Sin bakery closes; Pawpaws are ready; festivals and more: RI food news to kick off fall

Fall is officially here in New England. If you don't feel it with the cool overnight temperatures and the earlier sunsets, just look at all that is happening in Rhode Island around food and drink.

It's pawpaw season, but you have to be ready to jump on the open hours at Rocky Point Farm in Warwick to score some of the exotic fruit before the short season comes to a close.

There will be a very special dinner that links Newport and Copenhagen at Castle Hill.

But we start with sad news of the closing of a retail bakery, but not the business.

Sin retail bakery closed

Jennifer Luxmoore, Providence baker and the owner of Sin, has closed her storefront on Westminster Street in Providence. Luxmoore’s elaborate cakes made her a smashing success when she opened Sin in 2007 as a custom-cake bakery. A year later, she opened her full-service coffee shop with morning pastries, as well as cakes and more. She also offered plated desserts and cocktails in the evening.

The good news is that Sin isn't going away entirely.

"We are going back to our roots and just focusing on custom cakes and specialty dessert orders. If you love our yodels, you'll be able to order them on the website; if you want a wedding cake, we're available for those too! Need a special birthday cake? No problem! There will be pick up hours at our location and of course delivery is still available," she wrote on social media.

Chef Jennifer Luxmoore specializes in custom made cakes and will do that as special order business now that she has closed her retail shop. Three dogs is an example of one of her cakes.

"We are not happy about this, but due to current economics this is what we have to do in order to keep Sin alive. Hopefully sometime in the future, you will see all your favorite retail items back together again. But for now place an order at least 3 days in advance and we're happy to fulfill it for you!," she wrote. Learn more at eatwicked.com.

JWU recreational cooking classes

There's good news for those who want to learn to cook or sharpen their skills in the kitchen. Johnson & Wales University has announced the launch of Kitchen Academy for recreational cooking classes and other public programming. Led by chef-instructors, the classes will be hands-on, interactive, and about three hours. There is a full slate of beginner-friendly cooking classes covering a range of seasonal topics. They will be held on the Harborside Campus at the Cuisinart Center for Culinary Excellence.

Johnson & Wales University will hold it's new cooking classes at the Cuisinart Center for Culinary Excellence on the Harborside Campus.

Here's what is being offered: Soups & Stocks (Sept. 27); Fall Artisan Breads (Oct. 11 and Oct. 12); One Pot Meals (Oct. 25); Perfect Pies and Tempting Tarts (Nov. 22); Thanksgiving Sides from Scratch (Nov. 22); and Family Day Holiday Bake Off (Dec. 6). One-day classes cost $160 while the two-day baking breads class is $425. Learn more at JWU Kitchen Academy and register for upcoming classes.

Pawpaw season

Pawpaws grow wild in the Midwest but are unusual to find in New England. You can't buy them in the supermarket, so people aren't accustomed to them. The season is short.

The short but sweet season of pawpaws has begun at Rocky Point Farm, 130 Rocky Point Ave., Warwick. Pawpaws are a tropical fruit native to North America, but are unusual to find in New England.

They will open on Wednesday, Sept. 24, at 5 p.m. and Saturday, Sept. 27, at 9 a.m. They generally sell out of the fruit within 10 to 15 minutes and then close for the day. The cost is $10 for a 2-pound bag of pawpaws. They also have a limited number of pawpaw trees for sale. A pound of frozen fruit pulp is $10.

Some say pawpaws taste like a cross between a mango, banana and a pineapple. They originated in the midwest, particularly parts of Ohio. When ripe, the fruit is very juicy – wetter than a ripe peach.

A previous owner of the farm, Mark Garrison, planted some 60 pawpaw trees. The Susquehanna and Shenandoah varieties bear fruit for just a few weeks in the fall. That time is now. Follow on Facebook for additional sale times.

Narragansett Neighbor Day

Narragansett Neighbor Day will be hosted by Narragansett Beer on Saturday, Sept. 27, from noon to 5 p.m. at the India Point Soccer Field in Providence. There will be local artisans and vendors on-site in collaboration with Field of Artisans. There will be bites from the ‘Gansett taproom and Providence Food Truck Events, plus live music featuring RI-native bands The Quahogs at 1 p.m. and High Planes at 4 p.m.

Oystermania

Oystermania will be a parking lot party on Oct. 4 with oysters, music and more.

