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Loyal 9 Cocktails: Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade
chefs & restaurantsnewswine & drinks

News Bites: Knead Doughnuts “Night Cruller” / Loyal 9 Expanding Reach / Bar ‘Cino Extends Hours

by David Dadekian August 21, 2019
written by David Dadekian

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


Hot Donuts A Rising Success At Knead Doughnuts “Night Cruller” Window

Knead Doughnuts

If a hot donut doesn’t blow your mind, we don’t know what will. Donut fans have been crowding Knead Doughnuts’ “Night Cruller” window at 55 Cromwell Street in Providence to satisfy their craving for hot, freshly glazed donuts. The made-to-order window pops opens every Friday night from 6-9 p.m. and at least one fan reports his mind was blown. But don’t take our word for it.

On Instagram, @thegratefulbanana posted: “Guys. Way to GO! That was literally the best knead doughnut I’ve ever had – incredible!” And @xjacquileex said: “Yes! I ate 2 that night #noregrets.” And @beth__hart posted “GUYS, that warm chocolate cake doughnut was AMAZING! Now I only want my Knead doughnuts warm.”

The Night Cruller is steps away from Far West Bar and Long Live Beerworks, with sandwiches and more provided by Solid Gold Provisions, so fans can grab dinner and sip craft beer while they get their donut fix.

“We love opening up our production space and sharing the hot donuts that previously only we got to enjoy,” said Adam Lastrina, co-owner of Knead Doughnuts. “There’s nothing quite like eating a hot donut. Try one, it will make your night!”

Street parking is available on Cromwell and Sprague Streets. Follow signs through the courtyard. Knead’s Night Cruller window has sold out, so don’t wait too long to show up and order your own hot donut, made just for you.


Loyal 9 Cocktails Expands Distribution To New Hampshire and Maine

Loyal 9 Cocktails Currently Available In Over 1,300 Locations

Loyal 9 Cocktails: Loyal 9 Lemonade, Loyal 9 Half & Half and Loyal 9 Mixed Berry Lemonade

Loyal 9 Cocktails recently announced that their Loyal Lemonade and Loyal Half & Half are now available in New Hampshire and Maine after having great success in Rhode Island, Massachusetts and Connecticut.

“We are thrilled to bring Loyal 9 Cocktails to more thirsty New Englanders,” said Mike Reppucci, president and founder of Loyal 9 Cocktails. “We’ve been experiencing unbelievable demand for the cocktails and we’re psyched to expand distribution for the peak of summer.”

The vodka-based craft cocktails are canned at 9% alcohol by volume, opposed to the typical 5%. The four core flavors – Loyal Lemonade, Loyal Half & Half, Loyal Mixed Berry Lemonade, and Loyal Sangria Cocktail are all gluten-free and produced with real fruit. Only the Lemonade and Half & Half will be distributed to NH and ME to start.

“We’re literally peeling thousands of lemons for these cocktails,” said head distiller Chris Guillette. “Using real fruit definitely makes a difference. We focused on making the cocktails balanced, extremely refreshing and very drinkable.” At 9% alcohol by volume, Loyal 9 Cocktails have set themselves apart from a majority of the ready-to-drink (RTD) market that are primarily 5% and sparkling.

The sleek, 12-ounce cans are sold in 4-packs for $11.99 and are available in over 1,300 locations. Customers can use the product locator on their website to find the closest availability: https://www.loyal9cocktails.com/find-cans.


Bar ‘Cino Now Open for Lunch and Late Night

Bar ‘Cino

Bar ‘Cino, located at 22 Washington Square in Newport, RI is now open for lunch and has rolled out a new late-night menu.  Bar ‘Cino’s full menu will be available Monday – Sunday from 11:30 a.m. to 10:00 p.m. and the late-night menu will be offered Sunday – Thursday until 11:00 p.m. and Friday – Saturday until 12:00 a.m.  For more information or to view the menu, visit www.barcinonewport.com.   

