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News Bites: Red Stripe Names GM of Providence / Rhode Island Restaurateur Named to Executive Committee of NRA / Narragansett Creamery Awarded Silver Medal

by David Dadekian May 9, 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.

Red Stripe Restaurants Names Kari Carreiro General Manager

Attleboro Resident brings over 20 Years of Leadership Experience to Providence Location

Red Stripe restaurants, located at 465 Angell Street in Providence and 455 Main Street in East Greenwich, are pleased to announce that Kari Carreiro has joined its Providence location as general manager. In her new role, Carreiro will oversee the day-to-day operations and work alongside AGM Mike Merluzzo, Chef de Cuisine Mike Lindenlauf, and the rest of the service and culinary teams of the restaurant.

Carreiro brings 23 years of hospitality and retail experience to her new position. Most recently, Kari served as a general manager for the creative scratch kitchen concept, Not Your Average Joes, where she was responsible for the day-to-day operations of the restaurant, including hiring and training of staff and guest relations. Additionally, she has served as manager for Back Bay Restaurants and The Stockyard Restaurant in Boston. Kari also holds numerous nationally-recognized service industry certifications.

“We are thrilled to welcome Kari to our team,” said Jim Brosseau, Director of Restaurant Operations, Encore Hospitality Group. “She has earned great experience from some top-tier establishments, and this knowledge is a true asset to our organization. We look forward to working with Kari to further elevate the guest experience in Providence.”

A graduate of the Massachusetts College of Art, Carreiro currently resides in Attleboro, MA.

First Rhode Island Restaurateur Named to Executive Committee of National Restaurant Association

Brian Casey of Oak Hill Tavern & Company Picnic Company to become Chairman in 2021

Brian Casey, president and owner of the Oak Hill Tavern and the Company Picnic Company, both located in North Kingstown, Rhode Island, has been named the 2019 treasurer of the National Restaurant Association (NRA), and is set to become chairman of the NRA in 2021. The North Kingstown resident is the first Rhode Islander to be appointed to the NRA Executive Committee in its 100-year history.

The lifelong Rhode Island resident and Rhode Island College graduate has served as a two-term chairman of the Rhode Island Hospitality Association’s (RIHA) board of directors in 2006 and 2007. In 2008, he was named “Caterer of the Year” by RIHA at its annual meeting and “Stars of the Industry” awards ceremony. In 2013, he was also named RIHA’s “Restaurateur of the Year.”

“We could not be prouder of Brian regarding his appointment to the NRA Executive Committee,” said Dale J. Venturini, President/CEO, RIHA. “To have a local restaurant owner, steadfast industry advocate and entrepreneur on the NRA Executive Committee is truly indicative of the excellence of the hospitality industry in Rhode Island. We may be the smallest state in the Union, but thanks to the leadership of Brian and others like him, our voice is one of the strongest.”

The National Restaurant Association aims to lead America’s restaurant industry towards prosperity, prominence, and participation to enhance the quality of life for all that they serve. The NRA plans to build influences, build workforces, train and certify, and set goals to achieve – goals which Brian Casey is sure to tackle head-on.

“I am extremely honored to represent the hospitality industry in Rhode Island as the newly-appointed treasurer of the NRA Executive Committee,” said Brian Casey. “As a lifelong resident of the state, I recognize how fortunate I am to be given this amazing opportunity, and I very much look forward to the challenge ahead.”

Narragansett Creamery Awarded a Silver Medal for its Burrata Cheese at the United States Championship Cheese

2016 Eat Drink RI Festival Grand Tasting, in foreground Narragansett Creamery table with co-owner Mark Federico. Photo by Stacey Doyle Photography

Narragansett Creamery was awarded a Silver Medal for its Burrata Cheese at the United States Championship Cheese Contest held March 5-7, 2019.

Each Narragansett Creamery Burrata is made by hand. Mozzarella is stretched to form a pocket where it is then hand-filled with Stracciatella, a mixture of “torn” mozzarella (Stracciare – to tear apart) cream, and a trace of salt.

This year, the U S Wisconsin Cheese Contest received 2,555 entries in 116 different categories from 35 states.

