(Photo: Katie Corcoran | @rhodeislandnative)
Celeste in Narragansett Celebrates Local Farms with New Fall Harvest Menus – Chef-crafted, rotating menus feature the best of the season through November
RECIPE below!
Celeste, located at 15 Kingstown Road in Narragansett, Rhode Island, is pleased to announce the return of its popular a la carte harvest menus, celebrating the freshest flavors of the season from local farms. To make reservations, please call 401-792-4333 or visit www.celesteri.com.
From October 5th through November 29th, guests will enjoy small and large plates crafted by Chef Andy Gould and his culinary team, featuring seasonal ingredients from Cato’s Corner Farm (Colchester, CT), Kitchen Garden Farm (Sunderland, MA), Ward’s Berry Farm (Sharon, MA), Greenview Farm (South Kingstown, RI), Narragansett Creamery (Providence, RI), Schartner Farm (Exeter, RI), Barden Family Farm (North Scituate, RI), Four Town Farm (Seekonk, MA), Confreda Greenhouses and Farms (Hope, RI), Hopkins Southdown Farm (Scituate, RI), Little Rhody Pasta (Tiverton, RI), Wild Atlantic Seafood (Narragansett, RI), Baffoni’s Poultry Farm (Johnston, RI), South County Bread Company (South Kingstown, RI), Narragansett Bay Lobster Company (Narragansett, RI), and the Rhode Island Mushroom Company.
“Fall brings an incredible array of ingredients at their absolute peak that naturally lean toward warm, comforting dining,” said Celeste Executive Chef Andy Gould. “With these rotating menus, we get to showcase the best of the season and honor the local farmers who feed our community every day.”
Through November 1st, the menu begins with small plates of Roasted Apples & Grapes with Cato’s Corner Celeste, spiced walnut, cider reduction, and country bread; Ricotta Gnocchi with rabe pesto, stracciatella, and walnut gremolata; and Celeriac & Apple Soup with brown butter, horseradish, and hazelnut. Large plates include seared Karen Elizabeth Scallops with roasted delicata and potato, celeriac purée, sautéed chard, and beurre blanc and Roasted Chicken with leek and Cato’s Corner Dairyere bread pudding, confit chicken leg, fennel and radicchio salad, and cider-whole grain mustard jus.
The third menu, offered November 2nd through November 15th, features Roasted Rhode Island Mushrooms with Cato’s Corner Dairyere soubise, Madeira, and fried shallot, served with country loaf; Choggia Beets & Citrus with feta, fennel, sorrel, hazelnut, and extra virgin olive oil; and Wild Mushroom & Barley Soup with focaccia crouton and Cato’s Corner Bloomsday. Large Plates include Sweet Potato Gnocchi with confit chicken leg, shaved brussels sprouts, roasted grapes, dressed chicories, and brandy cream and Sweet Potato & Lobster Stuffed Flounder with braised Swiss chard, polenta, blood orange beurre blanc, and toasted almond.
The final menu, offered November 16th through the 29th, will feature small plates of Baked Gnocchi with parsnip cream, Pecorino, black pepper, and house breadcrumbs; Roasted Rhode Island Mushroom Tartwith butter-roasted leeks and Cato Corner Dairyere; and Potato & Leek Soup with crispy pancetta, chives, and pickled shallot. Large plates will feature Roasted Rhode Island Mushroom Tagliatelle with garlic, olive oil, and Parmigiano Reggiano and Sweet Potato & Lobster Stuffed Flounder with braised Swiss chard, polenta, blood orange beurre blanc, and toasted almond.
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Serves 4
A celebration of Rhode Island’s fall harvest, featuring spice-roasted honeynut squash, a silky Bloomsday cheese soubise, bright dressed apple, and thyme-infused local honey.
Ingredients
Thyme Honey
¾ cup local honey
2 tablespoons water
1 tablespoon fresh thyme leaves
5 whole black peppercorns
Spice Blend
2 tablespoons brown sugar
2 teaspoons kosher salt
1 teaspoon Espelette pepper (or a pinch of cayenne)
½ teaspoon ground cinnamon
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground fennel seed
Spice-Roasted Honeynut Squash
2 honeynut squash, halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
Spice blend (above)
Bloomsday Soubise
4 tablespoons butter
3 large yellow onions, roughly chopped
½ cup Carnaroli or Arborio rice
2 tablespoons dry vermouth (or dry white wine)
2 cups whole milk
1 cup water
1½ cups grated aged Bloomsday cheese
Salt and white pepper, to taste
Dressed Apple
1 crisp local apple, finely diced (brunoise)
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar
Pinch of flaky sea salt
To Finish
Fresh thyme leaves
Pinch of chili flakes
Method
Make the Thyme Honey
Combine the honey, water, thyme, and peppercorns in a small saucepan. Bring to a very gentle simmer over low heat and cook for about 10 minutes. Remove from the heat and allow it to steep for an additional 10 minutes. Strain and reserve.
