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Jamie Bissonnette

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CHI Kitchen Fermented Sesame Slaw Sofi Award
chefs & restaurantscookingnewswine & drinks

News Bites: CHI Kitchen Wins Gold / ISCO Expands into Massachusetts / Blackstone Valley Culinary News

by David Dadekian May 12, 2022
written by David Dadekian

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



CHI Kitchen Wins Gold Award in 2022 sofi™ Awards

Nearly 2,000 Products Competed for the Top Specialty Food Association Award

CHI Kitchen Fermented Sesame Slaw Sofi Award

Fermented Sesame Slaw has won a GOLD Award in the Pickles & Olives category  as part of the Specialty Food Association (SFA) 2022 sofi™ Awards, a top honor in the $170.4 billion specialty food industry. 

Chi Kitchen’s Fermented Sesame Slaw selected by a panel of specialty food experts from nearly 2,000 entries across 53 product categories. Products are judged on taste, including flavor, appearance, texture and aroma, ingredient quality, and innovation. All tastings are anonymous and are held at the Rutgers Food Innovation Center.

“We are honored that our Fermented Sesame Slaw has won a Gold Award,” says Minnie Luong, Founder and CHI-EO of CHI Kitchen. “To know that our product stands out from the crowd in a blind tasting gives us the confidence to continue innovating and growing in our category with our naturally probiotic-packed, gut healthy fermented vegetables. This is one of the ultimate stamps of approval and we’re very grateful and excited for all the winners.” Fermented Sesame Slaw can be found at Whole Foods North Atlantic, independent retail stores and food service establishments all throughout New England and online at www.chikitchen.com.

The Sofi Awards are open to members of the SFA, and have been given each year since 1972. Winners will be showcased at the 2022 Summer Fancy Food Show, running June 12-14, at the Javits Center in New York City. Open only to the trade, it is the largest East Coast B2B-only specialty food and beverage show. For more information, visit specialtyfood.com.


The World’s First Vodka Distilled with Oysters Is Now Available in Massachusetts

The Industrious Spirit Company Announces Expansion into MA Market with their Vodkas, Gins and Bourbons

The Industrious Spirit Company's Ostreida

Today, The Industrious Spirit Company (ISCO) announced their expansion into Massachusetts. Their recent launch of Ostreida, the first vodka distilled with oysters in the United States and possibly the world, went viral online and has created a pent-up demand for the product that the company is excited to fulfill just in time for summer in New England. To celebrate the new state launch, ISCO has distilled a special batch of the product using Powder Point Oysters from Duxbury, MA. Ostreida is a flagship product for ISCO as it encapsulates their creative approach to spirits, creating new and original products from classic ingredients and techniques. 

“Ostreida is a unique expression of the fundamental elements of earth and ocean, perfectly captured in a bottle, and we are thrilled to have the opportunity to share this quintessentially New England product with our neighbors in Massachusetts,” said Manya K. Rubinstein, CEO of ISCO. “Ostreida brings a savory and briny seacoast minerality with a subtle hint of bivalve bouquet on the nose that mixes sublimely with our spirits’ signature buttery texture and creamy finish—it makes a killer martini and an amazing Bloody Mary, and is just perfect for summer sipping!”

Since each small batch of Ostreida is produced with oysters from a specific farm, each bottle now comes with a neck tag highlighting the farm’s location and date of harvest. ISCO cares deeply about sustainability, working with a regional regenerative farm to grow the organic corn they use for the base of their spirits and donating a portion of all bottle sales of Ostreida to GreenWave, an organization that works to scale sustainable ocean farming.

In addition to Ostreida, ISCO is making its creamy, smooth sipping Structural Vodka, lovingly hand-distilled from organic corn, as well as its modern-style botanically-focused Ornamental Gin available to the Massachusetts market immediately, with bourbon barrel aged gin and bourbons, such as Blue Velvet, made from two different types of sustainably farmed blue corn from the US and Mexico, to come in the future. 