“We are honored to win this award in the Burrata category and to be included with such an outstanding group of dedicated and creative cheese makers,” said Mark Federico, owner and co-founder of Narragansett Creamery.

Launched in 2007 by Federico, his wife Pattie, son Mark Jr., and local food advocate Louella Hill, Narragansett Creamery is a family owned creamery based in Providence that uses milk from nearby New England farms to make its artisanal cheeses and yogurts.

“We thank our local farmers who supply us with excellent quality milk which enables us to create award-willing cheeses,” Federico said.

May 9, 2019 0 comment

chefs & restaurants farms news

News Bites: Red Stripe Names GM / Farm Fresh RI Receives BlueAngel Grant / RI Hospitality Education Foundation Rhode Island ProStart® Competition

by David Dadekian May 9, 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.

Red Stripe Restaurants Names Barbra Gremza General Manager

Cumberland Resident brings 20 Years of Hospitality Experience to East Greenwich Location

Red Stripe restaurants, located at 465 Angell Street in Providence and 455 Main Street in East Greenwich, are pleased to announce that Cumberland resident, Barbra Gremza has joined its East Greenwich location as general manager. In her new role, Barbra will assume the day-to-day operations of the bustling Main Street eatery and work alongside the culinary teams and management staff at sister restaurant in Providence.

Barbra brings more than 20 years of hospitality experience to her new role, most notably serving more than 16 years with TGI Friday’s as General Manager at eight of the brand’s restaurants in Rhode Island and Massachusetts. Prior to joining Red Stripe, Barbra was General Manager of three Au Bon Pain locations in Rhode Island.

“We are thrilled to welcome Barbra to our team,” said Jim Brosseau, Director of Restaurant Operations, Encore Hospitality Group. “Her deep understanding of running successful hospitality operations and developing the skills of her team members are a true asset to our organization. We look forward to working with Barbra to further elevate the guest experience in East Greenwich.”

Barbra specializes in training and developing managers and team members at all levels and looks forward to this new opportunity. “I am excited to be with a brand and team with such great potential and I am looking forward to creating exceptional guest experiences for our friends in our community,” said Gremza.

Farm Fresh Rhode Island receives 2019 BlueAngel Community Health Grant

$22k Blue Cross & Blue Shield of Rhode Island grant will help support Healthy Foods, Healthy Families program

Farm Fresh Rhode Island has received a 2019 BlueAngel Community Health Grant (BACHG) from Blue Cross & Blue Shield of Rhode Island (BCBSRI). The $22,000 grant will provide parents and children with resources to shop for and prepare healthy meals through the farmers market-based education program: Healthy Foods, Healthy Families.

Since the inception of the BlueAngel Community Health Grants in 2002, BCBSRI has donated more than $3.8 million to local nonprofits, impacting 300,000 Rhode Islanders. The BACHG program is BCBSRI’s cornerstone grant program, supporting nonprofit organizations working to address critical health issues in Rhode Island. For the past five years, BACHG funding has focused on Rhode Island organizations promoting the importance of good nutrition, physical activity and healthy weight for children and their families.

“Last summer, 380+ low-income families learned about nutrition and locally grown food options with us—a majority reporting the program led to an increase in their family’s overall fruit and veggie consumption,” said Onelissa Martinez, Nutrition Education Program Manager at Farm Fresh RI. “Thanks to this BlueAngel Community Health Grant from Blue Cross & Blue Shield of RI, we will be able to empower more Rhode Island families with the information and tools to make healthy choices and invest in their health and communities.”

Farm Fresh RI’s Healthy Foods, Healthy Families program delivers interactive food and nutrition workshops at farmers markets for families who receive federal food assistance from WIC (Women, Infant, and Children) or SNAP (Supplemental Nutrition Assistance Program). Provided in English and Spanish, the program empowers parents and children with the tools to shop for affordable, seasonal foods and prepare them in kid-friendly ways.

“Childhood obesity is a major public health crisis in the country and in our state. In fact, Rhode Island continues to rank among the top 15 states with the highest obesity rates in children. Childhood overweight and obesity results in dangerous health impacts and significant cost impacts, and we believe we can and must do more to stem this epidemic,” said Kim Keck, president and CEO of BCBSRI. “Our support for organizations like Farm Fresh Rhode Island enables them to continue effectively addressing social and environmental factors that lead to overweight and obesity—particularly for low-income families in our state.”

