A four course Chef’s tasting, all dishes dessert
The cure for your sweet tooth’s deep feelings of hurt
Starring four pastry chefs, each serving a course
Inspired by honey; bees at the source
A night where desserts have their moment to shine
On the eve of the feast of Saint Valentine
Lovers of chocolate, caramel, sweets
Raise your dessert forks and take to the streets
With friends, admirers, the ones you love most
Indulge in life’s pleasures, sweet dose by sweet dose
‘Sucrée’ is Gracie’s newest and sweetest dinner series. This dessert focused dining experience will definitely satisfy anyone with a sweet tooth.
There are so many outstanding pastry chefs in and around Rhode Island. Unfortunately, with so much focus these days on house cured meats and sous vide vegetables, desserts and their talented creators are often overshadowed by their savory counterparts. We wanted to give these pastry chefs an opportunity to show off.
Join us on Monday, February 13th, the day before Valentine’s Day. Guest chefs Caitlin Mcguire of Ellie’s Bakery, Lori Kettelle of PVDonuts, and Adam Young of Sift Bake Shoppe will join Gracie’s Executive Pastry Chef Melissa Denmark to create an evening that is sure to be the bee’s knees.
Honey is the theme ingredient in this sticky sweet soiree. Taste your way through 4 courses of desserts, each one paired with its own specialty cocktail. The chefs will also have an opportunity to make connections with you, the guest, as they discuss inspirations for their career choices, dishes, and techniques.
Tickets are $60 per person and can be purchased online or over the phone. Why wouldn’t you want to spend the night before Valentine’s day with your sweetheart, feasting on sweets and libations?
Lori Kettelle of PVDonuts
I am the Owner and Head Baker here at PVDonuts! I started on this journey a couple of years back – I did a ton of R&D to find the right recipes, which I can’t wait for you to try!
When I’m not making donuts, I can most likely be found taking a nap (bakers hours, c’mon), at a nursery looking for new plants (more often than not, Brigg’s in N. Attleboro), or reading crazy Game of Thrones fan theories (thoughts on Jon Snow? I’d be happy to debate). If I were a donut, I’d be a brown butter pecan PVDonut.
I’m so thankful for everyone’s support so far and I’m beyond excited for PVDonuts to open so I can finally meet everyone and be the first to start feeding the city of Providence some darn specialty donuts! PVDonuts
Adam Young of SIFT Bake Shop Mystic
Prior to opening SIFT Bake Shop, Young was named Executive Pastry Chef of the highly acclaimed Ocean House in Watch Hill, Rhode Island in 2010. As head of the pastry department, Young spearheaded a 24-hour operation, producing luxury level pastries, and amenities for nearly six years. Prior to the Ocean House, he also worked as the head Pastry Chef at Quail Valley Golf and River Club in Vero Beach, Florida under the direction of Chef Jose Faria.
“I fought it at first,” he said. “My ignorance led me to believe that desserts were just an afterthought. But I learned that the success of a pastry is determined by a strict set of variables. Controlling those variables and working as precisely and consistently as possible is paramount.”
It is this approach Young encourages at SIFT, where he continues to oversee a 24-hour pastry operation, which has attracted aspiring new talent to create the recognized products that have become his signatures, a collective of Young’s “greatest hits” so to speak. SIFT Bake Shop Mystic
Melissa Denmark of Gracie’s and Ellie’s Bakery
Chef Denmark grew up in Columbia, Maryland, with a cookbook in one hand, and a whisk in the other. Her love of baking led her to Johnson & Wales University, where she graduated summa cum laude in 2010 with a bachelor’s degree in baking and pastry arts. That same year, Denmark assumed the role of Executive Pastry Chef at Gracie’s, and in 2012, developed the bread and pastry program at Ellie’s Bakery.
Chef Denmark draws her inspiration from travel, childhood memories, and unusual ingredients to create savory-sweet, unique desserts. She was named as one of the 50 best new pastry chefs in the country by Food & Wine magazine in 2012, and in 2014 was named a Rising Star in Coastal New England by the culinary magazine, Starchefs. GraciesProv & Ellie’s Bakery
Caitlin Mcguire of Ellie’s Bakery
Caitlyn Mcguire comes to us from Andover, New Jersey. She began her baking and pastry career at Stella G’s, an intimate breakfast and lunch cafe that introduced her to the beauty of working with seasonal and fresh ingredients. Caitlyn attended Johnson & Wales University in Providence and received her bachelors in Pastry Arts. She completed her internship at Gracie’s, where Caitlyn fell in love with the company and the team fell in love with her drive. After her internship, she was offered the position of Assistant Pastry Chef position at Ellie’s and ultimately, Pastry Chef.
Caitlyn has a keen eye for detail and a systematic method for recipe development. Caitlyn celebrates the refinement of hand crafted pastries and the broad-sweeping language of good food. Now, while the world sleeps, Caitlyn leads a passionate team of bakers through the night, so that all of Rhode Island can have fresh croissants and goodies. Ellie’s Bakery