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News Bites: The Savory Grape New General Manager Tulay Lawton, Red Fin Crudo + Kitchen Now Open, Hotel Viking New Executive Chef Barry Correia

by David Dadekian May 18, 2015
written by David Dadekian

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

The Savory Grape New General Manager, Tulay Lawton, Brings Extensive Food and Wine Expertise

The Savory Grape's Tulay Lawton

The Savory Grape’s Tulay Lawton

The Savory Grape, Rhode Island’s premier retail wine business, recently promoted Tulay Lawton as the new general manager of the business. Lawton is from Istanbul, Turkey, and has been in the United States for over 13 years, some of those years as a personal chef focused on Mediterranean cuisine. A gourmet chef, wine aficionado and “lover of life,” Lawton graduated from Johnson & Wales University with a degree in culinary arts.

Lawton will be responsible for overseeing daily operations, managing The Savory Grape team, and continuing to grow the business, which has seen a 400% growth rate since opening in 2006.

Her passion for food started with her roots in Istanbul, a place that has blended and refined Central Asian, Middle Eastern, Mediterranean and Balkan cuisines.

“From an early age, Tulay dedicated herself to mastering unique techniques of blending flavors with an emphasis on marrying the perfect food and wine pair,” said Jessica Granatiero, proprietor of The Savory Grape. “Aside from being business savvy, Lawton has an innate ability to pick out the varied flavors in wine – and impressively, bourbon.”

Lawton has traveled extensively, including a recent trip to Napa Valley with Granatiero to choose unique varietals and blends to add to The Savory Grape offerings.

“Her passion for food, wine and culture is infectious, and unknown to many, she makes the best tabbouleh and baklava, loves photography, is learning yet another language (French), and yes, can belly dance,” said Granatiero.

“I am excited to join this amazing team at The Savory Grape and share my passion with our customers,” said Lawton. “I hope I can continue the tradition of bringing outstanding personalized service to every person that comes through our doors.”


RED FIN Crudo + Kitchen Announces Opening

New Downtown Providence Atlantic Bistro and Oyster Bar Features Latin-­Jazzed New England Fare

RED FIN Crudo + KitchenChefs Julio Lazzarini and Jenny Behm-­‐Lazzarini, co-­-proprietors of RED FIN Crudo + Kitchen, plan to pop the Pol Roger champagne tomorrow night, marking their Downtown restaurant’s official opening. For this veteran chef duo, introduced nationally via reality food TV Chopped and MasterChef respectively, Friday culminates a year of planning including the rebuild of 71 Washington Street at Union St. in the Biltmore Garage building. Their new 1800 sq. ft. Atlantic Bistro and Oyster Bar features New England fare prepared with Latin and Spanish influences. Currently the restaurant opens at 5PM Tuesdays through Saturdays for Dinner and Bar service; starting next week hours will expand to Lunch Express and Sunday Brunch. Standing heaters will allow eight additional outside seats.

The name RED FIN Crudo + Kitchen reflects both chefs’ excitement for all things ocean: oysters, clams, lobster, crab, scallops, octopus, squid among a wide variety of fish species–-Hamachi, Acadian Redfish, Red Snapper, Cod, and Mahi. These may arrive on the menu as grilled steaks, Italian Crudo, Jamaican Run Down, Brazilian Moqueca, Portuguese Caldeirada, Peruvian Menestrón or as deconstructed chowder. The Daily Chalkboard over the Oyster Bar will announce the day’s oyster varieties of an Atlantic coastline lean: northern PEI, Cape Cod to Rhode Island and southward. The season-­‐driven menu featuring foods sourced principally from New England farms and Eastern waters, presents spirited Latin, Caribbean and Spanish culinary theme: Baca Frita with Black Bean Broth, Aji Amarillo Emulsion, and Creamy Rice Croquettes ($23); Bolognese Spaghettini (hand-rolled), Roasted Garlic, Jalapenos, Queso Fresco with Cilantro and Lime Zest ($21), Whiskey Cake with Pepper Whipped Cream ($8) and Tres Leches ($8). Reclaimed barn board tables are set with Mason jars for drinks, crocks and imported Spanish red clay ‘cazuelas’ anticipate classic Paella and stews.

