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Chefs for the 14th Annual Newport Mansions Wine & Food Festival "Vive La France" Vintner Dinner
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News Bites: Newport Mansions Wine & Food Vintner Dinner / Social Enterprise Greenhouse Food Accelerator Applications / Cocktail Squad Now in RI

by David Dadekian
written by David Dadekian

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

14th Annual Newport Mansions Wine & Food Festival Announces ‘Vive La France’ Vintner Dinner 

Chefs for the 14th Annual Newport Mansions Wine & Food Festival "Vive La France" Vintner Dinner
Chefs for the 14th Annual Newport Mansions Wine & Food Festival “Vive La France” Vintner Dinner

The Newport Mansions Wine & Food Festival, one of the East Coast’s most sophisticated culinary events, returns for its 14th year, September 19 – 22, 2019. The Marble House lawn will once again be the spectacular setting for the much-anticipated two-day Grand Tasting on Saturday, September 21 and Sunday, September 22, which offers guests the chance to sample hundreds of wines from around the world and cuisine from nearly two dozen regional restaurants and caterers.

The highly-regarded Vintner Dinner at Rosecliff will return on Saturday evening, from 7:00 p.m. to 10:00 p.m.  The location, modeled after the Grand Trianon, the garden retreat of French kings at Versailles, will be the inspiration for the ‘Vive La France’ themed-evening, beginning with Calvisius Caviar and Champagne on the terrace along with passed canapés.

An interactive three-course dinner will follow in the ballroom.  Each course, prepared by renowned chefs Laurent Manrique of Café de la Presse, San Francisco; Robert Sisca of Bistro du Midi, Boston; 

Anthony Cole of Chatham Bars Inn, Chatham; Christopher Curtin of Éclat Chocolate, Philadelphia; Daniel Skurnick of Le Coucou, New York City; and Michelle Boland of Oak + Rowan, Boston; will be paired with a fine wine from the French regions of Alsace, Burgundy, Rhône and Bordeaux. 

Vintners will lead guests through each course and their pairings, which will include the 2005 Champagne Charles Heidsieck, Millésimé Brut, Reims; 2016 Philippe Pacalet, Meursault, Burgundy; 2016 Marcell Deiss, Rouge, Alsace; 2015 Château la Nerthe, Châteauneuf-du-Pape, Rhône; 2016 Cyprès de Climens, Sauternes-Barsac, Bordeaux. Dessert and cordials will be served on the terrace.

For tickets, visit www.newportmansions.org/events/wine-and-food-festival/the-vintner-dinner.

The 2019 Newport Mansions Wine & Food Festival also welcomes FOOD & WINE Magazine Culinary Director at Large and “Mad Genius Tips” host Justin Chapple as the headliner of the Grand Tasting, cooking on the MONOGRAM Culinary Stage on Saturday, September 21 followed by an appearance at the MONOGRAM Pizza Oven.

Kevin Des Chenes, Celebrity Chef to such clients as Giuliana Rancic, Kathie Lee & Hoda, Isaiah Thomas, and Tim McGraw, and author of “Beyond My Chef Coat,” will take to the MONOGRAM Culinary Stage on Sunday, September 22nd.  Also participating in weekend cooking and grilling demonstrations will be local and national favorites including Terence Feury of Forty 1˚ North in Newport; Jacob Jasiniski of Cara at The Chanler at Cliff Walk in Newport; Will Gilson of Puritan & Co. in Cambridge; Ed Brylczyk of Dole & Bailey in Woburn; John Tesar of Knife in Dallas; and Felix Florez of Ritual in Houston, to name a few.  

Additional highlights of the weekend include a series of Seminars throughout the day on Friday, including Flight of the Oyster, In Vino Veritas: Italian Wine, Sonoma vs. Napa, Bubbles & Caviar, and the Eastern Mediterranean: Wines of Israel, Lebanon, and Greece, at The Breakers Stable & Carriage House; the elegant Friday night Wine & Rosecliff Gala, featuring a special selection of fine wines from around the globe, as well as food from at least 20 New England chefs amid seaside Gilded Age splendor; late night bites and cocktails by some of the Festival sponsors at Newport After Dark on Saturday night at Forty 1˚ North on the Newport waterfront; and the Sunday Jazz Brunch on the Marble House Terrace, the perfect way to begin a leisurely day at the Sunday Grand Tasting. 

The Presenting Sponsor of the 2019 Newport Mansions Wine & Food Festival is FOOD & WINE Magazine. MONOGRAM is the Culinary Stage Sponsor. 2019 Premier Cru Sponsors are Flood Lincoln, Santa Margherita, Wines of Israel, Chateau D’esclans, Tito’s Handmade Vodka, Dole & Bailey, and Knob Creek. Vintage Sponsors are Atria Senior Living, Bank Newport, Brooks Brothers, Boar’s Head, Brockmans Premium Gin, Calvisius Caviar, Coca-Cola, Dasani, Don Julio, Filippo Berio, Kobrand, Mount Gay Rum, National Trust Insurance Services, Newport Craft Truly Hard Seltzer, and United Airlines. Media sponsor is LocalWineEvents.com. 

For more information and to purchase tickets for the 2019 Newport Mansions Wine & Food Festival, visit www.NewportMansionsWineAndFood.org or call (401) 847-1000.

Social Enterprise Greenhouse Seeks Social Entrepreneurs for Its 2020 Food Accelerator Program

Social Enterprise Greenhouse Accelerator

Social Enterprise Greenhouse (SEG) is accepting applications for its 2020 Food Accelerator program. Motivated and coachable social entrepreneurs who have a feasible food venture and a desire to build a “do well, do good” business with high social impact are encouraged to apply. Applications are due on October 1, 2019. The Food Accelerator program begins in January 2020. The application is available at www.bit.ly/SEGAccelerator2020.

