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Eat Drink RI Festival: April 25 – 28, 2018 | All-Local Celebration of Everything Edible returns for a 7th Year

by David Dadekian May 6, 2018
written by David Dadekian

Eat Drink RI Festival logo

The 7th Annual Eat Drink RI Festival is a celebration showcasing the best of the culinary world in Rhode Island. Presenting farmers, chefs, bartenders and food & drink artisans from across the region, this year’s Festival offers a brand new wine tasting experience, the return of Dinner by Dames, the largest food truck event in the area, and culminates with the Grand Tasting, an All-Local Tasting featuring even more culinary & beverage presentations than before. Tickets and more information can be found at eatdrinkri.com/festival.

This year’s festival kicks off with Rhode Island’s first Sommelier Smackdown at the gorgeous, newly renovated Café at Easy Entertaining! This brand new event is co-hosted by Certified Sommeliers Ian Magiros of M.S. Walker and Jonathan Feiler of Rhode Island Distributing. The Smackdown will pit Certified Sommeliers Justin Bothur of Ocean House and Weekapaug Inn, Alan Freudeman of Gracie’s, Ali Innes of bin 312 wine cellar, and Alí Quero of Los Andes against each other in a wine theory quiz, a blind wine tasting, and a food & wine pairing collaboration with a local chef. Guests will vote on the fan favorite pairing and judges will tally the points of all three components of the competition to decide who reigns supreme in RI’s wine world. Tickets include wine tastings, food & wine pairing, and hors d’oeuvres.

One of Rhode Island’s most popular dining series, Dinner by Dames, returns on the Thursday evening of the Festival. This dining experience brings together five of Rhode Island’s most talented chefs—Melissa Denmark of Gracie’s and Ellie’s Bakery, Jordan Goldsmith of Moonrose Farm, Maria Meza of El Rancho Grande, Ashley Vanasse of Easy Entertaining Inc. and Jessica Wood of Fire and Water Restaurant Group—for a multi-course dining event. For the 2018 Eat Drink RI Festival three guest chef Dames are joining the team: Lisa Lofberg of Little Moss, Rebecca Lentrichia of Renaissance Providence Downtown Hotel and Caitlyn McGuire of Ellie’s Bakery.

To make the evening that much more special, Jen Davis of The Eddy, along with a group of RI’s top bartenders—Cassie Coutard of Courtland Club and New Harvest Coffee & Spirits, Megan Freitas, Sam Royds of Gracie’s, Elizabeth Sawtelle of Nicks on Broadway, Britt Simons of Persimmon and Kayleigh Speck of The East End—are creating cocktail pairings for each course with spirits very kindly provided by Origin Beverage Co. Dinner by Dames will once again be held at the beautiful Skyline at Waterplace in downtown Providence. In addition, Dinner by Dames coincides with this year’s Paint the Town RED to benefit AIDS Care Ocean State and Eat Drink RI is proud to donate a portion of Dames proceeds to ACOS.

Every year the Truck Stop to benefit the Rhode Island Community Food Bank continues to grow! The event is back at the Food Bank’s huge lot in Providence with twenty-three mobile food vendors and a trio of local beverage greats! This sixth annual Truck Stop showcases even more of the excellence and variety of Rhode Island’s mobile restaurants, features local musicians the Superchief Trio, and also benefits an organization dedicated to ending hunger. Trucks include: Citizen Wing, Friskie Fries, GottaQ Smokehouse BBQ, Noble Knots, Portu-Galo and more.

The Eat Drink RI Festival Grand Tasting features samplings of over sixty locally produced beer, wine & spirits, as well as an abundance of local food artisans in Hall D of the Rhode Island Convention Center. Grand Tasting participants include: American Mussel Harvesters, Jonathan Edwards Winery, Los Andes, Narragansett Creamery, Revival Brewing Company, Seven Stars Bakery, Yacht Club Soda and so many more.

During the Tasting there will be all-new local food & drink presentations on the Frigidaire Professional Presentation Stage sponsored and provided by Wickford Appliance featuring Rhode Island’s top chefs paired with a local producer to wow attendees with some of the best food in the country, all included with admission to the Grand Tasting.

