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Mike McHugh

chefs & restaurants farms news

Coming Sunday, October 6th, 2013: Chefs Collaborative 4th Annual Rhode Island BBQ

by David Dadekian September 12, 2013

written by David Dadekian

On Sunday, October 6, from 4 – 7 p.m., Chefs Collaborative, the leading nonprofit network of chefs that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions, is assembling some of Rhode Island’s best “farm-to-fork” chefs to promote awareness of local and sustainable ingredients available in the Ocean State. The BBQ is held at one of the most beautiful farm locations in the state—Schartner Farms private picturesque pond in Exeter.

The event Co-Chairs, Chefs Derek Wagner of Nick’s on Broadway in Providence and Jake Rojas of Tallulah on Thames in Newport are teaming up with the following Rhode Island chefs to create a locally sourced, home-style, barbecue-themed menu:

In Providence

Matthew Gennuso of Chez Pascal
Matt & Kate Jennings of Farmstead
James Mark of north
Mike McHugh of The Barstow
David Reynoso of Al Forno
Benjamin Sukle of birch
Matthew Varga of Gracie’s
Beau Vestal of New Rivers

In Newport

Chad Hoffer and Tyler Burnley of Thames Street Kitchen
Chad Hart of One Bellevue at the Hotel Viking

In Bristol

Eli Dunn of The Beehive Café
Champe Speidel of Persimmon

In Westerly

Paul Pearson of Seasons at the Ocean House

Cocktails are to be provided by The Avery in Providence and Berkshire Mountain Distillers with M.S. Walker. Wine will be provided by local vintners Newport Vineyards in Middletown, Jonathan Edwards Winery in North Stonington, Connecticut and via Wine Wizards: Greenvale Vineyards, Stonington Vineyards and Farnum Hill Cider. Revival Brewing Company of Providence and Grey Sail Brewing Company of Westerly will be offering beer selections.

The Rhode Island BBQ is a chance for some of Rhode Island’s most talented chefs to showcase the bounty of the season, from the farms, pastures and coastal waters of Rhode Island. Proceeds from this barbecue help to fund the important work that Chefs Collaborative is doing, both in Rhode Island and across the country, in their mission to make sustainability second nature in the professional kitchen. Additionally, a portion of the proceeds help to fund a scholarship to send Rhode Island chefs to the Chefs Collaborative Sustainable Food Summit.

“The RI Farm BBQ has become one of the premier chef-oriented events in Rhode Island and we are very happy to be a part of it,” said Chefs Collaborate Executive Director Melissa Kogut. “We’re also thrilled that the local community has come out to support this event and the bounty of Rhode Island food and drink each year.”

The event is family-oriented and is held rain or shine. While there is some limited seating, guests are encouraged to bring their own blankets or chairs to sit on. Beer, wine and cocktails are included in the ticket price, but please bring any non-alcoholic beverages that you might need for yourselves or your little ones. The event is $65/adults, $25/children ages 8-18, children under 8 are free. Tickets include all the food and beverage offerings and can be purchased online at http://www.chefscollaborative.org/events/rhode-island-bbq/.

September 12, 2013 0 comments

chefs & restaurants news

The Duck & Bunny and the East Side Win I HEART PROVIDENCE 2013 Culinary Competition

by David Dadekian February 10, 2013

written by David Dadekian

Best Chef winner Chef Brandy Schwalbe of The Duck & Bunny

On Tuesday, February 5th, the fifth annual I HEART PROVIDENCE was held at Providence City Hall. This year’s event included a culinary competition with the theme East Side vs. West Side. East Side chefs Nemo Bolin of Cook & Brown Public House, Brandy Schwalbe of The Duck & Bunny, and Paul Jalaf of Vanity “battled” against West Side chefs Mike McHugh of Julians, James Mark of North, and Jonathan Dille of The Grange, a plant-based restaurant from the owner of Garden Grille opening in March.

The judges, David Dadekian of Eat Drink RI, Chef Branden Lewis of Johnson & Wales University and Chef Matthew Varga of Gracie’s, blind tasted the dishes from the six contenders and unanimously decided that The Duck & Bunny’s Chef Brandy Schwalbe’s bacon bread pudding was the winner for best dish. The judges also unanimously named the East Side as the side of Providence with the best food that evening. The People’s Choice vote went to the West Side.

Providence City Hall during I HEART PROVIDENCE 2013

Congratulations to The Duck & Bunny and Chef Schwalbe, as well as to all the participating restaurants who greatly impressed the judges and attendees.

I HEART PROVIDENCE founder Mike Ritz has declared 2014’s event will be themed “Will you marry me?” Ritz posted to Facebook, “Get ready to formalize your love with the city and that special someone. Take the big leap . . . renew your vows . . .dedicate yourself to a principle/idea . . .take an oath to your great city . . .make a lasting commitment in 2014 at I HEART PROVIDENCE.”

I HEART PROVIDENCE East vs. West Award Artwork by Ahlers Designs

February 10, 2013 0 comments

chefs & restaurants news

I HEART PROVIDENCE Hosts Culinary Competition Between East Side and West Side Chefs, Tuesday, February 5, 2013

by David Dadekian February 3, 2013

written by David Dadekian

I Heart Providence, Tuesday, February 5, 2013

Now in it’s fifth year, I HEART PROVIDENCE 2013 is hosting a culinary competition at Providence City Hall between East Side chefs Nemo Bolin of Cook & Brown Public House, Brandy Schwalbe of The Duck & Bunny, and Paul Jalaf of Vanity versus West Side chefs Mike McHugh of Julians, James Mark of North, and Jonathan Dille of The Grange, a plant-based restaurant from the owner of Garden Grille opening in March.

“This year’s collaboration with RI Food Fights is exciting to have at I HEART PROVIDENCE,” said Mike Ritz, the I HEART PROVIDENCE event founder. “It’s a free party that includes complimentary food, two live bands, a graffiti-styled art project, and hundreds and hundreds of Providence lovers . . . a fun celebration of our diverse city!”

Ritz created I HEART PROVIDENCE in 2009 as a way for positive Providence people to congregate and shout to the world why their city is so great. Since 2009, the annual event has expanded to all three floors of Providence City Hall.

The culinary competition judging panel of David Dadekian of Eat Drink RI, Chef Branden Lewis of Johnson & Wales University and Chef Matthew Varga of Gracie’s will determine the winners for two awards: Best PVD Chef and Best Side of Providence. The winners will be announced by Mayor Angel Taveras in front of his second floor office at 7 p.m. In addition to these two awards, the public will get a chance to vote for their favorite chef to determine the “People’s Choice” award which will be announced at the event’s after party at The Dorrance at 9 p.m.

This year’s event will showcase staggered performance times on the second and third floors with local bands Bored with Four and Miss Wensday & The Cotillions. Restaurants offering food sampling include Abyssinia, Ebisu, El Rancho Grande, Eye Cookies, Fertile Underground Grocery, Kabob and Curry, Los Andes, Olneyville New York System and Whole Foods Market. The RI Convention Center is supplying two cash bars. The Avenue Concept, a sponsor of the event, will oversee a graffiti wall for participants to “tag,” leaving an artistic memory of the evening.

I HEART PROVIDENCE is held at Providence City Hall on Tuesday, February 5 from 6 – 8 p.m. and is free to the public.

February 3, 2013 0 comments

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.