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Eli Dunn

Land & Sea at Blackbird Farm, photos by George Evans Marley
chefs & restaurantswine & drinks

The Blogetarian’s Review: Land & Sea at Blackbird Farm

by George Evans Marley September 7, 2017
written by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley

Land & Sea at Blackbird Farm, photos by George Evans Marley

A few weeks ago Katie Kleyla, Director of Development at Eat Drink RI, put a out a call out to her friends to see who would be interested in volunteering at the Eat Drink RI Land & Sea Summer Farm Culinary Series at Blackbird Farm. I jumped to the occasion and it was the best decision I’ve ever made.

Doing my stint in the restaurant industry in both front and back of the house I had some experience, but I don’t remember ever having so much fun and the food being so good.

I arrived on Friday night eager to help in my flannel shirt and backwards Teenage Mutant Ninja Turtle trucker hat. What else would you wear on the best cattle and pig farm in Rhode Island? Seriously, Blackbird Farm is not only the producer of the tastiest, local and organic beef and pork but its absolutely gorgeous. The rolling hills, the view, the sunset and the deer playing in the meadows just made the next four nights of my life absolutely unforgettable.

Chef Ashley Vanasse and her crew from Easy Entertaining were furiously prepping away when I arrived. I got the low down on the evening’s logistics and time line from Ms. Kleyla, including a quick run down of the evening’s adult beverages. Jonathan Edwards Winery provided a variety of wines including their Gewurztraminer, a white wine with hints of lychee fruit and a Dark Petite Sirah that was quite enjoyable. That’s a big deal because I traditionally do not care for ports, but this port style wine was just unique enough to please this steadfast critic. Jonathan Edwards is a pretty awesome place just across the border in Connecticut which is open to the public for tours and tastings! The evening’s beer selections were provided by Revival Brewing Company, a local favorite, located in Cranston, Rhode Island. The selection included Night Swim’ah Belgian Wheat Ale and Burnsider Pale Ale. They pulled out all the stops on the last night with a pretty pink surprise of Pinky Swear!

I jumped into action and ran down to the farm house where I got to meet some of the chickens and fill up the cooler with artisan well water. It was cool crisp and straight from the earth.

The first night’s meal consisted of crostini with garlic, mustard butter and a melt-in-your-mouth roasted bone marrow. Oh I almost died, it was so good. There was also skewered pork ribs and pickled radish and potato chips with rare beef. It was so amazing and there is a clear difference in the taste between grass-fed beef and factory-farmed beef. Serving it rare and pairing it with the pickled radish really brought out the distinct difference in the more sustainable way of farming.

The evening continued with a porchetta that was out of this world, a porterhouse steak and for dessert a lemon curd tart with fresh berries.

Night two of the Land & Sea Series featured Chefs Eli Dunn & Jordan Goldsmith of Eli’s Kitchen and Moonrose Farm respectively. Their starters consisted of shoyu glazed pork, wood-grilled oyster mushrooms with herb butter on a crostini and a Stonington shrimp po’ boy.

For their entrees they selected Bomster Scallop Crudo, Wood-Grilled Blackbird London Broil and for dessert the most amazing thing I have ever put in my mouth, Moonrose Cornflour Beignets served with Thai basil cream, strawberry jam and powdered sugar. As a volunteer I got handed a large metal bowl and I felt like I was eating from a trough and I didn’t care because they were so good.

Night three was Chef Nick Rabar of Avenue N American Kitchen. They served honey Harissa beef tartare, Smoked Pork Cheek & Pimento Cheese Pierogis, “Bacon & Sausage” with candied maple and my personal favorite of the night, Grilled Hot Dog Sliders served with mole baked beans, havana street corn, cotija, lime and a smoked paprika aioli! It was like a tiny bite of gourmet summer backyard barbecue heaven!

The evening’s entrees were Apple Cider & Beer Braised Pork Shank, Carved Blackbird Farm Steak and for dessert Warm Chocolate & Brown Sugar Cupcakes filled and topped with bacon fat buttercream & bacon butterscotch brittle. This was unlike anything I have ever tasted and I could have eaten a dozen of them in one sitting. Never, have I ever tasted a frosting so amazing.

The final night featured Chef Maria Meza and her son Joaquin of El Rancho Grande. Guests were greeted by a third choice of beverage, Revival’s Pinky Swear mixed with a spicy green lime chili beverage. The combo was spicy and refreshing!

For starters there were Quesadillas with squash blossom & queso, Taco with carnitas super crispy chicharrones – oh they are so good!

