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News Bites: Mystic Aquarium and Grey Sail Beer / Healthy Foods, Healthy Families Anniversary / Anna’s Kitchen Shrubs Wins More Awards

by David Dadekian July 2, 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.


Mystic Aquarium and Grey Sail Brewing Team Up for Gray Seal Ale

New Blond Ale Named for Rescued & Released “Lou-Seal”

Gray Seal Ale

In celebration of the start of summer, Mystic Aquarium, a nonprofit 501(c)(3) organization and one of the nation’s leading aquariums, is pleased to announce a partnership with Westerly’s Grey Sail Brewing to launch “Gray Seal Ale”.  The blond ale pays homage to Lou-Seal, an adult gray seal who stranded in Bermuda and was transferred to Mystic Aquarium for rehabilitative care before being released on May 30th.

The label, designed by Kyle Reichman of Newport, RI-based 6 Square Design and Communications, depicts a beautiful gray seal swimming among other creatures under the sea and includes messaging about Mystic Aquarium’s longstanding animal rescue program.

“We are thrilled to have the opportunity to collaborate with such a wonderful local business to help raise awareness of our mission,” said Roslyn Gilhuly, SVP of External Relations at Mystic Aquarium.  “This partnership has given us a unique – and delicious – way to honor not only Lou-Seal, but the more than 500 marine animals we have rescued, rehabilitated, and released back into their ocean environment.”

The blond ale made its debut at the Aquarium’s Young Professionals Networking Night on June 20th and will be available for purchase throughout the summer at all Mystic Aquarium events catered by Ocean Blue Catering as well as at the Aquarium’s Penguins Café.  


Healthy Foods, Healthy Families Celebrates Ten Years

July Kicks Off Farm Fresh RI’s Nutrition Education Workshops at Farmers Markets 

You may have heard about Farm Fresh RI because of its farmers markets, its wholesale service for local farms, or its new food hub development project in the Valley neighborhood of Providence. Both fueling and complimenting these initiatives is a focus on community access and education — which have been at the heart of the nonprofit’s mission of growing the local food system since its founding in 2004, by a Brown University undergraduate student. 

Today, Farm Fresh RI continues providing information on local farms, agriculture, and nutrition to a broad range of community members across the state — in schools, libraries, daycares, senior centers and senior housing. Its nutrition education programs are hands-on, interactive, and work to provide participants with the information needed to make smart choices about food. Programs also seek to share cultural traditions around food and celebrate the diverse culinary heritage of Rhode Island.

One such program is Healthy Foods, Healthy Families — offering interactive food and nutrition workshops at summer farmers markets in July and August for families with children receiving federal food assistance — WIC (Women, Infant, and Children) or SNAP (Supplemental Nutrition Assistance Program). Provided in English and Spanish, the curriculum empowers parents and children with the tools to shop for affordable, seasonal foods and prepare them in healthy, kid-friendly ways. For each week of participation, families receive free samples, games, recipes, financial incentives, and other bonuses — including Farm Fresh RI’s dollar-for-dollar match in Bonus Bucks available to all SNAP users at most farmers markets across Rhode Island. 

Free Program, Easy Sign-Up
Families that receive WIC or SNAP and have at least one child age 12 or younger can enroll for free in the 2019 session of Healthy Foods, Healthy Families starting July 1, 2019. This year we will be unveiling new lessons, new activities, and new recipes all season! Just visit any of the following farmers markets for more information and to sign up.

Armory Market
85 Parade St, Providence
Thursdays, 3:30-7:00pm

Broad Street Market
807 Broad St, Providence
Saturdays, 8:00am-12:00pm

Central Falls Market
559 Dexter St, Central Falls
Wednesdays, 3:00-6:30pm

Neutaconkanut Market
675 Plainfield St, Providence
Mondays, 3:00-6:00pm

Slater Park Market
375 Newport Ave, Pawtucket
New location inside park: by Len’s Snack Stand
Wednesdays,  3:00-6:00pm

Woonsocket Market
Thundermist Health Center
250 Clinton St, Woonsocket
Tuesdays, 3:00-6:00pm

Note: While these farmers markets remain open weekly through the end of October, the Healthy Foods, Healthy Families program will run through August 29, 2019.

