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Chefs for the 14th Annual Newport Mansions Wine & Food Festival "Vive La France" Vintner Dinner
chefs & restaurantsnewswine & drinks

News Bites: Newport Mansions Wine & Food Vintner Dinner / Social Enterprise Greenhouse Food Accelerator Applications / Cocktail Squad Now in RI

by David Dadekian September 8, 2019
written by David Dadekian

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


14th Annual Newport Mansions Wine & Food Festival Announces ‘Vive La France’ Vintner Dinner 

Chefs for the 14th Annual Newport Mansions Wine & Food Festival "Vive La France" Vintner Dinner
Chefs for the 14th Annual Newport Mansions Wine & Food Festival “Vive La France” Vintner Dinner

The Newport Mansions Wine & Food Festival, one of the East Coast’s most sophisticated culinary events, returns for its 14th year, September 19 – 22, 2019. The Marble House lawn will once again be the spectacular setting for the much-anticipated two-day Grand Tasting on Saturday, September 21 and Sunday, September 22, which offers guests the chance to sample hundreds of wines from around the world and cuisine from nearly two dozen regional restaurants and caterers.

The highly-regarded Vintner Dinner at Rosecliff will return on Saturday evening, from 7:00 p.m. to 10:00 p.m.  The location, modeled after the Grand Trianon, the garden retreat of French kings at Versailles, will be the inspiration for the ‘Vive La France’ themed-evening, beginning with Calvisius Caviar and Champagne on the terrace along with passed canapés.

An interactive three-course dinner will follow in the ballroom.  Each course, prepared by renowned chefs Laurent Manrique of Café de la Presse, San Francisco; Robert Sisca of Bistro du Midi, Boston; 

Anthony Cole of Chatham Bars Inn, Chatham; Christopher Curtin of Éclat Chocolate, Philadelphia; Daniel Skurnick of Le Coucou, New York City; and Michelle Boland of Oak + Rowan, Boston; will be paired with a fine wine from the French regions of Alsace, Burgundy, Rhône and Bordeaux. 

Vintners will lead guests through each course and their pairings, which will include the 2005 Champagne Charles Heidsieck, Millésimé Brut, Reims; 2016 Philippe Pacalet, Meursault, Burgundy; 2016 Marcell Deiss, Rouge, Alsace; 2015 Château la Nerthe, Châteauneuf-du-Pape, Rhône; 2016 Cyprès de Climens, Sauternes-Barsac, Bordeaux. Dessert and cordials will be served on the terrace.

For tickets, visit www.newportmansions.org/events/wine-and-food-festival/the-vintner-dinner.

The 2019 Newport Mansions Wine & Food Festival also welcomes FOOD & WINE Magazine Culinary Director at Large and “Mad Genius Tips” host Justin Chapple as the headliner of the Grand Tasting, cooking on the MONOGRAM Culinary Stage on Saturday, September 21 followed by an appearance at the MONOGRAM Pizza Oven.

Kevin Des Chenes, Celebrity Chef to such clients as Giuliana Rancic, Kathie Lee & Hoda, Isaiah Thomas, and Tim McGraw, and author of “Beyond My Chef Coat,” will take to the MONOGRAM Culinary Stage on Sunday, September 22nd.  Also participating in weekend cooking and grilling demonstrations will be local and national favorites including Terence Feury of Forty 1˚ North in Newport; Jacob Jasiniski of Cara at The Chanler at Cliff Walk in Newport; Will Gilson of Puritan & Co. in Cambridge; Ed Brylczyk of Dole & Bailey in Woburn; John Tesar of Knife in Dallas; and Felix Florez of Ritual in Houston, to name a few.  

Additional highlights of the weekend include a series of Seminars throughout the day on Friday, including Flight of the Oyster, In Vino Veritas: Italian Wine, Sonoma vs. Napa, Bubbles & Caviar, and the Eastern Mediterranean: Wines of Israel, Lebanon, and Greece, at The Breakers Stable & Carriage House; the elegant Friday night Wine & Rosecliff Gala, featuring a special selection of fine wines from around the globe, as well as food from at least 20 New England chefs amid seaside Gilded Age splendor; late night bites and cocktails by some of the Festival sponsors at Newport After Dark on Saturday night at Forty 1˚ North on the Newport waterfront; and the Sunday Jazz Brunch on the Marble House Terrace, the perfect way to begin a leisurely day at the Sunday Grand Tasting. 

