What a great way to shop for the holiday feast, support local farmers and eat the freshest food available.

The Wintertime Coastal Growers Market will open inside at Lafayette Mill, 650 Ten Rod Rd., on Route 102, just west of Wickford in North Kingstown 10 a.m. to 2 p.m.

The South Kingstown Indoor Winter Farmers' Market opens at the Peacedale Mill Complex, 1425 Kingstown Road (Route 108) in Peacedale and runs from 10 a.m. to 2 p.m.

The Farm Fresh RI Wintertime Farmers' Market, will be open at Hope Artiste Village, 1005 Main St., Pawtucket, from 11 a.m. to 2 p.m.

Pawtuxet Village Farmers' Market will be open from 9 a.m.- noon at the Rhodes on the Pawtuxet parking lot.

Aquidneck Growers' Saturday Farmers' Market opens Saturday at Newport Vineyards & Winery, 909 East Main Rd., Middletown from 9 a.m.-2 p.m.

A cook at Jacques-Imo's told the Beard folks that this two-in-one pie has been taken off the menu, in part because, "everyone serves it here"--here being New Orleans.

But thenl Jacques-Imo's served it at the Beard House, and everyone fell in love at first bite.

"Pecans and sweet potato pie live in perfect harmony: the subtle sweet potato custard tempers the usually saccharine pecan layer, and the textural contrast works well, too. In its deep springform crust, this is one impressive-looking pie," reported the newsletter editors.
And now for your holiday table:

Deep Dish Sweet Potato-Pecan Pie
Sweet Potato Layer:
1 pound sweet potatoes (2 to 3)
1 large egg
1 tablespoon heavy cream
1/4 cup brown sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
Pinch salt

Pecan Layer:
3 large eggs
1 cup dark corn syrup
1/2 cup brown sugar
4 tablespoons unsalted butter (2 ounces), melted and cooled
1/2 teaspoon vanilla extract
2 cups pecan halves, lightly toasted*

Dough for a 10-inch pie crust

Ice cream or whipped cream, optional

To prepare the shell, roll the pie dough and use it to line a 9-inch springform pan, molding the crust 2 inches up the sides. Let the shell rest in the refrigerator at least 15 minutes.

Preheat the oven to 425º.

Line the pie shell with buttered tinfoil; fill with pie beans; blind-bake for 15 minutes. Remove foil and beans. Bake 5 more minutes until golden. Remove pie shell from oven. Cool.

To make the sweet potato layer, roast the potatoes at 425º F. until tender when pierced by a fork, about 45 minutes. Remove from oven, cool completely, and peel. Mash the pulp in a small bowl. Add the remaining ingredients, and stir to combine.

To prepare the pecan layer, whisk the eggs, then add remaining ingredients except pecans. Stir to combine.

Preheat the oven to 350º F.

To assemble the pie, spread the sweet potato layer in the cooled pie shell. Cover with the pecans. Gently pour the egg-corn syrup mixture over the nuts. Bake for about 70 minutes until the pie shell is golden brown and filling is almost set. The filling should wiggle very slightly. It will continue cooking--and firm up--after you remove it from the oven.

Serve barely warm or chilled with whipped cream or ice cream.
Yield:8 to 10 servings
Adapted from a recipe by Jacques Leonardi

Start with 12 ounces of flour sifted with 1/2 teaspoon of kosher salt, eight ounces of butter and four ounces of water taken from an iced pitcher. That amount makes three pie crusts.

When adjusting for more or fewer pie crusts, follow 3 parts flour, 2 parts butter and 1 part water formula. Watch the video How-To here.
Read the recipe.

Chef Gary Welling's Pie Crust
12 ounces or 2 cups all purpose or pastry flour
1/2 teaspoon Salt
8 ounces or 2 sticks butter, unsalted, chilled
4 ounces or 1/4 cup water, ice cold
Sift the flour and salt into mixing bowl.
Cut the butter into small cubes. If butter becomes soft, re-refrigerate until firm. Add butter to flour mixture and coat cubes of butter with flour then cut into pieces the size of small peas.
Form a well in the center and add the water. Mix until the wet and dry ingredients are combined.
Portion the dough into round discs. Cover with plastic wrap and refrigerate until firm.

And there'll be more to come before you head out to shop.

I've looked at dozens of turkey-day stories this week, but this lead on a new-product review, Go ahead, fry this at home, is the only one that made me laugh out loud:

When my editor asked me to try out Butterball's new indoor electric turkey fryer, I gulped.

