Submissions will be accepted through Feb. 29 at 11:59 p.m. To enter, go to Pamaliqueur.com/homebarstar to post a recipe and photo of the original drink. Judging will be based on originality, creativity, unique use of the liqueur, ingredient combination and appropriateness of the cocktail's name.

The top 25 entries, as determined by a Pama judging panel, will be posted to Pama's website and Facebook page for visitors to vote on their favorite entry.

The winner will receive a trip for two to the Food & Wine Classic in Aspen in June with $2,000 spending money. Four runners-up will receive a one-year subscription to Food & Wine magazine and a Pama gift bag. The drink will be presented in the Grand Tasting Tent and the recipe featured on Pama's website.

GAIL CIAMPA

Three finalists will be named for each region and the chef with the most votes will be named the winner on foodandwine.com on Feb. 15. The winner will be profiled in the Hungry Crowd column of the May issue of Food & Wine, on newsstands April 13 and also attend the Food & Wine Classic in Aspen, June 15 to 17.

Denmark is a 2010 Johnson and Wales University graduate.

MCT /Bill Hogan

Providence

Angelo's Civita Farnese Restaurant, 141 Atwells Ave., Providence, (401) 621-8171, offers a three-course dinner for two with a bottle of red or white wine on Valentine's Day from 11:30 a.m. to 9 p.m. Dinner (or lunch) includes an appetizer; two entrees, such as braciola and pasta, baked stuffed shrimp or stuffed eggplant plus additional specials; and two desserts.

Blaze East Side, 776 Hope St., Providence, (401) 277-2529, blazerestaurants.com, will offer a special menu, featured on its website and Facebook, Friday, Feb. 10, through Tuesday, Feb. 14.

Bluefin Grille, Marriott Providence Downtown, 1 Orms St., (401) 272-2400, marriottprovidence.com , offers a four-course (appetizer, salad, entrée and dessert) menu on Valentine's Day for $43 per person. The entrée choices are grilled bacon-wrapped filet mignon, New England lobster pot pie, and miso glazed mahi mahi.

Blush Winebar, 332 Atwells Ave., Providence, (401) 270-0050, blushri.com, is offering a Valentine's Day fixed-price dinner for two menu for $39.95 with a choice of appetizers and desserts to share and two entrées: lobster ravioli, fusilli a la Grey Goose, gnocchi Sorrentina, seared diver scallops, paella Valenciana, Asian pork short ribs, or filet and wild mushroom crostini. A Valentine's Day Champagne tasting from 5 to 9 p.m. for $40 includes Chandon Brut, Chandon Rose, Ruinart Blanc de Blanc, Ruinart Rose, Moet vintage, Moet Nectar Imperial and Dom Perignon.

Centro Restaurant and Lounge, Westin Providence, 1 West Exchange St., Providence, (401) 228-6802, centroprovidence.com, offers a three-course dinner for two for $69 per couple. Add a bottle of Banfi Centine Rosso or Bianco with the three courses for $89 (plus tax and gratuity in both instances).

Cook & Brown Public House, 959 Hope St., Providence, (401) 273-7275, cookandbrown.com, has two Valentine's Day menus to choose from. The first is fluke crudo, beet risotto, roast duck, rosewater and buttermilk panna cotta; the second features smoked trout roe, squid ink pasta, duet of wild boar, and chocolate and stout cake. Both meals also include thyme and Gruyere gougeres and house-made Oreo cookie. Each menu is $55 per person with an optional beverage pairing for $25.

Fleming's Prime Steakhouse & Wine Bar, One West Exchange St., Providence, (401) 533-9000, FlemingsSteakHouse.com, offers three entrees for Valentine's dinner Sunday, Feb. 12, through Tuesday, Feb. 14, in addition to its à la carte menu for $69.95 each: Filet mignon and prawns; prime New York strip and king crab, and North American lobster tail with lobster mac & cheese. A dessert for two, red velvet cake with espresso truffles, is $9.50. Each couple who dine receive a $25 Fleming's Dining Card to be used toward a future rendezvous.

Ebisu Japanese Restaurant, 38 Pontiac Ave., Providence, (401) 270-7500, ebisuri.com, offers a five-course Valentine's menu from Saturday, Feb. 11, through Saturday, Feb. 18, for $45 per person ($15 additional to include three sake pairings).

Gracie's, 194 Washington St., Providence, (401) 272-7811, graciesprov.com , will be open on Monday, Feb. 13, and Tuesday, Feb. 14. Pastry chef Melissa Denmark has dessert for two: chocolate cake doughnuts with hazelnut nougatine, blood orange ganache and cardamom, topped with spiked whipped cream. To complement the dessert, wine and spirits director Jason Wessel created a berries and spice cocktail. On Tuesday, Feb. 14, Gracie's will offer "For the Love of It" photos taken near a romantic-themed backdrop.

Harry's Bar & Burger, 121 North Main St., Providence, (401) 228-7437, harrysbarburger.com , has a number of Valentine's Day specials, including fried zucchini sticks with chipotle-ketchup dipping sauce and a fried Twinkie with chocolate and caramel drizzle.

Luxe Burger Bar, 5 Memorial Blvd., Providence, (401) 621-5893, luxeburgerbar.com, has a special Valentine's dessert made with four house-made chocolate chip cookies wrapped around Oreos and baked until golden brown.

Mill's Tavern, 101 North Main St., Providence, (401) 272-3331, millstavernrestaurant.com, has Valentine's Day specials, including a 36-ounce Porterhouse for sharing with sautéed organic wild mushrooms finished with a red wine demi-glace. Desserts include warm strawberry almond tart with strawberry balsamic coulis, mascarpone ice cream and strawberries, and white chocolate mousse with raspberry beet coulis and raspberry sorbet.

New Rivers, 7 Steeple St., Providence, (401) 751-0350, newriversrestaurant.com , offers a four-course, fixed-price menu on Valentine's Day plus an amuse bouche for $58 per person excluding beverages, tax and gratuity. The entrée choices are brined and roasted Statler chicken, grilled pork loin, roasted Atlantic halibut and creamy three-cheese polenta.

Pane e Vino Ristorante, 365 Atwells Ave., Providence, (401) 223-2230, panevino.net, has Valentine's dinner selections created by chef Fraser Davis including lobster ravioli in a tarragon cheese sauce, North Atlantic halibut poached in sea-salted water and grilled rack of New Zealand lamb with Brussels sprouts. The regular dinner menu is also available; the extended restaurant hours on Tuesdays are from 4 to 10 p.m.

Pearl Restaurant & Lounge, 393 Charles St., Providence, (401) 331-3000, PearlRestaurant.net , offers a five-course fixed-price menu from Friday, Feb. 10, through Tuesday, Feb. 14. The entrée choices are grilled filet mignon ($39.95), salmon with herb butter ($35.95) and chicken Saltimbocca ($28.95).

Red Stripe, 465 Angell St., Providence, (401) 437-6950, redstriprestaurants.com, will feature a three-course fixed-price menu including a selection of their signature comfort food on Valentine's Day.

Ri Ra, 50 Exchange Terrace, Providence, (401) 272-1953, rira.com, has a fixed-price menu that includes a Champagne toast and a choice of appetizer, entrée and dessert for $28. The entrée choices are oven-roasted chicken breast, scallop pasta, pan-seared dill-dusted salmon and grilled New York strip steak.

Rick's Roadhouse, 370 Richmond St., Providence, (401) 272-7675, ricksroadhouseri.com, offers a Valentine's menu for two: an appetizer to share, a choice of entrees and a choice of desserts to share. The desserts include strawberry shortcake with a house-made biscuit and chocolate-covered strawberries or s'mores with milk chocolate, graham crackers, marshmallows and a flame for roasting.

