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News Bites: Kids & Chefs Cook for Success, Easy Entertaining New Early Winter Menu, Harry’s Bar & Burger Opens Second Location in Providence

by David Dadekian November 19, 2014
written by David Dadekian
Kinnan Dowie with First Lady Michelle Obama

Kinnan Dowie with First Lady Michelle Obama

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

“Kids & Chefs Cook for Success” Kicks-Off in RI

Aim High Academy in EG Hosts Cooking Demonstration

Kinnan Dowie, the Healthy Lunchtime Challenge winner for Rhode Island, is pairing up with top chef James Mark of north Restaurant in Providence to conduct free cooking demonstrations as a follow up to First Lady, Michelle Obama’s “Let’s Move” initiative.

Dowie, now age 13, was 12 when he won the third annual Healthy Lunchtime Challenge and attended the Kids’ “State Dinner,” at the White House after being chosen the RI winner of the nationwide recipe contest that promotes healthy lunches.

Kids & Chefs Cook for Success brings together the skills and talents of restaurant, school, and local chefs, with the 54 passionate and inspiring kid chefs that won this year’s contest. Starting this month, RI’s winner, Kinnan Dowie and Chef James Mark will be holding cooking demonstrations for kids and parents/guardians, showcasing Dowie’s winning recipe, plus simple, healthy, and affordable meal recipes from chef James Mark. All recipes adhere to USDA’s MyPlate guidelines.

The first demonstration was held at Cunningham Elementary School in Pawtucket, in October. The next demonstration is open to the public at Aim High Gymnastic Academy in East Greenwich, Rhode Island, as part of a Family Health and Fitness Fair on Tuesday, November 11, from 12:00 – 2:00 PM. The third demonstration is to be announced.

As part of the First Lady’s “Let’s Move!” emphasis on the role cooking plays in healthy lifestyle, the demonstrations are geared to inspire and encourage RI kids and parents to prepare food together while building on basic cooking skills.

The full list of the 2014 Healthy Lunchtime Challenge winners and a free downloadable and printable e-cookbook of the winning recipes is available at letsmove.gov; recipechallenge.epicurious.com; usda.gov; ed.gov.

For more information via social media, use the hashtag #Cook4Success, #EpicuriousKids

 


Easy Entertaining's Cranberry Pecan Chicken Salad Croissantq

Easy Entertaining’s Cranberry Pecan Chicken Salad Croissant

Easy Entertaining Inc. Releases All New Early Winter Menu!

Easy Entertaining Inc. has released their entirely new Early Winter menu for their retail location, the Cafe at Easy Entertaining, where they serve local comforts for breakfast and lunch Monday through Friday from 8a-2p. The Cafe’s new menu features signature sandwiches, soups, and salads along with homespun sides and daily sweet treats.

For breakfast you can enjoy their Signature Egg Sandwich ($4.50), a crowd favorite, that sports two Baffoni Farm’s eggs (cooked to preference) and cheddar cheese all on a fluffy Foremost everything topped pretzel round. Simple, but delicious. You can also enjoy their Apple Pancakes ($4.95) that are cooked to order or bite into a Skinny Frittata ($4.95) that’s baked in a sweet potato crust with egg whites and seasonal vegetables.

Lunch is seasonally changing at this local Cafe. In addition to their daily specials that change a few times a week, the Cafe at Easy Entertaining has a lunch menu that could appeal to anyone. This time around the Chefs have developed classic sandwiches with Easy Entertaining’s signature twists. Grab a seat and take comfort in the perfectly melted and gooey Pimento Grilled Cheese on Foremost bread ($5.95), or enjoy their Hot Pastrami and Rye ($9.95) with homemade mustard aioli, swiss, and a sweet onion marmalade.

This menu also features classics like Roast Beef ($9.95) that is perfectly complimented by a Foremost everything pretzel baguette and tarragon mayo, and Cranberry Pecan Chicken Salad ($8.95) that you can enjoy a heaping scoop of on a buttery Foremost croissant.

