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News Bites: RI James Beard Foundation Award Semifinalist, Farm Fresh RI March Madness, Haven Brothers Documentary on RIPBS, Green with Bleu Workshop Series at Hope & Main, The Mooring’s Weekly Specials

by David Dadekian March 3, 2015

written by David Dadekian

Chef Champe Speidel at Persimmon Provisions

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

Another James Beard Foundation Nod for Persimmon’s Champe Speidel

The 2015 James Beard Foundation Restaurant and Chef Awards Semifinalists were recently announced and Rhode Island’s own Chef Champe Speidel, co-owner of Persimmon in Bristol and Persimmon Provisions in Barrington, was named in the Best Chef: Northeast category.

The Semifinalists will be narrowed down to a list of finalists on Tuesday, March 24 and then winners will be announced at the Awards Gala in New York City on May 4 at what is essentially the Oscars® ceremony of the food world. View the complete list of semifinalists here.

March Madness at the Pawtucket Wintertime Farmers Market

Seasonal Sales, Cooking Demos, Games, Events and Prizes!

March is a challenging month for local farmers. It signals the start of a long thaw from a harsh winter and the beginning of work for planning next year’s harvest. It is also typically a slow time for retail sales at the market. Given the seasonality of farming, March is the time of year when farmers and producers need your business and support the most.

To celebrate these local heroes, Farm Fresh Rhode Island is hosting March Madness at the Pawtucket Wintertime Farmers Market. Shop at the market every Saturday in March to take advantage of seasonal sales and participate in a series of events, cooking demos, and a one-of-a-kind scavenger hunt and raffle with a chance to win over $250 in prizes.

March Madness Events include:

March 7th – Cooking Demos by Chef Scott of Melville Grille and Chef Fab of Nosh Eatery
March 14th – Humble Pie’s Second Annual Pi(e) Day Pie Eating Contest
March 21st – Hope & Main and Bucket Brewery Sample Showcase
March 28th – Cooking Demo by the African Alliance of Rhode Island

What to expect:

Baskets . . . of delicious produce to feature on your dinner table!
Dunks . . . of fresh baked-goods into steamy, locally roasted coffee!
Hoops . . . used to support greenhouses that make winter harvests possible!
Nets . . . that harvest fresh-caught seafood!

Participating in March Madness is a great way to support local agriculture, empower small businesses and create a vibrant community with local food at the center of every table. To find out more about March Madness, visit www.farmfresh.org/winter.

The Pawtucket Wintertime Farmers Market is open every Saturday from 9am – 1pm at the Hope Artiste Village in Pawtucket. Take advantage of RIPTA’s R-Line to be dropped off at the door of 1005 Main Street in Pawtucket!

Original Food Truck Movie TV Premiere on RI PBS!
Thursday, March 5, 9:30 p.m.

The Original Food Truck,” Haven Brothers: Legacy of the American Diner tells the story of Haven Brothers Diner, the oldest operating diner on wheels. The original fast food – and the first food truck owned by woman – this late night lunch cart has served patrons for more than 120 years.

“The Original Food Truck,” Haven Brothers: Legacy of the American Diner premieres on Rhode Island PBS on Thursday, March 5 at 9:30 p.m. David Piccerelli, Rhode Island PBS president, and Margie O’Brien, television producer, present the documentary in segments taped in a full-size replica of a diner exhibited inside the Culinary Arts Museum on the Johnson & Wales University Bayside Campus. Museum Curator and diner expert Richard Gutman provides entertaining and informative information about the original “fast food joints.”

Located in the birthplace of the American diner, Providence, RI, the Haven Brothers diner was almost lost to the modernizing of Providence. The political decision to move the diner from its reserved parking spot next to Providence City Hall was considered blasphemous by its loyal followers, and the ensuing public outrage successfully reversed the ill-conceived notion.

The documentary recounts that story, as well as traces the history of Haven Brothers truck and its owners over the years. The story is told by dozens of fans, in what quickly becomes an endearing, humorous cavalcade of Rhode Island’s famous and infamous personalities. Only in Rhode Island!

