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Matt Gennuso

Three Rhode Island Chefs Compete in 2013 Boston American Lamb Jam on Sunday, February 17

by David Dadekian February 12, 2013

from the 2012 Lamb Jam: The Red Lion Inn’s Executive Chef Brian Alberg accepts his Best in Show trophy from host Billy Costa with Oleana’s Cassie Piuma and Farmstead’s Matt Jennings looking on

This Sunday, February 17, all Rhode Island lamb lovers should head to Boston to root for—and more importantly eat the lamb dishes—of Rhode Island chefs Beau Vestal of New Rivers, Champe Speidel of Persimmon and Matt Gennuso of Chez Pascal at the Boston American Lamb Jam. Last year Chef Matt Jennings of Farmstead competed for Rhode Island and brought home the award for Best Loin dish for Jennings’ Korean Lamb Reuben: Red Miso Cured Lamb Loin, Sauerruben, Gochujang 1000 Island and Smoked Emmentaler on a Semolina & Lamb Fat Roll, served with lamb fat fried potato chips.

Below is the news release for this year’s event along with links to purchase tickets. You can find details here on the 2011 Boston Lamb Jam or the 2012 Boston Lamb Jam.

BOSTON GEARS UP FOR 2013 AMERICAN LAMB JAM
The American Lamb Board brings together New England chefs and shepherds for feast, fun and Lamb Lovers’ Month
Get ready, lamb lovers. February is Lamb Lovers’ Month, and in celebration, with the help of BostonChefs.com, the American Lamb Board is bringing together top local chefs plus top chefs from Providence, RI and Portland, ME for the 2013 Boston American Lamb Jam.
On Sunday, February 17, from 3–6 pm at The Charles Hotel (1 Bennett Street, Cambridge), lamb-loving chefs will create ewe-nique dishes showcasing a variety of different lamb cuts as they compete for the ultimate title of Boston Lamb Jam Master and a chance to take on other regional winners at the national Lamb Jam Finale in New York City next fall. Chefs who woo the crowds and win the hearts of attending media judges will take home awards for Best in Show and People’s Choice. Attendees will also enjoy a number of local beers, wine and butchery demonstrations. Shepherds Lisa Webster and John Previant will be on-hand to talk about raising lamb. A portion of the proceeds will benefit Lovin’ Spoonfuls, a food rescue organization that serves Boston neighborhoods.
“We’re looking forward to the fourth year of bringing together top Boston chefs and producers,” said Megan Wortman, Executive Director of the American Lamb Board. “We’re excited to expand this event into New England this year and showcase lamb’s versatility with the help of our local partners and Boston’s talented culinary community.”
This year’s event will also feature a pre-party VIP hour, where ticket-holders will enjoy lamb charcuterie from Portsmouth’s Black Trumpet and Somerville’s Bergamot, sheep’s milk cheeses from Formaggio, and cocktails featuring Jefferson’s Bourbon by local renowned bartender Jackson Cannon, Bar Director of the Eastern Standard and Island Creek Oyster Bar and Co-Owner and Bar Director of The Hawthorne.
Participating Boston-area chefs and restaurants include: Franco Carubia, Sel de la Terre; Brian Rae, Rialto; Jim Solomon, The Fireplace; Brian Alberg, Red Lion Inn; Robert Sisca, Bistro du Midi; Peter Davis, Henrietta’s Table; Brian Reyelt, Citizen; Michael Scelfo, Russell House Tavern; Cassie Piuma, Oleana; Nuno Alves and Chris Douglass; Tavolo; Rich Garcia, 606 Congress; Justin Melnick, The Terrace.
Participating Portland chefs and restaurants include: Peter Sueltenfuss, Grace; Nikos Regas, Emilitsa; Mitch Gerow, East Ender.
Participating Providence chefs and restaurants include: Beau Vestal, New Rivers; Champe Speidel, Persimmon; Matt Gennuso, Chez Pascal.
Participating sponsors include: Blue Hills Brewery, Mayflower Brewing Company, Harpoon Brewery, Mercury Brewing Company, Berkshire Brewing Company, Cape Ann Brewing, Rapscallion Brewing, High & Mighty, Black Trumpet, Bergamot, Formaggio and Jefferson’s Bourbon.
Lamb Jam tickets are $60 each, and include all food and beverages. A limited number of VIP tickets are also available for $75. To purchase tickets, visit www.FansofLambBoston.com.
Fresh American Lamb is available year round at local Boston markets and grocery stores.
For more information about the American Lamb Board, please visit www.AmericanLamb.com, become a fan on Facebook or follow @FANofLAMB on Twitter.