Social Enterprise Greenhouse’s Accelerator is the organization’s signature venture development program. It features a 12-week blended learning experience that provides social entrepreneurs with the tools, networks, and resources to further validate their venture, understand their customer, and formalize growth strategies from fundraising to social impact measurement. Additional value is provided by one-on-one business coaching, a peer cohort model, and access to SEG’s coworking space at 10 Davol Square, Providence.

About the SEG Food Accelerator

The Food Accelerator program, now in its fifth year, offers an industry-tailored curriculum and advising, customized face-to-face instruction, peer learning, and access to a network of industry experts in addition to the entire SEG Advisor network to help entrepreneurs grow their businesses in Rhode Island and beyond.  

This is a growth opportunity for all food ventures that address topics such as:

  • Sustainable food, agriculture, and aquaculture practices
  • Food access
  • Food waste
  • Cultural heritage
  • Workforce development
  • International development
  • Place-making and community building

SEG’s 2020 Food Accelerator is delivered in partnership with Brown University and is funded by the Rhode Island Department of Labor and Training Real Jobs RI Initiative, United Natural Foods, Blount Fine Foods, and Newman’s Own Foundation. Forty-eight social ventures have graduated from the SEG Food Accelerator since its start in 2016, including successful local enterprises such as Bellicchi’s Best Biscotti, Bootblack Brand, Cloverbud Ranch, FoodSCAPE, Hocus Pocus Farm, and Savory Fare.

The purpose of SEG’s Accelerator program is to stimulate innovation in Rhode Island and to help create more successful, sustainable “do well, do good” businesses, leading to healthier and more prosperous communities for all.

Cocktail Squad® Expands Distribution of Its Premium Canned Cocktails to Rhode Island

Two New Flavors Recently Added to the Award-Winning Line

Cocktail Squad

Boulder-based Cocktail Squad® announces expanded distribution of its products to Rhode Island starting September 1, 2019. Cocktail Squad offers a line of premium, ready-to-drink canned cocktails fresh from the Rocky Mountains. Recently,  two new flavors were added — Whiskey Sour and Bourbon Smash – and with these additions, Cocktail Squad® becomes one of the few brands in the nation with a product line crossing over four real spirits.

Recently released new flavors are perfect for fall picnics, tailgating and more!  

Whiskey Sour  (Silver 2019 Pr%f Awards) – Handmade bourbon whiskey with a juicy finish from pressed lemon and orange juice and some gomme syrup lend a distinct richness to this classic cocktail. The Whiskey Sour is produced under nitro so it has a creamy mouthfeel and a luscious finish. Like the can reads, “Pucker up . . . now linger in that luxurious finish.” 

Bourbon Smash (Silver 2019 SIP Awards, Bronze 2019 USA Spirits Ratings, Gold 2019 Pr%f Awards) – The team mixes hand-crafted bourbon whiskey, Rocky Mountain blackberries, spearmint, and pressed lemons for a smash hit in this refreshing full-flavor cocktail.

Crisp, clean, and full of flavor, Cocktail Squad’s classic cocktails come in sleek, artfully branded 12-ounce cans with two servings per can and fresh, small-batch flavor. Launched in late 2018 with four flagship flavors – Gin & Tonic (Bronze 2019 USA Spirits Awards, Silver 2019 Pr%f Awards), Margarita (Silver 2019 NY International Spirits Competition (NYISC), Bronze 2019 USA Spirits Ratings, Silver 2019 Pr%f Awards),Vodka Soda (Silver 2019 Pr%f Awards), and Greyhound (Gold 2019 NYISC, Silver 2019 USA Spirits Ratings, Silver 2019 Pr%f Awards) – Cocktail Squad is the answer to your craving for craft drinks that are convenient, portable and delicious. 

All products are 10% ABV and the non-whiskey drinks are all gluten-free and have an MSRP of $4.99 per can or $20 per four-pack.

Cocktail Squad® creators Lauren and John Maggio conceived of the concept while enjoying a cocktail at a new local bar. 

“I had this lightning-bolt moment,” said Lauren Maggio, Co-Founder of Cocktail Squad®. “There are so many people like us who are busy, working hard and in the throes of parenthood who would appreciate an elevated cocktail that’s convenient and portable. Ultimately, we want to offer a full line of classic cocktails that read like the menu from your favorite bar.”

As part of the Squad, the Maggios brought together a manufacturing partner, a master sommelier, a top-tier designer, and a 3rd generation R&D expert to form the unique Squad, aptly represented by its stylish bear, fox and bird logo. Lauren, originally from New Orleans, loves to highlight what she calls a Happy Hour Revival™, which happens by simply cracking open a Cocktail Squad® can. 

Cocktail Squad® takes the canned cocktail experience beyond a barbecue. It is perfect for picnics, tailgating, hiking, skiing, boating, and host gifts. More than a low alcohol malt beverage or spritzer, Cocktail Squad’s spirit-based products are full-sized, full-strength cocktails in a can, making the craft bar experience accessible to anyone. 

The full line of Cocktail Squad® products can be found in Rhode Island at East Side Wine & Spirits and Nikki’s Liquors in Providence, Town Line Fine Wine & Spirits and Haxton’s Tollgate Liquors in Warwick, Edgewood Wine & Spirits and Oaklawn Liquors in Cranston, and Stonebridge Liquors in Tiverton. They are also available throughout Arizona, Colorado, and Massachusetts. Please go to www.cocktailsquad.com for more information.

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News Bites: Newport Lobster Shack Kitchen, The Pizza Gourmet, Papa Razzi

by David Dadekian
written by David Dadekian

Grand Opening at the Newport Lobster Shack Kitchen

Grand Opening at the Newport Lobster Shack Kitchen

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

Fishermen in Newport Celebrate Grand Opening of Lobster Shack Kitchen at State Pier Nine in Newport

New Waterfront Eatery on the State Pier Offers Steamed Lobster Dinners, Fresh Lobster Rolls, Lobsterman’s Bisque and More Made from Lobsters Landed Right in Newport at Pier Nine on Long Wharf

The Department of Environmental Management, in partnership with the Fishermen in Newport, hosted a grand opening and ribbon-cutting event today at State Pier Nine in Newport for the new Newport Lobster Shack Kitchen.

