Sriracha is in trouble.

First, a judge ruled that Huy Fong Food’s Southern California Sriracha plant must shut down due to neighbor’s complaints that the smell caused headaches. Then, Dining Services implemented a rule barring the usage of spicy with sauces on anything but spicy withs. Say goodbye to your divine 1:30 a.m. Sriracha and fries.

But, just when we thought all was lost, in swoops Phillips Distilling Company to save the day. This insane and delusional genius company decided enough was enough. Someone needed to combine college students’ two favorite liquids. Introducing…UV Sriracha Vodka.

The visionary director of research and development at Phillips, Jim Aune, describes the best pair since peanut and jelly as a “blend of chili peppers, garlic and vegetables.” Sounds like the perfect pre-hook up drink to me! While everyone is probably dying to drink that enticing blend straight, Aune suggests adding it to a bloody mary or any other savory drink.

[Read more →]

“Soon” is now upon us.

Last night I ventured to Sweet Berry Yogurt, Wickenden’s newest addition and Providence’s latest player in the froyo game.  The new shop is quite late to the national frozen yogurt movement, which arguably originated with the mass openings of franchises such as Red Mango, Pinkberry, and my personal middle school hangout, Tasti-D-Lite. However, in the movement’s most recent years, its new frozen yogurt hotspots tend to be self-serve joints with overwhelming toppings bars and per-ounce pricing that can really make dents in the wallets of those with little self-control or “little-kid-in-the-candy-store” mentalities. Although the froyo movement may be on its way out of style, and despite pressed juice’s (which is actually healthful) growing monopoly in the lucrative “health food” market, I still enjoy a cup of ersatz “yogurt” just as much (or maybe more than) the next person. I decided to drag two of my friends to Sweet Berry for an après dinner treat.

As I walked into the alarmingly-lit Sweet Berry, I passed a bouquet of wilted balloons tied to faux Knoll Risom chairs, which beat FroyoWorld’s benches with views of the bus tunnel. The interior was the same as that of its competitors—astonishingly clean and decorated with a cheesy and cheap mix of mid-century and contemporary décor.

Next, I asked for a tester, which any froyo veteran knows is available but not advertised (#lifehacker). I chose to test “low-fat” peanut butter, which to my surprise was creamy, decently flavorful, and relatively similar to the real deal. Then, I pulled the lever on “non-fat” cookies and cream, which I struggled to taste as its soupy consistency immediately melted into the depths of my tester cup. I surrendered and ended my short-lived sampling spree. [Read more →]

It should come as no surprise to us that there’s yet another addition to the College Hill food truck scene. Meet Fusion Gourmet, a spiffy and flavorful set of wheels that opened its windows at the end of May 2013. BlogDH reached out to the chefs, Jason Vargas and Nina Vongsomphou, to get the essential answers to the essential questions… and the inside dish.

Why did Jason and Nina open Fugo?

The idea of opening their truck came about when they wanted to open a restaurant and share their vision of food with others. However, the finances required to open a restaurant were not feasible, so they jumped on the food truck bandwagon.

What’s the inspiration behind Fugo’s menu?

The boyfriend and girlfriend duo both share a strong passion for trying new food.  In fact, before opening the truck they trekked out to California to check out the booming food truck scene. However, their menu is heavily influenced by their personal backgrounds: the flavors in their dishes combine Jason’s Dominican and Nina’s Laotian backgrounds. Thus, their menu items such as Korean braised beef with cabbage mango slaw and kimchee and shrimp tempura wraps served with roasted corn salsa and avocado slices (Ed.-Droooooool) are a play on fusion cuisine, which blends Latin and Asian influences. Also enticing is the “filling” menu from which customers can select from a unique variation on beef, chicken, pork, or tofu to eat as either two tacos, a burrito, or bowl. [Read more →]

It’s that time of year.

Need a study break? Like free food?

In case you haven’t been benefiting from the Blog meal credit cooperative yet — or even if you have — come on down to the libraries tonight and tomorrow for the semesterly tradition of Pizza Nite! If you haven’t been before, you really ought to check it out. It’s quite the scene.

TONIGHT (Tuesday): SciLi basement
Tomorrow (Wednesday): Rock lobby
Both at 9pm.

Expect crowds. (Also, apples.)

All for you. Those boxes are all for you.

The ever joyous and festive Cinco de Mayo tends to fall during a not-so-festive reading period for Brown students. Sure, this timing may be less than ideal, but engaging in the Cinco de Mayo festivities is a welcome break from the tedium of studying. Need a study break? Here are six reasons why you should check out the 3rd Annual Cinco de Mayo Block Party, taking place today from 12-6 p.m. on Westminster between Eddy and Clemence.

