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Chefs for the 14th Annual Newport Mansions Wine & Food Festival "Vive La France" Vintner Dinner
chefs & restaurantsnewswine & drinks

News Bites: Newport Mansions Wine & Food Vintner Dinner / Social Enterprise Greenhouse Food Accelerator Applications / Cocktail Squad Now in RI

by David Dadekian September 8, 2019
written by David Dadekian

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


14th Annual Newport Mansions Wine & Food Festival Announces ‘Vive La France’ Vintner Dinner 

Chefs for the 14th Annual Newport Mansions Wine & Food Festival "Vive La France" Vintner Dinner
Chefs for the 14th Annual Newport Mansions Wine & Food Festival “Vive La France” Vintner Dinner

The Newport Mansions Wine & Food Festival, one of the East Coast’s most sophisticated culinary events, returns for its 14th year, September 19 – 22, 2019. The Marble House lawn will once again be the spectacular setting for the much-anticipated two-day Grand Tasting on Saturday, September 21 and Sunday, September 22, which offers guests the chance to sample hundreds of wines from around the world and cuisine from nearly two dozen regional restaurants and caterers.

The highly-regarded Vintner Dinner at Rosecliff will return on Saturday evening, from 7:00 p.m. to 10:00 p.m.  The location, modeled after the Grand Trianon, the garden retreat of French kings at Versailles, will be the inspiration for the ‘Vive La France’ themed-evening, beginning with Calvisius Caviar and Champagne on the terrace along with passed canapés.

An interactive three-course dinner will follow in the ballroom.  Each course, prepared by renowned chefs Laurent Manrique of Café de la Presse, San Francisco; Robert Sisca of Bistro du Midi, Boston; 

Anthony Cole of Chatham Bars Inn, Chatham; Christopher Curtin of Éclat Chocolate, Philadelphia; Daniel Skurnick of Le Coucou, New York City; and Michelle Boland of Oak + Rowan, Boston; will be paired with a fine wine from the French regions of Alsace, Burgundy, Rhône and Bordeaux. 

Vintners will lead guests through each course and their pairings, which will include the 2005 Champagne Charles Heidsieck, Millésimé Brut, Reims; 2016 Philippe Pacalet, Meursault, Burgundy; 2016 Marcell Deiss, Rouge, Alsace; 2015 Château la Nerthe, Châteauneuf-du-Pape, Rhône; 2016 Cyprès de Climens, Sauternes-Barsac, Bordeaux. Dessert and cordials will be served on the terrace.

For tickets, visit www.newportmansions.org/events/wine-and-food-festival/the-vintner-dinner.

The 2019 Newport Mansions Wine & Food Festival also welcomes FOOD & WINE Magazine Culinary Director at Large and “Mad Genius Tips” host Justin Chapple as the headliner of the Grand Tasting, cooking on the MONOGRAM Culinary Stage on Saturday, September 21 followed by an appearance at the MONOGRAM Pizza Oven.

Kevin Des Chenes, Celebrity Chef to such clients as Giuliana Rancic, Kathie Lee & Hoda, Isaiah Thomas, and Tim McGraw, and author of “Beyond My Chef Coat,” will take to the MONOGRAM Culinary Stage on Sunday, September 22nd.  Also participating in weekend cooking and grilling demonstrations will be local and national favorites including Terence Feury of Forty 1˚ North in Newport; Jacob Jasiniski of Cara at The Chanler at Cliff Walk in Newport; Will Gilson of Puritan & Co. in Cambridge; Ed Brylczyk of Dole & Bailey in Woburn; John Tesar of Knife in Dallas; and Felix Florez of Ritual in Houston, to name a few.  

Additional highlights of the weekend include a series of Seminars throughout the day on Friday, including Flight of the Oyster, In Vino Veritas: Italian Wine, Sonoma vs. Napa, Bubbles & Caviar, and the Eastern Mediterranean: Wines of Israel, Lebanon, and Greece, at The Breakers Stable & Carriage House; the elegant Friday night Wine & Rosecliff Gala, featuring a special selection of fine wines from around the globe, as well as food from at least 20 New England chefs amid seaside Gilded Age splendor; late night bites and cocktails by some of the Festival sponsors at Newport After Dark on Saturday night at Forty 1˚ North on the Newport waterfront; and the Sunday Jazz Brunch on the Marble House Terrace, the perfect way to begin a leisurely day at the Sunday Grand Tasting. 

