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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

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

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
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Taste Trekkers Food & Travel Expo Interview with Founder Seth Resler — SPONSORED CONTENT

by David Dadekian September 23, 2014
written by David Dadekian
Narragansett Creamery at Taste Trekkers Tasting Pavilion - Photo by David Dadekian

Narragansett Creamery at Taste Trekkers Tasting Pavilion – Photo by David Dadekian

Seth Resler is the producer of the 2014 Taste Trekkers Food & Travel Expo, which returns to Providence on October 3rd through the 5th. We asked him a few questions . . .

1. What happens at the Taste Trekkers Food & Travel Expo?

The Taste Trekkers Expo is an opportunity for people to try foods from different places around the world. This year, that includes Bolivia, Canada, France, Greece, Italy, New Zealand, Peru, and Spain. But there are also foods from a lot of places here in the United States, including Maine, Miami, New York City, North Carolina, Vermont, and more.

But this is about more than just tasting the food. It’s also an opportunity to learn about the cuisines of different regions. You’ll hear chefs, farmers, brewers, artisan food producers, and others talk about what makes the dishes from their region unique. If you are the type of person who loves to talk about food, we are going to give you a lot to talk about.

2. Can you walk us through the schedule?

Sure. We kick it off with Industry Day at Johnson & Wales University on Friday, October 3rd. This day is for anyone in the food, travel, or tourism industries. We’ll start with a series of ten-minute talks on a range of different topics, including culinary travel writing, kitchen incubators, and how to run a food tour. Then Gail Ciapma, the Food Editor of The Providence Journal, will host a panel discussion on food tourism. Finally, we’ll head over to The Dorrance for a networking reception hosted by our friends at Deep Eddy Vodka, Foolproof Brewing, and Carolyn’s Sakonnet Vineyard.

Saturday is the main event at the Providence Biltmore. Anybody who loves food and loves to travel is welcome. We’ll start with a series of ten-minute talks about cuisines from different regions. Then we break into groups for three rounds of sessions. The sessions are longer, in-depth demonstrations and tastings of dishes from different regions. They cover everywhere from Cape Cod to New Zealand, and everything from wine to wood-fired ovens. Finally, everybody returns to the Grand Ballroom for the Hope & Main Tasting Pavilion. Here, people will get to taste food and drink from dozens of local restaurants and food producers, like Narragansett Creamery, Sons of Liberty, and DeWolf Tavern.

Saturday evening, the Culinary Arts Museum at Johnson & Wales University has extended its hours so Expo attendees can come check out the new “Food on the Move” exhibit.

3. There’s also a scavenger hunt on Sunday. Can you tell us about that?

On Sunday, October 5th, we are hosting the Eat & Run Scavenger Hunt throughout downcity Providence. Teams will compete for hundreds of dollars in prizes. It starts at noon at the Arcade Providence. Teams will get a list of clues to foodie locations around the city. They’ll need to walk to each destination and take a selfie in front of the place. The first team back to the Cable Car Cinema with the most selfies from the correct locations will win the prize.

Finally, we’ll wrap up the whole weekend with the New England premiere of the documentary, Farm-City, State, which explores the local food scene in Austin.

Los Andes at Taste Trekkers Tasting Pavilion - Photo by David Dadekian

Los Andes at Taste Trekkers Tasting Pavilion – Photo by David Dadekian

4. Why did you decide to host this event in Providence?

First and foremost, Providence has a great food scene. Between the heritage of Federal Hill, the excitement of a new crop of restauranteurs, and the excellence coming out of Johnson & Wales, you’ve got a very exciting food community. But there’s a lot more than that. As you know, a number of new breweries and distilleries have popped up in recent years, the Hope & Main kitchen incubator is opening in Warren, the Culinary Arts Museum just reorganized its collection and has re-opened, and I know you’re working on bringing a big market to the area. It just feels like Providence is really coming into its own as a culinary destination.

We’re also hosting the Expo in Providence because I have a lot of personal ties to the city. I live on the west coast now, but I graduated from Brown University. I used to DJ at Lupo’s, I was the Program Director at 95.5 WBRU, and I used to run a lot of restaurant and bartending events in this city. So Providence will always feel like a second home to me, and I love being able to bring this event back here.