The Cafe at Easy Entertaining’s full breakfast and lunch menu can be found on their website, EasyEntertainingRI.com. If you’re looking for a cozy and comfortable lunch spot, look no further and give this quaint little eatery a try. The Cafe at Easy Entertaining can be located at 166 Valley St, BLD 10 in Providence RI, right in front of the Rising Sun Mill Lofts.

For more information about Easy Entertaining please call Nik Delfino at (401) 437-6090 or e-mail him at nik@EasyEntertainingRI.com.

 


Harry's Bar & Burger

Harry’s Bar & Burger

Harry’s Bar & Burger Opens Second Location in Providence

Home of Award-Winning Sliders & Craft Beers Now Open on Historic Federal Hill

Harry’s Bar & Burger is now open on historic Federal Hill in Providence! Located at 301 Atwell’s Avenue in the space most recently occupied by Andy Jr.’s restaurant, the newest addition to John Elkhay’s restaurant family will be operated by Elkhay, his children, Harrison and Laura Elkhay, and long-time operations director, Ted Newcomer. For more information, please visit www.harrysbarburger.com or call 401-228-3336.

Harry’s on the Hill will feature the same menu of delicious Hereford beef sliders, sandwiches, and Nathan’s hot dogs as the original location on North Main Street, including the Harry’s Classic Cheese: a Hereford beef burger served on a toasted potato roll with grilled onions, American cheese, and pickle and the Pig Pile Burger: Harry’s Classic Cheese with BBQ pulled pork; the Chicken BLC: real chicken breast with American cheese, hickory smoked bacon, lettuce, and special sauce; and piled high hot dogs like the Coney Island Dog: grilled with sweet pepper relish, mustard, and caramelized onions.

Harry’s ever-evolving craft beer list will feature more than 50 offerings from around the world, including Alltech Kentucky Bourbon Barrel Ale, Grimbergen Dubble from Belgium, and Woodstock Inn Pig’s Ear Brown Ale from New Hampshire, as well as eclectic cocktails like the New Old Fashioned with Spring 44 bourbon, orange and cherry bitters, muddled orange, Demerara sugar, and Luxardo cherry; the best Bloody Marys with plenty of horseradish, Worcestershire, and hot pepper sauce with a celery salt rim; and hard shakes such as the Moo Thunder Float with Moo Thunder Stout, vanilla ice cream, and chocolate drizzle.

While its menu remains the same, the design of Harry’s on the Hill’s offers a decidedly different twist. The new space features Harry’s signature cow-print throughout the dining room, but instead of the onyx floor and black lacquered bar, the décor incorporates elements collected from a day-long adventure to Brimfield, the acclaimed Massachusetts flea market. These pieces give the space a rustic feel: copper frames reclaimed from the Flatiron Building in Manhattan have been converted to mirrors; a sliding stable door separates the dining room from a serving station; and sections of a wrought iron gate add interest to the walls. Exposed brick, a solid wood bar, and tin ceiling original to the space are enhanced by hanging light fixtures created from reclaimed milk funnels and chicken feeders, while multi-colored Indonesian wedding chairs surround tables handmade by the staff.

“We opened the first Harry’s in 2010 during a difficult economic time to help restore the values that made America great, by offering real good food at real good prices,” said John Elkhay, Maestro. “Since then, we’ve been lauded by local and national food writers and hundreds of thousands of guests who have left us with full stomachs and a nearly-full wallet. We are excited to carry on that tradition with our second location, bringing this experience to even more people.”

November 19, 2014 0 comment
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News Bites: Rhode Island Boy’s Recipe Wins White House State Dinner Invitation, Senator Reed and Summer Food Service Program, Amos House Lunch Series & Cooking Classes

by David Dadekian June 20, 2014
written by David Dadekian
Kinnan Dowie will represent RI at the White House's Healthy Lunchtime Challenge

Kinnan Dowie will represent RI at the White House’s Healthy Lunchtime Challenge

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

Rhode Island Boy’s Recipe Wins White House State Dinner Invitation

Challenge with his recipe entitled “Mediterranean Kebab Wrap with Cilantro Tabbouleh”. On June 11th, First Lady Michelle Obama, Epicurious, the Department of Education, and the Department of Agriculture announced the winners of the Healthy Lunchtime Challenge, a nationwide recipe challenge to promote healthy lunches as part of the First Lady’s Let’s Move! initiative. Winners representing all U.S. states, three territories, and the District of Columbia were invited to attend a Kids’ “State Dinner” at the White House hosted by Mrs. Obama on July 18. Kinnan and 53 other children will join the First Lady for a healthy lunch, featuring a selection of the winning recipes, followed by a visit to the White House Kitchen Garden.