The Presenting Sponsor of the 2019 Newport Mansions Wine & Food Festival is FOOD & WINE Magazine. MONOGRAM is the Culinary Stage Sponsor. 2019 Premier Cru Sponsors are Flood Lincoln, Santa Margherita, Wines of Israel, Chateau D’esclans, Tito’s Handmade Vodka, Dole & Bailey, and Knob Creek. Vintage Sponsors are Atria Senior Living, Bank Newport, Brooks Brothers, Boar’s Head, Brockmans Premium Gin, Calvisius Caviar, Coca-Cola, Dasani, Don Julio, Filippo Berio, Kobrand, Mount Gay Rum, National Trust Insurance Services, Newport Craft Truly Hard Seltzer, and United Airlines. Media sponsor is LocalWineEvents.com. 

For more information and to purchase tickets for the 2019 Newport Mansions Wine & Food Festival, visit www.NewportMansionsWineAndFood.org or call (401) 847-1000.


Social Enterprise Greenhouse Seeks Social Entrepreneurs for Its 2020 Food Accelerator Program

Social Enterprise Greenhouse Accelerator

Social Enterprise Greenhouse (SEG) is accepting applications for its 2020 Food Accelerator program. Motivated and coachable social entrepreneurs who have a feasible food venture and a desire to build a “do well, do good” business with high social impact are encouraged to apply. Applications are due on October 1, 2019. The Food Accelerator program begins in January 2020. The application is available at www.bit.ly/SEGAccelerator2020.

Social Enterprise Greenhouse’s Accelerator is the organization’s signature venture development program. It features a 12-week blended learning experience that provides social entrepreneurs with the tools, networks, and resources to further validate their venture, understand their customer, and formalize growth strategies from fundraising to social impact measurement. Additional value is provided by one-on-one business coaching, a peer cohort model, and access to SEG’s coworking space at 10 Davol Square, Providence.

About the SEG Food Accelerator

The Food Accelerator program, now in its fifth year, offers an industry-tailored curriculum and advising, customized face-to-face instruction, peer learning, and access to a network of industry experts in addition to the entire SEG Advisor network to help entrepreneurs grow their businesses in Rhode Island and beyond.  

This is a growth opportunity for all food ventures that address topics such as:

  • Sustainable food, agriculture, and aquaculture practices
  • Food access
  • Food waste
  • Cultural heritage
  • Workforce development
  • International development
  • Place-making and community building

SEG’s 2020 Food Accelerator is delivered in partnership with Brown University and is funded by the Rhode Island Department of Labor and Training Real Jobs RI Initiative, United Natural Foods, Blount Fine Foods, and Newman’s Own Foundation. Forty-eight social ventures have graduated from the SEG Food Accelerator since its start in 2016, including successful local enterprises such as Bellicchi’s Best Biscotti, Bootblack Brand, Cloverbud Ranch, FoodSCAPE, Hocus Pocus Farm, and Savory Fare.

The purpose of SEG’s Accelerator program is to stimulate innovation in Rhode Island and to help create more successful, sustainable “do well, do good” businesses, leading to healthier and more prosperous communities for all.


Cocktail Squad® Expands Distribution of Its Premium Canned Cocktails to Rhode Island

Two New Flavors Recently Added to the Award-Winning Line

Cocktail Squad

Boulder-based Cocktail Squad® announces expanded distribution of its products to Rhode Island starting September 1, 2019. Cocktail Squad offers a line of premium, ready-to-drink canned cocktails fresh from the Rocky Mountains. Recently,  two new flavors were added — Whiskey Sour and Bourbon Smash – and with these additions, Cocktail Squad® becomes one of the few brands in the nation with a product line crossing over four real spirits.

Recently released new flavors are perfect for fall picnics, tailgating and more!  

Whiskey Sour  (Silver 2019 Pr%f Awards) – Handmade bourbon whiskey with a juicy finish from pressed lemon and orange juice and some gomme syrup lend a distinct richness to this classic cocktail. The Whiskey Sour is produced under nitro so it has a creamy mouthfeel and a luscious finish. Like the can reads, “Pucker up . . . now linger in that luxurious finish.” 