The ROI, 150 Chestnut St., Providence, (401) 272-2161, theroiprov.com, offers a three-course dinner menu with a choice of appetizers, entrées and housemade desserts on Tuesday, Feb. 14, for $25 per person. Entrée choices are peppercorn-encrusted filet of beef with foie gras, semi-boneless half duck with preserved cherry glaze, and lobster- and potato-encrusted Chilean sea bass (with different sides for each entrée).

Tazza Caffe & Bar, 250 Westminster St., Providence, (401) 421-3300, tazzacaffe.com, has a number of Valentine's Day specials, including oysters en brochette, lobster risotto with saffron and vanilla, grilled Icelandic salmon, herb-trussed pork tenderloin and chocolate fondue plate for two with fresh strawberries, biscotti, chocolate truffles and dark chocolate fondue.

Temple Downtown Restaurant & Lounge, 120 Francis St., Providence, (401) 919-5050, templedowntown.com, celebrates Valentine's Day from Friday, Feb. 10, through Tuesday, Feb. 14, with a special menu and the regular menu. An Italian cheese fondue for two, a choice of oysters or salads, a choice of entrees, and a trio of desserts from executive chef David Cardell are specials. The entrée options are rack of lamb with rosemary-roasted garlic couscous, Champagne-poached halibut with saffron rice, butter-poached Maine lobster risotto with pea tendrils and roasted corn, and Persian-style chicken tagine with pomegranate rice pilaf. The cost of the five-course dinner is $65 per person, plus tax and gratuity.

Ten Prime Steak & Sushi, 55 Pine St., Providence, (401) 453-2333, tenprimesteakandsushi.com, will offer two special starters on Valentine's Day: Eight local oysters with cucumber and Champagne mignonette, paired with two glasses of Veuve Clicquot; and seared torchon of foie gras with sticky rice, strawberries and Kabayaki sauce. The featured dessert is a Sin & Sex cake with maple ice cream and passion fruit cream.

Tina's Jamaican Caribbean Restaurant, 223 Atwells Ave., Providence, (401) 490-4625, offers a special Valentine's Day menu beginning at 7 p.m. The entrée choices, which include a bed of rice, are: pot roast with lobster tail, curry crab, chef's fish special, oxtail, curry goat and jerk chicken. The $25 cost also includes Ziggy Marley wings and dinner rolls. Call to reserve.

XO Café, 125 North Main St., Providence, (401) 273-9090, xocafe.com, will feature a six-course tasting menu from chef Simon Keating on Valentine's Day for $50 plus tax and gratuity.

North

Bella Restaurant, 1992 Victory Highway, Glendale, (401) 568-6996, bellarestaurantandbanquet.com, offers specials on Valentine's Day from 4 to 10 p.m.

Cucina & The Grille, 900 Victory Highway, North Smithfield, (401) 767-2444, marrarestaurantgroup.com, has a $50 dinner for two Valentine's special that includes a choice of appetizer and dessert to share and two entrees from the following selection: 8-ounce filet of sirloin, twin 6-ounce chicken breasts and 8-ounce filet of salmon. d. Carlo Trattoria, 970 Douglas Pike, Smithfield, (401) 349-4979, dcarlotrattoria.net, will be open Sunday, Feb. 12, from 3 to 9 p.m., offering all the ladies on that day a glass of Prosecco on arrival and a choice of dessert with the purchase of any entrée.

Garden Grille, 727 East Ave., Pawtucket, (401) 726-2826, gardengrillecafe.com, holds its annual Vegan Valentine's Dinner on Tuesday, Feb. 14. This year's menu consists of produce mostly provided by Farm Fresh R.I., and features cauliflower bisque with hazelnuts, roasted rutabaga gnocchi and a mushroom tart with chestnut crust. The five-course, fixed-price dinner is $99 per couple with seatings from 5 to 9 p.m.

Gianfranco's Ristorante & Bar, 183 George Waterman Rd., Johnston, (401) 349-4838, is taking reservations from 4:30 to 10 p.m. on Valentine's Day. Among the menu items to be offered are Sambuca shrimp, pork shank osso bucco, Gorgonzola fillet, Dijon rack of pork, salmon a la Gianfranco and homemade desserts.

Fred & Steve's Steakhouse at Twin River Casino, 100 Twin River Rd., Lincoln, (401) 475-8400, twinriver.com , offers a three-course (appetizer, entrée, dessert) Sweetheart Menu including a glass of sparkling wine on Valentine's Day from 5 to 9 p.m. The entrée choices are grilled bone-in filet mignon; Midwest double-cut rib lamb chops; traditional prime rib; 22-ounce veal Porterhouse; stuffed shrimp; stuffed sole and Frenched chicken cutlet. The cost is $65, plus tax, gratuity.

Il Fornello, 16 Josephine St., North Providence, (401) 722-5599, ilfornellori.com, is accepting reservations from 4:30 to 10 p.m. on Valentine's Day. Specials will also be offered as well as the menu.

Il Piccolo Ristorante, 1450 Atwood Ave., Johnston, (401) 421-9843, is newly remodeled and will reopen for Valentine's Day. Specials include roast prime rib of beef, seafood Sinatra and lobster ravioli.

Rocco's Pub & Grub, 55 Douglas Pike, Smithfield, (401) 349-2250, roccospubandgrub.com, is hosting a "singles willing to mingle" Valentine's Day event to which couples are also invited.

Spumoni's, 1537 Newport Ave., Pawtucket, (401) 726-4449, spumonisrestaurant.com, offers Valentine's Day specials for $18.99 from Friday, Feb. 10, through Wednesday, Feb. 15, in addition to its regular menu. They include rib eye and stuffed shrimp (with soup or salad and potato or pasta); lobster ravioli in pink cream sauce topped with shrimp and scallops (with soup or salad) and lobster, shrimp, scallops and fresh spinach in a basil cream sauce over pasta (with soup or salad).

Newport

Castle Hill Inn, 590 Ocean Drive, Newport, (401) 849-3800, castlehillinn.com, celebrates Valentine's Day with a four-course, fixed-price menu for $95 per person (tax and gratuity additional). Entrée selections include Hudson Valley duck, Maine lobster and scallops and grilled filet of Hereford beef.

One Bellevue at the Hotel Viking, One Bellevue, Newport, (401) 847-3300, hotelviking.com, offers a Valentine's menu by chef Kevin Theile from Friday, Feb. 10, through Tuesday, Feb. 14, $59, plus tax, gratuity. The menu offers choices for each of the three courses, a glass of Champagne and a glass of wine.

Windward Restaurant at the Hyatt Regency Newport Hotel & Spa, 1 Goat Island, Newport, (401) 851-3325, goatislanddining.com offers a six-course Valentine's tasting dinner menu Friday, Feb. 10, through Tuesday, Feb. 14, created by executive chef Kyle Ketchum and his culinary team. It includes chilled oysters, foie gras and panna cotta and costs $65 per person plus tax and gratuity.

East

B. Pinelli's Restaurant, 736 North Broadway, East Providence, (401) 270-7111, will offer a special Cupid Menu created by executive chef Tom Buckner in addition to its regular menu on Valentine's Day from 11:30 a.m. until closing.

Vine Yard East, 315 Waterman Ave., East Providence, (401) 432-7000, vineyardri.com, offers a three-course Valentine's Day dinner for two for $50 plus tax and gratuity with a bottle of wine or Champagne. Reserve.

West

Aquilante's Bistro and Tavern, 115 Cowesett Ave., West Warwick, (401) 821-7700, is open Valentine's Day from 5 to 10 p.m. offering its traditional Italian menu and specials including New York sirloin with lobster, mac and cheese, housemade crab cakes, and doubled-fired crème brulee.

Greenwood Inn Restaurant, 1350 Jefferson Blvd., Warwick, (401) 738-3334, greenwoodinn.net, celebrates Valentine's Day from Friday, Feb. 10, through Tuesday, Feb. 14, with a full menu and specials including aged oak barrel steak, eggplant Florentine, prime rib, honey-and-ginger-glazed salmon and shrimp scampi, along with desserts for two.

