On Tuesday, May 12th, I had the pleasure of attending the inaugural Cigar Dinner of the 2024 season at The Capital Grille in Providence, RI. The evening’s smoke session featured an array of Padron cigars, perfectly paired for the dinner by the Regency Cigar Emporium. For over 15 years, the Regency Cigar and the Capital Grille have been teaming up for these dinners.
This event was not my first cigar dinner at The Capital Grille, and it certainly won’t be my last. The Capital Grille hosts multiple cigar dinners each year, from spring through late fall. This four-course dinner, paired with exquisite wines and cigars, is a favorite event among Capital Grille enthusiasts. Held outside on their patio, the dinner never ceases to amaze its guests.
This dinner was exceptional, thanks to my friend and Managing Partner of The Capital Grille, Christopher Phillips. At the request of one of his guests, Chris curated an all-barbecue menu that delighted everyone. After graduating from The Culinary Institute of America and working at Johnson & Wales University, Chris joined The Capital Grille team as Executive Chef in 1994. He is also a passionate barbecue enthusiast.
Chris began the meal with a tender hay-smoked braised sea scallop. For the salad course, he served smoked duck breast pastrami over arugula. For the entrée, Chris presented an amazing smoked beef short rib. To conclude, Chris capped off the meal with a bourbon-laced chocolate mousse for dessert.
Hay Smoked Braised Scallops
The hay-smoked braised sea scallops were a spectacular way to start the meal. Chris’s technique of smoking the scallops with hay before pan-searing them imparted a rich, smoky flavor that enhanced their delicate and buttery texture. This smoking method introduced a subtle earthiness that perfectly complemented the natural sweetness of the sea scallops. Each bite unveiled layers of flavor, beginning with the smokiness and transitioning to the fresh, oceanic taste of the scallops. Paired with a crisp white wine, the dish was both visually stunning and delicious, setting a high standard for the subsequent courses.
Smoked Duck Breast Pastrami
The second course, smoked duck breast pastrami, was a real treat in both texture and flavor. Chris had carefully brined the duck breast for three days, letting the meat soak up a rich blend of spices and aromatics. This process gave the duck a deep, robust flavor that was truly multi-dimensional. After brining, the duck breast was smoked to perfection, creating tender yet firm meat that practically melted in your mouth. Placed on a bed of fresh arugula, the pastrami was topped with a light thousand island dressing, adding a tangy and slightly sweet contrast to the savory richness of the duck. The dish perfectly captured the nostalgia of a classic pastrami sandwich but with a sophisticated twist, embodying the essence of barbecue cuisine with an elegant touch.
Smoked Beef Short Ribs
The star of the evening was the smoked beef short ribs, and they were absolutely phenomenal. Chris’s passion for his craft showed in every bite, as the short ribs had been smoked low and slow for eight hours. This long smoking process let the rich, marbled meat soak up the deep, savory flavors of the smoke, while keeping it super tender and juicy. Served with cheddar cheese mashed potatoes and world class creamed corn, the beef practically melted in your mouth, with each piece breaking apart easily. The outside of the short rib was perfectly caramelized, adding a slight crunch that contrasted nicely with the soft, succulent inside. Paired with a robust red wine that matched the smoky flavors of the dish, the smoked beef short ribs were the highlight of the evening, showcasing the true art of barbecue.
Bourbon-Laced Chocolate Mousse
The final course of the evening, the bourbon-laced chocolate mousse, was the perfect finish to an amazing meal. This indulgent dessert blended rich, velvety chocolate with the warm, complex flavors of bourbon. The mousse was incredibly smooth and airy, practically melting on the tongue with each bite. The hint of bourbon added a sophisticated depth, balancing the sweetness of the chocolate with a slight, warming kick. Topped with a dollop of fresh whipped cream and a sprinkle of shaved dark chocolate, the presentation was as elegant as the flavors were indulgent. Paired with a glass of fine bourbon, the dessert wrapped up the dinner beautifully, leaving a memorable impression of finesse and culinary artistry.
In conclusion, the inaugural Cigar Dinner of the 2024 season at The Capital Grille was an unforgettable culinary experience. Christopher Phillips and his talented team orchestrated an evening that seamlessly blended exquisite barbecued dishes with perfectly paired Padron cigars and fine wines. Each course, from the tender hay-smoked braised scallops to the indulgent bourbon-laced chocolate mousse, showcased Chris’s exceptional culinary skills and passion for barbecue. The camaraderie and ambiance of the outdoor patio setting enhanced the overall experience, making it a cherished event for all attendees. As always, the partnership between The Capital Grille and Regency Cigar Emporium proved to be a match made in heaven, leaving everyone eagerly anticipating the next cigar dinner.
