nicks http://nicksonbroadway.com/site nick's on broadway Mon, 19 Mar 2012 18:37:23 +0000 http://wordpress.org/?v=2.9.1 en hourly 1 Eco Dinner http://nicksonbroadway.com/site/eco-dinner/ http://nicksonbroadway.com/site/eco-dinner/#comments Mon, 19 Mar 2012 18:37:23 +0000 derek http://nicksonbroadway.com/site/?p=304

Dining with the Eco System

I am so excited to be kicking this great dinner series off at nicks!  I just spoke with Captain Chris Brown, the boat is coming in and the catch is landed.  Steve & Chris are my go to guys(at Wild Rhody), and part of the important team of local and responsible fisherman/harvesters that I am so very proud to support every day at nicks.  This is the freshest, most beautiful seafood available, hands down.  With an interesting array of abundant, underutilized and environmentally sound, conscientiously sourced species, I am hoping that we can showcase just a snap shot of what beautiful and delicious seafood we have to offer here in Southern New England.

Sarah Schumann has done such a wonderful job putting this series together.  It should prove to be a fun-filled, informative and mouth-watering night!  Without further ado, here’s the menu for tomorrow night:

Tuesday March 20 2012

$50 per person (excusive of tax, beverage + gratuity)

Reception 6pm. Dinner 630pm

Wine + Beer Pairings available

Featuring the Eco System of Point Judith + Southern New England

Snacks

Pickled Salt Pond mussels with house mustard aioli + pickled mustard seeds

Crystal Brook Farm early spring goat cheese crostini with Aquidneck honey + sea salt

Choux pastry with Narragansett Creamery ricotta + herbs

First Course

Wild Narragansett Bay oysters with early spring radishes, parsley, citrus fruits + lettuces

Second Course

Butter-roasted Point Judith sea scallop + crispy-skin red hake with young potato, celery, lemon + thyme broth

Third Course

Geer Farm black corn crusted Point Judith skate wing with pea greens, cabbage, chili + basil

Fourth Course

Dulse seaweed + vanilla bean ice cream with cranberry-port wine compote, dulse seaweed-vanilla bean chiffon + fresh mint

Thank you to these Farmers, Fisherman, Growers + Producers that helped to make this menu possible: Allen Farm, American Mussel Harvesters, Aquidneck Honey, Baby Greens Farm, Baffoni Farm, Cooks Valley Farm, Countryside Citrus, Crystal Brook Farm, Czajkowski Farm, Fresh Meadow Farm, Geer Farm, Local Catch, Narragansett Creamery, Pablano Farm, Sarah Schumann, Schartner Farm, She Sells Seaweed, Wild Rhody + many more


*Please no substitutions. Dietary restrictions can be accommodated with advanced notice.

]]> http://nicksonbroadway.com/site/eco-dinner/feed/ 0 Paul Jaboulet Aine 2009 Rhone Dinner http://nicksonbroadway.com/site/paul-jaboulet-aine-2009-rhone-dinner/ http://nicksonbroadway.com/site/paul-jaboulet-aine-2009-rhone-dinner/#comments Sat, 25 Feb 2012 19:46:43 +0000 derek http://nicksonbroadway.com/site/?p=299 Paul Jaboulet Aîné 2009 Vintage Release Celebration Dinner

Being touted as a “once in a lifetime, unique tasting”, I am so pleased and proud to bring these wines to you.  The 2009 vintage is being considered as one of the best vintages in decades from this region.  This release is very special because it presents the re-emergence of Jaboulet as premiere, artisan style winemakers in Northern Rhone.  In 2006 the Frey family acquired Maison Jaboulet, and with a rich history and passion for winemaking themselves, they have rededicated their efforts to making incredible Rhone wines.  This vintage marks the first sole release of winemaker Caroline Frey.

This dinner also celebrates the 10th year anniversary of nicks on broadway opening.  It’s sure to be a celebration and a very special evening.