Iron Works Tavern, 697 Jefferson Blvd., Warwick, (401) 739-5111, theironworkstavern.com, offers special menu selections at its upstairs and downstairs levels from Friday, Feb. 10, through Tuesday, Feb. 14: Chilean sea bass with passion fruit butter, filet and stuffed lobster tail, veal Porterhouse and Alaskan king crab legs.

Pinelli's Café at Night, 701 Quaker Lane, West Warwick, (401) 821-8828, pinellisdining.com, offers an à la carte Sweetheart Menu created by executive chef Michael Moreno that is available Monday and Tuesday, Feb. 13 and 14, from 4 p.m. to closing. Entrée selections are pan-seared salmon filet topped with caramelized leeks and shiitake mushrooms over Parmesan risotto, bacon-wrapped beef tenderloin, and clams and mussels served over spaghetti. Dessert choices are molten lava cake, chocolate mousse shooter, and triple chocolate ice cream and fresh berries.

Siena Cucina Enoteca, 5600 Post Rd., East Greenwich, (401) 885-8850, sienari.com , will be open Monday, Feb. 13, and Tuesday, Feb. 14, offering its regular menu and specials.

South

Catarina's Italian Village, 945 Boston Neck Rd., Narragansett, (401) 789-1725, has a three-course (salad, entrée and dessert) Valentine dinner for two special for $45. The entrée choices are lobster ravioli, eggplant rollatini Florentine, petite rib eye, Mediterranean gnocchi and citrus-glazed salmon.

Chez Pascal, 960 Hope St., Providence, (401) 421-4422, chez-pascal.com, offers a special three-course Valentine's Day menu for $69, excluding tax, gratuity and beverages; its regular menu will not be available. Menu highlights include spicy chilled seafood salad, pork loin pastrami "carpaccio," crispy chicken croquettes, grilled sirloin of beef and local cod filet.

Cucina Twist, 2095 Kingstown Rd., South Kingstown, (401) 789-5300, marrarestaurantgroup.com, has a number of Valentine weekend specials, including chicken and shrimp Florentine topped with two jumbo shrimp ($17), pan-seared salmon over roasted tomato cous cous ($18) and lobster scampi accompanied by beef tenderloin medallions ($20).

Nearby Massachusetts

Lombardi's Hillside Country Club, 82 Hillside Ave., Rehoboth, (508) 252-9761, hillsidecountryclub.com , hosts a Senior Valentine's Party featuring Frank Castle on Wednesday, Feb. 15, from noon to 4 p.m. The meal includes a tossed salad, chicken escarole soup, a choice of three entrees (chicken Marsala, roast sirloin of beef or baked scrod) with vegetable and potato, rolls and butter, dessert and coffee or tea. Tickets are $19 without soda and wine and $21 with soda and wine (includes tax and gratuity). Call to reserve.

Nearby Connecticut

The restaurants at Mohegan Sun have a number of Valentine's Day offerings. Todd English's Tuscany has a four-course meal for $90 per couple from Saturday, Feb. 11, to Tuesday, Feb. 14. Birches Bar & Grill has a special that includes a choice of appetizer, entrée and chef's dessert for $35 per person from Saturday, Feb. 11, to Monday, Feb. 13. Big Bubba's BBQ has a dinner special from Saturday, Feb. 11, to Tuesday, Feb. 14, for $49.95 per person consisting of a Korbel Champagne toast, garden salad, filet mignon with sautéed shrimp, vegetables and potatoes as well as a cheesecake with strawberry sauce. Lucky's Lounge and The Dubliner feature a $40 four-course dinner for two over Valentine's Day weekend. Michael Jordan's Steak House offers a Valentine's Day meal from Friday, Feb. 10, to Tuesday, Feb. 14, that includes an 8-ounce filet mignon with a Cabernet Sauvignon demi glaze and a butter-poached lobster tail, both resting on a potato nest, for $55 per person. At Michael Jordan's 23.sportscafe, the celebration lasts from Friday, Feb. 10, to Tuesday, Feb. 14. The restaurant will feature a 12-ounce grilled New York strip with three shrimp fritters, sweet chili and ginger aioli and a watercress purée for $36 per person. SolToro Tequila Grill offers a "Mar y Tierra" entrée for $35 from Friday, Feb. 10, to Tuesday, Feb. 14. Ballo Italian Restaurant has a four-course surf and turf dinner for $68 per person from Friday, Feb. 10, to Wednesday, Feb. 15.

It has become apparent the past few years that we all want to eat local, eat better and support our neighbor food producers. It is also evident that the U.S. has an ingrained food system that will not go easily into the night. And our country isn't made of money.

But as you listened to Rep. Chellie Pingree, D-Maine, speak about her farming roots and her 2012 Farm Bill, you had to feel a little hopeful. She said there is change in the air because it doesn't matter if you are liberal or conservative, Democrat or Republican, "Everyone cares about food."

"We are at a perfect moment in time," she said. "The door is completely wide open and there is market opportunity for farmers."

The current Farm Bill expires this year and could be replaced with Pingree's, or some version that comes out of a legislative committee. Or there could be no new bill passed but the status quo extended another year.

Pingree's bill seeks to boost income and opportunities for farmers and ranchers that covers a range of programs from loan funding to research that would extend to small farms, organic farms. The bill also acknowledges the need to fund regional food systems with infrastructure such as local, small livestock processing plants, community kitchens and support for greenhouse farming.
She also wants to fund a Specialty Crop Block Grant program for local and regional crop and market development.

The truth is previous farm bills haven't supported small farms, but gave subsidies to big agriculture growing commodities of corn, wheat and rice, said

Changing that will not be easy, Pingree said. And Washington is out to cut budgets these days, she added.

The Congressional Budget Office recently reported "Mandatory spending for agricultural support totaled $15 billion in 2011; it is projected to average $16 billion in each year between 2012 and 2022."

It's also worth noting that the Supplemental Nutrition Assistance Program (SNAP), commonly refered to as food stamps, is funded as part of the current Farm Bill. And in terms of amounts, it's the largest portion of it, she said.

Still Pingree is optimistic and believes she has history, and the public's enthusiasm for local food, on her side.

Before the industrial revolution, her community of North Haven, an island off midcoast Maine, was home to 79 farms that grew and raised every manner of sustenance. Water provided the infrastructure to move product from Maine to other coastline states.

"Walmart is the largest food seller in America and even they want to buy organic," she said of today's trends. "But we need to make sure they don't buy it in China."

The problem with change is only wet babies want it, she said. Pingree knows there will be a "huge fight" over the Farm Bill But never has she felt the odds more in New England's favor with 70 co-signers, including Rhode Island Representatives David Cicilline and James Langevin. RI Senators Sheldon Whitehouse and Jack Reed have not signed on, Pingree said.

So why is a new and improved Farm Bill vital for this state?

In Rhode Island, the state's food consumption is 1 percent local and 99 percent opportunity, said Noah Fulmer, executive director of Farm Fresh Rhode Island. He's a glass half full kind of guy which is needed when the numbers are so daunting. For most of New England, the split is 10 percent local, he said.

Farmers and advocates who spoke at the Local Forum Forum said it's also also vital to support local agricultural financially.
Under the current farm bill, Rhode Island is last in farm subsidy money for the 50 states, said Ken Ayars, chief of the Department of Environmental Management's Division of Agriculture. The state has received less that 1/10th of 1 percent subsidy funds over the
last 16 years.
He said New England does not grow the commodities (corn, wheat, rice) which are the highly subsidized crops where some farm bill funding goes.

"Our agriculture is centered around what are termed specialty crops, fruits, veggies, horticulture, and dairy," he said.

Rhode Island also has the most expensive farm land in the US, said Janet Coit, DEM director. And, except for New Jersey, has lost more farmland than any other state in the past 25 years, according to the American Farmland Trust.