During their parallel careers of twenty years each, both chefs journeyed the Atlantic coastline, meeting midway to find harmony in their cooking philosophies and their made­‐for-­TV personalities. RED FIN Crudo + Kitchen is their first joint enterprise and Chef Julio Lazzarini’s third proprietorship. Known for hi culinary portmanteau ‘Medilatino,’ or flavor fusion using ingredients and techniques of Spanish, Latin and Caribbean origins, he was twice nominated to Best Chefs America by culinary experts and chefs. Chef Jenny Behm-­Lazzarini is the duo’s extrovert, juggling chef product spokesperson and TV commitments that follow from her MasterChef victory. Both Chefs Lazzarini look to dispel any assumptions that Latin cuisines are spicy or hot.

“Influential food locations like Peru, Cuba, Spain and my native Puerto Rico gave us flavors we don’t think of as being imported because they’ve been adopted within American food culture by generations of immigrant,” explains Chef Julio Lazzarini. “Latin and Spanish dishes have zesty and aromatic flavor profiles from use of fragrant herbs, earthiness of smoking and roasting, and tropical citrus notes. Chiles and peppers, while popular, don’t universally define these cuisines.”

RED FIN Crudo + Kitchen has 68 seats, comfortably divided between its front cocktail and oyster bar lounge (high-­tops or bar stools) and the adjoining dining room (banquettes and tables with chairs) in view of the open kitchen. The décor motif of pipes, oversized mechanical gears, recycled woods and metals, and vintage Edison work lights invokes the workspace of inventors. An ethic common to chefs, it’s also a nod to Providence’s stature as home to the Corliss Steam Engine, the pre-‐Prohibition invention that forever transformed power-­using industries from rail and car transportation to cooking. Whimsical sea characters including Sir Archibald, their ‘pigtopus’ mascot, adorn the windows, doors and signs.

“Chefs are inventors by nature. We’ve surrounded ourselves with symbols that are part of Providence and our profession, with humor that fits our personality,” said Jenny Behm-­Lazzarini, who oversaw the build-­out. An outside bike rack, parking in the Biltmore Garage, and several RIPTA bus routes make RED FIN Crudo + Kitchen convenient destination at the basin of the City’s acclaimed ‘restaurant runway’ that is Washington Street.


Hotel Viking of Newport, Rhode Island Names Barry Correia Executive Chef of Hotel Viking

Hotel Viking of Newport, Rhode Island is pleased to announce the appointment of Barry Correia as Executive Chef of Hotel Viking. Chef Correia, a leader in healthy gourmet cuisine, brings more than 30 years of experience to Hotel Viking’s culinary team. As Executive Chef at Hotel Viking, Correia is responsible for all culinary operations serving both its popular award-winning restaurant One Bellevue as well as the rooftop bar Top of Newport in addition to the hotels banquet and catering programs.

“I am thrilled to join the Hotel Viking team,” said Chef Barry Correia who is taking over Chef Kevin Thiele’s position as Executive Chef. Thiele, who has been with Hotel Viking since 2004, will focus on his role as Food & Beverage Director. “We are going to launch new, innovative, seasonally-inspired menus, sourcing local, organic and sustainable ingredients.” Chef Correia will be creating new culinary programs at Hotel Viking including:

  • Top of Newport, Hotel Viking’s rooftop bar which is open from Memorial Day until Labor Day: Chef Correia is crafting a new menu featuring fresh, sustainably sourced local seafood. He will also be developing a new tasting menu of Light Bites, which will be offered with the return of Spirits & Stogies, a special pairing of food, whiskeys and cigars held on Wednesdays at Top of Newport. On Fridays from 2pm until 6pm at Top of Newport, Correia will launch a special “Start at The Top” promotion with special offers on the chilled raw bar and cool summer cocktails.
  • The Garden Patio: In addition to creating a new look and feel for Hotel Viking’s Garden Patio, located on the corner of Bellevue Avenue and Church Street, Chef Correia will launch a new tasting menu plus Beer & Bacon Thursdays this summer with craft beers and smoked bacon bouquets.
  • One Bellevue, the signature restaurant at Hotel Viking: Chef Correia will introduce a Culinary Passport Series, which will feature cuisine from different culinary destinations around the world. The three-course tasting menu is $39 per person and the May 15 menu features Spain, June 12 features India, French cuisine will be the focus on July 10 and August 15 will feature Italy.

