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Kate Jennings

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chefs & restaurantsnews

News Bites: Providence Chefs Matt and Kate Jennings Return to Boston, Local Letter Carriers Hold Food Drive May 10, Bakes for Breast Cancer announces Rhode Island fundraising event

by David Dadekian May 8, 2014
written by David Dadekian
Chefs Kate and Matt Jennings of soon-to-be-open Townsman in Boston

Chefs Kate and Matt Jennings of soon-to-be-open Townsman in Boston

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

Providence Chefs Matt and Kate Jennings Return to Boston

After ten years of delighting diners with their modern, farm-driven cuisine at their restaurant Farmstead, Inc. in Providence, Rhode Island, Chef and Owners Matt and Kate Jennings are returning to their hometown of Boston and planning a new restaurant in the city where they grew up, met and began their culinary careers.

The Jennings have set their homecoming sights on the new Radian building at 120 Kingston Street where they will open Townsman in late 2014. Defined as “native to a place,” Townsman will showcase Matt & Kate’s incredibly personal approach to dining and hospitality in their new, but familiar community of Downtown Boston.

Due to the enormity of the undertaking, the Jennings have decided to sell their acclaimed Providence bistro and storefront, closing the doors on June 1st. “When Kate and I moved to Rhode Island and opened Farmstead, we knew that we would one day return home to raise our children near our family and friends in Boston. We are forever indebted to all of our loyal guests who helped us build Farmstead into the beloved destination it has become for so many,” said Matt Jennings. “Based on how deeply involved we have been at Farmstead from the very beginning, we knew that keeping our Providence spot open and spreading ourselves across two states would never work for us, our staff and most importantly our guests. We will certainly cherish the memories at Wayland Square and hope that our many Farmstead friends will visit us often at Townsman.”

Recognized numerous times by the James Beard Foundation, Matt Jennings has seen much success over the past decade. Known as the “Prince of Pork,” for his three consecutive wins at the nose-to-tail culinary competition Cochon 555, he currently serves as the program’s Ambassador. Matt was also awarded a Star Chefs “Rising Star” award in 2014, recognized as one of New England’s greatest talents. He has been given the opportunity to grace the front page of The New York Times’ Dining section (wielding a live alligator no less!) and his creative culinary approach has been featured in The Wall Street Journal, Esquire, Food & Wine, Martha Stewart Living, Rhode Island Monthly and more. Matt has also been showcased on PBS’ “A Moveable Feast,” Travel Channel’s “Bizarre Foods with Andrew Zimmern,” and recently launched his own Food Thinkers online video series.


Local Letter Carriers Hold Food Drive May 10

Postal patrons are asked to leave donations on non-perishable food by their mailbox early on the morning of Saturday, May 10.

On Saturday, May 10, letter carriers across Rhode Island and the nation will be working extra hard to make sure the people in the communities they serve have enough to eat. This day marks the 22nd annual “Stamp Out Hunger” food drive, coordinated by the National Association of Letter Carriers (NALC).

“We ask our postal patrons to place a bag of healthy, non-perishable food near their mailbox early on the morning of Saturday, May 10,” says Rhode Island food drive coordinator and veteran letter carrier Steve Lepre. “We’ll do the rest. With the help of volunteers, all of the food will be delivered to the Rhode Island Community Food Bank and local food pantries to help families in need.

Most-needed items include canned soup, canned vegetables, tuna, peanut butter, pasta, rice, canned beans and healthy cereals. Items should be placed in a sturdy bag near the mailbox by 8 am on Saturday, May 10.

“This food drive is a tremendous opportunity to play a part in feeding our most vulnerable citizens,” said Andrew Schiff, Chief Executive Officer of the Rhode Island Community Food Bank. “It’s one of only two state-wide food drives during the year, and we really need everyone’s support. I urge people to circle it on their calendar and put their food out early.”

Last year, the drive brought in close to 100,000 pounds of food for Rhode Islanders. The previous year, the drive collected 117,000 pounds of food. “We would like to see those numbers go up this year – not down,” said Lepre. “That can only happen if people remember to put the food out. Perhaps they can include an extra can or box of healthy food to help someone in need. Every can and every box makes a difference.”

The Rhode Island Community Food Bank currently serves more than 68,000 people per month through its statewide network of food pantries. One in three served is a child under the age of 18. The food collected during the drive will be hand-sorted by volunteers, who check for use-by dates and damage to packaging.