Birthday Celebration for All Families — August 12–16, 2019
Recognizing gaps in food literacy and lack of comfortability cooking locally grown produce by members of the RI community, Farm Fresh RI first tested the concept of farmers market-based nutrition education at just the Armory Market back in 2008. With the quick success of the program’s pilot season, it was expanded the following year to additional farmers markets run by Farm Fresh RI — and Healthy Foods, Healthy Families was born. 

In honor of officially turning 10 this summer, Farm Fresh RI invites all families (whether you’ve participated in the program before or not) to free birthday party festivities like balloons, fun kids activities, and special treats at all of the above-listed farmers markets during the week of August 12th. No tickets needed, just come to the Healthy Foods, Healthy Families table at the market!

Support by Blue Cross Blue Shield of RI and the Andrade-Faxon Charities for Children
Earlier this year, Farm Fresh RI received a 2019 BlueAngel Community Health Grant (BACHG) from Blue Cross & Blue Shield of Rhode Island (BCBSRI). The $22,000 grant will provide parents and children with resources to shop for and prepare healthy meals through the Healthy Foods, Healthy Families program.

“Our support for organizations like Farm Fresh Rhode Island enables them to continue effectively addressing social and environmental factors that lead to overweight and obesity — particularly for low-income families in our state,” said Kim Keck, president and CEO of BCBSRI.

Onelissa Martinez, former Nutrition Education Manager at Farm Fresh RI added, “Thanks to this BlueAngel Community Health Grant from Blue Cross & Blue Shield of RI, we will be able to empower more Rhode Island families with the information and tools to make healthy choices and invest in their health and communities.”  

Program Methods and Outcomes
Healthy Foods, Healthy Families is a fruit and vegetable exposure/incentive program implemented at farmers markets in low-income neighborhoods, targeting families receiving US federal food assistance. Participants post-intervention reported significantly higher vegetable consumption and lower soda consumption. For more information on methods and outcomes, refer to the following study, which examined program effects on participants’ diet and associations between attendance, demographics, and dietary change.

“Healthy Foods, Healthy Families: combining incentives and exposure interventions at urban farmers markets to improve nutrition among recipients of US federal food assistance;” by April B. Bowling, Mikayla Moretti, Kayla Ringelheim, Alvin Tran, and Kirsten Davison; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4847109


Anna’s Kitchen Shrubs For The Win

Rhode Island maker brings home big titles for the beverage industry

SIP Awards

Rhode Island’s only shrub maker, Anna Scott, is making waves internationally. In just the last few months Anna’s Kitchen Shrub has received several industry awards from Food & Beverage Magazine, the International SIP Awards and the PR%F Awards.

In March, the shrub maker won Food & Beverage Magazine’s “Best In Show” at the Nightclub and Bar Show, an event known for being a huge influencer for professionals in the bar, nightlife and hospitality industries. As one of the magazine’s favorite emerging brands, a four-page spread in the June issue boasts Anna’s Kitchen Shrub as “new, unique and just plain great.”

This June, among over 1,000 competitors, the brand attended the International Spirits Competition and won SIP Awards in seven different categories including taste, design and innovation. This internationally acclaimed consumer-driven blind taste-testing event is widely recognized in the spirits industry and known as the preeminent path for brands to reach their target consumers.

Just last week, Scott received news that all five flavors placed at the PR%F Awards as well. More than 30 spirit industry leaders and upwards of 500 spirits brands participated in the PR%F Awards during a two-day blind-tasting point-rating competition. With only five Century Medals being granted, Scott earned two of them with perfect scores. On top of that, Scott received two Gold Medals and one Silver Medal. Earning more than ten awards within the past several months, Anna’s Kitchen Shrub is making everything old, new again.

