Mill’s Tavern’s Edward Bolus’ shows you how to prepare Coconut Carrot Ginger Soup
February calls for soup.
It’s warm, comforting and good for you.
At least this Coconut Carrot Ginger Soup from Mill’s Tavern is. It has fresh ginger, coconut milk, carrots and not a lot of fat. Executive chef Edward Bolus shared the recipe as the latest of The Journal’s Small Bites cooking videos.
You’ll need a box grater or food processor for shredding the carrots. By shredding them and not just cutting them, they will cook faster, he said.
He also wants home cooks to use their blenders to whip up the soup.
“It gives it a nice mouthfeel,” he said.
Bolus, a native of Pennsylvania, arrived at Mill’s Tavern from Johnson & Wales University in 2006 with degrees in the Culinary Arts and Food Service Management. He likes to grow his own herbs and make his own spices. He keeps a garden, from which he cooks, in the back parking lot at Mill’s in the summer.
Bolus oversees a menu that offers local and seasonal ingredients in innovative ways. He currently has bacon-wrapped venison loin with a pistachio cocoa nib crust on the menu, served with salt-roasted beets. His pan-seared halibut is made with a nori seaweed pesto and served with malanga-root vegetables. He’s also excited about his winter vegetarian dish of Sorghum and Winter Vegetable Stuffed Savoy Cabbage Rolls. Sorghum is an ancient grain.
Bolus also likes the wine pairings on the winter menu, which includes an Alsace-style wine to go with his Alsatian Braised Chicken with Lemon Thyme Spaetzle.
In addition to his executive chef duties, Bolus competes in oyster-shucking competitions regionally and has qualified to compete at the national level. He is regarded as among the top oyster shuckers, taking second place in the 85 Main Shuck-Off, against the world champion, in Connecticut. He resides in Providence.
Details: Mill’s Tavern, 101 North Main St., Providence, (401) 272-3331, millstavernrestaurant.com. Hours: 5-10 p.m. Monday-Thursday, 5-11 p.m. Friday and Saturday, and 4-9 p.m. Sunday.
The Journal’s Small Bites videos are created in collaboration with the Providence Warwick Convention & Visitors Bureau. They are shot in a demonstration kitchen at Hope & Main, the food-business incubator in Warren. Find this video and all cooking videos at providencejournal.com/smallbites.
Coconut Carrot Ginger Soup
1/3 cup butter
2 tablespoons fresh ginger, minced
1 onion, chopped
½ tablespoons salt
1½ pounds carrots, shredded
¼ teaspoon ground nutmeg
2 tablespoons brown sugar
½ tablespoon pepper
½ teaspoon ground coriander
1 quart vegetable stock
1 cup coconut milk
Juice of two limes
In a large pot, melt the butter over medium-high heat. Once melted, add the ginger, onion and salt. Sauté for 10 minutes or until the ginger and onions have almost caramelized.
Add in the carrots and cook for about 15 minutes, until the carrots start to brown but are not burned.
Add the nutmeg, brown sugar, pepper and coriander and cook for another minute.
Add in the vegetable stock, coconut milk and lime juice. Simmer for about five minutes.
Puree in a blender until completely smooth. Don’t overload blender. Do in two batches. Check seasoning and add as desired.
Join Mill’s Tavern for a special wine dinner featuring acclaimed winemaker Ntsiki Biyela
Ntsiki will be traveling to Rhode Island promoting her very own wine label and has honored Mill’s Tavern with the oppertunity to host a 5 course wine dinner featuring her new wine label Aslina as well as her award winning wine from Stellekaya.
Ntsiki began her journey in 1998 after South Africa Airways gave her a scholarship to the University of Stellenbosch where she could study viticulture and oenology. Proceeding her studies she landed a position with Stellekaya as the junior winemaker. This small boutique wine label received the Gold Medal at South Africa’s Michelangelo Awards. In 2009 after only a decade of experience Ntsiki was honored with South Africa’s Woman Winemaker of the Year.
Today Ntsiki has taken her experience and produced her very own wine label entitled “Aslina” after her late grandmother. Ntsiki has fond memories of her grandmother and recognizes her as a pillar of support during her long journey and struggle to success in an industry dominated by men.
Don’t miss the opportunity to hear Ntsiki’s story and meet her on June 7th at 6:30 p.m.
To RSVP or for more information please contact Assistant General Manager, Katherine Turner by contacting her at K.Turner@MillsTavernRestaurant.com or by calling 401-272-3331.
*Book today as space is limited
Mill’s Tavern appeared on the Rhode Show Monday, February 27th 2017. Executive Chef Edward Bolus prepared a popular dish on Mill’s Tavern’s menu while discussing the 15th Anniversary Celebration taking place on March 15th, 2017.
EAT Magazine too a look at the top 18 restaurants in the Ocean State and Mill’s Tavern was featured 3rd among the top restaurants.
Mill’s Tavern has been recognized by TripExperts with an Experts’ Choice Award which recognizes businesses that have outperformed their peers, as reflected in reviews from our 70+ source publications. TripExpert brings together these reviews and provide a snapshot of what the experts think are the best places to stay, eat, and visit.
Mill’s Tavern has been honored with the 2016 Award of Excellence from Wine Spectator magazine. The award is considered a top honor among restaurateurs and guests alike.
Wine Spectator honored Mill’s Tavern for having “one of the most outstanding restaurant wine lists in the world,” recognizing the restaurant for offering interesting selections that are appropriate to their cuisine and appeal to a wide range of wine lovers. Mill’s Tavern boasts a 175-selection wine list with a strong concentration in California wines. The list has well-chosen varietals from quality producers, along with a thematic match to the menu in both price and style.
“It is a big honor to be recognized–for the third year in a row–for our dedication to offering our guests a diverse selection of high-quality wines,” comments Mill’s Tavern General Manager Alex Broadbent. “We are constantly striving to increase the depth and breadth of our selections to please all of our guests—from the casual diner to the wine connoisseur.”
“This award is a testament to Mill’s Tavern’s commitment to delivering the highest caliber food, service and fine wines to our guests while remaining at a price point that appeals to many people,” says Steve Aronow, one of the principal owners of the restaurant. “It acknowledges the strong foundation upon which our business is built, and we applaud our management and staff on their accomplishment.”