“Too many people in this country are still going hungry every day,” NALC President Fredric Rolando said. “As letter carriers, we see this first-hand in just about every community we serve. But we aren’t the type of folks who simply move on to the next delivery and hope someone else will do something about it. Instead, for more than two decades now, our members have taken the lead in the effort to help solve this ongoing national problem.”

Last year, letter carriers across the country collected more than 74.4 million pounds of non-perishable food—the second-highest amount since the drive began in 1992, bringing the grand total to just under 1.3 billion pounds.

National partners supporting the Stamp Out Hunger food drive include the United States Postal Service, Feeding America (the national network of food banks), AARP, Campbell Soup Company, the National Rural Letter Carriers’ Association, Valpak Direct Marketing Systems, Valissis Communications, United Way Worldwide, AFL-CIO, Uncle Bob’s Self-Storage and the Publix grocery store chain.

Cartoonist Jeff Keane has continued his family’s connection with the food drive by drawing a special Family Circus cartoon for the poster.

“We need everyone’s help this year in promoting the drive so that we can increase our support to the Food Bank,” said Lepre.

If you would like to promote the drive at your school, business or organization, please contact Cindy Elder at celder@rifoodbank.org.


Bakes for Breast CancerBakes for Breast Cancer announces Rhode Island fundraising event

Participants sought for Rhode Island Bakes for Breast Cancer – Mother’s Day through May 17

Bakes for Breast Cancer, Inc., a non-profit breast cancer organization dedicated to supporting breast cancer research and treatment at Dana-Farber Cancer Institute, has announced that its inaugural Rhode Island Bakes for Breast Cancer event will be held Mother’s Day, May 11, through May 17. Restaurants, supermarkets, bakeries, cafés, chocolate and ice cream shops throughout the Ocean State are encouraged to participate by designating all sales of one specific dessert to support breast cancer care and research. Proceeds will be shared by Boston’s Dana-Farber Cancer Institute and Bakes for Breast Cancer, Inc.

Since 2000, Boston Bakes for Breast Cancer has been held in Boston during the week leading up to Mother’s Day. The event was founded by Carol Brownman Sneider in memory of her mother, Eva Brownman, who lost her battle with breast cancer. Since its inception, the event has raised more than $700,000 for breast cancer research and care at the Susan F. Smith Center for Women’s Cancers at Dana-Farber through the Eva Brownman Research Fund currently under the direction of Eric Winer, MD.

“The event has been so successful in the Greater Boston area that we wanted to grow it further,” Brownman Sneider said. “Rhode Island shares our love of food and has a rich history in supporting Dana-Farber, especially through the many residents who have benefitted from the care and research the institute has provided them.”

For more information, a list of participating establishments, or to learn more about how to become involved in Rhode Island Bakes for Breast Cancer, visit www.rhodeislandbakes.org, follow Bakes for Breast Cancer on Facebook, and Bakes for Breast Cancer on Twitter.

May 8, 2014 0 comment
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News Bites: Tallulah’s Tacos, Homestead Hard Cider and Sundays at Farmstead

by David Dadekian May 27, 2013
written by David Dadekian
Homestead Hard Cider

Homestead Hard Cider

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

Tallulah’s Tacos

Tallulah’s Tacos Is Happy To Announce The Grand Opening Of The Shack at Dutch Harbor!

Tallulah’s Tacos brings fresh, traditional Mexican style tacos and burritos that embrace the flavors reminiscent of the West Coast. Homemade Horchata, Melon de Agua, and Basil Lime Lemonade quench the thirst; while Tacos, Burritos or Burrito Bowls can satisfy even the hungriest of patrons.

There are even breakfast options for the early birds! Come and try the breakfast burritos and tacos offered Friday, Saturday and Sunday from 8am to 11am.

Gluten free? That is never a problem for Tallulah’s Tacos, as the tacos, burrito bowls and sweet desserts such as Horchata Panna Cotta are gluten free. There are also vegetarian options such as a black bean taco/burrito, Mexican shrimp cocktail and black bean burrito bowl.

The menus are located on the website tallulahonthames.com/tacos as a PDF file and can be downloaded and printed for convenience.