Then I called the Fire Department...

Niesha Lofing of The Sacramento Bee got the pros to test this tool. Smart lady.

He presented his program at the parish summer chapel, St. Veronica's while the cameras from "CBS Sunday Morning with Charles Osgood" rolled.

The segment will be shown on WPRI, Channel 12 Sunday, Nov. 22 at 9 a.m.

Read more about the event.

This is a Thanksgiving feast with all the food sourced from within 100 miles.

It is open to the public and the cost is $12.

Much of what RISD purchases is through Farm Fresh Rhode Island.

Here's a list of the farms and a sampling of what was purchased:
Jaswells- apples and cider
Wishing Stone Farms- assorted produce
Aquidneck Honey
Baffoni's Poultry Farm- turkeys
Four Town Farm- various produce
Rhody Fresh Milk
Narragansett Creamery-cheese
RI Royal Potato / W. J. Canaan
Shartner Farms- produce
Allen Farms
Baby Greens Farms
Cooks Valley Farms
Fresh Meadow Farms
White Barn Farm

Susan Bucci, of Cranston, learns the ins and outs of making a perfect pie crust with the help of Chef Gary Welling, Department Chair of the International Baking and Pastry Institute at the Johnson and Wales Providence campus. Along side with Chef Welling, Susan makes makes a batch of pie crust dough enough for three crusts, using the basic 3-2-1 ratio by weight of flour, butter, and water. She takes home the chilled dough and makes three pies. View the video.

Providence Journal video and photos by Sandor Bodo

You must reserve by Nov. 16. Members: $15 Non-Members: $20; Students: $10

CONTACT Marilyn von Kriegenbergh
RI 02906
tel: 401 421-7181
email: mvk@ihouse.necoxmail.com

That's the tease that found it's way to me from Jim Harris, proprietor of Pizzico Ristorante on Providence's East Side.

It's his new restaurant Gavi Trattoria which opens this weekend at the East Providence Sons of Italy, 99 Hicks St.

Traditional and authentic Italian cuisine, full bar and wine list all at reasonable pricing, and grilled pizza are part of the menu.

Harris will be at the door greeting guests to his new spot tonight and tomorrow night.

Reservations accepted at (401).490-0618

Providence

Andreas Restaurant, 268 Thayer St., (401) 331-7879, andreasri.com serves Greek and American cuisine from 11 a.m. until 1 a.m. with specials and the full dinner menu.

Bluefin Grille at the Providence Marriott, 1 Orms St., Providence, (401) 272-5852, marriottprovidence.com. Thanksgiving buffet from 11 a.m. to 3 p.m. Adults $29.95, children under 12 $15.95, under five free.

Bravo Restaurant and Lounge, 123 Empire St., Providence, (401) 490-5112, bravobrasserie.com. Regular menu and traditional turkey dinner (adults $18.95, children $8.95). Reservations encouraged.

Brickway on Wickenden, 234 Wickenden St., (401) 751-2477, brickwayonwickenden.com will serve the regular breakfast and lunch menu. They are open from 7 a.m. to 1 p.m.

McCormick & Schmick's Seafood Restaurant, 11 Dorrance St., (401) 351-4500, mccormickandschmicks.com opens from 6 a.m. to midnight serving breakfast until 11 a.m. and the dinner menu from then on.

Mill's Tavern, 101 North Main St., (401) 272-3331, millstavernrestaurant.com. Open noon to 7 p.m. Limited menu with dishes from the Autumn menu and a classic turkey dinner ($19.95, children's portion $8.95).

Napa Valley Grille, 111 Providence Place, (401) 270-6272, napavalleygrill.com serves 11:30 a.m. to 7 p.m. In addition to the full menu, a traditional turkey feast is offered for $24.95 (children's portion $7.95) and a lamb option for $28.95. Activities for kids will be featured.

Taste of India, 230 Wickenden St., (401) 421-4355, tasteofindiaprovri.com will serve menu items including pakoras, samosas and soups for appetizers, and tandoori items and seafood sizzlers. A lunch buffet runs from 11:30 a.m. to 2:30 p.m. Dinner will be served from 5 to 9:30 p.m.

Twist on Angell, 500 Angell St., Providence, (401) 831-4500, pinellimarrarestaurants.com. Open noon to 6 p.m. Thanksgiving special ($15.95) and regular menu.

Via Roma, 308 Atwells Ave., Providence, (401) 331-1717, viaromaprov.com. Thanksgiving buffet with three seatings, noon to 2 p.m., 3 to 5 p.m. and 6 to 8 p.m. $22.95 for adults and $10.95 for children 10 and under. Reservations a must.

