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News Bites: GottaQ Smokehouse BBQ Needs Your Vote / Land & Sea Summer Farm Culinary Series / Hope & Main’s Schoolyard Market 2017 / Sage Cellars Introduce La Sirena Wines

by David Dadekian June 12, 2017
written by David Dadekian

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

GottaQ Smokehouse BBQ Asks for Your Vote To Be Named Mobile Cuisine’s Best Food Truck BBQ in America

GottaQ BBQ Smokehouse at the Eat Drink RI Festival 2017

GottaQ Smokehouse BBQ, based in Cumberland, RI, is poised to take home yet another award in Mobile Cuisine’s national Best Food Truck BBQ contest. Their authentic wood-smoked barbecue is served up on two food trucks, a BBQ trailer and a mobile smoker, as well as two brick & mortar locations, and a successful catering business. After placing 3rd in the annual contest three years in a row, GottaQ is ready to bring the top prize home to Little Rhody. The gang kindly asks for your support! This poll will wrap up on Friday, June 16, 2017 at 9:59 PM EST. Fans can vote daily via: https://mobile-cuisine.com/contest/2017-food-truck-bbq-of-the-year/.

“When we launched the company on April 25th, 2014 we had no idea how much of an impact we would have on the New England BBQ and food truck communities. People couldn’t get enough of GottaQ and their voice was strong enough to get us nominated as one of the top 10 BBQ food trucks in the country! We finished third, behind trucks from El Paso and Los Angeles.” said owner Michael Strout. “We’ve grown tremendously, and have continued to place third in the nation each year. We are so grateful to receive recognition and respect from our peers in the professional BBQ and food truck communities and have earned the chance to say that we are the #1 BBQ Food Truck in the USA. Please vote!”

In addition to GottaQ’s two brick & mortar locations, you can find the Q-Crew out and about on one of their food trucks, with their Festival BBQ trailer and soon from a new mobile smoker. Enjoy lunch in downtown Providence at Kennedy Plaza every Tuesday and Thursday from 11:30 a.m. – 2 p.m., or check them out at Food Truck Friday at Roger Williams Park Carousel Village every Friday night starting at 5 p.m. You can also find GottaQ serving at special events and festivals by following them on social media.

Hosting a summer party and want GottaQ to come to you? GottaQ offers simple solutions for all your catering needs with everything from easy pick-up platters, delivery upon request, to full on-site vending from one of their food trucks or the giant BBQ trailer. For more details and pricing, please visit: https://gottaq.com/catering.

Follow GottaQ Smokehouse BBQ on Facebook @GottaQ, Twitter @IGottaQ, and Instagram @GottaQbbq.


Eat Drink RI presents the Land & Sea Summer Farm Culinary Series with Blackbird Farm & Matunuck Oyster and Vegetable Farm

Land & Sea Summer Farm Culinary Series

Eat Drink RI is thrilled to present a series of exclusive culinary experiences showcasing the bounty of summer in the Ocean State. The culinary marketing and events company, fresh off the successful sixth annual Eat Drink RI Festival, is partnering with Blackbird Farm in Smithfield, RI and Matunuck Oyster & Vegetable Farm in South Kingstown, RI for a series of eight open-air explorations. These curated, one-of-a-kind culinary adventures can only be experienced with Eat Drink RI.

Celebrate Independence Day weekend at one of the most-acclaimed beef and pork farms in New England, Blackbird Farm. Relax with a welcoming adult beverage and wander the idyllic farm pastures with a personal tour by farmer/owner Ann Marie Bouthillette. Learn about where your food comes from, how it’s raised and cared for, and enjoy a menu featuring the humanely raised 100% Black Angus beef and 100% American Heritage Berkshire pork.

This dinner experience begins at 4pm, with a cocktail hour and passed hors d’oeuvres, followed by a multi-course seated dinner with friends, paired with wine and beer by Jonathan Edwards Winery and Revival Brewing Company. Finish the evening with dessert and gorgeous sunset views. Tickets are $139 per guest, all inclusive.

