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Knead Doughnuts, photos by George Evans Marley

The Blogetarian’s Review: Knead Doughnuts

by George Evans Marley February 20, 2018

Knead Doughnuts, photos by George Evans Marley

This past weekend we traveled though the city on an ol’ timey Poké-walk. (Remember the summer of 2016 when everyone was happy?) We hit up Poké-Gyms at the Arcade where I picked up some vintage 90’s Ninja Turtles Birthday Decorations at Carmen & Ginger and caught Squirtle and Pikachu along the river. Seriously, I love that this game is still a thing!

That’s when I stumbled upon the storefront for Knead Doughnuts tucked inside the Financial District on Custom House Road.

I’ve had Knead’s doughnuts before at Sin, White Electric and at events, but this was my first experience at their storefront. How had I missed this!?! I walked into doughnut paradise.

I had never tried their jelly doughnut so I figured this would be a special treat! I’m usually a glazed old-fashioned kinda guy. I did try the beautifully displayed samples, and a bite from each of doughnuts the people in my Poké-party bought. Come on, gotta try ‘em all!

The Jelly was defiantly my jam. The fruit filling was out of this world! It was made with real raspberries which gave me a charming false sense of hope that it counted towards a full serving of fruit. Regardless, it was a scrumptious selection.

I was eyeing the glazed chocolate chip old-fashioned and snuck a bite or two from Julio when he wasn’t looking. The crunch of the glaze, draped over fresh cake, filled with chocolate chips, and it tastes like a COOKIE! It’s mind blowing!

The blood orange doughnut was fresh, light and citrusy. Imagine that serviced with a mimosa at brunch! I’m so glad I can order ahead next time too!

We finished our snack and headed back out to find a Totchic and join a group of others to catch a Raquazar. Seriously.

If you’re ever in the need, visit Knead Doughnuts at 32 Custom House Street in Providence. They are open daily from 8 a.m. – 3 p.m.

See you there!

Knead Doughnuts, photos by George Evans Marley

February 20, 2018 0 comment

chefs & restaurants news

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

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

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.

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

chefs & restaurants news wine & drinks

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

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

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

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

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

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

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

chefs & restaurants farms news

News Bites: Amica’s $75,000 Community Challenge, Food & Water Watch, north bakery

by David Dadekian February 5, 2014

written by David Dadekian

Providence Citizens Meeting to Support City Council Ban of Antibiotic Misuse on Factory Farms

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

Amica’s $75,000 Community Challenge

Amica Insurance is teaming up once again with the Rhode Island Community Food Bank, United Way of Rhode Island and Crossroads Rhode Island for the Amica $75,000 Community Challenge. Amica will match donations from people or businesses, dollar for dollar, up to $25,000 per charity, until Monday, March 3. Visit this donation page to make a gift to the Food Bank that will be matched by Amica. Thanks for participating in the Challenge!

Providence Citizens Support City Council Ban of Antibiotic Misuse on Factory Farms

Today at the Fertile Underground Natural Cooperative, members of the medical and farming communities and concerned community members came together to encourage local action on a critical public health issue. Concerned residents and community leaders gathered to support the Providence City Council in anticipation of their vote to pass a local resolution in support of a federal ban on the misuse of antibiotics on factory farms.

The routine daily use of antibiotics on livestock, whether or not they are sick, is directly linked to the creation of antibiotic-resistant bacteria, which have become a serious human health threat. Federal legislation, the Preservation of Antibiotics for Medical Treatment Act (PAMTA) in the House and the Prevention of Antibiotic Resistance Act (PARA) in the Senate, would prevent medically important antibiotics from being used needlessly on healthy farm animals. Food & Water Watch and local residents are calling on City Council to pass a resolution calling on Rhode Island’s congressional delegation to support the bill.

“We need to make a stand to eliminate the practice of pumping our livestock full of drugs, simply because they’re raised in deplorable conditions, in order to make more money and make it faster,” said David Dadekian, President of Eat Drink RI and partner with Blackbird Farm in Smithfield, Rhode Island, in a statement. “Rhode Island has been a leader in growing and distributing local food. Let’s see it be a leader in raising healthier, antibiotic-free meat.”

“We are facing a major health crisis brought about by the widespread use of antibiotics on healthy animals on factory farms,” stated Dr. Sarah Davenport, a local pediatrician and active campaign volunteer. “Strains of bacteria that were once only present in high risk environments are now widespread in the community.”

“All of the major health institutions, including the American Medical Association and World Health Organization, agree that antibiotics are losing their effectiveness,” added Gus Fuguitt, Providence field organizer with Food and Water Watch. “We can’t afford to let agribusiness wipe out life-saving antibiotics for the rest of us.”

Currently, factory farms across the country routinely feed livestock low doses of antibiotics to compensate for filthy living conditions and unnaturally promote growth. The practice creates a breeding ground for antibiotic-resistant bacteria, which are responsible for two million human infections and 23,000 deaths annually, according to a study released by the Center for Disease Control in September 2013. PARA would decrease the livestock’s unnecessary exposure to antibiotics, and help to preserve our medicine’s live-saving properties.

“The incidence of community acquired multi-drug resistant bacteria bred by these practices is rising at an alarming rate, which is a critical public health threat,” said Dr. Davenport.

“We can try our best to make the right choices as consumers, but many people don’t have the good fortune of knowing their farmer and what is in their food,” echoed Fuguitt. “We support the Providence City Council in doing the right thing and taking a stand for Rhode Island’s health.”

The resolution, sponsored by Councilman Seth Yurdin, is to be voted on at the February 6th City Council Meeting. If passed, Providence would become the first city in the country to pass a resolution in support of a federal ban on the misuse of antibiotics on factory farms. The meeting will be held at 7PM in the City Council Chambers, 3rd Floor, City Hall (25 Dorrance St, Providence, RI 02903). For more information on the campaign, visit www.foodandwaterwatch.org.

north bakery

In our constant mission to bring new concepts and food to the West End and Providence, the boys and girls at north are crazy excited to announce that we will be opening a bakery this spring on the corner of Battey and West Fountain Streets! Kelly Dull has joined our team and will be heading up the pastry program at the space. It will be a non-traditional American bakery, in the spirit of north, open from the morning until early evening. An array of sweet and savory baked goods will be available – scones, cookies, breads, granola, wedding and non wedding cakes, either packed to go or to be eaten at our tables. We will also be offering full service coffee, produced by local roasters and prepared by dedicated baristas. The menu will be rotating as we go through the different growing periods, sourcing locally when we can, but with a focus on always being delicious – if a bit different.

north
north is a nontraditional American restaurant at 3 Luongo Memorial Square in Providence RI. It opened in September of 2012 and has garnered praise and criticism from lots of folks. It is run by a group of friends and is open for dinner seven nights a week.

Kelly Dull
Kelly has lived and worked in various places all over the country, including NYC, Cleveland, and LA. She feels incredibly lucky to have learned from some of the best chefs, pastry chefs, and cake decorators in the country, including Wendy Kromer of Martha Stewart Weddings fame. Kelly most recently worked in Chicago running the kitchen at a well-known bakery and teaching cooking classes on the side.

James Mark
James is the cook/owner/plumber/garbageman/shoveler/gopher/cat wrangler of north. He most recently worked at Nick’s on Broadway where he developed their in house bread program, among many other jobs, and the Red Fez where he was the head of hot dog R&D. In 2008 he helped open momofuku ko in NYC, and a year later he helped open Momofuku Milk Bar with Christina Tosi as their bread baker.

February 5, 2014 0 comment

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