The Kitchen is an outgrowth of the popular Newport Lobster Shack Cooperative at the state pier on Long Wharf, where the Fishermen in Newport have been selling their catch – lobsters, crabs and conch – directly to the public since 2010. Now, with the new kitchen facility, the public has an opportunity to purchase a variety of freshly cooked items made directly from lobsters landed at Pier Nine. Visitors to Newport can now enjoy an affordable, local seafood meal ‘picnic-style’ under the shade pavilion on Newport’s working waterfront.

According to DEM Director Janet Coit, the Newport Lobster Shack Cooperative is a powerful model for the survival of local fisheries. By selling their catch directly to the public, the fishermen can earn better value for their product, while ensuring that visitors have a stellar Rhode Island seafood experience.

“I am pleased that economic and environmental sustainability were addressed with this innovative idea to support Rhode Island’s hard working fishermen,” Governor Lincoln D. Chafee said. “I thank Director Coit and her staff for their work to support our environment and economy.”

DEM Director Coit noted that this collaborative initiative with the Fishermen in Newport is one of DEM’s efforts to add economic value to the Rhode Island fishing industry. “All of the Kitchen’s menu items including fresh steamed lobster, lobster rolls, lobster bites, lobster cakes, and hand-picked local lobster meat come straight from the lobsters plucked by fishermen in local waters and landed right here at State Pier Nine. You can’t get any fresher than that!”

Lobster typically ranks as Rhode Island’s second most valuable commercial fishery, behind squid. Lobster landings in Rhode Island (including dockside sales) in 2013 totaled 2.1 million pounds for a value of $9.7 million. Approximately 645,000 pounds were harvested by Newport fishermen for a value of $3.1 million. As Rhode Island-landed lobster are processed and move into the wholesale and retail markets, the total value of the fishery increases substantially – likely approaching $28 million – making it a crucial part of the state’s economy. Rhode Island has approximately 250 lobster fishermen, with 45 landing lobster in Newport.

“I want to congratulate the Newport Fishermen’s Cooperative and all the fishermen here at State Pier Nine for coming together to make the Newport Lobster Shack Kitchen a success. This endeavor is really their vision supported by their investment of time, hard work, funding, and resources. I hope it will be a boon to their businesses and that continues to draw even more people to the Newport waterfront to enjoy some locally caught, fresh off-the-boat-fresh lobster and seafood,” said U.S. Senator Jack Reed, who has worked with Rhode Island lobstermen over the years to secure federal funding for lobster gear exchanges and an ongoing lobster data collection project led by the Commercial Fisheries Research Foundation. Reed has also been a champion of the “eat local” and tide-to-table movement in Rhode Island and led efforts at the federal level to help local growers, fishermen, and farmers market and sell their products.

Today, Senator Reed, a senior member of the Appropriations Commerce, Justice, Science Subcommittee, announced that the U.S. Department of Commerce will be providing another $190,000 in federal funding for URI, in cooperation with the Rhode Island Lobsterman’s Association and others, to design and test new types of lobster and crab gear.

House Speaker Nicholas Mattiello said, “I have focused my energy since becoming Speaker earlier this year on improving our state’s economy. The fishing industry is a very important industry, and I am proud to support efforts such as this one to promote our hard-working fishermen and women.”

President of the Senate M. Teresa Paiva Weed said, “This is a creative partnership that helps keep jobs in Rhode Island. The Newport Lobster Shack Kitchen supports an important industry, enabling fishermen to market locally harvested and locally prepared seafood direct to consumers. It wouldn’t have been possible without Director Janet Coit, and the Senate appreciates her commitment to working with the state’s fishermen to help maintain this vital industry.”

“I visit the fishing pier regularly and I am very excited to see this new facility being opened that will be so helpful to our local fishermen,” noted Representative Peter Martin of Newport. “As a former commissioner on the Atlantic States Fisheries Commission, I truly value the importance of Rhode Island’s fishing industry.”

Representative Deborah Ruggiero of Jamestown added, “The fishing industry is so important to our state’s economy and I am thrilled about the opening of the Newport Lobster Shack Kitchen. I buy lobsters year-round at the pier and it’s exciting to see the expansion from retail sales to a restaurant. I encourage everyone in our state to buy local and eat fresh!”
In addition to the Lobster Shack and Lobster Shack Kitchen, Pier Nine is the site of a farmers’ market that opened in collaboration between DEM and the Pier Nine fishermen in 2011. Located at the edge of Newport Harbor, the market is open Fridays from 2 p.m. to 6 p.m. through October.

The family-friendly Newport Lobster Shack Kitchen is open daily from 12 p.m. to 6 p.m. and is offering several grand opening specials through Labor Day.

 

The Pizza Gourmet Kicks Off Season at Fall Venues

Wood Grilled Pizza Stars At Sports Stadiums and Events Nationwide

From Rhode Island across the nation, The Pizza Gourmet is adding to football fans’ enjoyment this new season. The Pizza Gourmet real wood grilled pizza is being served from pregame to the final gun at pro football venues including Gillette Stadium in Foxboro, Massachusetts. The specialty pizza made only from hand-stretched dough grilled at 1800 degrees over real oak and maple wood is served to VIP guests at games as well as in the clubhouse.

Baseball fans enjoy The Pizza Gourmet as well at the home of Cleveland’s big league club, Progressive Field.
And this fall and winter, hometown fans will have the advantage at the University of Rhode Island where a Pizza Gourmet-themed concession stand will open in the Ryan Center. URI’s athletic department and fraternity/sorority foodservice is featuring the real wood-grilled pizza as well.