Anna’s Kitchen Shrub launched out of Rhode Island’s Hope & Main food business incubator program in the spring of 2018. Scott’s take on this historic vinegar-based drink is fresh, healthy and appeals to cocktail enthusiasts and the sober-curious alike. Each flavor is 100% organic and is made with raw apple cider vinegar with the Mother, unlike many, if not all, competitor brands. In less than two years, Scott has carved out a substantial space in the cocktails and beverage realm, making certain that “shrub” becomes a familiar term again. 

Anna’s Kitchen Shrub is made in Rhode Island. Available online as well as over 60 Northeast gourmet retailers, liquor stores, restaurants and bars. Visit www.annaskitchenshrub.com for more information.

July 2, 2019 0 comment
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News Bites: RI Hospitality Culinary Competition, Rhode Island Open Space Grants, Ocean State Job Lot Food Donation

by David Dadekian March 25, 2014
written by David Dadekian

William M. Davies Career & Technical High School Culinary Team, from left to right order: Heather Singleton, Sr. VP, RIHEF; Jesse James, US Foods; Students: Maria Jacobo, Cesia Lapop, Osiris Hernandez, Elise Calhoun, and Reymy Pena; Chef Peter Fangiullo and Chef Santos Nieves, Culinary Teachers, Davies Career & Tech

William M. Davies Career & Technical High School Culinary Team, from left to right order: Heather Singleton, Sr. VP, RIHEF; Jesse James, US Foods; Students: Maria Jacobo, Cesia Lapop, Osiris Hernandez, Elise Calhoun, and Reymy Pena; Chef Peter Fangiullo and Chef Santos Nieves, Culinary Teachers, Davies Career & Tech

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

RI Hospitality Education Foundation Hosts 3rd Annual Rhode Island ProStart® Culinary Competition

Local Students Competed for $324,000 in Scholarship Money and the Chance to Represent Rhode Island in the National Competition in Minneapolis

The RI Hospitality Education Foundation (RIHEF), in collaboration with ProStart® and US Foods recently hosted the 3rd Annual Rhode Island ProStart® Culinary Competition.  Four students from William M. Davies Career & Technical High School won the Culinary Arts portion of the competition and four students from Exeter Job Corps Academy won the Foodservice Management portion of the competition. The students not only won $324,000 in scholarship money divided amongst the teams, but they will also be representing Rhode Island at the National Restaurant Association Educational Foundation’s ProStart® Invitational competition in Minneapolis this May.

Exeter Job Corps Academy Foodservice Management Team, from left to right order: Heather Singleton, Sr. VP, RIHEF; Jesse James, US Foods; Students: Destiny Tolentino, Bianca Rivera, Samantha Miranda, and Shirnica Hilaire; Chef Mark Bennison, Culinary Teacher, Exeter Job Corps Academy

Exeter Job Corps Academy Foodservice Management Team, from left to right order: Heather Singleton, Sr. VP, RIHEF; Jesse James, US Foods; Students: Destiny Tolentino, Bianca Rivera, Samantha Miranda, and Shirnica Hilaire; Chef Mark Bennison, Culinary Teacher, Exeter Job Corps Academy

“I am extremely proud of all the students who dedicated months to practice and preparation for this event,” said Dale Venturini, President and CEO of the RI Hospitality Association. “As the future of the hospitality industry, I look forward to watching the students’ skills continue to progress and eventually become part of the skilled workforce we have here in Rhode Island.”

The competition was comprised of more than 30 students from across Rhode Island who are enrolled in ProStart®, a two-year hospitality career-building program designed by the National Restaurant Association Educational Foundation. The $324,000 scholarship money was provided by Johnson & Wales University, Lincoln Culinary Institute, New England Culinary Institute, The Art Institute, and Sullivan University. At the national competition, the winning teams will compete for nearly $1.4 million dollars in scholarship money.

