Eat Drink RI
The best local food and beverage information in Rhode Island
  • Interviews
    • The Show
    • Subscribe as a Podcast
    • RI Small Business LIVE Forum on Facebook
  • Upcoming Events
  • Food & Beverage Jobs
    • Post A Job
    • Job Dashboard
  • Latest News
  • COVID Support
    • Restaurants with Online Ordering and Take Out
    • Shop Local Food & Drink Businesses Online
    • The Rhode to Recovery: RI Food and Drink, Part 1 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 2 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 3 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 4 of 4
    • Resource Links for Small Businesses During COVID-19 Crisis
  • Advertise
  • Subscribe
    • Shopping
    • About
    • Contact
Tag:

diner

loading...

chefs & restaurantscookingfarmsnews

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
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
news

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
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail
chefs & restaurantsnews

Join the Kickstarter to finance a Haven Brothers Diner documentary

by David Dadekian June 4, 2012
written by David Dadekian
Haven Brothers: Legacy of the American Diner

Haven Brothers: Legacy of the American Diner

Video producer Jeff Toste has begun production on a documentary about Haven Brothers Diner, the oldest operating American diner on wheels. The mobile restaurant is a fixture on Fulton Street, right outside Providence City Hall, every night until the wee hours of the morning. One of the first, if not the first, diners in the country, Haven Brothers could also be considered a precursor to the currently crazily popular food trucks. Toste has turned to Kickstarter to finance the completion of his documentary and is in need of backers for his project.

For those who haven’t used Kickstarter before, it is a widely-used crowdfunding site. You can pay a varying dollar amount, in the case of Toste’s Haven Brothers documentary he is looking for payments from $5 up to $5,000, and in exchange you get a piece of merchandise or other item once the project has been completed. Essentially you’re making a payment on a future purchase, allowing the creator to complete their project. For example, pay $25 today, Toste gets to finish his documentary, and you get a copy of it on DVD when it’s complete.

Here’s the catch, the creator doesn’t actually get any of the funding unless their goal is met by a certain date. Toste needs to raise $25,000 by June 23 or he doesn’t get any money. At the moment the Haven Brothers: Legacy of the American Diner Kickstarter has only raised over $2,000. If you’re interested in seeing a documentary made on this fascinating Rhode Island icon, head over to the Kickstarter page and make a payment now. Your credit card is not charged for your payment amount unless the $25,000 goal is met on June 23. Below is the introductory video Toste has produced to sell the documentary.

Eat Drink RI has no connection to the fundraising or production of Haven Brothers: Legacy of the American Diner other than potentially backing through Kickstarter. We found it to be a newsworthy, local food project.

June 4, 2012 0 comment
0 FacebookTwitterPinterestLinkedinTumblrRedditStumbleuponWhatsappEmail

Search:

Recent Posts:

  • News Bites: RI Breweries Christmas & New Year’s Hours / Boat House Operation Blue Santa Toy Drive

    December 21, 2022
  • News Bites: New Sons of Liberty Flavored Whiskies / Anchor & Hope Wins Four Awards / RI Seafood Launches New Site and App / Help Giusto Donate Lasagnas / Neon Marketplace Opens in Providence

    December 7, 2022
  • 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

Advertisement:

Blackbird Farm

Advertisement:

Advertise with Eat Drink RI

Advertisement:

Advertisement:

Advertisement:

Advertisement:

Food Trucks:

Facebook
My Tweets

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

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

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

Rhode Island Foundation 2014 Innovation Fellow

Rhode Island Foundation 2014 Innovation Fellow

Instagram

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Linkedin
  • Tumblr
  • Youtube
  • Email

Copyright © 2010-2022 Eat Drink RI LLC. All rights reserved.


Back To Top
Eat Drink RI
  • Interviews
    • The Show
    • Subscribe as a Podcast
    • RI Small Business LIVE Forum on Facebook
  • Upcoming Events
  • Food & Beverage Jobs
    • Post A Job
    • Job Dashboard
  • Latest News
  • COVID Support
    • Restaurants with Online Ordering and Take Out
    • Shop Local Food & Drink Businesses Online
    • The Rhode to Recovery: RI Food and Drink, Part 1 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 2 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 3 of 4
    • The Rhode to Recovery: RI Food and Drink, Part 4 of 4
    • Resource Links for Small Businesses During COVID-19 Crisis
  • Advertise
  • Subscribe
    • Shopping
    • About
    • Contact

Terms and Conditions – Privacy Policy