The Pizza Gourmet and The Catering Gourmet will unveil their brand new food truck, The G Truck, at the Peace & Providence Festival September 6th at the Roger Williams National Memorial in Providence. The G Truck will be at select events throughout New England serving The Pizza Gourmet’s original wood-grilled pizzas and a full menu of food that can only be described as casual and fun. At the Festival, the Catering Gourmet will be located in eight food tents and will be featuring BBQ, doughboys, sandwiches such as sausage and peppers, wraps, ice cream and house made potato chips and fries.

At this year’s Newport Mansions Wine and Food Festival, the Pizza Gourmet will be joining the scores of celebrity chefs and winemakers who come to this world-class tasting and education weekend. The Pizza Gourmet’s wood-grilled pizza will be served at the Grand Tasting at Marble House September 20th and 21st.

 

Weekly Specials at Papa Razzi

Mangia Monday (Every Monday, All Day 11:30 a.m. – 10 p.m.)

  • All entrées are $15.99 all day on Mondays
  • Add an appetizer, pizza or antipasto or salad for only $7.99
  • Add a glass of our house red or white wine for only $5.99
  • *Purchase of entrée required to receive special pricing on appetizers & wine

Brunch & Bubbly (Every Saturday and Sunday from 11:30 a.m. – 3 p.m.) (*Also on Monday Holidays at the same time)

  • Join us all weekend long and Monday holidays for our classic Papa Razzi brunch offerings.
  • With purchase of a brunch entrée, your first drink is on us, with your choice of a Bellini or Mimosa.

Spaghetti Notte (Every Wednesday, All day 11:30 a.m. – 10 p.m.)

  • Join us Wednesday for your choice of four signature pastas, soup, salad or pizza for $19.99
  • With a bottle of red or white wine $29.99
  • Seasonal promotions cannot be combined with any other offers
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Cookbook Author Karen Covey and The Cocktail Guru Jonathan Pogash Talk Newport Mansions Wine & Food Festival

by David Dadekian
written by David Dadekian

The Coastal Table by Karen Covey

The Coastal Table by Karen Covey

One of New England’s top culinary events is right around the corner. Now in it’s 8th year the Newport Mansions Wine & Food Festival, taking place September 20 – 22, not only brings in some of the most prominent chefs from around the country, it also boasts one of the best selections of wine in certainly the most impressive venue for a tasting during the two-day Grand Tasting on the lawn at Marble House. The Festival has grown year after year and this writer wouldn’t miss it for any other event.

In addition to the great line-up of chefs and wine experts—all of which can be found in the media releases at the end of this post—the Grand Tasting also showcases a full slate of book signings, some by those visiting chefs and wine experts, and some by local authors. Two of those local authors, Karen Covey and Jonathan Pogash, will be doing more than just signing books at the event.

Karen Covey, author of The Coastal Table, will be signing on Sunday, September 22, from 1:15 – 2:15 p.m., alongside Chef Paul Pearson of Seasons at the Ocean House and Chef Champe Speidel of Persimmon.

When we spoke with Covey at the release party for her beautiful cookbook dedicated to southern New England she said, “I’m thrilled to be a part of the Newport Mansions Wine & Food Festival this year, I’ll be signing copies of my new cookbook The Coastal Table, which highlights some of the best wine, cheese and produce from southern New England in thoughtful, innovative dishes that truly celebrate the epicurean heritage of this breathtaking coastal region.

The Coastal Table captures seaside living in southern New England at its freshest and most innovative and is filled with dishes for casual beach days, sophisticated outdoor entertaining, and simple, everyday meals that celebrate the epicurean heritage of this breathtaking coastal region.”

Jonathan Pogash, The Cocktail Guru™

Jonathan Pogash, The Cocktail Guru™

Jonathan Pogash, The Cocktail Guru™, is not only signing his book Mr. Boston Official Bartender’s Guide 75th Anniversary Edition, but as Pogash puts it, “My Cocktail Guru team and I will be all over this year’s festival. First off we will heading up the bars at the Wine & Rosecliff Gala on Friday evening. We will have three bars set up serving out signature Newport Mansions cocktails using the best quality ingredients.

On Saturday and Sunday during the Grand Tasting, we will be managing five different tables where low-alcohol aperitif-style spirits will be showcased in unique cocktails created by myself and served by The Cocktail Guru New York, Rhode Island, and Massachusetts team members. In addition, you can find me at our Cocktail Guru table where I’ll be mixing up mocktails and showcasing some of my favorite non-alcoholic drink mixers and garnishes. I’ll also be signing copies of my book, Mr. Boston Official Bartender’s Guide 75th Anniversary Edition.

On Saturday evening, during the late night Newport After Dark Party at Forty 1 North, you can find us setting up the bars and helping the bar team there execute cocktails using Blue Chair Bay Rum and Patron Tequila, the spirit sponsors for this event.

Needless to say we will be busy, and there’s no excuse to not come and say ‘Hi’ and try our cocktails!”

Covey and Pogash, along with their partner chefs and staff, are just two of the many experts the Newport Mansions Wine & Food Festival has to offer, to say nothing of all the amazing food and drink. We highly recommend getting down to Newport for the entire weekend of September 20 – 22 for this incredible event. As Pogash says, there’s no excuse to not come.

For more information and to purchase tickets, visit the Newport Mansions Wine & Food Festival site. Detailed release information is below.

The Newport Mansions Wine & Food Festival, one of the East Coast’s most sophisticated and anticipated events of the season, returns for its 8thyear September 20-22. Once again, the Marble House lawn will be the setting of the famed two-day Grand Tasting, which offers guests the chance to sample hundreds of wines from around the world and cuisine from local restaurants and caterers. Additionally the Festival is thrilled to announce a sensational lineup of celebrity chefs.