The Shack is committed to using the freshest of ingredients within the menu and therefore could possibly run out of popular items daily. Some of the ingredients are grown, sourced, and created from local neighboring farms.

Contact Information and Address:
The Shack @ Dutch Harbor
252 Narragansett Ave.
Jamestown, Rhode Island 02835
Dutchharborboatyard.com
Twitter: @tallulahstacos
tallulahonthames.com/tacos

Farmers Market Summer Taco Cart Schedule

Wednesday
June 5th through October 30th
Aquidneck Farmers Market
2pm-6pm
Memorial Blvd, Newport, RI
www.aquidneckgrowersmarket.com

Saturday
May 18th through October 26th
Coastal Growers Market Summer
9am-12noon
Casey’s Farm, Saunderstown, RI
www.coastalmarket.org

Saturday
May 18th through October 26th
Hope Street Market
9am-1pm
Lippett Park, Providence, RI
www.hopestreetmarket.com

In conjunction to local farmers markets and festivals throughout Rhode Island, Tallulah’s Tacos will also be available for private events using the taco cart. Please go to tallulahonthames.com/tacos to learn more about what is offered and pricing details.
Carts are sold out on Saturdays, 2013 through October

Festivals & Events to visit Tallulah’s Tacos at:

Newport Film
www.newportfilm.com

Green Market Festival
www.rinla.org

Folk Festival
www.newportfolkfest.net

Jazz Festival
www.newportjazzfest.net

Newport Wine & Food Festival
www.newportmansions.org


Homestead Hard Cider

The following is from the Kickstarter campaign for Homestead Hard Cider. Please consider donating to help launch locally brewed hard cider.

We have the recipes, the cider house, and the local apples for our 100% natural apple cider, now we need your help!!! #HomesteadCider

Our names are Jeremy Quaglia and Kyle Schmitt and we are Homestead Hard Cider.

When it comes to quality care and expert craftsmanship, the term “home brewed” couldn’t hit any closer to… well, home. New England has always been our home. We grew up in Attleboro just forty minutes south of Boston, went to college in Massachusetts, and have remained friends since we were children. We both live in the same houses we grew up in, and it was in our homes that a little over a year ago we began Homestead Hard Cider on none other than Homestead Lane. Since then we have worked tirelessly to build Homestead Hard Cider into the nano-cidery it is today. We have perfected the recipes, garnered fan support, and moved production out of our homes into a more permanent location in Attleboro where production can be streamlined.

Over the past few years, the market for cider has grown exponentially. Sales have been driven by corporate owned and operated companies. Their expensive marketing campaigns allow them to claim to be hand crafted when really they are sacrificing quality and taste in favor of mass quantities. At Homestead Hard Cider, the cider we produce is the direct result of our dedication and hard work. We get out of it what we put into it – something of genuine quality and unique taste. Oh, and did we forget to mention the alcohol content?

Like many people, we like to drink, so you better believe we aim high. Our original brew provides drinkers with an offering of 9.5% ABV and our newest brew boasts a delightfully high ABV% that we’re willing to bet you’re going to love.

We love cider, we love our community, and we love the notion that Homestead Hard Cider’s presence can prove that two 23 year olds can run a thriving business. We hope our success will give other aspiring entrepreneurs the confidence that they can be successful too. Not only are you funding our operation, but we truly believe you are funding a movement. A movement not to take Attleboro and surrounding communities back to what they were, but instead to what they can be. Revitalizing our economy starts with small grassroot businesses.

This is the next step for Homestead Hard Cider. We are on the cusp of something big and your help will be the extra push we need to get there. We believe that what we have created is not just something special, but something worth trying for yourself. This is where the Kickstarter community comes in. We have seen what you have been able to do for others and it is impressive. The age of social media is a crazy thing that allows us to connect with people we never would have been able to otherwise. By contributing you can forever call yourself part of the Homestead Hard Cider family. When you’re able to buy Homestead in your hometown, you’ll be glad you did. To show our appreciation you will obviously get some pretty cool merchandise in return for your generosity.

Kickstarter campaign for Homestead Hard Cider.


Farmstead

Spicing Up Sundays at Farmstead, Inc.
Summer Brings Sunday Suppers & Hearty Brunches to Wayland Square

WHAT: So long, Sunday slumps! The crew at Farmstead, Inc. is shaking up your typical laundry and takeout routine with family-style suppers and monthly brunches, complete with all the house-cured meaty, artisan cheesy fare you dig from Farmstead.