There were two separate events that students could participate in. Culinary teams competed in a wide array of culinary challenges including: safe food transportation, knife skills, a cook-off by preparing a three-course meal (using only two burners), teamwork/cooperation, professionalism/appearance, plate presentation, and more.

Foodservice Management teams presented a restaurant concept idea they created along with their business plan, which included design boards, floor plans, marketing plans, and menu design. All teams were judged by locally and nationally recognized hospitality and food professionals.


DEM Announces Availability of Up to $5 Million in Open Space Grants for Land Preservation Projects

The Department of Environmental Management is now accepting applications from municipalities, land trusts, and non-profit land conservation organizations for Rhode Island Local Open Space Matching Grants. A total of up to $5 million is available during this round of the grant program.

“Through these grants, we will continue to help preserve and protect precious open space and farmland, as well as support one of our state’s economic drivers – tourism,” Governor Lincoln D. Chafee said.  “Rhode Island is fortunate to enjoy unparalleled natural beauty.  By having funds available for our cities and towns, land trusts and conservation organizations, we can continue to safeguard these assets, which strengthen our economy, future and environment.”

DEM Director Janet Coit announced the grant round at the Land and Water Conservation Summit held Saturday at the URI Coastal Institute.  Director Coit praised the more than 300 board members, volunteers and staff from land trusts, watershed councils, and conservation commissions who attended the event for their dedication to land and watershed conservation, saying that their combined efforts are what make Rhode Island great – and provide hope and a legacy.

“It’s the power of local communities working with DEM to preserve the special places that mean so much — places where folks can go to get outdoors, unwind, and relax,” Director Coit said.  “These bonds are funds that drive progress and allow municipalities and conservation groups to keep a pipeline of projects moving forward – projects that ensure we have productive farmland, healthy forests, and places to play and enjoy nature.”

The grants will provide up to 50 percent of funding, up to a maximum of $400,000, to preserve open space lands that possess significant natural, ecological, agricultural or scenic values, by direct purchase or conservation easements.  Special consideration will be given to projects that provide linkages between or expansion of existing preserved lands.  In addition to the grants, DEM has funds available in its no-interest loan program to assist in the funding of open space projects.  Funding for this grant round comes from the 2008 and 2012 Open Space Bond Authorizations, overwhelmingly approved by Rhode Island voters.

DEM will also provide 50 percent of overhead funds within set parameters to successful projects for appraisal, title, and survey services, provided the services are competitively bid with appropriate documentation. Funding for overhead costs would be in addition to grant awards, and would provide another source of financial assistance for land trusts and municipalities to acquire or protect valuable open space.

Over the years these grant programs have not only resulted in the protection of hundreds of worthwhile projects – places used by residents and tourists alike for outdoor recreation – but have also contributed to the economic health of the state.  These natural assets play a big role in the state’s tourist economy by providing opportunities for the public to camp, fish, hunt, hike, and enjoy the great outdoors, and at the same time bring revenue to the local economy.  This successful grant program has provided funding for the preservation of over 10,000 acres of land across the state since its inception in 1985.  DEM has worked with partners to complete 165 easement transactions with land trusts and local communities to date, furthering the mission of preserving Rhode Island’s precious resources and increasing the public’s access and enjoyment of our natural lands.

Recent projects completed from the state’s 2011 funding round include the protection of a 175-acre parcel in Coventry along the Coventry Greenway; assisting the Town of North Smithfield in acquiring a 40-acre parcel adjacent to Booth Pond; and preserving the development rights on the Kee Farm on the Kickemuit River in Warren.  “As we approach the 50th anniversary of the Green Acres Act this May, we can see visual reminders across Rhode Island of how partnerships have been necessary and successful to conservation,” Director Coit noted.