Headlining the Grand Tastings to cook on the Jenn-Air Master Class Culinary Stage will be Alexandra Guarnaschelli and Michel Richard. Chef Alexandra Guarnaschelli is a Food Network “Iron Chef” and executive chef of Butter Restaurant and The Darby in New York City. Chef Michel Richard, a James Beard Award winner and author, owns restaurants in Washington, D.C., Las Vegas and Atlantic City.

Also participating in the weekend cooking demonstrations will be several other local and regional favorites. Ben Sargent, a Cambridge, MA native and host of the prime time hit show “Hook, Line & Dinner,” will bring his expertise back to his New England roots. Johnny Iuzzini, pastry chef extraordinaire and author of Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef, is known for his sweet and savory skills in the art of cuisine and dessert. Jonathan Cartwright, Executive Chef of the Vanderbilt Grace Hotel, has had the honor to cook at the James Beard House in NewYork City and Versailles Palace in France. Jake Rojas of Newport’s Tallulah on Thames is an inspirational and passionate chef who combines a tempting array of flavors in each recipe he creates. Champe Speidel of Bristol, Rhode Island’s Persimmon Restaurant is known for a meticulous, ingredient- and technique-driven approach to American cuisine. Executive chef of Newport’s Castle Hill Inn, Karsten Hart, is famed for his vast knowledge of various cultures’ techniques of the culinary art.

Several guest chefs and others will also be greeting attendees and signing their books throughout the weekend. Both Richard and Guarnaschelli will sign copies of their recent books, Happy in the Kitchen and Old School Comfort Food: The Way I Learned to Cook, respectively. Additional book signings include The Catch: Sea to Table Recipes by Ben Sargent; Dessert Fourplay: Sweet Quartets from a Four Star Pastry Chef by Johnny Iuzzini;The Path of Life by Alex & Ani CEO Giovanni Feroce; The Coastal Table by Karen Covey; and 75th Anniversary Bartender’s Guide by Jonathan Pogash, the “Cocktail Guru.” All cooking demonstrations and book signings are included with the Grand Tastings admission.

The elegance of the Wine & Rosecliff evening returns to the Newport Mansions Wine & Food Festival this year. The Friday night gala creates an evening of high style featuring fine wines amid seaside Gilded Age splendor.  Also returning is the exclusive Collectible Wine Dinner at The Elms on Saturday night. This dinner will give guests the chance to taste and learn about a variety of rare, collectible wines while enjoying delectable food. All wine will be hand-selected by the Festival’s Director of Wines, Michael Greenlee, a 25 year veteran of the industry.

Fans of Alex Guarnaschelli will also be able to enjoy an exclusive Sunday Brunch with the chef in the Gold Room of Marble House, featuring recipes from her new book, followed by admission to the Grand Tasting immediately afterward.

New to the Festival this year will be a Newport After Dark Party, taking place on Saturday night at

Forty 1˚ North on the Newport waterfront, offering Festival guests an extra opportunity to enjoy late night bites and cocktails by some of the Festival sponsors.

Three days of seminars begin Friday, allowing visitors the opportunity to learn about wines from different regions of the world. Guests are encouraged to ask some of the industry’s most respected experts about tasting, pairing and buying of wine.

The Presenting Sponsor of the 2013 Newport Mansions Wine & Food Festival is Food & Wine Magazine.  Other sponsors include National Trust Insurance Services, Alex & Ani, United Airlines, Jenn-Air, Stella Artois, Goose Island, Marchesi Antinori, Dasani, Dave’s Fresh Marketplace, Wines of South Africa, Porsche of Warwick, Nespresso, Hyatt Regency Newport, Tequila Patrón, Champagne Nicolas Feuillatte, Blue Chair Bay Rum, Riedel,The Newport Daily News, Yankee Magazine, and Design New England.

All proceeds from the Newport Mansions Wine & Food Festival benefit The Preservation Society of Newport County, a non-profit organization accredited by the American Alliance of Museums and dedicated to preserving and interpreting the area’s historic architecture, landscapes and decorative arts.  It’s 11 historic properties—seven of them National Historic Landmarks—span more than 250 years of American architectural and social development.

For more information and to purchase tickets for the 2013 Newport Mansions Wine & Food Festival, visit www.NewportMansionsWineAndFood.org, or call (401) 847-1000.  Tickets for individual seminars, as well as an array of other packages, are available for purchase now.

____________________

The Newport Mansions Wine & Food Festival returns for its 8th year as one of the most sophisticated and anticipated events on the East Coast thisSeptember 20-22. The lawn of Marble House will once again host the event’s famed two-day Grand Tasting, which offers guests the chance to sample hundreds of wines from around the world and cuisine from local restaurants and caterers. In addition to the sensational lineup of celebrity chefs and the return of daily seminars, this year’s Festival is introducing two new events: the Newport After Dark Party and Sunday Brunch with Alex Guarnaschelli.

Newport After Dark will take place from 9 p.m. to midnight on Saturday, September 21, at the chic state-of-the-art hotel and marina, Forty 1˚ North. The party invites Festival guests to continue the socializing and fun after the Saturday Grand Tasting by enjoying late night bites and cocktails by Blue Chair Bay Rum and Patrón Tequila. Additional sponsors including Alex and Ani, Stella Artois and Sakonnet Vineyards will add to the atmosphere as guests mingle with winemakers, chefs, and artisanal purveyors.

Those looking for the perfect way to start off their Sunday morning can join Chef Alex Guarnaschelli for an exclusive brunch in the Gold Room of Marble House beginning at 10:30 a.m. on September 22. Guests will enjoy recipes from her new book, Old School Comfort Food: The Way I Learned to Cook, as they sip glasses of Champagne Nicolas Feuillate. Take advantage of this opportunity to meet, chat and discuss recipes with an Iron Chef in a personal, intimate setting and take home an autographed copy of Guarnaschelli’s cookbook. Also included is admission to the Grand Tasting immediately afterward. Only 60 tickets will be sold for this exclusive event.