The Presenting Sponsor of the 2019 Newport Mansions Wine & Food Festival is FOOD & WINE Magazine. MONOGRAM is the Culinary Stage Sponsor. 2019 Premier Cru Sponsors are Flood Lincoln, Santa Margherita, Wines of Israel, Chateau D’esclans, Tito’s Handmade Vodka, Dole & Bailey, and Knob Creek. Vintage Sponsors are Atria Senior Living, Bank Newport, Brooks Brothers, Boar’s Head, Brockmans Premium Gin, Calvisius Caviar, Coca-Cola, Dasani, Don Julio, Filippo Berio, Kobrand, Mount Gay Rum, National Trust Insurance Services, Newport Craft Truly Hard Seltzer, and United Airlines. Media sponsor is LocalWineEvents.com. 

For more information and to purchase tickets for the 2019 Newport Mansions Wine & Food Festival, visit www.NewportMansionsWineAndFood.org or call (401) 847-1000.


Social Enterprise Greenhouse Seeks Social Entrepreneurs for Its 2020 Food Accelerator Program

Social Enterprise Greenhouse Accelerator

Social Enterprise Greenhouse (SEG) is accepting applications for its 2020 Food Accelerator program. Motivated and coachable social entrepreneurs who have a feasible food venture and a desire to build a “do well, do good” business with high social impact are encouraged to apply. Applications are due on October 1, 2019. The Food Accelerator program begins in January 2020. The application is available at www.bit.ly/SEGAccelerator2020.

Social Enterprise Greenhouse’s Accelerator is the organization’s signature venture development program. It features a 12-week blended learning experience that provides social entrepreneurs with the tools, networks, and resources to further validate their venture, understand their customer, and formalize growth strategies from fundraising to social impact measurement. Additional value is provided by one-on-one business coaching, a peer cohort model, and access to SEG’s coworking space at 10 Davol Square, Providence.

About the SEG Food Accelerator

The Food Accelerator program, now in its fifth year, offers an industry-tailored curriculum and advising, customized face-to-face instruction, peer learning, and access to a network of industry experts in addition to the entire SEG Advisor network to help entrepreneurs grow their businesses in Rhode Island and beyond.  

This is a growth opportunity for all food ventures that address topics such as:

  • Sustainable food, agriculture, and aquaculture practices
  • Food access
  • Food waste
  • Cultural heritage
  • Workforce development
  • International development
  • Place-making and community building

SEG’s 2020 Food Accelerator is delivered in partnership with Brown University and is funded by the Rhode Island Department of Labor and Training Real Jobs RI Initiative, United Natural Foods, Blount Fine Foods, and Newman’s Own Foundation. Forty-eight social ventures have graduated from the SEG Food Accelerator since its start in 2016, including successful local enterprises such as Bellicchi’s Best Biscotti, Bootblack Brand, Cloverbud Ranch, FoodSCAPE, Hocus Pocus Farm, and Savory Fare.

The purpose of SEG’s Accelerator program is to stimulate innovation in Rhode Island and to help create more successful, sustainable “do well, do good” businesses, leading to healthier and more prosperous communities for all.


Cocktail Squad® Expands Distribution of Its Premium Canned Cocktails to Rhode Island

Two New Flavors Recently Added to the Award-Winning Line

Cocktail Squad

Boulder-based Cocktail Squad® announces expanded distribution of its products to Rhode Island starting September 1, 2019. Cocktail Squad offers a line of premium, ready-to-drink canned cocktails fresh from the Rocky Mountains. Recently,  two new flavors were added — Whiskey Sour and Bourbon Smash – and with these additions, Cocktail Squad® becomes one of the few brands in the nation with a product line crossing over four real spirits.

Recently released new flavors are perfect for fall picnics, tailgating and more!  

Whiskey Sour  (Silver 2019 Pr%f Awards) – Handmade bourbon whiskey with a juicy finish from pressed lemon and orange juice and some gomme syrup lend a distinct richness to this classic cocktail. The Whiskey Sour is produced under nitro so it has a creamy mouthfeel and a luscious finish. Like the can reads, “Pucker up . . . now linger in that luxurious finish.” 