The 2017 Blackbird Farm Dinner Series
Friday, June 30th | Chef Ashley Vanasse | Easy Entertaining
Saturday, July 1st | Chefs Eli Dunn & Jordan Goldsmith | Eli’s Kitchen & Moonrose Farm
Sunday, July 2nd | Chef Nick Rabar | Avenue N American Kitchen
Monday, July 3rd | Chef Maria Meza | El Rancho Grande

Oysters, bubbles, and a sea breeze more your style? Join us for the pond to plate Matunuck Oyster & Vegetable Farm series in South Kingstown. This experience begins at 3pm with a personalized tour of the organic vegetable farm at the edge of Potter Pond with owner Perry Raso followed by the freshest raw bar in town, with oysters harvested directly from the pond, paired with bubbles. Enjoy a seated dinner in Matunuck’s lush vegetable garden, overlooking the coastal lagoon. Chefs will prepare a four-course meal, paired with wines from The Wine Bros. and The Savory Grape, and beer by Narragansett Brewery. Tickets are $189 per guest, all inclusive.

The 2017 Matunuck Oyster & Vegetable Farm Dinner Series
Monday, July 24th | Chef Chris Kleyla | Statesman Tavern
Tuesday, July 25th | Chef Antonio Franco | Basta
Monday, August 21st | Chef Rick Allaire | Metacom Kitchen
Tuesday, August 22nd | Chef Derek Wagner | Nicks on Broadway

To purchase tickets, please visit www.eatdrinkri.com/landandsea.


Hope & Main’s Summer Farmers Market Returns on Father’s Day

Local Families Can Celebrate with Dads & Grads at ‘Schoolyard Market’

Hope & Main Schoolyard Market

Hope & Main, Rhode Island’s first nonprofit food business incubator, announces its third Schoolyard Market season, open weekly on Sundays starting June 18 with a farmers-makers marketplace fit for families looking to enjoy their Sunday Funday focused on food. Locals can stock up on an unmatched variety of specialty foods and beverages all summer long with a cast of 48 Rhode Island and Massachusetts-based vendors including 30 Hope & Main members.

Schoolyard Market features a unique, interactive experience where market-goers can sample and purchase products made by many small food start-ups who create their products onsite at Hope & Main in their shared-use, commercial kitchens. Says Hope & Main Founder, Lisa Raiola, “The Schoolyard Market consumer is actually part of the incubation process by providing input and feedback to these budding food entrepreneurs. We have had many companies crowd source and perfect their recipes, packaging and branding during the Schoolyard Market season. That makes this market unlike any other local food experience.”

Sip on coffee, cold-pressed juice, kombucha and sodas over brunch or lunch. Chefs are cooking on-site making meals to order as well as offering pre-prepared packaged foods ready for picnics and family occasions. Find fresh doughnuts, savory and sweet pastries, specialty confections, traditional sourdough breads, as well as handcrafted packaged items like granola, sauces, spreads, jams and pickles. Also find farm fresh fruits and vegetables, honey, eggs, meat and poultry raised within just 25 miles of Warren.

Market day activities promise fun for everyone all season, including live music, cooking demonstrations, “FEEDback” customer taste-test surveys, backyard games, face painting, storytelling and facility tours. Locals can look forward to additional specials events occurring monthly like chef competitions, talks and interactive demonstrations with experts in food, agriculture and gardening.

Especially for Father’s Day, Schoolyard Market will offer a great selection of “Dude Food” including favorites like tacos and chili. Backyard aficionados will be glad to meet Master Gardener Valerie Harvey, the keeper of Hope & Main’s organic garden classroom. Valerie will share sage wisdom with aspiring farmers and gardeners eager to dig in to their own backyards.
Schoolyard Market welcomes customers with EBT/SNAP/WIC and/or Senior Citizen vouchers using the Farm Fresh Rhode Island “Fresh Bucks” market coin system.