Wine & Rosecliff returns on Friday, offering guests an elegant evening at the Newport Mansions Wine & Food Festival. The chic Friday night kick-off event brings together high style paired with fine wines amidst seaside Gilded Age splendor. Also returning is the Collectible Wine Dinner at the Elmson Saturday night, where guests will taste and learn from the winemakers about a variety of rare, collectible wines while enjoying a perfectly-paired dinner.  Tickets are sold in advance only

Headlining the Saturday and Sunday Grand Tastings to cook on the Jenn-Air Master Class Culinary Stage will be Alexandra Guarnaschelli and Michel Richard. Chef Alex Guarnaschelli is a Food Network “Iron Chef” and executive chef of Butter Restaurant and The Darby in New York City. Chef Michel Richard, a James Beard Award winner and author, owns restaurants in Washington, D.C., Las Vegas and Atlantic City. Both Richard and Guarnaschelli will sign copies of their recent books, Happy in the Kitchen and Old School Comfort Food: The Way I Learned to Cook, respectively. Several other local and regional guest chefs will be participating in the Grand Tasting as well as signings of their recent books.

Beginning Friday, three days of seminars by some of the industry’s most respected experts will allow visitors the opportunity to learn about wines from different regions of the world. The seminars encourage individuals to ask these specialists about tasting, pairing and buying wine.  Seminars are sold separately and do not require Grand Tasting admission.

The Presenting Sponsor of the 2013 Newport Mansions Wine & Food Festival is Food & Wine Magazine.  Other sponsors include National Trust Insurance Services, Alex & Ani, United Airlines, Jenn-Air, Stella Artois, Goose Island, Marchesi Antinori, Dasani, Dave’s Fresh Marketplace, Wines of South Africa, Porsche of Warwick, Nespresso, Hyatt Regency Newport, Tequila Patrón, Champagne Nicolas Feuillatte, Blue Chair Bay Rum, Riedel,The Newport Daily News, Yankee Magazine and Design New England.

All proceeds from the Newport Mansions Wine & Food Festival benefit The Preservation Society of Newport County, a non-profit organization accredited by the American Alliance of Museums and dedicated to preserving and interpreting the area’s historic architecture, landscapes and decorative arts.  It’s 11 historic properties—seven of them National Historic Landmarks—span more than 250 years of American architectural and social development.

For more information and to purchase tickets for the 2013 Newport Mansions Wine & Food Festival, visit www.NewportMansionsWineAndFood.org, or call (401) 847-1000.  Tickets for individual seminars, as well as an array of other packages, are available for purchase now.

____________________

When the much-anticipated Newport Mansions Wine & Food Festival returns September 20-22, the event will offer guests Grand Tastingsfeaturing hundreds of wines, a kick-off gala, Collectible Wine Dinner, exclusive Sunday brunch, and many celebrated speakers and chefs, includingAlex Guarnaschelli and Michel Richard.  In addition to the headline events, daily seminars will offer important wine facts and advice from leading experts in today’s wine industry. Without leaving the country, guests can experience some of the greatest wines from all over the world. From tasting and buying to pairing the perfect cheese, the seminars at this year’s Festival will cater to all guests.

Kicking off the Friday seminars is Niccolo Maltinti, speaking about The Antinori Family’s Interpretation of Sangiovese. Niccolo will discuss how the Antinori family revolutionized Italian winemaking at their Sangiovese vineyards, and showcase their wines from Tuscany. Next, Simon Barlow,proprietor of Rustenberg Wine Estate, will lead the Wines from South Africa seminar. Barlow will specifically focus on current trends in Chardonnay being produced there. Closing the Festival’s first day is Brian Smith, Chief Wine Officer of Club W, with Wine 101. Smith will take guests on a delicious journey through various kinds of wine while answering questions about how to taste, identify, buy and pair wines.

Epicurean Lou Di Palo wakes guests up on Saturday morning with an exploration of Tuscany’s bounty, gastronomic traditions and the importance of consortiums in his Tuscan Table Experience. Native foods including olive oil and honey will be available to taste at various stages of maturation, along with wine pairings. For those wanting to expand their horizons, Jordan Mackay, author of Secrets of the Sommeliers, is hosting Whiskey Camp in the afternoon, offering tasting of world-class whiskeys.

On the final day of the festival, Anthony Giglio, journalist, sommelier, educator, author and raconteur will help guests discover favorite wine and cheese pairings in Fresh, Aged & Textured –Italian Cheese UNCENSORED!. Jordan Mackay returns to wrap up the weekend’s seminars by discussing collectible wines with a panel of international winemakers.

Book signings at the Saturday and Sunday Grand Tastings will allow festival goers to meet many of this year’s celebrity chefs and other special guests. Saturday offers Giovanni Feroce, CEO of Alex and Ani;  Ben Sargent, host of Cooking Channel’s “Hook, Line & Dinner;”chef and restaurateur Michel Richard; Johnny Iuzzini, James Beard award winning pastry chef; and Christine E. Nunn, author of The Preppy Cookbook, all signing copies of their recent books. On Sunday, Cocktail Guru Jonathan Pogash; Boston-based writer, food blogger and recipe developer, Karen Covey (joined by Chef Paul Pearson); and Food Network star, Alex Guarnaschelli will all appear for signings as well.