Entrees included Spare Ribs and Pork Loin & Sirloin a la parilla served with scallions, cactus. Dessert was a handmade mamey sorbet. I had a chance to help make this. Everyone took turns spinning the mamey over the ice until it has a frozen yogurt consistency. It was an amazing finish to an amazing four days.

If you have an opportunity to take part as a guest at one of the Eat Drink RI dinners – DO IT! You will not be disappointed. If you’d like to learn more about Blackbird Farm visit one their Farm Stand farmers markets and visit them online at facebook.com/blackbirdfarm/

See you there!

Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
Land & Sea at Blackbird Farm, photos by George Evans Marley
September 7, 2017 0 comment
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News Bites: GottaQ Smokehouse BBQ Needs Your Vote / Land & Sea Summer Farm Culinary Series / Hope & Main’s Schoolyard Market 2017 / Sage Cellars Introduce La Sirena Wines

by David Dadekian June 12, 2017
written by David Dadekian

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

GottaQ Smokehouse BBQ Asks for Your Vote To Be Named Mobile Cuisine’s Best Food Truck BBQ in America

GottaQ BBQ Smokehouse at the Eat Drink RI Festival 2017

GottaQ Smokehouse BBQ, based in Cumberland, RI, is poised to take home yet another award in Mobile Cuisine’s national Best Food Truck BBQ contest. Their authentic wood-smoked barbecue is served up on two food trucks, a BBQ trailer and a mobile smoker, as well as two brick & mortar locations, and a successful catering business. After placing 3rd in the annual contest three years in a row, GottaQ is ready to bring the top prize home to Little Rhody. The gang kindly asks for your support! This poll will wrap up on Friday, June 16, 2017 at 9:59 PM EST. Fans can vote daily via: https://mobile-cuisine.com/contest/2017-food-truck-bbq-of-the-year/.

“When we launched the company on April 25th, 2014 we had no idea how much of an impact we would have on the New England BBQ and food truck communities. People couldn’t get enough of GottaQ and their voice was strong enough to get us nominated as one of the top 10 BBQ food trucks in the country! We finished third, behind trucks from El Paso and Los Angeles.” said owner Michael Strout. “We’ve grown tremendously, and have continued to place third in the nation each year. We are so grateful to receive recognition and respect from our peers in the professional BBQ and food truck communities and have earned the chance to say that we are the #1 BBQ Food Truck in the USA. Please vote!”

In addition to GottaQ’s two brick & mortar locations, you can find the Q-Crew out and about on one of their food trucks, with their Festival BBQ trailer and soon from a new mobile smoker. Enjoy lunch in downtown Providence at Kennedy Plaza every Tuesday and Thursday from 11:30 a.m. – 2 p.m., or check them out at Food Truck Friday at Roger Williams Park Carousel Village every Friday night starting at 5 p.m. You can also find GottaQ serving at special events and festivals by following them on social media.

Hosting a summer party and want GottaQ to come to you? GottaQ offers simple solutions for all your catering needs with everything from easy pick-up platters, delivery upon request, to full on-site vending from one of their food trucks or the giant BBQ trailer. For more details and pricing, please visit: https://gottaq.com/catering.

Follow GottaQ Smokehouse BBQ on Facebook @GottaQ, Twitter @IGottaQ, and Instagram @GottaQbbq.


Eat Drink RI presents the Land & Sea Summer Farm Culinary Series with Blackbird Farm & Matunuck Oyster and Vegetable Farm

Land & Sea Summer Farm Culinary Series

Eat Drink RI is thrilled to present a series of exclusive culinary experiences showcasing the bounty of summer in the Ocean State. The culinary marketing and events company, fresh off the successful sixth annual Eat Drink RI Festival, is partnering with Blackbird Farm in Smithfield, RI and Matunuck Oyster & Vegetable Farm in South Kingstown, RI for a series of eight open-air explorations. These curated, one-of-a-kind culinary adventures can only be experienced with Eat Drink RI.

Celebrate Independence Day weekend at one of the most-acclaimed beef and pork farms in New England, Blackbird Farm. Relax with a welcoming adult beverage and wander the idyllic farm pastures with a personal tour by farmer/owner Ann Marie Bouthillette. Learn about where your food comes from, how it’s raised and cared for, and enjoy a menu featuring the humanely raised 100% Black Angus beef and 100% American Heritage Berkshire pork.

This dinner experience begins at 4pm, with a cocktail hour and passed hors d’oeuvres, followed by a multi-course seated dinner with friends, paired with wine and beer by Jonathan Edwards Winery and Revival Brewing Company. Finish the evening with dessert and gorgeous sunset views. Tickets are $139 per guest, all inclusive.

