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Revival Brewing Company Pinky Swear
chefs & restaurantsnewswine & drinks

News Bites: Celebrity Chefs Fundraise for RI Community Food Bank / Revival Brewing Company Wins Silver Medal / Sons of Liberty Beer & Spirits Co. Wins 100th Award

by David Dadekian May 9, 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.



Celebrity Chefs Raise $195,000 For RI Food Bank / Jacques Pépin Collaboration

Chefs joined Jacques Pépin at Newport Vineyards for a reception to raise money for culinary job training programs. 

Rhode Island Community Food Bank
Rhode Island Community Food Bank

On Thursday, June 7, the Rhode Island Community Food Bank and the Jacques Pépin  Foundation joined together for a special event that raised more than $195,000 to provide culinary job training opportunities for unemployed and underemployed adults. These funds will support initiatives like the Food Bank’s Community Kitchen program, now in its twentieth year.

“We are so thrilled with the success of our first collaboration together,” said Andrew Schiff, CEO of the Rhode Island Community Food Bank. “Both the Food Bank and the Jacques Pépin Foundation are committed to transforming lives through community education and these funds will be put to use to expand that vision.”

Over the past year, the Jacques Pépin Foundation and the Community Kitchen program at the Rhode Island Community Food Bank have come together over their shared mission to educate and prepare the next generation of chefs for careers in the culinary field. Training programs also help lift participants out of poverty so they can support themselves and their families over the long-term.

Rollie Wesen, co-founder & COO of the Jacques Pépin Foundation, explains how this collaboration formed after he visited Community Kitchen and saw our students and their teachers in action:

“I was so moved by the incredible work that Chef Heather and Chef Ron were doing. It was so exciting to see these students that were really at the edge of hope find their confidence and a pathway back into the workforce.” 

To launch this collaboration, the Food Bank hosted Savor, an event with Jacques Pépin at Newport Vineyards in Middletown, RI.  The fundraiser with Jacques Pépin and special guest Sara Moulton, featured world-class wine pairings and a multi-course feast with plates prepared by:

  • Matthew MacCartney from Jamestown FISH
  • Rick Moonen from RM Seafood at Mandalay Bay
  • Jeremy Sewall from Island Creek Oysters
  • Champe Speidel from Persimmon
  • Andy Teixeira from Newport Vineyards (Host Chef)
  • Ming Tsai from Cooking with Ming
  • James Wayman from Mystic Oyster Club
  • Baking and Pastry Arts Faculty of Johnson & Wales University: Jaime Schick, Thao Rich and Maura Metheny

Other celebrity chefs in attendance included Rick Bayless, Michel Nischan, Claudine Pépin  and Rollie Wesen. Live music was performed by the Pat McGee Band.

Guests were treated to a live auction with prizes including dinner with Jacques Pépin , a “Best Cuisine at Sea” cruise and a day on the set of “Simply Ming” with Ming Tsai.

Community Kitchen graduate Khadijah Muhammad-Kebe spoke about the impact of the program on her life:

“This became my first step in a direction that would eventually change my life. I learned not only how to work in the kitchen but life skills that helped me love and value myself in ways that I never could have imagined.” 

The event raised $195,000 to support culinary job training programs that will prepare future chefs like Khadijah. The successful evening was made possible thanks to the generous sponsorship of:

  • Oceania Cruises
  • Atria Senior Living
  • Butchertown Grocery
  • U.S. Trust
  • Bank of America
  • Collette

Revival Brewery takes home a silver medal at the World Beer Championships

Revival Brewing Company Pinky Swear
Revival Brewing Company Pinky Swear

Revival Brewing’s Berliner Weisse, Pinky Swear, was recently awarded the silver medal in the Best Sour Ale and Best Fruit Beer category at the World Beer Championships from Tastings.com. Pinky Swear combines kettle souring with tons of fresh raspberries and blueberries to the tale end of fermentation to create a refreshing and tart drink of delightfulness at only 3.7% ABV and 8 IBUs.

“I couldn’t be prouder of this team. It’s great to see our hard work and dedication be rewarded like this. Awards are awesome, and we’ll continue to brew great tasting craft beers that our customers love,” said Sean Larkin, owner and Brewmaster of Revival Brewing.