February 12, 2013 0 comment

chefs & restaurants news

March of Dimes Rhode Island 11th Annual Signature Chefs Auction

by David Dadekian September 28, 2012

written by David Dadekian

From left to right, in the alternating back row: Johnson & Wales Executive Director of Alumni Relations Steven Shipley, Edward Bolus of Mill’s Tavern, Rizwan Ahmed of Hourglass Brasserie, Raymond Montaquilla of the Coast Guard House, Ryan Escudé of Centro, Jules Ramos of 1149, Tim Shook of Gracie’s, Ben Lacy of Tastings Wine Bar & Bistro, Champe Speidel of Persimmon, Benjamin Sukle of The Dorrance, Mike McHugh of Julian’s, Reddick Vaughan of Julian’s, David Cardell of Temple, Joe Simone of The Sunnyside and David Lieberman of Tastings Wine Bar & Bistro. In front from left to right: Danielle Lowe of Gracie’s, Matthew Varga of Gracie’s, Melissa Denmark of Gracie’s, Michael Hervieux of Belle Mer, Jennifer Luxmoore of Sin, unnamed from Temple, Kevin Gaudreau from Trio and Jonathan Cambra from the Boat House. Not pictured: Matt Gennuso of Chez Pascal, Karsten Hart of Castle Hill Inn and Kevin Thiele of One Bellevue.

In what has become the best annual culinary event in Rhode Island, on Thursday, September 20th, twenty-two of Rhode Island’s best chefs assembled at Belle Mer in Newport for the 11th Annual March of Dimes Rhode Island Signature Chefs Auction. This year’s honoree was Jonathan Cambra of the Boat House in Tiverton. A proud husband and father of two, Cambra has been involved with the March of Dimes event since it’s inception, has have many of the chefs pictured above and in the below photo selections. For the full set of 95 photos from this year’s event, please see this Eat Drink RI Facebook album.

Every year in the United States, more than half a million babies are born too soon, over 1,300 of them right here in Rhode Island. With your help, we work to improve the health of babies and support families if something does go wrong. – March of Dimes Rhode Island site.

Duck croquette with rosemary apple cider bourbon by 1149’s Chef Jules Ramos

Lobster corn custard by Gracie’s Chef Matthew Varga

Ceviche by The Dorrance’s Chef Benjamin Sukle

Terrine of Ratatouille by Hourglass Brasserie’s Rizwan Ahmed

Centro’s table with Chef Ryan Escudé’s Citrus Braised Pork Belly Crostini with Apple Calvados Chutney

MC and auctioneer Sir Jeremy Bell presenting the 2012 Signature Chef Jonathan Cambra with his honorary kilt

March of Dimes Director, New England Collaborative Betsy Akin in center with Chef Jonathan Cambra at right

Johnson & Wales University volunteer group

September 28, 2012 0 comment

chefs & restaurants news

Have you visited Chez Pascal’s Wurst Window for lunch yet?

by David Dadekian August 13, 2012

written by David Dadekian

Interior bar seating at the Wurst Window Kitchen, Aaron Peirolo at work

Sure it’s a cliche, but talk about turning lemons into lemonade. When a car crashed into the side of Chez Pascal over a year ago owners Kristin and Matt Gennuso decided to use the damage to their advantage and put in a take-out window. They already served fast fare that was take-out friendly from the Hewtin’s Dogs Mobile truck and a Hot Dog cart, so why not add some outdoor seating and serve it out of the restaurant as well? The Wurst Window, as it’s called, is now open and has already become a hit with those who’ve eaten there.

