Providence’s Mill’s Tavern celebrated its 10th consecutive Wine Spectator Award of Excellence with a four-course wine dinner for guests with team from Horizon Beverage Co. of Rhode Island on Oct. 5. The evening began with a cocktail hour featuring items from the raw bar, followed by four courses of cuisine prepared by Executive Chef Edward Bolus and Chef de Cuisine Mert Sunnetcioglu, paired with a selection of fine wines. During the evening, guests tasted Willamette Valley Vineyards Riesling, Substance Sauvignon Blanc, King Estate Willamette Valley Pinot Noir and Substance Jack’s Cabernet Sauvignon. Mill’s Tavern was among 18 state venues recognized for wine excellence. “We are truly honored to receive the Wine Spectator Award of Excellence for the 10th consecutive year,” said Kari Carreiro, General Manager, Mill’s Tavern. “It’s a testament to the commitment of our knowledgeable team to curate an exceptional wine list that appeals to every palate and features wines from some of the most well-respected wine regions in California, Italy, Oregon, France, Argentina and Spain.” The Mill’s Tavern wine list, comprised of more than 250 labels from around the world and over 20 wines by the glass, features a selection of varietals and vintages specially tailored to the restaurant’s menu of fresh seafood and prime and wagyu beef, as well as its seasonal menus. Mill’s Tavern was also recognized as Best Steakhouse in Rhode Island by Yelp in September.
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- Providence’s Mill’s Tavern celebrated its 10th consecutive Wine Spectator Award of Excellence with a four-course wine dinner on Oct. 5.
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- The evening showcased Substance Sauvignon Blanc, Willamette Valley Vineyards Riesling, King Estate Willamette Valley Pinot Noir and Substance Jack’s Cabernet Sauvignon.
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- Sid Lakhkar, Fine Wine Manager, Horizon Beverage Co. of Rhode Island; Marisa Sebastianelli, Director of Sales – Northeast Region, House of Smith; and Eric Marsh, Sales Representative, Horizon Beverage Co. of Rhode Island.
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- Mert Sunnetcioglu, Chef de Cuisine and Arielle Fernandes, Bar Manager, Mill’s Tavern.
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- Arielle Fernandes, Bar Manager and Kari Carreiro, General Manager, Mill’s Tavern.
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- A pour of Substance Jack’s Cabernet Sauvignon.
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- A glass of King Estate Willamette Valley Pinot Noir.
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- Sid Lakhkar, Fine Wine Manager, Horizon Beverage Co. of Rhode Island with Willamette Valley Vineyards Riesling.
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- Edward A. Bolus, Executive Chef, Mill’s Tavern.
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- Mert Sunnetcioglu, Chef de Cuisine, Mill’s Tavern.
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- The evening began with a cocktail hour and shellfish towers with littleneck clams, oysters on the half shell and chilled poached shrimp.
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- The first course, goat cheese and roasted beet salad, was paired with Willamette Valley Vineyards Riesling.
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- Glasses of Mionetto Valdobbiadene Prosecco Superiore.
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- The second course, grilled salmon and wild mushroom risotto, was paired with Substance Sauvignon Blanc.
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- Molly Kate McKeen, Manager and Kari Carreiro, General Manager, Mill’s Tavern.
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- The White Pine Blister cocktail: gin, crème de cassis and dry vermouth with an absinthe rinse.
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- The Roll On cocktail, a blend of Columbia Bourbon, apple and smoked cinnamon with a custom Mill’s Tavern lemon peel garnish.
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- Mill’s Tavern’s John Smith, Phil Harris, Katie Taylor and Lynne Webster.
Photos by Laura Widness.
