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News Bites: 2015 Scouting for Food Drive / Easy Entertaining Inc. 2015 Thanksgiving / Backdoor Bread by Seven Stars Bakery / Pawtucket Wintertime Farmers Market

by David Dadekian November 3, 2015

written by David Dadekian

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

Boy Scouts Prepare for 28th Annual Food Drive, Ask Community to Give Generously

Scouts Will Deliver Door Hangers for RI Community Food Bank Donations on October 31

Food will be collected on November 7, Beginning at 9 a.m.

Narragansett Council, Boy Scouts of America

Narragansett Council, Boy Scouts of America is preparing for its annual “Scouting for Food Good Turn” drive for the 28th consecutive year. On October 31st, thousands of Scouts from across the state will be distributing door hangers to neighbors’ homes seeking donations of nutritional, non-perishable canned goods. Donation pick-ups will take place the following Saturday, November 7 starting at 9 a.m., and will be delivered to the Rhode Island Community Food Bank.

More than 200 troops will participate in the drive, collecting canned goods from homes throughout Rhode Island, Southeastern Massachusetts and Connecticut.

“As members of the community, we want to ensure that all of our neighbors have access to nutritional food,” said Joe DeStefano, Volunteer Coordinator for the annual Scouting for Food drive since it began in 1987. “Scouting for food does just that while teaching Scouts the importance of helping those in need.”

Each month, 60,000 Rhode Islanders seek food assistance through the Food Bank’s network of emergency food programs. 14.4% of Rhode Island households are food insecure, and 4.6% of Rhode Island households experience severe hunger. 150,000 Rhode Islanders are living in poverty.

Over the years, the Scouts have collected more than 8.5 million pounds of food for the Food Bank.

“We are thrilled to have the support of the Boy Scouts for the 28th year,” said RI Community Food Bank CEO Andrew Schiff. “We rely on these dedicated young people to help stock our shelves just in time for winter, providing food for the 60,000 Rhode Islanders we serve each month.”

For more than 25 years, the Narragansett Council, Boy Scouts of America’s commitment to this cause has inspired community members to get involved.

“As we look forward to another successful drive, we ask the community to give generously,” said John Mosby, Narragansett Council, Scout Executive/CEO. “This year, we hope to reach record numbers.”

Scouting for Food, the largest food drive in New England, is a cooperative effort supported by the Narragansett Council of the Boy Scouts of America, the Rhode Island Community Food Bank, WPRI-12 News, Fox Providence, the Rhode Island National Guard, The Valley Breeze and area fire stations.

Following the USDA’s guidelines for healthy eating, donors are encouraged to fill their bags with the Food Bank’s most needed items:

Canned Soup, Tuna, Canned Meats, Peanut Butter, Nuts
Canned Fruits & Vegetables, Dried Fruit, Tomato Sauce
Nutritious Breakfast Cereals, Whole Wheat Pasta, Rice
Granola Bars and other healthy snacks
Canned or Dried Beans

If the Boy Scouts are not able to cover your neighborhood, please visit your local food pantry or the RI Community Food Bank located at 200 Niantic Ave., Providence.

Easy Entertaining Inc Releases 2015 Thanksgiving Catering Menu!

Easy Entertaining Thanksgiving, Photo Credit: David Dadekian, Eat Drink RI

It’s time to start planning your Thanksgiving menu and what better way to enjoy this year’s harvest than with a Thanksgiving feast that’s been sourced directly from farms in your very own backyard? Easy Entertaining Inc, Rhode Island’s premier farm-to-fork Cafe and Catering Collaborative, has released their 2015 Thanksgiving catering menu to make this year’s holiday spread more about time spent with family and friends and less about the stress of planning and preparing a meal.

This homegrown catering company has produced a locally sourced Thanksgiving meal for their clientele for the past 7 years, each year growing more successful and mouthwatering than the last. A gourmet and sustainable Thanksgiving is easily attainable with the help of Easy Entertaining’s catering services whether it’s for the entire meal, just a few sides, or even simply a ready to roast turkey sourced from Baffoni’s Poultry Farm in Johnston.

“New England is one of the most bountiful places to live [and eat] this time of year. Our Fall season produces exuberant amounts of hand picked fare so why not enjoy a Thanksgiving that’s been sourced and produced from your neck of the woods?” says Kaitlyn Roberts, Proprietor and Executive Chef of Easy Entertaining.