Bourbon Smash (Silver 2019 SIP Awards, Bronze 2019 USA Spirits Ratings, Gold 2019 Pr%f Awards) – The team mixes hand-crafted bourbon whiskey, Rocky Mountain blackberries, spearmint, and pressed lemons for a smash hit in this refreshing full-flavor cocktail.

Crisp, clean, and full of flavor, Cocktail Squad’s classic cocktails come in sleek, artfully branded 12-ounce cans with two servings per can and fresh, small-batch flavor. Launched in late 2018 with four flagship flavors – Gin & Tonic (Bronze 2019 USA Spirits Awards, Silver 2019 Pr%f Awards), Margarita (Silver 2019 NY International Spirits Competition (NYISC), Bronze 2019 USA Spirits Ratings, Silver 2019 Pr%f Awards),Vodka Soda (Silver 2019 Pr%f Awards), and Greyhound (Gold 2019 NYISC, Silver 2019 USA Spirits Ratings, Silver 2019 Pr%f Awards) – Cocktail Squad is the answer to your craving for craft drinks that are convenient, portable and delicious. 

All products are 10% ABV and the non-whiskey drinks are all gluten-free and have an MSRP of $4.99 per can or $20 per four-pack.

Cocktail Squad® creators Lauren and John Maggio conceived of the concept while enjoying a cocktail at a new local bar. 

“I had this lightning-bolt moment,” said Lauren Maggio, Co-Founder of Cocktail Squad®. “There are so many people like us who are busy, working hard and in the throes of parenthood who would appreciate an elevated cocktail that’s convenient and portable. Ultimately, we want to offer a full line of classic cocktails that read like the menu from your favorite bar.”

As part of the Squad, the Maggios brought together a manufacturing partner, a master sommelier, a top-tier designer, and a 3rd generation R&D expert to form the unique Squad, aptly represented by its stylish bear, fox and bird logo. Lauren, originally from New Orleans, loves to highlight what she calls a Happy Hour Revival™, which happens by simply cracking open a Cocktail Squad® can. 

Cocktail Squad® takes the canned cocktail experience beyond a barbecue. It is perfect for picnics, tailgating, hiking, skiing, boating, and host gifts. More than a low alcohol malt beverage or spritzer, Cocktail Squad’s spirit-based products are full-sized, full-strength cocktails in a can, making the craft bar experience accessible to anyone. 

The full line of Cocktail Squad® products can be found in Rhode Island at East Side Wine & Spirits and Nikki’s Liquors in Providence, Town Line Fine Wine & Spirits and Haxton’s Tollgate Liquors in Warwick, Edgewood Wine & Spirits and Oaklawn Liquors in Cranston, and Stonebridge Liquors in Tiverton. They are also available throughout Arizona, Colorado, and Massachusetts. Please go to www.cocktailsquad.com for more information.

September 8, 2019 0 comment
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News Bites: White House Kids’ “State Dinner,” Dave’s Coffee Syrup Goes National, Food & Wine’s People’s Best New Chef 2014

by David Dadekian March 28, 2014
written by David Dadekian

Dave's Coffee Syrup, photo by Brad Smith Photography

Dave’s Coffee Syrup, photo by Brad Smith Photography

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

Reed Urges Kids to Submit Their Favorite Healthy Lunch Recipes for a Chance to Attend Kids’ “State Dinner” at the White House

Recipes may be submitted through April 5

U.S. Senator Jack Reed (D-RI) wants Rhode Island kids to show off their culinary skills and win a trip to the second annual White House Kids’ “State Dinner.”  Reed is urging Rhode Islanders ages 8-12 and their parents or guardians to submit their favorite lunch recipes to First Lady Michelle Obama’s third annual Healthy Lunchtime Challenge nationwide recipe challenge.  The deadline for entries is next Wednesday, April 5.

First Lady Michelle Obama, in conjunction with the U.S. Department of Education, U.S. Department of Agriculture, and Epicurious.com are offering kids a chance to participate in a nationwide recipe challenge to promote healthy school lunches, and the winner from each state will be invited to a White House Kids’ “State Dinner” this summer.