Weekend happenings include:

Sunday Suppers
Every Sunday night, excluding May 26 and June 2
5:00 PM – 10:00 PM
$29.00 per person; $39.00 per person with beverage pairing

Beginning this spring, Matt & Kate Jennings and the Farmstead team share age-old family recipes in a weekly Sunday Supper series. Diners are welcomed for three-course family-style feasts of homespun classics with a Farmstead twist, served communally with an optional beverage pairing (two hand-selected wines from the restaurant’s cellar, one cocktail or a beer-and-shot combo, depending on the menu). The full bistro menu will also be available during Sunday-night dinner starting June 9. Reservations accepted but not required.

Inspired by mom’s greatest hits, upcoming menus include (subject to adjustments):

June 9th
Melville Rangoon and “Duck Sauce”
Orange Beef and Broccoli with Steamed Rice
Pineapple Upside-Down Cake with Maraschino Cherry Ice Cream
Singapore Slings

June 16th
Fried Pickles with Garlic Ranch
BBQ Ribs, Coleslaw and Mom’s Buttermilk Biscuits
Strawberry Rhubarb Pie with Vanilla Ice Cream
Bourbon Slush Punch

June 23rd
Antipasto All’Italiana
Nanny’s Spaghetti and Meatballs
Affogato with Biscotti
Nero D’Avola

Monthly Brunches
First Sunday of every month; next occurrence June 2
10:00 AM – 2:00 PM

Round off your weekends Jennings-style with once-a-month Sunday-morning brunches done up the Farmstead way. Midday meals include playful takes on brunch standards featuring monthly changing options like Sweet Pea Waffles with Smoked Salmon, Fried Mortadella & Pancake Sandwiches, Papas Gordas and House-Made Cider Doughnuts. Reservations suggested but not required.

WHERE: Farmstead, Inc.
186 Wayland Avenue, Providence RI
401.274.7177
www.farmsteadinc.com

HOURS: Retail:
Tuesday – Thursday 11:00 AM – 6:30 PM
Friday – Saturday 10:00 AM – 8:00 PM

Brunch:
First Sunday of every month 10:00 AM – 2:00 PM

Lunch:
Tuesday – Saturday 11:00 AM – 3:00 PM

Dinner:
Tuesday – Saturday 5:00 PM – 10:00 PM
Sunday Suppers 5:00 PM – 10:00 PM

May 27, 2013 0 comment
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News Bites: Gracie’s, Farmstead Inc. and Temple Restaurant & Lounge

by David Dadekian November 19, 2012
written by David Dadekian
Farmstead, Inc.

Farmstead, Inc.

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

Gracie’s

Allan Industries hosts 2nd annual Thanksgiving Dinner for Re-Focus clients at Gracie’s

For the second Thanksgiving in a row, Allan Industries will join Gracie’s to proudly welcome approximately 60 clients and staff of Re-Focus, Inc., a Providence-based nonprofit human service agency that serves Rhode Island adults with varying physical and developmental needs.

Since 1972, Re-Focus has enabled persons with developmental disabilities to pursue productive and healthy lives.

“On behalf of the entire Gracie’s team, we’re so honored to spend our Thanksgiving with the wonderful people from Re-Focus,” said Ellen Gracyalny, owner of Gracie’s. “It creates the most meaningful holiday for everyone involved.”

Allan Industries, sponsor of the dinner, is a national cleaning and maintenance company founded and run by Gracyalny’s parents Paul and Eleanor Gracyalny. The two businesses share an on-going dedication to community engagement.

“We value to opportunity to once again partner with Gracie’s for this special Thanksgiving celebration,” said Paul Gracyalny, founder of Allan Industries, whose regional New England office is located in the Ocean State. “It’s a day of sharing and gratitude which creates lasting memories.”

Again this year, Gracie’s will feature recording artist and performer Stephen Roane of Madison, Connecticut who will donate his time to play solo guitar for the guests while they dine.

“We have boundless gratitude to Gracie’s and for the support provided by Allan Industries,” said Re-Focus Executive Director Christine M. Kavanagh, RSM. “Our clients are able to spend Thanksgiving enjoying the most delicious dinner in the best restaurant in Rhode Island.”