5. Are there any speakers that you’re particularly excited to see?

That’s hard, because they’re all so good. And there are also several that I haven’t seen yet because they’re joining us for the first time. But there are a number that I have had the opportunity to interview for my Find Dining podcast, so I know they’re fantastic:

Chef Jose Duarte of Taranta in Boston is fascinating. This guy leads culinary expeditions through the jungles of Peru…for families with little kids! So he’ll have amazing stories to tell at the Expo.

I could listen to Marina Marchese talk about bees and honey for days. I always thought of honey as a one-flavor-fits-all condiment, like ketchup, but of course it isn’t. The local geography has a huge influence on the flavors of different honeys, and Marina is returning this year to lead a session on how to begin honey tasting.

Chef Cesin Curi of Los Andes in Providence is a rock star. The first time I ever had ceviche was in his restaurant, and I’ve been in love with it ever since.

Elle Armon-Jones wins the award for the longest commute — she’s coming all the way from New Zealand to lead one of our sessions. I think she’s going to teach us how to roast Hobbit.

And on Industry Day, there’s a doctoral student from Brown named Emily Contois who is going to talk about the marketing plan to bring Vegemite from Australia to America, which obviously failed miserably. I’m strangely excited to hear about that!

The Taste Trekkers Food & Travel Expo returns to the Providence October 3rd through the 5th. For more information, please visit http://tastetrekkers.com/expo/.

You can also watch the preview for this year’s Expo below.

September 23, 2014 0 comment
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Taste Trekkers Food & Travel Expo Interview with JWU Culinary Arts Museum’s Richard J. S. Gutman — SPONSORED CONTENT

by David Dadekian September 18, 2014
written by David Dadekian
Johnson & Wales University Culinary Arts Museum Director Richard J.S. Gutman

Johnson & Wales University Culinary Arts Museum Director Richard J.S. Gutman

Richard J. S. Gutman is the Director and Curator of the Culinary Arts Museum at Johnson & Wales University in Providence. He is also the country’s leading authority on diners, and has authored four books on the subject.

He will speak at the 2014 Taste Trekkers Food & Travel Expo on October 4th at the Providence Biltmore. We asked him a few questions…

1. The Culinary Arts Museum has been closed for over a year while you’ve reorganized your collection. What is involved in that process?

The museum has been in existence for 25 years, and it was started with an immense donation of artifacts that filled 16 tractor-trailers, comprising the majority of the life-long collection of Chef Louis Szathmary, proprietor of The Bakery restaurant in Chicago.

The collection was continually expanded over the years without the small staff being able to inventory the holdings. Thus, Johnson & Wales University decided that the museum should close for 15 months to conduct an inventory of the thousands of boxes in storage. Four temporary inventory specialists were brought on board to work with the museum staff and student workers to produce skeleton records and properly rehouse the collection and begin to put the records online.

2. The museum is now re-opening. Tell us about some of the new exhibits we can go see.

A new exhibit titled “Sweet Success” is on display. It includes a partial installation of the former Agora Ice Cream Parlor, an 1896 New York landmark; artifacts and images from the Salois Sanitary Dairy, a 20th century family business that operated in Pawtucket; and the story of Sweenor’s Chocolates, a Rhode Island company that has been run by the Sweenor family for four generations. Other ice cream, soda fountain, and candy-related artifacts discovered during our inventory project are included in this exhibition.

Our chefs gallery has also been reinstalled with new graphics and displays, featuring jackets from some of the Distinguished Visiting Chefs that have been honored at the College of Culinary Arts and come to work with the students over the years. These include Martin Yan, Emeril Lagasse, Thomas Keller, Lorena Garcia and more.

3. Of all the items you discovered during the reorganization, which is your favorite?

I’m pretty fond of the 44 different waffle irons. It would be hard to pick my favorite, but I lean towards the Art Deco styling of the 1930s. These will be used by students during the Winter trimester in the Design and Engineering School for an industrial design project that investigates the evolution of a kitchen tool . . . from cast iron to today’s latest Cuisinart model.

