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News Bites: Fit2cook4Kids Cooking Camps and news from Johnson & Wales University

by David Dadekian March 7, 2015

written by David Dadekian

Diego Rico of East Greenwich, RI

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

Kids Camp Provides Life Changing Experience

Diego Rico is a triplet with two sisters who is very shy and enjoys cooking. Last summer, his father enrolled just him in Fit2cook4Kids for an individualized camp experience apart from his sisters. The rest is history. Diego blossomed at camp, showing a focus and skill level well above his 14 years. “Diego was a star camper who impressed everyone with his can do, get the meal prepped, cooked and plated attitude” commented Sharyn Singer, camp Chef. “While most campers make progress with each day, Diego soared like an eagle through the kitchen and it was a beautiful thing to watch” she added.

For many kids, summer camp can be a life altering experience. Fit2cook will host cooking camps in Providence plus North and South Kingstown this summer. Parents of kids in grades 3 – 8 will learn to prepare delicious family meals, stay fit and communicate for success. Providence camps will be held in a commercial kitchen located at Temple Beth-El on the East Side. Chef and author Normand Leclair will be the lead chef at the North and South Kingstown camps.

Kids who have attended two or more camps can apply for the Fit2cook leadership program for the position of souschef to mentor younger campers and practice leadership skills. Information and registration can be found at Fit2cook4Kids.org or by calling 401-294-6800.

Johnson & Wales University Student International Pastry Team Turns Chocolate to Gold

First Place and Gold Medal at Decadence National Student Pastry Competition

Johnson & Wales University (JWU) Baking and Pastry students Frank Carrieri (Lindenhurst, N.Y.), Kristina Browning (Pawtucket, R.I.), and Emily Donlon (Clifton, Va.) turned chocolate into gold, eh? Members of the university’s Student International Pastry Team; they earned a first place gold medal at Niagara College’s Canadian Food and Wine Institute’s prestigious international student pastry competition called Decadence.

Students from Canada and the United States competed in the competition that showcases just two ingredients: chocolate and icewine. JWU’s faculty coaches were Chefs Tim Brown (Cumberland, R.I.) and Stacy Mirabello (Boston, Mass.). Other participating colleges were: Fleming College (Ontario), Niagara College (Ontario), and The Pennsylvania School of Culinary Arts (Pennsylvania).

The JWU team impressed the judges with a chocolate showpiece, chocolate entremets, molded and enrobed bon bons, and three individual desserts that were created and completed over the course of the two-day competition.

THE TEAM

Frank Carreiri: a senior majoring in Baking & Pastry Arts and Foodservice Management, Frank will earn a Bachelor of Science degree in May 2015. He is a 2012 graduate of Lindenhurst Senior High School, Lindenhurst, N.Y.
Kristina Browning: a senior majoring in Baking & Pastry Arts, Kristina will earn her Bachelor of Science degree in May 2015. A 2012 graduate of William E. Tolman High School, she is the daughter of Stuart and Cindy Browning of Pawtucket, R.I.
Emily Donlon (alternate): a senior majoring in Baking & Pastry Arts, Emily will earn her Bachelor of Science degree in February 2016. A 2011 graduate of Centreville High School, she is the daughter of Jim and Sandy Donlon of Clifton, Va.

THE UNIVERSITY
Founded in 1914, Johnson & Wales University is a private, nonprofit, accredited institution with more than 16,000 graduate, undergraduate and online students at its four campuses in Providence, R.I.; North Miami, Fla.; Denver, Colo.; and Charlotte, N.C. An innovative educational leader, the university offers degree programs in arts and sciences, business, culinary arts, education, nutrition, hospitality, physician assistant studies, engineering and design. Its unique model integrates arts and sciences and industry-focused education with work experience and leadership opportunities, inspiring students to achieve professional success and lifelong personal growth. The university’s impact is global, with alumni from 119 countries pursuing careers worldwide. For more information, visit www.jwu.edu.

Nightclub & Bar Media Group Partners with Johnson & Wales University for Student Fellowship Award

Unique Award Recognizes and Supports Students Interested in a Career in the Hospitality Industry

Nightclub & Bar Media Group is partnering with Johnson & Wales University for a second time to host the Student Fellowship Award. Dedicated to fostering growth of aspiring hospitality industry professionals, the Award seeks to honor individuals who have a strong educational background and hands-on experience in the food and beverage industry, as well as a desire to gain further knowledge and insight into their future careers.

At the completion of the selection process, two students will be named Nightclub & Bar Student Fellows. The Fellows will be provided admission to the Nightclub & Bar Convention and Trade Show in Las Vegas, Nevada with three nights lodging and a $400.00 stipend to defray the costs of travel and expenses. The selected Student Fellows will also be featured on Nightclub.com and will be celebrated during an awards ceremony at the upcoming 2015 Nightclub & Bar Convention and Trade Show, March 30 – April 1.

“The first recipients of the Fellowship have described it as the opportunity of a lifetime. We are grateful to Nightclub & Bar for their continued commitment in providing this opportunity for our students,” said Brian J. Warrener, Associate Professor.

