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CHI Kitchen Fermented Sesame Slaw Sofi Award
chefs & restaurantscookingnewswine & drinks

News Bites: CHI Kitchen Wins Gold / ISCO Expands into Massachusetts / Blackstone Valley Culinary News

by David Dadekian May 12, 2022
written by David Dadekian

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



CHI Kitchen Wins Gold Award in 2022 sofi™ Awards

Nearly 2,000 Products Competed for the Top Specialty Food Association Award

CHI Kitchen Fermented Sesame Slaw Sofi Award

Fermented Sesame Slaw has won a GOLD Award in the Pickles & Olives category  as part of the Specialty Food Association (SFA) 2022 sofi™ Awards, a top honor in the $170.4 billion specialty food industry. 

Chi Kitchen’s Fermented Sesame Slaw selected by a panel of specialty food experts from nearly 2,000 entries across 53 product categories. Products are judged on taste, including flavor, appearance, texture and aroma, ingredient quality, and innovation. All tastings are anonymous and are held at the Rutgers Food Innovation Center.

“We are honored that our Fermented Sesame Slaw has won a Gold Award,” says Minnie Luong, Founder and CHI-EO of CHI Kitchen. “To know that our product stands out from the crowd in a blind tasting gives us the confidence to continue innovating and growing in our category with our naturally probiotic-packed, gut healthy fermented vegetables. This is one of the ultimate stamps of approval and we’re very grateful and excited for all the winners.” Fermented Sesame Slaw can be found at Whole Foods North Atlantic, independent retail stores and food service establishments all throughout New England and online at www.chikitchen.com.

The Sofi Awards are open to members of the SFA, and have been given each year since 1972. Winners will be showcased at the 2022 Summer Fancy Food Show, running June 12-14, at the Javits Center in New York City. Open only to the trade, it is the largest East Coast B2B-only specialty food and beverage show. For more information, visit specialtyfood.com.


The World’s First Vodka Distilled with Oysters Is Now Available in Massachusetts

The Industrious Spirit Company Announces Expansion into MA Market with their Vodkas, Gins and Bourbons

The Industrious Spirit Company's Ostreida

Today, The Industrious Spirit Company (ISCO) announced their expansion into Massachusetts. Their recent launch of Ostreida, the first vodka distilled with oysters in the United States and possibly the world, went viral online and has created a pent-up demand for the product that the company is excited to fulfill just in time for summer in New England. To celebrate the new state launch, ISCO has distilled a special batch of the product using Powder Point Oysters from Duxbury, MA. Ostreida is a flagship product for ISCO as it encapsulates their creative approach to spirits, creating new and original products from classic ingredients and techniques. 

“Ostreida is a unique expression of the fundamental elements of earth and ocean, perfectly captured in a bottle, and we are thrilled to have the opportunity to share this quintessentially New England product with our neighbors in Massachusetts,” said Manya K. Rubinstein, CEO of ISCO. “Ostreida brings a savory and briny seacoast minerality with a subtle hint of bivalve bouquet on the nose that mixes sublimely with our spirits’ signature buttery texture and creamy finish—it makes a killer martini and an amazing Bloody Mary, and is just perfect for summer sipping!”

Since each small batch of Ostreida is produced with oysters from a specific farm, each bottle now comes with a neck tag highlighting the farm’s location and date of harvest. ISCO cares deeply about sustainability, working with a regional regenerative farm to grow the organic corn they use for the base of their spirits and donating a portion of all bottle sales of Ostreida to GreenWave, an organization that works to scale sustainable ocean farming.

In addition to Ostreida, ISCO is making its creamy, smooth sipping Structural Vodka, lovingly hand-distilled from organic corn, as well as its modern-style botanically-focused Ornamental Gin available to the Massachusetts market immediately, with bourbon barrel aged gin and bourbons, such as Blue Velvet, made from two different types of sustainably farmed blue corn from the US and Mexico, to come in the future. 

“I am excited to have the opportunity to add Ostreida and ISCO’s vodkas and gins to our portfolio of independent beverage brands,” said Caitlin McGarrahan, the director of Origin, a division of Horizon Beverage that is dedicated to handcrafted products. “In such a saturated industry, it is rare that we get an opportunity to bring true “firsts” to market—we believe this product is going to become an instant summer in New England classic, especially out on the islands and at restaurants with a seafood focus” 

In celebration of the expansion into Massachusetts, there are five unique and fun events planned.   

