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The Basics: Farmstead restaurant information

Farmstead

184-188 Wayland Avenue
Providence, RI 02906
401-274-7177

Farmstead restaurant information
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Born in May of 2006, Farmstead is the collaborative efforts of chefs Matt and Kate Jennings. The intimate Providence bistro serves honest, seasonal handmade fare in a cozy yet contemporary atmosphere. The dining room is accented with rustic touches like handmade rust colored paper lights, reclaimed barn wood and windows, forged iron and Vermont soapstone.

Farmstead prides itself on the freshness and quality of the ingredients, of which as many as possible are purchased locally from sustainable farms and food producers. The menu, which changes almost daily, focuses on simple and rustic cuisine that is designed to reflect the region, with diligently-sourced, well-constructed dishes and no pretense.

The exceptional food (just ask Bon Appétit, Food & Wine or Travel & Leisure) is coupled with an equally rigorous beverage program that features rare and unique wines, painstakingly procured craft beers, and simple, elegant and ingredient driven cocktails.

News and Events at Farmstead restaurant

Italophiles Get Their Fill at Farmstead
On Sunday, May 6th, chef-owner Matt Jennings lets his love for Italian beers and cheeses shine with an educational, artisanal ...

James Beard Nominees Announced
It's official!

Bourbon and Bacon and Ham, Oh My
If delicious pork products and bourbon sound like your idea of a good time then you'll want to make ...

Matthew Jennings

Chef at Farmstead

Chef Matthew Jennings at Farmstead

Chef Matt Jennings is the sustainably-minded, artisan-obsessed, Executive Chef and Owner of La Laiterie at Farmstead - the acclaimed New England Bistro on the East Side of Providence, Rhode Island.

Jennings has been cooking professionally for close to twenty years, honing his craft at various restaurants, from New England seaside lobster shacks to white tablecloth, fine dining establishments, to the open hearths and wood fires of European farms and agritourismos.

He believes that duckfat is the answer to world peace, that a well made sausage is the holy grail, and that a strong, malted beer is the elixir of life.

Jennings was recently named one of the '40 Under 40 Big Thinkers' in the food industry by Food & Wine, voted as one of Mother Nature Network's 'Most Sustainable Chefs', and was a finalist for 'Best Chef Northeast' award from the James Beard Foundation, in 2010.

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Dictionary
 
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Cornichons
1. noun A gherkin in France.
Fondant
1. noun A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pepitas
1. noun Edible pumpkin seeds.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.