  • Easy Entertaining’s Chef Ashley Vanasse and Narragansett Creamery’s Pattie & Mark Federico
  • Nicks on Broadway’s Chef Derek Wagner and Blackbird Farm’s Ann Marie Bouthillette
  • Tallulah’s Taqueria’s Chef Jake Rojas and American Mussel Harvesters

In addition, a 2nd food & drink presentation area has been added at this year’s Grand Tasting. Get a floor-level, up-close look at the detail work & techniques of these chefs and artisans with this more interactive and intimate show area.

  • Pastaio’s Chef Adam Baffoni on Pasta
  • Ellie’s Bakery’s Chefs Melissa Denmark and Caitlyn McGuire on Decorating Desserts
  • El Rancho Grande’s Joaquin Meza on Cocktails

The key to the Eat Drink RI Festival is that it is dedicated to showcasing Rhode Island food and drink. This Festival, unlike many others, is about local chefs, bartenders, farmers, brewers, distillers, producers and more—the people who have elevated Rhode Island to national renown for its culinary scene. Tickets and more information can be found at eatdrinkri.com/festival.

May 6, 2018 0 comment
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chefs & restaurantsnewswine & drinks

The Blogetarian’s Review: Rosalina

by George Evans Marley March 13, 2017
written by George Evans Marley
Rosalina, photo by George Evans Marley

Rosalina, photo by George Evans Marley

I got a call from a friend who wanted to try Rosalina in downtown Providence, just down the street from Trinity Rep. Well, obviously I would say yes, I hadn’t been there yet!

The moment I stepped inside, I was instantly teleported to the past when my friend’s house was always filled with the smell of warm roasted garlic. We hopped up on a couple of bar stools and caught up since the last time we had seen each other. I, as always, opted for a Manhattan. It was so good I had to have two!

I saw oysters on the menu and my mind was made up. Thankfully each of the oysters were hand selected, carefully shucked, wicked fresh and none of them were gross. Nothing ruins an entire meal like getting a gross oyster. You assume all the oysters on plate have a similar consistency, taste, sweetness or saltiness depending on the season and then you get one that either tastes like rubber, is way to big or has obviously taken a turn for the dark side.

Our entrees came right out after we had finished our delightful little bivalve mollusks and as much as I would have loved more time to chat with our bartender Will, I was so excited to sink my teeth into my steak! When I saw Will put down a plate of gnocchi and clams in front of my friend, I was instantly jealous. I obviously tried some, but I could have eaten his whole dinner and mine! I ordered a tenderloin with some grilled asparagus, crab and Hollandaise. The tenderloin was cooked to a perfect medium-rare and expertly seasoned. The crab was juicy and sweet, and the Hollandaise was buttery and perfect. I was very happy with my choice, but I was still wanted more clams and gnocchi.

I’ll just have to go back!

Visit Rosalina . . .

Monday – Thursday 4 – 10:30 p.m.
Friday – Saturday 4 p.m. – 12 a.m.
Sunday 4 – 10 p.m.

See you there!

Rosalina, photo by George Evans MarleyRosalina, photo by George Evans MarleyRosalina, photo by George Evans MarleyRosalina, photo by George Evans Marley
March 13, 2017 0 comment
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News Bites: north bakery Opening, Kickstart JWU Alumnus’ Pasta Flyer, Julians Names New Chefs

by David Dadekian June 11, 2014
written by David Dadekian
Pasta Flyer at Johnson & Wales University

Pasta Flyer at Johnson & Wales University

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

north bakery Opens

Announced on February 5th, north bakery is opening on Friday, June 13th, at 70 Battey St. on the West Side of Providence. With assorted pastries and baked goods from baker Kelly Dull, north bakery is described as “a non-traditional American bakery, in the spirit of north.” Co-owner James Mark added, “We will be baking up an assortment of cookies, hand pies, cakes, bars, and breakfast goods, and pulling & brewing Counterculture espresso and coffee.”

The north bakery will open at 8 a.m. on Friday, June 13th, with plans to be open regularly from 7 a.m. – 6 p.m. Below is a sample menu for opening day.