Bourbon Smash (Silver 2019 SIP Awards, Bronze 2019 USA Spirits Ratings, Gold 2019 Pr%f Awards) – The team mixes hand-crafted bourbon whiskey, Rocky Mountain blackberries, spearmint, and pressed lemons for a smash hit in this refreshing full-flavor cocktail.

Crisp, clean, and full of flavor, Cocktail Squad’s classic cocktails come in sleek, artfully branded 12-ounce cans with two servings per can and fresh, small-batch flavor. Launched in late 2018 with four flagship flavors – Gin & Tonic (Bronze 2019 USA Spirits Awards, Silver 2019 Pr%f Awards), Margarita (Silver 2019 NY International Spirits Competition (NYISC), Bronze 2019 USA Spirits Ratings, Silver 2019 Pr%f Awards),Vodka Soda (Silver 2019 Pr%f Awards), and Greyhound (Gold 2019 NYISC, Silver 2019 USA Spirits Ratings, Silver 2019 Pr%f Awards) – Cocktail Squad is the answer to your craving for craft drinks that are convenient, portable and delicious. 

All products are 10% ABV and the non-whiskey drinks are all gluten-free and have an MSRP of $4.99 per can or $20 per four-pack.

Cocktail Squad® creators Lauren and John Maggio conceived of the concept while enjoying a cocktail at a new local bar. 

“I had this lightning-bolt moment,” said Lauren Maggio, Co-Founder of Cocktail Squad®. “There are so many people like us who are busy, working hard and in the throes of parenthood who would appreciate an elevated cocktail that’s convenient and portable. Ultimately, we want to offer a full line of classic cocktails that read like the menu from your favorite bar.”

As part of the Squad, the Maggios brought together a manufacturing partner, a master sommelier, a top-tier designer, and a 3rd generation R&D expert to form the unique Squad, aptly represented by its stylish bear, fox and bird logo. Lauren, originally from New Orleans, loves to highlight what she calls a Happy Hour Revival™, which happens by simply cracking open a Cocktail Squad® can. 

Cocktail Squad® takes the canned cocktail experience beyond a barbecue. It is perfect for picnics, tailgating, hiking, skiing, boating, and host gifts. More than a low alcohol malt beverage or spritzer, Cocktail Squad’s spirit-based products are full-sized, full-strength cocktails in a can, making the craft bar experience accessible to anyone. 

The full line of Cocktail Squad® products can be found in Rhode Island at East Side Wine & Spirits and Nikki’s Liquors in Providence, Town Line Fine Wine & Spirits and Haxton’s Tollgate Liquors in Warwick, Edgewood Wine & Spirits and Oaklawn Liquors in Cranston, and Stonebridge Liquors in Tiverton. They are also available throughout Arizona, Colorado, and Massachusetts. Please go to www.cocktailsquad.com for more information.

September 8, 2019 0 comment
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News Bites: Chef Robert Sisca joins ProvidenceG as Corporate Executive Chef / Maple Sugaring Season Opens at Coggeshall Farm Museum / RI Food Fights Announces Best Wing Winner

by David Dadekian February 5, 2016
written by David Dadekian

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

Chef Robert Sisca Announces Departure From Bistro du Midi and Accepts New Position as Corporate Executive Chef for ProvidenceG

Chef Robert Sisca, photo by JWessel Photography

Chef Robert Sisca, photo by JWessel Photography

After nearly seven successful years at Boston’s award winning Bistro du Midi, a MARC Restaurant Group property, Chef Robert Sisca announces he is leaving his position as Executive Chef & Partner. Sisca was the opening Executive Chef for Bistro du Midi and the restaurant has since earned local and national acclaim such as: Boston Magazine Top 50 Restaurants of Boston, Improper Bostonian Boston’s Best French, Boston Magazine Best of Boston for Best Service, Food & Wine nominee for People’s Choice Award for Best New Chef New England, The Boston Globe Best of the New as well as a three-star review by The Boston Globe. Sisca’s last day at Bistro du Midi is today and a new chef is not yet named.

“Robert leaves legacy of epicurean excellence at Bistro du Midi and we look forward to continuing this in the MARC tradition,” says Marlon Abela, MARC Chairman. “We wish him every success in his future endeavors.”