The Presenting Underwriter of the 2013 Newport Mansions Wine & Food Festival is Food & Wine Magazine.  Event underwriters include National Trust Insurance Services, Alex &Ani, United Airlines, Jenn-Air®, Porsche of Warwick, Nikon, Pedras, Italian Trade Commission, Toscana and Agriform.   Supporting Underwriters include Stella Artois, Goose Island, Marchesi Antinori, Dasani, Dave’s Fresh Marketplace, Wines of South Africa, Nespresso, Hyatt Regency Newport, Tequila Patrón, Champagne Nicolas Feuillatte, Blue Chair Bay Rum, Guittard, Meridian Printing, Atria Senior Living, Forty One North, Riedel, Chef Works, Arrow Prestige Limousine, The Newport Daily News, Yankee Magazine and Design New England.

All proceeds from the Newport Mansions Wine & Food Festival benefit The Preservation Society of Newport County, a non-profit organization accredited by the American Alliance of Museums and dedicated to preserving and interpreting the area’s historic architecture, landscapes and decorative arts.  It’s 11 historic properties—seven of them National Historic Landmarks—span more than 250 years of American architectural and social development.

For more information and to purchase tickets for the 2013 Newport Mansions Wine & Food Festival, visit www.NewportMansionsWineAndFood.org, or call (401) 847-1000.

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Interview with Michael Greenlee, Wine Director of The Newport Mansions Wine & Food Festival, September 21 – 23, 2012

by David Dadekian
written by David Dadekian

Michael GreenleeThe 7th Annual Newport Mansions Wine & Food Festival returns on September 21st through 23rd and this year it has a new company, Plate + Decanter, producing the event with The Preservation Society of Newport County. To help coordinate the most important aspect of the Festival—the wine—long-time wine professional Michael Greenlee has been brought in as Wine Director for the event. Coincidentally, Greenlee was raised in Rhode Island and has ties to the restaurant industry here as well. “Al Forno is an old favorite,” Greenlee told Eat Drink RI. “I’ve known George [Germon] and Johanne [Killeen] since I was a kid, back when they had the restaurant [on Steeple Street] before they moved down to the waterfront.”

This year’s Newport Mansions Wine & Food Festival features the return of Chef Jacques Pépin who will not only be presenting a cooking demonstration with his daughter Claudine during Saturday’s Grand Tasting, but is also hosting a brunch, paired with wines by Champagne Nicolas Feuillatte, in the Gold Room at Marble House. It is the first year that Chef Emeril Lagasse will be appearing at the Festival, doing a cooking demonstration and signing books at Sunday’s Grand Tasting.

Also appearing for cooking demos are local favorites Chef Matt Jennings of Farmstead & La Laiterie, Chef Karsten Hart of Castle Hill Inn, Chef Jake Rojas of Tallulah on Thames and Chef Kevin King of Fluke Wine, Bar & Kitchen. Other cooking demos are being presented by Intermezzo magazine’s Roseann Tully and Chef Jonathan Cartwright of White Barn Inn Restaurant and Muse at Vanderbilt Grace. In addition to the now traditional Wine & Rosecliff event on Friday evening, there will be a Collectible Wine Dinner on Saturday night at The Elms.

There are also seven wine seminars being given by some of the most accomplished names in the wine industry: Jerome Hasenpflug, Suzanne Pride Bryan, Stuart Bryan, Leslie Sbrocco, Sam Ramic, Sandy Block, Laura Maniec and Jordan Mackay. The full schedule of events can be found at newportmansionswineandfood.org. These exclusive events and seminars have limited availability, so it is highly recommended to purchase tickets in advance online.

Greenlee discussed some of the more wine-centric events and seminars when he took time for a phone interview last week. He talked at length about what to look forward to at this year’s Food & Wine Festival. Greenlee’s excitement for the growth and development of the event, now in it’s seventh year, was palpable, even over the phone. It was truly an interview where we could ask very few questions and just let Greenlee go on speaking. His passion and commitment to putting on a great event was evident.  This sounds like the fall wine event not to be missed.

Eat Drink RI: Please tell us about your role with this year’s Newport Mansions Wine & Food Festival.

Michael Greenlee: The Preservation Society [of Newport] has been producing this event for a while and had been looking for something a little bit of a change of pace, a little of a different look. They reached out to a couple of different groups. One of which is Plate + Decanter, which is a company that I’m working in conjunction with under the Preservation Society. We went up and met with the whole team at the Preservation Society and really talked about how to improve upon the event and continue to grow it. I grew up in Rhode Island so I have a connection to the community up there, to the sensibility to the people up there. In a unique way, there’s this summer colony [in Newport].

We wanted to take the Festival and improve upon it and make it a little more intimate: really put more wines under the tent, create the ability for winemakers to have more intimate relations with the consumers that are there, to help better build the sort of relationships where they can capitalize on them later. People will remember them being at a seminar, being under the tent, being at Wine & Rosecliff, being part of the Collectible Wine Dinner. Help them [the wineries] create a memorable experience to create customers. Making the sort of strategy that if the winemakers and the wineries are happy, and successful, and participating, then the consumers that come will have an equally richer more intimate experience with the wineries.

We started by taking a look at the list of the people that have participated in the past, going through it and honoring those relationships that the Preservation Society has had over the years with those wineries, and increasing the talent a little bit by bringing in wineries that are part of my fold, or relationships that I have, or personal connections in the wine business, whether domestic or international. And starting to look at opportunities in 2012 where we can . . . curate a really high-end collection of wineries under the tent and really focus the event back on wineries. Still create a place in the tent for the spirits, but a lesser role in the future than they had in the past. Really give those spirits brands an opportunity to shine and focus them in things like Wine & Rosecliff and other ancillary events. So that it [the Grand Tasting] really becomes a high-end wine and food experience.

EDRI: What have you added new this year?

MG: With the Collectible Wine Dinner the idea was to create something high-end that would attract a higher-end consumer and also help to connect to the summer colony. So that’s something that we added this year. We’re doing a dinner for 40 people with 8 wineries at The Elms. We’re putting a winery representative or winemaker at every table so that people attending really get an opportunity to interface with the winery owners or principles to really understand more, get a richer experience for the consumer. Bringing in someone like Jacques Pépin to do a brunch, and bringing in a champagne producer to really pair [with the brunch] to create a celebratory brunch experience prior to the grand tasting. We’re curating it for 20 people—small, intimate, experiential.