Easy Entertaining Inc has taken pride in sourcing more than 70% of its products from within a 250 mile radius year round for the last nine years. Their mantra enforces their focus on fresh, seasonal, and gourmet cuisine. A Thanksgiving from Easy Entertaining Inc is lavish with locally raised vegetables, breads and pastries baked in-house, humanely raised poultry, and so much more to provide a true taste of Rhode Island. Effortlessly enjoy a locavore’s feast this year and stock your table with items such as their Signature Stuffing made with day old house made breads, caramelized onions, dried cranberries, maple syrup, and all natural sausage, or a Southern Sweet Potato Casserole featuring whipped Schartner Farm’s sweet potatoes with a touch of orange, nutmeg, cinnamon, and brown sugar. If you’re the family that craves something sweet after your feast the pastry department will be baking away creating Cranberry Apple Pies, Chocolate Cranberry Tarts, and more to satiate your sweet tooth.

Clients have raved over Easy Entertaining’s Thanksgiving menu for years stating, “Easy Entertaining makes Thanksgiving very easy and affordable to contribute delicious farm-to-table food to a Thanksgiving celebration for families of every size.” (Teri P., RI).

Easy, delicious, and affordable are just a handful of the reasons clients return to Easy Entertaining year after year to cater or supplement their Thanksgiving feast. “The Thanksgiving Dinner I ordered from Easy Entertaining made my holiday much more enjoyable! The turkey was fresh from the farm and the best I’ve had. The vegetables and homemade gravy were amazing. My family loved it! Everything was fresh and delicious and the best part was I didn’t have to shop for anything or spend hours preparing.” states Caroline Corrente, a repeat client of Easy Entertaining’s Cafe and Catering services.

For this year’s Thanksgiving Menu head to Easy Entertaining’s website at www.EasyEntertainingRI.com. For more information on Easy Entertaining Inc and Thanksgiving please contact Nik Delfino at (401) 437-6090 or e-mail him at [email protected].

Backdoor Bread, a whole grain project presented by Seven Stars Bakery

Seven Stars Bakery co-owner and baker, Jim Williams, will be offering an exclusive and rotating selection of organic whole grain breads for sale during the Pawtucket Wintertime Farmers Market beginning on Saturday, November 7. He will be opening the backdoor of the production bakery at the Hope Artiste Village, where he will be selling a variety of all whole grain breads that he makes himself from start to finish. Jim is part of a whole grain movement happening in the U.S., sourcing and supporting farmers who are growing long forgotten grains again. Grains will include: Emmer, Spelt, Redeemer, Red Fife, Kamut, Einkorn and anything else that becomes available that sounds interesting. These whole grains are being grown for flavor, rather than yield alone.

In January 2015, Seven Stars Bakery purchased a stone mill from Austria and is now milling all of the whole grains used at the bakery, over 200 pounds per day. It has brought the craft of baking to a new level for the bakers at Seven Stars. An added bonus is that many people who have not eaten white bread in years are enjoying these whole grain breads as part of their diet.

Come see Jim and support this inspiring new project on Saturdays at the Hope Artiste Village, 1005 Main Street, Pawtucket, 9am-1pm, starting on November 7, 2015.

Follow Backdoor Bread on Instagram : https://instagram.com/backdoorbread/

Please direct any questions to Jim Williams [email protected]

Pawtucket Wintertime Farmers Market Celebrates November Opening

New England’s Largest Winter Farmers Market Announces 2015-2016 Season

Saturday November 7th celebrates the opening of 9th season of Farm Fresh Rhode Island’s Pawtucket Wintertime Farmers Market. The market, which is the largest wintertime farmers market in New England, hosts over 70 vendors and occupies 16,000 square feet throughout the Hope Artiste Village. The market is open every Saturday from 9AM to 1PM beginning November 7th through May 14th, 2016.

“Farm Fresh opened a winter market in 2007 with seven vendors in Downtown Providence at AS220,” said Farm Fresh Co-Executive Director Sheri Griffin. “Since then, increased support of farmers and local food in Rhode Island has resulted in more demand for local produce year-round.” Farmers that participate in the Pawtucket Wintertime Farmers Market have been able to meet this demand through incremental expansion of their businesses and by utilizing growing and storage techniques for cold-weather climates.

The Pawtucket Wintertime Farmers Market expanded in 2013 to host more farmers, food artisans and prepared food vendors in both of the spacious main corridors and courtyard of the former Hope Webbing Company The market has since thrived in both hallways allowing a more comfortable customer experience while still offering high-quality, locally-grown and sourced products in a festive, family-friendly atmosphere.

