RMChef

This is a recipe my great grandmother started, my grandmother made, my father also made and I "improved" with premium liquors and good vanilla ice cream. You can coddle the yolks a bit if you are squeamish about raw eggs, but frankly, if you are, you should probably switch to another drink. 6 large eggs; separated 1 cup sugar 1/2 teaspoon vanilla extract 1 qt half&half 1 qt vanilla ice cream; softened 1/2 cup brandy 1/2 cup white rum 1/2 cup Jack Daniel's whiskey 1/2 cup dry white wine 2 cups whipping cream, sweetened with 2 tsp sugar and whipped to soft peak. Separate eggs. In a large bowl, beat egg yolks well and add sugar. Add the vanilla. Slowly add the brandy allowing it to denature the egg yolk mixture. Add the rest of the liquors slowly, mixing well with each addition. Add the softened vanilla ice cream and mix well. Add the half & half. Add the white wine. In a separate bowl, beat the egg whites until stiff but not dry. Gently fold the whites into the egg nog mixture. Add the whipped cream and fold. Refrigerate for at least 2 hours for the flavor to develop. Store refrigerated for up to 3 days. If the egg nog begins to have a strong liquor taste, add more half & half or milk. Garnish each serving with nutmeg. BEWARE! This is potent!

This may not be exactly what you are looking for as it is not strictly Italian, but there is a pastry shop in Federal Hill that is superb! It is called Pastiche, located at 42 Spruce Street in Providence(on the side of the hill closest to the highway) They have some of the most exsquisite tarts and pastries that I have ever eaten. And I'm a fat guy(well, my wife tells me that anyway) Pastiche 401-861-5190 Have a slice of tart and a cup of coffee while you're there. Even if it isn't exactly what you are looking for it's worth the trip.

The clam flats were opened up again last year to commercial clammers after twenty years of "off limits". It was reported that about 20,000 lbs of softshell(steamer) clams were harvested the first day. They are sent to Newburyport for purification and then sold locally. I remember digging them there as a kid. My brother and I had metal pails and clam forks. We would go down at low tide and fill a bucket apiece. My Dad would clean them up in a deep basement sink by flushing them with water several times and then "feeding " the clams corn meal. That would clean out the bellies. We would feast on steamers and melted butter and make chowder out of the leftovers. This was long before we ever heard the word "pollution". We also used to catch loads of fresh flounders in Quincy Bay. Those were the days.

I know this is a very late reply, but I'm at work with a ton of time on my hands(I love not being in the food biz anymore) and I cannot just let the last post stand witout comment. The Clam Box is just fine, but the locals mostly eat at Tony's about 100 yards up the street. I live 10 doors up form Wollaston Beach and grew up there , so I guess I qualify as a local. Wollaston Beach used to have a lot more clam shacks. I used to man the fryer at one in the late 1960's. We used to fry the clams in beef fat then. Can't beat it for taste, but it was a digestive and nutritional nightmare. I need to have "beach food " a few times a year or I get very cranky...ask my wife!

Interestingly enough(to me anyway) we ate at 33 Liberty two days after we visited LaBastide. 33 was terrific. It was everything that was advertised. Food was prepared with great skill with attention to freshness and flavor. John Malik came out and visited with all of his guests. I found him to be quite engaging. It's a charming little bistro (7or 8 tables). But.... LaBastide gets higher marks on style, location(33 is located in the back of a strip mall in a so-so section of Grenville, while LaBastide has a view of mountains and vineyards). Other than that 33 Liberty can stand up to anyone. I spent 27 years working in kitchens. I always hated the thought of someone like me sitting out in the dining room with a critical eye , considering the enormous amount of effort it always took to simply open the door every day. The food business can be a punishing experience. A very wise Chef once told me that we were in the business of selling memories. He was right. John Malik and the chef at LaBastide shold both be extremely proud of their accomplishments. They are both outstanding.

I almost hate to let this cat out of the bag, but I think you may be speaking of LaBastide in Travelers Rest ,SC. It is absolutely in the middle of nowhere. My wife and I were looking at property and simply driving around when we stumbled upon a vineyard and inn. I thought it was closed-she, the adventurous type, suggested we go and look and what we found was magnificent. The inn was a beautiful rustic style with a greenhouse room overlooking the vineyards with a view of Panther Mountain,NC. The service was friendly but impeccable-the server was completely knowledgable about the menu and the wines. He seemed genuinely happy to be working there. He gladly guided us through the intricate menu and watched for signs of delight(he found it by suggesting a soft-shell crab appetizer for me) The rest of the dining experience was top-notch. The carrot-coriander soup and the goat cheese and filo on the salad were delicious. My wife had the wild salmon with lobster and roe and I had the halibut in puff pastry. The creme brulee was crisp and creamy. As to the celebrity aspect, the waiter showed us a photo of a recent celeb who had visited with his family. I won't mention who-people deserve to be able to maintain privacy. It was a huge surprise for both of us.