Spring’s Sucrèe Event at Gracie’s Returns

Beloved dessert-focused dining series returns to Downtown Providence, plus one for wine lovers


If patience makes the heart grow fonder, then it’s time for dessert lovers to swoon: Gracie’s is hosting their dessert and cocktail pairing event, known as Sucrèe (meaning “sweet” in French), for the first time since the pandemic in 2020.

This dessert-focused dining series is perfect for anyone with a sweet tooth, and on April 21, three local guest chefs will each prepare a dessert course to be paired with a specialty cocktail or mocktail. The evening’s theme will be “Whimsical Spring,” which will serve as a touchstone for both the decor and the pastry chefs as they create their magic. Guests are also encouraged to dress to match the theme. This year's event will benefit nonprofit organization Southside Community Land Trust.

In addition to Sucrèe, Gracie’s will be continuing their new monthly series, Journey Through the Vines. On the third Thursday of every month, guests walk through five wine tastings, complete with paired light bites, as they engage with a particular topic in a casual and open conversation. “It’s for everybody, not just people who know about wine,” says Courtney Lampman, Gracie’s venture marketing and community leader. April’s topic centers on Santa Barbara, California, and the discussion will be led by Gracie’s hospitality and wine leader, Justin Bothur. “Santa Barbara is an up-and-coming region that’s lesser known in California but is coming out with some really interesting wines,” Lampman explains. Future Journeys include May’s Nueva Espana, highlighting wine producers in Spain, followed by a deep dive into rosé in June.

Whether you’ve been a faithful regular since their New Year’s Eve debut in 1998, or this is your first foray into enhancing and educating your palate with the freshest ingredients and flavors, April is the month to let your taste buds lead you to Gracie’s. Reserve tickets early by visiting GraciesProv.com/happenings.



No comments on this item Please log in to comment by clicking here