Conveniently located in the heart of historic Washington Square, Bar ‘Cino offers patrons a casual and authentic Italian bar experience, focused on a playful beverage program of wines and inspired cocktails complemented by a menu of simple, flavor-filled foods inspired by Italian countryside cooking; highlighting fresh vegetables, seafood, cheeses and local ingredients. The 60-seat full-service restaurant features a selection of little plates, bruschetta, grilled pizza, salads, panini and entrees, as well as a complete cocktail menu. 

Bar ‘Cino’s new late-night menu features an array of specially-priced grilled pizzas, as well as salads, bruschetta, panini and desserts.  Grilled Pizzas are $10 and include oven-roasted Chicken with arugula, chicory and parmesan; Margherita pomodoro with fontina, parmesan, EVOO and basil; Prosciutto with fig, arugula, fontina and gorgonzola; and Roasted Rhode Island Mushrooms, charred radicchio, fontina, parmesan, EVOO, saba, and fresh herbs. 

Salads include Arugula with marinated cannellini beans, chicory, parmesan, and lemon vinaigrette; Tuscan Kale with a sundried tomato vinaigrette, avocado, pine nuts and parmesan; Italian Farro and Grilled Vegetables with tomato, feta, pistachios and citrus vinaigrette; Romaine and Kale with parmesan, anchovies, lemon and crushed croutons; and Simple Greens with EVOO, lemon, mint and parsley. Chicken, shrimp, salmon or tuna conserva can be added to each salad. 

Share Plates feature Potato Chips with parmesan black pepper, parsley, and garlic aioli; Warm Marinated Olives with rosemary, garlic, and orange zest; and Antipasti with prosciutto, EVOO poached tuna, marinated white beans, parmesan, olives, grilled bread, and fig jam. 

Bruschettas feature EVOO Poached Tuna with Castelvetrano olives, and celery leaf; Prosciutto with fig, and goat cheese; and EVOO-roasted Tomato, mozzarella, saba, and sea salt. Panini selections include oven-roasted Chicken with arugula, chicory, and parmesan; roasted Rhode Island Mushrooms with fresh herbs, fontina, and saba; and EVOO Poached Tuna with cannellini beans, kale and romaine. 

Dolce feature Pistachio Ricotta-Cream Layer Cake; Tiramisu; Molten Chocolate-Nutella Souffle; Limoncello-Mascarpone Cake; and a selection of gelato. 

In addition to a playful wine list of more than 45 carefully-curated labels and a beer list that includes local and regional bottles, draughts and 25 oz ‘share beers,’ Bar ‘Cino features an array of hand-crafted cocktails including Shadilady featuring mezcal, Aperol, and lime with a tajin rim; Pirate’s Last Dance with Newport Craft Distillers’ Thomas Tew Rum, Bacardi, Gosling’s Coconut, grapefruit and honey; Arnaldo Palmer with chamomile and honey-infused grappa, house lemonade and iced tea; Ciao Bella with Tito’s vodka, Malfy Italian gin, Contratto Bianco, vermouth and fresh and toasted herbs; and Tempo Triplo with Contratto Americano, Bianco and Rosso vermouth with orange bitters, to name a few.

August 21, 2019 0 comment
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News Bites: RI Hospitality Culinary Competition, Rhode Island Open Space Grants, Ocean State Job Lot Food Donation

by David Dadekian March 25, 2014
written by David Dadekian

William M. Davies Career & Technical High School Culinary Team, from left to right order: Heather Singleton, Sr. VP, RIHEF; Jesse James, US Foods; Students: Maria Jacobo, Cesia Lapop, Osiris Hernandez, Elise Calhoun, and Reymy Pena; Chef Peter Fangiullo and Chef Santos Nieves, Culinary Teachers, Davies Career & Tech

William M. Davies Career & Technical High School Culinary Team, from left to right order: Heather Singleton, Sr. VP, RIHEF; Jesse James, US Foods; Students: Maria Jacobo, Cesia Lapop, Osiris Hernandez, Elise Calhoun, and Reymy Pena; Chef Peter Fangiullo and Chef Santos Nieves, Culinary Teachers, Davies Career & Tech

