One in a series to introduce you to the people who make the food at Sweet Berry Farm
Apple Pie from Cory’s Kitchen—Photo by Clare Rok
Our Kitchen
Our kitchen was created and developed by chef Steve Cory. Besides being in charge of all the talent in the kitchen, he made the best cookies in town! Steve baked all of our daily muffins, scones, pies, and croissants. He made apple turnovers, cakes, éclairs, cheesecake, and tea breads. Steve prepares all of our Sweet Berry Farm jams and jellies and has his own line of Cory’s Kitchen products, including salad dressings, salsas, and relishes.
Tasty sandwiches and salads are prepared fresh daily and can include:
Grilled Cheese, Reuben, and Caprese Sandwiches, Paninis, Beet & Goat Cheese Wraps, Pear Chutney & Brie Wraps, Roast Beef Sings the Blues, Grilled Fish Burritos, Meatloaf, Italian Sandwiches, Caesar Salads, Green Salads, and Fruit Salads.
Tasty soups, sandwiches, pizzas, and salads are prepared fresh daily
Entertaining?
We’ll be happy to assist you. Call or stop by and we can help with your special occasion needs.
Kindly give at least 48 hours notice. Holiday Take-Home Menu Items are also available (in season).
The chefs are always busy tantalizing us with mouthwatering soups, quiches, side dishes, and salads. We have restaurant-quality prepared meals to eat in or take home.These can include:
Lasagna, Chicken Pot Pie, Shepherd’s Pie, Meatloaf, Pork Tenderloin, Chicken Burritos, Chicken Parmesan, Grilled Pork Chops, Roasted Turkey Dinner, House Smoked Ribs, Beef Stew, Apricot Chicken Salad, Chicken Curry Salad, Cole Slaw, Corn and Black Bean Salad, Caprese Salad, Hummus, and Guacamole, to name just a few.
And click here to read Chef Steve’s advice on how to do your own perfect fruit canning from the Providence Journal, Saturday, August 27, 2011. And find the story of how it all began in the June 2013 issue of Rhode Island Monthly.
Sweet Berry Farm Jams
Chef Steve’s Blubeberry Scones
Click here to see Chef Steve’s recipe for Blueberry Scones and watch him make them in this July 17, 2012, episode of The Rhode Show. and click here to watch him make Raspberry Jam in this June 5, 2013, episode of The Rhode Show. And click here to see his recipe for Lemon Pound Cake featured in the July 21, 2010, Fall River Herald News. And click here to read how it all came about, in the August 11, 2010, Fall River Herald News.
Chef Steve’s Lemon Pound Cake
Cory’s Kitchen Homemade Jams are also available at the open-air Coastal Growers’ Market Saturdays 8:30am–12:30pm at historic Casey Farm 2325 Boston Neck Road (Rte. 1A) Saunderstown, RI 02874 (One mile south of Rte. 138)
