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Jonathan Edwards

Coming Sunday, October 14: 2012 Chefs Collaborative RI Farm Picnic

by David Dadekian September 10, 2012

Nick’s on Broadway’s wood grill at the 2011 Picnic

On Sunday, October 14, from 4 – 7 p.m., Chefs Collaborative, a non-profit organization that works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply, is collaborating with some of Rhode Island’s best “farm-to-fork” chefs to promote awareness of local and sustainable ingredients available in the Ocean State.

The event Co-Chairs, Chefs Derek Wagner of Nick’s on Broadway in Providence and Jake Rojas of Tallulah on Thames in Newport are teaming up with Chefs Matthew Gennuso of Chez Pascal, Mike McHugh of Julian’s, David Reynoso of Al Forno, Darius Salko of Tini, Matthew Varga of Gracie’s and Beau Vestal of New Rivers—all in Providence, Champe Speidel of Persimmon and Eli Dunn of The Beehive Café in Bristol, and Tyler Burnley of TSK (Thames Street Kitchen) in Newport to create a locally sourced, home-style barbecue-themed menu. Wine will be provided by local vintners Greenvale Vineyards in Portsmouth and Jonathan Edwards Winery in North Stonington, Connecticut. Local breweries Grey Sail Brewing Company of Westerly and Revival Brewing Co. will be offering beer selections.

An Autumn Harvest will celebrate local and sustainable food at Schartner Farms in Exeter, Rhode Island. The fundraiser is to support Chefs Collaborative and to support the Rhode Island Chefs Collaborative Local, a group of chefs that network together to represent the state in culinary competitions, dinners and fundraisers, promoting Rhode Island as a “farm-to-fork” culinary destination. It will also aid Rhode Island chefs in working together with their communities to bring more awareness of buying local and sourcing sustainable products through dinners, events and programs at each chef’s restaurant.

“This is by far my favorite event of the year. An event that truly celebrates all of the things that we as cooks, chefs, farmers, artisans and food lovers are so passionate about, hand-crafted food and drink, the farm, the fall harvest in New England and our sense of community,” said R.I. Local co-leader Derek Wagner. “This is our 3rd year and it just keeps getting better and better. This is an event put on by chefs for chefs and gives us the opportunity to break bread with our friends and fellow food lovers in the most fun, sincere and beautiful setting possible: on the farm.”

“We are very pleased and excited to be working with such a wonderful and forward thinking group of chefs. Not only is the food coming out of Rhode Island delicious, but the chefs cooking for this event really strive to cultivate a vibrant, sustainable community,” said Chefs Collaborate Executive Director Melissa Kogut.”

Chefs Collaborative is a partner with the National Food Day, a nationwide celebration of and movement toward more healthy, affordable, and sustainable food culminating in a day of action on October 24 every year. The Rhode Island Farm Picnic embodies Food Day’s message of “Eat Real” and seeks to reinforce Food Day’s aim to bring us closer to a food system with “real food” that is produced with care for the environment, animals and the women and men who grow, harvest, and serve it. For more information about National Food Day, visit www.FoodDay.org.

The Rhode Island Farm Picnic is a perfect event for families and friends. Ticket holders are encouraged to bring a blanket for the picnic and enjoy the pristine beauty of the pond-side environs of Schartner Farms. The event is $55/adults, $25/children ages 8-18, children under 8 are free. Tickets include all the food and beverage offerings and can be purchased online at http://ri-bbq.eventbrite.com/.

Photos from last year’s event.

Panorama of the Schartner Farms site. Please click the image for a larger version.

Gracie’s Executive Chef Matthew Varga at his barbecue pit

A full Steamship Round (leg of beef) from Blackbird Farm on the Gracie’s grill

The Beehive’s grilled pizza

September 10, 2012 0 comment

chefs & restaurants

Jonathan Edwards Winery Culinary Showdown 2011

by David Dadekian July 10, 2011

written by David Dadekian

Castle Hill Inn's table display

On May 15, Jonathan Edwards Winery held a Culinary Showdown between five restaurants from Rhode Island and five from Connecticut. Each of the ten dishes, as well as each state, was voted on by the over 300 people in attendance. The Daniel Packer Inne in Mystic, Connecticut won favorite overall dish. The Rhode Island team took the grand prize which was $1,000 for their charity, Farm Fresh Rhode Island. The Connecticut team’s charity, Connecticut Farmland Trust, was given $500.