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

RI Hospitality Education Foundation Hosts 3rd Annual Rhode Island ProStart® Culinary Competition

Local Students Competed for $324,000 in Scholarship Money and the Chance to Represent Rhode Island in the National Competition in Minneapolis

The RI Hospitality Education Foundation (RIHEF), in collaboration with ProStart® and US Foods recently hosted the 3rd Annual Rhode Island ProStart® Culinary Competition.  Four students from William M. Davies Career & Technical High School won the Culinary Arts portion of the competition and four students from Exeter Job Corps Academy won the Foodservice Management portion of the competition. The students not only won $324,000 in scholarship money divided amongst the teams, but they will also be representing Rhode Island at the National Restaurant Association Educational Foundation’s ProStart® Invitational competition in Minneapolis this May.

Exeter Job Corps Academy Foodservice Management Team, from left to right order: Heather Singleton, Sr. VP, RIHEF; Jesse James, US Foods; Students: Destiny Tolentino, Bianca Rivera, Samantha Miranda, and Shirnica Hilaire; Chef Mark Bennison, Culinary Teacher, Exeter Job Corps Academy

Exeter Job Corps Academy Foodservice Management Team, from left to right order: Heather Singleton, Sr. VP, RIHEF; Jesse James, US Foods; Students: Destiny Tolentino, Bianca Rivera, Samantha Miranda, and Shirnica Hilaire; Chef Mark Bennison, Culinary Teacher, Exeter Job Corps Academy

“I am extremely proud of all the students who dedicated months to practice and preparation for this event,” said Dale Venturini, President and CEO of the RI Hospitality Association. “As the future of the hospitality industry, I look forward to watching the students’ skills continue to progress and eventually become part of the skilled workforce we have here in Rhode Island.”

The competition was comprised of more than 30 students from across Rhode Island who are enrolled in ProStart®, a two-year hospitality career-building program designed by the National Restaurant Association Educational Foundation. The $324,000 scholarship money was provided by Johnson & Wales University, Lincoln Culinary Institute, New England Culinary Institute, The Art Institute, and Sullivan University. At the national competition, the winning teams will compete for nearly $1.4 million dollars in scholarship money.

There were two separate events that students could participate in. Culinary teams competed in a wide array of culinary challenges including: safe food transportation, knife skills, a cook-off by preparing a three-course meal (using only two burners), teamwork/cooperation, professionalism/appearance, plate presentation, and more.

Foodservice Management teams presented a restaurant concept idea they created along with their business plan, which included design boards, floor plans, marketing plans, and menu design. All teams were judged by locally and nationally recognized hospitality and food professionals.


DEM Announces Availability of Up to $5 Million in Open Space Grants for Land Preservation Projects

The Department of Environmental Management is now accepting applications from municipalities, land trusts, and non-profit land conservation organizations for Rhode Island Local Open Space Matching Grants. A total of up to $5 million is available during this round of the grant program.

“Through these grants, we will continue to help preserve and protect precious open space and farmland, as well as support one of our state’s economic drivers – tourism,” Governor Lincoln D. Chafee said.  “Rhode Island is fortunate to enjoy unparalleled natural beauty.  By having funds available for our cities and towns, land trusts and conservation organizations, we can continue to safeguard these assets, which strengthen our economy, future and environment.”

DEM Director Janet Coit announced the grant round at the Land and Water Conservation Summit held Saturday at the URI Coastal Institute.  Director Coit praised the more than 300 board members, volunteers and staff from land trusts, watershed councils, and conservation commissions who attended the event for their dedication to land and watershed conservation, saying that their combined efforts are what make Rhode Island great – and provide hope and a legacy.

“It’s the power of local communities working with DEM to preserve the special places that mean so much — places where folks can go to get outdoors, unwind, and relax,” Director Coit said.  “These bonds are funds that drive progress and allow municipalities and conservation groups to keep a pipeline of projects moving forward – projects that ensure we have productive farmland, healthy forests, and places to play and enjoy nature.”