Noting that the grant funds would help protect and preserve Rhode Island’s open spaces and natural heritage, Director Coit emphasized the importance of Governor Chafee’s proposed $75 million Clean Water, Open Space and Healthy Communities bond for the 2014 ballot.  “Rhode Island has a proud history of supporting investment in our extraordinary natural assets. Clean Water and Open Space bonds are widely supported in Rhode Island – in our urban centers, our small town main streets, suburban neighborhoods, and rural areas – because they keep our local character in-tact, and ensure continued economic investment and activity throughout the state,” she said.

Grant applications will be accepted through June 6 at 4 p.m. They will be reviewed and ranked by the Natural Heritage Preservation Advisory Committee with final awards to be made by the State Natural Heritage Preservation Commission.  The Commission expects to announce the grant awards in September 2014.

Grant applications, specific rules governing the grant program, and additional information is available from Lisa Primiano, deputy chief of DEM’s Division of Planning and Development, at 222-2776 ext. 4307, or via email at lisa.primiano@dem.ri.gov.  Information and downloadable applications are also available on DEM’s website, www.dem.ri.gov, by clicking on “Topics,” then “Grants,” then “Open Space Grants.”


Ocean State Job Lot Makes Record $1.4 Million Food Donation

Company partners with Polar Beverages, Bank of America, Bob’s Red Mill and Providence Journal Charitable Foundation to send 78 tractor trailer loads of food to area Food Banks in 2014; Program kicks off with 17-truck convoy on March 25th

Ocean State Job Lot, a 111-store discount retail chain headquartered in North Kingstown, R.I., announces its 2014 “Three Square Meals” hunger relief program to alleviate the food crisis throughout the Northeast U.S.

The program is expected to distribute 78 tractor trailer loads of food throughout the year to 13 food banks and pantries across six New England states and New York, including:  Rhode Island Community Food Bank (Providence, RI), Connecticut Food Bank (East Haven, CT), Foodshare (Bloomfield, CT), New Hampshire Food Bank (Manchester, NH), Food Bank of the Hudson Valley (Cornwall on Hudson, NY), Worcester County Food Bank (Shrewsbury, MA), Food Bank of Western Massachusetts (Hatfield, MA), Good Shepherd Food Bank (Auburn, ME), Vermont Foodbank (Barre, VT), Boston Medical Center Food Pantry (Boston, MA), Greater Boston Food Bank, Long Island Cares (Hauppage, NY), and the Regional Food Bank of Northeastern New York (Latham, NY). This marks the largest single food donation of its kind by a private company in New England.

On Tuesday, March 25, 2014 at 9:30 a.m., the first delivery of food will kick-off via convoy of 15 tractor trailer trucks loaded with 600,000 lbs of nutritious shelf-stable food. The public is invited to cheer on the convoy departing from Job Lot’s warehouse in North Kingstown, escorted by RI State Police, Blue Knights motorcycle club and North Kingstown Fire Department en route to the select Food Banks.

For the first time in the 11-year history of the Three Square Meals program, private businesses are sponsoring a truckload of food including Bank of America, The Providence Journal Charitable Fund, Polar Beverages, and Bob’s Red Mill.  Job Lot’s Charitable Foundation is also teaming up with the New England Patriots Alumni Club led by former 12-year Patriots offensive player Pete Brock and 15-year quarterback Steve Grogan to “tackle hunger” in 2014 and beyond. They will be on-hand for the March 25th morning event along with current Patriots cheerleaders and costumed mascot “Pat Patriot.”

In what has become a holiday tradition, Job Lot customers in seven states were invited to donate $1 at the register through December 31, 2013 to help buy food for Food Banks to distribute in their local community.  Job Lot matched the first $100,000 of donations made by shoppers.  The customer donations and matching amount totaled over $1.4 million – the equivalent of 78 tractor trailer loads of food.  Leveraging its significant wholesale buying power, Job Lot purchases food from its manufacturers and other sources valued at up to three times Job Lot’s purchase price, and also donates all purchasing logistics, administration, management, delivery labor, and fuel ensuring 100 percent of donated funds are used to help alleviate hunger.  Items to be distributed include shelf-stable food such as pasta, cereal, canned vegetables and fruit, soup, canned tuna, dried beans, rice, and more.