But even with that dismal news, last year saw 46 farmers' markets open for business, including 5 winter markets.

The show pits Anne against Bobby, each leading a team of eight "recruits" in an eight-week boot camp designed to transform bad cooks into competent home chefs.

A $25,000 grand prize will be awarded to the winning contestant who achieves the most progress and best performance, in addition to bragging rights and victory for their culinary mentor.

In the season premiere, the 16 recruits attempt to impress Anne and Bobby with their own "signature" dish. The chefs then make their team picks and for their first challenge, the contestants engage in a high-stakes breakfast battle -- with Anne's team attempting Orange Pumpkin Pancakes with Vanilla Whipped Cream and Cinnamon Maple Syrup and Bobby's recruits assigned Bobby's Blue Corn Pancakes with Whipped Orange Honey Butter and Cinnamon Maple Syrup.

The series wraps up on April 8.

The Providence Journal / Kris Craig

Orange Liqueur Cake can be baked up to two days in advance and refrigerated, tightly covered.

You can't walk into any store between now and next Tuesday and not realize from the number of red-foil, heart-shaped boxes that Valentine's Day is approaching. Even Petco sells treats themed to his holiday of romance.

It was American humorist Ogden Nash who quipped when one is courting that "candy is dandy, but liquor is quicker." This year, instead of buying sweets made by someone else for your sweet someone, why not bake a cake? And with the recipes below, there are some spirits to add to the romantic spirit of the day.

Ellen Brown

While almost all the alcohol evaporates when food is cooked with wine or liquor, the same is not true when you are soaking a cake with it. There's hardly enough in either of these cakes that a serving would put you over the legal limit, but they should not be given to people who, for any reason, cannot drink liquor. But if you and your Valentine can imbibe, these are a delicious ending to a dinner.

Cost-Buster Cooking tips

• Professional bakers weigh dry ingredients rather than using measuring cups because it's far more accurate, and most will weigh in grams rather than ounces because it's even more precise. But flour is often measured incorrectly. It should be loaded into a measuring cup with a spoon until the cup is overflowing, and then the excess should be swept back into the bag or canister with the edge of a spatula. Whatever you do, don't tap the measuring cup on the counter. That compresses the flour and you can end up with up to 10 percent more than you want.

• Cakes should always be baked in the center of the oven, regardless of whether or not you have a convection fan. Food cooks from the heat that is radiated off the oven walls, and if you want something to cook evenly then it has to be equidistant from those walls. That's why if you're baking two pans of cookies at a time you should switch the position midway through the baking time. The ones on the top will always brown more than the pan on the bottom.

• Unlike wine, distilled spirits and liqueurs can be kept in a closet for years without losing quality; that's why it makes sense to buy small bottles for cooking. But if you really don't think you'll use the rest of an 8-ounce bottle, then look for the individual bottles, called nips, at your liquor store. They're about 2 ounces each.

Ellen Brown, founding food editor of USA Today, is the author of 30 cookbooks, including the $3 Meals series. She lives in Providence. E-mail her at cost.buster.cooking@gmail.com.

Coconut Rum Cake

11/2 cups firmly packed, sweetened coconut flakes
11/4 cups all-purpose flour
11/2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs plus 3 large yolks
11/2 cups granulated sugar
11/2 teaspoons pure vanilla extract, divided
6 ounces (1 1/2 sticks) unsalted butter, melted and cooled
1/2 cup well-stirred sweetened cream of coconut, such as Coco López
1/2 cup dark rum
1 (8-ounce) package cream cheese, softened
3 cups confectioners' sugar

Preheat the oven to 375 degrees. Lightly grease 1 (9-inch) round layer pan and line the bottom with a round of parchment paper. Lightly grease the parchment paper and then flour the inside of the pan, tapping out excess over the sink.

Bake the coconut flakes on a baking sheet for 5 to 7 minutes, or until browned. Remove the coconut from the oven and set aside. Reduce the oven temperature to 350 degrees.

Whisk together the flour, baking powder and salt in a small bowl. Whisk together the eggs, egg yolks, sugar and 1 teaspoon of the vanilla in a large bowl, beating until the mixture is thick and lemon-colored. Add 1/2 cup of the toasted coconut, flour mixture and butter, and whisk until just combined. Pour the batter into the prepared pan; rap the pan on the counter to expel air bubbles. Bake in the center of the oven for 45 minutes or until the cake is golden brown and starts to pull away from the side of the pan. Cool the cake in the pan on top of a wire rack for 10 minutes, then invert it onto the rack to cool completely. Remove and discard the parchment paper.

Combine the cream of coconut and rum in a small bowl and stir well. Remove 3 tablespoons of mixture and set aside. Using a meat fork, poke holes in the bottom of cake and brush the coconut rum mixture on the bottom. Allow it to soak in and repeat. Turn the cake over on the rack, and slice off the top so it is level. Spread the remaining coconut rum mixture on top and allow it to soak in. Allow the cake to cool completely.

For the icing, combine the cream cheese, confectioners' sugar, remaining 1/2 teaspoon vanilla and reserved coconut rum mixture in a food processor fitted with a steel blade. Process until smooth and scrape the icing into a bowl. Apply the frosting to the cake and pat the remaining toasted coconut on the top and sides of the cake.

Note: The cake can be baked and soaked with the coconut rum mixture up to two days in advance and kept at room temperature, tightly covered with plastic wrap. The cake can be frosted up to one day in advance and refrigerated. Allow it to reach room temperature before serving.

Serves 6 to 8.

Orange Liqueur Cake

Cake:
3 large egg yolks
1/2 cup heavy cream, divided
1/2 teaspoon pure vanilla extract
11/4 cups all-purpose flour
2/3 cup granulated sugar
11/4 teaspoons baking powder
1/4 teaspoon salt
5 ounces (1 1/4 sticks) unsalted butter, softened
2 tablespoons grated orange zest
Syrup:
1 cup freshly squeezed orange juice
1/3 cup granulated sugar
1/2 cup orange liqueur such as Triple Sec or Cointreau

Preheat the oven to 350 degrees. Grease and flour 1 (9-inch) round layer pan.

Combine the egg yolks, 2 tablespoons of the cream and the vanilla in a small bowl and whisk well. Combine the flour, sugar, baking powder and salt in the bowl of an electric mixer and beat to combine. Add the butter and remaining cream and beat at low speed until all the dry ingredients are moistened. Increase speed to medium-high and beat for 2 minutes. Add the egg yolk mixture and beat well, scraping down the sides of the bowl as necessary.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake in the center of the oven for 25 to 30 minutes, or until a cake tester in the center comes out clean. Cool the cake in the pan on top of a wire rack for 10 minutes, then invert it onto the rack to cool completely.

While the cake bakes, prepare the syrup. Combine the orange juice and sugar in a small saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce the liquid by one-third. Stir in liqueur and set aside.

To serve, place the cooked cake on a rack over a lipped platter. Reheat the syrup to a simmer and poke small holes in the cake with a skewer or cake tester. Slowly spoon the syrup over the cake. Then return any syrup that has dripped off the cake to the saucepan, and continue drizzling the cake with the syrup until it is all absorbed.

Note: The cake can be baked up to two days in advance and refrigerated, tightly covered. Bring it to room temperature before soaking it with the syrup. The entire cake can be assembled up to eight hours in advance and kept at room temperature.

Serves 6 to 8.

Sallyanne Santos

Chocolate treats by Laurent Vals. Born and raised in France, he makes beautiful pieces that shimmer.

Rhode Island is home to some lovely chocolate. With the official chocolate holiday coming up -- at least that's how some view Valentine's Day -- the time is right to review artisan chocolates produced locally.

Journal / Sandor Bodo

In Rhode Island we are
blessed with artisans who craft
all manner of chocolates,
including Sweenor's Chocolates,
arrayed on this palette.