Sisca also announces his acceptance of a new position as Corporate Executive Chef for ProvidenceG, a new development of an iconic historical building in the heart of downtown Providence, Rhode Island, with three unique restaurant venues: Garde, Rooftop at the ProvidenceG and GPub. Beginning in March 2016, guests of ProvidenceG restaurants can anticipate an enhanced experience showcasing a new culinary vision and menus finessed with Sisca’s extraordinary talents and direction.

“We are thrilled to welcome Robert Sisca to the ProvidenceG team and have this great talent back in Providence,” says Colin Geoffroy, President of GHospitality. “As we continue to create an unparalleled hospitality experience for our guests, Robert will be instrumental in growing our brand using his impressive background to provide an innovative and extraordinary culinary program across each concept.”

At ProvidenceG, Sisca will play a key role in the organization as a senior member of the management team. He will take responsibility for all aspects of food and the kitchen, from concept through execution and oversight and will be intimately involved in the ProvidenceG’s strategy and management.

Sisca’s Rhode Island roots run deep as he is not only a resident of the Ocean State; he also graduated from Johnson & Wales University and previously worked at the acclaimed Gracie’s in Providence. Sisca honed his culinary skills in New York City at One if by Land, Two if by Sea before becoming Sous Chef at the renowned Le Bernardin. During his tenure, Le Bernardin earned the coveted Michelin Three Star award and Four Stars from the New York Times.


Coggeshall’s Annual Maple Sugaring Season Opens Feb. 16

Visit the “Sugar Camp” at Bristol’ s living history museum while the sap is flowing

Maple Sugaring

Maple Sugaring

Coggeshall Farm Museum, a living history museum in Bristol, RI, invites the public to participate in its annual maple sugaring demonstrations Tuesday, Feb. 16 through Sunday, Feb. 21, and weekends from Feb. 27 through March 13. The museum will be open 10 am to 4 pm on maple sugaring days, in all weather.

During your visit you can stroll to an 18th-century sugar camp and learn how Federalist-era people made maple sugar over a campfire. Then warm up around the hearth in Coggeshall’s historic farm house and enjoy some mulled cider and johnny cakes. Visit the farm’s heritage breed livestock, such as American Milking Devon cattle and Gulf Coast Native sheep, including six newborn lambs.

Maple sugaring is included with museum admission and free to Coggeshall members. Weekend admission is $5/children, seniors and active-duty military; $7/adults. Weekday admission from Tues., Feb. 16, through Friday, Feb. 19, is $3/children, seniors and active-duty military; $5/adults. Children under 3 are free. Memberships can be purchased online at www.coggeshallfarm.org or at the museum.

Coggeshall Farm Museum is located at 1 Colt Drive in Bristol, RI, off Poppasquash Road. The museum is open weekends from December 15 through April 15; Tuesday through Sunday during the week of February 16 for school vacation; and by appointment for groups, workshops, private events or scholarly visits.

For more information, email c.elder@coggeshallfarm.org or call 401-253-9062.


Just In Time for the Big Game, RI FOOD FIGHTS Announces Best Wing Winner

Boneheads Wing Bar crowned Lord of the Wings 2016 in online voting

RI FOOD FIGHTSThis Sunday millions of chicken wings will be consumed all over the country as sports fans and friends gather for the big game. While it remains to be seen which team will hoist the trophy, one Rhode Island restaurant is already celebrating victory in the competition for best wings: Boneheads Wing Bar in West Warwick.

RI FOOD FIGHTS’ third annual Lord of the Wings featured over 20 restaurants around the state participating in a virtual event to determine whose bird rules the roost. Over 600 people joined the fun by purchasing a passport to sample each competitor’s wings over the month of January, then vote for their favorite with a social media post. When the votes were tallied, Boneheads was crowned this year’s Lord of the Wings, with Tomaselli’s at Rosario (Providence) taking the runner-up spot. This is the second year in a row that Boneheads has emerged as the Lord of the Wings; they also won Festival Favorite at last year’s National Buffalo Wing Festival in Buffalo, NY.

“We’re grateful for all the restaurants who participated. It was an intense competition and on any given Sunday anyone could have come out on top,” said RI FOOD FIGHTS founder Jim Nellis. “In the end, Boneheads gets to spike the ball and do the Ickey Shuffle… Is that still a thing?”