First Course
Point Judith fluke crudo style with raisins, poppy seeds & fresh herbs
Local apples with allspice, cider, blue cheese & honey-comb
Georges Bank sea scallop with grapefruit, shaved onion & cider vinegar

Paired with Viognier Secret de Famille 2009

Second Course
Baffoni Farm chicken liver pâté & Stoney Hill Farm pork rillete with toasted brioche, strawberry-sherry preserve, capers, parsley & black pepper

Paired with Cote Rotie domaine des Pierelles 2009
Third Course
Pepper crusted Point Judith monkfish with chard, house cured bacon, crispy young potatoes & black olive-thyme jus

Paired with Crozes Hermitage Domaine Thalbert 2009

Fourth Course
Dry-aged rosemary Stoney Hill Farm pork with parsnip, squash, rutabaga + cranberry-clove-wine jus
Paired with Cornas Domaine de Saint Pierre 2009
Fifth Course
Char-grilled leg of Hopkins Farm lamb with braised Maine beans, fennel, roasted onions + anise-port jus
Paired with La Petite Chapelle 2009

Sixth Course
Dark Chocolate pots de creme with blackberry Chantilly cream & chocolate-bacon bread pudding with salted caramel & mint chocolate ice cream

Paired with Chateauneuf Du Pape domaine de Terre Ferme 2009

Tuesday February 28th 2012

Reception 630pm

$100 per person (exclusive of taxes, additional beverage + gratuities)

Call 401.421.0286 for reservations + any details

Vegetarian options available upon prior booking

]]> http://nicksonbroadway.com/site/paul-jaboulet-aine-2009-rhone-dinner/feed/ 0 Valentine’s 2012 Menu http://nicksonbroadway.com/site/valentines-2012-menu/ http://nicksonbroadway.com/site/valentines-2012-menu/#comments Fri, 10 Feb 2012 18:00:53 +0000 derek http://nicksonbroadway.com/site/?p=294 On this Valentine’s Day I’d like to take the opportunity to thank our sweethearts, the farmers, growers, fishermen, producers + artisans that made this menu possible:

Allen Farm  American Mussel Harvesters  Aquidneck Honey  Baby Greens Farm  Baffoni Farm  Blackbird Farm  Cook Farm  Countryside Citrus  Czajkowski Farm  Fresh Meadow Farm  Geer Farm  Hopkins Farm  Hickory Lane Farm  Local Catch  Narragansett Creamery  Schartner Farm  Stoney Hill Farm  Wild Rhody…and so many more, thank you!

Tuesday night’s menu

Amuse Bouche

Warm buttermilk-black pepper biscuit with Aquidneck honey-butter + blackberry preserve

First Course

Warm Narragansett Bay oysters with grapefruit + fennel sabayon

or

Soup of local sweet potato, squash + onion with crème fraiche

or

Rhode Island pork, chicken + beef pates with pickles, jams, mustard + charred sour dough

Second Course

Butter-roasted Georges Bank sea scallops with pea greens, herbs + citrus salad

or

Capellini with Hickory Lane veal + pepper ragout, Narragansett Creamery ricotta, parmesan + toasted bread crumbs

or

Local baby greens with Narragansett Creamery feta, honeyed nuts + pickled vegetables

Refresher

Schartner Farm strawberry-red wine sorbet with bubbles + sea salt

Third Course

Char-grilled Hopkins Farm leg of lamb with herb-roasted local fingerling potatoes, onions, acorn squash + juniper-rosemary jus

or

Skillet-roasted Point Judith monkfish with barley, bitter greens + chicken-thyme jus

or

Herb-roasted local mushrooms + parsnips with Vermont cheddar + Geer Farm polenta

Fourth Course

Dark chocolate bread pudding with white chocolate ganache + orange-vanilla bean ice cream

or

Lemon pudding with fresh whipped cream, vanilla biscuits + fresh fruits

Details

Price fix tasting menu. Meat, seafood & vegetarian options are available.

Please call in advance for any allergies, restrictions or special needs, otherwise, no substitutions please.

$50 per person (exclusive of beverage, tax & gratuity).

Wine pairings will be available per course or for the entire menu.

Doors open at 5:30pm.

Call 401.421.0286 for reservations.

Now call and make your reservation!

