Festival Ballet Providence presents:
When: March 13 − 8pm; March 14, 7:30pm.
Where: The Vets (One Avenue of the Arts)
Experience two masterworks of ballet (one classical, one contemporary) in breathtaking opposition to one another. On the bill, the Rhode Island premiere of Études, a tour de force of classicism and technical prowess. In contrast will be the long-awaited return of Coma one of FBP resident choreographer Viktor Plotnikov’s greatest choreographic achievements. Don’t miss this impressive double-bill evening, with a range and scale that only Festival Ballet Providence could present!
Summit Neighborhood residents get $5 off all seating sections using code FIVEOFF.
Purchase online, by phone (401-421-ARTS) or in person (at PPAC/Vets Box Office: 220 Weybosset St.).
Online and phone orders may incur convenience fees.
This is something SNA reported on earlier and the story is below at:
The Hope Street Merchants Association has launched a project to find a new way to light up our lives.
They are seeking to design, produce and install off-the-grid, solar-powered streetlights that will give a distinctive illumination and character to the shopping area.
Speaking at a kickoff party in November at Ristorante Pizzico, HSMA co-presidents Pernilla Frazier and Line Daems, owners of Kreatelier home interior services, said the new devices would enhance safety and ambiance to create a “village” feel for an area that is already a premier destination in the city.
Frazier said the fixtures they are seeking don’t exist yet, so the association is working with Johnson and Wales University engineering and information-technologies professor Jonathan Harris and some of his students to develop the concept. He said the students are tasked with “creating a sense of place and identity” and are expected to be finished in about 10 weeks. Their work will include developing an image and logo.
Harris, a principal at Transit Matters, 135 Power St., Providence, a company that designs and builds “urban amenities” that support “walkable communities,” stressed that the first-of-its-kind design would definitely not just slap a solar collector on top of an existing light standard but would seek to develop a system that would be a model for other innovators. Some of his previous local work includes the bus information kiosks downtown.
Deams pointed out that the local electrical utility, National Grid, owns the lightpoles and wiring on the street, but is in negotiations to sell them to the City of Providence, which is looking for innovative ways to save on power costs. She said a National Grid consultant is working with the association on long-term support for the project.
But to help defray the initial costs, the merchants are seeking to raise funds with a “Bring Light to Hope” campaign of selling “keepsake candleholders” at their shops as well as soliciting donations of larger amounts from individuals as well as corporate and charitable entities such as Miriam Hospital.
Donations can be made out to the Hope Street Merchants Assn., care of Kreatelier, 804 Hope St., Providence, RI, 02906. For more information, visit firstname.lastname@example.org.
More than 50 people crowded into Seven Stars bakery on Hope Street Oct. 29 for the Summit Neighborhood Association’s fourth annual cooking competition whose unifying ingredient was, appropriately, squash.
There were about 15 different dishes using it and a panel of three experts to judge them. In addition, there was a people’s choice determined by paper balloting by everyone who got to sample the offerings. Prizes were gift certificates to local businesses.
Rounding out the culinary nature of the evening were beer tastings presented by the Berkshire Brewing Co. brought in by Swan Liquors and olive-oil samplings from Olive del Mondo, both Hope Street merchants.
First prize, a $25 certificate to Seven Stars, went to a squash/garlic dish made by Dan MacLellan. Second, $25 to Olive del Mondo, was for farro by Meg Griffiths and third, $20 to Kreatlier fabrics, for triffle by Lexi Dantzig. The people’s choice award was a tie between roasted butternut squash lasagna by Elise Meyer and butternut squash hash by Kim Ahern and Jenna Lafayette, so they each got certificates, one to Frog & Toad gifts and the other to Stock kitchenware.
The judges were Jan Faust Dane, of Stock, Peter Kammerer, of The Sandwich Hut, and Sandy Kohring, last year’s first-place winner.
Recipes for the winning dishes are below. Next year’s main ingredient is open to suggestion.
Peel two yellow squash or whatever kind you like.
Heat a large frying pan, add extra virgin olive oil and put in 10-14 cloves of garlic, letting them turn golden brown but be careful no to let them burn.
Add slices of squash and saute slowly on both sides, turning after about 12-14 minutes.
Grate fresh cinnamon all over squash and don’t be afraid to use a lot. Also salt and pepper both sides. When squash is tender, put in half stick of unsalted butter and stir.