“I am excited to have the opportunity to add Ostreida and ISCO’s vodkas and gins to our portfolio of independent beverage brands,” said Caitlin McGarrahan, the director of Origin, a division of Horizon Beverage that is dedicated to handcrafted products. “In such a saturated industry, it is rare that we get an opportunity to bring true “firsts” to market—we believe this product is going to become an instant summer in New England classic, especially out on the islands and at restaurants with a seafood focus” 

In celebration of the expansion into Massachusetts, there are five unique and fun events planned.   

May 25, 2022: The Little Donkey http://www.littledonkeybos.com/ in Cambridge is hosting a fun filled night of Ostreida shooters and specialty cocktails. The restaurant features tapas by James Beard Award-Winning Chefs Ken Oringer and Jamie Bissonnette in the heart of Central Square. 

June 2, 2022: A special evening at Forage https://foragecambridge.com/ in Cambridge for a four-course dinner with Ostreida cocktail pairings. With two seating times, 6:30 and 8:00 p.m. costing $95 per person this event is sure to be special. Aligning with ISCO’s sustainable and local ideology, Forage is a neighborhood bistro just off Harvard Square that showcases local farmers, fishermen, and foragers with their seasonally-driven menu. Featuring such cocktails as “Overboard” made with Ostreida, dry vermouth, dulse, meyer lemon saline, and garnished with a pickled oyster! 

June 5, 2022: Little Moss https://www.littlemoss.com/, in South Dartmouth will host an afternoon deck soiree featuring Ostreida cocktails paired with small plates and hor d’ourves.  Little Moss, a beautiful spot sited in the adorable village of Padanaram that features rotating menus of seasonal plates, handmade pastas, natural wines, and craft cocktails. 

June 10, 2022: Summer Shack https://www.summershackrestaurant.com, Cambridge, is hosting a TGIF Cocktail Hour and Meet the Distiller event featuring Ostreida cocktail specials and a special gift basket giveaway. This fun, casual restaurant specializes in fresh New England style seafood and boasts the largest oyster bar in Cambridge!

June 30, 2022: Caviar Pairing at UNI https://uni-boston.com/ in Boston. A special evening featuring an Ostreida caviar pairing at this lively, contemporary izakaya located in The Eliot Hotel on Commonwealth Avenue in Boston, helmed by Chef Ken Oringer. UNI’s menu highlights global street food-inspired small plates, as well as innovative makimono, nigiri, and sashimi—all delicious when paired with vodka distilled with oysters!


Blackstone Valley Culinary News – May 9 – 12, 2022

Fully Rooted, Inc.
(401) 753-4930
fullyrooted.com/
at
Wildflour Vegan Bakery and Juice Bar
727 East Avenue, Pawtucket  02860
401-475-4718
Wildflourbakerycafe.com

You can save money and help the planet when you buy juices from Fully Rooted and return the empty glass bottles to participating juice locations.  For every empty Fully Rooted glass jar you bring back to participating kiosk locations, you’ll receive 50 cents off your purchase at check out.  And you’ll be helping keep the Blackstone Valley and Mother Earth beautiful!   Your Blackstone Valley location for a Fully Rooted kiosk is at Wildflour Vegan Bakery and Juice Bar.  Other locations are listed HERE.  

Atrium on Main 
285 Main Street, Pawtucket, RI  02860
401-335-5500
Aomrestaurant.com

Atrium on Main has joined the Plates with Purpose family, a program that helps to eradicate homelessness and hunger, among other programs.  They are currently focused on securing nourishing and delicious meals to our most vulnerable neighbors in Pawtucket.  The program works through independently-owned restaurants such as Atrium on Main.  For every $1 you donate by Friday, May 13 will be used to prepare and distribute meals through the team at Atrium on Main.  A donation of $10 equals 1 prepared meal.   To donate, click HERE.  Remember to donate before Friday, May 13!

