Tips & Tricks & Treats: A Chocolate Tasting & Bonbon-Making Workshop!Taking place just a week before Halloween, the theme of this pop-up dessert workshop is CHOCOLATE!Join us at 5:30pm in the
Tips & Tricks & Treats:
A Chocolate Tasting & Bonbon-Making Workshop!
Taking place just a week before Halloween, the theme of this pop-up dessert workshop is CHOCOLATE!
Join us at 5:30pm in the Gracie’s private dining room to make some new sweet friends, enjoy seasonal snacks and sip on hot mulled cider. After a bit of mixing and mingling, Gracie’s Pastry Chefs Melissa Denmark and Karissa Bednarz will take you on a delicious tasting journey through white, dark and milk chocolates from varying origins and makers. You will learn how to taste different chocolates and what exactly to look for.
After your sweet tooth is satisfied, you’ll dive right into hands-on learning portion of this workshop, where our chefs will teach you how to temper chocolate and create your own molded bonbons. Some of these treats you can take with you, and the rest you can enjoy with your classmates before the evening ends!
We always love to leave our guests with a little something extra, so be prepared to go home with some special Raaka chocolate and the tools to continue honing your chocolatier skills on your own!
Space in this class is limited to 12 guests.
(Thursday) 5:30 pm - 7:30 pm
Looking for a unique and delicious way to enjoy Halloween this year, along with a twist on your traditional beer dinner? Join us for Brews & Broomsticks: A Halloween Beer
Looking for a unique and delicious way to enjoy Halloween this year, along with a twist on your traditional beer dinner? Join us for Brews & Broomsticks: A Halloween Beer Dinner with Buttonwoods!
In today’s world of male-dominated brewing, it may come as a shock to learn that traditionally, brewers were women. In fact, it was women’s role in brewing history that has shaped many of the tropes around the modern concept of the ‘witch.’ In honor of Halloween, Gracie’s and Buttonwoods will raise a glass (or several!) to the rich history behind women, witches and beer.
Brewing belonged to women from the medieval to early modern periods for a variety of reasons. Given the gendered division of labor for most of history, it makes sense: women were responsible for household chores and beer was another staple of the cellar. Women who brewed and sold their ales did so by traditional means: with a large cauldron of boiling wort outside their home, a broomstick over the door to mark themselves open for business, cats to chase away mice that would otherwise eat their grain, and tall pointed hats to distinguish themselves at the marketplace. Over time, these symbols of the medieval ‘brewster witch’ transformed into what is today our modern witch costume.
Your own costumes are encouraged for this four-course journey through seasonally-sourced and local cuisine, artfully paired with a selection of fresh brews straight from Buttonwoods Brewery’s tanks. Morgan of Buttonwoods is currently working on some special (as of now unannounced) seasonal beers that will be featured at the dinner, including one created specifically for our event!
With each all-inclusive $80.00 ticket comes a standing reception featuring passed hors d’oeuvres, plus 5 pours from the Buttonwoods barrels, each individually paired to complement the distinct elements of each course. Stay tuned for the full menu as details become available!
(Wednesday) 6:00 pm - 9:00 pm
194 Washington Street Providence RI, 02903
Sucrée is Gracie’s newest and sweetest dinner series. This pop-up, dessert-focused dining experience will certainly satisfy anyone with a sweet tooth!
There are so many outstanding pastry chefs in and around Rhode Island, and we want to give our local pastry chefs an opportunity to shine in all of their sweet splendor. For each seasonally-inspired event, we invite some of the region’s most promising pastry chefs to create with us for an evening of signature dessert courses and perfectly paired libations!
Past Sucrée events have featured Lori Kettelle of PVDonuts, Caitlyn McGuire of Ellie’s Bakery, Jennifer Luxmoore of Sin, and Adam Young of SIFT Bake Shop Mystic. We look forward to collaborating with many more of our talented colleagues as the series expands!
Ticket prices include tax and gratuity.LET’S START WITH DESSERT!Let’s creep it real: we wouldn’t dare let a holiday premised on sugary treats pass by without marking the occasion with our
Ticket prices include tax and gratuity.
LET’S START WITH DESSERT!
Let’s creep it real: we wouldn’t dare let a holiday premised on sugary treats pass by without marking the occasion with our own dessert-focused dining series! Mark your calendars for the final 2018 installment of our Sucrée series, Sucrée: A Spooky Celebration of Sweets!
On Sunday, October 28th, don your finest costume attire and join the guys and ghouls of Gracie’s for a cocktail hour followed by a three-course paired dessert tasting and goodies inspired by the colors, candies, and other devilishly delicious aspects of Halloween!