That’s some of the things that we’re looking to do this year that are a little bit different. For me it’s like a restaurant experience or the Dean & DeLuca curating experience. [Greenlee was Dean & DeLuca’s Executive Vice President of Wine, see his complete bio.] Everything in the store at Dean & DeLuca was hand-picked by someone who had a tremendous level of expertise in their field so [consumers] didn’t have to wonder [about products]. We’re creating an event where there are 100 really well selected, hand-chosen wineriers under the grand tasting tent that represent a really broad palate, and give people the opportunity to have really great high-end experiential time.

This event is amazing. The raw materials are there. The clientele is there. The spaces are ridiculous, these beautiful, historic facilities. I’ve attended it in the past and it’s always been a really nice event. The idea is how do we make it nicer? What do the clientele want after doing this for so many years? The buyer today is a different buyer. The attendees have different needs, wants and desires. The millenials that are coming in, the 25, 30, 35 year-old people that are really passionate about wine and food. They’re very experiential. They like experiences, they like to discover things on their own. They don’t want Parker to tell them what’s good. They want to find out what’s good on their own. So you have to create a different environment.

You’ve got to also create opportunities for people that want to learn about wine that don’t know very much. There are neophytes. They’re very excited about it, very passionate, but really are still learning that Chardonnay is a white grape and Cabernet [Sauvignon] is a red grape, that Cabernet and Merlot are different and why. And you should be able to produce something that gives them the opportunity to grow at the event and learn something. But then you’ve also got a group of people that know a lot about wine. What sort of opportunities do you give them? [So there’s] the Collectible Wine Dinner. “I know a lot about wine, what’ve you got for me?”

EDRI: Can you tell us about some of the wine seminars you’ve helped put together?

MG: We’ve got some seminars like Leslie Sbrocco with “Thirsty Girl’s Wine 101.” Very basic, very simple, very introductory, but really, really great. She’s super dynamic she’s got tons of energy. She does a really great job of “this is the way you go through a tasting” and “how do you pace yourself” and all that sort of stuff, so people can have a really rich experience. Then you have someone like Jerome Hasenpflug, a Rhodes scholar, he got his PhD at Cambridge, a Masters from Harvard in History and Anthropology, leading us through Burgundy. Who better? I had to cut him back from 18 wines to 12! You could spend a lifetime on just studying Burgundy. So how do we give somebody that wants to understand it better an opportunity to do that?

Laura Maniec, a Master Sommelier, lives in New York and co-owns Corkbuzz Wine Studio, ran all of [B.R. Guest Restaurant Group’s Wine and Spirits Director] for years. [She’s] the youngest person to get her Master Sommelier in the history of the Master Sommelier program. [Laura’s] leading a champagne seminar, [“Bubbles for Breakfast”], on 10 a.m. on Sunday. That’s where I’ll be! Jordan Mackay is doing a seminar “NXNW: New by Northwest” wines, an area that’s really emerging and really dynamic and really exciting. Jordan has been writing for The New York Times and Food & Wine magazine and wrote Secrets of the Sommeliers with Rajat Parr and won a James Beard [Foundation] award for his writing. [Jordan’s] coming and talking about an appellation that’s really interesting and emerging and gets the geek factor going a little bit. People who really want to learn something new about a place that’s not Napa Valley. I’ve been to Napa Valley. I know all about Napa Valley. This is about something different and unique.

EDRI: You sound very excited about the event.

MG: We’ve got lots of great ideas. This is 2012. Wait until ’13, ’14, ’15. It’ll all be really, really fun to watch this thing evolve and grow. It’s really fun to be part of.

EDRI: How do you feel about an event like this in Newport?

MG: This is our first year producing it. We’re trying to engage the local community on the restaurant level and on the wine distributor/supplier level as well. Weekends are still very busy in Newport into late September. The Preservation Society has always been really excited about the fact that of the 3,500 or 4,000 attendees, there are lots of fresh faces. It’s not the people that they normally see at the rest of their summer events. Saturday we get a lot of out-of-town [attendees], a little broader demographic, and then Sunday they tend to be more local. More local Rhode Island people, more people coming down from Massachusetts. So it’s a bit of a mix. We’re starting to watch that happen this year with ticket sales. And this is our invitation to the summer colony to stick around a couple extra weeks and come support this event with us.

EDRI: So what’s your connection to Rhode Island?

MG: I grew up in North Kingstown and graduated high school there. My parents moved away when I went to college but I really consider Rhode Island my home. All my close friends are there. I go back two or three times a year. For Amedeo‘s business [Greenlee’s wine consulting company] the accounting team is still in Rhode Island. It’s an excuse to go up and spend some time. I spent a good part of my youth there. I brought Marissa [Ain], the owner of Plate + Decanter, up for a meeting in February. On the way out I took the local road down through Narragansett to go eat lobster and clamcakes at Champlin’s and I was disappointed it was closed. Champlin’s is always on my cruise when I’m in town.

Last couple of visits I’ve been checking out some of the new spots. Jeff [Callaghan, co-owner of Fluke Wine, Bar & Bistro] is an old friend of mine so I went there the last time I was in town. It’s sort of surprising to see how much even downtown Newport has changed since my time there. I spent a lot of time in Newport when I was a kid. I used to work on sailboats and race sailboats. So it was a big part of my youth. There’s good food in downtown Providence. It used to be you went to Federal Hill and had the Italian red sauce spots. I’m really excited to go to Aquidneck Lobster Bar, so that’s high on my list of things to do when I come up for a site visit. I ate at Tallulah. It’s exciting. There was none of this stuff when I grew up.

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