Pat’s Pastured Dinner

Monday, October 20
Pat’s Pastured Dinner

Another one of our favorites!
This dinner revolves around the livestock that Patrick McNiff of
Pat’s Pastured in East Greenwich is so passionate about raising.

5 courses
$68 per person
not including tax, gratuity or beverages
This will be the ONLY menu we will be offering this evening.
Due to the special nature of this menu certain dietary needs we will
unfortunately not be able to accommodate.

Details coming!


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.