Where to Find Your Fall Flavors in Rhode Island in October
The trend was fueled by successful Starbucks marketing campaigns. The Seattle-based coffeehouse chain launched “PSL” – pumpkin spice lattes – in 2003. In 2015, market experts said Starbucks earned around $100 million in revenue from PSL and deals. similar spices each fall.
Even without chain-created sugary drinks, Rhode Island has plenty to offer each fall: sprawling, multi-acre farms are within a 20-minute drive of cities, and chefs are always looking to incorporate the most seasonal ingredients into special dishes. and new dishes.
Where can you find your favorite fall flavors in Rhode Island? I’m glad you asked.
For classic pumpkin picking and candy shopping: Since moving to Rhode Island, I’ve enjoyed the drive from Providence to Johnston, where wind turbines tower over sprawling pumpkin patch and working farms. Salisbury Farm was founded in the 1800s as a dairy farm and remained that way until the mid-1970s. Now they are known for their thousands of June strawberry plants, 5-acre corn maze, fields of pumpkins and their raspberries. Their products are sold at farmers markets, but I like to buy them fresh from their barn.
For the pumpkin beer: Gourds Gone Wild is a delicious new pumpkin-spiced beer from Sufficient mixing in Pawtucket. It’s not overly sweet like some of the mass-produced brews, but it does have a slight hint of vanilla that binds the allspice, nutmeg, ginger and cinnamon together nicely.
For the apple cider donuts: Appleland orchard in the Greenville section of Smithfield has been in the same family since the 1960s, where their fresh cider – made from a mix of Macs, Empires and Delicious apples – creates delicious apple cider donuts.
For the hot cider and cider slush: The Pressed cider company in Jamestown has spent years pressing cider in orchards across the state. Unwind on a chilly fall day by trying their hot cider with spices like cinnamon, orange zest and cloves. If you’re one of those people who drinks iced coffee even when there’s a foot of snow on the ground, try the cider slushies.
For an autumn mocktail: foglia, which was just named one of the best new restaurants of 2022 by the Vegetarian Times, is an all-vegan spot on the waterfront in Bristol that’s designed to change with the seasons. Their crunchy apple mocktail, made with sparkling cider, is a must try.
Pumpkin Cheesecake: In Coventry, Borelli Bakery sells giant pumpkin cheesecakes alongside maple-nut cupcakes, Jack-O-Lanterns, and ghost-covered strawberries,”witch potion” cauldron-shaped cakes, and these adorable chocolate cupcakes with vanilla frosting that look like monsters.
An old-fashioned s’mores: In historic Warren, bourbon bar and new American restaurant Renewal serves old fashioned S’mores. Try it after a bowl of their special fall pasta, which is egg fettuccine, duck confit, roasted local mushrooms, grated nutmeg and butternut squash.
Risotto with white truffle and mushrooms: From October to January, The Masseria in East Greenwich spends about $5,000 on white truffles each month for its $400 tasting menu and specials. I recently went for a lovely dinner of massive cheese platters and that pistachio saladbut their white truffle and mushroom risotto really stood out as a serious fall dinner.
Ice cream: Millie Millie Ice Cream, started by the former Big King pastry chef who just helped open Pickerel in the same space, still makes its beautiful handmade ice creams. In September, she presented a corn ice cream with cajeta of carrots and honey-roasted peanuts. This week, she introduced a new flavor: vegan butterscotch and peach ice cream.
Fresh morning pastries: Little sister, a Puerto Rican-inspired all-day cafe and tapas restaurant on the east side of Providence, serves delicious morning treats like their Cardamom Knot, Gingerbread Bun, and Sweet Meringue Muffins and with peaches and oats. In downtown Providence, Small town cafe and kitchen serves apple butter snickerdoodles, apple cinnamon coffee cake, pumpkin muffins and this pumpkin pecan blondie that I can’t get enough of.
Autumn pasta and gnocchi: To Giusto in Newport, owner and chef Kevin O’Donnell offers a dish of local mushroom gnocchi roasted and cooked Bolognese to create a sugo finto. Another dish — ricotta ravioli with carrots, hazelnut dukkah and medjool dates – is a new must-have. To Providence, Bacco serves pumpkin ravioli with a sage sauce that is a butter-lover’s dream.
If you have any suggestions or need a recommendation, email me at Alexa.Gagosz@globe.com.
Visit Dining in Rhode Island for more. Because everyone must eat!