Cans of Pinky Swear are available from their Cranston brewery and in limited amounts at package stores throughout Rhode Island. It’s also currently on nitro draft in Revival’s tasting room.

The following are the highlights from what the judges had to say about Pinky Swear.

“Cloudy red oak color. Aromas and flavors of raspberry Greek yogurt, pickled melon rind, boiled potato and cabbage, and bubblegum dust with a supple, tangy, effervescent, dry-yet-fruity light-to-medium body and a silky, engaging, medium-long buttered potato bread toast with lemon zest, berry skins, wheat wafer, and mineral water finish. A very pure, clean, and precise Berliner Weisse that has a perfectly approachable style.”


Sons of Liberty Beer & Spirits Co. Earns 100th Award with Best American Whiskey at International Whisky Competition

The Rhode Island Distillery’s Uprising Single Malt Pedro Ximénez Finish Won 1st Place in Three Categories

International Whisky Competition
International Whisky Competition

Sons of Liberty’s Limited Edition Uprising Single Malt – Pedro Ximénez Finish was rated 93.6 points at the 2018 International Whisky Competition held in Las Vegas earlier this month. With 93.6 points, Uprising PX took 1st place honors for Best American Whiskey, Best American Single Malt Whiskey and Best Small Batch Whiskey. It was the highest rated American Whiskey in the competition regardless of age or category. Their Battle Cry Single Malt Sauternes Finish took 3rd place in the American Single Malt category with 92.1 points. These medals now put Sons of Liberty into triple digits with their 100th award since the company launched in December 2011.

“We’re ecstatic to say the least,” Mike Reppucci, Sons of Liberty founder, said of the results. “We strive to bottle the highest quality products possible and are always finding ways to improve them, but to rank as high as we did against some huge names is unbelievable.”

Uprising PX’s 93.6 points put Sons of Liberty above some well-known, high quality whiskies such as Eagle Rare’s 10 Year Old, The Glenlivet 18 Year Old, Woodford Reserve’s Distiller’s Select, Dewar’s 15 Year Old The Monarch, Chivas Regal’s 18 Year Old and many more.

“Sons of Liberty is among those pioneers changing the way we see American whiskey and realize it’s not only about Bourbon.” says Sylvain Allard, Managing Partner at the International Whisky Competition. No question that Sons of Liberty is setting the bar very high for the American craft whiskey movement.”   

Sons of Liberty has been taking home medals and earning recognition since 2012 and has now eclipsed the 100-mark. “We’ve been blessed,” said Reppucci. “Our team loves what they do, and they work extremely hard every day. We are honored to be a part of this exciting industry and grateful to be able to share what we do with everyone else.”

Sons of Liberty’s world-class spirits can be sampled in their 6,000 square foot tasting room in South Kingstown, Rhode Island.

Full results from the 2018 International Whisky Competition can be found here: https://www.whiskycompetition.com/2018-results/

May 9, 2019 0 comment
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chefs & restaurantsnews

Persimmon in Providence is Open

by David Dadekian May 17, 2016
written by David Dadekian

After ten years as a staple of Bristol’s dining scene, consistently turning out some of the best cuisine in New England and racking up enough awards and accolades to cover the walls of a restroom, Persimmon has expanded and re-opened on the East Side of Providence. After a quick, less than 2 month turnaround, owners Champe and Lisa Speidel have rebuilt and renovated 99 Hope St. (for Rhode Islanders that’s the old Rue de L’espoir) and are opening a new restaurant that’s named Persimmon.

Fresh pasta being made at Persimmon (click to make larger)

Fresh pasta being made at Persimmon (click to make larger)

While I have no doubt the quality and service that Persimmon in Bristol became well-known and well-loved for over the past decade will remain, the Speidels tell me the Providence version of their restaurant will have more dishes, an expanded bar and a Sunday brunch where they hope guests will come to “graze, snack, drink and enjoy the Sunday.” As for those dishes, Champe is planning on making some pastas, and looking at more uses for pork, beef and the ever growing array of local vegetables.

The Speidels are very excited to make some changes to what they’ve been doing to keep Persimmon exciting. Having purchased the building they’re in has given them the opportunity to open up the kitchen, add counter space, allow more interacting with guests and they’re planning on creating a series of fun cooking classes. They also plan to take advantage of there being more things happening in Providence, such as local block parties and food festivals.