We spoke with Chef Matt Gennuso who described the menu as follows, “The Wurst Window will be focusing on the sausages. We’ll always have the hot dogs. There will be a sandwich of the day, and as we grow into it, the menu will grow. Start small, we do it right, build into it.” Don’t let Gennuso kid you though, Chez Pascal’s starting small is great. The window is open for lunch Tuesdays through Saturday, with outdoor seating, though that will grow to include indoor seating as well. Bar service includes beer and wine or a full bar when seated inside. As Gennuso said, it’s evolving but bottom line is: best sausage in town and beers available now at the Wurst Window.

Below are a few photos from the opening week of the Wurst Window. That week’s menu can be seen below, but as noted, it will change. Chez Pascal is at 960 Hope Street in Providence.

Knackwurst with Beer Onions and Feta & House Mustard. The wooden serving boards were made by Matt Gennuso’s father and the small ceramic condiment bowls were made by his mother.

Sign hanging above the Wurst Window outside Chez Pascal

Outdoor seating area by the Wurst Window

Inside the new Wurst Window kitchen, Aaron Peirolo doing prep

A couple of sausages and a pastrami sandwich on the flattop

Condiments for each order

Detail in the tile work in the new interior Wurst Window bar

The famous Hewtin’s Dogs with either chili (above) or kraut (below)

The Wurst Window menu (subject to change)

August 13, 2012 0 comment

chefs & restaurants farms news

Hope Street Farmers’ Market Opens With Chef Guided Tours

by David Dadekian June 4, 2021

written by David Dadekian

The Hope Street Farmers’ Market at Lippitt Park in Providence opens for the season on Saturday, June 4, 9 a.m. – 12:30 p.m., with guided tours of the market from three of Rhode Island’s favorite chefs. Chez Pascal‘s Chef Matt Gennuso, Farmstead/La Laiterie‘s Chef Matt Jennings and Chef Joe Hafner, soon to be opening a new place in Providence, will be at the market to share their culinary expertise and knowledge of local seasonal foods. Market manager Bevan Linsley added, “This is the perfect way to brush up rusty cooking skills after the long cold winter, and have a little fun with these local celebrities now that our farmers’ markets are open for local, fresh foods again.”

Kristin Gennuso, co-owner of Chez Pascal, explained the genesis of the guided tours with Eat Drink RI. “The idea sort of grew out of Bevan first asking Matt if he would do a cooking demo at the market. Matt came up with this new idea, which sprung out of him shopping at the Pawtucket / Wintertime Market one Saturday morning. While Matt was looking over the produce a woman approached and expressed interest in some beets. Matt struck up a conversation with her and it turned out that she actually didn’t know what they were or how to cook them. She had only ever seen beets in a can.

“So Matt talked with her for a while and gave her some ideas on how to cook the beets while also explaining how very versatile they are. The seed was planted, so to speak, how fun would it be to interact with market shoppers, giving them some cooking tips, introducing them to new produce, or produce people might be unsure of how to best use? Chefs, in general, mostly spend their customers dining hours in the kitchen, unable to converse or even simply to say hello. This will give them an opportunity to interact and have a great time sharing ideas about our local produce with those who love it most, our customers.”

All three chefs are very excited for the opening day tours. Chef Jennings said, “It is a pleasure and honor to work as a Chef/Liaison for customers at the Rhode Island Farmers’ Markets. The Rhode Island Farmers’ Market scene is rich and vibrant—with amazing producers and growers and a consumer base that is eager to cook and to learn about the foods which grow around them. I think that the Chef/Liaison relationship is a great opportunity for local, professional chefs to help educate and inspire market shoppers, lend a helping hand and also promote our own business within the community. It’s a ‘win-win’.” Chef Hafner was quick to agree, “Sounds like a win-win situation! As chefs we are always looking for great ingredients, and perhaps we can inspire a few market customers to try something new.”

Chef Matt Jennings of Farmstead/La Laiterie and Chef Joe Hafner

The Saturday morning Hope Street Farmers’ Market is open from 9 a.m. – 12:30 p.m. Tours will be available, at no charge, by signing up at the Hope Street Market tent. Lippitt Park is between Hope St and Blackstone Blvd. on the northeast side of Providence. The annual success of the Hope Street Farmers’ Market has spawned a second market at the same Lippitt Park location on Wednesdays from 3:30 – 6:30 p.m. beginning June 8. For more information, please see www.hopestreetmarket.com or contact [email protected].

June 4, 2021 0 comment

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