The grants will provide up to 50 percent of funding, up to a maximum of $400,000, to preserve open space lands that possess significant natural, ecological, agricultural or scenic values, by direct purchase or conservation easements.  Special consideration will be given to projects that provide linkages between or expansion of existing preserved lands.  In addition to the grants, DEM has funds available in its no-interest loan program to assist in the funding of open space projects.  Funding for this grant round comes from the 2008 and 2012 Open Space Bond Authorizations, overwhelmingly approved by Rhode Island voters.

DEM will also provide 50 percent of overhead funds within set parameters to successful projects for appraisal, title, and survey services, provided the services are competitively bid with appropriate documentation. Funding for overhead costs would be in addition to grant awards, and would provide another source of financial assistance for land trusts and municipalities to acquire or protect valuable open space.

Over the years these grant programs have not only resulted in the protection of hundreds of worthwhile projects – places used by residents and tourists alike for outdoor recreation – but have also contributed to the economic health of the state.  These natural assets play a big role in the state’s tourist economy by providing opportunities for the public to camp, fish, hunt, hike, and enjoy the great outdoors, and at the same time bring revenue to the local economy.  This successful grant program has provided funding for the preservation of over 10,000 acres of land across the state since its inception in 1985.  DEM has worked with partners to complete 165 easement transactions with land trusts and local communities to date, furthering the mission of preserving Rhode Island’s precious resources and increasing the public’s access and enjoyment of our natural lands.

Recent projects completed from the state’s 2011 funding round include the protection of a 175-acre parcel in Coventry along the Coventry Greenway; assisting the Town of North Smithfield in acquiring a 40-acre parcel adjacent to Booth Pond; and preserving the development rights on the Kee Farm on the Kickemuit River in Warren.  “As we approach the 50th anniversary of the Green Acres Act this May, we can see visual reminders across Rhode Island of how partnerships have been necessary and successful to conservation,” Director Coit noted.

Noting that the grant funds would help protect and preserve Rhode Island’s open spaces and natural heritage, Director Coit emphasized the importance of Governor Chafee’s proposed $75 million Clean Water, Open Space and Healthy Communities bond for the 2014 ballot.  “Rhode Island has a proud history of supporting investment in our extraordinary natural assets. Clean Water and Open Space bonds are widely supported in Rhode Island – in our urban centers, our small town main streets, suburban neighborhoods, and rural areas – because they keep our local character in-tact, and ensure continued economic investment and activity throughout the state,” she said.

Grant applications will be accepted through June 6 at 4 p.m. They will be reviewed and ranked by the Natural Heritage Preservation Advisory Committee with final awards to be made by the State Natural Heritage Preservation Commission.  The Commission expects to announce the grant awards in September 2014.

Grant applications, specific rules governing the grant program, and additional information is available from Lisa Primiano, deputy chief of DEM’s Division of Planning and Development, at 222-2776 ext. 4307, or via email at lisa.primiano@dem.ri.gov.  Information and downloadable applications are also available on DEM’s website, www.dem.ri.gov, by clicking on “Topics,” then “Grants,” then “Open Space Grants.”


Ocean State Job Lot Makes Record $1.4 Million Food Donation

Company partners with Polar Beverages, Bank of America, Bob’s Red Mill and Providence Journal Charitable Foundation to send 78 tractor trailer loads of food to area Food Banks in 2014; Program kicks off with 17-truck convoy on March 25th

Ocean State Job Lot, a 111-store discount retail chain headquartered in North Kingstown, R.I., announces its 2014 “Three Square Meals” hunger relief program to alleviate the food crisis throughout the Northeast U.S.

The program is expected to distribute 78 tractor trailer loads of food throughout the year to 13 food banks and pantries across six New England states and New York, including:  Rhode Island Community Food Bank (Providence, RI), Connecticut Food Bank (East Haven, CT), Foodshare (Bloomfield, CT), New Hampshire Food Bank (Manchester, NH), Food Bank of the Hudson Valley (Cornwall on Hudson, NY), Worcester County Food Bank (Shrewsbury, MA), Food Bank of Western Massachusetts (Hatfield, MA), Good Shepherd Food Bank (Auburn, ME), Vermont Foodbank (Barre, VT), Boston Medical Center Food Pantry (Boston, MA), Greater Boston Food Bank, Long Island Cares (Hauppage, NY), and the Regional Food Bank of Northeastern New York (Latham, NY). This marks the largest single food donation of its kind by a private company in New England.