As you stroll through the historic halls of the Hope Artiste Village each Saturday this winter, you can enjoy a diverse medley of local farms and vendors, listen to live music, sample fresh produce and enjoy lunch on the spot from prepared food vendors or some of Rhode Island’s favorite food trucks in the central courtyard of the building.

Wintertime market-goers can expect a variety of locally grown fruits and vegetables including: apples, beets, cabbage, carrots, onions, cranberries, mushrooms, greens, potatoes, radishes, winter squash, and more. Vendors will also be offering: locally-raised eggs, pork, chicken, beef, fish, charcuterie and shellfish; locally-produced applesauce, tomato sauce, jams, jellies and pickles; as well as prepared cheese, granola, bread, cupcakes, crepes, pies & baked treats and dog biscuits.

The Pawtucket Wintertime Farmers Market is now easier to get to than ever before. The Rhode Island Public Transportation Authority’s (RIPTA) new R-Line bus route drops shoppers off right at the front door of the farmers market. For information on the R-Line’s stops and schedules, visit www.ripta.com/11-1. For customers driving or biking to the market, it is located at both 999 and 1005 Main Street in Pawtucket. Parking lots are located around the perimeter of the building as well as street parking in the surrounding neighborhood. Bike racks are located in the central courtyard.

November 3, 2015 0 comment

chefs & restaurants farms news

News Bites: Amica’s $75,000 Community Challenge, Food & Water Watch, north bakery

by David Dadekian February 5, 2014

written by David Dadekian

Providence Citizens Meeting to Support City Council Ban of Antibiotic Misuse on Factory Farms

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

Amica’s $75,000 Community Challenge

Amica Insurance is teaming up once again with the Rhode Island Community Food Bank, United Way of Rhode Island and Crossroads Rhode Island for the Amica $75,000 Community Challenge. Amica will match donations from people or businesses, dollar for dollar, up to $25,000 per charity, until Monday, March 3. Visit this donation page to make a gift to the Food Bank that will be matched by Amica. Thanks for participating in the Challenge!

Providence Citizens Support City Council Ban of Antibiotic Misuse on Factory Farms

Today at the Fertile Underground Natural Cooperative, members of the medical and farming communities and concerned community members came together to encourage local action on a critical public health issue. Concerned residents and community leaders gathered to support the Providence City Council in anticipation of their vote to pass a local resolution in support of a federal ban on the misuse of antibiotics on factory farms.

The routine daily use of antibiotics on livestock, whether or not they are sick, is directly linked to the creation of antibiotic-resistant bacteria, which have become a serious human health threat. Federal legislation, the Preservation of Antibiotics for Medical Treatment Act (PAMTA) in the House and the Prevention of Antibiotic Resistance Act (PARA) in the Senate, would prevent medically important antibiotics from being used needlessly on healthy farm animals. Food & Water Watch and local residents are calling on City Council to pass a resolution calling on Rhode Island’s congressional delegation to support the bill.

“We need to make a stand to eliminate the practice of pumping our livestock full of drugs, simply because they’re raised in deplorable conditions, in order to make more money and make it faster,” said David Dadekian, President of Eat Drink RI and partner with Blackbird Farm in Smithfield, Rhode Island, in a statement. “Rhode Island has been a leader in growing and distributing local food. Let’s see it be a leader in raising healthier, antibiotic-free meat.”

“We are facing a major health crisis brought about by the widespread use of antibiotics on healthy animals on factory farms,” stated Dr. Sarah Davenport, a local pediatrician and active campaign volunteer. “Strains of bacteria that were once only present in high risk environments are now widespread in the community.”

“All of the major health institutions, including the American Medical Association and World Health Organization, agree that antibiotics are losing their effectiveness,” added Gus Fuguitt, Providence field organizer with Food and Water Watch. “We can’t afford to let agribusiness wipe out life-saving antibiotics for the rest of us.”

Currently, factory farms across the country routinely feed livestock low doses of antibiotics to compensate for filthy living conditions and unnaturally promote growth. The practice creates a breeding ground for antibiotic-resistant bacteria, which are responsible for two million human infections and 23,000 deaths annually, according to a study released by the Center for Disease Control in September 2013. PARA would decrease the livestock’s unnecessary exposure to antibiotics, and help to preserve our medicine’s live-saving properties.

“The incidence of community acquired multi-drug resistant bacteria bred by these practices is rising at an alarming rate, which is a critical public health threat,” said Dr. Davenport.

