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News Bites: Providence Chefs Matt and Kate Jennings Return to Boston, Local Letter Carriers Hold Food Drive May 10, Bakes for Breast Cancer announces Rhode Island fundraising event

by David Dadekian May 8, 2014
written by David Dadekian
Chefs Kate and Matt Jennings of soon-to-be-open Townsman in Boston

Chefs Kate and Matt Jennings of soon-to-be-open Townsman in Boston

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

Providence Chefs Matt and Kate Jennings Return to Boston

After ten years of delighting diners with their modern, farm-driven cuisine at their restaurant Farmstead, Inc. in Providence, Rhode Island, Chef and Owners Matt and Kate Jennings are returning to their hometown of Boston and planning a new restaurant in the city where they grew up, met and began their culinary careers.

The Jennings have set their homecoming sights on the new Radian building at 120 Kingston Street where they will open Townsman in late 2014. Defined as “native to a place,” Townsman will showcase Matt & Kate’s incredibly personal approach to dining and hospitality in their new, but familiar community of Downtown Boston.

Due to the enormity of the undertaking, the Jennings have decided to sell their acclaimed Providence bistro and storefront, closing the doors on June 1st. “When Kate and I moved to Rhode Island and opened Farmstead, we knew that we would one day return home to raise our children near our family and friends in Boston. We are forever indebted to all of our loyal guests who helped us build Farmstead into the beloved destination it has become for so many,” said Matt Jennings. “Based on how deeply involved we have been at Farmstead from the very beginning, we knew that keeping our Providence spot open and spreading ourselves across two states would never work for us, our staff and most importantly our guests. We will certainly cherish the memories at Wayland Square and hope that our many Farmstead friends will visit us often at Townsman.”

Recognized numerous times by the James Beard Foundation, Matt Jennings has seen much success over the past decade. Known as the “Prince of Pork,” for his three consecutive wins at the nose-to-tail culinary competition Cochon 555, he currently serves as the program’s Ambassador. Matt was also awarded a Star Chefs “Rising Star” award in 2014, recognized as one of New England’s greatest talents. He has been given the opportunity to grace the front page of The New York Times’ Dining section (wielding a live alligator no less!) and his creative culinary approach has been featured in The Wall Street Journal, Esquire, Food & Wine, Martha Stewart Living, Rhode Island Monthly and more. Matt has also been showcased on PBS’ “A Moveable Feast,” Travel Channel’s “Bizarre Foods with Andrew Zimmern,” and recently launched his own Food Thinkers online video series.


Local Letter Carriers Hold Food Drive May 10

Postal patrons are asked to leave donations on non-perishable food by their mailbox early on the morning of Saturday, May 10.

On Saturday, May 10, letter carriers across Rhode Island and the nation will be working extra hard to make sure the people in the communities they serve have enough to eat. This day marks the 22nd annual “Stamp Out Hunger” food drive, coordinated by the National Association of Letter Carriers (NALC).

“We ask our postal patrons to place a bag of healthy, non-perishable food near their mailbox early on the morning of Saturday, May 10,” says Rhode Island food drive coordinator and veteran letter carrier Steve Lepre. “We’ll do the rest. With the help of volunteers, all of the food will be delivered to the Rhode Island Community Food Bank and local food pantries to help families in need.

Most-needed items include canned soup, canned vegetables, tuna, peanut butter, pasta, rice, canned beans and healthy cereals. Items should be placed in a sturdy bag near the mailbox by 8 am on Saturday, May 10.

“This food drive is a tremendous opportunity to play a part in feeding our most vulnerable citizens,” said Andrew Schiff, Chief Executive Officer of the Rhode Island Community Food Bank. “It’s one of only two state-wide food drives during the year, and we really need everyone’s support. I urge people to circle it on their calendar and put their food out early.”

Last year, the drive brought in close to 100,000 pounds of food for Rhode Islanders. The previous year, the drive collected 117,000 pounds of food. “We would like to see those numbers go up this year – not down,” said Lepre. “That can only happen if people remember to put the food out. Perhaps they can include an extra can or box of healthy food to help someone in need. Every can and every box makes a difference.”