Looking back at last year’s Thanksgiving dinner, Sister Kavanagh recalls one particular Re-Focus client who delighted in the dining experience at the restaurant.

“Sadly, she passed away this April. It means everything to know her last Thanksgiving was spent at Gracie’s,” said Sister Kavanagh.

Farmstead Inc.

Gourmet Gifts from Farmstead, Inc.
Stock Up on Culinary Treats for the Foodie on Your List

WHAT: With products ranging from seasonally-driven packages filled to the brim with the shop’s best cheeses, charcuterie and preserves to local artisanal treats fit to stuff the stockings of a gourmand’s dreams, Farmstead, Inc. is the go-to destination for thoughtful gourmet gifts during the holidays.

Artisanal Gift Packages:

Meat Club
Outrageously delicious meats and the condiments that love them, delivered to your door six times a year with tasting notes from Farmstead, Inc. Chef and Charcutier Matthew Jennings.
Price: $275.00 (plus tax and shipping if applicable) for a full-year membership at Farmstead, Inc. or www.farmsteadinc.com.

The ‘Rhody Samplah
This Ocean State-themed basket contains an assortment of little Rhody’s best provisions, including Atwell’s Gold Cheese, Pascoag’s Daniele Sopresseta and Garrison Confections Chocolate, plus local jam and Kate’s biscotti made in-house at Farmstead, Inc.
Price: $50.00 starting December 11 at Farmstead, Inc. or www.farmsteadinc.com.

Fantastic Four
A selection of four of Farmstead’s most popular housemade preserves, including one jam, one mostarda, one pickled item and one fermented preserve, each jarred at the peak of freshness.
Price: $35.00 at Farmstead, Inc. or www.farmsteadinc.com.

The Nor’Easter
Named after wintery storms that sweep from south to north, this basket holds a selection of cheeses produced across the country from Tennessee to Maine, plus locally sourced jam, oatcakes and one of Pastry Chef Kate Jennings’ housemade sweets to keep you warm in even the most blustery of weather.
Price: $65.00 at Farmstead, Inc. or www.farmsteadinc.com.

Spectacular For Sparkling
Kick off the New Year with three of the shop’s favorite cheeses to pair with sparkling wines. With a trio of 1/3 pound servings of cheese, oatcakes, local jam and one of Kate’s specialty baked goods, you’ll be clinking glasses to 2013 in style.
Price: $65.00 at Farmstead, Inc. or www.farmsteadinc.com.

Stocking Stuffers for Epicures:

Farmstead’s Candied Nuts
Quickly gaining a cult following, these house-candied nuts are a sublime mix of almonds, pistachios and walnuts, tossed with honey and proprietary ingredients and perfect to serve alongside cheeses, meats and pates, or to sprinkled into a salad.
Price: $20.00 at Farmstead, Inc. or www.farmsteadinc.com.

SlantShack Beef Jerky
Grass-fed, humanely raised and made in Brooklyn, this craft jerky comes in a variety of unique marinades, spice rubs and glazes – the perfect treat for any carnivorous foodie.
Price: $9.50 at Farmstead, Inc.

Suss caramels
Made to order in New Hampshire, these quarter-pound cylindrical caramels are hand-poured, cut and wrapped, ready to be sliced into bite-sized servings.
Price: $10 at Farmstead, Inc.

Garrison’s Chocolates
These Rhody-made indulgences are more comparable to works of art than the chocolate treats in most supermarket isles. The small-batch sweets range from luxury chocolates and truffles, to European tablets in unusual flavors like chocolate-lime and sesame milk.
Price: Available for a variety of prices at Farmstead, Inc.

Q-Tee Cut-Up
For cheese-lovers, nothing’s cuter than a tiny 50s-style cutting board, the perfect hard rock sugar maple surface to slice up a single piece of Farmstead cheese.
Price: $9.00 at Farmstead, Inc.

Waxed Plymouth Cheese
The sharp, full-bodied cheese from this Vermont-based company is produced with raw cow’s milk from a single local herd, treated humanely and continuously monitored for quality.
Price: $12.95 at Farmstead, Inc.