The story of Haven Brothers is a rich commentary on the American Dream, the American diet, and what it is to be a success.

Hope & Main’s ‘Green with Bleu’ series

‘Green with Bleu’ Series to Offer Classes on Bone Broth, Fermentation, Seeding and more

New Englanders can forget this winter’s weather and start focusing on spring in the upcoming ‘Green with Bleu’ workshop series at Hope & Main.

Led by the Bleu Grijalva of New Urban Farmers, the nine-class series will run March through May and include Basics of Bone Broth, Fermentation Basics, B is for Brassicas, Easy Seed Starting, The Succession Garden and more. Cost ranges from $25-$33, with supplies included in the registration fee.

Classes are offered on Wednesday evenings from 6-8 p.m., and will take place at Hope & Main, 691 Main Street in Warren. Registration is required. Complete class list:

March 11: Easy Seed Starting in the Garden and Indoors
Starting seeds early is essential for planning out quality succession planting in your garden. From soil and substrates and indoor lighting to basic care needs, this class will explore the simple and easy steps to seed starting directly in the garden and indoors. The workshop will also include demonstrations on cloning, soil blocking and more. Participants who are fans of heirloom and special varieties of garden favorites like tomatoes, peppers, flowers and herbs, will learn how to improve garden growth and increase harvest. Students will leave class with seeds galore! Cost: $29. Register: http://gwbmarch11.eventbrite.com

March 18: Necessary Nourishment: Feeding Plants for Healthy Harvest
What is an organic fertilizer? Can you compost at home? Get answers to all of your organic gardening questions and learn the basic principles and techniques of foliar feeding, soil amendments and simple observation skills. We will discuss various nutrient techniques and forms of growing, including biodynamics and soil mineralization, and practices to help you provide plants with the extra nutrients to ensure plant health and a bountiful organic fruit and vegetable harvest. Cost: $29. Register: http://gwbmarch18.eventbrite.com

March 25: The Succession Garden
This class will focus on how to cultivate a perfect succession garden at home. Participants will learn how to plant one crop after another and to interplant gardens to maximize seasonal harvest. When you grow within a short and intense planting season it is important to plan on proper soil amendments throughout your season. This workshop will walk you from spring through fall on crop planning and soil-fertilizer plans to make your garden grow to your desired needs, as well as how food crops, herb plants and flowers all can be grown together to benefit each other when planted with good planning. This class is great for folks who like to grow a variety of plants and for those who want to maximize garden yields during the growing season. Cost: $25. Register: http://gwbmarch25.eventbrite.com

April 1: Living Soils
Soil is a living system and the heartbeat of your garden. When we begin to understand what soil health means we can then determine how best to support the life in the soil, eliminating dependence on synthetic pesticides, fungicides, herbicides or chemical fertilizers. By encouraging organisms in the soil, we get healthy soil and clean water, sequester carbon, and grow beautiful landscapes and food crops that truly nurture us from the inside out. This class will touch on how to create and maintain a healthy soil. Learn how to nourish your soil that will ultimately nourish you! Cost: $25. Register: http://gwbapril1.eventbrite.com

April 8: Basics of Bone Broth
Referred to as a great gut soother and beauty elixir, bone broth is a super healing food that is said to help to ease food intolerance and allergies, heal a leaky gut, strengthen joints, ease depression and anxiety, strengthen hair, skin and nails, and boost the immune system. This class will discuss the benefits of homemade broth and the importance of properly sourcing your ingredients. Drawing inspiration from “Nourishing Traditions” and “The Heal Your Gut Cookbook,” participants will learn various preparation techniques for busy cooks and will walk away with a week’s worth of nutrient-dense recipes based on variations of this wonderful traditional food. The workshop will also include a general discussion about gelatin, collagen, broth, and healing the gut for optimal health. We will also have samples of broth to share and enjoy. Cost: $33 (includes materials). Register:http://gwbapril8.eventbrite.com