May 25, 2022: The Little Donkey http://www.littledonkeybos.com/ in Cambridge is hosting a fun filled night of Ostreida shooters and specialty cocktails. The restaurant features tapas by James Beard Award-Winning Chefs Ken Oringer and Jamie Bissonnette in the heart of Central Square. 

June 2, 2022: A special evening at Forage https://foragecambridge.com/ in Cambridge for a four-course dinner with Ostreida cocktail pairings. With two seating times, 6:30 and 8:00 p.m. costing $95 per person this event is sure to be special. Aligning with ISCO’s sustainable and local ideology, Forage is a neighborhood bistro just off Harvard Square that showcases local farmers, fishermen, and foragers with their seasonally-driven menu. Featuring such cocktails as “Overboard” made with Ostreida, dry vermouth, dulse, meyer lemon saline, and garnished with a pickled oyster! 

June 5, 2022: Little Moss https://www.littlemoss.com/, in South Dartmouth will host an afternoon deck soiree featuring Ostreida cocktails paired with small plates and hor d’ourves.  Little Moss, a beautiful spot sited in the adorable village of Padanaram that features rotating menus of seasonal plates, handmade pastas, natural wines, and craft cocktails. 

June 10, 2022: Summer Shack https://www.summershackrestaurant.com, Cambridge, is hosting a TGIF Cocktail Hour and Meet the Distiller event featuring Ostreida cocktail specials and a special gift basket giveaway. This fun, casual restaurant specializes in fresh New England style seafood and boasts the largest oyster bar in Cambridge!

June 30, 2022: Caviar Pairing at UNI https://uni-boston.com/ in Boston. A special evening featuring an Ostreida caviar pairing at this lively, contemporary izakaya located in The Eliot Hotel on Commonwealth Avenue in Boston, helmed by Chef Ken Oringer. UNI’s menu highlights global street food-inspired small plates, as well as innovative makimono, nigiri, and sashimi—all delicious when paired with vodka distilled with oysters!


Blackstone Valley Culinary News – May 9 – 12, 2022

Fully Rooted, Inc.
(401) 753-4930
fullyrooted.com/
at
Wildflour Vegan Bakery and Juice Bar
727 East Avenue, Pawtucket  02860
401-475-4718
Wildflourbakerycafe.com

You can save money and help the planet when you buy juices from Fully Rooted and return the empty glass bottles to participating juice locations.  For every empty Fully Rooted glass jar you bring back to participating kiosk locations, you’ll receive 50 cents off your purchase at check out.  And you’ll be helping keep the Blackstone Valley and Mother Earth beautiful!   Your Blackstone Valley location for a Fully Rooted kiosk is at Wildflour Vegan Bakery and Juice Bar.  Other locations are listed HERE.  

Atrium on Main 
285 Main Street, Pawtucket, RI  02860
401-335-5500
Aomrestaurant.com

Atrium on Main has joined the Plates with Purpose family, a program that helps to eradicate homelessness and hunger, among other programs.  They are currently focused on securing nourishing and delicious meals to our most vulnerable neighbors in Pawtucket.  The program works through independently-owned restaurants such as Atrium on Main.  For every $1 you donate by Friday, May 13 will be used to prepare and distribute meals through the team at Atrium on Main.  A donation of $10 equals 1 prepared meal.   To donate, click HERE.  Remember to donate before Friday, May 13!

RIDEA Craft Beverage Festival
The Guild
461 Main Street, Pawtucket
May 14 at 6 pm

This non-profit festival plans to highlight women, BIPOC, and LGBTQ+ breweries, wineries, and spirits producers from RI and beyond. The funds raised by this festival will be donated to the JWU scholarship that helps people from diverse backgrounds pursue a career in the beverage industry.  The mission of the RIDEA (Rhode Island Inclusion, Diversity, Equity, & Action) Committee is to promote a culture of equity, diversity, and inclusion in the RI beverage community.  Blackstone Valley companies who will be involved, in addition to The Guild, are:  Rhode Island Spirits, Ravenous Brewing Co., Foolproof Brewing Co., and Smug Brewing Co.  

TICKETS

The Orchard Grill
132 Pleasant Street, Smithfield
401-234-9980
orchardgrill.com

The Orchard Grill, formerly Laura’s Pleasant View Diner, in Smithfield, has a great staff who take pride in providing the best down-home friendly service possible.  They serve traditional American classics for breakfast, lunch, and dinner.  

