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chefs & restaurants farms

Walrus and Carpenter Oysters Dinner on the Farm with Nick’s on Broadway

by David Dadekian November 2, 2013

written by David Dadekian

Dinner on a sandbar at the Walrus and Carpenter Oyster Farm in Ninigret Pond

This past summer Walrus and Carpenter Oysters held a series of dinners at their farm in Ninigret Pond in Charlestown, Rhode Island. Rhode Island aquaculture is a rapidly expanding form of farming and having the opportunity to dine on a sandbar in the salt pond is a rare experience. Couple that with a multi-course dinner prepared by some of Rhode Island’s best chefs and you have a evening that is highly unique.

I was invited by Derek Wagner, chef and owner of Nick’s on Broadway in Providence, to the dinner he prepared on Sunday, August 11th. The event began with a tour of the farm by owner Jules Opton-Himmel with his crew Ben and Phoebe. After the tour, there was a raw bar of oysters shucked fresh from the pond. Then dinner was served on a sandbar (see above photograph). Wine for the evening was paired by Campus Fine Wines in Providence.

Here are 21 of my favorite photographs from the evening. The entire set of 150 photographs can be viewed on Facebook. Thank you to everyone involved in a truly spectacular evening.

Jules Opton-Himmel pouring out some growing oysters during the tour for the guests

Immature oysters

Walrus and Carpenter Oysters raw bar in the pond

The setting for dinner

Dinner table on a sandbar 1

Dinner table on a sandbar 2

Chef/owner Derek Wagner of Nick’s on Broadway with farmer/owner Jules Opton-Himmel of Walrus and Carpenter Oysters

Chowder!

Plating the salad course

Salad

Wagner cooking in his sandbar kitchen

Sautéing fish

Calamari and fish cooking

Plating the fish course

The final fish, squid and quinoa dish

The guests enjoying dinner as the sun sets on Charlestown

Plating dessert

Dessert!

Cleaning up at the end of the evening

Opton-Himmel and Wagner as we head back to the docks

View the entire set of 150 photographs on Facebook.

November 2, 2013 0 comments

chefs & restaurants farms news

Coming Sunday, October 14: 2012 Chefs Collaborative RI Farm Picnic

by David Dadekian September 10, 2012

written by David Dadekian

Nick’s on Broadway’s wood grill at the 2011 Picnic

On Sunday, October 14, from 4 – 7 p.m., Chefs Collaborative, a non-profit organization that works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply, is collaborating with some of Rhode Island’s best “farm-to-fork” chefs to promote awareness of local and sustainable ingredients available in the Ocean State.

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 Chefs Matthew Gennuso of Chez Pascal, Mike McHugh of Julian’s, David Reynoso of Al Forno, Darius Salko of Tini, Matthew Varga of Gracie’s and Beau Vestal of New Rivers—all in Providence, Champe Speidel of Persimmon and Eli Dunn of The Beehive Café in Bristol, and Tyler Burnley of TSK (Thames Street Kitchen) in Newport to create a locally sourced, home-style barbecue-themed menu. Wine will be provided by local vintners Greenvale Vineyards in Portsmouth and Jonathan Edwards Winery in North Stonington, Connecticut. Local breweries Grey Sail Brewing Company of Westerly and Revival Brewing Co. will be offering beer selections.

An Autumn Harvest will celebrate local and sustainable food at Schartner Farms in Exeter, Rhode Island. The fundraiser is to support Chefs Collaborative and to support the Rhode Island Chefs Collaborative Local, a group of chefs that network together to represent the state in culinary competitions, dinners and fundraisers, promoting Rhode Island as a “farm-to-fork” culinary destination. It will also aid Rhode Island chefs in working together with their communities to bring more awareness of buying local and sourcing sustainable products through dinners, events and programs at each chef’s restaurant.

“This is by far my favorite event of the year. An event that truly celebrates all of the things that we as cooks, chefs, farmers, artisans and food lovers are so passionate about, hand-crafted food and drink, the farm, the fall harvest in New England and our sense of community,” said R.I. Local co-leader Derek Wagner. “This is our 3rd year and it just keeps getting better and better. This is an event put on by chefs for chefs and gives us the opportunity to break bread with our friends and fellow food lovers in the most fun, sincere and beautiful setting possible: on the farm.”

