ADVISORY: Hemenway’s Celebrates 30th Anniversary During the Month of April
Providence’s Premier Restaurant Offers Special Moxie Cocktail in Honor of Charles Hemenway
WHO: Hemenway’s Seafood Grill & Oyster Bar, part of the Newport Restaurant Group, is offering a unique and special cocktail for two in honor of their 30th anniversary.
WHAT: From April 16 through the end of the month, Hemenway’s, a Providence classic that boasts time-honored recipes and ocean-fresh seafood, is celebrating its 30th anniversary by offering a special Moxie Manhattan. This 30th Anniversary Bottled Moxie Manhattan is in honor of Charles Hemenway’s previous tenure as President of the Moxie Beverage Company. The refreshing cocktail serves two and is comprised of 3.5 oz Sons of Liberty Whiskey (South Kingstown, RI), 1 oz. Dry Vermouth, and 1.5 oz. Housemade Moxie Vermouth.
Charles Hemenway was a pioneer in entrepreneurial spirit with only a seventh-grade education. Destined for success, he became President of the Moxie Beverage Company, the New Haven Railroad, and the Varsity-Royale Record Company. This adventure-loving fellow with a passion for fishing and a knack for hospitality inspired his grandson, Edward P. Grace III, to found Hemenway’s. Charles’ spirit and enthusiasm still motivates the dedicated team to this day.
121 South Main Street
Providence, RI 02903
WHEN: 30th Anniversary Bottled Moxie Manhattan is available April 16 – April 30 on premise only.
HEMENWAY'S 30TH ANNIVERSARY MOXIE MANHATTAN 3.5 oz Sons of Liberty Whiskey 1 oz Dry Vermouth 1.5 oz Moxie Vermouth MOXIE VERMOUTH RECIPE Moxie Soda - 1 12 oz can Sugar - 1/3 cup Nutmeg – 2, crushed Cinnamon - 1 stick Fresh Ginger – 2 oz, peeled Corriander - 3-4 seeds Let reduce my ½ over heat. Yields roughly 6 oz (enough for 3-4 cocktails).
Moxie ManhattanHEMENWAY'S 30TH ANNIVERSARY MOXIE MANHATTAN 3.5 oz Sons of Liberty Whiskey 1 oz Dry Vermouth 1.5 oz Moxie Vermouth MOXIE VERMOUTH RECIPE Moxie Soda - 1 12 oz can Sugar - 1/3 cup Nutmeg – 2, crushed Cinnamon - 1 stick Fresh Ginger – 2 oz, peeled Corriander - 3-4 seeds Let reduce my ½ over heat. Yields roughly 6 oz (enough for 3-4 cocktails).
AVVIO'S CHICKEN MILANESE
6 oz. panko breaded chicken
1 oz. extra virgin olive oil (EVOO)
1/4 oz. shaved red onion
2 oz. halved grape tomatoes
1/4 oz. shaved grana padano
4 fz. canola oil
salt & pepper
1 1/2 oz. arugula
2 oz. lemon butter sauce (room temp. see below)
lemon butter sauce: 4oz. of butter with 2 oz. of lemon juice
Heat canola oil in a large saute pan.
Add chicken to hot oil and pan fry until it is golden brown on both sides.
Remove chicken from pan and onto a sizzle platter, finish in oven if needed.
In a stainless steel bowl, mix arugula, EVOO, salt, pepper, tomato, and red onion.
On large oval plate, add 2 oz. of lemon butter sauce (room temp).
Remove chicken from oven and place on large oval plate, place arugula salad over chicken.
Garnish with shaved grana..