The Healthy Lunchtime Challenge & Kids’ “State Dinner” invites kids between the ages of 8 and 12 to work with their parents or legal guardian to create an original, nutritious lunchtime recipe that is healthy, affordable, and tasty.  Entries should represent each of the food groups, either in one dish or as parts of a lunch meal, including: fruits, vegetables, whole grains, proteins, and low-fat dairy foods.  Details may be found at: http://www.recipechallenge.epicurious.com/

Entrants are encouraged to reference the nutritional guidelines of the USDA’s site, ChooseMyPlate.gov, to ensure recipes meet the primary criterion of being healthier.

“This is a great opportunity for kids and their parents to work together to promote healthy living and to win a chance to attend the third annual Kids’ “State Dinner.”  The contest is a fun way for kids and their parents to share recipes for good food and healthy eating habits,” said Reed, who helped increase federal funding for school breakfast and lunch programs through the Healthy, Hunger-Free Kids Act so more kids will have access to a stable source of nutritious food.

Last year, Samantha Mastrati, a 12-year-old from Cranston, was selected as the winner from Rhode Island for her recipe for Italian garden salsa with crunchy chicken tenders.  This marks the second time in a row a Cranston resident won the right to represent Rhode Island.  Then-twelve year old Cranston resident, Caroline Cowart, was the inaugural winner for her recipe for a broccoli and cheese egg white omelet.

The winning recipes from last year’s challenge are available free online in a downloadable cookbook named the Healthy Lunch Challenge Cookbook that also features nutritional analysis, and photos and drawings of the recipes.

Recipes may be submitted now through April 5, either online at or via mail at:

The Healthy Lunchtime Challenge & Kids’ “State Dinner”
c/o Epicurious.com
1166 Avenue of the Americas, 15th Floor
New York, NY 10036

Winners will receive free round-trip flights and hotel accommodations for the winning child and parent or legal guardian.  For more information and contest rules, visit:http://www.recipechallenge.epicurious.com/


Dave’s Cold Brew Coffee Syrup Goes National with Crate & Barrel

Dave’s Coffee is starting 2014 with nationwide distribution of its award-winning coffee syrup. Crate & Barrel, specializing in housewares, furniture, and home accessories since 1962, has selected Dave’s Original Cold Brew Coffee Syrup and Dave’s Vanilla Cold Brew Coffee Syrup to compliment its retail stores as a gourmet food item, now available in 89 locations across the United States.

“At Dave’s Coffee our focus is on quality and exceeding customer expectations. In this way, Crate and Barrel is a perfect fit for our product line,” commented Dave Lanning, Senior, CEO of Dave’s Coffee. “We could not be more pleased to roll out national availability of our coffee syrup with Crate & Barrel. This is a real success for our team, especially as we work to expand the brand.”

Crate and Barrel is a regarded retailer of fine housewares and gourmet offerings. With more than 105 stores in North America and 8,000 locations globally, the company is the cornerstone of modern home décor and interior trends.

Dave’s Cold Brew Coffee Syrup is available at Crate and Barrel stores across the country and online at www.CrateandBarrel.com. Made in Rhode Island in small batches, Dave’s Cold Brew Coffee Syrup is a gourmet ingredient that adds flavor depth and coffee notes to cocktails, baked goods, meat marinades, desserts and recipes.

To learn more about the product line and additional flavors of Dave’s Cold Brew Coffee Syrup visit www.davescoffeesyrup.com.


Food & Wine’s The People’s Best New Chef 2014 Nominations for Rhode Island Chefs Nemo Bolin and Matthew MacCartney

Food & Wine has announced the nominees for this year’s The People’s Best New Chef and in the New England region the nominees include Rhode Island Chefs Nemo Bolin of Cook & Brown Public House and Matthew MacCartney of Jamestown Fish. This is Bolin’s fourth nomination for the award and MacCartney first. You can vote for Bolin or MacCartney here. The following is information from MacCartney.

Chef Matthew MacCartney of Jamestown Fish

Chef Matthew MacCartney of Jamestown Fish

The People’s Best New Chef program is an annual contest now in its fourth year. The award, an extension of the Food & Wine Best New Chefs award, honors talented up-and-coming innovators who have run their own kitchens for fewer than five years.

The field of 100 nominees for The People’s Best New Chef® includes 10 chefs in 10 regions across America. The chef with the most votes in each region will be named a finalist; the finalist with the most votes overall will be named The People’s Best New Chef. The finalists and winner will be revealed on April 2 online at foodandwine.com.