RIDEA Craft Beverage Festival
The Guild
461 Main Street, Pawtucket
May 14 at 6 pm

This non-profit festival plans to highlight women, BIPOC, and LGBTQ+ breweries, wineries, and spirits producers from RI and beyond. The funds raised by this festival will be donated to the JWU scholarship that helps people from diverse backgrounds pursue a career in the beverage industry.  The mission of the RIDEA (Rhode Island Inclusion, Diversity, Equity, & Action) Committee is to promote a culture of equity, diversity, and inclusion in the RI beverage community.  Blackstone Valley companies who will be involved, in addition to The Guild, are:  Rhode Island Spirits, Ravenous Brewing Co., Foolproof Brewing Co., and Smug Brewing Co.  

TICKETS

The Orchard Grill
132 Pleasant Street, Smithfield
401-234-9980
orchardgrill.com

The Orchard Grill, formerly Laura’s Pleasant View Diner, in Smithfield, has a great staff who take pride in providing the best down-home friendly service possible.  They serve traditional American classics for breakfast, lunch, and dinner.  

Rhode Island Spirits
59 Blackstone Avenue, Pawtucket  02860
401-856-4111
Rhodeislandspirits.com

In addition to participating in the RIDEA Craft Beverage Festival (see above) on May 14, here’s what’s happening in May at RI Spirits:  

Distillery Trivia – Friday, May 20 – 6:00 to 7:30 pm (free event – prizes!)

Game Day – Sunday, May 22 – 1:00 to 5:00 pm (free event)

Drink In The History – Thursday, May 26 – 6:00 to 8:00 pm  – TICKETS

Smug Brewing
100 Carver Street, Pawtucket  02860
401-642-5701
Smugbrewing.com

In addition to participating in the RIDEA Craft Beverage Festival (see above) on May 14, here’s what’s happening in May at Smug Brewing:  

Trivia on Thursdays – one game at 6:30 pm and one game at 7:30 pm – bring your team to compete for prizes!  Burmese Fusion will be on site. 

Music Bingo on Fridays – six games will be played – instead of calling numbers and letters, songs are played.  Fun!  The Perfect Empanada will be on site. 

Saturday, May 14 – 1 pm -10 pm – Cookie Chow on site.  Smug pouring at the RIDEA Festival.  

Sunday, May 15 – 12 pm to 5 pm – Music with JT Horne…and Pierogitory will be on site for food.  

Saturday, May 21 – Bonsai and Brews – Learn, create, drink and eat – Biggest Little Easy Catering will be on site.  

Sunday, May 22 – Pasta Demo – Alex from Newport Pasta Company will be leading this hands-on experience.  You’ll be able to have some Saugy’s Franks with your pasta!

Tavern on Main – Quahog Week
1157 Main Street, Chepachet
401-710-9788
tavernonmainri.com

Quahog Week 2022 runs from May 15-21.  Make sure you try Rhode Island’s favorite clam at participating restaurants – but be sure to head to Tavern on Main in Chepachet, the only Blackstone Valley restaurant participating, for Tavern Seafood Stuffies (2) made with shrimp, scallops, crab and clams for only $8!  

Johnny’s Victory Diner
2731 Victory Highway, Burrillville, RI  02830
401-765-2661
johnnysvictorydiner.com

BBQ Season is here!  Enjoy Johnny’s award-winning BBQ staring at 2 pm every Friday.  Try the pulled pork sando and their famous chicken egg rolls (order early – they sell out!   This Friday, May 13, enjoy the music of Tim Hart & George from the Illusions Band from 6 pm to 9 pm on the deck.  And stop by and see the fine folks from Johnny’s on Saturday, May 14 at Seven Cedars Farm in Smithfield for the Spring Festival.  They’ll be serving their famous BBQ from 11:30/noon to whenever they sell out.  

Red, White and Brew Coffeehouse 
601 Great Road, North Smithfield
401-488-4822
redwhitebrewri.com

Let me introduce you to “Delicious”, the newest summer drink at Red, White and Brew – it’s a cold brew with a scoop of vanilla ice cream, topped with chocolate syrup and sprinkles.  It’s available for summer now!  

And speaking of Red, White and Brew and their great gift shop, where I was first introduced to “We Be Jammin’” products…and now they have their own shop!….