4. What will you be speaking about at the 2014 Food & Travel Expo?

I will be talking about what we do at the Culinary Arts Museum, how we learn from the past to invent the future.

5. The museum is has extended its hours on Saturday, October 4th, so that Expo attendee can check it out. What can people expect there?

The museum will have extended hours on Saturday to accommodate Taste Trekkers who will presumably be occupied until 4 pm. We will stay open until 7 pm. Regular admission fees will apply. We have 25,000 square feet of gallery space, but one show in particular should be of special interest to people who travel for food. Our exhibition, “Food on the Move,” was inspired by Chef Louis Szathmary’s collection of over 600 travel menus, from steam ships, railroads, airlines and roadside restaurants. This 150-year look into the culinary world of the traveler provides a fascinating comparison with today’s offerings for the global traveler.

For more information on the Taste Trekkers Food & Travel Expo on October 3-5, 2014, please visit http://tastetrekkers.com/expo.

You can also view scenes from the 2013 Taste Trekkers Food & Travel Expo below.

September 18, 2014 0 comment
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News Bites Event Edition: 9th Annual Newport Mansions Wine & Food Festival, Taste Trekkers

by David Dadekian September 2, 2014
written by David Dadekian
Newport Mansions Wine & Food Festival

Newport Mansions Wine & Food Festival

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

9th Annual Newport Mansions Wine & Food Festival Almost Here

Autumn arrives with a weekend of wine, food, seminars and chefs

From September 19th through 21st, three of Newport’s most beautiful historic mansions will once again be filled with visitors and vendors celebrating the 9th Annual Newport Mansions Wine & Food Festival, presented by The Preservation Society of Newport County and FOOD & WINE. Hundreds of wines from around the world will be poured, and a variety of cuisine from regional restaurants and caterers will be served, making the festival one of the East Coast’s most sophisticated and anticipated events.

Television chef and author Sara Moulton and internationally-renowned lifestyle expert Martha Stewart will headline the Grand Tastings at Marble House, cooking on the Jenn-Air Master Class Culinary Stage on Saturday and Sunday respectively. Regional favorites also participating in the weekend cooking demonstrations include Michael Ferraro, Executive Chef of Delicatessen and creator of Mac Bar in New York City, and Dan Enos, Executive Chef & Managing Partner of Boston’s Oceanaire Seafood Room. Chocolate lovers will delight in Brian Donaghy’s & Tim Brown’s demonstration with Guittard Chocolate. Additionally, local chefs Karsten Hart, Executive Chef at Newport’s Castle Hill Inn, Jonathan Cartwright, Executive Chef of MUSE at Vanderbilt Grace, and Champe Speidel of Persimmon will be sharing their talent and tips on stage.

The Grand Tastings will also feature book signings by the guest chefs and other authors throughout the weekend. Visitors will also get to enjoy the Stella Artois Beer Garden, where Master Chef Daniel Joly will offer pairings of cheese, chocolates and fruits with samples of their Belgium beers, Stella Artois, Hoegarten or specialty Cidre.

The weekend kicks off with the Wine & Rosecliff gala on Friday night, featuring an outstanding selection of fine wines and food amid seaside Gilded Age splendor. After Saturday’s Grand Tasting, the fun continues at the Collectible Wine Dinner at The Elms. Guests will enjoy a delicious meal while getting to taste and learn about a variety of high-end collectible wines, including Krug Champagne, Flowers Chardonnay, Kistler Pinot Noir, Chateau Haut Brion Bordeaux, and Carte Blanche Cabernet Sauvignon Napa.

Additionally on Saturday night, the return of Newport After Dark will give guests an opportunity to extend the party late into the night while enjoying food and cocktails from some of the Festival sponsors at Forty 1˚ North on the Newport waterfront.

On Sunday, an exclusive Winemakers’ Brunch offers guests the unique experience of tasting the magnificent rosés of Chateau d’Esclans, guided by winemaker Sacha Liccine, in the grandeur of the Gold Ballroom at Marble House.