The Rhode Island Community Food Bank currently serves more than 68,000 people per month through its statewide network of food pantries. One in three served is a child under the age of 18. The food collected during the drive will be hand-sorted by volunteers, who check for use-by dates and damage to packaging.

“Too many people in this country are still going hungry every day,” NALC President Fredric Rolando said. “As letter carriers, we see this first-hand in just about every community we serve. But we aren’t the type of folks who simply move on to the next delivery and hope someone else will do something about it. Instead, for more than two decades now, our members have taken the lead in the effort to help solve this ongoing national problem.”

Last year, letter carriers across the country collected more than 74.4 million pounds of non-perishable food—the second-highest amount since the drive began in 1992, bringing the grand total to just under 1.3 billion pounds.

National partners supporting the Stamp Out Hunger food drive include the United States Postal Service, Feeding America (the national network of food banks), AARP, Campbell Soup Company, the National Rural Letter Carriers’ Association, Valpak Direct Marketing Systems, Valissis Communications, United Way Worldwide, AFL-CIO, Uncle Bob’s Self-Storage and the Publix grocery store chain.

Cartoonist Jeff Keane has continued his family’s connection with the food drive by drawing a special Family Circus cartoon for the poster.

“We need everyone’s help this year in promoting the drive so that we can increase our support to the Food Bank,” said Lepre.

If you would like to promote the drive at your school, business or organization, please contact Cindy Elder at [email protected].


Bakes for Breast CancerBakes for Breast Cancer announces Rhode Island fundraising event

Participants sought for Rhode Island Bakes for Breast Cancer – Mother’s Day through May 17

Bakes for Breast Cancer, Inc., a non-profit breast cancer organization dedicated to supporting breast cancer research and treatment at Dana-Farber Cancer Institute, has announced that its inaugural Rhode Island Bakes for Breast Cancer event will be held Mother’s Day, May 11, through May 17. Restaurants, supermarkets, bakeries, cafés, chocolate and ice cream shops throughout the Ocean State are encouraged to participate by designating all sales of one specific dessert to support breast cancer care and research. Proceeds will be shared by Boston’s Dana-Farber Cancer Institute and Bakes for Breast Cancer, Inc.

Since 2000, Boston Bakes for Breast Cancer has been held in Boston during the week leading up to Mother’s Day. The event was founded by Carol Brownman Sneider in memory of her mother, Eva Brownman, who lost her battle with breast cancer. Since its inception, the event has raised more than $700,000 for breast cancer research and care at the Susan F. Smith Center for Women’s Cancers at Dana-Farber through the Eva Brownman Research Fund currently under the direction of Eric Winer, MD.

“The event has been so successful in the Greater Boston area that we wanted to grow it further,” Brownman Sneider said. “Rhode Island shares our love of food and has a rich history in supporting Dana-Farber, especially through the many residents who have benefitted from the care and research the institute has provided them.”

For more information, a list of participating establishments, or to learn more about how to become involved in Rhode Island Bakes for Breast Cancer, visit www.rhodeislandbakes.org, follow Bakes for Breast Cancer on Facebook, and Bakes for Breast Cancer on Twitter.

May 8, 2014 0 comment
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StarChefs.com 2014 Coastal New England Rising Stars Awards Comes to Providence

by David Dadekian March 19, 2014
written by David Dadekian
Chef Jake Rojas

Chef Jake Rojas

StarChefs.com, a restaurant industry trends magazine, presented it’s 2014 Rising Stars Awards for the Coastal New England region this week. The Awards are given out to honor up-and-coming chefs and culinary professionals who represent who StarChefs.com believes is the best in modern dining. The Coastal New England region covers Portland, Maine and Dover, New Hampshire to Cape Cod and Rhode Island.