Twelve-year-old Kinnan started cooking with his mother at a very early age, gradually helping with more complex recipes. An avid watcher of the PBS cooking shows, his competency increased as the years progressed. So it didn’t surprise his family, (consisting of his maternal grandmother, parents, and an older and younger brother), when he closed off the kitchen for several hours last April. He set to work on a special recipe of his own creation that he later submitted to the 2014 Healthy Lunchtime Challenge.

“I made food I knew would taste good and that other kids would be open to try and enjoy,” acknowledged Kinnan. He decided to make something that he would enjoy himself, a variation on a meal that his family often makes. His mother had recently purchased ground chicken so he decided to use it. “Normally we make these kebabs with ground lamb or beef, but all we had at the time was chicken. Since ground chicken tends to come out dry and a bit bland I decided to try adding some chopped parsley and cilantro into it,” he explained. “I then set out to make the ultimate ‘Syrian Pepper’ – a mixture of spices that we use a lot in our family.”

He filled small bowls of various spices and herbs in different amounts and mixed individual batches that he then had his family sample. He realized that he needed a side dish to accompany his kebabs and decided on making tabbouleh. To his dismay, he had used all of his parsley in making the kebabs, so he turned to the cilantro. To his surprise, it worked, “I loved it!” he said. “I think it tasted even better than it does with parsley!”

That exercise led to the final recipe which was written on a scrap of paper and transferred to the online application form which was quickly submitted. After that, “I lost the scrap of paper, so even though I know what spices I put in my recipe, I can’t remember what the exact amounts of each spice were! ” Kinnan said with a chuckle and added, “I’ll have to ask the White House for the recipe!”

When asked why he chose to make a Middle Eastern/Mediterranean dish, he explained, “I love all types of ethnic food – especially Middle Eastern. The challenge was to make something healthy. Mediterranean food is delicious and really healthy! I’m part Syrian on my mom’s side and have learned from watching her and my grandmother cooking that type of food.”

Kinnan is currently home schooled and is in the 6th grade. He has received grants and has attended enrichment programs at Harvard and MIT. He is a proud member of the North Providence Barracuda Swim Team. He enjoys acting and has received scholarships to perform with the Young Actors Studio at Trinity Repertory Company. This past spring he attended the four day Fit2Cook4Kids cooking camp for children, an experience that reinforced his love for cooking.

When asked how he felt about having won, Kinnan remarked, “I’m so excited to be invited to the White House, it’s such an incredible honor! “It’s going to be awesome to meet Mrs. Obama, and to know that the White House chefs are actually going to be making the recipes that we submitted! It all just feels like an unbelievable dream!”


Reed Hopes to Reach More Children Through RI Summer Food Program

With many schools set to break for the summer, U.S. Senator Jack Reed is working to ensure children at risk of going hungry have access to nutritious foods throughout the year.  Reed says federal, state, and local governments are teaming up with non-profits and community partners to help provide over 312,000 meals this summer to students in need.  Offering free, nutritious meals also provides an incentive for children to participate in summer enrichment programs, ensuring that kids are well-fed and have a safe environment where they can engage in recreational and educational activities.

Reed, a member of the Appropriations Committee, has worked at the federal level to provide funding for the Summer Food Service Program (SFSP), a federal nutrition program run by the U.S. Department of Agriculture (USDA), to help serve Rhode Island during the summer months.  Last summer, the state received over $840,000 for the SFSP to serve more than 8,000 kids per day at 184 sites around the state.