Sweenor's Chocolates is not just the biggest of the state's chocolate makers but also the oldest. A year ago, the Sweenors told The Journal they sell some 60,000 pounds -- 30 tons -- of candies a year.

What started as a home business by Walter Sweenor, a school teacher who wanted to make some extra money during World War II. He learned from his father, who was a candy maker in Springfield, Mass. In 1955, he opened Sweenor's Open Fire Candies in Cranston. Sweenor's Chocolates today is run by the third- and fourth-generation confectioners, Bill Sweenor and his son Brian.

They not only sell their chocolates at two stores -- 21 Charles St., Wakefield, (401) 783-4433, and Garden City Shopping Center, Cranston, (401) 942-2720 -- but also online at Sweenorschocolates.com.

You name it, they make it; from turtles to truffles; bark to dark chocolate-covered cranberries; and the Rhode Island set with a chocolate lobster and two quahogs.

Journal / Sandor Bodo

American Culinary Institute
graduate Andrew Shotts
makes his elegant
Garrison Confections in
Central Falls.

The chocolate landscape got a little richer when Andrew Shotts moved to Rhode Island from New York in 2003 with his Garrison Confections. Shotts, a pastry chef and American Culinary Institute graduate, plied his trade at the likes of the Russian Tea Room, La Côte Basque and Lutèce in New York before going to Guittard Chocolate of San Francisco. There, he learned traditional European chocolate-making techniques and developed a chocolate passion that led him to a new career path.

For much of the year, his chocolate collections are available only online at Garrisonconfections.com. But at the holidays, and Valentine's Day is one, he opens up the Garrison Confections Factory Store at 72 Ledge St., Central Falls, (401) 725-0790. Hours, through Tuesday, Feb. 14 (excluding Sunday, Feb. 12) are 11 a.m. to 6:30 p.m.

Central Falls is where he makes chocolates like the Valentine Legendary Lovers Collection that changes each year. This year the flavors include dark chocolate steeped with jasmine tea, dark chocolate with a splash of orange-flavored tequila, rich and caramel scented milk chocolate with added vanilla beans, a blend of red fruits made into a pâte de fruit with a boozy ganache, homemade hazelnut praline ground up with fennel pollen and milk chocolate and locally roasted New Harvest coffee steeped in heavy cream and milk chocolate.

Shotts also offers French macarons in pink raspberry for the holiday.

Laurent Vals was born and raised in France, and it's easy to point to that as the beginning of his career as an international chef. He worked in restaurants in Paris and New York City before settling in Newport in 2001 where he began specializing in pastry and chocolate. For a time he was executive pastry chef at the Spiced Pear in the boutique hotel The Chanler. It was there he developed chocolate confections for guests of the hotel and the restaurant.

Today it is only chocolates he makes as Laurent Vals Handcrafted Chocolates, truly beautiful candy that reflects his training and the fact that he's not afraid of any ingredient. Consider the Amy, a white chocolate that envelopes a center of his own Exotic Fruit & Almond Jam with peach, pineapple and mango. There's Desire, a candy meant to stimulate the senses with Laurent's strawberry and orange blossom jam covered in creamy white chocolate. Passionata is dark chocolate enhanced with actual gold leaf and filled with a tropical burst of passionfruit-infused ganache. The Carabana reflects a childhood favorite of dark chocolate with a creamy caramel and banana-infused ganache.

He sells online at Laurentvalschocolates.com  as well as at The Newport Sweet Shoppe, 82 William St., Newport, (401) 619-4600, and Milk & Honey Bazaar, 3838 Main Rd., Tiverton, (401) 624-1974. His chocolates are also served complimentary after each meal at Tallulah on Thames, 464 Thames St., Newport.

Truffles from La Maison de Coco
in Newport which change seasonally.

La Maison De Coco marks the return to Rhode Island of native Michele DeLuca-Verley who wanted to be part of an exciting culinary community and source ingredients from Aquidneck Island. Her studies include cuisine classes in France.

Her chocolate café is at 28 Bellevue Ave., Newport, (401) 845-2626. There she serves hot chocolate made with homemade ganache, a liquid chocolate drink made with no dairy, and croissants infused with ganache. She also offers a lunch item, soup or salad, daily and offers cooking classes.

She makes a truffle collection that changes seasonally. Right now her tea-infused truffles, made with Rishi warming, spiced blends, includes Brandywine, caramel, ginger, Indian spice and plum oolong. Xocoatl truffles are not infused with tea but made with a chili pepper and peppercorn potpourri. Learn more at Lamaisondecoco.com.

The Chocolate Delicacy is a most welcoming place. Many things make a guest smile, including the framed photo from a classic "I Love Lucy" episode with Lucille Ball working feverishly to box chocolates from a moving conveyer belt. But there is no chaos here, only a most professional business built by chocolatier David Schaller and wife Marie Schaller. Their shop, at 219 Main St., East Greenwich, has the signature phone number of 800-MR-WONKA (or 401 884-4949), and offers all things chocolate and handmade. They will be dipping strawberries in chocolate from Feb. 10-14. They also make specialty assortments and solid chocolate hearts, available in milk, dark and high-cocoa chocolate, both foil wrapped and hand molded. Or you can say it simply with The Key to my Heart.

Courtesy of Hauser Chocolates

Handsome truffles are from Hauser
Chocolates, a Swiss-heritage
business founded in the 1980s.

Hauser Chocolates was founded in 1983 in Connecticut by master confectioner Ruedi Hauser Sr. and his wife Lucille with this mission statement to produce world-class confections handmade in the U.S. The recipes may be Swiss in origin, but the family takes pride in blending premium chocolates and fresh ingredients. Their son Rudi Jr. also became a master confectioner at Hauser.

The Swiss-born family moved their business to Westerly in 1990, where they do all production and offer their chocolates on their website, Hauserchocolates.com, and at a store at 59 Tom Harvey Rd., Westerly, (401) 596-8866.

In the past few years, Hauser has acquired other chocolate companies, including Tom & Sally's Handmade Chocolates of Vermont, and moved the business to Rhode Island.

Hauser is a good neighbor, too, and donates $5 to the American Cancer Society's Westerly Relay for Life for each "Rhode Island Hope Box" (a 24-ounce box of truffles) sold.

Raspberry creamed hearts are
among the selections at Jennifer's
Chocolates in Wakefield.

Jennifer Dowell has been making chocolates for some 16 years at Jennifer's Chocolates. She has a sweet shop at 254 Robinson St., Wakefield, (401) 783-1673, where you can sit and have a homemade hot chocolate or espresso, and try her homemade chocolates through Valentine's Day from 10 a.m. to 6 p.m. Monday to Friday; and 9 a.m. to 5 p.m. Saturday. After that she will only maintain her other shop, at 160 Old Tower Hill Rd. (in the Wakefield Mall), (401) 783-8423, for chocolate sales.

For Valentine's Day, people want truffles, but she also offers smoked sea salt caramels which were a big hit at Christmas.

Learn more at Facebook.com /jenniferschocolates or jenschocolates.com.

Sweet Twist, 5707 Post Rd., East Greenwich, (401) 885-7579, Sweettwist.com, offers everything from jelly beans to retro candy from your childhood. But they also make their own truffles, in 22 varieties, including red velvet, tiramisu, Irish cream and Amaretto and new this season, Champagne and Raspberry that have heart appliqués on the chocolate.

Frankie's Fruit & Chocolate was the brainchild of Claudia Frankenberg, who saw a chocolate opening and she dipped fruits and nuts right in. She recently expanded the line of confections with "Crisp," extra-thin 72-percent bittersweet dark chocolates topped with fruit, crisp and crunch in two flavors, cherry ginger walnut and coconut pineapple banana. Frankie's products are gluten free. Sweenor's Chocolates crafts the chocolates to Frankenberg's specifications. Frankie's is sold at many local grocery stores, but not Sweenor's. Check online for more locations, at frankiesfruitandchocolate.com.

