Brennan Long, Corporate Beverage Director, Chow Fun Food Group and the Ten Prime Tepache.

10 Prime Seafood
123 Empire Street
Providence, RI

10 Prime Seafood, located in the historic former Packard Motor Car showroom in Providence, is the newest restaurant from Chow Fun Food Group. Sister restaurant to 10 Prime Steak & Sushi, 10 Prime Seafood reunites an award-winning culinary team of Chow Fun Maestro John Elkhay and Executive Chef Jules Ramos and pays homage to past successes, including XO Café. The menu features fresh and locally-caught seafood, creative culinary concoctions, and whimsical presentations from appetizers to cocktails. Diners can enjoy a raw bar featuring a selection of classic shrimp cocktail, Maine lobster claws, shrimp cocktail, Rhode Island oysters and littlenecks, as well as caviar service, warm bites, steak house selections and so much more among a sophisticated-meets-edgy, fun vibe. Nautical elements winding throughout the two-story space, including specialty chandeliers that resemble a bloom of floating jellyfish and octopus tentacles beckoning guests up to the private second floor are among its many features. Cocktail and wine selections showcase curated, thoughtful and innovative tastes.

Creator: Brennan Long, Corporate Beverage Director, Chow Fun Food Group

Cocktail: Ten Prime Tepache

Ingredients:

• 1.25 oz. Ocho Reposado
• .25 oz. St. Elizabeth All-Spice Dram
• 2.5 oz. of Tepache 

Ten Prime Tepache

Method: To make the tepache, combine the rinds and core of 1 pineapple, 4 slices of ginger root, 8 cloves, and 4 cinnamon sticks, 1 lb. of piloncillo (or brown sugar) and 6 cups of water. Cover and find a warm, dark place for it to ferment, burping daily. Strain and bottle after three days. Will keep in the refrigerator for a week. Combine the ingredients, shake with ice, strain over fresh ice, garnish a highball glass with a Tajin rim, a cinnamon-dusted pineapple wedge and a frond.

Of the signature cocktail, the Ten Prime Tepache, Brennan Long, Corporate Beverage Director, Chow Fun Food Group said, “I grew up in a Mexican household, so leftover pineapple scraps from holiday fruit trays meant tepache. Ten Prime Tepache takes pineapple and tequila—a combination that makes you think tropical and summery—and completely flips the script. You ferment the pineapple rinds and cores with piloncillo (a deeper, more earthy brown sugar, though brown sugar will do in a pinch) clove, cinnamon and ginger and pair that with the vanilla and caramel notes of a barrel-aged reposado. Adding the All-Spice Dram lends a little extra punch of wintery spice and warmness and what you get is a crisp, crushable cocktail that still delivers all the traditional seasonal flavor profiles, but without the heavy, denseness that usually dominates winter drink menus.”