Rhode Island Spirits
59 Blackstone Avenue, Pawtucket  02860
401-856-4111
Rhodeislandspirits.com

In addition to participating in the RIDEA Craft Beverage Festival (see above) on May 14, here’s what’s happening in May at RI Spirits:  

Distillery Trivia – Friday, May 20 – 6:00 to 7:30 pm (free event – prizes!)

Game Day – Sunday, May 22 – 1:00 to 5:00 pm (free event)

Drink In The History – Thursday, May 26 – 6:00 to 8:00 pm  – TICKETS

Smug Brewing
100 Carver Street, Pawtucket  02860
401-642-5701
Smugbrewing.com

In addition to participating in the RIDEA Craft Beverage Festival (see above) on May 14, here’s what’s happening in May at Smug Brewing:  

Trivia on Thursdays – one game at 6:30 pm and one game at 7:30 pm – bring your team to compete for prizes!  Burmese Fusion will be on site. 

Music Bingo on Fridays – six games will be played – instead of calling numbers and letters, songs are played.  Fun!  The Perfect Empanada will be on site. 

Saturday, May 14 – 1 pm -10 pm – Cookie Chow on site.  Smug pouring at the RIDEA Festival.  

Sunday, May 15 – 12 pm to 5 pm – Music with JT Horne…and Pierogitory will be on site for food.  

Saturday, May 21 – Bonsai and Brews – Learn, create, drink and eat – Biggest Little Easy Catering will be on site.  

Sunday, May 22 – Pasta Demo – Alex from Newport Pasta Company will be leading this hands-on experience.  You’ll be able to have some Saugy’s Franks with your pasta!

Tavern on Main – Quahog Week
1157 Main Street, Chepachet
401-710-9788
tavernonmainri.com

Quahog Week 2022 runs from May 15-21.  Make sure you try Rhode Island’s favorite clam at participating restaurants – but be sure to head to Tavern on Main in Chepachet, the only Blackstone Valley restaurant participating, for Tavern Seafood Stuffies (2) made with shrimp, scallops, crab and clams for only $8!  

Johnny’s Victory Diner
2731 Victory Highway, Burrillville, RI  02830
401-765-2661
johnnysvictorydiner.com

BBQ Season is here!  Enjoy Johnny’s award-winning BBQ staring at 2 pm every Friday.  Try the pulled pork sando and their famous chicken egg rolls (order early – they sell out!   This Friday, May 13, enjoy the music of Tim Hart & George from the Illusions Band from 6 pm to 9 pm on the deck.  And stop by and see the fine folks from Johnny’s on Saturday, May 14 at Seven Cedars Farm in Smithfield for the Spring Festival.  They’ll be serving their famous BBQ from 11:30/noon to whenever they sell out.  

Red, White and Brew Coffeehouse 
601 Great Road, North Smithfield
401-488-4822
redwhitebrewri.com

Let me introduce you to “Delicious”, the newest summer drink at Red, White and Brew – it’s a cold brew with a scoop of vanilla ice cream, topped with chocolate syrup and sprinkles.  It’s available for summer now!  

And speaking of Red, White and Brew and their great gift shop, where I was first introduced to “We Be Jammin’” products…and now they have their own shop!….

We Be Jammin’
Hope Artiste Village
1005 Main Street, #8233, Pawtucket
Webejammin.net

We Be Jammin’ is owned by Jason Wood, an autistic man, whose mission is to give back to the community.  His company makes specialty jams, salsas, BBQ sauces, marinades, glazes, pickles, relish, beets, salad dressings and more.  Read all about Jason and the company in this recent Valley Breeze article.  Let’s support this great business!   

May 12, 2022 0 comment
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chefs & restaurantsnews

Chef Nemo Bolin of Cook & Brown Public House Wins Two Trophies at 2014 Boston American Lamb Jam

by David Dadekian April 13, 2014
written by David Dadekian

Chef Nemo Bolin's Scotch Egg presentation plate. Photo by Front Row Eats

Chef Nemo Bolin’s Scotch Egg presentation plate. Photo by Front Row Eats

The American Lamb Board held their fifth annual Lamb Jam at the Royal Sonesta Boston tonight. Chef Nemo Bolin of Cook & Brown Public House in Providence, Rhode Island took the Best in Show prize, as well as winning the category of Best Ground dish, both for his Scotch Egg.

Another Rhode Island chef also won in the category of Best Shoulder dish. Chef Beau Vestal of New Rivers in Providence came out on top for his Lamb Merguez Hot Dog which bore more than a passing resemblance to a certain Rhode Island classic.