Trick or treat yo’self to decadent savory and sweet courses from four of New England’s most spooktacular pastry chefs: Caitlyn McGuire of Ellie’s Bakery, Melissa Denmark and Karissa Bednarz of Gracie’s, and Kate Holowchik of Boston’s Broadway Restaurant Group (Lincoln, Capo, Loco and Fat Baby). The entire evening’s cocktail pairings will be designed by Gracie’s wickedly talented sommelier duo, Alan and John.
The evening will begin with a standing cocktail hour and passed hors d’œuvres followed by seated signature dessert courses from each chef, all paired with cocktails. Treats (with a side of tricks) will round out the evening from Gracie’s Pastry Chef Karissa Bednarz. The event will run from 6:00–9:00 pm and tickets are $80.00 per person, including tax and gratuity. Costumes highly encouraged!
See you there, pumpkin?
(Sunday) 6:00 pm - 9:00 pm
194 Washington Street Providence RI, 02903
Past Sucrée Events:
Sorry, tickets for this event are not available any more.
Let's start with dessert!We are delighted to announce the next installment in our latest dinner series, Sucrée: A Sticky Sweet Tasting Soirée! Join us on Sunday, August 26th, 2018 at
Let’s start with dessert!
We are delighted to announce the next installment in our latest dinner series, Sucrée: A Sticky Sweet Tasting Soirée! Join us on Sunday, August 26th, 2018 at 5:00pm for what will be our sixth dessert-focused dining event, taking place at the beautiful Blackbird Farm in Smithfield, RI. The evening will bring together three of the East Coast’s most innovative and exciting pastry chefs: Michelle Chen of Patisserie Chanson in New York City, Brian Mercury of Boston’s Oak + Rowan, and our own Melissa Denmark of Gracie’s and Ellie’s Bakery. Throughout the course of the evening, each chef will present her or his own signature dessert course, along with savory hors d’œuvres enjoyed at the cocktail hour preceding seated dessert tastings. The evening’s garden party-themed menu will focus on the best of New England’s seasonal bounty harvested under the August “Grain Moon,” drawing inspiration from the fresh herbs, flowers, and fruits that define summer in Rhode Island. Carefully curated cocktails will complement each course of the dessert tasting, and will also take center stage during the cocktail hour around the farm’s grounds. Guests will enjoy dinner together at a communal-style table in the middle of the pasture, while the sun sets to unveil an enchanted full moon. This is one sweet sayonara to summer! Meet the Chefs:
Michelle Chen, Patisserie Chanson, Head Pastry Chef
“I’ve always said that the two things I wish to hear the most are, ‘Well done, good and faithful servant.’ and ‘That was delicious.’” —Michelle Chen Michelle Chen grew up in NYC where she developed an early appreciation for diversity. Be it food, culture, or just the daily stroll past hundreds of humans, she understood there was beauty in the nature of bringing different people together. And that picture unfolds most vividly in the kitchen. With little to no experience cooking or baking prior to attending culinary school, curiosity became her drive for learning. Her first taste of the industry came with the opening of Mille-feuille Bakery Cafe in NYC as a young assistant to Chef Olivier Dessyn. Upon graduating from Johnson & Wales University, she worked at James Beard award-winning restaurant L’espalier in Boston. It introduced her to the realm of fine dining and sparked her love for bringing elevated desserts to the table. That eventually led Michelle to join the team at the critically acclaimed Gracie’s in Providence, RI. Under passionate leadership and strong philosophy on hospitality, she grew to be their pastry chef de cuisine. In March 2017, Michelle helped open Patisserie Chanson and CHANSON Dessert Bar; a new project celebrating the art of dessert in the Flatiron District of NYC. She now leads the team there as Head Pastry Chef.
Brian Mercury, Oak + Rowan, Executive Pastry Chef
Having grown up in a large family that bonded over a love of good food, Brian Mercury developed a sweet tooth at an early age. He could often be found helping his grandmother make cookies and desserts for family gatherings and was known to spend most of his allowance on candy. At the suggestion of his father, Brian attended the Culinary Institute of America, and received his Bachelors in food management from the Rochester Institute of Technology. Arriving in Boston in 2004, Brian first took a role under Executive Pastry Chef Dan Angelopolus at The Charles Hotel before later working closely with Pastry Chef Susan Abbott at Rialto. In 2011, Brian began his successful tenure as the Executive Pastry Chef of Cambridge, MA’s acclaimed Harvest, where he garnered local and national recognition, including Food & Wine’s 2013 “People’s Choice Best New Pastry Chef, East Region.” Locally, The Improper Bostonian awarded Brian’s menu at Harvest “Boston’s Best Desserts” in 2013 and Boston magazine named Brian “Best Pastry Chef” in 2014. As the opening Executive Pastry Chef of Oak + Rowan, Brian creates artful, modernized presentations of classic sweets that earned The Improper Bostonian’s 2017 award for “Boston’s Best Desserts.”