The 2017 Blackbird Farm Dinner Series
Friday, June 30th | Chef Ashley Vanasse | Easy Entertaining
Saturday, July 1st | Chefs Eli Dunn & Jordan Goldsmith | Eli’s Kitchen & Moonrose Farm
Sunday, July 2nd | Chef Nick Rabar | Avenue N American Kitchen
Monday, July 3rd | Chef Maria Meza | El Rancho Grande

Oysters, bubbles, and a sea breeze more your style? Join us for the pond to plate Matunuck Oyster & Vegetable Farm series in South Kingstown. This experience begins at 3pm with a personalized tour of the organic vegetable farm at the edge of Potter Pond with owner Perry Raso followed by the freshest raw bar in town, with oysters harvested directly from the pond, paired with bubbles. Enjoy a seated dinner in Matunuck’s lush vegetable garden, overlooking the coastal lagoon. Chefs will prepare a four-course meal, paired with wines from The Wine Bros. and The Savory Grape, and beer by Narragansett Brewery. Tickets are $189 per guest, all inclusive.

The 2017 Matunuck Oyster & Vegetable Farm Dinner Series
Monday, July 24th | Chef Chris Kleyla | Statesman Tavern
Tuesday, July 25th | Chef Antonio Franco | Basta
Monday, August 21st | Chef Rick Allaire | Metacom Kitchen
Tuesday, August 22nd | Chef Derek Wagner | Nicks on Broadway

To purchase tickets, please visit www.eatdrinkri.com/landandsea.


Hope & Main’s Summer Farmers Market Returns on Father’s Day

Local Families Can Celebrate with Dads & Grads at ‘Schoolyard Market’

Hope & Main Schoolyard Market

Hope & Main, Rhode Island’s first nonprofit food business incubator, announces its third Schoolyard Market season, open weekly on Sundays starting June 18 with a farmers-makers marketplace fit for families looking to enjoy their Sunday Funday focused on food. Locals can stock up on an unmatched variety of specialty foods and beverages all summer long with a cast of 48 Rhode Island and Massachusetts-based vendors including 30 Hope & Main members.

Schoolyard Market features a unique, interactive experience where market-goers can sample and purchase products made by many small food start-ups who create their products onsite at Hope & Main in their shared-use, commercial kitchens. Says Hope & Main Founder, Lisa Raiola, “The Schoolyard Market consumer is actually part of the incubation process by providing input and feedback to these budding food entrepreneurs. We have had many companies crowd source and perfect their recipes, packaging and branding during the Schoolyard Market season. That makes this market unlike any other local food experience.”

Sip on coffee, cold-pressed juice, kombucha and sodas over brunch or lunch. Chefs are cooking on-site making meals to order as well as offering pre-prepared packaged foods ready for picnics and family occasions. Find fresh doughnuts, savory and sweet pastries, specialty confections, traditional sourdough breads, as well as handcrafted packaged items like granola, sauces, spreads, jams and pickles. Also find farm fresh fruits and vegetables, honey, eggs, meat and poultry raised within just 25 miles of Warren.

Market day activities promise fun for everyone all season, including live music, cooking demonstrations, “FEEDback” customer taste-test surveys, backyard games, face painting, storytelling and facility tours. Locals can look forward to additional specials events occurring monthly like chef competitions, talks and interactive demonstrations with experts in food, agriculture and gardening.

Especially for Father’s Day, Schoolyard Market will offer a great selection of “Dude Food” including favorites like tacos and chili. Backyard aficionados will be glad to meet Master Gardener Valerie Harvey, the keeper of Hope & Main’s organic garden classroom. Valerie will share sage wisdom with aspiring farmers and gardeners eager to dig in to their own backyards.
Schoolyard Market welcomes customers with EBT/SNAP/WIC and/or Senior Citizen vouchers using the Farm Fresh Rhode Island “Fresh Bucks” market coin system.