On Tuesday, March 25, 2014 at 9:30 a.m., the first delivery of food will kick-off via convoy of 15 tractor trailer trucks loaded with 600,000 lbs of nutritious shelf-stable food. The public is invited to cheer on the convoy departing from Job Lot’s warehouse in North Kingstown, escorted by RI State Police, Blue Knights motorcycle club and North Kingstown Fire Department en route to the select Food Banks.

For the first time in the 11-year history of the Three Square Meals program, private businesses are sponsoring a truckload of food including Bank of America, The Providence Journal Charitable Fund, Polar Beverages, and Bob’s Red Mill.  Job Lot’s Charitable Foundation is also teaming up with the New England Patriots Alumni Club led by former 12-year Patriots offensive player Pete Brock and 15-year quarterback Steve Grogan to “tackle hunger” in 2014 and beyond. They will be on-hand for the March 25th morning event along with current Patriots cheerleaders and costumed mascot “Pat Patriot.”

In what has become a holiday tradition, Job Lot customers in seven states were invited to donate $1 at the register through December 31, 2013 to help buy food for Food Banks to distribute in their local community.  Job Lot matched the first $100,000 of donations made by shoppers.  The customer donations and matching amount totaled over $1.4 million – the equivalent of 78 tractor trailer loads of food.  Leveraging its significant wholesale buying power, Job Lot purchases food from its manufacturers and other sources valued at up to three times Job Lot’s purchase price, and also donates all purchasing logistics, administration, management, delivery labor, and fuel ensuring 100 percent of donated funds are used to help alleviate hunger.  Items to be distributed include shelf-stable food such as pasta, cereal, canned vegetables and fruit, soup, canned tuna, dried beans, rice, and more.

In late Spring, Job Lot and the New England Patriots Alumni Club are launching an initiative with URI’s SNAP-Ed program, culinary institutes, Scotts and Burpee Seeds to tackle food insecurity in the region from supporting neighborhood gardens to providing nutrition education to the community.  “Our Three Square Meals event is intended to bring attention to and help alleviate the growing food crisis in our region,” states Ocean State Job Lot Owner/Partner Alan Perlman, who notes his company is quick to recognize the contributions and generosity of its valued customers.  “We’re leading the fight against hunger, starting from the community garden level, to distributing nutritious food, to then teaching people how to create and eat healthy meals. Together with our customers and charitable partners such as the Patriots Alumni and URI’s SNAP-Ed program, we can greatly impact each step along this food insecurity cycle.  It’s exciting to see our Three Square Meals program grow and become an important catalyst for change.”

The public is invited to attend the 2014 Three Square Meals event being held in the Job Lot warehouse at 375 Commerce Park Road in North Kingstown on March 25, 2014 at 8:00 am, and to help cheer on the truck convoy as it departs at approximately 9:15 am for the Food Bank deliveries. There is no charge for this event.  Guests are asked to use Job Lot Way (off Commerce Park Road) to access the warehouse parking lot, and to enter Door #7.

March 25, 2014 0 comment
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StarChefs.com 2014 Coastal New England Rising Stars Awards Comes to Providence

by David Dadekian March 19, 2014
written by David Dadekian

Chef Jake Rojas

Chef Jake Rojas

StarChefs.com, a restaurant industry trends magazine, presented it’s 2014 Rising Stars Awards for the Coastal New England region this week. The Awards are given out to honor up-and-coming chefs and culinary professionals who represent who StarChefs.com believes is the best in modern dining. The Coastal New England region covers Portland, Maine and Dover, New Hampshire to Cape Cod and Rhode Island.