The participating restaurants, each paired with a local farm, and their dishes were:

From Rhode Island:

Bistro 9, Chef Aaron Edwards & Watch Hill Farms – Poached lobster medallions with quail eggs, bottarga and champagne emulsion
Castle Hill Inn, Chef Jonathan Cambra & Simmons Farm – Native lobster and clam thermidor with spring vegetables
Nick’s on Broadway, Chef Derek Wagner & Blackbird Farm – Smoked barbeque braised beef short ribs with local spring vegetables, herb salad and buttermilk cornbread
Ocean House, Chef Jennifer Backman & Schartner Farms – Gateau of Moulard duck foie gras, telicherry peppercorn sable, radish glaze, victoria rhubarb, pickled ramps, Jeffrey’s greens and truffle syrup
Tucker’s Bistro, Chef Rick Allaire & Allen Farms – Duck rillette, pea greens, mango, mustard and braised sunflower seeds

From Connecticut:

Azu, Chef James Wyman & Four Mile River Farm – Porchetta on house made foccaccia with parmagiano reggiano aioli, sage caramelized onions, arugula and saba.
CW’s Chops ‘N’ Catch, Chef Cory Wry & Starlight Gardens and Beltane Farm – Goat cheese, arugula, asparagus and short rib spring roll with lobster cakes
Daniel Packer Inne, Chef Chaz Paull & Bomster Scallops – Truffled scallops served with DPI mashed potatoes croquet, topped with black truffle citrus butter, grilled asparagus and julienne roasted tomato
Octagon, Chef Paul Krawic & Maple Lane Farm – Pan seared Muscovy duck breast with currant marmalade and Aztec rice in a bibb lettuce wrap
Kensington’s, Chef Daniel Chong-Jimenez & Bomster Shrimp – Royal Red Stonington Shrimp dipped in a honey-amaretto emulsion and sprinkled with toasted walnut crumbs

Jonathan Edwards Winery was pouring five of their wines to accompany the dishes: 2010 Estate Connecticut Pinot Gris, 2009 Estate Connecticut Chardonnay, Stone Table Red, 2007 Napa Valley Zinfandel and 2007 Napa Valley Petite Sirah

The winning team of chefs from Rhode Island

The favorite overall dish, Daniel Packer Inne's Truffled scallops served with DPI mashed potatoes croquet, topped with black truffle citrus butter, grilled asparagus and julienne roasted tomato

Ocean House's Gateau of Moulard duck foie gras, telicherry peppercorn sable, radish glaze, victoria rhubarb, pickled ramps, Jeffrey's greens and truffle syrup

Kensington's Royal Red Stonington Shrimp dipped in a honey-amaretto emulsion and sprinkled with toasted walnut crumbs

Nick's on Broadway, Chef Derek Wagner & Blackbird Farm - Smoked barbeque braised beef short ribs with local spring vegetables, herb salad and buttermilk cornbread

Jonathan Edwards Winery voting "booth"

July 10, 2011 0 comment

chefs & restaurants wine & drinks

Seasons at the Ocean House New England Harvest dinner at the James Beard House

by David Dadekian January 5, 2011

written by David Dadekian

Turned vegetables prepped for the Pork Belly dish

This past November the chefs from Seasons at the Ocean House prepared a six-course meal with wine pairings from local winery Jonathan Edwards as part of their New England Harvest dinner at the James Beard House in New York City. Led by Chef de Cuisine Eric Haugen, several items stood out as testaments to not only the Ocean House’s experienced staff, but also the local New England ingredients they work hard to source. A Duck Liver Mousse Crostini had the perfect amount of richness with a great offset of crunchy texture. The Celery Root Panna Cotta with Watch Hill Honey Glaze, Casteveltrano Olives, Meyer Lemon and Coriander had an incredible combination of flavors. The Vermont Pork Belly with Toasted Farro, Native Winter Root Vegetables and Juniper-Scented Consomme was perfectly cooked—the pork belly prepared sous vide before searing it—and the richness of the belly was greatly tempered by the earthy faro. As much as we all love dessert I rarely clean my final plate after a meal like this, but I actually did eat every bit of Pastry Chef Adam Young’s Local Squash and Dairy Study. The wine pairings from Jonathan Edwards (I was at the dinner as a guest of the winery) were spot on, beginning with an excellent match of their 2009 Napa Valley Sauvignon Blanc with the Panna Cotta and an even more perfect pairing of their 2007 Napatree Point Zinfandel with the Pork Belly dish.