The traditional aspects of the fest are still here, but there are some fresh additions as well.
Three things that make me very happy: simple, sheet pan and supper.
A lot of folks think of Mia’s as a breakfast place, but the restaurant, a longtime fixture on the Pawcatuck/Westerly border, serves three meals a day.
Customers will be seeing more nontraditional flours made from ingredients such as cauliflower, tigernut and teff, as well as snacks, desserts and breads that use those flours.
Cognac is basically blended brandy aged in French oak — its flavor rich and complex, with a deep bouquet, that retains lively fruit notes and loads of vanilla, caramel and even coconut.