Chef Derek Wagner

Chef Derek Wagner

The StarChefs.com team visited more than 150 chefs and artisans across 25 cities and small towns to make their selections for 2014. Thirteen culinary and beverage professionals from ten Rhode Island businesses received Awards with special attention given to Chef Derek Wagner of Providence’s Nick’s on Broadway for Sustainability and Chef James Mark of Providence’s north for Community.

The Rising Stars Awards winners will be showcased at the StarChefs.com Rising Stars Gala on Tuesday, April 15, at the Providence Biltmore, beginning with an awards ceremony at 6:30 p.m. and followed by a tasting gala from 7 – 9:30 p.m. All the winners are listed in the media release below and Eat Drink RI reached out to all the Rhode Island winners for their thoughts on being given the StarChefs.com Rising Stars Award.

Congratulations to all the winners and thank you for your time and thoughts.

Chef Matthew Jennings

Chef Matthew Jennings

Chad Hoffer, partner with Tyler Burnley, at Thames Street Kitchen in Newport, “Being part of such a talented group of chefs, in addition to showcasing little Rhody and all it has to offer, is something we look forward to! Star Chefs is a great platform to have, and Tyler and I are both honored to be a part of it.”

Matthew Jennings of Farmstead Inc. in Providence, “Star Chefs has always been an outlet for inspiration for me—a group and a conference I’ve picked up tricks and tips from—and a community I’ve always felt a part of. It’s an honor to be a Rising Star. I’m very thankful and eager to keep pushing!”

James Mark of north in Providence, “We are really excited to receive this award, the folks at StarChefs.com are very nice people and it is wonderful to see them recognize all the work our team puts in both in and out of the kitchen.”

Chef Benjamin Sukle

Chef Benjamin Sukle

Jake Rojas of Tallulah on Thames in Newport, “It’s an honor to be recognized with such a talented group of chefs”

Benjamin Sukle of birch in Providence, “That’s quite a list. Glad to be on it. It’s nice to have the hard work by everyone here rewarded. They earned it.”

Derek Wagner of Nick’s on Broadway in Providence, “I’m very happy to be receiving a StarChefs.com Rising Star Award for my cooking, especially in regards to my efforts with sustainability.  I’ve been working at trying to create food that’s beautiful, delicious, community building and meaningful for a longtime, and it’s hard work. Though the work itself and trying to make a positive impact is undoubtably the most important part, getting recognized for the work and efforts I’ve made is deeply rewarding and motivating. To be recognized from such an industry minded and peer respected source as StarChefs.com only makes it that much more meaningful and resonant.”

Jay Carr

Jay Carr

Ian Cappelano, partner with Peter Kobulnicky and Mike Lingwall of Foremost Baking Company in Providence, “These guys are trying to make it happen and so are we. Cool.”

Jay Carr of The Eddy in Providence, “I’m honored and proud that my hard work and dedication to the craft of getting people drunk is finally paying off.”

Melissa Denmark of Gracie’s and Ellie’s Bakery in Providence, “I am truly honored to receive this award. I have been hoping StarChefs.com would make their way to our incredible city for years! This is a great news source for chefs. I love using their photo gallery as inspiration and to see what is new in the industry, so to be included in that community is extremely rewarding.”

Chef Melissa Denmark

Chef Melissa Denmark

Eric Lepine of New Harvest Coffee Roasters in Pawtucket, “I am honored to be considered among great culinary professionals from around New England. It is both humbling and inspiring to help bridge the gap between specialty coffee and the greater culinary scene in RI.”

The full media release from StarChefs.com with all the winners from Coastal New England and details on what they’ll be serving at the April 15th Rising Stars Gala at the Providence Biltmore, is below. Congratulations to all the winners.

 

 

STARCHEFS.COM ANNOUNCES 2014 COASTAL NEW ENGLAND RISING STARS AWARD WINNERS

Region’s Chefs to Shine Bright at Tasting Gala on April 15, 2014

StarChefs.com™, the award-winning restaurant industry trends magazine, announces its 2014 Coastal New England Rising Stars Awards, honoring up-and-coming chefs and culinary professionals, who represent the vanguard of the contemporary American dining scene. From Portland, Maine and Dover, New Hampshire to Cape Cod and Rhode Island, the StarChefs.com team visited more than 150 chefs and artisans across 25 cities and small towns.