“We can try our best to make the right choices as consumers, but many people don’t have the good fortune of knowing their farmer and what is in their food,” echoed Fuguitt. “We support the Providence City Council in doing the right thing and taking a stand for Rhode Island’s health.”

The resolution, sponsored by Councilman Seth Yurdin, is to be voted on at the February 6th City Council Meeting. If passed, Providence would become the first city in the country to pass a resolution in support of a federal ban on the misuse of antibiotics on factory farms. The meeting will be held at 7PM in the City Council Chambers, 3rd Floor, City Hall (25 Dorrance St, Providence, RI 02903). For more information on the campaign, visit www.foodandwaterwatch.org.

north bakery

In our constant mission to bring new concepts and food to the West End and Providence, the boys and girls at north are crazy excited to announce that we will be opening a bakery this spring on the corner of Battey and West Fountain Streets! Kelly Dull has joined our team and will be heading up the pastry program at the space. It will be a non-traditional American bakery, in the spirit of north, open from the morning until early evening. An array of sweet and savory baked goods will be available – scones, cookies, breads, granola, wedding and non wedding cakes, either packed to go or to be eaten at our tables. We will also be offering full service coffee, produced by local roasters and prepared by dedicated baristas. The menu will be rotating as we go through the different growing periods, sourcing locally when we can, but with a focus on always being delicious – if a bit different.

north
north is a nontraditional American restaurant at 3 Luongo Memorial Square in Providence RI. It opened in September of 2012 and has garnered praise and criticism from lots of folks. It is run by a group of friends and is open for dinner seven nights a week.

Kelly Dull
Kelly has lived and worked in various places all over the country, including NYC, Cleveland, and LA. She feels incredibly lucky to have learned from some of the best chefs, pastry chefs, and cake decorators in the country, including Wendy Kromer of Martha Stewart Weddings fame. Kelly most recently worked in Chicago running the kitchen at a well-known bakery and teaching cooking classes on the side.

James Mark
James is the cook/owner/plumber/garbageman/shoveler/gopher/cat wrangler of north. He most recently worked at Nick’s on Broadway where he developed their in house bread program, among many other jobs, and the Red Fez where he was the head of hot dog R&D. In 2008 he helped open momofuku ko in NYC, and a year later he helped open Momofuku Milk Bar with Christina Tosi as their bread baker.

February 5, 2014 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

chefs & restaurants cooking

Workshops available with world-class baker Chef Ciril Hitz

by David Dadekian June 18, 2012

written by David Dadekian

Chef Ciril Hitz demonstrates window pane dough test

Interested in baking but don’t really know where to start? Or, like me, have tried your hand at baking many times but never really gotten results that have satisfied you? Check out the workshop schedule at the Breadhitz Baking Facility just outside of Providence. Breadhitz is Chef Ciril Hitz’s company “with the mission to make baking education accessible to anyone, anywhere.” Hitz teaches at Johnson & Wales University and the headline is not exaggerating when calling him a world-class baker. From Hitz’s bio:

Chef Ciril Hitz teaches full-time at the International Baking & Pastry Institute at Johnson & Wales University in Providence, Rhode Island. Ciril received his artistic education at the Rhode Island School of Design, where he received his Bachelor of Fine Art degree in Industrial Design. Upon graduating, he completed a 3-year Pastry/Chocolate apprenticeship in his native Switzerland.
He competed at the 2004 National Bread and Pastry Team Championship in Atlantic City where his two-person team won 1st place overall and he captured all three of the individual bread awards.
In 2002 he represented the USA as a member of the Bread Bakers Guild Team and competed at the Coupe du Monde de la Boulangerie, Paris, France, where the team took home the Silver Medal.
Chef Hitz has been a guest instructor/expert at many national and international culinary events and schools and is actively involved with the Bread Bakers Guild of America. His work has been featured on the NBC Today Show, The Food Network, and Ciao Italia!

I’ve had the pleasure of being a guest at a couple of Hitz’s baking workshops at his home in rural Rehoboth. Hitz is a friend, but I honestly cannot recommend his classes enough. I’ve learned more about baking from him and his two books than anything else I’ve studied. Hitz recently posted that there are still spaces available for his “Half-and-Half Artisan Breads” workshop this coming Sunday, June 24, but if you can’t make that one there are almost a dozen more workshops scheduled through the rest of the year, as well as other classes Hitz teaches around the northeast. Reserve a place now before they all sell out.

Below are a few photos from Breadhitz workshops.