Melissa Denmark, Gracie’s & Ellie’s Bakery, Executive Pastry Chef
Chef Denmark grew up in Columbia, Maryland, with a cookbook in one hand and a whisk in the other. Her love of baking led her to Johnson & Wales University, where she graduated summa cum laude in 2010 with a Bachelors degree in baking and pastry arts. That same year, Denmark assumed the role of Executive Pastry Chef at Gracie’s, and in 2012, developed the bread and pastry program at Ellie’s Bakery. Chef Denmark draws her inspiration from travel, childhood memories, and unusual ingredients to create savory-sweet, unique desserts. She was named as one of the 50 Best New Pastry Chefs in the country by Food & Wine magazine in 2012; in 2014 was named a Rising Star in Coastal New England by the culinary magazine, Starchefs; and in 2017 was named to Zagat‘s 30 Under 30 list of “gastronomic game changers” who are redefining the industry!
(Sunday) 5:00 pm
660 Douglas Pike
Sorry, tickets for this event are not available any more.
Ticket prices include tax and gratuity Let's start with dessert! This year's Valentine's-inspired Sucrée, La Fête du Chocolat, is a three-course celebration of that most classic and coveted confection
Ticket prices include tax and gratuity
Let’s start with dessert!
This year’s Valentine’s-inspired Sucrée, La Fête du Chocolat, is a three-course celebration of that most classic and coveted confection that we love to give and to receive… chocolate! Together, Gracie’s Executive Pastry Chef Melissa Denmark, Ellie’s Lead Pastry Chef Caitlyn McGuire, and Knead Doughnuts Head Baker Wetherley Hundley will highlight this divine delicacy in its many forms, showcasing their favorite chocolate producers in a unique preparations that exhibit their personal passions and skills!
The evening will begin with savory hors d’œuvres and a cocktail hour, followed by seated dessert tastings accompanied by signature cocktails from Gracie’s Lead Bartender Sam Royds.
Tickets for the event, which runs from approximately 7:00–9:30pm, are $80.00 per person, all-inclusive. Reserve your seats early for this luscious and love-filled affair through our website, at 401-272-7811, or by contacting Kelly at email@example.com!
Wetherly Hundley of Knead Doughnuts
Wetherley Hundley is the lead of Production over at KNEAD Doughnuts in downtown Providence, RI. A New Hampshire native, she spent much of her childhood baking in the kitchen – even helping to produce wedding cakes for friends and family. The majority of her inspiration is drawn from the simplicity of the cooking she grew up with, combined with the more refined flavors that can be found in the variety of restaurants in the city. Having graduated from the Johnson & Wales Pastry Arts program in 2013, she has gained experience from a variety of local bakeries and cafes. After taking part in the planning of KNEAD, she has been leading the kitchen crew since opening in December 2016. Producing unique, approachable, and delicious products is one of her favorite things to do. When not in the kitchen, she can be found grabbing a coffee, taking a yoga class, or hanging with her husband and two dogs!
Melissa Denmark of Gracie’s and Ellie’s Bakery
Chef Denmark grew up in Columbia, Maryland, with a cookbook in one hand, and a whisk in the other. Her love of baking led her to Johnson & Wales University, where she graduated summa cum laude in 2010 with a bachelor’s degree in baking and pastry arts. That same year, Denmark assumed the role of Executive Pastry Chef at Gracie’s, and in 2012, developed the bread and pastry program at Ellie’s Bakery.
Chef Denmark draws her inspiration from travel, childhood memories, and unusual ingredients to create savory-sweet, unique desserts. She was named as one of the 50 best new pastry chefs in the country by Food & Wine magazine in 2012, and in 2014 was named a Rising Star in Coastal New England by the culinary magazine, Starchefs. GraciesProv & Ellie’s Bakery
Caitlin McGuire of Ellie’s Bakery
Caitlyn McGuire comes to us from Andover, New Jersey. She began her baking and pastry career at Stella G’s, an intimate breakfast and lunch cafe that introduced her to the beauty of working with seasonal and fresh ingredients. Caitlyn attended Johnson & Wales University in Providence and received her bachelors in Pastry Arts. She completed her internship at Gracie’s, where Caitlyn fell in love with the company and the team fell in love with her drive. After her internship, she was offered the position of Assistant Pastry Chef position at Ellie’s and ultimately, Pastry Chef.
Caitlyn has a keen eye for detail and a systematic method for recipe development. Caitlyn celebrates the refinement of hand crafted pastries and the broad-sweeping language of good food. Now, while the world sleeps, Caitlyn leads a passionate team of bakers through the night, so that all of Rhode Island can have fresh croissants and goodies. Ellie’s Bakery
(Sunday) 7:00 pm