Chef Derek Wagner

Chef Derek Wagner

The StarChefs.com team visited more than 150 chefs and artisans across 25 cities and small towns to make their selections for 2014. Thirteen culinary and beverage professionals from ten Rhode Island businesses received Awards with special attention given to Chef Derek Wagner of Providence’s Nick’s on Broadway for Sustainability and Chef James Mark of Providence’s north for Community.

The Rising Stars Awards winners will be showcased at the StarChefs.com Rising Stars Gala on Tuesday, April 15, at the Providence Biltmore, beginning with an awards ceremony at 6:30 p.m. and followed by a tasting gala from 7 – 9:30 p.m. All the winners are listed in the media release below and Eat Drink RI reached out to all the Rhode Island winners for their thoughts on being given the StarChefs.com Rising Stars Award.

Congratulations to all the winners and thank you for your time and thoughts.

Chef Matthew Jennings

Chef Matthew Jennings

Chad Hoffer, partner with Tyler Burnley, at Thames Street Kitchen in Newport, “Being part of such a talented group of chefs, in addition to showcasing little Rhody and all it has to offer, is something we look forward to! Star Chefs is a great platform to have, and Tyler and I are both honored to be a part of it.”

Matthew Jennings of Farmstead Inc. in Providence, “Star Chefs has always been an outlet for inspiration for me—a group and a conference I’ve picked up tricks and tips from—and a community I’ve always felt a part of. It’s an honor to be a Rising Star. I’m very thankful and eager to keep pushing!”

James Mark of north in Providence, “We are really excited to receive this award, the folks at StarChefs.com are very nice people and it is wonderful to see them recognize all the work our team puts in both in and out of the kitchen.”

Chef Benjamin Sukle

Chef Benjamin Sukle

Jake Rojas of Tallulah on Thames in Newport, “It’s an honor to be recognized with such a talented group of chefs”

Benjamin Sukle of birch in Providence, “That’s quite a list. Glad to be on it. It’s nice to have the hard work by everyone here rewarded. They earned it.”

Derek Wagner of Nick’s on Broadway in Providence, “I’m very happy to be receiving a StarChefs.com Rising Star Award for my cooking, especially in regards to my efforts with sustainability.  I’ve been working at trying to create food that’s beautiful, delicious, community building and meaningful for a longtime, and it’s hard work. Though the work itself and trying to make a positive impact is undoubtably the most important part, getting recognized for the work and efforts I’ve made is deeply rewarding and motivating. To be recognized from such an industry minded and peer respected source as StarChefs.com only makes it that much more meaningful and resonant.”

Jay Carr

Jay Carr

Ian Cappelano, partner with Peter Kobulnicky and Mike Lingwall of Foremost Baking Company in Providence, “These guys are trying to make it happen and so are we. Cool.”

Jay Carr of The Eddy in Providence, “I’m honored and proud that my hard work and dedication to the craft of getting people drunk is finally paying off.”

Melissa Denmark of Gracie’s and Ellie’s Bakery in Providence, “I am truly honored to receive this award. I have been hoping StarChefs.com would make their way to our incredible city for years! This is a great news source for chefs. I love using their photo gallery as inspiration and to see what is new in the industry, so to be included in that community is extremely rewarding.”

Chef Melissa Denmark

Chef Melissa Denmark

Eric Lepine of New Harvest Coffee Roasters in Pawtucket, “I am honored to be considered among great culinary professionals from around New England. It is both humbling and inspiring to help bridge the gap between specialty coffee and the greater culinary scene in RI.”

The full media release from StarChefs.com with all the winners from Coastal New England and details on what they’ll be serving at the April 15th Rising Stars Gala at the Providence Biltmore, is below. Congratulations to all the winners.

 

 

STARCHEFS.COM ANNOUNCES 2014 COASTAL NEW ENGLAND RISING STARS AWARD WINNERS

Region’s Chefs to Shine Bright at Tasting Gala on April 15, 2014

StarChefs.com™, the award-winning restaurant industry trends magazine, announces its 2014 Coastal New England Rising Stars Awards, honoring up-and-coming chefs and culinary professionals, who represent the vanguard of the contemporary American dining scene. From Portland, Maine and Dover, New Hampshire to Cape Cod and Rhode Island, the StarChefs.com team visited more than 150 chefs and artisans across 25 cities and small towns.