]]> http://nicksonbroadway.com/site/valentines-2012-menu/feed/ 0 The price of fresh fish http://nicksonbroadway.com/site/the-price-of-fresh-fish/ http://nicksonbroadway.com/site/the-price-of-fresh-fish/#comments Wed, 11 Jan 2012 17:57:00 +0000 derek http://nicksonbroadway.com/site/?p=288 We all got some shocking scary news on Sunday that our friend and fisherman, Steve Arnold, Captain of the Elizabeth Helen, and his crew had a tragic accident out on the water off Block Island.  From what Steve and Captain Chris Brown, Steve’s partner at Wild Rhody,  and Captain Richard Cook have told me, the boats cargo shifted, the wind and the current hit the boat at exactly the same time, and the boat got taken under.  All of the crew made it off the boat, and Steve was pulled 30 feet under with the boat, but somehow escaped to the surface and his life, thanks to the United States Coast Guard.

This event has sent chills through the Point Judith fishing community, and made us all realize just how dangerous the open waters can be, and what great risk and effort it takes to bring the daily catch in.  This could happen to any fisherman at any time, even in the best of weather.

We say it all the time, but times like this really drive it home, we give thanks to the many men and women who risk there lives every single day to bring us fresh seafood.

So please go to your local fish markets and farmers markets and support them. Go to shops and restaurants that support locally caught seafood that emphasizes sustainable and environmentally friendly efforts.  It is important.

A group of Rhode Island and Boston chefs will be banding together soon to help raise awareness, appreciation and hopefully some funds for them, so please stay posted for those details…

Here’s another great short piece written by Rob Booz from Chefs Collaborative on the event:

Our thoughts go out to Steve Arnold on the sinking of his ship, the Elizabeth Helen

January 9th, 2012, 1:12 pm

Yesterday, we received word from Boston Local Leader, chef Rich Garcia that Steve Arnold’s fishing vessel the Elizabeth Helen sank in the winter waters of the North Atlantic Ocean.

Steve and his partner Chris have consistently been leaders in sustainable fishing practices around southern New England. Forgetting for a moment the high quality of the fish they bring in, their use of Trace and Trust technology through their Wild Rhody brand constantly provides a jumpstart for the all too important conversation about the state of our oceans. Whether it be among chefs, when Wild Rhody came to speak at our inaugural meeting of the Boston Local this past fall, or through larger venues, such as when Rhode Island Local Leader, chef Derek Wagner spoke of Steve and Chris’ work in The New York Times.

I could go on with examples but the point is this: fishermen have no easy lives. Their work has always been dangerous, and in recent years they’ve seen new and necessary fishery management make earning a decent living increasingly difficult. Steve Arnold, like so many fishermen, is invaluable to the food sustainability community. Both in the superb quality of product he provides to our chefs, but also in the way his and Wild Rhody’s practices foster and support discussion of the hard facts around seafood.

Saturday was an absolutely stunning day here in New England. The skies were clear and the thermostat hung lazily in the mid to high 50’s. But as we were in our cars, our homes, our kitchens, or our backyards, Steve and his crew were out to sea facing harrowing prospects. Thanks to the efforts of the United States Coast Guard, all made it back to land safe if not sound. We here at Chefs Collaborative hope for the best for all involved and urge you all out there reading this to remember where your food comes from.

Posted by: Rob Booz

]]> http://nicksonbroadway.com/site/the-price-of-fresh-fish/feed/ 0 New Year’s Eve 2011 Menu http://nicksonbroadway.com/site/new-years-eve-2011-menu/ http://nicksonbroadway.com/site/new-years-eve-2011-menu/#comments Thu, 29 Dec 2011 18:59:15 +0000 derek http://nicksonbroadway.com/site/?p=277 Every year on New Year’s Eve I create a special tasting menu to celebrate the end of one year and the beginning of the next.  The Autumn has come to an end and the cold weather signals that winter is upon us.   We take this special night to cook with conviction and purpose, remembering the past seasons glories, with our pickled, candied, dried and preserved gems, and looking forward anxiously into what the cold winter will bring us, with it’s root vegetables, bitter greens, and bright citrus fruits.  I hope you are able to join us, if not for supper, then maybe for Champagne & Hors d’oeuvres at midnight!