The federal Summer Food Service Program is open to any child 18 years of age and younger, and gives them the opportunity to enjoy a free, nutritious meals for most of the summer.  The program is administered by the Rhode Island Department of Education (RIDE) in conjunction with community partners throughout the state, such as the Providence Department of Parks & Recreation and the Rhode Island Community Food Bank, and operates Mondays through Fridays.  Different cities have different kickoff dates, with most starting around June 30 or July 1.  Rhode Islanders wishing to learn more about the program should visit RIDE’s website or call the National Hunger Hotline toll free at 1-866-3-HUNGRY, or 1-877-8-HAMBRE.  Rhode Islanders may also call the United Way of Rhode Island information line at 2-1-1.

“This program makes a real difference for these families and is a smart investment in healthy communities,” said Reed, who says the cost of the program depends on the number of meals served, but the state is reimbursed by federal USDA funds.  “No child in this great state of ours should be forced to go hungry.  I want to ensure every kid who needs a healthy meal is getting one and every family that needs help knows it is available.”

Reed is seeking to improve outreach efforts and spread the word to ensure all children who need nutrition assistance may participate Summer Food Service Program.  He noted that Rhode Island is one of several states that has received technical assistance from USDA to help boost participation.  USDA officials are working with Rhode Island and key stakeholders to develop action plans to improve program participation.  The goal this year is to increase participation by as much as 10 percent throughout the state and add over a dozen sites to improve access.

During the school year, over 78,000 Rhode Island students participate in the national school lunch program.  However, a recent report from the Food Research and Action Center showed that only 14.2 percent of Rhode Island students who received meals during the school year were reached by summer nutrition programs last summer.

“Kids should enjoy the summer, but we don’t want them taking a break from good nutrition.  This program brings kids together in a positive environment, gives them a chance to get a square meal, and keeps people working throughout the summer,” noted Reed.

The USDA and RIDE are also looking for sponsors in areas of need to register as food providers.  Sponsorship is limited to public or private nonprofit school food authorities, state or local governments, public or private non-profit colleges or universities that are operating the National Youth Sports Program, public or private non-profit residential summer camps, and private non-profit organizations that operate special summer programs.  Sponsors may hire a vendor, but most prepare the meals themselves and are reimbursed through the state at a rate of about $3.50 per lunch served, and about $2 per breakfast served.  Learn more on how to become a sponsor.


Amos House Announces Friday Lunch Series and New Cooking Classes at the Friendship Café

Amos House is pleased to announce the start of the Amos Culinary Program’s Friday Lunch series at the Friendship Café, located at 500 Broad Street in Providence.  The Friendship Café opened in 2010 as a neighborhood eatery and has transformed over the past four years into a true classroom and lab for our Amos Culinary Education Students as well as a function space for the community.

Amos House began the Amos Culinary Education Program (ACE) in 2002 to address the high unemployment rate of the men and women living in our shelter programs.  The program has graduated over 600 students, most of who are now employed in the local hospitality industry.  This 16 week program gives students hands-on training and instruction that prepares them to pass the National Serve Safe Exam as well as customer service and hospitality certification.

Every Friday the Amos Culinary Education Class hosts lunch at the Café with a menu based on current class teachings.  This gives students experience in preparing and serving food in a real world setting. All proceeds from Friday lunches go directly to support the Amos Culinary Education program. Each three course meal is $9 and has two seatings (11:30am and 1pm). An upcoming lunch schedule is listed below and more information can be found at www.amoshouse.com/friendshipcafe.

Amos House is also holding cooking classes and demonstrations that are open to the public at the Friendship Cafe.  The classes help participants expand their culinary knowledge and learn the tricks of the trade, all while supporting Amos House. You can view upcoming classes below.

The Café is also offers a unique space for private events, holding up to 60 people and offering menus that are customizable to coordinate with any theme.

For more information, and to make a lunch or class reservation, visit www.amoshouse.com/friendshipcafe.  For questions or to reserve the space, please contact our Food Business Coordinator, Sarah LaFerriere at SLaFerriere@amoshouse.com or 401.272.0220 x 215.