It's hard to ignore a business called Cafe Choklad, at Thomas and North Main streets, Providence, (401) 384-4764. This spot not only serves breakfast and lunch; they have a case filled with chocolates including Neuhaus Belgian Chocolates, crafted in Europe since 1875.

gciampa@providencejournal.com  

(401) 277-7266

The Providence Journal ./ Sandor Bodo

The corn bread recipe used at Warren's Square Peg restaurant-café comes from a great aunt in the family and is served with jambalaya and chili.

"My husband and I visited a new restaurant-café called The Square Peg. which recently opened in Warren. We set out for a late morning brunch, but I couldn't resist ordering their daily special, which was the jambalaya served with a slice of corn bread. The corn bread was so moist, delicious, and it contained fresh, tender corn. It was the perfect complement to the spicy jambalaya. Would you be so kind as to request this corn bread recipe from the owners? It was awesome! Thank you so much." So wrote Christina Loomis.

The Square Peg opened in the fall, the week before Thanksgiving. And it has a bit of a pedigree to it.

The owners are Amy and Joel Cary. Amy is the owner of Amy's Place, a charming breakfast and lunch spot at 214 Wickenden St. in Providence. Joel was in advertising but has put that aside for the restaurant business.

How does he like the change? "We're having a blast," he said.

Barbara Caniglia

It's all in the family at The Square Peg, just like it has always been at Amy's Place. Joel's mother Barbara Caniglia is the woman making the cornbread, but she is not the only family member working there.

Joel's grandmother, Barbara Loomis, helps her daughter in the kitchen making soups and pies. His brother, Scott Cary, helps bartending and Amy's parents, John and Ariana Morookian, are working there, too. Ariana has always helped out at Amy's Place, too.

The cornbread recipe comes from a great aunt, Joel said. They serve it with jambalaya and chili. Caniglia's recipe includes some options to add a little heat or spice.

The Square Peg is open Monday through Saturday from 11 a.m. They serve until 10 p.m. during the week and midnight on weekends and are closed Sundays. They don't take reservations as the place is small with 30 seats at tables and 15 at the bar. Learn more at squarepegwarren.com   or on their Facebook page, which has more information.

The menu is American fare.

Square Peg's Scalloped Corn Bread

16.5-ounce can whole corn
16.5-ounce can cream corn
2 eggs beaten
1 cup sour cream
1/3 cup sugar
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1 package Jiffy corn bread mix

Preheat oven to 350 degrees. Mix all ingredients together in a bowl. Pour into 13-by-9-inch pan. Bake 1 hour. To change flavor depending on what your serving the bread with, you can add 1/2 teaspoon crushed red pepper or 1 tablespoon chopped cilantro or 1 tablespoon chopped fresh chives.

Questions on the recipe? Call the restaurant at (401) 215-3831

Preparing several cuts of beef, along with side dishes created from local farmers' market ingredients will be featured, as will wine and conversation with farm owner Ann Marie Bouthillette.

The cost is $80. Purchase tickets online at http://blackbirdfarmri.com/cooking-classes/. Questions? E-mail david@dadekianphoto.com.

"What's New is Old: 100 Years of Food Fads and Mainstream Trends."
That will be the subject of a lecture by Richard J.S. Gutman on Saturday, Feb. 11. It's part of the 2012 Winter Lecture Series at the Newport Art Museum, 76 Bellevue Ave. It begins at 2 p.m., and a reception follows the lecture.

Gutman is director and curator of the Culinary Arts Museum at Johnson & Wales University. Gutman's connection to the culinary world stems from his work documenting the history of the roadside diner. He has written four books on the subject and consulted on more than 80 restoration projects across the country.

Expect him to point out that food trucks -- one of the latest fads -- are similar to the many lunch wagons that served Newporters even before diners.

Museum members pay $10; nonmembers $15.
For more information, call (401) 848-8200 or visit NewportArtMuseum.org.

Razzle Restaurant, Wine Bar and Cupcakery, 1460 Oaklawn Ave., Cranston, hosts a "Battle of Wines" a taste-off of their most popular wines, on Wednesday, Feb. 8, at 6 p.m. Appetizers and gourmet cupcakes will be paired with the wines before the vote. The cost is $15 and the promise of prizes. Reservations suggested by calling (401) 463-7299. Learn more at facebook.com/razzlerestaurant.

GAIL CIAMPA

The Providence Journal / Sandor Bodo

Sonoma Grille & Pub owner John Vanikiotis, adjusts a tap at the bar of his eatery in North Kingstown. The pub has 36 craft beers on draft and seven television sets.

NORTH KINGSTOWN -- I was lured to Sonoma Grille and Pub by the promise of 36 craft beers on draft and seven television sets in the pub. But I'll return because of the well-prepared food and the reasonable prices.

It was the first round of the NFL playoffs and as evening approached I found myself in the neighborhood. I'm glad I did.

Opened by restaurateur John Vanikiotis four years ago, the place has a comfortable dining room, but the pub was where I wanted to be for the games.

The microbrew menu is really lovely, with many New England beers (Wachusett Green Monsta, Berkshire Steel Rail, Connecticut's Ten Penny Ale, Nantucket's Cisco Sankaty Light, Boston's Harpoon IPA and UFO and Sam Adams lager and seasonal and even tiny Pretty Things, out of Somerville, Mass.) and even more regional choices such as Southern Tier out of New York and Heavy Seas out of Maryland.

I loved the Clown Shoes Brown Angel from Ipswich, Mass., a hoppier version of a brown ale, one of my favorite beer styles. But I also couldn't resist ordering an Anchor Steam out of San Francisco. This was the first microbrew I ever tried, so long ago, and it still tastes great, especially on draft.

With beer as the driving force, I knew we wanted to enjoy some appetizers and for me that was hummus. You wouldn't visit a restaurant owned by a Vanikiotis and not try the Mediterranean specialties. The order comes with two versions, a roasted red pepper hummus and a garlic version. Both were stellar, as were the grilled pieces of pita bread, and salty Kalamata olives. For me, a dish like this is the perfect accompaniment to excellent beers.

For my dining companion, my husband this night, it was kismet to find an appetizer of loukaniko Greek sausages, which are made unique with orange rind as spice. Here the sausage is cut into chunks and sautéed with olive oil, oregano and lemon. They are also served with pita bread and again, finding a better pairing for beer would be hard to do.

The chef is Steven Mollo and he also has a menu of pub favorites and fine dining dishes, of which we tried both. Pizza, with the crust made by Vanikiotis, is also an option. He spent 17 years as the owner at Jason's in Warwick, which stood where Eleven Forty Nine operates now.

The Greek Surf and Turf.

The entrée of Greek Surf and Turf was elegant, with three dainty and Frenched lamb chops which were so tender as to seem they had been marinated for days. Likewise the two baked stuffed shrimp on the dish were expertly done, perhaps the best illustration of the preparation. The shrimp were hearty in size and the breading crisp and not soggy. The entrée was served with a vegetable medley of zucchini, summer squash and carrots, and tasty garlic smashed potatoes.

Beer and hummus are filling, alas, and so I opted for a sandwich and only ate a few bites at that. But the Chicken Sonoma Sandwich was one lovely sandwich with its meat made tender by marinating. I loved the spicy chipotle mustard, made in house, and found it hardly needed the Cheddar cheese as there was plenty of flavor without it. It was served on a nice focaccia roll with lettuce and tomato. The tomato this night was so sweet I wondered who made a deal with the devil for such sweetness in the dead of winter. That sandwich, at $7.99, may well be the bargain of the year.