April 15: Fermentation Basics
An introduction to the ancient practice of fermentation, this workshop will demonstrate three do-it-yourself recipes in fermenting vegetables, Kombucha (fermented tea) and Tsukemono (Japanese pickles). Using lactic acid fermentation, or lacto-fermentation, this process is among the most common preservation methods and one of the easiest to experiment with at home. An anaerobic process in which bacteria convert sugar into lactic acid, the process acts as a preservative and creates beneficial enzymes, B-vitamins, Omega-3 fatty acids and various strains of probiotics. Whether you’re an enthusiast of culinary tradition, interested in potential health benefits or simply enjoy trying new food preparation techniques, this class will be your how-to guide in creating ferments at home. Cost: $33 (includes canning jars, materials). Register: http://gwbapril15.eventbrite.com

April 22: B is for Brassica
Dive deep into the delicious and bountiful world of Brassicas! Impress your friends and neighbors with year-round kale, broccoli, cauliflower, mustard greens and more, grown right on your balcony, along driveway or in your backyard. In this class we will learn how to cultivate these well-adapted and nutritious vegetables in coastal New England gardens. We will learn the history of these delectable vegetables along with how to plant, grow, harvest and, of course, how to cook and eat them too. Cost: $25. Register: http://gwbapril22.eventbrite.com

April 29: Organic Lawn and Garden Care at Home
Planning, creativity and sustainable products are essential for flourishing organic gardening systems and low-maintenance organic lawns. Learn more about effective and natural maintenance practices that will keep your lawn beautiful while keeping your labor to a minimum. Topics covered will include weed control, watering techniques, food & fertilizers, pest management, mulch and other organic cultivation tips to keep both your lawn and garden on track. This class will save you time and money on your lawn and garden care at home – no need to pay expensive lawn care fees when you can do it all at home chemical-free! Cost: $25. Register:http://gwbapril29.eventbrite.com

May 6: Greens with Bleu
Fresh salad greens are one of the most exciting and rewarding crops to grow year-round in the Rhode Island coastal climate. A salad from your garden can be so much more than a bowl of plain chopped lettuce. From common greens like arugula and spinach, to under-appreciated wild edibles like purslane and amaranth, salad consists of diverse shapes, colors, textures, flavors and nutrients. In this hands-on class, participants will discuss potential plants as well review tips you need to know about producing and collecting your own salad greens from seed to the dinner table. Participants will prepare salads to taste and walk away with seeds to get your salad garden. Cost: $33 (Includes seeds!). Register: http://gwbmay6.eventbrite.com

About Hope & Main: As Rhode Island’s first culinary business incubator, Hope & Main’s nonprofit incubator program helps local entrepreneurs jump-start early-stage food companies and food related businesses by providing low cost, low risk access to shared-use commercial kitchens and other industry-specific technical resources. Members benefit from extensive mentoring, access to fully-equipped and affordable work space, and immersion in an entrepreneurial environment where they can collaborate with industry experts and peers. Hope & Main’s aim is to create a community of support for food entrepreneurs and to serve as a springboard for the launch and growth of new culinary enterprises. Applications are open. www.makefoodyourbusiness.org

Step into The Mooring and Enhance the Week with Delicious Seafood Experiences on Newport’s Historic Waterfront

Newport’s Award-Winning Dining Destination Introduces Unique Weekly Specials

WHO: The Mooring, an award-winning Seafood Kitchen & Bar offering the freshest local seafood, al fresco seating, expansive harbor views, and warm hospitality, has created weekly specials worthy of celebration.

WHAT: The Mooring invites diners to stray away from weekly routines and experience a taste of New England life. Elevating the Newport seafood tradition to a new level since 1981, The Mooring provides casual elegance while maintaining the relaxed Newport charm.

Beat the Monday blues with Build Your Own Prix-Fixe Mondays – where guests are invited to build a unique prix-fixe from the seasonal menu. First, choose from any soup or salad, then complement it with a choice of any entrée, and finally end with a delicious seasonal dessert. This customized 3-course offering is available every Monday for only $30.