Last year Tommy Seto, a 2014 Johnson & Wales graduate, ended his college career by winning the Fellowship and traveling to Las Vegas for the 2014 Nightclub & Bar Show. “To get so many talented industry professionals with such creative ideas to continuously attempt to improve our industry was a defining memory for me,” Seto tells Nightclub & Bar. “Everything I learned at the Nightclub & Bar Show is being utilized in some way in my career. I continue to go on the website and read new articles once a week to help me improve in my profession and to try and stay up to date with the latest news. This opportunity to go to the Nightclub & Bar Show is a privilege that all students should apply for if they have the passion.”

Nightclub & Bar is also embracing new and upcoming hospitality professionals with their Entrepreneurs Awards Program and annual Top 100 List. The mission of the Entrepreneurs Awards program is to seek and reward emerging small businesses producing innovative products for the nightlife industry, and the top 3 companies will also receive a booth at the 2015 Nightclub & Bar Show with a chance to personally show Jon Taffer their industry-changing innovation. Additionally, the Top 100 List serves as the most definitive national list that recognizes America’s highest-performing nightlife venues. It celebrates the top venues with perks such as being published in Nightclub & Bar’s widely-distributed e-newsletters and on Nightclub.com in addition to being honored during the 2015 Nightclub & Bar Convention and Trade Show.

March 7, 2015 0 comment

chefs & restaurants news

Eye Cookies Wins Rhode Island Food Fights Spectacular Cookie Smackdown

by David Dadekian December 9, 2012

written by David Dadekian

First place winner Eye Cookies’ Katrin Schnippering’s daughter, Schnippering and award-designer Gail Ahlers

The third RI Food Fights event, the Spectacular Cookie Smackdown, took place this past Sunday, December 9, 2012. A sold out crowd descended upon Fête in Providence to sample the best cookies in Rhode Island. Fifteen area bakers competed to see who had the greatest cookie, according to a panel of four culinary judges (which included this writer), along with competing for the People’s Choice. Three awards, created by Ahlers Designs, and an honorable mention were announced by the time cookie devouring ended.

According to judges Pastry Chef Melissa Denmark of Gracie’s, Chef Maria Meza of El Rancho Grande, Andrew Shotts of Garrison Confections and David Dadekian of Eat Drink RI. First place went to Eye Cookies, a custom-order cookie baker from Barrington, for their “Gangnam Style” frosted chocolate cookie. Second place went to Dizzie Lizzie’s Cookies of Warwick for a their salted oatmeal, chocolate chip, pecan cookie. The judges’ Honorable Mention went to Flour Girls Baking Company of nearby Marion, Massachusetts and the People’s Choice award went to Kami Cakes of Johnston for their macaron. Congratulations to all the winners.

The Spectacular Cookie Smackdown at Fête

RI Food Fights was created and produced by Jim Nellis. Mike Ritz and John Taraborelli very entertainingly hosted the event, and Jess Powers of Fête provided the very important task of cookie delivery to the judging stage.

Eye Cookies’ first place winning cookie “Gangnam Style”

December 9, 2012 0 comment

chefs & restaurants cooking

Gracie’s Pastry Chef Melissa Denmark’s Apple Buttermilk Tart video from the Providence Warwick Convention & Visitors Bureau

by David Dadekian November 21, 2012

written by David Dadekian

Just in time for Thanksgiving dessert comes this baking demonstration video from Gracie’s Pastry Chef Melissa Denmark, produced by the Providence Warwick Convention & Visitors Bureau. You can watch it above and if you click through to YouTube you can find the recipe . Thank you to Gracie’s and the PWCVB. Happy Thanksgiving!

November 21, 2012 0 comment

chefs & restaurants news

Gracie’s Star Chefs Series with Chef Ciril Hitz – Monday, August 6, 2012

by David Dadekian August 2, 2012

written by David Dadekian

The wood burning oven on a trailer that Chef Hitz brings to Gracie’s for one special dinner each year.

It’s time again for one of my favorite dinners of the entire year, and I have some pretty spectacular dinners—just recently I tasted most of the items on 2012 James Beard Foundation Award semifinalist Chef Benjamin Sukle’s new menu at The Dorrance and had incredible wines with dinner at the Troquet wine cellar clear out sale, still going on through August. Maybe this upcoming Gracie’s Star Chefs dinner is my favorite because Chefs Ciril Hitz and Matthew Varga are friends of mine. Maybe it’s the impeccable service and atmosphere at Gracie’s that reminds me of New York. Or maybe it’s because I vividly remember how the lobster tail from last year’s Gracie’s Star Chefs dinner with Hitz was hands-down the best bite I had in 2011, and that includes putting it against some, again, very spectacular dinners of last year.