“The New England Coast is the place to go to be close to the land, sea, and real food people. Chefs and artisans are opening single-minded restaurants and concepts, and the community has their back,” said Antoinette Bruno, Editor-in-Chief of StarChefs.com.

The winners will be showcased at the StarChefs.com Rising Stars Gala on Tuesday, April 15, at the Providence Biltmore Hotel, beginning with an awards ceremony at 6:30pm and followed by a tasting gala from 7pm to 9:30pm. The walk-around tasting gala will give attendees the opportunity to experience 20 of Coastal New England’s top chefs and restaurants with beverage pairings and cocktails by the winning sommelier and bartenders, in one location for one night only.

“With its vibrant, close-knit professional culinary community, Providence (and greater Rhode island) is a fitting host for this celebration of the region’s next generation of market leaders,” says Will Blunt.   

General Admission is $95 per person. VIP tickets are $125 and include a private VIP reception with Champagne and Petrossian Caviar, beginning at5:45pm. A portion of the evening’s proceeds will go to Rhode Island Community Food Bank, a nonprofit that provides food to people in need and promotes long-term hunger solutions. Tickets can be purchased at www.starchefs.com/risingstars.

More than 150 candidates in Coastal New England were considered through in-person tastings and interviews. The 2014 StarChefs.com Coastal New England Rising Stars Award winners are:

Chefs

Chefs Tyler Burnley and Chad Hoffer of Thames Street Kitchen (Newport, RI)
Featured Dish: Australian Beef Carpaccio, Sunflower Seeds and Shoots, Garlic Confit, and Pickled Mustard Seeds

Chef Chris Fischer of Beach Plum Inn & Food (Martha’s Vineyard, MA)
Featured Dish: Blue Fish Belly Crudo, Smoked Sea Salt, Lemon, and Arugula

Chef Mayumi Hattori of Straight Wharf (Nantucket, MA)
Featured Dish: Casoncelli, Spring Greens, Snap Peas, Prosciutto, Goats Milk Ricotta, and Grana Padano

Chef Evan Hennessey of Stages at One Washington (Dover, NH)  
Featured Dish: Glazed Berkshire Pork Leg, Wheat Berries, Sunchokes, Pickled Mushrooms, and Orange

Chef Matt Jennings of Farmstead Inc. (Providence, RI)
Featured Dish: Ham and Pickles: Cured and Smoked Pig Leg, Pickled Vegetables, Conpoy, and Curry Vinaigrette

Chef Ravin “Bas” Nakjaroen of Long Grain (Camden, ME) 
Featured Dish: Australian Beef Panang Curry, Roasted Red Peppers, Bamboo, and Coconut Cream

Chef Jake Rojas of Tallulah on Thames (Newport, RI)
Featured Dish: Miso-Harissa-Maple Pork Belly, Slow Egg, and Togarashi-spiced Fried Brussels Sprout Leaves

Chef Dan Sauer of 7a Foods (Martha’s Vineyard, MA)
Featured Dish: Asparagus Melt with Fontina, Roasted Garlic Aïoli, Basil, Pickled Red Onions, Dried Blueberries, and Focaccia

Chef Patrick Soucy of Ceia Kitchen + Bar (Newburyport, MA)
Featured Dish: Braised Goat, Basil-infused Goat Yogurt, Wheat Berries, Violet Blossoms, Beet-Brunet Mousse, and Bee Pollen

Chef Ben Sukle of birch (Providence, RI)
Featured Dish: Warm Butternut Squash, Melted Leeks, Squash Seeds, Marjoram, and Brown Butter-Shellfish Bouillon