Celebrate the best of New England with Half-Price Raw Bar Wednesdays. Sample the freshest local seafood every Wednesday with half-off the ever-changing assortment of raw bar offerings, including “top-of-catch” oysters, littlenecks, shrimp, lobster, and more.

Bring a friend, family member or loved one and enjoy a dinner for two with Paella Thursdays. This seafood comfort dish of paella for two is served with a pitcher of sangria for only $55. The old world-style paella is prepared with whole lobster, clams, mussels, chicken, shrimp, calamari, rice, sausage, and saffron-garlic sofrito paried with house-made sangria.

WHEN: Build Your Own Prix Fixe Mondays
Every Monday
11:30AM – 9:00PM

Half-Price Raw Bar
Every Wednesday
11:30AM – 9:00PM

Paella for Two Thursdays
Every Thursday
11:30AM – 9:00PM

WHERE: The Mooring
1 Sayers Wharf
Newport, RI 02840
401.846.2260
www.mooringrestaurant.com

March 3, 2015 0 comment

chefs & restaurants cooking news

News Bites: Rhode Island Boy’s Recipe Wins White House State Dinner Invitation, Senator Reed and Summer Food Service Program, Amos House Lunch Series & Cooking Classes

by David Dadekian June 20, 2014

written by David Dadekian

Kinnan Dowie will represent RI at the White House’s Healthy Lunchtime Challenge

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

Rhode Island Boy’s Recipe Wins White House State Dinner Invitation

Challenge with his recipe entitled “Mediterranean Kebab Wrap with Cilantro Tabbouleh”. On June 11th, First Lady Michelle Obama, Epicurious, the Department of Education, and the Department of Agriculture announced the winners of the Healthy Lunchtime Challenge, a nationwide recipe challenge to promote healthy lunches as part of the First Lady’s Let’s Move! initiative. Winners representing all U.S. states, three territories, and the District of Columbia were invited to attend a Kids’ “State Dinner” at the White House hosted by Mrs. Obama on July 18. Kinnan and 53 other children will join the First Lady for a healthy lunch, featuring a selection of the winning recipes, followed by a visit to the White House Kitchen Garden.

Twelve-year-old Kinnan started cooking with his mother at a very early age, gradually helping with more complex recipes. An avid watcher of the PBS cooking shows, his competency increased as the years progressed. So it didn’t surprise his family, (consisting of his maternal grandmother, parents, and an older and younger brother), when he closed off the kitchen for several hours last April. He set to work on a special recipe of his own creation that he later submitted to the 2014 Healthy Lunchtime Challenge.

“I made food I knew would taste good and that other kids would be open to try and enjoy,” acknowledged Kinnan. He decided to make something that he would enjoy himself, a variation on a meal that his family often makes. His mother had recently purchased ground chicken so he decided to use it. “Normally we make these kebabs with ground lamb or beef, but all we had at the time was chicken. Since ground chicken tends to come out dry and a bit bland I decided to try adding some chopped parsley and cilantro into it,” he explained. “I then set out to make the ultimate ‘Syrian Pepper’ – a mixture of spices that we use a lot in our family.”

He filled small bowls of various spices and herbs in different amounts and mixed individual batches that he then had his family sample. He realized that he needed a side dish to accompany his kebabs and decided on making tabbouleh. To his dismay, he had used all of his parsley in making the kebabs, so he turned to the cilantro. To his surprise, it worked, “I loved it!” he said. “I think it tasted even better than it does with parsley!”

That exercise led to the final recipe which was written on a scrap of paper and transferred to the online application form which was quickly submitted. After that, “I lost the scrap of paper, so even though I know what spices I put in my recipe, I can’t remember what the exact amounts of each spice were! ” Kinnan said with a chuckle and added, “I’ll have to ask the White House for the recipe!”