Amos Culinary Program’s Friday Lunch

June 20th –  Barbecue! –  Just in time for the official start of summer our culinary students will be cooking and serving up a three-course barbecue lunch! Come on in for a half rack or ribs, fresh coleslaw, fries and vegetable. Vegetarian option available as well.

June 27th – Build your own Burger – The Amos Culinary class will be throwing hand-made burgers and veggie burgers on the grill and giving you a chance to build them just the way you like! Toppings include lettuce, tomato, caramelized onions, mushrooms, pickles, avocado cream, bacon, fried egg, coleslaw and American, Swiss, blue, or cheddar cheese. Served with fries.

July 4th – Holiday (closed)

July 11th – TGIF&CF (thank goodness it’s fish & chips Friday) – Join us for crispy battered haddock, french fries, tartar sauce, and fresh coleslaw prepared by the Amos Culinary Education class. Vegetarian options are available as well.

For more information, contact Sarah LaFerriere – slaferriere@amoshouse.com

Cooking Classes at the Friendship Cafe

Classes are hands-on, and participants learn unique recipes, as well as tips and techniques that will be useful for those who have never cooked, or those who are budding chefs. Classes are $65 per person, and are from 5:30 to 8:30pm. Only 8 spots are available for each class. Proceeds from these events go to support Amos House.

June 25 – Paella and Ceviche – Intimidated by the thought of making Paella? Love ceviche but worried about working with raw fish? We’ll teach you the tricks and techniques that will make preparing both of these dishes a piece of cake! At the end of the evening, sit down and sample your creations while enjoying a selection of paired wines.

July 30th – Summer Salads – Salads are light, simple and quick to throw together – ideal for dining on the patio or by the pool. You’ll learn new tricks as well as imaginative recipes so that you’ll be able to create a fresh and delicious salad for any occasion. At the end of the evening, sit down and sample your creations while enjoying a selection of paired wines.

September 24th – Fall Harvest Menu – As the outside air grows crisp, and the leaves start to turn orange and red, the flavors of the fall harvest are not far behind! Learn how to best use fresh local ingredients from this bountiful time of year for your next family dinner, or party with friends. At the end of the evening, sit down and sample your creations while enjoying a selection of paired wines and locally crafted beers.

June 20, 2014 0 comment
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News Bites: White House Kids’ “State Dinner,” Dave’s Coffee Syrup Goes National, Food & Wine’s People’s Best New Chef 2014

by David Dadekian March 28, 2014
written by David Dadekian
Dave's Coffee Syrup, photo by Brad Smith Photography

Dave’s Coffee Syrup, photo by Brad Smith Photography

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

Reed Urges Kids to Submit Their Favorite Healthy Lunch Recipes for a Chance to Attend Kids’ “State Dinner” at the White House

Recipes may be submitted through April 5

U.S. Senator Jack Reed (D-RI) wants Rhode Island kids to show off their culinary skills and win a trip to the second annual White House Kids’ “State Dinner.”  Reed is urging Rhode Islanders ages 8-12 and their parents or guardians to submit their favorite lunch recipes to First Lady Michelle Obama’s third annual Healthy Lunchtime Challenge nationwide recipe challenge.  The deadline for entries is next Wednesday, April 5.

First Lady Michelle Obama, in conjunction with the U.S. Department of Education, U.S. Department of Agriculture, and Epicurious.com are offering kids a chance to participate in a nationwide recipe challenge to promote healthy school lunches, and the winner from each state will be invited to a White House Kids’ “State Dinner” this summer.

The Healthy Lunchtime Challenge & Kids’ “State Dinner” invites kids between the ages of 8 and 12 to work with their parents or legal guardian to create an original, nutritious lunchtime recipe that is healthy, affordable, and tasty.  Entries should represent each of the food groups, either in one dish or as parts of a lunch meal, including: fruits, vegetables, whole grains, proteins, and low-fat dairy foods.  Details may be found at: http://www.recipechallenge.epicurious.com/

Entrants are encouraged to reference the nutritional guidelines of the USDA’s site, ChooseMyPlate.gov, to ensure recipes meet the primary criterion of being healthier.

