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chefs & restaurants news

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

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

chefs & restaurants farms news

Coming Sunday, October 14: 2012 Chefs Collaborative RI Farm Picnic

by David Dadekian September 10, 2012

written by David Dadekian

Nick’s on Broadway’s wood grill at the 2011 Picnic

On Sunday, October 14, from 4 – 7 p.m., Chefs Collaborative, a non-profit organization that works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply, is collaborating with some of Rhode Island’s best “farm-to-fork” chefs to promote awareness of local and sustainable ingredients available in the Ocean State.

The event Co-Chairs, Chefs Derek Wagner of Nick’s on Broadway in Providence and Jake Rojas of Tallulah on Thames in Newport are teaming up with Chefs Matthew Gennuso of Chez Pascal, Mike McHugh of Julian’s, David Reynoso of Al Forno, Darius Salko of Tini, Matthew Varga of Gracie’s and Beau Vestal of New Rivers—all in Providence, Champe Speidel of Persimmon and Eli Dunn of The Beehive Café in Bristol, and Tyler Burnley of TSK (Thames Street Kitchen) in Newport to create a locally sourced, home-style barbecue-themed menu. Wine will be provided by local vintners Greenvale Vineyards in Portsmouth and Jonathan Edwards Winery in North Stonington, Connecticut. Local breweries Grey Sail Brewing Company of Westerly and Revival Brewing Co. will be offering beer selections.

An Autumn Harvest will celebrate local and sustainable food at Schartner Farms in Exeter, Rhode Island. The fundraiser is to support Chefs Collaborative and to support the Rhode Island Chefs Collaborative Local, a group of chefs that network together to represent the state in culinary competitions, dinners and fundraisers, promoting Rhode Island as a “farm-to-fork” culinary destination. It will also aid Rhode Island chefs in working together with their communities to bring more awareness of buying local and sourcing sustainable products through dinners, events and programs at each chef’s restaurant.

“This is by far my favorite event of the year. An event that truly celebrates all of the things that we as cooks, chefs, farmers, artisans and food lovers are so passionate about, hand-crafted food and drink, the farm, the fall harvest in New England and our sense of community,” said R.I. Local co-leader Derek Wagner. “This is our 3rd year and it just keeps getting better and better. This is an event put on by chefs for chefs and gives us the opportunity to break bread with our friends and fellow food lovers in the most fun, sincere and beautiful setting possible: on the farm.”

Chefs Collaborative is a partner with the National Food Day, a nationwide celebration of and movement toward more healthy, affordable, and sustainable food culminating in a day of action on October 24 every year. The Rhode Island Farm Picnic embodies Food Day’s message of “Eat Real” and seeks to reinforce Food Day’s aim to bring us closer to a food system with “real food” that is produced with care for the environment, animals and the women and men who grow, harvest, and serve it. For more information about National Food Day, visit www.FoodDay.org.

The Rhode Island Farm Picnic is a perfect event for families and friends. Ticket holders are encouraged to bring a blanket for the picnic and enjoy the pristine beauty of the pond-side environs of Schartner Farms. The event is $55/adults, $25/children ages 8-18, children under 8 are free. Tickets include all the food and beverage offerings and can be purchased online at http://ri-bbq.eventbrite.com/.

Photos from last year’s event.

Panorama of the Schartner Farms site. Please click the image for a larger version.

Gracie’s Executive Chef Matthew Varga at his barbecue pit

A full Steamship Round (leg of beef) from Blackbird Farm on the Gracie’s grill

The Beehive’s grilled pizza

September 10, 2012 0 comment

chefs & restaurants news

March of Dimes Rhode Island Names Chef Jonathan Cambra Their 2012 Signature Chef

by guest March 22, 2012

written by guest

from left to right: March of Dimes Rhode Island State Director Betsy Akin, Newport Harbor Corporation COO and 2003 Signature Chef Casey Riley, Chef Jonathan Cambra and Gracie's owner and Signature Chef Event co-chair Ellen Gracyalny

Not everyone likes surprises, but when leaders from March of Dimes Rhode Island recently showed up on the doorsteps of the Boat House in Tiverton to surprise the restaurant’s Executive Chef Jonathan Cambra with an important announcement, cheers and elation ensued. That’s because Chef Cambra was named Signature Chef of the 11th Annual March of Dimes Signature Chefs Auction. The event, a dream evening for “foodies” that will take place on September 20 at Belle Mer in Newport, combines the talents of the region’s leading chefs who prepare their signature dishes to raise funds for R.I.’s tiniest citizens: its babies.

“I’m honored to be named Signature Chef of this year’s Signature Chefs Auction for the March of Dimes Rhode Island,” said Chef Cambra. “As a father, I can empathize with parents who are grappling with any kind of health challenge facing their children. I’m happy to do anything I can to help families who are struggling with the health of their young babies.”