Persimmon will be open for dinner Tuesday-Saturday beginning at 5 p.m. and for brunch on Sunday.

Dining room at Persimmon (click to make larger)

Dining room at Persimmon (click to make larger)

Sous Chef Kyle Kerstetter (click to make larger)

Sous Chef Kyle Kerstetter (click to make larger)

Grant Gaydos (click to make larger)

Grant Gaydos (click to make larger)

Dining room (click to make larger)

Dining room (click to make larger)

(click to make larger)

(click to make larger)

May 17, 2016 0 comment
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Walrus and Carpenter Oysters Announces Fourth Annual Farm Dinner Series with Eight Renowned Chefs

by David Dadekian May 5, 2016
written by David Dadekian

This summer, Walrus and Carpenter Oysters is proud to present their 4th Annual Oyster Farm Dinner Series with Al Forno, Avenue N, birch, Blue Hill NY, Gracie’s, north, Persimmon and Tallulah on Thames. Each dinner features a tour of the farm, an in-the-water raw-bar, a multi-course dinner prepared by a chef committed to sourcing local seafood, and wine selections by the experts at Bottles Fine Wine. The dinner series will be produced by Eat Drink RI.

Walrus and Carpenter Oysters 2015 Farm Dinner, photo by David DadekianWalrus and Carpenter Oysters 2015 Farm Dinner, photo by David Dadekian

Walrus and Carpenter Oysters 2015 Farm Dinner, photo by David Dadekian

Each of the eight dinner experiences begin at 3 p.m. with a boat ride and tour of the 6-acre offshore oyster farm, with discussion and time for questions about the local ecosystem and environmental benefits of oyster farming. Following the tour, guests will enjoy an in-the-water raw bar featuring freshly harvested Walrus and Carpenter Oysters. After the raw bar, experience Rhode Island’s stunning East Beach with a view of the open Atlantic Ocean (swimming encouraged!), followed by the seated multi-course dinner paired with wine. Boats will return to land around 7:30 p.m.

Last year this series sold out in 4 minutes. Tickets for the 2016 dinners will go on sale Monday, May 16th at 9 a.m. at www.walrusandcarpenteroysters.com. Below is the schedule of chefs for this year.

Monday, July 18th | Chef Matthew Varga of Gracie’s
Varga is a graduate of Johnson & Wales University, and began working at Gracie’s in 2007. He was promoted to Executive Chef in 2010. Since then, Gracie’s has won the AAA four-diamond award five years in a row for their seasonally-inspired cuisine and impeccable service. Varga has been featured in Art Culinaire and as a guest chef for the Democratic Governors Association Taste of America gala.

Tuesday, July 19th | Chef Jake Rojas of Tallulah on Thames & Tallulah’s Taqueria
Rojas originates from El Paso, Texas and is a graduate of the Culinary Art Institute of Dallas. In 2014, he received a StarChefs.com Rising Star Chef Award. Some of his earlier career tours include Sous Chef at Joel Robuchon at the Mansion & Chef de Partie at Alain Ducasse’s Mix. Jake’s restaurants embody the flavors from his childhood, with technique from his experiences working with the best culinary leaders in the country.

Wednesday, July 20th | Chef Meytal Kotik of Blue Hill NY
Meytal is the chef de cuisine of Blue Hill in New York City. Transforming daily, the menu focuses on local food sourced from producers who respect artisanal techniques. Ingredients come from nearby farms, including Blue Hill Farm in Great Barrington, Massachusetts, and Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. Following culinary school, Meytal worked for Danny Meyer’s Union Square Hospitality Group before joining the Blue Hill team.

Thursday, July 21st | Chef Nick Rabar of Avenue N
Nick has been cooking in Rhode Island ever since relocating from Upstate New York in 2001. He spent his first 10 years in Providence before opening Avenue N American Kitchen in the historic Rumford Center in Rumford, RI. He describes his food as approachable, progressive American fare that is guided by the seasons. He is the Emmy Nominated host of Nick Rabar: Chef 2 Go, 2-time Chef of the Year for the state of Rhode Island, has been named one of the Best and Brightest Young American Chefs. Chef Rabar sits on the board of directors at Hope & Main and has made numerous appearances on the Food Network.