Waterplace Restaurant, 1 Finance Way, Providence, (401) 272-1040, pinellimarrarestaurants.com. Open noon to 6 p.m. Turkey dinner for $15.95 and regular menu.

East Bay

Boat House Waterfront Dining, 227 Schooner Drive, Tiverton, (401) 624-6300, boathousetiverton.com is open for dinner from 11 a.m. to 5 p.m.

DeWolf Tavern, 259 Thames St., Bristol, (401) 254-2005, dewolftavern.com will serve a six-course dinner from 11:30 to 6:30 p.m. for $39.95 (children's portion $19.95). Harvest soup with chickpea fritters, salad, roast turkey with sage stuffing, grilled prime rib au jus and more are on the menu. Dinners to go must be reserved by Monday, Nov. 16 for pick-up on Wednesday, Nov. 25.

Madeira Restaurant, 288 Warren Ave., East Providence, (401) 431-1322, madeirarestaurant.com will be open from 11:30 a.m. to 5:30 p.m. serving a traditional turkey dinner as well as a full selection of Portuguese cuisine.

Redlefsen's Rotisserie & Grill, 444 Thames St., Bristol, redlefsens.com, serves a Thanksgiving buffet dinner including turkey, ham, crab-stuffed sole and all the trimmings from 11:30 a.m. to 4 p.m. Adults $27.95, children under 10 $11.95.

Newport area

Bay Voyage Inn, 150 Conanicus Ave., Jamestown, (401) 423-2100, bayvoyage.com, has a traditional dinner buffet from 11 a.m. to 4 p.m. Adults $47.95 ($15.95 for children under 10, children under three free).

Castle Hill Inn & Resort, 590 Ocean Dr., Newport, (401) 849-3800 or castlehillinn.com, will feature a complete buffet from noon to 4:30 p.m. The carving station will feature Helger's Farm Turkey and Hereford Beef Rib Eye. Desserts include Pumpkin Pie, Pear-Almond Tart and more. The cost is $70 for adults and $25 for children under 12.

The Clarke Cooke House, Bannister's Wharf, Newport, (401) 849-2900, clarkecooke.com will be open from noon until 10 p.m. (the kitchen until 8) offering a traditional roast turkey dinner with all the trimmings (adults $32.50, children $14.50). A la carte items will also be available.

Fathoms Restaurant at the Newport Marriott, 25 America's Cup Ave., Newport, (401) 849-7788, fathomsnewportmarriott.com, has a dinner buffet from noon to 4 p.m. Dishes include traditional Thanksgiving fare with seafood raw bar, sirloin and pork loin. The cost is $39; $34 for seniors; $15 for children 5 to 12. Reservations required.

The Mooring Seafood Kitchen & Bar, Sayer's Wharf, Newport, (401) 846-2260, mooringrestaurant.com, will have the regular menu and a traditional dinner of all white meat turkey and more. Dinner will be served from 1 to 6 p.m.

Newport Beach Hotel and Suites, 1 Wave Ave., Middletown, (401) 846-0310. Thanksgiving buffet from 11:30 a.m. to 4 p.m. Adults $23, children under 12 $12. Call for reservations.

Spiced Pear at The Chanler at Cliff Walk, 117 Memorial Blvd., Newport, (401) 847-2244, the chanler.com will feature extended breakfast service from 7:30 until 11 a.m. and offer a three-course holiday-themed dinner from noon to 4 p.m. Adults $69, half price for children 5 through 12 and free for children under five.

22 Bowen's Wine Bar & Grille, 22 Bowen's Wharf, Newport, (401) 841-8884, 22bowens.com will offer a full turkey dinner ($24.95), specials and selections from the dinner menu from noon to 7 p.m. A children's menu is available.

Trattoria Simpatico, 13 Narragansett Ave., Jamestown, (401) 423-3731, will be open Thanksgiving Day from noon to 7 p.m.

The White Horse Tavern, 26 Marlborough St., Newport, (401) 849-3600, whitehorsetavern.us offers a turkey dinner (adults $32, children $16) and selections from its regular menu from noon to 6 p.m.

North

Andrew's Bistro, 3755 Mendon Rd., Cumberland, (401) 658-1515, andrewsbistro.com, will feature à la carte specials from noon to 5 p.m.