“Coming out on top of such a great event for the second time is very satisfying and humbling,” said Boneheads co-owner Matt Corona. “Lord of the Wings is one of, if not the most popular Food Fight for a reason: people love wings. Jim has found a great mix of awesome restaurants to participate and we are honored to have been named the favorite.”

RI FOOD FIGHTS next virtual event, the first annual Italian GRINDER Throwdown is going on now through February 29. Visit rifoodfights.com for more information.

February 5, 2016 0 comment
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chefs & restaurantsnewswine & drinks

Providence’s Chef Matthew Varga, appearing at The Sun WineFest, January 23-25, 2015

by David Dadekian January 20, 2015
written by David Dadekian

Gracie's Executive Chef Matthew Varga

Gracie’s Executive Chef Matthew Varga

The Sun WineFest ’15 is this weekend and as always it attracts some of the best names in the food, wine and spirits world to the Mohegan Sun Resort in southeastern Connecticut. This year Providence’s own Matthew Varga, Executive Chef of Gracie’s, is one the many talented chefs presenting a dish at The WineFest’s Saturday night Celebrity Chef Dine Around.

Gracie’s was recently named a AAA Four Diamond Award-Winning Restaurant for the fifth year in a row—the only restaurant in the Providence area to receive the Four Diamond. Only 2.3% of the nearly 30,000 restaurants approved by AAA make the Four Diamond list.

Varga told us about the dish he will be preparing for Saturday evening’s Celebrity Chef Dine Around, a Sherry Roasted Beet Salad with black pepper ricotta, poached apple, pistachio honey, curly endive. Having recently honeymooned in Italy, he created this dish based off of a Sicilian cassata. Cassatas are found in restaurants and cafes all over Sicily and it’s a traditional dessert made up of ricotta, pistachios or other nuts and dried fruits.

Varga’s salad is cassata-inspired. The pistachio honey is made up of blended olive oil, pistachios, honey, thyme and crushed red pepper, and is the dressing on the beets from Freedom Food Farm. The ricotta is of course award-winning Narragansett Creamery Ricotta, that he adds some salt and pepper to—it needs nothing else!

Varga is happy to be part of the Sun WineFest this year for a chance to spend time with other chefs from around the area and around the globe. Chef Michael Ginor, a frequent participant in the Sun WineFest, owner of Hudson Valley Foie Gras and friend of Varga’s—Ginor joins Varga at Gracie’s for an annual Star Chef Dinner with the next one coming up on March 16th—is one of the main reasons Matt’s joining the WineFest. Another WineFest participant, Chef Robert Sisca of Bistro du Midi in Boston, is joining Varga at Gracie’s for the February 23rd Star Chef Dinner.

“I’m very excited to be a part of this,” Varga said. “It’s something I didn’t expect to be included in, and it’s a great opportunity to meet some new friends and hang with some old friends.”

The Sun WineFest ’15 runs Friday, January 23 through Sunday, January 25 at Mohegan Sun. Check the site for more information including schedule of events, guest chefs and exhibitors.

January 20, 2015 0 comment
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Chef Michael Scelfo of Russell House Tavern Wins Three Trophies at 2013 Boston American Lamb Jam

by David Dadekian February 17, 2013
written by David Dadekian

Chef Michael Scelfo of Russell House Tavern with his three Lamb Jam trophies

Chef Michael Scelfo of Russell House Tavern with his three Lamb Jam trophies

The American Lamb Board held their fourth annual Lamb Jam at The Charles Hotel in Boston tonight. Chef Michael Scelfo of Russell House Tavern in Cambridge, Massachusetts took home three trophies, one for Best Overall dish, as well as winning Best Belly & Breast dish, and the People’s Choice Award, all for his Smoked and Braised Lamb Belly on a Steamed Bun With Pickled Radishes and Herb Salad.

We spoke with Scelfo after his win. He had to this say, “I’m very happy to be a participant for the third year in a row. It’s a great event and I always love cooking with American Lamb. I’m excited to go to New York and eat some good food and hang out.”

There were eighteen chefs and restaurants represented at the event, including three from Rhode Island, each preparing one lamb dish using either a leg, shank, shoulder or belly/breast cut of American lamb. There was also a lamb butchery demo given by butchers from Tavolo, shepherds from North Star Sheep Farms and The Farm Institute, along with beer served by seven area breweries and wine from 90+ Cellars. A portion of the proceeds went to support Lovin’ Spoonfuls Food Rescue.