“The New England Coast is the place to go to be close to the land, sea, and real food people. Chefs and artisans are opening single-minded restaurants and concepts, and the community has their back,” said Antoinette Bruno, Editor-in-Chief of StarChefs.com.

The winners will be showcased at the StarChefs.com Rising Stars Gala on Tuesday, April 15, at the Providence Biltmore Hotel, beginning with an awards ceremony at 6:30pm and followed by a tasting gala from 7pm to 9:30pm. The walk-around tasting gala will give attendees the opportunity to experience 20 of Coastal New England’s top chefs and restaurants with beverage pairings and cocktails by the winning sommelier and bartenders, in one location for one night only.

“With its vibrant, close-knit professional culinary community, Providence (and greater Rhode island) is a fitting host for this celebration of the region’s next generation of market leaders,” says Will Blunt.   

General Admission is $95 per person. VIP tickets are $125 and include a private VIP reception with Champagne and Petrossian Caviar, beginning at5:45pm. A portion of the evening’s proceeds will go to Rhode Island Community Food Bank, a nonprofit that provides food to people in need and promotes long-term hunger solutions. Tickets can be purchased at www.starchefs.com/risingstars.

More than 150 candidates in Coastal New England were considered through in-person tastings and interviews. The 2014 StarChefs.com Coastal New England Rising Stars Award winners are:

Chefs

Chefs Tyler Burnley and Chad Hoffer of Thames Street Kitchen (Newport, RI)
Featured Dish: Australian Beef Carpaccio, Sunflower Seeds and Shoots, Garlic Confit, and Pickled Mustard Seeds

Chef Chris Fischer of Beach Plum Inn & Food (Martha’s Vineyard, MA)
Featured Dish: Blue Fish Belly Crudo, Smoked Sea Salt, Lemon, and Arugula

Chef Mayumi Hattori of Straight Wharf (Nantucket, MA)
Featured Dish: Casoncelli, Spring Greens, Snap Peas, Prosciutto, Goats Milk Ricotta, and Grana Padano

Chef Evan Hennessey of Stages at One Washington (Dover, NH)  
Featured Dish: Glazed Berkshire Pork Leg, Wheat Berries, Sunchokes, Pickled Mushrooms, and Orange

Chef Matt Jennings of Farmstead Inc. (Providence, RI)
Featured Dish: Ham and Pickles: Cured and Smoked Pig Leg, Pickled Vegetables, Conpoy, and Curry Vinaigrette

Chef Ravin “Bas” Nakjaroen of Long Grain (Camden, ME) 
Featured Dish: Australian Beef Panang Curry, Roasted Red Peppers, Bamboo, and Coconut Cream

Chef Jake Rojas of Tallulah on Thames (Newport, RI)
Featured Dish: Miso-Harissa-Maple Pork Belly, Slow Egg, and Togarashi-spiced Fried Brussels Sprout Leaves

Chef Dan Sauer of 7a Foods (Martha’s Vineyard, MA)
Featured Dish: Asparagus Melt with Fontina, Roasted Garlic Aïoli, Basil, Pickled Red Onions, Dried Blueberries, and Focaccia

Chef Patrick Soucy of Ceia Kitchen + Bar (Newburyport, MA)
Featured Dish: Braised Goat, Basil-infused Goat Yogurt, Wheat Berries, Violet Blossoms, Beet-Brunet Mousse, and Bee Pollen

Chef Ben Sukle of birch (Providence, RI)
Featured Dish: Warm Butternut Squash, Melted Leeks, Squash Seeds, Marjoram, and Brown Butter-Shellfish Bouillon

Chefs Andrew Taylor and Michael Wiley of Eventide Oyster Co. and Hugo’s (Portland, ME) 
Featured Dish: Lobster Sashimi, Sea Beans, Daikon Radishes, Frozen Ramp Purée, Ginger-Scallion Sauce, Nori Vinaigrette, and Fried Garlic

