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Matt Gennuso

chefs & restaurants news

Ham Jam 2014 is Coming to The Met on Sunday, March 16

by David Dadekian March 10, 2014

written by David Dadekian

Matt Gennuso on banjo and Kristin Gennuso on harmonica

Last year Providence restaurant Chez Pascal celebrated ten years under the ownership of Kristin and Matt Gennuso. To celebrate, the Gennusos put together the Ham Jam, a great party with a bunch of bands. A highlight of the evening was the inaugural performance of Turn for the Wurst, a group of cooks who were also musicians—or maybe musicians who happened to work as cooks—from Chez Pascal, Nick’s on Broadway and Persimmon.

They’re back again this year and the party is open to the public this coming Sunday, March 16. Tickets are $5 plus service fee and are available online here. In addition to Turn for the Wurst, Mark and Sam Taber, WD & the DBC and Smith & Weeden will all be taking the stage at The Met. There is a cash bar and food will be available to purchase from Tallulah’s Tacos.

Scroll all the way down for photo highlights from last year’s show along with more information from Chez Pascal on the event. The entire set of 2013 photos of Turn for the Wurst can be found in an Eat Drink RI’s Facebook album. Don’t miss one of the great parties of the year!

Turn for the Wurst performing at Ham Jam 2013

Ham Jam was formed after a gathering of food dedicated individuals discovered they happened to share the same passion for music as they did for cooking; and thus, emerging from some of the great kitchens in Rhode Island, a music event was born. This Ham Jam will bring together four bands for one night of delicious music.

Persimmon’s Kyle Kerstetter on bass with Champe Speidel on drums

The lineup is:

The piano team of Mark Taber and his son Sam will delight and amaze with their fluid, jaw dropping piano performance.

WD & the DBC will get you moving to their sweet melodious tunes. The DBC’s are: Wade Devers, Scott Doggett, Bill Jette, Jen Macpherson and John Simpson

The kitchen band, Turn for the Wurst, will put down their knives and pick up their instruments for a whole new style of cooking. They are:

Brian Gibney, Chez Pascal, vocals, guitar
Champe Speidel, Persimmon, drums
Derek Wagner, Nicks on Broadway, guitar, vocals
Kyle Kerstetter, Persimmon, bass
Mark Riendeau, Chez Pascal, vocals, guitar
Matt Gennuso, Chez Pascal, banjo, trombone
Mauricio Ossa, Chez Pascal, trumpet
Kristin Gennuso, Chez Pascal, harmonica
Michael Urso, Chez Pascal alumni, trombone
Mark Taber, kitchen band honorary member

And this year we are thrilled to welcome Providence’s own Smith & Weeden. If you haven’t heard them yet, you must and once you do you will be hooked. They are: Jesse Emmanuel Smith, Seamus Weeden, Ollie Williams and Dylan Sevey.

Plus The Met brings with it, its own perfect charm. Also joining us on the culinary side, Tallulah’s Tacos will be selling some fantastic food from The Met kitchen. Doors open at 5:30, music starts at 6:30. Tickets are $5 plus service fee and are available online here.

The Met is at 1005 Main St., Pawtucket, RI 02860.

Nick’s on Broadway Chef Derek Wagner on guitar and vocals

Persimmon’s Chef Champe Speidel on drums

Chez Pascal’s Brian Gibney and Mark Riendeau on guitars and vocals

March 10, 2014 0 comment

chefs & restaurants news

Cox Local Video: Gracie’s Restaurant Hosts No Kid Hungry Fundraiser

by David Dadekian January 13, 2014

written by David Dadekian

This past November, Gracie’s restaurant in Providence hosted a No Kid Hungry fundraiser for Share Our Strength. Gracie’s Executive Chef Matthew Varga and Pastry Chef Melissa Denmark were joined by several guest chefs–Chef Matt Gennuso of Chez Pascal in Providence, Chef Keith Luce of The Square in Greenport, New York and Evan Mallett of the Black Trumpet Bistro in Portsmouth, New Hampshire–to prepare the evening’s cocktail reception and multi-course dinner. Wines from Jonathan Edwards Winery in North Stonington, Connecticut were paired with the chefs’s dishes.