As Best in Show winner, Scelfo will now compete in New York later this year against the winners of Lamb Jams being held in cities around the country. The winners in other categories this evening were: Chef Cassie Piuma of Oleana was the Best Shoulder dish winner for Moroccan BBQ Lamb Roll With Pickled Cabbage, Goat Cheese and Fried Sweet Potato; Best Shank dish went to Chef Brian Rae of Rialto for Lamb Shank Fritter With Garlic Chive Spatzle, Blood Orange , Fried Rosemary and Lamb Jus; Best Leg dish went to Chef Brian Reyelt of Citizen Public House & Oyster Bar for Adobo Lamb Leg Taco With Pickled Onion and Queso.

At last year’s Boston Lamb Jam there was one Providence chef in the competition. This year there were three from across Rhode Island competing. Chef Matt Gennuso of Chez Pascal competed in the Shank category with his Braised Lamb Shank Ragout With Bread, Lamb and Kale Meatballs, Golden Raisins and Curried Cloumage Cheese; Chef Champe Speidel of Persimmon competed in the Belly & Breast category with his Slow Roasted Breast of Lamb with Medjool Dates, Pine Nuts, Cauliflower and Petite Anise Hyssop; and Chef Beau Vestal of New Rivers competed in the Shoulder category with his Crispy Lamb Shoulder Rillettes with Greek Yogurt, Aromatic Herbs and Curry.

Congratulations to Chef Scelfo and all the winners.

Smoked and Braised Lamb Belly on a Steamed Bun With Pickled Radishes and Herb Salad

Smoked and Braised Lamb Belly on a Steamed Bun With Pickled Radishes and Herb Salad

Lamb Jam VIP hour included lamb charcuterie from Chef Evan Mallett of Black Trumpet Bistro

Lamb Jam VIP hour included lamb charcuterie from Chef Evan Mallett of Black Trumpet Bistro

The Chez Pascal team plating Braised Lamb Shank Ragout With Bread, Lamb and Kale Meatballs, Golden Raisins and Curried Cloumage Cheese

The Chez Pascal team plating Braised Lamb Shank Ragout With Bread, Lamb and Kale Meatballs, Golden Raisins and Curried Cloumage Cheese

The New Rivers crew plating Crispy Lamb Shoulder Rillettes with Greek Yogurt, Aromatic Herbs and Curry

The New Rivers crew plating Crispy Lamb Shoulder Rillettes with Greek Yogurt, Aromatic Herbs and Curry

New Rivers' Crispy Lamb Shoulder Rillettes with Greek Yogurt, Aromatic Herbs and Curry

New Rivers’ Crispy Lamb Shoulder Rillettes with Greek Yogurt, Aromatic Herbs and Curry

Oleana's Moroccan BBQ Lamb Roll With Pickled Cabbage, Goat Cheese and Fried Sweet Potato

Oleana’s Moroccan BBQ Lamb Roll With Pickled Cabbage, Goat Cheese and Fried Sweet Potato

Shepherd Lisa Webster of North Star Sheep Farms with butchers Nuno Alves and Chris Douglas of Tavolo

Shepherd Lisa Webster of North Star Sheep Farms with butchers Nuno Alves and Chris Douglas of Tavolo

Chez Pascal co-owner Kristin Gennuso with Lamb Jam host Billy Costa

Chez Pascal co-owner Kristin Gennuso with Lamb Jam host Billy Costa

Chef Champe Speidel plating Slow Roasted Breast of Lamb with Medjool Dates, Pine Nuts, Cauliflower and Petite Anise Hyssop

Chef Champe Speidel plating Slow Roasted Breast of Lamb with Medjool Dates, Pine Nuts, Cauliflower and Petite Anise Hyssop

The four chef winners, from left to right: Cassie Piuma of Oleana, Michael Scelfo of Russell House Tavern, Brian Reynelt of Citizen and Brian Rae of Rialto

The four chef winners, from left to right: Cassie Piuma of Oleana, Michael Scelfo of Russell House Tavern, Brian Reynelt of Citizen and Brian Rae of Rialto

February 17, 2013 0 comment
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