Chefs Andrew Taylor and Michael Wiley of Eventide Oyster Co. and Hugo’s (Portland, ME) 
Featured Dish: Lobster Sashimi, Sea Beans, Daikon Radishes, Frozen Ramp Purée, Ginger-Scallion Sauce, Nori Vinaigrette, and Fried Garlic

Chef Justin Walker of Earth at Hidden Pond (Kennebunkport, ME)
Featured Dish: Fried Oysters, Wood-fired Padron Pepper Relish, Bacon, and Sage

Community Chef
Chef James Mark of north (Providence, RI)
Featured Dish: Burmese-style Roasted Cabbage, Peanut Brittle, Apple, Fermented Chile-Maple Dressing, and Mint

Hotel Chef
James Hackney of Twenty-Eight Atlantic at Wequassett Resort and Golf Club (Cape Cod, MA)
Featured Dish: Poached Sole, Orleans Mussels, Black Quinoa, Watercress Broth, Black Truffles, and Herbs

Sustainability Chef
Chef Derek Wagner of Nick’s on Broadway (Providence, RI)
Featured Dish: Fluke Crudo, Apples, Radishes, Pickled Cranberries, Kumquat, Grapefruit, and Herbs

Pastry Chefs
Melissa Denmark of Gracie’s (Providence, RI)
Featured Dish: White Japanese Yam Custard, Maple Pecans, Brown Butter Shortbread, Pomegranate Jam, Crème Fraîche Ice Cream, and Wood Sorrel

Ilma Lopez of Piccolo (Portland, ME)
Featured Dish: Chocolate Budino Crostata, Candied Hazelnuts, Maldon Sea Salt, and Vincotto

Artisans
Ian Cappelano, Peter Kobulnicky, and Mike Lingwall of Foremost Baking Company (Providence, RI)
Featured Dish: Baguettes and Assorted Breads

Eli Cayer of Urban Farm Fermentory (Portland, ME)
Featured Drink: Ginger Kombucha

Concept
Bennett Coffey and Kyleen Keenan of Not Your Sugar Mamas (Martha’s Vineyard, MA)
Featured Dish: Be Local Raw Chocolate Bars

Brewer
Nathan Sanborn of Rising Tide Brewery (Portland, ME)
Featured Beer: Daymark American Pale Ale

Roasters 
Will Pratt of Tandem Coffee Roasters (Portland, ME)

Eric Lepine of New Harvest Coffee Roasters (Pawtucket, RI)

Bartenders
Andrew Volk of Portland Hunt & Alpine Club (Portland, ME)
Featured Drink: Fratelli Stinger: Laird’s Applejack, BrancaMenta, Bourbon, Angostura Bitters, and Lemon Peel

Jay Carr of Eddy (Providence, RI)
Featured Drink: Orange Julius Caesar: Shellback Caribbean Rum, Bols Yoghurt Liqueur, Lime Juice, Vanilla, Bittermens Orange Cream Citrate, and Orange Peel

Sommelier
Tanya McDonough of Straight Wharf and Ventuno (Nantucket, MA)
Beverage Pairings with Winners’ Dishes

Restaurateur
Nancy Batista-Caswell of Caswell Restaurant Group (Newburyport, MA)

Host Chef
Kevin Hale of Providence Biltmore Hotel (Providence, RI)
Featured Dish:  Roasted Australian Lamb, Vadouvan Curry, Saffron-Basmati Rice, Aleppo Pepper Asparagus, and Cilantro-Mint Aïoli

A number of additional awards highlight special talents, including:

  • Mixology Award, presented by Hobart
  • Rising Stars Art of Presentation Award, presented by Steelite International
  • Mentor Award, presented by Vitamix

Supporters of 2014 StarChefs.com Coastal New England Rising Stars Awards
Meat & Livestock Australia, Steelite International, Winebow Inc., Rhône Valley Wines – Costières de Nîmes, Hobart, Vitamix, Winston Industries, Brewery Ommegang, Valrhona, Fresh Origins, Chef Works and VerTerra. Local partners include Providence Biltmore Hotel, the Providence Journal, Providence Warwick CVB, Providence Journal, Bacaro Restaurant, The Dorrance, Johnson & Wales University, and The Rhode Island Community Food Bank