Schoolyard Market happens at Hope & Main, 691 Main Street, Warren, RI 02885. Free and open to the public every Sunday until October 29, 10 a.m. – 2 p.m. Rain or shine. Public parking. Dog friendly. More information is available at http://www.makefoodyourbusiness.org/market


Sage Cellars Introduces La Sirena Winery

Sage Cellars brings world famous winemaker Heidi Barrett’s label to the Rhode Island market

La Sirena Winery

It is with great excitement that Sage Cellars introduces La Sirena Winery to their portfolio of worldly wines. La Sirena is created by world renowned winemaker, Heidi Barrett, the first female winemaker from the Napa region. Barrett has earned five 100 point wines from Wine Advocate critic Robert Parker, who has called her “The First Lady of Wine”. Prior to starting La Sirena, Barrett was a winemaker for Screaming Eagle in Napa Valley, CA. Her Screaming Eagle 1992 6L vintage bottle sold for $500,000 at the 2000 Napa Valley Auction, setting the world record for the highest price paid for a single bottle of wine.

La Sirena varietals are made in small production in Barrett’s hometown of Calistoga, California. Living among her vineyards, the wines are near and dear to her heart and are “made with great care and the highest quality in mind”. Barrett creates varietals for some of the most prestigious labels, while continuing to produce for her own labels, Barrett & Barrett and, of course, La Sirena.

Sage Cellars is proud to introduce 4 varietals from La Sirena to the Rhode Island market. The 2013 Cabernet Sauvignon is the “crown jewel” of La Sirena, and this elegant yet balanced wine will not disappoint. The 2015 Moscato Azul, the only white wine from La Sirena, is a fan favorite that has a perfumey aroma with crisp acidity and pairs well with many dishes during those warm summer nights. The popular 2012 Le Barrettage is a Syrah-based blend with rich, velvety, earthy and ripe flavors. Last, but not least, the 2013 Pirate TreasuRED is a big, bold and complex red blend. ​The base of this wine is Cabernet and Syrah, but also features Grenache and Merlot, as well as small amounts of Cab Franc, Petit Verdot, and Petite Syrah.

Sage Cellars is a Rhode Island based company owned and operated by trained professionals in wine and beer. As owners Anne Sage and Jesse Sgro explain: “Our passion for great craftsmanship runs deep and is born out of a life of dedicated study. Our business model is based on a simple premise: We choose to work with companies with whom we feel an equal excitement for their wines or beers and believe pairs well with the Rhode Island consumer. Our focus has been with family run vineyards, we are also a family business and understand the value in our industry. We listen closely, provide genuine and valuable support both for our quality products in our portfolio and our customers who sustain us.”

June 12, 2017 0 comment
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Coming Sunday, October 19th, 2014: Chefs Collaborative 5th Annual Rhode Island Harvest BBQ

by David Dadekian September 23, 2014
written by David Dadekian

Nick's on Broadway Chef Derek WagnerOn Sunday, October 19, from 4 – 7 p.m., Chefs Collaborative is assembling some of Rhode Island’s best “farm-to-fork” chefs to promote awareness of local and sustainable ingredients available in the Ocean State. The Harvest BBQ is held at one of the most beautiful farm locations in the state—Schartner Farms’ private, picturesque pond in Exeter.

The event Co-Chairs, Chefs Derek Wagner of Nick’s on Broadway in Providence and Jake Rojas of Tallulah on Thames in Newport and Tallulah’s Taqueria in Providence, are teaming up with the following Rhode Island chefs to create a locally sourced, home-style, barbecue-themed menu:

In Providence

  • Matthew Gennuso of Chez Pascal and the Wurst Kitchen
  • James Mark of north and north bakery
  • David Reynoso of Al Forno
  • Matthew Varga of Gracie’s and Ellie’s Bakery
  • Beau Vestal of New Rivers

In Newport

  • Chad Hart of One Bellevue at the Hotel Viking
  • Chad Hoffer and Tyler Burnley of Thames Street Kitchen and Mission
  • Matthew Petersen of 22 Bowen’s

In Bristol

  • James Day of The Beehive
  • Champe Speidel of Persimmon and Persimmon Provisions

In Warren

  • Eli Dunn of Eli’s Kitchen

Yacht Club Soda will be offering sodas. Wine will be provided by local vintners Greenvale Vineyards in Portsmouth,  Newport Vineyards in Middletown and Stonington Vineyards in Stonington, Connecticut. Providence’s own Revival Brewing Company brewmaster Sean Larkin will be offering beer selections, as will Foolproof Brewing Company’s owner Nick Garrison and Cara Lieffers of Grey Sail Brewing of RI. Cocktails from The Avery and The Eddy will be served along with a drink from Berkshire Mountain Distillery. Musicians performing at the BBQ include Smith & Weeden, Haunt the House and Honkytonk Nights along with a special appearance by the Kitchen Band Turn for the Wurst.