We Be Jammin’
Hope Artiste Village
1005 Main Street, #8233, Pawtucket
Webejammin.net

We Be Jammin’ is owned by Jason Wood, an autistic man, whose mission is to give back to the community.  His company makes specialty jams, salsas, BBQ sauces, marinades, glazes, pickles, relish, beets, salad dressings and more.  Read all about Jason and the company in this recent Valley Breeze article.  Let’s support this great business!   

May 12, 2022 0 comment
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Cochon 555 Returns to Boston on Sunday, March 24, 2013 – UPDATED: Chef Michael Scelfo Wins

by David Dadekian March 17, 2013
written by David Dadekian

Cochon 555 Fifth Anniversary Tour

Cochon 555, the 10-city culinary competition that promotes sustainable farming of heritage breed pigs, returns to Boston on Sunday, March 24, 2013. Providence’s own Chef Matt Jennings of Farmstead won the Boston competition it’s first three years, passing the baton to Chef Jamie Bissonnette of Toro and Coppa last year.

This year the Boston event will see the following chefs competing for the title of Prince or Princess of Porc: Chefs Jody Adams of Rialto and Trade, Michael LaScola of American Seasons, Colin Lynch of Menton, Michael Scelfo of Russell House Tavern and Brian Young of Citizen Public House.

The full release with all the event details will follow below, but first, Eat Drink RI caught up with Michael Scelfo, recent winner of the 2013 Boston American Lamb Jam, to ask his thoughts on competing in one of the hottest events in the country.

Chef Michael Scelfo of Russell House Tavern

Chef Michael Scelfo of Russell House Tavern

Eat Drink RI: What are your thoughts on competing in the Cochon 555 this year?

Michael Scelfo:  I’m really excited to be a part of such a prestigious event, to even be invited to compete is a nod to the work I do.

EDRI: I know each chef is paired up with a heritage breed pig from a local farm. Who and what breed are you working with?

MS: I’m thrilled to be working with Brambly Farm in Norfolk, Massachusetts. They’re my regular pig supplier. My Cochon 555 pig is a heritage Berkshire. Sandra and Ted [owners of Brambly Farm] love every animal they raise and it shows in the quality of the product they deliver.

EDRI: How are you approaching the competition?

MS: My  philosophy for Cochon 555 is the same as my everyday cooking, and my nose to tail dinners. Let the animal do the work. I want to showcase the best of what the pig has to offer with simple, thoughtful, and hopefully well executed dishes from an array of styles and techniques.


Could Scelfo do the unimaginable and win the Boston-area lamb and pork competitions in one year? Find out for yourself while you get stuffed on some of the best pork dishes you’ll ever taste. You can purchase tickets online here. The full details follow below. Check back on Eat Drink RI on Monday, March 25 for the winner. Details on previous Boston Cochon 555 events can be found here: 2009, 2010, 2011 and 2012.

UPDATE: Chef Michael Scelfo and his team won the 2013 Boston Cochon 555 on Sunday, March 24.

COCHON 555 FIFTH ANNIVERSARY TOUR RETURNS TO BOSTON

The National Culinary Competition & Tasting Event Dedicated to Heritage Pigs, Family Wineries & Sustainable Farming Rolls into Boston on Its Fifth Anniversary Tour

ATLANTA, GA (February 21, 2013) — 2013 marks a culinary milestone: The fifth anniversary of Cochon 555, a one-of-a-kind traveling culinary competition and tasting event created to promote sustainable farming of heritage breed pigs. Arriving in Beantown Sunday, March 24, the pork-centric tour gathers together five chefs, five pigs and five wineries at each event – ultimately touching down in 10 cities across the country and bringing its message of nose-to-tail cooking, breed diversity and family farming to food enthusiasts nationwide.

What: Each Cochon 555 event challenges five local chefs to prepare a menu created from the entirety of heritage breed pigs for an audience of pork-loving epicureans and celebrated judges. Competing chefs include: Jody Adams (Rialto / Trade), Michael LaScola (American Seasons), Michael Scelfo (Russell House Tavern), Brian Young (Citizen Public House), and Colin Lynch (Menton).