In late Spring, Job Lot and the New England Patriots Alumni Club are launching an initiative with URI’s SNAP-Ed program, culinary institutes, Scotts and Burpee Seeds to tackle food insecurity in the region from supporting neighborhood gardens to providing nutrition education to the community.  “Our Three Square Meals event is intended to bring attention to and help alleviate the growing food crisis in our region,” states Ocean State Job Lot Owner/Partner Alan Perlman, who notes his company is quick to recognize the contributions and generosity of its valued customers.  “We’re leading the fight against hunger, starting from the community garden level, to distributing nutritious food, to then teaching people how to create and eat healthy meals. Together with our customers and charitable partners such as the Patriots Alumni and URI’s SNAP-Ed program, we can greatly impact each step along this food insecurity cycle.  It’s exciting to see our Three Square Meals program grow and become an important catalyst for change.”

The public is invited to attend the 2014 Three Square Meals event being held in the Job Lot warehouse at 375 Commerce Park Road in North Kingstown on March 25, 2014 at 8:00 am, and to help cheer on the truck convoy as it departs at approximately 9:15 am for the Food Bank deliveries. There is no charge for this event.  Guests are asked to use Job Lot Way (off Commerce Park Road) to access the warehouse parking lot, and to enter Door #7.

March 25, 2014 0 comment
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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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“Bizarre Foods America” featuring Rhode Island Airs Monday, August 5, 2013 – UPDATED

by David Dadekian August 2, 2013
written by David Dadekian

Bizarre Foods America's Andrew Zimmern with Johnson & Wales University Chef Instructor T.J. Delle Donne, photo courtesy of Travel Channel

Bizarre Foods America’s Andrew Zimmern with Johnson & Wales University Chef Instructor T.J. Delle Donne, photo courtesy of Travel Channel

Followers, friends and fans of some of Rhode Island’s favorite restaurants, stores and farms saw a number of photos back in mid-December 2012 featuring culinary explorer Andrew Zimmern as he visited Rhode Island to tape an episode of his show “Bizarre Foods America.” The hour-long episode featuring the Ocean State is airing on the Travel Channel on Monday, August 5th at 9 p.m. EDT.

Zimmern travelled all over the area seeking out the things that make the Rhode Island regions food’s unique. Shops featured in the episode are Antonelli’s Poultry Co., Tony’s Colonial Foods and Venda Ravioli on Federal Hill. Zimmern also went out in the water of Matunuck Oyster Farm with owner Perry Raso, checked out the seafood from Brown Family Seafood and Bomster Scallops, stopped in Portugalia in Fall River, Mass., cooked sea Robin with Chef Matthew Jennings at Farmstead Inc. and spent the day in a culinary lab at Johnson & Wales University.

JWU Chef Instructor Branden Lewis enjoyed the television experience on Zimmern’s show saying, “It’d be fun to say that working on an episode of Bizarre Foods with Andrew Zimmern was in itself a bizarre adventure, but it was actually quite surreal. Chef T.J. DelleDonne and I, along with a top notch squad of students were amazed at how organic the show ran with Andrew directly at the helm. We just started cooking and he jumped right in, camera crew and all.” One of Lewis’s students, Dana Reale, added, “It was a pleasure working with Chef Zimmern and his crew. I was proud to be able to showcase our school as well as sustainability in the culinary industry.”

Make sure you watch “Bizarre Foods America” on The Travel Channel on Monday, August 5th at 9 p.m. to see it all. The Travel Channel can be found in Rhode Island on Verizon FIOS channel 170 or 670 in HD, and on Cox Cable channel 33 or 1033 in HD.

UPDATED: Three video clips added to the “Bizarre Foods America” site.

  • New Fishing in Rhode Island
  • Have a Cabinet in Rhode Island
  • Rhode Island’s Federal Hill
August 2, 2013 0 comment
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