New Year’s Eve & Brunch!

New Year’s Eve
wednesday, december 31, 2014

Here at 960 Hope Street you can celebrate the coming of
the New Year in two different ways…
New Year’s Eve in Chez Pascal
Join us for our last dinner of the year!
3 sumptuous courses, with choices within each course, designed to carry you blissfully
into the new year.
$67 per person. not including tax, gratuity or beverages.
Menu Coming Soon…
OR
Rent out The Wurst Kitchen for New Year’s Eve!
The Wurst Kitchen featuring our house made sausages and small plates
is a fantastic place to kick of, middle, or end your night.
The Proposal:
The Wurst Kitchen can seat 12 people on 2 tables of 6 and 4 people at the Wurst Bar, for a total of 16.
You can have the Wurst Kitchen for up to 16 people for a small private gathering.
*
The menu will be crafted around the
Wurst Kitchen Menu to offer a selection of our delicious house made sausages,
small plates and sides served family style, and of course anything from our bar/drink/wine list.
*
The price would be $450 (minimum for food)
for the first time slot which is 5:30/6:00pm until 8:00pm
or
$500 (minimum for food) for the later time slot
which is 9:00pm until the ball drops.
*
Not including tax, gratuity or beverages.
**
We can only accommodate two different parties, so don’t delay!
To book your private Wurst New Year, reservations will be taken and confirmed in advance with a credit card number.
Time frames must be adhered to in order to facilitate a smooth, happy wurst time.

BRUNCH!
sunday, january 4,2014

our once a year brunch is upon us!
10:00am – 2:00pm
come see what fun we have with eggs and bacon!
now taking reservations


Alsace Celebration & Holiday Craft Show!

A love of the Food & Wine of Alsace France motivated us to take a journey to that magical place. We would love to share a small piece of our experience with you this month as we incorporate Alsatian recipes into our menu; borrowing from their heritage expressed in ours.

Savory Side
tarte flambée ~ traditional crispy flatbread with onions,
house made bacon & fresh farmers’ cheese from shy brothers $12

munster cheese with cumin seed flat bread & celery root salad $10
it is customary to enjoy a slice of munster cheese & cumin seeds with a glass of gewürztraminer… fantastic pairing!

choucroute of kielbasa, frankfurter, pork belly & brined pork neck roast
with boiled potatoes and dijon mustard $28

Sweeter Side
kugelhopf glacé with raisin & caramel compote $10

pain d’epices ~ alsatian spice cake with quince & angelito mousse $9


Part of the delight of eating in Alsace is appreciating their beautiful wines.
Available by the glass, carafe and bottle in Winestubs (fantastic little places where wine is prevalent) which allows one the opportunity to try different varietals in different quantities with different dishes. Brilliant!
Something we always wanted to try here and with the introduction of the Alsatian dishes this couldn’t be a better time to start.

So do come out and try some new delicious items and have fun with the wines!
Our vision is to carry on the wine carafe program in the future, highlighting other charming wines along the way.

Chez Pascal’s Annual Holiday Craft Show!
Sunday November 30
11:00am-3:00pm


On this day Chez Pascal is transformed into a strolling shopping market.
Come on by and shop for handmade gifts created by local artists.
Take a chance on a raffle basket filled with wonderful treasures.
Have lunch from the delicious Wurst Kitchen, and to make the shopping
easier… the bar will be open!


Champagne Dinner & Art Opening

A Fun & Fizzy Champagne Dinner
Wednesday, October 29th
with the winemaker David Bourdaire of Bourdaire-Gallois


In conjunction with Campus Fine Wines we invite you to join us as we welcome David Bourdaire and the wonderful folks from Wine Traditions, Barbara & Ed,
as they all take us on a journey through the beauty of the vine.
5 champagnes from Bourdaire-Gallois accompanied by a 4 course menu.
$85 per person not including tax, gratuity or additional beverages.
Limited seating in our side dining room.
Hors d’oeuvres and the first champagne will be from 6:00pm-6:30pm.
The dinner will then start at 6:30pm.
Reservations taken in advance with a credit card number.
Reservations are non refundable, but you can certainly pass your seat to a friend.

The Menu:
family style hors d’oeuvre
spiced popcorn
mini profiterole with duck liver mousse & quince purée
vt pheasant & pistachio terrine with brioche and pistachio jam
smoked cod with marinated beets & horseradish crème fraîche
bourdaire-gallois, brut NV

first course
boudin blanc with black truffles, buttered tarbais beans, napa cabbage, pears & spiced hazelnuts
bourdaire-gallois, blanc de blanc NV

side by side course
seared pork belly with celery root, kale & apple compote
&
local polenta with duck ragout, cloumage cheese & spicy pepper aigre-doux
bourdaire-gallois, prestige NV
bourdaire-gallois, prestige NV ‘ non-dose

finale
saffron pond cake with cardamom custard sauce, black pepper & goat cheese
bourdaire-gallois, brut rosé

Art Opening
Monday, October 27
Side Dining Room Gallery
BUY ART.
photo-collages by Deb Hickey
words by Seth McCombs

Enjoy wine & tasty snacks
for your perusing pleasure.
5:30pm – 7:00pm

Storytelling is the name of this installation.
It is a collaboration of our very own Deb Hickey and Seth McCombs.
A remarkable collection of images collaged by Deb Hickey and transferred to panels presents the viewer with pictures destined for a story.
Enter Seth McCombs who finds a unique narrative within each piece.
Come and see what story you would tell.


