Featuring farm to table and game recipes including rabbit, venison, pheasant and more. Also find savory appetizers, hearty soups and decadent deserts, to plan your meals perfectly from start to finish.
Linguini with ClamsNew Englanders love their littleneck clams, they love to dig them from warm sands with their hands, rinse them off with sea water and toss them right into a pan of hot oil and fresh herbs. This recipe from The Savory Grape in East Greenwich, Rhode Island mixes the best of local seafood with herbs straight out of our own gardens. Basil adds more summer sweetness as it pairs with fresh parsley sprinkled throughout. Watch the clams carefully; as soon as they open they’re ready for your bowl. Just as importantly, save every last drop of that broth to wipe up with a piece of crusty French bread or freeze as a base for your next seafood recipe.
WINE PAIRINGS:
Pale straw with greenish tints & a characteristic note of almonds on the nose, this Italian white is delicate & refined. Soft & round with a balanced acidity, it's great with soups, pasta, fish & especially shellfish, especially clams and mussels. Purchase here. Buttery Lobster with LinguiniThis Buttery Lobster with Linguini recipe, courtesy of The Savory Grape in East Greenwich, Rhode Island, is easily prepared decadence. Ingredients are simple, lush and local. Preparation time is minimal and a joy with a glass of Pinot Gris. Chunks of lobster tail crown a serving of kitchen made pasta, warm yellow butter slides everywhere, complementing such bright green parsley. Don’t spare the legs; there’s sweet meat in each and once cooked, will sit perfectly alongside body and claws. Our best advice? Close your eyes and add the butter.
WINE PAIRINGS:
Cave de Turskheim Pinot Gris. Enjoy this delicious Pinot Gris from Alsace, France with this buttery lobster dish. The roundness, creamy texture and medium rich fruit flavors of the wine dovetail well with the richness of the lobster! Purchase here. New England Style Clam ChowderFew things warm us on a frigid winter day like the smells of homemade clam chowder steaming in a big pot. Sizzling bacon and chopped onions fill the kitchen air, a bucket of littlenecks reminds us of summer, digging for dinner on the flats and sandy shores. This recipe from the Savory Grape in East Greenwich, Rhode Island, brings all that and the anticipation of a steaming bowl to brush off the cold with a fine wine to match. This is a healthy, simple recipe best served with a big tear of heavy bread to ensure every last drop is cleaned from the bowl.
The Preserve Academy, located at The Sporting Shoppe & Range at The Preserve, offers a wide curriculum of firearms safety and tactical training classes taught by NRA Certified Instructors.
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