Posted by Bruce Bilmes and Sue Boyle
, July 28, 2009 11:02
In the August 2009 issue of Gourmet, Jane and Michael Stern write about the Ocean State tradition of abundant chicken feasts, served in giant eating halls across the little state. The ritual meal usually includes pasta with marinara sauce, salad, and French fries, in addition to platters of herbed roasted chicken. The Sterns showcase three restaurants in the story: Bocce Club Restaurant of Woonsocket, where the tradition began (Roadfood.com review), Village Haven Restaurant of Forestdale, and Wright’s Farm Restaurant in Harrisville. The story is available online here.
