The pours feature unusual and small-batch producer wines, the Jennings said, most of which are rarely available outside the bottle, including Stefano Massone Masera Gavi, Valdesil Montenovo Godello and Glatzer Blaufrankisch. Matt Jennings, a three-time Cochon 555 champion (a popular culinary event that has chefs creating "snout-to-tail" menus from heritage breed pigs), creates charcuterie including the unique pig-ear bacon, hoof and snout terrine and fennel and preserved orange cotechino.
The Farmstead's curated cheese selections include spirit-washed originals like the Drunken Providence, a Gouda-style cheese from Narragansett Creamery that's washed with Thomas Tew Rum from Newport Distilling, and aged for two months in Farmstead's street-level cheese cave, and other creations from Matt Jennings and his team of three cheesemongers.
Matt and Kate Jennings have run La Laiterie and Farmstead for the past 10 years. Matt Jennings is a two-time James Beard Foundation award nominee, and the couple has earned kudos from Food & Wine, Bon Appetit, Travel + Leisure and Saveur, as well as mention on the Cooking Channel's "Unique Eats" program.
For more info, visit www.farmsteadinc.com, or call 401-274-7177.