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Dinner by Dames Four on Friday, November 13, 2015

by David Dadekian October 2, 2015
written by David Dadekian
Dinner by Dames 4

Dinner by Dames 4

On November 13th, the Powerhouse Team of Female Chefs and Bartenders of Dinner by Dames Reunite at Horseshoe Farm to Benefit Home & Hospice Care of Rhode Island

Tickets here: http://www.hhcri.org/dinnerbydamesfour (SOLD OUT)

On Friday, November 13th at 6 p.m. at Horseshoe Farm in Westerly, Dinner by Dames returns for the fourth installment of the wildly successful dinner series. Dinner by Dames brings together some of Rhode Island’s most talented chefs for a multi-course dining event. Chefs Melissa Denmark of Gracie’s and Ellie’s Bakery, Jordan Goldsmith of Scratch Farm, Maria Meza of El Rancho Grande, Kaitlyn Roberts & Danielle Varga of Easy Entertaining Inc., Jessica Wood of Fire and Water Restaurant Group, and special guest Sonya Coté of Eden East, The Homegrown Revival and Hillside Farmacy (Austin, TX) gather together to prepare Rhode Island harvest dishes.

Creating the cocktail pairings for each course will be a team of Rhode Island’s best bartenders led by Jennifer Davis of The Eddy and including Kayleigh Speck of The Grange, Elizabeth Sawtelle of Nicks on Broadway, Caitlin Murphy of The Dorrance, and Katie Masterson of The Boombox at The Dean Hotel.

Proceeds from this exclusive experience will benefit Home & Hospice Care of Rhode Island, the second oldest hospice in the nation and the largest and most experienced hospice agency in the state. “We have always been amazed by the comfort and sense of compassion the locavore community brings to countless friends and families of Rhode Island. It is only natural for our partnership to exist, as HHCRI works to bring comfort and compassion to our patients and their loved ones when time matters most. We feel honored to be a part of Dinner by Dames Four,” said Charles P. Iacono, Vice President of Philanthropy & Community Relations at HHCRI.

The barn at Horseshoe Farm

The barn at Horseshoe Farm

David Ellison, the founder of The Lorimer Workshop, is donating the use of his unique handcrafted wooden tables, and is offering a one-of-a-kind auction package at the dinner. Ellen PJ Kelly and Danielle McCarthy of Newport based Champagne & Ink are creating special accents for the event including custom dinner and drink menus. Floral designs are being provided by greenlion design. This installment of Dinner by Dames is being held at Horseshoe Farm, a private estate surrounded by miles of fences along the coastal countryside in Westerly.

The event begins at 6 p.m. with hors d’oeuvres and aperitifs, followed by a seated six-course dinner and special treats, paired with cocktails. The cost of the dinner is $135 per guest, all-inclusive. Tickets are available at http://www.hhcri.org/dinnerbydamesfour (SOLD OUT).

Menu

hors d’oeuvres
Chef Sonya Coté
Grilled Pear Batons & Taleggio | bibb lettuce, purslane, candied butternut, pecan

Chef Melissa Denmark
Smoked Tea Biscuit | wild grape jam, Danse de la Lune

Chef Jordan Goldsmith
Smoked Fish | grilled sourdough, labne, pickles

Chef Maria Meza
Mini Chicken Chorizo Tacos | potato, onion, poblano pepper

Chef Kaitlyn Roberts
KFC sliders | Baffoni’s Farms fried chicken, beer soaked mustard apple chutney, malt aioli

Chef Jessica Wood
Parmesan Poppers | tomato jam

paired with: Pig’s Nose Scotch Whisky, Combier Crème de Pamplemousse Rose, grapefruit, cider, tea, orange blossom, hopped grapefruit bitters, Peychaud bitters, salt, cidre de normandie


dinner

breads
Chef Danielle Varga
seeded sourdough, cornbread

first
Chef Kaitlyn Roberts
Butternut & Apple Soup | blue cheese grits, pepita, parsley & pancetta gremolata
paired with: Sons of Liberty Spirits Co. pumpkin spice whiskey, spiced New Harvest Coffee syrup, walnut bitters

second
Chef Jordan Goldsmith
Slow Roasted Carrot | husk cherry bbq, black mustard, cornbread, fermented chilis, creamed greens
paired with: El Buho mezcal, Lustau sherry, apple, lemon, cinnamon

third
Chef Jessica Wood
Swordfish | succotash, charred tomato broth, compound herb butter
paired with: El Buho mezcal, Amaro Montenegro, pineapple, lime, habanero bitters