This year’s menu features the love + labor of Allen Farm, American Mussel Harvesters, Aquidneck Honey, Baby Greens Farm, Baffoni Farm, Barden Orchard, Blackbird Farm, Crystalbrook Farm, Czajkowski Farm, Fresh Meadows Farm, Geer Farm, Grandy Oats, Schartner Farm, Stoney Hill Farm, Wild Rhody Seafood. We are happy + proud to support them + so many others farmers, artisans, fishermen, foragers, growers + producers every day.

Here’s the menu…

7!

Freshly baked baguette with honey, lavender sea salt + Provencal herb butter

6!

Warm Narragansett Bay oysters with mussel, house-bacon + mustard cream

or

Cream of golden + sweet potatoes with pecans, sage + olive oil

Paired with Duval-Leroy Brut NV

5!

Point Judith fluke crudo style with cranberries, grapefruit, black pepper, celery + herbs

or

Brioche tartine with goat cheese + salad of baby radishes, beets, citrus, lettuces + herbs

Paired Duval-Leroy Brut Rose

4!

Point Judith monkfish + squid with chili-pepper risotto, parmesan, lemon + herbs

or

Wilted winter greens + cauliflower with soft egg + charred sourdough

Paired with Duval-Leroy cuvée Paris 2006

3!

Carrot + Moroccan lime sorbet with bubbles + sea salt

2!

Stoney Hill Farm pork braise, belly + loin with butternut squash, pea greens, Madeira + cider

or

Creamed oats, barley + rye seed with roasted mushrooms, fennel, cabbage + parsley

Paired with Duval-Leroy Clos du Bouveriers 2004

1!

Profiteroles of dark chocolate, vanilla-bean + white chocolate, with fruits, candies + nuts

Paired with Vin du Bugey-Cerdon NV

Happy New Year!

No substitutions please. Please notify in advance for any dietary needs, allergies or special restrictions.

$75 per person, exclusive of beverage, tax + gratuities. Champagne pairings available for 5 per course. Gratuity of 20% may be added to parties of 6 or more.

Champagne & Hors d’oeuvres at 1130pm-1am, $25 per person.

Call 401.421.0286 for reservations or more details.

]]> http://nicksonbroadway.com/site/new-years-eve-2011-menu/feed/ 0 Tonight’s Whole Hog Menu http://nicksonbroadway.com/site/tonights-whole-hog-menu/ http://nicksonbroadway.com/site/tonights-whole-hog-menu/#comments Sat, 05 Nov 2011 16:58:50 +0000 derek http://nicksonbroadway.com/site/?p=271 We source almost exclusively whole animals these days, which is a great deal of work, but so very worthwhile and rewarding.  It truly drives our creativity and pushes us to be resourceful, aware, and keeps us constantly changing and evolving our food.  More importantly, its a huge help to our local and small farmers to be able to take in a whole animal instead of trying to cherry-pick the “good cuts”, which leaves them with a freezer full of  animal that they bread, reared, raised and cared for, only to watch hang out in their freezer with no one to love nor respect the life that was given and the many efforts that were made to get it all the way to the abattoir.

One of  my favorites, ok actually my favorite (but ssshhhh! don’t tell my beef farmer because I love that too! ok, don’t tell my fisherman or my chicken farmer either, because I love breaking their products also!) animals to butcher and get into is the hog. The enormous variety of product that a hog yields is enough to make any chef or food lover salivate (i.e. ham, chops, headcheese, butts, jowls, trotters, skirts, snout, flanks, tenderloins, sausages, lomo, lardo, prosciotto, kidneys, brains, chiccarones, rillettes, pates, ribs, the Holy Grail-BACON, and so much more), the possibilities are almost endless.  Most of our pork comes from farmer Bill at Stoney Hill Farm here in RI.  We do a great deal with the different bits and pieces, and not a single piece goes to waste. We utilize 100% of the animal in some way, shape or form.

Tonight I’ve got a couple that I know loves all that is pork more than most (they will remain nameless for their protection for fear of jealous reaction over their porktacular porksperience tonight).   So I’ve put a little something special together for them tonight, a pork tasting menu… I thought I’d share it with you all….

