Derek Wagner, of Nicks on Broadway in Providence, fillets fluke. By Mike Mergen for The New York Times
Noted cookbook author and Providence native Joan Nathan writes an excellent story for this week’s The New York Times Dining & Wine section on Rhode Island based Trace and Trust and Wild Rhody, a “boat-to-table initiative” as Nathan describes it. The article also features comments from Nick’s on Broadway Chef Derek Wagner and New Rivers‘ Chef Beau Vestal.
For more information on Trace and Trust, there’s also a story in the current issue of Edible Rhody. Wild Rhody’s Christopher Brown, head of the Rhode Island Commercial Fishermen’s Association, will be appearing alongside Chef Ben Sukle at a cooking demo during the Grand Tasting of the inaugural Providence Food & Wine Festival (of which Dadekian is an organizer) later this month.