Guests will be treated to an epic pork feast alongside wines from five small family-owned wineries plus special tastings from Robert Kacher Selections, Taza Chocolate and Pig’s Nose Scotch. Twenty judges and 400 guests help decide the winning chef, who is crowned the Prince (or Princess) of Porc and will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen on Sunday, June 16.

Also included in the evening is a preview of the new Heritage BBQ event in which Tiffani Faison of Sweet Cheeks Q will roll out family meal – another whole pig cooked barbecue-style immediately preceding the awards.

VIP guests will experience some of the new additions for 2013, including the launch of the cocktail competition called “Punch Kings” featuring Breckenridge Bourbon and six local bartenders, the all-new Tartare Bar, sustainable oysters as well as reserve wines and spirits.

To celebrate five years, Cochon is adding five bourbons to the lineup. All attendees will get samples of Templeton Rye, Breckenridge Bourbon, High West, Buffalo Trace and Four Roses in addition to the Perfect Manhattan Bar showcasing Luxardo and Eagle Rare. New to 2013 is also the Chupito/Mezcal Bar, a tasting experience featuring Ilegal, Mezcales de Leyenda, Pierde Almas and Fidencio. The infamous Craft Cheese Bar sees a facelift featuring a local cheesemonger, Cypress Grove Chevre, Vermont Butter & Cheese, Spring Brook Farm with an exclusive tasting of blues from Rogue Creamery, and favorites from Kerrygold. Everyone can commemorate the experience by visiting the City Eats photo booth and voting for the best bite of the day.

The fun continues with a butcher demonstration presented by Miyabi/Zwilling and a raffle to benefit the student volunteers, ice-cold brews, Champagne toast, award ceremony, Fernet Branca digestifs, pork-spiked desserts and after-party will close out the evening.

Where: Revere Hotel Boston Common – The Official Host of Cochon 555 Boston
200 Stuart St., Boston, MA 02116

When: Sunday, March 24, 2013
4pm (VIP); 5pm (general admission)

Tickets: $125 (general admission) and $200 (VIP); to purchase tickets, visit www.cochon555.com

March 17, 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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Chef Matt Jennings Nominated for 2012 James Beard Foundation Awards Best Chef Northeast (UPDATED)

by David Dadekian March 19, 2012
written by David Dadekian

Chefs Kate and Matt Jennings of Farmstead & La Laiterie in Providence

Chefs Kate and Matt Jennings of Farmstead & La Laiterie in Providence

For a second year in a row Rhode Island can claim a James Beard Foundation Award Nominee in the category of Best Chef Northeast: Chefs Matt and Kate Jennings of Farmstead & La Laiterie in Providence. The Jennings were nominated alongside Jamie Bissonnette of Toro and Coppa in Boston, Tim Cushman of O Ya in Boston, Gerry Hayden of The North Fork Table & Inn in Southold, New York, and Eric Warnstedt of Hen of the Wood in Waterbury, Vermont.

Eat Drink RI reached Matt Jennings for comment after the nominations were announced in Las Vegas this afternoon. Jennings said, “Kate and I are humbled and honored to be included in the James Beard Foundation Award finals. It’s a testament to the hardest working crew in hospitality from stewards to servers, managers to cooks, hostesses to bakers and can’t forget the ‘mongers—go team Farmstead! See you in NY!”

Congratulations to all the nominees across the many categories. The James Beard Foundation Awards will be announced on May 7th at a Gala and Reception in New York. Here’s hoping the Jennings will bring the Beard Foundation Award medallion back to Rhode Island.

UPDATE: As investigated by Providence Journal Food Editor Gail Ciampa, the James Beard Foundation Award Best Chef nomination is for executive or co-executive chefs, which the Jennings are not. Matt is executive chef, Kate is pastry chef, they are co-owners of Farmstead, Inc. The Beard Foundation updated the Best Chef: Northeast nominee list to only include Matt Jennings. You can read Ciampa’s report here.

March 19, 2012 0 comment
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