When asked why he chose to make a Middle Eastern/Mediterranean dish, he explained, “I love all types of ethnic food – especially Middle Eastern. The challenge was to make something healthy. Mediterranean food is delicious and really healthy! I’m part Syrian on my mom’s side and have learned from watching her and my grandmother cooking that type of food.”

Kinnan is currently home schooled and is in the 6th grade. He has received grants and has attended enrichment programs at Harvard and MIT. He is a proud member of the North Providence Barracuda Swim Team. He enjoys acting and has received scholarships to perform with the Young Actors Studio at Trinity Repertory Company. This past spring he attended the four day Fit2Cook4Kids cooking camp for children, an experience that reinforced his love for cooking.

When asked how he felt about having won, Kinnan remarked, “I’m so excited to be invited to the White House, it’s such an incredible honor! “It’s going to be awesome to meet Mrs. Obama, and to know that the White House chefs are actually going to be making the recipes that we submitted! It all just feels like an unbelievable dream!”

Reed Hopes to Reach More Children Through RI Summer Food Program

With many schools set to break for the summer, U.S. Senator Jack Reed is working to ensure children at risk of going hungry have access to nutritious foods throughout the year. Reed says federal, state, and local governments are teaming up with non-profits and community partners to help provide over 312,000 meals this summer to students in need. Offering free, nutritious meals also provides an incentive for children to participate in summer enrichment programs, ensuring that kids are well-fed and have a safe environment where they can engage in recreational and educational activities.

Reed, a member of the Appropriations Committee, has worked at the federal level to provide funding for the Summer Food Service Program (SFSP), a federal nutrition program run by the U.S. Department of Agriculture (USDA), to help serve Rhode Island during the summer months. Last summer, the state received over $840,000 for the SFSP to serve more than 8,000 kids per day at 184 sites around the state.

The federal Summer Food Service Program is open to any child 18 years of age and younger, and gives them the opportunity to enjoy a free, nutritious meals for most of the summer. The program is administered by the Rhode Island Department of Education (RIDE) in conjunction with community partners throughout the state, such as the Providence Department of Parks & Recreation and the Rhode Island Community Food Bank, and operates Mondays through Fridays. Different cities have different kickoff dates, with most starting around June 30 or July 1. Rhode Islanders wishing to learn more about the program should visit RIDE’s website or call the National Hunger Hotline toll free at 1-866-3-HUNGRY, or 1-877-8-HAMBRE. Rhode Islanders may also call the United Way of Rhode Island information line at 2-1-1.

“This program makes a real difference for these families and is a smart investment in healthy communities,” said Reed, who says the cost of the program depends on the number of meals served, but the state is reimbursed by federal USDA funds. “No child in this great state of ours should be forced to go hungry. I want to ensure every kid who needs a healthy meal is getting one and every family that needs help knows it is available.”

Reed is seeking to improve outreach efforts and spread the word to ensure all children who need nutrition assistance may participate Summer Food Service Program. He noted that Rhode Island is one of several states that has received technical assistance from USDA to help boost participation. USDA officials are working with Rhode Island and key stakeholders to develop action plans to improve program participation. The goal this year is to increase participation by as much as 10 percent throughout the state and add over a dozen sites to improve access.

During the school year, over 78,000 Rhode Island students participate in the national school lunch program. However, a recent report from the Food Research and Action Center showed that only 14.2 percent of Rhode Island students who received meals during the school year were reached by summer nutrition programs last summer.

“Kids should enjoy the summer, but we don’t want them taking a break from good nutrition. This program brings kids together in a positive environment, gives them a chance to get a square meal, and keeps people working throughout the summer,” noted Reed.

The USDA and RIDE are also looking for sponsors in areas of need to register as food providers. Sponsorship is limited to public or private nonprofit school food authorities, state or local governments, public or private non-profit colleges or universities that are operating the National Youth Sports Program, public or private non-profit residential summer camps, and private non-profit organizations that operate special summer programs. Sponsors may hire a vendor, but most prepare the meals themselves and are reimbursed through the state at a rate of about $3.50 per lunch served, and about $2 per breakfast served. Learn more on how to become a sponsor.