For dessert, there were many temptations of home-style treats from cake to crème brûlée. But none tempted more than the tollhouse pie à la mode. We shared this piece of cookie dough pie, warmed and topped with ice cream and whipped cream. It was outrageous as a giant cookie only thicker, but as comforting a sweet as was appropriate to end this meal that soothed my soul.

gciampa@providencejournal.com

(401) 277-7266

Dining Out

Sonoma Grille & Pub, 7366 Post Rd., North Kingstown, (401) 295-0800, Sonomapubri.com  . Casual, wheelchair accessible, reservations. AE, D, M, V. Monday-Thursday 11:30 a.m. to midnight; Friday and Saturday 11:30 a.m. to 1 a.m.; Sunday noon to 10 p.m. Dinner menu: appetizers $4.99-$9.99; entrées $12.99-$19.99; sandwiches $7.99-$10.99; lunch $6.99-$9.99. Full bar.

Bill of Fare

A dinner for two at Sonoma Grille & Pub might look like this:

Clown Shoes Brown Ale................$4.99

Anchor Steam......................................$4.75

Hummus.................................................$7.99

Sonoma Chicken Sandwich ........$7.99

Greek Surf & Turf.............................$19.99

Tollhouse Pie à la mode................$7.00

Total .........................................................$52.71

Tax..............................................................$4.23

Tip..............................................................$11.00

Total bill................................................$67.94

PROVIDENCE

Snooker's, 53 Ashburton St., (401) 351-7665, with its wide-open space has a nice menu and many spots for watching a game.

Shula's 347 Grill, 21 Atwells Ave., (401) 709-0347, is a moderate-priced steak house owned by football great Don Shula.

The Apartment, 373 Richmond St., (401) 228-7222, Theapartmentri.com  , is an American craft-ale house at the former location of Jake's.

Blake's Tavern, 122 Washington St., (401) 274-1230, has a bar area for game watching and chili on the menu.

Ladder 133 Sports Bar & Grill, 133 Douglas Ave., Providence, (401) 272-7427, ladder133.com  .

McFadden's Restaurant and Saloon, 52 Pine St., (401) 861-1782, has TVs at each table and others around the restaurant.

Murphy's Deli & Grill, 100 Fountain St., (401) 621-8467.

Rhode Island Billiards & Bistro, 2026 Smith St., (401) 232-1331.

Trinity Brewhouse, 186 Fountain St., (401) 453-2337, for fresh brewpub beer among friends.

WEST BAY

Dave's Bar & Grille, 2339 Post Rd., (401) 739-7444, is a spot that is comfortable for families and also offers plenty of TVs.

Smokey Bones BBQ & Grille, in the Bald Hill Commons, Warwick, (401) 821-2789, where the specialty is barbecue.

Picasso's Pizza & Pub, 2323 Warwick Ave., Warwick, (401) 739-5030.

NORTH

Doherty's East Ave Irish Pub, 342 East Ave., Pawtucket, (401) 725-9520, is a great place to watch a game and enjoy a craft beer on draft.

Blackie's Bulldog Tavern, 181 George Washington Highway, Smithfield, (401) 231-4777.

Wicked Good Bar & Grill, 100 Twin River Rd., Lincoln, (401) 475-8600, is so comfortable for game watching with wall TVs and table sets at dining room booths. Read a review in Go! tomorrow.

Box Seats Family Restaurant, 332 Farnum Pike, Smithfield, (401) 233-1800.

Fred and Steve's Steakhouse, Twin River, 100 Twin River Rd., Lincoln, (401) 723-3200, upscale game watching spot.

Gator's Pub, 11 Mount Pleasant Rd, North Smithfield, (401) 769-2220.

J. Gray's Family Tavern, 405 Mendon Rd., Cumberland, (401) 723-7600, jgraystavern.com  , just opened last year.

Pitcher's Pub, 120 Manville Hill Rd., Cumberland, (401) 658-0058.

Third Base, 422 High St., Cumberland, (401) 723-4411.

EAST BAY

Aidan's Pub & Grub, 5 John St., Bristol Harbor, Bristol, (401) 254-1940, provides inexpensive pub food and Irish comfort food, such as bangers and mash.

Houlihan's Tavern on the River, 28 Water St., East Providence, (401) 435-4044.

Mulhearn's Pub, 507 North Broadway, East Providence, (401) 438-9292.

Red Bridge Tavern, 22 Waterman Ave., East Providence, (401) 438-3899.

NEWPORT AREA

Coddington Brewing Company, 210 Coddington Highway, Middletown, (401) 847-6690, is a great brewpub with lots of TVs for game watching.

Pour Judgement, 32 Broadway, Newport, (401) 619-2115, is a fun spot to try a new brew and watch a game.

One Eighty, 8 Broadway, Newport, (401) 849-6676, is another fun spot on cool Broadway to meet up with friends for a game. Atlantic Beach Club, 53 Purgatory Rd., Middletown, (401) 847-2750. Benjamin's, 254 Thames St., Newport, (401) 846-8768. Brick Alley Pub & Restaurant, 140 Thames St., Newport, (401) 849-6334. Gas Lamp, 206-208 Thames St., Newport, (401) 845-9300. KJ's Restaurant & Pub, 61 Aquidneck Ave., Middletown, (401) 848-9991. Tickets Bar and Grille, 15 Aquidneck Ave., Middletown, (401) 847-7678.

SOUTH COUNTY

Casey's Grill and Bar, 191 Old Tower Hill Rd., Wakefield, (401) 789-9714, has hosted a lot of fans over the years. They know how to do it.

Charlie O's, 2 Sand Hill Cove Rd., Narragansett, (401) 782-2002.

Mews Tavern, 456 Main St., Wakefield, (401) 783-9370.

Rhody Joe's Saloon, 515 Kingstown Rd, Wakefield, (401) 783-0008, Rhodyjoes.com , has 20 flat screens and $2.99 margaritas.

Buster Krab's, 265 Great Island Rd., Narragansett, (401) 284-0218, is the new kid in town to try for a game.

The Providence Journal
/ Bob Thayer

For the Super Bowl, think about drinking some craft beer from a glass that will enhance the experience, such as (left to right) a Newport Storm Cyclone Sabrina, Harpoon's Unfiltered UFO and Brooklyn Brewery's Local No. 2.

Would you sip wine from a bottle?

Not in civilized company, I'm sure.

So why would you drink a beautifully crafted microbrew from a bottle?

Please tell me your Super Bowl plans don't include doing that?

We are in a golden age of craft beers brewed in a multitude of styles, some seasonal, others extreme. It's time we acted like we are appreciative and pour that beer into a glass to fully embrace the hoppiness, malt, fruit or spices.

"As a brewer, the first thing you think about is aroma," said Jennifer Glanville, brewery manager at the Boston Beer Company, maker of Sam Adams. "So to have that whole component taken away when someone is drinking a beer, it's just not good."

Can't you feel her pain? Imagine someone makes you a wonderful dinner and you put a clothespin on your nose. The experience, sans aroma, is hardly the same.

The stakes are indeed raised by the sheer numbers of people enjoying craft beers, said Frank Martucci, general manager/beverages at Twin River.

"Craft beers have so overtaken the market," he said. Hoppy IPAs (India pale ales) are all the rage, with more than 2,000 being brewed in the United States, he said. Session beers, with no higher than 5 percent alcohol by volume, are becoming more popular as beer drinkers want to savor flavors. And that is hard to do when chugging out of a bottle.

At Twin River's Wicked Good Bar & Grille, which has an extensive beer menu, it offers the industry-standard 16-ounce American Shaker pint glasses for easy sipping. But it also uses 22-ounce Irish Imperial glasses with a wide mouth that is good for stouts. And it will pull out snifter glasses for high-alcohol beers in the over-8 percent range, such as Newport Storm's 11 (made as a joint project by all of Rhode Island's brewers) and Brooklyn Brewing Local No. 2 from New York, a Belgian-style dark ale. (Quick: what do those two beers have in common? They each have local honey as an ingredient; Aquidneck honey in the Newport beer and a local New York farm family's in the Brooklyn.) Beers made with such care are not just meant to be sipped, said Martucci, but to be served at cellar temperature. Holding the beers in a tulip glass or snifter helps bring chilled beer to the correct temperature.

