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Twilight on the Blackstone 2019

  • Court Street Bridge Court Street Woonsocket, RI, 02895 United States (map)

Join us for our 3rd annual:

Enjoy fine cuisine from area restaurants while watching the sun set over the scenic Blackstone River with live music and dancing.

Tickets:
1 ticket: $75.00
2 tickets: $140 – Save $10
10 tickets (table): $650 – Save $100

If you would like to pay with a check, please email your request to info@dwc02895.org

Rain date is scheduled for Sunday, August 25, 2018 from 6-10 PM. Tickets are non-refundable.

If you would like to sponsor our event, please click here.


Live Music brought to you by The Beardogz!


View photos from last year's event here!


Dinner Menu

Appetizer Course by Table 12

  • Duck Confit: RI Johnny Cake topped with confit of duck legs and thighs, topped with a blueberry cream sauce.
  • Bay Scallops poached in bacon fat, served in a Japanese spoon with roast fennel-tarragon aioli and homemade bacon lardon.
  • Homemade Kielbasa pickled mustard seeds and braised red cabbage.

Bread Course by Dupras Bakery

  • Garlic braid and raisin wreath breads.

Salad Course by The Honey Shop

  • A fresh bed of baby spinach and spring greens topped with soft cheeses and fresh berries; which will be finished with a berry infused 12 year aged balsamic and garnished with edible flowers.

Seafood Course by Ciro's Tavern

  • Seafood Corn Chowder: corn, shrimp, haddock and scallops team up for a delicious twist on this hearty seafood chowder. Mix in heavy cream, roasted potatoes and a few secret ingredients for a sweet and savory finish!

Pasta Course by Missy's Restaurant

  • Pasta Primavera: a marinara and cream pesto sauce with a lobster base, tossed with penne pasta, summer squash and zucchini.

Meat Course by Cuff's Counter

  • Porchetta: butterflied pork loin seasoned with orange zest, garlic, parsley and spices, rolled and wrapped in pork belly with the skin on, roasted and finished with a blistered skin giving it a thin crispy layer on the outside. Contains: roasted bell pepper, heirloom tomato/onion/garlic, toasted almond, sherry vinegar and olive oil — otherwise known as Romesco sauce.

Dessert Course by Irons Foods

  • Lemon-blueberry cupcake with fresh whipped cream frosting.
  • Bite-size fudge brownie.
  • Small slice of turtle cheesecake.

Special thanks to our generous sponsors: