Category Archives: Special Events

holiday menus, hours and details

“You have to eat ’em to save ’em.”

 

tamworth pig

The little tamworth might just light up your taste buds…

We’ve added a 2nd Swine & Dine to accommodate the high demand!  Join us on Wednesday, December 4th!

Yikes! A recent letter to the editor called us on the carpet for our plans to serve a heritage breed pig – a Tamworth pig raised by SVF Foundation – for our upcoming “Swine & Dine” Heritage Series Dinner on November 21, 2013.  They labeled this endeavor “the height of insensitivity” and asked what would be next “a California condor or a manatee?”

Ouch…

What the writers didn’t understand was heritage breeds like the Tamworth pig are not wild endangered animals facing extinction because their habitat is threatened or they’re falling prey to poachers. Rather, they are out-of-favor farm animals no longer bred for food.  Farmers don’t raise them because other breeds are easier / faster / cheaper to raise.  The result? Fewer and fewer breeds, less variety in our food and the likelihood that we will lose all but the most profitable livestock animals in our food chain.  This could be a big problem if something bad happens to that last remaining breed.

You can read more about this problem and what SVF is doing about it in this blog post detailing our spring visit to the farm.  But for now, consider this:  This little Tamworth breed is in danger because we DON’T eat it, and you might really like it.  So come to our Heritage Dinner on 11/21 or 12/4 to give it a try.  If you like it, SVF might raise more. In fact, they are planning to sell some this season, and that might help keep this breed viable as a food source.  Wouldn’t that be great?

 

Coq au Vin – Tavern Style on 9/25/13!

“Coq au Vin isn’t chicken cooked in cheap red wine: it’s rooster cooked in something good enough to drink.”

Saveur Cooks AUTHENTIC FRENCH

coq au vin

SVF Coq au Vin paired with Cameron Hughes Cote du Rhone.

Our upcoming Heritage Series Dinner on 9/25/13 will feature a rooster-less Coq au Vin with a local twist:  Heritage Breed White Rock Hens fresh from the SVF Foundation‘s Farm off Ocean Drive. Farm fresh RI ingredients and Chef Rich’s formidable culinary skills promise a culinary tour de force upstairs at The Tavern. We have a few seats left, and we hope to see you there!

Coq au Vin brings back lots of happy memories for me.  I grew up in a French family, and my grandmother, Florence Proux Mathieu, daughter of a Canadian mill owner, made a mean Coq au Vin. In the 50’s – the heyday of Julia Child and her infamous chicken preparation – all the moms attempted coq au vin, but none could match the slurpy goodness of Flo’s dish.

One possible exception was my old neighbor, John Barrett. Every fall John, who never cooked anything else, would announce he was making coq au vin.  It was his signature and only dish, and it attracted an intriguing collection of friends who ate, drank and ruminated about how this year’s batch compared to last. The anticipation was almost as good as the dinner.

On Wednesday, White Horse Heritage Dinner guest speaker, Catherine Zecker of Cameron Hughes, will pair a 2011 Cote du Rhone with Chef Rich’s coq au vin. According to this Wine Spectator video, Catherine and Julia are on the same page when it comes to pairing wine with this classic French dish.
So join us for a little French / American comfort food and wine on Wednesday, September 25, 2013. Click here for details and call 401-849-3600 for reservations.

If you can’t make this one, no worries!  There are two more:

Whiskey Business – Thursday, October 24, 2013

Swine & Dine – Thursday, November 21, 2013

SVF Foundation and The White Horse Tavern

Join us on
Wednesday, July 31st 2013
To Dine & Learn
about
SVF Foundation’s Mission to Preserve Heritage Breeds.

SVF Executive Director, Peter Borden, will describe the Foundation’s mission, goals and the scientific work that is preserving endangered livestock breeds for centuries to come.
White Horse Executive Chef, Richard Silvia, has prepared a 6-course menu featuring SVF Foundation meats, fresh ingredients from local farms and select wines to complement each course.

Amuse Bouche
Warm Rosemary Scones with Creamy Bone Marrow Butter

Salad Course
Crispy Beef Liver, Balsamic Honey Onion Jam, Grain Mustard,
and crisp wild arugula

Cheese Course
SVF Honeycomb, Micro Herbs, and Fruit Relish

Pasta Course
Braised Beef Shank Ragu, Handmade Gnocchi, Herbs, Cloumage

Entrée Course
Grilled Beef Chuck, Chimmichurri, Olive Oil Roasted Summer Vegetables, Polenta Fries

Dessert Course
Sweet Berry Farm Berry Shortcake with Rhody Clotted Cream

Education Lecture Starts Promptly at 6:30 pm
Dinner at 7:30 pm

$100.00 per person with wine pairings

Limited availability. Please call 401-849-3600
to reserve your place for this special event.

Valentines Day Continues

When Valentine’s Day falls on a weekday, well, there just seems to be a little less love in the air with all that work getting in the way before and after.   So we decided to make a long weekend of it and you and your sweetie can now enjoy that most romantic meal of the year on Thursday, Friday or Saturday!  Phew!  So give us a call and pick your day.  We’ll make it special. Promise.