According to Keck, BACHG programs underscore BCBSRI’s commitment to the state made at the company’s founding 80 years ago. “Our first 80 years were marked by ongoing efforts focused on improving the health of Rhode Islanders. Looking forward, we will reinforce and expand those efforts to passionately lead a state of health and well-being across Rhode Island. We cannot ignore the consequences of childhood obesity and its impact on public health in our state, including shortened life expectancy and billions of dollars of cost impact,” said Keck. “That’s why our continued partnerships with organizations combating obesity at the community level are so critical.”

In all, BCBSRI awarded $218,000 in BACHG funding for 2019. Funding is made available through the Blue Cross & Blue Shield of Rhode Island Community Health Fund maintained at the Rhode Island Foundation.

RI Hospitality Education Foundation Hosts 8th Annual Rhode Island ProStart® High School Culinary & Management Competition

William M. Davies, Jr. Career & Technical High School and East Providence Career & Technical Center to Represent Rhode Island in National Competition in Washington, D.C.

ProStart Culinary Arts Competition Winners from William M. Davies, Jr. Career & Technical High School: (From left to right): Dale J. Venturini, President/CEO of RIHA/RIHEF; Chef Instructor Santos Nieves; William M. Davies, Jr. Career & Technical High School students Ashley Fernandez, Alexia Guzman, Britney Fernandez, and Victoria Carron. Photo credit: Richard Kizirian.

The RI Hospitality Education Foundation (RIHEF), in collaboration with ProStart®, recently hosted the 8^thAnnual Rhode Island ProStart® High School Culinary & Management Competition.

More than 40 area professionals judged 50 students who competed in three areas: the Culinary Arts Competition, including challenges in food safety and sanitation, knife skills, a three-course meal cook-off using only two burners, teamwork/cooperation, professionalism/appearance, and plate presentation; the Food Service Management Competition featuring the presentation of a restaurant concept and business plan including design boards, floor plans, marketing plans and menu design; and a Hospitality and Tourism Management Competition which saw students develop and present unique hotel concepts including event planning, marketing and interior design elements.

As part of the competition awards, seven different colleges and universities pledged $1 million in available scholarship money to be split up amongst the winning teams.

A culinary team from William M. Davies, Jr. Career & Technical High School won the Culinary Arts portion of the competition, a food service management team from East Providence Career & Technical Center won the Food Service Management portion of the competition, and a hospitality and tourism management team from CHARIHOTech won the Hospitality and Tourism Management portion of the competition. The winners of the Culinary Arts and Food Service Management portions of the competition will now represent Rhode Island at the National Restaurant Association Educational Foundation’s ProStart® Invitational competition in Washington, D.C. May 8-10, 2019.

“I am so proud of all the hardworking students who dedicated months of practice and preparation for this event,” said Dale J. Venturini, President/CEO of the RI Hospitality Association and the RI Hospitality Education Foundation. “It’s because of students like this that Rhode Island is nationally recognized for its outstanding culinary scene. I look forward to watching the students’ skills continue to progress and eventually become part of the skilled workforce we have here in Rhode Island.”

May 9, 2019 0 comment

chefs & restaurants farms news wine & drinks

News Bites: Revival Brewing launches Night Swim’ah to benefit ConserFest, Vote for Southside Community Land Trust for a Grant, American Cheese Society Cheese Camp 2015, Stephane Ost Named GM of Red Stripe

by David Dadekian June 23, 2015

written by David Dadekian

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

Revival Brewing launches Night Swim’ah ale to benefit ConserFest

Local brewer and music festival help conservation organizations raise awareness about local environmental issues

Revival Brewing Company Night Swim’ah

Revival Brewing Company, one of Rhode Island’s premier craft breweries, announced a unique partnership with ConserFest to help raise funds and awareness about land conservation. The Providence based brewer is releasing a new beer called Night Swim’ah in which a portion of the proceeds will benefit conservation efforts.