Here’s a few more accolades to entice you. The year before there was an astonishing dessert (let’s not forget Gracie’s Pastry Chef Melissa Denmark who studied under Hitz at Johnston & Wales University) and the year before that I recall one of the best lamb preparations I’ve ever had. I haven’t even mentioned the overabundance of delicious bread that Hitz, one of the world’s best master bakers, bakes for this annual dinner. Also, because of my work with Blackbird Farm, I happen to know one of the many dishes Varga and Hitz have planned for Monday and I can’t wait to taste the combination of Hitz’s bread and the Bouthillette’s beef. As if all that wasn’t enticement enough, this year’s dinner will feature pairings from award-winning craft brewery Smuttynose Brewing Company in New Hampshire (or wines if you prefer).

Chef Ciril Hitz adding wood to the wood-burning oven outside Gracie’s

I’ve said it before, I’ll say it unabashedly and unprompted again and again, this is not a dinner to miss. Not just if you love food like so many people trumpet nowadays as if food is a new discovery, but if you truly care about where your food is from, how it is thoughtfully prepared and what you put inside your body. Here’s the link to last year’s piece about the dinner, and here’s a story on Hitz’s baking classes that he gives at his facility in Rehoboth. I hope to see you at dinner on Monday.

Below is the text of Gracie’s press release with the Star Chefs dinner details.

Gracie’s Showcases Award-Winning Bread & Brews
Gracie’s to host Star Chef Dinner featuring nationally recognized Chef Ciril Hitz, Master Bread Baker, and Peter Egelston, founder and President of Smuttynose Brewery in Portsmouth, New Hampshire.
PROVIDENCE, R.I. – For Chef Ciril Hitz’s fourth annual return to Gracie’s as part of their Star Chef Series, award-winning craft beers from Smuttynose Brewery will be paired with the tasting menu, as Smuttynose Founder and President Peter Egelston collaborate together with Gracie’s Chef Matthew Varga and his culinary team on a bread and brewery adventure for the first time at Gracie’s. This event will include the ever-present Gracie’s touch, offering unique and memorable culinary experiences with the utmost attention to detail.
“It’s a great opportunity to be working with one of my former instructor’s again, and see the return of Chef Hitz’s wood-fired ovens,” said Melissa Denmark, Pastry Chef of Gracie’s. “With the Summer season upon us, I’m excited to see craft beers being paired with the amazing dishes created by Chef Hitz.” This Star Chef Dinner will mark the fourth time we’ve had an opportunity to integrate his passion for creating dishes inspired by his wood-fired oven with our passion for surprising our guests with inventive, seasonal dishes.”
Details about this event are as follows:
Monday, August 6th, 2012
A true Star Chef of Gracie’s, Ciril Hitz returns to Gracie’s for his fourth appearance to the restaurant. This year, he will be joined by Peter Egelston, Founder and President of Smuttynose Brewery in Portsmounth, NH.
With his signature outdoor wood-fired oven parked on the sidewalk, guests will be enjoying a truly special menu highlighting some of his award-winning breads, dishes created in collaboration with Chef Matthew Varga of Gracie’s, and perfectly paired with the craft beers of Smuttynose Brewery.
Hitz has been recognized with numerous awards and accomplishments, both in the industry and as a faculty member at Johnson & Wales. In 2007 and 2008, he was selected as Top Ten Pastry Chefs in America by Pastry Art & Design magazine. In 2010, he was named to Dessert Professional’s annual list of the Top Ten Bread Bakers in America.
Peter Egelston originally opened what is now the oldest brewpub in the northeast: The Northampton Brewery. Peter was head brewer there until 1991. That year, he and his sister opened the Portsmouth Brewery, the Granite State’s first brewpub. In 1993, he purchased the brewery that was to become Smuttynose. In 2011, out of over 10,000 breweries rated, Smuttynose was ranked 28th – in the top 0.3% – on Ratebeer’s 2011 Best Brewers in the World list.
The Star Chef Series, now in its fourth year, combines the talents of extraordinary chefs from around the country and pairs them with the Gracie’s team. Working collaboratively, the Star Chef and the team create a five-course menu that is expertly paired with wine. The informal and intimate setting allows the chefs to step out of the kitchen from time to time to talk with guests about the meal and their experience. The cost for a Gracie’s Star Chef Dinner (paired with wine) is $100. To make reservations call Gracie’s at 401-272-7811.
To learn more about these events, visit www.graciesprov.com. You can also follow Gracie’s on Facebook at http://bit.ly/GraciesProv.
About Gracie’s
Established in 1998, Gracie’s in downtown Providence, R.I., provides guests with a culinary experience that is anything but expected. The 70-seat restaurant, located at 194 Washington Street just steps from Trinity Repertory Theater, entices guests with seasonally inspired American cuisine that is fresh and inventive. In addition to the main dining room, Gracie’s also offers a private wine cellar for up to eight guests and a private dining room that can accommodate up to 70 people. In addition to award-winning food, guests can enjoy five-star cocktails and a wine list of more than 200 wines. Gracie’s can also cater a wide and unlimited range of events through Grace, Events by Gracie’s. For more information, visit www.graciesprov.com or call 401-272-7811.

August 2, 2012 0 comment

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