Chef MacCartney has been with Jamestown Fish since its inception in December 2011. Jamestown Fish is a casually elegant Rhode Island restaurant serving a European inspired seafood based cuisine. The restaurant has enjoyed tremendous success and critical acclaim thus far. In 2012 and 2013, Jamestown Fish won the Wine Spectator Award of Excellence, Rhode Island Monthly’s Best of Rhode Island in 2012, and numerous OpenTable Diners’ Choice awards.

MacCartney has worked in the dining rooms and kitchens of New York’s finest establishments, such as Restaurant Daniel, Gramercy Tavern, and Craft. He opened Craft in 2001 as the Beverage Director and was voted Best Wine Director in 2003 by the readers of Time Out NY magazine.

Early in his career, MacCartney worked in European kitchens that included Michel Guérard, a Michelin three star restaurant in France, and the world renowned Cibrèo in Florence, Italy.

MacCartney earned his B.T. in Hospitality Management/Culinary Arts from NYC College of Technology and studied at the Birmingham College of Food, Tourism & Creative Studies in Birmingham, England. He also earned a Level 4 Diploma in Wine and Spirits from the Wine and Spirit Education Trust in 2002, and in 2008 was published in Wine & Spirits magazine.

March 28, 2014 0 comment
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Food & Wine’s The People’s Best New Chef 2013 Nominations for Rhode Island Chefs Nemo Bolin and Benjamin Sukle

by David Dadekian March 11, 2013
written by David Dadekian

Food & Wine The People's Best New Chef 2013

Food & Wine has announced the nominees for this year’s The People’s Best New Chef and in the New England region the nominees include Rhode Island Chefs Nemo Bolin of Cook & Brown Public House and Benjamin Sukle of The Dorrance. This is Bolin’s third nomination for the award and Sukle’s second.

Food & Wine nominates 100 chefs—ten chefs in ten regions of the United States—and now it is up to the public to narrow that down to one The People’s Best New Chef in the country. So please vote for your favorite, from now until March 18, and show the country that Rhode Island has Food & Wine’s The People’s Best New Chef 2013, not only in the New England region, but let’s see Bolin or Sukle propelled to the top spot in the United States.

March 11, 2013 0 comment
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Chef Jamie Bissonnette Wins Cochon 555 Boston 2012

by David Dadekian March 26, 2012
written by David Dadekian

Chef Jamie Bissonnette's Bánh Mì of Coppa, Kidney Spread, Head Cheese and Ham

Chef Jamie Bissonnette's Bánh Mì of Coppa, Kidney Spread, Head Cheese and Ham

Chef Jamie Bissonnette of Coppa and Toro in Boston was the winner of the fourth annual Cochon 555 Boston competition. The event, held this year at the Mandarin Oriental hotel in Boston was even more over-the-top than years past with a packed ballroom of people eating outstanding pork dishes from Bissonnette along with the four other competitors, Chefs Barbara Lynch and Colin Lynch of Menton, Barry Maiden of Hungry Mother, Tim Cushman of O Ya and Steve Postal of Fenway Park.

To underscore how Cochon 555 brings out the best competitors, last week Chefs Bissonette and Cushman were named James Beard Foundation award finalists for Best Chef: Northeast. One of Chef Lynch’s other restaurants in her Barbara Lynch Gruppo, No. 9 Park, is a finalist for the Beard Foundation Awards’ Outstanding Wine Program. Also at the Cochon 555 Boston event was a third Beard Foundation Award Best Chef: Northeast nominee, Chef Matt Jennings of Farmstead & La Laiterie. This was the first year that Providence, Rhode Island favorite Jennings did not compete in the Cochon 555, having won all three of the previous Boston events. Jennings was on hand as part of the Le Creuset challenge.

Cochon is the brainchild of Brady Lowe who now hosts fourteen culinary events around the United States each year with the goal of supporting sustainable agriculture. The journey begins every January when Cochon 555 embarks on a 10-city culinary competition and tasting tour. Fifty chefs are selected to prepare a “snout -to-tail” menu created from heritage breed pigs. The ten local winners are flown to the Food & Wine Classic in Aspen for the final competition, Grand Cochon. Three other national events—Cochon All-Star, Cochon Heritage Fire and a BBQ competition—bring even bigger voices to the cause of whole animal utilization.