Cricket's Restaurant, 280 George Washington Highway, Smithfield, (401) 232-0300, offers a complete Thanksgiving meal for $18.95 including soup, pumpkin pie and coffee. Baked stuffed jumbo shrimp, prime rib, veal Parmigiana, stuffed scrod and roast pork will also be offered.

Fado Irish Pub & Restaurant at Twin River Casino, 100 Twin River Rd., Lincoln, (877) 827-4837, twinriver.com. Thanksgiving buffet from noon-6 pm, last seating at 5 p.m. $15.95 plus tax and gratuity. Kids 7-12 $8.95, under six free. All children must be accompanied by an adult.

Faial Restaurant, 970 Douglas Pike, Smithfield, (401) 231-1100, faialrestaurant.com hosts dinner from 11 a.m. to 6 p.m. The regular menu will also be served in addition to turkey and prime rib dinners.

Pinelli's Cucina and The Grille, 900 Victory Highway, North Smithfield, (401) 767-2444, pinellimarrarestaurants.com opens from 11:30 a.m. to 6:30 p.m. serving a menu of traditional favorites featuring roast turkey and all the fixings.

The Tavern on Main, 1157 Putnam Pike, Chepachet, (401) 710-9788, tavernonmainri.com will serve a limited menu with holiday favorites in an 1800s atmosphere from 11:30 a.m. to 4 p.m. All dinners include soup, the bread bar, potato, vegetable and dessert.

South County

Casey's, 191 Old Tower Hill Rd., Wakefield, (401) 789-9714, caseysri.com offers a Thanksgiving buffet priced at $19.99 for adults and $10.99 for children under 12. Seatings are at 11 a.m., noon, 1, 2 and 3 p.m.

Coast Guard House Restaurant, 40 Ocean Rd., Narragansett, (401) 789-0700, thecoastguardhouse.com. Thanksgiving day buffet featuring carving station with turkey and prime rib, $29.95. Call for reservations.

The Shelter Harbor Inn, 10 Wagner Rd., Westerly, (401) 322-8883, shelterharborinn.com will serve a four-course dinner with soup, salad, entree choice and dessert for $36 ($18 for children under 12) from 11:30 to 8 p.m.

Venice Restaurant, 165 Shore Rd., Westerly, (401) 348-0055, winnapauginn.com offers its full dinner menu and a family-style roast turkey special from noon to 6 p.m. Whole turkey dinners to go, serving 8 to 10, for $119 plus tax must be reserved by Nov. 24.

West Bay

Cracker Barrel, 825 Center of New England Blvd., Coventry, (401) 827-8015, crackerbarrel.com will be open 6 a.m. to 10 p.m. with turkey specials. They have turkey dinner-to-go (preferably pre-ordered) for $49.99 for six people.

Cowesett Inn, 226 Cowesett Ave., West Warwick, (401) 828-4726, cowesettinn.com open from noon to 11 p.m.; reservations accepted.

The Grille on Main, 50 Main St., East Greenwich, (401) 885-2200, pinellimarrarestaurants.com. Thanksgiving dinner buffet with turkey and all the trimmings from noon to 8 p.m. Adults $17.95, children $12.95. Regular menu selections also available.

Legal Sea Foods, 2099 Post Rd., Warwick, (401) 732-3663, legalseafoods.com. Regular menu plus Thanksgiving dinner with all the fixings ($21.95) from noon to 6 p.m. Call for reservations.

Post Office Café, 11 Main St., East Greenwich, (401) 885-4444, pinellimarrarestaurants.com. Open noon to 6 p.m. Thanksgiving special ($15.95) and regular menu.

The Radisson Airport Hotel, 2081 Post Rd. Warwick, (401) 739-3000, radison.com/warwickri hosts a buffet from 11 a.m. to 4 p.m. in the University Ballroom. Cost is $28.95, $25.95 (seniors) and $13.95 (children).

Ted's Montana Grill, 2 Chapel View Blvd., Cranston, (401) 275-5070, tedsmontanagrill.com. Traditional Thanksgiving fare, including roast turkey and dressing, $15. Full menu also available.

West Valley Inn, 4 Blossom St., West Warwick, 822-2834, westvalleyinn.com offers an all-you-can-eat family-style Thanksgiving dinner served between noon and 5 p.m. The cost is $17.50 and $10 for children 5 to 10.

Massachusetts

Hillside Country Club by Lombardi's, 82 Hillside Ave, Rehoboth, (508) 252-9761, hosts a family-style dinner at 1 p.m. featuring tossed salad, penne pasta, roast turkey with all the fixings and pies. Reservations required. The cost is $21.95 for adults, $10.95 for children 6 to 10. E-mail for more at info@hillsidecountryclub.com.