Beginning Friday, visitors can attend seminars to learn about wines from different regions of the world. Guests are encouraged to ask some of the industry’s most respected experts, including Lou Di Palo, Jordan MacKay, Megan Krigbaum, Helen Morrison, Larry Stone, Geoff Labitzke, Philippe Newlin and Marshall Altier about the tasting, pairing and buying of wine.

The Presenting Sponsor of the 2014 Newport Mansions Wine & Food Festival is FOOD & WINE Magazine. Additional sponsors are National Trust Insurance Services, Alex & Ani, Italian Trade Commission, Jenn-Air, Atria Senior Living, Stella Artois, Dave’s Fresh Marketplace, Hyatt Regency Newport, Lila Delman Real Estate, Alaska Seafood, Chef Works, Arrow Prestige Limousine & Coach, Villa Maria, Champagne Nicolas Feuillatte, Certified Piedmontese Beef, Leaf & Fiber, Celebrity Cruises, , Chateau d’Esclans, 41 North, Baume & Mercier, Tourism Ireland, Maple Leaf Farms, Coca Cola, Quintessa, Whistle Pig Whiskey, United Airlines, Amtrak, Yankee Magazine and Design New England.

All proceeds from the Newport Mansions Wine & Food Festival benefit The Preservation Society of Newport County, a non-profit organization accredited by the American Alliance of Museums, and dedicated to preserving and interpreting the area’s historic architecture, landscapes, and decorative arts. Its 11 historic properties—seven of them National Historic Landmarks—span more than 250 years of American architectural and social development.

For more information and to purchase tickets for the 2014 Newport Mansions Wine & Food Festival, visit www.NewportMansionsWineAndFood.org, or call (401) 847-1000.

 


Taste Trekkers Expo Adds Culinary Arts Museum Reception and Film Premiere to Lineup

The second annual Taste Trekkers Food and Travel Expo will return to Providence, Rhode Island, on the weekend of October 3-5. Organizers have announced two new events that will be part of this year’s program: A special “Food on the Move” reception at the newly re-opened Johnson & Wales Culinary Arts Museum, and the New England premiere of the food documentary, Farm-City, State.

On Saturday, October 4th, following the Expo’s main event at the Providence Biltmore, food lovers are invited to Culinary Arts Museum at Johnson & Wales University for a special look at the “Food on the Move” exhibit, which examines the way transportation has affected American cuisine from the late 1800s through the modern era. The reception will include locally-expired refreshments and drinks. Tickets will be available at the door for $15.

On Sunday, October 5th, following the Eat & Run Scavenger Hunt downtown, Taste Trekkers will host the New England premiere of the documentary Farm-City, State at the Cable Car Cinema. The directorial debut from filmmaker David Barrow sets out to answer the question, “Can the city of Austin, Texas feed itself with only locally grown food?” Along the way, he captures the vital role that chefs, farmers, and artisanal food producers play in bringing a meal to the family dinner table. The film offers a unique peek at the thriving city of Austin through the lens of food. Admission for Expo attendees and scavenger hunt participants is free; tickets will also be available at the door for $5.

These events round out the full Taste Trekkers itinerary, including Industry Day at Johnson & Wales University on Friday October 3rd and Foodie Day at the Providence Biltmore on October 4th. The full schedule is available on the Taste Trekkers website at http://tastetrekkers.com/expo/. Tickets for all three day’s events are on sale now, and range in price from $20 to $50.

September 2, 2014 0 comment
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  • News Bites: Oberlin’s Chef Sukle Opening New Spot and Announces Move / Rhody Feeding Rhody Awarded USDA Grant / Rory’s Market Launces Fresh Produce Program

    November 14, 2022
  • News Bites: Local Agriculture and Seafood Act Grants Now Open / The Good Trade Makers Market Returns / Branchfood Launches RI Operations / BEATNIC Offering BOGO for Beginning of World Vegan Month

    October 25, 2022

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Four Time RI Monthly Best of RI Winner for the Eat Drink RI Festival

Four Time RI Monthly Best of RI Winner for the Eat Drink RI Festival

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2019 Rhode Island Inno Blazer Award Winner & Two Time 50 On Fire Winner

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Rhode Island Foundation 2014 Innovation Fellow

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