The Brewers Association, a trade group that promotes craft beer and publishes CraftBeer.com , offers examples of 12 glasses on their website.

So how does a glass make so much difference?

Consider the Weissbier Vase, a tall, sloping glass with a wide mouth, which is a traditional favorite for wheat beers.

"The skinny bottom of the glass pushes up the flavors of spices, such as clove, to the top," said Glanville. It also curves into a nice head. And the yeast collects in the bottom of the glass.

A traditional pilsner glass, tall and thin, exploits the aroma of lager beers, but elevates the experience, Glanville said. You could even serve a smooth black lager in this kind of glass.

But she also looks to a pokal glass for the smooth beauties that are black lagers. A pokal glass is similar to a pilsner glass but is shorter and has a stemmed bottom like a wine glass. The shape pushes up the effervescences of the beer. The new Blue Hills Brewery offers a black lager, as does Sam Adams.

With a nonick glass, or imperial pint, from Great Britain, the glass bulges out at the top. Glanville likes it for big, robust beers, stouts for example, so you can get your whole face in the roasted notes. Martucci likes this glass for IPAs, including local New England ones from Harpoon and Long Trail, and for the popular Heavy Seas Loose Cannon.

Imperial stouts? Enjoy them in a snifter glass, or a big wine glass.

Glanville also likes tulip glasses for high-alcohol beers because "These are beers to savor" and "You slow it down when you sip out of a tulip glass."

Newport Storm understands the concept. It sells tulip-shaped Storm tasting glass at the brewery and online, four for $23.96. It's a perfect choice for such beers as the extreme Cyclone series, currently offering Sabrina, a Belgian dark ale.

Glanville offered the Boston Lager Glass as a great example of what a glass does for beer. It has a rounded shape to collect aromas, a top to sustain the head and retain hop flavors, and a laser-etched bottom that creates bubbles for constant aroma release. They are sold at the Jamaica Plain brewery and online.

You can also check out a collection of six glasses from Libbey Glassware at local stores, including Bed Bath & Beyond, where the set retails for $19.99.

But don't stress if you don't have the right glass. Glanville and Martucci acknowledge personal preference should dictate your choice. Just make sure you chose a glass over a bottle. It will elevate your Super Bowl viewing experience and make you an even better host.

Always drink responsibly, no matter the glass.

gciampa@providencejournal.com  

Matching the glass to the brew

Providence Journal / Bob Thayer

To best savor the
aroma of a craft beer,
a glass is a must.
At left, Sam Adams
Light and Blue
Hills Black Hops.

Wanting to show off beers and the best glass for each, I kept regional craft beers in mind and shopped at Nikki's Liquors in the Shaw's Plaza at 33 Smithfield Rd. in Providence. Here you can mix and match six-packs that tickle your palate.

Here are the beers we photographed and the glasses: Newport Storm Cyclone Series Sabrina -- served in its own company tulip glass.

Choklat Stout, Imperial Chocolate Stout from Southern Tier Brewing Company of Lakewood, NY. -- served in a tulip glass.

Brooklyn Brewery's No. 2, a Belgian dark ale -- served in a tulip-style glass that would also be good for porters.

Blue Hills Black Hops, an American Black ale from Blue Hills Brewery in Canton, Mass. -- served in a craft-beer pint glass, but it could go well with a pilsner or shorter pokal glass.

Sam Adams Light, Boston Beer Company, Boston --served in a pilsner glass.

Narragansett Lager -- served in a stein glass.

Harpoon UFO, an unfiltered wheat beer from Harpoon, Boston -- served in a Weissbier vase.

Heavy Seas Loose Cannon, American Hop3 Ale from Clipper City Brewing Co., Baltimore, Md. -- served in the oversized nonick glass.

Hass Avocado Board

To make it easier to host your Super Bowl party, these Spiced Won Tons and sauce can be made the day before and reheated.

The Hass Avocado Board has created two recipes for the Super Bowl: Spiced Won Tons with Hass Avocado Dipping Sauce, which features lean ground beef and Hass avocados spiced and wrapped in crispy won ton wrappers; and Tropical Salsa Guacamole, which combines the taste of mango and pineapple with avocado.

Of course, guacamole is the usual avocado-centric dish that pairs with football.

Spiced Won Tons with Hass Avocado Dipping Sauce

1 teaspoon olive oil
1/2 cup finely diced yellow onion
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chipotle chili powder
1/8 teaspoon (or to taste) cayenne pepper
1/8 teaspoon (or to taste) ground cinnamon
1/2 pound lean ground beef
2/3 cups finely diced red bell pepper
1 tablespoon lime juice
1 large (8 ounces or more) fresh avocado, peeled, seeded and finely diced
1 (50-count) package won ton wrappers
1/4 cup water Hass Avocado Dipping Sauce (see recipe)

Place olive oil in a large skillet over medium high heat. Add onions and cook, stirring often, until softened, about 4 minutes. Add cumin, salt, chile powder, cayenne and cinnamon. Stir to combine and let cook for a minute. Add ground beef and cook, stirring often, until browned, about 5 minutes. Add red peppers and cook for another minute, breaking up bigger pieces of meat with a wooden spoon. Remove from heat. Sprinkle lime juice over avocado and add to meat mixture. Stir gently to combine. Place equal amounts of meat mixture in the center of each won ton wrapper (about a teaspoon each). Dip your fingers in water and moisten edges of won ton. Fold won ton over to form a triangle, pressing edges to seal. Repeat with remaining wrappers and meat mixture. Place 2 inches of oil in a medium saucepan. Place saucepan over medium heat. Working in batches, carefully put five or six won tons in oil and cook until golden, about 40 seconds. Turn and cook another 30-40 seconds (if won tons get brown too quickly, lower heat a little bit).

Remove won tons from oil with a slotted spoon or tongs and let drain on paper towels before serving with Hass Avocado Dipping Sauce.

Won tons can be cooked the day before and reheated on a sheet pan just before serving.

Nutrition information per serving (4 won tons): calories 230; total fat 12 grams (sat. 3 g, poly 1.5 g, mono 6 g); cholesterol 20 milligrams; sodium 310 mg; potassium 300 mg; total carbohydrates 26 g; dietary fiber 1 g; total sugars 4 g; protein 9 g; vitamin A 440 IU; vitamin C 21 mg; calcium 45 mg; iron 2 mg; vitamin D 0 IU; folate 72 mcg; omega 3 fatty acid 0.1 g

Yield: 48 won tons.

Hass Avocado Dipping Sauce

2 ripe avocados, peeled and seeded
1 cup low-fat sour cream
2 tablespoon (or to taste) lime juice
Zest from 2 limes, optional
Salt, to taste

Place avocado, sour cream, lime juice and zest in the work bowl of a food processor and blend until very smooth. Add salt, to taste.

Tropical Salsa Guacamole

1 medium tomato, diced
1 jalapeño, finely diced
1/2 cup diced pineapple
1/2 cup diced mango
1/2 cup diced yellow onion
1/2 teaspoon salt
1 ripe avocado, seeded, peeled and diced
1 tablespoon lime juice

Place tomato, jalapeño, pineapple, mango, onion and salt in a medium bowl, stirring to combine. Add avocado and lime juice and stir gently to combine. Serve immediately or chill. Serving suggestion: Serve with pita or tortilla chips or on burgers or grilled chicken. If pineapple and mango are unavailable, you can use canned pineapple and frozen mango. Nutrition information per serving ( 7/8 cup): calories 130; total fat 7 grams (sat 1 g, trans 0 g, poly 1 g, mono 4.5 g); sodium 300 milligrams; potassium 320 mg; carbohydrates 18 g; dietary fiber 4 g; total sugars 12 g; protein 2 g; vitamin A 286 IU; vitamin C 22 mg; calcium 21 mg; iron 1 mg; vitamin D 0 IU; folate 51 mcg; omega 3 fatty acid 0.1 g Serves 4.