Taste and add cinnamon if needed.
Serve with risotto, mashed potatoes, rice, fresh peas or pasta such as orzo as this is a dish from the Perugia province of Tuscany in Italy.
Sweet potato, cubed
Butternut squash, cubed
Crisp bacon in fry pan, remove, set aside to cool and chop into small pieces.
Saute onion in the bacon grease, setting aside when soft.
Melt butter in a fry pan, add sweet potato, butternut squash and olive oil. Salt and pepper to taste and sauté covered until soft.
Mix in the onion and bacon and crisp in the hot skillet.
Serve with fried egg on top.
Roasted Butternut Squash & Sweet Potato Lasagna
9-12 whole-wheat lasagna noodle sheets (preferably no-boil)
1/2 medium butternut squash, peeled and cubed (about 2 cups cubed)
2 medium sweet potatoes, peeled and cubed (about 1 1/2 cups cubed)
12 ounces mascarpone cheese, at room temperature
3 tablespoons unsalted butter
1 shallot, thinly sliced
3 cloves of garlic, minced or pressed
1 1/2 cups freshly grated parmesan cheese
1/2 cup freshly grated mozzarella cheese
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon nutmeg
bunch of sage leaves
olive oil for drizzling
Preheat oven to 350 degrees.
Lay cubed squash and potatoes on baking sheet and drizzle with a bit of olive oil (only about 1-2 teaspoons). Hand coat squash and potatoes with olive oil, then sprinkle with nutmeg and 1/2 teaspoon each of salt and pepper.
Roast for 50 minutes, tossing about every 15 minutes. Remove from oven and let cool, then mash with a potato masher or fork.
For mascarpone filling, heat skillet over medium heat and melt butter. Add shallots and garlic, and whisk every 30 seconds or so for 2-3 minutes. Butter should brown and shallots and garlic should be fragrant. Be careful not to burn butter. If it does burn, start over (totally worth the effort). Remove from heat and let cool for 10 minutes.
In a bowl, combine mascarpone, 3/4 cup parmesan cheese, remaining salt and pepper and the shallots, butter and garlic. Mix until somewhat smooth and spreadable.
Spray non-stick coating in 8×8 pan and lay in 2-3 (depending on size/brand) lasagna noodles. Spread half of the squash mixture evenly over top, then spread/crumble half of the mascarpone on top of that. Sprinkle half of the mozzarella and remaining parmesan on next, then repeat with one more set of noodles, squash, mascarpone and cheese.
Top with sage leaves that will crisp up and bake for 45 minutes, or until cheese on top is golden and bubbly.
Farro Salad with Roasted Butternut Squash
1 medium butternut squash (about 2 pounds)
4 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 cup semi-pearled farro
1/3 cup toasted pine nuts
3 ounces ricotta salata (about 3/4 cup)
1 tablespoon white wine vinegar
1 tablespoon water
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
1/2 small red onion, finely chopped
Preheat oven to 375 degrees.
Peel squash, then halve lengthwise and scoop out seeds. Cut into 3/4-inch chunks.
Coat large baking sheet with 2 tablespoons oil, spread squash in single layer and sprinkle with salt and pepper.
Roast until tender, about 30 to 40 minutes, turning pieces over halfway. Set aside to cool.
Meanwhile, toast the farro in a large pot over medium-high heat, stirring frequently, until fragrant, about 4 minutes.
Stir in 1 1/2 cups of water and pinch of salt, cover, bring to a boil, then lower heat and simmer until grains are tender and most water is absorbed, about 15 to 20 minutes. Drain and cool.
While farro simmering, in a small bowl whisk together vinegar, water, 1/2 teaspoon salt and granulated sugar until dissolved. Stir in onion, barely be covered by vinegar mixture. Cover and set in fridge until needed with 30 minutes ideal.
In a large bowl, mix butternut squash, farro, onion and its vinegar brine, crumbled cheese and pine nuts. Toss
WHEN: Wednesday October 29th 6:30 p.m.
WHERE: Seven Stars Bakery, 820 Hope Street
Come out and bring your best squash dish.
No Dish? No problem. Come taste everyone elses!
No entry fee.
Families & costumes encouraged!
- Prizes for best dishes
- Judges from local eateries
- People’s choice awards
- Awards for best costume
- Wine and olive oil tasting
Sponsored by the Summit Neighborhood Association