricks about lobster preparation, and some great general insight on food preparation from Culinary Institute of America (CIA) alum, Chef Jeanie Roland.

Chef Jeanie is a seven-time James Beard nominee, and one of the few contestants to “Beat Bobby Flay” on the Food Network.  Chef Jeanie and her husband James also own and operate The Perfect Caper restaurant in Punta Gorda, Florida. 

Chef Jeanie began the cooking demonstration by welcoming us into the restaurant's kitchen

Chef Jeanie Roland in the Ella's Kitchen

She's an absolute whirling dervish and impossible to photograph - her hands are always moving - pots are always rotating - and spoons are always stirring.

Chef Jeanie is one bad-ass female chef and a warrior in the kitchen! I could certainly see how she beat Bobby Flay!

In the kitchen she taught us about the proper way to prep our lobster for its culinary demise - and how to make a heck of a lobster stock. And, if that's not enough - she even gave us a few trade secrets on what can be substituted for lobster stock if you're in a pinch.

Make sure you grab that crispy sediment in the pan
That's where all the flavor is!

After our kitchen lesson we moved back to the dining room where Chef Jeanie began class. We learned so many neat tips with every step of the process. Best ways to open a lobster, best ways to remove meat from a lobster and more!

Chef Roland demonstrates how to break apart a lobster

Chef Roland demonstrates the best way to
remove lobster meat from the claw and tail

And all that work resulted in this delicious Lobster Bisque. Rich, creamy and delicious, and in the center was a beautiful surprise, a delicate dollop of lobster chive custard.

I mean really. There are just so many ways you can say yum before you sip this up and lick your bowl clean.

Yum!
Lobster Bisque at Ella's Fine Food and Drink

Next we moved on to Lobster Pot Pie. Now, I have to admit, I am a die-hard crust on the bottom - crust on the top - 'pot pie' maker. But Chef Jeanie convinced us all to have a bit of fun with this dish, especially in the summer months when you want everything a bit lighter.

And she taught us the fine art of pie dough making. What kind of flour to use,  the proper way to knead, how to roll in only an outward direction (less gluten!), and the importance of resting your dough.

Throughout the entire class she would stop and take questions, or take the time to show you just how things should look. In the photo below she shows how the dough should be just this side of crumbly with bits of butter visible.

And, here's where she really got me!  Instead of crust on the top and bottom, why not just place a nice flaky lobster shaped pie pastry smack dab in the middle of  your pot pie!

I have to admit - I'm a convert! This was a beautiful light dish - perfect for summer - and the lobster cut-out made for a nice presentation that would be impressive when entertaining. A great alternative to crust on the top and the bottom.  And I didn't even miss it! In fact, I thought it was so much better to go a bit lighter when the weather is so warm!

Lobster Pot Pie
Ella's Fine Food and Drink

Next we moved on to Stuffed Lobster and a beautiful Lobster Cream Sauce. Chef shared with us some of her favorite kitchen gadgets, her favorite size knife to use, and how to properly cut vegetables.

Here's my dish of Lobster Cream Sauce over pasta with a roasted cherry tomato garnish.

And a delicious forkful of stuffed lobster.

Chef Jeanie closed with her recipe for a wonderful Grapefruit Vinaigrette Dressing, perfect for all those fresh summer salads from local produce!

Chef gave great direction on alternatives and substitutes but also told us to stick with our favorites as staples. Why? Because a change in brand can completely change the flavor of the dish.

Love Lea & Perrins Worcester Sauce? Don't sub it out for a generic brand!

The result -  an aromatic, tangy, with just a hint of sweetness creamy dressing. I can't wait to make this for my next summer salad!

Speaking of which, Chef Roland sent us home with full recipes for everything she demonstrated - and kept us busy taking notes on all her hints and tips. In addition to just plain delicious, this was truly an informative and fun class!

We strayed away from lobster for dessert when Chef Roland treated us to this Honey and Fig covered creamy dessert.

Because, really, every good dinner should end on a sweet note.

And you can experience this same sweet hospitality at one of Chef Jeanie's upcoming cooking classes!

Chef Jeanie Roland's Upcoming Classes:

• August 20th: END OF SUMMER PARTY,- Tomato & corn buffet theme
• September 17th: ALL ABOUT APPLES - Soup, salad, and more
• October 22nd: DUCK, DUCK & DUCK- Discussion on types and the different usage
• November 12th: ELLA'S THANKSGIVING - Classic Thanksgiving Preparation of Turkey with Jeanie's own twists and some hor d'oeuvres
• December 10th: CHRISTMAS DAY - Holiday Specialties

Cooking classes are $100 per person and start at 12 noon on all dates listed. Classes last 2-1/2 to 3 hours and include: instruction, recipes, adult beverages, featured food and Q & A with Chef Jeanie. Demonstration includes cooking in both the kitchen and their studio kitchen in the dining room.

Visit them soon for a great class or a delicious meal (or both!)

Ella's Fine Food and Drink

2 Tower Street
Westerly, RI  02891
401.315.0606
http://ellasfinefoodanddrink.com/

About Ella’s Fine Food & Drink

Ella’s Fine Food & Drink, located at 2 Tower Street in Westerly, RI, opened in 2011 by Chef Jeanie Roland, a seven-time James Beard nominated Chef, and her husband and business manager, James Roland.  A premier dining destination for coastal, southern New England, Ella’s features French-Asian inspired fare imbued with Chef Roland’s passion for cooking with the freshest seasonal ingredients. In her pursuit of perfection, everything is made from scratch, from breads to desserts and everything in between, and menus change frequently in an effort to highlight the best available ingredients and to challenge Chef Roland and her culinary team. She has been quoted as saying that perhaps, "she has yet to create her best dish!"

Disclaimer: I was invited to this event by members of Ella's management and marketing team, however all opinions expressed are entirely my own.