Make the Bloomsday Soubise
Melt the butter in a large saucepan over low heat. Add the onions and cook slowly, stirring occasionally, until extremely soft, translucent, and fragrant, about 25–30 minutes.
Add the rice and cook for 2 minutes, stirring frequently. Add the vermouth and cook until mostly absorbed.
Pour in the milk and water and bring to a gentle simmer. Cook until the rice is very tender, about 20–25 minutes.
Transfer the mixture to a blender and blend until smooth. Add the grated Bloomsday cheese and blend again until fully incorporated. For an extra-silky texture, pass through a fine-mesh sieve. Season with salt and white pepper to taste. Keep warm.
Prepare the Dressed Apple
Combine the diced apple, lemon juice, apple cider vinegar, and salt in a bowl. Toss well and allow to sit for 10–15 minutes before serving. The apple should remain crisp while developing a bright, lightly pickled flavor.
Roast the Squash
Preheat the oven to 425°F.
Combine all spice blend ingredients in a small bowl. Place the squash halves cut-side up on a parchment-lined baking sheet. Brush generously with olive oil and season liberally with the spice blend.
Roast until deeply caramelized and tender when pierced with a knife, about 25–35 minutes depending on size.
Assemble
Spread a generous spoonful of warm Bloomsday soubise onto each plate. Arrange the roasted honeynut squash on top.
Spoon the dressed apple over and around the squash so that its acidity and crunch are present throughout the dish.
Drizzle with the thyme honey and finish with fresh thyme leaves and a pinch of chili flakes. Serve immediately.
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About Celeste
Celeste, located in the heart of Narragansett’s historic Pier district, is a neighborhood gathering spot just steps from Narragansett Beach. Celebrating the bounty of the nearby Atlantic, the menu highlights simply prepared seafood dishes as well as coastal European cuisine inspired dishes steeped in the flavors of coastal Italy, France, and Spain. During the spring and summer months, guests can enjoy al fresco dining on Celeste’s expansive patio. The menu, changing seasonally, features a raw bar, a pizza menu, shareable small plates, and entrees complemented by a curated wine list and hand-crafted cocktails.
Celeste is ideal for private events. The Narragansett Room offers space for up to 40 guests and in the winter months, the room’s cozy fireplace creates a warm and inviting setting. In the summer months, the room’s light and airy décor invites the nearby ocean breezes. The Pier Patio accommodates up to 24 guests in a special covered outdoor area which can be booked independently or added on to the Narragansett Room to create ample space for any special occasion.
Celeste’s current hours are Monday through Thursday, 4:00 p.m. to 9:00 p.m.; Friday, 11:30 a.m. to 10:00 p.m.; Saturday, 11:30 a.m. to 10:00 p.m.; and Sunday, 11:30 a.m. to 9:00 p.m. For more information, please visit www.celesteri.com.
About Newport Restaurant Group
Newport Restaurant Group’s award-winning portfolio of restaurants include Castle Hill Inn, The Mooring, 22 Bowen’s, Bar ‘Cino, La Vecina, and Smoke House all located in Newport; J.T. Commons in Middletown; Celeste in Narragansett; the Boat House in Tiverton; Waterman Grille and Hemenway’s, both located in Providence; Avvio Ristorante located at Garden City Center in Cranston; Iron Works in Warwick; Papa Razzi in Wellesley, MA; and Bar ‘Cino in Brookline, Watertown, and Westwood, MA. Newport Restaurant Group’s mission is to provide the highest quality culinary experience in unique, service-oriented atmospheres and to create each menu with a creative, thoughtful, and responsible approach. Newport Restaurant Group is proudly 100% employee owned. For more information, please visit www.newportrestaurantgroup.com.
The post We Cook! Spice-Roasted Honeynut Squash Recipe and New Fall Harvest Menus – Celeste, Narragansett appeared first on RINewsToday.