Crunchy Stuff (All Day)
Sweet and Savory Granola
Oats, Cranberry
w/yoghurt
Nut & Seed Bar
things and such

Scones (All Day)
Cheddar – Scallion, Roasted Jalepeno
Sweet Lemon – Rosemary
Garlic – Basil/Parmesan/Pinenut

Muffins (All Day)
Corn – Cotija/Black Pepper
Earl Grey – Chocolate
Coffee Coffee – Almond Streusel/Cinnamon

Bars (All Day)
Lemon Curd – Rosemary Crust
Dark Chocolate Brownie – Dutch Cocoa
Raspberry – Dark Chocolate/Almond Cake

Cookies (All Day)
Chocolate Chip
Coconut Macaroon
Dark Chocolate Meringue
Faux-reos
Snickerdoodles

Tarts (From 10am)
Intense Dark Chocolate – Chocolate, Chocolate, Chocolate
Goat Cheesecake – Honey’d Strawberry/Grahm
Lemon – Whole Wheat Crust/Toasted Egg White

Cakes (From 11am)
Carrot Carrot – Walnut Brittle/Warm Spices/Citrus C.C Frosting
Red Velvet – Chocolate Dacquoise/Whipped C.C Frosting
Lemon – Coffee Curd/Crispies Cocoa’d/Lemon Curd B.C

Handpies (From 11am)
DanDan – Goat/Dried Chile/Black Pepper/Napa/Chive
Potato Gratin – Caramelized Onion/Thyme/Swiss

Coffee
Coffee Coffee
Iced Coffee
Americano
Cappuccino
Latte
Cortado

Tea
Green
Black
Herbal

Mineragua
Kombucha


Pasta Flyer

Pasta Flyer

Kickstarter for JWU Alumnus Chef Mark Ladner’s “Pasta Flyer”

Want a chance to get world-class Batali & Bastianich Hospitality Group Executive Chef Mark Ladner‘s newest project, Pasta Flyer, “A nourishing, gluten-free pasta bowl that takes the warmth of Grandma’s cooking into a family-friendly, ramen-shop setting,” here in Rhode Island? Help fund the Pasta Flyer Kickstarter campaign and Providence could get a Pasta Flyer pop-up satellite!

Ladner, a graduate of Johnson & Wales University’s culinary school, visited Providence as recently as March when he joined Rhode Island chefs James Mark of north, Champe Speidel of Persimmon, Matthew Varga of Gracie’s and Derek Wagner of Nick’s on Broadway in a class at their alma mater. The Pasta Flyer Kickstarter campaign has flagged the JWU Harborside Campus as a potential spot for a Pasta Flyer satellite (see photo at top) depending on the number of backers from the area, “we’re going to pop-up where we have the highest concentration of backers, not the most financial support.”

So click on over to the Pasta Flyer Kickstarter campaign and give whatever you can. The more people giving, the more chance there is to get dishes like the below to enjoy here in R.I.

Pasta Flyer Pasta Bowls


Julians Head Chef Colin Sepko

Julians Head Chef Colin Sepko

Julians names new Head Chef, Sous Chefs

We’re happy to announce that we were able to promote some fine people from within our kitchen. We have named Colin Sepko as Head Chef, Jason Myers Sous Chef, and Hank Remenapp Sous Chef. We’re confident that this team will grow with us into the foreseeable future. Congratulations to them all!

Colin Sepko – Head Chef

Colin grew up in the quaint historic New England town of Southington, Connecticut. At 14 years old he took his first Summer job cooking. It came naturally to him and he felt the spark of a new found talent. He knew his inner chef had been awoken.

After graduating high school he was driven to pursue his passion and was accepted at Cambridge Culinary

School in Massachusetts. In 2004, he graduated with an Associate Degree in Culinary Arts and took a position in the Banquet Department at Mohegan Sun Resort and Casino. Here he gained real life culinary knowledge and true understanding of how a kitchen is run.

Colin’s next step was landing a position at Frank’s Gourmet Grille, a local fine dining restaurant in East Lime, CT. After honing his skills there for a couple of years there, he relocated to Philladelphia, PA and was hired at some of the areas top restaurants, notably Braddocks Tavern and Birches Restaurant.

Four years later Colin moved back to SouthEastern New England to be closer to family and became employed at Julians as a Line Cook. We’re happy to say that Colin’s dedication to everything culinary and general great attitude has since led us to depend on him as our Head Chef and the rest is the future.

June 11, 2014 0 comment
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