Founded in 2010, Revival is best known for making beers the way they should be made, bold, furious, and full of passion. Revival brewed Night Swim’ah to compliment ConserFest as the perfect light and drinkable beer to enjoy this summer on Block Island, RI. It’s a Belgian style Witt beer weighing in at 4.7% ABV and is flavored with orange peel, coriander, and raspberries. Distribution will be available in Block Island, Rhode Island, Massachusetts, and Connecticut on draft and in six packs for $9.99. Revival is also supporting the beer’s launch with a social media contest and limited edition merchandise available from their online shop.

Each year, ConserFest continues their efforts to promote environmental stewardship by bringing together the masses in a series of music celebration events to help protect beautiful places such as Block Island, RI. They describe themselves as “Music on a Mission,” with the ultimate goal to educate about the environment and provide the right conscious tools so that participating audiences can become agents of change and embody the ConserFest core mantra, “Embrace Your Place.”

Revival’s Brewmaster, Sean Larkin, first fell in love with Block Island while working at Captain Nick’s, The Atlantic Inn, and Smugglers Cove while he was in culinary school. Whether it’s surfing at one of the island’s surf spots or mountain biking through Rodman’s Hollow, Larkin is passionate about the hidden spaces that Block Island has to offer. Night Swim’ah is Larkin’s way of supporting local environmental conservation efforts.

Southside Community Land Trust need your votes to win $15,000 for the Somerset Hayward Garden

SCLT has entered a contest to win a $15,000 Gardens for Good grant from Nature’s Path but we need your help. The first step in winning the contest is to get more votes than the other gardens who have entered. To do this we need you to vote for SCLT every day until July 6th!

It takes a few seconds to vote and you can vote once every twenty-four hours*. If you’d like to sign up for a daily reminder to vote, click the button at the bottom of the page OR reply to andrew@southsideclt.org with whether you use Google Calendar and the time of day you’d like your reminder. You will need to vote the same time each day so that you are sure the 24 hour time limit has passed.

Our goal is 175 daily voters – with your help we can win this grant! (Without you we won’t.)

Nature’s Path will decide winners based on the number of votes and the strength of the organization’s application. If selected, SCLT will use grant funds for our up-and-coming Somerset Hayward Garden, which will be home to two urban farmers and a new Youth Enterprise Farm.

How to vote:

You can vote through Facebook:
https://www.facebook.com/naturespath?sk=app_1432768656951037&app_data=entry_id%3D38494550
Or you can vote directly through the Nature’s Path website:
http://us.naturespath.com/about/movements/gardens-for-good

Please note: It may be easier to vote on a computer. Voting on a smart phone is possible but a little more difficult. If you want to vote on your phone you can but it may take a little longer.

These links also have more info about the Somerset Hayward Garden Project!

*Each email address can vote once a day. For two people to vote from the same computer in one day, use a different browser the second time.

Thank you for your support! We couldn’t do this work without you!

THE AMERICAN CHEESE SOCIETY ANNOUNCES ACS CHEESE CAMP 2015: CRAFT, CREATIVITY, COMMUNITY

2nd Annual ACS Conference & Competition welcomes 1000 cheese industry members to the Rhode Island Convention Center, July 29 – August 1

American Cheese Society Cheese Camp 2015

The American Cheese Society (ACS) has announced that it will bring its annual Conference & Competition to New England for the first time in nearly a decade. With the theme of “ACS Cheese Camp 2015: Craft, Creativity, Community,” the 32nd Annual ACS Conference & Competition takes place July 29 – August 1, 2015, at the Rhode Island Convention Center and at various locations around Providence. Early bird registration is now open, and more than 1,000 cheese industry members are expected to attend – including cheesemakers, retailers, distributors, importers, specialty food producers, and even enthusiasts who simply appreciate great cheese.

As a well-known foodie haven of the East Coast, Providence, R.I., is the ideal locale for “ACS Cheese Camp,” which is centered around three cornerstones of the American cheese industry: craft, creativity, and community. This theme reflects the excitement and growth of the artisan and specialty cheese industry throughout the Americas. The four-day Conference provides an opportunity for attendees to enjoy unparalleled educational, tasting, and networking opportunities with industry leaders from around the world. The Conference also hosts the 4th annual ACS Certified Cheese Professional® Exam, the only exam of its kind, which encourages improved standards of comprehensive cheese knowledge and service throughout the industry. There are currently 406 ACS Certified Cheese Professionals® throughout the United States and Canada, and more than 250 candidates will sit for the exam in Providence.