Pork tasting  Saturday 11.5.11

C1. Amuse bouche/snack plate

Schartner Farm Sweet Potato-Rye Bread w/Molasses-Clove Butter + Crispy Smoked Bacon

C2. Puree

Schartner Farm Parsnip + Sweet Onion Puree w/Fried Quonset Point Oyster, Stoney Hill Farm Pork Belly + Celery Leaf

C3. Cananpe

Stoney Hill Farm Pork + Blackbird Farm Beef Kidney Pate with Pickled RI Pears, Golden Raisins, Fresh Baked Brioche

C4. Trotter “Salad”

Stoney Hill Farm Pork Trotter + Head Cheese Croquette with Soft Boiled Baffoni Farm Egg, Barden’s Orchard Apples, Allen Farm Pea Greens, Pickled Mustard Seeds + Pickled Local Cranberries

C5. Tongue

Char-grilled Stoney Hill Farm Pork Tongue with Allen Farm Arugula-Walnut Polenta, Parmesan + Lemon-Thyme Jus

C6. Refresher

Schartner Farm Pumpkin-Citrus Sorbet with Chiccarone Sea Salt, Lime + Cava

C6. Rib + Snout Braise

Slow-braised Stoney Hill Farm Pork Ribs + Snout with Crystal Brook Farm Goat Cheese + Golden Potato Puree, Parsley, Black Pepper + Hill’s Cider Jus

C7. Dessert

Pork lard + Corn Cake with Vermont Maple Ice Cream, Candied Pecans + Caramel

]]> http://nicksonbroadway.com/site/tonights-whole-hog-menu/feed/ 1 Stoudts Beer Dinner http://nicksonbroadway.com/site/stoudts-beer-dinner/ http://nicksonbroadway.com/site/stoudts-beer-dinner/#comments Wed, 05 Oct 2011 06:08:47 +0000 derek http://nicksonbroadway.com/site/?p=262 October 5th 2011 Craft Beer Celebration Dinner with Brewer Carol Stoudt

First Course – Pils German Style Pilsener

Wild-caught Point Judith fluke with Scharter Farm potato, parsnip + lemon-parsley aioli

Second Course – American Pale Ale

Local pumpkin-chili-Vermont cheddar soup with local pear-honeypecan salad + toasted pumpkin bread

Refresher

Barden Family Orchard honey-crisp apple sorbet with bubbles

Third Course – Oktober Fest

Spiced-roasted Stoney Hill Farm pork with Schartner Farm sweet potato puree, roasted cauliflower + sweet onion jus

Fourth Course – Old Abominable Barley Wine

Plate of selected artisanal cheeses,  local honeycomb, marinated local plumbs, house-made mustard + jam

Fifth Course – Fat Dog Oatmeal Stout

Warm ginger-molasses cake with malted milk ice cream + sea-salty caramel

$65 per person (exclusive of tax, gratuity + additional beverages).

6pm arrival. 630pm start time.

401.421.0286 for details.

]]> http://nicksonbroadway.com/site/stoudts-beer-dinner/feed/ 0 Upcoming Events Autumn 2011 http://nicksonbroadway.com/site/upcoming-events-autumn-2011/ http://nicksonbroadway.com/site/upcoming-events-autumn-2011/#comments Tue, 13 Sep 2011 17:20:25 +0000 derek http://nicksonbroadway.com/site/?p=256 South Side Community Land Trust Benefit

Thursday, September 15th

Roger Williams Park Botanical Center

Rhode Island Center for Agricultural Promotion & Education Benefit

Friday, September 16th

Grenvale Vineyards

Six Degrees of Vegetation Collaborative Chef’s Dinner

Sunday, September 25th

La Laiterie

Stoudt’s Beer Dinner with Brewer Carol Stoudt

Wednesday, October 5th

nicks on broadway

Farm to Fork Autumn Harvest BBQ

Sunday, October 16th

Schartner Farm

]]> http://nicksonbroadway.com/site/upcoming-events-autumn-2011/feed/ 0 Ferraton Pere & Fils Dinner http://nicksonbroadway.com/site/ferraton-pere-fils-dinner/ http://nicksonbroadway.com/site/ferraton-pere-fils-dinner/#comments Thu, 25 Aug 2011 13:38:55 +0000 derek http://nicksonbroadway.com/site/?p=249

