Tag Archives: White Horse Tavern

“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?”


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?


SVF Foundation and The White Horse Tavern

Join us on
Wednesday, July 31st 2013
To Dine & Learn
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.

Our Sustainable Commitment at The White Horse Tavern

Part of my goal as a chef of The White Horse Tavern was to increase the use of local, fresh, and sustainable foods, one to increase the quality and seasonality of the products we use at the tavern, and two to assist in our part of being good stewards to the environment. One of the fishing boats that we are proud to partner with is The Proud Mary, owned and operated by the Brown Family. Chris Brown and his two sons, Chris Jr. and Sam provide us with exceptional quality Fluke, Scallops, Bluefish, Squid, and Mackerel. The product is delivered from shore to door within hours of it being caught and quite honestly some of the best seafood, I’ve seen in my career, all harvested within 50 miles of our coastline. Georges Bank Scallops

A Little Easter Press For Us

Easter is a few days away and our reservations are filling up quick. We still have some afternoon seats available. Give us a call for the opportunity to make your family’eggss Easter great. Thanks to golocalprov.com, Ann and Michael Martini for the kudos.


The White Horse is looking for an experienced Sous Chef to join our team!

Year round, detail oriented sous chef for high end Newport individual restaurant.
Candidates must be able to multi-task, prepare foods from scratch, assist in maintaining food cost & quality, Position is a salaried position 5 days a week open to close with an average of 55 hours. 6 day weeks are rare but needed a few times a year. Schedule flexibility necessary. This position is hands on, and requires line cooking, placing orders, managing culinary staff, and assuming The chefs responsibilities in his absence. Experienced candidates of interest will be contacted. Please attach resume.
Salary based on experience