Johnson & Wales Inn, 213 Taunton Ave., Seekonk, (508) 336-8700, jwinn.com has a buffet in the Regency Ballroom from 11 a.m. to 4 p.m. Cost is $30.95, ($27.95 for seniors and $13.95 for children). Audrey's Restaurant, inside the inn, (508) 336-4636, serves a traditional four-course turkey dinner from noon until 6 p.m. Dinner is $32, ($27 for seniors and $14 for children 12 and younger).

Morin's Hometown Bar and Grill, 16 South Main St., Attleboro, (508) 222-9875, morinsdiner.com, hosts a buffet with turkey and more from noon to 2. The cost is $19.25 ($7.50 for children). Reservations preferred.

Venus de Milo Restaurant, 75 Grand Army Highway, Swansea, venusdemilo.com hosts dinner during the day and dining from the regular menu in the evening. The dinner menu features roast stuffed young tom turkey with sausage stuffing and sides and choice of dessert for $18.95 ($9.95 children 10 and younger). In Massachusetts, call (508) 678-3901 or from Rhode Island call (401) 861-2780.


Connecticut

The restaurants and buffets of Mohegan Sun in Uncasville, Conn. feature special dining offerings from traditional Turkey dinners to prime rib in celebration of Thanksgiving. For more information call (888) 226-7711 or visit the Web site.
Todd English's Tuscany showcases a four-course Chef's Tasting meal at $47 ($82 with wine pairings). It will serve a dinner menu throughout the day in lieu of their Tuscan Table and lunch menus.
The Longhouse, open from noon to 8 p.m., will served a carved roast turkey with sides and dessert for $26.
Pompeii & Caesar offers a three-course meal from 5 to 10 p.m. for $32. Turkey Saltimbocca with sweet potato gnocchi covered in sage brown butter and spicy broccoli rabe is featured.
Birches Bar & Grill offers a customary Thanksgiving dinner from 11:30 a.m. to 3:30 a.m. for $21.95.
Sunburst and Seasons Buffets will both offer a roasted turkey dinner with all the usual Thanksgiving fixings. Sunburst Buffet will also feature prime rib of beef with hot sides for $19.81 from 10:30 am to 9 p.m. Seasons Buffet, open from 11 a.m. to 10 p.m., is offered at $16.98.

When I interviewed her for her last cookbook, it was the first time a publicist stayed on the phone to listen to my questions.

She speaks out in an interview and shares Thanksgiving recipes here.

"In light of our mission to support local artists and entrepreneurs, we look to our local New England farms and food artisans to provide the quality ingredients for our cuisine," said Cheryl Kaminsky, communications director.

"All of our menu items are created using the freshest local ingredients available and as the seasons change our daily specials and menu also change to reflect what is in season."

Guy Michaud, formerly of Napa Valley Grille, is the manager and Justin Earsing is the new chef. He specializes in vegetarian dishes and comes from the Local 121 kitchen on Washington Street.

For every chicken or pork dish, there is a vegetarian option. For example, there is a roasted chicken sandwich as well as a grilled cheese and ham one. But there is also a grilled seitan with spicy tomato chutney sandwich and tandori tofu with mango spread.

AS220's restaurant also provides three six month positions at a time for youth involved in the Broad Street Studio program and/or the RI Training School's culinary arts program.

The restaurant replaces the Taqueria Pacifica. The kitchen has been updated and the restaurant painted.

Hours are Mon-Thurs 11-10, Fri-Sat 11-11
Phone: 401-831-FOOD (3663)

Any Marchesi di Barolo wines purchased the evening of the tasting will be discounted 15 percent off the list price.

The Marchesi di Barolo estate encompasses approximately 100 acres of vineyard in the Langhe - some of the finest in Piedmont. The cellars are located in the village of Barolo, overlooking the Renaissance castle of the Marquis Falletti. Distributed in over 45 markets, the Abbona's have won many awards.

This culinary competition is being called a Super Chef Battle. It includes the chefs being greeted to the White House by First Lady Michelle Obama.

The big three are joined by White House Executive Chef Cristeta Comerford to receive their challenge which is to create a meal for America using the White House Kitchen Garden's produce as their secret ingredients.

A little about the beer: it's 5.5% alcohol and made with Light Munich, Dark Munich, and Vienna malts; bittered with Northern Brewers and Tettnanger hops.

Next up from Narragansett is a porter. Stay tuned.