Chefs Collaborative is a partner with the National Food Day, a nationwide celebration of and movement toward more healthy, affordable, and sustainable food culminating in a day of action on October 24 every year. The Rhode Island Farm Picnic embodies Food Day’s message of “Eat Real” and seeks to reinforce Food Day’s aim to bring us closer to a food system with “real food” that is produced with care for the environment, animals and the women and men who grow, harvest, and serve it. For more information about National Food Day, visit www.FoodDay.org.

The Rhode Island Farm Picnic is a perfect event for families and friends. Ticket holders are encouraged to bring a blanket for the picnic and enjoy the pristine beauty of the pond-side environs of Schartner Farms. The event is $55/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://ri-bbq.eventbrite.com/.

Photos from last year’s event.

Panorama of the Schartner Farms site. Please click the image for a larger version.

Gracie’s Executive Chef Matthew Varga at his barbecue pit

A full Steamship Round (leg of beef) from Blackbird Farm on the Gracie’s grill

The Beehive’s grilled pizza

September 10, 2012 0 comments

chefs & restaurants farms news

Coming Sunday, October 16: Chefs Collaborative RI Farm Picnic

by David Dadekian October 1, 2011

written by David Dadekian

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

On Sunday, October 16, from 4 – 7 p.m., Chefs Collaborative, a non-profit organization that works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply, is collaborating with some of Rhode Island’s best “farm-to-fork” chefs to promote awareness of local and sustainable ingredients available in the Ocean State. 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 Chefs Mike McHugh of Julian’s, Ed Reposa of Thee Red Fez, Matthew Varga of Gracie’s and Beau Vestal of New Rivers—all in Providence, Chad Hoffer & Tyler Burnley of TSK (Thames Street Kitchen) in Newport and Eli Dunn of The Beehive Café in Bristol to create a home-style barbecue-themed menu that is locally sourced.

Schartner Farms in Exeter, Rhode Island is where An Autumn Harvest will celebrate local and sustainable food. The fundraiser is to support Chefs Collaborative & to establish a Rhode Island Chapter of Chefs that can network and represent the state in culinary competitions, dinners, and fundraisers, promoting Rhode Island as a “farm-to-fork” culinary destination. It will also aid Rhode Island chefs in working together with their communities to bring more awareness of buying local and sourcing sustainable products through dinners, events, and programs at each chef’s restaurant.

“This event is so exciting as it’s a collaboration of chefs and patrons from the north part of the state to the south,” said Co-Chair Jake Rojas. Co-Chair Derek Wagner said, “This was by far the most fun event of 2010, and we’re really looking forward to it again this year. We set up right on the farm with open spits and smokers to barbecue, eat, drink and celebrate the local harvest. It’s a small, casual, fun event, truly a picnic meant to honor the farm to fork movement, with dedicated RI chefs, farmers and food lovers!”

“We are very pleased and excited to be working with such a wonderful and forward thinking group of chefs. Not only is the food coming out of Rhode Island delicious, but the chefs cooking for this event really strive to cultivate a vibrant, sustainable community,” said Chefs Collaborate Executive Director Melissa Kogut. Added Chef Vestal, “It’s a great opportunity to cook with friends, have a great time, all the while bringing awareness to the issue of local sustainable food that we all keep close to our heart. It’s a chance for guests to experience great food from their favorite restaurants while supporting Chefs Collaborative, which does so much to support chefs, farmers, and food artisans.”

There will be hayrides for the children, a scavenger hunt, silent auction, food & beverage, music and your favorite “farm-to-fork” chefs to mingle with. Silent Auction items have been donated from chefs such as Matt Jennings of La Laiterie at Farmstead in Providence. It’s a perfect event for families & friends. Ticket holders are encouraged to bring a blanket for the picnic. The event is $45/adult, $20/children ages 5-13, children under 5 are free. Tickets can be purchased online.

Photos from last year’s event.