To book your reservations or purchase the Culinary Passport Series, call 401-848-4824. To stay up to date on all new developments, “LIKE” Hotel Viking at www.facebook.com/HotelViking

May 18, 2015 0 comment
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chefs & restaurantsfarmsnewswine & drinks

Coming Sunday, October 19th, 2014: Chefs Collaborative 5th Annual Rhode Island Harvest BBQ

by David Dadekian September 23, 2014
written by David Dadekian

Nick's on Broadway Chef Derek WagnerOn Sunday, October 19, from 4 – 7 p.m., Chefs Collaborative 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 Harvest 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 and Tallulah’s Taqueria in Providence, 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 and the Wurst Kitchen
  • James Mark of north and north bakery
  • David Reynoso of Al Forno
  • Matthew Varga of Gracie’s and Ellie’s Bakery
  • Beau Vestal of New Rivers

In Newport

  • Chad Hart of One Bellevue at the Hotel Viking
  • Chad Hoffer and Tyler Burnley of Thames Street Kitchen and Mission
  • Matthew Petersen of 22 Bowen’s

In Bristol

  • James Day of The Beehive
  • Champe Speidel of Persimmon and Persimmon Provisions

In Warren

  • Eli Dunn of Eli’s Kitchen

Yacht Club Soda will be offering sodas. Wine will be provided by local vintners Greenvale Vineyards in Portsmouth,  Newport Vineyards in Middletown and Stonington Vineyards in Stonington, Connecticut. Providence’s own Revival Brewing Company brewmaster Sean Larkin will be offering beer selections, as will Foolproof Brewing Company’s owner Nick Garrison and Cara Lieffers of Grey Sail Brewing of RI. Cocktails from The Avery and The Eddy will be served along with a drink from Berkshire Mountain Distillery. Musicians performing at the BBQ include Smith & Weeden, Haunt the House and Honkytonk Nights along with a special appearance by the Kitchen Band Turn for the Wurst.

The proceeds of this event will benefit Chefs Collaborative, a national nonprofit network with a mission to inspire, educate and amplify the voices of chefs and food professionals working to change the way America eats. Special donations will also be made to Farm Fresh Rhode Island and Southside Community Land Trust. Special thanks go out to the Schartner family for the kind use of their beautifully cultivated property.

“I am thrilled to see Chefs Collaborative’s Rhode Island Local Network coming together to host the 5th annual Harvest BBQ!” said Chefs Collaborate Executive Director Sara Brito. “Chefs Collaborative is honored to be a beneficiary; all funds raised will help us continue to connect chefs and culinary professionals across the country working to create a better food system.”

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. Please bring any non-alcoholic, non-soda beverages that you might need for yourselves or your little ones. The event is $68/adults, $25/children ages 11-17, children under 11 are free. Tickets include all the food and beverage offerings and can be purchased online at http://www.chefscollaborative.org/connect/locals/rhode-island-local/.

Chefs Collaborative RI Harvest BBQ

Chefs Collaborative RI Harvest BBQ

Chefs Collaborative RI Harvest BBQ

Chefs Collaborative RI Harvest BBQ

Chefs Collaborative RI Harvest BBQ

September 23, 2014 0 comment
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Coming Sunday, October 6th, 2013: Chefs Collaborative 4th Annual Rhode Island BBQ

by David Dadekian September 12, 2013
written by David Dadekian
Chef Derek Wagner of Nick's on Broadway gets the picnic bonfire going

Chef Derek Wagner of Nick’s on Broadway gets the picnic bonfire going

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 comment
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chefs & restaurantsnews

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.

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

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

Lobster corn custard by Gracie's Chef Matthew Varga

Lobster corn custard by Gracie’s Chef Matthew Varga

Ceviche by The Dorrance's Chef Benjamin Sukle

Ceviche by The Dorrance’s Chef Benjamin Sukle

Terrine of Ratatouille by Hourglass Brasserie's Rizwan Ahmed

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

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

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

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

Johnson & Wales University volunteer group

Johnson & Wales University volunteer group

September 28, 2012 0 comment
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