Amos House Announces Friday Lunch Series and New Cooking Classes at the Friendship Café

Amos House is pleased to announce the start of the Amos Culinary Program’s Friday Lunch series at the Friendship Café, located at 500 Broad Street in Providence. The Friendship Café opened in 2010 as a neighborhood eatery and has transformed over the past four years into a true classroom and lab for our Amos Culinary Education Students as well as a function space for the community.

Amos House began the Amos Culinary Education Program (ACE) in 2002 to address the high unemployment rate of the men and women living in our shelter programs. The program has graduated over 600 students, most of who are now employed in the local hospitality industry. This 16 week program gives students hands-on training and instruction that prepares them to pass the National Serve Safe Exam as well as customer service and hospitality certification.

Every Friday the Amos Culinary Education Class hosts lunch at the Café with a menu based on current class teachings. This gives students experience in preparing and serving food in a real world setting. All proceeds from Friday lunches go directly to support the Amos Culinary Education program. Each three course meal is $9 and has two seatings (11:30am and 1pm). An upcoming lunch schedule is listed below and more information can be found at www.amoshouse.com/friendshipcafe.

Amos House is also holding cooking classes and demonstrations that are open to the public at the Friendship Cafe. The classes help participants expand their culinary knowledge and learn the tricks of the trade, all while supporting Amos House. You can view upcoming classes below.

The Café is also offers a unique space for private events, holding up to 60 people and offering menus that are customizable to coordinate with any theme.

For more information, and to make a lunch or class reservation, visit www.amoshouse.com/friendshipcafe. For questions or to reserve the space, please contact our Food Business Coordinator, Sarah LaFerriere at SLaFerriere@amoshouse.com or 401.272.0220 x 215.

Amos Culinary Program’s Friday Lunch

June 20th – Barbecue! – Just in time for the official start of summer our culinary students will be cooking and serving up a three-course barbecue lunch! Come on in for a half rack or ribs, fresh coleslaw, fries and vegetable. Vegetarian option available as well.

June 27th – Build your own Burger – The Amos Culinary class will be throwing hand-made burgers and veggie burgers on the grill and giving you a chance to build them just the way you like! Toppings include lettuce, tomato, caramelized onions, mushrooms, pickles, avocado cream, bacon, fried egg, coleslaw and American, Swiss, blue, or cheddar cheese. Served with fries.

July 4th – Holiday (closed)

July 11th – TGIF&CF (thank goodness it’s fish & chips Friday) – Join us for crispy battered haddock, french fries, tartar sauce, and fresh coleslaw prepared by the Amos Culinary Education class. Vegetarian options are available as well.

For more information, contact Sarah LaFerriere – slaferriere@amoshouse.com

Cooking Classes at the Friendship Cafe

Classes are hands-on, and participants learn unique recipes, as well as tips and techniques that will be useful for those who have never cooked, or those who are budding chefs. Classes are $65 per person, and are from 5:30 to 8:30pm. Only 8 spots are available for each class. Proceeds from these events go to support Amos House.

June 25 – Paella and Ceviche – Intimidated by the thought of making Paella? Love ceviche but worried about working with raw fish? We’ll teach you the tricks and techniques that will make preparing both of these dishes a piece of cake! At the end of the evening, sit down and sample your creations while enjoying a selection of paired wines.

July 30th – Summer Salads – Salads are light, simple and quick to throw together – ideal for dining on the patio or by the pool. You’ll learn new tricks as well as imaginative recipes so that you’ll be able to create a fresh and delicious salad for any occasion. At the end of the evening, sit down and sample your creations while enjoying a selection of paired wines.

September 24th – Fall Harvest Menu – As the outside air grows crisp, and the leaves start to turn orange and red, the flavors of the fall harvest are not far behind! Learn how to best use fresh local ingredients from this bountiful time of year for your next family dinner, or party with friends. At the end of the evening, sit down and sample your creations while enjoying a selection of paired wines and locally crafted beers.

June 20, 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.