WHEN:   Retail hours:
Tuesday – Saturday
11:00 AM – 8:00 PM

WHERE:   Farmstead, Inc.
186 Wayland Avenue,
Providence, RI 02906

CONTACT:   Telephone: 401-274-7177
Web: www.farmsteadinc.com
FB: Farmstead, Inc.
Twitter: @MatthewJennings

Temple Restaurant & Lounge

Temple Restaurant & Lounge Adds New Fall Specialties to Dinner and Cocktail Menus
Cider Glazed Atlantic Salmon, Roasted Pumpkin Brick Oven Pizza and Cucumber Mash Martini Highlight Local Ingredients

For many Rhode Islanders, fall is an incomparable season; complete with some of the region’s most beautiful foliage, cool, comfortable weather, New England Patriots victories, and delicious seasonal foods. To celebrate the season, Temple Restaurant & Lounge has revamped its dinner and cocktail menus to offer guests a variety of appetizing options with a focus on local ingredients.

In addition to its traditional favorites, Temple’s new fall dinner menu features several new scrumptious dishes. Offered as a small plate, the Pumpkin Bisque is garnished with pancetta cracklings and crisp sage. For large plates and entrees, new dishes include Long Island Duck Breast with butternut squash and cranberry orange agrodolce relish; Cider Glazed Atlantic Salmon with beluga lentils and roasted root vegetables; and Temple Dark Braised Short Ribs with parsnip potato puree and local carrots.

For pasta lovers, Temple introduces its Pasta N’ Meatballs plate with roasted tomato sauce, house made veal meatballs and capellini. Highlighting the brick oven pizza offerings is a delectable Roasted Pumpkin Pizza with local pumpkin, house cured pancetta, taleggio and sage.

New to the restaurant’s mixologist-driven list of specialty cocktails are the Barrel Aged Manhattan featuring Rhode Island whiskey and made perfect, dry or sweet; The Mason’s Jar with Russian Standard Vodka, ginger puree, fresh lime, and ginger beer; and the Cucumber Mash featuring Local 9 Cucumber Mint Vodka, mashed cucumbers and mint, and lemon. Also added to the drink menu are two beer cocktails – the Perfect Storm featuring Sam Adams Angry Orchard and Bacardi Oakheart garnished with cinnamon and sugar; and the Michelada, a concoction of Peroni, Agave Loco Tequila, lime juice, and bloody mary mix.

Temple Downtown Providence Restaurant & Lounge is located at 120 Francis Street on Providence’s Capitol Hill. Dinner reservations may be made by calling (401) 919-5050 or online at www.Temple-Downtown.com. Complimentary valet parking is available for all restaurant guests.

November 19, 2012 0 comment
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News Bites: La Laiterie, RI Food Bank, Asterisk, Temple Downtown and Tastings Wine Bar & Bistro

by David Dadekian June 28, 2012
written by David Dadekian

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

La Laiterie

PATIO POURS

La Laiterie Welcomes Summer with Patio “Parties” Featuring Boutique Wines, Housemade Charcuterie and Farmstead Cheeses

WHAT: With a New England bistro (La Laiterie) and attached artisanal cheese/gourmet foods shop (Farmstead) tucked away in Providence’s Wayland Square, Matt and Kate Jennings have been churning out nationally-recognized rustic farmhouse cuisine and homespun baked goods for almost 10 years. A two-time nominee for a James Beard Foundation award, Matt joins his wife Kate in the kitchen, creating dishes that have received praise from Food & Wine, Bon Appétit, Travel + Leisure and Saveur, as well as the Cooking Channel’s “Unique Eats” TV program.

This summer, whether you’re in Providence to see why Travel + Leisure readers recently named it “America’s Best Burger City,” or you’re here to experience the sparkling downtown art installation known as WaterFire, a stop at La Laiterie for Patio Pours is a casual and accessible way to experience the Jennings’s incredible dedication and commitment to honest, seasonal, handmade food.

Pull up a chair at the sidewalk patio and enjoy a night of:

Unusual Pours of Wine

Sample a glass from La Laiterie’s unusual and small-batch producer wines, most of which are rarely available outside the bottle. A few examples of these hard-to-come-by-the-glass wines are Stefano Massone Masera Gavi, Valdesil Montenovo Godello and Glatzer Blaufrankisch.

Housemade Charcuterie

See why Matt Jennings is not only a three-time Cochon 555 champ, but also considered a “renowned meat artist” by theWashington Post. His housemade charcuterie includes unique creations such as Pig Ear Bacon, Hoof & Snout Terrine, and Fennel & Preserved Orange Cotechino.