The proceeds of this event will benefit Chefs Collaborative, a national nonprofit network with a mission to inspire, educate and amplify the voices of chefs and food professionals working to change the way America eats. Special donations will also be made to Farm Fresh Rhode Island and Southside Community Land Trust. Special thanks go out to the Schartner family for the kind use of their beautifully cultivated property.

“I am thrilled to see Chefs Collaborative’s Rhode Island Local Network coming together to host the 5th annual Harvest BBQ!” said Chefs Collaborate Executive Director Sara Brito. “Chefs Collaborative is honored to be a beneficiary; all funds raised will help us continue to connect chefs and culinary professionals across the country working to create a better food system.”

The event is family-oriented and is held rain or shine. While there is some limited seating, guests are encouraged to bring their own blankets or chairs to sit on. Please bring any non-alcoholic, non-soda beverages that you might need for yourselves or your little ones. The event is $68/adults, $25/children ages 11-17, children under 11 are free. Tickets include all the food and beverage offerings and can be purchased online at http://www.chefscollaborative.org/connect/locals/rhode-island-local/.

Chefs Collaborative RI Harvest BBQ

Chefs Collaborative RI Harvest BBQ

Chefs Collaborative RI Harvest BBQ

Chefs Collaborative RI Harvest BBQ

Chefs Collaborative RI Harvest BBQ

September 23, 2014 0 comment
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Coming Sunday, October 6th, 2013: Chefs Collaborative 4th Annual Rhode Island BBQ

by David Dadekian September 12, 2013
written by David Dadekian
Chef Derek Wagner of Nick's on Broadway gets the picnic bonfire going

Chef Derek Wagner of Nick’s on Broadway gets the picnic bonfire going

On Sunday, October 6, from 4 – 7 p.m., Chefs Collaborative, the leading nonprofit network of chefs that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions, is assembling some of Rhode Island’s best “farm-to-fork” chefs to promote awareness of local and sustainable ingredients available in the Ocean State. The BBQ is held at one of the most beautiful farm locations in the state—Schartner Farms private picturesque pond in Exeter.

The event Co-Chairs, Chefs Derek Wagner of Nick’s on Broadway in Providence and Jake Rojas of Tallulah on Thames in Newport are teaming up with the following Rhode Island chefs to create a locally sourced, home-style, barbecue-themed menu:

In Providence

  • Matthew Gennuso of Chez Pascal
  • Matt & Kate Jennings of Farmstead
  • James Mark of north
  • Mike McHugh of The Barstow
  • David Reynoso of Al Forno
  • Benjamin Sukle of birch
  • Matthew Varga of Gracie’s
  • Beau Vestal of New Rivers

In Newport

  • Chad Hoffer and Tyler Burnley of Thames Street Kitchen
  • Chad Hart of One Bellevue at the Hotel Viking

In Bristol

  • Eli Dunn of The Beehive Café
  • Champe Speidel of Persimmon

In Westerly

  • Paul Pearson of Seasons at the Ocean House

Cocktails are to be provided by The Avery in Providence and Berkshire Mountain Distillers with M.S. Walker. Wine will be provided by local vintners Newport Vineyards in Middletown, Jonathan Edwards Winery in North Stonington, Connecticut and via Wine Wizards: Greenvale Vineyards, Stonington Vineyards and Farnum Hill Cider. Revival Brewing Company of Providence and Grey Sail Brewing Company of Westerly will be offering beer selections.

The Rhode Island BBQ is a chance for some of Rhode Island’s most talented chefs to showcase the bounty of the season, from the farms, pastures and coastal waters of Rhode Island. Proceeds from this barbecue help to fund the important work that Chefs Collaborative is doing, both in Rhode Island and across the country, in their mission to make sustainability second nature in the professional kitchen. Additionally, a portion of the proceeds help to fund a scholarship to send Rhode Island chefs to the Chefs Collaborative Sustainable Food Summit.

“The RI Farm BBQ has become one of the premier chef-oriented events in Rhode Island and we are very happy to be a part of it,” said Chefs Collaborate Executive Director Melissa Kogut. “We’re also thrilled that the local community has come out to support this event and the bounty of Rhode Island food and drink each year.”

The event is family-oriented and is held rain or shine. While there is some limited seating, guests are encouraged to bring their own blankets or chairs to sit on. Beer, wine and cocktails are included in the ticket price, but please bring any non-alcoholic beverages that you might need for yourselves or your little ones. The event is $65/adults, $25/children ages 8-18, children under 8 are free. Tickets include all the food and beverage offerings and can be purchased online at http://www.chefscollaborative.org/events/rhode-island-bbq/.

September 12, 2013 0 comment
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