Wurst Kitchen*Wurst Window Now Open!

serving at night tuesday – saturday starting at 5:30pm
serving lunch tuesday – saturday from 11:30am-2:30pm

take away available at our walk up
Wurst Window tuesday – saturday during lunchtime.
seating available outside (weather permitting)
or inside at the Wurst Kitchen.
featuring our house made hot dogs and our house made sausages & sandwiches.
beer & wine available and a fun, delicious experience always present.


Ham Jam 2014

Sunday, March 16, 2014
HAM JAM
The Met (at The Hope Artist Village)
1005 Main Street
Pawtucket RI

What in the world is Ham Jam?
Ham Jam was formed after a gathering of food dedicated individuals
discovered they happened to share the same passion for music as
they did for cooking;
and thus, emerging from some of the great kitchens in Rhode Island,
a music event was born.
This Ham Jam will bring together four bands for one night of delicious music.
The lineup is:

The piano team of Mark Taber and his son Sam
will delight and amaze with their fluid, jaw dropping piano performance.

WD & the DBC will get you moving to their sweet melodious tunes.
The DBC’s are:
Wade Devers
Scott Doggett
Bill Jette
Jen Macpherson
John Simpson

The kitchen band, Turn for the Wurst,
will put down their knives and pick up their instruments for a whole new style of cooking.
They are:
Brian Gibney, Chez Pascal, vocals, guitar
Champe Spiedel, Persimmon, drums
Derek Wagner, Nicks on Broadway, guitar, vocals
Kyle Kerstetter, Persimmon, bass
Mark Riendeau, Chez Pascal, vocals, guitar
Matt Gennuso, Chez Pascal, banjo, trombone
Mauricio Ossa, Chez Pascal, trumpet
Kristin Gennuso, Chez Pascal, harmonica
Michael Urso, Chez Pascal alumni, trombone
Mark Taber, kitchen band honorary member

And this year we are thrilled to welcome Providence’s own
Smith & Weeden. If you haven’t heard them yet,
you must and once you do you will be hooked.
They are:
Jesse Emmanuel Smith
Seamus Weeden
Ollie Williams
Dylan Sevey

Plus the Met brings with it, its own perfect charm.
Also joining us on the culinary side, Tallulah’s Tacos
will be selling some fantastic food from the Met kitchen.
Doors Open at 5:30, music starts at 6:30

This is Ham Jam.

tickets are $5 plus service fee.


Waxing Food-Etic

We are in the midst of a beautiful culinary revolution. A time when local farmers are within reach and in demand! People are becoming aware of where their food is coming from, taking note, and doing something about it.  We are so fortunate in Providence to be around such dedicated farmers and dedicated diners.

There is nothing more satisfying than digging up a gorgeous spring onion from the organic soil of White Barn Farm in Wrentham MA, bringing it back to the restaurant, and creating a dish around that one alluring vegetable.  Or have Providence’s Little City Growers, Red Planet and Jeffrey from Baby Greens stop by the kitchen door with a bounty of fresh herbs and vegetables.  One of our most popular dinners, The Tomato Dinner, was inspired by the fabulous tomatoes that we get from Diana Kushner of Arcadian Fields Organic Farm in Hope Valley. Now every year we have a six course tasting menu featuring tomatoes in every course.  Inspiration comes in many forms.

Respect your ingredients.  This is one of Matt’s favorite lessons that he learned while working for Paul Bertolli at Oliveto in Oakland CA.  Let the food speak for itself.  Showcase your talents by showcasing the ingredients. And if you know where your ingredients come from, you know their story, and their story dictates the dish.

IF I MAY INTERJECT BRIEFLY… a short story about the charcuterie as we are most excited about such things.  It all began several hundred years ago with the discovery of a fantastic ingredient, but first preservative, called salt.  Originally used for foods ‘staying power’ salt is one of the key/crucial ingredients in sausage and cured meats.
It all comes down to one perfect ratio between weight, time and salt. Once discovered the curing, meat stuffing possibilities are endless.  A veritable meat lovers dream.  On any given day you can find one of our kitchen team hard at work making our own pork and fennel sausage, Mortadella, Knockwurst and Chorizo to name a few.  Matt considers the country style pâté his perfect bologna.


Video Clips

Check out these youtube videos of Matt on the Today Show, Cultivating Life & Chef 2 Go.

Today Show

Matt on the Today Show with Al Roker. Filmed summer of 2010.

Cultivating Life

Matt in several episodes of Cultivating Life

Chef 2 Go

Matt on Chef 2 Go cooking in Hewtin’s Dogs Mobile Food Truck


Harvest to Heat cookbook

We are so honored to be included in this new cookbook!

To be within page-flipping distance of Thomas Keller, Jean-Georges Vongerichten, and another Providence Chef, Derek Wagner, is quite a privilege indeed.

This book highlights the necessary relationship forged by Chefs, Farmers & Artisans. Order yours today at www.harvesttoheat.com.