intermezzo
Chef Melissa Denmark

fourth
Chef Sonya Coté
Rabbit Loin & Smoked Pork Belly Skewers | smoked chili flake, radish, chrysanthemum vinegar, brassicas, wild edibles
paired with: Diplomático rum, lime, pineapple, basil, ginger

fifth
Chef Maria Meza
Duck Pipian Enchiladas | Pipian-pumpkin seed mole verde, jalapeno, cilantro, onion, pumpkin seeds
paired with: Pig’s Nose Scotch Whisky, bianco vermouth, tawny port, citrus+cocoa syrup, fig bitters

sixth
Chef Melissa Denmark
Chocolate Sourdough Mille-Feuille | preserved plums, pumpkin butter, locust flower marshmallow
paired with: Lustau sherry, Combier orange Curaçao, plum, walnut, lemon, Mionetto Prosecco

mignardises
Chef Danielle Varga
bacon shortbread cookies, chai caramels

from left: Jessica Wood, Kaitlyn Roberts, Danielle Varga, Jennifer Davis, Kayleigh Speck, Maria Meza, Melissa Denmark, Jordan Goldsmith; not pictured: Sonya Coté, Elizabeth Sawtelle, Caitlin Murphy and Katie Masterson

from left: Jessica Wood, Kaitlyn Roberts, Danielle Varga, Jennifer Davis, Kayleigh Speck, Maria Meza, Melissa Denmark, Jordan Goldsmith; not pictured: Sonya Coté, Elizabeth Sawtelle, Caitlin Murphy and Katie Masterson

October 2, 2015 0 comment
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chefs & restaurantsnews

Cox Local Video: Gracie’s Restaurant Hosts No Kid Hungry Fundraiser

by David Dadekian January 13, 2014
written by David Dadekian

This past November, Gracie’s restaurant in Providence hosted a No Kid Hungry fundraiser for Share Our Strength. Gracie’s Executive Chef Matthew Varga and Pastry Chef Melissa Denmark were joined by several guest chefs–Chef Matt Gennuso of Chez Pascal in Providence, Chef Keith Luce of The Square in Greenport, New York and Evan Mallett of the Black Trumpet Bistro in Portsmouth, New Hampshire–to prepare the evening’s cocktail reception and multi-course dinner. Wines from Jonathan Edwards Winery in North Stonington, Connecticut were paired with the chefs’s dishes.

All ticket proceeds, as well as a live auction with items offered by the chefs and Eat Drink RI, were donated to the cause of ending childhood hunger in America. Hunger is widespread; one in five children in this country experience hunger. Long term hunger reduces a child’s ability to learn, can contribute to emotional problems, and impacts the child’s overall health. Share Our Strength’s No Kid Hungry campaign is ending childhood hunger in America by ensuring all children get the healthy food they need, every day.

Take a look at scenes from the evening and please check out nokidhungry.org to see how you can help end childhood hunger in America.

Cox Presents Eat Drink RI with David Dadekian is a video series produced by Cox Sports Online to showcase the vibrant and friendly food community in the Rhode Island area. Check out coxsportsonline.com for more local programming.

January 13, 2014 0 comment
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chefs & restaurantscookingfarmsnews

Holiday News Bites: Junior League of Rhode Island, The Grange for Southside Community Land Trust, Easy Entertaining Inc.

by David Dadekian December 17, 2020
written by David Dadekian

Current news releases—Eat Drink RI is not the source for these items—please follow any links for more information.


Junior League of Rhode Island

Shop with a Cause this Holiday Season with the Junior League of Rhode Island, Inc.’s Online Charity Auction
2nd Annual Holiday Auction at BiddingForGood.com to Benefit Local Charities

The Junior League of RI, Inc. (JLRI), is pleased to announce the return of its online charity auction this holiday season, taking place Friday, November 29th through Friday, December 13th. Proceeds from the auction will benefit the JLRI and the work it does in the community, including its current focus of empowering young adults who are aging out of the Foster Care System in Rhode Island. For more information, please visit www.jlri.org.

Hosted on www.BiddingForGood.com/jlri, a charitable e-commerce company that connects fundraisers, cause-conscious shoppers and socially responsible businesses, this unique holiday shopping experience will give participants the opportunity to bid on unique gifts and experiences, such as spa treatments, boat cruises, and an African safari, all for a great cause!

The JLRI will host a holiday auction social with live bidding and “buy it now” opportunities for last minute shoppers on Thursday, December 12th from 7:00 p.m. – 9:00 p.m. at Jacky’s Waterplace in Providence, featuring complimentary hors d’oeuvres and a cash bar.


The Grange Presents An Evening of Thanks and Giving to benefit Southside Community Land Trust

click the image to download the PDF flyer

Easy Entertaining Inc.