All ticket proceeds, as well as a live auction with items offered by the chefs and Eat Drink RI, were donated to the cause of ending childhood hunger in America. Hunger is widespread; one in five children in this country experience hunger. Long term hunger reduces a child’s ability to learn, can contribute to emotional problems, and impacts the child’s overall health. Share Our Strength’s No Kid Hungry campaign is ending childhood hunger in America by ensuring all children get the healthy food they need, every day.

Take a look at scenes from the evening and please check out nokidhungry.org to see how you can help end childhood hunger in America.

Cox Presents Eat Drink RI with David Dadekian is a video series produced by Cox Sports Online to showcase the vibrant and friendly food community in the Rhode Island area. Check out coxsportsonline.com for more local programming.

January 13, 2014 0 comment

chefs & restaurants news

Gracie’s hosts the region’s most celebrated chefs for dinner benefiting Share Our Strength’s No Kid Hungry campaign – UPDATED

by guest October 16, 2013

written by guest

The chefs for the No Kid Hungry Providence Dinner (from left to right): Keith Luce, Matthew Varga, Evan Mallett, Matt Gennuso and Melissa Denmark

Gracie’s hosts the region’s most celebrated chefs for dinner benefiting Share Our Strength’s No Kid Hungry campaign

On November 11, the region’s most celebrated chefs will gather at Gracie’s to prepare a multi-course dinner for a cause: ending childhood hunger in the United States. This is the second time the AAA Four Diamond award-winning restaurant will partner with Share Our Strength’s No Kid Hungry® campaign to support its efforts to ensure every child has the healthy food they need, every day.

Gracie’s own Chef Matthew Varga and Pastry Chef Melissa Denmark will be joined by chefs Keith Luce of Main Restaurant, Greenport, NY; Evan Mallett of Black Trumpet Bistro, Portsmouth, NH; and Matt Gennuso of Chez Pascal, Providence, RI. The theme for the dinner is a focus on seasonal root vegetables.

“Roots are not always visible, but they are the most important part of every living thing,” said Varga. We are helping to build a foundation from which children can grow – access to nutrient rich foods to feed their bodies and minds, a strong support system to guide them every step of the way, and an education to ensure they have the knowledge to make our world a better place.”

Guests will enjoy a one of a kind dining experience and by doing so, help to raise funds for Share Our Strength’s No Kid Hungry campaign.

“Our featured chefs are dedicated to the No Kid Hungry campaign and have participated in many dinners,” said Ellen Slattery, proprietor of Gracie’s and Ellie’s Bakery. “This is the second dinner we’ve hosted at Gracie’s. The first was in 2007 and we are so proud to once again partner with the organization and to showcase the incredible collaboration and culinary talents of the chefs involved.”

Reservations may be made at http://ce.strength.org/events/no-kid-hungry-providence-dinner or through Joe Allegro at joeallegro@strength.org or 917-834-5335. RSVP required, space is limited.

About Share Our Strength’s No Kid Hungry® Seated Dinners:

Share Our Strength’s national series of No Kid Hungry dinners are hosted by renowned chefs who join together with their peers to prepare multi-course meals with a cause: ending childhood hunger in the United States. Select events feature guest speakers and unique culinary, travel and lifestyle auctions. Since 2005, Share Our Strength dinners have raised nearly $7 million to support the work of the No Kid Hungry campaign, including starting and improving school breakfast programs, recruiting summer meals sites and teaching families how to shop for and prepare healthy meals on a limited budget. To learn more about the No Kid Hungry campaign and dinner series, please visit NoKidHungry.org.

