Rhode Island Monthly Occasions Spring/Summer 2014 : Page 12

Granite City Electric Lighting Showrooms have the solutions to all your lighting needs. to-two. When you get out of work, you don’t go right to bed. You need to unwind, watch a movie and have a sandwich. Ev-eryone’s in bed, and you have the place to yourself. You own the world for a bit. Hangover cure: Fresh fruit. Fruit smoothies. Or a shot of Genever, of course. JAMIE COELHO Willa Van Nostrand | | CONTINUED FROM PAGE 50 Formally Major Electric 123 High Street, Pawtucket just off Rte 95 (Broadway Exit 29) Pawtucket Hours: Mon, Tues, Fri 8:30 – 5pm Wed, Thurs 8:30 – 8pm, Sat 9 – 4pm granitecityelectric.com (401) 724-7100 We order the Goodwin, made with grapefruit-infused vodka, charred grape-fruit and Aperol and served in a coupe glass, developed by Heidi. “Charred any-thing and I’m sold,” says Van Nostrand. “I grill half of it until it’s blackened around the pith, then I juice it and double strain it,” says Calderon. The drink is the color of the fruit’s flesh, it’s sweet and acidic, and it goes down easy with some surprise hush puppies that appear in front of us. They’re not on the menu tonight, but chef Ben Sukle hooks us up. We order his trademark pierogis, raw Rhode Island fluke and heirloom lettuce to go with our drinks. The fluke arrives topped with flower petals. “Is that mari-gold on there? Wow!” says Van Nostrand. She’s into edible blossoms because she grew up on a farm in Rehoboth, Massa-chusetts, and her mother is a herbalist. Her father bartends at E and O Tap and working with fresh herbs and plants is in her blood. “My green thumb influences my cocktail life,” she says. The most memorable infusion she made included the flower of the medici-nal spilanthes plant. The button-like red and yellow blossom was used for a cock-tail collaboration with Mission Chinese Food in New York. “It’s known as the herbalist’s dental drug, so if you put it on your gums, you’ll lose feeling,” Van Nos-trand says. “I was looking for ingredients to entice different senses. It was weird but really cool.” It’s time for another beverage. This time it’s the Goosefoot, a herbal sweet drink made with vodka, sorrel and lemon balm. Calderon explains that fresh sorrel is pu-reed in a blender with simple syrup, which gives the drink its delightful green color. “It looks like the inside of a kiwi,” Van Nostrand says. That’s how you know there’s a chef behind the cocktails. There’s as much attention to detail paid to every drink as there is with each plate. 96 RHODE ISLAND MONTHLY l APRIL 2014

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