1. Face painting. Everyone needs to regress a bit, especially during finals.
2. Mariachi de Brown. Bet you didn’t know we had a mariachi band.
3. Curious as to where all your favorite food trucks are? They may or may not be on dishing out on Westminster. Go say hello to Like No Udder, Sprout, Mijos, and PVD Pudding Pops, among others.
4. Writer’s block? You can write Happy Cinco de Mayo messages on a Mini Cooper courtesy of ZipCar.  Get those creative juices flowing.
5. Stressed? Smash a Pinata…or two.
6. If you’re of age, get your tequila fix at the Block Party’s outdoor bar. It’s a beautiful day, and margaritas are calling your name.

See you there!

Image via.

As a senior, I’ve seen a lot of bars and restaurants come and go throughout my four years on the Hill. Liquid Lounge was replaced by the English Cellar Ale House. Toledo, the infamous pizza-in-a-cone restaurant, was replaced by Sahara Hookah. Chipotle replaced Roba Dolce  some random restaurant that had no customers. And Marley’s was replaced by Hercules Mulligan’s (until that too closed).

On Monday, Gourmet Heaven opened, replacing Via Via in terms of its location, and replacing surpassing Tedeschi in terms of its purpose. Within 48 hours of opening its doors, the specialty food store has gained widespread approval, and I’ll even go as far as to say endless amounts of love, from Brunonians.

If you haven’t been yet, remove yourself from the rock (Rock?) you’ve clearly been living under and go check it out for yourself. And, if you’ve already graduated, I’m sorry to say this so bluntly, but you missed out. Even the opening of Froyo World doesn’t even compare to this newest addition. Though there are hundreds of reasons to be a fan of Gourmet Heaven, here are the top 5: [Read more →]

So apparently it’s not new (#freshmanproblems), but Joedega is making a comeback on College Hill. This aesthetically pleasing truck “proudly serves fresh, locally roasted coffee from small farms around the globe.” I’m in! Just in time for reading week, Joedega’s extensive menu of brewed coffee, espresso, lattes, and teas will keep you pumped up for some quality time in the Rock.

The truck, which is posting up on Brown and George today, promises to be a savior for all those who were missing the iced coffee from Providence Coffee Roasters. And if caffeine isn’t your thing (congrats!), Joedega has a promising smoothie menu! Go check them out and keep supporting the ever-growing plethora of food trucks on campus.

The semester is not quite done, and neither is Aaron Fitzsenry’s culinary creativity. To send us into Spring Weekend and finals with full stomachs, he has some exciting specials planned that you won’t want to miss.

Tonight there will be a “Sweet Things Special” at Jo’s.  Games will be set up in the dining room, and you can expect chocolate-dipped strawberries and pretzels, ice cream floats with Gifford’s L.L. Bean ice creams, candy, some new varieties of fresh baked mini cookies, and grilled pound cake. At the “Three-Burners” station, Aaron will even be whipping up Bananas Foster Blondie sundaes.

Next week in the Blue Room, keep your eyes out for for Iced Coffee Floats on Wednesday, April 24. To kick off Reading Period on Friday, it will be offering Frozen Parfaits with either froyo or sherbert, fresh berries, fancy granola, and whipped cream.

Finally, on Friday, May 3, Dining Services will be throwing a BBQ Picnic on Pembroke field. According to Aaron, they will be “pulling out a grill and doing ribs, BBQ pulled chicken sliders, fresh lemonade punch, and a bunch of other things that I feel like bringing to a picnic.” 

Make sure to check out all of these events, and give Aaron a big “THANK YOU” if you happen to see him!

My first Geoff’s experience was four years ago when my family and I made the trek up I-95 for my older sister’s college visits. While I wish the instant I sunk my teeth into that superlative sandwich was the moment I knew Brunonia held a spot in my future, I remember being unimpressed by its flavor and only semi-appreciated the giant barrel of free pickles. Then again, I made the rookie mistake of creating my own boring sandwich. I now know that the extensive sandwich board serves to work in your favor — don’t mess with it. Four years later and over three months into my freshman year, I ventured down Meeting Street for a second taste — and, as my friend’s Instagram caption reveals, a meal that is truly “heaven between two slices of bread.”  Although the making of these sandwiches is debatably art, and the vibe of the establishment certainly plays into its deliciousness factor, here are some ways to recreate a Geoff’s original with the simple swipe of your ID: [Read more →]

Something special is landing in the Ivy Room tonight. Because Aaron Fitzsenry “felt like Ivy Nights needed a little love in the Fried Rice department,” he decided to “make it a party.” You ready for this?

Existing items at the Fried Rice bar include: Peppers, carrots, tofu, egg.

New items to expect: Pineapple, green peas, mushroom, broccoli, sprouts, water chestnuts, baby corn.

Finishing sauces include: Sriracha, sesame Mirin sauce, sweet chili, wasabi/ginger, hoisin.

In other Brown Dining news, The Gate is going to see a “Gnocchi Gnight” sometime soon. Additionally, many of you may have noticed that Jo’s has started off the semester with a risotto bar. Design your own version—whether you add roasted red pepper coulis, basil pesto olive oil, or just have it straight up, it’s bound to be delicious. Follow-up specials will be loaded waffle fries and the crepe bar. Get excited, I know I am.