Kicking off ACS Cheese Camp on Thursday, July 30, is an interactive opening session facilitated by fourth generation restaurateur Mark Canlis, as well as an Opening Reception hosted by Marquee Sponsor the Vermont Cheese Council. The Conference also offers the opportunity to hear the latest regulatory news from Dr. Susan T. Mayne, the new Director of FDA’s Center for Food Safety and Applied Nutrition, as well as attend the popular “Meet the Cheesemaker” event, where attendees can learn about and taste cheeses directly from producers. Unique educational and tasting sessions are offered throughout the Conference, such as “Pairing Principles of Cheese & Wine,” “Delicious Molds & Mushrooms,” and “Quattro Portoni: Water Bufala in Northern Italy, a Transition that Worked.” There will also be opportunities to take regional tours, and to meet with Scholars-in-Residence and a Business Strategist-in-Residence for one-on-one cheesemaking and business consultations.

The prestigious ACS Judging & Competition recognizes cheeses of the highest quality for their aesthetic and technical merits. Entries are judged blindly by 38 internationally renowned judges, experts in the field. After two intense days of judging, the first-place winners in each category will be evaluated together, and a “Best of Show” will be chosen. The winners will be revealed at the annual ACS Awards Ceremony on Friday, July 31. On Saturday, August 1, the “Festival of Cheese” will allow Conference attendees and members of the public to sample over 1,600 competition cheeses and specialty foods.

Members of the public are encouraged to participate in the 2015 ACS Conference & Competition by volunteering (all volunteers receive one complimentary ticket to the Festival of Cheese), purchasing tickets to the Festival of Cheese, and attending the annual Cheese Sale. The Cheese Sale, on Sunday, August 2, offers the opportunity to purchase artisan cheeses at incredible prices, with all proceeds benefiting the nonprofit American Cheese Education Foundation. Cheese grab-bags will also be available for sale at both the Cheese Sale and the Festival of Cheese.

Registration is now open. To learn more about the ACS Conference & Competition, please visit www.cheesesociety.org.

STEPHANE OST JOINS ENCORE HOSPITALITY GROUP AS GENERAL MANAGER OF RED STRIPE RESTAURANTS

Red Stripe General Manager Stephane Ost

Encore Hospitality Group, owner of Mill’s Tavern and Red Stripe Restaurants, announces that Stephane Ost has been named general manager of the two Red Stripe locations in Providence and East Greenwich.

In his capacity as general manager, Ost is responsible for daily operations of Red Stripe restaurants, staff recruitment and development, inventory, financial management and cost accounting, food/bar quality and maintaining high customer service standards.

In 2006, Ost earned his bachelor of science degree in hotel management from Johnson and Wales University. He began working in the food industry as a young teenager, bussing tables at his father’s restaurant, Sandrine’s Bistro in Cambridge, Mass., working his way up through kitchen to management. Prior to joining Encore Hospitality Group, he was employed by the Eurest Services division of Compass Group, a global leader in food and facilities support services in over 50 countries worldwide.

“With last year’s addition of a private dining room in Providence, and the successful opening of a second location in East Greenwich, we’re serving over 4,000 people per week. Our team is working hard every day to prepare and serve great food with attentive service at an affordable price. With his impressive hospitality heritage and management background, Stephane is committed to and capable of delivering the best possible experience to our dining guests,” states Paul Conforti, managing partner of Encore Hospitality Group. “He is taking a key leadership role in our restaurant business, and we’re pleased to have him on the Encore team.”

Ost resides in Smithfield, R.I.