A special night featuring the wines of Ferraton Pere Et Fils

Thursday August 25th, 2011

Welcome

Domaine Joseph Cattin Cremant Brut

Schartner Farm Endive, Local Tomato & Great Hill Dairy Blue Cheese

First Course

Ferraton Pere & Fils Cotes Du Rhone Samorens Blanc 2008

Warm Quonset Point Oysters with Allen Farm Pea Greens, Pickled Summer Chilies & Sabayon

Second Course

Saint-Joseph La Source Blanc 2008

Tasting of Chilled RI Mussels with Pickled Onion & Pepper-Aioli,

Point Judith Fluke & Cucumber Crudo,

Blackbird Farm Beef & Pistachio Terrine,

Baffoni Farm Chicken Liver Pate with Pickled Golden Raisins

Third Course

Ferraton Pere & Fils Crozes-Hermitage la Matiniere 2007

Wild Crispy-Skin Point Judith Black Bass with Local Pepper-Tomato-Eggplant Ragout & Green Peppercorn-Thyme Jus

Refresher

Roof-top Heirloom Tomato Sorbet with Gin, Bubbles & Sea Salt

Fifth Course

Ferraton Pere & Fils Chateauneuf-du-Pape le Parvis 2006

Char-grilled Stoney Hill Farm Pork with Schartner Farm Sweet Corn Puree, Local Onions, Bitter Greens & Mustard-Sage Jus

Sixth Course

Pineau des Charentes

Roasted Confreda Farm Peaches with Aquidneck Honey-Lavender Ice Cream & Toasted Pecan Crumble

$65 per person(exclusive of additional beverage, tax & gratuity). No substitutions Please. Menus always subject to change based on Chef’s discretion, availability and seasonality.

]]> http://nicksonbroadway.com/site/ferraton-pere-fils-dinner/feed/ 0 Pretty Things Beer Dinner http://nicksonbroadway.com/site/pretty-things-beer-dinner/ http://nicksonbroadway.com/site/pretty-things-beer-dinner/#comments Sun, 15 May 2011 15:28:54 +0000 derek http://nicksonbroadway.com/site/?p=238 Tuesday May 17th 2011

Celebrating Craft Beer Week with Dan, Martha, Terry, Derek & the Gang!

Come eat, drink, make merry & celebrate with a bit of libation & supper!

When Dan & Martha asked me if I would be interested in hosting a beer dinner with their incredible handcrafted brews, I absolutely jumped at the chance, emphatically.  Hands down my favorite craft brewers right now and I just couldn’t think of a better pairing than Springtime, nicks & Pretty Things!!!!

While you can often find 2-3-4 of their amazing ales on draft here at any given time, this is a really unique and fun opportunity to meet, mingle, eat and chat with Dan & Martha while tasting through an array of their special selections.  I’ve tasted these amazing beers and tried to pair them with some fun Spring flavors and tasty treats.

Hopefully you can all make  it, call for bookings, as we’re filling up!  Without more ado, here’s the menu….

‘Nibbles’

House Smoked Baffoni Farm Chicken, Onion, Herb & Walnut Salad

Narragansett Creamery Ricotta with Black Pepper + Aquidneck Honey

Plum Point Oysters on the Half with Orange-Caper Gremolatta

Baffoni Farm Chicken Liver Pate with House Pickle Relish

Paired with Fluffy White Rabbits, Hoppy Triple

‘Starter’

House-Smoked Point Judith Hake on Toast with Pickle Schartner’s Asparagus + Caraway Mayo

Paired with Jack D’Or, American Saison

‘Salad’

Local Lettuces with Blue Cheese, Smoked Bacon, Spring Radishes & Pistachios

Paired with Field Mouse’s Farewell

‘Main’

Peppery Hereford Sirloin with Hot Mustard, Stoney Hill Farm Pork Belly, Truffled Barley, Rye Seed & Bitter Greens

Paired with EIP 1855 London Porter

‘Cheese Board’

Artisan Cheese Selection of Cheeses with House-made Jam, Local Honey, Nuts & Toasted Brioche

Paired with Baby Tree Plumb Ale

‘Pudding’

Elderberry & Rhubarb Fool with Crumbled Oat Biscuit & Mint

Paired with Our Finest Regards Barley Wine

Details

$50 Per person (exclusive of tax, gratuities & additional beverages).

Starts at 7pm.

Bookings 401.421.0286

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