As the winner, Bissonnette will now compete in Aspen, Colorado at the Grand Cochon U.S. Tour Finale during the Food & Wine Classic in Aspen. Congratulations to Chef Bissonnette and his entire team. Good luck in Aspen. Below is a selection of fifteen photographs highlighting tonight’s event. You can view posts and photos from previous years here.

Chef Jamie Bissonnette with his trophy (Chef Tim Cushman to left)

Chef Jamie Bissonnette with his trophy (Chef Tim Cushman to left)

Chef Bissonnette's plate, clockwise from upper left: La Lot Vietnamese Sausage, Bánh Mì, Pig Foot Rillette, Pork Belly Pho

Chef Bissonnette's plate, clockwise from upper left: La Lot Vietnamese Sausage, Bánh Mì, Pig Foot Rillette, Pork Belly Pho

Chicken Fried Head Cheese with bacon waffle and maple syrup from Chef Colin Lynch of Barbara Lynch Gruppo

Chicken Fried Head Cheese with bacon waffle and maple syrup from Chef Colin Lynch of Barbara Lynch Gruppo

Chef Colin Lynch of Menton slicing ham

Chef Colin Lynch of Menton slicing ham

The Hungry Mother team, Chef Barry Maiden in center, preparing their platter of six dishes

The Hungry Mother team, Chef Barry Maiden in center, preparing their platter of six dishes

O Ya's ingenious menu presentation, "printed" on pig skin

O Ya's ingenious menu presentation, "printed" on pig skin

 

Chef Steve Postal brought a large display of Red Sox items with him from Fenway Park, including . . .

Chef Steve Postal brought a large display of Red Sox items with him from Fenway Park, including . . .

. . . yes, that's a World Series trophy! Chef Postal brought both the 2004 & 2007 Red Sox World Series Champion trophies for display. That's Postal serving his Pork Blood Ice Cream over a "Pork Crispy Treat"

. . . yes, that's a World Series trophy! Chef Postal brought both the 2004 & 2007 Red Sox World Series Champion trophies for display. That's Postal serving his Pork Blood Ice Cream over a "Pork Crispy Treat"

The crowd watching the Lemay & Sons Beef butchery demo of a whole Berkshire from Brambly Farms

The crowd watching the Lemay & Sons Beef butchery demo of a whole Berkshire from Brambly Farms

All that beautifully butchered Brambly Farms Berkshire pig

All that beautifully butchered Brambly Farms Berkshire pig

Daniel Hyatt from The Alembic in San Francisco prepared the perfect Manhattans with an assortment of small batch bourbons

Daniel Hyatt from The Alembic in San Francisco prepared the perfect Manhattans with an assortment of small batch bourbons

Hyatt's beautifully presented Manhattan in a Mason jar

Hyatt's beautifully presented Manhattan in a Mason jar

Chef Bissonnette with a magic ingredient Blis Small Batch Bourbon Barrel Aged Fish Sauce

Chef Bissonnette with a magic ingredient Blis Small Batch Bourbon Barrel Aged Fish Sauce

from left to right: Chef Barry Maiden of Hungry Mother, Chef Colin Lynch of Menton, Chef Steve Postal of Fenway Park, Cochon 555 founder Brady Lowe, Chef Barbara Lynch of Barbara Lynch Gruppo, Chef Tim Cushman of O Ya and Chef Jamie Bissonnette of Coppa and Toro

from left to right: Chef Barry Maiden of Hungry Mother, Chef Colin Lynch of Menton, Chef Steve Postal of Fenway Park, Cochon 555 founder Brady Lowe, Chef Barbara Lynch of Barbara Lynch Gruppo, Chef Tim Cushman of O Ya and Chef Jamie Bissonnette of Coppa and Toro

Chef Jamie Bissonnette and Cochon 555 founder Brady Lowe embrace after Lowe announces Bissonnette as the Boston winner. Chef Matt Jennings cheers in the background

Chef Jamie Bissonnette and Cochon 555 founder Brady Lowe embrace after Lowe announces Bissonnette as the Boston winner. Chef Matt Jennings cheers in the background

March 26, 2012 0 comment
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