June 23, 2015 0 comment

chefs & restaurants news wine & drinks

News Bites: The Savory Grape New General Manager Tulay Lawton, Red Fin Crudo + Kitchen Now Open, Hotel Viking New Executive Chef Barry Correia

by David Dadekian May 18, 2015

written by David Dadekian

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

The Savory Grape New General Manager, Tulay Lawton, Brings Extensive Food and Wine Expertise

The Savory Grape’s Tulay Lawton

The Savory Grape, Rhode Island’s premier retail wine business, recently promoted Tulay Lawton as the new general manager of the business. Lawton is from Istanbul, Turkey, and has been in the United States for over 13 years, some of those years as a personal chef focused on Mediterranean cuisine. A gourmet chef, wine aficionado and “lover of life,” Lawton graduated from Johnson & Wales University with a degree in culinary arts.

Lawton will be responsible for overseeing daily operations, managing The Savory Grape team, and continuing to grow the business, which has seen a 400% growth rate since opening in 2006.

Her passion for food started with her roots in Istanbul, a place that has blended and refined Central Asian, Middle Eastern, Mediterranean and Balkan cuisines.

“From an early age, Tulay dedicated herself to mastering unique techniques of blending flavors with an emphasis on marrying the perfect food and wine pair,” said Jessica Granatiero, proprietor of The Savory Grape. “Aside from being business savvy, Lawton has an innate ability to pick out the varied flavors in wine – and impressively, bourbon.”

Lawton has traveled extensively, including a recent trip to Napa Valley with Granatiero to choose unique varietals and blends to add to The Savory Grape offerings.

“Her passion for food, wine and culture is infectious, and unknown to many, she makes the best tabbouleh and baklava, loves photography, is learning yet another language (French), and yes, can belly dance,” said Granatiero.

“I am excited to join this amazing team at The Savory Grape and share my passion with our customers,” said Lawton. “I hope I can continue the tradition of bringing outstanding personalized service to every person that comes through our doors.”

RED FIN Crudo + Kitchen Announces Opening

New Downtown Providence Atlantic Bistro and Oyster Bar Features Latin-Jazzed New England Fare

Chefs Julio Lazzarini and Jenny Behm-‐Lazzarini, co--proprietors of RED FIN Crudo + Kitchen, plan to pop the Pol Roger champagne tomorrow night, marking their Downtown restaurant’s official opening. For this veteran chef duo, introduced nationally via reality food TV Chopped and MasterChef respectively, Friday culminates a year of planning including the rebuild of 71 Washington Street at Union St. in the Biltmore Garage building. Their new 1800 sq. ft. Atlantic Bistro and Oyster Bar features New England fare prepared with Latin and Spanish influences. Currently the restaurant opens at 5PM Tuesdays through Saturdays for Dinner and Bar service; starting next week hours will expand to Lunch Express and Sunday Brunch. Standing heaters will allow eight additional outside seats.

The name RED FIN Crudo + Kitchen reflects both chefs’ excitement for all things ocean: oysters, clams, lobster, crab, scallops, octopus, squid among a wide variety of fish species–-Hamachi, Acadian Redfish, Red Snapper, Cod, and Mahi. These may arrive on the menu as grilled steaks, Italian Crudo, Jamaican Run Down, Brazilian Moqueca, Portuguese Caldeirada, Peruvian Menestrón or as deconstructed chowder. The Daily Chalkboard over the Oyster Bar will announce the day’s oyster varieties of an Atlantic coastline lean: northern PEI, Cape Cod to Rhode Island and southward. The season-‐driven menu featuring foods sourced principally from New England farms and Eastern waters, presents spirited Latin, Caribbean and Spanish culinary theme: Baca Frita with Black Bean Broth, Aji Amarillo Emulsion, and Creamy Rice Croquettes ($23); Bolognese Spaghettini (hand-rolled), Roasted Garlic, Jalapenos, Queso Fresco with Cilantro and Lime Zest ($21), Whiskey Cake with Pepper Whipped Cream ($8) and Tres Leches ($8). Reclaimed barn board tables are set with Mason jars for drinks, crocks and imported Spanish red clay ‘cazuelas’ anticipate classic Paella and stews.

During their parallel careers of twenty years each, both chefs journeyed the Atlantic coastline, meeting midway to find harmony in their cooking philosophies and their made‐for-TV personalities. RED FIN Crudo + Kitchen is their first joint enterprise and Chef Julio Lazzarini’s third proprietorship. Known for hi culinary portmanteau ‘Medilatino,’ or flavor fusion using ingredients and techniques of Spanish, Latin and Caribbean origins, he was twice nominated to Best Chefs America by culinary experts and chefs. Chef Jenny Behm-Lazzarini is the duo’s extrovert, juggling chef product spokesperson and TV commitments that follow from her MasterChef victory. Both Chefs Lazzarini look to dispel any assumptions that Latin cuisines are spicy or hot.