Fearless Fish Market hosts Oystermania on Saturday, Oct. 4, from noon to 5 p.m. at 721 Hope St. in Providence. Admission is free, with food and drink available for purchase. Three oyster growers will be in attendance, as will Moniker Brewery and Big Feelin Ice Cream. Oyster Chowder and Roast Oysters will be on the menu.

The Grateful Dead-themed Parking Lot Oyster Party features music by Playing Dead. There will be a bouncy house and a balloon man.

Castle Hill anniversary

Castle Hill Inn in Newport, marks the 150th anniversary of the Agassiz Mansion with a celebration that features Michelin-starred chef Nick Curtin of Copenhagen’s Alouette, joining forces with the culinary team at Aurelia at Castle Hill for a dining experience on Oct. 17 and 18.

Originally from Providence, Curtin brings home what he does on the global stage at Alouette. There, each dish celebrates the artistry of skilled makers, the bounty of local growers, and the bold, diverse flavors that define the Copenhagen region.

“When thinking about how to best honor the past 150 years of the Agassiz Mansion, a celebration featuring Chef Nick felt like a natural fit. Not only does he possess an extraordinary culinary pedigree, but his deep ties to Rhode Island make this collaboration especially meaningful,” said Brian Young, managing director of Castle Hill Inn.

The celebration of 150 years of the Agassiz Mansion at Castle Hill in Newport will feature Michelin-starred chef Nick Curtin of Copenhagen’s acclaimed Alouette cooking with the Aurelia team.

“Getting to return home to be a part of the celebration of the enduring legacy of such a special place is a great honor for me as a chef,” said Curtin.

There will be four seatings offered each evening as guests will enjoy a curated fixed price menu with peak-season produce to the region’s renowned seafood and artisanal purveyors. The menu includes Ruby Red Shrimp; Fire-Roasted Koginut squash with oscietra caviar; Egg Custard: Twice-Smoked Trout; Grilled Lamb Loin; and dessert of fruit wood ice cream, apple and fig leaf.

Reservations are available via OpenTable for the dinner, which is $165 per person, with a non-alcoholic beverage pairing for an extra $85 and a wine pairing at a $125 additional cost.

Venetian Twilight for Sojourner House

On Nov. 21, Sojourner House will host its 15th and final Masquerade Ball at the Graduate Providence from 7 to 11 p.m. The theme is Venetian Twilight, which honors the birthplace of the Masquerade Ball. More than 400 guests will enjoy artistic performances, classical music, and shimmering cocktails while dancing beneath the stars.

During the ball, a Venetian-themed cake competition will challenge the best bakeries to create the top confectionery masterpiece, as voted by the guests.

One of the elaborate cakes from a previous themed fundraiser for Sojourner House. This year the them is Venetian Twilight. Think cakes with gondolas, cakes inspired by Renaissance art and cakes based on classic Italian desserts.

The $200,000 Sojourner House hopes to raise from the event will help them continue to guide victims of abuse to paths of safety and healing. Ticket prices start at $150. VIP tickets are $250. Tables and sponsorships are also available. Learn more at sojournerri.org.

Wagyu menu

Mill’s Tavern, 101 North Main Street in Providence, has expanded its Wagyu program. From rare Japanese A5 to premium Australian Grade 6–7 Wagyu and prime grade steak, each cut comes from carefully selected vendors.

Wagyu is world-renowned as exceptional beef with extensive marbling from fine intramuscular fat that melts at a lower temperature than regular beef, resulting in tenderness and a buttery taste. Japanese Wagyu offers a sweeter, richer flavor profile, primarily due to higher marbling and a longer feeding period (600-plus days), while Australian Wagyu features a robust, buttery taste, though typically less sweet and slightly firmer due to its shorter feeding time (350–450 days). Mill’s Wagyu menu includes a5-ounce Australian Wagyu Manhattan Filet, an 8-ounce Australian Wagyu True Petite Strip, and a 32-ounce Australian Wagyu Tomahawk Ribeye. Each are served with Mills’ Steak Sauce and the option to add Roasted Bone Marrow, Wagyu Herb Butter or Peppercorn au Poivre.

Mill's Tavern has an extensive menu of Wagyu including this 32-ounce Australian Wagyu Tomahawk Ribeye.

Guests looking to experience the full spectrum of Wagyu indulgence can enjoy the Wagyu Flight with Wagyu Tartare on roasted bone marrow, a 3-ounce Kobe, and a 5-ounce Australian Wagyu with chef’s accoutrements.

This article originally appeared on The Providence Journal: Sin bakery closes; Pawpaws are ready; festivals and more: RI food news to kick off fall