Chef Jeanie Roland Cooks Up Success at Ella's Fine Food & Drink
Several long blocks outside the picturesque village of Westerly, Rhode Island, casually-elegant Ella's Fine Food & Drink helmed by 7-time James Beard-nominated Chef Jeanie Roland serves up seasonally influenced American-Asian fusion dishes prepared with classical French techniques showcasing ingredients that change with the seasons including locally sourced dairy, produce, seafood, and certified organic meats.
Plates range from gourmet comfort food like buttermilk fried Momma’s Chicken accompanied with sweet corn butter, wilted greens, and white cheddar grits to haute global favorites like Duck a Deux Facons, a garlic marinated duck breast, confit leg and slow cooked Haricot Tarbias with seasonal greens, smash of fingerling confit and thyme jus. Other favorites include The Crabby Scallop, a jumbo lump crab topped with grilled scallops, coconut-cilantro infused forbidden black rice, shanghai bok choy, and mirin-yuzu apricot beurre blanc as well as The Filet la Maison, a house filet mignon with seasonal vegetable, black truffle Béarnaise, and a side of double truffle lobster mac and cheese.
You'll notice that duck fat figures prominently on the menu. “I love to cook with duck fat for a variety of reasons!”, says Roland. “Flavor is of course a no brainer but most importantly, duck fat can be brought to a higher temperature without smoking like clarified butter and grape seed oil.” Another superior quality of duck fat is that food doesn't absorb it as readily producing a crisper, less greasy cooking experience that bodes especially well for her Pommes Frites.