March 19, 2014 0 comment
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Three Rhode Island Chefs and a Restaurant Named to 2014 James Beard Foundation Awards Semifinalists List

by David Dadekian February 19, 2014
written by David Dadekian
Best Chef Northeast semifinalist Benjamin Sukle of birch in Providence

Best Chef Northeast semifinalist Benjamin Sukle of birch in Providence

The 2014  James Beard Foundation Restaurant and Chef Awards Semifinalists were announced today and a number of Rhode Island chefs and restaurants are included on this year’s list. The semifinalists, in two categories, for our area are:

Best Chef: Northeast:

  • Matt Jennings of Farmstead Inc.
  • Champe Speidel of Persimmon
  • Benjamin Sukle of birch

Outstanding Service: Persimmon

The Semifinalists will be narrowed down to a list of finalists on Tuesday, March 18 and then winners will be announced at the Awards Gala in New York City on May 5 at what is essentially the Oscars® ceremony of the food world. View the complete list of semifinalists here.

Eat Drink RI has thoughts from all the semifinalists below. Congratulations to all the Rhode Island semifinalists!

Matt Jennings, Chef/Co-Owner at Farmstead Inc. (Best Chef: Northeast): “Great list this year. [I’m] Perpetually honored and eternally grateful to chase my dreams. Very thankful to the Foundation for recognizing the amount of hard work my crew puts in everyday. Kate and I feel blessed.”

Lisa & Champe Speidel, Owners and Chef at Persimmon (Outstanding Service and Best Chef: Northeast): “It’s such an honor to be included and we’re grateful for the opportunity to do what we love—together. We work alongside such a dedicated and talented team, both front-of-house and back, so it’s really special to have both crews recognized. Congratulations to all the semifinalists and especially Ben and Matt from Rhode Island—we’re in great company, for sure.”

Benjamin Sukle, Chef/Co-Owner at birch  (Best Chef: Northeast): “I know it’s my name listed and I’m the food but my wife, Heidi, is the restaurant’s soul—without her, I/we would be nothing. Everyone who works their asses off day-to-day and those who were essential in our opening deserve just as much of this recognition: Ed Davis, Alec Herrera, Julianna Sukle, Ed & Linda Dagen, Joe & Louise Sukle, Derrick Teh, Victor Toj, Edgar Moreno, Tessa Calderon, Mike Birkenheier, James Pyecroft, Ian Single, Heena Song, Brian Eckert, Cristina Capriglione, Keith Corbett and to all of the stages who were willing to give us their time. And last but not least, Rhode Island. Rhode Island makes this possible. We’ll never take any of this for granted.”

February 19, 2014 0 comment
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chefs & restaurantsnews

News Bites: Simone’s, Tallulah Taqueria and Chat Live with Chef Nick Rabar

by David Dadekian December 17, 2013
written by David Dadekian
Chef Jake Rojas of Tallulah's Taqueria

Chef Jake Rojas of Tallulah’s Taqueria

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

Joe Simone’s Sunnyside to Reopen as Simone’s

We have some exciting news from former Sunnyside restaurateur, Joe Simone! His new restaurant, Simone’s, will open its doors in late February/early March at 275 Child Street in Warren. Simone’s will offer breakfast, lunch, and dinner service with the same commitment to locally-grown fare that Sunnyside guests have come to know and love, highlighting Joe’s Mediterranean background and his culinary focus on pure, clean and traditional flavors.

To give loyal guests and new friends alike a taste of Simone’s, this holiday season, the restaurant will be selling Joe’s famous homemade jam in a variety of flavors, jars of Joe’s spice rub (a proprietary blend of Pimenton de la Vera, Herbes de Provence, and Cumin among others), gift certificates, and reservations for his first cooking class series in the new space. The first class is scheduled for 3/10/14; the full schedule can be found here.