October 16, 2013 0 comment

chefs & restaurants news

Chef Michael Scelfo of Russell House Tavern Wins Three Trophies at 2013 Boston American Lamb Jam

by David Dadekian February 17, 2013

written by David Dadekian

Chef Michael Scelfo of Russell House Tavern with his three Lamb Jam trophies

The American Lamb Board held their fourth annual Lamb Jam at The Charles Hotel in Boston tonight. Chef Michael Scelfo of Russell House Tavern in Cambridge, Massachusetts took home three trophies, one for Best Overall dish, as well as winning Best Belly & Breast dish, and the People’s Choice Award, all for his Smoked and Braised Lamb Belly on a Steamed Bun With Pickled Radishes and Herb Salad.

We spoke with Scelfo after his win. He had to this say, “I’m very happy to be a participant for the third year in a row. It’s a great event and I always love cooking with American Lamb. I’m excited to go to New York and eat some good food and hang out.”

There were eighteen chefs and restaurants represented at the event, including three from Rhode Island, each preparing one lamb dish using either a leg, shank, shoulder or belly/breast cut of American lamb. There was also a lamb butchery demo given by butchers from Tavolo, shepherds from North Star Sheep Farms and The Farm Institute, along with beer served by seven area breweries and wine from 90+ Cellars. A portion of the proceeds went to support Lovin’ Spoonfuls Food Rescue.

As Best in Show winner, Scelfo will now compete in New York later this year against the winners of Lamb Jams being held in cities around the country. The winners in other categories this evening were: Chef Cassie Piuma of Oleana was the Best Shoulder dish winner for Moroccan BBQ Lamb Roll With Pickled Cabbage, Goat Cheese and Fried Sweet Potato; Best Shank dish went to Chef Brian Rae of Rialto for Lamb Shank Fritter With Garlic Chive Spatzle, Blood Orange , Fried Rosemary and Lamb Jus; Best Leg dish went to Chef Brian Reyelt of Citizen Public House & Oyster Bar for Adobo Lamb Leg Taco With Pickled Onion and Queso.

At last year’s Boston Lamb Jam there was one Providence chef in the competition. This year there were three from across Rhode Island competing. Chef Matt Gennuso of Chez Pascal competed in the Shank category with his Braised Lamb Shank Ragout With Bread, Lamb and Kale Meatballs, Golden Raisins and Curried Cloumage Cheese; Chef Champe Speidel of Persimmon competed in the Belly & Breast category with his Slow Roasted Breast of Lamb with Medjool Dates, Pine Nuts, Cauliflower and Petite Anise Hyssop; and Chef Beau Vestal of New Rivers competed in the Shoulder category with his Crispy Lamb Shoulder Rillettes with Greek Yogurt, Aromatic Herbs and Curry.

Congratulations to Chef Scelfo and all the winners.

Smoked and Braised Lamb Belly on a Steamed Bun With Pickled Radishes and Herb Salad

Lamb Jam VIP hour included lamb charcuterie from Chef Evan Mallett of Black Trumpet Bistro

The Chez Pascal team plating Braised Lamb Shank Ragout With Bread, Lamb and Kale Meatballs, Golden Raisins and Curried Cloumage Cheese

The New Rivers crew plating Crispy Lamb Shoulder Rillettes with Greek Yogurt, Aromatic Herbs and Curry

New Rivers’ Crispy Lamb Shoulder Rillettes with Greek Yogurt, Aromatic Herbs and Curry

Oleana’s Moroccan BBQ Lamb Roll With Pickled Cabbage, Goat Cheese and Fried Sweet Potato

Shepherd Lisa Webster of North Star Sheep Farms with butchers Nuno Alves and Chris Douglas of Tavolo

Chez Pascal co-owner Kristin Gennuso with Lamb Jam host Billy Costa

Chef Champe Speidel plating Slow Roasted Breast of Lamb with Medjool Dates, Pine Nuts, Cauliflower and Petite Anise Hyssop

The four chef winners, from left to right: Cassie Piuma of Oleana, Michael Scelfo of Russell House Tavern, Brian Reynelt of Citizen and Brian Rae of Rialto

February 17, 2013 0 comment

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