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Sakonnet Vineyards
162 West Main Rd.
Little Compton, Rhode Island 02837
Phone: 401-635-8486
Email:
Use the online form to contact this property
Web Site:
http://www.sakonnetwine.com
The award-winning Sakonnet Vineyards has been a New England
pioneer with its vineyards and fine wine production for more
than thirty years.. Forty-five acres of choice grapes are
cultivated between the Sakonnet River and the Atlantic Ocean.
Owners Earl and Susan Samson give you an irresistible choice
of thirteen wines to accompany any dish or mood. Their "Master
Chefs Series" is a series of several one-day classes with top
chefs from Rhode Island and the Boston area, emphasizing the
educational experience of combining food and wine.
5 reasons why R.I. is a unique retreat for foodie’s and
those learning to cook
5. One-Day Cooking Classes 
Johnson & Wales University, one of the world’s
premier culinary institutions, presents Chef’s Choice® – an
innovative program open to anyone seeking to improve their
cooking skills. Through demonstrations and hands-on
opportunities, enrollees can learn and practice techniques
ranging from cooking basics to preparing world-class cuisines
with the guidance of professional chef instructors. Classes
are open to the public and all skill levels. More info:
https://www.jwu.edu/chefschoice/pvd/
4. Specialty Gourmet Cooking, Straight from Italy
Since leaving Abruzzo, Italy, in 1972, Chef Walter Potenza
has transformed his zest for producing delicious, authentic
Italian cuisine into five successful restaurants and cafés,
a cookbook, two local TV shows and, more recently, an
organic food market and café. And, of course, there is Chef
Walter’s cooking school located on Providence’s Federal
Hill. Upcoming classes will concentrate on fish stews and
soups, rigatone alla bolognose, stuffed chicken breast,
risotto with wild mushrooms, pasta ripiena (ravioli), olive
oil, Italian tapas and other topics. All classes are open to
groups, individuals or private parties and are followed by
dinner.
3. 18th Century Open Hearth Cooking
It’s not everyday that one gets the chance to eat authentic
colonial dishes, as well as prepare and cook them. But
that’s precisely the experience the Woody Hill Bed &
Breakfast offers its guests. Using 18th century
antique and reproduction cookware, visitors can learn every
aspect of open-hearth meal preparation from bringing in the
wood to cooking in the bake oven. On the menu is golden
squash soup, New England cornbread, turkey roasted in the
tin reflector oven, pear chutney, winter root vegetables,
Thomas Jefferson’s bread pudding baked in the beehive oven,
and other period dishes.
2. A Tour of Famous Federal Hill
Providence’s Federal Hill boasts more than 50 of the finest
Italian restaurants, fresh produce markets, bakeries and
wine shops within a 1-mile span. Foodies near and far often
explore this famous Italian neighborhood blindly. But now
they can take the behind-the-scenes tour with resident Chef
Cindy Salvato. Nearly every Saturday, Chef Cindy serves as a
personal guide throughout the 3-hour excursion, introducing
guests to her fellow chefs, bakers, butchers and even
ravioli makers who personally demonstrate how they prepare
some of the best Italian dishes in the country. She
describes each vendor, and provides tips about Italian
cooking and how various ingredients are used
appropriately. And, of course, guests can sample foods,
wine and desserts along the way. Chef Cindy also provides
lessons in her cooking studio.
1. The “Smithsonian Museum” of the Food Industry
We would be remiss if we did not reference the world-class
Culinary Arts Museum, located on the Harborside Campus of
Johnson & Wales University, just minutes from downtown
Providence. It is often referred to as the “Smithsonian
Institution of the Food Service Industry,” for its five
centuries of books, menus, artifacts, appliances, antiques
and other collections relating to the history of food and
food preparation. Exhibits include the history of diners
(born in Providence), stoves and ranges, kitchen gadgets,
inns and taverns, the art of pastillage and more. More
info:
http://www.culinary.org/
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