 Featuring:
New England Grass Fed, RI Mushroom Company, Schartner Farms, Brett Mayette, Narragansett Creamery, Reynold’s Barn, End O’Main Lobster Daves’s Coffee (& more) You can RSVP via Facebook here  Recently our own DJ Psycho Eddie had a chance to check out Los Andes in Providence, RI. here are his thoughts...
I was looking for a place to go for a special occasion and happened across Los Andes. Los Andes is a Peruvian restaurant on Chalkstone ave in Providence, RI. First-things-first, if you don't have a reservation be prepared to wait. When making reservations, call as soon as you can. They are very busy, not an understatement. If you want a Saturday night, call at least two weeks in advance! That being said, the first must-do, is a beverage. You have to try the Caipirina!! If you have never heard of the Caipirina, its lime and sugar muddled, topped with Cachaca (sugar cane rum) and ice. Garnished with a piece of sugar cane. These are very tasty but they WILL sneak up on you. For appetizers, we had the Ceviche Martini, made with tilapia, squid, shrimp, Prince Edward Island mussels, tossed with a cilantro, rocoto and garlic leche de tigre, served in a martini glass. Chicken Empenadas that were crispy and slightly spicy. Also, Calamari Balsamico which is fried calamari, tossed with spinach, peppers, black olives, finished with a balsamic reduction. Everything tasted fresh, crunchy veggies, nice bite of the citrus juice, lite crispy batter. For Entrees, we had the Pacumuto, which is medallions of angus beef tenderloin, with boneless chicken thigh, chorizo, bell peppers and onions, skewered onto a 22 inch shish-kabob. This was seasoned and grilled PERFECTLY! Meat was juicy and tender. Also, we had the grilled short beef ribs and the Pollo Loco special. Boneless chicken thigh pan seared, layered with an infused herb goat cheese, lobster meat, sweet plantains, and Parma prosciutto. Everything was served with roasted potatoes, ensalada rusa, and arroz con queso. By the time we had gotten to this point, we were full and very happy, but celebrations call for desert. Flan was unbelivable, so was the Tres Leche cake, and the cheese cake. Finishing the meal with a few espresso and an aperitif. The smell of freshly cooked meats, the well-more-than-enough-sized portions, super attentive wait staff, the perfectly cooked and plated meals. This was an un-forgettable meal. I would highly recommend Los Andes to anyone and everyone. DJ Psycho Eddie is the co-host MyNightOut Radio on RI Free Radio  There has been an explosion of quality craft beers all over America in recent years. New England is no different. Today we’re going to talk about some beers that you should certainly try. These are the ones that you should break your neck to get a hold of. They also make great gifts for any beer lover you may know.
The first brew we’re going to talk about is Hoponius Union by Jack's Abby Brewing. This is actually an American pale lager. This has all the characteristics that you love about lagers and IPAs. Which means it has a smooth crisp flavor. Along with a distinctly hoppy aftertaste. It’s truly the best of both worlds. Some may compare it to Magic Hat Dream Machine IPL. It certainly is one to try just for the oddity of the style. The next beer we’re going to talk about is Everett Porter by Hill Farmstead Brewery. This very well could be the best porter you’ll ever have. It’s one that you certainly want to work at trying to find. It has a deep rich dark flavor that’s characteristic with a porter. Along with a balance that tells you right away this beer was brewed by professionals. MO by Maine Beer Company is the next beer we’re going to tap. This one is a bit pricey. It’s an amber American pale ale. It can cost upwards of 7 to 8 dollars per bottle. Not exactly the beer for anyone on a budget. It’s certainly worth buying and saving for a special occasion. It has a subtle malt flavor to balance out the hops. A must try for anyone that loves the style. You’ll find yourself wishing you bought two. Then there’s the one and only Heady Topper by The Alchemist. A beer that’s almost impossible to get your hands on. You’ll pay a hefty price for it if you can. Just how much? The sky is the limit. It’s crazy just how expensive this beer has become. The only thing that remotely resembles the price frenzy was Coors Banquet back in the 70’s. It’s said to have went for the equivalent of 60 dollars per case back then. Just how expensive is Heady Topper? Some four packs are going for as high as 50 dollars. Don’t clean your glasses. You’re not reading a typo. It really is that expensive. Is it worth it? It’s truly one of the best beers in the entire world. You’ll fall in love with it right away. Your wallet won’t. This is one of those beers that you always dream of receiving as a gift. That way you don’t have to break down and buy it yourself. There you have a cross section of the beers you should look for in New England. Crack open a cold one and enjoy yourself. That’s what the suds were meant for. Drink the best beer you can. The quality of your life will always be determined by the quality of beer you’re drinking. Cheers!  Recently our own DJ Psycho Eddie had a chance to check out the new Half Way Tree location in Providence, RI , here are his thoughts...
While venturing out one night, I was looking for some dinner options before an event I was attending. After searching an app for local restaurants, I happened upon Half Way Tree, located at 150 Chestnut St in Providence. (They share a space with "The Fat Squirrel") Half Way Tree serves authentic Jamaican food. Looking at the menu, It has the the typical Beef Patties and Jerk Chicken. It also has Caribbean staples like Calliloo, Jerk Chicken and Ackee and Saltfish. Their menu also features several other authentic Jamaican dishes, such as, Curried Goat Chicken and Shrimp, Jerk Chicken Pork and Shrimp, Pepper Shrimp, and Ten Varieties of Patties. We started the meal off with a Beef Patty and a Jerk Chicken Patty, which were both spicy (but not too Spicy) fillings wrapped in a flaky crust. Delicious! For our entrees, it was the Stewed Oxtail and the Fish Escovich. The Oxtail came with rice with pigeon peas and plantains. The meat was tender and flavorful, with a little of the sauce it was cooked in. The Fish Escovich was a whole fried Red Snapper, topped with onions, peppers and a vinegar sauce. Also served with rice with peas and plantains. Having actually been to Jamaican, I have eaten some very good Jamaican cuisine and Half Way Tree is by far the best place I have been. DJ Psycho Eddie is the co-host MyNightOut Radio on RI Free Radio  Recently we sent our own DJ Psycho Eddie to scope out the new Greenwich Cove Meadery, here are his thoughts...
Today I took a trip to the Greenwich Cove Meadery. I have to say, I was highly impressed, and I think you will be too! Currently still in the soft open stage (open on limited days for tastings and sales only) they have 5 different offerings to sample, buy by the glass to enjoy on premise, or purchase to take home in 500ml and 1Liter grolsch bottles. They also have raw unfiltered honey, in different size containers. If you have not been exposed to mead, it is a wine made from honey instead of grapes. It usually has more body due to the honey it's made from, also the alcohol content is higher due to the fermenting sugars. They do not boil the honey before the fermentation or filter it afterward. This is a 100% natural product. Upon my visit I was able to sample: Pyment - made with wine grapes. This had a great flavor! Golden Good - #1 and #2 Made with cinnamon spices and apple there were two batches available. #2 had more cinnamon. (Like drinking apple pie.) Cranberry - Cranberry flavor was pronounced with a tart, dry flavor. Berry Bliss - mixed berry flavor, also surprisingly tart. These 5 are all for sale, but I was also able to try some experimental batches like Pineapple and Ghost Pepper!!! Both were fabulous even though the Ghost Pepper was a bit too spicy for some that tried it. All of the honey used here is 100% raw, unfiltered, locally sourced, and hand gathered. As I talked to the staff during the tasting, I found out how knowledgeable they are about the products they make and sell and the processes in getting raw ingredients to finished product.This would make a great stop for anyone to learn about mead and its history. Hopefully they have a long future! |
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