“This is a great opportunity for kids and their parents to work together to promote healthy living and to win a chance to attend the third annual Kids’ “State Dinner.”  The contest is a fun way for kids and their parents to share recipes for good food and healthy eating habits,” said Reed, who helped increase federal funding for school breakfast and lunch programs through the Healthy, Hunger-Free Kids Act so more kids will have access to a stable source of nutritious food.

Last year, Samantha Mastrati, a 12-year-old from Cranston, was selected as the winner from Rhode Island for her recipe for Italian garden salsa with crunchy chicken tenders.  This marks the second time in a row a Cranston resident won the right to represent Rhode Island.  Then-twelve year old Cranston resident, Caroline Cowart, was the inaugural winner for her recipe for a broccoli and cheese egg white omelet.

The winning recipes from last year’s challenge are available free online in a downloadable cookbook named the Healthy Lunch Challenge Cookbook that also features nutritional analysis, and photos and drawings of the recipes.

Recipes may be submitted now through April 5, either online at or via mail at:

The Healthy Lunchtime Challenge & Kids’ “State Dinner”
c/o Epicurious.com
1166 Avenue of the Americas, 15th Floor
New York, NY 10036

Winners will receive free round-trip flights and hotel accommodations for the winning child and parent or legal guardian.  For more information and contest rules, visit:http://www.recipechallenge.epicurious.com/


Dave’s Cold Brew Coffee Syrup Goes National with Crate & Barrel

Dave’s Coffee is starting 2014 with nationwide distribution of its award-winning coffee syrup. Crate & Barrel, specializing in housewares, furniture, and home accessories since 1962, has selected Dave’s Original Cold Brew Coffee Syrup and Dave’s Vanilla Cold Brew Coffee Syrup to compliment its retail stores as a gourmet food item, now available in 89 locations across the United States.

“At Dave’s Coffee our focus is on quality and exceeding customer expectations. In this way, Crate and Barrel is a perfect fit for our product line,” commented Dave Lanning, Senior, CEO of Dave’s Coffee. “We could not be more pleased to roll out national availability of our coffee syrup with Crate & Barrel. This is a real success for our team, especially as we work to expand the brand.”

Crate and Barrel is a regarded retailer of fine housewares and gourmet offerings. With more than 105 stores in North America and 8,000 locations globally, the company is the cornerstone of modern home décor and interior trends.

Dave’s Cold Brew Coffee Syrup is available at Crate and Barrel stores across the country and online at www.CrateandBarrel.com. Made in Rhode Island in small batches, Dave’s Cold Brew Coffee Syrup is a gourmet ingredient that adds flavor depth and coffee notes to cocktails, baked goods, meat marinades, desserts and recipes.

To learn more about the product line and additional flavors of Dave’s Cold Brew Coffee Syrup visit www.davescoffeesyrup.com.


Food & Wine’s The People’s Best New Chef 2014 Nominations for Rhode Island Chefs Nemo Bolin and Matthew MacCartney

Food & Wine has announced the nominees for this year’s The People’s Best New Chef and in the New England region the nominees include Rhode Island Chefs Nemo Bolin of Cook & Brown Public House and Matthew MacCartney of Jamestown Fish. This is Bolin’s fourth nomination for the award and MacCartney first. You can vote for Bolin or MacCartney here. The following is information from MacCartney.

Chef Matthew MacCartney of Jamestown Fish

Chef Matthew MacCartney of Jamestown Fish

The People’s Best New Chef program is an annual contest now in its fourth year. The award, an extension of the Food & Wine Best New Chefs award, honors talented up-and-coming innovators who have run their own kitchens for fewer than five years.

The field of 100 nominees for The People’s Best New Chef® includes 10 chefs in 10 regions across America. The chef with the most votes in each region will be named a finalist; the finalist with the most votes overall will be named The People’s Best New Chef. The finalists and winner will be revealed on April 2 online at foodandwine.com.