Schoolyard Market happens at Hope & Main, 691 Main Street, Warren, RI 02885. Free and open to the public every Sunday until October 29, 10 a.m. – 2 p.m. Rain or shine. Public parking. Dog friendly. More information is available at http://www.makefoodyourbusiness.org/market


Sage Cellars Introduces La Sirena Winery

Sage Cellars brings world famous winemaker Heidi Barrett’s label to the Rhode Island market

La Sirena Winery

It is with great excitement that Sage Cellars introduces La Sirena Winery to their portfolio of worldly wines. La Sirena is created by world renowned winemaker, Heidi Barrett, the first female winemaker from the Napa region. Barrett has earned five 100 point wines from Wine Advocate critic Robert Parker, who has called her “The First Lady of Wine”. Prior to starting La Sirena, Barrett was a winemaker for Screaming Eagle in Napa Valley, CA. Her Screaming Eagle 1992 6L vintage bottle sold for $500,000 at the 2000 Napa Valley Auction, setting the world record for the highest price paid for a single bottle of wine.

La Sirena varietals are made in small production in Barrett’s hometown of Calistoga, California. Living among her vineyards, the wines are near and dear to her heart and are “made with great care and the highest quality in mind”. Barrett creates varietals for some of the most prestigious labels, while continuing to produce for her own labels, Barrett & Barrett and, of course, La Sirena.

Sage Cellars is proud to introduce 4 varietals from La Sirena to the Rhode Island market. The 2013 Cabernet Sauvignon is the “crown jewel” of La Sirena, and this elegant yet balanced wine will not disappoint. The 2015 Moscato Azul, the only white wine from La Sirena, is a fan favorite that has a perfumey aroma with crisp acidity and pairs well with many dishes during those warm summer nights. The popular 2012 Le Barrettage is a Syrah-based blend with rich, velvety, earthy and ripe flavors. Last, but not least, the 2013 Pirate TreasuRED is a big, bold and complex red blend. ​The base of this wine is Cabernet and Syrah, but also features Grenache and Merlot, as well as small amounts of Cab Franc, Petit Verdot, and Petite Syrah.

Sage Cellars is a Rhode Island based company owned and operated by trained professionals in wine and beer. As owners Anne Sage and Jesse Sgro explain: “Our passion for great craftsmanship runs deep and is born out of a life of dedicated study. Our business model is based on a simple premise: We choose to work with companies with whom we feel an equal excitement for their wines or beers and believe pairs well with the Rhode Island consumer. Our focus has been with family run vineyards, we are also a family business and understand the value in our industry. We listen closely, provide genuine and valuable support both for our quality products in our portfolio and our customers who sustain us.”

June 12, 2017 0 comment
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chefs & restaurants

March of Dimes Rhode Island 10th Annual Signature Chefs Auction

by David Dadekian March 16, 2022
written by David Dadekian
Pork terrine from Gracie's Chef Matthew Varga

Pork terrine from Gracie's Chef Matthew Varga

In a show of support for Rhode Island’s tiniest citizens, more than 260 guests turned out for the March of Dimes Rhode Island 10th Annual Signature Chefs Auction event held recently at Belle Mer on Goat Island in Newport. The event—which featured the culinary talents of 24 of the state’s leading chefs, and restaurant, theater, accommodation and vacation packages auctioned off by celebrity auctioneer and entertainer Sir Jeremy Bell of Edinburgh, Scotland—raised $95,000 to help support the March of Dimes mission. The event also paid tribute to Chef Sai Viswanath of DeWolf Tavern in Bristol. He was presented with the March of Dimes 2011 Signature Chef Award. Commenting about the event, Rhode Island March of Dimes Director Betsy Akin said, “We are thrilled about the outcome of this wonderful event and the participation of Chef Sai and all the other top-notch chefs who came to Belle Mer from all parts of the state and on their own time to prepare samplings of their signature dishes for guests. These unforgettable dishes combined with the fantastic packages Sir Jeremy Bell auctioned off to guests made for a hugely successful night. We are grateful to those involved in the event’s success; especially to the many individuals and companies that turned out to support the Signature Chefs event.” story by Dawn Ratte

