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RHODE ISLAND FOOD POLICY COUNCIL ANNOUNCES NEW CHAIRS
The Rhode Island Food Policy Council is thrilled to announce the confirmation of new Work Group Chairs for the Council’s major focus areas: access, economy, environment, health, and production. This group brings a wealth of knowledge and experience from all facets of the food system, and will play an integral role in the development and implementation of Council goals.
Access: Georgina Sarpong is the Farmers Market Program Manager for Farm Fresh Rhode Island. She has experience in food access advocacy and is also an experienced chef. We are fortunate to have her expertise and commitment to improving healthy food access throughout Rhode Island.
Economy: Jeffrey Powell is the Food Service Director at Chariho Regional School District. He has worked in nearly all aspects of the food business, including experience as a chef, restaurant owner, contract dining manager, and in food brokerage and distribution. He recently launched the Ocean State Smoked Fish Company operating out of Rhode Island’s first culinary incubator, Hope & Main in Warren, RI. We are grateful to have Jeffrey’s background and experience in the food economic sector.
Environment: Antonia Bryson practiced law for 30 years, specializing in environmental and land use law. Her vast experience in this field includes having served as a Deputy Commissioner of the New York City Department of Environmental Protection, Chair of the Manhattan Solid Waste Advisory Board, and Chief of the Environmental Division of the New York City Law Department. She founded the Urban Environmental Law Center, working as an advocate for community groups and nonprofits. Antonia’s experience in the environmental field is an incredible resource, and we are excited to have her join the team.
Health: Annajane Yolken is the Program Design, Implementation, and Evaluation Manager at Thundermist Health Center. Her interest is at the intersection of food and health utilizing an equity lens. She has experience from Miriam Hospital and the Rhode Island Public Health Institute. Annajane brings a deep understanding of the ties between food and health, and we are happy she will be sharing her insight with us.
Production: Jennifer Bristol serves as Executive Director of Mount Hope Farm, and the Program Management and Operations Director for The Institute for Mindful Leadership. She brings years of experience in the nonprofit world, including, most recently, senior leadership for The Nature Conservancy. Her unique background in both nonprofit leadership and executive management of a local farm are an asset, and we are pleased to have her working with us.
“The Council’s Work Groups are where the rubber of food systems work meets the road of Rhode Island reality,” said Kenneth Payne, Chair of the RIFPC. “These outstanding work group chairs will give us traction.”
We are excited to welcome this incoming group and look forward to working together toward making the Rhode Island food system a leader in the nation.
Julian’s names new Head Chef
as well as new Sous Chef and launches new Dinner Menu
This week Ryan Poutre was named the Head Chef of Julian’s Restaurant. Ryan, a Providence native, graduated from Johnson and Wales in 2011. After school he began to cut his teeth in Providence at various restaurants, gaining the prestigious position of Lead Line Cook at Waterman Grille and later moving on to Siena where he became Sous Chef.
Three months ago Ryan joined our team, looking to expand his horizons. His work ethic and passion for food quickly gained him the position of Sous Chef and with in a short time Head Chef. Once promoted, Ryan urged for Lead Line Cook Derek Wood to be promoted to Sous Chef.
Derek Wood has been with Julian’s for two years. He started as a young padawan with limited food experience and we have had the honor of watching him devour food knowledge and honing his skills.
Ryan & Derek have become fast friends and with the support of their kitchen team have released a new dinner menu unveiling dishes like:
Miso Duck with Avocado-Wasabi Puree, Sushi Rice, Smoked Duck, Charred Scallion Salad, Tamari Caramel
Seared Scallops with Heirloom Bean Salad, Cremem Fraiche, Tomato Jam, Bitter Greens
BBQ Beets with Gingered Potato Salad, Preserved Mustard Greens, North Carolina BBQ Sauce, & Crispy Carrots
Sugar Cured Rib-Eye with Sweet Corn Pudding, Fingerling Potatoes, Charred Tomato, & Arugula Pesto
Squash Risotto with Braised Calabaza Squash, Pepitas, Local Mushrooms, Coconut Milk
Stay tuned for new news in the very near future like: Julian’s Omnibus at Kennedy Plaza, Pizza J opening, H, Julian’s & Allagash Beer Dinner at the Steel Yard with FIRE.
JEREMY EWING-CHOW NAMED EXECUTIVE CHEF OF RED STRIPE RESTAURANTS
Encore Hospitality Group, which owns and operates the Mill’s Tavern and Red Stripe restaurants, announces that Jeremy Ewing-Chow has been promoted to executive chef of the two Red Stripe locations in Providence and East Greenwich.
Mr. Ewing-Chow, who has over 20 years of experience in the culinary industry, joined Red Stripe as a chef at the East Greenwich location last fall. In his capacity as executive chef, he is responsible for the supervision and coordination of all culinary activities at both Red Stripe restaurants, including management and training of kitchen staff, planning and producing menus, selecting and developing recipes, pricing and cost accounting, and ensuring food quality and consistency.
Ewing-Chow traces his passion for culinary arts to his Chino-Guyanese roots, where family meals were a blend of cross-cultural foods and flavors. This diversity, coupled with a love of food and a yearning to travel, influenced his decision to become a chef, and continues to inspire his cooking techniques and recipe development. “To understand a cuisine, I try to understand its culture. There is no better teacher than travel,” he says.
A 1998 graduate of Johnson and Wales University, Ewing-Chow was previously employed at the Gatehouse Restaurant (now the Waterman Grille) in Providence and at the Cheeky Monkey Café in Newport, where he was chef de cuisine for seven years. Prior to his employment with Red Stripe, he worked as chef de cuisine/executive chef at Russell Morin Fine Catering for seven years.
Of his new role, Ewing-Chow says, “I look forward to working together with the talented staff of Red Stripe restaurants. Our team shares a commitment to quality, consistency, excellence and exceeding our guests’ expectations.”
“Between the expanded Providence Red Stripe and our second location in East Greenwich, we are welcoming over 4,000 guests into our restaurants each week for brunch, lunch and dinner,” states Paul Conforti, managing partner of Encore Hospitality Group. “Red Stripe has been serving refined comfort food at an affordable price point for over 10 years. With his extensive training and global culinary view, we are confident Jeremy will keep our food innovative and exciting while also maintaining the consistent quality our guests rely on. We’re pleased to have him on the Encore team.”
Ewing-Chow resides in East Greenwich.