Chef MacCartney has been with Jamestown Fish since its inception in December 2011. Jamestown Fish is a casually elegant Rhode Island restaurant serving a European inspired seafood based cuisine. The restaurant has enjoyed tremendous success and critical acclaim thus far. In 2012 and 2013, Jamestown Fish won the Wine Spectator Award of Excellence, Rhode Island Monthly’s Best of Rhode Island in 2012, and numerous OpenTable Diners’ Choice awards.

MacCartney has worked in the dining rooms and kitchens of New York’s finest establishments, such as Restaurant Daniel, Gramercy Tavern, and Craft. He opened Craft in 2001 as the Beverage Director and was voted Best Wine Director in 2003 by the readers of Time Out NY magazine.

Early in his career, MacCartney worked in European kitchens that included Michel Guérard, a Michelin three star restaurant in France, and the world renowned Cibrèo in Florence, Italy.

MacCartney earned his B.T. in Hospitality Management/Culinary Arts from NYC College of Technology and studied at the Birmingham College of Food, Tourism & Creative Studies in Birmingham, England. He also earned a Level 4 Diploma in Wine and Spirits from the Wine and Spirit Education Trust in 2002, and in 2008 was published in Wine & Spirits magazine.

March 28, 2014 0 comment
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Reed Urges Kids to Submit Their Favorite Healthy Recipes for a Chance to Attend Kids’ “State Dinner” at the White House

by David Dadekian April 7, 2013
written by David Dadekian

ChooseMyPlate.govReed Urges Kids to Submit Their Favorite Healthy Recipes for a Chance to Attend Kids’ “State Dinner” at the White House
National recipe contest to promote healthy eating

WASHINGTON, DC – U.S. Senator Jack Reed wants Rhode Island kids to show off their culinary skills and win a trip to the second annual White House Kids’ “State Dinner.”

First Lady Michelle Obama, in conjunction with the U.S. Department of Education, Department of Agriculture, and Epicurious.com are offering kids a chance to participate in a nationwide recipe challenge to promote healthy school lunches, and the winner from each state will be invited to a White House Kids’ “State Dinner” this summer. Last year, Caroline Cowart, a 12-year-old from Cranston, was selected as the winner from Rhode Island. Caroline’s healthy recipe for a Broccoli and Cheese Egg White Omelet was one of 54 winners selected from more than 1,200 participants nationwide who created nutritious lunchtime meals using each of the five food groups. She and other winners from across the country met with President Barack Obama and the First Lady.

The Healthy Lunchtime Challenge & Kids’ “State Dinner” invites kids between the ages of 8 and 12 to work with their parents or legal guardian to create an original, nutritious lunchtime recipe that is healthy, affordable, and tasty. Entries should represent each of the food groups, either in one dish or as parts of a lunch meal, including: fruits, vegetables, whole grains, proteins, and low-fat dairy foods. Entrants are encouraged to reference the nutritional guidelines of the USDA’s site, ChooseMyPlate.gov, to ensure recipes meet the primary criterion of being healthier.

“This is a great opportunity for kids and their parents to work together to promote healthy living and to win a chance to attend the second annual Kids’ “State Dinner.” The contest is a fun way for kids and their parents to share recipes for good food and healthy eating habits,” said Reed, who helped increase federal funding for school breakfast and lunch programs through the Healthy, Hunger-Free Kids Act so more kids will have access to a stable source of nutritious food.

The winning recipes from last year’s challenge are available free online in a downloadable cookbook named the Healthy Lunch Challenge Cookbook that also features nutritional analysis, and photos and drawings of the recipes.

Recipes for the 2013 contest may be submitted now through May 12, either online at or via mail at:

The Healthy Lunchtime Challenge & Kids’ “State Dinner”
c/o Epicurious.com
1166 Avenue of the Americas, 15th Floor
New York, NY 10036

Winners will be notified in late June. The White House Kids’ “State Dinner” is currently scheduled to take place in July or August 2013. Winners will receive free air travel to Washington, DC and accommodations at a Westin Hotel.

For more information and contest rules, visit: Epicurious.com.

April 7, 2013 0 comment
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