In front row from left to right are: Rizwan Ahmed of Hourglass Brasserie, Ryan Escudé of Centro, Chris Kattawar of D. Carlo Trattoria, Matthew Varga of Gracie’s, Kevin Gaudreau of The Pier, Melissa Denmark of Gracie’s, David Blessing of Belle Mer and Jennifer Chapman of DeWolf Tavern. In back row from left to right are:  Michael Conetta of Trio, Raymond Montaquilla of the Coast Guard House, Eric Haugen of Ocean House, Rick Allaire, David Cardell of Temple, Andrew Shotts of Garrison Confections, Karsten Hart of Castle Hill Inn, Ben Lacy of Tastings Wine Bar & Bistro, Sai Viswanath of DeWolf Tavern, Christian Pieper of Salvation Café and Brian Kingsford of Bacaro. Missing from the photo are the following chefs: Jules Ramos of 1149, Kevin Thiele of One Bellevue, Kim Lambrechts of Grill at 41 North, Jonathan Cambra of the Boat House, and Antonio Franco of Pane e Vino

In front row from left to right are: Rizwan Ahmed of Hourglass Brasserie, Ryan Escudé of Centro, Chris Kattawar of D. Carlo Trattoria, Matthew Varga of Gracie’s, Kevin Gaudreau of The Pier, Melissa Denmark of Gracie’s, David Blessing of Belle Mer and Jennifer Chapman of DeWolf Tavern. In back row from left to right are: Michael Conetta of Trio, Raymond Montaquilla of the Coast Guard House, Eric Haugen of Ocean House, Rick Allaire, David Cardell of Temple, Andrew Shotts of Garrison Confections, Karsten Hart of Castle Hill Inn, Ben Lacy of Tastings Wine Bar & Bistro, Sai Viswanath of DeWolf Tavern, Christian Pieper of Salvation Café and Brian Kingsford of Bacaro. Missing from the photo are the following chefs: Jules Ramos of 1149, Kevin Thiele of One Bellevue, Kim Lambrechts of Grill at 41 North, Jonathan Cambra of the Boat House, and Antonio Franco of Pane e Vino

Chef David Cardell of Temple carving suckling pig

Chef David Cardell of Temple carving suckling pig

Centro's Chef Ryan Escude plating braised beef cheek

Centro's Chef Ryan Escude plating braised beef cheek

Chef Rick Allaire's tomato salad with stracciatella

Chef Rick Allaire's tomato salad with stracciatella

Gracie's preparing the pork terrine

Gracie's preparing the pork terrine

Fish cake with fresh corn from Chef Jonathan Cambra at the Boat House

Fish cake with fresh corn from Chef Jonathan Cambra at the Boat House

Dessert from Garrison Confections

Dessert from Garrison Confections

Host and auctioneer Sir Jeremy Bell

Host and auctioneer Sir Jeremy Bell

Co-chairs of the 2011 March of Dimes Signature Chefs event Annette Picerne of East Greenwich and Gracie's restaurant owner Ellen Gracyalny; DeWolf Tavern Chef Sai Viswanath; and Rhode Island March of Dimes Director Betsy Akin.

Co-chairs of the 2011 March of Dimes Signature Chefs event Annette Picerne of East Greenwich and Gracie's restaurant owner Ellen Gracyalny; DeWolf Tavern Chef Sai Viswanath; and Rhode Island March of Dimes Director Betsy Akin.

The silent auction portion of the evening

The silent auction portion of the evening

March 16, 2022 0 comment
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chefs & restaurants

Jonathan Edwards Winery Culinary Showdown 2011

by David Dadekian July 10, 2011
written by David Dadekian
Castle Hill Inn's table display

Castle Hill Inn's table display

On May 15, Jonathan Edwards Winery held a Culinary Showdown between five restaurants from Rhode Island and five from Connecticut. Each of the ten dishes, as well as each state, was voted on by the over 300 people in attendance. The Daniel Packer Inne in Mystic, Connecticut won favorite overall dish. The Rhode Island team took the grand prize which was $1,000 for their charity, Farm Fresh Rhode Island. The Connecticut team’s charity, Connecticut Farmland Trust, was given $500.