There were twenty-one chefs and restaurants represented at the event, including three from Rhode Island, each preparing one lamb dish using either a leg, shank, shoulder or ground cut of American lamb. This writer was one of the six judges for the event. All judging was done blind—we didn’t know which chef made which dish until judging was complete and the scores were tallied.

Bolin will go on to compete in September at Savor the Central Coast in San Luis Obispo, California with the winners of the other Lamb Jam competitions being held around the country. Congratulations to Chef Bolin and all the winners.

April 13, 2014 0 comment
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chefs & restaurantsnewswine & drinks

Interview with Chef Will Gilson, appearing at The Sun WineFest, January 24-26, 2014

by David Dadekian January 19, 2014
written by David Dadekian

Chef Will Gilson of Puritan & Company in Cambridge, Massachusetts

Chef Will Gilson of Puritan & Company in Cambridge, Massachusetts

The Sun WineFest ’14 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. Chef/Owner Will Gilson of Puritan & Company in Cambridge, Massachusetts is one the many talented chefs presenting a dish at The WineFest’s Saturday night Celebrity Chef Dine Around.

Gilson’s restaurant Puritan & Company is known for highlighting the bounty of New England, showcasing ingredients that define the restaurant, the region and the culture. For The Sun WineFest Gilson is preparing a Nantucket Bay Scallop Crudo which is being paired with four excellent wines from Caves d’Esclans. Gilson talked with us about being a part of The Sun WineFest, his just-over-one-year-old restaurant and sourcing ingredients from his family farm in Groton, Massachusetts.

eat drink RI: Tell us about the dish you’re preparing for the Celebrity Chef Dine Around on Saturday night?

Will Gilson: For The Sun WineFest we’re doing a Nantucket Bay Scallop Crudo incorporating fresh grated horseradish, brown butter and Meyer lemon. They’re all things that are in season and flavors that we think go well with each other. We’re highlighting the fact that it’s Nantucket Bay Scallop season.

edRI: Is this your first time at The Sun WineFest?

WG: Yes, [it’s] my first time doing the WineFest, and my first time at Mohegan Sun. It’ll be fun to hang out down there, a fun get together for chefs that work events with one another and get a chance to have a weekend collaborating and chatting. I’m excited to be a part of something that’s going to be fun.

edRI: How is Puritan & Company one year on?

WG: We opened up in December of 2012 and in 2013 it seemed like everybody opened a restaurant. Boston and Cambridge in general were very hot with restaurants in all different areas opening up. It made it very competitive out there for restaurants getting their name out there as well as being able to staff the restaurants. We need hungry cooks in a generation where everyone wants to be a chef.

edRI: What does 2014 hold?

WG: This year it’s interesting. What we’re really looking for in 2014 is a chance for us to plant our feet in our neighborhood and be a neighborhood restaurant. We’ll work with our farm, that we have out in Groton at my dad’s place, to really try to plant the seeds literally and figuratively for what we’re going to be growing and utilizing in the restaurant during the produce season and be able to really feature what we do here at the restaurant in different ways. We’ll be trying to do tasting evenings where we’re highlighting special menus. We’re going to do a tribute to Julia Child one night in March. We’re going to have an opportunity to do a fish and game dinner next week, highlighting fish and game this time of year. Once we get into summertime we’ll be able to hopefully do some thematic dinners based on what comes into season that time of year.

edRI: How is working with the farm?

WG: The farm is good. This is the first year in my whole life that I’ve got my dad deciding to not heat the greenhouses over the wintertime, which helps him get some better sleep. I remember being a kid and having to pull the late shift and check them until about 2 a.m. to make sure the heat was working and then he’d wake up at 4 a.m. But this year we really learned how the land on the 7 acres works and were able to plant the produce accordingly that’s going to work best for us. Last summer we didn’t even know how busy we were going to be or what stuff we were going to be able to utilize or what the menu was going to be, so every once in a while we’d have a set of bins of produce showing up here and we’d have to make it work. Now I think that we’ll be able to write a menu and write a planting and harvest schedule based on what we’re going to want to grow.

edRI: Closing thoughts about The Sun WineFest?

WG: At a time of year where things are kind of dark and dreary, it’s great we can get a bunch of people together to have some fun.


The Sun WineFest ’14 runs Friday, January 24 through Sunday, January 26 at Mohegan Sun. Check the site for more information including schedule of events, guest chefs and exhibitors.

January 19, 2014 0 comment
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chefs & restaurantsnews

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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