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Lynn Williams

Inactive Eat Drink RI Festival Dinner by Dames — Thursday, April 30, 6 – 10 p.m.

by David Dadekian
written by David Dadekian

There are no upcoming dates for this event.



 

Dinner by Dames photo by David Dadekian

Clockwise from lower left: Melissa Denmark, Jessica Wood, Maria Meza, Kaitlyn Roberts, Jordan Goldsmith

To kick off this year’s Festival we’ve got the return of one of 2014’s most popular dining series Dinner by Dames–and we’ve expanded it for the Eat Drink RI Festival to include local female farmers, food artisans and bartenders–with a portion of the proceeds benefitting AIDS Project RI.

This unique dining experience brings together five of Rhode Island’s most talented chefs for a multi-course dining event. Chefs Melissa Denmark of Gracie’s and Ellie’s Bakery, Jordan Goldsmith formerly of Garden Grille, Maria Meza of El Rancho Grande, Kaitlyn Roberts of Easy Entertaining Inc. and Jessica Wood of Fire and Water Restaurant Group.

The chefs will be joined by Debbie Barrett of Allen Farms, Ann Marie Bouthillette of Blackbird Farm, Pattie Federico of Narragansett Creamery, Lee Ann Freitas of Indie Growers, Cindy West of Moonstone Oysters and Pastry Chef Lynn Williams of Seven Stars Bakery.

To make the evening that much more special Jen Ferreira, the East Coast Brand Ambassador for Lucas Bols, will lead a group of RI’s top female bartenders, including Mia Andreoli of Events by Mia Rose, Mary Hentz of The Magdalenae Room, Elizabeth Sawtelle of Nicks on Broadway and Kayleigh Speck of The Grange, in creating cocktail pairings for each course. The room will be filled with beautiful flowers and decor via Robin Hollow Farm.

The evening will begin with a 6 p.m. reception with welcome bites, then moving into a five-course dinner with cocktail pairings. The cost is $175 (inclusive of tax and gratuity, and a donation to AIDS Project RI).

Reception
Passed hors d’oeuvres, including: Parsnip Pierogies, Deviled Eggs, Petit Pressed Cuban Sandwiches, Mini Pork Belly Tacos and Mustard Gougeres
paired with the Paradisi –  Damrak Gin, Aperol, lemon, grapefruit, Aquidneck Honey, Foolproof Saison, grapefruit garnish

Breads, Chef Lynn Williams
Olive Rolls, White Whole Wheat and Cheese Twists

First Course, Chef Jordan Goldsmith
Grilled Scratch Farm Radishes with miso-cured Zephyr Farm egg yolk, pine vinaigrette, almond yogurt
paired with the Opulent Brine – Ocucaje Pisco, Bols Apricot, lemon, fino sherry, homemade pickle juice, gherkin garnish

Second Course, Chef Jessica Wood
Homemade Egg Noodles with roasted Roma tomatoes, red peppers, parmesan, lemon zest, Indie Growers herbs & flowers
paired with The Dutch Monk – Bols Genever, Benedictine, Punt e Mes, bitters, absinthe, lemon garnish

Third Course, Chef Kaitlyn Roberts
Fried Moonstone Oysters with Anson Mills grit cake, lime, honey, sriracha
paired with the Smoke & Barrel –  Aged Genever, lemon, smoked lemon cordial, fresh sage, mint, thyme, basil, thyme garnish

Intermezzo, Chef Melissa Denmark
Allen Farms Pea Greens Frozen Yogurt

Fourth Course, Chef Maria Meza
Blackbird Farm Beef Mixiote de Res with puya chiles, guajillo chiles, costeno chiles, potatoes, cactus, olives, white rice
paired with the The Meza-Rita – Blanco Tequila, Amaro Montenegro, pineapple, cucumber, lemon, agave, smoked chile salt

Fifth Course, Chef Melissa Denmark
Narragansett Creamery Crescendo Panna Cotta with orange fennel semolina cake, lemon curd, toasted hazelnuts, dark chocolate espresso crumble, black currant jam
paired with the Stinger? I Don’t Even Know Her! – Cognac, Crème de Menthe, Branca Menta,  fresh mint sprig garnish

Mignardises, Chef Lynn Williams
Chocolate Walnut Rye cookies, Zaletti and Shortbread

Due to the limitations of the venue we are regrettably unable to accommodate any alternative menu/allergen requests other than a vegetarian option. Thank you in advance for your understanding on this matter.

 

 

 

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news

Rhode Island Community Food Bank Is In Need

by David Dadekian
written by David Dadekian

Rhode Island Community Food BankThe Rhode Island Community Food Bank is in the midst of a fundraising drive right now where all funds donated will be matched by the End Hunger Challenge Fund. Make a donation at this link between now and the end of 2011 and your tax-deductible donation will go even further to help hungry Rhode Islanders get access to healthy food.

You can still make a donation after New Year’s Eve, and if you make a purchase at any of the three Seven Stars Bakery locations on Monday, January 2, 100% of that day’s proceeds will be donated to the Food Bank. Seven Stars co-owner Lynn Williams said, “On this special day, we express our thanks to our customers and our community by remembering that there are many Rhode Islanders who are struggling to put food on the table for their families. We are committed to supporting our community through fundraisers and donations. I encourage everyone to stop in and have a coffee and pastry in our cafe or simply grab a loaf of bread for dinner. Every penny we earn on January 2 will be donated to the Food Bank.”

January 2 is Seven Stars 11th Anniversary Day and this will be the seventh time all the day’s proceeds will be donated to the Food Bank. Andrew Schiff, CEO of the Rhode Island Community Food Bank, said “At times like this, we’re especially grateful to businesses like Seven Stars who recognize the need to do something tangible and meaningful to help feed hungry Rhode Islanders. Jim, Lynn and their wonderful staff have made a tradition out of celebrating their own success by helping others.” Over the last six years Seven Stars has raised $47,000 for the Food Bank. Their three Bakery locations are at 820 Hope Street in Providence, 342 Broadway in Providence and 20 Newman Avenue in East Providence.

Also making news with a donation to the Food Bank is The Savory Grape who’s annual Charity Fall Wine Festival held this past November benefited the Food Bank. From The Savory Grape’s owner Jessica Granatiero: “Each year in November, The Savory Grape holds an Annual Charity Fall Wine Festival as a way to kick off the holiday season, allow wine aficionados to sample from an array of excellent wine (some that are very limited) and give back to the community. Each year, The Savory Grape alternates the festival’s beneficiaries, the RI Community Food Bank and the RI Community Action Association. Held at the beautiful Dorrance, in downtown Providence, this year’s event through tickets sales, auction items and corporate donations, raised more than $21,000 for the RI Community Food Bank. We could not be more thrilled to have an almost 20% increase in the monies raised. It comes at a time when families and children need it most.”

The Savory Grape and Seven Stars Bakery deserve thanks for giving back to the community in such an important way for hungry Rhode Islanders. Again, the link to make a donation which will be matched by the End Hunger Challenge Fund through the end of the year is: https://goto.rifoodbank.org/SSLPage.aspx?pid=365&srctid=1&erid=255238

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