The staff will keep “office hours” for purchases at the restaurant Monday through Saturday from 9am until noon through Christmas Eve. Gift certificates and cooking class reservations are also available online at www.thesunnysideri.com and the Simone’s staff will be available to make deliveries of jam and spice rub orders. For more information, please call 401-247-1200.


Tallulah’s Taqueria

Ed. note: Tallulah on Thames owners Jake and Kelly Ann have launched a Kickstarter campaign to fund a Tallulah’s Taqueria. In addition, Jake is staging Taco Takeovers at Providence restaurants. The next Taco Takeover is at Farmstead on Wednesday, December 18 from 9 – 12 p.m. Full details of the Kickstarter and the Taco Takeover from Farmstead follow:

TALLULAH’S TAQUERIA will be a fast casual concept serving locally sourced food in a traditional Mexican street food kinda way! We are looking at our first PROV location and need your help! Tallulah’s Tacos was founded in 2011 when Kelly Ann and Jake Rojas, owners of Tallulah on Thames found this cute little hotdog cart up for grabs in Newport RI. They quickly put it to work by sending it off to local farmers markets to serve Mexican Street food style tacos across the state. Tallulah’s Tacos needs a permanent kitchen to continue this dream of bringing traditional Mexican street food to Rhode island. We found a great location that has some wonderful equipment already and is ready to lease as a restaurant space! We need your help to get into the space, purchase some equipment, set-up the business, and open! Our goal would be to open in March 2014.

TACO TAKEOVER AT FARMSTEAD, ON 12/18, 9-12pm!

Talented local Chef, and our homeboy, Jake Rojas of Tallulah On Thames, in Newport, Rhode Island, has been winning audiences over with his latest project- Tallulah’s Tacos. His farmer’s market start-up, turned ocean-side-shanty is once again re-creating itself, this time destined to make landfall in Providence.

To assist in his Kickstarter campaign, we are letting Jake takeover our bar for a night, in hopes we can assist him in spreading the taco gospel and that we can get him settled into his new neighborhood of Fox Point. We are thrilled to have him as a neighbor here on the Eastside!

Jake’s special Taco Pop-Up will be Wednesday, 12/18. He will be packing heat with his carnitas and barbecoa, while Matt and the kitchen here at Farmstead, come up with some specials to compliment-hint, hint….fried chicken & black truffle quesadilla anyone? No reservations necessary. See you then.


Local Chef Nick Rabar to Host Interactive Web Show About Holiday Meal Preparation

Viewers at coxsportsonline.com can Ask Questions Live and Receive Advice for Cooking and Entertaining

On December 18, 2013, Cox Communications is presenting a live interactive chat with Nick Rabar, chef and co-owner at Avenue N in Rumford, and his wife, Avenue N co-owner, Tracy Rabar, focusing on holiday meal preparation and entertaining. The chat will take place at 2PM at www.coxsportsonline.com/live-chat. This is a free web event.

Participants in the chat can login via Facebook, which allows them to watch, submit text messages to Rabar or even join via video. A replay of the chat will remain online for those who were unable to join live.

Rabar is excited about his first webcast and thinks it will be very helpful. He feels
“coming up with creative new food ideas around the holidays is challenging and entertaining. While fun, it can be down right stressful. While I can’t guarantee we can take all the pressure off, our webcast will be an excellent source for new ideas, modern recipes and eating and drinking well this holiday season!”

In addition to Avenue N, Rabar is also the host of Nick Rabar: Chef 2 Go, a program airing on OSN (Cox channel 5, 1005 HD) in which Rabar explores the culinary landscape of Southern New England in search of hidden food and dining treasures. Each episode features Rabar creating his own gastronomic magic using themes, ingredients or elements from his earlier adventures.

This chat will be the fifth produced by Cox during the past three months. Earlier hosts include Adam Finkelstein of New England Recruiting Report and University of Rhode Island men’s basketball coach Dan Hurley.

December 17, 2013 0 comment
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