“Influential food locations like Peru, Cuba, Spain and my native Puerto Rico gave us flavors we don’t think of as being imported because they’ve been adopted within American food culture by generations of immigrant,” explains Chef Julio Lazzarini. “Latin and Spanish dishes have zesty and aromatic flavor profiles from use of fragrant herbs, earthiness of smoking and roasting, and tropical citrus notes. Chiles and peppers, while popular, don’t universally define these cuisines.”

RED FIN Crudo + Kitchen has 68 seats, comfortably divided between its front cocktail and oyster bar lounge (high-tops or bar stools) and the adjoining dining room (banquettes and tables with chairs) in view of the open kitchen. The décor motif of pipes, oversized mechanical gears, recycled woods and metals, and vintage Edison work lights invokes the workspace of inventors. An ethic common to chefs, it’s also a nod to Providence’s stature as home to the Corliss Steam Engine, the pre-‐Prohibition invention that forever transformed power-using industries from rail and car transportation to cooking. Whimsical sea characters including Sir Archibald, their ‘pigtopus’ mascot, adorn the windows, doors and signs.

“Chefs are inventors by nature. We’ve surrounded ourselves with symbols that are part of Providence and our profession, with humor that fits our personality,” said Jenny Behm-Lazzarini, who oversaw the build-out. An outside bike rack, parking in the Biltmore Garage, and several RIPTA bus routes make RED FIN Crudo + Kitchen convenient destination at the basin of the City’s acclaimed ‘restaurant runway’ that is Washington Street.

Hotel Viking of Newport, Rhode Island Names Barry Correia Executive Chef of Hotel Viking

Hotel Viking of Newport, Rhode Island is pleased to announce the appointment of Barry Correia as Executive Chef of Hotel Viking. Chef Correia, a leader in healthy gourmet cuisine, brings more than 30 years of experience to Hotel Viking’s culinary team. As Executive Chef at Hotel Viking, Correia is responsible for all culinary operations serving both its popular award-winning restaurant One Bellevue as well as the rooftop bar Top of Newport in addition to the hotels banquet and catering programs.

“I am thrilled to join the Hotel Viking team,” said Chef Barry Correia who is taking over Chef Kevin Thiele’s position as Executive Chef. Thiele, who has been with Hotel Viking since 2004, will focus on his role as Food & Beverage Director. “We are going to launch new, innovative, seasonally-inspired menus, sourcing local, organic and sustainable ingredients.” Chef Correia will be creating new culinary programs at Hotel Viking including:

Top of Newport, Hotel Viking’s rooftop bar which is open from Memorial Day until Labor Day: Chef Correia is crafting a new menu featuring fresh, sustainably sourced local seafood. He will also be developing a new tasting menu of Light Bites, which will be offered with the return of Spirits & Stogies, a special pairing of food, whiskeys and cigars held on Wednesdays at Top of Newport. On Fridays from 2pm until 6pm at Top of Newport, Correia will launch a special “Start at The Top” promotion with special offers on the chilled raw bar and cool summer cocktails.
The Garden Patio: In addition to creating a new look and feel for Hotel Viking’s Garden Patio, located on the corner of Bellevue Avenue and Church Street, Chef Correia will launch a new tasting menu plus Beer & Bacon Thursdays this summer with craft beers and smoked bacon bouquets.
One Bellevue, the signature restaurant at Hotel Viking: Chef Correia will introduce a Culinary Passport Series, which will feature cuisine from different culinary destinations around the world. The three-course tasting menu is $39 per person and the May 15 menu features Spain, June 12 features India, French cuisine will be the focus on July 10 and August 15 will feature Italy.

To book your reservations or purchase the Culinary Passport Series, call 401-848-4824. To stay up to date on all new developments, “LIKE” Hotel Viking at www.facebook.com/HotelViking

May 18, 2015 0 comment

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