Farmstead’s Curated Cheese Selection

From spirit-washed originals like the Drunken Providence (a Gouda-style cheese from Narragansett Creamery that is washed with Thomas Tew Rum from Newport Distilling Co. and aged for two months in Farmstead’s street-level cheese cave), to the imported Vento D’Estate (an Italian sheep and goat’s milk cheese washed in prosecco and wrapped in grasses, herbs and wildflowers), adjacent cheese shop Farmstead carries a wide variety of cheeses curated by Owner/Master Cheesemonger Matt Jennings and his team of three cheesemongers.

WHEN: Tuesdays and Wednesdays
5 – 7 PM
Starting June 12, 2012

WaterFire Saturdays
5 – 7 PM
June 9 and 23, 2012
July 21, 2012
August 18, 2012

COST: $10/person for one glass of your choice of featured wine, one featured cheese and one featured charcuterie item.

WHERE: 186 Wayland Avenue
Providence, RI
(401) 274-7177

WEBSITE: www.farmsteadinc.com

TWITTER: @MatthewJennings

Rhode Island Community Food Bank

2012 Summer Food Drive

June 20 – August 31 ~ Goal: 150,000 LBS

To make a financial donation to our Summer Food Drive, click here.

Summer is an especially hard time for families with children. In Rhode Island, 49,000 children are eligible to receive free or reduced-price school breakfasts and lunches. For many of these children, there is no meal program to replace those they would have received at school.

The Summer Food Drive helps struggling families during the summer months and enables the Food Bank to continue providing food to emergency food programs across the state. We are calling on the community to help us meet the high demand by collecting 150,000 pounds of food by the end of August.

Join the effort by dropping off food donations to the Food Bank’s facility at 200 Niantic Avenue, Providence, any weekday between 8 am and 5 pm. If you would like to organize a food drive in your workplace or neighborhood, we can provide posters and boxes to support your collection. For more information, contact Farris Maxwell at (401) 942-6325.

Asterisk

Thames Street Landmark Asterisk Renovates Restaurant and Redesigns Menu

~ Experience the lively atmosphere of Thames Street and the action of the kitchen while relaxing in the beautiful, newly renovated dining room and outdoor space.~

Known for its sophisticated bar and fresh take on traditional dishes, Asterisk on lower Thames Street in Newport has just completed a renovation that brings the dining experience closer to the rough luxe spirit of this part of Newport. In addition to an interior redesign, chef-owner John Bach-Sorensen has also recreated the menu for the 100-seat restaurant, focusing on the freshest ingredients available for his cuisine.

Established in 1995, Asterisk has become a fixture at 599 Thames Street. Situated in a former industrial building, Asterisk incorporates the relaxed, rich texture of the mechanic’s garage it once was, with twelve foot glass garage doors that open to the street during the season. A new palette of colors draws light deep into the interior, with reclaimed industrial light fixtures and raw wood throughout. The renovation was directed by Nick Heywood, a young designer with degrees in Interior Architecture from Rhode Island School of Design and experience in the U.S. and Colombia.

Through the open kitchen design, diners can watch their food being prepared by Chef Bach-Sorensen and his skilled team through horizontal openings that run between the dining and kitchen spaces. For those that like to experience the bustle of the kitchen, a new large chef’s table has been incorporated, which allows diners to experience the refined techniques of the chefs.

“The evolution of Asterisk has inspired me to reexamine everything,” said Bach-Sorensen. “My focus is on technique and incorporating lots of flavors. We specialize in the freshest available local seafood and produce and we’ve always been known for our hand-cut beef filets.”

With attention to detail on each plate, a sampling of new menu items includes:

Grilled Swordfish Sandwich with roasted garlic and sundried tomato aioli
Grilled Seafood Pizza with shrimp, mussels, roasted pepper, olives, capers, and anchovies
Belgian Drunken Beef with braised tender steak with endive, sweet onions, potato gratin, & Belgian beer sauce
Crispy Salmon served with mushroom asparagus orzo risotto and cabernet sauce
Peking Style Duck with mandarin pancakes, cucumber, carrots, scallions and hoisin sauce
Grilled Tenderloin over soft polenta served with Bleu cheese-mushroom wine sauce
Osso Buco Ravioli with garlic cream and veal glace

New signature cocktails have also been added to the menu, including:

The Belmont Bloody with vodka, tomato juice, Worcestershire sauce, Tabasco, horseradish, black pepper, beef jerky, stuffed olive, smoked oyster, pickle, and asparagus spear
The Frenchie Bloody with vodka, tomato juice, Worcestershire sauce, Dijon mustard, Blue Cheese olive, pickle, asparagus, and green bean
Basil – Lime Gimlet with vodka, basil infused simple syrup, fresh lime juice served straight up
Rhode Island Red with silver tequila, Chambord, lemon juice, ginger beer, fresh raspberries, served straight up
The Sparkling Pomegranate with champagne, pomegranate liquor & juice, lemon twist
The Nevin’s Cocktail with bourbon, grapefruit juice, Apry, lemon juice, bitters

Chef Bach-Sorensen first visited the United States from Denmark in 1979 as a high school exchange student in Michigan. His family owned hotels and restaurants and he was given a chance to apprentice with the Haeberlin family when he was young, who own the famous Auberge de I’ll in France. While Chef Bach-Sorensen has Danish roots, his food is influence by many other great chefs from all over the world, including Marcus Samuelsson, Thomas Keller, Alastair Little of Great Britain, and Pierre Koffman of France.

Asterisk is open for dinner seven nights a week beginning at 5 p.m. and offers brunch on Saturdays and Sundays beginning at noon. Reservations are recommended through the new website at: www.asterisknewport.com or by calling: 401-841-8833.

Temple Downtown Restaurant and Lounge

CRANSTON RESIDENT NAMED NEW GENERAL MANAGER OF TEMPLE DOWNTOWN RESTAURANT & LOUNGE

Vincent Lo Buono of Cranston has been named the new general manager of Temple Downtown Restaurant & Lounge, 120 Francis Street in Providence.

Previously, Lo Buono was a key player in Todd English Enterprises since 2002. He was the general manager of Tuscany, a Todd English property at the Mohegan Sun Casino, for eight years. Since 2009, Lo Buono was director of Boston operations and responsible for the daily operations at five Todd English restaurants: Kingfish Hall, Olives, Figs in Charlestown, Figs in Beacon Hill, and Isabelle’s Curly Cakes. His most recent achievement was the reopening of Olives, a 200-seat restaurant in Charlestown.

As part of the Todd English corporate team, Lo Buono opened Ca Va Brasserie at the Intercontinental Hotel in Times Square, New York City; The Plaza Food Hall at the Plaza Hotel in New York City; TE P.U.B. at the Aria Casino in Las Vegas; and Wild Olives in Boca Raton, Florida.

“We look forward to Vincent joining our team,” said Peter Karpinski, co-founder and COO of Sage Restaurant Group. “His proven strategic execution and leadership abilities are sure to add great value to Temple Downtown in this role.”

Lo Buono graduated from Rhode Island College with a degree in business management. He resides in Cranston with his wife. Lo Buono enjoys cooking, making wine, traveling, and spending time with family and friends. An avid soccer player, he also enjoys sporting events.

Tastings Wine Bar & Bistro

MEET ART CHAMBERLAND, GM & BEVERAGE DIRECTOR

We are thrilled to introduce our new General Manager & Beverage Director. Art joined the Tastings team just over a week ago. Originally from Chicopee, MA he began his restaurant career at age 16 for a local, family owned business. After four years at the University of Massachusetts in Amherst, where he bartended full time while receiving his BA in psychology, he moved to Boston to pursue his first restaurant management position. After a little over a year in Boston an opportunity presented itself in Southern California and he made the move cross country. After a couple of years in the night club industry he accepted a GM position with a small Gastro Pub concept. He helped build the training and beverage programs for the pubs as they went from three units to twelve in the span of just four years. He opened and managed pubs in Las Vegas, Chicago and New Jersey. The pub background has helped to teach Art about the meaning of hospitality and making customers feel truly at home. During his time with the pubs he as instrumental in developing very successful programs and events to give back to local charities, which he is excited to continue here in Foxborough.

With the birth of their daughter, Art and his wife Sarah returned to Massachusetts. After a brief hiatus away from the restaurant business, Art was selected to be the General Manager here at Tastings. He is looking forward to developing relationships with existing guests as well as reaching out to new guests and making them a part of our big, extended family!

June 28, 2012 0 comment
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