Easy Entertaining Inc. Launches One Stop Shop for All Your Holiday Needs!

Easy Entertaining has launched a glamorous holiday center for all your party needs. The team has put together three all-new menus and a new venue rental package for the holidays. Easy Entertaining has assembled the perfect locavore menus featuring pick up platters, passed apps and plated dinners. “We are thrilled to help our fantastic clients celebrate – locavore style. We have a wide variety of menus to choose from this year. From an elegant cocktail soiree to simple gourmet pick-up menus – we have you covered! I couldn’t be more excited.” Said Katie Roberts, owner & Chef at Easy Entertaining Inc.

Easy Entertaining’s Plated Holiday Soiree menu starts with a locavore station featuring assorted grilled pizzas, homespun pickled vegetables, and homespun chicken pate with sweet onion jam topper. Entreés include Rosemary & Balsamic grilled Baffoni Farm chicken breast, pumpkin risotto, New England Fisherman’s Stew, 100% Angus Blackbird Farms roast beef, espresso & cocoa rubbed sustainable pork loin, and Homespun Tuscan ragu with Blackbird beef & pork. The meal ends with a selection of desserts.

If you just need platters for your guests, choose from the “Local to You Winter Holiday” Menu with platters, petite bites, wraps & sandwiches, select entrees & sides along with breakfast items to cater or supplement your next soiree.

If your holiday party needs more of a “Gatsby” feel, Easy Entertaining’s “Holiday Cheer Sustainable Cocktail Soirees” menu features hot and cold local appetizers that include their signature Homemade Potato Chip Bar, Homespun Medi Chicken Meatballs, and Petit Chicken Tacos, just to name a few. Add a raw bar to your holiday party with Matunick oysters, or local littlenecks. Add on one of our live action stations where guests can fix their own Tacos, enjoy southern delights, or savor warm creamy risottos. (Packages are recommended and Bar services is available.)

All of these menus are available to be used at either your home or Easy Entertaining’s unique 2400 square foot venue, located in the heart of Providence’s west side featuring original hard wood floors and private parking with accommodations for up to 90 guests. For more information about Easy Entertaining’s Holiday Center go to their website at http://www.easyentertainingri.com/#!holiday-central/c22pc or call 401.437.6090 or email [email protected]

December 17, 2020 0 comment
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chefs & restaurantsnews

From Seed to Spoon, an urban farm to table feast benefiting Amos House – Saturday, September 28, 2013

by David Dadekian September 24, 2013
written by David Dadekian

Chef, Author and TV host Dave Lieberman

Chef, Author and TV host Dave Lieberman

Please support Amos House, a nonprofit social service agency based in Providence that provides direct support for men, women, and children in Rhode Island who are hungry, homeless, and in crisis, at From Seed to Spoon, a seasonal dinner with Chef, Author and TV host Dave Lieberman, this Saturday, September 28th.

The event will be held at The Steel Yard in Providence with a multi-course dinner prepared by More Than A Meal Catering, a division of Amos House Works. Each course will spotlight seasonal fall produce, sustainable meat, and freshly caught seafood from local farmers. Listen to bluegrass music and have the chance to bid on exciting items during a live auction. You can view the menu and purchase tickets here.

“Amos House is an incredible organization that impacts so many lives,” Lieberman said. “The work they do, and the difference they make, is a perfect illustration of how truly transformative wholesome food can be beyond simply the nutrition it provides. The evening’s menu perfectly captures the best of fall’s flavors while taking full advantage of Rhode Island’s natural bounty. From the local seafood to the farm-fresh veggies this is going to be one knockout meal.” Lieberman is serving as Amos House’s special guest and MC for the evening, mingling with the guests and acting as live auctioneer.

From Seed to Spoon will raise funds to help provide direct support for men, women, and children in Rhode Island who are hungry, homeless, and in crisis. By attending this event you are helping to support the many programs and services Amos House offers to those who need them most. Tickets for this event are $200 per person for the VIP reception, cocktails and dinner or $150 per person for cocktails and dinner. Tickets for this event can be purchased online at fromseedtospoon.eventbrite.com or by calling 401- 831-9866.

Amos House is a nonprofit social service agency based in Providence, RI that provides direct support for men, women, and children in Rhode Island who are hungry, homeless, and in crisis. The agency began as a soup kitchen 37 years ago, but has grown into a full service agency that is changing lives through our recovery based 90-day transitional housing program, permanent supportive housing, our job training programs, job development and placement services, life skills classes, literacy and financial literacy education and our overarching community. We are helping men and women to develop the skills they need to live productive lives.

September 24, 2013 0 comment
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