Monday, August 15th | Chef David Reynoso of Al Forno
Reynoso is the executive chef at the internationally renowned Al Forno restaurant, where local ingredients shine in dishes cooked in wood-burning ovens and on grills over hardwood charcoal fires. He is the recipient of many accolades, including StarChefs.com Rising Star Chef Award. For this dinner, David will be tapping into his roots with a meal inspired by his birthplace, Mexico. Chef Reynoso’s menus feature seasonal New England ingredients, as well as a variety of cultural and culinary influences.

Tuesday, August 16th | Chef Benjamin Sukle of birch & Oberlin
Sukle takes a “from the roots up” approach to all aspects of the dining experience, expressing the best of New England through a creative, modern and environmentally engaging menu. Ben received a 2014 StarChefs.com Rising Star Chef Award, and has been twice nominated for Food & Wine’s People’s Best New Chef. He has been nominated for the James Beard Foundation’s Rising Star Chef and Best Chef New England.

Wednesday, August 17th | Chef Champe Speidel of Persimmon & Persimmon Provisions
Speidel is the chef and owner of Persimmon Restaurant, newly transplanted from Bristol to Providence’s East Side at 99 Hope Street in the former Rue de L’Espoir space. He has been serving contemporary American cuisine in harmony with the seasons since 2005. In 2010 he opened Persimmon Provisions in Barrington, a whole-animal butchery with well-curated cheeses, charcuterie and pantry items. Speidel is a six-time nominee for Best Chef: Northeast by the James Beard Foundation and recently was honored by his Alma Mater Johnson & Wales University as their 2016 Honorary Doctoral Candidate.

Thursday, August 18th | Chef James Mark of north & north bakery
Mark is the cook/owner/plumber/garbageman/shoveler/gopher/cat wrangler of north and north bakery. In 2014, James received the StarChefs.com 2014 Coastal New England Rising Star Community Chef award for his philanthropic commitment to the Rhode Island Community Food Bank. Prior to north, James worked at Nicks on Broadway and Thee Red Fez. In 2008 he helped open Momofuku Ko in NYC, and a year later he helped open Momofuku Milk Bar.

Please be aware that each dinner experience involves wading in ankle to knee-deep water, and a 15-minute walk to the beach, so dress accordingly. Guests who choose to take a swim are encouraged to wear bathing suits and bring a change of clothes. Boats will begin to depart from Charlestown, RI at 2:30 p.m., with the final boat departing at 3 p.m. Tickets are $225.00 per guest, all-inclusive, and will go on sale Monday, May 16th at 9 a.m. at www.walrusandcarpenteroysters.com.

May 5, 2016 0 comment
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chefs & restaurantsnews

Rhode Island Chefs Speidel and Wagner Named to 2016 James Beard Foundation Awards Semifinalists List

by David Dadekian February 17, 2016
written by David Dadekian

Chef Derek Wagner of Nicks on Broadway

Chef Derek Wagner of Nicks on Broadway

Chef Champe Speidel at Persimmon Provisions

Chef Champe Speidel at Persimmon Provisions

The  2016 James Beard Foundation Restaurant and Chef Awards Semifinalists were announced today and two of Rhode Island’s best chefs, Champe Speidel of Persimmon and Derek Wagner of Nicks on Broadway are included on the Best Chef: Northeast list.

The Semifinalists will be narrowed down to a list of finalists on Tuesday, March 15 and then winners will be announced at the Awards Gala in Chicago on May 2 at what is essentially the Oscars® ceremony of the food world. View the complete list of semifinalists here.

Eat Drink RI has some thoughts from Chefs Speidel and Wagner below. Congratulations to both our Rhode Island semifinalists!

Champe Speidel, Co-Owner and Chef at Persimmon: “Obviously I am honored and thrilled to be on the semifinalist list again this year. It’s also nice to see Derek on there this year and to be a part of such a talented community of chefs.”

Derek Wagner, Owner and Chef at Nicks on Broadway: “I’m absolutely deeply honored to get the JBF nomination this year, and to be in the company of so many talented, hardworking, dedicated chefs across the country is just an honor in itself. My team and I work very hard at what we do every day, trying to do things the right way, and trying to make positive impact in our community, so to be recognized by JBF is really so very appreciated and an honor for the entire team, front & back (and all of our farmers/fishermen & producers!). I’m very proud of them all.”

February 17, 2016 0 comment
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