Chef Justin Walker of Earth at Hidden Pond (Kennebunkport, ME)
Featured Dish: Fried Oysters, Wood-fired Padron Pepper Relish, Bacon, and Sage

Community Chef
Chef James Mark of north (Providence, RI)
Featured Dish: Burmese-style Roasted Cabbage, Peanut Brittle, Apple, Fermented Chile-Maple Dressing, and Mint

Hotel Chef
James Hackney of Twenty-Eight Atlantic at Wequassett Resort and Golf Club (Cape Cod, MA)
Featured Dish: Poached Sole, Orleans Mussels, Black Quinoa, Watercress Broth, Black Truffles, and Herbs

Sustainability Chef
Chef Derek Wagner of Nick’s on Broadway (Providence, RI)
Featured Dish: Fluke Crudo, Apples, Radishes, Pickled Cranberries, Kumquat, Grapefruit, and Herbs

Pastry Chefs
Melissa Denmark of Gracie’s (Providence, RI)
Featured Dish: White Japanese Yam Custard, Maple Pecans, Brown Butter Shortbread, Pomegranate Jam, Crème Fraîche Ice Cream, and Wood Sorrel

Ilma Lopez of Piccolo (Portland, ME)
Featured Dish: Chocolate Budino Crostata, Candied Hazelnuts, Maldon Sea Salt, and Vincotto

Artisans
Ian Cappelano, Peter Kobulnicky, and Mike Lingwall of Foremost Baking Company (Providence, RI)
Featured Dish: Baguettes and Assorted Breads

Eli Cayer of Urban Farm Fermentory (Portland, ME)
Featured Drink: Ginger Kombucha

Concept
Bennett Coffey and Kyleen Keenan of Not Your Sugar Mamas (Martha’s Vineyard, MA)
Featured Dish: Be Local Raw Chocolate Bars

Brewer
Nathan Sanborn of Rising Tide Brewery (Portland, ME)
Featured Beer: Daymark American Pale Ale

Roasters 
Will Pratt of Tandem Coffee Roasters (Portland, ME)

Eric Lepine of New Harvest Coffee Roasters (Pawtucket, RI)

Bartenders
Andrew Volk of Portland Hunt & Alpine Club (Portland, ME)
Featured Drink: Fratelli Stinger: Laird’s Applejack, BrancaMenta, Bourbon, Angostura Bitters, and Lemon Peel

Jay Carr of Eddy (Providence, RI)
Featured Drink: Orange Julius Caesar: Shellback Caribbean Rum, Bols Yoghurt Liqueur, Lime Juice, Vanilla, Bittermens Orange Cream Citrate, and Orange Peel

Sommelier
Tanya McDonough of Straight Wharf and Ventuno (Nantucket, MA)
Beverage Pairings with Winners’ Dishes

Restaurateur
Nancy Batista-Caswell of Caswell Restaurant Group (Newburyport, MA)

Host Chef
Kevin Hale of Providence Biltmore Hotel (Providence, RI)
Featured Dish:  Roasted Australian Lamb, Vadouvan Curry, Saffron-Basmati Rice, Aleppo Pepper Asparagus, and Cilantro-Mint Aïoli

A number of additional awards highlight special talents, including:

  • Mixology Award, presented by Hobart
  • Rising Stars Art of Presentation Award, presented by Steelite International
  • Mentor Award, presented by Vitamix

Supporters of 2014 StarChefs.com Coastal New England Rising Stars Awards
Meat & Livestock Australia, Steelite International, Winebow Inc., Rhône Valley Wines – Costières de Nîmes, Hobart, Vitamix, Winston Industries, Brewery Ommegang, Valrhona, Fresh Origins, Chef Works and VerTerra. Local partners include Providence Biltmore Hotel, the Providence Journal, Providence Warwick CVB, Providence Journal, Bacaro Restaurant, The Dorrance, Johnson & Wales University, and The Rhode Island Community Food Bank

March 19, 2014 0 comment
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chefs & restaurantsnews

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

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.

Share Our Strength No Kid Hungry

“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
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