The participating restaurants, each paired with a local farm, and their dishes were:

From Rhode Island:

  • Bistro 9, Chef Aaron Edwards & Watch Hill Farms – Poached lobster medallions with quail eggs, bottarga and champagne emulsion
  • Castle Hill Inn, Chef Jonathan Cambra & Simmons Farm – Native lobster and clam thermidor with spring vegetables
  • Nick’s on Broadway, Chef Derek Wagner & Blackbird Farm – Smoked barbeque braised beef short ribs with local spring vegetables, herb salad and buttermilk cornbread
  • Ocean House, Chef Jennifer Backman & Schartner Farms – Gateau of Moulard duck foie gras, telicherry peppercorn sable, radish glaze, victoria rhubarb, pickled ramps, Jeffrey’s greens and truffle syrup
  • Tucker’s Bistro, Chef Rick Allaire & Allen Farms – Duck rillette, pea greens, mango, mustard and braised sunflower seeds

From Connecticut:

  • Azu, Chef James Wyman & Four Mile River Farm – Porchetta on house made foccaccia with parmagiano reggiano aioli, sage caramelized onions, arugula and saba.
  • CW’s Chops ‘N’ Catch, Chef Cory Wry & Starlight Gardens and Beltane Farm – Goat cheese, arugula, asparagus and short rib spring roll with lobster cakes
  • Daniel Packer Inne, Chef Chaz Paull & Bomster Scallops – Truffled scallops served with DPI mashed potatoes croquet, topped with black truffle citrus butter, grilled asparagus and julienne roasted tomato
  • Octagon, Chef Paul Krawic & Maple Lane Farm – Pan seared Muscovy duck breast with currant marmalade and Aztec rice in a bibb lettuce wrap
  • Kensington’s, Chef Daniel Chong-Jimenez & Bomster Shrimp – Royal Red Stonington Shrimp dipped in a honey-amaretto emulsion and sprinkled with toasted walnut crumbs

Jonathan Edwards Winery was pouring five of their wines to accompany the dishes: 2010 Estate Connecticut Pinot Gris, 2009 Estate Connecticut Chardonnay, Stone Table Red, 2007 Napa Valley Zinfandel and 2007 Napa Valley Petite Sirah

The winning team of chefs from Rhode Island

The winning team of chefs from Rhode Island

The favorite overall dish, Daniel Packer Inne's Truffled scallops served with DPI mashed potatoes croquet, topped with black truffle citrus butter, grilled asparagus and julienne roasted tomato

The favorite overall dish, Daniel Packer Inne's Truffled scallops served with DPI mashed potatoes croquet, topped with black truffle citrus butter, grilled asparagus and julienne roasted tomato

Ocean House's Gateau of Moulard duck foie gras, telicherry peppercorn sable, radish glaze, victoria rhubarb, pickled ramps, Jeffrey's greens and truffle syrup

Ocean House's Gateau of Moulard duck foie gras, telicherry peppercorn sable, radish glaze, victoria rhubarb, pickled ramps, Jeffrey's greens and truffle syrup

Kensington's Royal Red Stonington Shrimp dipped in a honey-amaretto emulsion and sprinkled with toasted walnut crumbs

Kensington's Royal Red Stonington Shrimp dipped in a honey-amaretto emulsion and sprinkled with toasted walnut crumbs

Nick's on Broadway, Chef Derek Wagner & Blackbird Farm - Smoked barbeque braised beef short ribs with local spring vegetables, herb salad and buttermilk cornbread

Nick's on Broadway, Chef Derek Wagner & Blackbird Farm - Smoked barbeque braised beef short ribs with local spring vegetables, herb salad and buttermilk cornbread

Jonathan Edwards Winery voting "booth"

Jonathan Edwards Winery voting "booth"

July 10, 2011 0 comment
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