Prior to joining the Boat House in August 2011, Chef Cambra spent five years as Executive Chef at sister property, Castle Hill Inn where his vision of sustainable agriculture, locally-purchased ingredients, and organic first was prevalent in all of the Inn’s menus. A Bristol native, he trained at the New England Culinary Institute in Vermont, and has long been a fan of perusing local farms and docks for just-picked, just-caught flavors. While at Castle Hill, Chef Cambra was invited to cook at the prestigious James Beard House in New York twice, and was instrumental in the property receiving many national awards and accolades

Boat House Executive Chef Jonathan Cambra comes out of the kitchen to be surprised by the March of Dimes Signature Chefs group

“Jon is a remarkably gifted and resourceful culinary professional,” said Casey Riley, Chief Operating Officer at the Newport Harbor Corporation, which owns and operates Newport Restaurant Group, Castle Hill Inn and the Newport Yachting Center Marina and Events. “Just as important, he is a wonderful work partner and—at home—a devoted husband and father. I am privileged to have him as a friend and colleague.”

Betsy Akin, State Director of March of Dimes Rhode Island and host of the 2012 Signature Chefs Auction, echoed Casey’s comments, adding, “We at March of Dimes salute all our fabulous chefs who give so freely of their time and talents to support our lifesaving mission. In Chef Cambra, our event co-chair Ellen Gracyalny—owner of Providence’s Gracie’s Restaurant—and the Nominating Committee have selected not only an accomplished chef but also someone who has been a tireless supporter of our work. We are delighted to have Chef Cambra as our 2012 Signature Chef.”

The event, now in its 11th year will be held at Belle Mer in Newport on September 20, 2012 from 6 to 10 p.m. and will feature 26 of R.I.’s finest and most talented chefs.

March of Dimes is a national voluntary health agency whose mission is to improve the health of babies by preventing birth defects, premature birth and infant mortality. Founded in 1938, the March of Dimes funds programs of research, community services, education, and advocacy to save babies. For more information, visit the March of Dimes Web site at marchofdimes.com or its Spanish language Web site at nacersano.org.

March 22, 2012 0 comment

chefs & restaurants farms news

Coming Sunday, October 16: Chefs Collaborative RI Farm Picnic

by David Dadekian October 1, 2011

written by David Dadekian

Chef Derek Wagner of Nick’s on Broadway gets the picnic bonfire going

On Sunday, October 16, from 4 – 7 p.m., Chefs Collaborative, a non-profit organization that works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply, is collaborating with some of Rhode Island’s best “farm-to-fork” chefs to promote awareness of local and sustainable ingredients available in the Ocean State. The event Co-Chairs, Chefs Derek Wagner of Nick’s on Broadway in Providence and Jake Rojas of Tallulah on Thames in Newport are teaming up with Chefs Mike McHugh of Julian’s, Ed Reposa of Thee Red Fez, Matthew Varga of Gracie’s and Beau Vestal of New Rivers—all in Providence, Chad Hoffer & Tyler Burnley of TSK (Thames Street Kitchen) in Newport and Eli Dunn of The Beehive Café in Bristol to create a home-style barbecue-themed menu that is locally sourced.

Schartner Farms in Exeter, Rhode Island is where An Autumn Harvest will celebrate local and sustainable food. The fundraiser is to support Chefs Collaborative & to establish a Rhode Island Chapter of Chefs that can network and represent the state in culinary competitions, dinners, and fundraisers, promoting Rhode Island as a “farm-to-fork” culinary destination. It will also aid Rhode Island chefs in working together with their communities to bring more awareness of buying local and sourcing sustainable products through dinners, events, and programs at each chef’s restaurant.

“This event is so exciting as it’s a collaboration of chefs and patrons from the north part of the state to the south,” said Co-Chair Jake Rojas. Co-Chair Derek Wagner said, “This was by far the most fun event of 2010, and we’re really looking forward to it again this year. We set up right on the farm with open spits and smokers to barbecue, eat, drink and celebrate the local harvest. It’s a small, casual, fun event, truly a picnic meant to honor the farm to fork movement, with dedicated RI chefs, farmers and food lovers!”

“We are very pleased and excited to be working with such a wonderful and forward thinking group of chefs. Not only is the food coming out of Rhode Island delicious, but the chefs cooking for this event really strive to cultivate a vibrant, sustainable community,” said Chefs Collaborate Executive Director Melissa Kogut. Added Chef Vestal, “It’s a great opportunity to cook with friends, have a great time, all the while bringing awareness to the issue of local sustainable food that we all keep close to our heart. It’s a chance for guests to experience great food from their favorite restaurants while supporting Chefs Collaborative, which does so much to support chefs, farmers, and food artisans.”

There will be hayrides for the children, a scavenger hunt, silent auction, food & beverage, music and your favorite “farm-to-fork” chefs to mingle with. Silent Auction items have been donated from chefs such as Matt Jennings of La Laiterie at Farmstead in Providence. It’s a perfect event for families & friends. Ticket holders are encouraged to bring a blanket for the picnic. The event is $45/adult, $20/children ages 5-13, children under 5 are free. Tickets can be purchased online.

Photos from last year’s event.